CN112500979B - Acetic acid fermentation process for mature vinegar by steaming auxiliary materials and vinegar residues - Google Patents
Acetic acid fermentation process for mature vinegar by steaming auxiliary materials and vinegar residues Download PDFInfo
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 219
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 169
- 239000000463 material Substances 0.000 title claims abstract description 134
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- 238000010025 steaming Methods 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 35
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- 239000002918 waste heat Substances 0.000 claims abstract description 4
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- 239000002994 raw material Substances 0.000 claims description 14
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- 239000010935 stainless steel Substances 0.000 claims description 8
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- 238000011081 inoculation Methods 0.000 claims description 4
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- QPLDLSVMHZLSFG-UHFFFAOYSA-N Copper oxide Chemical compound [Cu]=O QPLDLSVMHZLSFG-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
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- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
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- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 108010020346 Polyglutamic Acid Proteins 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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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention relates to the technical field of mature vinegar production, and discloses a mature vinegar acetic acid fermentation process for steaming auxiliary materials and vinegar residues, wherein wet vinegar residues which are byproducts generated in the process of brewing Shanxi mature vinegar are utilized, the wet vinegar residues are steamed together with auxiliary materials such as bran and chaff after being extruded and filtered, the steamed auxiliary materials and waste heat (40-45 ℃) after the vinegar residues are utilized, the steamed auxiliary materials such as the bran and the chaff are mixed with fermented grains after the alcoholic fermentation is finished, the fermented grains are inoculated, acetic acid fermentation is carried out after the vinegar residues are extruded and filtered, and the filtered vinegar residues are utilized in the acetic acid fermentation process to replace part of auxiliary materials in the traditional brewing process of mature vinegar, so that the utilization rate of the vinegar residues is obviously improved, and the safety of the process of brewing the edible vinegar can be effectively ensured, and meanwhile, the pathogenic and miscellaneous flavors, auxiliary materials, bran miscellaneous flavors and the like in the finished vinegar are removed. The invention has reasonable design, can reduce the production cost of enterprises, and has good market popularization and application value.
Description
Technical Field
The invention relates to the technical field of mature vinegar production, in particular to an acetic acid fermentation process of mature vinegar with steaming auxiliary materials and vinegar residues.
Background
The traditional brewing technology of Shanxi mature vinegar is a national non-material cultural heritage, which is prepared by taking sorghum as a main raw material, taking bran, chaff and rice husk as auxiliary materials, taking Daqu prepared from barley and peas as raw materials as a saccharification starter, fermenting by adopting solid acetic acid after alcohol fermentation, and brewing by processes of fumigating, ageing and the like, wherein the product has unique flavor of 'sour, soft, sweet, fragrant and fresh'.
The main function of the auxiliary materials such as bran, chaff, rice husk and the like is to loosen vinegar grains of acetic acid fermentation, absorb moisture, store air, adjust the moisture content and the alcohol content before fermentation, and facilitate the smooth fermentation. However, these auxiliary materials are the outer shell parts of fruits where crops are directly exposed, often have the offensive smell, the evil foreign taste and the bran foreign taste, and are the main sources of the unpleasant taste in the vinegar. And the auxiliary material bran contains a certain amount of nutrient substances, and is extremely easy to be damp and mildewed and insect-grown in the storage process.
The Shanxi province is a Shanxi province for producing vinegar, a large amount of vinegar residues are produced when the Shanxi mature vinegar is brewed by the traditional process, and if the vinegar residues are not timely and effectively utilized, the problems of environmental pollution, soil acidification and the like can be caused, and the vinegar residues are concentrated in feed, fertilizer, matrix and energy utilization. However, the vinegar residue has loose structure and good air permeability, and also contains partial nutrient substances, can be used as a culture medium for acetic acid bacteria growth, is acidic, and can make the new fermented grains slightly acidic after being mixed with the wine mash and auxiliary materials, can inhibit the propagation of miscellaneous bacteria, and can be completely used as auxiliary materials to be added in the acetic acid fermentation process of brewing vinegar to replace partial chaff and rice husk in the traditional acetic acid fermentation material mixing process of brewing mature vinegar.
At present, the auxiliary material steaming process introduced in Chinese patent CN200510020564.2 ' a process for brewing strong aromatic white spirit ' by first clearing and bottom reaching ', which is used for screening auxiliary materials namely chaff steaming to ensure the porosity of fermented grains, but the patent does not innovate a steaming mode method, and the brewing and steaming auxiliary material process is used for steaming auxiliary materials while steaming the auxiliary materials and can not be used for singly mechanically steaming the auxiliary materials in the brewing process of mature vinegar due to the difference of the processes; chinese patent CN201810001094.2, "an anti-oxidation factor-enriched mature vinegar and preparation method thereof," only refers to steaming auxiliary materials, and is not described in detail. In addition, the technology for recycling the vinegar residue after treatment in the brewing process of the mature vinegar is not disclosed yet, the prior art has the technology that the vinegar residue is directly mixed with bran koji and added into the acetic acid fermentation and mixing process of the Shanxi mature vinegar, and the vinegar residue enters the acetic acid fermentation process after stacking, and the technology can utilize part of the vinegar residue, but the using amount of the vinegar residue is far smaller than the generating amount of the vinegar residue, the utilization rate of the vinegar residue in the brewing process of the edible vinegar is lower, most of the vinegar residue still adopts forage and fertilizer treatment, and the waste of resources is still caused for edible vinegar production enterprises, so the method for recycling the vinegar residue needs intensive research.
Disclosure of Invention
In view of the above, the invention provides an acetic acid fermentation process of the mature vinegar with steaming auxiliary materials and vinegar residues, which is used for enhancing the safety of the acetic acid fermentation auxiliary materials in the brewing process of the mature vinegar and producing the mature vinegar with pure flavor.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
an acetic acid fermentation process of mature vinegar for steaming auxiliary materials and vinegar residues comprises the following steps:
(1) And (3) vinegar residue extrusion: vacuum squeezing and filtering the fresh wet vinegar residue to obtain dehydrated vinegar residue;
(2) Steaming auxiliary materials and vinegar residue: the method comprises the steps that a horizontal continuous auxiliary material steaming machine is adopted to steam auxiliary materials and dehydrated vinegar residues, a shell of the horizontal continuous auxiliary material steaming machine is made of an aluminum plate or a stainless steel plate, materials are conveyed through a stainless steel mesh belt, steam penetrates through a material layer from the bottom, the whole machine body conveying process is closed, the horizontal continuous auxiliary material steaming machine is provided with three feed inlets which are an auxiliary material bran feed inlet, an auxiliary material chaff feed inlet and a dehydrated vinegar residue feed inlet respectively, the auxiliary materials and the dehydrated vinegar residues enter the mesh belt from the respective feed inlets, the thickness of the materials is controlled to be 20-40cm by a material adjusting plate, the materials move slowly along with the mesh belt, steam in the steam chamber is sprayed out through a steam pipeline, the steam penetrates through the mesh belt to steam the materials, the travel of the materials on the whole mesh belt is required to be 20-30min, the steaming temperature is 100 ℃, the steamed materials are discharged to the conveying belt at the tail end of the auxiliary material steaming machine under normal pressure;
(3) Mixing materials to prepare fermented grains: conveying the steamed vinegar residue and auxiliary materials to a mixing stirrer through a conveying belt at the temperature of 40-45 ℃ by utilizing the residual heat after the auxiliary materials and the vinegar residue are steamed, uniformly stirring the materials with the wine mash after the alcoholic fermentation is finished to prepare fermented grains, and then discharging the fermented grains into an acetic acid fermentation tank or a jar through a fixed point of the conveying belt, wherein the temperature of the fermented grains is 38-40 ℃, the moisture content of the new fermented grains is 65-70%, and the alcoholic strength is 4.3-4.5%vol;
(4) And (3) fire connection: after acetic acid fermented grains are put into a pool or a jar, the fermented grains are inoculated rapidly;
(5) Acetic acid fermentation: starting acetic fermentation after the connection of fire, turning over the fermented grains every day, wherein the total acid is more than or equal to 4.5g/100mL after 10-11 days, the alcoholicity is less than 0.2 ℃, the vinegar grains are copper brown and glossy, the acetic fermentation is finished when the vinegar flavor is present, the acetic fermentation is finished, and the steps of fumigating the grains and spraying vinegar are performed.
The vinegar residue and the auxiliary materials are treated by the high Wen Qingzheng, so that the effects of sterilizing and killing eggs can be achieved, and a high safety defense line is built for vinegar production; meanwhile, the vinegar residue and auxiliary materials have the pathogenic odor, the earthy odor, the vinasse odor and the bran odor, and also contain some polyglutamate, so that aldehyde substances such as furfural and the like are generated in the fermentation process, and the vinegar is burnt and bitter, and if the vinegar is not specially treated, the brewed vinegar may have the pathogenic odor, the bran odor, the burnt bitter and other bad odors. The bad smell in the vinegar residue and auxiliary materials can be removed by steaming before acetic acid fermentation, so that the taste of the brewed vinegar is purer.
Preferably, in the above-mentioned acetic acid fermentation process of the aged vinegar containing steaming auxiliary material and vinegar residue, the moisture content of the dehydrated vinegar residue is 40-45%.
The beneficial effects of the technical scheme are as follows: the material after the fermentation is finished is called new fermentation, the water content of the traditional brewing process is about 62-70%, the water content of the traditional brewing process is a key control point of an acetic acid fermentation stage, the water content of the traditional brewing process after the fermentation is derived from two parts, the main source is the water content in the mature beer mash, and the water content of the raw and auxiliary materials, namely bran, chaff and rice husk, is generally lower than 20%. However, the moisture content of the wet vinegar residue is generally 65-72%, which is far higher than that of the auxiliary materials such as bran, chaff and rice husk, if the vinegar residue is taken as the auxiliary material to be added into the acetic acid fermentation process in a large amount, the moisture content of the new fermented grains is increased, the mixed bacteria are easily polluted by the fermented grains with the excessive moisture content, and the microorganisms in the fermented grains are excessively fast to metabolize, so that the raw materials are not thoroughly utilized. The water content of the vinegar residue is reduced to 40-45% after the vinegar residue is extruded and filtered, and the dehydrated vinegar residue amount which can be used for acetic acid fermentation is obviously increased under the influence of 62-70% of the water content of the new fermented grains.
Preferably, in the above-mentioned process for fermenting mature vinegar with steaming auxiliary material and vinegar residue with acetic acid, the addition amount of dehydrated vinegar residue in step (2) is 200-250% of raw material sorghum, the addition amount of bran is 100-120% of raw material sorghum, and the addition amount of chaff is 40-60% of raw material sorghum.
Preferably, in the above-mentioned acetic acid fermentation process for steaming auxiliary materials and vinegar residues, the inoculation amount of the fire fermented grains in the step (4) is 10-15% of the amount of the acetic acid fermented grains.
The beneficial effects of the technical scheme are as follows: the acetic acid bacteria are main strains in the acetic acid fermentation process, the inoculation amount of the fire grains is consistent with that of the traditional brewing process, the dominant strains in the new grains are yeasts, only a small amount of acetic acid bacteria are contained, and the acetic acid bacteria cannot be made into dominant strains in the new grains in a short time, so that a large amount of acetic acid bacteria (fire grains) in a growth log phase are required to be inoculated, so that the acetic acid bacteria are greatly propagated in the new grains and quickly become dominant strains, and acetic acid fermentation is carried out. The main reason that acetic acid bacteria are required to be fast changed into dominant bacteria is that the quality of finished vinegar is affected due to the fear of pollution of mixed bacteria, and the inoculation amount of fire grains is set to be 10-15% from the aspects of portability of operation, yield of vinegar, enterprise cost and the like.
Preferably, in the above-mentioned process for fermenting mature vinegar with steaming adjuvant and vinegar residue, in the step (5) acetic acid fermentation, the temperature is controlled at 38-40deg.C for 3 days before fermentation, 45-48deg.C for 4-8 days, and 35-38deg.C for 9-11 days.
The beneficial effects of the technical scheme are as follows: the temperature is controlled to be 38-40 ℃ 3 days before fermentation, the temperature is fast, bacteria are not easy to dye, the pre-heating period can be shortened, beneficial microorganisms are rapidly developed into dominant strains, the temperature is controlled to be 45-48 ℃ 4-8 days after fermentation, acetic acid bacteria are well metabolized, lactic acid bacteria, monascus, aspergillus flavus and other high-temperature strains are well metabolized, and rich pyrazine, phenols and other components are produced by the metabolism of the high-temperature strains, so that the aroma contribution to the finished vinegar is large. The temperature of fermentation is controlled to be 35-38 ℃ in 9-11 days, which is favorable for the continuous conversion of residual starch, sugar and ethanol and improves the yield.
Compared with the prior art, the invention discloses an acetic acid fermentation process for steaming auxiliary materials and vinegar residues, which has the following advantages:
(1) According to the invention, the vinegar residue produced by the traditional mature vinegar brewing process is extruded and filtered, the water content of the vinegar residue is reduced, the use ratio of the vinegar residue is more than 26%, and the use ratio of the vinegar residue in the research on the vinegar residue continuous [ Mi Cheng ] live acetic acid fermentation mature vinegar production process is about 8.2-10.3%, compared with the vinegar residue, the use ratio of the vinegar residue in the process is greatly improved, and the problems of difficult utilization of the vinegar residue and resource waste are solved;
(2) The temperature of the fermented grains is about 20-25 ℃ when the traditional Shanxi mature vinegar process is not connected with fire, the temperature of the connected fire fermented grains is about 40-43 ℃, and the temperature of the connected fire fermented grains is low, so that the growth of acetic acid bacteria is not facilitated, and the fire starting (the acetic acid bacteria widely grow in a whole pond or a jar, the temperature of the fermented grains in the whole pond or the jar is about 40 ℃, and acetic acid fermentation starts to enter a vigorous stage) needs 1-2 days. The process utilizes the waste heat after steaming auxiliary materials and vinegar residues, and mixes the steamed auxiliary materials, vinegar residues, wine mash and fire grains, wherein the temperature is about 38-40 ℃, acetic acid bacteria in the fire grains are beneficial to quickly oxidizing alcohol into acetic acid at the temperature, and the propagation of the acetic acid bacteria is completed when the ethanol is oxidized, so that the fire is rapid, and the acetic acid fermentation period is obviously shortened by 1-2 days;
(3) In the traditional brewing process of the mature vinegar, the auxiliary materials for acetic acid fermentation are used as the auxiliary materials and the filling materials for acetic acid fermentation, wherein the auxiliary materials comprise 80-120% of chaff and 30-50% of rice husk, which are used as raw materials, by weight of sorghum. The process disclosed by the invention uses wet vinegar residues generated in the traditional Shanxi mature vinegar brewing process, and completely replaces rice hulls in the traditional Shanxi mature vinegar brewing acetic acid fermentation process after extrusion, filtration and steaming, so that rice hulls are replaced by nearly 50%, and the production cost of enterprises is reduced. The bran contains a large amount of fermentable starch and a proper amount of protein, has loose texture, light weight and large surface area, can contain certain air, and is an indispensable auxiliary material in the acetic acid fermentation process; the chaff has better porosity and water absorption; although the rice hulls are good in porosity, the rice hulls are poor in water absorption, and the effects of the rice hulls on adjusting some physicochemical indexes of the new fermented grains such as indexes of starch, moisture, sugar degree, alcohol degree and the like are poor compared with the rice hulls; the vinegar residue has loose structure and good air permeability, and also contains partial nutrient substances, and can be used as auxiliary materials and filling materials for acetic acid fermentation. Therefore, the invention completely replaces rice hulls with steamed vinegar residues and replaces partial rice hulls, thereby greatly reducing the production cost of enterprises.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 is a front view of a horizontal continuous steaming auxiliary material machine;
FIG. 2 is a top view of the horizontal continuous steaming auxiliary material machine;
in the drawing of the figure,
1 is an exhaust funnel, 2 is a feed inlet, 21 is a bran feed inlet, 22 is a vinegar residue feed inlet, 23 is a chaff feed inlet, 3 is a material adjusting plate, 4 is a drum, 5 is a stainless steel mesh belt, 6 is a steam pipeline, 7 is a steam chamber, 8 is a brush, 9 is a discharge outlet, 10 is a material layer, 11 is a steam hood, and 12 is a cold air pipe.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention utilizes the by-product wet vinegar residue generated in the Shanxi mature vinegar brewing process, extrudes and filters the wet vinegar residue, then carries out steaming together with auxiliary materials such as bran and chaff, then mixes the steamed auxiliary materials and vinegar residue with the fermented mash after the alcoholic fermentation is finished while the auxiliary materials and the vinegar residue are hot, and carries out acetic acid fermentation after the fermented mash is connected with fire. The vinegar residue is squeezed and filtered and then is used in the acetic acid fermentation process to replace part of chaff and rice husk in the traditional acetic acid fermentation material mixing process of brewing mature vinegar. The utilization rate of the vinegar residue is obviously improved, the safety of the brewing process of the edible vinegar can be effectively ensured by steaming the auxiliary materials and the vinegar residue, and meanwhile, the pathogenic foreign flavor, auxiliary material flavor, bran foreign flavor and the like in the auxiliary materials and the finished vinegar are removed. The invention has reasonable design, can reduce the production cost of enterprises, and has good market popularization and application value.
Examples
The embodiment of the invention discloses an acetic acid fermentation process of mature vinegar with steaming auxiliary materials and vinegar residues, which comprises the following steps:
(1) Vinegar residue extrusion
Conveying the fresh wet vinegar residue into a drum-type vacuum filter press dehydrator special for vinegar residue dehydration through a conveying belt, and performing extrusion filtration, wherein the moisture content of the filtered vinegar residue is about 40-45%.
(2) Steaming auxiliary material and vinegar residue
The auxiliary materials and the vinegar residues are steamed by adopting a horizontal continuous auxiliary material steaming machine, the shell of the horizontal steam machine is made of an aluminum plate or a stainless steel plate, materials are conveyed through a stainless steel mesh belt, steam penetrates through a material layer from the bottom, and the whole machine body conveying process is closed. The horizontal continuous auxiliary material steaming machine is provided with three feed inlets, namely an auxiliary material bran feed inlet, an auxiliary material chaff feed inlet, a vinegar residue feed inlet, and an auxiliary material and a vinegar residue which enter a mesh belt from the respective feed inlets, wherein the usage amount of dehydrated vinegar residue is 200-250% of that of raw material sorghum, the addition amount of bran is 100-120% of that of raw material sorghum, the addition amount of chaff is 40-60% of that of raw material sorghum, the thickness of the material is controlled to be 20-40cm by a material regulating plate, the material slowly moves along with the mesh belt, steam in a steam chamber is sprayed out through a steam pipeline, the steam is steamed through the mesh belt, the travel of the material on the whole mesh belt is 20-30min, the steaming temperature is 100 ℃, the materials are steamed under normal pressure, and the steamed materials are discharged onto a conveying belt from the discharge port at the tail end of the auxiliary material steaming machine and conveyed to a mixing stirrer in a short distance.
The auxiliary material steaming machine used in the invention is basically the same as a rice steaming machine used in the yellow wine brewing process, and referring to figures 1-2, the auxiliary material steaming machine comprises an exhaust funnel 1, a feed inlet 2, (comprising a bran feed inlet 21, a vinegar residue feed inlet 22 and a chaff feed inlet 23), a material adjusting plate 3, a drum wheel 4, a stainless steel mesh belt 5, a steam pipeline 6, a steam chamber 7, a brush 8, a discharge hole 9, a material layer 10, a steam cover 11 and a cold air pipe 12
(3) Mixing material for preparing fermented grains
The waste heat after the steaming of the auxiliary materials and the vinegar residue is utilized, the material temperature is 40-45 ℃, the steamed vinegar residue and the auxiliary materials are conveyed to a mixing stirrer, the steamed vinegar residue, the auxiliary materials bran, rice hulls and the fermented wine after the alcoholic fermentation are uniformly stirred, the fixed-point blanking is carried out to an acetic acid fermentation tank or a jar through a conveying belt, the temperature of the fermented wine is 38-40 ℃, the moisture content of the new fermented wine is about 65-70%, and the alcoholic strength of the new fermented wine is 4.3-4.5% vol.
(4) Fire-catching device
After the acetic acid fermented grains are put into a pool or a jar, the fire grains are inoculated quickly, wherein the acetic acid bacteria strain in the logarithmic phase of growth is in the fire grains, and the fire receiving amount is 10-15% of the amount of the acetic acid fermented grains.
(5) Acetic acid fermentation
Acetic fermentation is started after the ignition. The fermented grains are turned over every day, the temperature is controlled at 38-40 ℃ 3 days before fermentation, the temperature is controlled at 45-48 ℃ 4-8 days after fermentation, and the temperature is controlled at 35-38 ℃ 9-11 days after fermentation. After 10-11 days, the total acid is more than or equal to 4.5g/100mL, the alcoholicity is less than 0.2 degree, the vinegar grains are copper brown and glossy, and the acetic acid fermentation is finished when the vinegar grains have vinegar fragrance. And after acetic acid fermentation is finished, the process steps of fumigating and spraying vinegar are carried out.
Comparative example
The traditional brewing process of the mature vinegar is to take sorghum as a main raw material, add Daqu made of barley and pea as a saccharification starter, ferment with thick liquid mash alcohol to obtain mature mash, add auxiliary materials of bran, rice hull and chaff, mix with fermented grains, introduce fire-distilled grains, ferment with solid acetic acid, fumigate the fermented grains, and age. The invention is characterized in that the acetic acid fermentation process is mainly characterized in that bran and chaff are adopted as auxiliary materials, wet vinegar residue generated by the traditional brewing process is extruded, steamed and mixed with the bran and the chaff, and the mixture is subjected to acetic acid fermentation, fumigating, ageing and other processes to obtain new vinegar after the mixture is heated and is connected with fire.
Sensory comparison of the new vinegar brewed by the traditional process and the new vinegar brewed by the acetic acid fermentation process disclosed by the invention is carried out, and the results are shown in Table 1:
table 1 sensory comparison of conventional process and the process of brewing New Vinegar according to the present invention
The measurement results of the soil odor in the un-steamed and steamed bran and chaff are as follows:
TABLE 2 comparison of the content of Tu-Choose in un-steamed versus steamed bran and chaff
The auxiliary materials such as bran, rice husk, chaff and the like contain impurities with earthy smell, namely the earthy smell is also called as the earthy smell, and the data in table 2 show that the earthy smell can be obviously reduced by steaming the auxiliary materials, namely the earthy smell content of the auxiliary materials is obviously reduced after steaming the auxiliary materials.
The furfural content in the vinegar residue obtained by the steaming process and the non-steaming process was measured, and the measurement results are shown in table 3.
TABLE 3 comparison of Furfural content in non-steamed versus steamed Vinegar residues
| Without steaming | Through a steaming process | |
| Furfural content in vinegar residue (mg/g) | 1.60 | 0.64 |
The vinegar residue is a byproduct after the mature vinegar is brewed, and as the auxiliary materials added before acetic acid fermentation contain pentose, aldehyde substances such as furfural and the like are generated in the fermentation process, so that the mature vinegar presents scorched bitter taste, and can be obtained from the table 3, the auxiliary materials are steamed to reduce the furfural content in the vinegar residue, so that the scorched bitter taste in the edible vinegar is reduced.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the solution disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple, and the relevant points refer to the description of the method section.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (1)
1. The acetic acid fermentation process of the mature vinegar for steaming auxiliary materials and vinegar residues is characterized by comprising the following steps of:
(1) And (3) vinegar residue extrusion: vacuum squeezing and filtering the fresh wet vinegar residue to obtain dehydrated vinegar residue;
(2) Steaming auxiliary materials and vinegar residue: the method comprises the steps that a horizontal continuous auxiliary material steaming machine is adopted to steam auxiliary materials and dehydrated vinegar residues, a shell of the horizontal continuous auxiliary material steaming machine is made of an aluminum plate or a stainless steel plate, materials are conveyed through a stainless steel mesh belt, steam penetrates through a material layer from the bottom, the whole machine body conveying process is closed, the horizontal continuous auxiliary material steaming machine is provided with three feed inlets which are an auxiliary material bran feed inlet, an auxiliary material chaff feed inlet and a dehydrated vinegar residue feed inlet respectively, the auxiliary materials and the dehydrated vinegar residues enter the mesh belt from the respective feed inlets, the thickness of the materials is controlled to be 20-40cm by a material adjusting plate, the materials move slowly along with the mesh belt, steam in the steam chamber is sprayed out through a steam pipeline, the steam penetrates through the mesh belt to steam the materials, the travel of the materials on the whole mesh belt is required to be 20-30min, the steaming temperature is 100 ℃, the steamed materials are discharged to the conveying belt at the tail end of the auxiliary material steaming machine under normal pressure;
(3) Mixing materials to prepare fermented grains: conveying the steamed vinegar residue and auxiliary materials to a mixing stirrer through a conveying belt at the temperature of 40-45 ℃ by utilizing the waste heat after the auxiliary materials and the vinegar residue are steamed, uniformly stirring the mixture with the wine mash after the alcoholic fermentation is finished to prepare fermented grains, and then discharging the fermented grains into an acetic acid fermentation tank or a jar through a fixed point of the conveying belt, wherein the temperature of the fermented grains is 38-40 ℃, the moisture content of the new fermented grains is 65-70%, and the alcoholic strength is 4.3-4.5%vol;
(4) And (3) fire connection: after acetic acid fermented grains are put into a pool or a jar, the fermented grains are inoculated rapidly;
(5) Acetic acid fermentation: starting acetic fermentation after the connection of fire, turning over the fermented grains every day, wherein the total acid is more than or equal to 4.5g/100mL after 10-11 days, the alcoholicity is less than 0.2 ℃, the fermented grains are copper brown and glossy, and the acetic fermentation is finished after the vinegar fragrance is present, and then the steps of fumigating the fermented grains and spraying vinegar are carried out;
the moisture content of the dehydrated vinegar residue is 40-45%;
the addition amount of the dehydrated vinegar residues in the step (2) is 200-250% of the raw material sorghum, the addition amount of the bran is 100-120% of the raw material sorghum, and the addition amount of the chaff is 40-60% of the raw material sorghum;
the inoculation amount of the fermented grains in the step (4) is 10-15% of the amount of acetic acid fermented grains;
in the acetic acid fermentation process in the step (5), the temperature is controlled at 38-40 ℃ 3 days before fermentation, the temperature is controlled at 45-48 ℃ 4-8 days after fermentation, and the temperature is controlled at 35-38 ℃ 9-11 days after fermentation.
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