Solid-state fermentation method for sugarcane fruit vinegar

Abstract

The invention discloses a solid-state fermentation method for sugarcane fruit vinegar, which belongs to the technical field of brewing. The solid-state fermentation method comprises the following steps of: uniformly mixing bagasse, bran, and sugarcane juice with adjusted sugar degree and pH value, sterilizing and cooling, and then preparing a solid-state culture medium; inoculating a brewer yeast in a mass fraction of 0.5-1.0% and an aroma-producing yeast in a mass fraction of 0.5-1.0% in the solid-state culture medium respectively and performing alcoholic fermentation, controlling a material temperature to be 26-32 DEG C, and performing anaerobic fermentation for 5-7 days; performing airtight ageing on fermented grains for 10-15 days at an environmental temperature of 35-40 DEG C; then inoculating acetobacter xylinum in a mass fraction of 5-10%, controlling the material temperature to be 30-37 DEG C, performing aerobic fermentation for 8-12 days, and the obtaining mature vinegar substrate; and finally, performing vinegar pouring by a three-time nested pouring method, sterilizing the firstly-poured vinegar for 10-20 minutes at 60-70 DEG C, then performing filtration sterilization by an ultrafiltration membrane system, thus obtaining the sugarcane vinegar which is strong in aroma, and harmonious in vinegar aroma and fruit aroma.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a solid-state fermentation method of sugarcane fruit vinegar. Background technique [0002] my country has a long history of vinegar brewing, and the fermentation process is mainly divided into three types: solid state fermentation process, liquid state fermentation process and a combination of both (solid-liquid fermentation process or liquid-solid fermentation process). Among them, the solid-state fermentation process has the advantages of compounding multiple raw materials, mixing multiple strains of bacteria, and a long fermentation cycle. Most high-quality vinegar comes from the solid-state fermentation process. In recent years, in order to meet the diversified needs of consumers, the vinegar industry has gradually shown the development trend of product diversification and functionalization, and the market space of fruit vinegar products is increasing day by day, so that the...

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Problems solved by technology

Chinese patent 201010288098.7 discloses a method for preparing sugarcane juice-flavored vinegar, but there are still some shortcomings, which are mainly reflected in: (1) the liquid fermentation process is adopted, and the synergistic time of Saccharomyces cerevisiae and ester-producing yeast is relatively short, and the preparation process is relatively short. Lack of aging link, the aroma has not yet reached the ideal level; (2) The liquid fermentation process has high requirements on equipment and operation, and it is still difficult to implement it in some small and medium-sized enterprises