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Multi-round acetic fermentation method and method for improving quality of aged vinegar based on multi-round acetic fermentation

A technology of acetic acid fermentation and old mature vinegar, applied in the field of vinegar processing, can solve the problems of incomplete fermentation of vinegar grains, loss of nutrients, etc., and achieve the advantages of promoting growth and reproduction, improving product quality, reducing acid pollution and loss of nutrients. Effect

Active Publication Date: 2018-04-13
SHANXI ZILIN VINEGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of incomplete fermentation of vinegar grains and loss of nutrients, and provides a multi-round acetic acid fermentation technology that recycles fermented live grains and improves the quality of aged vinegar

Method used

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  • Multi-round acetic fermentation method and method for improving quality of aged vinegar based on multi-round acetic fermentation
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Effect test

Embodiment 1

[0030] A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation, comprising the steps of:

[0031] (1) Raw material crushing: select high-quality sorghum, remove impurities and crush to 40 mesh, add hydrating material at 50°C~55°C for 4 hours.

[0032] (2) Cooking and gelatinization: After adding water, add 0.20% α-amylase of sorghum mass, mix well and control the temperature at 95°C~98°C for 1.0h.

[0033] (3) Saccharification: when the temperature drops to 60°C~65°C, add bran koji with a specific gravity of 15% sorghum and keep it for 1 hour.

[0034] (4) Alcoholic fermentation: the temperature is lowered to 32±1°C, adding Daqu 50% by weight of sorghum and 0.2% yeast, stirring evenly for alcoholic fermentation; two days before fermentation, open-top fermentation is carried out, and the temperature is controlled at 28°C~32°C ℃, seal on the third day, and carry out anaerobic fermentation for 10-12 days; when the alcohol content...

Embodiment 2

[0046] A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation, comprising the steps of:

[0047] (1) Raw material crushing: select high-quality sorghum, remove impurities and crush to 40 mesh, add hydrating material at 50°C~55°C for 4 hours.

[0048] (2) Cooking and gelatinization: After adding water, add 0.20% α-amylase of sorghum mass, mix well and control the temperature at 95°C~98°C for 1.0h.

[0049] (3) Saccharification: when the temperature drops to 60°C~65°C, add bran koji with a proportion of 20% sorghum and keep it for 1 hour.

[0050] (4) Alcoholic fermentation: the temperature is lowered to 32±1°C, adding Daqu 50% by weight of sorghum and 0.2% yeast, stirring evenly for alcoholic fermentation; two days before fermentation, open-top fermentation is carried out, and the temperature is controlled at 28°C~32°C ℃, seal on the third day, and carry out anaerobic fermentation for 10-12 days; when the alcohol content reach...

Embodiment 3

[0062] A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation, comprising the steps of:

[0063] (1) Raw material crushing: select high-quality sorghum, remove impurities and crush to 40 mesh, add hydrating material at 50°C~55°C for 4 hours.

[0064] (2) Cooking and gelatinization: After adding water, add 0.20% α-amylase of sorghum mass, mix well and control the temperature at 95°C~98°C for 1.0h.

[0065] (3) Saccharification: when the temperature drops to 60°C~65°C, add bran koji with a specific gravity of 18% sorghum and keep it for 1 hour.

[0066] (4) Alcoholic fermentation: the temperature is lowered to 32±1°C, adding Daqu 50% by weight of sorghum and 0.2% yeast, stirring evenly for alcoholic fermentation; two days before fermentation, open-top fermentation is carried out, and the temperature is controlled at 28°C~32°C ℃, seal on the third day, and carry out anaerobic fermentation for 10-12 days; when the alcohol content...

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Abstract

The invention discloses a method for improving the quality of aged vinegar based on multi-round acetic fermentation. The method comprises the following steps: (1) pulverizing raw materials; (2) cooking and pasting; (3) saccharifying; (4) alcohol fermenting; (5) carrying out the multi-round acetic fermentation; (6) smoking the fermented grains; (7) spraying the vinegar; and (8) aging. According tothe method, the acetic fermentation process is improved, the fermented active grains are cyclically utilized by virtue of the multi-round acetic fermentation technology, so that rich beneficial microorganism and enzymatic substances are gathered, macromolecular substances such as residual enzymatic substances, starch and proteins can be utilized for multiple times, small molecular substances suchas nonvolatile acid, amino acid nitrogen and reducing sugars are accumulated for multiple times, the traditional process is improved, and the quality of the aged vinegar product can be improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, in particular to a technique for improving the quality of aged vinegar through multiple rounds of acetic acid fermentation. Background technique [0002] Shanxi old mature vinegar is fermented with solid-state acetic acid, and the bran, rice bran, rice husk and wine mash are mixed to obtain a new fermented grain. There are still a large number of beneficial microorganisms such as acetic acid bacteria and yeasts, enzymes and undecomposed nutrients in the vinegar fermented grains after acetic acid fermentation. Better utilization of fermented vinegar grains has always been an urgent problem to be solved in the vinegar industry. Multiple rounds of acetic acid fermentation technology and recycling of fermented live unstrained spirits can solve this problem. [0003] CN201210544922.X "A Method and Application of Four Rounds of Continuous Fermentation to Produce Crystal Grape Vinegar" prop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张朝敏周景丽张旭姣麻金花夏瑶瑶郝静凤杨文飞赵彦淳武耀文田莉郎繁繁梁楷
Owner SHANXI ZILIN VINEGAR
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