Process for brewing vinegar based on nine grains

Abstract

The invention discloses a process for brewing vinegar based on nine cereals. The process comprises the following steps: step 1, cereal selection: selecting cereals planted from immunoremediation soil for six years or more; 2, saccharifying: saccharifying nine cereal raw materials of corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husks and rice husks by using a saccharifying tank; 3, alcoholization: adding 72% of yeast into the raw materials in the step 2 for alcoholization; step 4, acetic fermentation; step five, performing high-temperature fermentation; step 6, spraying vinegar; and step 7, vinegar sun-drying. The invention belongs to the technical field of vinegar brewing, and particularly relates to a process for brewing vinegar based on nine cereals, mature vinegar brewed by nine cereals not only has sour taste, but also is richer in'sour, sweet, bitter, spicy and salty 'taste, more comprehensive and balanced in nutrition and higher in content of nutrient substances such as amino acid, and can be continuously produced all year round through scientific proportioning. The microbial flora fermentation environment is better, so that the dietary therapy effect of the mature vinegar is more remarkable.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar brewing, and specifically refers to a process for brewing vinegar based on nine grains. Background Art

[0002] Shanxi is the birthplace of old vinegar. Old vinegar is a specialty of Shanxi and has been deeply integrated into the blood of Shanxi people. It is a cultural label that embodies the characteristics of Shanxi.

[0003] Traditional Shanxi aged vinegar is brewed with a single staple grain and auxiliary ingredients. It has a sour taste and tends to be bitter and astringent in the early stages of brewing. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention proposes a process for brewing vinegar based on nine grains. The nine grains are used to brew aged vinegar, which can make the aged vinegar not only sour, but also contain richer taste of "sour, sweet, bitter, spicy and salty", more comprehensive and balanced nutrition, and more nutrients such as amino acids. Moreover, scientific proportions can be used to achieve uninterrupted production throughout the year, and the fermentation environment of microbial flora is better, which can make the "dietary therapy" effect of the aged vinegar more significant.

[0005] The technical solution adopted by the present invention is as follows: A process for brewing vinegar based on nine grains proposed by the present invention comprises the following steps:

[0006] Step 1: Grain Selection:

[0007] Choose food grown in immune-repaired soils that have been in operation for six years or more;

[0008] Step 2: Saccharification:

[0009] Use saccharification tanks to saccharify nine kinds of grain raw materials: "corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husks, and rice husks";

[0010] Step 3: Wine

[0011] Using the anaerobic fermentation technology of the wine tank, 72% of Daqu was added to the raw materials in step 2 for wine fermentation. The wine fermentation time was 9 days and the alcohol content reached 13°.

[0012] Step 4: Acetic acid fermentation:

[0013] Acetic acid fermentation is completed through aerobic fermentation technology in vinegar tanks. The aerobic fermentation time is 21 days. The next step is carried out after the acidity of the dry embryo reaches 8.5°;

[0014] Step 5: High temperature fermentation:

[0015] The fermented product after step 4 is subjected to high temperature fermentation for 5 days;

[0016] Step 6: Drizzle with vinegar:

[0017] Use the technology of "high-pressure sterilization chamber, circulating sleeve spraying method" to remove miscellaneous bacteria from the fermented product;

[0018] Step 7: Vinegar drying:

[0019] Use the method of "fully enclosed stainless steel circulating collection" for vinegar drying. After the vinegar drying degree is greater than or equal to 5.5°, it automatically flows into the storage tank for aging.

[0020] Furthermore, the raw material ratio for saccharification in step 2 is as follows: 60% sorghum, 20% corn, 10% wheat, 10% millet. Then add water accounting for 40% of the raw material ratio for saccharification, with a duration of 12 hours and a saccharification degree of 22°.

[0021] Furthermore, the main raw materials of the Daqu in step 3 are peas and barley, with a ratio of 45% hemp peas and 55% barley.

[0022] Furthermore, the ingredient ratio of the auxiliary materials used in fermentation in step 4 is 55% bran, 20% rice husk, and 25% wheat bran.

[0023] With the above structure, the beneficial effects obtained by the present invention are as follows: A vinegar brewing process based on nine grains. Brewing mature vinegar with nine grains can make the mature vinegar not only have an acidic taste, but also contain a richer taste of'sour, sweet, bitter, spicy, and salty', with more comprehensive and balanced nutrition, more amino acids and other nutrients, and can achieve continuous production throughout the year through scientific proportioning. The fermentation environment of the microbial flora is better, which can make the "diet therapy" effect of the mature vinegar more significant. Brief Description of the Drawings

[0024] Figure 1 It is a flowchart of a vinegar brewing process based on nine grains proposed by the present invention. Detailed Embodiments

[0025] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention.

[0026] Embodiment 1:

[0027] A vinegar brewing process based on nine grains, including the following steps:

[0028] 1. Start from the grain-growing land for the main raw materials. The land has been immunologically repaired for six years to remove the residues of harmful substances such as pesticides and chemical fertilizers in the soil, making the land a natural fertile field. The main raw materials have no residues of pesticides and chemical fertilizers; the grain harvesting season is postponed, and it is naturally dried when fully mature, which is beneficial to grain saccharification and reduces the grains containing aflatoxin;

[0029] 2. In the entire production process, a production process combining traditional techniques with modern equipment is adopted. Using nine grains, namely "corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husks, and millet husks", as raw materials, in the saccharification process, the raw material ratio for saccharification in the modern equipment "saccharification tank" is: sorghum 60%, corn 20%, wheat 10%, and millet 10%. Then, water accounting for 40% of the raw material ratio is added for saccharification, with a duration of 12 hours and a saccharification degree reaching 22°;

[0030] 3. In the alcoholization process, the modern anaerobic fermentation technology of an alcoholization tank is adopted. 72% of Daqu is added (the main raw materials of Daqu are peas and barley, with a ratio of 45% hemp peas and 55% barley. This type of Daqu is beneficial for increasing the total flavonoid content). The alcoholization duration is 9 days, and the alcohol content reaches 13°.

[0031] 4. In the acetic acid fermentation process, the traditional aerobic fermentation technology of an acetic acid vat is adopted. The proportion of auxiliary materials is 55% millet husks, 20% rice husks, and 25% wheat bran. Aerobic fermentation is carried out for 21 days to complete acetic acid fermentation. After the dry embryo acidity reaches 8.5°, high-temperature fermentation is carried out;

[0032] 5. For high-temperature fermentation, the traditional process is adopted for 5 days to form the unique color of the nine-grain raw vinegar: brown, aroma, and nutrients: tetramethylpyrazine and total flavonoids;

[0033] 6. In the vinegar leaching process, the modern technology of "high-pressure sterilization chamber, circulating sleeve leaching method" is adopted to achieve the purpose of removing miscellaneous bacteria, which is beneficial for the long-term storage of the raw vinegar;

[0034] 7. For sunning vinegar, the modern sunning vinegar technology of "fully enclosed stainless steel circulation collection" is adopted to achieve double guarantees of hygiene and environmental protection, while maintaining the traditional flavor, reducing waste, improving the quality of the raw vinegar, and avoiding "secondary fermentation". The sunning vinegar degree must be greater than or equal to 5.5° and then automatically flows into the storage tank for aging, making the raw vinegar reach the best taste;

[0035] 8. For traditional Shanxi mature vinegar, at the initial stage of brewing completion, it presents a bitter and astringent taste. We can adjust the formulation of raw materials such as millet and corn in the nine grains. The rich plant proteins, vitamins, unsaturated fatty acids, and various minerals in them can effectively improve the "bitter and astringent" taste of the finished vinegar at the end of brewing and increase the nutrition of the finished vinegar.

[0036] The above-described embodiments only represent one implementation manner of the present invention. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the patent of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention should be subject to the appended claims.

Claims

1. A process for brewing vinegar based on nine grains, characterized in that: The following steps are involved: Step 1: Grain Selection: Choose food grown in immune-repaired soil for six years or more; Step 2: Saccharification: Use saccharification tank to saccharify nine kinds of grain raw materials: corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husk, and rice husk; Step 3: Wine Using the anaerobic fermentation technology of the wine tank, 72% of Daqu was added to the raw materials in step 2 for wine fermentation. The wine fermentation time was 9 days and the alcohol content reached 13°. Step 4: Acetic acid fermentation: Acetic acid fermentation is completed through aerobic fermentation technology in vinegar tanks. The aerobic fermentation time is 21 days. The next step is carried out after the acidity of the dry embryo reaches 8.5°; Step 5: High temperature fermentation: The fermented product after step 4 is subjected to high temperature fermentation for 5 days; Step 6: Drizzle with vinegar: The technology of "high pressure sterilization chamber and circulating shower method" is used to remove bacteria from fermented products; Step 7: Sun-drying the vinegar: The vinegar is dried using the "fully enclosed stainless steel circulation collection" method. When the degree of the vinegar is greater than or equal to 5.5°, it automatically flows into the storage tank for aging.

2. The process for brewing vinegar based on nine grains according to claim 1, characterized in that: The raw material ratios for saccharification in step 2 are: 60% sorghum, 20% corn, 10% wheat, and 10% millet, and then 40% water is added to the raw material ratio for saccharification for 12 hours, with a saccharification degree of 22°.

3. The process for brewing vinegar based on nine grains according to claim 1, characterized in that: The main raw materials of the Daqu in step 3 are peas and barley, wherein the ratio is 45% peas and 55% barley.

4. The process for brewing vinegar based on nine grains according to claim 1, characterized in that: The proportion of auxiliary materials used for fermentation in step 4 is 55% of rice husk, 20% of rice husk and 25% of bran.

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