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

Abstract

The invention discloses a method for brewing mature vinegar through the fermentation process of pre-liquid and post-solid alcohol, which relates to the preparation method of mature vinegar, and solves the problem of low starch utilization rate and long fermentation period in the traditional solid-state fermentation method, while the liquid-state fermentation method has less flavor substances and less flavor. Poor question. It includes the following steps: mixing koji with raw materials; covering bran; liquid alcohol fermentation: after opening the rake, ferment in the open for the first 3 days, stirring 2-3 times a day, and then seal the tank and let it stand for fermentation for 3 days; mix auxiliary materials; solid alcohol fermentation: put The fermented grains are moved into a large vat or pool, filled, compacted, and sealed for solid-state alcoholic fermentation for 3-4 days to obtain mature fermented grains; acetic acid fermentation; smoked grains; drenched with vinegar; The invention adds aroma and taste substances, and the product has rich aroma components and good flavor; the conversion rate of raw materials is high, reaching 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