A kind of solid-state vinegar brewing method that improves the utilization rate of starch

Abstract

The invention discloses a solid vinegar brewing method for increasing the utilization rate of starch and belongs to the technical field of food seasonings. According to the method, an acetic fermentation stage and a fermented grain sealing stage of edible vinegar are controlled, amylase is added at a later acetic fermentation stage, and lactic acid bacteria and aroma production yeast are inoculated at the fermented grain sealing stage. The later acetic fermentation stage has the judgment standard that a vinegar fermentation product temperature is less than 40 DEG C, and the amylase is acid amylase. At the later acetic fermentation stage, the acid amylase is added, starch left in raw materials is further decomposed into a small molecular sugar, and a great deal of lactic acid is generated by the lactic acid bacteria inoculated at the fermented grain sealing stage by virtue of the small molecular sugar, so that the starch utilization rate can be increased, the vinegar yield can be increased, wastes can be reduced, and the solid edible vinegar can be produced economically and environmental-friendly.

Description

technical field [0001] The invention relates to a solid-state vinegar brewing method for improving the utilization rate of starch, which belongs to the technical field of food condiments. Background technique [0002] Vinegar is an acidic condiment or drink made from raw materials containing starch and sugar or alcohol, fermented by microorganisms or formulated with food-grade glacial acetic acid. It includes a variety of organic acids, minerals, amino acids, peptides, polyphenols and flavonoids, which endow vinegar with functions such as promoting digestion, lowering blood pressure, lowering blood fat, softening blood vessels, losing weight, and anti-oxidation. [0003] According to different brewing raw materials, brewed vinegar can be divided into categories such as grain vinegar, fruit vinegar and alcohol vinegar. Traditional Chinese vinegar is mostly made from starchy raw materials such as glutinous rice, sorghum, corn and wheat through solid-state fermentation, such a...

AI Technical Summary

Problems solved by technology

The bran and rice husks used in the vinegar-making process of these vinegars are not cooked, and are directly used for acetic fermentation, which contains a large amount of ungelatinized raw starch, but the temperature of the vinegar grains during the acetic fermentation stage is maintained at 45 for a long time. ℃, so some of these raw starches will be gelatinized, but they cannot be hydrolyzed into small molecular sugars and used by microorganisms; therefore, vinegar grains often contain more starch, which will not only cause waste of raw materials, but also cause increase environmental burden

[0004] Through literature search, it is found that although some researchers have optimized the alcohol fermentation process and improved the starch utilization rate of raw materials to a certain extent, there is no report on adding amylase to improve the starch utilization rate in the acetic acid fermentation stage; Although the utilization rate of starch in the acetic acid fermentation stage has been improved, the starch in the bran and rice husk input in the acetic acid fermentation stage can hardly be utilized, and the residues in the vinegar grains are discarded, which not only pollutes the environment but also causes a waste of raw materials.

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