CN107653175A

CN107653175A - A kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar

Info

Publication number: CN107653175A
Application number: CN201711141540.1A
Authority: CN
Inventors: 郑荣年
Original assignee: Yongchun County Hushan Jinyuan Vinegar Sauce Factory Co Ltd
Current assignee: Yongchun County Hushan Jinyuan Vinegar Sauce Factory Co Ltd
Priority date: 2017-11-17
Filing date: 2017-11-17
Publication date: 2018-02-02

Abstract

The present invention provides the brewage process that a kind of composite bacteria mixed fermentation prepares nutrient vinegar, grain material is included using raw material, distiller's yeast, composite bacteria Cheng Qu, wherein, the composite bacteria that composite bacteria Cheng Qu includes is rhizopus and saccharomycete, one or more of acetic acid bacteria, soak and stir after grain material is cleaned, boiling after dipping is to well done, using cold water spraying cooling to normal temperature, then it is placed in after being mixed with distiller's yeast in fermentation tank, pre fermentation after well mixed, composite bacteria Cheng Qu is added after pre fermentation into fermentation tank, it is sealed by fermentation more than 18 days after well mixed and produces nutrient vinegar.The present invention prepares nutrient vinegar using composite bacteria mixed fermentation, and obtained vinegar brown color, bright color, no obvious sediment, fragrance fragrance is strong, and mouthfeel acid is without puckery, fragrant and micro- sweet tea, and free from extraneous odour is nutritious.

Description

A kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar

Technical field

The invention belongs to vinegar brewing technical field, and in particular to a kind of composite bacteria mixed fermentation prepares nutrient vinegar Brewage process.

Background technology

Vinegar is flavouring traditional in the Chinese major styles of cooking, according to the wine vinegar history being documented at least also 3,000 years with On, daily vinegar has acid fragrant tasty and refreshing, render palatable increasing food the characteristics of, by different processing, vinegar also has health care, medicinal, medical Etc. a variety of functions, traditional vinegar generally use rhizopus yeast distiller ferments to cooked grain rice, and the strain that it is used is single, It is difficult to fermentation in a short time and exports delicious fragrant vinegar, the nutriment in grain rice is also difficult to be adequately broken, in order to increase vinegar Fragrance and nutriment, then need to carry out long-term fermentation process.

The content of the invention

Based on above prior art, it is an object of the invention to provide a kind of composite bacteria mixed fermentation to prepare nutrient vinegar Brewage process, using nutrient vinegar made from technique provided by the invention, its brown color, bright color, without obvious Precipitation, fragrance fragrance is strong, and mouthfeel acid is without puckery, fragrant and micro- sweet tea, and free from extraneous odour is nutritious.

In order to realize the above object the technical solution adopted by the present invention is：A kind of composite bacteria mixed fermentation prepares nutrition The brewage process of vinegar, it is characterised in that comprise the following steps：

Step 1：Sorting, in parts by weight, 100~120 parts of grain material, 1~2 part of distiller's yeast, 10 are included using raw material ~15 parts of composite bacteria Cheng Qu, wherein, the grain material includes one kind in the glutinous rice or rice that content of starch is more than 67% More than, the composite bacteria that the composite bacteria Cheng Qu includes is one or more of rhizopus and saccharomycete, acetic acid bacteria；

Step 2：Dipping, soaked 20~30 hours after the grain material that step 1 is chosen is cleaned, grain is kept in immersion process The distance of material and horizontal plane is 1~5cm, and the grain material in water is stirred 1~3 minute every 15~30 minutes, so anti- Stir 8~15 times, the grain material in water is stirred every 1~2 hour afterwards 1~3 minute, so stirring extremely impregnates repeatedly again Terminate；

Step 3：Boiling, by the grain material after being impregnated in step 2 at a temperature of 105~120 DEG C boiling 4~10 hours to grain Expect it is well done, afterwards using cold water spraying cooling to normal temperature；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 150~220r/min speed stirs 30~60 minutes to being well mixed, then the pre fermentation under conditions of 30~32 DEG C, pre- hair After ferment 42~45 hours, control temperature be 28~30 DEG C after, according to volume of material ratio in fermentation tank be 1：0.8~1 ratio Add water, continue pre fermentation afterwards 8~10 days, be during which stirred 3~5 every 20~25 hours with 80~100r/min speed Minute；

Step 5：Ferment, composite bacteria Cheng Qu is added in the fermentation tank into step 4 after pre fermentation, in temperature after being well mixed Spend to be sealed by fermentation more than 18 days under conditions of 33~35 DEG C, during which, stirred every 5~8 days with 60~85r/min speed Mix 5~10 minutes, fermentation tank is taken after fermentation ends, and clear liquid produces nutrient vinegar at the middle and upper levels；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 20~25 parts of crude fibre, 30~ Boiled after 50 parts of rice meal mixing to well done, be cooled to and 1~3 part of composite bacteria is added after room temperature, then stirring is equal to mixing It is even, then fermented under conditions of 32~35 DEG C 3~5 days and obtain composite bacteria Cheng Qu.

As optimization, the composite bacteria also includes one or more of Bifidobacterium Bifidum, Bacillus acidi lactici, lactobacillus acidophilus.

As optimization, the crude fibre is one or more of wheat bran, rice bran.

As further optimization, raw material that the composite bacteria uses into bent making is by 18 parts of wheat bran, 5 parts of rice Chaff, 42 parts of rice meal.

As optimization, China Oil and Food Import and Export Corporation's material of the step 3 is well done to use temperature to carry out spraying cooling for 25~30 DEG C of cold water afterwards, Spray flux is 0.2~0.5L/s.

As optimization, add composite bacteria Cheng Quqian regulation fermentation tanks in the step 5 into the fermentation tank after pre fermentation Temperature is 32~34 DEG C.

As optimization, in the step 5 after fermentation ends, fermentation tank clear liquid at the middle and upper levels is taken, is 32~35 DEG C of bars in temperature It is sealed under part 2~5 months, produces nutrient vinegar.

Beneficial effect

Beneficial effects of the present invention are as follows：

(1) first using distiller's yeast the grain material after boiling carried out, using composite bacteria mixed fermentation technology, in brewing process pre- Ferment, pre- ferment make grain material fully decompose generation alcohol, are fermented afterwards using composite bacteria into Qu Jinhang, compound bacteria gives birth to alcohol oxidation Into acetic acid, so as to make to obtain nutrition aromatic vinegar, multiple beneficial bacterium is rich in the vinegar made, and it is nutritious.

(2), composite bacteria mixed fermentation technology provided by the invention, the boiling of grain material is first made into the shallow lake in grain material to well done Paste mixing, consequently facilitating microorganism utilizes in fermentation process afterwards, vinegar is prepared using two-step fermentation technique afterwards, first will be well done Grain material carries out pre- ferment after being mixed with distiller's yeast, during pre- ferment, well done grain material is saccharified in the presence of distiller's yeast, generates substantial amounts of wine Essence, then add composite bacteria and fermented into Qu Jinhang, during which alcohol transforms into acetic acid, so as to obtain nutrient vinegar.Using Fermentation temperature, time and stir speed (S.S.) provided by the invention, with reference to composite bacteria Cheng Qu, obtained nutrition aromatic vinegar taste is clear, It is sour fragrant pleasant, it is high-quality vinegar.

Embodiment

The present invention is described in further detail with reference to specific embodiment.

Embodiment 1

The present embodiment provides the brewage process that a kind of composite bacteria mixed fermentation prepares nutrient vinegar, comprises the following steps：

Step 1：Sorting, in parts by weight, 100 parts of grain material, 1 part of distiller's yeast, 10 parts compound are included using raw material Strain Cheng Qu, wherein, the grain material is the glutinous rice that content of starch is more than 67%, the compound bacteria that the composite bacteria Cheng Qu includes Kind is rhizopus and saccharomycete, acetic acid bacteria；

Step 2：Dipping, soaked 20 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 1cm, and is stirred 3 minutes, so stirring 8 times repeatedly to the grain material in water every 30 minutes, afterwards The grain material in water is stirred 3 minutes every 1 hour, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 10 hours is well done to grain material at a temperature of 105 DEG C, Temperature is used to carry out spraying cooling to normal temperature, spray flux 0.2L/s for 25 DEG C of cold water afterwards；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 150r/min speed stirs 30 minutes to being well mixed, then the pre fermentation under conditions of 30 DEG C, and pre fermentation is after 42 hours, control It is 1 according to volume of material ratio in fermentation tank after temperature processed is 28 DEG C：0.8 ratio adds water, continues pre fermentation afterwards 8 days, the phase Between be stirred 3 minutes every the 20 hours speed with 80r/min；

Step 5：Fermentation, the temperature of the pre fermentation after fermentation tank of regulating step 4 is 32 DEG C, then adds composite bacteria Cheng Qu, It is sealed by fermentation more than 18 days under conditions of being 33 DEG C in temperature after well mixed, during which, was entered every 5 days with 60r/min speed Row stirring 5 minutes, fermentation tank is taken after fermentation ends, and clear liquid produces nutrient vinegar at the middle and upper levels；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 15 parts of wheat bran, 5 parts of rice bran, Boiled after 30 parts of rice meal mixing to well done, be cooled to and 1 part of composite bacteria is added after room temperature, then stirred to well mixed, Then fermented under conditions of 32 DEG C 3 days and obtain composite bacteria Cheng Qu.

Embodiment 2

Step 1：Sorting, in parts by weight, using raw material include 105 parts grain material, 1.2 parts of distiller's yeast, 12 parts answer Strain Cheng Qu is closed, wherein, the grain material is the rice that content of starch is more than 67%, and the composite bacteria Cheng Qu includes compound Strain is rhizopus and saccharomycete, acetic acid bacteria, Bifidobacterium Bifidum；

Step 2：Dipping, soaked 22 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 2cm, and the grain material in water is stirred every 20 minutes 1.5 minutes, is so stirred 8 times repeatedly, it The grain material in water is stirred 1.5 minutes every 1.2 hours afterwards, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 6 hours is well done to grain material at a temperature of 110 DEG C, it Temperature is used to carry out spraying cooling to normal temperature, spray flux 0.3L/s for 27 DEG C of cold water afterwards；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 160r/min speed stirs 40 minutes to being well mixed, then the pre fermentation under conditions of 30 DEG C, and pre fermentation is after 43 hours, control It is 1 according to volume of material ratio in fermentation tank after temperature processed is 28 DEG C：0.8 ratio adds water, continues pre fermentation afterwards 8 days, the phase Between be stirred 3 minutes every the 22 hours speed with 85r/min；

Step 5：Fermentation, the temperature of the pre fermentation after fermentation tank of regulating step 4 is 33 DEG C, then adds composite bacteria Cheng Qu, It is sealed by fermentation more than 18 days under conditions of being 33 DEG C in temperature after well mixed, during which, was entered every 6 days with 65r/min speed Row stirring 6 minutes, fermentation tank is taken after fermentation ends, and clear liquid produces nutrient vinegar at the middle and upper levels；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 15 parts of wheat bran, 7 parts of rice bran, Boiled after 35 parts of rice meal mixing to well done, be cooled to and 1.5 parts of composite bacteria is added after room temperature, then stirring is equal to mixing It is even, then fermented under conditions of 32 DEG C 4 days and obtain composite bacteria Cheng Qu.

Embodiment 3

Step 1：Sorting, in parts by weight, using raw material include 110 parts grain material, 1.5 parts of distiller's yeast, 12 parts answer Strain Cheng Qu is closed, wherein, the grain material is the glutinous rice that content of starch is more than 67%, and the composite bacteria Cheng Qu includes compound Strain is rhizopus and saccharomycete, acetic acid bacteria, Bifidobacterium Bifidum, Bacillus acidi lactici, lactobacillus acidophilus；

Step 2：Dipping, soaked 28 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 4cm, and is stirred 2 minutes, so stirring 12 times repeatedly to the grain material in water every 18 minutes, afterwards The grain material in water is stirred 2 minutes every 1.5 hours, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 8 hours is well done to grain material at a temperature of 110 DEG C, it Temperature is used to carry out spraying cooling to normal temperature, spray flux 0.3L/s for 27 DEG C of cold water afterwards；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 170r/min speed stirs 45 minutes to being well mixed, then the pre fermentation under conditions of 31 DEG C, and pre fermentation is after 43 hours, control It is 1 according to volume of material ratio in fermentation tank after temperature processed is 29 DEG C：1 ratio adds water, continues pre fermentation afterwards 10 days, the phase Between be stirred 5 minutes every the 23 hours speed with 90r/min；

Step 5：Fermentation, the temperature of the pre fermentation after fermentation tank of regulating step 4 is 33 DEG C, then adds composite bacteria Cheng Qu, It is sealed by fermentation more than 18 days under conditions of being 34 DEG C in temperature after well mixed, during which, was entered every 6 days with 70r/min speed Row stirring 8 minutes, after fermentation ends, takes fermentation tank clear liquid at the middle and upper levels, is sealed 5 months under the conditions of being 34 DEG C in temperature, i.e., Obtain nutrient vinegar；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 18 parts of wheat bran, 5 parts of rice bran, Boiled after 42 parts of rice meal mixing to well done, be cooled to and 3 parts of composite bacteria is added after room temperature, then stirred to well mixed, Then fermented under conditions of 33 DEG C 4 days and obtain composite bacteria Cheng Qu.

Embodiment 4

Step 1：Sorting, in parts by weight, 115 parts of grain material, 2 parts of distiller's yeast, 15 parts compound are included using raw material Strain Cheng Qu, wherein, the grain material is the rice that content of starch is more than 67%, the compound bacteria that the composite bacteria Cheng Qu includes Kind is rhizopus and saccharomycete, acetic acid bacteria, lactobacillus acidophilus；

Step 2：Dipping, soaked 28 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 3cm, and is stirred 2 minutes, so stirring 12 times repeatedly to the grain material in water every 30 minutes, afterwards The grain material in water is stirred 3 minutes every 2 hours, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 10 hours is well done to grain material at a temperature of 115 DEG C, Temperature is used to carry out spraying cooling to normal temperature, spray flux 0.5L/s for 28 DEG C of cold water afterwards；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 200r/min speed stirs 60 minutes to being well mixed, then the pre fermentation under conditions of 31 DEG C, and pre fermentation is after 44 hours, control It is 1 according to volume of material ratio in fermentation tank after temperature processed is 29 DEG C：1 ratio adds water, continues pre fermentation afterwards 9 days, during which It is stirred 4 minutes every the 24 hours speed with 95r/min；

Step 5：Fermentation, the temperature of the pre fermentation after fermentation tank of regulating step 4 is 33 DEG C, then adds composite bacteria Cheng Qu, It is sealed by fermentation more than 18 days under conditions of being 34 DEG C in temperature after well mixed, during which, was entered every 7 days with 80r/min speed Row stirring 8 minutes, after fermentation ends, takes fermentation tank clear liquid at the middle and upper levels, is sealed 4 months under the conditions of being 35 DEG C in temperature, i.e., Obtain nutrient vinegar；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 18 parts of wheat bran, 5 parts of rice bran, Boiled after 45 parts of rice meal mixing to well done, be cooled to and 2.5 parts of composite bacteria is added after room temperature, then stirring is equal to mixing It is even, then fermented under conditions of 34 DEG C 4 days and obtain composite bacteria Cheng Qu.

Embodiment 5

Step 1：Sorting, in parts by weight, 120 parts of grain material, 2 parts of distiller's yeast, 15 parts compound are included using raw material Strain Cheng Qu, wherein, the grain material is that the glutinous rice that content of starch is more than 67% and rice according to weight ratio are 1：1 mixing Rice, the composite bacteria that the composite bacteria Cheng Qu includes are rhizopus and saccharomycete, acetic acid bacteria, lactobacillus acidophilus；

Step 2：Dipping, soaked 30 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 5cm, and is stirred 3 minutes, so stirring 15 times repeatedly to the grain material in water every 30 minutes, afterwards The grain material in water is stirred 3 minutes every 2 hours, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 10 hours is well done to grain material at a temperature of 120 DEG C, Temperature is used to carry out spraying cooling to normal temperature, spray flux 0.5L/s for 30 DEG C of cold water afterwards；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 220r/min speed stirs 60 minutes to being well mixed, then the pre fermentation under conditions of 32 DEG C, and pre fermentation is after 42 hours, control It is 1 according to volume of material ratio in fermentation tank after temperature processed is 30 DEG C：1 ratio adds water, continues pre fermentation afterwards 10 days, the phase Between be stirred 3 minutes every the 25 hours speed with 100r/min；

Step 5：Fermentation, the temperature of the pre fermentation after fermentation tank of regulating step 4 is 32 DEG C, then adds composite bacteria Cheng Qu, It is sealed by fermentation more than 18 days under conditions of being 33 DEG C in temperature after well mixed, during which, was entered every 8 days with 85r/min speed Row stirring 10 minutes, after fermentation ends, takes fermentation tank clear liquid at the middle and upper levels, is sealed 3 months under the conditions of being 35 DEG C in temperature, i.e., Obtain nutrient vinegar；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 15 parts of wheat bran, 10 parts of rice Boiled after chaff, the mixing of 50 parts of rice meal to well done, be cooled to and 3 parts of composite bacteria is added after room temperature, then stirring is equal to mixing It is even, then fermented under conditions of 35 DEG C 5 days and obtain composite bacteria Cheng Qu.

Nutrient vinegar made from above-described embodiment 1 to 5 with the battalion contained in every 100 grams of the common vinegar as reference examples Form point as shown in table 1 below with content：

The nutritional ingredient of table 1 and content

Nutritional ingredient	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5	Reference examples
							Heat (kilocalorie)	30.00	31.20	32.00	31.50	32.00	28.00~31.00
Protein (gram)	2.10	2.20	2.25	2.22	2.22	1.90~2.20
							Carbohydrate (gram)	4.78	4.96	5.00	4.95	4.96	4.50~5.02
Calcium (milligram)	16.85	17.49	18.00	17.41	17.51	15.00~17.50
							Iron (milligram)	5.98	6.25	6.64	6.31	6.29	5.00~6.50
Phosphorus (milligram)	95.73	96.31	97.54	96.54	96.54	94.00~97.00
							Potassium (milligram)	348.79	350.10	353.10	351.04	352.00	346.00~352.10
Sodium (milligram)	259.10	260.43	261.90	260.95	261.30	257.00~264.10
							Copper (milligram)	0.04	0.49	0.55	0.51	0.51	0.03~0.05
Magnesium (milligram)	13.12	13.89	14.12	14.05	14.01	13.20~14.04
							Zinc (milligram)	1.21	1.29	1.35	1.32	1.31	1.11~1.30
Selenium (microgram)	2.39	2.41	2.46	2.42	2.42	2.32~2.43
							Vitamin B1 (milligram)	0.02	0.03	0.05	0.04	0.05	0.02~0.04
Vitamin B2 (milligram)	0.04	0.05	0.06	0.05	0.06	0.04~0.05
							Vitamin B6 (milligram)	0.02	0.02	0.03	0.03	0.03	0.01~0.03
Vitamin B12 (microgram)	0.10	0.12	0.12	0.12	0.12	0.08~0.11
							Pantothenic acid (milligram)	0.08	0.08	0.10	0.09	0.10	0.05~0.09
Nicotinic acid (milligram)	0.68	0.70	0.75	0.71	0.72	0.65~0.72

The nutrient vinegar that above-described embodiment 1 to 5 obtains, its color are dark brown, bright color, no obvious sediment, fragrance Fragrance is strong, and mouthfeel acid is without puckery, and fragrant and micro- sweet tea, free from extraneous odour, its concentration is 11~12 ° of B'e, total acid 6.4g/100ml with On, sugar reaches one-level aromatic vinegar standard in more than 1.5g/100ml, and the content of its nutritional ingredient is generally higher than common on the market Vinegar, wherein, it is most preferred embodiment with the content highest of each nutritional ingredient of obtained nutrient vinegar in embodiment 3.

Describe embodiments of the present invention in detail above by embodiment, whereby to the present invention how application technology means To solve technical problem, and the implementation process for reaching technique effect can fully understand and implement according to this.It should be clear that as long as Conflict is not formed, each embodiment in the present invention and each feature in each embodiment can be combined with each other, and be formed Technical scheme is within protection scope of the present invention.

Claims

1. a kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar, it is characterised in that comprises the following steps：

Step 1：Sorting, in parts by weight, using raw material include 100 ~ 120 parts grain material, 1 ~ 2 part of distiller's yeast, 10 ~ 15 parts Composite bacteria Cheng Qu, wherein, the grain material includes one or more of the glutinous rice that content of starch is more than 67% or rice, described The composite bacteria that composite bacteria Cheng Qu includes is one or more of rhizopus and saccharomycete, acetic acid bacteria；

Step 2：Dipping, soaked 20 ~ 30 hours after grain material that step 1 is chosen is cleaned, kept in immersion process grain material with The distance of horizontal plane is 1 ~ 5cm, and is stirred 1 ~ 3 minute to the grain material in water every 15 ~ 30 minutes, so repeatedly stirring 8 ~ 15 times, the grain material in water is stirred 1 ~ 3 minute every 1 ~ 2 hour afterwards, so stirs to dipping and terminates repeatedly；

Step 3：Boiling, by the grain material after being impregnated in step 2, boiling 4 ~ 10 hours is complete to grain material at a temperature of 105 ~ 120 DEG C It is ripe, afterwards using cold water spraying cooling to normal temperature；

Step 4：Pre- ferment, be placed in after the well done grain material obtained after step 3 boiling is mixed with distiller's yeast in fermentation tank, afterwards with 150 ~ 220r/min speed stirs 30 ~ 60 minutes to being well mixed, then the pre fermentation under conditions of 30 ~ 32 DEG C, pre fermentation 42 ~ 45 Hour after, control temperature be 28 ~ 30 DEG C after, according to volume of material ratio in fermentation tank be 1：0.8 ~ 1 ratio adds water, it is follow-up Continuous pre fermentation 8 ~ 10 days, was during which stirred 3 ~ 5 minutes every 20 ~ 25 hours speed with 80 ~ 100r/min；

Step 5：Ferment, composite bacteria Cheng Qu is added in the fermentation tank into step 4 after pre fermentation, be in temperature after being well mixed It is sealed by fermentation under conditions of 33 ~ 35 DEG C more than 18 days, during which, 5 ~ 10 was stirred with 60 ~ 85r/min speed every 5 ~ 8 days Minute, taking fermentation tank after fermentation ends, clear liquid produces nutrient vinegar at the middle and upper levels；

The composite bacteria Cheng Qu is made using following technique：In parts by weight, by 20 ~ 25 parts of crude fibre, 30 ~ 50 parts Boiled after rice meal mixing to well done, be cooled to and 1 ~ 3 part of composite bacteria is added after room temperature, then stirred to well mixed, then Fermented under conditions of 32 ~ 35 DEG C 3 ~ 5 days and obtain composite bacteria Cheng Qu.

2. composite bacteria mixed fermentation according to claim 1 prepares the brewage process of nutrient vinegar, it is characterised in that institute Stating composite bacteria also includes one or more of Bifidobacterium Bifidum, Bacillus acidi lactici, lactobacillus acidophilus.

3. composite bacteria mixed fermentation according to claim 1 prepares the brewage process of nutrient vinegar, it is characterised in that institute Crude fibre is stated as one or more of wheat bran, rice bran.

4. composite bacteria mixed fermentation according to claim 3 prepares the brewage process of nutrient vinegar, it is characterised in that institute Raw material that composite bacteria uses into bent making is stated as by 18 parts of wheat bran, 5 parts of rice bran, 42 parts of rice meal.

5. composite bacteria mixed fermentation according to claim 1 prepares the brewage process of nutrient vinegar, it is characterised in that institute State the grain material in step 3 it is well done after use temperature for 25 ~ 30 DEG C cold water progress spraying cooling, spray flux is 0.2 ~ 0.5L/s.

6. composite bacteria mixed fermentation according to claim 1 prepares the brewage process of nutrient vinegar, it is characterised in that institute State in step 5 into the fermentation tank after pre fermentation plus the temperature of composite bacteria Cheng Quqian regulation fermentation tanks is 32 ~ 34 DEG C.

7. composite bacteria mixed fermentation according to claim 1 prepares the brewage process of nutrient vinegar, it is characterised in that institute State in step 5 after fermentation ends, take fermentation tank clear liquid at the middle and upper levels, be sealed 2 ~ 5 months under the conditions of being 32 ~ 35 DEG C in temperature, Produce nutrient vinegar.