Zero grain consuming full liquid state method for producing vinegar with solid state fermentation flavor

Abstract

The invention discloses a production method of table vinegar with zero grain consumption and complete liquid state and solid fermentation flavor. The method comprises a material blending process, an acetic fermentation process, a post maturation flocculation process, a refining sterilization process, and a mixing process, wherein, the material blending process adopts the steps that at least two of solid state liquor making concomitant flavoring liquid, grain stillage squeezed fluid, ending liquor, and ending water are blended, and the total acid content of acetometer in the mixed liquor is 0.48 to 6.5 g/100 ml, and the alcohol content is 0 to 6.5 V/V percent; the acetic fermentation process adopts the steps that that the mixed liquor is accessed into acetic acid bacteria liquor, the weight of the mixed liquor is 10 percent of the weight of the acetic acid bacteria, and the mixed liquor is ventilated to be fermented at 32 to 36 DEG C, and the fermentation is finished when the total acid content of acetometer reaches 5.5 to 6.5 g/100 ml; the post maturation flocculation process adopts the steps that that the fermentation liquor is accessed into aged bentonite abstracted filter liquor, and the weight of the fermentation liquor is 0.7 to 0.8 percent of the weight of the bentonite; then the vinegar is prepared according to the regular refining sterilization process and the mixing process. The invention has the advantages that the process period is short, the cost is low, the grain consumption is zero, the vinegar tastes good, the nutritive value is high, and the vinegar meets the the primary standard of the national value fermentation GB2719-2003. The effective constituents in the flavoring liquid, the grain stillage squeezed fluid, the ending liquor and the ending water can be fully used, the vinegar can effectively protect the environment from pollution, and the invention can be popularized in liquor manufacturing enterprises.

Description

Technical field [0001] The invention belongs to the field of condiment manufacturing, and specifically relates to a method for producing vinegar. Specifically, it relates to a method for producing vinegar by using solid liquor to produce companion organisms: yellow water, vinasse squeeze liquid, and wine tail as raw materials. Methods. technical background [0002] Yellow water is the liquid produced by long-term fermentation and metabolism of high-quality grains in the wine fermentation tank. According to testing, yellow water contains high organic acids, amino acid nitrogen, reducing sugars, salt-free solids, crude protein, crude starch, etc. The ingredients are richer, and the acidity is pure, the wine taste and the wine aroma are relatively strong. The color, fragrance, taste and composition of yellow water are similar to that of vinegar, and the color is amber and reddish-brown which are naturally formed during the fermentation process; the taste is sour, the total acid (2.9...

AI Technical Summary

Problems solved by technology

[0005] Therefore, it is one of the effective ways to effectively solve the problem of environmental pollution and comprehensive utilization of liquor enterprises by using solid liquor brewing companions such as yellow water, distiller's grains squeezed liquid, and wine tails to produce vinegar.

[0006] At present, the existing method for producing vinegar by using yellow water, distiller's grains squeezed liquid, and wine tails has the following problems: one, using yellow water and other accompanying organisms as raw materials, adding glacial acetic acid etc. for preparation after purification and

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