1results about How to "Good enzymatic effect" patented technology

The application discloses a standardized brewing method of sweet potato dregs and baijiu vinegar, and relates to the technical field of fermented food processing.The application comprises the following steps: selecting fresh sweet potatoes and indica rice; washing and peeling the sweet potatoes, then soaking and sterilizing the sweet potatoes with salt water, and crushing the sweet potatoes to obtain sweet potato fragments; washing and soaking the indica rice, and cooking the indica rice until it is fully cooked without white core, and then cooling the indica rice to obtain matured rice; mixing the sweet potato fragments and the matured rice, adding mixed brewing yeast, uniformly stirring, and then sealing the mixture into a fermentation tank to perform alcohol fermentation; when the alcohol content reaches 6-8% and the pH value decreases to 4.0-4.5, adding compound acetic acid bacteria to the material after the completion of the alcohol fermentation, and performing fermentation for 15-20 days until the total acid content is greater than or equal to 4.5 g / 100 mL and the pH value is stable at 3.2-3.8; and adding spice extract liquid to the acetic acid fermentation liquid to age for 30 days.The application can improve the release efficiency of sweet potato flavor substances, shorten the fermentation period and enhance the product quality stability through accurate pretreatment of the sweet potatoes, synergistic fermentation of compound strains and segmented control of fermentation parameters.