CN103484352A - Method for producing vinegar fermented grains by adopting combined thin-solid technology - Google Patents
Method for producing vinegar fermented grains by adopting combined thin-solid technology Download PDFInfo
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- CN103484352A CN103484352A CN201310421950.7A CN201310421950A CN103484352A CN 103484352 A CN103484352 A CN 103484352A CN 201310421950 A CN201310421950 A CN 201310421950A CN 103484352 A CN103484352 A CN 103484352A
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Abstract
The invention relates to a method for producing vinegar fermented grains by adopting a combined thin-solid technology. The method includes the five technological steps of raw material processing, liquefaction, saccharification, liquid alcohol fermentation, solid alcohol fermentation. In the raw material processing step, raw materials are crushed and moistened with rice grains, and then the needed the raw materials are accurately weighed with a balance; in the liquefaction, 50-70ml of amylase with 100,000 enzyme units is added into every 100kg of raw materials; in the saccharification, 160-240ml of saccharifying enzyme with 100,000 enzyme units and 15-30kg of mouldy bran are added into every 100kg of raw materials, and the mixture is stirred; in the liquid alcohol fermentation, saccharifying liquid is beaten into a zymase tank to undergo alcohol fermentation; in the solid alcohol fermentation, wine dregs are taken out, and a proper number of rice husks and bran with the raw material dry weight being 110-140% are added to perform stirring and fermentation. Therefore, the method shortens the whole production period by 15% and lowers product cost by 10%, target products can be maximized, the profit is high, vinegar is high in yield and good in quality, and the method is easy to operate and promote.
Description
Technical field
The invention belongs to vinegar wine unstrained spirits preparing technical field, particularly relate to a kind of rare fixed method of closing explained hereafter vinegar wine unstrained spirits that adopts.
Background technology
At present, Shanxi mature vinegar is with a long history, affected by Local Geographical Indication, unique flavor, have long enjoyed a good reputation in global flavoring industry, and traditional technology is produced Shanxi mature vinegar, mainly comprise seven stages, i.e. raw material processing-gelatinization steaming-zymamsis-acetic fermentation-smoked unstrained spirits-pouring vinegar and ageing stage.At present, the zymamsis of Shanxi mature vinegar has two kinds of modes, pure solid-state zymamsis and pure liquid zymamsis.Traditional old vinegar fermentation procedure that brews alcohol is pure liquid zymamsis, but after a large amount of practices, pure liquid zymamsis is because zymamsis is liquid, and acetic fermentation is solid-state, while by the zymamsis liquid state, directly changing solid-state acetic fermentation into, after mixing a large amount of auxiliary materials and inoculating fiery unstrained spirits, in the same time, owing to adding a large amount of auxiliary materials can not give acetic bacteria very suitable growth conditions, make acetic fermentation not thorough, 3～4 days acetic fermentation time must be extended, make the production cycle extend, under equal floor space, turnout also can decrease accordingly, main is that fragrance ingredient is insufficient.At present brew alcohol fermentation and acetic fermentation of the Shanxi mature vinegar after the improvement is all solid state fermentations and the saccharification wineization that causes is carried out simultaneously, production cycle is long, producing the vinegar amount is difficult to improve, this alcoholic fermentation process adopts traditional vinegar cylinder fermentation, reinforced, stir with discharging and be manual operation, labor strength is large, efficiency is low, especially saccharification and wineization are carried out simultaneously, make fermentation period long, and also there is drawback in simple solid-state zymamsis, when solid state fermentation, various enzymes are there is no suitable growth conditions, saccharifying enzyme and yeast can not be in more suitable temperature, so, make the utilization ratio of starch extremely low, and and labour intensity is very large, production cycle is longer.
The production cycle that existing production vinegar wine unstrained spirits exists is long, and the utilization ratio of starch is low, and labour intensity is large.
Summary of the invention
The present invention is long for solving the production cycle existed in existing production vinegar wine unstrained spirits, and the utilization ratio of starch is low, the large problem of labour intensity and provide a kind of employing simple to operate, easy to use, that increase work efficiency rare fixed method of closing explained hereafter vinegar wine unstrained spirits.
The present invention for the technical scheme that solves the technical problem that exists in known technology and take is: a kind ofly adopt rare fixed method of closing explained hereafter vinegar wine unstrained spirits mainly to comprise raw material processing, liquefaction, saccharification, liquid zymamsis, five technological processs of solid-state zymamsis.
Further, described raw material is processed and is referred to raw material through purifying and drying, after being pulverized, moistening crushed grain, with claiming accurately to weigh up the weight that needs use;
Further, described liquefaction refers to the raw material liquefaction stage, and concrete methods of realizing is: add amylase 50～70ml that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights, adding temperature is 90～100 ℃;
Further, described saccharification refers to squeezes into the material after liquefaction saccharifying tank with pump and is cooled to 55～65 ℃, according to adding saccharifying enzyme 160～240ml and the wheat bran 15～30kg that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights and being stirred, saccharification time 3～4 hours, obtain saccharified liquid, in saccharified liquid, concentration of reduced sugar is 15～18g/100ml;
Further, described liquid zymamsis refers to the wine stage, concrete methods of realizing is: saccharified liquid is squeezed into to the wine tank with pump and carry out zymamsis, add the special-purpose Daqu of old vinegar of raw material dry weight 20～30% and the yeast juice 20～40% that cell count is 0.8～1.2 hundred million/100ml simultaneously, adding temperature is 25～35 ℃, wine fermentation afterwards 4～5 days;
Further, described solid-state zymamsis refers to that the fermentation distiller's wort of 4～5 days is taken out to the wheat bran that adds appropriate rice husk and raw material dry weight 110%～140% is mixed unstrained spirits, proceeds subsequently the wine fermentation 2～3 days, makes vinegar wine unstrained spirits.
The present invention can also adopt following technical measures: the Shanxi mature vinegar that the vinegar that the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of described employing is made is relatively made than traditional technology, under equal floor space, production cycle is constant, can increase by 20%～30% turnout, the per kilogram major ingredient goes out sour rate increases by 30% left and right; The old vinegar of solid explained hereafter after the relatively more front liquid of vinegar that the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of described employing is made, under equal floor space, production cycle shortens, can increase by 15%～20% turnout, the per kilogram major ingredient goes out sour rate increases by 15% left and right, and fragrance ingredient is more outstanding.
Advantage and positively effect that the present invention has are: because pure solid state process in just zymamsis operation of the present invention combines with pure liquid process, having shortened after being completed by liquid zymamsis adds a large amount of auxiliary materials directly to proceed to the time that acetic fermentation is inoculated fiery unstrained spirits acetify immediately, make the whole production cycle shorten 15%, product cost has reduced by 10%, target product is maximized, according to test of the present invention, adjust, the enterprise that produces the Shanxi mature vinegar scale of 5000 tons per year has a net increase of 1,200,000 yuan of left and right of benefit, and the fragrance ingredient of institute's making vinegar is more outstanding, other every physical and chemical indexs all have obvious lifting, the invention of technique will promote the modernization application of traditional technology.Adopt that rare fixed method labour intensity that closes explained hereafter vinegar wine unstrained spirits is little, with short production cycle, output is high, quality good, simple to operate, be easy to promote.
The accompanying drawing explanation
Fig. 1 is that the rare fixed method technique of closing explained hereafter vinegar wine unstrained spirits of employing that the embodiment of the present invention provides is made schema.
Embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
For further understanding summary of the invention of the present invention, Characteristic, hereby exemplify following examples, and coordinate accompanying drawing to be described in detail as follows:
Refer to Fig. 1, a kind ofly adopt rare fixed method of closing explained hereafter vinegar wine unstrained spirits mainly to comprise raw material treatment S 101, liquefaction S102, saccharification S103, liquid zymamsis S104, five technological processs of solid-state zymamsis S105.
Raw material treatment S 101 refers to raw material through purifying and drying, after being pulverized, moistening crushed grain, with claiming accurately to weigh up the weight that needs use;
Liquefaction S102 refers to the raw material liquefaction stage, and concrete methods of realizing is: add amylase 50～70ml that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights, adding temperature is 90～100 ℃;
Saccharification S103 refers to the material after liquefaction is squeezed into to saccharifying tank with pump and is cooled to 55～65 ℃, according to adding saccharifying enzyme 160～240ml and the wheat bran 15～30kg that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights and being stirred, saccharification time 3～4 hours, obtain saccharified liquid, in saccharified liquid, concentration of reduced sugar is 15～18g/100ml;
Liquid zymamsis S104 refers to the wine stage, concrete methods of realizing is: saccharified liquid is squeezed into to the wine tank with pump and carry out zymamsis, add the special-purpose Daqu of old vinegar of raw material dry weight 20～30% and the yeast juice 20～40% that cell count is 0.8～1.2 hundred million/100ml simultaneously, adding temperature is 25～35 ℃, wine fermentation afterwards 4～5 days;
Solid-state zymamsis S105 refers to that the fermentation distiller's wort of 4～5 days is taken out to the wheat bran that adds appropriate rice husk and raw material dry weight 110%～140% is mixed unstrained spirits, proceeds subsequently the wine fermentation 2～3 days, makes vinegar wine unstrained spirits.
Embodiments of the invention are achieved in that and at first carry out raw material treatment S 101 steps: get 100 kilograms of Chinese sorghum and corn mixing raw materials, after pulverizing, moistening crushed grain, add 250 kilograms, water; Then enter liquefaction S102 step: put into liquefied pot and heat to more than 90 ℃, add the amylase 50ml of 100,000 unit of enzyme, liquefying time 90 minutes; Enter saccharification S103 step: the material that will liquefy is sent into saccharifying tank, and temperature is down to 55～65 ℃, and saccharifying enzyme 170ml and the wheat bran 20kg that interpolation content is 100,000 unit of enzyme also stirred, and saccharification time is after 3～4 hours; Enter liquid zymamsis S104 step: squeeze into the wine tank with pump, wine tank temperature keeps 25～35 ℃, adds the special-purpose Daqu 20kg of old vinegar simultaneously, generates liquid distiller's wort after the wine of 4～5 days; Finally, enter solid-state zymamsis S105 step: the fermentation distiller's wort of 4～5 days take out is added to the auxiliary material such as 90kg rice husk and cavings and 140kg wheat bran and mixed unstrained spirits, proceed subsequently airtight wine fermentation 2～3 days, obtain solid-state distiller's wort, take out solid-state distiller's wort and proceed to the acetic fermentation cylinder, the fiery unstrained spirits 8kg that inoculation has been fermented 3 days carries out the acetify fermentation, leavening temperature is between 42～45 ℃, the acetify time is 9～10 days, smoking of vinegar unstrained spirits after acetify, pouring vinegar, obtain work in-process vinegar 1000kg, then carry out ageing.
The present invention can also adopt following technical measures: the Shanxi mature vinegar that the vinegar that the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of described employing is made is relatively made than traditional technology, under equal floor space, production cycle is constant, can increase by 20%～30% turnout, the per kilogram major ingredient goes out sour rate increases by 30% left and right; The old vinegar of solid explained hereafter after the relatively more front liquid of vinegar that the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of described employing is made, under equal floor space, production cycle shortens, can increase by 15%～20% turnout, the per kilogram major ingredient goes out sour rate increases by 15% left and right, and fragrance ingredient is more outstanding.
As shown in Figure 1, a kind ofly adopt rare fixed method of closing explained hereafter vinegar wine unstrained spirits mainly to comprise raw material treatment S 101, liquefaction S102, saccharification S103, liquid zymamsis S104, five technological processs of solid-state zymamsis S105.Raw material treatment S 101 refers to raw material through purifying and drying, after being pulverized, moistening crushed grain, with claiming accurately to weigh up the weight that needs use; Liquefaction S102 refers to the raw material liquefaction stage, and concrete methods of realizing is: add amylase 50～70ml that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights, adding temperature is 90～100 ℃; Saccharification S103 refers to the material after liquefaction is squeezed into to saccharifying tank with pump and is cooled to 55～65 ℃, according to adding saccharifying enzyme 160～240ml and the wheat bran 15～30kg that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights and being stirred, saccharification time 3～4 hours, obtain saccharified liquid, in saccharified liquid, concentration of reduced sugar is 15～18g/100ml; Liquid zymamsis S104 refers to the wine stage, concrete methods of realizing is: saccharified liquid is squeezed into to the wine tank with pump and carry out zymamsis, add the special-purpose Daqu of old vinegar of raw material dry weight 20～30% and the yeast juice 20～40% that cell count is 0.8～1.2 hundred million/100ml simultaneously, adding temperature is 25～35 ℃, wine fermentation afterwards 4～5 days; Solid-state zymamsis S105 refers to that the fermentation distiller's wort of 4～5 days is taken out to the wheat bran that adds appropriate rice husk and raw material dry weight 110%～140% is mixed unstrained spirits, proceeds subsequently the wine fermentation 2～3 days, makes vinegar wine unstrained spirits.
The above is only to preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, every foundation technical spirit of the present invention is to any simple modification made for any of the above embodiments, and equivalent variations and modification, all belong in the scope of technical solution of the present invention.
Claims (6)
1. one kind adopts rare fixed method of closing explained hereafter vinegar wine unstrained spirits, it is characterized in that, comprises raw material processing, liquefaction, saccharification, liquid zymamsis, five technological processs of solid-state zymamsis; The zymamsis stage of vinegar brewing adopts rare state fermentation in earlier stage, and the later stage adopts solid state fermentation.
2. the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of employing as claimed in claim 1, is characterized in that, described raw material is processed and referred to raw material through purifying and drying, after being pulverized, moistening crushed grain, with weigh up need to use weight.
3. the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of employing as claimed in claim 1, it is characterized in that, described liquefaction refers to the raw material liquefaction stage, concrete methods of realizing is: add amylase 50～70ml that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights, adding temperature is 90～100 ℃.
4. the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of employing as claimed in claim 1, it is characterized in that, described saccharification refers to squeezes into the material after liquefaction saccharifying tank with pump and is cooled to 55～65 ℃, according to adding saccharifying enzyme 160～240ml and the wheat bran 15～30kg that content is 100,000 unit of enzyme in the raw material of every 100 kilogram weights and being stirred, saccharification time 3～4 hours, obtain saccharified liquid, in saccharified liquid, concentration of reduced sugar is 15～18g/100ml.
5. the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of employing as claimed in claim 1, it is characterized in that, described liquid zymamsis refers to the wine stage, concrete methods of realizing is: saccharified liquid is squeezed into to the wine tank with pump and carry out zymamsis, add the special-purpose Daqu of old vinegar of raw material dry weight 20～30% and the yeast juice 20～40% that cell count is 0.8～1.2 hundred million/100ml simultaneously, adding temperature is 25～35 ℃, wine fermentation afterwards 4～5 days.
6. the rare fixed method of closing explained hereafter vinegar wine unstrained spirits of employing as claimed in claim 1, it is characterized in that, described solid-state zymamsis refers to that the fermentation distiller's wort of 4～5 days is taken out to the wheat bran that adds rice husk and raw material dry weight 110%～140% is mixed unstrained spirits, proceed subsequently the wine fermentation 2～3 days, make vinegar wine unstrained spirits.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062862A (en) * | 2015-09-23 | 2015-11-18 | 河南科技大学 | Preparation method of okra vinegar |
| CN107179259A (en) * | 2016-03-10 | 2017-09-19 | 贵州茅台酒股份有限公司 | A kind of fast and convenient method for judging fermented grain heap fermentation quality |
| CN109294865A (en) * | 2018-10-22 | 2019-02-01 | 代选护 | A kind of pure vinegar preparation method of envelope cylinder |
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| JPH03254672A (en) * | 1989-09-06 | 1991-11-13 | Nagasaki Pref Gov | Production of potato vinegar by bioreactor |
| CN102242046A (en) * | 2010-05-11 | 2011-11-16 | 刘国忠 | Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains |
| CN102604813A (en) * | 2012-04-17 | 2012-07-25 | 山西紫林食品有限公司 | One-liquid dual-solid production method of Shanxi aged vinegar |
| CN103114031A (en) * | 2013-03-08 | 2013-05-22 | 郑桂富 | Mung bean vinegar and preparation method thereof |
| CN103122304A (en) * | 2013-02-05 | 2013-05-29 | 山西梁汾醋业有限公司 | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process |
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2013
- 2013-09-17 CN CN201310421950.7A patent/CN103484352A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03254672A (en) * | 1989-09-06 | 1991-11-13 | Nagasaki Pref Gov | Production of potato vinegar by bioreactor |
| CN102242046A (en) * | 2010-05-11 | 2011-11-16 | 刘国忠 | Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains |
| CN102604813A (en) * | 2012-04-17 | 2012-07-25 | 山西紫林食品有限公司 | One-liquid dual-solid production method of Shanxi aged vinegar |
| CN103122304A (en) * | 2013-02-05 | 2013-05-29 | 山西梁汾醋业有限公司 | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process |
| CN103114031A (en) * | 2013-03-08 | 2013-05-22 | 郑桂富 | Mung bean vinegar and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062862A (en) * | 2015-09-23 | 2015-11-18 | 河南科技大学 | Preparation method of okra vinegar |
| CN107179259A (en) * | 2016-03-10 | 2017-09-19 | 贵州茅台酒股份有限公司 | A kind of fast and convenient method for judging fermented grain heap fermentation quality |
| CN109294865A (en) * | 2018-10-22 | 2019-02-01 | 代选护 | A kind of pure vinegar preparation method of envelope cylinder |
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Inventor after: Yao Ailong Inventor after: Guo Zhipeng Inventor before: Wang Guang |
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Application publication date: 20140101 |