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Method for brewing blending mature vinegar by applying immobilized targeted multi-microorganism strains

An old mature vinegar, immobilization technology, applied in the directions of immobilized enzymes, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of high cost and large amount of added curd, and achieve the effect of improving efficiency

Active Publication Date: 2019-03-19
SHANXI ZILIN VINEGAR
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for brewing flavored mature vinegar using immobilized and targeted multi-microbe strains, which is used to solve the problems of large amount of koji added and high cost in the brewing process of mature vinegar, and at the same time, the use of the present invention can increase the production of raw materials. Utilization rate to ensure product stability

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  • Method for brewing blending mature vinegar by applying immobilized targeted multi-microorganism strains

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Embodiment Construction

[0060] Specific embodiments of the present invention will be described in detail below.

[0061] A method for brewing flavored mature vinegar by using immobilized targeted polymicrobial strains, comprising the following steps:

[0062] (1) Targeted screening of immobilized strains

[0063] Using Daqu as a raw material, adopt methods well known to those skilled in the art to screen strains with high liquefying amylase activity, high glucoamylase activity, high protease activity, high fermentative power and high esterification power in Daqu respectively, and test the screened out bacteria Species of ethanol tolerance, acid tolerance and high temperature tolerance. The strains screened out through the test are Rhizopus with high liquefied amylase activity and high saccharification ability, yeast with high fermentation ability and high ester production, Monascus with high esterification ability and high saccharification enzyme activity.

[0064] (2) Immobilization of strains

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Abstract

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for brewing flavored aged vinegar by using immobilized and targeted multimicrobe strains. Background technique [0002] The traditional brewing technique of Shanxi mature vinegar is a national intangible cultural heritage. It uses sorghum and bran as the main raw materials, rice husk and chaff as auxiliary materials, and Daqu made from barley and peas as the saccharification starter. After fermentation, it is fermented with solid-state acetic acid, and then brewed with smoked grains and aging. The product has a unique flavor of "sour, soft, sweet, fragrant and fresh". Shanxi mature vinegar has a large amount of koji added, as high as 62.5% of the staple grain sorghum. The production of Daqu requires the selection of high-quality barley and peas. It is produced through the process of stepping on the koji, turning the koji, and cultivating the koji, and the nat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12N11/00
CPCC12J1/04C12N11/00
Inventor 周景丽闫裕峰郎繁繁张旭姣武耀文梁楷麻金花夏瑶瑶丁伟田莉
Owner SHANXI ZILIN VINEGAR
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