CN101857833A - Standardized and industrialized production process for Shanxi mature vinegar - Google Patents
Standardized and industrialized production process for Shanxi mature vinegar Download PDFInfo
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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
Technical field
The present invention relates to a kind of production method of vinegar, be specially a kind of standardized and industrialized production process for Shanxi mature vinegar.
Background technology
Shanxi is the source region of old vinegar, and the generation of old vinegar, development and progress are the wisdom crystallizations that sums up in the Shanxi working people production practice for many years, especially one of important non-material cultural heritage in the Shanxi and even the whole nation.Old vinegar is the characteristic in Shanxi, has incorporated the Shanxi human blood deeply, is the cultural label that embodies the Shanxi characteristic, is the basic emotion that people from Shanxi regards it as an honour.
The tradition Shanxi mature vinegar is to be main raw material with Chinese sorghum, wheat bran, cavings and water, is saccharifying ferment with barley, the made Daqu of pea, after zymamsis, forms through operation brews such as solid-state acetic fermentation, smoked unstrained spirits, ageing again.Its production technique mainly comprises raw material processing, gelatinization steaming material, zymamsis, acetic fermentation, smoked unstrained spirits, drenches vinegar, seven stages of ageing.Through getting the work in-process of vinegar liquid after nearly one month production, ageing is 1 year again, and " shine summer, and the winter is dragged for ice " just obtained authentic Shanxi mature vinegar.Concrete processing step is as follows:
1. get the raw materials ready
With Chinese sorghum (the neat and pimple fringe of eight leaves) and wheat bran is raw material, and amount ratio is 1: 1.The Daqu that uses barley, pea to make is saccharifying ferment, diastatic fermentation by name, and real is for grain with song.
2. powder
Chinese sorghums eight leaves are neat and these two kinds of different varietiess of pimple fringe are put into special pulverizer and pulverize, and make its Chinese sorghum crushed grain face that becomes four to six lobes, had better not the zone face powder.
3. moisten Chinese sorghum crushed grain face
The Chinese sorghum crushed grain face that crushes is poured in the ready trogue, added wheat bran, the ratio of wheat bran and Chinese sorghum is 1: 1, and Chinese sorghum crushed grain face and wheat bran are stirred evenly, makes it loose during stirring as far as possible, stirs to add water after even.Add 60 kilograms in water by 100 kilograms of Chinese sorghum crushed grain faces and carry out material moistening (the most handy water material moistening more than 80 ℃ in winter), the limit adds the waterside and turns, and is placed in the trogue after turning evenly and leaves standstill more than the 12h.In the material moistening time, duty to look into the product temperature, to accomplish not generate heat summer, can not endure cold winter, allows the raw material that is moistened, and drinking water evenly and foot makes Chinese sorghum crushed grain face can fully absorb moisture and soaks into the profit that expands.
4. boiling gelatinization
Earlier the good jowar crushed grain face of profit is turned before the material loading and evenly (smash pimple), put into the ball-type steamer and steam material.Operating pressure is 0.15MPa, boiling 1h, and Chinese sorghum crushed grain face steams sandwich to not having, and does not glue to stop to supply gas, and steams material and finishes.
5. shelving
Take out while hot steaming good jowar crushed grain face, directly put into the poor or cylinder of shelving, add 1.5～2 kilograms of boiling water by per kilogram jowar crushed grain face to stir, smash the static shelving of pimple and the abundant water-swelling taking-up of jowar crushed grain face is spread out on Liang Chang cool off.
6. cooling
Vexed good jowar crushed grain face is spread out on the Liang Chang, and Bao Yuehao will ceaselessly use the wooden winnowing spade overturning, and will smash pimple at any time in process of cooling more, and The faster the better to require refrigerative speed, prevents bacterial contamination, influences whole fermentation.To note making material temperature to remain on more than 25 ℃ during cooling, when temperature is reduced near 25 ℃, cool off and finish.
7. mix song
Earlier Daqu is added in the per kilogram Daqu that the ratio two hours in advance of a kg of water is vexed to be gone up and will turn evenly standby.Treat that jowar crushed grain face begins to mix song when being cooled to 28～30 ℃, add 62.5 jin of ground Daqu ratios in 100 jin of raw materials, be spread across uniformly on the good jowar of cooling, beginning is song material harvest mound shape, turn again and smash pimple twice, accomplish that bent fully being combined with the raw material that cooks is beneficial to saccharification and zymamsis.
8. zymamsis
Deliver to immediately in the indoor alcohol cylinder of zymamsis mixing bent material, putting 40 kilograms in back water in the alcohol cylinder, every cylinder is gone into 50 kilograms of major ingredients earlier.
The proving room temperature control is at 20～25 ℃, the product temperature is at 28～32 ℃, raw material goes into behind the cylinder to begin to beat rake in second day, and morning and afternoon every day, each made rake once, and discovery has pimple to smash, open fermentation stirs after 3 days and cleans cylinder mouth and cylinder limit, tighten the cylinder mouth with plastic cloth, cover straw mattress, temperature preferably is controlled at 25～30 ℃, should not be too low, also should not be too high.Static again fermentation 15d, the temperature of raw material descends in cylinder, and zymamsis finishes.
9. acetic fermentation
To break seal through the vinegar unstrained spirits after the zymamsis, dry slightly after the vinegar unstrained spirits pulled out, pour in the acetic fermentation cylinder, jar fermenter should not be filled, and only needs every cylinder to adorn most cylinder vinegar unstrained spirits and gets final product, fermented-and product temperature have been reached 38～45 ℃ unstrained spirits gets 10% and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, with hand with fiery unstrained spirits and the vinegar unstrained spirits newly mixed turn several down, simultaneously around cool vinegar unstrained spirits lid on top, harvest mound shape, cover straw mulch, heat-preservation fermentation.Treat that the product temperature rises to 38～43 ℃ after 12～14 hours and will take out unstrained spirits that the unstrained spirits 10% of getting fire starts to exchange fire for following batch unstrained spirits by last method, and harvest mound shape.When acetic fermentation in the time of 9～10 days the product temperature descend naturally, illustrate that alcohol oxidation becomes acetic acid to finish substantially.Sophisticated vinegar unstrained spirits moved on to fill in the vat tread, the surface is covered a little fine flour salt less and is obturaged with plastic cloth, changes next procedure again over to behind airtight ageing 10～15d.
10. smoked unstrained spirits
The vinegar unstrained spirits adds near in first smoked unstrained spirits cylinder of stove fire, notes stove fire control, can not burn big fire, measures smoked unstrained spirits temperature at any time, and the smoked unstrained spirits temperature of control is about 95 ℃.When smoked unstrained spirits furnace temperature surpassed 95 ℃, the acetic acid volatile ratio was more serious, and the total acid index descends fast; The vinegar unstrained spirits is easy to generate burnt burning, influences the quality of finished product vinegar.Second day, the inverted engine successively of vinegar unstrained spirits.Last cylinder discharging, immigration second from the bottom last ... the vinegar unstrained spirits is poured in second cylinder in first smoked unstrained spirits cylinder, and first then puts into virgin material.Carry out five days smoke, the main points in the whole smoked unstrained spirits process are to control the duration and degree of heating, and smoked fire is wanted evenly to keep slow fire, makes the unstrained spirits of smoke can't smell burnt burning, and color and luster is deceived not only but also bright.
11. pouring vinegar
Flow into clear water in the vinegar showering cylinder that white unstrained spirits is housed and the light-coloured vinegar unstrained spirits soaked 12 hours, open the tube plug then and drench vinegar liquid, allow the vinegar liquid that drenches flow in the pouring cylinder that black unstrained spirits is housed again and soaked four hours, the vinegar liquid of at this time emitting just becomes work in-process.Use the same method and repeat to filter once, that is: make and become half-finished vinegar liquid and flow into again in the vinegar showering cylinder that white unstrained spirits is housed, soak 12 hours with the light-coloured vinegar unstrained spirits, and then allow the vinegar liquid that drenches flow in the pouring cylinder that black unstrained spirits is housed to soak after four hours, just become new vinegar without ageing.General per 100 jin of raw materials need add about water 300-350 jin when drenching vinegar.
12. ageing
Ageing in vat, shine summer, and the winter is dragged for ice, displays 1 year.
In the application process of reality, there is following defective in traditional technology:
(1) production cycle long, technology is complicated;
Traditional Shanxi mature vinegar production technique comprises raw material processing, gelatinization steaming material, zymamsis, acetic fermentation, smoked unstrained spirits, drenches vinegar, seven stages of ageing.Therein, each operation all has its distinctive feature, for example making of Daqu, turns over unstrained spirits and takes out the gimmick of unstrained spirits, winter and drag for ice and shine or the like summer, has just formed the local flavor of Shanxi mature vinegar uniqueness.Therefore, its production cycle is long, and yield rate is not high.
(2) a lot of indexs are controlled by vinegar teacher's experience in the production process,
During traditional technology was produced, a lot of links all will lean on vinegar teacher's experience to control, and for example judged each production phase of product by observe, nose is heard, hand is touched, mouth is tasted etc., thereby caused unstable product quality;
(3) raw material availability is not high, and yield rate is low;
Because used bacterial classification basic source is in unstrained spirits of last time, life-time service also can cause the movable decline of bacterial classification, thereby can not improve utilization ratio of raw materials.Concentration and taste in order to guarantee product also can reduce the addition that vinegar is swilled when drenching vinegar, thereby cause the product yield rate not high simultaneously.
(4) production unit is outmoded, and workman's labor capacity is big, and the product health can not guarantee;
Because the craft method that Shanxi mature vinegar technology is forefathers to be passed on, has unique nation breath, sometimes for inheriting tradition technology, by the generations of succession of vinegar teacher, thereby innovation is not strong, cause production unit outmoded, turning over unstrained spirits, inverted engine etc. all is to adopt manual operation, and the product health can not guarantee.
Summary of the invention
The present invention is for the technological operation of standard Shanxi mature vinegar, solve existing old vinegar production technique and have problems such as production cycle length, complex process, unstable product quality, raw material availability are not high, a kind of standardized and industrialized production process for Shanxi mature vinegar is provided.
The present invention adopts following technical scheme to realize: a kind of standardized and industrialized production process for Shanxi mature vinegar may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy, starch content are 60-70%; B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 30-60 purpose sorghum flour through turbine grinder again; C, size mixing: the sorghum flour that obtains is sized mixing with 50-65 ℃ warm water, make starch content be adjusted to 13-16%, and regulate the pH value, add CaCl to 5.0-6.0
2Be used for stabilized enzyme and live, addition is to add 60-80mg CaCl in every kilogram of sorghum flour
2D, liquefaction: liquefaction adopts 20000U/ml (on 70 ℃, pH6.0 condition, it is 1 enzyme activity unit that 1 minute liquefaction Zulkovsky starch 1mg becomes the needed enzyme amount of dextrin, at least can buy from the outstanding person of Zaozhuang City promise biological enzyme company limited) high temperature resistant α-Dian Fenmei, liquefaction temperature is 80-100 ℃, liquefying time is 2.5-3.5h, the amylase addition is to add 0.5-1.0ml amylase in every kilogram of sorghum flour, and the pH value is 5.0-6.0; E, saccharification: 50000U/g is adopted in saccharification, and (1g enzyme powder or 1ml enzyme liquid are under 40 ℃ of pH4.6 conditions, it is 1 enzyme unit alive that 1 hour decomposing soluble starch produces the enzyme amount of 1mg glucose, at least can buy from the outstanding person of Zaozhuang City promise biological enzyme company limited) the high saccharifying enzyme that transforms, raw material through liquefaction postcooling to 50-65 ℃, regulate the pH value to 4.0-4.5, add saccharifying enzyme, the saccharifying enzyme addition is to add the 2-3.5g saccharifying enzyme in every kilogram of sorghum flour, be incubated 30-50 minute, obtain sugared wine with dregs;
(2) zymamsis
A, selection tolerance maximum growth temperature are 50-55 ℃, and the alcohol tolerance is the alcohol yeast of 15-20%; B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice; The sugared wine with dregs that C, saccharification obtain after finishing adds the 2.5-3.5% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 15-25 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 45-55% simultaneously, temperature controls to below 40 ℃ in the fermenting process, ferment after 5-7 days, measure alcoholic strength, alcoholic strength stops fermentation when 11%-12%, zymamsis finishes, and obtains the wine unstrained spirits;
Above-mentioned compound Daqu can be 200910075518.0 at number of patent application by the applicant at least, denomination of invention obtains for the method for being put down in writing in the patent document of " a kind of preparation method of compound Daqu ", any value and the mutual combination of each parameter in its scope all can be satisfied requirement of the present invention in any embodiment of being put down in writing in the literary composition and claims, the present invention also can adopt other compound Daqu, so long as select for use adaptability strong, growth and breeding is fast, enzyme system is wide, the vigor height, the abundant multiple excellent species of flavour nutrient composition in the meta-bolites, inoculate koji, the hydrolysis power height of formation through after the artificial enlarged culturing again, fermenting power is strong, producing the good Daqu of vinegar all can; All can use as long as described alcohol yeast satisfies above-mentioned two indexs, can buy from Shanxi Sanmeng Industrial Development Co., Ltd at least; Described immobilization technology is existing known technology, be well known to those of ordinary skill in the art, the present invention is with cultured distillery yeast bacteria suspension and sodium alginate soln mixing embedding, makes the sodium alginate fixed yeast cell, and the sugaring wine with dregs is cultivated into yeast juice then.
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 60-62%, alcoholic strength is 4.5%; B, compound acetic bacteria inoculum preparation: a, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 1.5～2.5: 0.5～1.5: 2.5～3.5: 1.5～2.5: 1.5～2.5; The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps: the compound acetic bacteria of hiding of b.1 going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria; B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at (0.1～0.2g)/100ml; B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 4～6% ratio adds liquid nutrient medium according to weight ratio, under 28～32 ℃ condition, cultivated 1～3 day, treat that acidity reaches 1.3 °～2.5 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 18～25%, and yeast extract paste 1～2%, ethanol 3～6%, all the other are distilled water; B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate; C, admix cultured compound acetic bacteria nutrient solution by the 1.5-2.5% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 42-45 ℃, fermented 6-9 days, and will turn over unstrained spirits 1-2 time every day during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature;
When above-mentioned compound acetic bacteria prepares, described Shanghai wine 1.01, As1.41, glyconic acid bacillus are existing known products, be that those of ordinary skills are easy to obtain, wherein Shanghai wine 1.01, As1.41 are China's vinegar brewing industry two kinds of good acetic bacterias commonly used, have the peroxidation that oxidation alcohol speed is fast, acid resistance strong, be difficult for taking place acetic acid respectively; The glyconic acid bacillus also has powerful glyconic acid generative capacity except that generating the acetate by oxidation ethanol, is the main component that constitutes the local flavor of vinegar, is again important supplement production bacterium simultaneously.
The bacillus aceticus of high yield acetaldehyde dehydrogenase can promote the conversion of acetaldehyde to acetate, avoid too much acetaldehyde to be accumulated in the meta-bolites, influence product special flavour, improve the acetic acid transformation efficiency, shortened the acetic fermentation cycle, both can buy from the market, also can utilize existing method to obtain, for example can make 1.01 mutagenic and breedings and obtain by Shanghai at least, concrete steps be starting strain rejuvenation, primary dcreening operation, multiple sieve, ultraviolet mutagenesis, shake the multiple sieve of bottle, detect enzyme at last and live, selecting enzyme high bacterial strain alive is the purpose bacterial strain.The applicant only provides a kind of enforceable concrete grammar following:
1, the rejuvenation of starting strain
Make 1.01 test tube slant adding 10ml sterilized water to preserving Shanghai, the bacteria suspension that obtains is beaten behind granulated glass sphere vibration 40min and is spared into bacteria suspension, make different gradient dilutions, respectively get 0.5ml and evenly coat flat board, 37 ℃ of following constant temperature culture 96h, select all big bacterial strain of transparent circle and bacterium colony and be stored in the test tube slant, as the mutagenesis starting strain.2, primary dcreening operation: the 37 ℃ of constant temperature culture 96h of bacterium that set out, select the comparison of transparent circle and bacterium colony according to the multiple sieve bacterial strain of the mutagenic fungi conduct of the big and regular shape of strain.3, multiple sieve: the mutant strain that primary dcreening operation is obtained and contrast strain simultaneously under 37 ℃ through slant activation 12h, be inoculated on the flat board, the mutagenic fungi that 37 ℃ of constant temperature culture 96h, the ratio D/d that selects transparent circle diameter D and colony diameter d contrast the big and regular shape of the D/d of strain is as follow-up mutagenesis or shake the multiple sieve bacterial strain of bottle.4, the K of ALDH activity test method: 0.1mol/l
3Fe (CN)
60.1ml, pH7.0MCILvaine buffer0.5ml, enzyme liquid 0.1ml to be measured, distilled water 0.2ml, 1mol/l acetaldehyde solution 0.1ml, shake up, 50 ℃ of insulation 10min add 0.5ml Ferric sulfate-Dupanol reagent, add 3.5ml distilled water again, shake up, 50 ℃ of insulation 20min, 660nm measure absorbancy down.With 50 ℃, the enzyme amount of every min oxidation 1g acetaldehyde is decided to be the enzyme unit that lives during pH7.0.
5, ultraviolet mutagenesis: the bacterium that will set out is through slant activation 12h, with the thalline on the 10ml sterilized water wash-out inclined-plane, bacteria suspension is beaten behind granulated glass sphere vibration 40min and is spared into bacteria suspension, dilute 10 times, get in the culture dish that 5ml puts diameter 9cm, when stirring, shine 10s, 20s, 30s, 40s, 50s respectively at vertical range 30cm with the 15w ultraviolet lamp.To move into through the bacteria suspension of uviolizing in the test tube, in frozen water, behind the preservation 1h, do 10
-5, 10
-6Doubling dilution, coating 0.5mL carries out the lucifuge cultivation on each plate culture medium.Use the strain of setting out to compare simultaneously without UV treatment.6, shake the multiple sieve of bottle: make uniform bacteria suspension after strain and the ultraviolet mutagenesis positive mutating strain activation of will setting out, 37 ℃ of constant temperature shaking tables are cultivated 24h.The high speed centrifugation fermented liquid is collected thalline, behind the sterilized water washing thalline, adds an amount of pH7.0 MCIL vaine damping fluid.Cell in the ultrasonic disruption damping fluid is to discharge the acetaldehyde dehydrogenase in the born of the same parents, and high speed centrifugation 10min gets supernatant liquor and is used for detecting enzyme work as crude enzyme liquid.Enzyme high bacterial strain alive is the purpose bacterial strain.
The bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, its separation, screening method is that those of ordinary skill in the art is known, concrete steps are the separation of Shanxi mature vinegar vinegar unstrained spirits, produce the acetic acid qualitative test, primary dcreening operation, multiple sieve, steps such as purifying, carry out the bacterial classification performance measurement at last, select the height of anti-the alcohol concn, anti-salt, resistant to elevated temperatures bacterial strain is the purpose bacterial strain, and the traditional fermentation method of Shanxi mature vinegar is well known, effective constituent in the vinegar unstrained spirits that obtains also is similar, the present invention adds the bacillus aceticus in the old vinegar vinegar unstrained spirits, passed on Shanxi mature vinegar traditional flavor characteristic, has raciness, characteristics such as fast growth.The applicant only provides a kind of enforceable concrete grammar following:
1.1 material
1. the source of breeding species: Shanxi mature vinegar vinegar unstrained spirits
2. mutagenesis starting strain: 1.01 (the technique center preservations of three alliances) are made in Shanghai
Control strain: Shanghai makes 1.01
3. basic medium: 1% yeast extract paste, 1% glucose, pH4.5, sterilization 30min.Add 0.03 dehydrated alcohol before using
4. produce sour test medium: No. 1, basic medium faces with preceding adding 20ml dehydrated alcohol, is sub-packed in the 500ml triangular flask, every bottle of 50mL; No. 2, yeast extract paste 1%, pH4.5, the dehydrated alcohol of amount adding on demand is sub-packed in the 500ml triangular flask, every bottle of 70ml before the use.Above substratum glacial acetic acid adjust pH.
5. isolation medium: add 2% agar in the 100mL basic medium, the sterilization back adds 0.5% aseptic CaCO
3With the 5mL dehydrated alcohol, be isolation medium.
2.1 the method for high yield acetic bacteria seed selection in the Shanxi mature vinegar vinegar unstrained spirits
2.1.1 the separation of Shanxi mature vinegar vinegar unstrained spirits
The Shanxi mature vinegar vinegar unstrained spirits of spontaneous fermentation is inserted in the sterilized water, get rid of granulated glass sphere beat even, dilution 10
-6To 10
-7, to get each concentration dilution liquid 1mL and be inoculated in substratum, thermostat container is cultivated 48-72h for 30 ℃, and it is bigger to select transparent circle, and bacterium colony is abundant, and single bacterial classification of neat in edge carries out purifying, preserves, and is standby.
2.1.2 produce the acetic acid qualitative test
Above-mentioned inclined-plane bacterial strain is inoculated in respectively produces acid and cultivate in the meter, get the centrifugal nutrient solution of removing thalline of 5ml after cultivating 48h, add 10%FeCl for 30 ℃ with among the NaOH and back
32～3, form the reddish-brown precipitation person for producing acetic bacteria.
2.1.3 primary dcreening operation
Above-mentioned isolated acetic bacteria is inoculated in No. 1 produces sour substratum, 30 ℃ of shake-flask culture are measured the acid amount of producing.It is standby to select to produce the higher bacterial strain of acid amount.
2.1.4 multiple sieve
To the comparatively ideal strain isolated of primary dcreening operation, produce sour substratum with No. 2, shake the multiple sieve of bottle, further screen raciness, give birth to the fast and alcohol of sour speed and change the high bacterial strain of sour rate.
2.1.5 purifying
Good acetic bacteria in the multiple sieve is carried out purifying, and method is identical with separation method.Further carry out slant culture and shake bottle screening, through being further purified separation, and making 1.01 with Shanghai and compare, carry out performance relatively and effect compare.
1.2.1.6 bacterial classification performance measurement
Make 1.01 acetic bacterias with Shanghai and compare, produce acid amount, anti-ethanol ability, anti-salt ability, heat-resisting ability performance analysis.Method: in substratum, allocate different concentration ethanol, salt into, insert acetic bacteria, put into differing temps, make 1.01 with Shanghai and compare.Selecting the height of anti-alcohol concn the, anti-salt, resistant to elevated temperatures bacterial strain is the purpose bacterial strain.
The rational proportion of five kinds of bacterial classifications in the compound acetic bacteria is key factors of decision vinegar taste, and to be the applicant obtain through test of long duration and summary of experience this proportioning.The present invention simultaneously adopts the method for liquid breeding, cultured continuously, when the acetic bacteria thalline reaches logarithmic phase, in nutrient solution, add fresh liquid nutrient medium with certain cycle, make thalline guarantee the population density of a fixed, maximum, stable acetic bacteria nutrient solution is adopted in each vinegar production, can guarantee the stability of quality product.
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond, the vinegar unstrained spirits is hit tight, cover the salt that one deck accounts for vinegar unstrained spirits weight 0.8-1.2% in its surface, it is obturaged, under 28-32 ℃ temperature, placed one month with acetic fermentation pond lid;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 70～80 ℃ the situation, to smoke 2 days, wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, at pressure is under the condition of 0.13-0.16Mpa, smokes 4.5-5.5h, obtains smoked unstrained spirits; The smoked unstrained spirits jar of described steam is existing known configurations; The smoked unstrained spirits technology of described smoked unstrained spirits stove refers to the smoked unstrained spirits technology in the traditional method, specifically sees the relevant record of background technology of the present invention, and to be that those of ordinary skills are described know for this, also is the traditional operation method of the sector;
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, to drench the vinegar that the day before yesterday swills, be heated to 85-95 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soak 3-5h, drench vinegar liquid, reheat is to 85-95 ℃, inflow is equipped with in the vinegar spaying pool of smoking unstrained spirits and is soaked 3-5h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar;
(7) ageing
Drench the work in-process vinegar that, ageing 1 month in sun power ageing pond earlier, after changed in the ageing jar ageing over to 5 months, guarantee that the ageing time was total up to 6 months, obtain Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: add the aspartic protease crude zyme preparation of 0.04-0.06% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again; B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.5-0.7% diatomite and stir, filter with being pumped in the flame filter press; C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention; D, sterilization; E, packing.
Described traditional Shanxi mature vinegar brewing method is for being put down in writing in the background technology of the present invention, and to be that those of ordinary skills are described know for this, also is the traditional operation method of the sector.In the resulting Shanxi mature vinegar of the present invention, add this vinegar base, as Shanxi mature vinegar of the present invention " vinegar monosodium glutamate ", the fixed acid in the raising vinegar and the content of total ester.
According to the Shanxi mature vinegar that the method for the invention is produced, sweet-smelling is dense, has the distinctive stacte taste of Shanxi mature vinegar, sorrel, and clarification is rich in gloss, and the continuous acid of inlet is enjoyed endless aftertastes.The Shanxi mature vinegar total acid is 5.28g/100mL, and fixed acid is 1.25g/100mL, and reducing sugar is 1.18g/100mL, and soluble saltless solid is 7.31g/100mL, total ester 1.13g/100mL.
Compare with patent of the present invention, technology of the present invention has the following advantages:
1, process flow systemization, processing parameter stdn
On the basis of succession Shanxi mature vinegar traditional technology, in conjunction with modern biofermentation technique, determine each operation and concrete processing parameter, with Shanxi mature vinegar process flow systemization, processing parameter stdn;
2, production process mass-producing, normalized product quality
The Shanxi mature vinegar industrial standardization is regulated and control the index and the quality critical point of each operation in producing, and replaces the pattern of traditional old vinegar by experience control; And utilize state-of-the-art facility to replace legacy equipment vat etc., and expand the scale of production, improve the scientific and technological content of Shanxi mature vinegar; On the basis that does not change initial quality, shorten the production cycle, the modular product quality improves product in competitive power international, the domestic market;
3, production technology optimization
1. raw material is handled and is adopted the high temperature liquefying-saccharifying, inoculate yeast saccharomyces cerevisiae and compound Daqu high temperature resistant, anti-high alcohol content and carry out comprehensive zymamsis, the sugar wine with dregs is in zymamsis, and the Daqu microorganism serial biochemical reaction is taken place generates the distinctive flavour substances of Shanxi mature vinegar;
2. adopt compound acetic bacteria to carry out acetic fermentation, the present invention is on the basis of original bacillus aceticus, add the bacillus aceticus of glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates and high yield acetaldehyde dehydrogenase, make compound acetic bacteria, bring into play the advantage of many bacterial classifications, remedied the deficiency of single culture, improved the output of glyconic acid in the meta-bolites, make the taste of vinegar softer, shortened fermentation period; Optimize compound acetic bacteria substratum simultaneously, add grape juice, many bacterial classifications nutritional fortification song, yeast extract paste, ethanol, improved the ratio of fixed acid in the total acid, fixed acid and volatile acid are certain ratio, the finished product tart flavour presents the most harmonious soft tart flavour, and suitable for reading slow, acid is sipped in difficult generation, the product special flavour uniqueness has improved the acetic acid transformation efficiency simultaneously; Optimize the acetic bacteria cultural method, adopt the method for liquid breeding, cultured continuously, make thalline guarantee the population density of a fixed, maximum, stable acetic bacteria nutrient solution is adopted in each vinegar production, can guarantee the stability of quality product.
3. smoke unstrained spirits and adopt smoked unstrained spirits stove of tradition and the smoked unstrained spirits jar combination of steam to carry out, the vinegar unstrained spirits utilizes smoked unstrained spirits stove earlier, smokes certain fate, is added in the smoked unstrained spirits jar of steam to continue to smoke, and has both kept the taste of traditional smoked unstrained spirits, has improved yield rate again, the smoked unstrained spirits time of shortening;
4. adopt the elite vinegar of Shanxi tradition old vinegar production technique production high density characteristic local flavor, make " vinegar monosodium glutamate ", carry out the accent that colludes of Shanxi mature vinegar of the present invention, improve in the vinegar fixed acid and the total content of ester as basic vinegar.
Description of drawings
Fig. 1 is a technological process block-diagram of the present invention.
Embodiment
Embodiment 1:
A kind of standardized and industrialized production process for Shanxi mature vinegar may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy (can be the Shanxi province Taiyuan city Qingxu at least and produce Chinese sorghum), starch content is 60%; B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 30 purpose sorghum flours through turbine grinder again; C, size mixing: the sorghum flour that obtains is sized mixing with 50 ℃ warm water, make starch content be adjusted to 13%, and use NaCO
3Regulate pH value to 5.0, add CaCl
2Be used for stabilized enzyme and live, addition is to add 60mg CaCl in every kilogram of sorghum flour
2D, liquefaction: the high temperature resistant α-Dian Fenmei of 20000U/ml is adopted in liquefaction, and liquefaction temperature is 80 ℃, and liquefying time is 2.5h, and the amylase addition is to add 0.5ml amylase in every kilogram of sorghum flour, and the pH value is 5.0; E, saccharification: the high saccharifying enzyme that transforms of 50000U/g is adopted in saccharification, and raw material is used H through liquefaction postcooling to 50 ℃
2SO
4Regulate pH value to 4.0, add saccharifying enzyme, the saccharifying enzyme addition is to add the 2g saccharifying enzyme in every kilogram of sorghum flour, is incubated 30 minutes, obtains sugared wine with dregs; Used equipment of this step has take away pump and feeding tube, the facility that feeds intake, cleaning apparatus, size mixing jar, liquefying-saccharifying equipment, cooling apparatus.
(2) zymamsis
A, selection tolerance maximum growth temperature are 50 ℃, and the alcohol tolerance is 15% alcohol yeast; B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice, concrete steps are as follows: with cultured bacteria suspension and sodium alginate soln mixing embedding, make qualified sodium alginate fixed yeast cell; Fixed yeast cell is squeezed into below the yeast juice culture tank sieve plate in the interlayer by pump, and by 5% (in distiller's yeast culture tank volumeter), sugaring wine with dregs, control propagation temperature is 33 ℃, every the logical sterile air 30s of 30min, breeds 24h.Converted mash continues to cultivate, every 30min ventilation 30s.Yeast juice maturation behind the cultivation 5h; The sugared wine with dregs that C, saccharification obtain after finishing adds 2.5% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 15 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 45% simultaneously, and temperature controls to below 40 ℃ in the fermenting process, ferment after 5 days, measure alcoholic strength, alcoholic strength stopped fermentation at 11% o'clock, and zymamsis finishes, obtain the wine unstrained spirits, at this moment, acidity is 1～1.8g/100ml (with acetometer), and sense organ requires: aroma and strong ester perfume (or spice) are arranged, pained peppery, little sweet, sour, bright; Used equipment of this step has yeast culture tank, ethanol fermentation tank, handling equipment to comprise: impeller pump, centrifugal stock pump, self priming pump, in-line pump, Controlling System etc.
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 60%, alcoholic strength is 4.5%; B, compound acetic bacteria inoculum preparation: a, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 1.5: 0.5: 2.5: 1.5: 1.5; The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps: the compound acetic bacteria of hiding of b.1 going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria; B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at 0.1g/100ml; B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 4% ratio adds liquid nutrient medium according to weight ratio, under 28 ℃ condition, cultivated 1 day, treat that acidity reaches 1.3 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 18%, and yeast extract paste 1%, ethanol 3%, all the other are distilled water; B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate; C, admix cultured compound acetic bacteria nutrient solution by 1.5% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 42 ℃, fermented 6 days, and will turn over unstrained spirits 1-2 time every day during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature; Used equipment of this step has vacuum to take out bent machine, mixes the unstrained spirits machine, rotary conveyor, acetic fermentation pond, turning-over device.
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond vinegar unstrained spirits is hit tight, the gas of leaving a blank of trying not covers the salt that one deck accounts for vinegar unstrained spirits weight 0.8% in its surface, with acetic fermentation pond lid it is obturaged, and under 28 ℃ temperature, places one month;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 70 ℃ the situation, to smoke 4.5h, wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, at pressure is under the condition of 0.13Mpa, smokes 5h, obtains smoked unstrained spirits; Equipment used is smoked unstrained spirits stove, smoked unstrained spirits cylinder, smoked unstrained spirits jar.
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, will drench the vinegar that the day before yesterday and swill, be heated to 85 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soaks 3h, drenches vinegar liquid, reheat to 85 ℃ flows in the vinegar spaying pool that smoked unstrained spirits is housed and soaks 3h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar; This step equipment used has Cooling or heating jar, vinegar spaying pool, underground storage vinegar pond, takes out the vinegar pump.
(7) ageing
Drench the work in-process vinegar that, earlier at 20m
3Ageing is 1 month in the sun power ageing pond, after change 200m over to
3Ageing is 5 months in the ageing jar, and the assurance ageing time was total up to 6 months, obtained Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: the aspartic protease crude zyme preparation of adding 0.04% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again; B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.5% diatomite and stir, filter with being pumped in the flame filter press, the muddy vinegar that begins to leach is squeezed into circulation tank, so circulating filtration treats that flocculating aids is covered with the formation filter cake, insoluble substance is adsorbed on forms filtering layer on the filter cake.Control pressure is below 0.1MPa, and by exhaust, control pressure rises.When the filtrate clear, close recycle valve, open product clarification valve and begin normal filtration, pressure boost is to 0.4MPa gradually, and it is stable to keep-up pressure; C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention; D, sterilization: use ultra high temperature short time sterilization: sterilization temperature is 115 ℃, and sterilization time is 4s; E, packing: adopt the Shanxi mature vinegar filling production lines, mainly form by pot carrying machine, empty bottle lift, external bottle brushing machine, bottle washing machine, tunnel sterilizer, filling-in and closing bottle by applying cap all-in-one, Labelling Machine, thermal contraction machine, following bottle machine, machine conveyor, finished product case vertical conveyor, electrical control cubicles etc.Technology controlling and process point: (1) casual inspection bottle washing machine wash bottle clean level; (2) the sterilization situation of casual inspection bottle; (3) quality of casual inspection decals, thermal contraction; (4) the inferior situation of the casual inspection loading amount and the packing of product.
Embodiment 2:
A kind of standardized and industrialized production process for Shanxi mature vinegar may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy (can be the Shanxi province Taiyuan city Qingxu at least and produce Chinese sorghum), starch content is 70%; B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 60 purpose sorghum flours through turbine grinder again; C, size mixing: the sorghum flour that obtains is sized mixing with 65 ℃ warm water, make starch content be adjusted to 16%, and use NaCO
3Regulate pH value to 6.0, add CaCl
2Be used for stabilized enzyme and live, addition is to add 80mg CaCl in every kilogram of sorghum flour
2D, liquefaction: the high temperature resistant α-Dian Fenmei of 20000U/ml is adopted in liquefaction, and liquefaction temperature is 100 ℃, and liquefying time is 3.5h, and the amylase addition is to add 1.0ml amylase in every kilogram of sorghum flour, and the pH value is 6.0; E, saccharification: the high saccharifying enzyme that transforms of 50000U/g is adopted in saccharification, and raw material is used H through liquefaction postcooling to 65 ℃
2SO
4Regulate pH value to 4.5, add saccharifying enzyme, the saccharifying enzyme addition is to add the 3.5g saccharifying enzyme in every kilogram of sorghum flour, is incubated 50 minutes, obtains sugared wine with dregs; Used equipment of this step has take away pump and feeding tube, the facility that feeds intake, cleaning apparatus, size mixing jar, liquefying-saccharifying equipment, cooling apparatus.
(2) zymamsis
A, selection tolerance maximum growth temperature are 55 ℃, and the alcohol tolerance is 20% alcohol yeast; B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice, concrete steps are as follows: with cultured bacteria suspension and sodium alginate soln mixing embedding, make qualified sodium alginate fixed yeast cell; Fixed yeast cell is squeezed into below the yeast juice culture tank sieve plate in the interlayer by pump, and by 5% (in distiller's yeast culture tank volumeter), sugaring wine with dregs, control propagation temperature is 36 ℃, every the logical sterile air 30s of 30min, breeds 24h.Converted mash continues to cultivate, every 30min ventilation 30s.Yeast juice maturation behind the cultivation 5h; The sugared wine with dregs that C, saccharification obtain after finishing adds 3.5% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 25 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 55% simultaneously, and temperature controls to below 40 ℃ in the fermenting process, ferment after 7 days, measure alcoholic strength, alcoholic strength stopped fermentation at 12% o'clock, and zymamsis finishes, obtain the wine unstrained spirits, at this moment, acidity is 1～1.8g/100ml (with acetometer), and sense organ requires: aroma and strong ester perfume (or spice) are arranged, pained peppery, little sweet, sour, bright; Used equipment of this step has yeast culture tank, ethanol fermentation tank, handling equipment to comprise: impeller pump, centrifugal stock pump, self priming pump, in-line pump, Controlling System etc.
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 62%, alcoholic strength is 4.5%; B, compound acetic bacteria inoculum preparation: a, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 2.5: 1.5: 3.5: 2.5: 2.5; The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps: the compound acetic bacteria of hiding of b.1 going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria; B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at 0.2g/100ml; B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 6% ratio adds liquid nutrient medium according to weight ratio, under 28～32 ℃ condition, cultivated 3 days, treat that acidity reaches 2.5 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 25%, and yeast extract paste 2%, ethanol 6%, all the other are distilled water; B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate; C, admix cultured compound acetic bacteria nutrient solution by 2.5% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 45 ℃, fermented 9 days, and will turn over unstrained spirits every day 2 times during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature; Used equipment of this step has vacuum to take out bent machine, mixes the unstrained spirits machine, rotary conveyor, acetic fermentation pond, turning-over device.
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond vinegar unstrained spirits is hit tight, the gas of leaving a blank of trying not covers the salt that one deck accounts for vinegar unstrained spirits weight 1.2% in its surface, with acetic fermentation pond lid it is obturaged, and under 32 ℃ temperature, places one month;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 80 ℃ the situation, to smoke 5.5h, wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, at pressure is under the condition of 0.16Mpa, smokes 5h, obtains smoked unstrained spirits; Equipment used is smoked unstrained spirits stove, smoked unstrained spirits cylinder, smoked unstrained spirits jar.
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, will drench the vinegar that the day before yesterday and swill, be heated to 95 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soaks 5h, drenches vinegar liquid, reheat to 95 ℃ flows in the vinegar spaying pool that smoked unstrained spirits is housed and soaks 5h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar; This step equipment used has Cooling or heating jar, vinegar spaying pool, underground storage vinegar pond, takes out the vinegar pump.
(7) ageing
Drench the work in-process vinegar that, earlier at 20m
3Ageing is 1 month in the sun power ageing pond, after change 200m over to
3Ageing is 5 months in the ageing jar, and the assurance ageing time was total up to 6 months, obtained Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: the aspartic protease crude zyme preparation of adding 0.06% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again; B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.7% diatomite and stir, filter with being pumped in the flame filter press, the muddy vinegar that begins to leach is squeezed into circulation tank, so circulating filtration treats that flocculating aids is covered with the formation filter cake, insoluble substance is adsorbed on forms filtering layer on the filter cake.Control pressure is below 0.1MPa, and by exhaust, control pressure rises.When the filtrate clear, close recycle valve, open product clarification valve and begin normal filtration, pressure boost is to 0.4MPa gradually, and it is stable to keep-up pressure; C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention; D, sterilization: use ultra high temperature short time sterilization: sterilization temperature is 115 ℃, and sterilization time is 4s; E, packing: adopt the Shanxi mature vinegar filling production lines, mainly form by pot carrying machine, empty bottle lift, external bottle brushing machine, bottle washing machine, tunnel sterilizer, filling-in and closing bottle by applying cap all-in-one, Labelling Machine, thermal contraction machine, following bottle machine, machine conveyor, finished product case vertical conveyor, electrical control cubicles etc.Technology controlling and process point: (1) casual inspection bottle washing machine wash bottle clean level; (2) the sterilization situation of casual inspection bottle; (3) quality of casual inspection decals, thermal contraction; (4) the inferior situation of the casual inspection loading amount and the packing of product.
Embodiment 3:
A kind of standardized and industrialized production process for Shanxi mature vinegar may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy (can be the Shanxi province Taiyuan city Qingxu at least and produce Chinese sorghum), starch content is 70%; B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 30 purpose sorghum flours through turbine grinder again; C, size mixing: the sorghum flour that obtains is sized mixing with 50 ℃ warm water, make starch content be adjusted to 16%, and use NaCO
3Regulate pH value to 6.0, add CaCl
2Be used for stabilized enzyme and live, addition is to add 80mg CaCl in every kilogram of sorghum flour
2D, liquefaction: the high temperature resistant α-Dian Fenmei of 20000U/ml is adopted in liquefaction, and liquefaction temperature is 80 ℃, and liquefying time is 2.5h, and the amylase addition is to add 0.7ml amylase in every kilogram of sorghum flour, and the pH value is 5.0; E, saccharification: the high saccharifying enzyme that transforms of 50000U/g is adopted in saccharification, and raw material is used H through liquefaction postcooling to 55 ℃
2SO
4Regulate pH value to 4.0, add saccharifying enzyme, the saccharifying enzyme addition is to add the 3.5g saccharifying enzyme in every kilogram of sorghum flour, is incubated 35 minutes, obtains sugared wine with dregs; Used equipment of this step has take away pump and feeding tube, the facility that feeds intake, cleaning apparatus, size mixing jar, liquefying-saccharifying equipment, cooling apparatus.
(2) zymamsis
A, selection tolerance maximum growth temperature are 50 ℃, and the alcohol tolerance is 20% alcohol yeast; B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice, concrete steps are as follows: with cultured bacteria suspension and sodium alginate soln mixing embedding, make qualified sodium alginate fixed yeast cell; Fixed yeast cell is squeezed into below the yeast juice culture tank sieve plate in the interlayer by pump, and by 5% (in distiller's yeast culture tank volumeter), sugaring wine with dregs, control propagation temperature is 33 ℃-36 ℃, every the logical sterile air 30s of 30min, breeds 24h.Converted mash continues to cultivate, every 30min ventilation 30s.Yeast juice maturation behind the cultivation 5h; The sugared wine with dregs that C, saccharification obtain after finishing adds 3.0% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 20 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 48% simultaneously, and temperature controls to below 40 ℃ in the fermenting process, ferment after 5 days, measure alcoholic strength, alcoholic strength stopped fermentation at 11% o'clock, and zymamsis finishes, obtain the wine unstrained spirits, at this moment, acidity is 1～1.8g/100ml (with acetometer), and sense organ requires: aroma and strong ester perfume (or spice) are arranged, pained peppery, little sweet, sour, bright; Used equipment of this step has yeast culture tank, ethanol fermentation tank, handling equipment to comprise: impeller pump, centrifugal stock pump, self priming pump, in-line pump, Controlling System etc.
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 61%, alcoholic strength is 4.5%; B, compound acetic bacteria inoculum preparation: a, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 2.5: 0.5: 3.5: 2.5: 1.5; The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps: the compound acetic bacteria of hiding of b.1 going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria; B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at 0.2g/100ml; B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 4% ratio adds liquid nutrient medium according to weight ratio, under 32 ℃ condition, cultivated 2 days, treat that acidity reaches 1.3 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 25%, and yeast extract paste 1%, ethanol 3%, all the other are distilled water; B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate; C, admix cultured compound acetic bacteria nutrient solution by 2.0% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 43 ℃, fermented 7 days, and will turn over unstrained spirits 1-2 time every day during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature; Used equipment of this step has vacuum to take out bent machine, mixes the unstrained spirits machine, rotary conveyor, acetic fermentation pond, turning-over device.
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond vinegar unstrained spirits is hit tight, the gas of leaving a blank of trying not covers the salt that one deck accounts for vinegar unstrained spirits weight 1.2% in its surface, with acetic fermentation pond lid it is obturaged, and under 32 ℃ temperature, places one month;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 70 ℃ the situation, to smoke 5h, and wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, be under the condition of 0.16Mpa at pressure, smoke 5h, obtain smoked unstrained spirits; Equipment used is smoked unstrained spirits stove, smoked unstrained spirits cylinder, smoked unstrained spirits jar.
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, will drench the vinegar that the day before yesterday and swill, be heated to 95 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soaks 3h, drenches vinegar liquid, reheat to 85 ℃ flows in the vinegar spaying pool that smoked unstrained spirits is housed and soaks 3h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar; This step equipment used has Cooling or heating jar, vinegar spaying pool, underground storage vinegar pond, takes out the vinegar pump.
(7) ageing
Drench the work in-process vinegar that, earlier at 20m
3Ageing is 1 month in the sun power ageing pond, after change 200m over to
3Ageing is 5 months in the ageing jar, and the assurance ageing time was total up to 6 months, obtained Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: the aspartic protease crude zyme preparation of adding 0.05% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again; B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.7% diatomite and stir, filter with being pumped in the flame filter press, the muddy vinegar that begins to leach is squeezed into circulation tank, so circulating filtration treats that flocculating aids is covered with the formation filter cake, insoluble substance is adsorbed on forms filtering layer on the filter cake.Control pressure is below 0.1MPa, and by exhaust, control pressure rises.When the filtrate clear, close recycle valve, open product clarification valve and begin normal filtration, pressure boost is to 0.4MPa gradually, and it is stable to keep-up pressure; C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention; D, sterilization: use ultra high temperature short time sterilization: sterilization temperature is 115 ℃, and sterilization time is 4s; E, packing: adopt the Shanxi mature vinegar filling production lines, mainly form by pot carrying machine, empty bottle lift, external bottle brushing machine, bottle washing machine, tunnel sterilizer, filling-in and closing bottle by applying cap all-in-one, Labelling Machine, thermal contraction machine, following bottle machine, machine conveyor, finished product case vertical conveyor, electrical control cubicles etc.Technology controlling and process point: (1) casual inspection bottle washing machine wash bottle clean level; (2) the sterilization situation of casual inspection bottle; (3) quality of casual inspection decals, thermal contraction; (4) the inferior situation of the casual inspection loading amount and the packing of product.
Embodiment 4:
A kind of standardized and industrialized production process for Shanxi mature vinegar may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy (can be the Shanxi province Taiyuan city Qingxu at least and produce Chinese sorghum), starch content is 65%; B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 40 purpose sorghum flours through turbine grinder again; C, size mixing: the sorghum flour that obtains is sized mixing with 60 ℃ warm water, make starch content be adjusted to 15%, and use NaCO
3Regulate pH value to 5.7, add CaCl
2Be used for stabilized enzyme and live, addition is to add 70mg CaCl in every kilogram of sorghum flour
2D, liquefaction: the high temperature resistant α-Dian Fenmei of 20000U/ml is adopted in liquefaction, and liquefaction temperature is 90 ℃, and liquefying time is 3h, and the amylase addition is to add 0.7ml amylase in every kilogram of sorghum flour, and the pH value is 5.7; E, saccharification: the high saccharifying enzyme that transforms of 50000U/g is adopted in saccharification, and raw material is used H through liquefaction postcooling to 60 ℃
2SO
4Regulate pH value to 4.2, add saccharifying enzyme, the saccharifying enzyme addition is to add the 3g saccharifying enzyme in every kilogram of sorghum flour, is incubated 45 minutes, obtains sugared wine with dregs; Used equipment of this step has take away pump and feeding tube, the facility that feeds intake, cleaning apparatus, size mixing jar, liquefying-saccharifying equipment, cooling apparatus.
(2) zymamsis
A, selection tolerance maximum growth temperature are 53 ℃, and the alcohol tolerance is 17% alcohol yeast; B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice, concrete steps are as follows: with cultured bacteria suspension and sodium alginate soln mixing embedding, make qualified sodium alginate fixed yeast cell; Fixed yeast cell is squeezed into below the yeast juice culture tank sieve plate in the interlayer by pump, and by 5% (in distiller's yeast culture tank volumeter), sugaring wine with dregs, control propagation temperature is 33 ℃-36 ℃, every the logical sterile air 30s of 30min, breeds 24h.Converted mash continues to cultivate, every 30min ventilation 30s.Yeast juice maturation behind the cultivation 5h; The sugared wine with dregs that C, saccharification obtain after finishing adds 2.5% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 20 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 50% simultaneously, and temperature controls to below 40 ℃ in the fermenting process, ferment after 6 days, measure alcoholic strength, alcoholic strength stops fermentation when 11%-12%, and zymamsis finishes, obtain the wine unstrained spirits, at this moment, acidity is 1～1.8g/100ml (with acetometer), and sense organ requires: aroma and strong ester perfume (or spice) are arranged, pained peppery, little sweet, sour, bright; Used equipment of this step has yeast culture tank, ethanol fermentation tank, handling equipment to comprise: impeller pump, centrifugal stock pump, self priming pump, in-line pump, Controlling System etc.
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 61%, alcoholic strength is 4.5%; B, compound acetic bacteria inoculum preparation: a, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 2: 1: 3: 2: 2; The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps: the compound acetic bacteria of hiding of b.1 going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria; B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at 0.15g/100ml; B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 6% ratio adds liquid nutrient medium according to weight ratio, under 29 ℃ condition, cultivated 2 days, treat that acidity reaches 1.5 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 22%, and yeast extract paste 2%, ethanol 5%, all the other are distilled water; B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate; C, admix cultured compound acetic bacteria nutrient solution by 2% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 44 ℃, fermented 8 days, and will turn over unstrained spirits 1-2 time every day during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature; Used equipment of this step has vacuum to take out bent machine, mixes the unstrained spirits machine, rotary conveyor, acetic fermentation pond, turning-over device.
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond vinegar unstrained spirits is hit tight, the gas of leaving a blank of trying not covers the salt that one deck accounts for vinegar unstrained spirits weight 1.0% in its surface, with acetic fermentation pond lid it is obturaged, and under 30 ℃ temperature, places one month;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 75 ℃ the situation, to smoke 4.8h, wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, at pressure is under the condition of 0.15Mpa, smokes 5h, obtains smoked unstrained spirits; Equipment used is smoked unstrained spirits stove, smoked unstrained spirits cylinder, smoked unstrained spirits jar.
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, will drench the vinegar that the day before yesterday and swill, be heated to 90 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soaks 4h, drenches vinegar liquid, reheat to 90 ℃ flows in the vinegar spaying pool that smoked unstrained spirits is housed and soaks 4h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar; This step equipment used has Cooling or heating jar, vinegar spaying pool, underground storage vinegar pond, takes out the vinegar pump.
(7) ageing
Drench the work in-process vinegar that, earlier at 20m
3Ageing is 1 month in the sun power ageing pond, after change 200m over to
3Ageing is 5 months in the ageing jar, and the assurance ageing time was total up to 6 months, obtained Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: the aspartic protease crude zyme preparation of adding 0.05% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again; B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.6% diatomite and stir, filter with being pumped in the flame filter press, the muddy vinegar that begins to leach is squeezed into circulation tank, so circulating filtration treats that flocculating aids is covered with the formation filter cake, insoluble substance is adsorbed on forms filtering layer on the filter cake.Control pressure is below 0.1MPa, and by exhaust, control pressure rises.When the filtrate clear, close recycle valve, open product clarification valve and begin normal filtration, pressure boost is to 0.4MPa gradually, and it is stable to keep-up pressure; C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention; D, sterilization: use ultra high temperature short time sterilization: sterilization temperature is 115 ℃, and sterilization time is 4s; E, packing: adopt the Shanxi mature vinegar filling production lines, mainly form by pot carrying machine, empty bottle lift, external bottle brushing machine, bottle washing machine, tunnel sterilizer, filling-in and closing bottle by applying cap all-in-one, Labelling Machine, thermal contraction machine, following bottle machine, machine conveyor, finished product case vertical conveyor, electrical control cubicles etc.Technology controlling and process point: (1) casual inspection bottle washing machine wash bottle clean level; (2) the sterilization situation of casual inspection bottle; (3) quality of casual inspection decals, thermal contraction; (4) the inferior situation of the casual inspection loading amount and the packing of product.
Claims (1)
1. standardized and industrialized production process for Shanxi mature vinegar is characterized in that may further comprise the steps:
(1) material is handled before the zymamsis
A, Chinese sorghum raw material: the Chinese sorghum that selected fresh nothing is gone mouldy, starch content are 60-70%;
B, pulverizing: Chinese sorghum is through crusher in crushing, and the peeling shell is ground into 30-60 purpose sorghum flour through turbine grinder again;
C, size mixing: the sorghum flour that obtains is sized mixing with 50-65 ℃ warm water, make starch content be adjusted to 13-16%, and regulate the pH value, add CaCl to 5.0-6.0
2Be used for stabilized enzyme and live, addition is to add 60-80mgCaCl in every kilogram of sorghum flour
2
D, liquefaction: the high temperature resistant α-Dian Fenmei of 20000U/ml is adopted in liquefaction, and liquefaction temperature is 80-100 ℃, and liquefying time is 2.5-3.5h, and the amylase addition is to add 0.5-1.0ml amylase in every kilogram of sorghum flour, and the pH value is 5.0-6.0;
E, saccharification: the high saccharifying enzyme that transforms of 50000U/g is adopted in saccharification, and raw material to 50-65 ℃, is regulated the pH value to 4.0-4.5 through the liquefaction postcooling, add saccharifying enzyme, the saccharifying enzyme addition is to add the 2-3.5g saccharifying enzyme in every kilogram of sorghum flour, is incubated 30-50 minute, obtains sugared wine with dregs;
(2) zymamsis
A, selection tolerance maximum growth temperature are 50-55 ℃, and the alcohol tolerance is the alcohol yeast of 15-20%;
B, utilize immobilization technology that alcohol yeast is cultivated into yeast juice;
The sugared wine with dregs that C, saccharification obtain after finishing adds the 2.5-3.5% yeast juice that accounts for sugared wine with dregs cumulative volume in the time of 15-25 ℃, add the compound Daqu that accounts for Chinese sorghum raw material gross weight 45-55% simultaneously, temperature controls to below 40 ℃ in the fermenting process, ferment after 5-7 days, measure alcoholic strength, alcoholic strength stops fermentation when 11%-12%, zymamsis finishes, and obtains the wine unstrained spirits;
(3) acetic fermentation
A, the preparation of vinegar unstrained spirits: in every 100Kg wine unstrained spirits, add the 110Kg wheat bran, the 60Kg rice bran, adding water adjusting humidity is 60-62%, alcoholic strength is 4.5%;
B, compound acetic bacteria inoculum preparation:
A, compound acetic bacteria are made of the bacterial classification of following weight ratio, the bacillus aceticus of Shanghai wine 1.01, As1.41, glyconic acid bacillus, the bacillus aceticus that from Shanxi mature vinegar vinegar unstrained spirits, separates, high yield acetaldehyde dehydrogenase, the interpolation weight ratio of above-mentioned five kinds of bacterial classifications is 1.5～2.5: 0.5～1.5: 2.5～3.5: 1.5～2.5: 1.5～2.5;
The cultural method of b, above-mentioned compound acetic bacteria may further comprise the steps:
B.1 the compound acetic bacteria of hiding of going bail for carries out actication of culture, and compound strain Acetobacter xylinum is passed on the fresh inclined-plane, adds alcohol and makes inoculation liquid, as the inoculation seed of acetic bacteria;
B.2 compound acetic bacteria is done the shake flask test that produces acid, produce acid assay, the error control of producing acid is at (0.1～0.2g)/100ml;
B.3 dispose the liquid nutrient medium of compound acetic bacteria, with preservation and to do the compound acetic bacteria that produces acid assay be that 4～6% ratio adds liquid nutrient medium according to weight ratio, under 28～32 ℃ condition, cultivated 1～3 day, treat that acidity reaches 1.3 °～2.5 °, can obtain being used for the compound acetic bacteria nutrient solution that vinegar is produced; Described liquid nutrient medium is made by the raw material of following volume ratio, grape juice 18～25%, and yeast extract paste 1～2%, ethanol 3～6%, all the other are distilled water;
B.4 every 48h, when compound acetic bacteria thalline reaches logarithmic phase, take out the nutrient solution of aequum, in compound acetic bacteria nutrient solution, add the liquid nutrient medium of same amount simultaneously, continue to cultivate;
C, admix cultured compound acetic bacteria nutrient solution by the 1.5-2.5% of vinegar unstrained spirits weight, employing is mixed the unstrained spirits machine and is stirred, and then compound is delivered in the acetic fermentation pond by rotary conveyor, ferments, temperature is controlled at 42-45 ℃, fermented 6-9 days, and will turn over unstrained spirits 1-2 time every day during the fermentation, adopt turning-over device to turn over unstrained spirits, turn over once preceding 4 day every day in fermentation, sooner or later respectively turn over once every day later on,, promptly obtain the vinegar unstrained spirits behind the acetic fermentation when the product temperature drops to identically with room temperature;
(4) vinegar unstrained spirits after-ripening
In the acetic fermentation pond, the vinegar unstrained spirits is hit tight, cover the salt that one deck accounts for vinegar unstrained spirits weight 0.8-1.2% in its surface, it is obturaged, under 28-32 ℃ temperature, placed one month with acetic fermentation pond lid;
(5) smoked unstrained spirits
Utilize earlier the smoked unstrained spirits technology of smoked unstrained spirits stove, use slow fire, controlled temperature is under 70～80 ℃ the situation, to smoke 4.5-5.5h, wherein inverted engine once turns, the vinegar unstrained spirits is poured in the adjacent little cylinder, after change in the smoked unstrained spirits jar of steam, at pressure is under the condition of 0.13-0.16Mpa, smokes 5h, obtains smoked unstrained spirits;
(6) drench vinegar
Select the white unstrained spirits and the smoked unstrained spirits of equal in quality, to drench the vinegar that the day before yesterday swills, be heated to 85-95 ℃, inflow is equipped with in the vinegar spaying pool of white unstrained spirits, soak 3-5h, drench vinegar liquid, reheat is to 85-95 ℃, inflow is equipped with in the vinegar spaying pool of smoking unstrained spirits and is soaked 3-5h, and the vinegar liquid of at this time emitting just becomes the new vinegar without ageing; Next successively with swill three of the day before yesterday, the four respectively immersing raw vinegars of swilling, drench and swilled two of the same day, three swill, soak with clear water at last and drench four and swill, move in circles later every day, obtains work in-process vinegar;
(7) ageing
Drench the work in-process vinegar that, ageing 1 month in sun power ageing pond earlier, after changed in the ageing jar ageing over to 5 months, guarantee that the ageing time was total up to 6 months, obtain Shanxi mature vinegar of the present invention;
(8) Shanxi mature vinegar aftertreatment
A, clarification: add the aspartic protease crude zyme preparation of 0.04-0.06% in the Shanxi mature vinegar after ageing, preceding 5h decomposes down in 45 ℃, reacts at normal temperatures 1 day again;
B, filtration: in through the vinegar liquid after the above-mentioned clarification steps, add 0.5-0.7% diatomite and stir, filter with being pumped in the flame filter press;
C, blend: the Shanxi mature vinegar that will adopt traditional Shanxi mature vinegar brewing method to obtain carries out behind the vacuum concentration as the vinegar base, and the addition of vinegar base accounts for 1% of the resulting Shanxi mature vinegar gross weight of the present invention;
D, sterilization;
E, packing.
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