Aromatic vinegar production process capable of reducing production cost and high in finished product yield

Abstract

The invention discloses an aromatic vinegar production process capable of reducing production cost and high in finished product yield. The aromatic vinegar production process comprises the following steps: (1) liquefying; (2) standing and braising; (3) adding a koji material containing soybean koji and yeast into the rice milk, and carrying out alcoholic fermentation to obtain rice wine of which the alcoholic strength is greater than or equal to 10% vol; (4) performing liquid fermentation to obtain high-degree vinegar liquid with the total acid content of 9-10g / 100ml; (5) solid-state fermentation: repeating the steps (1)-(3) to obtain rice wine, and then performing solid-state acetic fermentation; (6) pouring vinegar: pouring the vinegar culture twice by using high-degree vinegar liquid to respectively obtain vinegar liquid subjected to primary pouring and vinegar liquid subjected to secondary pouring; pouring the vinegar culture twice with water to respectively obtain third-pouring vinegar liquid and fourth-pouring vinegar liquid; and (7) mixing the vinegar liquid sprayed for the first time to the vinegar liquid sprayed for the fourth time, and ageing. According to the process, high-degree vinegar obtained through liquid state fermentation is adopted to spray vinegar on vinegar fermented grains obtained through solid state fermentation, the sprayed vinegar liquid can become finished products, the yield of the finished products is high, the fermented grain sealing and ageing process is omitted, and low-degree vinegar or preserved low-degree vinegar does not need to be additionally produced.

Description

technical field [0001] The invention belongs to the technical field of vinegar fermentation, and in particular relates to a production process of fragrant vinegar which can reduce production cost and has high yield of finished products. Background technique [0002] Vinegar is a traditional condiment in my country, which can be divided into solid-state fermentation and liquid-state fermentation according to the fermentation method. Compared with liquid fermentation, the quality and flavor of solid-state fermented vinegar are better. In addition to acidity, the quality evaluation indicators of solid-state fermented vinegar include reducing sugar, non-volatile acid, soluble salt-free solids, and amino acid nitrogen. For example, balsamic vinegar is brewed by solid state fermentation, while white vinegar is made by liquid state fermentation. [0003] Liquid fermentation uses liquid wine (such as ethanol, rice wine, sorghum wine, etc.) as the main raw material, and is fermented...

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Problems solved by technology

[0013] ②Based on the more economical leased cold storage, the one-time cooling fee is about 350 yuan / ton, and the storage fee is about 6 yuan / (ton·day). Save three showers, double the cost directly

[0014] In the existing solid-state fermentation method, since the vinegar solution obtained from the second to fourth showers is low-grade vinegar, only the vinegar solution from the first shower can be used as a finished product, so the yield of the finished product is low and the cost is high. In addition, a batch of vinegar unstrained spirits is made for cyclic jacketing, or the low-alcohol vinegar produced in previous batches needs to be stored at low temperature, which further increases the production cost

[0015] In addition, the existing solid-state fermentation method also directly replaces low-alcohol vinegar with water to drench the vinegar grains. In order to obtain a finished product that can meet the acidity and flavor standards, the actual production process needs to reduce the frequency of vinegar drenching or the amount of water used to drench vinegar. The acidity in the vinegar grains cannot be fully leached out. The quality and flavor of the finished product are not as good as the balsamic vinegar made by the traditional method. The yield of the finished product is not high, resulting in a waste. Therefore, most companies use circular leaching instead of this method. Production

[0016] In the traditional solid-state fermentation method, the dilute mash fermentation process is usually directly used in the alcoholization stage, and the flavor of the rice wine obtained is relatively poor, so the balsamic vinegar obtained from this method mainly relies on aging with fermented grains and aging with vinegar liquid to increase the flavor.

The aging of the sealed grains takes about one month, and the aging of the vinegar liquid takes more than one year to achieve a good flavor, that is, the smell and taste meet the production requirements. The vinegar aging of the best balsamic vinegar Therefore, although the quality and flavor of the vinegar produced by solid-state fermentation is much better than that of liquid-state fermentation, the aging time of the vinegar liquid by solid-state fermentation is as long as more than one year, which seriously affects the solid-state fermentation method. production efficiency and equipment turnover

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