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Method for producing bran vinegar through solid state fermentation

A technology of solid-state fermentation and bran vinegar, which is applied in the field of fermentation, can solve the problems of maggot growth, achieve the effects of reducing production costs, fast start-up, and shortening the time of baking unstrained spirits

Pending Publication Date: 2019-01-29
YIBIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method combines modern biological preparation technology with traditional solid-state fermentation technology. According to the stages of saccharification, alcoholization, and vinegarization in the solid-state fermentation process of bran vinegar, it adopts a combination of machine turning and manual stepping to control the solid-state fermentation in stages. The product temperature and oxygen content of fermented vinegar grains have improved the yield, stability, and ratio of non-volatile acid to total acid of solid-state fermented bran vinegar, solved the problem of "maggots" in vinegar grains, and comprehensively improved its flavor quality and soft taste sex

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  • Method for producing bran vinegar through solid state fermentation

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preparation example Construction

[0027] 1. Sample preparation

[0028] Sample preparation: Simulate the vinegar pouring operation, weigh 10g of vinegar unstrained spirits, put it into a beaker, add 60mL of 70°C pure water, soak for 40min, and stir once every 10min during this period; after soaking, transfer all the above materials into a 100mL capacity In the bottle, make up to volume with purified water. Finally, filter with filter paper to obtain the filtrate for subsequent use.

[0029] 2. Sample detection

[0030] Detection method of total acid content: refer to the national standard "GB18187-2000 National Standard of the People's Republic of China for Brewing Vinegar". Accurately draw 10.0mL of the sample, put it in a beaker and add 60mL of pure water, place the beaker on the tray of the acidity meter, start the magnetic stirrer, titrate to pH 8.2 with 0.05mol / L NaOH standard solution, and do a blank test at the same time;

[0031] Calculation formula for total acid content: X=60×C×(V 1 -V 2 )÷M;

...

Embodiment 1

[0058] Specific steps are as follows:

[0059] (1) Take 1100kg of glutinous rice, put it into a liquefaction tank after dry crushing, add 2600kg of tap water and 2.8kg of α-amylase, stir evenly, turn on the steam and heat to 90°C, keep warm and liquefy for 30 minutes; pump the liquefied rice milk into In the liquid fermentation tank, add 7400kg of tap water and cool down to 59°C, then add 4.5kg of glucoamylase, stir evenly, and keep warm at 59°C for 2.5h to obtain a saccharification solution; cool the saccharification solution to 30°C, add 0.5kg of Saccharomyces cerevisiae and Aroma yeast 2.5kg, stirred evenly, carried out liquid fermentation for 5 days to obtain vinegar distiller's mother;

[0060] Wherein, on the 1st day of the liquid fermentation, stir once in the morning and in the afternoon; on the 2d, stir once; on the 3rd to 5d until the end of the liquid fermentation, static fermentation;

[0061] (2) Import vinegar distiller's yeast into a solid-state fermentation ta...

Embodiment 2

[0065] Specific steps are as follows:

[0066] (1) Take 1200kg of glutinous rice, put it into a liquefaction tank after dry crushing, add 3000kg of tap water and 3.0kg of α-amylase, stir evenly, turn on the steam and heat to 90°C, keep warm and liquefy for 30 minutes; pump the liquefied rice milk into In the liquid fermentation tank, add 8000kg of tap water and cool down to 58°C, then add 5.5kg of glucoamylase, stir evenly, and keep warm at 58°C for 2.5h to obtain a saccharification solution; cool the saccharification solution to 28°C, add 0.8kg of Saccharomyces cerevisiae and 2.7kg of fragrant yeast, stirred evenly, carried out liquid fermentation for 5 days, and obtained vinegar distiller's mother;

[0067] Wherein, on the 1st day of the liquid fermentation, stir once in the morning and in the afternoon; on the 2d, stir once; on the 3rd to 5d until the end of the liquid fermentation, static fermentation;

[0068] (2) Import vinegar distiller's yeast into a solid-state ferme...

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Abstract

The invention discloses a method for producing bran vinegar through solid state fermentation, and belongs to the technical field of fermentation. According to the method for producing the bran vinegarthrough solid state fermentation, a modern biological preparation technology is combined with a traditional solid state fermentation technology, according to the stage of saccharification, alcoholization and acetification in the solid-state fermentation process of the bran vinegar, a mode combining machine grain distillation and manual stepping is adopted, the temperature and oxygen content of fermented vinegar products in a solid state are controlled in stages, thus the production rate, stability and ratio of nonvolatile acid to total acid of the solid state fermented bran vinegar are improved, the problem of the fermented vinegar 'growing maggot' is solved, and the flavor quality and taste softness of the solid state fermented vinegar are overall improved.

Description

technical field [0001] The invention relates to a method for producing bran vinegar by solid-state fermentation, which belongs to the technical field of fermentation. Background technique [0002] Sichuan bran vinegar uses raw bran as the main ingredient and is made by solid-state brewing technology. It is one of the four famous vinegars in my country. Bran is rich in functional components such as β-glucan, and natural pigment precursors such as pentose; at the same time, due to the solid-state fermentation process, the water content of the vinegar grains is generally controlled at 50% to 60%, and the water is contained in the matrix raw materials. In the granules, the three phases of "solid-liquid-gas" in the vinegar grains coexist for a long time, and various microorganisms can be used for mixed fermentation at the same time. Therefore, Sichuan bran vinegar is rich in organic acids and aroma substances. It has the style of "soft, sour, thick body", and has the functions o...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 朱文优张超侯茂覃婷婷卿静英
Owner YIBIN UNIV
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