Fermentation preparation method of modified liquid-state local-flavor edible vinegar

A liquid method and flavor technology, which is applied in the field of fermentation preparation of improved liquid-flavored vinegar, can solve the problems of sour taste stimulation, no special flavor, and failure to meet consumers' needs for vinegar taste.

Inactive Publication Date: 2016-11-30
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As we all know, the liquid fermentation method has the characteristics of high yield, short production cycle, low labor intensity, and good product hygiene. However, the vinegar produced by liquid fermentation has a sour taste and no special flavor, which cannot meet consumers' demand for vinegar taste.

Method used

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  • Fermentation preparation method of modified liquid-state local-flavor edible vinegar
  • Fermentation preparation method of modified liquid-state local-flavor edible vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Prepare the processed whole wheat flour with 22% of the mass of the whole wheat flour, add water to adjust the slurry, add 12U / g whole wheat flour α-high temperature amylase, raise the temperature to 90°C and maintain it for 1h, boil and cool down to 35°C for use.

[0025] (2) Add 2%, 4%, 6%, 8%, and 10% flavored mash koji to the liquefied mash, keep the temperature at 35°C for 1 hour, then cool down to 30°C for use.

[0026] (3) Alcoholic fermentation: each mash was inoculated with 5% (v / v) lactic acid bacteria and 0.35 g / 100 g of activated yeast at the same time, controlled temperature at 32° C., fermented for 4 days, and set aside.

[0027] (4) Acetic acid fermentation: Take 50ml of liquid in a 500ml shake bottle, add 7.5ml of acetic acid, add 25ml of flavored wine mash, dilute with water to the final liquid volume, and make vinegar fermented mash. Add 5ml of activated acetic acid bacteria, 30°C, shaker speed 180rpm, the fermentation ends when the acidity does no...

Embodiment 2

[0029] (1) Prepare the processed whole wheat flour with 22% of the mass of the whole wheat flour, add water to adjust the slurry, add 12U / g whole wheat flour α-high temperature amylase, raise the temperature to 90°C and maintain it for 1h, boil and cool down to 35°C for use.

[0030] (2) Add aroma-increasing mash koji with a percentage of 3% of the mass of whole wheat flour to the liquefied mash, keep the temperature at 35°C for 1 hour, then cool down to 30°C for use.

[0031] (3) Alcoholic fermentation: respectively inoculate 0%, 2%, 4%, 6%, 8% (v / v) lactic acid bacteria in the mash, and simultaneously inoculate 0.35g / 100g of activated yeast of the mash, control Temperature 32 ℃, fermentation 4d, stand-by.

[0032] (4) Acetic acid fermentation: Take 50ml of liquid in a 500ml shake bottle, add 7.5ml of acetic acid, add 25ml of flavored wine mash, dilute with water to the final liquid volume, and make vinegar fermented mash. Add 5ml of activated acetic acid bacteria, 30°C, sha...

Embodiment 3

[0034] (1) Prepare the processed whole wheat flour with 22% of the mass of the whole wheat flour, add water to adjust the slurry, add 12U / g whole wheat flour α-high temperature amylase, raise the temperature to 90°C and maintain it for 1h, boil and cool down to 35°C for use.

[0035] (2) Add flavor-increasing saccharified koji with a percentage of 3% of the mass of whole wheat flour in the liquefied mash, keep the temperature at 35°C for 1 hour, and cool down to 30°C for use.

[0036] (3) Alcoholic fermentation: Inoculate 5% (v / v) lactic acid bacteria and 0.35g / 100g activated yeast in the mash respectively, control the temperature at 32°C, ferment for 4 days, and set aside.

[0037] (4) Acetic acid fermentation:

[0038] a. Add 105ml of acetic acid into a 5L self-priming glass tank, then add 1200ml of flavored wine mash, dilute with water to 3L, mix the acidity to 3.50g / 100ml, alcohol content to 3.52%.

[0039] b. Automatically control the temperature of the fermenter to 30°C...

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Abstract

The invention discloses a fermentation preparation method of a modified liquid-state local-flavor edible vinegar. According to the fermentation method, liquid-state local-flavor edible vinegar is modified via increasing the content of non-volatile acid in liquid method vinegar. The fermentation preparation method comprises following steps: a local-flavor fermented mash needed by liquid-state fermentation vinegar production is prepared, and the modified liquid-state local-flavor edible vinegar is prepared via fermentation. The step of local-flavor fermented mash preparation comprises following steps: 1, wheat with bran is selected and is smashed into whole wheat flour; 2, the whole wheat flour is mixed with water so as to obtain a slurry, thermo stable alpha-amylase is added, an obtained mixture is heated to 85 to 95 DEG C, the temperature is maintained for 1 to 2h, and then the mixture is boiled and cooled to 35 to 40 DEG C so as to obtain a liquid mash, wherein the mass amount of the whole wheat four accounts for 18 to 25%; 3, flavor-increasing saccharifying distiller's yeast is added into the liquid mash, an obtained mixed material is heated to 35 to 40 DEG C, the temperature is maintained for 1 to 2h, and then the mixed material is cooled to 30 DEG C so as to obtain a saccharifying mash; and 4, the saccharifying mash is inoculated with lactobacillus, and 0.35g / 100g saccharifying mash activated yeast, the temperature is controlled to be 30 to 32 DEG C, and fermentation is carried out for 4 days or longer so as to obtain the local-flavor fermented mash needed by liquid-state vinegar production.

Description

technical field [0001] The invention relates to a preparation method of vinegar, in particular to an improved fermentation preparation method of liquid flavor vinegar. Background technique [0002] Vinegar is an acid condiment in people's life, it has the functions of increasing appetite, health care and disease prevention. With the continuous improvement of living standards, people's demand for vinegar is increasing, and the quality and grade requirements of vinegar are also getting higher and higher. In my country, the traditional fermentation process of vinegar has always occupied the main position. Generally speaking, the traditional craft is based on the solid-state fermentation method, which is characterized by strong aroma, natural color and outstanding umami taste. However, my country's traditional solid-state vinegar production method has disadvantages such as low output, long production cycle, high labor intensity, and low utilization rate of raw materials. With...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 洪厚胜赵敏窦冰然骆海燕姜开维
Owner NANJING UNIV OF TECH
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