CN106635734B - Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar - Google Patents
Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar Download PDFInfo
- Publication number
- CN106635734B CN106635734B CN201710048820.1A CN201710048820A CN106635734B CN 106635734 B CN106635734 B CN 106635734B CN 201710048820 A CN201710048820 A CN 201710048820A CN 106635734 B CN106635734 B CN 106635734B
- Authority
- CN
- China
- Prior art keywords
- vinegar
- fermentation
- acetic acid
- temperature
- proportion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses an application method of various enzyme preparations in a solid-state acetic acid fermentation process of whole-grain mature vinegar, which comprises the following steps: respectively adding bran, bran coat and rice hull into wine mash according to a proportion, then adding acid protease with the proportion of 3% -5% of vinegar mash, cellulase with the proportion of 0.4% -0.5% and glucoamylase with the proportion of 0.20% -0.25%, mixing, turning and stirring uniformly, keeping the water content at 65% -68% and the alcoholic strength at more than or equal to 4.5%; putting the fermented grains into a jar for ignition, wherein the inoculation amount is 10% of the fermented grains of the vinegar, covering the peripheral fermented grains after ignition, and stacking the new fermented grains into a convex shape; turning over the fermented grains every day, controlling the temperature to be 35-40 ℃ in the first 3 days, and controlling the temperature to be more than 45 ℃ in the middle period of fermentation; and when the acetic acid is fermented for 9-12 days, naturally reducing the temperature to be below 38 ℃, finishing the acetic acid fermentation, wherein the total acid is 4.5g/100mL, the alcoholic strength is less than 0.2%. According to the invention, by adding multiple enzyme preparations in the fermentation process, the problem of turbid and sediment of the product is relieved, the clarity of the product is improved, and the problem of sediment of the product is improved.
Description
Technical Field
The invention belongs to the technical field of vinegar processing, and particularly relates to an application method of various enzyme preparations in a whole-grain mature vinegar solid-state acetic acid fermentation process.
Background
The American Association of Cereal Chemists (AACC) defines whole grains as: "intact caryopses, as well as ground, disintegrated and flaked caryopses, whose basic composition includes the starchy endosperm, germ and bran in the same relative proportions as the intact caryopses". The whole grain contains abundant dietary fiber and physiologically active substances such as antioxidant substances, and its intake is increased to reduce the risk of chronic diseases such as cardiovascular diseases, type II diabetes, and some cancers (carcinoma of large intestine, etc.). Shanxi mature vinegar is known as 'first vinegar' for a long time by 'selecting materials, improving quality, exquisite process, rich nutrition, nourishing body, building body, unique flavor, good quality and good color, aroma and taste' and has the efficacies of softening blood vessels, regulating blood fat, relieving and eliminating fatigue, enhancing immunity and the like. With the improvement of social living standard, the change of diet concept and the serious threat of physiological diseases, the research of health food becomes a hot spot. Therefore, the development and application of whole grain vinegar products have become new problems of nutritional diet.
For a long time, the products obtained by the traditional production process of Shanxi mature vinegar have the problems of more precipitates, low clarity and the like, and the appearance and the flavor of the products of the Shanxi mature vinegar are influenced to a great extent. The traditional production process takes the yeast as a leaven, although the yeast has rich microbial species and complete enzyme system, the enzyme activity is not enough, the fermentation is not thorough, and residues of substances such as starch, protein, cellulose, lignin and the like are caused, and the substances can form precipitates through biochemical reaction. The enzyme technology is greatly necessary to improve the enzyme activity in the traditional production process of Shanxi mature vinegar. The application of the enzyme technology has the obvious advantages that the reaction has high efficiency and high specificity; mild reaction conditions, low energy consumption, less nutrient loss, easy operation, equipment simplification, labor condition improvement and cost reduction. Therefore, the method for solving the precipitation of the Shanxi mature vinegar can be started by optimizing the solid-state acetic acid fermentation brewing process, perfecting the fermentation enzyme system and utilizing the application of various enzyme preparations in the solid-state acetic acid fermentation process.
At present, CN200910075315.1, a method for reducing precipitates in vinegar, in Chinese patent library, only solves the problem of precipitation of protein by reducing the precipitates through optimizing the production process. The research on clarification of enzyme preparations only stays in the research and use of one or two enzyme preparations, does not utilize a plurality of enzyme preparations to perfect an enzyme system in the solid-state acetic acid fermentation process, solves the problem of precipitation of mature vinegar, and utilizes the nutritive value of whole grain sorghum to optimize the product quality.
Disclosure of Invention
The invention aims to provide an application method of various enzyme preparations in the solid-state acetic acid fermentation process of whole-grain mature vinegar. The whole grain sorghum, millet and oat are used as raw materials, and are subjected to enzymolysis in the solid-state acetic acid fermentation process by various enzyme preparations, so that an enzyme system is perfected, starch, protein and other substances in raw and auxiliary materials are fully decomposed, and the turbidity of a product is relieved, and the clarity, the yield and the flavor of the product are improved while nutritional ingredients are utilized. The phenomenon of precipitation and turbidity of the existing product is relieved, and the clarity, the sensory quality and the product quality are improved.
The technical scheme adopted by the invention for realizing the purpose is as follows:
a method for reducing precipitates of whole grain mature vinegar by utilizing application of various enzyme preparations in the solid-state acetic acid fermentation process of the whole grain mature vinegar comprises the following steps:
(1) and crushing raw materials: selecting whole grain sorghum, millet and oat, accounting for 55%, 30% and 15% respectively, and crushing;
(2) adding water, keeping the water temperature at 45 ℃, adding α -amylase accounting for 0.20 percent of the mass of the raw material after moistening the material, uniformly mixing, controlling the temperature at 95-98 ℃, and keeping the temperature for 60 min;
(3) and saccharification: cooling to 60-65 deg.C, adding bran koji with a specific gravity of 20%, and saccharifying; then transferring the mixture into alcohol for fermentation while saccharifying the mixture;
(4) and alcohol fermentation: the temperature is reduced to 32 ℃, and the concentration of the saccharified liquid reaches 15BXAdding Daqu 62.5% and yeast 0.2% of the raw materials, stirring, and continuously cooling to 25-28 deg.C for alcoholic fermentation; open fermentation is carried out 2 days before fermentation, the temperature is controlled to be 30-32 ℃, natural fermentation is carried out in a closed manner 3 days, and closed fermentation is maintained for 15 days;
(5) solid-state acetic acid fermentation: adding bran, bran coat and rice hull into the fermented glutinous rice according to 100%, 80% and 40% of the raw materials, respectively, adding acid protease with the proportion of 3% -5% of the fermented grains of vinegar, cellulase with the proportion of 0.4% -0.5% and glucoamylase with the proportion of 0.20% -0.25%, mixing, turning and stirring uniformly, keeping the water content at 65% and the alcoholic strength at more than or equal to 4.5%; putting the fermented grains into a jar for ignition, wherein the inoculation amount is 10% of the fermented grains of the vinegar, covering the peripheral fermented grains after ignition, and stacking the new fermented grains into a convex shape; turning over the fermented grains every day, controlling the temperature to be 38-40 ℃ in the first 3 days, and controlling the temperature to be more than 45 ℃ in the middle period of fermentation; after acetic acid fermentation is carried out for 9-12 days, the temperature is naturally reduced to below 38 ℃, the total acid is 4.5g/100mL, the alcoholic strength is less than 0.2 percent, and the acetic acid fermentation is finished;
after the acetic fermentation was completed, the comparison of the dry substances of the vinegar precipitates is shown in Table 1.
TABLE 1 comparison of solid-state acetic acid fermentation of mature vinegar and whole-grain mature vinegar with various enzyme preparations into fermented grains by conventional process
(6) And smoking: smoking 50% of fermented white vinegar in a smoking and leaching tank at 90-95 deg.C for 5-6 days;
(7) pouring vinegar: respectively filling the fermented white vinegar substrate obtained in the step (5) and the smoked vinegar substrate obtained in the step (6) into a white leaching tank and a smoked leaching tank; adding water into the white leaching tank, leaching out white distilled grain vinegar after soaking for 12h, soaking smoked distilled grains at 90-95 ℃ in the white distilled grain vinegar for 4h, leaching out, and performing three-time leaching to obtain semi-finished mature vinegar;
after the vinegar pouring is finished, the dry matter comparison of the semi-finished mature vinegar precipitate is shown in Table 2.
TABLE 2 comparison of mature vinegar and semi-finished product of whole grain mature vinegar prepared from various enzymes by conventional method
(8) Aging: and (5) ageing the semi-finished mature vinegar obtained in the step (7) for 12 months.
On the basis of the traditional mature vinegar brewing process, the whole grain sorghum, millet and oat are selected as raw materials, and a plurality of enzyme preparations, acid protease, cellulase and diastase are added in the solid-state acetic acid fermentation process, so that new energy is injected into the traditional process, the product precipitation problem is improved, and the method has the following advantages:
1. natural cereals contain a large amount of plant nutrients, such as mineral elements, phytic acid, enzymes, phenolic compounds, etc., which are beneficial to health. On the basis of ensuring the product quality and the yield, in order to enrich the nutritive value of the product, the invention takes the selected whole grain sorghum, millet and oat as raw materials to brew the vinegar. The comparison shows that the total polyphenol content in the whole grain vinegar is 32 times of that in the rice vinegar, and the total flavone content is 61mg/100mL higher.
TABLE 3 comparison table of nutrient contents of rice vinegar and whole grain vinegar
2. In the mature vinegar precipitate, the proportion of starch and protein in dry matter is 41.02% and 23.47%, respectively. In order to solve the two main components in the precipitate, the invention screens out proper concentrated addition of saccharifying enzyme, cellulase and protease through basic experiments, utilizes the high specificity and high efficiency of enzyme substances to enhance the enzyme activity, perfects an enzyme system in the solid-state acetic acid fermentation process, plays the role of enzymolysis and decomposes starch and protein. The protein content of the whole grain mature vinegar added with the enzyme preparation is reduced by 8.14 percent compared with Shanxi mature vinegar, and the starch content is reduced by 19.48 percent, which is shown in Table 4.
TABLE 4 comparison of dry substances of Shanxi mature vinegar and whole grain mature vinegar precipitate added with enzyme preparation in traditional process
The turbidity is reduced from 103.47 NTU to 76.39 NTU, the product turbidity is reduced, and the clarity is improved. The total acid content reaches 6.73g/100mL, and the yield is improved from 36.47% to 38.31%, see Table 5.
TABLE 5 comparison table of Shanxi mature vinegar and whole grain mature vinegar with enzyme preparation
The addition of the cellulase is beneficial to hydrolyzing the cellulose, converting the cellulose into sugar which can be utilized by yeast and participating in fermentation, and the utilization rate of raw materials is improved so as to improve the yield; on the other hand, the dissolving-out of other substances, including starch, protein and the like, is facilitated. The saccharifying enzyme can decompose residual starch, and improve raw material utilization rate and yield. The acidic protease can effectively decompose soluble and insoluble proteins to generate amino acid, improve the content of amino nitrogen in the product to be increased, and the ammonia nitrogen value reaches 0.26g/100mL, promote the growth and the propagation of yeast, and improve the yield of alcohol; meanwhile, the flavor is enhanced, the precipitation is reduced, and the clarity and the sensory quality of the product are improved.
The invention starts from three large angles of biology, nutrition and health and comprehensive utilization of resources, and by adding various enzyme preparations in the solid-state acetic acid fermentation process of the whole grain mature vinegar, the nutritional ingredients in the whole grain raw materials of sorghum, millet and oat can be fully utilized, so that the nutritional characteristics of the whole grain food can be exerted, the conversion rate of starch and protein can be improved, the product precipitation problem can be relieved, the contents of substances such as total acid, reducing sugar, total ester, non-volatile acid, amino acid nitrogen and the like in the product can be improved, the nutritional ingredients, the product taste and the quality can be improved, the yield can be improved, and new vitality can be injected into the traditional mature vinegar process.
The invention has innovative design, selects the whole grain sorghum, millet and oat as raw materials, retains all nutritive values of the raw materials, combines the traditional mature vinegar brewing process, decomposes starch and protein by adding various enzyme preparations in the solid-state acetic acid fermentation process, improves the utilization rate of the raw materials, optimizes the traditional process, slows down the turbid and precipitation problem of products, improves the precipitation problem of the products, improves the yield and improves the clarity of the products.
Drawings
FIG. 1 shows a schematic view of a whole grain mature vinegar process.
Detailed Description
The following provides a detailed description of specific embodiments of the present invention.
A method for reducing precipitate of whole grain mature vinegar by using multiple enzyme preparations in solid acetic acid fermentation process of whole grain mature vinegar is disclosed in figure 1, and comprises the following steps:
(1) and crushing raw materials: selecting the whole grain sorghum, millet and oat after impurity removal, wherein the whole grain sorghum, millet and oat account for 55%, 30% and 15% respectively, and crushing to 40 meshes;
(2) adding water according to the ratio of the materials to the water of 1:4, keeping the water temperature of 45 ℃ for moistening the materials for 2h, adding α -amylase accounting for 0.20 percent of the mass of the raw materials, uniformly mixing, controlling the temperature to be 95-98 ℃, and keeping the temperature for 60 min.
(3) And saccharification: cooling to 60-65 deg.C, adding bran koji with a specific gravity of 20%, and saccharifying for 1 hr. Then transferring the mixture to alcohol for fermentation while saccharifying the mixture.
(4) And alcohol fermentation: the temperature is reduced to 32 ℃, and the concentration of the saccharified liquid reaches 15BXAdding Daqu 62.5% and yeast 0.2% of the raw materials, stirring, and cooling to 25-28 deg.C (according to seasons) for alcoholic fermentation; open fermentation is carried out 2 days before fermentation, the temperature is controlled to be 30-32 ℃, natural fermentation is carried out in a sealed way on the 3 rd day, and the sealed fermentation is maintained for 15 days. Until its alcohol content reaches 9.0%, acidity is<1.0g/100mL, the fermentation is complete. Finally, the fermented mash is sent to an acetic acid fermentation tank.
(5) Solid-state acetic acid fermentation: bran, bran coat and rice hull are added into the fermented glutinous rice according to 100 percent, 80 percent and 40 percent of the proportion of the raw materials respectively, then acid protease with the proportion of 3 to 5 percent of the proportion of the vinegar grains, cellulase with the proportion of 0.4 to 0.5 percent and glucoamylase with the proportion of 0.20 to 0.25 percent are added, the mixture is stirred evenly, the water content is kept about 65 percent, and the alcohol content is more than or equal to 4.5 percent. Putting into a jar for ignition, wherein the inoculation amount is about 10% of the vinegar culture, covering the surrounding new culture with an inch of residual thickness after ignition, and stacking the new culture into a convex shape. The fermentation broth is turned over every day, the temperature is controlled at 38-40 ℃ in the first 3 days, and the temperature is controlled to be more than 45 ℃ in the middle period of fermentation. When acetic acid is fermented for 9-12 hours, the temperature is naturally reduced to below 38 ℃, the total acid is more than 4.5g/100mL, the alcoholic strength is less than 0.2%, the upper and lower colors of the vinegar grains are consistent, the vinegar grains are brown, the vinegar grains are glossy, and after the vinegar grains have the vinegar fragrance, the acetic acid fermentation is finished.
(6) And smoking: smoking 50% of fermented white vinegar in a smoking and leaching tank at 90-95 deg.C for 5-6 days. Controlling the fire temperature well in the process of smoking the unstrained spirits, and keeping slow fire to ensure that the color of the smoked unstrained spirits is black brown or brownish red, and the smoked unstrained spirits are bright and glossy and have strong smoking flavor and ester flavor.
(7) And pouring vinegar: and (4) respectively filling the fermented white vinegar substrate obtained in the step (5) and the smoked vinegar substrate obtained in the step (6) into a white leaching tank and a smoked leaching tank. Adding water into the white leaching tank, soaking for 12h, leaching out white distilled grain vinegar, soaking the smoked distilled grain at 90-95 deg.C in the white distilled grain vinegar for 4h, leaching out, and leaching for three times to obtain semi-finished mature vinegar.
(8) Aging: and (5) transferring the semi-finished mature vinegar obtained in the step (7) to a vinegar storage tank for ageing for 12 months.
(9) And (3) filtering and sterilizing: and (4) filtering the mature vinegar obtained in the step (8), and performing UHT (ultra high temperature) instantaneous sterilization under the condition of 125 ℃ for 5-7 s.
(10) And packaging: and (4) transferring the mature vinegar sterilized in the step (9) to a packaging workshop for packaging.
Finally, it should be noted that the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the detailed description is made with reference to the embodiments of the present invention, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which shall be covered by the claims.
Claims (3)
1. An application method of multiple enzyme preparations in the solid-state acetic acid fermentation process of whole grain mature vinegar is characterized in that: in the solid-state acetic acid fermentation process:
adding bran, bran coat and rice hull into the fermented glutinous rice according to a certain proportion, adding acid protease with the proportion of 3% -5% of vinegar grains, cellulase with the proportion of 0.4% -0.5% and glucoamylase with the proportion of 0.20% -0.25%, mixing and stirring uniformly, keeping the water content at 65% and the alcohol content at more than or equal to 4.5%; putting the fermented grains into a jar for ignition, wherein the inoculation amount is 10% of the fermented grains of the vinegar, covering the peripheral fermented grains after ignition, and stacking the new fermented grains into a convex shape; turning over the fermented grains every day, controlling the temperature to be 38-40 ℃ in the first 3 days, and controlling the temperature to be more than 45 ℃ in the middle period of fermentation; after acetic acid fermentation is carried out for 9-12 days, the temperature is naturally reduced to below 38 ℃, the total acid is 4.5g/100mL, the alcoholic strength is less than 0.2 percent, and the acetic acid fermentation is finished.
2. The method for applying multiple enzyme preparations in the solid-state acetic acid fermentation process of whole-grain mature vinegar according to claim 1, which is characterized in that: the proportion of the added bran, the bran coat and the rice hull is 100 percent, 80 percent and 40 percent of the proportion of the raw materials.
3. A method for reducing whole grain mature vinegar precipitate by using multiple enzyme preparations is characterized in that: the method comprises the following steps:
(1) and crushing raw materials: selecting whole grain sorghum, millet and oat, accounting for 55%, 30% and 15% respectively, and crushing;
(2) adding water, keeping the water temperature at 45 ℃, adding α -amylase accounting for 0.20 percent of the mass of the raw material after moistening the material, uniformly mixing, controlling the temperature at 95-98 ℃, and keeping the temperature for 60 min;
(3) and saccharification: cooling to 60-65 deg.C, adding bran koji with a specific gravity of 20%, and saccharifying; then transferring the mixture into alcohol for fermentation while saccharifying the mixture;
(4) and alcohol fermentation: the temperature is reduced to 32 ℃, and the concentration of the saccharified liquid reaches 15BXAdding Daqu 62.5% and yeast 0.2% of the raw materials, stirring, and continuously cooling to 25-28 deg.C for alcoholic fermentation; open fermentation is carried out 2 days before fermentation, the temperature is controlled to be 30-32 ℃, natural fermentation is carried out in a closed manner 3 days, and closed fermentation is maintained for 15 days;
(5) solid-state acetic acid fermentation: adding bran, bran coat and rice hull into the fermented glutinous rice according to 100%, 80% and 40% of the raw materials, respectively, adding acid protease with the proportion of 3% -5% of the fermented grains of vinegar, cellulase with the proportion of 0.4% -0.5% and glucoamylase with the proportion of 0.20% -0.25%, mixing, turning and stirring uniformly, keeping the water content at 65% and the alcoholic strength at more than or equal to 4.5%; putting the fermented grains into a jar for ignition, wherein the inoculation amount is 10% of the fermented grains of the vinegar, covering the peripheral fermented grains after ignition, and stacking the new fermented grains into a convex shape; turning over the fermented grains every day, controlling the temperature to be 38-40 ℃ in the first 3 days, and controlling the temperature to be more than 45 ℃ in the middle period of fermentation; after acetic acid fermentation is carried out for 9-12 days, the temperature is naturally reduced to below 38 ℃, the total acid is 4.5g/100mL, the alcoholic strength is less than 0.2 percent, and the acetic acid fermentation is finished;
(6) and smoking: smoking 50% of fermented white vinegar in a smoking and leaching tank at 90-95 deg.C for 5-6 days;
(7) pouring vinegar: respectively filling the fermented white vinegar substrate obtained in the step (5) and the smoked vinegar substrate obtained in the step (6) into a white leaching tank and a smoked leaching tank; adding water into the white leaching tank, leaching out white distilled grain vinegar after soaking for 12h, soaking smoked distilled grains at 90-95 ℃ in the white distilled grain vinegar for 4h, leaching out, and performing three-time leaching to obtain semi-finished mature vinegar;
(8) aging: and (5) ageing the semi-finished mature vinegar obtained in the step (7) for 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048820.1A CN106635734B (en) | 2017-01-23 | 2017-01-23 | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048820.1A CN106635734B (en) | 2017-01-23 | 2017-01-23 | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106635734A CN106635734A (en) | 2017-05-10 |
| CN106635734B true CN106635734B (en) | 2020-04-28 |
Family
ID=58841893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710048820.1A Active CN106635734B (en) | 2017-01-23 | 2017-01-23 | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106635734B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022466B (en) * | 2017-06-02 | 2020-09-15 | 江苏恒顺醋业股份有限公司 | Preparation method of low-salt and low-irritation edible vinegar |
| CN109486645B (en) * | 2018-12-20 | 2021-11-19 | 山西紫林醋业股份有限公司 | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain |
| CN110184166A (en) * | 2019-07-05 | 2019-08-30 | 江苏恒顺醋业股份有限公司 | A kind of preparation method improving vinegar clarity and dietary fiber content |
| CN111560309A (en) * | 2020-05-22 | 2020-08-21 | 镇江丹和醋业有限公司 | Process for improving fermentation quality of vinegar grains by using enzyme preparation |
| CN111548897A (en) * | 2020-06-23 | 2020-08-18 | 佛山市海天（江苏）调味食品有限公司 | Clarification method of solid vinegar embryo |
| CN112457945B (en) * | 2020-12-29 | 2023-04-28 | 山西紫林醋业股份有限公司 | Method for controlling mature vinegar precipitation |
| CN113855609B (en) * | 2021-09-30 | 2022-08-26 | 上海家化联合股份有限公司 | Glutinous rice fermented extract and anti-eczema application thereof |
| CN115678734B (en) * | 2022-11-10 | 2023-10-27 | 泸州老窖集团有限责任公司 | Edible vinegar rich in free amino acids and brewing method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101045900A (en) * | 2007-04-29 | 2007-10-03 | 张玉宏 | Solarized mature vinegar and its brewing process |
| CN102382752A (en) * | 2011-10-31 | 2012-03-21 | 荆通 | Thick sticky fumigated vinegar product and brewing method thereof |
| 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 |
| CN104911113B (en) * | 2015-07-01 | 2018-05-25 | 江南大学 | A kind of functional vinegar and its production method rich in forulic acid |
| CN105695295B (en) * | 2016-04-11 | 2018-11-30 | 郸豪调味品酿造有限公司 | The preparation method of Semen Coicis honey vinegar |
| CN105886315B (en) * | 2016-05-12 | 2019-09-10 | 山西紫林醋业股份有限公司 | The brewing method of bitter buckwheat monascus old mature vinegar |
-
2017
- 2017-01-23 CN CN201710048820.1A patent/CN106635734B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN106635734A (en) | 2017-05-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN101215517B (en) | Technique for producing germinating brown rice vinegar and products thereof | |
| CN107034087B (en) | Preparation method of wine mash based on multiple enzyme systems and application of wine mash in vinegar brewing | |
| CN111920031B (en) | Brewing method of selenium-rich soy sauce with high glutamic acid content | |
| CN107022446B (en) | Method for producing highland barley health-preserving wine by pre-treating and fermenting | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN103361228B (en) | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN107475008B (en) | Method for preparing semi-sweet yellow wine through low-temperature main fermentation | |
| CN107245414B (en) | Method for preparing half-dry yellow wine through low-temperature main fermentation | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN105861272B (en) | The preparation method of malt vinegar | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor | |
| CN110042037A (en) | A kind of preparation method of raw material vinegar | |
| CN111763591B (en) | Low-alcohol purple sweet potato beverage wine and preparation method thereof | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| CN113025449A (en) | Brewing method of hemp protein peptide brewed beer | |
| CN112553039A (en) | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation | |
| CN104893908A (en) | Brewing method for persimmon yellow wine | |
| KR20050042280A (en) | Heukmi makkoli | |
| CN114958540B (en) | Brewing method and system of rice vinegar | |
| CN115678734B (en) | Edible vinegar rich in free amino acids and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |