CN115074206B - Method for preparing acetified esterified liquid by using vinegar residues and application of acetified esterified liquid - Google Patents
Method for preparing acetified esterified liquid by using vinegar residues and application of acetified esterified liquid Download PDFInfo
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Abstract
The invention provides a method for preparing acetified esterified liquid by using vinegar residues, and application and a method in an alcohol/acetic acid fermentation stage, which specifically comprise the following steps: carrying out enzymolysis on vinegar residue; carrying out enzymolysis on vinegar sediment mud, yellow wine lees and water drenching, preparing a culture solution and inoculating; preparing an acetification esterification liquid and continuously culturing; the prepared acetification esterified liquid can be independently applied to an alcohol or acetic acid fermentation stage, and can also be simultaneously applied to the alcohol and acetic acid fermentation stage. The invention not only can improve the product quality, but also solves the problem of excessive vinegar residue of the solid state fermentation edible vinegar byproduct.
Description
Technical Field
The invention relates to the technical field of vinegar brewing, in particular to a method for preparing acetified esterified liquid by using vinegar residues and application thereof.
Background
The aroma components of the cereal vinegar mainly comprise various volatile components such as acid, aldehyde, alcohol, ester, phenol, furan, pyrazine and the like. They are contained in vinegar in very small amounts, but in the correct proportions they impart a specific aromatic flavor to the vinegar. The aroma characteristics of various types of vinegar are the balance of their aroma contents. Among them, esters have fruity odor, and are important components for forming special aroma of vinegar. In the research of aroma components of the mature vinegar, the content of the high-quality vinegar is obviously different from that of the medium-grade vinegar.
The mature vinegar 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 pea as a saccharification starter, fermenting with solid acetic acid after alcohol fermentation, and brewing through processes such as fumigating, ageing and the like. After the vinegar pouring step, a large amount of vinegar residues are generated, wherein the components in the vinegar residues mainly comprise insoluble cellulose, macromolecular proteins and fats, and a small amount of residual organic acids and trace elements, and if the vinegar residues are piled for a long time, the vinegar residues occupy space, pollute the surrounding air and water and soil environment and waste resources.
At present, many researches on recycling of vinegar residues are reported, one type is to process the vinegar residues into feeds, fertilizers, edible fungus culture matrixes and nutrition additives, or convert the vinegar residues into energy sources through microbial fermentation, but the vinegar residues are high in acidity, and the vinegar residues are required to be recycled after acid reduction pretreatment through fermentation or addition of alkaline substances, so that the method is not applied in a large scale; the other is that the vinegar residue is treated and then is used as a part of filling auxiliary materials for reuse in the acetic acid fermentation stage, but the water retention of the vinegar residue is poor, and the vinegar residue is used as the filling auxiliary materials and needs to be compounded with other raw materials. The improvement of the yield of the vinegar is accompanied by the generation of more vinegar residues, and how to obtain more scientific and reasonable application of the vinegar residues as a necessary byproduct of the solid-state fermentation vinegar is a great difficulty facing the vinegar industry.
Therefore, how to use vinegar residues to prepare the acetified liquid and apply the acetified liquid to brewing mature vinegar is a technical problem which needs to be solved by the technicians in the field.
Disclosure of Invention
In view of the above, the invention provides a method for preparing acetified esterified liquid by using vinegar residue, and application and a method in an alcohol/acetic acid fermentation stage, which not only can improve product quality, but also can solve the problem of excessive vinegar residue of a solid state fermentation edible vinegar byproduct.
In order to achieve the above effects, one of the objects of the present invention is to provide a method for preparing an acetified esterification liquid using vinegar residue, comprising the steps of:
1) Enzymolysis of vinegar residue: taking fresh vinegar residue, adding a proper amount of water to ensure that the water content of the fresh vinegar residue is 80-85%, grinding into vinegar residue thick slurry, adding a proper amount of cellulase into the vinegar residue thick slurry, and carrying out enzymolysis to obtain vinegar residue enzymatic hydrolysate;
wherein the addition amount of the cellulase is 3.0-5.0 per mill of the mass of the vinegar residue concentrated slurry;
2) Carrying out enzymolysis on vinegar sediment mud, yellow rice wine lees and water drenching: uniformly mixing to obtain a mixture, adding acid amylase, and carrying out enzymolysis to obtain a mixed enzymolysis product;
wherein the addition amount of the acid amylase is 0.6-1.0 per mill of the total mass of the mixture;
3) Preparation of culture solution: uniformly mixing the vinegar residue enzymatic hydrolysate and the mixed enzymatic hydrolysate, and adding protease for enzymolysis to obtain a culture solution;
wherein the addition amount of protease is 1.0-2.0 per mill of the total mass of the vinegar residue zymolyte and the mixed zymolyte;
4) Inoculating: inoculating aroma-producing active dry yeast, esterified red yeast and liquid fermented vinegar precipitate into the culture solution;
wherein, the addition amount of the active dry yeast for generating aroma, the esterified red yeast and the liquid fermented vinegar sediment respectively accounts for 2.0 to 4.0 per mill, 1.0 to 2.0 per mill and 0.5 to 1.0 percent of the volume of the culture solution;
5) Preparation of acetified esterification liquid: step 4), after inoculation, carrying out open fermentation at the temperature of between 28 and 30 ℃ for 1 to 3 days; 4 th to 15 th days, 32 th to 34 th days, and stirring every 2 nd to 3 rd days by ventilation, wherein the liquid part of the acetified esterified mash is acetified esterified liquid after the fermentation is finished; continuously adding the culture solution in the step 3) to perform continuous culture.
The beneficial effects of adopting above-mentioned technical scheme include at least: because a large amount of vinegar residues are generated after the solid state fermentation vinegar is finally leached, the invention decomposes the polymer fiber and the macromolecular organic matters which are not easy to dissolve into small molecular compounds which can be utilized by microorganisms after physical grinding and enzymolysis. On one hand, the method realizes the timely treatment of the fresh vinegar residues, does not need any storage treatment, and reduces the cost; on the other hand, the method is applied to the solid state fermentation vinegar process again, is more beneficial to environmental protection, provides a new mode for the post-treatment of the solid state fermentation vinegar residue, and realizes the waste utilization.
Preferably, the mass content of the crude fiber after the fresh vinegar residue in the step 1) is air-dried is 28-35%;
the enzymolysis temperature is 45 ℃, the enzymolysis time is 1.5-2.0h, and the mixture is stirred every 30 min.
Preferably, the mass ratio of the vinegar precipitated mud, the yellow wine lees and the water drenching in the step 2) is 0.8-1.4:1:2;
the enzymolysis temperature is normal temperature, the enzymolysis time is 1.5-2.0h, and the mixture is stirred every 30 min.
The beneficial effects of adopting above-mentioned technical scheme include at least: the invention utilizes waste yellow wine lees, vinegar sediment and liquid fermentation vinegar sediment produced by production, thereby realizing the full utilization of waste.
Preferably, the vinegar sediment sludge in the step 2) is sediment substances generated in the aging process of the mature vinegar, and the main components of the vinegar sediment sludge comprise sugar, crude fat and protein, and the mass percentages of the vinegar sediment sludge are respectively 16-20%, 15-18% and 16-20%.
The beneficial effects of adopting above-mentioned technical scheme include at least: the substances can provide nutrient substances required by fermentation for microorganisms such as aroma, ester and acid production and the like used in the invention after enzymolysis, and the substances have aroma flavor substances and improve the sensory quality of the mature vinegar. The finished vinegar has softer and mellow taste.
Preferably, the yellow wine lees in the step 2) are byproducts obtained after the yellow wine is squeezed, and the main components of the yellow wine lees comprise: starch, protein and ethanol, the mass ratio of which is 10-15%, 20-30% and 6-9%, respectively.
Preferably, in the step 3), the mass ratio of the vinegar residue enzymatic hydrolysate to the mixed enzymatic hydrolysate is 5:2.5-4.0, the enzymatic hydrolysis temperature is 40 ℃, the enzymatic hydrolysis time is 2-3 hours, and the pH value is regulated to 4.5-5.5 after the enzymatic hydrolysis is finished.
The second purpose of the invention is to provide an application of the acetified esterified liquid, especially an application in an alcohol fermentation stage.
The invention provides a method for applying the acetified esterified liquid to the alcohol fermentation stage, which comprises the following steps:
(1) Puffing the sorghum serving as a main material, wherein the puffing temperature is 110-120 ℃;
(2) Feeding after puffing, adding the puffed sorghum into water with the temperature of 60-65 ℃ and the mass ratio of the material to the water of 1:4.2, simultaneously adding bran koji with the addition amount of 20-40% of the mass of the sorghum, stirring while adding, and preserving heat for 20-30min at 60-65 ℃ after feeding;
(3) Quickly cooling to 28-32 ℃, adding Daqu, and fermenting, wherein the adding amount of Daqu is 15-20% of the mass of sorghum;
the fermentation is carried out for 3 days in the initial stage of fermentation, then the fermentation is carried out for 10 days in a sealing way, and the temperature of the fermentation stage is controlled at 32+/-2 ℃.
(4) And after the fermentation is finished, adding acetified esterified liquid, wherein the adding amount of the acetified esterified liquid is 10-20% of the mass of sorghum, continuously controlling the temperature to be 32+/-2 ℃, and carrying out open fermentation for 2-4d, so that the alcoholic fermentation is finished.
(5) Adding adjuvants after alcoholic fermentation to obtain new fermented grains, wherein the additive amount of the adjuvants is 100% bran, 100% chaff, 40% rice hull, 64-70% water content and 4.2-4.5% alcohol content based on jowar. And (5) receiving fire grains, wherein the fire receiving amount is 10-15% of the acetic acid fermented grains, and entering an acetic acid fermentation stage. Turning over fermented grains every day, fermenting for 1-3d, controlling the temperature at 38-42 ℃, fermenting for 4-7 days, controlling the temperature at 42-48 ℃, controlling the temperature at 38-40 ℃ for 8-9 days, and after fermenting for 8-9 days, when the alcoholic strength of the vinegar fermented grains is less than or equal to 0.2% vol, ending the acetic fermentation stage, and entering the fumigating fermented grains, vinegar spraying and ageing stages.
The invention aims at providing an application of an acetification esterified liquid, in particular to an application in an acetic acid fermentation stage.
The invention aims to provide a method for applying an acetification esterified liquid to an acetic acid fermentation stage, which comprises the following steps:
s1, puffing by taking sorghum as a main material, wherein the puffing temperature is 110-120 ℃;
s2, feeding after puffing, adding the puffed sorghum into water with the temperature of 60-65 ℃ and the material-water ratio of 1:4.2, simultaneously adding bran koji, wherein the adding amount of the bran koji is 20-40% of the mass of the sorghum, stirring while adding, and preserving heat for 30min after feeding;
s3, rapidly cooling to 28-32 ℃, adding Daqu, and fermenting, wherein the adding amount of Daqu is 15-20% of the mass of sorghum;
the initial fermentation is firstly opened for 3 days, then the fermentation is sealed for 10 days, and the temperature of the fermentation stage is controlled at 32+/-2 ℃;
s4, after the alcoholic fermentation is finished, adding auxiliary materials to prepare new fermented grains;
wherein, the auxiliary materials comprise bran, chaff and rice hull, and the addition amounts of the auxiliary materials are respectively 100 percent, 100 percent and 40 percent of the mass of the sorghum; the water content of the new fermented grains is 64-70%, and the alcohol content is 4.2-4.5%vol;
s5, receiving fire, wherein the receiving fire amount is 10-15% of the mass of acetic acid fermented grains, entering an acetic acid fermentation stage, turning over the fermented grains every day, fermenting for 1-3d, controlling the temperature at 38-42 ℃, fermenting for 4-6 days, controlling the temperature at 42-48 ℃, adding acetified esterified liquid at 7 days, controlling the adding amount at 4-6% of the mass of the acetic acid fermented grains, and fermenting for 7-9 days, and controlling the temperature at 35-38 ℃; after 8-9 days of fermentation, when the alcohol content of the vinegar grains is less than or equal to 0.2% vol, the acetic acid fermentation stage is finished, and then the vinegar grains are fumigated, the vinegar is sprayed and the ageing stage is carried out.
In order to further optimize the above technical solution, after step S3, the method further includes: adding acetified liquid, wherein the adding amount of the acetified liquid is 10-20% of the mass of sorghum, continuously controlling the temperature to be 32+/-2 ℃, and fermenting for 2-4d in an open way until the fermentation is finished, and then entering step S4.
In summary, the present invention has at least the following advantages:
(1) Because a large amount of vinegar residues are generated after the solid state fermentation vinegar is finally subjected to vinegar spraying, the method is characterized in that after physical grinding and enzymolysis, polymer fibers and macromolecular organic matters which are not easy to dissolve are decomposed into small molecular compounds which can be utilized by microorganisms, and targeted fermentation culture is carried out; the method has the advantages that the fresh vinegar residues are treated more timely and effectively, no storage treatment is needed, the method is applied to the solid state fermentation vinegar process again, the environment is protected more easily, and a new mode is provided for the subsequent treatment of the solid state fermentation vinegar residues. Meanwhile, the comprehensive utilization of waste yellow wine lees, vinegar sediment mud and liquid fermented vinegar sediment is realized.
(2) The invention prepares the acetified esterified liquid by using the vinegar residue in a continuous culture mode, and is applied to mature vinegar production, so that the vinegar residue is efficiently recycled, the content of total esters in the mature vinegar can be effectively improved, and the recycling of the vinegar residue is independent of modes other than vinegar fermentation.
(3) The invention also uses yellow wine lees, vinegar sediment mud, water drenching and liquid state fermentation vinegar sediment as fermentation byproducts, and does not need to add other nutritional components for microbial fermentation to prepare the acetification esterified liquid.
Wherein yellow wine lees are by-products of yellow wine brewing, and comprise main components of ethanol, starch, protein, various amino acids and flavor substances, and meanwhile, the yellow wine lees carry various microorganisms which are beneficial to fermentation, such as yeast, monascus and the like;
the main components of the vinegar sediment mud are macromolecular starch, protein and various complexes;
the liquid fermentation vinegar sediment is mainly cracked thalli and still living acetic acid bacteria in the fermentation process, contains abundant thalli proteins, can provide acetic acid bacteria with high acid resistance and wine resistance on one hand, and is beneficial to the acetic acid fermentation on the other hand.
The above substances can be used in the invention after enzymolysis, and provide nutrient substances required by fermentation for microorganisms such as aroma, ester and acid production, and the like, and meanwhile, the aroma-like flavor substances further improve the sensory quality of the mature vinegar, so that the finished vinegar has softer taste and is mellow and mild.
(4) The vinegar residue is used for preparing the acetified liquid and is applied to the mature vinegar production process, the advantages of the fermentation process are fully utilized, the vinegar residue is applied to the later stage of the alcoholic fermentation stage, and due to the use of aroma-producing yeast and esterified red yeast, the addition of the high acid and alcohol resistant acetic acid bacteria in the liquid fermented vinegar can continuously improve the generation of total esters by utilizing ethanol generated by fermentation in the alcoholic fermentation stage, accelerate the subsequent acetic acid fermentation process and shorten the acetic acid fermentation period;
further, in the later stage of acetic acid fermentation, ethanol with higher concentration is still reserved in the vinegar residue, and at the moment, the acetic acid concentration in the vinegar residue is higher, so that the esterification reaction of aroma-producing yeast and esterified red yeast is facilitated, the total ester content is further improved, the fermentation process of the acid-resistant and alcohol-resistant acetic acid bacteria can be further accelerated, and the fermentation period is shortened.
(5) On one hand, the acetified esterified liquid prepared by the invention can be independently applied to an alcohol fermentation stage, the total ester content in the wine mash is improved by about 25-38%, the total acid content is improved by about 2-5%, and finally, the total ester content in the new vinegar is improved by 15-28%, and the total acid content is improved by 5-10%;
on the other hand, the method can also be independently applied to the acetic acid fermentation stage, the total ester content in the vinegar grains is improved by about 10-20%, the total acid content is improved by about 10-15%, and finally, the total ester content in the freshly showered vinegar is improved by 15-25%, and the total acid content is improved by 18-25%.
If the method is simultaneously applied to the alcohol fermentation stage and the acetic acid fermentation stage, the total ester content is increased by 30-40% and the total acid content is increased by 20-35% in the final new vinegar.
(6) After the acetification esterified liquid prepared by the invention is applied to the mature vinegar fermentation process, compared with fresh vinegar which is not used, the acetification esterified liquid reaches the same quality through an ageing process, the ageing time is shortened by about 1/5, and the production efficiency of the mature vinegar is improved.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, 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.
Example 1
The embodiment 1 of the invention provides a method for preparing acetified esterified liquid by using vinegar residues, which comprises the following steps:
1) Enzymolysis of vinegar residue: taking fresh vinegar residue, adding a proper amount of water to ensure that the water content of the fresh vinegar residue is 80-85%, grinding into vinegar residue thick slurry, adding a proper amount of cellulase into the vinegar residue thick slurry, and carrying out enzymolysis to obtain vinegar residue enzymatic hydrolysate;
wherein the addition amount of the cellulase is 3.0-5.0 per mill of the mass of the vinegar residue concentrated slurry;
2) Carrying out enzymolysis on vinegar sediment mud, yellow rice wine lees and water drenching: uniformly mixing to obtain a mixture, adding acid amylase, and carrying out enzymolysis to obtain a mixed enzymolysis product;
wherein the addition amount of the acid amylase is 0.6-1.0 per mill of the total mass of the mixture;
3) Preparation of culture solution: uniformly mixing the vinegar residue enzymatic hydrolysate and the mixed enzymatic hydrolysate, and adding protease for enzymolysis to obtain a culture solution;
wherein the addition amount of protease is 1.0-2.0 per mill of the total mass of the vinegar residue zymolyte and the mixed zymolyte;
4) Inoculating: inoculating aroma-producing active dry yeast, esterified red yeast and liquid fermented vinegar precipitate into the culture solution;
wherein, the addition amount of the active dry yeast for generating aroma, the esterified red yeast and the liquid fermented vinegar sediment respectively accounts for 2.0 to 4.0 per mill, 1.0 to 2.0 per mill and 0.5 to 1.0 percent of the volume of the culture solution;
5) Preparation of acetified esterification liquid: step 4), after inoculation, carrying out open fermentation at the temperature of between 28 and 30 ℃ for 1 to 3 days; 4 th to 15 th days, 32 th to 34 th days, and stirring every 2 nd to 3 rd days by ventilation, wherein the liquid part of the acetified esterified mash is acetified esterified liquid after the fermentation is finished; continuously adding the culture solution in the step 3) to perform continuous culture.
In order to further optimize the technical scheme, the mass content of crude fiber after the fresh vinegar residue is air-dried in the step 1) is 28-35%;
the enzymolysis temperature is 45 ℃, the enzymolysis time is 2.0h, and the mixture is stirred every 30 min.
In order to further optimize the technical scheme, the mass ratio of the vinegar precipitated mud to the yellow wine lees to the water drenching in the step 2) is 0.8-1.4:1:2;
the enzymolysis temperature is normal temperature, the enzymolysis time is 2.0h, and the mixture is stirred every 30 min.
In order to further optimize the technical scheme, the vinegar sediment sludge in the step 2) is sediment substances generated in the ageing process of the mature vinegar, and the main components of the vinegar sediment sludge comprise sugar, crude fat and protein, and the mass percentages of the vinegar sediment sludge are respectively 16-20%, 15-18% and 16-20%.
In order to further optimize the technical scheme, the yellow wine lees are byproducts obtained after the yellow wine is squeezed, and the main components of the yellow wine lees comprise: starch, protein and ethanol, the mass ratio of which is 10-15%, 20-30% and 6-9%, respectively.
In order to further optimize the technical scheme, the mass ratio of the vinegar residue enzymatic hydrolysate to the mixed enzymatic hydrolysate in the step 3) is 5:2.5-4.0, the enzymatic hydrolysis temperature is 40 ℃, the enzymatic hydrolysis time is 2-3h, and the pH value is regulated to 4.5-5.5 after the enzymatic hydrolysis is finished.
The procedure of example 1 was repeated to prepare a three-time esterified liquid, and the obtained esterified liquid was examined, and the results are shown in Table 1.
TABLE 1 detection results of acetified esterified liquids
As can be seen from the data in table 1; in addition to the total acid and total ester content in the acetification esterification liquid, the microbial quantity also directly influences the fermentation process and the quality of the final freshly leached vinegar.
Example 2
The embodiment 2 of the invention provides a method for applying an acetified esterified liquid to alcoholic fermentation on the basis of the embodiment 1, which specifically comprises the following steps:
(1) Puffing the sorghum serving as a main material, wherein the puffing temperature is 110-120 ℃;
(2) Feeding after puffing, adding puffed sorghum into water with the temperature of 60-65 ℃ and the material-water ratio of 1:4.2, simultaneously adding bran koji with the addition amount of 20-40% of the mass of the sorghum, stirring while adding, and preserving heat for 20-30min at 60-65 ℃ after feeding;
(3) Quickly cooling to 28-32 ℃, adding Daqu, and fermenting, wherein the adding amount of Daqu is 15-20% of the mass of sorghum;
the fermentation is carried out for 3 days in the initial stage of fermentation, then the fermentation is carried out for 10 days in a sealing way, and the temperature of the fermentation stage is controlled at 32+/-2 ℃.
(4) And after the fermentation is finished, adding acetified esterified liquid, wherein the adding amount of the acetified esterified liquid is 10-20% of the mass of sorghum, continuously controlling the temperature to be 32+/-2 ℃, and carrying out open fermentation for 2-4d, so that the alcoholic fermentation is finished.
(5) Adding adjuvants after alcoholic fermentation to obtain new fermented grains, wherein the additive amount of the adjuvants is 100% bran, 100% chaff, 40% rice hull, 64-70% water content and 4.2-4.5% alcohol content based on jowar. And (5) receiving fire grains, wherein the fire receiving amount is 10-15% of the acetic acid fermented grains, and entering an acetic acid fermentation stage. Turning over fermented grains every day, fermenting for 1-3d, controlling the temperature at 38-42 ℃, fermenting for 4-7 days, controlling the temperature at 42-48 ℃, controlling the temperature at 35-38 ℃ for 8-9 days, and after fermenting for 8-9 days, when the alcoholic strength of the vinegar fermented grains is less than or equal to 0.2% vol, ending the acetic fermentation stage, and entering the fumigating fermented grains, vinegar spraying and ageing stages.
The physical and chemical detection results of the acetified esterified liquid prepared in the embodiment 1 after being applied to the wine mash in the alcohol fermentation stage in the embodiment 2 are shown in tables 2 and 3.
The control group of the wine mash and the control group of the mature vinegar are the condition that no acetification liquid is added in the step (4);
TABLE 2 example 2 influence of acetified esterification liquid on beer during alcohol fermentation
TABLE 3 example 2 effect of acetified esterified liquid on quality of freshly leached Vinegar in the application of the same to an alcohol fermentation stage
Example 3
The embodiment 3 of the invention provides a method for applying an acetification esterified liquid to an acetic acid fermentation stage on the basis of the embodiment 1, which specifically comprises the following steps:
s1, puffing by taking sorghum as a main material, wherein the puffing temperature is 110-120 ℃;
s2, feeding after puffing, adding the puffed sorghum into water with the temperature of 60-65 ℃ and the material-water ratio of 1:4.2, simultaneously adding bran koji, wherein the adding amount of the bran koji is 20-40% of the mass of the sorghum, stirring while adding, and preserving heat for 30min after feeding;
s3, rapidly cooling to 28-32 ℃, adding Daqu, and fermenting, wherein the adding amount of Daqu is 15-20% of the mass of sorghum;
the initial fermentation is firstly opened for 3 days, then the fermentation is sealed for 10 days, and the temperature of the fermentation stage is controlled at 32+/-2 ℃;
s4, after the alcoholic fermentation is finished, adding auxiliary materials to prepare new fermented grains;
wherein, the auxiliary materials comprise bran, chaff and rice hull, and the addition amounts of the auxiliary materials are respectively 100 percent, 100 percent and 40 percent of the mass of the sorghum; the water content of the new fermented grains is 64-70%, and the alcohol content is 4.2-4.5%vol;
s5, inoculating fermented grains: the amount of the fire is 10-15% of the mass of the acetic acid fermented grains, the acetic acid fermented grains are fed into an acetic acid fermentation stage, the fermented grains are turned over every day, the fermentation is carried out for 1-3d, the temperature is controlled at 38-42 ℃, the fermentation is carried out for 4-6 days, the temperature is controlled at 42-48 ℃, the acetification esterified liquid is added in the fermentation for 7 days, the addition amount is 4-6% of the mass of the acetic acid fermented grains, the fermentation is carried out for 7-9 days, and the temperature is controlled at 35-38 ℃; after 8-9 days of fermentation, when the alcohol content of the vinegar grains is less than or equal to 0.2% vol, the acetic acid fermentation stage is finished, and then the vinegar grains are fumigated, the vinegar is sprayed and the ageing stage is carried out.
The physical and chemical detection results of the vinegar grains and the freshly leached vinegar after the application of the acetification esterified liquid prepared in the embodiment 1 to the acetic acid fermentation stage in the embodiment 3 are shown in tables 4 and 5:
the vinegar grains of the control group and the mature vinegar of the control group are both the case that the acetification esterified liquid is not added in the step S5.
TABLE 4 example 3 Effect of acetified esterification liquid on Vinegar substrates during acetic acid fermentation
TABLE 5 example 3 effect of acetified esterified liquid on quality of freshly leached Vinegar in acetic acid fermentation stage
Example 4
The embodiment 4 of the invention provides a method for applying the acetified esterified liquid to the alcoholic fermentation on the basis of the embodiment 3, which is specifically different in that:
after step S3, the method further comprises: adding acetified liquid, wherein the adding amount of the acetified liquid is 10-20% of the mass of sorghum, continuously controlling the temperature to be 32+/-2 ℃, and fermenting for 2-4d in an open way until the fermentation is finished, and then entering step S4.
Example 4 physical and chemical detection results of fermented grains and vinegar are shown in tables 6, 7 and 8:
the control group fermented grains and the control group vinegar grains are not included after the step S3, and further include: adding acetified liquid, wherein the adding amount of the acetified liquid is 10-20% of the mass of sorghum, continuously controlling the temperature to be 32+/-2 ℃, and fermenting for 2-4d in an open way until the fermentation is finished, and then entering the step S4.
TABLE 6 physical and chemical detection results of beer
TABLE 7 physical and chemical detection results of vinegar grains
TABLE 8 physical and chemical detection results of New vinegar spray
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 device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, 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 (10)
1. The method for preparing the acetified esterification liquid by using the vinegar residues is characterized by comprising the following steps of:
1) Enzymolysis of vinegar residue: taking fresh vinegar residue, adding a proper amount of water to ensure that the water content of the fresh vinegar residue is 80-85%, grinding into vinegar residue thick slurry, adding a proper amount of cellulase into the vinegar residue thick slurry, and carrying out enzymolysis to obtain vinegar residue enzymatic hydrolysate;
wherein the addition amount of the cellulase is 3.0-5.0 per mill of the mass of the vinegar residue concentrated slurry;
2) Carrying out enzymolysis on vinegar sediment mud, yellow rice wine lees and water drenching: uniformly mixing vinegar sediment mud, yellow wine lees and water to obtain a mixture, adding acid amylase for enzymolysis to obtain a mixed enzymolysis product;
wherein the addition amount of the acid amylase is 0.6-1.0 per mill of the mass of the mixture;
3) Preparation of culture solution: uniformly mixing the vinegar residue enzymatic hydrolysate and the mixed enzymatic hydrolysate, and adding protease for enzymolysis to obtain a culture solution;
wherein the addition amount of protease is 1.0-2.0 per mill of the total mass of the vinegar residue zymolyte and the mixed zymolyte;
4) Inoculating: inoculating aroma-producing active dry yeast, esterified red yeast and liquid fermented vinegar precipitate into the culture solution;
wherein, the addition amount of the active dry yeast for generating aroma, the esterified red yeast and the liquid fermented vinegar sediment respectively accounts for 2.0 to 4.0 per mill, 1.0 to 2.0 per mill and 0.5 to 1.0 percent of the volume of the culture solution;
5) Preparation of acetified esterification liquid: step 4), after inoculation, carrying out open fermentation at the temperature of between 28 and 30 ℃ for 1 to 3 days; 4 th to 15 th days, 32 th to 34 th days, and stirring every 2 nd to 3 rd days by ventilation, wherein the liquid part of the acetified esterified mash is acetified esterified liquid after the fermentation is finished; continuously adding the culture solution in the step 3) to perform continuous culture.
2. The method for preparing acetified esterification liquid by using vinegar residue according to claim 1, wherein the mass content of crude fiber after the fresh vinegar residue is dried in the air in the step 1) is 28-35%;
the enzymolysis temperature is 45 ℃, the enzymolysis time is 1.5-2.0h, and the mixture is stirred every 30 min.
3. The method for preparing acetified esterified liquid by using vinegar residue according to claim 1, wherein the mass ratio of vinegar precipitated mud, yellow wine residue and water drenching in the step 2) is 0.8-1.4:1:2;
the enzymolysis temperature is normal temperature, the enzymolysis time is 1.5-2.0h, and the mixture is stirred every 30 min.
4. The method for preparing an acetified esterified liquid by using vinegar residue according to claim 1, wherein the vinegar precipitated mud in the step 2) is a precipitated substance generated in the aging process of the aged vinegar, and the main components of the vinegar precipitated mud comprise sugar, crude fat and protein, and the mass percentages of the vinegar precipitated mud and the precipitated substance are 16-20%, 15-18% and 16-20%, respectively.
5. The method for preparing acetified esterification liquid by using vinegar residue as set forth in claim 1, wherein the yellow wine residue in step 2) is a byproduct obtained after yellow wine is squeezed, and the main components of the method include: starch, protein and ethanol, the mass ratio of which is 10-15%, 20-30% and 6-9%, respectively.
6. The method for preparing acetified esterification liquid by using vinegar residue according to claim 1, wherein the mass ratio of the vinegar residue enzymatic hydrolysate to the mixed enzymatic hydrolysate in the step 3) is 5:2.5-4.0, the enzymatic hydrolysis temperature is 40 ℃, the enzymatic hydrolysis time is 2-3h, and the pH value is adjusted to 4.5-5.5 after the enzymatic hydrolysis is finished.
7. Use of an acetified esterification liquid, characterized in that the acetified esterification liquid prepared according to the method of any one of claims 1-6 is applied in an alcoholic fermentation stage.
8. A method for applying an acetified esterified liquid to alcoholic fermentation, which is characterized in that the adding amount of the acetified esterified liquid prepared by the method according to any one of claims 1-6 in the alcoholic fermentation stage is 10-20%, and the temperature is 32+/-2 ℃ in open fermentation.
9. The use of an acetified esterification liquid, characterized in that the acetified esterification liquid prepared according to the method of any one of claims 1-6 is used in an acetic fermentation stage.
10. A method for applying an acetification esterified liquid to an acetic acid fermentation stage, which is characterized in that the acetification esterified liquid prepared by the method of any one of claims 1 to 6 is added in the acetic acid fermentation stage, and the addition amount of the acetification esterified liquid is 4 to 6 percent of the mass of vinegar grains.
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