Method for brewing table vinegar by using edible mushroom strain

Abstract

The invention provides a method for brewing table vinegar by using edible fungus strains, and belongs to the technical field of table vinegar brewing. The method comprises the following steps: after steam explosion of sorghum, adding water to moisten the material, steaming the material, covering the material, mixing with yeast for making hard liquor, fermenting to obtain wine mash, and adding edible fungus strains and yeast for making hard liquor at the same time or adding the edible fungus strains after the yeast for making hard liquor is added; mixing the wine mash, the bran, the rice husk and the complex microbial inoculant, carrying out acetic fermentation, fumigating the fermented grains, spraying vinegar, carrying out microwave and ultrahigh pressure treatment, and ageing to obtain the table vinegar. According to the method disclosed by the invention, the yeast and the edible mushroom strain are combined for use, the combination of the complex microbial inoculants is optimized, and the steps of microwave and ultrahigh-pressure aging acceleration are cooperated, so that the utilization rate of starch can be remarkably increased, the starch is converted into reducing sugar, alcoholic fermentation and acetic fermentation are promoted, and the contents of total acid and non-volatile acid are increased; according to the present invention, the synthesis of the methyl hexanoate, the 2-hexenol and the 2, 5-dimethylpyrazine flavor substances is promoted, the strong fruit aroma and the sweet aroma are endowed to the table vinegar, and the layering sense and the complexity of the whole aroma are increased;

Description

Technical Field

[0001] The present invention belongs to the technical field of vinegar brewing, and particularly relates to a method for brewing vinegar using edible mushroom strains. Background Art

[0002] Traditional Shanxi aged vinegar is brewed by using Daqu as the fermentation agent and sorghum as the main raw material through unit operations such as saccharification, alcohol fermentation, acetic acid fermentation, fumigating fermented grains, vinegar draining, and aging. The most crucial factor affecting the fermentation of aged vinegar is the quality of the Daqu used. Various molds, yeasts, and bacteria in the Daqu of aged vinegar have formed a stable microbial community that coexists with each other, grows sequentially, and metabolizes complementarily through long-term natural adaptation and domestication.

[0003] The brewing with Daqu is greatly affected by environmental factors such as temperature, humidity, and air. The environmental conditions vary in different seasons and years, which may lead to differences in the quality of Daqu and the fermentation process, and further affect the quality stability of Shanxi aged vinegar. For example, during the high temperature in summer, the fermentation process may be difficult to control, and it is easy to be contaminated by miscellaneous bacteria, resulting in a decline in the flavor and quality of the vinegar; while during the low temperature in winter, the fermentation rate may be too slow, affecting production efficiency and product quality. In addition, there may be certain differences in the production process of different batches of Daqu, which will also affect the quality of the final product. Moreover, the activities of saccharifying enzyme and liquefying enzyme in Daqu are unstable, the saccharification rate is low, it cannot effectively saccharify starch, there are many residues, the acid production amount is low, and the content of aroma components in the vinegar products obtained by brewing is not high. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a method for brewing vinegar using edible mushroom strains to solve the problems such as low starch conversion rate, low acid production amount, and low content of aroma components in the existing brewing methods.

[0005] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing vinegar, comprising the following steps:

[0007] 1) After steam explosion of sorghum, it is mixed with water for material moistening, steamed, and then material is allowed to stand to obtain cooked material;

[0008] 2) The cooked material and Daqu are mixed for fermentation to obtain fermented mash, and the edible mushroom strains and Daqu are added simultaneously or the edible mushroom strains are added after adding Daqu;

[0009] 3) The fermented mash, bran, rice husk, and compound bacterium agent are mixed for acetic acid fermentation to obtain vinegar fermented grains;

[0010] 4) The vinegar fermented grains are subjected to fumigating fermented grains, vinegar draining, and then aged after being treated with microwave and ultra-high pressure to obtain vinegar.

[0011] Preferably, the temperature of the steam explosion in step 1) is 210 - 240 °C, the pressure of the steam explosion is 2 - 4 Mpa, and the time of the steam explosion is 5 - 10 min.

[0012] Preferably, the edible mushroom strains in step 2) include Fomitiporia wulfiana, Inonotus obliquus, Helvella lacunosa, Ganoderma lucidum strains, Cordyceps militaris strains, Leucopaxillus giganteus strains, Agrocybe aegerita strains, Lentinula edodes strains, Volvariella volvacea strains, Pleurotus ostreatus strains, and Boletus hepaticus strains; the addition amount of the edible mushroom strains is 5 - 8% of the mass of the ripened material, and the mass ratio of the ripened material to the daqu is 1:0.3 - 0.5.

[0013] Preferably, the compound bacterium agent in step 3) is composed of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis, and Weissella cibaria, and the mass ratio of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis, and Weissella cibaria is 2 - 4:1:1 - 3:1.

[0014] Preferably, the addition amount of the compound bacterium agent in step 3) is 1 - 3% of the mass of the fermented grains.

[0015] Preferably, the addition amount of the wheat bran in step 3) is 50 - 60% of the mass of the fermented grains, and the addition amount of the rice husk is 30 - 40% of the mass of the fermented grains.

[0016] Preferably, the power of the microwave in step 4) is 400 - 600 W, the time of the microwave is 4 - 8 min, and the temperature of the microwave is 40 - 60 °C.

[0017] Preferably, the pressure of the ultra-high pressure in step 4) is 300 - 500 MPa, the temperature of the ultra-high pressure is 20 - 30 °C, and the time of the ultra-high pressure is 30 - 50 min.

[0018] The present invention also provides the vinegar prepared by the preparation method described above.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] When the present invention combines daqu and edible mushroom strains, optimizes the combination of the compound bacterium agent, and cooperates with microwave and ultra-high pressure aging steps, it can significantly improve the utilization rate of starch, convert starch into reducing sugar, promote alcohol fermentation and acetic acid fermentation, increase the content of total acid and non-volatile acid, and at the same time promote the synthesis of flavor substances such as methyl hexanoate, 2-hexenol, and 2,5-dimethylpyrazine, endowing the vinegar with a strong fruity aroma and sweet aroma, bringing a soft and pleasant flavor experience, and increasing the layering and complexity of the overall aroma of the vinegar. Specific Embodiments

[0021] The present invention provides a preparation method of vinegar, including the following steps:

[0022] 1) After steam explosion of sorghum, it is mixed with water for material moistening, steaming, and stoving to obtain cooked material;

[0023] 2) The cooked material is mixed with Daqu for fermentation to obtain fermented mash, and the edible mushroom strains and Daqu are added simultaneously or the edible mushroom strains are added after adding Daqu;

[0024] 3) The fermented mash, bran, rice husk, and compound bacterium agent A are mixed for acetic acid fermentation to obtain vinegar mash;

[0025] 4) The vinegar mash is subjected to smoking, vinegar draining, microwave and ultra-high pressure treatment, and then aged to obtain edible vinegar.

[0026] In the present invention, after steam explosion of sorghum, it is mixed with water for material moistening, steaming, and stoving to obtain cooked material. The temperature of the steam explosion is preferably 210 - 240 °C, more preferably 220 - 230 °C; the pressure of the steam explosion is preferably 2 - 4 Mpa, more preferably 3 Mpa; the time of the steam explosion is preferably 5 - 10 min, more preferably 6 - 9 min. By instantaneously releasing high-temperature and high-pressure steam to destroy the cell wall structure of sorghum, starch granules are directly exposed, improving the conversion efficiency of starch; high-temperature and high-pressure hydrolysis of part of hemicellulose generates oligosaccharides (such as xylose and arabinose), increasing the diversity of fermentation carbon sources; the reducing sugars and amino acids (such as lysine) released by the explosion are more likely to form flavor compounds such as pyrazine and furan in subsequent fermentation; the dissolution rate of polyphenols (such as ferulic acid and tannin) in the sorghum cortex is increased, endowing the edible vinegar with antioxidant properties and complex aroma; the loose structure of sorghum after steam explosion is conducive to the attachment and penetration of microorganisms and edible mushroom strains in Daqu, improving the fermentation efficiency of the strains; steam explosion can improve the solubility and biological utilization rate of effective components such as starch and protein in sorghum.

[0027] In the present invention, the cooked material is mixed with Daqu for fermentation to obtain fermented mash, and the edible mushroom strains and Daqu are added simultaneously or the edible mushroom strains are added after adding Daqu. The edible mushroom strains include Fomitiporia cyanescens, Inonotus obliquus, Helvella lacunosa, Ganoderma lucidum strains, Cordyceps militaris strains, Leucopaxillus giganteus strains, Agrocybe aegerita strains, Lentinula edodes strains, Volvariella volvacea strains, Pleurotus ostreatus strains, and Boletus hepaticus strains; the addition amount of the edible mushroom strains is preferably 5 - 8% of the mass of the cooked material, more preferably 6 - 7% of the mass of the cooked material; the mass ratio of the cooked material to Daqu is preferably 1:0.3 - 0.5, more preferably 1:0.35 - 0.45. The synergistic cooperation of the edible mushroom strains and the microorganisms in Daqu can not only make full use of the starch in sorghum and convert it into sugars such as glucose, but also secrete a certain amount of polypeptides, enzymes, proteins, sugars, etc. extracellularly, make full use of the nutrients in sorghum to synthesize a large amount of esters, terpenoids, alcohols, etc., and improve the variety and content of flavor substances in the vinegar product.

[0028] In the present invention, the wine mash, wheat bran, rice husk and compound bacterium agent are mixed for acetic acid fermentation to obtain vinegar grains. The addition amount of the wheat bran is preferably 50-60% of the mass of the wine mash, more preferably 52-58% of the mass of the wine mash; the addition amount of the rice husk is preferably 30-40% of the mass of the wine mash, more preferably 32-38% of the mass of the wine mash; the compound bacterium agent is composed of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis and Weissella, and the mass ratio of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis and Weissella is preferably 2-4:1:1-3:1, more preferably 2.5-3.5:1:1.5-2.5:1; the addition amount of the compound bacterium agent is preferably 1-3% of the mass of the wine mash, more preferably 1.5-2.5% of the mass of the wine mash.

[0029] In the present invention, vinegar grains are smoked, vinegar is leached, and then aged after being treated by microwave and ultra-high pressure to obtain vinegar. The power of the microwave is preferably 400 - 600 W, more preferably 450 - 550 W; the time of the microwave is preferably 4 - 8 min, more preferably 5 - 7 min; the temperature of the microwave is preferably 40 - 60 °C, more preferably 45 - 55 °C. Microwave can provide energy, intensify the molecular motion of various components in vinegar, thereby accelerating the progress of chemical reactions such as oxidation and esterification. For example, it promotes the reaction between alcohols and acids to generate esters, and esters are one of the important sources of fragrance in vinegar. In this way, it can accelerate the formation of flavor substances in vinegar and make vinegar reach the mature flavor faster; there are some high-molecular substances such as proteins and polysaccharides in vinegar, and the action of microwave can cause a certain degree of degradation and transformation of these macromolecular substances. On the one hand, the decomposed small-molecular substances may further participate in other reactions, contributing to the enrichment of vinegar flavor and the improvement of quality; on the other hand, reducing the content of macromolecular substances can reduce the viscosity of vinegar and improve its fluidity and taste; microwave has a certain bactericidal effect and can kill some microorganisms in vinegar during the aging process, such as bacteria, molds, and yeasts, etc., which helps to control the number of microorganisms in vinegar, prevent spoilage caused by the growth and reproduction of microorganisms during the aging process, ensure the quality and stability of vinegar, and extend its shelf life; the traditional vinegar aging process often requires a long time, while microwave aging can achieve a similar or even better aging effect in a shorter time, greatly improving production efficiency and reducing production costs. The pressure of the ultra-high pressure is preferably 300 - 500 MPa, more preferably 350 - 450 MPa; the temperature of the ultra-high pressure is preferably 20 - 30 °C, more preferably 22 - 28 °C; the time of the ultra-high pressure is preferably 30 - 50 min, more preferably 35 - 45 min; under the ultra-high pressure environment, the probability of intermolecular collision increases, promoting the esterification reaction between acetic acid and ethanol and other components, simulating the formation of natural aging flavor in a short time, making the vinegar body more mellow and gentle; high pressure may promote the Maillard reaction between sugar and amino acids, making the color of vinegar present amber color faster; ultra-high pressure can destroy the colloidal stability, promote the aggregation and precipitation of suspended particles, and improve the transparency of vinegar; ultra-high pressure is carried out at normal temperature or low temperature, which can better retain vitamins, organic acids (such as acetic acid, lactic acid) and polyphenolic antioxidant substances; by ultra-high pressure treatment, the substances in microbial cells will be squeezed, the cell membrane will be damaged, resulting in cell death, which can effectively kill harmful microorganisms in vinegar, such as bacteria, molds, and yeasts, etc., reduce the number of microorganisms, ensure the safety and stability of vinegar, and extend its shelf life. Pure microwave will lead to uneven heating, and the ultra-high pressure treatment alone is insufficient for catalyzing some reactions. The combined treatment of microwave and ultra-high pressure combines the synergistic effects of the two physical fields, can balance efficiency and uniformity, fully retain the effective components in vinegar, promote the formation of vinegar flavor, and prevent the volatilization of aroma.

[0030] The present invention also provides vinegar prepared by the described preparation method.

[0031] The technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0032] Fomitiporia yanbeiensis G1 was obtained from the fresh fruiting body collected from the dead wood of Hippohgae rhamnoides in Youyu, Shanxi Province through tissue isolation, and is preserved in the Institute of Shanxi Functional Foods, Shanxi Agricultural University.

[0033] Inonotus obliquus was collected from Guandi Mountain in the Lüliang Mountains of Shanxi Province (latitude 37.5°, longitude 111.2°), with the specimen number I0SF373816, and is currently preserved in the Institute of Shanxi Functional Foods, Shanxi Agricultural University (see CN 116640814A - A kind of Inonotus obliquus crude and pure polysaccharides, their preparation methods and applications).

[0034] The fruiting body of Helvella lacunosa was collected from Luya Mountain in Shanxi Province in August 2016, identified as Helvella lacunosa by researcher Guo Shang of the Institute of Edible Fungi, Shanxi Academy of Agricultural Sciences. The specimen is preserved in the strain bank of the Institute of Edible Fungi, Shanxi Academy of Agricultural Sciences, with the number SYJ-X2016-1 and the Genebank accession number KY865326 (see Xu Lina, Guo Shang, Li Yanting, etc. Determination of inorganic element content in Helvella lacunosa by ICP-AES method [J]. Journal of Shanxi Agricultural Sciences, 2017.).

[0035] Ganoderma shanxiense, with the preservation number CGMCC NO: 23077 (see CN113767812A A kind of Ganoderma strain and the cultivation method of its Ganoderma shanxiense fruiting body).

[0036] The strain of Leucopaxillus sp. ACCC 53350 and the strain of Cordyceps militaris ACCC 53336 were purchased from the China Center for Type Culture Collection of Agricultural Microorganisms.

[0037] Lacticaseibacillus paracasei CICC 25051, Lactiplantibacillus plantarum CICC 24436, Bacillus velezensis CICC 24723, Bacillus velezensis CICC 24433, Weissella sp CICC 24441 and Weissella sp CICC 24443 were purchased from China National Center for Industrial Culture Collection of Microorganisms.

[0038] Example 1

[0039] After steam explosion of sorghum (230 °C, 3 Mpa, 8 min), add 58% water and moisten the material for 12 h to make the sorghum grits fully absorb water. When the sorghum grits are ground into powder by hand and there is no hard core or white core, then steam the material. After the steam is round, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked core and not sticky to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water according to the mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0040] Mix the cooked material, Daqu and Fomitiporia wulfii, and ferment at 28 °C for 9 d to obtain fermented mash. The mass ratio of the cooked material to Daqu is 1:0.4, and the addition amount of Fomitiporia wulfii is 6% of the mass of the cooked material.

[0041] Mix the fermented mash, bran accounting for 55% of the mass of the fermented mash, rice husk accounting for 35% of the mass of the fermented mash and a compound microbial agent (the mass ratio of Lactiplantibacillus plantarum CICC24436, Lacticaseibacillus paracasei CICC 25051, Bacillus velezensis CICC 24723 and Weissella CICC 24443 is 3:1:2:1) and carry out acetic acid fermentation (32 °C, 8 d) to obtain vinegar grains.

[0042] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the vinegar grains at 73 °C for 5 days, and turn the vinegar grains over once in sequence every day. Add water directly to the remaining 1 / 2 of the vinegar grains (white vinegar grains), and leach the vinegar to obtain white vinegar. Soak the smoked vinegar grains with white vinegar for 10 h, and leach the vinegar to obtain semi-finished vinegar. After subjecting the semi-finished vinegar to microwave (500 W, 6 min, 50 °C) and ultra-high pressure treatment (400 MPa, 25 °C, 40 min) in sequence, put it into a natural aging tank and age for one year to obtain edible vinegar.

[0043] Example 2

[0044] After steam explosion of sorghum (210°C, 2 MPa, 5 min), add 58% water and moisten the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits are ground into powder by hand and have no hard or white core, then steam the material. After the steam is full, steam for 1 h and then simmer for 20 min. The steamed material is required to be cooked, thoroughly cooked, without undercooked core and not sticky to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75°C hot water in a mass ratio of 1:2, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0045] Mix the cooked material, Daqu and Fomitiporia cyanescens Yanbei, and ferment at 25°C for 8 d to obtain fermented mash. The mass ratio of the cooked material to Daqu is 1:0.3, and the addition amount of Fomitiporia cyanescens Yanbei is 5% of the mass of the cooked material.

[0046] Mix the fermented mash, bran accounting for 50% of the mass of the fermented mash, rice husk accounting for 30% of the mass of the fermented mash and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723 and Weissella cibaria CICC 24443 is 2:1:1:1) for acetic acid fermentation (30°C, 7 d) to obtain vinegar grains.

[0047] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and fumigate the vinegar grains at 70°C for 5 days, turning the vinegar grains over once every day in sequence. Add water directly to the remaining 1 / 2 of the vinegar grains (white vinegar grains), leach the vinegar to obtain white vinegar, soak the fumigated vinegar grains with white vinegar for 10 h, leach the vinegar to obtain semi-finished vinegar, and subject the semi-finished vinegar to microwave (400 W, 4 min, 45°C) and ultra-high pressure (300 MPa, 20°C, 30 min) treatments in sequence, and then put it into a natural aging tank for aging for one year to obtain vinegar.

[0048] Example 3

[0049] After steam explosion of sorghum (240°C, 4 MPa, 10 min), add 58% water and moisten the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits are ground into powder by hand and have no hard or white core, then steam the material. After the steam is full, steam for 2 h and then simmer for 20 min. The steamed material is required to be cooked, thoroughly cooked, without undercooked core and not sticky to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75°C hot water in a mass ratio of 1:3, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0050] Mix the cooked material, Daqu and Fomitiporia cyanescens Yanbei, and ferment at 30°C for 10 d to obtain fermented mash. The mass ratio of the cooked material to Daqu is 1:0.5, and the addition amount of Fomitiporia cyanescens Yanbei is 8% of the mass of the cooked material.

[0051] Mix the fermented glutinous rice, wheat bran accounting for 60% of the mass of the fermented glutinous rice, rice husk accounting for 40% of the mass of the fermented glutinous rice, and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella cibaria CICC 24443 is 4:1:3:1) and carry out acetic acid fermentation (34 °C, 9 d) to obtain vinegar grains.

[0052] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the grains at 75 °C for 5 days, turning the grains over in sequence once a day. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to carry out vinegar dripping to obtain white vinegar. Soak the smoked grains with the white vinegar for 10 h and then carry out vinegar dripping to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave (600 W, 8 min, 55 °C) and ultra-high pressure treatment (500 MPa, 30 °C, 50 min) in sequence and then put it into a natural aging tank for aging for one year to obtain edible vinegar.

[0053] Example 4

[0054] After subjecting sorghum to steam explosion (230 °C, 3 Mpa, 8 min), add 58% water and moisten the material for 12 h to make the sorghum grits fully absorb water. When kneading the sorghum grits by hand, they should be powdery without hard cores or white cores. Then steam the material. After the steam is full, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked cores, and does not stick to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water according to a mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain cooked material.

[0055] Mix the cooked material and Daqu according to a mass ratio of 1:0.4 and ferment at a temperature of 28 °C for 9 d to obtain fermented glutinous rice. Add Fomitiporia cyanescens Yanbeiensis on the 4th day of fermentation, and the addition amount of Fomitiporia cyanescens Yanbeiensis is 6% of the mass of the cooked material.

[0056] Mix the fermented glutinous rice, wheat bran accounting for 55% of the mass of the fermented glutinous rice, rice husk accounting for 35% of the mass of the fermented glutinous rice, and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella cibaria CICC 24443 is 3:1:2:1) and carry out acetic acid fermentation (32 °C, 8 d) to obtain vinegar grains.

[0057] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the grains at 73 °C for 5 days, turning the grains over in sequence once a day. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to carry out vinegar dripping to obtain white vinegar. Soak the smoked grains with the white vinegar for 10 h and then carry out vinegar dripping to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave (500 W, 6 min, 50 °C) and ultra-high pressure (400 MPa, 25 °C, 40 min) treatment in sequence and then put it into a natural aging tank for aging for one year to obtain edible vinegar.

[0058] Example 5

[0059] After steam explosion of sorghum (210 °C, 2 Mpa, 5 min), add 58% water and condition the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits can be ground into powder by hand without hard or white cores, then steam the material. After the steam comes out evenly, steam for 1 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked cores and does not stick to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water in a mass ratio of 1:2, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0060] Mix the cooked material and Daqu in a mass ratio of 1:0.3, and ferment at 25 °C for 8 d to obtain fermented mash. Add Fomitiporia cyanescens Yanbei on the 3rd day of fermentation, and the addition amount of Fomitiporia cyanescens Yanbei is 5% of the mass of the cooked material.

[0061] Mix the fermented mash, 50% of the mass of the fermented mash of wheat bran, 30% of the mass of the fermented mash of rice husk and a compound bacterial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723 and Weissella cibaria CICC 24443 is 2:1:1:1) and carry out acetic acid fermentation (30 °C, 5 d) to obtain vinegar grains.

[0062] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the grains at 70 °C for 5 days, and turn the grains over once every day in sequence. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to leach vinegar to obtain white vinegar. Soak the smoked grains with white vinegar for 10 h and leach vinegar to obtain semi-finished vinegar. The semi-finished vinegar is treated successively by microwave (400 W, 4 min, 45 °C) and ultra-high pressure (300 MPa, 20 °C, 30 min) and then put into a natural aging tank for aging for one year to obtain edible vinegar.

[0063] Example 6

[0064] After steam explosion of sorghum (240 °C, 4 Mpa, 10 min), add 58% water and condition the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits can be ground into powder by hand without hard or white cores, then steam the material. After the steam comes out evenly, steam for 2 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked cores and does not stick to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water in a mass ratio of 1:3, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0065] Mix the cooked material and Daqu in a mass ratio of 1:0.5, and ferment at 30 °C for 10 d to obtain fermented mash. Add Fomitiporia cyanescens Yanbei on the 5th day of fermentation, and the addition amount of Fomitiporia cyanescens Yanbei is 8% of the mass of the cooked material.

[0066] Mix the fermented glutinous rice, wheat bran accounting for 60% of the mass of the fermented glutinous rice, rice husk accounting for 40% of the mass of the fermented glutinous rice, and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella cibaria CICC 24443 is 4:1:3:1) and conduct acetic acid fermentation (34°C, 8 days) to obtain vinegar grains.

[0067] Divide the well-fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the grains at 75°C for 5 days, turning the grains over in sequence once a day. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to carry out vinegar dripping to obtain white vinegar. Soak the smoked grains with the white vinegar for 10 h and then carry out vinegar dripping to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave (600 W, 8 min, 55°C) and ultra-high pressure (500 MPa, 30°C, 50 min) treatments in sequence and then place it in a natural aging tank for aging for one year to obtain edible vinegar.

[0068] Example 7

[0069] After subjecting sorghum to steam explosion (230°C, 3 Mpa, 8 min), add 58% water and condition the material for 12 h to enable the sorghum grits to fully absorb water. When the sorghum grits are rubbed between fingers, they are powdery without hard cores or white cores. Then steam the material. After the steam is full, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked cores, and does not stick to hands. Take out the steamed raw material while it is hot, mix the sorghum grits and 75°C hot water according to a mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0070] Mix the cooked material, daqu, and Ganoderma shanxiense CGMCC NO:23077 and ferment at 28°C for 9 days to obtain fermented glutinous rice. The mass ratio of the cooked material to daqu is 1:0.4, and the addition amount of Ganoderma shanxiense CGMCC NO:23077 is 6% of the mass of the cooked material.

[0071] Mix the fermented glutinous rice, wheat bran accounting for 55% of the mass of the fermented glutinous rice, rice husk accounting for 35% of the mass of the fermented glutinous rice, and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella cibaria CICC 24443 is 3:1:2:1) and conduct acetic acid fermentation (32°C, 8 days) to obtain vinegar grains.

[0072] Divide the well-fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat them for 5 days at 73°C for smoking the vinegar grains, turning the vinegar grains over once every day in sequence. Add water directly to the remaining 1 / 2 of the vinegar grains (white vinegar grains) for vinegar pressing to obtain white vinegar. Soak the smoked vinegar grains with the white vinegar for 10 h, and then press the vinegar to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave treatment (500 W, 6 min, 50°C) and ultra-high pressure treatment (400 MPa, 25°C, 40 min) in sequence, and then place it in a natural aging tank for aging for one year to obtain edible vinegar.

[0073] Example 8

[0074] After steam explosion of sorghum (230°C, 3 Mpa, 8 min), add 58% water and moisten the materials for 12 h to make the sorghum grains fully absorb water. When kneaded by hand, the sorghum grains are powdery without hard cores or white cores. Then steam the materials. After the steam is full, steam for 1.5 h and then simmer for 20 min. It is required that the steamed materials are cooked, thoroughly cooked, without undercooked cores and not sticky to the hands. Take out the steamed raw materials while they are hot, mix the sorghum grains and 75°C hot water according to a mass ratio of 1:2.5, stir evenly, and let stand and simmer for 20 min to obtain cooked materials.

[0075] Mix the cooked materials, Daqu and the strain Leucopaxillus sp. ACCC 53350 of great white trunk mushroom, and ferment at 28°C for 9 d to obtain fermented mash. The mass ratio of the cooked materials to Daqu is 1:0.4, and the addition amount of the strain Leucopaxillus sp. ACCC 53350 of great white trunk mushroom is 6% of the mass of the cooked materials.

[0076] Mix the fermented mash, bran accounting for 55% of the mass of the fermented mash, rice husk accounting for 35% of the mass of the fermented mash and a compound bacterial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723 and Weissella cibaria CICC 24443 is 3:1:2:1) for acetic acid fermentation (32°C, 8 d) to obtain vinegar grains.

[0077] Divide the well-fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat them for 5 days at 73°C for smoking the vinegar grains, turning the vinegar grains over once every day in sequence. Add water directly to the remaining 1 / 2 of the vinegar grains (white vinegar grains) for vinegar pressing to obtain white vinegar. Soak the smoked vinegar grains with the white vinegar for 10 h, and then press the vinegar to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave treatment (500 W, 6 min, 50°C) and ultra-high pressure treatment (400 MPa, 25°C, 40 min) in sequence, and then place it in a natural aging tank for aging for one year to obtain edible vinegar.

[0078] Example 9

[0079] After steam explosion of sorghum (230 °C, 3 MPa, 8 min), add 58% water and moisten the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits are ground into powder by hand and have no hard core or white core, then steam the material. After the steam becomes circular, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, has no undercooked core, and does not stick to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water in a mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0080] Mix the cooked material, Daqu and Cordyceps militaris strain ACCC 53336, and ferment at 28 °C for 9 d to obtain fermented mash. The mass ratio of the cooked material to Daqu is 1:0.4, and the addition amount of the Cordyceps militaris strain ACCC 53336 is 6% of the mass of the cooked material.

[0081] Mix the fermented mash, bran accounting for 55% of the mass of the fermented mash, rice husk accounting for 35% of the mass of the fermented mash and a compound microbial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723 and Weissella cibaria CICC 24443 is 3:1:2:1) and carry out acetic acid fermentation (32 °C, 8 d) to obtain vinegar grains.

[0082] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and smoke the grains at 73 °C for 5 days, turning the grains once every day in sequence. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to leach vinegar to obtain white vinegar. Soak the smoked grains with white vinegar for 10 h and leach vinegar to obtain semi-finished vinegar. After subjecting the semi-finished vinegar to microwave (500 W, 6 min, 50 °C) and ultra-high pressure treatment (400 MPa, 25 °C, 40 min) in sequence, place it in a natural aging tank and age for one year to obtain edible vinegar.

[0083] Example 10

[0084] After steam explosion of sorghum (230 °C, 3 MPa, 8 min), add 58% water and moisten the material for 12 h to allow the sorghum grits to fully absorb water. When the sorghum grits are ground into powder by hand and have no hard core or white core, then steam the material. After the steam becomes circular, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, has no undercooked core, and does not stick to the hand. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water in a mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain the cooked material.

[0085] Mix the cooked material, Daqu and Inonotus obliquus, and ferment at 28 °C for 9 d to obtain fermented mash. The mass ratio of the cooked material to Daqu is 1:0.4, and the addition amount of Inonotus obliquus is 6% of the mass of the cooked material.

[0086] Mix the fermented glutinous rice, wheat bran accounting for 55% of the mass of the fermented glutinous rice, rice husk accounting for 35% of the mass of the fermented glutinous rice, and a compound bacterial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella CICC 24443 is 3:1:2:1) and carry out acetic acid fermentation (32 °C, 8 d) to obtain vinegar grains.

[0087] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and fumigate the grains at 73 °C for 5 days, turning the grains over in sequence once a day. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to carry out vinegar pouring to obtain white vinegar. Soak the fumigated grains with white vinegar for 10 h and then carry out vinegar pouring to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave (500 W, 6 min, 50 °C) and ultra-high pressure treatment (400 MPa, 25 °C, 40 min) in sequence, and then put it into a natural aging tank for aging for one year to obtain edible vinegar.

[0088] Example 11

[0089] After subjecting sorghum to steam explosion (230 °C, 3 Mpa, 8 min), add 58% water and moisten the material for 12 h to make the sorghum grits fully absorb water. When pinched with fingers, the sorghum grits are powdery without hard cores or white cores. Then steam the material. After the steam is full, steam for 1.5 h and then simmer for 20 min. It is required that the steamed material is cooked, thoroughly cooked, without undercooked cores, and does not stick to hands. Take out the steamed raw material while it is hot, mix the sorghum grits and 75 °C hot water according to a mass ratio of 1:2.5, stir evenly, and let it stand and simmer for 20 min to obtain cooked material.

[0090] Mix the cooked material, Daqu, and Helvella lacunosa, and ferment at 28 °C for 9 d to obtain fermented glutinous rice. The mass ratio of the cooked material to Daqu is 1:0.4, and the addition amount of Helvella lacunosa is 6% of the mass of the cooked material.

[0091] Mix the fermented glutinous rice, wheat bran accounting for 55% of the mass of the fermented glutinous rice, rice husk accounting for 35% of the mass of the fermented glutinous rice, and a compound bacterial agent (the mass ratio of Lactobacillus plantarum CICC24436, Lactobacillus paracasei CICC 25051, Bacillus velezensis CICC 24723, and Weissella CICC 24443 is 3:1:2:1) and carry out acetic acid fermentation (32 °C, 8 d) to obtain vinegar grains.

[0092] Divide the fermented vinegar grains into two equal parts. Take 1 / 2 of the vinegar grains and indirectly heat and fumigate the grains at 73 °C for 5 days, turning the grains over in sequence once a day. Add water directly to the remaining 1 / 2 of the vinegar grains (white grains) to carry out vinegar pouring to obtain white vinegar. Soak the fumigated grains with white vinegar for 10 h and then carry out vinegar pouring to obtain semi-finished vinegar. Subject the semi-finished vinegar to microwave (500 W, 6 min, 50 °C) and ultra-high pressure treatment (400 MPa, 25 °C, 40 min) in sequence, and then put it into a natural aging tank for aging for one year to obtain edible vinegar.

[0093] Comparative Example 1

[0094] The difference from Example 1 is that Fomitiporia cyanescens from Yanbei is not added.

[0095] Comparative Example 2

[0096] The difference from Example 1 is that "Bacillus velezensis CICC 24723" is replaced with "Bacillus velezensis CICC 24433".

[0097] Comparative Example 3

[0098] The difference from Example 1 is that "Weissella CICC 24443" is replaced with "Weissella CICC 24441".

[0099] Comparative Example 4

[0100] The difference from Example 1 is that microwave treatment is not performed.

[0101] Comparative Example 5

[0102] The difference from Example 1 is that ultra-high pressure treatment is not performed.

[0103] Comparative Example 6

[0104] The difference from Example 4 is that Fomitiporia cyanescens from Yanbei is not added.

[0105] Comparative Example 7

[0106] The difference from Example 4 is that "Bacillus velezensis CICC 24723" is replaced with "Bacillus velezensis CICC 24433".

[0107] Comparative Example 8

[0108] The difference from Example 4 is that "Weissella CICC 24443" is replaced with "Weissella CICC 24441".

[0109] Comparative Example 9

[0110] The difference from Example 4 is that microwave treatment is not performed.

[0111] Comparative Example 10

[0112] The difference from Example 4 is that ultra-high pressure treatment is not performed.

[0113] Experimental Example 1

[0114] The contents of ethanol and ethyl acetate in the fermented grains prepared in Example 1, Examples 7-11, Comparative Example 1, Example 4 and Comparative Example 6 were detected by gas chromatography respectively, and the initial sugar and residual sugar concentrations in the fermented grains prepared in Example 1, Examples 7-11, Comparative Example 1, Example 4 and Comparative Example 6 were measured. Starch utilization rate = (initial sugar mass concentration - residual sugar mass concentration) / initial sugar mass concentration.

[0115] Experimental results: As shown in Table 1.

[0116] Table 1 Determination of the components of fermented grains in different treatment groups

[0117]

[0118]

[0119] It can be seen from Table 1 that compared with Comparative Example 1, the ethanol yield increase rates of Example 1 and Examples 7-11 were 41.17%, 39.21%, 43.13%, 39.21%, 37.25%, 35.29%, and the starch utilization increase rates were 38.81%, 37.83%, 40.73%, 36.68%, 35.52%, 34.75%. Compared with Comparative Example 6, the ethanol yield increase rate of Example 4 was 40.38%, and the starch utilization increase rate was 34.48%. It can be seen that the synergistic cooperation of the edible mushroom strains and the microorganisms in the daqu can not only make full use of the starch in sorghum and convert it into sugars such as glucose, but also improve the efficiency of alcohol fermentation and increase the yields of ethanol and ethyl acetate.

[0120] Experimental Example 2

[0121] The contents of total acid, reducing sugar, total ester, non-volatile acid, amino nitrogen, methyl hexanoate, 2-hexenol and 2,5-dimethylpyrazine in the vinegars prepared in Examples 1-11 and Comparative Examples 1-10 were measured. The reducing sugar and total ester of Shanxi aged vinegar were measured according to the methods specified in GB / T 19777-2013 "Product of Geographical Indication - Shanxi Aged Vinegar"; the non-volatile acid of Shanxi aged vinegar was measured according to the single-boiling distillation method in GB / T 18187-2000 "Fermented Vinegar for Food Use"; the amino nitrogen of Shanxi aged vinegar was measured according to the methods specified in GB / T5009.39-2003 "Analysis Method for Hygienic Standards of Vinegar". Methyl hexanoate, 2-hexenol and 2,5-dimethylpyrazine were detected by GC-MS, specifically referring to ([1] Cheng Cheng. Flavor Analysis and Quality Improvement of Shanxi Aged Vinegar [D]. Tianjin University of Science and Technology, 2018.).

[0122] Experimental results: As shown in Table 2.

[0123] Table 2 Detection results of the physical and chemical indexes of the vinegars obtained by different treatments

[0124]

[0125] As can be seen from Table 2, the contents of total acid, reducing sugar, total ester, non-volatile acid, amino nitrogen, methyl hexanoate, 2-hexenol and 2,5-dimethylpyrazine in the vinegars prepared in Examples 1 to 11 are significantly higher than those in Comparative Examples 1 to 10. It can be seen that the addition of edible mushroom strains and compound bacterial agents and the synergistic cooperation of each step of microwave and ultra-high pressure aging not only significantly improve the efficiency of alcohol fermentation and acetic acid fermentation, but also promote the synthesis of flavor components such as methyl hexanoate, 2-hexenol and 2,5-dimethylpyrazine, endowing the vinegar with a strong fruity aroma and sweet aroma, bringing a soft and pleasant flavor experience, and increasing the layering and complexity of the overall aroma of the vinegar.

[0126] As can be seen from the above examples and experimental examples, when the present invention combines Daqu and edible mushroom strains and optimizes the combination of compound bacterial agents, and the synergistic cooperation of each step of microwave and ultra-high pressure aging can significantly improve the utilization rate of starch, convert starch into reducing sugar, promote alcohol fermentation and acetic acid fermentation, increase the contents of total acid and non-volatile acid, and at the same time promote the synthesis of flavor substances such as methyl hexanoate, 2-hexenol and 2,5-dimethylpyrazine, endowing the vinegar with a strong fruity aroma and sweet aroma.

[0127] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing vinegar, characterized in that, It includes the following steps: 1) After steam explosion of sorghum, mix it with water for material moistening, steaming, and stewing to obtain cooked material; 2) Ferment the cooked material and Daqu to obtain fermented mash. Add edible mushroom strains and Daqu simultaneously or add edible mushroom strains after adding Daqu; 3) Mix the fermented mash, wheat bran, rice husk, and compound bacterial agent for acetic acid fermentation to obtain vinegar grains; 4) Subject the vinegar grains to fumigating vinegar grains, vinegar pouring, and aging after microwave and ultra-high pressure treatment to obtain edible vinegar.

2. The preparation method according to claim 1, wherein, In step 1), the temperature of the steam explosion is 210 - 240 °C, the pressure of the steam explosion is 2 - 4 Mpa, and the time of the steam explosion is 5 - 10 min.

3. The preparation method according to claim 1, characterized in that, In step 2), the edible mushroom strains include Fomitiporia wulfii, Inonotus obliquus, Helvella lacunosa, Ganoderma lucidum strains, Cordyceps militaris strains, Leucopaxillus giganteus strains, Agrocybe aegerita strains, Lentinula edodes strains, Volvariella volvacea strains, Pleurotus ostreatus strains, and Boletus hepaticus strains; the addition amount of the edible mushroom strains is 5 - 8% of the mass of the cooked material, and the mass ratio of the cooked material to Daqu is 1:0.3 - 0.

5.

4. The preparation method according to claim 1, wherein In step 3), the compound bacterial agent is composed of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis, and Weissella cibaria, and the mass ratio of Lactobacillus plantarum, Lactobacillus paracasei, Bacillus velezensis, and Weissella cibaria is 2 - 4:1:1 - 3:

1.

5. The preparation method according to claim 1, characterized in that, In step 3), the addition amount of the compound bacterial agent is 1 - 3% of the mass of the fermented mash.

6. The preparation method according to claim 1, characterized in that, In step 3), the addition amount of the wheat bran is 50 - 60% of the mass of the fermented mash, and the addition amount of the rice husk is 30 - 40% of the mass of the fermented mash.

7. The preparation method according to claim 1, characterized in that, In step 4), the power of the microwave is 400 - 600 W, the time of the microwave is 4 - 8 min, and the temperature of the microwave is 40 - 60 °C.

8. The preparation method according to claim 1, wherein In step 4), the pressure of the ultra-high pressure is 300 - 500 MPa, the temperature of the ultra-high pressure is 20 - 30 °C, and the time of the ultra-high pressure is 30 - 50 min.

9. Edible vinegar prepared by the preparation method according to any one of claims 1 - 8.

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