Method for brewing mature vinegar by using cellulase system to decompose sorghum straw instead of auxiliary materials

Abstract

The invention discloses a method for brewing mature vinegar by utilizing cellulase system decomposed sorghum straw for replacing an auxiliary material. Sorghum is used as a raw material, and is subjected to liquid thick-mash alcoholic fermentation; afterwards, a proper amount of cellulase system for intensifying beta-glucosidase and a saccharifying enzyme are added into wine mash; meanwhile, the particle of sorghum straw is uniformly mixed with bran according to a certain proportion; an obtained first mixture is used as the auxiliary material; afterwards, the wine mash is uniformly mixed with the auxiliary material; an obtained second mixture is used as acetic fermenting grains; solid-state acetic fermentation is started; afterwards, a mature vinegar finished product is obtained through grain smoking, vinegar spraying and aging. The method is a novel way for the high-efficiency utilization of the sorghum straw; the production process is simple; not only is the variety of the mature vinegar enriched and is the production cost greatly decreased at the same time by using the sorghum straw for replacing auxiliary materials of rice bran, rice husk and the like, but also the pressure brought to an environment due to the incineration of the sorghum straw is reduced; the utilization rate of a resource is effectively improved.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for brewing mature vinegar by using a cellulase system to decompose sorghum straw instead of auxiliary materials. Background technique [0002] Sorghum stalks are the crop residues left after harvesting sorghum, containing about 11-15% cellulose, 12-14% total sugar, and 3-4% crude protein, and are valuable resources that can be comprehensively utilized. However, due to various reasons, the comprehensive utilization of sorghum straw is limited. In the vast rural areas, farmers do not realize the great utilization value of sorghum stalks, and generally burn the stalks in the open air. The thick smoke and greenhouse gases produced during the burning will harm the environment; burning straws will also cause safety hazards and easily cause fires; at the same time It will also lead to the loss of soil nutrients, and the remaining potassium elements will cause soil ...

AI Technical Summary

Problems solved by technology

[0004] At present, the Chinese patent CN201410403601.7 "A Method for Making Edible Vinegar Using Sorghum Straw" has added sorghum straw in the form of fillers to solid-state alcohol fermentation and solid-state acetic acid fermentation to produce edible vinegar, although microbial compound enzymes (dry yeast Glucoamylase or the metabolites of yeast and acetic acid bacteria) decomposes cellulose, because the specificity of the enzyme is not high, and the degradation rate of the enzyme degraded cellulose is not high, so the cellulose in the sorghum straw cannot be well utilized

At present, there is no method of using cellulase to decompose sorghum stalks to brew high reducing sugar mature vinegar

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