Application method of various enzyme preparations in solid-state acetic acid fermentation of whole grain aged vinegar

Abstract

The invention discloses an application method of various enzymic preparations in the solid acetic fermentation process of full-grain mature vinegar. The application method comprises the following steps: during the solid acetic fermentation process, adding bran, chaff and rice husk into wash at a certain ratio, adding with acid proteinase with the amount being 3-5% of that of vinegar brewing mass, cellulase with the amount being 0.4-0.5 of that of vinegar brewing mass, and saccharifying enzyme with the amount being 0.20-0.25 of that of vinegar brewing mass, carrying out mixing, and carrying out uniform stir-mixing, wherein the water is kept to be 65-68 %, and the alcoholic strength is greater than or equal to 4.5%; placing the mixture into a jar, and inoculating caustic brewing mass, wherein the inoculation amount of the caustic brewing mass is 10% of the amount of vinegar brewing mass, after inoculation of the caustic brewing mass, covering the surrounding new brewing mass, and stacking the new brewing mass in the shape of Chinese character 'Tu'; turning over the brewing mass each day, wherein the temperature is controlled to be 35-40 DEG C for the first three days, and the temperate is controlled to be 45 DEG C or above at the fermentation medium term; after acetic fermentation is carried out for 9-12 days, carrying out natural cooling till the temperature is 38 DEG C or below, wherein the total acid is more than 4.5g / 100mL, the alcoholic strength is smaller than 0.2%, and then the acetic fermentation is completed. According to the method, the various enzymic preparations are added during the fermentation process, so that the problem that the product is muddy and has sedimentation is alleviated, the clarity of the product is improved, and the sedimentation problem of the product is improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, in particular to an application method of various enzyme preparations in the solid-state acetic acid fermentation process of whole grain mature vinegar. Background technique [0002] The American Association of Cereal ChemiS (AACC) defines whole grains as: "whole and ground, cracked, and flaked caryopsis, consisting essentially of the starchy endosperm, germ, and bran The relative proportions of the parts are the same as the whole caryopsis". Whole grains are rich in dietary fiber and antioxidant components and other physiologically active substances. Increasing their intake can reduce the risk of chronic diseases such as cardiovascular disease, type II diabetes, and certain cancers (colorectal cancer, etc.). Shanxi mature vinegar has long been known as "the best vinegar in the world" for its "superior selection of materials, exquisite craftsmanship, rich nutrition, health care, uniqu...

AI Technical Summary

Problems solved by technology

The research on the clarification of enzyme preparations only stays on the research and use of one or two enzyme preparations, and does not use a variety of enzyme preparations to improve the enzyme system in the solid-state acetic acid fermentation process, solve the problem of aging vinegar precipitation, and use the whole grain sorghum Nutritional value optimizes product quality

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