A kind of solid-state balsamic vinegar brewing method

Abstract

The invention discloses a method for brewing solid-state balsamic vinegar, which includes preparation of wine mash, preparation of vinegar fermented glutinous rice, inoculation of seed fermented glutinous rice, fermentation, sealing of fermented glutinous rice, and preparation of finished products. Mix and make vinegar grain A and vinegar grain B respectively; (2) select the lower layer of vinegar grain in the last batch of fermentation process as seed grain I; select the upper layer of vinegar grain in the last batch of fermentation process as seed grain II; (3) Insert the seed fermented grain I into the vinegar fermented grain A and mix well, then place the vinegar fermented grain B above the inoculated vinegar fermented grain A and insert the seed fermented grain II to ferment. The present invention greatly retains the flavor and quality of traditional balsamic vinegar, does not need to be aged for more than 6 months, that is, has no raw gluten taste, uncoordinated peculiar smell, etc., and has a purer flavor than the balsamic vinegar aged for 6 months. , the aroma is more prominent, and the flavor quality of the product is greatly improved; and the fermentation cycle is greatly shortened, the product yield is improved, and the economic effect is significant.

Description

technical field [0001] The invention relates to a vinegar brewing method, in particular to a solid aromatic vinegar brewing method. Background technique [0002] At present, the process of brewing balsamic vinegar still adopts the traditional technology handed down. The raw and auxiliary materials are used directly without fine control and treatment. The vinegar fermented grains (a mixture of wine mash, bran, bran, etc.) that have been fermented for a certain period of time in the previous generation, that is, seed grains, are inserted into the next generation in a certain amount and passed on from generation to generation in this way. [0003] The synergy of multiple strains is the most important microbial metabolism in the fermentation of balsamic vinegar fermented grains. In the fermentation process, it is necessary to provide a good environment (acid, alcohol, nutrition, oxygen, temperature, etc.) for the growth of microorganisms as much as possible to facilitate the gr...

AI Technical Summary

Problems solved by technology

However, in the acetic fermentation process of traditional solid-state brewing of balsamic vinegar, the seed grains are added at one time, and the selection of the added seed grains is not strict. At the same time, a large number of miscellaneous bacteria are brought into the wine mash, bran, and large bran, which leads to the growth of acetic acid bacteria in the initial fermentation stage. The speed is slow, the quantity is low, and the activity is poor. The expansion effect of acetic acid bacteria is not good, which leads to low fermentation efficiency. Some odors in the product need to be aged for more than 6 months to gradually reduce or disappear. long aging

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