CN109468211A - The production technology of glutinous sorghum brewing mature vinegar - Google Patents
The production technology of glutinous sorghum brewing mature vinegar Download PDFInfo
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- CN109468211A CN109468211A CN201811563254.9A CN201811563254A CN109468211A CN 109468211 A CN109468211 A CN 109468211A CN 201811563254 A CN201811563254 A CN 201811563254A CN 109468211 A CN109468211 A CN 109468211A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention discloses a kind of production technologies of glutinous sorghum brewing mature vinegar, comprising: 1, prepare Rhizopus bran koji；2, glutinous sorghum mature vinegar production technology.Traditional mature vinegar is made using glutinous sorghum as raw material, traditional steaming is replaced using the technology generations of High-temperature Liquefaction low temperature saccharification, Rhizopus bran koji alcoholic fermentation in saccharification is added in saccharifying, the techniques such as solid-state acetic fermentation, smoked unstrained spirits, leaching vinegar, ageing continue to use the traditional fermentation technique of Shanxi mature vinegar.The present invention is easily adhered agglomeration after solving the problems, such as glutinous sorghum steaming, and raw material sufficiently decomposes, and promotes the flavor quality of mature vinegar, improves yield rate.
Description
Technical field
It is specially a kind of to make mature vinegar by raw material of glutinous sorghum the present invention relates to mature vinegar technical field of producing
Production technology.
Background technique
Sorghum is the fifth-largest cereal crops in the whole world, according to its different purposes, can be divided into edible sorghum, brewing sorghum, feed
Sorghum, Forage Sorghum, energy sorghum.It is removed in sorghum seed and contains much starch, appropriate protein, a certain amount of tannin.In right amount
Tannin have certain inhibiting effect to the harmful microorganism in fermentation process, can improve yield rate, increase fragrant flavor.Therefore,
Sorghum variety containing appropriate tannin is the quality raw materials of brewing spirit and Shanxi mature vinegar.Sorghum is made according to its starch structure
Non glutinous sorghum and glutinous sorghum can be divided into, northern China sorghum is mostly to hybridize based on non glutinous sorghum, therefore fen-flavor type white spirit and mature vinegar
Raw material it is usually used be non glutinous sorghum, and south mostly based on glutinous sorghum, southern well-known wine enterprise use more glutinous sorghum as lead
Want raw material, the difference of starch structure is also one of the reason of leading to product special flavour difference.Due to amylopectin content in glutinous sorghum
Height, gelatinization degree is high, is easier to by amylorrhexis into monosaccharide, advantageous microbial fermentation, product yield ratio height.Therefore with glutinous sorghum
Product special flavour, raising yield rate can be improved by making mature vinegar for raw material.
Shanxi mature vinegar is occupied with its long deep brewing history and unique selling point first of four big vinegar, traditional
It is four to six valves that brewage process, which crushes sorghum, and through solid-state steaming, daqu alcohol fermentation is added, admixes wheat bran, husk, rice husk etc.
Auxiliary material carries out solid-state acetic fermentation, smoked unstrained spirits, leaching vinegar, and ageing forms.Since amylopectin content is high in glutinous sorghum, using traditional
Solid-state steaming technique, which is easy to cause, to be adhered, easily agglomerates, be not easy with yeast uniform mixing, cause alcoholic fermentation process to be not easy by micro- life
Object utilizes, and influences fermentation process and product special flavour mouthfeel.
Currently, having in Chinese patent database some using glutinous sorghum as the production methods such as raw material brewing spirit, yellow rice wine, example
Such as 201611105454.0 " production methods of glutinous sorghum brewing delicate fragrance type " Daqu " white spirit ", a kind of 201710270066.6 " glutinous height
The brewing method of fine strain of millet white wine " in using glutinous sorghum as raw material, by works such as steaming, spreading for cooling, mixed song, solid alkaline component AAS cement, distillations
Skill obtains product；It only proposes in 201610454353.8 " production methods of sweet tea type glutinous sorghum yellow rice wine " and is made by raw material of glutinous sorghum
The process program of sweet rice wine processed.A kind of 201710364580.6 " mechanization wine that distilled liquor is produced using glutinous sorghum as raw material
Make bent device under technique and its spreading for cooling " it provides the mechanical productive technology of glutinous sorghum brewing spirit and devises bent dress under spreading for cooling
It sets, solves the problems, such as to be adhered conglomeration after glutinous sorghum cooks；In addition document " grind by influence of the different sorghum varieties to mature vinegar quality
Study carefully " in only compared with different cultivars sorghum brew mature vinegar physical and chemical index and yield rate in terms of difference, do not mention glutinous
The production technology of sorghum brewing mature vinegar.Alcohol product is all surrounded for the research of glutinous sorghum brewing at present, using solid-state steaming
Mode, do not relate to using glutinous sorghum as raw material, using the mature vinegar brewage process of liquid alcoholic fermentation.
Summary of the invention
The purpose of the present invention is making traditional mature vinegar for glutinous sorghum as raw material, using the work of High-temperature Liquefaction low temperature saccharification
Skill replaces traditional steaming, and Rhizopus bran koji alcoholic fermentation in saccharification, solid-state acetic fermentation, smoked unstrained spirits, leaching are added in saccharifying
The techniques such as vinegar, ageing continue to use the traditional fermentation technique of Shanxi mature vinegar.The present invention is easily adhered agglomeration after solving glutinous sorghum steaming
Problem, raw material sufficiently decompose, and promote the flavor quality of mature vinegar, improve yield rate.
The present invention is achieved by the following technical scheme:
A kind of production technology of glutinous sorghum brewing mature vinegar, includes the following steps:
1, Rhizopus bran koji is prepared
1.1, the preparation of head mold koji: taking wheat bran to be placed in triangular flask the water that its quality 70 ~ 80% is added, and uniform mixing is paved, thick
Degree is 5 ~ 10 millimeters, high pressure sterilization 30 minutes；After cooling, access Rhizopus oryzae AS3.866, be placed in 28 ~ 32 DEG C of insulating box cultures 48 ~
60h is covered with after mycelia, button bottle takes out drying after continuing culture one day when wheat bran connects into cake；
1.2, the preparation of Rhizopus bran koji: taking wheat bran that the water of its quality 60% ~ 70% is added, and boiling 50 under rear normal pressure is broken up in uniform mixing
Then ~ 60min is cooled to 30 ~ 35 DEG C in gnotobasis, the tanekoji of Rhizopus oryzae of wheat bran quality 0.2% ~ 0.3% is accessed cooling
Wheat bran in mix it is uniform, control temperature at 30 ~ 35 DEG C, 40 ~ 48h of constant temperature incubation, be drying to obtain Rhizopus oryzae wheat bran, it is spare；
2, glutinous sorghum mature vinegar production technology
2.1, raw material crushes: glutinous sorghum is crushed to 40 ~ 60 mesh, it is spare；
2.2, it sizes mixing material moistening: 3.8 ~ 4.2 times of glutinous sorghum quality of water will be packed into saccharifying tank, 40 ~ 50 DEG C are warming up to, heat up on one side
The sorghum of crushing is delivered in saccharifying tank on one side, while opening mechanical stirring device, after sizing mixing, closing saccharifying tank, 50
DEG C heat preservation material moistening 2 ~ 3 hours；
2.3, High-temperature Liquefaction: being warming up to 90 DEG C ~ 95 DEG C, and Thermostable α-Amylase is added, in terms of sorghum quality additive amount be 0.2 ~
0.3%, it is continuously heating to boil condition, High-temperature Liquefaction 1.5 ~ 2 hours, with iodine solution and the reaction and judgement of starch liquefaction terminal, works as drop
Add iodine solution, it is the terminal that liquefies that mash, which becomes yellowish-brown,；
2.4, low temperature saccharification, the synchronous progress of alcoholic fermentation: after liquefaction, 28 ~ 32 DEG C are cooled to, is added in terms of sorghum quality
62.5% yeast and 8% ~ 10% Rhizopus bran koji, after uniform mixing when temperature is down to 24 ~ 28 DEG C inject ethanol fermentation tank in,
Start low temperature saccharification and alcoholic fermentation, be saccharified carry out synchronous with alcoholic fermentation；
First three days are open fermentation, and fermentation temperature is 30 ~ 34 DEG C, and rear enclosed ethanol fermentation tank starts sealed fermenting, wine within the 4th day
Smart fermentation period be 18 ~ 20 days, after alcoholic strength can reach 10 ~ 11%vol；
2.5, high-temperature solid acetic fermentation: alcoholic fermentation terminates, and distiller's wort is stirred evenly, and admixes wheat bran, husk, rice husk, with sorghum matter
Meter additive amount are as follows: wheat bran 80% ~ 100%, husk 80% ~ 100%, rice husk 40% ~ 50%；Turn uniformly new unstrained spirits, moisture 63%
~ 65%, alcoholic strength is 4.5% ~ 5.0%；
Enter pond and access fiery unstrained spirits, start acetic fermentation, falls unstrained spirits by pond daily, vinegar fermented grain temperature is in rising trend within first week, maximum temperature
It is 46 ~ 48 DEG C, then slowly falls after rise, the acetic fermentation period is 13 ~ 15 days, and 8% ~ 10% salt is added in fermentation last day, is turned
Uniform acetic fermentation terminates, acetic acid content >=5.0g/100mL in vinegar fermented grain；
2.6, it smokes unstrained spirits: being delivered to smoked unstrained spirits tank for the 50% of the vinegar fermented grain of step 2.5, smoked at 110 ~ 120 DEG C 10 ~ 12 hours；
2.7, drench vinegar: the smoked vinegar fermented grain that other 50% vinegar fermented grain is known as white unstrained spirits in step 2.5, step 2.6 obtains is known as smoked unstrained spirits, will be white
Unstrained spirits and smoked unstrained spirits are respectively charged into two vinegar spaying pools, and vinegar fermented grain is smooth loose, and white unstrained spirits leaching vinegar is heated to 85 ~ 90 DEG C and impregnates smoked unstrained spirits, so
Circulating sleeve leaching obtains semi-finished product mature vinegar three times；
2.8, it ageing: by semi-finished product mature vinegar, is passed through in solar energy ageing pond ageing 12 months, obtains finished product.
Compared with prior art, the invention has the following beneficial effects:
1, selecting glutinous sorghum is that raw material makes mature vinegar, and since the starch in glutinous sorghum is based on amylopectin, easily gelatinization is not easy
Retrogradation, it is easier to by amylorrhexis at monosaccharide, be conducive to the breeding of microorganism and support generation wine with dregs phase in the esterification of alcoholic fermentation
It thanks to generation flavor substance, promote product special flavour and improves yield rate.
2, due in glutinous sorghum amylopectin content it is high, traditional steaming, which is easy to be adhered conglomeration, to be caused to go mouldy, and is not easy and bran
Bent and yeast uniform mixing, to influence the product special flavour in alcoholic fermentation and later period.Glutinous sorghum is crushed, high temperature resistant starch is added
Enzyme simultaneously combines mechanical stirring to carry out High-temperature Liquefaction, Rhizopus bran koji low temperature saccharification is added, and mash is in evenly dispersed state, be ensure that
Alcoholic fermentation is normally carried out.
3, head mold is usually used in the yeast for brewing rice wine and distiller's yeast in China, and starch saccharifying power is strong, energy metabolism generate lactic acid, fumaric acid,
The organic acids such as succinic acid.24 DEG C of progress low temperature saccharifications are directly cooled to after liquefaction, be saccharified progress synchronous with alcoholic fermentation, and
Extend the alcoholic fermentation period, is conducive to head mold and sufficiently be saccharified α -1 of decomposition glutinous sorghum amylopectin, 6 glycosidic bonds are beneficial to ensure
The activity of all kinds of microbial enzyme systems in yeast is sufficiently decomposed starch, cellulose, protein, fat etc. in raw material, is generated a variety of
Flavor and nutriment, product special flavour mellowness are dense.
The present invention has rational design, has the application of good market and promotional value.
Detailed description of the invention
Fig. 1 shows process flow chart of the invention.
Specific embodiment
Specific embodiments of the present invention are described in detail with reference to the accompanying drawing.
A kind of production technology of glutinous sorghum brewing mature vinegar, as shown in Figure 1, including the following steps:
1, the preparation of Rhizopus bran koji
1.1, the preparation of head mold koji: taking wheat bran 200g to be placed in triangular flask, and water 140g ~ 160g is added, and uniform mixing is paved, thick
Degree is 5 ~ 10mm, high pressure sterilization 30min.After cooling, access Rhizopus oryzae AS3.866 is placed in 28 ~ 32 DEG C of insulating box 48 ~ 60h of culture,
It is covered with when mycelia, button bottle (being inverted triangular flask, bottleneck is downward) takes out drying after continuing culture one day when wheat bran connects into cake.
2, the preparation of Rhizopus bran koji: taking wheat bran 10kg, is added water 6kg ~ 7kg, uniform mixing break up boiling 50 under rear normal pressure ~
Then 60min is cooled to 30 ~ 35 DEG C in gnotobasis, mix in the cooling wheat bran of tanekoji of Rhizopus oryzae 20g ~ 30g access is equal
It is even, temperature is controlled at 30 ~ 35 DEG C, 40 ~ 48h of constant temperature incubation, is drying to obtain Rhizopus oryzae wheat bran, it is spare.
2, glutinous sorghum mature vinegar production technology
2.1, raw material crushes: glutinous sorghum 100kg is crushed to 40 ~ 60 mesh, it is spare.
2.2, size mixing material moistening: grain water ratio of sizing mixing, the i.e. ratio of glutinous sorghum and water are 1:3.8 ~ 1:4.2.Saccharifying tank is built-in
Enter water 380kg ~ 420kg, be warming up to 40 ~ 50 DEG C, the sorghum of crushing is delivered in saccharifying tank while heating up, opens simultaneously
Mechanical stirring device after sizing mixing, closes heat preservation material moistening 2 ~ 3 hours of 50 DEG C of saccharifying tank.
2.3, High-temperature Liquefaction: being warming up to 90 DEG C ~ 95 DEG C, and Thermostable α-Amylase 0.2kg ~ 0.3kg is added, is continuously heating to
Boil condition, 1.5 ~ 2h of High-temperature Liquefaction, with iodine solution and the reaction and judgement of starch liquefaction terminal, when iodine solution is added dropwise, mash becomes yellow
Brown is the terminal that liquefies.Mechanical stirring device is in operating condition in whole process, guarantees that the raw material crushed is evenly dispersed.
2.4, low temperature saccharification, the synchronous progress of alcoholic fermentation: after liquefaction, lead in saccharification tank interlayer and internal coil pipe
Enter cooling water temperature to 28 ~ 32 DEG C, yeast 62.5kg and Rhizopus bran koji 8kg ~ 10kg is added, is down to 24 to temperature after uniform mixing
It is injected in ethanol fermentation tank at ~ 28 DEG C, starts low temperature saccharification and alcoholic fermentation, be saccharified carry out synchronous with alcoholic fermentation.First three days
For open fermentation, fermentation temperature is 30 ~ 34 DEG C, and rear enclosed ethanol fermentation tank starts sealed fermenting, alcoholic fermentation period within the 4th day
Be 18 ~ 20 days, after alcoholic strength can reach 10 ~ 11%vol.
2.5, high-temperature solid acetic fermentation: alcoholic fermentation terminates, and distiller's wort is stirred evenly, and it is auxiliary to admix wheat bran, husk, rice husk etc.
Material, the additive amount of auxiliary material are as follows: wheat bran 80kg ~ 100kg, husk 80kg ~ 100kg, rice husk 40kg ~ 50kg.Turn uniformly it is " new
Unstrained spirits ", moisture are 63% ~ 65%, and alcoholic strength is 4.5% ~ 5.0%.Enter pond access " fiery unstrained spirits ", that is, the vinegar fermented grain for the animated period that ferments starts vinegar
Acid fermentation falls unstrained spirits by pond daily, and vinegar fermented grain temperature is in rising trend within first week, and maximum temperature is 46 ~ 48 DEG C, then slowly falls after rise,
The acetic fermentation period is 13 ~ 15 days, and salt 8kg ~ 10kg is added in fermentation last day, and turning uniform acetic fermentation terminates, vinegar fermented grain
Middle acetic acid content >=5.0g/100mL.
2.6, it smokes unstrained spirits: being delivered to smoked unstrained spirits tank for the 50% of the vinegar fermented grain of step 2.5, smoke 10 ~ 12h at 110 ~ 120 DEG C.
2.7, drench vinegar: the smoked vinegar fermented grain that other 50% vinegar fermented grain is known as " white unstrained spirits " in step 2.5, step 2.6 obtains is known as " smoked
White unstrained spirits and smoked unstrained spirits are respectively charged into two vinegar spaying pools by unstrained spirits ", and vinegar fermented grain is smooth loose, and it is smoked that white unstrained spirits leaching vinegar is heated to 85 ~ 90 DEG C of immersions
Unstrained spirits, such circulating sleeve leaching obtain semi-finished product mature vinegar three times.
2.8, ageing: semi-finished product mature vinegar is passed through in solar energy ageing pond ageing 12 months, by allotment, sterilizing, inspection
It tests, be packaged to be finished product.
It is " geographical to meet GB/T 19777-2013 using the Shanxi mature vinegar items physical and chemical index that glutinous sorghum is raw material brewing
Famous special product Shanxi mature vinegar " requirement (see Table 1).
Table 1 GB/T 19777-2013 " geography symbol product Shanxi mature vinegar " physical and chemical index
As shown in Table 1, the mature vinegar of the method for the present invention preparation and the mature vinegar of non glutinous sorghum brewing are without larger difference.But mouthfeel and wind
Taste differs greatly, and product has continuous, soft, alcohol, sweet tea, fresh, thick flavor characteristic, mellow and full plentiful, there is aftertaste.
The main component of the influence product special flavour of table 2
As can be seen from Table 2, using aspartic acid, glutamic acid, glycine, the third ammonia in the mature vinegar that glutinous sorghum is made as raw material
Acid, tyrosine and phenylalanine content are above the mature vinegar of non glutinous sorghum brewing, and above 6 kinds of amino acid can present special fresh
Taste；Serine, proline, glycine, alanine can be in sweet taste, and the content of above 4 kinds of amino acid is made also above non glutinous sorghum
Mature vinegar, therefore fresh and sweet mouthfeel is brought to product.The fixed acids such as succinic acid, citric acid, lactic acid belong to organic acid, with
Carbohydrate (fructose, glucose, maltose etc.) is present in mature vinegar the sour for capableing of soft vinegar.Glutinous sorghum as seen from Table 2
It is all higher to make the total amount of organic acid and carbohydrate in mature vinegar, brings sour and sweet palatability, the mouthfeel of food and continuous acid to vinegar.Therefore,
Mature vinegar, which is made, as raw material using glutinous sorghum integrally improves the flavor characteristic of product.
It should be pointed out that for the those skilled in the art of the art, without departing from the principle of the present invention,
Several improvement and application can also be made, these are improved and application is also considered as protection scope of the present invention.
Claims (1)
1. a kind of production technology of glutinous sorghum brewing mature vinegar, characterized by the following steps:
1, Rhizopus bran koji is prepared
1.1, the preparation of head mold koji: taking wheat bran to be placed in triangular flask the water that its quality 70 ~ 80% is added, and uniform mixing is paved, thick
Degree is 5 ~ 10 millimeters, high pressure sterilization 30 minutes；After cooling, access Rhizopus oryzae AS3.866, be placed in 28 ~ 32 DEG C of insulating box cultures 48 ~
60h is covered with after mycelia, button bottle takes out drying after continuing culture one day when wheat bran connects into cake；
1.2, the preparation of Rhizopus bran koji: taking wheat bran that the water of its quality 60% ~ 70% is added, and boiling 50 under rear normal pressure is broken up in uniform mixing
Then ~ 60min is cooled to 30 ~ 35 DEG C in gnotobasis, the tanekoji of Rhizopus oryzae of wheat bran quality 0.2% ~ 0.3% is accessed cooling
Wheat bran in mix it is uniform, control temperature at 30 ~ 35 DEG C, 40 ~ 48h of constant temperature incubation, be drying to obtain Rhizopus oryzae wheat bran, it is spare；
2, glutinous sorghum mature vinegar production technology
2.1, raw material crushes: glutinous sorghum is crushed to 40 ~ 60 mesh, it is spare；
2.2, it sizes mixing material moistening: 3.8 ~ 4.2 times of glutinous sorghum quality of water will be packed into saccharifying tank, 40 ~ 50 DEG C are warming up to, heat up on one side
The sorghum of crushing is delivered in saccharifying tank on one side, while opening mechanical stirring device, after sizing mixing, closing saccharifying tank, 50
DEG C heat preservation material moistening 2 ~ 3 hours；
2.3, High-temperature Liquefaction: being warming up to 90 DEG C ~ 95 DEG C, and Thermostable α-Amylase is added, in terms of sorghum quality additive amount be 0.2 ~
0.3%, it is continuously heating to boil condition, High-temperature Liquefaction 1.5 ~ 2 hours, with iodine solution and the reaction and judgement of starch liquefaction terminal, works as drop
Add iodine solution, it is the terminal that liquefies that mash, which becomes yellowish-brown,；
2.4, low temperature saccharification, the synchronous progress of alcoholic fermentation: after liquefaction, 28 ~ 32 DEG C are cooled to, is added in terms of sorghum quality
62.5% yeast and 8 ~ 10% Rhizopus bran koji, after uniform mixing when temperature is down to 24 ~ 28 DEG C inject ethanol fermentation tank in, open
Beginning low temperature saccharification and alcoholic fermentation, be saccharified carry out synchronous with alcoholic fermentation；
First three days are open fermentation, and fermentation temperature is 30 ~ 34 DEG C, and rear enclosed ethanol fermentation tank starts sealed fermenting, wine within the 4th day
Smart fermentation period be 18 ~ 20 days, after alcoholic strength can reach 10 ~ 11%vol；
2.5, high-temperature solid acetic fermentation: alcoholic fermentation terminates, and distiller's wort is stirred evenly, and admixes wheat bran, husk, rice husk, with sorghum matter
Meter additive amount are as follows: wheat bran 80% ~ 100%, husk 80% ~ 100%, rice husk 40% ~ 50%；Turn uniformly new unstrained spirits, moisture be 63 ~
65%, alcoholic strength is 4.5% ~ 5.0%；
Enter pond and access fiery unstrained spirits, start acetic fermentation, falls unstrained spirits by pond daily, vinegar fermented grain temperature is in rising trend within first week, maximum temperature
It is 46 ~ 48 DEG C, then slowly falls after rise, the acetic fermentation period is 13 ~ 15 days, and 8% ~ 10% salt is added in fermentation last day, is turned
Uniform acetic fermentation terminates, acetic acid content >=5.0g/100mL in vinegar fermented grain；
2.6, it smokes unstrained spirits: being delivered to smoked unstrained spirits tank for the 50% of the vinegar fermented grain of step 2.5, smoked at 110 ~ 120 DEG C 10 ~ 12 hours；
2.7, drench vinegar: the smoked vinegar fermented grain that other 50% vinegar fermented grain is known as white unstrained spirits in step 2.5, step 2.6 obtains is known as smoked unstrained spirits, will be white
Unstrained spirits and smoked unstrained spirits are respectively charged into two vinegar spaying pools, and vinegar fermented grain is smooth loose, and white unstrained spirits leaching vinegar is heated to 85 ~ 90 DEG C and impregnates smoked unstrained spirits, so
Circulating sleeve leaching obtains semi-finished product mature vinegar three times；
2.8, it ageing: by semi-finished product mature vinegar, is passed through in solar energy ageing pond ageing 12 months, obtains finished product.
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| CN111004703A (en) * | 2019-12-30 | 2020-04-14 | 山西紫林醋业股份有限公司 | Highland barley mature vinegar and production method thereof |
| CN112500979A (en) * | 2020-12-29 | 2021-03-16 | 山西紫林醋业股份有限公司 | Mature vinegar acetic acid fermentation process for steaming auxiliary materials and vinegar residues |
| CN112553038A (en) * | 2020-12-28 | 2021-03-26 | 山西紫林醋业股份有限公司 | Preparation method of soy sauce flavor type mature vinegar |
| CN112574850A (en) * | 2020-12-28 | 2021-03-30 | 山西紫林醋业股份有限公司 | Medicinal yeast mature vinegar and brewing method thereof |
| CN114933946A (en) * | 2022-05-25 | 2022-08-23 | 山西紫林醋业股份有限公司 | Preparation process of glutinous sorghum koji and method for preparing mature vinegar by using glutinous sorghum koji |
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| CN112574850A (en) * | 2020-12-28 | 2021-03-30 | 山西紫林醋业股份有限公司 | Medicinal yeast mature vinegar and brewing method thereof |
| CN112553038B (en) * | 2020-12-28 | 2023-04-28 | 山西紫林醋业股份有限公司 | Preparation method of sauce-flavor mature vinegar |
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| CN112500979B (en) * | 2020-12-29 | 2023-04-28 | 山西紫林醋业股份有限公司 | Acetic acid fermentation process for mature vinegar by steaming auxiliary materials and vinegar residues |
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