CN109554274A - A kind of quinoa vinegar and its brewing method - Google Patents
A kind of quinoa vinegar and its brewing method Download PDFInfo
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Abstract
The invention discloses a kind of quinoa vinegar and its brewing methods, the composition of raw materials of the quinoa vinegar is made of the raw material of following parts by weight, and 100 parts of quinoa, α -0.1-0.3 parts of alpha-amylase, 0.1-0.3 parts of carbohydrase, 60-70 parts of yeast, 0.3-0.5 parts of saccharomycete, 85-90 parts of wheat bran, 40-50 parts of cavings, 10-15 parts of tartary buckwheat shell, 10-15 parts of oat shell, 3-7 parts of acetic acid bacterium solution.Its brewing method includes: pretreatment of raw material, seed rudiment, medium temperature gelatinization, amylase liquefaction, saccharification enzymatic conversion, alcoholization fermentation, prepares vinegar fermented grain, acetify fermentation, is clean smoked unstrained spirits, centrifugation leaching vinegar, ageing, clarification, sterilizing, filling.
Description
Technical field
The invention belongs to Vinegar Fermentation technical fields, and in particular to a kind of side that quinoa vinegar is made using quinoa as primary raw material
Method.
Background technique
Quinoa (Chenopodium quinoa Willd) South America andes region is originated in, it is print plus aborigines
Main conventional food has 5000-7000 more years edible and plantation history, ancient times Incas to be referred to as " mother of grain ".2003
Year FAO's formal recommendation quinoa is the wholefood of the optimum mankind.Meanwhile quinoa is also by international nutrition
Family be known as the time immemorial " nutrition gold " lost, " super cereal ", " the following food ", also regarded as by vegetarian diet fan " vegetarian diet it
King " is much loved and esteemed, and is following most potential one of the crops.Quinoa is Quan Guquan nutrition adequate proteins base-forming food, and is had
Nutritious activity, the protein content of high-quality quinoa are up to 16%-22%(beef 20%), quality is suitable with milk powder and meat, is rich in
A variety of amino acid, wherein there is whole 9 kinds of essential amino acids necessary to human body, ratio is appropriate and is easy to absorb, and is especially enriched in plant
The lysine of middle shortage, the minerals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper are rich in unsaturated fatty acid, flavonoids, B race
The multiple beneficials compound such as vitamin and E family vitamin, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan, dietary fiber
Cellulose content is up to 7.1%, and cholesterol 0 is free of seitan, and it is nearly all common food that low fat is (305kcal/100g) low in calories
In it is classic.Inoxidizability, function of blood sugar reduction, anticancer activity, reducing blood lipid and the anti-inflammatory activity that quinoa has are mainly derived from
The functional mass such as Flavonoid substances, plant polyphenol, moulting hormone and quinoa saponin(e in quinoa, therefore quinoa is to body metabolism, intestines
Stomach function, cardiovascular and cerebrovascular have obvious benefit.
The brewage process of Shanxi mature vinegar is developed so far existing more than 300 years history, applies mountain now with Many researchers
Western mature vinegar brewage process to different starchy materials carry out make vinegar research, using rice husk, husk as auxiliary material, and with barley with
Pea is that yeast made by raw material is saccharifying ferment.Through alcoholization fermentation, fermentation is acetified, the techniques such as smoked unstrained spirits, ageing are made
Vinegar out has the deep brown color of mature vinegar, strong, mellow fragrance, and the continuous acid of entrance, soft, more Chen Yuexiang spend the summer not
Corruption, the characteristics of entering the winter and do not freeze.
Using quinoa as primary raw material, based on Shanxi mature vinegar brewage process, according to the physical characteristic and nutrition of quinoa
Characteristic creatively researches and develops quinoa vinegar there is not yet document report.
Summary of the invention
The object of the present invention is to provide a kind of quinoa vinegar and its brewing method, the quinoa vinegar made in the process of the present invention is in deep
Brown, heavy flavour of vinegar fragrance, mouthfeel is soft, is that nutrition is protected rich in nutritional ingredients such as amino acid, vitamin, minerals and plant flavones
Strong good merchantable brand.
The purpose of the present invention is be achieved through the following technical solutions.
The composition of raw materials of quinoa vinegar of the invention is made of the raw material of following parts by weight, and 100 parts of quinoa, α-alpha-amylase
0.1-0.3 parts, 0.1-0.3 parts of carbohydrase, 60-70 parts of yeast, 0.3-0.5 parts of saccharomycete, 85-90 parts of wheat bran, cavings 40-50
Part, 10-15 parts of tartary buckwheat shell, 10-15 parts of oat shell, 3-7 parts of acetic acid bacterium solution.
Its brewing method, comprising the following steps:
(1) pretreatment of raw material: the selected removal of impurities of quinoa, being washed, and impurity, the pollutant on surface are removed.
(2) seed rudiment: weighing (1) treated 100 parts of quinoa, impregnates 16 with 1-2 times of raw material weight of water when summer
Hour, with the immersion of 30-35 DEG C of warm water 16 hours of 1-1.5 times of raw material weight when winter, quinoa is made to germinate.
(3) medium temperature is gelatinized: germination quinoa prepared by (2) being added to the water of 3-5 times of quinoa raw material weight, boils 40 points at 80 DEG C
Clock, starch is heated and a large amount of water swellings, starch molecule loss, viscosity sharply increase, and starch gelatinization ruptures starch raw material,
Its plant tissue and cell, starch raw material become dextrin.
(4) amylase liquefies: when gelatinization material prepared by (3) is cooled to 70 DEG C, adding 0.1-0.3 parts of α-high-temperature starch
Enzyme stirs evenly, and keeps the temperature 10-20 minutes at 70 DEG C, under the enzyme effect that liquefies, dextrin be degraded into rapidly relative molecular mass compared with
The small oligosaccharide that can be dissolved in water, mobility increase, are conducive to ferment.
(5) be saccharified enzymatic conversion: the liquefied mass that (4) obtain is continued to be cooled to 60-65 DEG C, adds 0.1-0.3 parts of carbohydrase,
For dextrin through carbohydrase role transformation at fermentable sugars, carbohydrase can be with the saccharification of strengthening porcelain.
(5) alcoholization is fermented: when step (4) continues to be cooled to 30-35 DEG C, material quantity 60-70 parts of yeast is added, stirs evenly
Afterwards, 0.3-0.5 parts of saccharomycete are added and carry out alcoholization fermentation, are fermented initial stage open fermentation 3-4 days, during which the upper and lower noon stirs daily
It mixes once, the control of distiller's wort temperature is then sealed by fermentation in 25-30 DEG C, the breeding of saccharomycete raised growth, seals static fermentation 7-10
It, alcoholic strength reaches 8-10 ° and does not continue to terminate to ferment when rising.
(6) it prepares vinegar fermented grain: 85-90 parts of wheat brans, 40-50 parts of cavings, 10-15 parts of bitter buckwheats being added in the distiller's wort of step (5)
Shell and 10-15 parts of oat shells, are sufficiently stirred, and turn uniformly, and control moisture content in 55-65%, keep vinegar fermented grain loose, increase vinegar
The aeration of unstrained spirits guarantees the progress of acetic acid bacteria oxidation.
(7) acetify fermentation: No. 1.41 acetic acid bacterias of section in selection, by GYC fluid nutrient medium of the strain inoculated after sterilizing into
Row activates, and 24 h, adjustment bacterial concentration to 10 are cultivated in 30 DEG C of constant incubator6~107 Cfu/mL, in the vinegar fermented grain of (6) preparation
3-7 part acetic acid bacterium solution of middle inoculation quinoa raw material weight, carries out acetifying fermentation in the environment of being placed in 30-40 DEG C, it is logical to turn over unstrained spirits daily
Gas is primary, continuously turns over unstrained spirits 12-15 days, acetifies fermentation ends.
(8) clean smoked unstrained spirits: the 1/3-1/2 vinegar fermented grain that fermentation is completed in step (7) is taken, the container of the stainless steel of capping is placed in
It is interior, it is heated in 80-90 DEG C of baking oven 2 days, then dries 1 day, finally dried 1 day at 80 DEG C, and turn over unstrained spirits daily at 100 DEG C
Once, progressive smoked unstrained spirits retains active functional component largely, while it is distinctive also to obtain Shanxi mature vinegar
The functional component generated in stacte flavor and smoking process.Clean no smoke unstrained spirits can preferably control temperature and energy-saving ring
It protects.
(9) centrifugation leaching vinegar: remaining 1/2-2/3 vinegar fermented grain in step (7) is taken, with 80 DEG C of part of quinoa raw material weight 250-350
Water impregnate 24 hours after using bucket leaching vinegar is got rid of, collect the black unstrained spirits smoked in the light-coloured vinegar soaking step (8) that has drenched for 24 hours, continue from
Heart leaching vinegar obtains to the end slightly vinegar.Vinegar product faster can more efficiently be obtained using low-speed centrifugal leaching vinegar, economized on resources and labour.
(10) ageing: new vinegar is placed in ageing pond more than January.
(11) it clarifies, sterilizes, is filling.
Described No. 1.41 acetic acid bacterias of middle section are commercial product.
The quinoa vinegar made according to the method for the present invention, contained 4.5~7.0g/100mL of total acid, 180~230g/ of general flavone
100ml, 4.0~5.5g/100ml of lactic acid content, 1.5~3.5g/100mL of total ester content.
It is main brewing materials that the present invention, which selects quinoa, and considers the physical characteristic and nutritive peculiarity of quinoa, with rudiment
Quinoa makes vinegar raw material, improves the flavones and protein content made in vinegar raw material, to improve flavones content and the improvement in product
Product special flavour is laid a good foundation.For this purpose, inventor is to the different pre-treatments of brewing materials quinoa to the flavones content in product
Influence compares research, the results showed that (1) quinoa easily germinate, and quinoa seed sprout 16 hours after total reducing sugar and
Fat content reduces, flavones and protein content increase, and therefore, the time-critical point control of quinoa seed rudiment is being sprouted 16
Hour.(2) the characteristics of quinoa starch is swellbility height, the short easy gelatinization of starch chain, so targetedly adopting to gelatinization technique
With lower temperature, this aspect remains more functional components, on the other hand reduces resource waste.In addition, conventional
Liquefying-saccharifying technique only utilizes yeast, to improve production efficiency, shortening production life cycle, is added in production technology of the invention
Amylase and carbohydrase auxiliary yeast carry out liquefying-saccharifying.Another innovative point of present invention process is: traditional Shanxi Lao Chen
Vinegar maker skill causes a degree of pollution, and waste of resource to environment in smoking process, to retain Shanxi mature vinegar
Stacte flavor and the active functional component formed during heating have carried out specific optimization to the smoked unstrained spirits technique of quinoa vinegar,
Reaching both has slight stacte flavor, remains the active constituent for being easy to destroy under the high temperature of part, realizes environmental protection and energy conservation.?
Vinegar product faster can more efficiently be obtained using low-speed centrifugal leaching vinegar in leaching vinegar technique, economized on resources and labour.It overcomes
Tradition drenches vinegar technique and repeatedly water is added to drench vinegar under nature dissolution and gravity, and vinegar of the leaching vinegar not exclusively, in vinegar fermented grain is caused to remain
The problem of more, complex process.
Beneficial effects of the present invention
Compared with prior art, product of the present invention and the advantages of method, are that (1) flavonoids isoreactivity substance is higher, general flavone
Reach 180~230g/100ml, is 1.5-2 times of flavones 90-150mg/100ml in general mature vinegar；Amino acid 478-
591mg/100ml, wherein essential amino acid and semi-dispensable amino acid account for the 38.4-41.2% of total amino acid, vitamin B complex content
Abundant 0.57-0.62mg/100g, also increases compared to the content in general mature vinegar.(2) product of the present invention uses the property improved
Solid state fermentation, promote microbial reproduction to generate different metabolites so that product be in dark brown, heavy flavour of vinegar fragrance, taste
It is mellow.(3) edible value of quinoa is performed to Vinegar Fermentation brewing field by the present invention, expands consumer to quinoa and vinegar
Multiple demand, facilitate the extension of quinoa industrial chain.
Embodiment 1
Quinoa vinegar is produced using brewing method of the invention, steps are as follows:
Quinoa is washed, and impurity, the pollutant on surface are removed.100 kilograms of selected quinoas are weighed, with 100 kilograms of 30 DEG C
16h is impregnated in water purification, and quinoa is made to germinate.300 kg of water are added in the germination quinoa of preparation, keep the temperature 40min after being warming up to 80 DEG C,
Then when Temperature fall is to 70 DEG C, adds 0. 1 kilograms of α-alpha-amylase, stir evenly, 70 DEG C keep the temperature 10 minutes, complete paste
Change and liquefies.60~62 DEG C are cooled to liquefied material through gelatinization, adds 0.1 kilogram of carbohydrase, adds when being cooled to 30 DEG C
The yeast for entering 60 kilograms, stirs evenly, and completes saccharification.Then 0.3 kilogram of saccharomycete is added in time, stirs evenly, enters first
Cylinder open fermentation 3 days, during which stirring of upper and lower noon daily was primary, and distiller's wort temperature controls between 25 DEG C ~ 28 DEG C, then sealing hair
Ferment seals static fermentation 7 days, and during which distiller's wort turns to be yellow, and wine liquid clarification, alcohol completes alcoholization fermentation when reaching 8 °, obtains distiller's wort.?
85 kilograms of wheat brans, 40 kilograms of cavings, 10 kilograms of tartary buckwheat shells, 10 kilograms of oat shells are added in this distiller's wort, mixes and is sufficiently stirred, turn over
It mixes uniformly, and controls moisture content in 50-52%, vinegar fermented grain is made.Then after No. 1.41 acetic acid bacterial strains of middle section being inoculated in sterilizing
GYC fluid nutrient medium is activated, and 24 h, adjustment bacterial concentration to 10 are cultivated in 30 DEG C of constant incubator6~107 Cfu/mL,
It is inoculated with 3 kilograms of acetic acid bacterium solutions in above-mentioned vinegar fermented grain, carries out acetifying fermentation in the environment of being placed in 30 DEG C, turns over unstrained spirits ventilation daily once,
Continuously turn over unstrained spirits 15 days.In the container for the stainless steel for taking above-mentioned 1/3 vinegar fermented grain to be placed in capping, 2 days are heated in 80 DEG C of baking oven, then
It dries at 100 DEG C 1 day, is finally dried 1 day at 80 DEG C, and it is primary to turn over unstrained spirits daily, complete smoked unstrained spirits.By the vinegar fermented grain of residue 2/3, use
Using bucket leaching vinegar is got rid of behind water immersion 24 hours of 250 kilograms 80 DEG C, collects the light-coloured vinegar drenched and impregnate the black unstrained spirits smoked for 24 hours, continue
Centrifugation leaching vinegar obtains to the end slightly vinegar.Head slightly vinegar is placed in ageing pond ageing one month or more again, it is clarified, sterilizing, it is filling, must produce
Product.
The product is detected, 6.1g/100mL containing total acid, general flavone 210g/100ml, lactic acid content 5.2g/100ml, total
Ester content 2.85g/100mL, sugar 1.2g/100 mL, 1.4 g/100 mL of salt.
Embodiment 2
Quinoa vinegar is produced using brewing method of the invention, steps are as follows:
Quinoa is washed, and impurity, the pollutant on surface are removed.100 kilograms of selected quinoas are weighed, with 200 kilograms of 35 DEG C
16h is impregnated in water purification, and quinoa is made to germinate.500 kg of water are added in the germination quinoa of preparation, keep the temperature 40min after being warming up to 80 DEG C,
Then when Temperature fall is to 70 DEG C, adds 0. 3 kilograms of α-alpha-amylase, stir evenly, 70 DEG C keep the temperature 20 minutes, complete paste
Change and liquefies.63~65 DEG C are cooled to liquefied material through gelatinization, adds 0.3 kilogram of carbohydrase, adds when being cooled to 35 DEG C
The yeast for entering 70 kilograms, stirs evenly, and completes saccharification.Then 0.5 kilogram of saccharomycete is added in time, stirs evenly, enters first
Cylinder open fermentation 4 days, during which stirring of upper and lower noon daily was primary, and distiller's wort temperature controls between 28 DEG C ~ 30 DEG C, then sealing hair
Ferment seals static fermentation 10 days, and during which distiller's wort turns to be yellow, and wine liquid clarification completes alcoholization fermentation at 10 ° of alcoholic strength, obtains distiller's wort.?
90 kilograms of wheat brans, 50 kilograms of cavings, 15 kilograms of tartary buckwheat shells, 15 kilograms of oat shells are added in this distiller's wort, mixes and is sufficiently stirred, turn over
It mixes uniformly, and controls moisture content in 63-65%, vinegar fermented grain is made.Then after No. 1.41 acetic acid bacterial strains of middle section being inoculated in sterilizing
GYC fluid nutrient medium is activated, and 24 h, adjustment bacterial concentration to 10 are cultivated in 30 DEG C of constant incubator6~107 Cfu/mL,
It is inoculated with 7 kilograms of acetic acid bacterium solutions in above-mentioned vinegar fermented grain, carries out acetifying fermentation in the environment of being placed in 40 DEG C, turns over unstrained spirits ventilation daily once,
Continuously turn over unstrained spirits 12 days.In the container for the stainless steel for taking above-mentioned 1/3 vinegar fermented grain to be placed in capping, 2 days are heated in 90 DEG C of baking oven, then
It dries at 100 DEG C 1 day, is finally dried 1 day at 80 DEG C, and it is primary to turn over unstrained spirits daily, complete smoked unstrained spirits.By the vinegar fermented grain of residue 2/3, use
Using bucket leaching vinegar is got rid of behind water immersion 24 hours of 350 kilograms 80 DEG C, collects the light-coloured vinegar drenched and impregnate the black unstrained spirits smoked for 24 hours, continue
Centrifugation leaching vinegar obtains to the end slightly vinegar.Head slightly vinegar is placed in ageing pond ageing one month or more again, it is clarified, sterilizing, it is filling, must produce
Product.
The product is detected, 6.4g/100mL containing total acid, general flavone 203g/100ml, lactic acid content 5.1g/100ml, total
Ester content 2.8g/100mL, sugar 1.15g/100 mL, 1.4 g/100 mL of salt.
Embodiment 3
Quinoa vinegar is produced using brewing method of the invention, steps are as follows:
Quinoa is washed, and impurity, the pollutant on surface are removed.100 kilograms of selected quinoas are weighed, with 150 kilograms of 33 DEG C
16h is impregnated in water purification, and quinoa is made to germinate.400 kg of water are added in the germination quinoa of preparation, keep the temperature 40min after being warming up to 80 DEG C,
Then when Temperature fall is to 70 DEG C, adds 0. 2 kilograms of α-alpha-amylase, stir evenly, 70 DEG C keep the temperature 15 minutes, complete paste
Change and liquefies.62~63 DEG C are cooled to liquefied material through gelatinization, adds 0.2 kilogram of carbohydrase, adds when being cooled to 32 DEG C
The yeast for entering 65 kilograms, stirs evenly, and completes saccharification.Then 0.4 kilogram of saccharomycete is added in time, stirs evenly, enters first
Cylinder open fermentation 4 days, during which stirring of upper and lower noon daily was primary, and distiller's wort temperature controls between 25 DEG C ~ 28 DEG C, then sealing hair
Ferment seals static fermentation 9 days, and during which distiller's wort turns to be yellow, and wine liquid clarification completes alcoholization fermentation at 9 ° of alcoholic strength, obtains distiller's wort.Herein
90 kilograms of wheat brans, 40 kilograms of cavings, 15 kilograms of tartary buckwheat shells, 10 kilograms of oat shells are added in distiller's wort, mixes and is sufficiently stirred, turn
Uniformly, and moisture content is controlled in 55-58%, vinegar fermented grain is made.Then after No. 1.41 acetic acid bacterial strains of middle section being inoculated in sterilizing
GYC fluid nutrient medium is activated, and 24 h, adjustment bacterial concentration to 10 are cultivated in 30 DEG C of constant incubator6~107 Cfu/mL,
It is inoculated with 5 kilograms of acetic acid bacterium solutions in above-mentioned vinegar fermented grain, carries out acetifying fermentation in the environment of being placed in 35 DEG C, turns over unstrained spirits ventilation daily once,
Continuously turn over unstrained spirits 14 days.In the container for the stainless steel for taking above-mentioned 1/2 vinegar fermented grain to be placed in capping, 2 days are heated in 80 DEG C of baking oven, then
It dries at 100 DEG C 1 day, is finally dried 1 day at 80 DEG C, and it is primary to turn over unstrained spirits daily, complete smoked unstrained spirits.By the vinegar fermented grain of residue 1/2, use
Using bucket leaching vinegar is got rid of behind water immersion 24 hours of 300 kilograms 80 DEG C, collects the light-coloured vinegar drenched and impregnate the black unstrained spirits smoked for 24 hours, continue
Centrifugation leaching vinegar obtains to the end slightly vinegar.Head slightly vinegar is placed in ageing pond ageing one month or more again, it is clarified, sterilizing, it is filling, must produce
Product.
The product is detected, 5.9g/100mL containing total acid, general flavone 198g/100ml, lactic acid content 5.3g/100ml, total
Ester content 2.9g/100mL, sugar 1.1g/100 mL, 1.4 g/100 mL of salt.
Claims (2)
1. a kind of quinoa vinegar and its brewing method, which is characterized in that the composition of raw materials of quinoa vinegar by following parts by weight raw material group
At, 100 parts of quinoa, α -0.1-0.3 parts of alpha-amylase, 0.1-0.3 parts of carbohydrase, 60-70 parts of yeast, saccharomycete 0.3-0.5
Part, 85-90 parts of wheat bran, 40-50 parts of cavings, 10-15 parts of tartary buckwheat shell, 10-15 parts of oat shell, 3-7 parts of acetic acid bacterium solution；
The brewing method of the quinoa vinegar, comprising the following steps:
(1) pretreatment of raw material: the selected removal of impurities of quinoa, being washed, and impurity, the pollutant on surface are removed；
(2) seed rudiment: weighing (1) treated 100 parts of quinoa, and when summer is impregnated 16 hours with 1-2 times of raw material weight of water,
It is impregnated 16 hours when winter with 1-1.5 times of raw material weight of 30-35 DEG C of warm water, quinoa is made to germinate；
(3) medium temperature is gelatinized: germination quinoa prepared by (2) being added to the water of 3-5 times of quinoa raw material weight, is boiled 40 minutes at 80 DEG C；
(4) amylase liquefies: when gelatinization material prepared by (3) is cooled to 70 DEG C, adding 0.1-0.3 parts of α-alpha-amylases, stirs
It mixes uniformly, keeps the temperature 10-20 minutes at 70 DEG C；
(5) be saccharified enzymatic conversion: the liquefied mass that (4) obtain being continued to be cooled to 60-65 DEG C, adds 0.1-0.3 parts of carbohydrase；
(5) alcoholization is fermented: when step (4) continues to be cooled to 30-35 DEG C, material quantity 60-70 parts of yeast is added, after mixing evenly,
It adds 0.3-0.5 parts of saccharomycete and carries out alcoholization fermentation, ferment initial stage open fermentation 3-4 days, during which stirring of upper and lower noon daily one
Secondary, the control of distiller's wort temperature is then sealed by fermentation, seals static fermentation 7-10 days in 25-30 DEG C, the breeding of saccharomycete raised growth,
Alcoholic strength reaches 8-10 ° and does not continue to terminate to ferment when rising；
(6) prepare vinegar fermented grain: being added 85-90 part wheat brans in the distiller's wort of step (5), 40-50 parts of cavings, 10-15 parts of tartary buckwheat shells with
10-15 parts of oat shells, are sufficiently stirred, and turn uniformly, and control moisture content in 55-65%；
(7) acetify fermentation: No. 1.41 acetic acid bacterias of section in selection live GYC fluid nutrient medium of the strain inoculated after sterilizing
Change, 24 h, adjustment bacterial concentration to 10 are cultivated in 30 DEG C of constant incubator6~107 Cfu/mL connects in the vinegar fermented grain of (6) preparation
3-7 part acetic acid bacterium solution of kind quinoa raw material weight, carries out acetifying fermentation in the environment of being placed in 30-40 DEG C, turns over unstrained spirits ventilation one daily
It is secondary, it continuously turns over unstrained spirits 12-15 days, acetifies fermentation ends；
(8) clean smoked unstrained spirits: taking the 1/3-1/2 vinegar fermented grain that fermentation is completed in step (7), be placed in the container of the stainless steel of capping,
It is heated in 80-90 DEG C of baking oven 2 days, then dries 1 day, finally dried 1 day at 80 DEG C, and it is primary to turn over unstrained spirits daily at 100 DEG C；
(9) centrifugation leaching vinegar: remaining 1/2-2/3 vinegar fermented grain in step (7) is taken, with 80 DEG C of part of water of quinoa raw material weight 250-350
Using bucket leaching vinegar is got rid of after impregnating 24 hours, collects the black unstrained spirits smoked in the light-coloured vinegar soaking step (8) drenched for 24 hours, continue centrifugation leaching
Vinegar obtains to the end slightly vinegar；
(10) ageing: new vinegar is placed in ageing pond more than January；
(11) it clarifies, sterilizes, is filling.
2. quinoa vinegar according to claim 1 and its brewing method, which is characterized in that described No. 1.41 acetic acid bacterias of middle section
It is commercial product.
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| CN112553034A (en) * | 2019-09-25 | 2021-03-26 | 内蒙古伊利实业集团股份有限公司 | Preparation method of quinoa vinegar |
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| CN112553034A (en) * | 2019-09-25 | 2021-03-26 | 内蒙古伊利实业集团股份有限公司 | Preparation method of quinoa vinegar |
| CN112500981A (en) * | 2020-12-03 | 2021-03-16 | 中国肉类食品综合研究中心 | Method for brewing vinegar by pouring and spraying in original pool |
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