CN111117859A - Zero-additive sun vinegar and preparation process thereof - Google Patents
Zero-additive sun vinegar and preparation process thereof Download PDFInfo
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- CN111117859A CN111117859A CN202010097366.0A CN202010097366A CN111117859A CN 111117859 A CN111117859 A CN 111117859A CN 202010097366 A CN202010097366 A CN 202010097366A CN 111117859 A CN111117859 A CN 111117859A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 137
- 239000000052 vinegar Substances 0.000 title claims abstract description 137
- 239000000654 additive Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 80
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 235000013339 cereals Nutrition 0.000 claims abstract description 35
- 239000003205 fragrance Substances 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 241000228212 Aspergillus Species 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 6
- 108010065511 Amylases Proteins 0.000 claims abstract description 6
- 235000019418 amylase Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 4
- 241000209094 Oryza Species 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000014101 wine Nutrition 0.000 claims description 21
- 238000005086 pumping Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 16
- 238000010025 steaming Methods 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000007858 starting material Substances 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000010903 husk Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 229940026314 red yeast rice Drugs 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims 1
- 235000015099 wheat brans Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 5
- 240000007594 Oryza sativa Species 0.000 abstract 4
- 235000007189 Oryza longistaminata Nutrition 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 21
- 241000209219 Hordeum Species 0.000 description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a zero-additive sun vinegar and a preparation process thereof, wherein the preparation process comprises the following steps: (1) preparing yeast from barley kernels: adding Aspergillus oryzae and AS3.324 Aspergillus, wherein the distiller's yeast comprises Daqu, Xiaoqu and aroma-enhancing red rice, saccharifying the wheat kernel; (2) rice treatment: treating rice with 4000cc/g high temperature amylase, deactivating enzyme, saccharifying, cooling, adding activated yeast, and adding into a mash fermentation tank containing wheat kernel mash; (3) fermenting the fermented glutinous rice: controlling the fermentation temperature to be 28-30 ℃, and fermenting for 15 days; (4) acetic acid fermentation: until the content of the fermented grains of vinegar is reduced to below 0.5 percent, the acetic acid of the fermented grains grows to 7-8 ℃, and adding salt to stop fermentation; (5) adding fragrance and spraying vinegar; (6) sun-drying vinegar; and finally (7) storing and ageing. The invention reduces the labor intensity, saves the occupied area and improves the product yield and the product quality.
Description
Technical Field
The invention relates to a zero-additive sun vinegar and a preparation process thereof, belonging to the technical field of vinegar preparation.
Background
The vinegar is sour seasoning with coordinated sour, sweet, salty and delicate flavor, which is brewed by taking starch as a raw material and carrying out three main processes of starch saccharification, alcohol fermentation and acetic acid fermentation and after-ripening and ageing. The traditional branded vinegar has unique features on the brewing method, so that the flavor difference is large. For example, mature vinegar has strong vinegar fragrance, smoked vinegar has special burnt fragrance, sweet vinegar is prepared by adding sweetening agent such as sugar, and Chinese medicinal materials and plant essence to give edible vinegar with different flavors. The vinegar brewing needs to be carried out by processes of saccharification, alcohol fermentation, acetic acid fermentation, after-ripening, aging and the like. In each process, enzymes produced by various types of microorganisms cause a series of biochemical actions. The quality of the vinegar depends on three factors of color, fragrance and taste. The formation of color, fragrance and taste is very complex, and has great relation with a series of chemical reactions in the process of after-ripening and ageing besides the fermentation process.
Disclosure of Invention
The invention provides the zero-additive sun vinegar and the preparation process thereof, which reduce the labor intensity, save the occupied area and improve the product yield and the product quality. The technical scheme of the invention is as follows:
a manufacturing process of zero-additive sun vinegar comprises the following specific steps:
(1) preparing yeast from barley kernels:
filling barley kernels into a steaming and starter propagation all-in-one machine; soaking 100 parts of barley kernels in water for 2-3 hours, steaming to 100 ℃, keeping the temperature for 30min, stewing for 60min, and cooling to 40 ℃; inoculating Aspergillus oryzae and AS3.324 Aspergillus, the inoculating amount of Aspergillus oryzae and AS3.324 Aspergillus is three ten-thousandth and two ten-thousandth respectively, turning the starter propagation machine, stirring uniformly, and standing for culture; 5 parts of Daqu, 0.3 part of Xiaoqu and 0.3 part of aroma-enhancing red yeast rice are added, stirred evenly and cultured in a ventilating way; the product temperature is 31-35 ℃, the yeast is turned over for 12 hours, the hyphae are dense for 24 hours, the yeast fragrance is rich, and the yeast making is finished; adding 1.8 times of 70 ℃ hot water, sealing the steamed material starter propagation machine, saccharifying for 6-8 hours, pumping a thick slurry pump into an alcohol fermentation tank, adding cold water, cooling to 28 ℃, and adding 0.1 part of activated yeast to obtain wheat kernel saccharified mash;
(2) rice treatment:
crushing 100 parts of rice to 30-40 meshes, adding cold water according to a ratio of 1:1.5, soaking for 60 minutes, adding 2 per mill (mass fraction) and 4000cc/g of high-temperature amylase, adjusting the pH value to 5.5-6.0, spraying and liquefying under the conditions of 0.1Mpa and 103 plus 105 ℃, inactivating the enzyme for 40 minutes, then cooling to 62 ℃, adding 2 per mill (mass fraction) of saccharifying enzyme, saccharifying for 4-6 hours, then adding clear water, cooling to 28 ℃, adding activated king yeast of white spirit with the yeast addition amount of 0.1 percent (mass fraction), pumping into a mash fermentation tank filled with the wheat kernel mash obtained in the step (1), and uniformly stirring; in the step, rice can also be soaked and ground into thick liquid, the ratio of the material to the water is 1:1.5, and then steps such as enzyme deactivation and the like are carried out;
(3) fermenting the fermented glutinous rice:
controlling the fermentation temperature at 28-30 deg.C, fermenting for 15 days to obtain brown red wine mash, closing the opening of the fermentation tank, and controlling the alcohol content at 7.5-8.5 deg.C;
(4) acetic acid fermentation:
putting the rice hulls (or the rice husks) and the bran into a vinegar making machine, steaming to 100 ℃ for 10 minutes, stewing for 1 hour, adding the fermented wine mash obtained in the step (3), wherein the mass ratio of the rice hulls (or the rice husks) to the bran to the wine mash is 8:4:30-40, and uniformly stirring in a rotating way; then inoculating acetic acid bacteria and vinegar grains which are activated and cultured in advance, wherein the inoculation amount of the acetic acid bacteria and the vinegar grains is 5 percent (mass fraction), when the temperature of the product is 43 ℃, the machine is rotated for the first time to turn over the vinegar grains for 8-10 circles, the mixture is supplied for culture, then the machine is started and turned over and mixed every time when the temperature is raised to 41-42 ℃, until the content of the vinegar grains is reduced to be below 0.5 percent, the acetic acid of the grains is grown to 7-8 ℃, and the fermentation is stopped by adding salt;
(5) flavoring and vinegar pouring:
after the acetic fermentation is finished, introducing steam into the bottom of the vinegar making machine under the false bottom, heating vinegar juice and fermented grains to 80 ℃, then circulating the vinegar juice to be clear, pumping the original vinegar into a storage tank, respectively heating two drenches and three drenches to 80 ℃, sleeving the drenches, filtering, sterilizing and pumping the vinegar juice into a finished product storage tank;
(6) sunlight vinegar
Preferably, the mixture is dried in a glass room for 3 months by using a jar and a pool; or, drying in a solar vacuum tube to 80 deg.C, discharging, and circulating for 2 months. Until the color is red and bright and the vinegar fragrance is strong;
(7) and (4) storage and ageing:
after the product is sun-cured, the product is stored for 1 year until the color is brownish red, the fragrance is strong, the taste is soft, and then the product is blended, sterilized, filled, inspected, qualified and warehoused.
The invention also comprises the zero-additive sun vinegar obtained by the process (zero-additive, namely, no preservative, sweetener, glacial acetic acid and the like are added except the fermented vinegar, and the product does not contain the preservative, the sweetener and other inorganic additives through analysis).
Compared with the prior art, the invention has the following advantages:
1. the vinegar produced by the process has strong fragrance, red and bright color and mellow taste, the amino acid nitrogen of 5-degree vinegar is more than or equal to 0.4g/100ml, the non-volatile acid is more than or equal to 2.1g/100ml, and the vinegar is far higher than the national standard and domestic solid-state fermented vinegar. The process can produce the good product with reasonable yeast, and the raw materials are fermented and decomposed together by a plurality of yeasts, so that the produced flavor substances are rich, and the taste is good. The application of aspergillus oryzae can decompose the protein in the raw materials into amino acid to the maximum extent under the salt-free condition, thereby greatly increasing the nutrient content and mellow feeling of the vinegar. The application of the red yeast rice increases the fragrance and red and bright color of the vinegar. The application of the Xiaoqu can form the pure feeling of the vinegar. The comprehensive application of the koji and the enzyme forms complementation, and the application of the liquefaction high-temperature injection technology can completely liquefy the starch to the maximum extent, reduce suspended substances, improve the consistency of the refractive index of the product and greatly improve the clarity and the form of the product.
2. The application of the process and the facility greatly lightens the labor intensity, reduces the unit occupied area and improves the working environment.
Starch is liquefied by spraying, the yeast is made by a steaming yeast making machine, the yeast is grain, the main grain is made into yeast, the temperature of the fermented wine is automatically controlled, the fermented wine is automatically turned by a vinegar making machine, and the whole process is carried by pipelines, so that the labor intensity is greatly reduced. The vinegar can be made by looking at the machine and pressing the button. Wine and vinegar are separated, one wine mash fermentation tank can be used for containing wine mash of a plurality of vinegar making machines, one vinegar making machine occupies a floor area of not 12 square meters, and the tank can be used for containing vinegar mash of 23 square meters. Moreover, the vinegar making machine can be heated several times a day, and the reaction is finished in 8-10 days when the vinegar with water content of more than 70% is generally used. Therefore, the vinegar making machine can save more than four times of the fermentation floor area, and the effect is very considerable. The vinegar production is counted in the fermentation room, people can not open the eyes when the wine and the vinegar are choked, clothes of workers who do vinegar have heavy acid smell and heavy taste, and the labor intensity of the workers is heavy. The brewing enterprise is difficult to recruit, especially young people with high literacy, but the vinegar brewing machine is used to greatly reduce the volatilization of the sour wine, and the sour wine can not be smelled without filling the mouth of the vinegar brewing machine. Therefore, the method thoroughly improves and promotes the working environment of the enterprise to create good conditions for excellent employees.
3. The labor productivity and the product yield are improved, and the product cost is reduced.
The process and the facility are reasonable in design and high in degree of mechanization and automation, a ten thousand-ton solid vinegar workshop can be operated by 8-10 persons, the labor productivity is improved by several times, the yield of volatile products generated by the wine acid of the vinegar making machine can be improved by 8-10%, and the main grain of each kilogram generally produces 11-13 kilograms of 3.5-degree acid. In addition, the vinegar making machine has a false bottom, and part of the wine mash is stored under the false bottom, 30 percent less bran can be added, and 50 percent less rice husk is used. The product is more, the auxiliary materials are less, and the product cost is greatly reduced.
In a word, the process and the facility are advanced and reasonable in the solid vinegar brewing industry at present, the equipment is simple to operate, the product quality and yield are guaranteed, and the application prospect is very wide.
Detailed Description
The invention will be further described with reference to specific embodiments, and the advantages and features of the invention will become apparent as the description proceeds. The examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example 1: a manufacturing process of zero-additive sun vinegar comprises the following specific steps:
(1) preparing yeast from barley kernels:
filling barley kernels into a steaming and starter propagation all-in-one machine; soaking 100 parts of barley kernels in water for 2-3 hours, steaming to 100 ℃, keeping the temperature for 30min, stewing for 60min, and cooling to 40 ℃; inoculating Aspergillus oryzae and AS3.324 Aspergillus, the inoculating amount of Aspergillus oryzae and AS3.324 Aspergillus is three ten-thousandth and two ten-thousandth respectively, turning the starter propagation machine, stirring uniformly, and standing for culture; 3 parts of Daqu, 0.3 part of Xiaoqu and 0.3 part of aroma-enhancing red yeast rice are added, stirred evenly and cultured in a ventilating way; the product temperature is 32-35 ℃, the yeast is turned over for 12 hours, the hyphae are dense for 24 hours, the yeast fragrance is rich, and the yeast making is finished; adding 1.8 times of 70 ℃ hot water, sealing the steamed material starter propagation machine, saccharifying for 7 hours, pumping a thick slurry pump into an alcohol fermentation tank, adding cold water, cooling to 28 ℃, and adding 0.1 part of activated yeast to obtain wheat kernel mash;
(2) rice treatment:
crushing 100 parts of rice to 30-40 meshes, adding cold water according to a ratio of 1:1.5, soaking for 60 minutes, adding 2 per mill (mass fraction) and 4000cc/g of high-temperature amylase, adjusting the pH to 5.5-6.0, spraying and liquefying at the temperature of 103 plus 105 ℃ under the pressure of 0.1Mpa, inactivating enzymes for 40 minutes, cooling to 62 ℃, adding 2 per mill (mass fraction) of saccharifying enzyme, saccharifying for 5 hours, adding clear water, cooling to 28 ℃, adding activated king yeast of white spirit with the yeast addition of 0.1 (mass fraction), and pumping into a mash fermentation tank filled with the wheat kernel mash obtained in the step (1);
(3) fermenting the fermented glutinous rice:
controlling the fermentation temperature at 28-30 deg.C, fermenting for 15 days to obtain brown red wine mash, closing the opening of the fermentation tank, and controlling the alcohol content at 7.5-8 deg.C;
(4) acetic acid fermentation:
putting the rice hulls and the bran into a vinegar making machine, steaming to 100 ℃ for 10 minutes, stewing for 1 hour, adding the fermented wine mash obtained in the step (3), wherein the mass ratio of the rice hulls to the bran to the wine mash is 8:4:35, and uniformly stirring in a rotating manner; then inoculating acetic acid bacteria and vinegar grains which are activated and cultured in advance, wherein the inoculation amount of the acetic acid bacteria and the vinegar grains is 5 percent (mass fraction), when the temperature of the product is 43 ℃, the machine is rotated for the first time to turn over the vinegar grains for 8-10 circles, the mixture is supplied for culture, then the machine is started and turned over and mixed every time when the temperature is raised to 41-42 ℃, until the content of the vinegar grains is reduced to be below 0.5 percent, the acetic acid of the grains is grown to 7-8 ℃, and the fermentation is stopped by adding salt;
(5) flavoring and vinegar pouring:
after the acetic fermentation is finished, introducing steam into the bottom of the vinegar making machine under the false bottom, heating vinegar juice and fermented grains to 80 ℃, then circulating the vinegar juice to be clear, pumping the original vinegar into a storage tank, respectively heating two drenches and three drenches to 80 ℃, sleeving the drenches, filtering, sterilizing and pumping the vinegar juice into a finished product storage tank;
(6) sunlight vinegar
Drying in a solar vacuum tube to 80 deg.C, discharging, and circulating for 2 months until the color is red and the vinegar fragrance is strong;
(7) and (4) storage and ageing:
after the product is sun-cured, the product is stored for 1 year until the color is brownish red, the fragrance is strong, the taste is soft, and then the product is blended, sterilized, filled, inspected, qualified and warehoused.
Example 2: a manufacturing process of zero-additive sun vinegar comprises the following specific steps:
(1) preparing yeast from barley kernels:
filling barley kernels into a steaming and starter propagation all-in-one machine; soaking 100 parts of barley kernels in water for 2-3 hours, steaming to 100 ℃, keeping the temperature for 30min, stewing for 60min, and cooling to 40 ℃; inoculating Aspergillus oryzae and AS3.324 Aspergillus, the inoculating amount of Aspergillus oryzae and AS3.324 Aspergillus is three ten-thousandth and two ten-thousandth respectively, turning the starter propagation machine, stirring uniformly, and standing for culture; 3 parts of Daqu, 0.3 part of Xiaoqu and 0.3 part of aroma-enhancing red yeast rice are added, stirred evenly and cultured in a ventilating way; the product temperature is 31-34 ℃, the yeast is turned over for 12 hours, the hyphae are dense for 24 hours, the yeast fragrance is rich, and the yeast making is finished; adding 1.8 times of 70 ℃ hot water, sealing the steamed material starter propagation machine, saccharifying for 6-8 hours, pumping a thick slurry pump into an alcohol fermentation tank, adding cold water, cooling to 28 ℃, and adding 0.1 part of activated yeast to obtain wheat kernel saccharified mash;
(2) rice treatment:
soaking 100 parts of rice, grinding the rice into thick liquid, mixing the rice with the material-water ratio of 1:1.5, adding 2 per mill (mass fraction) and 4000cc/g of high-temperature amylase, adjusting the pH to 5.5-6.0, performing jet liquefaction at the pressure of 0.1Mpa and the temperature of 103 plus 105 ℃, inactivating the enzyme for 40 minutes, then cooling to 62 ℃, adding 2 per mill (mass fraction) of saccharifying enzyme for saccharification for 4-6 hours, then adding clear water, cooling to 28 ℃, adding activated white spirit king yeast, wherein the adding amount of the yeast is 0.1 percent (mass fraction), pumping the white spirit king yeast into a mash fermentation tank filled with the wheat kernel mash obtained in the step (1), and uniformly stirring;
(3) fermenting the fermented glutinous rice:
controlling the fermentation temperature at 28-30 deg.C, fermenting for 15 days to obtain brown red wine mash, closing the opening of the fermentation tank, and controlling the alcohol content at 7.5-8.5 deg.C;
(4) acetic acid fermentation:
putting the rice husks and the bran into a vinegar making machine, steaming to 100 ℃ for 10 minutes, stewing for 1 hour, adding the fermented wine mash obtained in the step (3), wherein the mass ratio of the rice husks to the bran to the wine mash is 8:4:33, and uniformly stirring in a rotating way; then inoculating acetic acid bacteria and vinegar grains which are activated and cultured in advance, wherein the inoculation amount of the acetic acid bacteria and the vinegar grains is 5 percent (mass fraction), when the temperature of the product is 43 ℃, the machine is rotated for the first time to turn over the vinegar grains for 8-10 circles, the mixture is supplied with the nutrient, then the machine is started and turned over and mixed every time when the temperature is raised to 41-42 ℃, until the content of the vinegar grains is reduced to below 0.5 percent, the acetic acid of the vinegar grains is grown to 7-8 ℃, and the fermentation is stopped by adding salt;
(5) flavoring and vinegar pouring:
after the acetic fermentation is finished, introducing steam into the bottom of the vinegar making machine under the false bottom, heating vinegar juice and fermented grains to 80 ℃, then circulating the vinegar juice to be clear, pumping the original vinegar into a storage tank, respectively heating two drenches and three drenches to 80 ℃, sleeving the drenches, filtering, sterilizing and pumping the vinegar juice into a finished product storage tank;
(6) sunlight vinegar
Drying in a jar or a pool in a glass room for 3 months until the color is red and bright and the vinegar fragrance is strong;
(7) and (4) storage and ageing:
after the product is sun-cured, the product is stored for 1 year until the color is brownish red, the fragrance is strong, the taste is soft, and then the product is blended, sterilized, filled, inspected, qualified and warehoused.
Embodiment 3 a process for preparing zero-additive sun vinegar, comprising the following steps:
(1) preparing yeast from barley kernels:
filling barley kernels into a steaming and starter propagation all-in-one machine; soaking 100 parts of barley kernels in water for 2-3 hours, steaming to 100 ℃, keeping the temperature for 30min, stewing for 60min, and cooling to 40 ℃; inoculating Aspergillus oryzae and AS3.324 Aspergillus, the inoculating amount of Aspergillus oryzae and AS3.324 Aspergillus is three ten-thousandth and two ten-thousandth respectively, turning the starter propagation machine, stirring uniformly, and standing for culture; 3 parts of Daqu, 0.3 part of Xiaoqu and 0.3 part of aroma-enhancing red yeast rice are added, stirred evenly and cultured in a ventilating way; the product temperature is 32-35 ℃, the yeast is turned over for 12 hours, the hyphae are dense for 24 hours, the yeast fragrance is rich, and the yeast making is finished; adding 1.8 times of 70 ℃ hot water, sealing the steamed material starter propagation machine, saccharifying for 6-8 hours, pumping a thick slurry pump into an alcohol fermentation tank, adding cold water, cooling to 28 ℃, and adding 0.1 part of activated yeast to obtain wheat kernel saccharified mash;
(2) rice treatment:
crushing 100 parts of rice to 30-40 meshes, adding cold water according to a ratio of 1:1.5, soaking for 60 minutes, adding 2 per mill (mass fraction) and 4000cc/g of high-temperature amylase, adjusting the pH to 5.5-6.0, spraying and liquefying at the temperature of 103 plus 105 ℃ under the pressure of 0.1Mpa, inactivating enzymes for 40 minutes, cooling to 62 ℃, adding 2 per mill (mass fraction) of saccharifying enzyme, saccharifying for 5 hours, adding clear water, cooling to 28 ℃, adding activated king yeast of white spirit with the yeast addition of 0.1 (mass fraction), pumping into a mash fermentation tank containing the wheat kernel mash obtained in the step (1), and uniformly stirring;
(3) fermenting the fermented glutinous rice:
controlling the fermentation temperature at 28-30 deg.C, fermenting for 15 days to obtain brown red wine mash, closing the opening of the fermentation tank, and controlling the alcohol content at 7.5-8 deg.C;
(4) acetic acid fermentation:
putting the rice hulls and the bran into a vinegar making machine, steaming to 100 ℃ for 10 minutes, stewing for 1 hour, adding the fermented wine mash obtained in the step (3), wherein the mass ratio of the rice hulls to the bran to the wine mash is 8:4:38, and uniformly stirring in a rotating manner; then inoculating acetic acid bacteria and vinegar grains which are activated and cultured in advance, wherein the inoculation amount of the acetic acid bacteria and the vinegar grains is 5 percent (mass fraction), when the temperature of the product is 43 ℃, the machine is rotated for the first time to turn over the vinegar grains for 8-10 circles, the mixture is supplied for culture, then the machine is started and turned over and mixed every time when the temperature is raised to 41-42 ℃, until the content of the vinegar grains is reduced to be below 0.5 percent, the acetic acid of the grains is grown to 7-8 ℃, and the fermentation is stopped by adding salt;
(5) flavoring and vinegar pouring:
after the acetic fermentation is finished, introducing steam into the bottom of the vinegar making machine under the false bottom, heating vinegar juice and fermented grains to 80 ℃, then circulating the vinegar juice to be clear, pumping the original vinegar into a storage tank, respectively heating two drenches and three drenches to 80 ℃, sleeving the drenches, filtering, sterilizing and pumping the vinegar juice into a finished product storage tank;
(6) sunlight vinegar
Drying in a jar or a pool in a glass room for 3 months until the color is red and bright and the vinegar fragrance is strong;
(7) and (4) storage and ageing:
after the product is sun-cured, the product is stored for 1 year until the color is brownish red, the fragrance is strong, the taste is soft, and then the product is blended, sterilized, filled, inspected, qualified and warehoused.
Test examples
The test results of the test on the vinegar obtained in examples 1, 2 and 3 were shown in Table 1, according to GB18187-2000, GB500941-1 and GB 18186-2000:
TABLE 1
| Sample (I) | Total acid (in terms of acetic acid) | Non-volatile acid (in terms of lactic acid) | Amino acid nitrogen | Salt-free solid content |
| Vinegar obtained in example 1 | 5.13 degree | 2.2g/100ml | 0.40g/100ml | 5.83％ |
| Vinegar obtained in example 2 | 5.07 degree | 2.1g/100ml | 0.41g/100ml | 5.73％ |
| Vinegar obtained in example 3 | 5.10 degree | 2.15g/100ml | 0.40g/100ml | 5.72％ |
The result shows that the amino acid nitrogen in the 5-degree vinegar obtained by the invention is more than or equal to 0.40g/100ml, the current national standard does not use the amino acid nitrogen as the essential inspection index of the vinegar, but the prior national industry standard stipulates that the solid state fermentation vinegar AT is more than or equal to 0.12g/100ml, and the same acidity Zhenjiang charred mountain, spring light vinegar industry, Shanxi pavilion old vinegar industry, east lake brand mature vinegar and the amino acid nitrogen are less than 0.24g/100ml through the analysis and analysis of the vinegar;
the non-volatile acid in the 5-degree vinegar obtained by the invention is more than or equal to 2.1g/100ml, the non-volatile acid (calculated by lactic acid) g/100ml is more than or equal to 0.5 according to the national standard regulation, and the domestic famous table vinegar such as Zhenjiang aromatic vinegar, Shanxi mature vinegar and the 5-degree acetic acid generally have the non-volatile acid of 1.5-2.0 under the same standard monitoring;
the content of the salt-free solid in the 5-degree vinegar obtained by the invention is more than or equal to 5.72 percent, the salt-free solid of the solid fermented vinegar is more than or equal to 1g/100ml according to the national standard, and the content of the Zhenjiang aromatic vinegar and Shanxi smoked vinegar is generally between 3.5 and 5.6 percent.
Claims (9)
1. The preparation process of the zero-additive sun vinegar is characterized by comprising the following specific steps of:
(1) preparing yeast from barley kernels:
filling barley kernels into a steaming and starter propagation all-in-one machine; soaking 100 parts of barley kernels in water for 2-3 hours, steaming to 100 ℃, keeping the temperature for 30min, stewing for 60min, and cooling to 40 ℃; inoculating Aspergillus oryzae and AS3.324 Aspergillus, the inoculating amount of Aspergillus oryzae and AS3.324 Aspergillus is three ten-thousandth and two ten-thousandth respectively, turning the starter propagation machine, stirring uniformly, and standing for culture; 5 parts of Daqu, 0.3 part of Xiaoqu and 0.3 part of aroma-enhancing red yeast rice are added, stirred evenly and cultured in a ventilating way; the product temperature is 31-35 ℃, the yeast is turned over for 12 hours, the hyphae are dense for 24 hours, the yeast fragrance is rich, and the yeast making is finished; adding 1.8 times of 70 ℃ hot water, sealing the steamed material starter propagation machine, saccharifying for 6-8 hours, pumping a thick slurry pump into an alcohol fermentation tank, adding cold water, cooling to 28 ℃, and adding 0.1 part of activated yeast to obtain wheat kernel saccharified mash;
(2) rice treatment:
crushing 100 parts of rice to 30-40 meshes, adding cold water according to a ratio of 1:1.5, soaking for 60 minutes, adding 2 per mill (mass fraction) and 4000cc/g of high-temperature amylase, adjusting the pH value to 5.5-6.0, spraying and liquefying under the conditions of 0.1Mpa and 103 plus 105 ℃, inactivating the enzyme for 40 minutes, then cooling to 62 ℃, adding 2 per mill (mass fraction) of saccharifying enzyme, saccharifying for 4-6 hours, then adding clear water, cooling to 28 ℃, adding activated king yeast of white spirit with the yeast addition amount of 0.1 percent (mass fraction), pumping into a mash fermentation tank filled with the wheat kernel mash obtained in the step (1), and uniformly stirring; in the step, rice can also be soaked and ground into thick liquid, the ratio of the material to the water is 1:1.5, and then steps such as enzyme deactivation and the like are carried out;
(3) fermenting the fermented glutinous rice:
controlling the fermentation temperature at 28-30 deg.C, fermenting for 15 days to obtain brown red wine mash, closing the opening of the fermentation tank, and controlling the alcohol content at 7.5-8.5 deg.C;
(4) acetic acid fermentation:
putting the rice hulls (or the rice husks) and the bran into a vinegar making machine, steaming to 100 ℃ for 10 minutes, stewing for 1 hour, adding the fermented wine mash obtained in the step (3), wherein the mass ratio of the rice hulls (or the rice husks) to the bran to the wine mash is 8:4:30-40, and uniformly stirring in a rotating way; then inoculating acetic acid bacteria and vinegar grains which are activated and cultured in advance, wherein the inoculation amount of the acetic acid bacteria and the vinegar grains is 5 percent (mass fraction), when the temperature of the product is 43 ℃, the machine is rotated for the first time to turn over the vinegar grains for 8-10 circles, the mixture is supplied for culture, then the machine is started and turned over and mixed every time when the temperature is raised to 41-42 ℃, until the content of the vinegar grains is reduced to be below 0.5 percent, the acetic acid of the grains is grown to 7-8 ℃, and the fermentation is stopped by adding salt;
(5) flavoring and vinegar pouring:
after the acetic fermentation is finished, introducing steam into the bottom of the vinegar making machine under the false bottom, heating vinegar juice and fermented grains to 80 ℃, then circulating the vinegar juice to be clear, pumping the original vinegar into a storage tank, respectively heating two drenches and three drenches to 80 ℃, sleeving the drenches, filtering, sterilizing and pumping the vinegar juice into a finished product storage tank;
(6) sunlight vinegar
(7) And (4) storage and ageing:
after the product is sun-cured, the product is stored for 1 year until the color is brownish red, the fragrance is strong, the taste is soft, and then the product is blended, sterilized, filled, inspected, qualified and warehoused.
2. The process according to claim 1, wherein the saccharification time in step (1) is 7 hours.
3. The process according to claim 1, wherein the saccharification time in step (2) is 5 hours.
4. The process according to claim 1, wherein the alcohol content in the step (3) is controlled to be 7.5 to 8.0 degrees.
5. The process according to claim 1, wherein in the step (4), the rice hulls and the wheat bran are put into a vinegar making machine, steamed to 100 ℃ for 10 minutes, and then braised for 1 hour.
6. The process according to claim 5, wherein the mass ratio of the rice hull bran to the wine mash in the step (4) is 8:4: 35.
7. The manufacturing process according to claim 1, wherein in the step (4), the mixture is dried in a glass room for 3 months in a jar or a pool until the color is red and bright and the vinegar fragrance is strong.
8. The manufacturing process of claim 1, wherein in the step (4), the solar vacuum tube is dried to 80 ℃, discharged, and then pumped in circularly, and dried for 2 months until the color is red and bright and the vinegar fragrance is strong.
9. Zero additive light-out obtained by the manufacturing process of claims 1-8.
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| CN111647495A (en) * | 2020-07-03 | 2020-09-11 | 刘永刚 | Preparation method of cordyceps sinensis and ginseng vinegar |
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