Preparation method for mature vinegar

Abstract

The invention discloses a preparation method for a mature vinegar. The method comprises the following steps: A, preparing raw materials: mixing fried hulls, fried wheat bran, liquid of fried rice, water, glucose powders and yeast extract, followed by a sterilizing, then adding edible alcohol and acetic acid bacteria to obtain the mixed raw materials; B, carrying out a fermenting: carrying out a fermenting for the mixed raw materials through a continuous ventilation stirring of deep solid-liquid state substance to obtain a solid-liquid state mature vinegar mash; C, carrying out a enzymolysis: adding first soy and a enzyme preparation to the solid-liquid state mature vinegar mash, and carrying out a solid-liquid state enzymolysis to obtain a enzymolysis vinegar mash; D, carrying out a post processing: sequential carrying out a heating for sterilize, a storing, a rough filtering, a fine filtering, a blending, a disinfecting and a sterilizing for the enzymolysis vinegar mash to obtain a finished product of the mature vinegar. The preparation method provided by the present invention has advantages of available raw materials, short fermentation period, easy realization of mechanized operation, high labour efficiency, low work intensity, and is suitable for a large-scale production. In addition, physical and chemical quality indexes of the mature vinegar provided by the present invention can reach the national quality standard of the vinegar.

Description

technical field [0001] The invention belongs to the technical field of mature vinegar preparation, and in particular relates to a method for preparing mature vinegar by combining a solid-liquid one-step deep layer continuous stirring ventilated fermentation technology and an enzymatic hydrolysis technology. Background technique [0002] At present, domestic and foreign manufacturers of mature vinegar generally use water, starch, and sugar as the main raw materials to prepare mature vinegar by solid-state fermentation, liquid fermentation, solid-liquid two-step method or deep liquid ventilation fermentation. The above three preparation methods all have the disadvantages of long fermentation time (generally about 40 days) and long post-ripening time (generally 1-3 months); After several processes such as turning the unstrained grains and pouring vinegar, the mature vinegar product with sweet, mellow and delicious taste, and soft sour taste can be obtained. The labor intensity ...

AI Technical Summary

Problems solved by technology

The above three preparation methods all have the disadvantages of long fermentation time (generally about 40 days) and long post-ripening time (generally 1-3 months); After several processes such as fermenting and pouring vinegar, we can obtain mature vinegar products that are sweet, mellow, delicious, and soft in sour taste. The labor intensity is high and the mechanization intensity is low, which is not conducive to mass production.

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