CN101857833A - Standardized and industrialized production process for Shanxi mature vinegar - Google Patents

Standardized and industrialized production process for Shanxi mature vinegar Download PDF

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CN101857833A
CN101857833A CN 201010197926 CN201010197926A CN101857833A CN 101857833 A CN101857833 A CN 101857833A CN 201010197926 CN201010197926 CN 201010197926 CN 201010197926 A CN201010197926 A CN 201010197926A CN 101857833 A CN101857833 A CN 101857833A
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vinegar
grains
acetic acid
fermentation
added
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CN 201010197926
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CN101857833B (en )
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丁静
宋春雪
张茜
李丽华
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山西三盟实业发展有限公司
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Abstract

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

Description

一种山西老陈醋标准化工业化的生产工艺 One kind of Shanxi Mature Vinegar standardized industrial production technology

技术领域 FIELD

[0001] 本发明涉及一种醋的生产方法,具体为一种山西老陈醋标准化工业化的生产工艺。 [0001] The present invention relates to a method for producing vinegar, Shanxi Vinegar particular to a standardized industrial production process.

背景技术 Background technique

[0002] 山西是老陈醋的发源地,老陈醋的产生、发展和进步是山西劳动人民多年生产实践中总结出来的智慧结晶,更是山西乃至全国重要的非物质文化遗产之一。 [0002] Shanxi Vinegar is the birthplace of Vinegar, development and progress in Shanxi working people summed up many years of production practice of wisdom, Shanxi and the country is one of important intangible cultural heritage. 老陈醋是山西的特色,已深深融入了山西人血液,是体现山西特色的文化标签,是山西人引以自豪的基本情感。 Shanxi mature vinegar is a feature, it has been deeply integrated into the blood Shanxi, is a manifestation of the cultural characteristics of Shanxi label, Shanxi is proud of basic emotions.

[0003] 传统山西老陈醋是以高粱、麸皮、谷糠和水为主要原料,以大麦、豌豆所制大曲为糖化发酵剂,经酒精发酵后,再经固态醋酸发酵、熏醅、陈酿等工序酿制而成。 [0003] Traditional Shanxi Vinegar is sorghum, wheat bran, bran and water as the main raw material, barley, peas koji is prepared saccharification and fermentation agent, after fermentation, and then the solid fermentation acetate, smoked grains, aging, etc. step brewed. 其生产工艺主要包括原料处理、糊化蒸料、酒精发酵、醋酸发酵、熏醅、淋醋、陈化七个阶段。 Its production process mainly comprises the material processing, steaming gelatinization, alcoholic fermentation, acetic acid, smoked grains, pour vinegar, aged seven stages. 经过近一个月的生产后得醋液的半成品,再陈酿一年,“夏日晒,冬捞冰”,就得到了正宗山西老陈醋。 After nearly a month of production of semi-finished products have vinegar, then aged one year, "the summer sun, winter ice fishing", you get the authentic Shanxi Mature Vinegar. 具体工艺步骤如下: The specific process steps are as follows:

[0004] 1.备料 [0004] 1. stock

[0005] 以高粱(八叶齐和疙瘩穗)和麸皮为原料,用量比为1 : 1。 [0005] In sorghum (Ye Qi and eight knots ear) and wheat bran as the raw material, with the ratio of 1: 1. 使用大麦、豌豆制成的大曲为糖化发酵剂,名为糖化发酵,实为以曲代粮。 Use barley, peas Okuma made saccharification and fermentation agent, called saccharification and fermentation, in fact, to Tune food.

[0006] 2.粉料 [0006] 2. Powder

[0007] 将八叶齐和疙瘩穗这两种不同品种的高粱放入特制的粉碎机粉碎,使其成为四至六瓣的高粱糁面,最好不要带面粉。 [0007] Eight Qi Ye Sui and lump the two different varieties of sorghum into a special grinder, making faces four to six sorghum grits, it is best not to take flour.

[0008] 3.润高粱糁面 [0008] 3. Run sorghum grits surface

[0009] 将粉碎好的高粱糁面倒入准备好的木槽中,加入麸皮,麸皮和高粱的比例为1 : 1,把高粱糁面和麸皮翻搅均勻,搅拌时尽量使其松散,翻搅均勻后加水。 [0009] The pulverized good sorghum grits Mucao into the prepared surface, the ratio of added bran, sorghum bran and 1: 1, and the surface grits sorghum bran agitate uniformly, so far as possible while stirring loose after addition of water welling up uniformly. 按100公斤高粱糁面加水60公斤进行润料(冬天最好用80°C以上的水润料),边加水边翻拌,翻拌均勻后放在木槽中静置12h以上。 Sorghum grits surface by 100 kg of water was added 60 kg feed for Run (Winter preferably above 80 ° C using moist feed), addition of water turned mixed, turned mixed uniformly in the trough is left to stand for more than 12h. 在润料时间内,要勤查品温,做到夏季不要发热,冬季不能受冻,让所润的原料,吃水均勻且足,使高粱糁面能够充分吸收水分浸透胀润。 Run in the material time, the product temperature to diligence investigation, do not generate heat in summer, winter is not cold, so the run of raw material, uniform and foot draft, the sorghum grits surface can fully absorb the moisture soaked expansion Run.

[0010] 4.蒸煮糊化 [0010] 4. The cooking gelatinization

[0011] 上料前先把润好的高梁糁面翻拌均勻(打碎疙瘩),放入球型蒸锅进行蒸料。 [0011] The first surface of the front lip good sorghum grits uniformly mixed material on the turn (knots broken), the steamer into the ball steaming. 工作压力为0. 15MPa,蒸煮lh,高粱糁面蒸至无夹心,不粘停止送气,蒸料结束。 Working pressure of 0. 15MPa, cooking LH, sorghum grits to the surface no sandwich was evaporated, air supply is stopped non-stick, the end of steaming.

[0012] 5.闷料 [0012] The boring material

[0013] 将蒸好的高梁糁面趁热取出,直接放入闷料糟内或缸中,按每公斤高梁糁面加1. 5〜2公斤开水搅拌均勻,打碎疙瘩静止闷料20分钟使高梁糁面充分吸水膨胀取出摊于凉场上进行冷却。 [0013] The steamed hot surface sorghum grits taken directly into the cylinder boring or bad feed, per kilogram sorghum grits plus 1. 5~2 kg water surface Stir knots break still feed boring 20 minutes sorghum grits so that sufficient swelling spread on cool surfaces extraction field cooled.

[0014] 6.冷却 [0014] 6. Cool

[0015] 把闷好的高梁糁面摊到凉场上,越薄越好,在冷却过程中要不停地用木锨翻倒,并要随时打碎疙瘩,要求冷却的速度越快越好,防止细菌污染,影响整个发酵。 [0015] The boring sorghum grits noodle good field to cool, thin as possible to keep the tip with a shovel during cooling, ready to break and knots, the faster the better cooling requirements to prevent bacterial contamination, affecting the entire fermentation. 冷却时要注意 To pay attention to cooling

4使原料温度保持在25°C以上,当温度降至接近25°C时冷却完成。 4 the feedstock temperature was kept above 25 ° C, when the temperature was lowered to 25 ° C near the completion of the cooling.

[0016] 7.拌曲 [0016] 7. The song mix

[0017] 先把大曲按每公斤大曲加一公斤水的比例提前两小时闷上并要翻拌均勻备用。 [0017] The first Okuma Okuma one kilogram per kilogram of water in the proportion of two hours before boring and to turn on the standby mix evenly. 待高梁糁面冷却到28〜30°C时开始拌曲,按100斤原料加入62. 5斤磨成粉的大曲比例,均勻的洒到冷却好的高梁上,开始把曲料收成丘形,再翻拌两次打碎疙瘩,做到曲和蒸熟的原料充分结合有利于糖化及酒精发酵。 Sorghum grits to be mixed with curved surface starts cooling to 28~30 ° C, was added per 100 kg raw material 62.5 kg of pulverized proportion Okuma, sprinkled evenly on the sorghum to good cooling, the harvest began to koji mound, Zaifan mix twice broken knots, so that song steamed and raw materials in favor of fully integrated saccharification and ethanol fermentation.

[0018] 8.酒精发酵 [0018] 8. Ethanol Fermentation

[0019] 把拌好曲的料立即送到酒精发酵室内的酒精缸中,先把酒精缸中放后水40公斤, 每缸入50公斤主料。 [0019] Now marinated koji feed alcohol to the alcohol fermentation chamber cylinder, the first cylinder after the release of alcohol water 40 kg, 50 kg per cylinder into the main ingredient.

[0020] 发酵室温控制在20〜25°C,品温在28〜32°C,原料入缸后第二天开始打耙,每天上下午各打耙一次,发现有疙瘩要打碎,开口发酵3天后搅拌均勻并擦净缸口和缸边,用塑料布扎紧缸口,盖上草垫,温度最好控制在25〜30°C,不宜太低,也不宜太高。 [0020] Fermentation temperature controlled at 20~25 ° C, the product temperature at 28~32 ° C, the raw material into the cylinder after the second day playing rake, the rake playing time each day, afternoon, found lump to break, opening fermentation stir for 3 days and the cylinder and wiping cylinder port side, fastened to the brim with plastic sheeting, covered with straw, the temperature is preferably controlled at 25~30 ° C, it should not be too low, nor too high. 再静止发酵15d,直到缸内原料的温度下降,酒精发酵结束。 Then still fermenting 15d, until the temperature of the cylinder of raw materials declined, the end of the alcoholic fermentation.

[0021] 9.醋酸发酵 [0021] 9. acetic fermentation

[0022] 将经过酒精发酵后的醋醅启封,把醋醅捞出后稍稍晾干,倒入醋酸发酵缸中,发酵缸不宜装满,只需每缸装多半缸醋醅即可,把已发酵的且品温已达到38〜45°C的醅子取10%作为火种接到拌好的醋醅缸内,用手将火醅和新拌的醋醅翻拌几下,同时把四周的凉醋醅盖在上边,收成丘形,盖上草盖,保温发酵。 [0022] The brewing mass after alcoholic fermentation after unsealing, after the brewing mass remove dry slightly, poured into acetic acid fermentation tank, fermentation tanks not filled, only the brewing mass per cylinder mounted to Bangang more, has the and fermented product temperature has reached 38~45 ° C 10% of the grains taken as a child to the fire marinated brewing mass cylinder, and hand fire grains of fresh brewing mass turned mixed several times, while the surrounding cool brewing mass in the top cover, harvest mound, covered with grass covered, incubated fermentation. 待12〜14小时后品温上升到38〜43°C要进行抽醅,取火醅10%按上法给下批醅子进行接火,并收成丘形。 After 12~14 hours the product temperature rises to 38~43 ° C was evacuated to grains, grains to make fire by 10% over the next batch method to energize the sub-grains and harvest mound. 当醋酸发酵9〜10天时品温自然下降,说明酒精氧化成醋酸已基本完成。 9 to 10 days when the acetic acid fermentation decreased natural product temperature, oxidation of the alcohol acetate described has been completed. 把成熟的醋醅移到大缸内装满踩实,表面少盖些细面盐用塑料布封严,密闭陈酿10〜15d后再转入下道工序。 The grains mature vinegar moved vat filled with compacted, less cover the surface of these fine flour salts seal with plastic sheeting, enclosed aging 10~15d then into the next process.

[0023] 10.熏醅 [0023] 10. smoked grains

[0024] 醋醅加入靠近炉火的第一个熏醅缸中,注意炉火控制,不能烧大火,随时测定熏醅温度,控制熏醅温度为95°C左右。 [0024] brewing mass added to the first cylinder smoked grains near the fire, the fire control attention, the fire can not burn, measured at any temperature smoked grains, grains smoked controlled temperature of about 95 ° C. 熏醅炉温度超过95°C时,醋酸挥发比较严重,总酸指标下降快;醋醅容易产生焦糊味,影响成品醋的质量。 Smoked grains furnace temperature exceeds 95 ° C, the volatiles acetate serious, fast decrease total acidity index; brewing mass prone pills only affect the quality of the finished vinegar. 第二天,醋醅依次倒缸。 The next day, pour vinegar grains turn cylinder. 最后一个缸出 Finally, a cylinder out

料,倒数第二移入最后一个......第一个熏醅缸中醋醅倒入第二个缸中,第一个则放入新 Material, the penultimate last ...... into a first cylinder smoked grains brewing mass was poured into the second cylinder, the first into the new

料。 material. 进行五天的熏制,整个熏醅过程中的要点是要控制火候,熏火要均勻,保持文火,使所熏的醅子闻不到焦糊味,色泽又黑又亮。 Smoked for five days, during the whole grains smoked point is to control the heat, fire, smoke should be uniform, remains slow fire, so that the grains sub Suoxun pills only smell, color and black and shiny.

[0025] 11.淋醋 [0025] 11. The pour vinegar

[0026] 将清水流入装有白醅的淋醋缸中,和白醋醅浸泡十二个小时,然后打开筒塞淋出醋液,再让淋出的醋液流入装有黑醅的淋缸中浸泡四个小时,这时候放出的醋液就成为了半成品。 [0026] The water flowing into the shower Cugang with white grains, the grains soaked in vinegar and twelve hours, and then open the bung leaching vinegar, vinegar let leaching liquid inlet black grains containing leaching tank soak for four hours, this time the release of vinegar has become a semi-finished products. 用同样的方法重复过淋一次,即:使已经成为半成品的醋液重新流入装有白醅的淋醋缸中,和白醋醅浸泡十二个小时,然后再让淋出的醋液流入装有黑醅的淋缸中浸泡四个小时后,便成了未经陈酿的新醋。 Was repeated in the same manner through a shower, namely: that the semifinished product has been flowing back into the leaching Cugang vinegar with white grains, the grains soaked in vinegar and twelve hours, and then let the fluid into the leaching with vinegar after four hours of leaching tank black grains soaked, they become non-aging in new vinegar. 淋醋时一般每100斤原料需要加水300-350斤左右。 Usually when the pour vinegar per 100 kg of raw materials we need to add water, about 300-350 pounds.

[0027] 12.陈酿 [0027] 12. Aging

[0028] 在大缸中陈酿,夏日晒,冬捞冰,陈放一年。 [0028] aged in vats in the summer sun, winter ice fishing, cellared for a year.

[0029] 在实际的应用过程中,传统工艺存在以下缺陷: [0029] In the actual application process, the conventional process has the following defects:

[0030] (1)生产周期长,工艺较复杂; [0030] (1) the long production cycle, the process is more complex;

[0031] 传统的山西老陈醋生产工艺包括原料处理、糊化蒸料、酒精发酵、醋酸发酵、熏醅、淋醋、陈化七个阶段。 [0031] The conventional production processes include Shanxi Vinegar material processing, steaming gelatinization, alcoholic fermentation, acetic acid, smoked grains, pour vinegar, aged seven stages. 在其中,每个工序都有它独到之处,例如大曲的制作、翻醅抽醅的手法、冬捞冰夏日晒等等,才形成了山西老陈醋独特的风味。 In which each process has its own unique, such as the production of Okuma, mass overturn pumping Grains way, the summer sun and winter ice fishing, etc., before the formation of the Shanxi Vinegar unique flavor. 因此,其生产周期比较长,出品率不高。 Thus, the production cycle is relatively long, the production rate is not high.

[0032] (2)生产过程中很多指标靠醋师的经验控制, [0032] (2) the production process of many indicators rely on the experience vinegar division of control,

[0033] 传统工艺生产中,很多的环节都要靠醋师的经验来控制,例如靠眼观、鼻闻、手摸、 口尝等判断产品的每一生产阶段,因而导致产品质量不稳定; [0033] the traditional production process, many aspects have to rely on the experience of the division of vinegar to control, for example by sharp eyes, nose and smell, hands touching, tasting and so judge each production stage of the product, resulting in unstable product quality;

[0034] (3)原料利用率不高,出品率低; [0034] (3) is not high raw material utilization, low produced;

[0035] 因为所用菌种基本来源于上回的醅子中,长期使用也会导致菌种活动下降,从而不能提高原料的利用率。 [0035] Since the basic grains from the back of the sub-species with long-term use can lead to species decline in activity, and thus can not improve the utilization of raw materials. 同时为了保证产品的浓度和口味,淋醋时也会减少醋潲的添加量, 因而导致产品出品率不高。 Meanwhile, in order to ensure product concentration and flavors, will also reduce the amount of vinegar added pigwash when pouring vinegar, resulting in product production rate is not high.

[0036] (4)生产设备陈旧,工人劳动量大,产品卫生不能保证; [0036] (4) the production of obsolete equipment, workers labor intensive, hygiene products is not guaranteed;

[0037] 因为山西老陈醋工艺是前人传承的工艺手法,具有独特的民族气息,有时为了继承传统工艺,靠醋师一代一代的传承,因而创新力不强,导致生产设备陈旧,翻醅、倒缸等都是采用人工操作,产品卫生也不能保证。 [0037] Because the process is a former Shanxi Mature Vinegar heritage craft techniques, unique ethnic flavor, sometimes in order to inherit the traditional process, by tradition from generation to generation division of vinegar, and therefore innovation is not strong, resulting in outdated production equipment, mass overturn, inverted cylinder, etc. are based on manual operation, hygiene products can not be guaranteed.

发明内容 SUMMARY

[0038] 本发明为了规范山西老陈醋的工艺操作,解决现有老陈醋生产工艺存在生产周期长、工艺复杂、产品质量不稳定、原料利用率不高等问题,提供一种山西老陈醋标准化工业化的生产工艺。 [0038] The present invention, in order to regulate Shanxi Vinegar process operation, to solve the conventional production processes exist Vinegar production cycle long, complex process, unstable product quality, not high utilization of raw materials, to provide a standardized industrialization Shanxi Vinegar Production Process.

[0039] 本发明是采用如下技术方案实现的:一种山西老陈醋标准化工业化的生产工艺, 包括以下步骤: [0039] The present invention adopts the following technical solution: one Shanxi Vinegar standardized industrial production process, comprising the steps of:

[0040] (1)酒精发酵前物料处理 Material before treatment [0040] (1) Alcoholic Fermentation

[0041] A、高粱原料:精选新鲜无霉变的高粱,淀粉含量为60-70% ;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成30-60目的高粱粉;C、调浆:将得到的高粱粉用50-65°C的温水进行调浆,使得淀粉含量调节为13-16%,并且调节pH值至5. 0-6.0,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加60-80mg CaCl2 ;D、液化:液化采用20000U/ml (70°C、pH6. 0条件上,1分钟液化可溶性淀粉lmg成为糊精所需要的酶量为1个酶活力单位,至少可从枣庄市杰诺生物酶有限公司购得)耐高温a-淀粉酶,液化温度为80-100°C,液化时间为2. 5-3. 5h,淀粉酶添加量为每千克高粱粉中添加0. 5-1. 0ml淀粉酶, PH值为5. 0-6. 0 ;E、糖化:糖化采用50000U/g(lg酶粉或lml酶液于40°C pH4. 6条件下,1 小时分解可溶性淀粉产生lmg葡萄糖的酶量为1个酶活单位,至少可从枣庄市杰诺生物酶有限公司购 [0041] A, sorghum material: no selection of fresh mildew sorghum starch content of 60-70%; B, pulverized: sorghum through the crusher, to the hull, and then pulverized by a turbo mill to 30-60 object sorghum flour; C, slurried: sorghum obtained powder was slurried with warm water of 50-65 ° C, such that the starch content was adjusted to 13-16%, and the pH adjusted to 5. 0-6.0, CaCl2 was added to stable enzyme, added in an amount added per kilogram sorghum flour 60-80mg CaCl2; D, liquefaction: liquefied using 20000U / ml (70 ° C, the conditions pH6 0, 1 min liquefied soluble starch dextrins lmg be required the amount of enzyme 1 unit of enzyme activity, at least from commercially available enzymes, Ltd. Zaozhuang Jienuo) a- amylase high temperature, a liquidus temperature of 80-100 ° C, liquefaction time was 2. 5-3. 5h, amylase per kilogram sorghum flour added in an amount added 0. 5-1 0ml amylase, PH value of 5. 0-6 0; E, saccharification: saccharification using 50000U / g (lg lml ​​enzyme solution or enzyme powder in at 40 ° C pH4. 6 condition, the amount of enzyme decomposing 1 hour soluble starch to produce glucose lmg 1 unit of enzyme activity, at least from commercially available Ltd. Zaozhuang enzyme Jienuo )高转化糖化酶,原料经液化后冷却到50-65°C,调节pH值至4. 0-4. 5,加糖化酶,糖化酶添加量为每千克高粱粉中添加2-3. 5g糖化酶,保温30-50分钟,得到糖醪; ) High conversion saccharifying the liquefied material after cooling to 50-65 ° C, adjusted to pH 4. 0-4. 5, plus glucoamylase, glucoamylase added in an amount added per kilogram sorghum flour 2-3. 5g saccharifying enzyme, incubated for 30-50 min, to obtain a sugar mash;

[0042] (2)酒精发酵 [0042] (2) Alcoholic Fermentation

[0043] A、选择耐受最高生长温度为50_55°C,酒精耐受力为15_20%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液;C、糖化结束后得到的糖醪在15-25°C时加入占糖醪总体积的2. 5-3. 5%酵母液,同时加入占高粱原料总重量45-55%的复合大曲,发酵过程中温度控制到40°C以下,发酵5-7天后,测定酒精度,酒精度在11 %-12%时停止发酵,酒精发酵结束,得到酒醅; [0043] A, the maximum growth temperature tolerance to the selection 50_55 ° C, 15_20% ethanol tolerance of yeast alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution; C, obtained after saccharification Add sugar mash 2. 5-3. 5% of yeast mash was total volume of sugar at 15-25 ° C, while adding the total weight of 45-55% of the composite material sorghum koji fermentation process the temperature is controlled to 40 ° C or less, 5-7 day fermentation, measured alcohol, alcohol fermentation was stopped at 11% -12%, the end of alcoholic fermentation, to obtain fermented grains;

6[0044] 上述复合大曲至少可由申请人在专利申请号为200910075518.0,发明名称为“一种复合大曲的制备方法”的专利文件中所记载的方法得到,文中所记载的任意实施例以及权利要求书中各参数在其范围内的任意取值及相互组合均能满足本发明要求,本发明也可采用其它复合大曲,只要是选用适应性强、生长繁殖快、酶系广、活力高、代谢产物中营养风味成分丰富的多种优良菌种,再经过人工扩大培养后接种制曲,形成的水解力高、发酵力强、产醋好的大曲均可;所述的酒精酵母菌只要满足上述两个指标均能使用,至少可从山西三盟实业发展有限公司购得;所述的固定化技术为现有公知技术,是本领域普通技术人员所熟知的,本发明是将培养好的酒精酵母菌悬液与海藻酸钠溶液混合包埋,制得海藻酸钠固定化酵母细胞,然后加糖醪培养成酵母液。 Method applicant Patent Application No. 200910075518.0, entitled "method for preparing a composite of Okuma" described in Patent Document 6 [0044] The composite may be obtained at least Okuma, examples and claims in any embodiment described herein the book parameters any value within its range and each combination can meet the requirements of the present invention, the present invention is also applicable to other complex Okuma, as long as the choice is adaptable, fast growth and reproduction, enzymes wide, high activity, metabolic product rich nutrition good bacteria more flavor components, and then enlarged after artificial inoculation koji culture, high hydrolyzability is formed, fermentation and strong, and can be produced vinegar good koji; as long as the above-described yeast alcohol two indicators can use, at least commercially available from Shanxi Sanmeng development Co., Ltd.; the immobilization techniques known in the prior art known, those of ordinary skill in the art, the present invention is to develop good alcohol yeast suspension mixed with sodium alginate solution embedding prepare alginate immobilized yeast cells, yeast and sugar into the culture fluid mash.

[0045] (3)醋酸发酵 [0045] (3) acetic fermentation

[0046] A、醋醅制备:在每lOOKg酒醅中加入llOKg麸皮,60Kg米糠,加水调节湿度为60-62 %,酒精度为4. 5 % ;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成,沪酿1.01、Asl. 41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为1. 5〜2. 5 : 0. 5〜1. 5 : 2. 5〜 3.5 : 1.5〜2. 5 : 1.5〜2.5 ;b、上述复合醋酸菌的培养方法,包括以下步骤:b. 1取保藏的复合醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液, 做为醋酸菌的接种种子;b. 2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在(0. 1〜0. 2g)/100ml ;b. 3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为4〜6%的比例加入液体培养基,在28〜32°C的条件 [0046] A, vinegar grains prepared: each lOOKg added llOKg bran fermented grains, 60Kg of rice bran, water was added to adjust the humidity of 60-62%, alcohol of 4.5%; Preparation B, compound acetic acid bacteria culture fluid: a composite acetic acid bacteria strains consists of the following weight ratio, Huniang 1.01, Asl. 41, Gluconobacter, isolated from screened Shanxi vinegar brewing mass in Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding weight ratio of these five species 5~2 1. 5: 0. 5 5~1: 2 -5 to 3.5: 1.5~2 5: 1.5~2.5; culture b, the composite acetic acid bacteria... the method comprising the steps of: b 1 taken deposited composite acetic acid bacterium strains for activating the composite of acetic acid bacteria spread on a fresh slant, add alcohol made of inoculum, seed inoculated as acetic acid bacteria; B. two pairs of composite acetic acid bacteria do shake flask experiments acid production, for producing acid analysis, error control in an acid (0. 1~0 2g.) / 100ml;. b 3 arranged broth composite acetic acid bacterium, the deposited and do the analysis of an acid compound in a weight ratio of acetic acid bacteria ratio of 4 ~ 6% of the liquid medium added, the conditions of 28~32 ° C 培养1〜 3天,待酸度达到1.3°〜2. 5°,即可得到用于食醋生产的复合醋酸菌培养液;所述的液体培养基由下列体积比的原料制成,葡萄果汁18〜25 %,酵母膏1〜2 %,乙醇3〜6 %,其余为蒸馏水;b. 4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液,同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的1.5-2.5% 拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均勻,然后将混合料通过皮带输送机输送至醋酸发酵池中,进行发酵,温度控制在42-45°C,发酵6-9天,在发酵过程中要每天翻醅1-2次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同,即得到醋酸发酵后的醋醅; 1 ~ cultured for 3 days until the acidity reached 1.3 ° ~2 5 °, to obtain a composite for the production of vinegar acetic acid bacterium culture broth;. The starting material is prepared by the following ratio of the volume of liquid medium, and grape juice 18 ~ 25%, ~ 2% yeast extract, 3 ~ 6% ethanol, the balance being distilled water; b 4 every 48h, when the composite acetic acid bacteria cells reached the logarithmic growth phase, remove the desired amount of culture broth, at the same time. composite acetic acid bacteria culture to the same amount of liquid medium was added, culture was continued; C, 1.5-2.5% by weight of the mix brewing mass culture broth good composite acetic acid bacterium using mixed grains with uniform mixing, then mixed conveyor belt feed conveyor to acetic acid fermentation tank, fermentation temperature was controlled at 42-45 ° C, 6-9 days of fermentation, during fermentation mash to turn 1-2 times a day, using mass overturn machine by turning grains, 4 days before the fermentation turn once a day, morning and evening after turning once a day, when the product temperature fell to the same temperature, i.e. to give the acetic acid fermentation brewing mass;

[0047] 上述复合醋酸菌制备时,所述的沪酿1. 01、Asl. 41、葡糖酸杆菌均为现有公知产品,是本领域普通技术人员很容易得到的,其中沪酿1. 01、Asl. 41是我国食醋酿造行业常用的两种优良醋酸菌,分别具有氧化酒精速度快、耐酸性强、不易发生醋酸的过氧化反应; 葡糖酸杆菌除可以氧化乙醇生成乙酸外,还具有强大的葡糖酸生成能力,是构成食醋的风味的主要成分,同时又是重要的辅助生产菌。 [0047] When preparing the composite acetic acid bacterium, said Huniang 1. 01, Asl. 41, Gluconobacter are conventionally known products, those of ordinary skill in the art readily obtained, wherein Huniang 1. . 01, Asl 41 is of vinegar brewing industry commonly two kinds of fine acetic acid bacteria, respectively, having alcohol oxidation speed fast, strong acid, acetic acid easily occurs peroxidation; Gluconobacter oxidize ethanol to acetic acid in addition to outside, also has a strong ability to generate gluconate, constitute the main component of vinegar flavor, but it is also important to assist producing bacteria.

[0048] 高产乙醛脱氢酶的醋酸杆菌可以促进乙醛到乙酸的转化,避免过多的乙醛累积在代谢产物中,影响产品风味,提高醋酸转化率,缩短了醋酸发酵周期,既可以从市场上购得, 也可以利用现有方法获得,例如至少可由沪酿1. 01诱变选育而得到,具体步骤为出发菌株的复壮、初筛、复筛、紫外线诱变、摇瓶复筛,最后检测酶活,选择酶活高的菌株为目的菌株。 [0048] Acetobacter yield aldehyde dehydrogenase may facilitate the conversion of acetaldehyde to acetic acid, acetaldehyde avoid excessive accumulation of metabolites, the effects of the product flavor, increase the conversion rate of acetic acid, acetic acid fermentation period is shortened, either available from the market, may be obtained by a conventional method, for example, may be obtained at least 1.01 Huniang mutation breeding, particularly rejuvenation step as a starting strain, screening, screening, UV mutagenesis, shake flasks complex sieve, and finally detecting enzyme activity, the enzyme activity was selected for the purpose of strain strain. 申请人在以下仅提供一种可实施的具体方法: Applicant particular method provides only an embodiment in the following:

[0049] 1、出发菌株的复壮 [0049] 1, starting strain rejuvenation

[0050] 向保存沪酿1. 01的试管斜面加入10ml无菌水,得到的菌悬液经玻璃珠振荡40min [0050] To save Huniang slant tube was added 1.01 10ml of sterile water to give a bacterial suspension through a glass bead oscillation 40min

7后打勻成菌悬液,作不同梯度稀释,各取0. 5ml均勻涂布于平板,37°C下恒温培养96h,挑选透明圈与菌落皆大的菌株保存于试管斜面,作为诱变用出发菌株。 7 after playing absorbed into the bacterial suspension, for different dilutions, depicting 0. 5ml uniform coating on the plates, incubated 37 ° C for 96h, and colony selection transparent circle Jietai strain stored in slant tubes, as mutagenesis with the original strain. 2、初筛:出发菌37°C恒温培养96h,挑选透明圈与菌落比对照株的大且形状规则的诱变株作为复筛用菌株。 2. Screening: starting strain 96h 37 ° C incubation, colonies were picked and transparent circle larger than the control strain Mutagenesis of strain and shape as regular screening by strain. 3、复筛:将初筛得到的突变株与对照株同时在37°C下经斜面活化12h,接种于平板上,37°C恒温培养96h,挑选透明圈直径D与菌落直径d的比值D/d较对照株的D/d大且形状规则的诱变株作为后续诱变或摇瓶复筛用菌株。 3, screening: The screening of the resulting mutant strains with control while at 37 ° C for activation by the inclined surface 12h, seeded on the plate, incubated 37 ° C 96h, the selection of transparent circle diameter D to diameter d ratio D colony / d compared with the control strain D / d and the shape of regular large mutagenized strain as a shake flask or subsequent mutagenesis by screening strain. 4、ALDH活性检测方法:0. lmol/1 &K3Fe(CN)6 0. lml, pH7. OMCILvaine bufferO. 5ml,待测酶液0. 1ml,蒸馏水0. 2ml, lmol/1 乙醛水溶液0. lml, 摇勻,50°C保温lOmin,加入0. 5ml Ferric sulfate-Dupanol试剂,再加入3. 5ml蒸馏水,摇勻,50°C保温20min,660nm下测定吸光度。 4, ALDH activity were determined:. 0 lmol / 1 & K3Fe (CN) 6 0. lml, pH7 OMCILvaine bufferO 5ml, test enzyme solution 0. 1ml, distilled water and 0. 2ml, lmol / 1 aqueous acetaldehyde 0. lml.. , shaking, 50 ° C lOmin incubation, was added 0. 5ml Ferric sulfate-Dupanol reagent, 3. 5ml distilled water was then added, shaking, 50 ° C incubation 20min, the absorbance was measured at 660nm. 将50°C、pH7. 0时每min氧化lg乙醛的酶量定为一个酶活单位。 To 50 ° C, pH7. 0 min an enzyme per lg of acetaldehyde oxidation as a unit of enzyme activity.

[0051] 5、紫外线诱变:将出发菌经斜面活化12h,用10ml无菌水洗脱斜面上的菌体,菌悬液经玻璃珠振荡40min后打勻成菌悬液,稀释10倍,取5ml置直径9cm的培养皿中,在搅拌的同时,用15w紫外灯在垂直距离30cm分别照射10s、20s、30s、40s、50s。 [0051] 5, UV mutagenesis: The starting strain was activated ramp 12h, cells on the incline eluted with 10ml of sterile water, the glass beads by shaking the bacterial suspension after 40min Beat into bacterial suspension was diluted 10-fold, 5ml of 9cm diameter petri dishes in opposed, while stirring, with a UV lamp 15w are irradiated in the vertical distance 30cm 10s, 20s, 30s, 40s, 50s. 将经过紫外线照射的菌悬液移入试管中,在冰水中保存lh后,做10_5、10_6倍比稀释,每个平板培养基上涂布0.5mL进行避光培养。 After the bacterial suspension into the ultraviolet irradiation tubes, after storage in ice lh, do 10_5,10_6 dilution, incubated in the dark for 0.5mL coating on each plate medium. 同时用未经紫外线处理的出发株作对照。 At the same time with the starting line without UV treatment as controls. 6、摇瓶复筛:将出发株和紫外诱变正突变株活化后制成均勻的菌悬液,37°C恒温摇床培养24h。 6, shake flask screening: the parent strain and the mutant UV mutagenesis positive bacterial suspension made uniform after activation, 37 ° C thermostatic shaker 24h. 高速离心发酵液收集菌体,无菌水洗涤菌体后,加入适量PH7.0 MCIL vaine缓冲液。 High-speed centrifugation to collect microbial cells fermentation broth, after the cells were washed with sterile water, adding an appropriate amount PH7.0 MCIL vaine buffer. 超声波破碎缓冲液中的细胞以释放胞内的乙醛脱氢酶,高速离心lOmin,取上清液作为粗酶液用来检测酶活。 Ultrasonic disruption buffer aldehyde dehydrogenase in the cells to release intracellular, lOmin high speed centrifugation, the supernatant as a crude enzyme solution is used to detect activity. 酶活高的菌株为目的菌株。 Activity for the purpose of high strain strain.

[0052] 从山西老陈醋醋醅中分离筛选出的醋酸杆菌,其分离、筛选方法是本领域的普通技术人员所熟知的,具体步骤为山西老陈醋醋醅的分离、产醋酸定性试验、初筛、复筛、纯化等步骤,最后进行菌种性能测定,选择耐乙醇浓度高、耐食盐、耐高温的菌株为目的菌株,而且山西老陈醋的传统酿造方法是众所皆知的,得到的醋醅中的有效成分也是大同小异的, 本发明添加老陈醋醋醅中的醋酸杆菌,传承了山西老陈醋传统风味特色,具有风味好,生长速度快等特点。 [0052] separated from Shanxi Vinegar brewing mass were screened Acetobacter, isolated, screening methods are those of ordinary skill in the art, the specific steps to separate Shanxi Vinegar brewing mass, the yield of acetic acid qualitative test, First sieve, screening, purification step, the final properties measured strains, selected resistant to high ethanol concentration, salt resistance, high temperature strain for the purpose of strain and traditional brewing method Shanxi vinegar is well known, the resulting the active ingredient in the brewing mass is much the same, the present invention is Acetobacter vinegar is added in the brewing mass, passing Shanxi vinegar traditional flavor characteristics, with good taste, fast growing and so on. 申请人在以下仅提供一种可实施的具体方法: Applicant particular method provides only an embodiment in the following:

[0053] 1. 1 材料 [0053] 1.1 Materials

[0054] ①选育菌种的来源:山西老陈醋醋醅 [0054] source ① breeding species: Shanxi mature vinegar brewing mass

[0055] ②诱变出发菌株:沪酿1. 01 (三盟技术中心保藏) [0055] ② mutation of the original strain: Huniang 1.01 (UNITA Technology Center Collection)

[0056] 对照菌株:沪酿1. 01 [0056] Control strains: 1.01 Huniang

[0057] ③基础培养基酵母膏,葡萄糖,pH4. 5,灭菌30min。 [0057] ③ basal medium yeast extract, glucose, pH4. 5, sterilization 30min. 使用前加入0.03无水乙醇 0.03 absolute ethanol was added prior to use

[0058] ④产酸试验培养基:1号,基础培养基临用前加入20ml无水乙醇,分装于500ml三角瓶,每瓶50mL ;2号,酵母膏1 %,pH4. 5,使用前按需要量加入无水乙醇,分装于500ml三角瓶,每瓶70ml。 [0058] ④ acid production test medium: No. 1, the base medium was added immediately prior to 20ml of absolute ethanol, packed in 500ml Erlenmeyer flask, 50 mL per bottle; No. 2, yeast extract 1%, pH4 5, prior to use. press required amount of absolute ethanol was added, packed in 500ml flask, bottle 70ml. 以上培养基用冰乙酸调pH值。 Above the culture medium pH was adjusted with glacial acetic acid.

[0059] ⑤分离培养基:100mL基础培养基中加入2%琼脂,灭菌后加入0. 5%无菌&0)3和5mL无水乙醇,为分离培养基。 [0059] ⑤ isolation medium: 100mL basal medium with 2% agar added 0.5% sterile & 0) 3 and 5mL of absolute ethanol after sterilization, the medium was separated.

[0060] 2.1山西老陈醋醋醅中高产醋酸菌选育的方法 [0060] 2.1 Shanxi Vinegar brewing mass yield of acetic acid bacteria in breeding method

[0061] 2.1.1山西老陈醋醋醅的分离 [0061] 2.1.1 Shanxi Vinegar brewing mass separation

[0062] 将自然发酵的山西老陈醋醋醅接入无菌水中,甩玻璃珠打勻,稀释10_6至10_7,取各浓度稀释液lmL接种于培养基,恒温箱30°C培养48-72h,挑选透明圈比较大,菌落丰厚, 边缘整齐的单菌种进行进行纯化,保存,备用。 [0062] The naturally fermented vinegar Shanxi Vinegar access grains sterile water, glass beads Beat rejection, diluted 10_6 to 10_7, the concentration of each dilution was taken lmL inoculated into the medium, 30 ° C incubator 48-72h culture, transparent ring selected relatively large, huge colonies, neat edge for a single strain was purified, and stored for use.

[0063] 2. 1. 2产醋酸定性试验 [0063] 2. 1.2 acetic acid production Qualitative test

[0064] 将上述斜面菌株分别接种于产酸培养计中,30°C培养48h后取5ml离心除去菌体的培养液,用NaOH中和后加入10% FeCl32〜3滴,形成红褐色沉淀者为产醋酸菌。 [0064] The above strains were inoculated slant culture meter-acid, 30 ° C taken after 48h 5ml culture broth was centrifuged to remove bacterial cells, after neutralization with NaOH 10% FeCl32~3 added dropwise, the formation of red-brown precipitate by for the production of acetic acid bacteria.

[0065] 2. 1. 3 初筛 [0065] 2.1.3 Screening

[0066] 将上述分离出的醋酸菌接种于1号产酸培养基,30°C摇瓶培养,测定产酸量。 [0066] The above-separated acetic acid bacterium was inoculated in an acid medium No. 1, 30 ° C in shake flask cultures, acid production was measured. 选择产酸量较高的菌株备用。 Strain selected spare capacity higher amount of acid.

[0067] 2. 1. 4 复筛 [0067] 2. 1.4 rescreening

[0068] 对初筛较理想的分离株,用2号产酸培养基,进行摇瓶复筛,进一步筛选风味好、 生酸速度快和酒精转酸率高的菌株。 [0068] The ideal screening isolates, No. 2 with an acid medium, shake flask screening were further screened taste good, fast-growing strain rate of acid and alcohol acid transfer rate.

[0069] 2. 1. 5 纯化 [0069] 2. 1.5 Purification

[0070] 将复筛中优良的醋酸菌进行纯化,方法与分离方法相同。 [0070] The fine screening in the acetic acid bacterium was purified in the same manner and separation method. 进一步进行斜面培养和摇瓶筛选,经进一步纯化分离,并与沪酿1. 01作对照,进行性能比较和应用效果比较。 And further subjected to slant culture shake flask screening, further purification was separated and the Huniang 1.01 as a control, and application of results comparing the performance comparison.

[0071] 1.2. 1.6菌种性能测定 [0071] 1.2. 1.6 Determination of Strain Properties

[0072] 以沪酿1. 01醋酸菌作对照,进行产酸量、耐乙醇能力、耐食盐能力、耐高温能力性能分析。 [0072] In Huniang 1.01 acetic acid bacterium as a control, acid production, ethanol tolerance capacity, salt-resistant ability, high temperature performance analysis capability. 方法:在培养基中配入不同浓度乙醇、食盐,接入醋酸菌,放入不同温度,以沪酿1.01作对照。 Method: in a medium with the different concentrations of ethanol, salt, access acetic acid bacteria, into different temperatures to Huniang 1.01 as a control. 选择耐乙醇浓度高、耐食盐、耐高温的菌株为目的菌株。 Select resistant to high ethanol concentration, salt resistance, high temperature strain of strain of interest.

[0073] 复合醋酸菌中的五种菌种的合理配比是决定食醋口味的关键因素,该配比是申请人经过长期试验及经验总结而得到的。 [0073] reasonable ratio of five kinds of acetic acid bacteria strains in the composite is a key factor in determining the taste of vinegar, which is the ratio of the applicant after a long trial and lessons learned obtained. 同时本发明采用液体育种、连续培养的方法,当醋酸菌菌体达到对数生长期时,在培养液中以一定的周期加入新鲜的液体培养基,使菌体保证一个固定的、最大的群体密度,每次食醋生产采用稳定的醋酸菌培养液,可以保证产品质量的稳定性。 While the invention using a liquid breeding, continuous culture method, when cells reached the acetic acid bacteria population logarithmic growth phase, in the culture medium at a constant cycle of fresh liquid medium was added, to ensure that the cells a fixed, maximum density, each using stable production of vinegar acetic acid bacterium culture solution can guarantee the stability of product quality.

[0074] (4)醋醅后熟 [0074] (4) after the brewing mass cooked

[0075] 在醋酸发酵池内将醋醅砸实,在其表面上覆盖一层占醋醅重量0. 8-1. 2%的食盐, 用醋酸发酵池盖子将其封严,在28_32°C的温度下,放置一个月; [0075] In acetic acid fermentation tanks solid hit the brewing mass, accounting for brewing mass covered by weight 0. 8-1. 2% salt on the surface thereof, with acetic acid fermentation tank to seal the cover, in the 28_32 ° C at a temperature, for one month;

[0076] (5)熏醅 [0076] (5) Smoked grains

[0077] 先利用熏醅炉熏醅工艺,使用文火,控制温度为70〜80°C的情况下,熏制2天,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0. 13-0. 16Mpa 的条件下,熏制4. 5-5. 5h,得到熏醅;所述蒸汽熏醅罐为现有公知结构;所述熏醅炉熏醅工艺指的是传统方法中的熏醅工艺,具体见本发明所述背景技术有关记载,这是本领域普通技术人员所述熟知的,也是该行业的传统操作方法; [0077] The first use of smoked Grains Grains smoked furnace process, using gentle heat, where the temperature is controlled at 70~80 ° C, and smoked two days, and inverted cylinder once turned mixed, poured into the brewing mass adjacent small cylinder, after steam smoked grains into the tank at a pressure of 0.5 13-0 under the conditions 16Mpa, smoked 4. 5-5 5h, to obtain smoked grains;.. the steam smoked grains canister is conventionally known structure; the grains grains smoked smoked furnace process refers to a process smoked grains in the conventional method, specifically, see the description about the background art of the present invention, which those of ordinary skill in the well known method of operation is conventional in the industry;

[0078] (6)淋醋 [0078] (6) pour vinegar

[0079] 选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至85-95°C,流入装有白醅的淋醋池中,浸泡3-5h,淋出醋液,再加热至85-95°C,流入装有熏醅的淋醋池中浸泡3-5h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋; [0079] select the same white mass and grains grains smoked, the day before leaching pigwash vinegar and heated to 85-95 ° C, pour vinegar flows into the cell containing the white grains, soaking 3-5h, leaching vinegar reheated to 85-95 ° C, containing smoke flows into the grains soaked 3-5h pool pour vinegar, vinegar released at this time becomes the new vinegar without aging; third day before the next pigwash sequentially with four pigwash were soaked grains vinegar, pour out the same day two pigwash three pigwash, and finally soaked with water pouring out of four pigwash, a day after the cycle to obtain a semi-vinegar;

[0080] (7)陈酿[0081] 淋出的半成品醋,先在太阳能陈酿池中陈酿1个月,后转入陈酿罐中陈酿5个月, 保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋; [0080] (7) aging [0081] semifinished leaching vinegar, first aging pool solar aged for 1 month, then transferred to aging tank aged 5 months, to ensure a total aging time of 6 months, the present invention is obtained the Shanxi vinegar;

[0082] (8)山西老陈醋后处理 [0082] (8) after treatment Shanxi Vinegar

[0083] A、澄清:在陈酿后的山西老陈醋中加入0.04-0. 06%的酸性蛋白酶粗酶制剂,前5h于45°C下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0. 5-0. 7%硅藻土搅拌均勻,用泵送入板框过滤机中过滤;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的;D、灭菌;E、包装。 [0083] A, clarified: 0.04-0 added 06% of the acid protease in the crude enzyme preparation Shanxi Vinegar after aging, the front exploded 5h at 45 ° C, and then reacted at room temperature one day; B, filter: was added at 0. 5-07% celite vinegar after the clarification step through said stir with a pump into a plate and frame filter filtration; C, blending: obtained using the traditional brewing process Shanxi vinegar Shanxi vinegar after concentrated in vacuo group as vinegar, vinegar added amount of the present invention is obtained based on the total weight of Shanxi vinegar; D, sterilization; E, packaging.

[0084] 所述传统山西老陈醋酿造方法为本发明背景技术中所记载的,这是本领域普通技术人员所述熟知的,也是该行业的传统操作方法。 [0084] The conventional production methods of the present Shanxi Vinegar background art is also described in the conventional operation method in the industry of the invention, which those of ordinary skill in the well known. 在本发明所得到的山西老陈醋中添加此醋基,是作为本发明山西老陈醋的“醋用味精”,提高醋中的不挥发酸和总酯的含量。 This vinegar was added to the obtained group of the present invention Shanxi Vinegar, as the total content of nonvolatile acids and esters vinegar Shanxi Vinegar present invention "vinegar MSG" to increase.

[0085] 按照本发明所述方法生产的山西老陈醋,醇香浓厚,具有山西老陈醋特有的熏香味道,红褐色,澄清,富有光泽,入口绵酸,回味无穷。 [0085] The production method according to the present invention, Shanxi Vinegar, mellow strong, Shanxi Vinegar having unique taste incense, red-brown, a clear, shiny, cotton acid inlet, memorable. 山西老陈醋总酸为5. 28g/100mL,不挥发酸为1.25g/100mL,还原糖为1. 18g/100mL,可溶性无盐固形物为7. 31g/100mL,总酯1.13g/100mL。 Shanxi Vinegar total acid 5. 28g / 100mL, non-volatile acid is 1.25g / 100mL, reducing sugars 1. 18g / 100mL, no salt soluble solids of 7. 31g / 100mL, total ester 1.13g / 100mL.

[0086] 与本发明专利相比,本发明工艺具有以下优点: [0086] Compared with the present invention patent, the process of the present invention has the following advantages:

[0087] 1、工艺流程系统化、工艺参数标准化 [0087] 1, systematic process, the process parameters normalized

[0088] 在传承山西老陈醋传统工艺的基础上,结合现代生物发酵技术,确定每一工序及具体的工艺参数,将山西老陈醋工艺流程系统化、工艺参数标准化; [0088] In the tradition of Shanxi Vinegar the traditional process, combined with modern bio-fermentation technology, each process is determined and the specific process parameters, the process Shanxi Vinegar systematic, standardized process parameter;

[0089] 2、生产过程规模化、产品质量规范化 [0089] 2, production scale, product quality standardization

[0090] 山西老陈醋工业标准化生产中,对每一工序的指标及质量关键点进行调控,代替传统老陈醋靠经验控制的模式;并利用现代化设备代替传统设备大缸等,扩大生产规模,提高山西老陈醋的科技含量;在不改变原有质量的基础上,缩短生产周期,规范产品质量,提高产品在国际、国内市场的竞争力; [0090] Shanxi Vinegar Industry standardization of production, quality indicators and key points of each process to regulate, instead of the traditional Vinegar rely on the experience of control mode; and the use of modern equipment to replace the traditional vats and other equipment, expand production scale and improve Shanxi Mature vinegar technology content; without changing the original quality, shorten the production cycle, standardize the quality of products, improve product in the domestic and international market competitiveness;

[0091] 3、生产工艺优化 [0091] 3, optimization of the production process

[0092] ①原料处理采用高温液化糖化,接种耐高温、耐高酒精度的酿酒酵母和复合大曲进行综合酒精发酵,糖醪在酒精发酵的同时,大曲微生物发生系列生化反应生成山西老陈醋特有的风味物质; [0092] ① material processing high temperature liquefaction and saccharification, inoculation temperature, and Saccharomyces cerevisiae alcohol compound Okuma high resistance to alcohol fermentation is integrated, while the sugar alcohol fermentation mash of microorganism occurs Daqu series of biochemical reactions specific to generate Shanxi Vinegar flavor;

[0093] ②采用复合醋酸菌进行醋酸发酵,本发明在原有醋酸杆菌的基础上,添加葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌以及高产乙醛脱氢酶的醋酸杆菌,制成复合醋酸菌,发挥了多菌种的优势,弥补了单一菌种的不足,提高了代谢产物中葡糖酸的产量,使食醋的口味更加柔和,缩短了发酵周期;同时优化复合醋酸菌培养基,添加葡萄果汁、 多菌种营养强化曲、酵母膏、乙醇,提高了总酸中不挥发酸的比例,不挥发酸与挥发酸呈一定的比例,最终产品酸味呈现最和谐的柔和酸味,上口慢,不易产生咂酸,产品风味独特,同时提高了醋酸转化率;优化醋酸菌培养方法,采用液体育种、连续培养的方法,使菌体保证一个固定的、最大的群体密度,每次食醋生产采用稳定的醋酸菌培养液,可以保证产品质量的稳定性。 [0093] ② composite acetic acetic acid bacteria fermentation, the present invention is based on the original Bacillus acetate added Gluconobacter, Isolation from Shanxi Vinegar brewing mass yield of aldehyde dehydrogenase and Acetobacter acetate bacillus, made composite acetic acid bacteria, play the advantages of multi-species, up for the lack of a single species, increased production of gluconic acid metabolites, the vinegar taste is more gentle, shorten the fermentation period; while optimizing composite acetic acid bacteria culture medium, add grape juice, fortified multi-strain curve, yeast extract, ethanol, volatile acid does not increase the proportion of total acid, non-volatile acids and volatile acids in a certain proportion, the final product presents the most harmonious acidity sour soft, catchy slow, difficult to produce suck acid, the product unique flavor, while increasing the conversion rate of acetic acid; acetic acid bacterium culture optimization method using liquid breeding, continuous culture method, so that to ensure a fixed cells, the largest group density, each using stable production of vinegar acetic acid bacterium culture solution can guarantee the stability of product quality.

[0094] ③熏醅采用传统熏醅炉和蒸汽熏醅罐结合进行,醋醅先利用熏醅炉,熏制一定天数,加到蒸汽熏醅罐中继续熏制,既保留了传统熏醅的口味,又提高了出品率,缩短熏醅时间; [0094] ③ smoked grains conventional smoked grains furnace and steam smoked grains can bind performed brewing mass before using smoked grains furnace, smoked certain number of days, added steam smoked grains can continue smoked, not only to retain the traditional smoked grains taste, but also improves the yield, shortening the time smoked grains;

[0095] ④采用山西传统老陈醋生产工艺生产高浓度特色风味的精华醋,打造“醋用味精”,以此为基醋进行本发明山西老陈醋的勾调,提高醋中不挥发酸和总酯的含量。 [0095] ④ using conventional Shanxi Vinegar production technology of high concentrations of flavor characteristics vinegar essence, create "vinegar, MSG", in order to carry out the present invention Shanxi Vinegar blending based vinegar, vinegar improved non-volatile acid and total ester content.

附图说明 BRIEF DESCRIPTION

[0096] 图1为本发明的工艺流程方框图。 [0096] FIG. 1 is a process flow block diagram of the present invention.

具体实施方式 detailed description

[0097] 实施例1 : [0097] Example 1:

[0098] 一种山西老陈醋标准化工业化的生产工艺,包括以下步骤: [0098] A Shanxi Vinegar standardized industrial production process, comprising the steps of:

[0099] (1)酒精发酵前物料处理 Material before treatment [0099] (1) Alcoholic Fermentation

[0100] A、高粱原料:精选新鲜无霉变的高粱(至少可为山西省太原市清徐产高粱),淀粉含量为60% ;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成30目的高粱粉; C、调浆:将得到的高粱粉用50°C的温水进行调浆,使得淀粉含量调节为13%,并且用NaCO3 调节PH值至5.0,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加60mg CaCl2 ;D、 液化:液化采用20000U/ml耐高温α -淀粉酶,液化温度为80°C,液化时间为2. 5h,淀粉酶添加量为每千克高粱粉中添加0. 5ml淀粉酶,pH值为5. 0 ;E、糖化:糖化采用50000U/g高转化糖化酶,原料经液化后冷却到50°C,用H2SO4调节pH值至4. 0,加糖化酶,糖化酶添加量为每千克高粱粉中添加2g糖化酶,保温30分钟,得到糖醪;这一步所用到的设备有送料泵及送料管、投料设施、除尘装置、调浆罐、液化糖化设备、冷却设备 [0100] A, sorghum material: no selection of fresh mildew sorghum (sorghum can produce at least Shanxi Qingxu), starch content of 60%; B, pulverized: sorghum crushing by crusher, to the hull, turbo mill and then pulverized to 30 mesh sorghum flour; C, slurried: sorghum obtained powder was slurried with warm water at 50 ° C, such that the starch content was adjusted to 13% with NaCO3 and adjust the PH value to 5.0, was added CaCl2 for stabilizing enzyme, added in an amount per kilogram sorghum flour was added 60mg CaCl2; D, liquefaction: liquefied using 20000U / ml high temperature α - amylase, a liquidus temperature of 80 ° C, liquefaction time 2. 5h, starch per kilogram sorghum flour added in an amount of enzyme added 0. 5ml amylase, pH = 5. 0; E, saccharification: saccharification using 50000U / g high conversion saccharifying the liquefied material after cooling to 50 ° C, adjusted with H2SO4 to pH 4.0, plus glucoamylase, glucoamylase added added in an amount of 2g per kilogram sorghum flour glucoamylase, incubated for 30 minutes to obtain a sugar mash; equipment used in this step has a feed pump and the feed tube, feeding facilities, dust removing device, mashing tank, liquefaction and saccharification equipment, cooling equipment

[0101] (2)酒精发酵 [0101] (2) Alcoholic Fermentation

[0102] A、选择耐受最高生长温度为50°C,酒精耐受力为15%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液,具体步骤如下:将培养好的菌悬液与海藻酸钠溶液混合包埋,制得合格海藻酸钠固定化酵母细胞;固定化酵母细胞由泵打入酵母液培养罐筛板下面隔层中,按5% (以酒母培养罐体积计)计,加糖醪,控制增殖温度为33°C,每隔30min 通无菌空气30s,增殖24h。 [0102] A, tolerance to the selection of the maximum growth temperature 50 ° C, 15% ethanol tolerance of yeast alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution, the following steps: cultivate the the bacterial suspension mixed with sodium alginate solution embedding prepare qualified alginate immobilized yeast cells; immobilized yeast cells were cultured yeast by the pump into the tank below deck compartment, the 5% (in a yeast culture tank volume) basis, sugar mash, controlling proliferation temperature 33 ° C, every 30min sterile air through 30s, proliferation 24h. 糖化醪继续培养,每隔30min通风30s。 Mash cultured every 30min ventilation 30s. 培养5h后酵母液成熟; C、糖化结束后得到的糖醪在15°C时加入占糖醪总体积的2. 5%酵母液,同时加入占高粱原料总重量45%的复合大曲,发酵过程中温度控制到40°C以下,发酵5天后,测定酒精度,酒精度在11%时停止发酵,酒精发酵结束,得到酒醅,此时,酸度为1〜1.8g/100ml(以醋酸计),感官要求:有酒香和浓郁的酯香,苦涩辣,微甜、酸、鲜;这一步所用到的设备有酵母培养罐、酒精发酵罐、输送设备包括:离心泵、离心式浆泵、自吸式离心泵、管道泵、控制系统寸。 After 5h the yeast culture was ripe; C, obtained after saccharification a sugar mash was added 2.5% of yeast mash volume of total sugars at 15 ° C, while adding 45% of the total weight of the composite material sorghum koji fermentation process controlling the temperature below 40 ° C, 5 days of fermentation, measured alcohol, alcohol fermentation was stopped at 11%, the end of alcoholic fermentation, to obtain fermented grains, at this time, the acidity of 1~1.8g / 100ml (acetic acid basis) , sensory requirements: wine and strong ester aroma, spicy bitter, sweet, sour, fresh; equipment used in this step has a yeast culture tank, alcohol fermentation tanks, delivery device comprising: a centrifugal pump, centrifugal pump, self-priming centrifugal pump, tube pump, the control system inch.

[0103] (3)醋酸发酵 [0103] (3) acetic fermentation

[0104] A、醋醅制备:在每IOOKg酒醅中加入IlOKg麸皮,60Kg米糠,加水调节湿度为60%,酒精度为4. 5%;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成, 沪酿1. 01、Asl. 41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为1.5 : 0.5 : 2.5 : 1.5 : 1.5;b、上述复合醋酸菌的培养方法,包括以下步骤:b. 1取保藏的复合醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液,做为醋酸菌的接种种子;b. 2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在0. lg/100ml ;b. 3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为4%的比例加入液体培养基,在28°C的条件下培养1天,待酸度达到1. 3°,即可得到用于食醋生 [0104] A, vinegar grains prepared: IOOKg added to each IlOKg fermented grains wheat bran, rice bran 60Kg, the adjustable water adding humidity of 60%, alcohol of 4. 5%; B, acetic acid bacteria culture prepared compound solution: a, compound acetic acid bacteria strains consists of the following weight ratio, Huniang 1. 01, Asl. 41, Gluconobacter, isolated from screened Shanxi vinegar brewing mass in Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding weight ratio of these five strains was 1.5: 0.5: 2.5: 1.5: 1.5; b, the culture method of the composite of acetic acid bacteria, comprising the steps of: b 1 taken deposited composite acetic acid bacterium strains for activating the composite. of acetic acid bacteria spread onto fresh slant, add alcohol made of inoculum, seed inoculated as acetic acid bacteria;. b 2 composite acetic acid bacteria do shake flask experiments the production of acid, an acid for analysis, error acid production control 0. lg / 100ml;. b 3 of acetic acid bacteria broth complex configuration, and the deposited composite analysis of an acid to make the acetic acid bacterium in a weight ratio of 4% was added in a proportion of liquid medium, the conditions of 28 ° C cultured for 1 day until the acidity reached 1. 3 °, to obtain a raw vinegar 产的复合醋酸菌培养液;所述的液体培养基由下列体积比的原料制成,葡萄果汁18%,酵母膏1%,乙醇3%, 其余为蒸馏水;b. 4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液, 同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的1.5% 拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均勻,然后将混合料通过皮带输送机输送至醋酸发酵池中,进行发酵,温度控制在42°C,发酵6天,在发酵过程中要每天翻醅1-2 次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同,即得到醋酸发酵后的醋醅;这一步所用到的设备有真空抽曲机、拌醅机、皮带输送机、醋酸发酵池、翻醅机。 The acetic acid bacterium producing the composite medium; said liquid medium starting material prepared by the following ratio of the volume, 18% of grape juice, 1% yeast extract, 3% ethanol, the balance being distilled water; b 4 every 48h, when the composite. acetic acid bacteria cells reached the logarithmic growth phase, remove the desired amount of culture broth, the compound while the same amount of acetic acid bacterium culture liquid medium was added, culture was continued; C, 1.5% by weight stir brewing mass culture good composite acetic bacteria broth using mixed grains with uniform mixing, the mixture is then conveyed to the conveyor belt acetic acid fermentation tank, fermentation temperature was controlled at 42 ° C, by fermentation of six days, each day during fermentation to Total grains 1-2 times, using machine translation grains grains turn, turn 4 days before the fermentation once a day, morning and evening after turning once a day, when the product temperature fell to the same room temperature to obtain after the acetic acid fermentation brewing mass; this step the vacuum pumping apparatus used machine music, mixed grains, belt conveyors, acetic acid fermentation tank, grains turning machine.

[0105] (4)醋醅后熟 [0105] (4) after the brewing mass cooked

[0106] 在醋酸发酵池内将醋醅砸实,尽量不要留空气,在其表面上覆盖一层占醋醅重量0. 8%的食盐,用醋酸发酵池盖子将其封严,在28°C的温度下,放置一个月; [0106] In acetic acid fermentation tanks solid hit the brewing mass, so as not to leave air, accounting for the brewing mass covered with 0.8% by weight of salt on the surface thereof, with acetic acid fermentation tank lid to seal, at 28 ° C at a temperature, for one month;

[0107] (5)熏醅 [0107] (5) Smoked grains

[0108] 先利用熏醅炉熏醅工艺,使用文火,控制温度为70°C的情况下,熏制4. 5h,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0. 13Mpa的条件下, 熏制5h,得到熏醅;所用设备为熏醅炉、熏醅缸、熏醅罐。 The case where [0108] the first use of smoked Grains Grains smoked furnace process, using gentle heat, controlling the temperature of 70 ° C, smoked 4. 5h, wherein the inverted cylinder once turned mixed, poured into the brewing mass adjacent small cylinder, after steam smoked grains into the tank at a pressure of 0. 13Mpa under smoked 5h, to obtain smoked grains; equipment used for smoked furnace grains, grains cylinder smoked, smoke pot grains.

[0109] (6)淋醋 [0109] (6) pour vinegar

[0110] 选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至85°C,流入装有白醅的淋醋池中,浸泡3h,淋出醋液,再加热至85°C,流入装有熏醅的淋醋池中浸泡3h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋;这一步所用设备有冷热缸、淋醋池、地下贮醋池、抽醋泵。 [0110] select the same white mass and grains grains smoked, the day before leaching pigwash vinegar, was heated to 85 ° C, pour vinegar flows into the cell containing the white grains, soaking 3h, leaching vinegar, reheated to 85 ° C, cells containing smoke flows into the pour vinegar soaked grains 3h, vinegar discharged this time becomes a new non-aging of vinegar; pigwash followed sequentially with three previous day, four were soaked pigwash brewing mass, leaching pigwash day two, three pigwash, soaked with water and finally leaching out of four pigwash, after the daily cycle, to give semifinished vinegar; apparatus used in this step has hot and cold tanks, pools pour vinegar, vinegar underground storage tank, the pump pumping vinegar .

[0111] (7)陈酿 [0111] (7) aging

[0112] 淋出的半成品醋,先在20m3太阳能陈酿池中陈酿1个月,后转入200m3陈酿罐中陈酿5个月,保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋; [0112] semifinished leaching vinegar, to aging for one month aging pool solar 20m3, then transferred to aging tank 200m3 aged 5 months, to ensure a total aging time of 6 months, the present invention is to obtain the old Shanxi vinegar;

[0113] (8)山西老陈醋后处理 [0113] (8) after treatment Shanxi Vinegar

[0114] A、澄清:在陈酿后的山西老陈醋中加入0.04%的酸性蛋白酶粗酶制剂,前5h于45°C下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0. 5%硅藻土搅拌均勻,用泵送入板框过滤机中过滤,开始滤出的混浊醋打入循环罐,如此循环过滤待助滤剂布满形成滤饼,使醋中不溶物质吸附在滤饼上形成滤层。 [0114] A, clarified: adding Shanxi Vinegar after aging in 0.04% acid protease crude enzyme preparation, before 5h decomposed at 45 ° C, then the reaction at room temperature for one day; B, filters: After this clarification vinegar added after step stir 0.5% diatomaceous earth with a pump into the filter plate and frame filter, filtered haze begins vinegar into the circulation tank, and so the filter is formed to be covered with filter aid cake, so that the insoluble material adsorbed vinegar filter layer formed on the filter cake. 控制压力在0. IMPa以下,通过排气,控制压力上升。 0. IMPa the control pressure in the following, by the exhaust gas, the control pressure rises. 当滤出液澄清透明时,关闭循环阀,开启产品澄清阀开始正常的过滤,逐渐增加压力至0. 4MPa,保持压力稳定;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的;D、灭菌:使用超高温瞬时杀菌:杀菌温度为115°C,灭菌时间为4s ;Ε、包装: 采用山西老陈醋灌装生产线,主要由上瓶机、空瓶提升机、外刷瓶机、洗瓶机、隧道灭菌机、 灌装压盖一体机、贴标机、热收缩机、下瓶机、输瓶机、成品箱垂直输送机、电控柜等组成。 When the filtrate is clear and transparent, circulating valve closed, normally open valve begins to clarify the product was filtered, and gradually increasing the pressure to 0. 4MPa, maintaining the pressure stable; C, blending: Shanxi Vinegar using the traditional brewing processes Shanxi Vinegar obtained Shanxi vinegar total weight of the vinegar was concentrated in vacuo as a group, the group added amount of vinegar obtained according to the present invention; D, sterilization: using an ultra high temperature sterilized: sterilizing temperature of 115 ° C, sterilization time is 4S; Epsilon, packing: Shanxi vinegar filling production line, mainly on the bottle machine, empty elevator, the outer brush washer, washing machine, dryer tunnel sterilizing, filling, and sealing machine, labeling machine, heat shrinkage machine, the bottles, bottle conveying, vertical conveyor finished box, cabinet and other components. 工艺控制点:(1)随机检查洗瓶机洗瓶洁净程度;(2)随机检查瓶的灭菌情况;(3)随机检查贴标、热收缩的质量;(4)随机检查装量和产品包装残次情况。 Process control points: (1) Random inspection bottle cleanliness of the washing machine; (2) sterilizing the random inspection bottle; (3) labeling random checks, the quality of a heat-shrinkable; (4) the amount of random checks and product loading packaging defective situation.

[0115] 实施例2: [0115] Example 2:

[0116] 一种山西老陈醋标准化工业化的生产工艺,包括以下步骤: [0116] A Shanxi Vinegar standardized industrial production process, comprising the steps of:

[0117] (1)酒精发酵前物料处理 Material before treatment [0117] (1) Alcoholic Fermentation

[0118] A、高粱原料:精选新鲜无霉变的高粱(至少可为山西省太原市清徐产高粱),淀粉含量为70% ;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成60目的高粱粉; C、调浆:将得到的高粱粉用65°C的温水进行调浆,使得淀粉含量调节为16%,并且用NaCO3 调节PH值至6.0,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加80mg CaCl2 ;D、 液化:液化采用20000U/ml耐高温α -淀粉酶,液化温度为100°C,液化时间为3. 5h,淀粉酶添加量为每千克高粱粉中添加1. Oml淀粉酶,pH值为6. 0 ;E、糖化:糖化采用50000U/g高转化糖化酶,原料经液化后冷却到65°C,用H2SO4调节pH值至4. 5,加糖化酶,糖化酶添加量为每千克高粱粉中添加3. 5g糖化酶,保温50分钟,得到糖醪;这一步所用到的设备有送料泵及送料管、投料设施、除尘装置、调浆罐、液化糖化设备、冷却设 [0118] A, sorghum material: no selection of fresh mildew sorghum (yield may be at least as Shanxi Qingxu sorghum), starch content of 70%; B, pulverized: sorghum crushing by crusher, to the hull, turbo mill and then pulverized to 60 mesh sorghum flour; C, slurried: sorghum obtained powder was slurried with warm water of 65 ° C, such that the starch content was adjusted to 16% with NaCO3 and adjust the PH value to 6.0, was added CaCl2 for stabilizing enzyme, added in an amount per kilogram sorghum flour was added 80mg CaCl2; D, liquefaction: liquefied using 20000U / ml high temperature α - amylase, a liquidus temperature of 100 ° C, liquefaction time of 3. 5h, starch 1. Oml addition amount of enzyme added amylase per kg flour of sorghum, pH = 6. 0; E, saccharification: saccharification using 50000U / g high conversion saccharifying the liquefied material after cooling to 65 ° C, adjusted with H2SO4 to pH 4.5, plus glucoamylase, glucoamylase added in an amount added per kg of flour of sorghum 3. 5g glucoamylase, incubated 50 minutes, to give a sugar mash; equipment used in this step has a feed pump and the feed tube, feeding facilities, the dust removing device, mashing tank, liquefaction and saccharification, cooling is provided .

[0119] (2)酒精发酵 [0119] (2) Alcoholic Fermentation

[0120] A、选择耐受最高生长温度为55°C,酒精耐受力为20%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液,具体步骤如下:将培养好的菌悬液与海藻酸钠溶液混合包埋,制得合格海藻酸钠固定化酵母细胞;固定化酵母细胞由泵打入酵母液培养罐筛板下面隔层中,按5% (以酒母培养罐体积计)计,加糖醪,控制增殖温度为36°C,每隔30min 通无菌空气30s,增殖24h。 [0120] A, the maximum tolerance to the selection growth temperature 55 ° C, 20% ethanol tolerance of yeast alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution, the following steps: cultivate the the bacterial suspension mixed with sodium alginate solution embedding prepare qualified alginate immobilized yeast cells; immobilized yeast cells were cultured yeast by the pump into the tank below deck compartment, the 5% (in a yeast culture tank volume) basis, sugar mash, controlling proliferation temperature 36 ° C, every 30min sterile air through 30s, proliferation 24h. 糖化醪继续培养,每隔30min通风30s。 Mash cultured every 30min ventilation 30s. 培养5h后酵母液成熟; C、糖化结束后得到的糖醪在25°C时加入占糖醪总体积的3. 5%酵母液,同时加入占高粱原料总重量55%的复合大曲,发酵过程中温度控制到40°C以下,发酵7天后,测定酒精度,酒精度在12%时停止发酵,酒精发酵结束,得到酒醅,此时,酸度为1〜1.8g/100ml(以醋酸计),感官要求:有酒香和浓郁的酯香,苦涩辣,微甜、酸、鲜;这一步所用到的设备有酵母培养罐、酒精发酵罐、输送设备包括:离心泵、离心式浆泵、自吸式离心泵、管道泵、控制系统寸。 After 5h the yeast culture was ripe; C, obtained after saccharification a sugar mash was added 3.5% of yeast mash total volume of the sugar at 25 ° C, while adding 55% of the total weight of the composite material sorghum koji fermentation process controlling the temperature below 40 ° C, after 7 days of fermentation, measured alcohol, alcohol fermentation is stopped at 12%, the end of alcoholic fermentation, to obtain fermented grains, at this time, the acidity of 1~1.8g / 100ml (acetic acid basis) , sensory requirements: wine and strong ester aroma, spicy bitter, sweet, sour, fresh; equipment used in this step has a yeast culture tank, alcohol fermentation tanks, delivery device comprising: a centrifugal pump, centrifugal pump, self-priming centrifugal pump, tube pump, the control system inch.

[0121] (3)醋酸发酵 [0121] (3) acetic fermentation

[0122] A、醋醅制备:在每IOOKg酒醅中加入IlOKg麸皮,60Kg米糠,加水调节湿度为62%,酒精度为4. 5%;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成, 沪酿1. 01、Asl. 41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为2. 5 : 1.5 : 3.5 : 2.5 : 2. 5 ;b、上述复合醋酸菌的培养方法,包括以下步骤:b. 1取保藏的复合醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液,做为醋酸菌的接种种子;b. 2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在0. 2g/100ml ;b. 3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为6 %的比例加入液体培养基,在28〜32°C的条件下培养3天,待酸度达到2. 5°,即可得到用于 [0122] A, prepared brewing mass: IOOKg added to each IlOKg fermented grains wheat bran, rice bran 60Kg, water was added to adjust the humidity of 62%, alcohol of 4. 5%; B, compound was incubated acetic acid bacterium prepared: a, compound acetic acid bacteria strains consists of the following weight ratio, Huniang 1. 01, Asl. 41, Gluconobacter, isolated from screened Shanxi vinegar brewing mass in Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding weight ratio of these five strains was 2. 5: 1.5: 3.5: 2.5: 2. 5; b, the culture method of the composite of acetic acid bacteria, comprising the steps of: b 1 taken composite deposited for acetic acid bacteria strains. activation, the composite of acetic acid bacteria spread onto fresh slant, add alcohol made of inoculum, seed inoculated as acetic acid bacteria;. b 2 composite acetic acid bacteria do shake flask experiments the production of acid, an acid for analysis, error control acid production in 0. 2g / 100ml;. b 3 arranged broth composite acetic acid bacteria, the production of preserved and do complex acid analysis acetic acid bacterium in a weight ratio of 6% ratio of liquid medium was added, in 28 cultured for 3 days under conditions of ~32 ° C until the acidity reaches 2. 5 °, to obtain a 食醋生产的复合醋酸菌培养液;所述的液体培养基由下列体积比的原料制成,葡萄果汁25%,酵母膏2%,乙醇6%,其余为蒸馏水;b. 4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液,同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的2. 5%拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均勻,然后将混合料通过皮带输送机输送至醋酸发酵池中,进行发酵,温度控制在45°C,发酵9天,在发酵过程中要每天翻醅2次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同,即得到醋酸发酵后的醋醅;这一步所用到的设备有真空抽曲机、拌醅机、皮带输送机、醋酸发酵池、翻醅机。 The produced composite vinegar acetic acid bacterium culture solution; the liquid medium starting material prepared by the following ratio of the volume, 25% of grape juice, yeast extract 2%, 6% ethanol, the balance being distilled water; b 4 every 48h,. when the composite acetic acid bacteria cells reached the logarithmic growth phase, remove the desired amount of culture broth, the compound while the same amount of acetic acid bacterium culture liquid medium was added, culture was continued; C, by weight of the brewing mass 2.5 good composite mix% acetic acid bacterium culture broth using mixed grains with uniform mixing, the mixture is then conveyed to the conveyor belt acetic acid fermentation tank, a fermentation temperature was controlled at 45 ° C, 9 days of fermentation, fermentation process to mass overturn twice daily, using mass overturn machine mass overturn, turning once daily 4 days prior to fermentation, after the morning and evening turn once a day, when the product temperature fell to the same temperature, to obtain the brewing mass after the acetic acid fermentation; the apparatus used in this step vacuum pumping machine music, mixed grains, belt conveyors, acetic acid fermentation tank, grains turning machine.

[0123] (4)醋醅后熟 [0123] (4) after the brewing mass cooked

[0124] 在醋酸发酵池内将醋醅砸实,尽量不要留空气,在其表面上覆盖一层占醋醅重量1. 2 %的食盐,用醋酸发酵池盖子将其封严,在32°C的温度下,放置一个月; [0124] In acetic acid fermentation tanks solid hit the brewing mass, so as not to leave air, accounting for the brewing mass covered with 1.2% by weight of salt on the surface thereof, with acetic acid fermentation tank lid to seal, at 32 ° C at a temperature, for one month;

[0125] (5)熏醅 [0125] (5) Smoked grains

[0126] 先利用熏醅炉熏醅工艺,使用文火,控制温度为80°C的情况下,熏制5. 5h,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0. 16Mpa的条件下, 熏制5h,得到熏醅;所用设备为熏醅炉、熏醅缸、熏醅罐。 The case where [0126] the first use of smoked Grains Grains smoked furnace process, using gentle heat, the temperature is controlled to 80 ° C, smoked 5. 5h, wherein the inverted cylinder once turned mixed, poured into the brewing mass adjacent small cylinder, after steam smoked grains into the tank at a pressure of 0. 16Mpa under smoked 5h, to obtain smoked grains; equipment used for smoked furnace grains, grains cylinder smoked, smoke pot grains.

[0127] (6)淋醋 [0127] (6) pour vinegar

[0128] 选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至95°C,流入装有白醅的淋醋池中,浸泡5h,淋出醋液,再加热至95°C,流入装有熏醅的淋醋池中浸泡5h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋;这一步所用设备有冷热缸、淋醋池、地下贮醋池、抽醋泵。 [0128] select the same white mass and grains grains smoked, the day before leaching pigwash vinegar and heated to 95 ° C, pour vinegar flows into the cell containing the white grains, soaking 5h, leaching vinegar, reheated to 95 ° C, pour vinegar flows into the pool with a smoked grains soaked 5h, this time the release of vinegar has become a new non-aging of vinegar; followed in order by a three pigwash the day before, the four pigwash were soaked vinegar grains, leaching pigwash day two, three pigwash, soaked with water and finally leaching out of four pigwash, after the daily cycle, to give semifinished vinegar; apparatus used in this step has hot and cold tanks, pools pour vinegar, vinegar underground storage tank, the pump pumping vinegar .

[0129] (7)陈酿 [0129] (7) aging

[0130] 淋出的半成品醋,先在20m3太阳能陈酿池中陈酿1个月,后转入200m3陈酿罐中陈酿5个月,保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋; [0130] semifinished leaching vinegar, to aging for one month aging pool solar 20m3, then transferred to aging tank 200m3 aged 5 months, to ensure a total aging time of 6 months, the present invention is to obtain the old Shanxi vinegar;

[0131] (8)山西老陈醋后处理 [0131] (8) after treatment Shanxi Vinegar

[0132] A、澄清:在陈酿后的山西老陈醋中加入0. 06 %的酸性蛋白酶粗酶制剂,前5h于45°C下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0. 7%硅藻土搅拌均勻,用泵送入板框过滤机中过滤,开始滤出的混浊醋打入循环罐,如此循环过滤待助滤剂布满形成滤饼,使醋中不溶物质吸附在滤饼上形成滤层。 [0132] A, clarified: addition of 0.06% of the crude enzyme preparation in acid protease Shanxi Vinegar after aging, the front exploded 5h at 45 ° C, and then reacted at room temperature one day; B, filter: After vinegar after the clarification step was added 0.7% diatomaceous earth stir with a pump into the filter plate and frame filter, filtered haze begins vinegar into the circulation tank, and so the filter aid to be covered the filter cake is formed, so that the insoluble material adsorbed vinegar filter layer formed on the filter cake. 控制压力在0. IMPa以下,通过排气,控制压力上升。 0. IMPa the control pressure in the following, by the exhaust gas, the control pressure rises. 当滤出液澄清透明时,关闭循环阀,开启产品澄清阀开始正常的过滤,逐渐增加压力至0. 4MPa,保持压力稳定;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的;D、灭菌:使用超高温瞬时杀菌:杀菌温度为115°C,灭菌时间为4s ;Ε、包装: 采用山西老陈醋灌装生产线,主要由上瓶机、空瓶提升机、外刷瓶机、洗瓶机、隧道灭菌机、 灌装压盖一体机、贴标机、热收缩机、下瓶机、输瓶机、成品箱垂直输送机、电控柜等组成。 When the filtrate is clear and transparent, circulating valve closed, normally open valve begins to clarify the product was filtered, and gradually increasing the pressure to 0. 4MPa, maintaining the pressure stable; C, blending: Shanxi Vinegar using the traditional brewing processes Shanxi Vinegar obtained Shanxi vinegar total weight of the vinegar was concentrated in vacuo as a group, the group added amount of vinegar obtained according to the present invention; D, sterilization: using an ultra high temperature sterilized: sterilizing temperature of 115 ° C, sterilization time is 4S; Epsilon, packing: Shanxi vinegar filling production line, mainly on the bottle machine, empty elevator, the outer brush washer, washing machine, dryer tunnel sterilizing, filling, and sealing machine, labeling machine, heat shrinkage machine, the bottles, bottle conveying, vertical conveyor finished box, cabinet and other components. 工艺控制点:(1)随机检查洗瓶机洗瓶洁净程度;(2)随机检查瓶的灭菌情况;(3)随机检查贴标、热收缩的质量;(4)随机检查装量和产品包装残次情况。 Process control points: (1) Random inspection bottle cleanliness of the washing machine; (2) sterilizing the random inspection bottle; (3) labeling random checks, the quality of a heat-shrinkable; (4) the amount of random checks and product loading packaging defective situation.

[0133] 实施例3: [0133] Example 3:

[0134] 一种山西老陈醋标准化工业化的生产工艺,包括以下步骤: [0134] A Shanxi Vinegar standardized industrial production process, comprising the steps of:

[0135] (1)酒精发酵前物料处理[0136] Α、高粱原料:精选新鲜无霉变的高粱(至少可为山西省太原市清徐产高粱),淀粉含量为70% ;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成30目的高粱粉; C、调浆:将得到的高粱粉用50°C的温水进行调浆,使得淀粉含量调节为16%,并且用NaCO3调节pH值至6.0,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加80mg CaCl2 ;D、液化:液化采用20000U/ml耐高温α -淀粉酶,液化温度为80°C,液化时间为2. 5h,淀粉酶添加量为每千克高粱粉中添加0. 7ml淀粉酶,pH值为5. 0 ;E、糖化:糖化采用50000U/g高转化糖化酶,原料经液化后冷却到55°C,用H2SO4调节pH值至4. 0,加糖化酶,糖化酶添加量为每千克高粱粉中添加3. 5g糖化酶,保温35分钟,得到糖醪;这一步所用到的设备有送料泵及送料管、投料设施、除尘装置、调浆 [0135] (1) before the alcoholic fermentation material handling [0136] [alpha], sorghum material: no selection of fresh mildew sorghum (sorghum can produce at least Shanxi Qingxu), starch content of 70%; B, pulverized : sorghum through the crusher, to the hull, and then pulverized by a turbo mill to 30 mesh sorghum flour; C, slurried: sorghum obtained powder was slurried with warm water at 50 ° C, such that the starch content was adjusted to 16% and NaCO3 pH adjustment to 6.0, was added for stabilization activity CaCl2, added in an amount per kilogram sorghum flour was added 80mg CaCl2; D, liquefaction: liquefied using 20000U / ml high temperature α - amylase, a liquidus temperature of 80 ° C, liquefaction time 2. 5h, amylase per kilogram sorghum flour added in an amount added 0. 7ml amylase, pH = 5. 0; E, saccharification: saccharification using 50000U / g glucoamylase high conversion, raw materials after cooling to liquefaction 55 ° C, pH was adjusted to 4.0 with H2SO4, plus glucoamylase, glucoamylase added in an amount added per kg of flour of sorghum 3. 5g glucoamylase, kept for 35 minutes to obtain a sugar mash; used in this step the device having a feed pump and the feed tube, feeding facilities, the dust removing device, mashing 、液化糖化设备、冷却设备。 , Liquefaction and saccharification equipment, cooling equipment.

[0137] (2)酒精发酵 [0137] (2) Alcoholic Fermentation

[0138] A、选择耐受最高生长温度为50°C,酒精耐受力为20%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液,具体步骤如下:将培养好的菌悬液与海藻酸钠溶液混合包埋,制得合格海藻酸钠固定化酵母细胞;固定化酵母细胞由泵打入酵母液培养罐筛板下面隔层中,按5% (以酒母培养罐体积计)计,加糖醪,控制增殖温度为33°C _36°C,每隔30min通无菌空气30s,增殖24h。 [0138] A, tolerance to the selection of the maximum growth temperature 50 ° C, 20% ethanol tolerance of yeast alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution, the following steps: cultivate the the bacterial suspension mixed with sodium alginate solution embedding prepare qualified alginate immobilized yeast cells; immobilized yeast cells were cultured yeast by the pump into the tank below deck compartment, the 5% (in a yeast culture tank volume) basis, sugar mash, controlling proliferation temperature 33 ° C _36 ° C, 30min intervals sterile air through 30s, proliferation 24h. 糖化醪继续培养,每隔30min通风30s。 Mash cultured every 30min ventilation 30s. 培养5h后酵母液成熟;C、糖化结束后得到的糖醪在20°C时加入占糖醪总体积的3. 0%酵母液,同时加入占高粱原料总重量48%的复合大曲,发酵过程中温度控制到40°C以下,发酵5天后,测定酒精度,酒精度在11%时停止发酵,酒精发酵结束,得到酒醅,此时,酸度为1〜1.8g/100ml(以醋酸计),感官要求:有酒香和浓郁的酯香,苦涩辣,微甜、酸、鲜;这一步所用到的设备有酵母培养罐、酒精发酵罐、输送设备包括:离心泵、离心式浆泵、自吸式离心泵、管道泵、控制系统等。 After 5h the yeast culture was ripe; C, obtained after saccharification a sugar mash was added 3.0% of yeast mash volume of total sugars at 20 ° C, while adding the total weight of sorghum 48% composite material koji fermentation process controlling the temperature below 40 ° C, 5 days of fermentation, measured alcohol, alcohol fermentation was stopped at 11%, the end of alcoholic fermentation, to obtain fermented grains, at this time, the acidity of 1~1.8g / 100ml (acetic acid basis) , sensory requirements: wine and strong ester aroma, spicy bitter, sweet, sour, fresh; equipment used in this step has a yeast culture tank, alcohol fermentation tanks, delivery device comprising: a centrifugal pump, centrifugal pump, self-priming centrifugal pump, tube pump and control system.

[0139] (3)醋酸发酵 [0139] (3) acetic fermentation

[0140] A、醋醅制备:在每IOOKg酒醅中加入IlOKg麸皮,60Kg米糠,加水调节湿度为61%,酒精度为4. 5%;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成, 沪酿1. 01、Asl. 41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为2. 5 : 0.5 : 3.5 : 2. 5 : 1. 5 ;b、上述复合醋酸菌的培养方法,包括以下步骤:b. 1取保藏的复合醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液,做为醋酸菌的接种种子;b. 2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在0. 2g/100ml ;b. 3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为4%的比例加入液体培养基,在32°C的条件下培养2天,待酸度达到1.3°,即可得到用于食醋 [0140] A, prepared brewing mass: IOOKg added to each IlOKg fermented grains wheat bran, rice bran 60Kg, water was added to adjust the humidity of 61%, alcohol of 4. 5%; B, compound was incubated acetic acid bacterium prepared: a, compound acetic acid bacteria strains consists of the following weight ratio, Huniang 1. 01, Asl. 41, Gluconobacter, isolated from screened Shanxi vinegar brewing mass in Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding weight ratio of these five strains was 2. 5: 0.5: 3.5: 2. 5: 1. 5; b, the culture method of the composite of acetic acid bacteria, comprising the steps of: b 1 taken for acetic acid bacteria deposited composite. activated species, the composite of acetic acid bacteria spread onto fresh slant, add alcohol made of inoculum, seed inoculated as acetic acid bacteria;. b 2 composite acetic acid bacteria do shake flask experiments the production of acid, an acid for analysis, error control acid production in 0. 2g / 100ml;. b 3 acetic acid bacteria broth complex configuration, and the deposited composite analysis of an acid to make the acetic acid bacterium in proportion of 4% by weight of the added liquid medium, cultured for 2 days at 32 ° C, the acidity reaches to be 1.3 °, can be obtained for vinegar 生产的复合醋酸菌培养液;所述的液体培养基由下列体积比的原料制成,葡萄果汁25 %,酵母膏1 %,乙醇3 %, 其余为蒸馏水;b. 4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液, 同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的2.0% 拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均勻,然后将混合料通过皮带输送机输送至醋酸发酵池中,进行发酵,温度控制在43°C,发酵7天,在发酵过程中要每天翻醅1-2 次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同,即得到醋酸发酵后的醋醅;这一步所用到的设备有真空抽曲机、拌醅机、皮带输送机、醋酸发酵池、翻醅机。 The produced composite acetic acid bacterium culture solution; the liquid medium starting material prepared by the following ratio of the volume, 25% of grape juice, 1% yeast extract, 3% ethanol, the balance being distilled water; b 4 every 48h, when the composite. acetic acid bacteria cells reached the logarithmic growth phase, remove the desired amount of culture broth, the compound while the same amount of acetic acid bacterium culture liquid medium was added, culture was continued; C, 2.0% by weight of the mix brewing mass culture good composite acetic bacteria broth using mixed grains with uniform mixing, the mixture is then conveyed to the conveyor belt acetic acid fermentation tank, fermentation temperature was controlled at 43 ° C, the fermentation by seven days, for every day during fermentation Total grains 1-2 times, using machine translation grains grains turn, turn 4 days before the fermentation once a day, morning and evening after turning once a day, when the product temperature fell to the same room temperature to obtain after the acetic acid fermentation brewing mass; this step the vacuum pumping apparatus used machine music, mixed grains, belt conveyors, acetic acid fermentation tank, grains turning machine.

[0141] (4)醋醅后熟 [0141] (4) after the brewing mass cooked

[0142] 在醋酸发酵池内将醋醅砸实,尽量不要留空气,在其表面上覆盖一层占醋醅重量1. 2 %的食盐,用醋酸发酵池盖子将其封严,在32°C的温度下,放置一个月;[0143] (5)熏醅 [0142] In acetic acid fermentation tanks solid hit the brewing mass, so as not to leave air, accounting for the brewing mass covered with 1.2% by weight of salt on the surface thereof, with acetic acid fermentation tank lid to seal, at 32 ° C at a temperature, for one month; [0143] (5) smoked grains

[0144] 先利用熏醅炉熏醅工艺,使用文火,控制温度为70°C的情况下,熏制5h,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0. 16Mpa的条件下,熏制5h,得到熏醅;所用设备为熏醅炉、熏醅缸、熏醅罐。 [0144] using the first smoked smoked Grains Grains furnace process, using gentle heat, where the temperature was controlled at 70 ° C, the smoked 5h, wherein the inverted cylinder once turned mixed, the brewing mass was poured into small adjacent cylinder, then transferred steam smoked grains can, in a pressure of 0. 16Mpa under smoked 5h, to obtain smoked grains; equipment used for smoked furnace grains, grains cylinder smoked, smoke pot grains.

[0145] (6)淋醋 [0145] (6) pour vinegar

[0146] 选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至95°C,流入装有白醅的淋醋池中,浸泡3h,淋出醋液,再加热至85°C,流入装有熏醅的淋醋池中浸泡3h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋;这一步所用设备有冷热缸、淋醋池、地下贮醋池、抽醋泵。 [0146] select the same white mass and grains grains smoked, the day before leaching pigwash vinegar and heated to 95 ° C, pour vinegar flows into the cell containing the white grains, soaking 3h, leaching vinegar, reheated to 85 ° C, cells containing smoke flows into the pour vinegar soaked grains 3h, vinegar discharged this time becomes a new non-aging of vinegar; pigwash followed sequentially with three previous day, four were soaked pigwash brewing mass, leaching pigwash day two, three pigwash, soaked with water and finally leaching out of four pigwash, after the daily cycle, to give semifinished vinegar; apparatus used in this step has hot and cold tanks, pools pour vinegar, vinegar underground storage tank, the pump pumping vinegar .

[0147] (7)陈酿 [0147] (7) aging

[0148] 淋出的半成品醋,先在20m3太阳能陈酿池中陈酿1个月,后转入200m3陈酿罐中陈酿5个月,保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋; [0148] semifinished leaching vinegar, to aging for one month aging pool solar 20m3, then transferred to aging tank 200m3 aged 5 months, to ensure a total aging time of 6 months, the present invention is to obtain the old Shanxi vinegar;

[0149] (8)山西老陈醋后处理 [0149] (8) after treatment Shanxi Vinegar

[0150] A、澄清:在陈酿后的山西老陈醋中加入0. 05 %的酸性蛋白酶粗酶制剂,前5h于45°C下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0. 7%硅藻土搅拌均勻,用泵送入板框过滤机中过滤,开始滤出的混浊醋打入循环罐,如此循环过滤待助滤剂布满形成滤饼,使醋中不溶物质吸附在滤饼上形成滤层。 [0150] A, clarified: addition of 0.05% of the crude enzyme preparation in acid protease Shanxi Vinegar after aging, the front exploded 5h at 45 ° C, and then reacted at room temperature one day; B, filter: After vinegar after the clarification step was added 0.7% diatomaceous earth stir with a pump into the filter plate and frame filter, filtered haze begins vinegar into the circulation tank, and so the filter aid to be covered the filter cake is formed, so that the insoluble material adsorbed vinegar filter layer formed on the filter cake. 控制压力在0. IMPa以下,通过排气,控制压力上升。 0. IMPa the control pressure in the following, by the exhaust gas, the control pressure rises. 当滤出液澄清透明时,关闭循环阀,开启产品澄清阀开始正常的过滤,逐渐增加压力至0. 4MPa,保持压力稳定;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的;D、灭菌:使用超高温瞬时杀菌:杀菌温度为115°C,灭菌时间为4s ;Ε、包装: 采用山西老陈醋灌装生产线,主要由上瓶机、空瓶提升机、外刷瓶机、洗瓶机、隧道灭菌机、 灌装压盖一体机、贴标机、热收缩机、下瓶机、输瓶机、成品箱垂直输送机、电控柜等组成。 When the filtrate is clear and transparent, circulating valve closed, normally open valve begins to clarify the product was filtered, and gradually increasing the pressure to 0. 4MPa, maintaining the pressure stable; C, blending: Shanxi Vinegar using the traditional brewing processes Shanxi Vinegar obtained Shanxi vinegar total weight of the vinegar was concentrated in vacuo as a group, the group added amount of vinegar obtained according to the present invention; D, sterilization: using an ultra high temperature sterilized: sterilizing temperature of 115 ° C, sterilization time is 4S; Epsilon, packing: Shanxi vinegar filling production line, mainly on the bottle machine, empty elevator, the outer brush washer, washing machine, dryer tunnel sterilizing, filling, and sealing machine, labeling machine, heat shrinkage machine, the bottles, bottle conveying, vertical conveyor finished box, cabinet and other components. 工艺控制点:(1)随机检查洗瓶机洗瓶洁净程度;(2)随机检查瓶的灭菌情况;(3)随机检查贴标、热收缩的质量;(4)随机检查装量和产品包装残次情况。 Process control points: (1) Random inspection bottle cleanliness of the washing machine; (2) sterilizing the random inspection bottle; (3) labeling random checks, the quality of a heat-shrinkable; (4) the amount of random checks and product loading packaging defective situation.

[0151] 实施例4: [0151] Example 4:

[0152] 一种山西老陈醋标准化工业化的生产工艺,包括以下步骤: [0152] A Shanxi Vinegar standardized industrial production process, comprising the steps of:

[0153] (1)酒精发酵前物料处理 Material before treatment [0153] (1) Alcoholic Fermentation

[0154] Α、高粱原料:精选新鲜无霉变的高粱(至少可为山西省太原市清徐产高粱),淀粉含量为65% ;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成40目的高粱粉; C、调浆:将得到的高粱粉用60°C的温水进行调浆,使得淀粉含量调节为15%,并且用NaCO3 调节PH值至5. 7,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加70mg CaCl2 ;D、 液化:液化采用20000U/ml耐高温α -淀粉酶,液化温度为90°C,液化时间为3h,淀粉酶添加量为每千克高粱粉中添加0. 7ml淀粉酶,pH值为5. 7 ;E、糖化:糖化采用50000U/g高转化糖化酶,原料经液化后冷却到60°C,用H2SO4调节pH值至4. 2,加糖化酶,糖化酶添加量为每千克高粱粉中添加3g糖化酶,保温45分钟,得到糖醪;这一步所用到的设备有送料泵及送料管、投料设施、除尘装置、调浆罐、液化糖化设备、冷却设备。 [0154] Α, sorghum material: no selection of fresh mildew sorghum (sorghum can produce at least Shanxi Qingxu), starch content of 65%; B, pulverized: sorghum through the crusher, to the hull, turbo mill and then pulverized into powder of 40 mesh sorghum; C, slurried: sorghum obtained powder was slurried with warm water of 60 ° C, such that the starch content was adjusted to 15%, and adjusting the PH value to 5.7 using NaCO3 , CaCl2 was added for stabilization activity, added in an amount added per kilogram sorghum flour 70mg CaCl2; D, liquefaction: liquefied using 20000U / ml high temperature α - amylase, the liquefaction temperature of 90 ° C, liquefaction time was 3h, starch added in an amount of enzyme added per kilogram sorghum flour 0. 7ml amylase, pH = 5. 7; E, saccharification: saccharification using 50000U / g high conversion saccharifying the liquefied material after cooling to 60 ° C, adjusted with H2SO4 to pH 4.2, plus glucoamylase, glucoamylase added in an amount per kilogram sorghum flour 3g glucoamylase added, incubated for 45 minutes to obtain a sugar mash; equipment used in this step has a feed pump and the feed tube, feeding facilities, dust removing device, mashing tank, liquefaction and saccharification equipment, cooling equipment.

[0155] (2)酒精发酵[0156] Α、选择耐受最高生长温度为53°C,酒精耐受力为17%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液,具体步骤如下:将培养好的菌悬液与海藻酸钠溶液混合包埋,制得合格海藻酸钠固定化酵母细胞;固定化酵母细胞由泵打入酵母液培养罐筛板下面隔层中,按5% (以酒母培养罐体积计)计,加糖醪,控制增殖温度为33°C-36°C,每隔30min通无菌空气30s,增殖24h。 [0155] (2) Ethanol Fermentation [0156] Α, tolerance to the selection of the maximum growth temperature is 53 ° C, 17% ethanol tolerance of yeast alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution the specific steps are as follows: good culture bacterial suspension mixed with sodium alginate solution embedding prepare qualified yeast cells immobilized with sodium alginate; immobilized yeast cells were cultured yeast by the pump into the tank below the sieve plate interlayers , 5% (by volume of yeast culture tank) basis, sugar mash, controlling proliferation temperature 33 ° C-36 ° C, every 30min sterile air through 30s, proliferation 24h. 糖化醪继续培养,每隔30min通风30s。 Mash cultured every 30min ventilation 30s. 培养5h后酵母液成熟;C、糖化结束后得到的糖醪在20°C时加入占糖醪总体积的2. 5%酵母液,同时加入占高粱原料总重量50%的复合大曲,发酵过程中温度控制到40°C以下,发酵6天后, 测定酒精度,酒精度在11% -12%时停止发酵,酒精发酵结束,得到酒醅,此时,酸度为1〜 1. 8g/100ml (以醋酸计),感官要求:有酒香和浓郁的酯香,苦涩辣,微甜、酸、鲜;这一步所用到的设备有酵母培养罐、酒精发酵罐、输送设备包括:离心泵、离心式浆泵、自吸式离心泵、管道泵、控制系统等。 After 5h the yeast culture was ripe; C, obtained after saccharification a sugar mash was added 2.5% of yeast mash volume of total sugars at 20 ° C, while adding 50% of the total weight of the composite material sorghum koji fermentation process controlling the temperature below 40 ° C, after 6 days of fermentation, measured alcohol, alcohol fermentation was stopped at 11% -12%, the end of alcoholic fermentation, to obtain fermented grains, then, acidity 1~ 1. 8g / 100ml ( in terms acetic acid), sensory requirements: wine and strong ester aroma, spicy bitter, sweet, sour, fresh; equipment used in this step has a yeast culture tank, alcohol fermentation tanks, delivery device comprising: a centrifugal pump, centrifugal pump-type, self-priming centrifugal pump, tube pump and control system.

[0157] (3)醋酸发酵 [0157] (3) acetic fermentation

[0158] A、醋醅制备:在每IOOKg酒醅中加入IlOKg麸皮,60Kg米糠,加水调节湿度为61%,酒精度为4. 5%;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成, 沪酿1. 01、Asl. 41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为2 : 1 : 3 : 2 : 2 ;b、上述复合醋酸菌的培养方法,包括以下步骤:b. 1取保藏的复合醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液,做为醋酸菌的接种种子;b. 2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在0. 15g/100ml ;b. 3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为6 %的比例加入液体培养基,在29°C的条件下培养2天,待酸度达到1. 5°,即可得到用于食醋生产的 [0158] A, prepared brewing mass: IOOKg added to each IlOKg fermented grains wheat bran, rice bran 60Kg, water was added to adjust the humidity of 61%, alcohol of 4. 5%; B, compound was incubated acetic acid bacterium prepared: a, compound acetic acid bacteria strains consists of the following weight ratio, Huniang 1. 01, Asl. 41, Gluconobacter, isolated from screened Shanxi vinegar brewing mass in Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding weight ratio of these five species 2: 1: 3: 2: 2; b, the culture method of the composite of acetic acid bacteria, comprising the steps of:. b 1 taken deposited composite acetic acid bacterium strains for activation, the compound of acetic acid bacteria spread onto fresh slant, add alcohol made of inoculum, seed inoculated as acetic acid bacteria;. b 2 composite acetic acid bacteria do shake flask experiments the production of acid, an acid for analysis, error acid production control 0. 15g / 100ml;. b 3 of acetic acid bacteria broth complex configuration, and the deposited composite analysis of an acid to make the acetic acid bacterium in a weight ratio of 6% of the liquid medium is added, in conditions of 29 ° C cultured for 2 days until pH reached 1. 5 °, can be obtained for vinegar production 合醋酸菌培养液; 所述的液体培养基由下列体积比的原料制成,葡萄果汁22%,酵母膏2%,乙醇5%,其余为蒸馏水;b. 4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液,同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的2%拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均勻,然后将混合料通过皮带输送机输送至醋酸发酵池中,进行发酵,温度控制在44°C,发酵8天,在发酵过程中要每天翻醅1-2次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同, 即得到醋酸发酵后的醋醅;这一步所用到的设备有真空抽曲机、拌醅机、皮带输送机、醋酸发酵池、翻醅机。 Acetic acid bacterium culture broth together; said liquid medium starting material prepared by the following ratio of the volume, 22% of grape juice, yeast extract 2%, 5% ethanol, the balance being distilled water; b 4 every 48h, when the composite acetic acid bacteria. cells reached logarithmic growth phase, the desired amount of culture liquid taken out, while the same amount of the compound of the acetic acid bacterium culture liquid medium was added, culture was continued; C, 2% by weight of the mix brewing mass culture good composite acetic acid bacteria culture broth using mixed grains with uniform mixing, the mixture is then conveyed to the conveyor belt acetic acid fermentation tank, fermentation temperature was controlled at 44 ° C, by fermentation of eight days, during the fermentation mash to turn day 1-2 times, using mass overturn machine mass overturn, turning once daily 4 days prior to fermentation, after turning once a day, morning and evening, when the product temperature fell to the same room temperature to obtain after the acetic acid fermentation brewing mass; used in this step the vacuum pumping apparatus curved machine, mixed grains, belt conveyors, acetic acid fermentation tank, grains turning machine.

[0159] (4)醋醅后熟 [0159] (4) after the brewing mass cooked

[0160] 在醋酸发酵池内将醋醅砸实,尽量不要留空气,在其表面上覆盖一层占醋醅重量1.0%的食盐,用醋酸发酵池盖子将其封严,在30°C的温度下,放置一个月; [0160] In acetic acid fermentation tanks solid hit the brewing mass, so as not to leave air, covered with 1.0% by weight accounting for brewing mass of salt on the surface thereof, with acetic acid fermentation tank lid to seal, at a temperature of 30 ° C next, for one month;

[0161] (5)熏醅 [0161] (5) Smoked grains

[0162] 先利用熏醅炉熏醅工艺,使用文火,控制温度为75°C的情况下,熏制4. 8h,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0. 15Mpa的条件下, 熏制5h,得到熏醅;所用设备为熏醅炉、熏醅缸、熏醅罐。 The case where [0162] the first use of smoked Grains Grains smoked furnace process, using gentle heat, controlling the temperature of 75 ° C, smoked 4. 8h, wherein the inverted cylinder once turned mixed, poured into the brewing mass adjacent small cylinder, after steam smoked grains into the tank at a pressure of 0. 15Mpa under smoked 5h, to obtain smoked grains; equipment used for smoked furnace grains, grains cylinder smoked, smoke pot grains.

[0163] (6)淋醋 [0163] (6) pour vinegar

[0164] 选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至90°C,流入装有白醅的淋醋池中,浸泡4h,淋出醋液,再加热至90°C,流入装有熏醅的淋醋池中浸泡4h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋;这一步所用设备有冷热缸、淋醋池、地下贮醋池、抽醋泵。 [0164] select the same white mass and grains grains smoked, the day before leaching pigwash vinegar and heated to 90 ° C, pour vinegar flows into the cell containing the white grains, soaking 4h, pour the vinegar and heated to 90 ° C, pour vinegar flows into the pool with a smoked grains soaking 4h, this time the release of vinegar has become a new non-aging of vinegar; followed in order by a three pigwash the day before, the four pigwash were soaked vinegar grains, leaching pigwash day two, three pigwash, soaked with water and finally leaching out of four pigwash, after the daily cycle, to give semifinished vinegar; apparatus used in this step has hot and cold tanks, pools pour vinegar, vinegar underground storage tank, the pump pumping vinegar .

[0165] (7)陈酿 [0165] (7) aging

[0166] 淋出的半成品醋,先在20m3太阳能陈酿池中陈酿1个月,后转入200m3陈酿罐中陈酿5个月,保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋; [0166] semifinished leaching vinegar, to aging for one month aging pool solar 20m3, then transferred to aging tank 200m3 aged 5 months, to ensure a total aging time of 6 months, the present invention is to obtain the old Shanxi vinegar;

[0167] (8)山西老陈醋后处理 [0167] (8) after treatment Shanxi Vinegar

[0168] A、澄清:在陈酿后的山西老陈醋中加入0. 05 %的酸性蛋白酶粗酶制剂,前5h于45°C下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0. 6%硅藻土搅拌均勻,用泵送入板框过滤机中过滤,开始滤出的混浊醋打入循环罐,如此循环过滤待助滤剂布满形成滤饼,使醋中不溶物质吸附在滤饼上形成滤层。 [0168] A, clarified: addition of 0.05% of the crude enzyme preparation in acid protease Shanxi Vinegar after aging, the front exploded 5h at 45 ° C, and then reacted at room temperature one day; B, filter: After vinegar after the clarification step was added 0.6% diatomaceous earth stir with a pump into the filter plate and frame filter, filtered haze begins vinegar into the circulation tank, and so the filter aid to be covered the filter cake is formed, so that the insoluble material adsorbed vinegar filter layer formed on the filter cake. 控制压力在0. IMPa以下,通过排气,控制压力上升。 0. IMPa the control pressure in the following, by the exhaust gas, the control pressure rises. 当滤出液澄清透明时,关闭循环阀,开启产品澄清阀开始正常的过滤,逐渐增加压力至0. 4MPa,保持压力稳定;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的;D、灭菌:使用超高温瞬时杀菌:杀菌温度为115°C,灭菌时间为4s ;Ε、包装: 采用山西老陈醋灌装生产线,主要由上瓶机、空瓶提升机、外刷瓶机、洗瓶机、隧道灭菌机、 灌装压盖一体机、贴标机、热收缩机、下瓶机、输瓶机、成品箱垂直输送机、电控柜等组成。 When the filtrate is clear and transparent, circulating valve closed, normally open valve begins to clarify the product was filtered, and gradually increasing the pressure to 0. 4MPa, maintaining the pressure stable; C, blending: Shanxi Vinegar using the traditional brewing processes Shanxi Vinegar obtained Shanxi vinegar total weight of the vinegar was concentrated in vacuo as a group, the group added amount of vinegar obtained according to the present invention; D, sterilization: using an ultra high temperature sterilized: sterilizing temperature of 115 ° C, sterilization time is 4S; Epsilon, packing: Shanxi vinegar filling production line, mainly on the bottle machine, empty elevator, the outer brush washer, washing machine, dryer tunnel sterilizing, filling, and sealing machine, labeling machine, heat shrinkage machine, the bottles, bottle conveying, vertical conveyor finished box, cabinet and other components. 工艺控制点:(1)随机检查洗瓶机洗瓶洁净程度;(2)随机检查瓶的灭菌情况;(3)随机检查贴标、热收缩的质量;(4)随机检查装量和产品包装残次情况。 Process control points: (1) Random inspection bottle cleanliness of the washing machine; (2) sterilizing the random inspection bottle; (3) labeling random checks, the quality of a heat-shrinkable; (4) the amount of random checks and product loading packaging defective situation.

Claims (1)

  1. 一种山西老陈醋标准化工业化的生产工艺,其特征是包括以下步骤:(1)酒精发酵前物料处理A、高粱原料:精选新鲜无霉变的高粱,淀粉含量为60-70%;B、粉碎:高粱经破碎机破碎,去皮壳,再经涡轮粉碎机粉碎成30-60目的高粱粉;C、调浆:将得到的高粱粉用50-65℃的温水进行调浆,使得淀粉含量调节为13-16%,并且调节pH值至5.0-6.0,加入CaCl2用于稳定酶活,添加量为每千克高粱粉中添加60-80mgCaCl2;D、液化:液化采用20000U/ml耐高温α-淀粉酶,液化温度为80-100℃,液化时间为2.5-3.5h,淀粉酶添加量为每千克高粱粉中添加0.5-1.0ml淀粉酶,pH值为5.0-6.0;E、糖化:糖化采用50000U/g高转化糖化酶,原料经液化后冷却到50-65℃,调节pH值至4.0-4.5,加糖化酶,糖化酶添加量为每千克高粱粉中添加2-3.5g糖化酶,保温30-50分钟,得到糖醪;(2)酒精发酵A、选择耐受最高生长 Shanxi Vinegar one kind of standardized industrial production process, which is characterized in comprising the steps of: (1) before the alcoholic fermentation process material A, sorghum material: no selection of fresh mildew sorghum starch content of 60-70%; B, pulverized: sorghum through the crusher, to the hull, and then pulverized by a turbo mill to 30-60 object sorghum flour; C, slurried: sorghum obtained powder was slurried with warm water of 50-65 deg.] C, such that the starch content was adjusted to 13-16%, and adjusted to pH 5.0-6.0, is added for stabilization activity CaCl2, added in an amount added per kilogram sorghum flour 60-80mgCaCl2; D, liquefaction: liquefied using 20000U / ml refractory α- amylase, a liquidus temperature of 80-100 deg.] C, the liquefaction time 2.5-3.5h, amylase per kilogram sorghum flour added in an amount added 0.5-1.0ml amylase, pH = 5.0-6.0; E, saccharification: saccharification using 50000U / g high conversion saccharifying the liquefied material after cooling to 50-65 deg.] C, adjusted to pH 4.0-4.5, plus glucoamylase, glucoamylase added in an amount added per kilogram sorghum flour 2-3.5g glucoamylase, insulation 30-50 minutes to obtain a sugar mash; (2) Alcoholic fermentation A, select the maximum tolerable growth 度为50-55℃,酒精耐受力为15-20%的酒精酵母菌;B、利用固定化技术将酒精酵母菌培养成酵母液;C、糖化结束后得到的糖醪在15-25℃时加入占糖醪总体积的2.5-3.5%酵母液,同时加入占高粱原料总重量45-55%的复合大曲,发酵过程中温度控制到40℃以下,发酵5-7天后,测定酒精度,酒精度在11%-12%时停止发酵,酒精发酵结束,得到酒醅;(3)醋酸发酵A、醋醅制备:在每100Kg酒醅中加入110Kg麸皮,60Kg米糠,加水调节湿度为60-62%,酒精度为4.5%;B、复合醋酸菌培养液制备:a、复合醋酸菌由下列重量比的菌种构成,沪酿1.01、As1.41、葡糖酸杆菌、从山西老陈醋醋醅中分离筛选出的醋酸杆菌、高产乙醛脱氢酶的醋酸杆菌,上述五种菌种的添加重量比为1.5~2.5∶0.5~1.5∶2.5~3.5∶1.5~2.5∶1.5~2.5;b、上述复合醋酸菌的培养方法,包括以下步骤:b.1取保藏的复 Degree of 50-55 ℃, ethanol tolerance of yeast 15-20% alcohol; B, using immobilized yeast culture techniques into yeast alcohol solution; C, obtained after the saccharification of sugar mash at 15-25 deg.] C when the yeast was added 2.5-3.5% of the total volume of the mash sugar, sorghum while adding the total weight of the composite material daqu 45-55%, temperature control during fermentation to the following 40 ℃, 5-7 days fermentation, measured alcohol, alcohol stopped at 11% -12% of fermentation, the end of alcoholic fermentation, to obtain fermented grains; (3) acetic fermentation A, prepared brewing mass: 110Kg added bran fermented grains per 100Kg, 60Kg of rice bran, water was added to adjust the humidity 60 -62%, alcohol of 4.5%; B, compound was incubated acetic acid bacterium prepared: a, acetic acid bacteria strains by the following compound weight ratios configuration, Huniang 1.01, As1.41, Gluconobacter, from Shanxi vinegar isolated brewing mass screening of Acetobacter, Acetobacter yield aldehyde dehydrogenase, adding the weight ratio of the above five species from 1.5 to 2.5:0.5 3.5:1.5 ~ ~ ~ 1.5:2.5 2.5:1.5 ~ 2.5; culture method B, the composite of acetic acid bacteria, comprising the steps of: b.1 take deposited complex 醋酸菌进行菌种活化,将复合醋酸菌菌种传到新鲜的斜面上,添加酒精做成接种液,做为醋酸菌的接种种子;b.2对复合醋酸菌做产酸的摇瓶试验,进行产酸分析,产酸的误差控制在(0.1~0.2g)/100ml;b.3配置复合醋酸菌的液体培养基,将保藏并做产酸分析的复合醋酸菌按照重量比为4~6%的比例加入液体培养基,在28~32℃的条件下培养1~3天,待酸度达到1.3°~2.5°,即可得到用于食醋生产的复合醋酸菌培养液;所述的液体培养基由下列体积比的原料制成,葡萄果汁18~25%,酵母膏1~2%,乙醇3~6%,其余为蒸馏水;b.4每隔48h,当复合醋酸菌菌体达到对数生长期时,取出所需量的培养液,同时向复合醋酸菌培养液中添加相同量的液体培养基,继续培养;C、按醋醅重量的1.5-2.5%拌入培养好的复合醋酸菌培养液,采用拌醅机搅拌均匀,然后将混合料通过 Acetic acid bacteria strains for activating the composite of acetic acid bacteria spread on a fresh slant, add alcohol made of inoculum, seed inoculated with bacteria as acetic acid; B.2 shake flask experiments done on an acid compound acetic acid bacteria, an acid for analysis, error control in an acid (0.1 ~ 0.2g) /100ml;b.3 acetic acid bacteria broth composite configuration, and the deposited composite analysis of an acid to make the acetic acid bacterium in a weight ratio of 4 to 6 % of the proportion of liquid medium is added, and incubated at 28 ~ 32 ℃ 1 to 3 days until the acidity reaches 1.3 ° ~ 2.5 °, to obtain a composite vinegar production of acetic acid bacteria culture fluid; said liquid medium is made from the following raw material volume ratio, grape juice 18 to 25%, 1-2% yeast extract, 3 to 6% ethanol, the balance being distilled water; B.4 every 48h, when the composite achieve the acetic acid bacteria cells log phase, remove the desired amount of culture solution, while the same amount of bacteria was added to the liquid culture medium to acetate compound, cultured; C, 1.5-2.5% by weight of the mix brewing mass culture good composite acetate bacteria broth using mixed grains with uniform mixing, then mix by 带输送机输送至醋酸发酵池中,进行发酵,温度控制在42-45℃,发酵6-9天,在发酵过程中要每天翻醅1-2次,采用翻醅机翻醅,在发酵前4天每天翻一次,以后每天早晚各翻一次,当品温下降到与室温相同,即得到醋酸发酵后的醋醅;(4)醋醅后熟在醋酸发酵池内将醋醅砸实,在其表面上覆盖一层占醋醅重量0.8-1.2%的食盐,用醋酸发酵池盖子将其封严,在28-32℃的温度下,放置一个月;(5)熏醅先利用熏醅炉熏醅工艺,使用文火,控制温度为70~80℃的情况下,熏制4.5-5.5h,其中倒缸一次,翻拌,将醋醅倒入相邻小缸中,后转入蒸汽熏醅罐中,在压力为0.13-0.16Mpa的条件下,熏制5h,得到熏醅;(6)淋醋选择相同质量的白醅和熏醅,将前一天淋出的醋潲,加热至85-95℃,流入装有白醅的淋醋池中,浸泡3-5h,淋出醋液,再加热至85-95℃,流入装有熏醅的淋醋池中浸 Conveyor belt conveyor to acetic acid fermentation tank, fermentation temperature was controlled at 42-45 deg.] C, 6-9 days of fermentation, during fermentation mash to turn 1-2 times a day, using machine translation grains turn grains, before fermentation 4 days turned once daily after morning and evening turn once a day, when the product temperature fell to the same temperature, to obtain the brewing mass after fermentation acetic acid; (4) the brewing mass cooked in acetic fermentation tanks vinegar grains solid hit, in which surface covered with a layer of 0.8 to 1.2% by weight accounting for brewing mass salt with acetic acid fermentation tank lid to seal, at a temperature of 28-32 deg.] C, for a month; (5) using the smoke smoked grains to grains furnace smoked grains process, using gentle heat, the temperature is controlled in the case of 70 ~ 80 ℃, smoked 4.5-5.5h, wherein the inverted cylinder once turned mixed, poured into the brewing mass adjacent small cylinder, into the steam tank smoked grains at a pressure of at 0.13-0.16Mpa, smoked 5h, to obtain smoked grains; (6) the same selected mass pour vinegar and white grains grains smoked, the day before leaching vinegar pigwash heated to 85-95 deg.] C, pour vinegar inflow cell containing the white grains, soaking 3-5h, leaching vinegar, then heated to 85-95 deg.] C, pour vinegar soaked inflow cells containing grains of smoked 3-5h,这时候放出的醋液就成为了未经陈酿的新醋;接下来依次用前一天的三潲、四潲分别浸泡醋醅,淋出当天的二潲、三潲,最后用清水浸泡淋出四潲,以后每日循环往复,得到半成品醋;(7)陈酿淋出的半成品醋,先在太阳能陈酿池中陈酿1个月,后转入陈酿罐中陈酿5个月,保证陈酿时间总共为6个月,得到本发明所述的山西老陈醋;(8)山西老陈醋后处理A、澄清:在陈酿后的山西老陈醋中加入0.04-0.06%的酸性蛋白酶粗酶制剂,前5h于45℃下分解,再在常温下反应1天;B、过滤:在经过上述澄清步骤后的醋液中加入0.5-0.7%硅藻土搅拌均匀,用泵送入板框过滤机中过滤;C、勾兑:将采用传统山西老陈醋酿造方法得到的山西老陈醋进行真空浓缩后作为醋基,醋基的添加量占本发明所得到的山西老陈醋总重量的1%;D、灭菌;E、包装。 3-5h, this time the release of vinegar vinegar has become a new non-aging; third pigwash the day before the next turn with four pigwash were soaked grains vinegar, pour out the same day two pigwash three pigwash, and finally with water pigwash four immersion leaching, after the daily cycle, to give semifinished vinegar; (7) leaching semifinished vinegar aging, aging the first pool solar aged 1 month, then transferred to aging tank aged 5 months, to ensure aging the total time of 6 months, the present invention is to obtain Shanxi vinegar; (8) Shanxi vinegar process a, clarified: 0.04-0.06% of the acid protease was added the crude enzyme preparation in Shanxi vinegar after aging, the front decomposition 5h at 45 ℃, then reacted at room temperature for one day; B, filter: 0.5-0.7% of diatomaceous earth was added vinegar stir at clarification after the elapse of the above-described step, into the pump frame filter filtration ; C, blending: 1% of the total weight of the Shanxi vinegar using conventional brewing processes Shanxi vinegar obtained was vacuum concentrated vinegar as a group, the group added amount of vinegar obtained according to the present invention Shanxi vinegar; D, sterilization ; E, packing.
CN 201010197926 2010-06-11 2010-06-11 Standardized and industrialized production process for Shanxi mature vinegar CN101857833B (en)

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CN101984037A (en) * 2010-11-23 2011-03-09 山西三盛合酿造有限公司 Production method of small rice vinegar
CN102329718A (en) * 2011-10-20 2012-01-25 安徽农业大学 Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition
CN102433255A (en) * 2011-11-15 2012-05-02 山西三盟实业发展有限公司 Method for producing table vinegar by adopting two-step acetic acid fermentation method
CN102807947A (en) * 2012-08-13 2012-12-05 安徽省冉邦生物科技实业有限公司 Production process of edible vinegar
CN102816680A (en) * 2012-09-13 2012-12-12 江苏恒顺醋业股份有限公司 Vinegar culture preparation method
CN103074200A (en) * 2013-01-15 2013-05-01 山西梁汾醋业有限公司 Method for preparing potato-type potassium-rich mature vinegar
CN103087896A (en) * 2013-01-15 2013-05-08 山西梁汾醋业有限公司 Method for making aged vinegar by using extrusion of raw materials
CN103131623A (en) * 2013-02-07 2013-06-05 山西老陈醋集团有限公司 Over mature vinegar brewing process
CN103224870A (en) * 2013-05-11 2013-07-31 山西新源盛世醋业有限公司 Brewing method of fruit juice Shanxi aged vinegar
CN103243013A (en) * 2013-04-22 2013-08-14 山西农业大学 Low temperature gelatinization and saccharification and alcoholic fermentation technology and process for mature vinegar
CN103525682A (en) * 2013-11-11 2014-01-22 山西梁汾醋业有限公司 Vinegar brewing method preventing mycoderm and vinegar flies from being generated
CN103589623A (en) * 2013-10-15 2014-02-19 山西银杏食品科技开发有限公司 Preparation method of fruity zinc-rich vinegar
CN104357309A (en) * 2014-12-01 2015-02-18 哈尔滨正阳河调味食品有限公司 Solid table vinegar and brewage method thereof
CN104560767A (en) * 2013-10-25 2015-04-29 广西靖西梁鹏食品有限公司 Acetic bacteria applied in fermentation of acid products and collection-culture method of acetic bacteria
CN104789440A (en) * 2015-04-30 2015-07-22 宁夏强尔萨清真食品有限公司 Novel production process of traditional Ningxia Hui vinegar
CN105420065A (en) * 2015-12-15 2016-03-23 六盘水千易食品有限公司 Preparation process of table vinegar

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CN101984037A (en) * 2010-11-23 2011-03-09 山西三盛合酿造有限公司 Production method of small rice vinegar
CN101984037B (en) 2010-11-23 2012-06-27 山西三盛合酿造有限公司 Production method of small rice vinegar
CN102329718A (en) * 2011-10-20 2012-01-25 安徽农业大学 Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition
CN102433255A (en) * 2011-11-15 2012-05-02 山西三盟实业发展有限公司 Method for producing table vinegar by adopting two-step acetic acid fermentation method
CN102433255B (en) 2011-11-15 2013-02-13 山西三盟实业发展有限公司 Method for producing table vinegar by adopting two-step acetic acid fermentation method
CN102807947A (en) * 2012-08-13 2012-12-05 安徽省冉邦生物科技实业有限公司 Production process of edible vinegar
CN102816680A (en) * 2012-09-13 2012-12-12 江苏恒顺醋业股份有限公司 Vinegar culture preparation method
CN103087896B (en) 2013-01-15 2014-08-13 山西梁汾醋业有限公司 Method for making aged vinegar by using extrusion of raw materials
CN103087896A (en) * 2013-01-15 2013-05-08 山西梁汾醋业有限公司 Method for making aged vinegar by using extrusion of raw materials
CN103074200A (en) * 2013-01-15 2013-05-01 山西梁汾醋业有限公司 Method for preparing potato-type potassium-rich mature vinegar
CN103074200B (en) 2013-01-15 2014-10-15 山西梁汾醋业有限公司 Preparing one kind of potassium-rich potato Vinegar
CN103131623A (en) * 2013-02-07 2013-06-05 山西老陈醋集团有限公司 Over mature vinegar brewing process
CN103243013A (en) * 2013-04-22 2013-08-14 山西农业大学 Low temperature gelatinization and saccharification and alcoholic fermentation technology and process for mature vinegar
CN103224870A (en) * 2013-05-11 2013-07-31 山西新源盛世醋业有限公司 Brewing method of fruit juice Shanxi aged vinegar
CN103589623A (en) * 2013-10-15 2014-02-19 山西银杏食品科技开发有限公司 Preparation method of fruity zinc-rich vinegar
CN104560767A (en) * 2013-10-25 2015-04-29 广西靖西梁鹏食品有限公司 Acetic bacteria applied in fermentation of acid products and collection-culture method of acetic bacteria
CN103525682A (en) * 2013-11-11 2014-01-22 山西梁汾醋业有限公司 Vinegar brewing method preventing mycoderm and vinegar flies from being generated
CN104357309A (en) * 2014-12-01 2015-02-18 哈尔滨正阳河调味食品有限公司 Solid table vinegar and brewage method thereof
CN104789440A (en) * 2015-04-30 2015-07-22 宁夏强尔萨清真食品有限公司 Novel production process of traditional Ningxia Hui vinegar
CN104789440B (en) * 2015-04-30 2016-09-07 宁夏强尔萨清真食品有限公司 Ningxia traditional craftsmanship in their hometowns Laocu
CN105420065A (en) * 2015-12-15 2016-03-23 六盘水千易食品有限公司 Preparation process of table vinegar

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