CN114686335A - Production process of flavored vinegar with improved contents of non-volatile acid and amino acid nitrogen - Google Patents

Abstract

The invention discloses a production process of a flavor mature vinegar for improving the content of non-volatile acid and amino acid nitrogen, which mainly comprises a process for preparing aspergillus flavus koji, a process for specially hanging medicinal koji, a process for preparing a fermentation head, a process for preparing unstrained spirits by spreading rice, a process for putting the unstrained spirits into a jar in layers and pressing the unstrained spirits and a jar sealing mode, a trilateral solid vinegar unstrained spirits is sun-cured for fermentation, high-temperature post-fermentation, vinegar sprinkling and aging are carried out to prepare a finished product of the flavor mature vinegar. The prepared flavor old vinegar, the medlar juice, the grape juice and the apple juice are compounded in proportion, the fruit flavor essence and the flavor generating agent are added, and the finished product of the compound fruit-flavor old vinegar is obtained after sterilization and packaging. The production process of the invention combines the specially-made hanging yeast technology and the aspergillus flavus yeast preparation technology with the traditional flavor mature vinegar brewing technology to brew the flavor mature vinegar, compared with the traditional flavor mature vinegar, the invention has the advantages of no volatilization of acid and obviously improved content of amino acid nitrogen, rich nutrition, reddish brown color, soft sour gas, long aftertaste, delicious taste and unique flavor.

Description

Production process of flavored vinegar with improved contents of non-volatile acid and amino acid nitrogen

The technical field is as follows:

the invention belongs to the technical field of vinegar brewing, and particularly relates to a production process of flavored vinegar with improved contents of non-volatile acid and amino acid nitrogen.

Background art:

the traditional flavored vinegar is vinegar prepared by taking edible coarse cereals and beans as raw materials and using starter propagation as multiple strains through three-edge solid state fermentation, is rich in nutrition, has reddish brown color and luster, is sour, fresh and sweet in taste, and has special fermented soybean flavor. The production process of the prior traditional flavor mature vinegar fully utilizes the characteristics of various microorganisms and activities grown by natural starter propagation, the essence of the traditional process of the mature vinegar is excavated, a scientific method is applied to standardize the production process and the production process procedures, and the unique process ensures that the amino acid nitrogen and the non-volatile acid contained in the finished product of the mature vinegar are increased, the content of the non-volatile acid is greater than the content of volatile acid, the contained trace elements such as selenium and functional components such as ligustrazine, total flavone and the like are generated by the synergistic effect of various microorganisms after high-temperature fermentation, so the product has good effect on special crowds such as hyperlipidemia, hypertension and the like after long-term eating, and is functional vinegar beneficial to body health. Therefore, on the basis of the traditional flavor mature vinegar brewing process, the applicant provides a production process for improving the content of non-volatile acid and amino acid nitrogen in the flavor mature vinegar for greatly enhancing the efficacy of the flavor mature vinegar and improving the additional value of the flavor mature vinegar.

The invention content is as follows:

the invention aims to provide a production process of flavor mature vinegar with improved contents of non-volatile acid and amino acid nitrogen and a compound fruity mature vinegar product prepared by the production process on the basis of the traditional flavor mature vinegar brewing process.

In order to realize the purpose, the invention adopts the following technical scheme:

a production process of flavor mature vinegar capable of improving the content of non-volatile acid and amino acid nitrogen comprises the following steps:

s1: preparing aspergillus flavus koji: mixing bran and bean pulp, adding water to moisten the materials, steaming the materials until the materials are cooked, cooling and inoculating the materials into a ventilating koji pool, standing and culturing, turning over koji, discharging koji, and storing and preserving the finished product of aspergillus flavus koji; the specific steps and technical parameters are as follows:

1) preparing materials: adding bran and bean pulp as raw materials for proportioning according to a proportion, wherein the weight ratio of the bran to the bean pulp is 80-85%: 15% -20%; wherein the raw material bran is dried, does not mildew and has no peculiar smell;

2) moistening: spreading the prepared raw materials, adding water while stirring, wherein the water addition amount is 85-95% of the raw materials, so that the water content of the steamed yeast material is increased by 1-2% compared with that before steaming, and the water content of the steamed material is 45-50%; after water is added, stirring uniformly and accumulating for moistening, wherein the moistening time is generally 1-2h, and the time is properly prolonged to 3-4 h in winter;

3) steaming: putting the moistened yeast material into a retort pot with a laid false bottom and a curtain for retort filling; filling steam in the steamer for spreading, wherein the spreading operation needs to be loose and uniform, covering after filling, and steaming for 40 min;

4) cold dispersing and inoculation: sieving or crushing the steamed retort material, and performing inoculation when the steamed retort material is turned over and scattered to be cooled to 38-40 ℃, wherein the inoculation operation needs to be rapid so as to reduce the invasion of mixed bacteria; inoculating the mixture with the added yellow yeast extract according to the weight of the added dry raw materials as a reference, wherein the weight of the added yellow yeast extract is 1: 0.0067;

the specific operation is as follows: during inoculation, the aflatoxin is firstly mixed with the steamed material which is 10 times of the amount of the aflatoxin and is below 45 ℃, the steamed material is sufficiently rubbed to ensure that spores are uniformly distributed and mixed, then the mixture is mixed with a large batch of yeast material, turned and stirred for 1-2 times, and the temperature is reduced to 32-34 ℃, and then the mixture can be loaded into a ventilated yeast pool.

5) A yeast loading pool: loosening and uniformly and flatly placing the yeast material into a ventilation yeast pool, wherein the thickness of the yeast material in the pool is about 30cm, and keeping the yeast material loose; at the moment, the water content of the yeast material is 48-52%, the acidity is 0.3-0.4, the product temperature is 30-32 ℃, and the temperature is 28-30 ℃;

6) static culture: heating the yeast material to 35 ℃, continuously ventilating and cooling, and statically culturing for 6 h; continuous ventilation is needed in the static culture process, the temperature of the material layer is kept at 30-32 ℃, and the temperature is adjusted according to the conditions of the product temperature and the room temperature, so that the temperature difference between the upper layer and the lower layer is reduced as much as possible.

At this time, the main reason for the need of continuous ventilation is that the reproduction and respiration of aspergillus gradually flourish from about 11-12 hours after inoculation in the process of koji making, the temperature rise speed of the product is high, and the ventilation and cooling are enhanced.

7) Turning over yeast: when statically cultured yeast materials are connected into blocks, immediately turning yeast for the first time, wherein the product temperature is controlled to be 35 ℃, the room temperature is controlled to be 28 ℃, the dry-wet spherical aberration is 0.5-1.0 ℃, so that the yeast materials on the top surface are turned to the lower side, the yeast materials on the bottom of the pool are turned to the upper side, and heat and carbon dioxide are emitted; after the first koji turning, the propagation of aspergillus is more vigorous, the product temperature rises violently, the product temperature is strictly controlled below 36 ℃, the room temperature is reduced to 25-26 ℃, the dry-wet spherical aberration is 1-2 ℃, and meanwhile, the indoor temperature is adjusted and the window is opened according to the change condition of the product temperature; and 4-5 h, turning over the yeast for the second time according to the temperature rise condition of the product, the shrinkage crack of the yeast material and other phenomena, loosening the yeast material to eliminate the crack and prevent air leakage.

In the operation, if the bent material shrinks again to generate cracks after twice bending, wind leaks from the cracks, and the product temperature is greatly different, a bending shoveling measure can be adopted, and the product temperature is kept at 30-32 ℃.

8) A koji discharging chamber: and (3) after the koji material is put into a pool for static culture and turning over, the koji material is cultured for 28-34 hours, when yellow spores are grown on the koji material and the enzyme activity reaches the peak, the koji can be produced, and the finished product of the aspergillus flavus koji is obtained.

9) Storage and preservation of finished products: and (4) flatly paving the finished product of the koji on a dry and ventilated ground, checking the temperature of a defective product every 5-6 hours to prevent moisture absorption and heating, and immediately spreading, turning and cooling if the temperature of the product rises.

S2: specially hanging medicinal yeast: mixing bran, vinegar residue, herba Artemisiae Scopariae, pollen Typhae and semen Cuscutae, pulverizing into powder, mixing, compacting, making into block, hanging, and standing for culture to obtain hanging medicinal yeast; the specific steps and technical parameters are as follows:

1) preparing materials: mixing 45% of bran, 45% of vinegar residue, 2% -4% of oriental wormwood, 2% -3% of cattail pollen and 3% -4% of semen cuscutae in parts by weight, respectively crushing the raw materials into powder, and uniformly mixing to obtain a starter propagation raw material;

2) mixing and compacting: mixing the starter propagation raw material and pure water according to the weight portion of 15-30%: mixing 70-85%, stirring, bagging, and compacting the yeast material into blocks to obtain yeast blank;

3) hanging: hanging the yeast blank outdoors for natural fermentation for 7-8 months, namely from 8-9 months per year to 3-4 months in the next year;

4) and (3) discharging koji: when the suspended yeast blank becomes loose and dry black ash, the suspended yeast is prepared, and the activity of the saccharifying enzyme is measured to be 500-600u/g for later use;

s3: preparing a fermentation head: selecting raw materials of rice, corn, wheat, tartary buckwheat, sorghum, broad beans, black beans and soybeans, mixing the raw materials according to a proportion, steaming the mixture in a steaming pot, adding the hanging medicinal yeast and the aspergillus flavus yeast, uniformly stirring the mixture, and fermenting the mixture to obtain a yeast head; the specific steps and technical parameters are as follows:

1) selecting materials: preferably selecting the Ningxia high-yield coarse cereals rich in carbohydrates as raw materials, wherein the raw materials comprise rice, corn, wheat, tartary buckwheat, sorghum, broad beans, black beans and soybeans so as to supplement a nitrogen source;

2) preparing materials: mixing the rice, the corns, the wheat, the tartary buckwheat, the sorghum, the broad beans, the black beans and the soybeans according to a proportion of 10: 10: 5: 10: 5: 5: 5: 5, mixing, screening, removing iron and impurities;

3) and (3) cooking: adding clear water with the weight being 3.6-3.7 times that of the main grain into a cooking tank, heating to ensure that the water temperature is raised to 99 ℃, adding the prepared main grain, and cooking for 1-2 hours;

4) fermentation: cooling the cooked staple food grain, adding 15-20% of the hanging drug yeast and 10% of the aspergillus flavus yeast when the temperature is reduced to 28-30 ℃, uniformly stirring, layering and filling into a jar, pressing and sealing the jar, adding the lactic acid bacteria culture solution, starting fermentation for 15 days, and obtaining the fermented head after the fermented mature fragrant grains are in a mash shape, and the mash is sour and has a vinasse flavor.

S4: spreading rice and preparing unstrained spirits: weighing a certain weight of millet, soybean meal and water according to a ratio of 1: 1: 2, mixing and cooking the raw materials according to the proportion, adding 100% of bran to scald the bran, cooling to below 30 ℃, adding 100% of fermentation heads, 25% of suspended drug yeast and 5% of aspergillus flavus yeast to spread and mix the fermented grains to prepare the vinegar fermented grains, wherein the vinegar fermented grains need to be uniformly kneaded during mixing, and the water content is controlled to be 40-45%;

s5: layered filling into a tank, pressing fermented grains and sealing the tank: naturally cooling the vinegar residues at 28-30 deg.c, pressing the vinegar residues layer by layer in a cylinder, sealing the cylinder, pressing the residues, and fermenting;

s6: sun drying trilateral solid vinegar mash fermentation: opening the cylinder to loosen the upper layer of the fermented grains when the temperature of the fermented grains is raised to 35 ℃ after the cylinder is sealed for 3 days, sealing the cylinder to perform sun-drying fermentation, opening the cylinder to turn over the fermented grains once every seven days for 28 days, pressing the fermented grains to seal the cylinder when the temperature of the fermented grains is 35 ℃ and the temperature of the fermented grains after turning over is 28-30 ℃, wherein the total acid is 3-4%;

s7: high-temperature post-fermentation: the fermented vinegar grains are subjected to hot kang culture, when the temperature of the fermented vinegar grains reaches above 50 ℃, the fermented grains are turned over once a day for 21 days of fermentation, the acidity is increased progressively each time, the color of the fermented grains is deepened, and finally the fermented grains are copper brown, sour, fragrant and fresh sweet, namely mature vinegar grains;

s8: pouring vinegar: filling mature vinegar grains into a vinegar pouring jar, adding water to cover the vinegar grains, soaking for 12 hours, pouring out first-end shower, adding the first-end shower into the fermented mature vinegar grains, soaking for 4-5 hours, and pouring out first-end vinegar; adding water into the fermented vinegar residue after the first vinegar is poured to pour out second-poured vinegar, adding the second-poured vinegar into the fermented vinegar residue after the first vinegar is poured, pouring the second-poured vinegar, adding water into the fermented vinegar residue after the second-poured vinegar, pouring third-poured vinegar, adding the third-poured vinegar into the fermented vinegar residue after the second-poured vinegar, pouring the third-poured vinegar, mixing the first-poured vinegar, the second-poured vinegar and the third-poured vinegar, blending and filling the mixture into a brewing jar, and determining that the total acid is 5%;

s9: aging: and (3) stirring the vinegar in the aging jar once a day by using the rose willow strips, and aging for 3 months to obtain the finished flavor old vinegar.

The flavor vinegar produced by the process is obtained by data measurement: the content of non-volatile acid and the content of amino acid nitrogen in the flavored old vinegar are increased along with the increase of fermentation days, and the content is also increased proportionally.

The invention also provides a compound fruity mature vinegar product prepared by the production process, which is prepared by compounding the prepared flavor mature vinegar, medlar juice, grape juice and apple juice according to the proportion of 1:0.5:1.5:1.5, adding a certain amount of fruity essence and flavoring agent, sterilizing and packaging to obtain the finished product of the compound fruity mature vinegar.

In the production process of the flavored old vinegar, the raw materials for preparing the hanging medicinal yeast adopt traditional Chinese medicinal materials as raw materials, wherein the traditional Chinese medicinal materials have the following effects and effects:

herba Artemisiae Scopariae is young seedling of herba Artemisiae Scopariae of Compositae. It is bitter and pungent in flavor and slightly cold in flavor, and enters spleen, stomach, liver and gallbladder meridians. Has the effects of clearing away heat, promoting diuresis and eliminating jaundice. Can be used for treating jaundice, dysuria, eczema, pruritus, and infectious icterohepatitis. The pharmacological research has the functions of benefiting gallbladder, protecting liver function, relieving fever, resisting inflammation, reducing blood fat, reducing blood pressure, expanding crown and the like.

Pollen Typhae is dried pollen of Typha angustifolia, Typha orientalis or plants of the same genus of Typhaceae. Sweet in nature, mild in taste, non-toxic, and entering liver and pericardium meridians. The cattail pollen has the efficacies of stopping bleeding, removing blood stasis, treating stranguria and the like. Can be used for treating hematemesis, epistaxis, hemoptysis, metrorrhagia, traumatic hemorrhage, amenorrhea, dysmenorrhea, abdominal pain, traumatic injury, swelling and pain, stranguria with blood, and pain with astringency. Modern medicine researches that the cattail pollen has the effects of treating cardiovascular systems, reducing blood fat, preventing and treating atherosclerosis, treating smooth muscles, promoting blood coagulation, resisting inflammation and the like.

The medicinal part of the dodder is seeds of the dicotyledonous plants of the Convolvulaceae plants, such as dodder, south dodder, golden lantern plant and the like. It is warm in nature and sweet in taste, and has effects in nourishing liver and kidney, replenishing essence and marrow, nourishing muscle and yin, strengthening tendons and bones, invigorating qi, and strengthening body constitution. The main components comprise glucoside, beta-carotene, gamma-carotene, vitamin A, etc. Has better curative effect on various diseases caused by the deficiency of the lower-jiao, such as early white beard and hair, soreness and weakness of waist and knees, tooth shaking and the like, and is a widely used medicine for beauty treatment.

The invention has the beneficial effects that:

(1) the invention improves the production technology of the flavor old vinegar with the content of non-volatile acid and amino acid nitrogen on the basis of the traditional flavor old vinegar brewing technology, and the key technological innovation lies in the preparation technology of aspergillus flavus yeast and the technology of specially-made hanging drug yeast, wherein, when the lactic acid bacteria culture solution is added in the fermentation stage in the process of preparing the mature yeast, the prepared hanging drug yeast and the aspergillus flavus yeast are uniformly stirred and then fermented together to obtain the mature yeast, and at the moment, the technology control temperature is reduced, so that the non-volatile acid can be improved to generate corresponding lipid, such as ethyl lactate, the aroma of the product is increased, and lipid substances are added; the mature fermentation heads prepared in the process of spreading rice to prepare the vinegar culture are mixed with the hanging yeast and the aspergillus flavus according to a proportion to prepare the vinegar culture, so that amino acid is generated, the protein content is increased, a nitrogen source is supplemented, and the total yeast amount of the mature fermentation heads exceeds 50 percent, so that 'yeast is used for replacing grains', the variety of microorganisms is increased, the formation of lipid and fragrance of products is facilitated, and the fragrance of the products is improved.

(2) The technology for preparing the medicated leaven in the technology for producing the flavored old vinegar adopts a specially-made hanging medicated leaven technology, adopts bran, vinegar residues and traditional Chinese medicines as raw materials, and promotes microbial flora such as aspergillus niger and the like to rapidly grow and propagate by utilizing the characteristics of various microorganisms and activities of the natural hanging leaven; the aspergillus flavus yeast preparation process selects beans and coarse cereals for proportioning, selects aspergillus flavus and specially-made hanging medicated yeast as leaven, and simultaneously, when vinegar mother is fermented, a plurality of microorganisms generate serial biochemical reactions to generate special flavor substances of the aged vinegar, strengthen the protein decomposition force and improve the content of protease, thereby improving the content of amino acid nitrogen in the flavor aged vinegar product.

(3) The flavor mature vinegar produced by the invention is brewed by taking cured bran, millet and soybean meal as raw materials, combining a special hanging yeast technology with an aspergillus flavus yeast making technology and adopting a traditional flavor mature vinegar brewing technology, and the unique technology enables the content of non-volatile acid and amino acid nitrogen detected by the finished flavor mature vinegar to be obviously improved compared with the traditional flavor mature vinegar.

(4) The capillary artemisia, the cattail pollen and the dodder in the raw materials adopted by the specially-made hanging medicinal starter in the production of the flavored old vinegar have the bacteriostatic action, and the production process has the action of inhibiting the growth of beneficial microorganisms by inhibiting the growth of undesirable microorganisms, so that the yield of products can be improved, and the quality of the products can be stabilized.

(5) The compound fruity mature vinegar product prepared by the production process has the advantages that various organic acids such as grape juice and the like are compounded and proportioned through scientific raw materials, the content of non-volatile acids of the product is increased, the fragrance of the product is improved, the prepared novel fruity product is unique in taste, sour and sweet, and the added value of the product is favorably improved.

Description of the drawings:

FIG. 1 is a block diagram of the production process of the flavored vinegar with increased contents of non-volatile acid and amino acid nitrogen according to the present invention;

FIG. 2 is a comparison graph of total acid and non-volatile acid of soy mash of a flavor mature vinegar product with increased contents of non-volatile acid and amino acid nitrogen according to the present invention;

FIG. 3 is a diagram of amino acid nitrogen in bean mash of a flavor mature vinegar product with increased contents of non-volatile acid and amino acid nitrogen.

The specific implementation mode is as follows:

the present invention will be described in detail with reference to specific examples.

Example 1

A production process of flavor mature vinegar capable of improving the content of non-volatile acid and amino acid nitrogen comprises the following steps:

s1: process for preparing aspergillus flavus koji

1) Preparing materials: adding bran and bean pulp as raw materials for proportioning according to a proportion, wherein the weight ratio of the bran to the bean pulp is 80-85%: 15% -20%; wherein the raw material bran is dried without mildew and peculiar smell.

2) Moistening: spreading the prepared raw materials, adding water while stirring, wherein the water addition amount is 85-95% of the raw materials, so that the water content of the steamed yeast material is increased by 1-2% compared with that before steaming, and the water content of the steamed material is 45-50%; after the water is added, the mixture is stirred uniformly and accumulated for material moistening, the material moistening time is generally 1-2 hours, and the material moistening time is properly prolonged to 3-4 hours in winter.

3) Steaming: putting the moistened yeast material into a retort pot with a laid false bottom and a curtain for retort filling; and (3) introducing steam for spreading in the steamer filling process, wherein the spreading operation needs to be loose and uniform, covering after filling, and steaming for 40 min.

4) Cold dispersing and inoculation: sieving or smashing the steamed retort materials, and performing inoculation when the steamed retort materials are stirred and cooled to 38-40 ℃, wherein the inoculation operation needs to be rapid so as to reduce the invasion of mixed bacteria; inoculating the mixture with the added yellow yeast extract according to the weight of the added dry raw materials as a reference, wherein the weight of the added yellow yeast extract is 1: 0.0067; during inoculation, the aflatoxin is firstly mixed with the steamed material which is 10 times of the amount of the aflatoxin and is below 45 ℃, the steamed material is sufficiently rubbed to ensure that spores are uniformly distributed and mixed, then the mixture is mixed with a large batch of yeast material, turned and stirred for 1-2 times, and the temperature is reduced to 32-34 ℃, and then the mixture can be loaded into a ventilated yeast pool.

5) A yeast loading pool: loosening and uniformly and flatly placing the yeast material into a ventilation yeast pool, wherein the thickness of the yeast material in the pool is about 30cm, and keeping the yeast material loose; at the moment, the water content of the yeast material is 48-52%, the acidity is 0.3-0.4, the product temperature is 30-32 ℃, and the temperature is 28-30 ℃;

6) static culture: heating the yeast material to 35 ℃, continuously ventilating and cooling, and statically culturing for 6 h; continuous ventilation is needed in the static culture process, the temperature of the material layer is kept at 30-32 ℃, and the temperature is adjusted according to the conditions of the product temperature and the room temperature, so that the temperature difference between the upper layer and the lower layer is reduced as much as possible. At this time, the main reason for the need of continuous ventilation is that the reproduction and respiration of aspergillus gradually flourish from about 11-12 hours after inoculation in the process of koji making, the temperature rise speed of the product is high, and the ventilation and cooling are enhanced.

7) Turning over yeast: when statically cultured yeast materials are connected into blocks, immediately turning yeast for the first time, wherein the product temperature is controlled to be 35 ℃, the room temperature is controlled to be 28 ℃, the dry-wet spherical aberration is 0.5-1.0 ℃, so that the yeast materials on the top surface are turned to the lower side, the yeast materials on the bottom of the pool are turned to the upper side, and heat and carbon dioxide are emitted; after the first koji turning, the propagation of aspergillus is more vigorous, the product temperature rises violently, the product temperature is strictly controlled below 36 ℃, the room temperature is reduced to 25-26 ℃, the dry-wet spherical aberration is 1-2 ℃, and meanwhile, the indoor temperature is adjusted and the window is opened according to the change condition of the product temperature; and 4-5 h, turning over the yeast for the second time according to the temperature rise condition of the product, the shrinkage crack of the yeast material and other phenomena, loosening the yeast material to eliminate the crack and prevent air leakage. In the operation, if the bent material shrinks again to generate cracks after twice bending, wind leaks from the cracks, and the product temperature is greatly different, a bending shoveling measure can be adopted, and the product temperature is kept at 30-32 ℃.

8) A koji discharging chamber: and (3) after the koji material is put into a pool for static culture and turning over, the koji material is cultured for 28-34 hours, when yellow spores are grown on the koji material and the enzyme activity reaches the peak, the koji can be produced, and the finished product of the aspergillus flavus koji is obtained.

9) And (3) storage and preservation of finished products: and (4) flatly paving the finished product of the koji on a dry and ventilated ground, checking the temperature of a defective product every 5-6 hours to prevent moisture absorption and heating, and immediately spreading, turning and cooling if the temperature of the product rises.

S2: technique for specially hanging medicinal yeast

1) Preparing materials: the starter propagation material is prepared by mixing 45% of bran, 45% of vinegar residue, 2% -4% of oriental wormwood, 2% -3% of cattail pollen and 3% -4% of semen cuscutae in parts by weight, respectively crushing the raw materials into powder, and uniformly mixing to obtain the starter propagation raw material.

2) Mixing and compacting: mixing the starter propagation raw material and pure water according to the weight portion of 15-30%: mixing 70-85%, stirring, bagging, and compacting the yeast material into blocks to obtain yeast blank.

3) Hanging: and (3) hanging the yeast blank outdoors for natural fermentation for 7-8 months, namely from 8-9 months per year to 3-4 months in the next year.

4) And (3) yeast discharging: when the suspended yeast blank becomes loose and dry black ash, the suspended yeast is prepared, and the saccharifying enzyme activity is measured to be 500-600u/g for later use.

S3: process for preparing yeast heads

1) Selecting materials: the Ningxia high-yield coarse cereals rich in carbohydrate are preferably selected as raw materials, and the raw materials comprise rice, corn, wheat, tartary buckwheat, sorghum, broad beans, black beans and soybeans so as to supplement a nitrogen source.

2) Preparing materials: mixing the rice, the corns, the wheat, the tartary buckwheat, the sorghum, the broad beans, the black beans and the soybeans according to a proportion of 10: 10: 5: 10: 5: 5: 5: 5, screening, removing iron and impurities.

3) And (3) cooking: adding clear water with the weight being 3.6-3.7 times that of the main grain into a cooking tank, heating to enable the water temperature to rise to 99 ℃, adding the prepared main grain, and cooking for 1-2 hours.

4) Fermentation: cooling the cooked staple food grain, adding 15-20% of the hanging drug yeast and 10% of the aspergillus flavus yeast when the temperature is reduced to 28-30 ℃, uniformly stirring, layering and filling into a jar, pressing and sealing the jar, adding the lactic acid bacteria culture solution, starting fermentation for 15 days, and obtaining the fermented head after the fermented mature fragrant grains are in a mash shape, and the mash is sour and has a vinasse flavor.

S4: spreading rice and preparing unstrained spirits: weighing a certain weight of millet, soybean meal and water according to a ratio of 1: 1: 2, adding 100% of bran to scald, cooling to below 30 ℃, adding 100% of fermentation heads, 25% of suspended drug yeast and 5% of aspergillus flavus yeast to spread and mix fermented grains to prepare the vinegar fermented grains, wherein the vinegar fermented grains need to be uniformly kneaded during mixing, and the water content is controlled at 45%.

S5: layered cylinder entering, fermented grain pressing and cylinder sealing: naturally cooling the fermented grains to 28-30 deg.c, pressing the fermented grains layer by layer in a cylinder, sealing the cylinder and pressing the fermented grains for fermentation.

S6: sun drying trilateral solid vinegar mash fermentation: and (3) after the jar is sealed for 3 days, opening the jar to loosen the upper layer of the fermented grains, loosening a quarter of the fermented grains, sealing the jar to perform sun-drying fermentation, opening the jar to turn over the fermented grains once every seven days for 28 days, pressing the fermented grains to seal the jar when the temperature of the fermented grains after turning over is 35 ℃ and the temperature of the fermented grains after turning over is 28-30 ℃, wherein the total acid is 3-4%.

S7: high-temperature post-fermentation: and (3) carrying out hot kang culture on the fermented vinegar grains, turning the fermented grains once every day when the temperature of the fermented vinegar grains reaches over 50 ℃, fermenting for 21 days, increasing the acidity each time, deepening the color of the fermented grains, and finally obtaining the mature vinegar grains, wherein the fermented grains are copper brown, sour, fragrant and fresh sweet.

S8: pouring vinegar: filling mature vinegar grains into a vinegar pouring jar, adding water to cover the vinegar grains, soaking for 12 hours, pouring out first-end shower, adding the first-end shower into the fermented mature vinegar grains, soaking for 4-5 hours, and pouring out first-end vinegar; and adding water into the fermented vinegar residue after the first vinegar is poured to pour out second-poured vinegar, adding the second-poured vinegar into the fermented vinegar residue after the first vinegar is poured, pouring out the second vinegar, adding water into the fermented vinegar residue after the second-poured vinegar, pouring out third-poured vinegar, adding the third-poured vinegar into the fermented vinegar residue after the second-poured vinegar is poured, pouring out the third vinegar, mixing the first-poured vinegar, the second-poured vinegar and the third vinegar, blending and filling the mixture into a brewing jar, and determining that the total acid is 5%.

S9: aging: and (3) stirring the vinegar in the aging jar with the rose willow strips once a day, and aging for 3 months to obtain the finished flavor aged vinegar.

Example 2

The production process is utilized to prepare a compound fruity mature vinegar product, and the steps are as follows:

the flavor old vinegar prepared in the embodiment 1 is compounded with medlar juice, grape juice and apple juice according to the proportion of 1:0.5:1.5:1.5, then a certain amount of fruity essence and aroma generating agent are added, and the finished product of the compound fruity old vinegar is obtained after sterilization and packaging.

The flavor mature vinegar which is prepared by the production process of the embodiment 1 and improves the contents of the non-volatile acid and the amino acid nitrogen is analyzed and determined, the hygienic index of the product is superior to GB2719-2003 'hygienic index requirements for vinegar', and the contents of various physical and chemical indexes and characteristic substances reach the GB/T19777-2013 requirements. The results are shown in the following table 1:

the flavored vinegar prepared by the production process of example 1 is measured and contrastively analyzed with respect to the content of non-volatile acid and amino acid nitrogen, and the results are shown in fig. 2 and 3, and it can be known that: with the increasing of fermentation days, the nonvolatile acid content, the total acid content and the amino acid nitrogen content of the flavored old vinegar are respectively measured, and the flavored old vinegar shows a rising trend in direct proportion. When the fermentation days reach 73 days, the content of the non-volatile acid reaches 5g/100mL, and the content of the total acid reaches 3.2g/100 mL; when the fermentation days reach 45 days, the content of amino acid nitrogen is 0.37g/100 mL. Therefore, compared with the traditional flavored vinegar, the following characteristics are proved: the flavored old vinegar provided by the invention is rich in nutrition, red brown in color, soft in sour gas, long in aftertaste, delicious in taste and unique in flavor.

Claims (5)

1. A production process of flavor mature vinegar for improving the content of non-volatile acid and amino acid nitrogen is characterized in that: the method comprises the following steps:

s1: preparing aspergillus flavus koji: mixing bran and bean pulp, adding water to moisten the materials, steaming the materials until the materials are cooked, cooling and inoculating the materials into a ventilating koji pool, standing and culturing, turning over koji, discharging koji, and storing and preserving the finished product of aspergillus flavus koji;

s2: specially hanging medicinal yeast: mixing bran, vinegar residue, herba Artemisiae Scopariae, pollen Typhae and semen Cuscutae, pulverizing into powder, mixing, compacting, making into block, hanging, and standing for culture to obtain hanging medicinal yeast;

s3: preparing a fermentation head: selecting raw materials of rice, corn, wheat, tartary buckwheat, sorghum, broad beans, black beans and soybeans, mixing the raw materials according to a proportion, steaming the mixture in a steaming pot, adding the hanging medicinal yeast and the aspergillus flavus yeast, uniformly stirring the mixture, and fermenting the mixture to obtain a yeast head;

s4: spreading rice and preparing unstrained spirits: weighing a certain weight of millet, soybean meal and water according to a ratio of 1: 1: 2, mixing and cooking the raw materials according to the proportion, adding 100% of bran to scald the bran, cooling to below 30 ℃, adding 100% of fermentation heads, 25% of suspended drug yeast and 5% of aspergillus flavus yeast to spread and mix the fermented grains to prepare the vinegar fermented grains, wherein the vinegar fermented grains need to be uniformly kneaded during mixing, and the water content is controlled to be 40-45%;

s5: layered cylinder entering, fermented grain pressing and cylinder sealing: naturally cooling the vinegar residues at 28-30 deg.c, pressing the vinegar residues layer by layer in a cylinder, sealing the cylinder, pressing the residues, and fermenting;

s6: sun drying trilateral solid vinegar mash fermentation: opening the cylinder to loosen the upper layer of the fermented grains when the temperature of the fermented grains is raised to 35 ℃ after the cylinder is sealed for 3 days, sealing the cylinder to perform sun-drying fermentation, opening the cylinder to turn over the fermented grains once every seven days for 28 days, pressing the fermented grains to seal the cylinder when the temperature of the fermented grains is 35 ℃ and the temperature of the fermented grains after turning over is 28-30 ℃, wherein the total acid is 3-4%;

s7: high-temperature post-fermentation: the fermented vinegar grains are subjected to hot kang culture, when the temperature of the fermented vinegar grains reaches above 50 ℃, the fermented grains are turned over once a day for 21 days of fermentation, the acidity is increased progressively each time, the color of the fermented grains is deepened, and finally the fermented grains are copper brown, sour, fragrant and fresh sweet, namely mature vinegar grains;

s8: pouring vinegar: filling mature vinegar grains into a vinegar pouring jar, adding water to cover the vinegar grains, soaking for 12 hours, pouring out first-end shower, adding the first-end shower into the fermented mature vinegar grains, soaking for 4-5 hours, and pouring out first-end vinegar; adding water into the fermented vinegar residue after the first vinegar is poured to pour out second-poured vinegar, adding the second-poured vinegar into the fermented vinegar residue after the first vinegar is poured, pouring the second-poured vinegar, adding water into the fermented vinegar residue after the second-poured vinegar, pouring third-poured vinegar, adding the third-poured vinegar into the fermented vinegar residue after the second-poured vinegar, pouring the third-poured vinegar, mixing the first-poured vinegar, the second-poured vinegar and the third-poured vinegar, blending and filling the mixture into a brewing jar, and determining that the total acid is 5%;

s9: aging: and (3) stirring the vinegar in the aging jar once a day by using the rose willow strips, and aging for 3 months to obtain the finished flavor old vinegar.

2. The process for producing flavored vinegar with increased contents of non-volatile acids and amino acid nitrogen according to claim 1, wherein the process comprises the following steps: the process for preparing the aspergillus flavus koji in the step S1 comprises the following specific steps and technical parameters:

1) preparing materials: adding bran and bean pulp as raw materials for proportioning according to a proportion, wherein the weight ratio of the bran to the bean pulp is 80-85%: 15% -20%;

2) moistening: spreading the prepared raw materials, adding water while stirring, wherein the water addition amount is 85-95% of the raw materials, so that the water content of the steamed yeast material is increased by 1-2% compared with that before steaming, and the water content of the steamed material is 45-50%; after water is added, stirring uniformly and accumulating for moistening, wherein the moistening time is generally 1-2h, and the time is properly prolonged to 3-4 h in winter;

3) steaming: putting the moistened yeast material into a retort pot with a laid false bottom and a curtain for retort filling; filling steam in the steamer for spreading, wherein the spreading operation needs to be loose and uniform, covering after filling, and steaming for 40 min;

4) cold dispersing and inoculation: sieving or crushing the steamed retort material, and performing inoculation when the steamed retort material is turned over and scattered to be cooled to 38-40 ℃, wherein the inoculation operation needs to be rapid so as to reduce the invasion of mixed bacteria; inoculating the mixture with the added yellow yeast extract according to the weight of the added dry raw materials as a reference, wherein the weight of the added yellow yeast extract is 1: 0.0067;

the specific operation is as follows: during inoculation, the aflatoxin is firstly mixed with 10 times of steamed clinker at the temperature of below 45 ℃, the steamed clinker is sufficiently rubbed off to uniformly distribute and mix spores, then the mixture is mixed with a large batch of yeast material, turned over and stirred for 1-2 times, and cooled to 32-34 ℃, and then the mixture can be loaded into a ventilated yeast pool;

5) a yeast loading pool: loosening and uniformly and flatly placing the yeast material into a ventilation yeast pool, wherein the thickness of the yeast material in the pool is about 30cm, and keeping the yeast material loose; at the moment, the water content of the yeast material is 48-52%, the acidity is 0.3-0.4, the product temperature is 30-32 ℃, and the temperature is 28-30 ℃;

6) static culture: heating the yeast material to 35 ℃, continuously ventilating and cooling, and statically culturing for 6 h;

7) turning over yeast: when statically cultured yeast materials are connected into blocks, immediately turning yeast for the first time, wherein the product temperature is controlled to be 35 ℃, the room temperature is controlled to be 28 ℃, the dry-wet spherical aberration is 0.5-1.0 ℃, so that the yeast materials on the top surface are turned to the lower side, the yeast materials on the bottom of the pool are turned to the upper side, and heat and carbon dioxide are emitted; after the first koji turning, the propagation of aspergillus is more vigorous, the product temperature rises violently, the product temperature is strictly controlled below 36 ℃, the room temperature is reduced to 25-26 ℃, the dry-wet spherical aberration is 1-2 ℃, and meanwhile, the indoor temperature is adjusted and the window is opened according to the change condition of the product temperature; and then, 4-5 h, turning over the yeast for the second time according to the temperature rise condition of the product, the shrinkage crack of the yeast material and other phenomena, loosening the yeast material to eliminate the crack and prevent air leakage;

8) a koji discharging chamber: after the koji material is put into a pool for static culture and turning over, the koji material is cultured for 28-34 hours, when yellow spores are grown on the koji material and the enzyme activity reaches the peak, the koji can be taken out, and a finished product of the aspergillus flavus koji is obtained;

9) storage and preservation of finished products: and (4) flatly paving the finished product of the koji on a dry and ventilated ground, checking the temperature of a defective product every 5-6 hours to prevent moisture absorption and heating, and immediately spreading and turning over and cooling if the temperature of the finished product rises.

3. The process for producing flavored vinegar with increased contents of non-volatile acids and amino acid nitrogen according to claim 1, wherein the process comprises the following steps: the specific steps and technical parameters of the specially-made hanging medicated leaven process of the step S2 are as follows:

1) preparing materials: mixing 45% of bran, 45% of vinegar residue, 2% -4% of oriental wormwood, 2% -3% of cattail pollen and 3% -4% of semen cuscutae in parts by weight, respectively crushing the raw materials into powder, and uniformly mixing to obtain a starter propagation raw material;

2) mixing and compacting: mixing the starter propagation raw material and pure water according to the weight portion of 15-30%: mixing 70-85%, stirring, bagging, and compacting the yeast material into blocks to obtain yeast blank;

3) hanging: hanging the yeast blank outdoors for natural fermentation for 7-8 months, namely from 8-9 months per year to 3-4 months in the next year;

4) and (3) yeast discharging: when the suspended yeast blank becomes loose and dry black ash, the suspended yeast is prepared, and the saccharifying enzyme activity is measured to be 500-600u/g for later use.

4. The production process of the flavored vinegar with increased contents of non-volatile acid and amino acid nitrogen according to claim 1, characterized in that: the process for preparing the yeast head in the step S3 comprises the following specific steps and technical parameters:

1) selecting materials: preferably selecting the Ningxia high-yield coarse cereals rich in carbohydrates as raw materials, wherein the raw materials comprise rice, corn, wheat, tartary buckwheat, sorghum, broad beans, black beans and soybeans so as to supplement a nitrogen source;

2) preparing materials: mixing the rice, the corns, the wheat, the tartary buckwheat, the sorghum, the broad beans, the black beans and the soybeans according to a proportion of 10: 10: 5: 10: 5: 5: 5: 5, mixing, screening, removing iron and impurities;

3) and (3) cooking: adding clear water with the weight being 3.6-3.7 times that of the main grain into a cooking tank, heating to ensure that the water temperature is raised to 99 ℃, adding the prepared main grain, and cooking for 1-2 hours;

4) fermentation: cooling the cooked staple food grains, adding 15-20% of the hanging drug yeast and 10% of the aspergillus flavus yeast when the temperature is reduced to 28-30 ℃, uniformly stirring, layering and filling into a jar, pressing and sealing the jar, adding the lactic acid bacteria culture solution, starting fermentation for 15 days, and fermenting the mature aromatic rice grains into a mash shape which is sour and has a vinasse flavor to obtain the fermentation head.

5. The production process of claims 1 to 4 is used for preparing a compound fruity vinegar product, and is characterized in that: the compound fruity mature vinegar product is prepared by compounding the prepared flavor mature vinegar, medlar juice, grape juice and apple juice according to the proportion of 1:0.5:1.5:1.5, adding a certain amount of fruity essence and aroma generating agent, sterilizing and packaging to obtain the finished product of the compound fruity mature vinegar.

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