Process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials

Abstract

The invention provides a process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials. The process method mainly comprises the following steps: steaming and boiling five types of grains, i.e., sorghum, rice, wheat, broomcorn millet and corn at a high temperature; inoculating red-core Daqu powder of the Shanxi mature vinegar to prepare multigrain multiple-microbe distiller's yeast. The full-distiller's-yeast raw materials are adopted for preparing the vinegar in conjunction with a mature vinegar brewing process. By adopting the developed novel process method for brewing the Shanxi mature vinegar from the multigrain multi-microbe full-distiller's-yeast raw materials, nutrients in the five types of grains are kept effectively, the prepared mature vinegar is improved greatly on the aspects of quality and flavor, and the prepared finished product is clear, transparent and free from precipitate; the equipment investment can be reduced, field construction is reduced greatly, the labor strength is lowered, energy is saved, and intelligent and integral application of a vinegar brewing technology is facilitated better.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, and specifically relates to a process method for brewing Shanxi mature vinegar from multi-grain, multi-micro and whole-kok raw materials. Background technique [0002] Vinegar is one of the main condiments. As people pay more and more attention to the color, aroma, taste and nutritional value of dishes, the corresponding demand for vinegar has changed from a single condiment to multi-functional development such as nutrition and health care. Whole grains are not only rich in protein, starch, minerals, etc., but also contain certain trace elements, such as iron, magnesium, zinc, selenium, etc., which are more than 50% more than fine grains. These trace elements are beneficial to human health. The value of rice is quite large, and the content of potassium, calcium, vitamin E, folic acid, and bioflavonoids in coarse grains is also richer than fine grains. Therefore, the nutritional value ...

AI Technical Summary

Problems solved by technology

[0004] At present, there are some related production methods or processes in the Chinese patent database that involve multigrain vinegar, five-grain vinegar, and multi-strain production of Shanxi mature vinegar, such as 201210046544.2 "Whole-grain Vinegar and Its Production Method", 201110283266.8 "A Process for Preparing Miscellaneous Grain Vinegar" ", 201410765125.3 "A Kind of Miscellaneous Grain Vinegar and Its Brewing Process", 200610027012.9 "Method of Producing Shanxi Mature Vinegar Using Multiple Strains", etc. Some of these patented technologies only use whole grains to produce vinegar, and some multi-strains are only used to produce vinegar. In the stage of alcohol fermentation, none of these existing patents involves the method of making vinegar from whole koji raw materials of various miscellaneous grains, so there is still a blank in the process of brewing Shanxi mature vinegar from multi-grain, multi-micro and whole koji raw materials

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