Over mature vinegar brewing process

Abstract

The invention relates to an over mature vinegar brewing process. The over mature vinegar brewing process includes the following steps: smashing sorghums, adding water to make Be' of 16-18, adjusting the pH value to 6.0-6.4, adding anhydrous calcium chloride with 0.2% by mass of the sorghums, adding alpha-amylase with 0.25% by mass of the sorghums, adding saccharifying enzyme for 150 active units per gram of the sorghums according to the mass of the sorghums to react for 30 minutes, adding the mixture into a material stirring pool, adding the mixture into an alcoholic fermentation jar to ferment after the mixture is stirred to be even, adding brans, cavings and rice hulls into the mixture and stirring the mixture, obtaining white vinegar fermentative substrates after ferment, placing 50% by mass of the fermented vinegar fermentative substrates into a smoking jar to smoke, obtaining smoked vinegar fermentative substrates, placing the rest white vinegar fermentative substrates and obtained vinegar fermentative substrates respectively into a white spraying pool and a smoking spraying pool to obtain semi-finished products of the over mature vinegar through covering spraying, placing the semi-finished products of the over mature vinegar into a mature vinegar brewing jar, placing the mature vinegar brewing jar naturally, and obtaining the over mature vinegar more than half of a year later. According to the over mature vinegar brewing process, the over mature vinegar is simple in process, high in quality, stable, and high in rice starch utilization rate.

Description

technical field [0001] The invention relates to a brewing process of aged vinegar. Background technique [0002] The traditional mature vinegar brewing process, the alcoholic fermentation stage, takes a long time, is easily affected by bacterial contamination and environmental temperature changes, making it difficult to stabilize the yield, which in turn has a certain impact on production. [0003] First: The alcohol fermentation stage of the traditional craft is a process of multilateral fermentation, multi-bacteria and multi-enzyme complex action, which is easily affected by bacteria pollution and quality. [0004] Second: The fermentation temperature is easily affected by the external environment, which makes the starch liquefaction and saccharification incomplete, resulting in waste of raw materials and affecting the yield. Contents of the invention [0005] The technical problem to be solved by the present invention is: how to make the quality of mature vinegar stabl...

AI Technical Summary

Problems solved by technology

[0002] The traditional old mature vinegar brewing process, the alcohol fermentation stage, the action time is long, and it is easily affected by the pollution of bacteria and the change of ambient temperature, which makes the yield difficult to stabilize, which in turn has a certain impact on production

[0003] First: The alcoholic fermentation stage of the traditional craft is a process of multilateral fermentation, multi-strain and multi-enzyme complex action, which is easily affected by bacterial contamination and quality

[0004] Second: The fermentation temperature is easily affected by the external environment, which makes the starch liquefaction and saccharification incomplete, resulting in waste of raw materials and affecting the yield