Raw material solid-state method brewing process of vinegar and brewed vinegar

Abstract

The invention discloses a raw material solid-state method brewing process of vinegar and brewed vinegar. The process includes the following steps: a. wetting 480-530 parts of barley kernels as a culture medium, inoculating 0.7-0.8 part of aspergillus oryzae into the culture medium, and fermenting to prepare wheat kernel koji; b. mixing and pulverizing 480-530 parts of rice flour, 480-530 parts ofsorghum, 80-120 parts of large yellow croaker and 80-120 parts of millet to obtain a raw material mixture; uniformly mixing the raw material mixture, 650-750 parts of wheat kernel koji, 5800-6200 parts of hot water at 55-65 DEG C, 450-550 parts of bran and 1.8-2.2 parts of saccharifying enzyme, saccharifying to obtain saccharified products; c. continuously adding 950-1050 parts of bran, 0.8-1.2 parts of activated dry yeast and 350-400 parts of rice husk, mixing evenly, and fermenting to obtain alcoholized products; d. continuously adding 450-550 parts of bran, 850-900 parts of rice husk and 0.4-1 part of acetic acid bacteria, mixing, and acetifying to obtain a vinegar liquid; and e. drying and brewing the vinegar liquid to prepare the vinegar. The protein substances in the grain of the process are more fully decomposed, the vinegar has clear posture, soft and long acidity, mellow and rich flavor and better taste.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a raw material solid-state brewing process of vinegar and the brewed vinegar. Background technique [0002] Vinegar is a sour flavoring agent. In addition to acetic acid, it also contains other nutrients that are beneficial to the body, such as amino acids, lactic acid, gluconic acid, succinic acid, sugar, calcium, phosphorus, iron, vitamin B2, etc. Indispensable ingredient in cooking and diet. [0003] The raw meal solid-state method is a traditional process for brewing vinegar. The process steps are described as follows: [0004] S1, making koji: using bran as a medium, inoculating Aspergillus niger, and culturing to obtain bran koji; [0005] S2, saccharification: after crushing the rice or sorghum, pass through an 80-mesh sieve, add the bran koji prepared in step S1, saccharify for 2-4 days, and convert the starch in the rice or sorghum into sugar; [0006] S3, alc...

AI Technical Summary

Problems solved by technology

[0009] However, the new technology of brewing vinegar by the raw material solid-state method of vinegar brewed by the above-mentioned traditional technology has the following disadvantages: the decomposition and transformation of protein substances in the two kinds of grains of rice or sorghum is not complete, the body of vinegar is turbid and precipitated, and the taste and flavor are not good. light aroma, thin sour taste

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