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首页> 外国专利> MANUFACTURING ETHOD OF NATURAL BREWING VINEGAR FOR FARM SCALE AND BREWING VINEGAR MANUFACTURED THEREBY

MANUFACTURING ETHOD OF NATURAL BREWING VINEGAR FOR FARM SCALE AND BREWING VINEGAR MANUFACTURED THEREBY

机译：用于农家规模的天然酿造醋的制造方法及其制造的酿造醋

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PURPOSE: Natural brewing vinegar manufacturing method is provided to separate alcohol fermentation and acetic acid through 2 step fermentation method to overcome off-flavor from long fermentation process where production rate is remarkably high with an excellent quality. CONSTITUTION: Farmhouse type natural brewing vinegar with an excellent acetic acid production manufacturing method comprises of a step for preparing mixing saccharrifed liquid with water from raw materials of corn where it is washed with water draining process after immersion to increase capital in water and finally hard-boiled rice is cooked; a step for manufacturing fermented alcohol during 10 - 20 days which comprises of 250 - 320mg % of malic among organic acid at 30-35C, where it adds 0.1-0.5 parts by weight, and 40-120mg% of citric acid, 870mg% of 600 acetic acid. Manufacturing method include a step in which after adding fermented alcohol, fermented acetic acid acetobactor is added at 0.1 - 2 parts respective to 100 fermented liquid for 10 - 16 days to begin fermentation of acetic acid so organic acid and citric acid is reduced to 0mg% and acetic acid is increased by 6,000 to 7,000mg% Alcohol fermentation yeast is selected from Saccharomyces cerevisiae (S. cerevisiae) GRJ, Zigosacchromyces JK99, and Saccharomyces kluyveri (S. kluyveri) DJ97 and brewage association 9 call. [Reference numerals] (AA) Process drawing for manufacturing natural brewing vinegar (improved model); (BB) Raw material; (CC) Washing; (DD) Increase and saccharification; (EE) Acetic fermentation; (FF) Filtration; (GG) Alcohol fermentation
机译：目的：提供天然酿造醋的制造方法，通过两步发酵方法将酒精发酵和乙酸分离，以克服长期发酵过程中的异味，发酵过程生产率高且品质优良。组成：具有优异乙酸生产工艺的农家型天然酿造醋包括以下步骤：从玉米原料中制备糖化液体与水的混合液，然后将其浸泡在排水过程中进行冲洗，以增加水中的资本，最后使其坚硬。煮熟的米饭在10到20天的时间内生产发酵酒精的步骤，该步骤在30-35℃的有机酸中包含250-320 mg％的苹果酸，其中添加0.1-0.5重量份的柠檬酸和40-120mg％的柠檬酸，其中870mg 600醋酸。制造方法包括以下步骤：在添加发酵醇之后，分别向100个发酵液中添加0.1-2份发酵乙酸乙缩醛，持续10-16天，以开始乙酸的发酵，从而使有机酸和柠檬酸降低至0mg％乙酸增加6,000至7,000mg％。酒精发酵酵母选自酿酒酵母（S. cerevisiae）GRJ，紫果酵母（Zigosacchromyces JK99）和酿酒酵母（S. kluyveri）DJ97，以及酿酒协会9称。 [附图标记]（AA）制造天然酿造醋的工艺图（改进模型）; （BB）原料; （CC）洗涤; （DD）增加糖化; （EE）醋酸发酵; （FF）过滤; （GG）酒精发酵

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