Preparation method of vinegar fermentation initiator for solid-state acetic acid fermentation of mature vinegar

Abstract

The invention discloses a preparation method of a vinegar fermentation initiator for solid-state acetic acid fermentation of mature vinegar. The preparation method comprises the following steps: preparing yeast for acetic acid fermentation, bran yeast for acetic acid fermentation and acid-producing bacteria liquid, uniformly mixing the yeast for acetic acid fermentation, the bran yeast for aceticacid fermentation and the acid-producing bacteria liquid, and performing stacking for 4-8 hours to obtain the vinegar fermentation initiator for solid-state acetic acid fermentation of mature vinegar.The vinegar fermentation initiator prepared by the method can reduce the usage amount of traditional vinegar fermentation initiators in production, reduce differences of the traditional vinegar fermentation initiators on microbial populations to the greatest extent, and ensure flavor characteristics of the mature vinegar. In addition, through control of a culture process, excellent florae are increased, the prepared vinegar fermentation initiator can effectively improve the accumulation amount of metabolic products of the microbial florae in an acetic acid fermentation process, and quality ofthe final finished product of mature vinegar is improved.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a method for preparing fermented grains used for solid-state acetic acid fermentation of aged vinegar. Background technique [0002] Mature vinegar is brewed with sorghum as the main raw material through liquefaction, saccharification, alcoholic fermentation, acetic acid fermentation, smoked grains, vinegar pouring and aging. After the alcoholic fermentation of the liquid mash, the wine mash is mixed with bran and rice bran and put into the vat or pool. At this time, the vinegar unstrained spirits are the new mixed unstrained spirits; take the vinegar unstrained spirits with a temperature of 42-45°C on the third day of acetic acid fermentation Put it into the above-mentioned new unstrained spirits, and after about 12 hours, the temperature of the new unstrained spirits can rise to 40-43°C. This operation of rapidly initiating acetic fermentation is called "connecting wit...

AI Technical Summary

Problems solved by technology

[0005] However, the use of such bacterial agents cannot reduce the use of fermented grains, and there is uncertainty about the impact on the acetic acid fermentation cycle of mature vinegar

Since the stability of the acetic acid fermentation bacteria group is the decisive factor that distinguishes Shanxi mature vinegar from other vinegars, under the circumstances that the metabolic mechanism and interspecies interaction of various microbial species in the acetic acid fermentation process are not clear, single or limited number of microorganisms The addition of has a higher risk for actual production

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