CN107904130B - Multi-round acetic acid fermentation and method for improving quality of mature vinegar based on multi-round acetic acid fermentation - Google Patents
Multi-round acetic acid fermentation and method for improving quality of mature vinegar based on multi-round acetic acid fermentation Download PDFInfo
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Abstract
The invention discloses a method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation, which comprises the following steps: (1) crushing the raw materials; (2) cooking and pasting; (3) saccharifying; (4) alcohol fermentation; (5) performing multiple rounds of acetic acid fermentation; (6) fumigating the fermented grains; (7) pouring vinegar; (8) aging; the method improves the acetic fermentation process, recycles the fermented grains through multiple rounds of acetic fermentation technology, enriches abundant beneficial microorganisms and enzyme substances, enables residual enzyme substances, starch, protein and other macromolecular substances to be repeatedly utilized, and enables non-volatile acid, amino acid nitrogen, reducing sugar and other micromolecular substances to be repeatedly accumulated, thereby improving the traditional process and improving the quality of the mature vinegar product.
Description
Technical Field
The invention belongs to the technical field of vinegar processing, and particularly relates to a process for improving the quality of mature vinegar through multiple rounds of acetic acid fermentation.
Background
The Shanxi mature vinegar is fermented by solid acetic acid, bran coat, rice hull and wine mash are uniformly stirred to obtain new fermented grains, and multiple microorganisms perform multi-enzyme system synergistic fermentation in the vinegar grains by 'fire connection'. A large amount of beneficial microorganisms such as acetic acid bacteria and saccharomycetes, enzyme substances and undecomposed nutrient substances still exist in the vinegar mash after the acetic acid fermentation is finished, and if the beneficial microorganisms, the enzyme substances and the undecomposed nutrient substances are not effectively utilized, the problems of resource waste, economic loss and the like are caused, so that how to better utilize the fermented vinegar mash is a problem to be solved urgently in the vinegar brewing industry. The problem can be solved by recycling the fermented grains by multiple rounds of acetic acid fermentation technology.
CN201210544922.X "A method for producing grape fruit vinegar by four-round material addition fermentation and application thereof" proposes a four-round material addition production method of lactic acid fermentation, alcohol fermentation, malic acid fermentation and acetic acid fermentation for the whole production process of grape fruit vinegar beverage; CN201010182929.2 & lt & ltA Low carbon type solid pure grain smoked vinegar and brewing process & gt is a brewing process for applying fresh vinegar residue to solid alcohol fermentation process for aroma accumulation fermentation.
Disclosure of Invention
The invention aims to solve the problems of incomplete fermentation of fermented grains of vinegar and loss of nutrient substances, and provides a multi-round acetic acid fermentation technology for recycling fermented grains and improving the quality of mature vinegar. The solid acetic acid fermentation process is taken as a research object, the fermented grains are recycled, and are subjected to repeated fermentation, so that beneficial microorganisms are enriched, macromolecular substances such as protein and starch are decomposed, micromolecular substances and aromatic substances are accumulated, the contents of total acid, amino acid nitrogen, non-volatile acid, reducing sugar and total ester of the product are increased, and the product quality is improved.
The invention is realized by adopting the following technical scheme:
a method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation comprises the following steps:
(1) and crushing raw materials: removing impurities from sorghum, crushing to 40 meshes, and adding water at 50-55 ℃ for moistening for 4 hours.
(2) And cooking for gelatinization: after the water is added, the alpha-amylase accounting for 0.20 percent of the mass of the sorghum is added, the mixture is uniformly mixed, the temperature is controlled to be 95-98 ℃, and the mixture is kept for 1.0 hour.
(3) And saccharification: when the temperature is reduced to 60-65 ℃, adding bran koji with the sorghum specific gravity of 15-20%, and keeping for 1 h.
(4) And alcohol fermentation: cooling to 32 + -1 deg.C, adding Daqu 50% of sorghum weight and yeast 0.2%, stirring well, and performing alcoholic fermentation; two days before fermentation are open fermentation, the temperature is controlled to be 28-32 ℃, the third day is sealed, and anaerobic fermentation is carried out for 10-12 days; when the alcohol content reaches 8.5% and the acidity is 0.5-0.8g/100mL, completing alcohol fermentation; and finally, sending the fermented mash to an acetic acid fermentation tank.
(5) Multiple rounds of acetic acid fermentation:
5.1, adding 80% of bran, 80% of bran coat and 100% of rice hull into the fermented glutinous rice by mass of sorghum, uniformly mixing and stirring, keeping the water content of 65-68% and the alcoholic strength of 4.5-5%, and obtaining new fermented grains; acetic fermentation is carried out on the new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature is controlled to be 38-40 ℃ in 1-2 days of fermentation, the temperature is controlled to be 43-46 ℃ in 3-4 days of fermentation, the temperature is controlled to be 35-38 ℃ in 5-6 days of fermentation, and fermented grains are obtained after 6 days of fermentation, the acid content of the fermented grains is 4.0-4.5 g/100mL, and the alcoholic strength is 0.8-1.2%;
5.2, adding 33-37% of new fermented grains into the fermented live fermented grains on the 6 th day, performing first round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.3, adding 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.2, performing second round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.4, adding 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.3, performing third round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
and 5.5, supplementing 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.4, and performing the fourth round fermentation, wherein the ignition amount is 6%, the fermentation time is 5-6 days, and the alcohol content is lower than 0.2%.
The acetic acid fermentation process is finished; uniformly mixing the fermented live grains and the new grains, and making the fermented live grains and the new grains in a relatively low acidic environment condition in the initial fermentation stage, so that the growth and the metabolism of saccharomycetes are facilitated, and the conversion of sugar alcohol is promoted; the low-concentration alcohol environment after the vinegar culture is diluted can promote the rapid propagation of excellent acetic acid strains and promote the rapid fermentation of new culture. Acetic fermentation is carried out in the circulating vinegar grains, rich microorganisms and enzyme substances are enriched, residual enzyme substances, macromolecular substances such as starch, protein and the like are repeatedly utilized, small molecular substances such as non-volatile acid, amino acid nitrogen, reducing sugar and the like are repeatedly accumulated, fragrant component substances are accumulated, the product quality is improved, and the nutritional value and the commercial value of the product are improved.
(6) And smoking: and (3) smoking 50% of fermented white vinegar in a smoking and showering pool, keeping the temperature at 80-90 ℃, and smoking for one week.
(7) And pouring vinegar: and (3) 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 pouring pool and a smoked pouring pool, pouring vinegar juice into the white substrate to soak the smoked substrate, and pouring for three times to obtain a semi-finished product of mature vinegar.
(8) Aging: and (4) ageing the semi-finished mature vinegar obtained in the step (7) for 8 months by using a solar ageing pool (a glass house), and then transferring the semi-finished mature vinegar into an ageing tank for continuously ageing for 4 months to obtain the mature vinegar.
The invention takes the solid acetic acid fermentation stage in the mature vinegar brewing process as a research object, changes the solid acetic acid fermentation mode by circularly fermenting the live fermented grains, and injects new blood for the traditional process, and compared with the traditional technology, the invention has the following advantages:
1. the vinegar mash is prepared by mixing and uniformly stirring wine mash, bran coat and rice hull, and has high content of nutrient components, and the utilization rate of the vinegar mash in the traditional acetic acid fermentation process is low. The fermented active fermented grains and the new fermented grains are stirred uniformly for acetic fermentation, so that a low-acid environment is provided for the new fermented grains, the growth and the propagation of beneficial microorganisms are promoted, the vinegar grains are rapidly fermented, the utilization rate of the vinegar grains is improved, and the acid pollution of the vinegar grains to the environment and the loss of nutrient substances are reduced.
2. The traditional one-time acetic fermentation is changed into four-time acetic fermentation in a loop, and five-time acetic fermentation is carried out in total. The fermentation process of the return fermentation is characterized in that the fermented grains are recycled, and are repeatedly fermented in the return fermentation mode, beneficial microorganisms are enriched, macromolecular substances such as protein and starch are decomposed, micromolecular substances are accumulated, the total acid content, amino acid nitrogen content, non-volatile acid content and reducing sugar content of the vinegar grains are increased, and the product quality is improved.
The method is reasonable in design, and from the viewpoints of improving the utilization rate of the fermented grains of the vinegar and reducing the loss of nutrient substances, the fermented grains of the mature vinegar are taken as a research object, the fermented grains are circularly fermented for four times, and the five times of acetic fermentation are carried out to improve the quality of the mature vinegar, which is shown in the following table 1.
TABLE 1 quality differences of New Vinegar products for different acetic acid fermentation Processes
Drawings
FIG. 1 shows a schematic view of the process flow of mature vinegar of the present invention.
Detailed Description
The following provides a detailed description of specific embodiments of the present invention.
Example 1
A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation comprises the following steps:
(1) and crushing raw materials: selecting high-quality sorghum, removing impurities, crushing to 40 meshes, and adding water at 50-55 ℃ for moistening for 4 hours.
(2) And cooking for gelatinization: after the water is added, the alpha-amylase accounting for 0.20 percent of the mass of the sorghum is added, the mixture is uniformly mixed, the temperature is controlled to be 95-98 ℃, and the mixture is kept for 1.0 hour.
(3) And saccharification: when the temperature is reduced to 60-65 ℃, adding bran koji with the sorghum specific gravity of 15%, and keeping for 1 h.
(4) And alcohol fermentation: cooling to 32 + -1 deg.C, adding Daqu 50% of sorghum weight and yeast 0.2%, stirring well, and performing alcoholic fermentation; two days before fermentation are open fermentation, the temperature is controlled to be 28-32 ℃, the third day is sealed, and anaerobic fermentation is carried out for 10-12 days; when the alcohol content reaches 8.5% and the acidity is 0.5-0.8g/100mL, completing alcohol fermentation; and finally, sending the fermented mash to an acetic acid fermentation tank.
(5) Multiple rounds of acetic acid fermentation:
5.1, adding bran, bran coat and rice hull into the fermented glutinous rice, mixing and stirring uniformly, keeping the water content at 65-68% and the alcoholic strength at 4.5-5%, and obtaining new fermented grains; acetic fermentation is carried out on new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature in the early stage (day 1-2) of fermentation is controlled to be 38-40 ℃, the temperature in the middle stage (day 3-4) of fermentation is controlled to be 43-46 ℃, the temperature in the later stage (day 5-6) of fermentation is controlled to be 35-38 ℃, fermented grains are obtained after the 6 th day of fermentation, the acid content of the fermented grains is 4.0-4.5 g/100mL, and the alcoholic strength is 0.8-1.2%;
5.2, adding 35% of new fermented grains (namely adding bran, bran coat and rice hull into fermented mash, mixing and stirring uniformly, keeping the water content at about 65-68% and the alcoholic strength at 4.5% -5%) into the fermented grains on the 6 th day, carrying out first round fermentation, and fermenting for 2 days according to the ignition quantity of 6% to obtain the standby fermented grains with the alcoholic strength of 0.8-1.2%;
5.3, adding 35% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.2, performing second round fermentation, and fermenting for 3 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.4, adding 37% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.3, performing third round fermentation, and fermenting for 3 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.5, adding 37 percent of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.4, and carrying out the fourth round fermentation, wherein the ignition amount is 6 percent, the fermentation time is 6 days, and the alcohol content is lower than 0.2 percent;
and finishing the acetic fermentation process.
(6) And smoking: and (3) smoking 50% of fermented white vinegar in a smoking and showering pool, keeping the temperature at 80-90 ℃, and smoking for one week.
(7) And pouring vinegar: and (3) 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 pouring pool and a smoked pouring pool, pouring vinegar juice into the white substrate to soak the smoked substrate, and pouring for three times to obtain a semi-finished product of mature vinegar.
(8) Aging: and (4) ageing the semi-finished mature vinegar obtained in the step (7) for 8 months by a solar ageing pool, then transferring the semi-finished mature vinegar into an ageing tank for continuously ageing for 4 months, ensuring that the total ageing time is 12 months, obtaining the mature vinegar, and then filtering, UHT sterilizing and packaging to obtain a finished product.
Example 2
A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation comprises the following steps:
(1) and crushing raw materials: selecting high-quality sorghum, removing impurities, crushing to 40 meshes, and adding water at 50-55 ℃ for moistening for 4 hours.
(2) And cooking for gelatinization: after the water is added, the alpha-amylase accounting for 0.20 percent of the mass of the sorghum is added, the mixture is uniformly mixed, the temperature is controlled to be 95-98 ℃, and the mixture is kept for 1.0 hour.
(3) And saccharification: when the temperature is reduced to 60-65 ℃, adding bran koji with the sorghum specific gravity of 20%, and keeping for 1 h.
(4) And alcohol fermentation: cooling to 32 + -1 deg.C, adding Daqu 50% of sorghum weight and yeast 0.2%, stirring well, and performing alcoholic fermentation; two days before fermentation are open fermentation, the temperature is controlled to be 28-32 ℃, the third day is sealed, and anaerobic fermentation is carried out for 10-12 days; when the alcohol content reaches 8.5% and the acidity is 0.5-0.8g/100mL, completing alcohol fermentation; and finally, sending the fermented mash to an acetic acid fermentation tank.
(5) Multiple rounds of acetic acid fermentation:
5.1, adding bran, bran coat and rice hull into the fermented glutinous rice, mixing and stirring uniformly, keeping the water content at 65-68% and the alcoholic strength at 4.5-5%, and obtaining new fermented grains; acetic fermentation is carried out on new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature in the early stage (day 1-2) of fermentation is controlled to be 38-40 ℃, the temperature in the middle stage (day 3-4) of fermentation is controlled to be 43-46 ℃, the temperature in the later stage (day 5-6) of fermentation is controlled to be 35-38 ℃, fermented grains are obtained after the 6 th day of fermentation, the acid content of the fermented grains is 4.0-4.5 g/100mL, and the alcoholic strength is 0.8-1.2%;
5.2, adding 33% of new fermented grains (namely adding bran, bran coat and rice hull into fermented mash, mixing, turning and stirring uniformly, keeping the water content at about 65-68% and the alcoholic strength at 4.5% -5%) into the fermented grains on the 6 th day, performing first round fermentation, and fermenting for 3 days according to the ignition quantity of 6% to obtain the standby fermented grains with the alcoholic strength of 0.8-1.2%;
5.3, adding 35% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.2, performing second round fermentation, and fermenting for 2 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.4, adding 35% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.3, performing third round fermentation, and fermenting for 3 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.5, adding 37 percent of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.4, and carrying out the fourth round fermentation, wherein the ignition amount is 6 percent, the fermentation time is 5 days, and the alcohol content is lower than 0.2 percent;
and finishing the acetic fermentation process.
(6) And smoking: and (3) smoking 50% of fermented white vinegar in a smoking and showering pool, keeping the temperature at 80-90 ℃, and smoking for one week.
(7) And pouring vinegar: and (3) 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 pouring pool and a smoked pouring pool, pouring vinegar juice into the white substrate to soak the smoked substrate, and pouring for three times to obtain a semi-finished product of mature vinegar.
(8) Aging: and (4) ageing the semi-finished mature vinegar obtained in the step (7) for 8 months by a solar ageing pool, then transferring the semi-finished mature vinegar into an ageing tank for continuously ageing for 4 months, ensuring that the total ageing time is 12 months, obtaining the mature vinegar, and then filtering, UHT sterilizing and packaging to obtain a finished product.
Example 3
A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation comprises the following steps:
(1) and crushing raw materials: selecting high-quality sorghum, removing impurities, crushing to 40 meshes, and adding water at 50-55 ℃ for moistening for 4 hours.
(2) And cooking for gelatinization: after the water is added, the alpha-amylase accounting for 0.20 percent of the mass of the sorghum is added, the mixture is uniformly mixed, the temperature is controlled to be 95-98 ℃, and the mixture is kept for 1.0 hour.
(3) And saccharification: when the temperature is reduced to 60-65 ℃, adding bran koji with the sorghum specific gravity of 18%, and keeping for 1 h.
(4) And alcohol fermentation: cooling to 32 + -1 deg.C, adding Daqu 50% of sorghum weight and yeast 0.2%, stirring well, and performing alcoholic fermentation; two days before fermentation are open fermentation, the temperature is controlled to be 28-32 ℃, the third day is sealed, and anaerobic fermentation is carried out for 10-12 days; when the alcohol content reaches 8.5 percent and the acidity is 0.5-0.8g/100mL, the alcohol fermentation is finished; and finally, sending the fermented mash to an acetic acid fermentation tank.
(5) Multiple rounds of acetic acid fermentation:
5.1, adding bran, bran coat and rice hull into the fermented glutinous rice, mixing and stirring uniformly, keeping the water content at 65-68% and the alcoholic strength at 4.5-5%, and obtaining new fermented grains; acetic fermentation is carried out on new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature in the early stage (day 1-2) of fermentation is controlled to be 38-40 ℃, the temperature in the middle stage (day 3-4) of fermentation is controlled to be 43-46 ℃, the temperature in the later stage (day 5-6) of fermentation is controlled to be 35-38 ℃, fermented grains are obtained after the 6 th day of fermentation, the acid content of the fermented grains is 4.0-4.5 g/100mL, and the alcoholic strength is 0.8-1.2%;
5.2, adding 33% of new fermented grains (namely adding bran, bran coat and rice hull into fermented mash, mixing, turning and stirring uniformly, keeping the water content at about 65-68% and the alcoholic strength at 4.5% -5%) into the fermented grains on the 6 th day, performing first round fermentation, and fermenting for 3 days according to the ignition quantity of 6% to obtain the standby fermented grains with the alcoholic strength of 0.8-1.2%;
5.3, adding 33% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.2, performing second round fermentation, and fermenting for 3 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.4, adding 35% of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.3, performing third round fermentation, and fermenting for 3 days according to the ignition amount of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.5, adding 37 percent of new fermented grains (the same as the above) into the fermented live fermented grains obtained in the step 5.4, and carrying out the fourth round fermentation, wherein the ignition amount is 6 percent, the fermentation time is 6 days, and the alcohol content is lower than 0.2 percent;
after the acetic fermentation process is completed, the index changes in the multiple rounds of acetic fermentation process in this example are shown in table 2 below:
TABLE 2
The total fermentation time of the fourth round is 6 days, and as can be seen from table 2, after the five times of acetic acid fermentation, the total acid content of the fermented vinegar grains reaches 5.56g/100mL, the reducing sugar reaches 3.18g/100mL, the amino acid nitrogen reaches 0.26g/100mL, the non-volatile acid reaches 1.66g/100mL, the total acid content, the amino acid nitrogen content, the non-volatile acid content and the reducing sugar content of the fermented vinegar grains are obviously increased, and the product quality is improved.
(6) And smoking: and (3) smoking 50% of fermented white vinegar in a smoking and showering pool, keeping the temperature at 80-90 ℃, and smoking for one week.
(7) And pouring vinegar: and (3) 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 pouring pool and a smoked pouring pool, pouring vinegar juice into the white substrate to soak the smoked substrate, and pouring for three times to obtain a semi-finished product of mature vinegar.
(8) Aging: and (4) ageing the semi-finished mature vinegar obtained in the step (7) for 8 months by a solar ageing pool, then transferring the semi-finished mature vinegar into an ageing tank for continuously ageing for 4 months, ensuring that the total ageing time is 12 months, obtaining the mature vinegar, and then filtering, UHT sterilizing and packaging to obtain a finished product.
In a word, the method improves the acetic fermentation process, recycles the fermented grains through multiple rounds of acetic fermentation technology, enriches abundant beneficial microorganisms and enzyme substances, enables residual enzyme substances, starch, protein and other macromolecular substances to be repeatedly utilized, and enables non-volatile acid, amino acid nitrogen, reducing sugar and other micromolecular substances to be repeatedly accumulated, thereby improving the traditional process and improving the quality of the mature vinegar product.
The above examples are intended to be illustrative only and not limiting, and it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the scope of the invention.
Claims (2)
1. A method for improving the quality of mature vinegar based on multiple rounds of acetic acid fermentation is characterized by comprising the following steps: the method comprises the following steps:
(1) and crushing raw materials: removing impurities from sorghum, crushing to 40 meshes, and adding water at 50-55 ℃ for moistening for 4 hours;
(2) and cooking for gelatinization: after the water is added, adding alpha-amylase accounting for 0.20 percent of the mass of the sorghum, uniformly mixing, controlling the temperature to be 95-98 ℃, and keeping the temperature for 1.0 h;
(3) and saccharification: when the temperature is reduced to 60-65 ℃, adding bran koji with the sorghum specific gravity of 15-20%, and keeping for 1 h;
(4) and alcohol fermentation: cooling to 32 + -1 deg.C, adding Daqu 50% of sorghum weight and yeast 0.2%, stirring well, and performing alcoholic fermentation; two days before fermentation are open fermentation, the temperature is controlled to be 28-32 ℃, the third day is sealed, and anaerobic fermentation is carried out for 10-12 days; when the alcohol content reaches 8.5% and the acidity is 0.5-0.8g/100ml, completing alcohol fermentation; finally, the fermented glutinous rice is sent to an acetic acid fermentation tank;
(5) multiple rounds of acetic acid fermentation:
5.1, adding bran, bran coat and rice hull into the fermented glutinous rice, mixing and stirring uniformly, keeping the water content at 65-68% and the alcoholic strength at 4.5-5%, and obtaining new fermented grains; acetic fermentation is carried out on the new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature is controlled to be 38-40 ℃ in 1-2 days of fermentation, the temperature is controlled to be 43-46 ℃ in 3-4 days of fermentation, the temperature is controlled to be 35-38 ℃ in 5-6 days of fermentation, and fermented grains are obtained after 6 days of fermentation, the acid content of the fermented grains is 4.0-4.5 g/100mL, and the alcoholic strength is 0.8-1.2%;
5.2, adding 33-37% of new fermented grains into the fermented live fermented grains on the 6 th day, performing first round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.3, adding 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.2, performing second round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.4, adding 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.3, performing third round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live fermented grains with the alcoholic strength of 0.8-1.2%;
5.5, adding 33-37% of new fermented grains into the fermented live fermented grains obtained in the step 5.4, and performing the fourth round fermentation, wherein the ignition amount is 6%, the fermentation time is 5-6 days, and the alcohol content is lower than 0.2%; the acetic acid fermentation process is finished;
(6) and smoking: putting 50% of fermented white vinegar into a smoking and showering pool for smoking, keeping the temperature at 80-90 ℃, and smoking for one week;
(7) and 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 pouring pool and a smoked pouring pool, pouring vinegar juice into the white substrate to soak the smoked substrate, and pouring for three times to obtain semi-finished mature vinegar;
(8) aging: and (4) ageing the semi-finished mature vinegar obtained in the step (7) for 8 months by using a solar ageing pool, and then transferring the semi-finished mature vinegar into an ageing tank for continuously ageing for 4 months to obtain the mature vinegar.
2. A multi-round acetic acid fermentation method is characterized in that: the method comprises the following steps:
(1) adding bran, bran coat and rice hull into the fermented glutinous rice, mixing, turning and stirring uniformly, keeping the water content at 65-68% and the alcoholic strength at 4.5% -5%, and obtaining new fermented grains; acetic fermentation is carried out on the new fermented grains with the ignition quantity of 10%, the fermented grains are turned over every day, the temperature is controlled to be 38-40 ℃ in 1-2 days of fermentation, the temperature is controlled to be 43-46 ℃ in 3-4 days of fermentation, the temperature is controlled to be 35-38 ℃ in 5-6 days of fermentation, and fermented grains are obtained after 6 days of fermentation, the acid content of the fermented grains is 4.5g/100mL, and the alcoholic strength is 0.8-1.2%;
(2) adding 33-37% of new fermented grains into the live fermented grains on the 6 th day, performing first round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby live fermented grains with the alcoholic strength of 0.8-1.2%;
(3) adding 33-37% of new fermented grains into the fermented live grains obtained in the step (2), performing second round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live grains with the alcoholic strength of 0.8-1.2%;
(4) adding 33-37% of new fermented grains into the fermented live grains obtained in the step (3), performing third round fermentation, and fermenting for 2-3 days according to the ignition quantity of 6% to obtain standby fermented live grains with the alcoholic strength of 0.8-1.2%;
(5) adding 33-37% of new fermented grains into the live fermented grains obtained in the step (4), and performing the fourth round fermentation, wherein the ignition amount is 6%, the fermentation time is 5-6 days, and the alcohol content is lower than 0.2%;
and finishing the acetic fermentation process.
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| CN109486644B (en) * | 2018-12-25 | 2022-04-22 | 山西紫林醋业股份有限公司 | Method for preparing biological nitrogen source nutrient for segmented thick mash alcohol fermentation brewing of mature vinegar |
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| CN102433255A (en) * | 2011-11-15 | 2012-05-02 | 山西三盟实业发展有限公司 | Method for producing table vinegar by adopting two-step acetic acid fermentation method |
| CN103131623A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Over mature vinegar brewing process |
| CN104513781A (en) * | 2013-10-07 | 2015-04-15 | 镇江市恒康调味品厂 | Method for producing edible vinegar through acetic acid fermentation process |
| KR20170087322A (en) * | 2016-01-20 | 2017-07-28 | 샘표 주식회사 | Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102433255A (en) * | 2011-11-15 | 2012-05-02 | 山西三盟实业发展有限公司 | Method for producing table vinegar by adopting two-step acetic acid fermentation method |
| CN103131623A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Over mature vinegar brewing process |
| CN104513781A (en) * | 2013-10-07 | 2015-04-15 | 镇江市恒康调味品厂 | Method for producing edible vinegar through acetic acid fermentation process |
| KR20170087322A (en) * | 2016-01-20 | 2017-07-28 | 샘표 주식회사 | Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food |
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