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Method for using aspergillus to prepare vinegar through exposure to the sun

A technology of Aspergillus and acetic acid bacteria, applied in the field of vinegar brewing, can solve the problems of long production cycle, low yield and low efficiency of brewing process, and achieve the effects of increasing acid production efficiency, convenient operation and improving fermentation efficiency

Inactive Publication Date: 2019-04-16
赤水市曾氏晒醋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current brewing process of sun-dried vinegar has a long production cycle, low output rate and low efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing sun-dried vinegar with aspergillus, comprising the steps of:

[0022] 1) Slurry: Mix and grind 40kg of potatoes, 40kg of sweet potatoes, 40kg of pumpkins, 40kg of oats, 40kg of coix, 40kg of peanuts, 40kg of peas, 40kg of mung beans, and 40kg of red beans into a slurry, mix well with 1800kg of water to obtain a bottom liquid; in the bottom liquid Add 0.59kg α-amylase, 0.44kg cellulase and 0.8kg bone meal and stir evenly, add citric acid to adjust the pH of the bottom solution to 5.5, then heat the bottom solution to 40°C for 1 hour;

[0023] 2) Liquefaction: Heat the bottom liquid to 50°C, stir for 20min at a stirring rate of 50r / min, then heat the slurry to 100°C for maintenance, stir for 15min at a stirring rate of 70r / min, then add 300kg of water to the slurry and mix well ;

[0024] 3) Saccharification: first lower the temperature of the liquefied bottom liquid to 60°C, then add 0.4kg of glucoamylase to the bottom liquid for saccharification ...

Embodiment 2

[0031] A method for preparing sun-dried vinegar with aspergillus, comprising the steps of:

[0032] 1) Slurry: Mix and grind 50kg of potatoes, 50kg of sweet potatoes, 50kg of pumpkins, 50kg of oats, 50kg of coix, 50kg of peanuts, 50kg of peas, 50kg of mung beans, and 50kg of red beans into a slurry, mix well with 2100kg of water to obtain a bottom liquid; in the bottom liquid Add 0.63kg of α-amylase, 0.58kg of cellulase and 1.5kg of bone meal and stir evenly, add citric acid to adjust the pH of the bottom solution to 5.8, then heat the bottom solution to 50°C and soak for 3 hours;

[0033] 2) Liquefaction: Heat the bottom liquid to 60°C, stir for 30min at a stirring rate of 70r / min, then heat the slurry to 100°C for maintenance, stir for 25min at a stirring rate of 80r / min, then add 330kg of water to the slurry and mix well ;

[0034] 3) Saccharification: first lower the temperature of the liquefied bottom liquid to 65°C, then add 0.55kg of glucoamylase to the bottom liquid, ...

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Abstract

The invention relates to the technical field of vinegar brewing, in particular to a method for using aspergillus to prepare vinegar through exposure to the sun. The method comprises the following steps of pulping, liquefaction, saccharification, aspergillus fermentation, vinegar porridge fermentation, mashing, and mash turning for acetic acid fermentation. The method is simple in process and convenient to operate, the production cost can be remarkably reduced and the quality of prepared vinegar can be ensured by fermenting high-starch low-cost crops such as potatoes, sweet potatoes and pumpkins, and the saccharifying effect of the raw materials is improved by cooperatively using cellulase, saccharifying enzyme and pectinase; the prepared vinegar contains rich saccharifying enzyme, amylase,amino acid, an amino acid derivative, a nitrogen-containing compound, a phenolic compound, a pyrazine compound and other extremely trace components. Therefore, the vinegar is more fragrant, rich in nutrition and palatable in flavor.

Description

technical field [0001] The invention relates to the technical field of vinegar making, in particular to a method for preparing sun-dried vinegar with aspergillus. Background technique [0002] Chishui Sun-dried Vinegar has a production history of more than 180 years. In ancient times, it has been well-known and enjoyed great popularity in thousands of households. Now it has passed provincial and ministerial quality evaluations many times and won the honor of "China Famous Vinegar". [0003] Chishui sun-dried vinegar has always maintained the traditional production process, using solid fermentation to reproduce natural acetic acid bacteria. Both raw vinegar and finished vinegar are exposed to sunlight, so they are called "sun-dried vinegar". [0004] Distiller's yeast brewing is the essence of Chinese brewing field. The microorganisms that grow in distiller's yeast are mainly molds. The use of mold is a great invention of the Chinese people. Distiller's yeast is often used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/78A61P1/14C12R1/69
CPCC12J1/04A61K36/12A61K36/28A61K36/355A61K36/484A61K36/54A61K36/736A61K36/738A61K36/78A61P1/14A61K2300/00
Inventor 曾焱
Owner 赤水市曾氏晒醋有限公司
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