A method for brewing micro-electrolytic fast-distilled vinegar

Abstract

The invention discloses a brewing method of micro-electrolysis fast vinegar, comprising the following steps: (1) liquefaction of raw materials, using rice and soybean meal as raw materials; (2) inactivation of enzymes; (3) saccharifying, adding Aspergillus oryzae, Aspergillus niger and saccharifying enzyme to saccharify; (4) enzymatic hydrolysis, adding aminopeptidase for further enzymatic hydrolysis and saccharification of saccharification solution; (5) yeast rehydration activation, adding alkaline protease to promote yeast activation; (6) alcoholic fermentation, using thermostable yeast andaroma-producing yeast for alcoholic fermentation; (7) acetic acid fermentation, adding wheat bran and acetic acid bacteria; 8) pouring the fermented grains, adjusting the fermentation temperature, andcarrying out micro-electrolysis treatment to accelerate the fermentation process; (9) sealing the fermented grains to obtain mature vinegar. The vinegar brewed by the method of the invention has goodflavor, short fermentation time, no need to replace the existing equipment, and simple and convenient operation.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a micro-electrolysis rapid vinegar brewing method. Background technique [0002] Vinegar is a typical representative of acid condiments in Chinese food culture. The vinegar industry has a long history in my country. Compared with Western countries, the production process of vinegar in my country generally uses solid-state fermentation vinegar, which takes a long time to ferment and requires Drenching vinegar and other complex operations. [0003] Chinese patent CN201610400011.8 discloses a method for preparing high-lactic-acid vinegar. It adopts traditional solid-state fermentation technology, adds specific lactic acid bacteria on the basis of traditional brewing technology, and combines acetic acid layered fermentation technology to increase the content of lactic acid in vinegar. The product brings a rich and harmonious fragrance, and the high-lactic acid vin...

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a typical representative of acid condiments in Chinese food culture. The vinegar industry has a long history in my country. Compared with Western countries, the production process of vinegar in my country generally uses solid-state fermentation vinegar, which takes a long time to ferment and requires Complex operations such as vinegar pouring

[0003] Chinese patent CN201610400011.8 discloses a method for preparing high-lactic-acid vinegar. It adopts traditional solid-state fermentation technology, adds specific lactic acid bacteria on the basis of traditional brewing technology, and combines acetic acid layered fermentation technology to increase the content of lactic acid in vinegar. The product brings a rich and harmonious fragrance. The high-lactic acid vinegar has a longer entrance and is not irritating, which improves the quality and grade of the product. However, the fermentation time is long and the finished product takes a long time

Patent CN201810285342.0 discloses a large method of vinegar brewing. New raw materials are mixed from glutinous rice, sorghum, seabuckthorn and red dates to make vinegar. At the same time, red wine is added for seasoning in the wine making process, so as to avoid the single and poor taste in the past. Vinegar brewing, the production time is shortened to half a month, but the cost of raw materials is relatively high