CN107904130A - More wheel acetic fermentations and the method for improving mature vinegar quality based on more wheel acetic fermentations - Google Patents
More wheel acetic fermentations and the method for improving mature vinegar quality based on more wheel acetic fermentations Download PDFInfo
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Abstract
The invention discloses a kind of method for improving mature vinegar quality based on more wheel acetic fermentations, include the following steps：（1）, raw material crush；（2）, boiling gelatinization；（3）, saccharification；（4）, alcoholic fermentation；（5）More wheel acetic fermentations；（6）, smoked unstrained spirits；（7）, leaching vinegar；（8）Ageing；The method of the present invention improves acetic fermentation process, by taking turns acetic fermentation technology more, recycle fermentation unstrained spirits living, it is enriched abundant beneficial microbe and enzyme material, the macromolecular substances such as remaining enzyme material and starch, protein are made repeatedly to be utilized, the small-molecule substances such as fixed acid, amino-acid nitrogen, reduced sugar are repeatedly accumulated, and improve traditional handicraft, improve mature vinegar product quality.
Description
Technical field
The invention belongs to vinegar processing technique field, is specially the technique that more wheel acetic fermentations improve mature vinegar quality.
Background technology
Shanxi mature vinegar uses solid-state acetic fermentation, mixes to obtain wheat bran, cavings, rice husk and distiller's wort thoroughly the new unstrained spirits that ferments, and leads to
Cross " starting to exchange fire ", multiple-microorganism carries out multienzyme system cooperative fermentation effect in vinegar fermented grain.Still suffered from the vinegar fermented grain that acetic fermentation terminates
There are the beneficial microbes such as a large amount of acetic acid bacterias and saccharomycete, enzyme material and undecomposed nutriment, if cannot efficiently use,
It will cause the problems such as the wasting of resources and economic loss, vinegar fermented grain always wine vinegar industry is fermented urgently so how preferably to utilize
Solve the problems, such as.More wheel acetic fermentation technologies, this can be solved the problems, such as by recycling fermentation unstrained spirits living.
CN201210544922.X《A kind of four-wheel continues method and the application of material fermenting and producing crystal grape fruit vinegar》To crystal
The whole production process of grape fruit vinegar beverage proposes that the four-wheel of lactic fermentation, alcoholic fermentation, malic acid fermentation and acetic fermentation continues material
Production method；CN201010182929.2《A kind of low-carbon type solid pure grains fire-cure vinegar and fermentation technique》It is by new fresh vinegar grain
Applied to solid alkaline component AAS cement process accumulate the fermentation technique of fragrant fermentation.
The content of the invention
To be solved by this invention is the problem of vinegar fermented grain fermentation is incomplete, and nutriment loses, there is provided one kind recycles
Fermentation unstrained spirits living, improves more wheel acetic fermentation technologies of mature vinegar quality.Using solid-state acetic fermentation process as research object, circulation profit
With fermentation unstrained spirits living, wheel fermentation is repeatedly returned, is enriched with the macromolecular substances such as beneficial microbe, decomposing protein, starch, accumulates small molecule
Material and odor type material, improve the content of product total acid, amino-acid nitrogen, fixed acid, reduced sugar and total ester, improve product product
Matter.
The present invention adopts the following technical scheme that realization：
A kind of method for improving mature vinegar quality based on more wheel acetic fermentations, includes the following steps：
（1）, raw material crush：40 mesh are crushed to after sorghum removal of impurities, add 50 DEG C ~ 55 DEG C of water material moistening 4h.
（2）, boiling gelatinization：After the completion of adding water, the alpha-amylase of input sorghum quality 0.20%, control is warm after mixing
Degree keeps 1.0h at 95 DEG C ~ 98 DEG C.
（3）, saccharification：Treat that temperature is down to 60 DEG C ~ 65 DEG C, the wheat bran of input sorghum proportion 15% ~ 20%, keeps 1h.
（4）, alcoholic fermentation：Temperature is down to 32 ± 1 DEG C, adds the yeast and 0.2% yeast of sorghum weight 50%, and stirring is equal
Even carry out alcoholic fermentation；Fermentation is a few days ago open fermentation, and temperature control was sealed in 28 DEG C ~ 32 DEG C, the 3rd day, carried out 10 ~ 12
It anaerobic fermentation；Alcohol content is treated up to 8.5%, acidity is 0.5 ~ 0.8g/100mL, then alcoholic fermentation is completed；Finally by distiller's wort
Send to acetic fermentation pool.
（5）More wheel acetic fermentations：
5.1st, in terms of jowar quality, 80% wheat bran, 80% cavings and 100% rice husk are added into distiller's wort, mixing turns
It is even, moisture 65 ~ 68% is kept, alcoholic strength 4.5% ~ 5%, obtains new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over daily
Unstrained spirits, the 1st ~ 2 day temperature control of fermentation is at 38 ~ 40 DEG C, and the 3rd ~ 4 day temperature control of fermentation is at 43 ~ 46 DEG C, the 5th ~ 6 day temperature of fermenting
At 35 ~ 38 DEG C, fermentation obtains fermentation unstrained spirits living after the 6th day for control, and unstrained spirits acid content be 4.0 ~ 4.5g/100mL, and alcoholic strength is 0.8 ~
1.2%；
5.2nd, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation of the 6th day, carry out returning wheel fermentation for the first time, connect according to 6%
Fire amount, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.3rd, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.2 obtains, carry out second time wheel fermentation, according to
6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.4th, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.3 obtains, carry out third time and return wheel fermentation, according to
6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.5th, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.4 obtains, carry out the 4th time and return wheel fermentation, start to exchange fire
Measure as 6%, fermentation time is 5 ~ 6 days, and alcohol content is less than 0.2%.
Acetic fermentation process terminates；Fermentation unstrained spirits living is mixed with new unstrained spirits, is allowed to be in relatively low acidity initial stage in fermentation
Under environmental condition, be conducive to growth and the metabolism of saccharomycete, promote the conversion of sugar alcohol；And the low concentration wine after vinegar fermented grain dilution
Smart environment also can promote Super Acetobacter kind quickly to breed, and promote the Rapid Fermentation of new unstrained spirits.Acetic acid is carried out in wheel vinegar fermented grain is returned
Fermentation, is enriched abundant microorganism and enzyme material, makes the macromolecular substances quilts such as remaining enzyme material and starch, protein
Repeatedly utilize, the small-molecule substance such as fixed acid, amino-acid nitrogen, reduced sugar is repeatedly accumulated, while have accumulated odor type into
Divide material, improve product quality, improve product nutritive value and commercial value.
（6）, smoked unstrained spirits：The 50% light-coloured vinegar unstrained spirits for taking into fermentation enters to smoke leaching pond and smokes, and keeps 80 ~ 90 DEG C of temperature, smokes unstrained spirits one week.
（7）, leaching vinegar：By step（5）In the light-coloured vinegar unstrained spirits that ferments and step（6）The smoked vinegar fermented grain obtained is respectively charged into Bai Linchi
With smoked leaching pond, the smoked unstrained spirits of white unstrained spirits leaching pickle immersion, semi-finished product mature vinegar is obtained through covering leaching three times.
（8）Ageing：By step（7）The semi-finished product mature vinegar of acquisition, passes through solar energy ageing pond（Glass room）Ageing 8
Month, then continue at and continue ageing 4 months in ageing tank, obtain mature vinegar.
The present invention is lived using the solid-state acetic fermentation stage in mature vinegar brewing process as research object by returning wheel fermentation
Unstrained spirits, changes solid-state acetic fermentation mode, injects new blood for traditional handicraft, the present invention is compared with conventional art with following excellent
Point：
1st, vinegar fermented grain is to mix to mix thoroughly with wheat bran, cavings, rice husk by distiller's wort to form, and nutrient composition content is high, traditional acetic fermentation work
Vinegar fermented grain utilization rate is low in skill.Fermentation unstrained spirits living is mixed thoroughly carry out acetic fermentation with new unstrained spirits, provide low acid environment for new unstrained spirits, promote beneficial
The growth and breeding of microorganism, make vinegar fermented grain Rapid Fermentation, improve vinegar fermented grain utilization rate, while also reduce acid of the vinegar grain to environment
Pollution and the loss of nutriment.
2nd, change a traditional acetic fermentation to be back to take turns four acetic fermentations, carry out five acetic fermentations altogether.Return wheel hair
Ferment technique, recycles fermentation unstrained spirits living, repeatedly returns wheel fermentation, be enriched with the macromolecular complex such as beneficial microbe, decomposing protein, starch
Matter, accumulates small-molecule substance, adds vinegar fermented grain total acid, amino-acid nitrogen, fixed acid and content of reducing sugar, improves product product
Matter.
Present invention design is reasonable, from the angle for improving vinegar fermented grain utilization rate, reducing nutriment loss, with mature vinegar vinegar
Acid fermentation process is research object, and four times times wheel fermentation unstrained spirits living, carry out five acetic fermentations, raising mature vinegar quality, see the table below
1。
The difference of the new vinegar product quality of the different acetic fermentation process of table 1
。
Brief description of the drawings
Fig. 1 shows mature vinegar process flow diagram of the present invention.
Embodiment
The specific embodiment of the present invention is described in detail below.
Embodiment 1
A kind of method for improving mature vinegar quality based on more wheel acetic fermentations, includes the following steps：
（1）, raw material crush：Selected high quality sorghum, is crushed to 40 mesh after removal of impurities, add 50 DEG C ~ 55 DEG C of water material moistening 4h.
（2）, boiling gelatinization：After the completion of adding water, the alpha-amylase of input sorghum quality 0.20%, control is warm after mixing
Degree keeps 1.0h at 95 DEG C ~ 98 DEG C.
（3）, saccharification：Treat that temperature is down to 60 DEG C ~ 65 DEG C, the wheat bran of input sorghum proportion 15%, keeps 1h.
（4）, alcoholic fermentation：Temperature is down to 32 ± 1 DEG C, adds the yeast and 0.2% yeast of sorghum weight 50%, and stirring is equal
Even carry out alcoholic fermentation；Fermentation is a few days ago open fermentation, and temperature control was sealed in 28 DEG C ~ 32 DEG C, the 3rd day, carried out 10 ~ 12
It anaerobic fermentation；Alcohol content is treated up to 8.5%, acidity is 0.5 ~ 0.8g/100mL, then alcoholic fermentation is completed；Finally by distiller's wort
Send to acetic fermentation pool.
（5）More wheel acetic fermentations：
5.1st, wheat bran, cavings and rice husk being added in distiller's wort, mixing turns uniformly, holding moisture 65 ~ 68%, alcoholic strength 4.5% ~
5%, obtain new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over unstrained spirits, earlier fermentation daily（1st ~ 2 day）Temperature control
At 38 ~ 40 DEG C, ferment middle（3rd ~ 4 day）Temperature control is fermented the later stage at 43 ~ 46 DEG C（5th ~ 6 day）Temperature control is 35 ~ 38
DEG C, fermentation obtains fermentation unstrained spirits living after the 6th day, unstrained spirits acid content is 4.0 ~ 4.5g/100mL, and alcoholic strength is 0.8 ~ 1.2%；
5.2nd, the new unstrained spirits that material fills into 35% is continued in the fermentation unstrained spirits living of the 6th day（Wheat bran, cavings and rice husk are added in distiller's wort, mixing
Turn uniformly, keep moisture 65 ~ 68% or so, alcoholic strength 4.5% ~ 5%）, carry out returning wheel fermentation for the first time, according to 6% amount of starting to exchange fire,
Fermentation 2 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.3rd, the new unstrained spirits that material fills into 35% is continued in the fermentation unstrained spirits living that step 5.2 obtains（Ibid）, second time wheel fermentation is carried out,
According to 6% amount of starting to exchange fire, ferment 3 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.4th, the new unstrained spirits that material fills into 37% is continued in the fermentation unstrained spirits living that step 5.3 obtains（Ibid）, carry out third time and return wheel fermentation,
According to 6% amount of starting to exchange fire, ferment 3 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.5th, the new unstrained spirits that material fills into 37% is continued in the fermentation unstrained spirits living that step 5.4 obtains（Ibid）, carry out the 4th time and return wheel fermentation,
The amount of starting to exchange fire is 6%, and fermentation time is 6 days, and alcohol content is less than 0.2%；
Acetic fermentation process terminates.
（6）, smoked unstrained spirits：The 50% light-coloured vinegar unstrained spirits for taking into fermentation enters to smoke leaching pond and smokes, and keeps 80 ~ 90 DEG C of temperature, smokes unstrained spirits one week.
（7）, leaching vinegar：By step（5）In the light-coloured vinegar unstrained spirits that ferments and step（6）The smoked vinegar fermented grain obtained is respectively charged into Bai Linchi
With smoked leaching pond, the smoked unstrained spirits of white unstrained spirits leaching pickle immersion, semi-finished product mature vinegar is obtained through covering leaching three times.
（8）Ageing：By step（7）The semi-finished product mature vinegar of acquisition, by solar energy ageing pond ageing 8 months, then turns
Enter and continue ageing 4 months in ageing tank, it is 12 months to ensure total ageing time, obtains mature vinegar, is then gone out by filtering, UHT
Bacterium, be packaged as finished product.
Embodiment 2
A kind of method for improving mature vinegar quality based on more wheel acetic fermentations, includes the following steps：
（1）, raw material crush：Selected high quality sorghum, is crushed to 40 mesh after removal of impurities, add 50 DEG C ~ 55 DEG C of water material moistening 4h.
（2）, boiling gelatinization：After the completion of adding water, the alpha-amylase of input sorghum quality 0.20%, control is warm after mixing
Degree keeps 1.0h at 95 DEG C ~ 98 DEG C.
（3）, saccharification：Treat that temperature is down to 60 DEG C ~ 65 DEG C, the wheat bran of input sorghum proportion 20%, keeps 1h.
（4）, alcoholic fermentation：Temperature is down to 32 ± 1 DEG C, adds the yeast and 0.2% yeast of sorghum weight 50%, and stirring is equal
Even carry out alcoholic fermentation；Fermentation is a few days ago open fermentation, and temperature control was sealed in 28 DEG C ~ 32 DEG C, the 3rd day, carried out 10 ~ 12
It anaerobic fermentation；Alcohol content is treated up to 8.5%, acidity is 0.5 ~ 0.8g/100mL, then alcoholic fermentation is completed；Finally by distiller's wort
Send to acetic fermentation pool.
（5）More wheel acetic fermentations：
5.1st, wheat bran, cavings and rice husk being added in distiller's wort, mixing turns uniformly, holding moisture 65 ~ 68%, alcoholic strength 4.5% ~
5%, obtain new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over unstrained spirits, earlier fermentation daily（1st ~ 2 day）Temperature control
At 38 ~ 40 DEG C, ferment middle（3rd ~ 4 day）Temperature control is fermented the later stage at 43 ~ 46 DEG C（5th ~ 6 day）Temperature control is 35 ~ 38
DEG C, fermentation obtains fermentation unstrained spirits living after the 6th day, unstrained spirits acid content is 4.0 ~ 4.5g/100mL, and alcoholic strength is 0.8 ~ 1.2%；
5.2nd, the new unstrained spirits that material fills into 33% is continued in the fermentation unstrained spirits living of the 6th day（Wheat bran, cavings and rice husk are added in distiller's wort, mixing
Turn uniformly, keep moisture 65 ~ 68% or so, alcoholic strength 4.5% ~ 5%）, carry out returning wheel fermentation for the first time, according to 6% amount of starting to exchange fire,
Fermentation 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.3rd, the new unstrained spirits that material fills into 35% is continued in the fermentation unstrained spirits living that step 5.2 obtains（Ibid）, second time wheel fermentation is carried out,
According to 6% amount of starting to exchange fire, ferment 2 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.4th, the new unstrained spirits that material fills into 35% is continued in the fermentation unstrained spirits living that step 5.3 obtains（Ibid）, carry out third time and return wheel fermentation,
According to 6% amount of starting to exchange fire, ferment 3 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.5th, the new unstrained spirits that material fills into 37% is continued in the fermentation unstrained spirits living that step 5.4 obtains（Ibid）, carry out the 4th time and return wheel fermentation,
The amount of starting to exchange fire is 6%, and fermentation time is 5 days, and alcohol content is less than 0.2%；
Acetic fermentation process terminates.
（6）, smoked unstrained spirits：The 50% light-coloured vinegar unstrained spirits for taking into fermentation enters to smoke leaching pond and smokes, and keeps 80 ~ 90 DEG C of temperature, smokes unstrained spirits one week.
（7）, leaching vinegar：By step（5）In the light-coloured vinegar unstrained spirits that ferments and step（6）The smoked vinegar fermented grain obtained is respectively charged into Bai Linchi
With smoked leaching pond, the smoked unstrained spirits of white unstrained spirits leaching pickle immersion, semi-finished product mature vinegar is obtained through covering leaching three times.
（8）Ageing：By step（7）The semi-finished product mature vinegar of acquisition, by solar energy ageing pond ageing 8 months, then turns
Enter and continue ageing 4 months in ageing tank, it is 12 months to ensure total ageing time, obtains mature vinegar, is then gone out by filtering, UHT
Bacterium, be packaged as finished product.
Embodiment 3
A kind of method for improving mature vinegar quality based on more wheel acetic fermentations, includes the following steps：
（1）, raw material crush：Selected high quality sorghum, is crushed to 40 mesh after removal of impurities, add 50 DEG C ~ 55 DEG C of water material moistening 4h.
（2）, boiling gelatinization：After the completion of adding water, the alpha-amylase of input sorghum quality 0.20%, control is warm after mixing
Degree keeps 1.0h at 95 DEG C ~ 98 DEG C.
（3）, saccharification：Treat that temperature is down to 60 DEG C ~ 65 DEG C, the wheat bran of input sorghum proportion 18%, keeps 1h.
（4）, alcoholic fermentation：Temperature is down to 32 ± 1 DEG C, adds the yeast and 0.2% yeast of sorghum weight 50%, and stirring is equal
Even carry out alcoholic fermentation；Fermentation is a few days ago open fermentation, and temperature control was sealed in 28 DEG C ~ 32 DEG C, the 3rd day, carried out 10 ~ 12
It anaerobic fermentation；Treat that alcohol content is completed up to 8.5%, acidity 0.5-0.8g/100mL, then alcoholic fermentation；Finally by distiller's wort
Send to acetic fermentation pool.
（5）More wheel acetic fermentations：
5.1st, wheat bran, cavings and rice husk being added in distiller's wort, mixing turns uniformly, holding moisture 65 ~ 68%, alcoholic strength 4.5% ~
5%, obtain new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over unstrained spirits, earlier fermentation daily（1st ~ 2 day）Temperature control
At 38 ~ 40 DEG C, ferment middle（3rd ~ 4 day）Temperature control is fermented the later stage at 43 ~ 46 DEG C（5th ~ 6 day）Temperature control is 35 ~ 38
DEG C, fermentation obtains fermentation unstrained spirits living after the 6th day, unstrained spirits acid content is 4.0 ~ 4.5g/100mL, and alcoholic strength is 0.8 ~ 1.2%；
5.2nd, the new unstrained spirits that material fills into 33% is continued in the fermentation unstrained spirits living of the 6th day（Wheat bran, cavings and rice husk are added in distiller's wort, mixing
Turn uniformly, keep moisture 65 ~ 68% or so, alcoholic strength 4.5% ~ 5%）, carry out returning wheel fermentation for the first time, according to 6% amount of starting to exchange fire,
Fermentation 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.3rd, the new unstrained spirits that material fills into 33% is continued in the fermentation unstrained spirits living that step 5.2 obtains（Ibid）, second time wheel fermentation is carried out,
According to 6% amount of starting to exchange fire, ferment 3 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.4th, the new unstrained spirits that material fills into 35% is continued in the fermentation unstrained spirits living that step 5.3 obtains（Ibid）, carry out third time and return wheel fermentation,
According to 6% amount of starting to exchange fire, ferment 3 days, obtain spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；
5.5th, the new unstrained spirits that material fills into 37% is continued in the fermentation unstrained spirits living that step 5.4 obtains（Ibid）, carry out the 4th time and return wheel fermentation,
The amount of starting to exchange fire is 6%, and fermentation time is 6 days, and alcohol content is less than 0.2%；
Acetic fermentation process terminates, and indices change see the table below 2 during more wheel acetic fermentations in the present embodiment：
Table 2
It is 6 days that 4th time, which is returned wheel total fermentation time, and as shown in Table 2, after five acetic fermentations, vinegar fermented grain total acid content reaches
5.56g/100mL, reduced sugar reach 3.18g/100mL, and amino-acid nitrogen reaches 0.26g/100mL, and fixed acid reaches
1.66g/100mL, hence it is evident that add vinegar fermented grain total acid, amino-acid nitrogen, fixed acid and content of reducing sugar, improve product product
Matter.
（6）, smoked unstrained spirits：The 50% light-coloured vinegar unstrained spirits for taking into fermentation enters to smoke leaching pond and smokes, and keeps 80 ~ 90 DEG C of temperature, smokes unstrained spirits one week.
（7）, leaching vinegar：By step（5）In the light-coloured vinegar unstrained spirits that ferments and step（6）The smoked vinegar fermented grain obtained is respectively charged into Bai Linchi
With smoked leaching pond, the smoked unstrained spirits of white unstrained spirits leaching pickle immersion, semi-finished product mature vinegar is obtained through covering leaching three times.
（8）Ageing：By step（7）The semi-finished product mature vinegar of acquisition, by solar energy ageing pond ageing 8 months, then turns
Enter and continue ageing 4 months in ageing tank, it is 12 months to ensure total ageing time, obtains mature vinegar, is then gone out by filtering, UHT
Bacterium, be packaged as finished product.
In short, the method for the present invention improves acetic fermentation process, by taking turns acetic fermentation technology more, recycle fermentation and live
Unstrained spirits, is enriched abundant beneficial microbe and enzyme material, makes the macromolecular substances such as remaining enzyme material and starch, protein
Repeatedly being utilized, the small-molecule substance such as fixed acid, amino-acid nitrogen, reduced sugar is repeatedly accumulated, and improves traditional handicraft,
Improve mature vinegar product quality.
Above example is only to illustrate rather than limitation, it will be appreciated by those skilled in the art that in the present invention
Hold technical scheme is modified or replaced equivalently, without departure from the scope of the invention.
Claims (2)
- A kind of 1. method for improving mature vinegar quality based on more wheel acetic fermentations, it is characterised in that：Include the following steps：（1）, raw material crush：40 mesh are crushed to after sorghum removal of impurities, add 50 DEG C ~ 55 DEG C of water material moistening 4h；（2）, boiling gelatinization：After the completion of adding water, the alpha-amylase of input sorghum quality 0.20%, controls temperature to exist after mixing 95 DEG C ~ 98 DEG C, keep 1.0h；（3）, saccharification：Treat that temperature is down to 60 DEG C ~ 65 DEG C, the wheat bran of input sorghum proportion 15% ~ 20%, keeps 1h；（4）, alcoholic fermentation：Temperature is down to 32 ± 1 DEG C, adds the yeast and 0.2% yeast of sorghum weight 50%, stir evenly into Row alcoholic fermentation；Fermentation is a few days ago open fermentation, and temperature control was sealed in 28 DEG C ~ 32 DEG C, the 3rd day, was carried out 10 ~ 12 days Anaerobic fermentation；Alcohol content is treated up to 8.5%, acidity is 0.5 ~ 0.8 g/100ml, then alcoholic fermentation is completed；Finally by distiller's wort send to Acetic fermentation pool；（5）More wheel acetic fermentations：5.1st, wheat bran, cavings and rice husk being added in distiller's wort, mixing turns uniformly, holding moisture 65 ~ 68%, alcoholic strength 4.5% ~ 5%, obtain new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over unstrained spirits daily, the 1st ~ 2 day temperature control of fermentation is 38 ~ 40 DEG C, the 3rd ~ 4 day temperature control of fermentation is at 43 ~ 46 DEG C, and at 35 ~ 38 DEG C, fermentation obtains the 5th ~ 6 day temperature control of fermentation after the 6th day Fermentation unstrained spirits living, unstrained spirits acid content are 4.0 ~ 4.5g/100mL, and alcoholic strength is 0.8 ~ 1.2%；5.2nd, continue the new unstrained spirits that material fills into 33-37% in the fermentation unstrained spirits living of the 6th day, carry out returning wheel fermentation for the first time, connect according to 6% Fire amount, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；5.3rd, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.2 obtains, carry out second time wheel fermentation, according to 6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；5.4th, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.3 obtains, carry out third time and return wheel fermentation, according to 6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；5.5th, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation that step 5.4 obtains, carry out the 4th time and return wheel fermentation, start to exchange fire Measure as 6%, fermentation time is 5 ~ 6 days, and alcohol content is less than 0.2%；Acetic fermentation process terminates；（6）, smoked unstrained spirits：The 50% light-coloured vinegar unstrained spirits for taking into fermentation enters to smoke leaching pond and smokes, and keeps 80 ~ 90 DEG C of temperature, smokes unstrained spirits one week；（7）, leaching vinegar：By step（5）In the light-coloured vinegar unstrained spirits that ferments and step（6）The smoked vinegar fermented grain obtained is respectively charged into white leaching Chi Hexun Pond is drenched, the smoked unstrained spirits of white unstrained spirits leaching pickle immersion, semi-finished product mature vinegar is obtained through covering leaching three times；（8）Ageing：By step（7）The semi-finished product mature vinegar of acquisition, by solar energy ageing pond ageing 8 months, then continues at old Make and continue ageing 4 months in tank, obtain mature vinegar.
- A kind of 2. more wheel acetic fermentation methods, it is characterised in that：Include the following steps：（1）, will wheat bran, cavings and rice husk add distiller's wort in, mixing turn uniformly, keep moisture 65 ~ 68%, alcoholic strength 4.5% ~ 5%, obtain new unstrained spirits；New unstrained spirits carries out acetic fermentation using the amount of starting to exchange fire as 10%, turns over unstrained spirits daily, the 1st ~ 2 day temperature control of fermentation is 38 ~ 40 DEG C, the 3rd ~ 4 day temperature control of fermentation is at 43 ~ 46 DEG C, and at 35 ~ 38 DEG C, fermentation obtains the 5th ~ 6 day temperature control of fermentation after the 6th day Fermentation unstrained spirits living, unstrained spirits acid content are 4.5g/100mL, and alcoholic strength is 0.8 ~ 1.2%；（2）, continue the new unstrained spirits that material fills into 33 ~ 37% in unstrained spirits is lived in the fermentation of the 6th day, carry out returning wheel fermentation for the first time, connect according to 6% Fire amount, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；（3）, in step（2）Continue the new unstrained spirits that material fills into 33 ~ 37% in obtained fermentation work unstrained spirits, carry out second time wheel fermentation, according to 6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；（4）, in step（3）Continue the new unstrained spirits that material fills into 33 ~ 37% in obtained fermentation work unstrained spirits, carry out third time time and take turns fermentation, according to 6% amount of starting to exchange fire, ferments 2 ~ 3 days, obtains spare fermentation unstrained spirits living, alcoholic strength is 0.8 ~ 1.2%；（5）, in step（4）Continue the new unstrained spirits that material fills into 33 ~ 37% in obtained fermentation work unstrained spirits, carry out the 4th time time wheel and ferment, start to exchange fire Measure as 6%, fermentation time is 5 ~ 6 days, and alcohol content is less than 0.2%；Acetic fermentation process terminates.
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| CN109486644A (en) * | 2018-12-25 | 2019-03-19 | 山西紫林醋业股份有限公司 | Prepare the method that biological nitrogen source nutritional agents is split formula performing thick mash alcohol fermentation brewing mature vinegar |
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