CN114262653B - Liquid state fermented edible vinegar and its production method - Google Patents
Liquid state fermented edible vinegar and its production method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 315
- 238000000855 fermentation Methods 0.000 claims abstract description 103
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000002360 preparation method Methods 0.000 claims abstract description 21
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- 235000007164 Oryza sativa Nutrition 0.000 claims description 28
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- 235000013339 cereals Nutrition 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 22
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
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- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention provides liquid fermented vinegar and a production method thereof. The production method comprises the following steps: step S1, performing alcohol fermentation on a first raw material comprising grains, an enzyme preparation and saccharomycetes to obtain wine mash; step S2, acetic fermentation is carried out on a second raw material comprising wine mash, acetic acid bacteria and apple juice to obtain liquid fermentation raw vinegar; and step S3, sequentially sterilizing and ageing the liquid fermentation raw vinegar to obtain the liquid fermentation edible vinegar. A certain amount of apple juice is added in the acetic acid fermentation stage of the liquid fermentation edible vinegar, so that on one hand, the acetic acid fermentation rate is improved, the acetic acid fermentation period is shortened, and meanwhile, the consumption of acetic acid by acetic acid bacteria serving as a carbon source is reduced, and further, the conversion rate of alcohol into acetic acid is improved. On the other hand, the content of the non-volatile acid is increased by more than 0.5g/100mL, thereby improving the problem of single flavor of the liquid state fermented vinegar.
Description
Technical Field
The invention relates to the technical field of edible vinegar preparation, in particular to liquid fermentation edible vinegar and a production method thereof.
Background
The existing edible vinegar mainly comprises solid-state fermented vinegar and liquid-state fermented vinegar, wherein the solid-state fermented vinegar has mellow flavor, is sour and soft, and is not strong, but has the defects of longer fermentation period, complex process, low raw material utilization rate and high labor intensity.
The liquid state fermentation vinegar occupies a larger share in the market due to the advantages of short production period, high efficiency, high industrialization degree, low production cost and the like, but the edible vinegar obtained by liquid state fermentation in the prior art takes rice as a raw material has the defects of single flavor and strong sour taste stimulation. The liquid state fermentation vinegar is mainly prepared by taking rice as a main raw material through fermentation, and the preparation process comprises the following steps: crushing rice, mixing, liquefying, saccharifying, fermenting with alcohol, fermenting with acetic acid, pasteurizing, aging, blending, sterilizing and packaging. In the acetic acid fermentation process, alcohol is oxidized to generate acetic acid by virtue of the action of acetic acid bacteria oxidase, 1 part of alcohol can theoretically generate 1.304 parts of acetic acid, and in actual production, 1kg of alcohol can only generate 1kg of acetic acid generally due to volatilization, oxidative decomposition, ester formation, consumption of acetic acid by acetic acid bacteria as a carbon source and other reasons, so that the conversion rate of converting alcohol into acetic acid is lower.
Disclosure of Invention
The invention mainly aims to provide liquid fermented vinegar and a production method thereof, which are used for solving the problems of single flavor and low conversion rate of alcohol to acetic acid of the liquid fermented vinegar in the prior art.
In order to achieve the above object, according to one aspect of the present invention, there is provided a method for producing liquid fermented vinegar, comprising: step S1, performing alcohol fermentation on a first raw material comprising grains, an enzyme preparation and saccharomycetes to obtain wine mash; step S2, acetic fermentation is carried out on a second raw material comprising wine mash, acetic acid bacteria and apple juice to obtain liquid fermentation raw vinegar; and step S3, sequentially sterilizing and ageing the liquid fermentation raw vinegar to obtain the liquid fermentation edible vinegar.
Further, based on the dry weight of the apple juice, the mass of the apple juice is 3-15% of the total mass of the wine mash and the acetic acid bacteria, preferably the solid content of the apple juice is 55-70%, preferably the carbohydrate and Mg in the apple juice 2+ 、K + The mass ratio of (3) is 45-55 g: 25-30 mg: 450-500 mg, preferably acetic acid bacteria, 0.5-5.0% of the mass of the beer.
Further, the acetic acid fermentation temperature is 25-36 ℃, and the acetic acid fermentation time is preferably 12-24 hours.
Further, the grains are selected from one or more of glutinous rice, sorghum and rice, preferably the grains comprise glutinous rice and sorghum, and the mass ratio of the glutinous rice to the sorghum is 1-4:1.
Further, the mass ratio of the grain to the enzyme preparation in the alcohol fermentation is 500: 1.0-3.0, preferably the temperature of the alcoholic fermentation is 13-35 ℃, and the time of the alcoholic fermentation is 120-288 hours.
Further, the first raw material further comprises water, the mass ratio of grain to water is 1:4-7, and step S1 comprises: liquefying and saccharifying grains by adopting an enzyme preparation and water to obtain saccharified materials; fermenting the saccharified material with saccharomycetes to obtain wine mash, wherein the mass of the saccharomycetes is preferably 1-5% of the mass of the saccharified material.
Further, the liquid fermentation raw vinegar is sterilized within a temperature range of 115-121 ℃, and the sterilization time is preferably controlled to be 15-30 s.
Further, the ageing temperature is 20-40 ℃, and the ageing time is 15-180 d.
Further, the production method further comprises the steps of blending, sterilizing and filtering the aged system, wherein the sterilization temperature is preferably 80-95 ℃, and the sterilization time is preferably 5-60 min.
According to another aspect of the present invention, there is provided liquid fermented vinegar prepared by the above-described production method.
By applying the technical scheme of the invention, a certain amount of apple juice is added in the acetic acid fermentation stage of the liquid fermentation edible vinegar, on one hand, carbohydrate in the apple juice is used as a carbon source to provide sufficient nutrients for the growth of acetic acid bacteria, and Mg in the apple juice 2+ 、K + Sufficient trace elements are provided for the growth of acetic acid bacteria, and the growth of the acetic acid bacteria reaches a good state under the synergistic effect of the acetic acid bacteria, so that the acetic acid fermentation rate is improved, the acetic acid fermentation period is shortened, the consumption of acetic acid by the acetic acid bacteria as a carbon source is reduced, and the conversion rate of alcohol to acetic acid is improved. On the other hand, part of organic acids such as malic acid in the apple juice reacts with alcohols to generate flavor substances such as esters, and the other part exists in the vinegar in a non-volatile acid form to increase the flavor of the vinegar (the content of the non-volatile acid is increased by more than 0.5g/100 mL), so that the problem of single flavor of the liquid fermented vinegar is solved.
Detailed Description
It should be noted that, in the case of no conflict, the embodiments and features in the embodiments may be combined with each other. The present invention will be described in detail with reference to examples.
As analyzed by the background technology, the problems of single flavor and low conversion rate of alcohol to acetic acid of the liquid fermented vinegar exist in the prior art, and the invention provides the liquid fermented vinegar and the production method thereof for solving the problems.
In an exemplary embodiment of the present application, there is provided a method for producing liquid fermented vinegar, the method comprising: step S1, performing alcohol fermentation on a first raw material comprising grains, an enzyme preparation and saccharomycetes to obtain wine mash; step S2, acetic fermentation is carried out on a second raw material comprising wine mash, acetic acid bacteria and apple juice to obtain liquid fermentation raw vinegar; and step S3, sequentially sterilizing and ageing the liquid fermentation raw vinegar to obtain the liquid fermentation edible vinegar.
On the one hand, carbohydrate in the apple juice is used as a carbon source to provide sufficient nutrients for the growth of acetic acid bacteria, and Mg in the apple juice 2+ 、K + Sufficient trace elements are provided for the growth of acetic acid bacteria, and the growth of the acetic acid bacteria reaches a good state under the synergistic effect of the acetic acid bacteria, so that the acetic acid fermentation rate is improved, the acetic acid fermentation period is shortened, the consumption of acetic acid by the acetic acid bacteria as a carbon source is reduced, and the conversion rate of alcohol to acetic acid is improved. On the other hand, part of organic acids such as malic acid in the apple juice reacts with alcohols to generate flavor substances such as esters, and the other part exists in the vinegar in a non-volatile acid form to increase the flavor of the vinegar (the content of the non-volatile acid is increased by more than 0.5g/100 mL), so that the problem of single flavor of the liquid fermented vinegar is solved.
In one embodiment of the present application, based on the dry weight of the apple juice, the mass of the apple juice is 3-15% of the total mass of the wine mash and the acetic acid bacteria, preferably the solid content of the apple juice is 55-70%, preferably the carbohydrate and Mg in the apple juice 2+ 、K + The mass ratio of (3) is 45-55 g: 25-30 mg: 450-500 mg, preferably acetic acid bacteria, 0.5-5.0% of the mass of the beer.
Too little apple juice is added to improve the performance of the liquid fermented vinegar, too much apple juice can lead to overnutrition of acetic acid bacteria and inhibit the acetic acid fermentation process. Preferably, the apple juice with the content can better enable carbohydrates and Mg in the apple juice to be added 2+ 、K + The synergistic effect is carried out, so that the growth of acetic acid bacteria reaches the optimal state as far as possible, the acetic acid fermentation rate is further improved, the acetic acid fermentation period is shortened, the flavor of the liquid state fermentation vinegar is improved, and the irritation of the liquid state fermentation vinegar is reduced.
Preferably, in the above-mentioned acetic acid bacteria content range, the increase of the acetic acid bacteria mass ratio contributes to the improvement of acetic acid bacteria fermentation efficiency, and shortens the period of acetic acid fermentation, and even if the acetic acid bacteria fermentation efficiency is unchanged, the period of acetic acid fermentation is too long, which leads to an increase in carbon source consumption, and thus, the alcohol acid conversion rate is somewhat reduced.
The temperature of acetic acid fermentation is too high or too low, so that the rate of acetic acid fermentation can be reduced to a certain extent, and the period of acetic acid fermentation is prolonged; and as the acetic acid fermentation period is prolonged, the consumption of the corresponding carbon source is increased, so that the alcohol acid conversion rate is correspondingly reduced. Therefore, in order to improve the overall efficiency of acetic acid fermentation, the temperature of acetic acid fermentation is preferably 25 to 36 ℃, and the time of acetic acid fermentation is preferably 12 to 24 hours.
In an embodiment of the present application, the grain is selected from any one or more of glutinous rice, sorghum, and rice, preferably the grain includes glutinous rice and sorghum, and a mass ratio of glutinous rice to sorghum is 1-4:1.
The preferred glutinous rice and sorghum contain more amino acids, fixed acids and other substances than rice, and the ratio of the preferred glutinous rice to sorghum is preferably in the range, so that the preferred glutinous rice and sorghum are more beneficial to enriching the flavor of liquid fermented vinegar, shortening the acetic acid fermentation period and improving the alcohol acid conversion rate.
In order to improve the efficiency of the alcoholic fermentation, the mass ratio of the grain to the enzyme preparation in the alcoholic fermentation is preferably 500: 1.0-3.0, preferably the temperature of the alcoholic fermentation is 13-35 ℃, and the time of the alcoholic fermentation is 120-288 hours.
In an embodiment of the present application, the first raw material further includes water, and a mass ratio of grain to water is 1:4-7, and step S1 includes: liquefying and saccharifying grains by adopting an enzyme preparation and water to obtain saccharified materials; fermenting the saccharified material with saccharomycetes to obtain wine mash, wherein the mass of the saccharomycetes is preferably 1-5% of the mass of the saccharified material.
The concentration of the enzyme preparation and the saccharomycetes is more favorable for exerting the action and the effect of the enzyme preparation and the saccharomycetes by adopting the mass ratio of the grain to the water in the range, thereby being favorable for improving the efficiency of alcohol fermentation and shortening the production period of liquid fermented vinegar.
The lower the water is, the higher the alcohol concentration is, on one hand, the higher the alcohol concentration can inhibit the growth of acetic acid bacteria and the rate of converting alcohol into acetic acid, so that the acetic acid fermentation period is prolonged; on the other hand, under the condition of the same alcohol acid conversion fermentation rate, the period of acetic acid fermentation can be prolonged/shortened along with the increase/decrease of the alcohol concentration.
In order to improve the quality of the liquid fermented raw vinegar, the liquid fermented raw vinegar is preferably sterilized at a temperature of 115-121 ℃, and the sterilization time is preferably controlled to 15-30 s.
Preferably, the ageing temperature is 20-40 ℃, and the ageing time is 15-180 d, so that the liquid fermented vinegar with excellent quality can be obtained in the shortest possible time.
In an embodiment of the present application, the production method further includes a process of blending, sterilizing and filtering the aged system, preferably, the sterilizing temperature is 80-95 ℃, and preferably, the sterilizing time is 5-60 min.
The processes of blending, sterilizing and filtering the aged system are more beneficial to improving the appearance, flavor and preservation period of the liquid state fermented vinegar.
In another exemplary embodiment of the present application, a liquid fermented vinegar prepared by the aforementioned production method is provided.
The liquid fermented vinegar prepared by the production method has diversified flavors and meets market demands better.
The advantageous effects of the present application will be described below with reference to specific examples and comparative examples.
Example 1
(1) Alcohol fermentation: crushing grains (the mass ratio of glutinous rice to sorghum is 1:1) to obtain crushed materials, mixing the crushed materials with water according to the mass ratio of 1:4, adding an enzyme preparation to liquefy and saccharify to obtain saccharified materials; the mass ratio of the crushed material to the enzyme preparation is 500:1.5, saccharomycetes are adopted for carrying out alcoholic fermentation on the saccharified material, the mass of the saccharomycetes is 1% of that of the saccharified material, the alcoholic fermentation temperature is 28-30 ℃, and the alcoholic fermentation time is 130h, so that the beer is obtained.
(2) Acetic acid fermentation: conveying the fermented wine into full-automatic acetic acid fermenter, mixing with acetic acid strain (acetic acid strain mass is 0.5% of the fermented wine), and apple juice (apple juice is fermented wine and acetic acid)10% of the total mass of the strain, the solid content of the apple juice is 60%, and the apple juice contains carbohydrate and Mg 2+ 、K + The mass ratio of (3) is 45-55 g: 25-30 mg: 450-500 mg) and carrying out acetic acid fermentation at 31-33 ℃ for 20h to obtain the liquid fermentation raw vinegar.
(3) Sterilizing: and (3) fermenting the raw vinegar by using the liquid fermentation raw vinegar in equipment for sterilization at 119-121 ℃ for 30s, so as to obtain the sterilized raw vinegar.
(4) Aging: and (3) conveying the sterilized raw vinegar into a closed tank, and ageing for 30d at 25-30 ℃ to obtain the aged raw vinegar.
(5) Blending, sterilizing, filtering and filling: blending the aged raw vinegar, adding adjuvants such as white sugar and glucose, maintaining at 85deg.C for 30min, filtering, and packaging to obtain liquid fermented edible vinegar.
Example 2
Example 2 differs from example 1 in that,
the mass ratio of the glutinous rice to the sorghum is 3:2, and finally the liquid fermented vinegar is obtained.
Example 3
Example 3 differs from example 1 in that,
the mass ratio of the glutinous rice to the sorghum is 7:3, and finally the liquid fermented vinegar is obtained.
Example 4
Example 4 differs from example 1 in that,
the mass ratio of the glutinous rice to the sorghum is 4:1, and finally the liquid fermented vinegar is obtained.
Example 5
Example 5 differs from example 1 in that,
and (3) replacing grains (glutinous rice and sorghum) with equal amount of glutinous rice to finally obtain the liquid fermented vinegar.
Example 6
Example 6 differs from example 1 in that,
and (3) replacing grains (glutinous rice and sorghum) with the same amount of sorghum, and finally obtaining the liquid fermented vinegar.
Example 7
Example 7 differs from example 1 in that,
the liquid fermented vinegar is finally obtained by replacing grains (glutinous rice and sorghum) with equal amount of rice.
Example 8
Example 8 differs from example 1 in that the mass ratio of ground material to water was 1:5, resulting in a liquid fermented vinegar.
Example 9
Example 9 differs from example 1 in that the mass ratio of ground material to water was 1:6, and finally liquid fermented vinegar was obtained.
Example 10
Example 10 differs from example 1 in that the mass ratio of ground material to water was 1:7, resulting in liquid fermented vinegar.
Example 11
Example 11 differs from example 1 in that the mass ratio of crushed material to water was 1:3.8, and finally liquid fermented vinegar was obtained.
Example 12
Example 12 differs from example 1 in that the alcoholic fermentation temperature is controlled at 13-17 ℃ and the alcoholic fermentation time is 240-288 hours, and finally the liquid fermented vinegar is obtained.
Example 13
Example 13 differs from example 1 in that the alcoholic fermentation temperature is controlled at 18-22 ℃ and the alcoholic fermentation time is 168-192 h, and finally the liquid fermented vinegar is obtained.
Example 14
Example 14 differs from example 1 in that the alcoholic fermentation temperature is controlled at 23-27 ℃ and the alcoholic fermentation time is 144-168 hours, and finally the liquid fermented vinegar is obtained.
Example 15
Example 15 differs from example 1 in that the alcoholic fermentation temperature is controlled at 30-35 ℃ and the alcoholic fermentation time is 120-168 hours, and finally the liquid fermented vinegar is obtained.
Example 16
Example 16 differs from example 1 in that apple juice is added in an amount of 3% of the total mass of the beer mash and acetic acid bacteria species, and finally liquid fermented vinegar is obtained.
Example 17
Example 17 differs from example 1 in that apple juice is added in an amount of 15% of the total mass of the beer mash and acetic acid bacteria species, and finally liquid fermented vinegar is obtained.
Example 18
Example 18 differs from example 1 in that apple juice is added in an amount of 18% of the total mass of the beer and acetic acid bacteria, and finally liquid fermented vinegar is obtained.
Example 19
Example 19 differs from example 1 in that the temperature of acetic acid fermentation is controlled to 25-28 ℃, the time of acetic acid fermentation is 24 hours, and finally liquid fermented vinegar is obtained.
Example 20
Example 20 differs from example 1 in that the temperature of acetic acid fermentation is controlled to be 28-30 ℃, the time of acetic acid fermentation is 16 hours, and finally liquid fermented vinegar is obtained.
Example 21
Example 21 differs from example 1 in that the temperature of acetic acid fermentation is controlled to be 30-32 ℃, the time of acetic acid fermentation is 12 hours, and finally liquid fermented vinegar is obtained.
Example 22
Example 22 differs from example 1 in that the mass of acetic acid bacteria is 1% of the mass of the beer and liquid fermented vinegar is finally obtained.
Example 23
Example 23 differs from example 1 in that the mass of acetic acid bacteria is 5% of the mass of the beer and liquid fermented vinegar is finally obtained.
Example 24
Example 24 differs from example 1 in that the mass of acetic acid bacteria is 0.4% of the mass of the beer and liquid fermented vinegar is finally obtained.
Example 25
Example 25 differs from example 1 in that the mass of yeast is 2.5% of the mass of the saccharified material, and finally liquid fermented vinegar is obtained.
Example 26
Example 26 differs from example 1 in that the mass of yeast is 5% of the mass of the saccharified material, and finally liquid fermented vinegar is obtained.
Example 27
Example 27 differs from example 1 in that the mass of yeast is 6% of the mass of the saccharified material, and finally liquid fermented vinegar is obtained.
Example 28
Example 28 differs from example 1 in that the mass ratio of the grain to the enzyme preparation is 500: and 1, finally obtaining the liquid fermented vinegar.
Example 29
Example 29 differs from example 1 in that the mass ratio of the grain to the enzyme preparation is 500: and 3, finally obtaining the liquid fermented vinegar.
Example 30
Example 30 differs from example 1 in that the mass ratio of the grain to the enzyme preparation is 500: and 0.5, finally obtaining the liquid fermented vinegar.
Example 31
Example 31 differs from example 1 in that the temperature of ageing was 40℃and the time of ageing was 15d, finally obtaining liquid fermented vinegar.
Example 32
Example 32 differs from example 1 in that the temperature of ageing was 20℃and the time of ageing was 180d, finally obtaining liquid fermented vinegar.
Example 33
Example 33 differs from example 1 in that the sterilizing temperature of the aged raw vinegar was 80℃and the sterilizing time was 60 minutes.
Example 34
Example 34 differs from example 1 in that the sterilization temperature of the aged raw vinegar was 95℃and the sterilization time was 5 minutes.
Comparative example 1
Comparative example 1 differs from example 1 in that lemon juice was used instead of apple juice, and finally liquid fermented vinegar was obtained.
Comparative example 2
Comparative example 2 differs from example 1 in that passion fruit juice was used instead of apple juice, and liquid fermented vinegar was finally obtained.
Comparative example 3
Comparative example 3 differs from example 1 in that apple juice is replaced with grape juice, and finally liquid fermented vinegar is obtained.
Comparative example 4
Comparative example 4 differs from example 1 in that no apple juice was added, and finally liquid fermented vinegar was obtained.
Comparative example 5
Comparative example 5 is different from example 1 in that apple juice is added during the alcoholic fermentation to finally obtain liquid fermented vinegar.
Comparative example 6
Comparative example 6 differs from example 1 in that apple juice was added during the blending process, and finally liquid fermented vinegar was obtained.
Sensory evaluation, calculation of alcohol-acid conversion rate (conversion rate of alcohol to acetic acid), statistics of fermentation period, and detection of physicochemical index (refer to GB/T18187) of total acids and microbial index, wherein microbial index meets GB/T18187 requirement, total acids not less than 3.5g/100mL meets GB/T18187 requirement, and other test results are shown in Table 2 below were carried out on sensory indexes (refer to meanings indicated by respective scores of Table 1 and scoring according to preference) of liquid fermented table vinegar prepared in examples 1 to 34 and comparative examples 1 to 6.
TABLE 1
TABLE 2
As can be seen from the above-described controls of example 1, examples 25 to 30, the content of the more yeast or more enzyme preparation has little effect on the period of acetic acid fermentation and the conversion rate of kojic acid, but increasing the amount of yeast and/or enzyme preparation increases the cost of liquid fermented vinegar.
As can be seen from the comparison of all examples with the comparative examples, the aroma and taste of the liquid fermented vinegar of the present application are significantly better in sensory blush than those of the comparative examples.
The lemon juice in the comparative example 1 has higher acidity, thereby inhibiting the growth of acetic acid bacteria, prolonging the period of acetic acid fermentation and reducing the conversion rate of alcohol acid; passion fruit in comparative example 2, carbohydrate contained in grape juice in comparative example 3, mg 2+ 、K + The equivalent content is obviously lower than that of apple juice, and the turbidity is higher, so that the period of acetic acid fermentation can be prolonged, and the conversion rate of alcohol acid can be reduced.
From the above description, it can be seen that the above embodiments of the present invention achieve the following technical effects:
on the one hand, carbohydrate in the apple juice is used as a carbon source to provide sufficient nutrients for the growth of acetic acid bacteria, and Mg in the apple juice 2+ 、K + Sufficient trace elements are provided for the growth of acetic acid bacteria, and the growth of the acetic acid bacteria reaches a good state under the synergistic effect of the acetic acid bacteria, so that the acetic acid fermentation rate is improved, the acetic acid fermentation period is shortened, the consumption of acetic acid by the acetic acid bacteria as a carbon source is reduced, and the conversion rate of alcohol to acetic acid is improved. On the other hand, part of organic acids such as malic acid in the apple juice reacts with alcohols to generate flavor substances such as esters, and the other part exists in the vinegar in a non-volatile acid form to increase the flavor of the vinegar (the content of the non-volatile acid is increased by more than 0.5g/100 mL), so that the problem of single flavor of the liquid fermented vinegar is solved.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (16)
1. A method for producing liquid fermented vinegar, comprising:
step S1, performing alcohol fermentation on a first raw material comprising grains, an enzyme preparation and saccharomycetes to obtain wine mash;
step S2, performing acetic fermentation on a second raw material comprising the wine mash, acetic acid bacteria and apple juice to obtain liquid fermentation raw vinegar;
step S3, sequentially sterilizing and ageing the liquid fermentation raw vinegar to obtain liquid fermentation edible vinegar;
based on the dry weight of the apple juice, the mass of the apple juice is 3-15% of the total mass of the wine mash and the acetic acid bacteria, and the carbohydrate and Mg in the apple juice 2+ 、K + The mass ratio of (3) is 45-55 g: 25-30 mg: 450-500 mg;
the solid content of the apple juice is 55-70%, and the mass of the acetic acid bacteria is 0.5-5.0% of the mass of the wine mash;
the acetic acid fermentation temperature is 25-36 ℃, and the acetic acid fermentation time is 12-24 hours.
2. The method according to claim 1, wherein the grains are selected from one or more of glutinous rice, sorghum, and rice.
3. The production method according to claim 1 or 2, wherein the grain comprises glutinous rice and sorghum, and the mass ratio of the glutinous rice to the sorghum is 1-4:1.
4. The production method according to claim 1 or 2, characterized in that the mass ratio of the grain to the enzyme preparation in the alcoholic fermentation is 500:1.0 to 3.0.
5. The production method according to claim 1 or 2, wherein the temperature of the alcoholic fermentation is 13-35 ℃.
6. The production method according to claim 1 or 2, wherein the alcoholic fermentation time is 120-288 hours.
7. The production method according to claim 1 or 2, wherein the first raw material further comprises water, the mass ratio of the grain to the water is 1:4-7, and the step S1 comprises:
liquefying and saccharifying the grains by adopting the enzyme preparation and the water to obtain saccharified materials;
and (3) carrying out alcohol fermentation on the saccharified material by adopting the saccharomycetes to obtain the wine mash.
8. The production method according to claim 7, wherein the mass of the yeast is 1 to 5% of the mass of the saccharified material.
9. The production method according to claim 1 or 2, wherein the sterilization is performed at a temperature range of 115 to 121 ℃.
10. The production method according to claim 1 or 2, wherein the sterilization time is controlled to 15-30 s.
11. The production method according to claim 1 or 2, wherein the ageing temperature is 20-40 ℃.
12. The production method according to claim 1 or 2, wherein the ageing time is 15-180 d.
13. The method of claim 1, further comprising the steps of blending, sterilizing and filtering the aged system.
14. The method according to claim 13, wherein the sterilization temperature is 80-95 ℃.
15. The method according to claim 13 or 14, wherein the sterilization time is 5-60 min.
16. A liquid fermented vinegar prepared by the production method according to any one of claims 1 to 15.
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| KR20120021531A (en) * | 2010-08-06 | 2012-03-09 | 한국식품연구원 | Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same |
| CN102433255A (en) * | 2011-11-15 | 2012-05-02 | 山西三盟实业发展有限公司 | Method for producing table vinegar by adopting two-step acetic acid fermentation method |
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
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| KR20120021531A (en) * | 2010-08-06 | 2012-03-09 | 한국식품연구원 | Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same |
| CN102433255A (en) * | 2011-11-15 | 2012-05-02 | 山西三盟实业发展有限公司 | Method for producing table vinegar by adopting two-step acetic acid fermentation method |
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
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