CN115651800A - Whole-process control method for reducing turbidity of solid-state fermented vinegar - Google Patents
Whole-process control method for reducing turbidity of solid-state fermented vinegar Download PDFInfo
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Abstract
The invention discloses a whole-process control method for reducing turbidity of solid-state fermentation table vinegar, which specifically comprises the following steps of: (1) squeezing and saccharifying; (2) alcoholic fermentation; (3) acetic acid fermentation; (4) smoking the fermented grains; (5) pouring vinegar; and (6) ageing. According to the invention, high-temperature alpha-amylase is added during extrusion saccharification of raw materials, bran koji prepared by compounding aspergillus niger and aspergillus oryzae is used as a leavening agent during acetic acid fermentation, and bran is added in sections to improve the utilization rate of starch in auxiliary materials; and aging for one year by ultrasonic wave combined infrared technology at the later stage. By adopting the process, the turbidity of the vinegar is obviously reduced compared with that of a control group.
Description
Technical Field
The invention relates to the technical field of vinegar brewing, in particular to a whole-process control method for reducing turbidity of solid-state fermented vinegar.
Background
The solid fermentation vinegar in China takes grains as main raw materials, the turbidity is high after the brewing, the phenomenon of precipitation generally exists in the shelf life, the main components of precipitates are starch, protein, tannin, cellulose and other substances, and the phenomenon not only influences the appearance and the posture of the vinegar, but also influences the taste of the vinegar. The main reason for this phenomenon is that the raw materials are not completely decomposed, and precipitates are gradually formed through a series of physical and chemical reactions in the later period, specifically, the brewing raw materials such as sorghum, bran, daqu and the like have high starch and protein contents, and the protease and the saccharifying enzyme which are possessed by the traditional Daqu and the Daqu are not enough to completely decompose the substances; meanwhile, after the protein in the raw material is incompletely glycolyzed, substances such as peptide, peptone, amino acid and the like are easily formed, and the substances are easily polymerized into macromolecular substances to be precipitated under the conditions of acidity, illumination and the like; in addition, the brewing raw materials contain abundant substances such as tannin, pectin and the like, and the substances are easy to combine with soluble protein in vinegar to generate macromolecular compounds such as tannin-pectin-protein and the like, and the macromolecular compounds are polymerized continuously to gradually generate precipitates; in addition, starch, sugar and amino acid in the vinegar can be subjected to condensation and polymerization reaction to generate a macromolecular black polymer, precipitates are gradually formed in the later stage, the macromolecular substances are difficult to be completely removed by means of early standing precipitation or filtration and the like, and earthy yellow or dark brown precipitates are gradually formed on the bottle wall or the bottle bottom along with the extension of the shelf life after packaging. The problems are long troubling vinegar manufacturers.
In order to improve the quality of vinegar, vinegar companies are seeking effective means for solving the above problems. The main methods currently used for solving the problem of high turbidity of vinegar due to precipitation are as follows:
(1) The brewing raw material is pretreated, for example, the vinegar brewing raw material is peeled and peeled, soaked in warm water, the water content is filtered off, and then alcoholic fermentation, acetic acid fermentation, etc. are carried out in patent CN 107523469A brewing process for reducing the precipitation in finished vinegar. However, the method cannot completely remove the factors which are easy to cause precipitation in the later fermentation, and simultaneously wastes nutrient substances such as tannin, protein, calcium and the like on the surface of the raw material shell.
(2) Improved filtering equipment, for example, patent CN 108913521 "a clarification method for removing vinegar precipitate" is to utilize an improved vinegar storage tank in combination with a clarifier to clarify Zhenjiang aromatic vinegar, but the precipitation removal rate in this treatment method is low, only 56%.
(3) The clarifying agent, such as CN 100445360C, "method for treating vinegar precipitate with vinegar clarifying agent", is used for removing macromolecules such as protein by adding silica gel into vinegar via adsorption, but the addition of silica gel increases the difficulty of subsequent filtration and reduces the use efficiency of filtration equipment.
In summary, the current method for reducing the turbidity of the solid-state fermentation vinegar mainly starts with shelling and peeling of raw materials, improvement of filtration equipment in the later stage and use of a clarifying agent, and the problem of precipitation caused in the fermentation process is not solved.
Therefore, how to reduce turbidity by controlling the whole process of solid state fermentation is a problem which needs to be solved urgently by those skilled in the art.
Disclosure of Invention
In view of the above, the present invention aims to provide a whole-course control method for reducing turbidity of solid-state fermentation vinegar. The method can remarkably reduce solid vinegar precipitation, reduce turbidity, solve the problems of low raw material utilization rate, unstable quality of the product in shelf life and easy precipitation, ensure the clear state of the vinegar in shelf life, and has no influence on physicochemical index and flavor of mature vinegar product.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention also discloses a whole process control method for reducing turbidity of solid fermentation vinegar, which specifically comprises the following steps:
(1) Raw material extrusion saccharification
Crushing sorghum, adding high-temperature alpha-amylase through a humidifying and spraying device of a bulking machine, uniformly stirring, and extruding and saccharifying to obtain saccharified sorghum;
(2) Alcohol fermentation
Adding saccharified sorghum into water heated to 60-65 deg.C, stirring, maintaining the temperature for 30min, cooling to 28-32 deg.C, adding Daqu, controlling the temperature to 30-34 deg.C, fermenting for 2 days in an open state, sealing, and fermenting for 6 days to obtain fermented wine;
(3) Acetic acid fermentation
Uniformly mixing the fermented wine mash with bran, bran coat, rice hull and the composite bran koji to obtain new fermented grains; putting the new fermented grains into a fermentation tank, adding fire fermented grains, pouring the fermentation tank from the next day, turning over the fermented grains every day, adding bran for continuous fermentation when the fermentation is carried out for 6 days, and carrying out acetic fermentation for 10 days to obtain mature vinegar fermented grains;
(4) Smoked wine
Putting the mature vinegar grains into a fermented grain smoking tank for smoking grains;
(5) Drench vinegar
Soaking the smoked grains in the swill from the upper batch head for 8-10h by adopting a circulating and pouring way, so as to pour the vinegar; the vinegar which begins to be poured out is turbid and turns back to the vinegar pouring pool, and new vinegar can be poured when the vinegar is clear; after the new vinegar is totally coated, adding the second swill which is coated in batch to continuously coat, and storing the coated swill as a first swill in a first swill storage tank for later use; continuously leaching the second hogwash by the same method, and finally adding clear water to leach the third hogwash after the hogwash of the vinegar is used up to obtain semi-finished vinegar;
(6) Ageing
And (3) injecting the semi-finished vinegar into an ultrasonic ageing tank for ultrasonic treatment, then injecting the treated vinegar into a radiation shallow pool for infrared ageing catalysis, and after the treatment is finished, putting the vinegar liquid into a natural ageing pool for natural ageing for one year to obtain the vinegar finished product.
Further, in the step (1), pulverizing to 40 mesh; regulating the humidity to the water content of 13-16%; the adding amount of the high-temperature alpha-amylase is 5-9U/g; the temperature of extrusion saccharification is 100-120 ℃.
The method has the advantages that the high-temperature alpha-amylase is added after the raw materials are crushed, the starch in the raw materials is cut into short-chain dextrin, the viscosity of the starch is reduced, then extrusion saccharification is carried out, and the starch utilization rate of the raw materials in the later fermentation process is further improved.
Further, in the step (2), the mass of the added Daqu is 30-50%.
In the step (3), the mass of the bran, the bran coat, the rice hull, the composite bran koji and the supplemented bran is 60-80%, 90-100%, 30-40%, 5-10% and 20-40% respectively based on the mass of the fermented mash.
The method has the beneficial effects that the composite bran koji is added when the fermented grains are mixed, the saccharifying power can reach 8500-9000U/g, the protease activity is 75-85U/g, and the starch and the protein in auxiliary materials can be further decomposed and utilized; meanwhile, bran is added in stages in the acetic acid fermentation stage, so that nutrients can be supplemented for the growth and the propagation of microorganisms in time.
Further, in the step (3), the preparation method of the composite bran koji specifically comprises the following steps:
(a) Preparation of koji
Respectively inoculating Aspergillus niger and Aspergillus oryzae in PDA solid slant culture medium, culturing at 30 deg.C for 5 days, and maturing to obtain Aspergillus niger spore suspension and Aspergillus oryzae spore suspension;
respectively inoculating Aspergillus niger spore suspension and Aspergillus oryzae spore suspension into bran culture medium, culturing at 30 deg.C for 16-20 hr until white hypha grows on the bran culture medium and there is agglomeration, and shaking to loosen the koji; continuously culturing for 24-25h to obtain koji cake, and loosening the koji cake at the bottom by knocking; continuing culturing for 72h, allowing the mold to grow spores, and culturing for one day until the spores tend to mature to obtain Aspergillus niger and Aspergillus oryzae respectively;
(b) Culture of composite seed koji
Adding water into bran, stirring, and steaming at 90-100 deg.C for 25-35min; cooling to 32-35 deg.C, inoculating Aspergillus niger and Aspergillus oryzae, stirring, accumulating koji, culturing at 28-30 deg.C for 7-8 hr, and discharging to obtain compound koji;
(c) Aeration scale-up culture
Steaming bran, spreading, air drying, cooling to 32-36 deg.C, inoculating compound starter, stirring, spreading, scraping, culturing at 32-37 deg.C and relative humidity of 65-70% for 48-72h, spreading, air drying, and air drying to obtain compound bran koji.
Further, in the step (a), the concentration of the Aspergillus niger spore suspension and the Aspergillus oryzae spore suspension is 10 6 CFU/mL, the inoculum size was 2%.
Further, in the step (b), the adding amount of water is 50-60% of the mass of the bran; the inoculation amount of the aspergillus niger is 0.2-0.5%; the inoculation amount of the aspergillus oryzae is 0.1-0.3%.
Further, in the step (c), the inoculation amount of the compound mother starter is 6-10%; the thickness after spreading and scraping is 25-30cm.
Further, in the step (4), the temperature of the smoked grains is 90-100 ℃, and the time is 10-12h.
Further, in the step (6), the sound wave frequency of the ultrasonic treatment is 900-1200Hz, the power is 700-800w, and the time is 5-10min; the infrared power of the infrared aging is 150-200w, and the time is 30-40min.
The technical scheme has the beneficial effects that the ageing is promoted by combining ultrasonic ageing-accelerating technology and infrared ageing-accelerating technology, the molecular movement speed of the vinegar is further accelerated, the molecules are promoted to polymerize into macromolecular substances, and the macromolecular substances are precipitated by a natural ageing method, so that the ageing time of the vinegar is shortened, and the quality of the vinegar is improved.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
according to the invention, high-temperature alpha-amylase is added during extrusion saccharification of raw materials, bran koji prepared by compounding aspergillus niger and aspergillus oryzae is used as a leavening agent during acetic acid fermentation, and bran is added in sections to improve the utilization rate of starch in auxiliary materials; and at the later stage, carrying out one-year aging by combining ultrasonic wave and infrared technology. By adopting the process, the turbidity of the vinegar is obviously reduced compared with that of a control group.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the following examples, aspergillus niger AS3.4309 and Aspergillus oryzae Shanghai brewing 3.042 were used, and the inoculation amounts and the use amounts were all mass%.
Example 1
The whole process control method for reducing the turbidity of the solid fermentation vinegar specifically comprises the following steps:
(1) Raw material extrusion saccharification
Crushing 2250kg of sorghum to 40 meshes, adjusting the humidity to reach the water content of 15%, adding 2.25kg of high-temperature alpha-amylase, stirring uniformly, and carrying out extrusion saccharification at 120 ℃ to obtain saccharified sorghum;
(2) Alcohol fermentation
Adding saccharified sorghum into water heated to 62 ℃, stirring uniformly, keeping the temperature for 30min, then cooling to 30 ℃, adding 675kg Daqu, controlling the temperature to 32 ℃, carrying out open fermentation for 2 days, and then carrying out closed fermentation for 6 days to obtain fermented wine mash;
(3) Acetic acid fermentation
Uniformly mixing fermented wine mash with 1800kg of bran, 2250kg of bran, 900kg of rice hull and 158kg of the composite bran koji to obtain new fermented grains; putting the new fermented grains into a fermentation tank, adding 765kg of fire fermented grains, pouring the fermentation tank and turning over the fermented grains every day from the next day, supplementing 450kg of bran for continuous fermentation when fermenting for 6 days, wherein the acetic acid fermentation period is 10 days, and obtaining mature vinegar fermented grains;
the preparation method of the composite bran koji specifically comprises the following steps:
(a) Preparation of koji
Inoculating Aspergillus niger and Aspergillus oryzae in PDA solid slant culture medium, respectively, culturing at 30 deg.C for 5 days, and obtaining the spore with concentration of 10 6 CFU/mL Aspergillus niger spore suspension and concentration of 10 6 a/mL of aspergillus oryzae spore suspension;
respectively inoculating Aspergillus niger spore suspension and Aspergillus oryzae spore suspension into bran culture medium according to the inoculum size of 2%, culturing at constant temperature of 30 deg.C for 18 hr until white hypha grows on the bran culture medium and there is agglomeration, and shaking to loosen the yeast; continuously culturing for 24h, forming a koji cake by the koji material, and knocking to loosen the koji cake at the bottom; continuing culturing for 72h, allowing the mold to grow spores, and culturing for one day until the spores tend to mature to obtain Aspergillus niger and Aspergillus oryzae respectively;
(b) Culture of composite seed koji
Adding 50% water by mass into bran, stirring, and steaming in a 100 deg.C material steaming pot for 35min; cooling to 35 deg.C, inoculating Aspergillus niger strain 0.5% of the total amount of the raw materials and Aspergillus oryzae strain 0.3% of the total amount of the raw materials, stirring, accumulating the koji, maintaining the temperature at 28-30 deg.C, cooling by turning over when the temperature is high, culturing for 7-8h, and discharging to obtain compound koji;
(c) Aeration scale-up culture
Steaming bran, spreading and airing, cooling to 35 ℃, inoculating 10% of compound koji, stirring uniformly, then feeding into a koji pool, spreading and scraping until the thickness is 25-30cm, controlling the temperature to be 32-37 ℃ and the relative humidity to be 65-70%, culturing for 72h, finally conveying finished koji to a temporary storage warehouse, spreading and airing, and ventilating and drying to obtain the compound bran koji;
(4) Smoked fermented grains
Putting the mature vinegar culture in a culture smoking tank at 95 ℃ for smoking for 12 hours;
(5) Drench vinegar
Soaking the smoked grains in the swill from the upper batch head for 8-10h by adopting a circulating and pouring way, so as to pour the vinegar; the vinegar which is poured out is turbid and turns back to the vinegar pouring pool, and new vinegar can be poured when the vinegar is clear; after the new vinegar is totally coated, adding the second swill which is coated in batch to continuously coat, and storing the coated swill as a first swill in a first swill storage tank for later use; continuously leaching the second hogwash by the same method, and finally adding clear water to leach the third hogwash after the hogwash of the vinegar is used up to obtain semi-finished vinegar;
(6) Ageing wine
Injecting the semi-finished vinegar into an ultrasonic aging tank for ultrasonic treatment, controlling the sound wave frequency to be 1000Hz, the power to be 800w and the time to be 5min; then, injecting the treated vinegar into a shallow radiation pool for infrared aging acceleration, and controlling the infrared power to be 200w and the time to be 40min; and after the treatment is finished, putting the vinegar liquid into a natural ageing pool for natural ageing for one year to obtain the finished product of the vinegar.
Example 2
The whole process control method for reducing the turbidity of the solid fermentation vinegar specifically comprises the following steps:
(1) Raw material extrusion saccharification
Crushing 2250kg of sorghum to 40 meshes, adjusting the humidity to 13% moisture, adding 2.25kg of high-temperature alpha-amylase, stirring uniformly, and carrying out extrusion saccharification at 100 ℃ to obtain saccharified sorghum;
(2) Alcohol fermentation
Adding saccharified sorghum into water heated to 60 ℃, stirring uniformly, keeping the temperature for 30min, then cooling to 28 ℃, adding 675kg Daqu, controlling the temperature to be 30 ℃, carrying out open fermentation for 2 days, and carrying out closed fermentation for 6 days to obtain fermented wine mash;
(3) Acetic acid fermentation
Uniformly mixing the fermented wine mash with 1800kg of bran, 2250kg of bran, 900kg of rice hull and 158kg of the composite bran koji to obtain new fermented grains; loading the new fermented grains into a fermentation tank, adding 765kg of fire fermented grains, pouring the fermentation tank and turning the fermented grains every day from the next day, supplementing 450kg of bran for continuous fermentation when the fermentation is carried out for 6 days, and carrying out acetic fermentation for 10 days to obtain mature vinegar fermented grains;
the preparation method of the composite bran koji specifically comprises the following steps:
(a) Preparation of koji
Inoculating Aspergillus niger and Aspergillus oryzae in PDA solid slant culture medium, respectively, culturing at 30 deg.C for 5 days, and obtaining the spore with concentration of 10 6 CFU/mL Aspergillus niger spore suspension and concentration of 10 6 a/mL of aspergillus oryzae spore suspension;
respectively inoculating Aspergillus niger spore suspension and Aspergillus oryzae spore suspension into bran culture medium according to the inoculum size of 2%, culturing at constant temperature of 30 deg.C for 16 hr until white hypha grows on the bran culture medium and there is agglomeration, and shaking to loosen the yeast material; continuously culturing for 24h, forming a koji cake by the koji material, and knocking to loosen the koji cake at the bottom; continuing culturing for 72h, allowing the mould to grow spores, and culturing for one day until the spores tend to mature to obtain Aspergillus niger and Aspergillus oryzae respectively;
(b) Culture of composite seed koji
Adding 50% water by mass into bran, stirring, and steaming in a material steaming pot at 90 deg.C for 25min; cooling to 32 deg.C, inoculating Aspergillus niger strain 0.2% of the total amount of the raw materials and Aspergillus oryzae strain 0.1% of the total amount of the raw materials, stirring, accumulating the koji, maintaining the temperature at 28-30 deg.C, cooling by turning over when the temperature is high, culturing for 7-8h, and discharging to obtain compound koji;
(c) Aeration scale-up culture
Steaming bran, spreading and drying in the air, cooling to 32 ℃, inoculating 6% of compound koji, stirring uniformly, feeding into a koji pool, spreading and scraping until the thickness is 25-30cm, controlling the temperature to 32-37 ℃ and the relative humidity to 65-70%, culturing for 48-72h, finally conveying the finished koji to a temporary storage warehouse, spreading and drying in the air, and obtaining the compound bran koji;
(4) Smoked fermented grains
Putting the mature vinegar culture in a culture smoking tank at 90 ℃ for smoking culture for 10 hours;
(5) Drench vinegar
Soaking the smoked grains in the first hogwash for 8-10h by adopting a circulating and pouring way, so as to pour vinegar; the vinegar which is poured out is turbid and turns back to the vinegar pouring pool, and new vinegar can be poured when the vinegar is clear; after the new vinegar is totally coated, adding the second swill which is coated in batch to continuously coat, and storing the coated swill as a first swill in a first swill storage tank for later use; continuously leaching the second hogwash by the same method, and finally adding clear water to leach the third hogwash after the hogwash of the vinegar is used up to obtain semi-finished vinegar;
(6) Ageing wine
Injecting the semi-finished vinegar into an ultrasonic aging tank for ultrasonic treatment, controlling the sound wave frequency to be 900Hz, the power to be 700w and the time to be 5min; then, injecting the treated vinegar into a shallow radiation pool for infrared aging acceleration, and controlling the infrared power to be 150w and the time to be 30min; and after the treatment is finished, putting the vinegar liquid into a natural ageing pool for natural ageing for one year to obtain the finished product of the vinegar.
Example 3
The whole-process control method for reducing the turbidity of the solid-state fermented vinegar specifically comprises the following steps:
(1) Raw material extrusion saccharification
Crushing 2250kg of sorghum to 40 meshes, humidifying to reach the water content of 16%, adding 2.25kg of high-temperature alpha-amylase, stirring uniformly, and carrying out extrusion saccharification at 120 ℃ to obtain saccharified sorghum;
(2) Alcohol fermentation
Adding saccharified sorghum into water heated to 65 ℃, stirring uniformly, keeping the temperature for 30min, then cooling to 32 ℃, adding 675kg Daqu, controlling the temperature to 34 ℃, carrying out open fermentation for 2 days, and then carrying out closed fermentation for 6 days to obtain fermented wine mash;
(3) Acetic acid fermentation
Uniformly mixing fermented wine mash with 1800kg of bran, 2250kg of bran, 900kg of rice hull and 158kg of the composite bran koji to obtain new fermented grains; putting the new fermented grains into a fermentation tank, adding 765kg of fire fermented grains, pouring the fermentation tank and turning over the fermented grains every day from the next day, supplementing 450kg of bran for continuous fermentation when fermenting for 6 days, wherein the acetic acid fermentation period is 10 days, and obtaining mature vinegar fermented grains;
the preparation method of the composite bran koji specifically comprises the following steps:
(a) Preparation of yeast
Inoculating Aspergillus niger and Aspergillus oryzae to PDA solid slant culture medium, respectively, culturing at 30 deg.C for 5 days, and obtaining spore maturation with concentration of 10 6 CFU/mL Aspergillus niger spore suspension and concentration of 10 6 a/mL aspergillus oryzae spore suspension;
respectively inoculating Aspergillus niger spore suspension and Aspergillus oryzae spore suspension into bran culture medium according to the inoculum size of 2%, culturing at constant temperature of 30 deg.C for 20 hr until white hypha grows on the bran culture medium and there is agglomeration, and shaking to loosen the yeast; continuously culturing for 25h, forming a koji cake by the koji material, and knocking to loosen the koji cake at the bottom; continuing culturing for 72h, allowing the mould to grow spores, and culturing for one day until the spores tend to mature to obtain Aspergillus niger and Aspergillus oryzae respectively;
(b) Culture of composite seed koji
Adding 60% water by mass into bran, stirring well, and steaming in a material steaming pot at 100 deg.C for 35min; cooling to 35 deg.C, inoculating Aspergillus niger strain 0.5% of the total amount of the raw materials and Aspergillus oryzae strain 0.3% of the total amount of the raw materials, stirring, accumulating the koji, maintaining the temperature at 28-30 deg.C, cooling by turning over when the temperature is high, culturing for 7-8h, and discharging to obtain compound koji;
(c) Aeration and enlargement culture
Steaming bran, spreading and airing, cooling to 36 ℃, inoculating 10% of compound koji, stirring uniformly, then feeding into a koji pool, spreading and scraping until the thickness is 25-30cm, controlling the temperature to be 32-37 ℃ and the relative humidity to be 65-70%, culturing for 48-72h, finally conveying finished koji to a temporary storage warehouse, spreading and airing, and ventilating and drying to obtain the compound bran koji;
(4) Smoked fermented grains
Putting the mature vinegar culture in a culture smoking tank at 100 ℃ for smoking for 12 hours;
(5) Drench vinegar
Soaking the smoked grains in the first hogwash for 8-10h by adopting a circulating and pouring way, so as to pour vinegar; the vinegar which begins to be poured out is turbid and turns back to the vinegar pouring pool, and new vinegar can be poured when the vinegar is clear; after the new vinegar is totally coated, adding the second swill which is coated in batch to continuously coat, and storing the coated swill as a first swill in a first swill storage tank for later use; continuously leaching the second swill by the same method, and finally adding clean water to leach the third swill after the swill is used up to obtain semi-finished vinegar;
(6) Ageing
Injecting the semi-finished vinegar into an ultrasonic aging tank for ultrasonic treatment, and controlling the frequency of sound waves to be 1200Hz, the power to be 800w and the time to be 10min; then, injecting the treated vinegar into a shallow radiation pool for infrared aging acceleration, and controlling the infrared power to be 200w and the time to be 40min; and after the treatment is finished, putting the vinegar liquid into a natural ageing pool for natural ageing for one year to obtain the finished product of the vinegar.
Comparative example 1
Common bran koji, differing from example 1 only in that aspergillus oryzae was not included.
Comparative example 2
The only difference from example 1 is that the vinegar brewing method comprises the following steps (1): pulverizing sorghum into four and six pieces, adding 2250kg of sorghum into 1350kg of water for moistening for 12h, and cooking the moistened sorghum for 2h to obtain cooked sorghum.
Comparative example 3
The only difference from example 1 is that in step (3) of the vinegar brewing method, the composite bran koji is not added and the bran is supplemented.
Comparative example 4
The only difference from example 1 is that in step (3) of the vinegar brewing method, bran was not added.
Comparative example 5
The difference from example 1 is only that, in the step (6) of the vinegar brewing method, the semi-finished vinegar is directly put into a natural aging tank for natural aging for one year.
Performance testing
1. The composite bran koji obtained in example 1 and the conventional bran koji obtained in comparative example 1 were each taken for comparison. The results are shown in Table 1.
Table 1 results of comparing physicochemical indexes of the compound bran koji of example 1 and the general bran koji of comparative example 1
As can be seen from Table 1, the activities of saccharifying enzyme, protease and cellulase of the composite bran koji prepared by Aspergillus oryzae and Aspergillus niger are obviously higher than that of common bran koji, and can respectively reach 8808.5 +/-2.5U/g, 80.78 +/-0.16U/g and 5864.3 +/-1.8U/g, and the content of amino nitrogen is 0.31 +/-0.01 g/100g.
2. The saccharified sorghum prepared in example 1 and the steamed sorghum prepared in comparative example 2 were each taken and compared. The results are shown in Table 2.
Table 2 results comparing physicochemical indexes of saccharified sorghum in example 1 and steamed sorghum in comparative example 2
| (sorghum) | Starch (%) | Protein (%) | Fat (%) |
| Example 1 | 65.87±0.71 | 9.73±0.26 | 3.45±0.11 |
| Comparative example 2 | 44.19±0.51 | 9.41±0.33 | 3.11±0.16 |
As can be seen from Table 2, the starch in sorghum can be further degraded after the sorghum is saccharified by adding alpha-amylase, and the starch content after the sorghum is saccharified by adding the alpha-amylase is 65.87% +/-0.71%.
3. The mature vinegar substrate obtained in example 1 and comparative examples 3 to 4 were each used for comparison. The results are shown in Table 3.
TABLE 3 comparison of physicochemical indexes of fermented mature vinegar in example 1 and comparative examples 3-4
As can be seen from Table 3, the addition of bran koji prepared by compounding and the addition of bran in stages during the acetic fermentation step can increase the contents of total acid, reducing sugar, amino nitrogen and total ester in the mature vinegar grains to 4.31g/100mL, 1.5 + -0.03 g/100mL, 0.28 + -0.02 g/100mL and 2.16 + -0.08 g/100mL, respectively, increase the utilization rate of protein and starch, reduce the starch content in the mature vinegar grains to 0.93 + -0.03 g/100g, reduce the protein content to 1.11 + -0.05 g/100g, and simultaneously reduce the turbidity of the mature vinegar grains to 355 + -1.1 NTU.
4. The vinegar products obtained in example 1 and comparative example 5 were each taken and compared. The results are shown in Table 4.
TABLE 4 comparison of physical and chemical indexes of vinegar in example 1 and comparative example 5
As shown in Table 4, the combined aging method can significantly increase the contents of total acids, non-volatile acids, amino acid nitrogen, reducing sugars and solids in the vinegar finished product, and reduce the turbidity of the vinegar to 32.12. + -. 0.5NTU.
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. A whole-process control method for reducing turbidity of solid-state fermentation table vinegar is characterized by comprising the following steps:
(1) Raw material extrusion saccharification
Crushing sorghum, adding high-temperature alpha-amylase through a humidifying and spraying device of a bulking machine, uniformly stirring, and extruding and saccharifying to obtain saccharified sorghum;
(2) Alcohol fermentation
Adding saccharified sorghum into water heated to 60-65 deg.C, stirring, maintaining the temperature for 30min, cooling to 28-32 deg.C, adding Daqu, controlling the temperature to 30-34 deg.C, fermenting for 2 days in an open state, sealing, and fermenting for 6 days to obtain fermented wine;
(3) Acetic acid fermentation
Uniformly mixing the fermented wine mash with bran, bran coat, rice hull and composite bran koji to obtain new fermented grains; loading the new fermented grains into a fermentation tank, adding the fermented grains, pouring the fermentation tank and turning the fermented grains every day from the next day, adding bran for continuous fermentation when the fermentation is carried out for 6 days, and allowing the acetic fermentation period to be 10 days to obtain mature vinegar fermented grains;
(4) Smoked fermented grains
Putting the mature vinegar culture into a fermented culture smoking tank for smoking culture;
(5) Drench vinegar
Soaking the smoked grains in the first hogwash for 8-10h by adopting a circulating and pouring way, so as to pour vinegar; the vinegar which is poured out is turbid and turns back to the vinegar pouring pool, and new vinegar can be poured when the vinegar is clear; after the new vinegar is completely leached, adding the second swill leached out in the previous batch to continuously leach, and storing the leached vinegar swill as a first swill in a first swill storage tank for later use; continuously leaching the second swill by the same method, and finally adding clean water to leach the third swill after the swill is used up to obtain semi-finished vinegar;
(6) Ageing wine
And (3) injecting the semi-finished vinegar into an ultrasonic ageing tank for ultrasonic treatment, then injecting the treated vinegar into a radiation shallow pool for infrared ageing catalysis, and after the treatment is finished, putting the vinegar liquid into a natural ageing pool for natural ageing for one year to obtain the vinegar finished product.
2. The whole-process control method for reducing turbidity of solid-state fermented vinegar according to claim 1, wherein in the step (1), the vinegar is ground to 40 meshes; the moisture is adjusted to the moisture content of 13-16%; the adding amount of the high-temperature alpha-amylase is 5-9U/g; the temperature of the extrusion saccharification is 100-120 ℃.
3. The method for controlling the whole process of reducing the turbidity of the solid-state fermented vinegar according to claim 1, wherein in the step (2), the added mass of the Daqu is 30-50%.
4. The whole-process control method for reducing turbidity of solid-state fermented vinegar according to claim 1, wherein in the step (3), based on the mass of the fermented mash, the masses of the bran, the bran coat, the rice hull, the composite bran koji and the supplemented bran are 60% -80%, 90% -100%, 30% -40%, 5% -10% and 20% -40%, respectively.
5. The method for controlling vinegar turbidity in solid state fermentation according to claim 1, wherein the method for preparing the compound bran koji in the step (3) comprises the following steps:
(a) Preparation of koji
Respectively inoculating Aspergillus niger and Aspergillus oryzae in PDA solid slant culture medium, culturing at 30 deg.C for 5 days, and maturing spore to obtain Aspergillus niger spore suspension and Aspergillus oryzae spore suspension;
respectively inoculating Aspergillus niger spore suspension and Aspergillus oryzae spore suspension into bran culture medium, culturing at 30 deg.C for 16-20 hr until white hypha grows on the bran culture medium and has agglomeration, and shaking to loosen the yeast; continuously culturing for 24-25h to obtain koji cake, and loosening the koji cake at the bottom by knocking; continuing culturing for 72h, allowing the mould to grow spores, and culturing for one day until the spores tend to mature to obtain Aspergillus niger and Aspergillus oryzae respectively;
(b) Culture of composite seed koji
Adding water into bran, stirring, and steaming at 90-100 deg.C for 25-35min; cooling to 32-35 deg.C, inoculating Aspergillus niger and Aspergillus oryzae, stirring, accumulating koji, culturing at 28-30 deg.C for 7-8 hr, and discharging to obtain compound koji;
(c) Aeration scale-up culture
Steaming bran, spreading and drying in the air, cooling to 32-36 deg.C, inoculating compound starter, stirring, spreading and scraping, culturing at 32-37 deg.C and relative humidity of 65-70% for 48-72h, spreading and drying in the air, and air drying to obtain the compound bran koji.
6. The method for preparing composite bran koji as claimed in claim 4, wherein the concentration of the Aspergillus niger spore suspension and the Aspergillus oryzae spore suspension in step (a) are 10 6 CFU/mL, the inoculum size was 2%.
7. The method for preparing composite bran koji as claimed in claim 4, wherein in the step (b), the amount of the added water is 50% -60% of the bran by mass; the inoculation amount of the aspergillus niger is 0.2-0.5%; the inoculation amount of the aspergillus oryzae is 0.1-0.3%.
8. The method for preparing the composite bran koji as claimed in claim 4, wherein in the step (c), the inoculation amount of the composite koji is 6-10%; the thickness of the spread and scraped surface is 25-30cm.
9. The whole-process control method for reducing turbidity of solid-state fermented vinegar according to claim 1, wherein in the step (4), the temperature of the fermented grains is 90-100 ℃ and the time is 10-12h.
10. The whole-process control method for reducing turbidity of solid fermented vinegar according to claim 1, wherein in the step (6), the ultrasonic treatment has a sonic frequency of 900-1200Hz, a power of 700-800w, and a time of 5-10min; the infrared power of the infrared aging catalyst is 150-200w, and the time is 30-40min.
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