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Method for brewing flavored aged vinegar with immobilized targeted multimicrobes

An old mature vinegar and immobilization technology, which is applied in the directions of immobilized enzymes, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of high cost and large amount of added curd, and achieve the effect of improving efficiency.

Active Publication Date: 2021-11-19
SHANXI ZILIN VINEGAR
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for brewing flavored mature vinegar using immobilized and targeted multi-microbe strains, which is used to solve the problems of large amount of koji added and high cost in the brewing process of mature vinegar, and at the same time, the use of the present invention can increase the production of raw materials. Utilization rate to ensure product stability

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  • Method for brewing flavored aged vinegar with immobilized targeted multimicrobes

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Embodiment Construction

[0060] Specific embodiments of the present invention will be described in detail below.

[0061] A method for brewing flavored mature vinegar by using immobilized targeted polymicrobial strains, comprising the following steps:

[0062] (1) Targeted screening of immobilized strains

[0063] Using Daqu as a raw material, adopt methods well known to those skilled in the art to screen strains with high liquefying amylase activity, high glucoamylase activity, high protease activity, high fermentative power and high esterification power in Daqu respectively, and test the screened out bacteria Species of ethanol tolerance, acid tolerance and high temperature tolerance. The strains screened out through the test are Rhizopus with high liquefied amylase activity and high saccharification ability, yeast with high fermentation ability and high ester production, Monascus with high esterification ability and high saccharification enzyme activity.

[0064] (2) Immobilization of strains

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Abstract

The invention discloses a method for using immobilized targeted multi-microbe strains to brew flavored mature vinegar. The targeted strains isolated from Daqu are co-immobilized, and the co-immobilized strains are used for cultivation and fermentation. Seed mash, the cultured seed mash is added to the liquid thick mash alcohol fermentation stage and the solid alcohol fermentation process of the old mature vinegar brewing instead of part of Daqu. Co-fermentation in the stage of alcohol fermentation and acetic acid fermentation makes the metabolites at the end of fermentation rich, and the aged vinegar product is sour and palatable, with a soft taste and a mellow taste.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for brewing flavored aged vinegar by using immobilized and targeted multimicrobe strains. Background technique [0002] The traditional brewing technique of Shanxi mature vinegar is a national intangible cultural heritage. It uses sorghum and bran as the main raw materials, rice husk and chaff as auxiliary materials, and Daqu made from barley and peas as the saccharification starter. After fermentation, it is fermented with solid-state acetic acid, and then brewed with smoked grains and aging. The product has a unique flavor of "sour, soft, sweet, fragrant and fresh". Shanxi mature vinegar has a large amount of koji added, as high as 62.5% of the staple grain sorghum. The production of Daqu requires the selection of high-quality barley and peas. It is produced through the process of stepping on the koji, turning the koji, and cultivating the koji, and the nat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12N11/00
CPCC12J1/04C12N11/00
Inventor 周景丽闫裕峰郎繁繁张旭姣武耀文梁楷麻金花夏瑶瑶丁伟田莉
Owner SHANXI ZILIN VINEGAR
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