The invention discloses a multi-strain liquid fermented vinegar rich in
lactic acid and
acetoin produced through multi-strain
fermentation. A
brewing method comprises the following steps: during a
brewing process, firstly, soaking and cooking rice or sticky rice; adding water and then adding liquifying
enzyme and saccharifying
enzyme, thereby acquiring a saccharification liquid; inoculating with abrewer
yeast for fermenting, thereby acquiring
wine with dregs; mixing
bran with water, and then filtering, thereby acquiring a
bran leachate; inoculating
lactobacillus helveticus, thereby acquiringa
lactic acid fermented liquor; mixing the
lactic acid fermented liquor with the
wine with dregs, and inoculating with pasteur acetate and
acetobacter gluconicum for acetic
fermentation, thereby acquiring a vinegar liquor rich in
acetoin; adding saccharose and inoculating
lactobacillus acidophilus for anaerobic
fermentation, thereby acquiring the liquid fermented vinegar rich in lactic acid and
acetoin. The increasing of lactic
acid content is capable of enhancing softness of vinegar and reducing excitement; in an
ageing stage, acetoin is capable of reacting with the
free amino acid in the
bran leachate, thereby generating ligustrazine, so that the multi-strain liquid fermented vinegar has a fragrance of baking nuts and has healthcare effects of protecting heart and cerebral vessels, resisting against oxidation,
softening blood vessels, and the like; besides, the
free amino acid in the bran
leachate is beneficial to enhancing freshness of liquid vinegar.