A method for enhancing the content of total vinegar total acid ester and reducing sugar by using high-yield indigenous aroma yeast to strengthen Daqu

Abstract

The invention belongs to the technical fields of biological materials and application thereof. In order to solve the problems that the effects of increasing yield and improving quality cannot be easily achieved by using Daqu intensified by exogenous non-indigenous yeasts, and on the contrary, the quality of vinegar is declined, the invention provides a method for increasing the contents of total acid, total ester and reducing sugar in table vinegar by using Daqu intensified by high-ester-yield indigenous aroma-producing yeast. The method comprises the steps of separating the high ester yield indigenous aroma-producing yeast, carrying out single strain activation, intensifying the Daqu, and carrying out acetic fermentation. The strain is separated out from traditional Shanxi mature vinegar Daqu, and is unique; the ester-producing ability of the strain is remarkably higher than that of commercialized angel aroma-producing yeast, so that the strain has very excellent high temperature resistance, acid resistance, ethanol tolerance and osmotolerance; after the Daqu is intensified by the strain, the problem of incompatibility of strains in a brewing process is solved; no matter the Daqu is intensified by double strains or a single strain according to the method provided by the invention in the actual production, the contents of the total acid, the total ester and the reducing sugar in the vinegar are obviously increased, and other two indexes, i.e., non-volatile acid and amino state nitrogen of the vinegar are not influenced.

Description

technical field [0001] The invention belongs to the technical field of biological materials and their applications, and in particular relates to a method for increasing the content of total vinegar total acid esters and reducing sugars by using high-yielding indigenous aroma-producing yeast. Background technique [0002] Different regions in China have their own local types of vinegar. Shanxi Old Mature Vinegar is a representative product of Shanxi Province, with a production history of more than 3,000 years. Due to its excellent and unique flavor and nutritional and health functions, it is known as the first of the four famous vinegars in China. The brewing process of Shanxi Mature Vinegar is very complicated and has been listed as a national intangible cultural heritage. Its unique quality is also closely related to the local water, climate, soil, ecological system, etc., because these factors determine the quality of Daqu. In the brewing process of Shanxi mature vinegar,...

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that it is difficult to increase the output and improve the quality of Daqu by strengthening Daqu with exogenous non-indigenous yeasts, but instead cause the quality of vinegar to decline, the present invention provides a method of using high-yielding indigenous aroma-producing yeasts to increase the total esters of vinegar total acid, Method for reducing sugar content

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