CN116144450A - Method for brewing vinegar with good flavor by using swill - Google Patents
Method for brewing vinegar with good flavor by using swill Download PDFInfo
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- CN116144450A CN116144450A CN202211089324.8A CN202211089324A CN116144450A CN 116144450 A CN116144450 A CN 116144450A CN 202211089324 A CN202211089324 A CN 202211089324A CN 116144450 A CN116144450 A CN 116144450A
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- vinegar
- fermentation
- swill
- rice
- acetic acid
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/02—Acetobacter
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention discloses a method for brewing vinegar with good flavor by utilizing swill; the method can effectively utilize the swill to carry out solid state fermentation on the vinegar, on one hand, the swill is utilized to increase the content of non-volatile acid in the flavor vinegar, and shortens the ageing time while improving the flavor of the vinegar, thereby changing waste into valuables; on the other hand, the method can consume a large amount of the swill, save the treatment cost of the swill and lay a good foundation for realizing recycling production of waste.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a method for brewing vinegar with excellent flavor by using swill.
Background
The yellow swill is a by-product generated in the bean product production process and mainly comes from swill generated by solidification of hot soybean milk, blank making and squeezing. Taking the preserved beancurd production line of the applicant as an example, in the production process, soybean milk is obtained through the procedures of soaking, pulping, heating, filtering and the like, bean milk is cooled and then is solidified and separated out of bean curd through the procedure of curdling, and the residual liquid after the procedure of curdling and the water extruded by the procedures of subsequent squeezing and the like are the swill; as the soybean contains soluble flavonoid pigment, a small amount of yellow pigment is added into swill in the processes of grinding, solidifying and making blank, so that the soybean is yellow to obtain the so-called yellow swill.
As can be seen from the analysis of the components of the swill, the swill contains abundant proteins, polypeptides, soyasaponin, inorganic salts, organic salts, reducing sugar, polysaccharide, non-volatile acid, lactic acid bacteria and other substances, and the following table is provided:
| project | Reducing sugar | Total acid | Amino acid nitrogen | Total fixation | pH |
| Average (%) | 0.04 | 0.012 | 0.0053 | 1.74 | 6.59 |
From the table, the swill has a certain utilization value, and the prior art mainly has the following 3 treatment modes for the swill:
(1) At present, enterprises recycle the swill as a raw material for extracting soybean oligosaccharide, which is the best utilization method of the swill in the prior art, but because the extraction method is complex and the equipment requirement is high, only a few enterprises in China can form large-scale production, and the recycling of the swill belongs to cup and wage.
(2) About 20% of the swill can be recycled by enterprises for curdling in the production of fermented bean curd of the next batch, and the recycling mode is common, but a large amount of swill is still difficult to digest.
(3) In addition to the recycling mode of the swill, more than 70% of the swill is discharged as waste water. Since the swill contains rich nutrients, degradation treatment is not performed in time, the spoilage is easy to occur, and strong rotten smell which is difficult to eliminate is generated, so that the production enterprises need to perform sewage treatment such as degradation and the like for discharging the swill up to the standard.
According to the annual output of the preserved beancurd of the applicant of 400 tons, 5000 tons of soybeans are required to be processed, about 5000 tons of the swill is required to be discharged and treated, and the sewage treatment cost is 12 yuan per ton, so that the sewage treatment cost of the applicant in the swill is 6 ten thousand yuan each year.
In summary, the recycling of the swill in the prior art is limited by the technology, the recycling rate of the swill is less than 1/3 of the total amount, most of the swill has to be discharged as sewage, thus increasing the cost of enterprises, causing great resource waste and bringing great pressure to the local water environment protection.
The vinegar is used as a traditional condiment in China and occupies an important seat in the daily diet of residents. In order to meet the diversified demands of people, the variety of the table vinegar is also more and more diversified; wherein, the solid state fermentation vinegar and the liquid state fermentation vinegar are classified according to fermentation technology, namely, the solid state vinegar and the liquid state vinegar are called as solid state vinegar and liquid state vinegar for short, for example, four kinds of vinegar are subjected to solid state fermentation, and the alcohol vinegar and the rice vinegar are subjected to liquid state fermentation; according to the function classification, there are cooking type, table type, health care type and beverage type series vinegar.
In the prior art, the physical and chemical indexes and sensory evaluation of the flavor of the solid vinegar are generally better than those of the liquid vinegar due to different fermentation processes, so the solid vinegar is favored. The existing solid state fermentation process comprises the steps of liquefying, alcohol fermenting, acetic acid fermenting, vinegar spraying, ageing and the like. The aging process is a process for emitting and discharging bad flavor components and forming various flavor substances such as esters, ethers and the like, and usually takes at least 3 months; in the process, the solid vinegar forms the old flavor of the vinegar, eliminates the raw material flavor of wheat bran, rice husk and the like, and obtains soft and non-irritating sour flavor on the flavor, and the taste is not astringent, thereby meeting the sensory requirements in GB 2719-2018 national Standard Vinegar for food safety. In the industry, in order to further ensure or improve the flavor of the solid vinegar, namely, the flavor components such as esters, non-volatile acids, heterocyclic compounds and the like are increased, and the sensory characteristics are shown, namely, the fragrance is durable and harmonious, the taste is soft, the residual fragrance is long, and the like, manufacturers can adopt longer-time ageing, for example, the ageing period of Shanxi aged vinegar is more than or equal to 1 year, and part of high-end aged vinegar is more than 3 years longer. However, the long-time ageing process can reduce equipment turnover rate, increase management cost and reduce production efficiency; in addition, the risk of spoilage of the bacteria contaminated with vinegar is increased during the ageing process if the production conditions are not properly controlled.
In addition, in the existing solid vinegar fermentation process, wheat bran is one of the indispensable raw materials in the acetic acid fermentation process, wherein the national standard of Shanxi mature vinegar and Zhenjiang aromatic vinegar indicates that wheat bran (wheat bran) is one of the raw materials for vinegar brewing. Wheat bran mainly contains about 53.6% of starch, 14.1% of protein and other substances; the acetic acid fermentation step in the prior art mainly comprises the step of converting alcohol into acetic acid by acetic acid bacteria, the acetic acid fermentation time is shorter and generally 5-20 days, and when the alcohol content in the vinegar grains is less than 0.5g/100ml, continuous fermentation is not needed, so that the sugar substances in wheat bran cannot be fully utilized, and the resource waste is caused; if the acetic acid fermentation time is prolonged simply to improve the wheat bran utilization rate, the production efficiency is reduced, the management cost is increased, and the cost is reduced.
Disclosure of Invention
The invention aims to provide a method for brewing vinegar with excellent flavor by utilizing swill; the method can effectively utilize the swill to carry out solid state fermentation on the vinegar, on one hand, the swill is utilized to increase the content of non-volatile acid in the flavor vinegar, and shortens the ageing time while improving the flavor of the vinegar, thereby changing waste into valuables; on the other hand, the method can consume a large amount of the swill, save the treatment cost of the swill and lay a good foundation for realizing recycling production of waste.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a method for brewing vinegar with good flavor by using swill comprises the following steps:
(1) Liquefaction process
Mixing rice and water, adding amylase, and heating to liquefy to obtain liquefied rice slurry;
(2) Alcohol fermentation
Adding yeast after the rice milk is cooled, adding swill and saccharomycetes, and carrying out synergistic fermentation for 5-10 days to obtain wine with high alcoholicity;
(3) Acetic acid fermentation
Diluting the alcoholic strength of the wine to 5.5-7.5%vol, mixing wheat bran and rice husk to obtain vinegar grains, inoculating acetic acid bacteria, controlling the temperature to 30-38 ℃ for acetic acid fermentation, turning over the grains for 1-2 times each day during the fermentation process, and ending the fermentation after detecting the alcohol content less than 0.5g/100 ml;
(4) Secondary fermentation
Pumping the swill with the weight 0.8-1.4 times of that of the vinegar grains into the vinegar grains after acetic acid fermentation, and performing secondary fermentation for 5-7 days, wherein the fermentation process keeps the container closed, and the temperature is controlled at 25-40 ℃;
(5) Vinegar for treating stranguria
Directly discharging the vinegar liquid obtained after secondary fermentation, then circularly spraying the rest vinegar grains, mixing the discharged vinegar liquid with a spray, heating and filtering;
(6) Ageing
And (3) ageing the mixed vinegar liquid obtained in the step (5) for more than or equal to 3 months to obtain the edible vinegar with excellent flavor.
The invention is a technical proposal obtained by the inventor through summarizing the research and the summary of vinegar brewing by using the swill for a long time,
(1) The invention is characterized in that the swill is introduced in the alcohol fermentation stage, and the lactobacillus and the saccharomycetes are utilized for synergistic fermentation, so that the flavor of the rice wine is improved; in the alcoholic fermentation process, partial sugar in rice milk is converted into organic acid such as lactic acid by lactic acid bacteria in the swill, so that the irritation of the wine body can be reduced, the taste diversity is increased, the taste is milder and refreshing, and the content of non-volatile acid is also increased for the vinegar product; in the process, lactic acid generated by lactic acid bacteria and alcohol generated by yeast can further react to generate flavor substances such as esters, namely, the addition of the swill provides a basis for the formation of aromatic substances in the whole vinegar brewing process, so that the richness of the flavor of the vinegar is increased.
(2) The inventor innovatively sets a secondary fermentation process according to the swill state, the composition and the fermentation characteristics of acetic acid bacteria and lactic acid bacteria through long-time experiments, and specifically comprises the following steps:
(1) the invention innovatively utilizes the swill to carry out secondary fermentation on the vinegar grains which are subjected to acetic acid fermentation; in the process of brewing vinegar, the formation of the flavor substances is influenced by the concentration of a substrate, the temperature and the like, and the introduction of the swill increases the quantity and the variety of precursor substances for forming the flavor substance reaction, so that the introduction of the swill increases the formation speed and the content of the flavor substances, thereby achieving the purpose of shortening the ageing time; the method comprises the following steps:
The lactobacillus in the swill is used for fully fermenting the wheat bran and sugar substances brought by the swill, so that the total acid and the non-volatile acid content of the vinegar liquid are increased, and the utilization rate of raw materials is improved.
In the process, lactic acid produced by lactic acid bacteria and alcohol substances produced by alcohol fermentation also react to produce flavor substances such as esters and the like, so that the flavor of vinegar is improved. The rich soy protein in the hogwash is decomposed to generate amino acid under the action of saccharomycetes and enzyme (brought by yeast material), so that the flavor of vinegar and the index of amino acid nitrogen are improved; wherein, the amino acid has the function of enhancing freshness, and the amino acid reacts with the reducing sugar to generate various aroma components including heterocyclic compounds; esters are one of the main sources of flavor in vinegar, such as ethyl lactate, butyl acetate, etc.
(2) The invention carries out the secondary fermentation of the swill after acetic acid fermentation,
firstly, the addition of the swill during acetic acid fermentation can be avoided, so that the oxygen supply in vinegar grains is insufficient to influence the fermentation effect of acetic acid bacteria, and the phenomenon that the acetic acid bacteria cannot perform normal fermentation effect due to the fact that the salt in the swill inhibits the activity of the acetic acid bacteria during acetic acid fermentation is avoided;
Secondly, after acetic acid fermentation is finished, salt in swill can be utilized to kill acetic acid bacteria, so that the acetic acid bacteria are prevented from peroxidation of converted acetic acid;
thirdly, because the lactobacillus grows faster in the liquid culture medium, the swill with the weight of 0.8 to 1.4 times of that of the mature vinegar grains is added during secondary fermentation, so that the liquid culture medium can be formed for closed fermentation, and the lactobacillus in the liquid culture medium can be efficiently fermented.
The fermentation mode of acetic acid fermentation and secondary fermentation combines the fermentation characteristics of different strains, so that the process is more reasonable and the fermentation effect is better.
(3) In order to obtain the proper amount of the swill after secondary fermentation, the inventor performs experiments and verification from multiple dimensions such as the vinegar fermentation soaking state, the vinegar leaching amount, the vinegar physicochemical index and the like, and finally determines the amount ratio of 0.8 to 1.4 times. From experimental results (see the table below), in the general trend, as the dosage of the swill increases, the more fully soaked the vinegar is, the more the amount of the vinegar is leached, and the physical and chemical indexes are reduced; however, the less the amount, the better the index, when the amount is less than 0.8 times (group 1) of the weight of the vinegar residue, the acidity and other components in the vinegar residue cannot be fully utilized and leached due to the failure of the swill to fully soak the vinegar residue, and each index is slightly lower than group 2 instead, so that the yield is reduced and the cost is higher. In combination with the two aspects of index and yield, the vinegar is sprayed in the range of 0.8 to 1.4 times.
In a preferred embodiment of the invention:
the swill in the step (2) is activated before use; the specific operation of the activation is as follows: taking a small amount of cooled rice milk, and adding the swill into the rice milk for activation (culture) for 1-2 h. According to the detection of the inventor, the order of magnitude of the lactobacillus in the swill is 10 2 ～10 3 The volume per ml of the activated lactobacillus reaches 10 orders of magnitude 5 The physical and chemical indexes of the vinegar are better, and the fragrance and taste characteristics of the vinegar are improved.
In the step (2), the use amount of the saccharomycetes is 0.02-0.05% of the mass of the rice, and the use amount of the swill is 0.1-0.5% of the mass of the rice, so that the saccharomycetes are in a dominant position during fermentation, the raw materials are converted into the wine liquid, and the lactic acid bacteria can also effectively perform lactic acid fermentation.
In the step (4), the swill is stirred and temperature-controlled for primary fermentation before use; the specific operation is as follows: placing the swill in an open container, and activating and fermenting for 15-24 h at the temperature of 30-37 ℃. After primary fermentation, the lactobacillus content in the swill can be changed from original 10 2 ～10 3 The volume per ml is raised to 10 5 ～10 8 Each volume of the strain is per ml, so as to realize the proliferation of lactobacillus and improve the activity of the strain,so as to improve the secondary fermentation rate and the flavor of the vinegar.
The saccharomycete fermentation liquor in the step (2) comprises high-temperature-resistant saccharomycete and salt-resistant saccharomycete, and the content ratio of the high-temperature-resistant saccharomycete to the salt-resistant saccharomycete is 3-5:1.
In one embodiment of the present invention,
in the step (1), the rice and the water are mixed according to the weight ratio of 1:3-5 for liquefying.
In the step (2), the saccharomycete is activated before use, and the specific operation is the same as that of the swill.
In the step (3), 12 parts of diluted wine liquid, 5-6 parts of wheat bran and 4-5 parts of rice husk are adopted for mixing the fermented grains according to the parts by weight.
The inoculation amount of acetic acid bacteria in the step (3) is 5-10% of the weight of the vinegar grains.
The secondary fermentation in the step (4) is carried out in a horizontal fermentation tank, the fermentation tank is kept airtight during the period, and the fermentation tank rotates once a day, so that the materials are uniform, and the fermentation rate and the raw material utilization rate are ensured.
On the basis of the method, the operations of adding salt, decocting, blending and the like can be performed according to different product requirements.
The invention has the following beneficial effects:
(1) The invention utilizes the by-product, namely the yellow swill produced in the production process of bean products to brew the edible vinegar, provides an effective recycling way for the yellow swill, realizes waste utilization, changes waste into valuables, solves the problems of environmental pollution, sewage treatment and the like when the yellow swill is discharged as sewage, and saves the treatment cost of the yellow swill for enterprises. Wherein, the invention can consume 0.8-1.4 tons of swill when producing 1.8-2.4 tons of solid vinegar, and can consume 3889 tons of swill and 1667 tons of swill every year when the applicant produces 5000 tons of solid vinegar every year.
In addition, as a production enterprise of seasonings, the method can be in butt joint with a fermented bean curd production line, so that the yellow swill produced by the fermented bean curd production line can enter the production line for brewing vinegar in real time, the problems of environmental pollution caused by the yellow swill and the trouble and cost of processing the yellow swill by enterprises in the prior art can be solved, a pipelining type high-efficiency production mode can be realized, higher economic benefits are brought to the enterprises, and a practical foundation is laid for realizing the green environment-friendly cyclic production of waste cyclic utilization advocated by China.
(2) The invention fully utilizes the lactobacillus, protein, sugar, non-volatile acid and other nutrient substances in the swill, and obviously improves the flavor physicochemical index and the sensory property of the vinegar by combining with the efficient and feasible fermentation process. Specifically, compared with the existing solid state fermentation process, the method improves the content of the fixed acid and the amino acid of the edible vinegar, and improves the organoleptic properties of color, taste, fragrance and the like.
According to the production test of the inventor, the vinegar brewed by the method can meet the standard of GB2719-2018 national standard vinegar for food safety after being aged for 3 months, has higher non-volatile acid and amino acid nitrogen, has physical and chemical indexes reaching the standard of Shanxi aged vinegar (GB 19777-2013), has the aged fragrance of vinegar in smell, has coordinated fragrance, has soft and non-irritating fragrance in taste, has mellow taste, has lasting fragrance in lips and teeth, and has lasting aftertaste. In other words, the vinegar brewed by the method reaches the standard of Shanxi aged vinegar after 3 months of aging, and the aging time is greatly reduced, so that the production efficiency of enterprises and the circulation rate of production equipment are improved, and finally the enterprise benefit is improved.
(3) Compared with the existing solid state fermentation process, when equal parts of raw materials are added, the vinegar brewed by the method has higher total acid content; in other words, the method of the invention can produce higher-value (higher total acid content) vinegar by utilizing the swill to brew vinegar under the condition of unchanged raw material input, on one hand, the cost for producing high-value products is reduced, on the other hand, enterprises can also greatly save/avoid the cost for treating swill, and the effects of the two aspects can obviously improve the enterprise benefit.
(4) The invention utilizes the swill to carry out secondary fermentation, so that the sugar substances in the wheat bran are fully fermented, the utilization rate of raw materials is improved, the flavor of the table vinegar is improved, and the purpose of saving resources is achieved.
Detailed Description
The following examples are only for illustration of the invention, and the scope of the invention is not limited to the following examples. The object of the present invention can be achieved by those skilled in the art based on the above disclosure of the present invention and the ranges taken by the parameters.
Example 1
1) Liquefying: mixing rice and water according to the mass ratio of 1:5, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefaction for 2 hours, testing by iodine solution, heating to 100 ℃ for half an hour after the completion of liquefaction, and inactivating enzymes to obtain liquefied rice slurry.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.02% of the weight of the rice, the adding amount of the swill is about 0.1% of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1h;
adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation; the fermentation process is carried out for 6 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 5.5%vol, taking 12 parts of the diluted wine, 6 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 5% of the weight of the vinegar grains for acetic fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 10 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight of 0.8 times or more of that of the vinegar residue into an open container, and activating and fermenting for 15 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
and pumping the primary fermented swill with the weight of 0.8 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and performing secondary fermentation for 5 days.
5) Spraying vinegar: and directly discharging the obtained vinegar liquid into a storage tank, then performing three-cycle pouring on the residual vinegar grains, and mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 2
1) Liquefying: mixing rice and water according to the mass ratio of 1:3, adding alpha-amylase accounting for about 0.1 percent of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the completion of liquefying, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.03 percent of the weight of the rice, the adding amount of the swill is about 0.3 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1.5 hours;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 7 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 5.7% vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 5 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 8% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 15 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight of 0.9 times or more of that of the vinegar residue into an open container, and activating and fermenting for 19 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
and pumping the primary fermented swill with the weight of 0.9 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and performing secondary fermentation for 7 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 3
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.05 percent of the weight of the rice, the adding amount of the swill is about 0.2 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 2 hours;
And adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 10 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.5% vol, taking 12 parts of the diluted wine, 6 parts of wheat bran and 5 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 7% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 12 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.2 times or more of that of the vinegar residue into an open container, and activating and fermenting for 17 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
and pumping the primary fermented swill with the weight 1.2 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and performing secondary fermentation for 7 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 4
1) Liquefying: mixing rice and water according to the mass ratio of 1:5, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking part of the rice pulp for activating the swill (lactobacillus) and the saccharomycetes, wherein the adding amount of the saccharomycetes is 0.04 percent of the weight of the rice, the adding amount of the swill is about 0.5 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1.5 hours;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 5 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 7% vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 6% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 13 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.3 times or more of that of the vinegar residue into an open container, and activating and fermenting for 24 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
and pumping the primary fermented swill with the weight 1.3 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and performing secondary fermentation for 6 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 5
1) Liquefying: mixing rice and water according to the mass ratio of 1:3, adding alpha-amylase accounting for about 0.1 percent of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the completion of liquefying, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.03 percent of the weight of the rice, the adding amount of the swill is about 0.3 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1.5 hours;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 7 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.2% vol, taking 12 parts of the diluted wine, 6 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 10% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 14 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.1 times or more of that of the vinegar residue into an open container, and activating and fermenting for 22 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
pumping the primary fermented swill with the weight 1.1 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and carrying out secondary fermentation for 5 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 6
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.05 percent of the weight of the rice, the adding amount of the swill is about 0.4 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1 hour;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 8 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.3%vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 5 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 9% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 15 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.0 times or more of that of the vinegar residue into an open container, and activating and fermenting for 18 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
pumping the primary fermented swill with the weight 1.0 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and carrying out secondary fermentation for 5 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 7
1) Liquefying: mixing rice and water according to the mass ratio of 1:3, adding alpha-amylase accounting for about 0.1 percent of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the completion of liquefying, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.04% of the weight of the rice, the adding amount of the swill is about 0.2% of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 2 hours;
And adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 9 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 5.8%vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 6% of the weight of the vinegar grains for acetic fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 15 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight of 0.9 times or more of that of the vinegar residue into an open container, and activating and fermenting for 23 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
pumping the primary fermented swill with the weight of 0.9 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and carrying out secondary fermentation for 6 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 8
1) Liquefying: mixing rice and water according to the mass ratio of 1:5, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.05 percent of the weight of the rice, the adding amount of the swill is about 0.1 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1 hour;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 7 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 7.5% vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 8% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 14 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.4 times or more of that of the vinegar residue in an open container, and activating and fermenting at 30-37 ℃ for 17 hours to ferment and proliferate the lactobacillus;
and pumping the primary fermented swill with the weight 1.4 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and performing secondary fermentation for 7 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 9
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.04% of the weight of the rice, the adding amount of the swill is about 0.5% of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 2 hours;
and adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 6 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.2% vol, taking 12 parts of the diluted wine, 6 parts of wheat bran and 4 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 7% of the weight of the vinegar grains for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 12 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing swill with the weight 1.0 times or more of the weight of the vinegar residue in an open container, and activating and fermenting for 16 hours at the temperature of 30-37 ℃ to ferment and proliferate lactobacillus;
pumping the primary fermented swill with the weight 1.0 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and carrying out secondary fermentation for 5 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 10
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice pulp to below 35 ℃, respectively taking a small part of rice pulp for activating the swill (lactobacillus) and saccharomycetes, wherein the adding amount of the saccharomycetes is 0.03 percent of the weight of the rice, the adding amount of the swill is about 0.3 percent of the weight of the rice, and respectively adding the saccharomycetes and the swill into the rice pulp for activating for 1.5 hours;
And adding activated swill, saccharomycetes, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and transferring the rice milk to a alcoholization tank for alcoholic fermentation. The fermentation process is carried out for 8 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.1% vol, taking 12 parts of the diluted wine, 6 parts of wheat bran and 5 parts of rice husk, uniformly mixing to obtain vinegar grains, and then inoculating acetic acid strain accounting for 6% of the weight of the vinegar grains for acetic fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 14 days, and detecting that the alcohol content is less than 0.5g/100ml to finish fermentation.
4) Secondary fermentation:
primary fermentation of the swill: placing the swill with the weight 1.0 times or more of that of the vinegar residue into an open container, and activating and fermenting for 20 hours at the temperature of 30-37 ℃ to ferment and proliferate the lactobacillus;
pumping the primary fermented swill with the weight 1.0 times of that of the vinegar residue into the vinegar residue after acetic acid fermentation, and carrying out secondary fermentation for 6 days.
5) Spraying vinegar: directly discharging the vinegar liquid into a storage tank, then performing three-cycle pouring, mixing the discharged vinegar liquid with a pouring, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Example 11
In the embodiment, the primary fermentation step is not adopted, and the swill is directly added to perform secondary fermentation after acetic acid fermentation is finished, and other procedures are consistent with the embodiment.
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: and cooling the liquefied rice pulp to 30 ℃, and taking a small amount of rice pulp for activating saccharomycetes, wherein the adding amount of saccharomycetes is 0.04 percent of the weight of the rice. And adding the activated yeast, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and performing alcoholic fermentation. The fermentation process is controlled at 30-35 ℃ for 7 days.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.2% vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 5 parts of rice husk, uniformly mixing and stirring to obtain vinegar grains, and then adding acetic acid strain accounting for 6% of the weight of the vinegar grains for acetic fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 14 days, detecting that the alcohol content is less than 0.5g/100ml, and ending the fermentation.
4) Secondary fermentation: pumping 1 time of the weight of the vinegar grains into the fermented grains, and fermenting for 6 days.
5) Spraying vinegar: firstly, directly discharging vinegar liquid in the vinegar residue, spraying vinegar in a three-cycle sleeve spraying mode, mixing the directly discharged vinegar liquid with one spray, heating and filtering.
6) Aging the mixed vinegar liquid obtained in the step 5) for 3 months to obtain the edible vinegar.
Comparative examples 1 to 6
Comparative examples 1 to 6 were carried out by the following conventional solid state fermentation process steps and according to the parameters of Table 1
1) Liquefying: mixing rice and water according to the mass ratio of 1:3-5, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefaction for 2 hours, testing by iodine solution, heating to 100 ℃ for half an hour after the completion of liquefaction is confirmed, and inactivating the enzyme.
2) Alcohol fermentation: cooling the rice slurry to below 35deg.C, and taking a small part of rice slurry for activating yeast, wherein the yeast addition amount is 0.02% of the weight of rice. And adding activated saccharomycetes, rhizopus, monascus and other yeast materials into the cooled rice milk, and performing alcoholic fermentation. The fermentation process is carried out for 6 days at the temperature of 30-35 ℃.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.0% vol, taking 12 parts of the diluted wine, 5-6 parts of wheat bran and 4-6 parts of rice husk, uniformly mixing to obtain vinegar grains, and inoculating acetic acid strain accounting for 5-10% of the weight of the vinegar grains for acetic acid fermentation. Turning over the fermented grains every day in the fermentation process, fermenting for 10-15 days, and detecting that the alcohol content is less than 0.5g/100ml to finish the fermentation.
4) Spraying vinegar: and (3) adopting a three-cycle pouring-in mode to pour vinegar, pouring out one pouring-in, filtering and heating, and ageing for more than 1 year to obtain the edible vinegar.
Table 1 process parameters for comparative examples 1 to 6
Comparative example 7
The comparison example is compared with the method of the invention by using lactobacillus for fermentation, namely, the lactobacillus is used for replacing the swill, and meanwhile, the adding time of the lactobacillus is changed from the vinegar grains of the embodiment to vinegar liquid after vinegar leaching. In the alcohol fermentation stage, adding 0.2% of lactobacillus and 0.04% of saccharomycetes for fermentation to prepare wine; after vinegar pouring by fermentation, adding 5% of lactobacillus and 3% of white granulated sugar as carbon sources into the vinegar liquid for secondary fermentation for 7 days, keeping the other procedures consistent with the examples, and comparing the final obtained vinegar liquid with the examples in sense and index.
1) Liquefying: mixing rice and water according to the mass ratio of 1:4, adding alpha-amylase accounting for about 0.1% of the weight of the rice, heating to 80-90 ℃ for liquefying for 2 hours, testing by iodine solution, heating to 100 ℃ for preserving heat for half an hour after the liquefying is confirmed to be complete, and inactivating the enzyme.
2) Alcohol fermentation: and cooling the liquefied rice pulp to 30 ℃, and taking a small amount of rice pulp for activating saccharomycetes, wherein the adding amount of saccharomycetes is 0.04 percent of the weight of the rice. And adding the activated yeast, rhizopus, monascus and other yeast materials into the rest cooled rice milk, and performing alcoholic fermentation. The fermentation process is controlled at 30-35 ℃ for 7 days.
3) Acetic acid fermentation: diluting the alcoholic strength of the wine to 6.2%vol, taking 12 parts of the diluted wine, 5 parts of wheat bran and 5 parts of rice husk, uniformly mixing and stirring to obtain vinegar grains, and then adding the vinegar grains into acetic acid bacteria for acetic acid fermentation. Turning over fermented grains every day in the fermentation process, fermenting for 14 days, detecting that the alcohol content is less than 0.5g/100ml, and ending the fermentation.
4) Spraying vinegar: and (3) adopting a three-cycle pouring mode to pour vinegar, and filtering the discharged vinegar solution.
5) Lactic acid fermentation: adding 5% lactobacillus solution into vinegar solution obtained by leaching vinegar, and the viable count of lactobacillus solution is about 10 5 ～10 8 3% white granulated sugar was additionally added as a carbon source required for fermentation by lactic acid bacteria per ml. Sealing, aging and fermenting for 7 days, ending fermentation, heating and storing, and aging for more than 1 year.
The above examples 1 to 11 and comparative examples 1 to 7 were sampled, examined, and submitted to sensory evaluation for physical and chemical indicators, with the following results:
table 2 basis for detection
| Sequence number | Project | Detection basis |
| 1 | Total acid | GB/T5009.41-1996 |
| 2 | Fixed acid | GB18187-2000 |
| 3 | Amino acid nitrogen | GB18186-2000 |
TABLE 3 physicochemical index of Vinegar
As can be seen from the results in Table 3, the vinegar brewed by the method of the invention has higher total acid, nonvolatile acid and amino acid nitrogen and better sensory evaluation than the vinegar prepared by the prior solid state fermentation process (namely comparative examples 1 to 6); specifically, the total acid and non-volatile acid contents of the table vinegar of examples 1 to 11 were mostly 1g/100ml higher than those of the table vinegar of comparative examples 1 to 6, and the amino acid nitrogen was about 50% higher, and particularly the table vinegar of examples 1 to 10 had a better index. Namely, the method for brewing the vinegar by adopting the swill obviously improves the flavor index of the vinegar.
From the results shown in Table 3, it is clear that the table vinegar obtained in examples 1 to 11 has a high amino acid nitrogen value, indicating that the amino acid content in the table vinegar is high; wherein, part of amino acid has flavor, and can be given off flavor, such as glycine and alanine can be given off sweet taste; in addition, amino acid is also an essential substrate for esterification and Maillard reaction, and the more amino acid participates in the reaction, the more volatile substances are correspondingly generated, and the more flavor is generated, for example, aspartic acid and glutamic acid are important precursor substances for forming the delicious substances. Therefore, the high amino acid content of examples 1 to 11 can reflect to some extent that it has a higher flavor level.
Table 4 sensory evaluation results
As is clear from the results shown in Table 4, the vinegar brewed by the present invention is significantly improved in aroma and taste as compared with the prior art, and particularly the vinegar of examples 1 to 10 achieves sensory characteristics of lasting and consistent aroma, mellow taste and lasting residual aroma.
From a combination of the results shown in tables 3 and 4, it is clear that the table vinegar prepared in examples 1 to 10 has total acid, non-volatile acid and amino acid nitrogen levels reaching the standard of Shanxi aged vinegar (GB 19777-2013) and has a more abundant and mellow sensory fragrance, a durable fragrance and a long aftertaste when subjected to a shorter aging period. In addition, as can be seen from the physicochemical indexes and sensory evaluation results of examples 1 to 10 and 11, the swill is directly used for secondary fermentation, the content of the non-volatile acid and the flavor are improved to some extent, however, when the swill is first subjected to primary fermentation, the content of the non-volatile acid and the amino acid nitrogen of the prepared vinegar is remarkably improved, and the lactobacillus in the swill can fully perform fermentation and conversion in a short time (secondary fermentation) mainly due to the expansion culture.
As can be seen from the comparison of comparative example 2 and examples 1 to 11, although the lactic acid content was improved to some extent by fermentation with addition of lactic acid and carbon source at the time of aging, the amino acid content (0.18 g/100 ml) was significantly lower than the effect of fermentation with swill (more than 0.3g/100 ml) and the sensory taste was slightly thinner. This is because the addition of lactic acid bacteria and carbon source is only a simple way to allow the lactic acid bacteria to convert to lactic acid using carbon source, similar to the direct addition of lactic acid to vinegar. The embodiment adds the swill to supplement substances such as amino acid and the like, and the flavor is more rich and various and the amino acid nitrogen content is higher through the conversion of different enzyme systems.
In addition, the process of the invention can save costs from another perspective: the inventor shows through experiments that the total acid of the independent fermentation of the swill can reach more than 1 degree, namely the swill can provide the total acid of about 1 degree; in the invention, the yellow swill is added in the secondary fermentation, and the amount of the discharged vinegar liquid is equal to that of the added yellow swill, so that the fermentation of the yellow swill can be understood as that the vinegar liquid with the total acid of 1 ℃ equal to that of the yellow swill is brought to the invention; the cost of producing one ton of flavor vinegar (the general total acid is 5 degrees) by the existing solid state fermentation process is 3000 yuan, and the cost of 1 degree vinegar is 600 yuan/ton; therefore, according to 5000 tons of soybeans processed in the year mentioned in the background art, 5000 tons of swill is correspondingly generated, and the cost of brewing vinegar by utilizing the swill can be saved by about 300 ten thousand yuan. In other words, if vinegar with the same weight and acidity is produced, the brewing vinegar adopting the swill can reduce the input of materials such as wine liquid, wheat bran and the like.
The present invention may be summarized in other specific forms without departing from the spirit or essential characteristics thereof. The above-described embodiments of the present invention are to be considered in all respects only as illustrative and not restrictive. Therefore, any minor modifications, equivalent changes and modifications made to the above embodiments according to the essential technology of the present invention fall within the scope of the present invention.
Claims (10)
1. A method for brewing vinegar with good flavor by using swill is characterized by comprising the following steps:
(1) Liquefaction process
Mixing rice and water, adding amylase, and heating to liquefy to obtain liquefied rice slurry;
(2) Alcohol fermentation
Adding yeast after the rice milk is cooled, adding swill and saccharomycetes, and carrying out synergistic fermentation for 5-10 days to obtain wine with high alcoholicity;
(3) Acetic acid fermentation
Diluting the alcoholic strength of the wine to 5.5-7.5%vol, mixing wheat bran and rice husk to obtain vinegar grains, inoculating acetic acid bacteria, controlling the temperature to 30-38 ℃ for acetic acid fermentation, turning over the grains for 1-2 times each day during the fermentation process, and ending the fermentation after detecting the alcohol content less than 0.5g/100 ml;
(4) Secondary fermentation
Pumping the swill with the weight 0.8-1.4 times of that of the vinegar grains into the vinegar grains after acetic acid fermentation, and performing secondary fermentation for 5-7 days, wherein the fermentation process keeps the container closed, and the temperature is controlled at 25-40 ℃;
(5) Vinegar for treating stranguria
Directly discharging the vinegar liquid obtained after secondary fermentation, then circularly spraying the rest vinegar grains, mixing the discharged vinegar liquid with a spray, heating and filtering;
(6) Ageing
And (3) ageing the mixed vinegar liquid obtained in the step (5) for more than or equal to 3 months to obtain the edible vinegar with excellent flavor.
2. The method of claim 1, wherein the swill in step (2) is activated prior to use; the specific operation of the activation is as follows: taking a small amount of cooled rice milk, and adding the swill into the rice milk for activation for 1-2 h.
3. The method of claim 2, wherein in the step (2), the amount of the yeast is 0.02 to 0.05% by mass of the rice, and the amount of the swill is 0.1 to 0.5% by mass of the rice.
4. A method according to claim 3, wherein the swill in step (4) is subjected to primary fermentation by stirring and temperature control prior to use; the specific operation is as follows: placing the swill in an open container, and activating and fermenting for 15-24 h at the temperature of 30-37 ℃.
5. The method according to claim 4, wherein the yeast fermentation broth in step (2) comprises high temperature resistant yeast and salt resistant yeast in a ratio of 3-5:1.
6. The method according to claim 5, wherein in the step (1), the rice and the water are mixed in a weight ratio of 1:3-5 to liquefy.
7. The method of claim 6, wherein in step (2), the yeast is activated prior to use.
8. The method according to claim 7, wherein in the step (3), the fermented grains are mixed with 12 parts by mass of the diluted wine, 5 to 6 parts by mass of wheat bran and 4 to 5 parts by mass of rice husk.
9. The method according to claim 8, wherein the inoculation amount of acetic acid bacteria in the step (3) is 5-10% of the weight of the vinegar residue.
10. The method of claim 9, wherein the secondary fermentation in step (4) is performed in a horizontal fermenter, during which the fermenter is kept closed and rotated once a day to homogenize the material.
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