CN106399036A - Method for brewing asparagus vinegar - Google Patents

Abstract

The invention discloses a method for brewing asparagus vinegar. The asparagus vinegar is brewed by adopting 175kg of millet bran, 100kg of maize meal, and 25kg of asparagus. The method comprises the following steps: first, smashing asparagus, and carrying out juicing; then, adding water into asparagus slag, millet bran and maize meal till the water content is 55%, carrying out uniform mixing, pouring the mixture into a pot, carrying out steaming, wherein the heating temperature is 100 DEG C and the heating time is 60min, removing the steamed mixture out of the pot, and after the temperature is reduced to be 25-30 DEG C, adding a Chinese yeast; finally, placing the mixture into a jar, sealing the jar, after jar sealing, carrying out diastatic fermentation, wherein the diastatic alcoholic fermentation time is 6 days, then, carrying out acetic fermentation, wherein the temperature is kept to be 38 DEG C or below, and after 6 days, vinegar is prepared, adding salt into the vinegar, cooling the vinegar to the natural temperature, storing the cooled vinegar for 30 days, and finally, carrying out vinegar leaching, carrying out mixing, carrying out sun-curing, carrying out autoclaved sterilization, carrying out filling, and putting the vinegar in storage. According to the method, the leftover of asparagus is taken as the raw material and added in the vinegar brewing process, therefore, waste is utilized, energies are saved, the production cost is reduced, the fermentation temperature is increased, the fermentation time is shortened, thus the taste is improved, and the nutritional ingredients of the vinegar are improved.

Description

A kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof

Technical field：The present invention relates to a kind of brewage process, specifically carried out for raw material using asparagus leftover bits and pieces A kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof added, ferment.

Background technology：Making vinegar, has been mostly since the centuries based on Chinese sorghum, millet, rice and corn Want raw material, formed using traditional-handwork technique fermented soy, production cost is high, high labor intensive, taste is single One, nutrient content is low.

Content of the invention：Present invention solves the technical problem that there is provided one kind being added using asparagus leftover bits and pieces as raw material It is added in vinegar technique processed, twice laid, saved the energy, improvement taste, improved the nutrient content of vinegar A kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof.

The purpose of the present invention is achieved through the following technical solutions：A kind of proportioning of the method brewageing Asparagus officinalis vinegar and preparation technology thereof It is：Little rice bran 175kg, corn flour 100kg, asparagus 25kg, its brewage process is：1. first asparagus is removed Impurity, clean, dry, pulverizing, squeezing the juice, squeezing the juice and save and stand-by, then asparagus slag, little rice bran and corn Face adds water to 55%, mix even after pour into and in pot, carry out steaming, 100 ° of heating-up temperature, 60 minutes heat times, Take the dish out of the pot, when temperature is down to 25 ° -30 °, add little song, finally enter cylinder sealing；

2. after entering cylinder sealing, then diastatic fermentation, form alcohol after fermentation, fine due to the addition of asparagus slag Dimension roughening, increased the ventilative level of confidentiality of fermentation, accelerates fermentation time, the saccharification alcoholic fermentation time is 6 days；

3. after song is turned in saccharification alcoholic fermentation, then carry out acetic fermentation, temperature is maintained at≤38 °, 6 days Vinegar can be gone out, go out vinegar and answer salt adding 5% after 5--6 days, be down to natural temperature, deposit 30 days, then carry out drenching vinegar；

4. after drenching vinegar, allocated with asparagus juice according to indices content, shine system, finally enter horizontal high voltage and go out Bacterium, filling, warehouse-in.

The invention has the beneficial effects as follows：Due to being added in composition of raw materials it is achieved that waste with asparagus leftover bits and pieces Using having saved the energy, having saved little rice bran 50%, saving corn 15%, thus reducing production cost.Reed Bamboo shoot be rich in several amino acids, protein and vitamin, the particularly asparagine in asparagus and trace elements of selenium, Molybdenum, chromium, manganese etc., have regulation organism metabolism, heighten effect of immunity of organisms, to hypertension, the heart The prevention and treatment of popular name for, leukaemia, leukemia, oedema, cystitis etc., have very strong inhibitory action and Medicine healthy sofa effect.Increase fermentation temperature in vinegar technique processed, shorten fermentation time, thus improving Taste, retains and has developed the fine quality of traditional-handwork technique vinegar, and the nutrition that improve vinegar becomes to be worth And mouthfeel.

Specific embodiment：Embodiment 1：A kind of a kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof of the method brewageing Asparagus officinalis vinegar and preparation technology thereof Proportioning be：Little rice bran 175kg, corn flour 100kg, asparagus 25kg, its brewage process is：1. first reed Bamboo shoot remove impurity, clean, dry, pulverizing, squeezing the juice, and squeeze the juice and save and stand-by, then asparagus slag, little rice bran Add water to 55% with corn flour, mix even after pour into and in pot, carry out steaming, 100 ° of heating-up temperature, the heat time 60 Minute, take the dish out of the pot, when temperature is down to 25 ° -30 °, add little song, little song is aspergillus oryzae 3758 and wheat bran Formed after fermentation, finally entered cylinder sealing；

2. after entering cylinder sealing, then diastatic fermentation, form alcohol after fermentation, fine due to the addition of asparagus slag Dimension roughening, increased the ventilative level of confidentiality of fermentation, accelerates fermentation time, the saccharification alcoholic fermentation time is 6 days；

3. after song is turned in saccharification alcoholic fermentation, then carry out acetic fermentation, temperature is maintained at≤38 °, 6 days Vinegar can be gone out, go out vinegar and answer salt adding 5% after 5--6 days, be down to natural temperature, deposit 30 days, then carry out drenching vinegar；

4. after drenching vinegar, allocated with asparagus juice according to indices content, shine system, finally enter horizontal high voltage and go out Bacterium, filling, warehouse-in.

Embodiment 2：The asparagus of a kind of described method brewageing Asparagus officinalis vinegar and preparation technology thereof is the leftover bits and pieces of asparagus.

Claims (2)

1. a kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof is it is characterised in that its proportioning is：Little rice bran 175kg, corn flour 100kg, asparagus 25kg, its brewage process is：1. first asparagus remove impurity, clean, dry, pulverizing, Squeeze the juice, squeeze the juice and save and stand-by, then asparagus slag, little rice bran and corn flour add water to 55%, mix even after pour pot into In carry out steaming, 100 ° of heating-up temperature, 60 minutes heat times, take the dish out of the pot, treat that temperature is down to 25 ° -30 ° When, add little song, finally enter cylinder sealing；

2. after entering cylinder sealing, then diastatic fermentation, form alcohol after fermentation, fine due to the addition of asparagus slag Dimension roughening, increased the ventilative level of confidentiality of fermentation, accelerates fermentation time, the saccharification alcoholic fermentation time is 6 days；

3. after song is turned in saccharification alcoholic fermentation, then carry out acetic fermentation, temperature is maintained at≤38 °, 6 days Vinegar can be gone out, go out vinegar and answer salt adding 5% after 5--6 days, be down to natural temperature, deposit 30 days, then carry out drenching vinegar；

4. after drenching vinegar, allocated with asparagus juice according to indices content, shine system, finally enter horizontal high voltage and go out Bacterium, filling, warehouse-in.

2. a kind of method brewageing Asparagus officinalis vinegar and preparation technology thereof according to claim 1, is characterized in that：Described asparagus Leftover bits and pieces for asparagus.