Quick detection and determination method for solid acetic acid fermentative substrate forming during vinegar brewing

Abstract

The invention relates to the field of vinegar brewing and particularly provides a detection and determination method for solid acetic acid fermentative substrate forming during vinegar brewing, and solves the problems that a method in the prior art has large difference in determination results, is liable to cause mis-determination and consumes much time and labor intensity. In the method, sensorydetermination and physical and chemical index detection determination are combined, comprising color, appearance, temperature, content of acetaldehyde, and acidity of the vinegar fermentative substrate. The method includes steps of: during determination, allowing the vinegar to stand and observing the vinegar liquid according to the following indices: the vinegar liquid has a red-brown color, is glossy, clear and transparent and has homogeneous status, and the central temperature of a middle layer of the vinegar fermentative substrate is reduced to lower than 40 DEG C; performing acetaldehydedetermination according to the following indices: display value of content of acetaldehyde is 0-80 ppm, and after pouring, the result is still not more than 80 ppm after 3-4 h; on the basis of the three conditions hereinabove, measuring the acidity of the vinegar fermentative substrate every 4 h, if the change is smaller than +/- 0.1, determining the fermentative substrate is formed. The method can increase fermentative substrate quality and productivity, can avoid incomplete fermentation and acetaldehyde conversion, low productivity of the vinegar and strong acetaldehyde smell in the vinegar.The method is simple and achieves scientific determination on the terminal, and is beneficial to standardization of production of vinegar.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a method for rapid detection and determination of unstrained spirits fermented by solid-state acetic acid in vinegar brewing. Background technique [0002] Vinegar brewing is to brew vinegar by using grain and its by-products as raw materials, using koji as a saccharification starter, after alcohol fermentation, using solid-state acetic acid fermentation, and going through processes such as vinegar pouring and sterilization. Among them, accurate judgment of acetic acid fermentation is particularly important, which is related to the flavor and yield of vinegar. In acetic acid fermentation, ethanol is converted into acetic acid. After two steps of biochemical reactions, first, ethanol is converted into acetaldehyde under the action of alcohol dehydrogenase; in the second step, acetaldehyde is converted into acetic acid under the action of acetaldehyde dehydrogenase. The ju...

AI Technical Summary

Problems solved by technology

[0004] The present invention solves the problem of judging the fermented fermented unstrained spirits in the existing vinegar brewing process by adopting the traditional artificial empirical method, there are large differences in the judgment results, easy to misjudgment, or using the method of measuring the acidity of the vinegar unstrained spirits to determine the existence of time-consuming and labor-intensive problems. Problem, to provide a rapid detection and determination method for solid-state acetic acid fermented unstrained spirits in vinegar brewing

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