Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process

Abstract

The invention discloses a method for brewing vinegar by adopting a liquid-first and solid-after alcoholic fermentation process, relates to a preparation method of the vinegar and solves the problems that starch utilization rate is low and a fermentation period is long while the traditional solid fermentation method is adopted and flavouring materials are less and flavour is poor while a liquid fermentation method is adopted. The method disclosed by the invention comprises the following steps of: mixing yeast with raw materials; covering wheat bran; carrying out liquid alcoholic fermentation, including the steps of carrying out open fermentation for three days after harrowing, stirring for 2-3 times everyday and then sealing a cylinder, standing and fermenting for three days; mixing with auxiliary materials; carrying out solid alcoholic fermentation, including the steps of transferring fermented grains into a vat or a pool, filling, compacting and sealing, and carrying out the solid alcoholic fermentation for 3-4 days, thus obtaining mature fermented grains; carrying out acetic fermentation; smoking the fermented grains; pouring the vinegar; and ageing and carrying out final treatment, thus obtaining the finished product. According to the method, the flavouring materials are added, and the vinegar finished product is rich in aroma components and better in flavour; and conversion rate of raw materials is high and is 83-87%.

Description

technical field [0001] The invention relates to a preparation method of mature vinegar, in particular to a method for brewing mature vinegar through the alcohol fermentation process of pre-liquid and post-solidification. Background technique [0002] Alcoholic fermentation is the key to making vinegar. The function of alcoholic fermentation is that yeast decomposes glucose into pyruvate through the EMP pathway under anaerobic conditions, and then decarboxylates to acetaldehyde and CO under the action of the key enzyme of alcoholic fermentation—pyruvate decarboxylase. 2 , and finally acetaldehyde is reduced to ethanol. [0003] There are two forms of alcoholic fermentation: one is solid-state alcoholic fermentation and the other is liquid alcoholic fermentation, both of which are commonly used in the vinegar industry. [0004] There are two cases of solid-state alcoholic fermentation: [0005] The first is that both saccharification and alcoholic fermentation are carried o...

AI Technical Summary

Problems solved by technology

[0011] The present invention aims to solve the problems of low starch utilization rate and long fermentation period in the traditional solid-state fermentation method, while the liquid-state fermentation method has less taste substances and poor flavor, and provides a method for brewing aged vinegar by the pre-liquid and post-solid alcohol fermentation process , in order to prepare mature vinegar with starch utilization rate, short fermentation period, many flavor substances and outstanding flavor