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Method for producing table vinegar by adopting two-step acetic acid fermentation method

An acetic acid fermentation and vinegar technology, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of low acid production rate, long fermentation period, low acetic acid fermentation alcohol tolerance, and the like, To achieve the effect of increasing the rate of acid production and increasing the amount of acid production

Active Publication Date: 2013-02-13
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of low alcohol tolerance, long fermentation cycle and low acid production rate in the traditional method of acetic acid fermentation, and provides a two-step acetic acid fermentation method for producing vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Two-step acetic acid fermentation method produces the method for vinegar, comprises the following steps:

[0027] (1) Liquefaction of raw materials: Mix sorghum flour, corn flour and rice flour in a mass ratio of 3:2:1 as raw materials, then mix the raw materials and water evenly in a mass ratio of 1:3.5, and then add 0.3% of the total weight of raw materials High-temperature amylase, liquefied at 98°C for 1 hour;

[0028] (2) Alcoholic fermentation: after the liquefaction is completed, when the temperature drops to 30°C, add 30% Daqu, 20% saccharified koji, 10% red koji, 0.1% Saccharomyces cerevisiae and 0.05% aroma Yeast, after stirring evenly, carry out low-temperature continuous aeration or open-open fermentation for the first 24 hours. The temperature is kept at 29°C. After 24 hours, carry out airtight anaerobic fermentation. The fermentation period is 5 days. ;

[0029] (3) Acetic acid fermentation: two-step acetic acid fermentation method

[0030] a. Primary a...

Embodiment 2

[0039] Two-step acetic acid fermentation method produces the method for vinegar, comprises the following steps:

[0040] (1) Liquefaction of raw materials: Mix sorghum flour, corn flour and rice flour in a mass ratio of 3:2:1 as raw materials, then mix the raw materials and water evenly in a mass ratio of 1:4.0, and then add 0.25% of the total weight of raw materials High-temperature amylase, liquefied at 95°C for 1 hour;

[0041] (2) Alcoholic fermentation: after the liquefaction is completed, when the temperature drops to 35°C, add 30% Daqu, 20% saccharified koji, 10% red koji, 0.1% Saccharomyces cerevisiae and 0.05% aroma Yeast, after stirring evenly, carry out low temperature continuous aeration or open fermentation for the first 24 hours. The temperature is kept at 28°C. After 24 hours, carry out airtight anaerobic fermentation. The fermentation period is 6 days. ;

[0042] (3) Acetic acid fermentation: using two-step acetic acid fermentation method,

[0043] a. Primar...

Embodiment 3

[0052] Two-step acetic acid fermentation method produces the method for vinegar, comprises the following steps:

[0053] (1) Liquefaction of raw materials: Mix sorghum flour, corn flour and rice flour in a mass ratio of 3:2:1 as raw materials, then mix the raw materials and water evenly in a mass ratio of 1:3.8, and then add 0.2% of the total weight of raw materials High-temperature amylase, liquefied at 100°C for 1 hour;

[0054] (2) Alcoholic fermentation: after the liquefaction is completed, when the temperature drops to 38°C, add 30% Daqu, 20% saccharified koji, 10% red koji, 0.1% Saccharomyces cerevisiae and 0.05% aroma Yeast, after stirring evenly, carry out low-temperature continuous aeration or open-open fermentation for the first 24 hours. The temperature is kept at 27°C. After 24 hours, carry out closed anaerobic fermentation. The fermentation period is 7 days. ;

[0055] (3) Acetic acid fermentation: using two-step acetic acid fermentation method,

[0056] a. Pri...

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Abstract

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifying koji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C, adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and relates to a method for producing vinegar by two-step acetic acid fermentation. Background technique [0002] According to reports, the annual output of vinegar in the world is as much as 20 million tons, and the annual output of vinegar in my country is about 3.5 million tons, of which the grain vinegar made from grain is the main one. In the traditional brewing method, solid-state fermentation uses grain as the main raw material, which is crushed, stirred with water, steamed, and fermented with alcohol. If rice is used as the main ingredient, it should be cooked and cooled to about 30°C, then mixed with rhizopus wine medicinal starter, and then mixed with rice bran and acetic acid bacteria seeds (fired unstrained spirits) after brewing wine to carry out acetic fermentation. Continue to turn the unstrained spirits in the cycle to mature. [0003] Solid-state acetic acid fermentation...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/01C12R1/02C12R1/865
Inventor 宋春雪林汲张一萌曹晋宜
Owner 山西金龙鱼梁汾醋业有限公司
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