Full utilization method of grain raw materials and product prepared by same

Abstract

The invention relates to the technical field of food processing, in particular to a method for fully utilizing cereal raw materials and a product prepared by the method. According to the method, micronization treatment, steaming, quantitative liquefaction and saccharification, monascus / saccharomycetes / bacillus synergistic fermentation, acetic bacteria fermentation and ultrasonic wave / microwave synergistic aging acceleration are combined, so that the flavor, the nutritional function and the production efficiency of the table vinegar can be improved. In addition, full utilization of cereal raw materials can be achieved through wine making, table vinegar and high-fiber nutrition powder.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for fully utilizing cereal raw materials and products prepared therefrom. Background Art

[0002] Tuber crops such as sweet potatoes and potatoes, as well as grains such as sorghum, rice, corn, wheat, and highland barley, are important components of the food system. Besides being staple foods, these cereals are also crucial raw materials for the brewing industry. During the brewing process, single or mixed cereals are combined with distiller's yeast (Yiqu) and fermented, distilled, and filtered to produce wine. However, this process produces a significant amount of distiller's grains as a by-product. Distiller's grains have high moisture and microbial content, making them susceptible to spoilage during storage. During storage, they produce harmful gases and high concentrations of organic leachate, posing an environmental risk if not properly handled. Research has shown that distiller's grains are rich in starch, protein, dietary fiber, and minerals, offering significant potential for resource utilization. However, current methods for distiller's grains are limited to feed production, organic fertilizer preparation, incineration, and landfill, resulting in low utilization rates and low added value. Therefore, the development of novel technologies that avoid the generation of new by-products and efficiently utilize all components of distiller's grains has become an urgent research need. This will not only help improve the comprehensive utilization value of grain raw materials, but also promote the brewing industry to develop in a green and sustainable direction, with important economic, environmental and social benefits.

[0003] Utilizing cereals as raw materials for the continuous production of wine, vinegar, and high-fiber nutritional powder not only efficiently utilizes all of their components but also significantly conserves grain resources, possessing significant economic and ecological significance. However, research on the full utilization of cereals and grains is currently lacking due to the following technical bottlenecks: 1) While still containing significant amounts of starch, distiller's grains, as a major byproduct of winemaking, are encased in a complex matrix of dietary fiber and protein, making them difficult to directly utilize for secondary fermentation; 2) Even after secondary fermentation, significant amounts of unused protein and dietary fiber remain in the distiller's grains, resulting in a waste of resources. Therefore, developing appropriate full utilization technologies tailored to the characteristics of cereals and grains and overcoming existing bottlenecks are key to achieving their high-value utilization.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] To address the low utilization rate and severe resource waste of existing cereal raw materials in the brewing industry, the present invention provides a method for fully utilizing cereal raw materials and the products prepared therefrom. This method, through a systematic process flow, achieves efficient utilization and value-added conversion of cereal raw materials.

[0006] Specifically, potatoes, cereals and other cereal raw materials are removed of impurities, crushed and steamed to obtain cooked cereal slurry, which is mixed with distiller's yeast, liquefied and saccharified at suitable temperature and humidity, and then distilled, filtered and other processes to produce wine; the lees after alcohol fermentation are used as raw materials, exogenous carbon sources, nitrogen sources, vitamins and salts are added, and the product is combined with micronization, steaming, quantitative liquefaction and saccharification, and multi-strain collaborative fermentation. Ultrasound and microwave are used for collaborative aging, and after centrifugation, filtration and sterilization, edible vinegar can be prepared; the remaining solid residue after centrifugation and filtration is dried and ultrafinely crushed, and then precisely compounded with starch and protein in a certain proportion to prepare high-fiber nutritional powder.

[0007] Based on this, the present invention has the following technical solutions: In a first aspect, the present invention provides a method for fully utilizing cereal raw materials, comprising: S1: Grinding and steaming the grain raw materials to obtain cooked grain slurry; S2: mixing the cooked grain slurry with distiller's yeast for fermentation, and obtaining wine after distillation and filtration; S3: Using fermented distiller's grains as raw material, adding exogenous carbon sources, nitrogen sources, vitamins and salts, and sequentially performing micronization, steaming, quantitative enzymatic hydrolysis and multi-strain collaborative fermentation, then using ultrasonic and microwave collaborative aging, centrifuging, filtering and sterilizing to produce edible vinegar; the multi-strain collaborative fermentation includes: sterilizing the material after quantitative enzymatic hydrolysis, inoculating Monascus, yeast and Bacillus species for alcohol fermentation; and then inoculating acetic acid bacteria for acetic acid fermentation; S4: The solid residue remaining after centrifugation and filtration in S3 is dried and ultrafinely crushed, and then compounded with exogenous starch and exogenous protein to obtain a nutritional powder product.

[0008] The micronization treatment of the present invention can destroy the network structure of dietary fiber and protein in the lees under the action of external force, freeing the starch wrapped in the dietary fiber and protein matrix, and increase the surface area of the material through particle refinement, thereby improving the utilization rate of the raw materials; the steaming treatment can destroy the crystal structure of starch and promote its gelatinization; the synergistic effect of the two can make the material easier to be decomposed into fermentable sugars by cellulase, saccharifying enzyme, etc., thereby improving the saccharification efficiency and providing sufficient nutrition for subsequent alcohol fermentation and acetic acid fermentation.

[0009] The quantitative enzymatic hydrolysis, i.e., quantitative liquefaction and saccharification treatment, described in the present invention can convert and degrade the starch in the lees under fixed enzyme dosage, temperature and time conditions by relying on the action of endogenous α-amylase and saccharifying enzyme to form sugar substances such as glucose, fructose, sucrose, and maltose. Among them, the α-amylase can randomly act on the α-1,4-glycosidic bonds at any position within the starch, and the hydrolysis products are dextrins, oligosaccharides and monosaccharides. It can also rapidly reduce the viscosity of the gelatinized starch and convert it into liquefied starch. The saccharifying enzyme sequentially cleaves the separated α-1,4-glycosidic bonds from the non-reducing end of the starch, and the liquefied starch can be further converted into soluble sugars such as sucrose, glucose, and fructose. The increase in the content of sugar substances can provide more carbon sources for the growth and reproduction of Monascus and yeast, thereby increasing the alcohol content of the fermentation substrate metabolism. At the same time, the sugar substances will undergo Maillard reaction and caramelization reaction during the high-temperature sterilization stage to produce substances such as tetramethylpyrazine and melanoidin, thereby improving the flavor and function of the edible vinegar. If liquefaction and saccharification are carried out at too low or too high a temperature, the activity of the enzyme will be reduced or inactivated, and most of the starch in the lees will not be converted into soluble sugars, and there will be no sufficient carbon source for the subsequent growth and reproduction of microorganisms, resulting in the microorganisms being unable to produce enough enzymes, alcohol, acetic acid and other fermentation products, which in turn will lead to problems such as slow fermentation efficiency, low product acidity and poor flavor.

[0010] The Monascus, yeast, and Bacillus synergistic fermentation described herein involves sterilizing a quantitatively liquefied and saccharified material, and then inoculating the Monascus, yeast, and Bacillus spores under aseptic conditions for synergistic alcohol fermentation. Monascus is a filamentous fungus used for both food and medicine. While retaining the proteins, organic acids, minerals, and flavor substances such as aldehydes, ketones, and esters in the fermentation substrate, it utilizes various carbohydrates in the quantitatively liquefied and saccharified material as a carbon source to metabolize enzymes such as glucoamylase, glucosidase, proteolytic enzymes, and esterases. It also secretes extracellular enzymes that directly catalyze the synthesis of ethyl hexanoate from hexanoic acid and ethanol. Furthermore, Monascus can synthesize various vitamins such as biotin, thiamine, riboflavin, and ergosterol, and produce functional substances such as monascus pigment, lovastatin, γ-aminobutyric acid, and sterols, exhibiting antioxidant, antibacterial, lipid-lowering, and blood sugar-lowering activities. Yeast plays two prominent roles in the alcoholic fermentation process: alcoholization and esterification. On the one hand, yeast can metabolize glucose in the fermentation substrate through the EMP pathway to produce alcohol. On the other hand, yeast can produce esters through esterification reactions, such as the reaction of ethanol and acetic acid to produce aromatic ethyl acetate. Esters are the main components of aroma and are essential for enhancing the flavor and taste of vinegar. Bacillus can fully utilize the carbon and nitrogen sources and other nutrients in the feed to produce small-molecule sugars and amino acids, which provide nutrients for subsequent acetic acid bacteria and accelerate fermentation. Furthermore, during metabolism, Bacillus produces organic acids and esters, which enrich the flavor and aroma of the vinegar. It also produces antimicrobial peptides that inhibit the growth of other bacteria, ensuring a contaminant-free fermentation process. In summary, the synergistic fermentation of Monascus, yeast, and Bacillus to produce various metabolites can not only enhance the nutritional content of sweet potato vinegar, but also improve its appearance, color, taste, and flavor, effectively addressing its relatively lacking flavor and nutritional quality.

[0011] Acetobacterial fermentation, as described herein, involves inoculating acetic acid bacteria under sterile conditions after the coordinated alcohol fermentation by Monascus, yeast, and Bacillus has concluded to produce acetic acid and other substances. Different acetic acid bacteria have different fermentation effects. High-quality acetic acid bacteria strains can increase vinegar yield, maintain stable vinegar quality, and conserve raw materials. The most suitable carbon sources for acetic acid fermentation are hexose sugars such as alcohol, glucose, and fructose, followed by sucrose and maltose. Acetobacteria cannot directly utilize polysaccharides such as starch. Furthermore, acetic acid bacteria possess strong oxidase activities such as alcohol dehydrogenase and aldehyde dehydrogenase, enabling them to oxidize other alcohols and sugars to produce corresponding organic acids and ketones. Examples include butyric acid, gluconic acid, xylonic acid, arabinonic acid, pyruvic acid, succinic acid, and lactic acid, as well as oxidizing glycerol to diketones and mannitol to fructose. Acetobacteria also have the ability to produce esters. Incorporating acetic acid bacteria strains that produce a high concentration of aromatic esters into the fermentation can enhance the flavor of the vinegar.

[0012] The ultrasonic and microwave synergistic aging described in the present invention refers to the use of ultrasonic / microwave synergistic aging after acetic acid fermentation by acetic acid bacteria has completed. Ultrasonic waves and microwaves have the characteristics of high frequency, short wavelength, good directionality, and strong penetrating power. When the ultrasonic frequency is higher than 20 kHz and the microwave power is higher than 30 W, they can cause the medium to enter a vibrating state, generating a cavitation effect that promotes the orderly arrangement of polar molecules in the medium and the polymerization and condensation reactions of low-molecular compounds. This accelerates reactions such as esterification, condensation, and redox, promotes association, and enhances the affinity between polar molecules such as water, alcohol, aldehyde, and ester. This facilitates the formation of ester-flavoring substances in sweet potato vinegar, improving vinegar quality and production efficiency.

[0013] In the present invention, the cereal raw materials include tubers such as sweet potato, potato, cassava, yam, taro, and other tubers, as well as cereals such as sorghum, rice, corn, wheat, and barley.

[0014] Preferably, the exogenous carbon source is a starch-rich raw material or sugar, wherein the starch-rich raw material includes one or more of corn starch, cassava starch, wheat starch, pea starch, sweet potato puree, potato puree, kudzu root, yam, and taro; the sugar includes one or more of D-glucose, D-galactose, D-fructose, D-xylose, and D-mannose; The exogenous nitrogen source includes one or more of egg white protein, whole egg protein, soy protein isolate, pea protein, aspartic acid, glutamic acid, proline, lysine, tryptophan, peptone, and yeast extract powder; The vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, and vitamin B5; The salts include one or more of ferrous sulfate, beta-hydroxybenzoic acid, magnesium sulfate, sodium chloride, sodium acetate, potassium chloride, potassium dihydrogen phosphate and dipotassium hydrogen phosphate.

[0015] Preferably, the ratio of the vinasse to the exogenous carbon source, nitrogen source, vitamins, and salts is (1-3): (3-1): (0.2-0.8): (0.05-1): (0.02-0.06); and the solid-liquid ratio is controlled to be 1:4-10 (g / mL).

[0016] Preferably, the quantitative enzymatic hydrolysis operation includes: adding cellulase, high-temperature resistant α-amylase and saccharifying enzyme to the micronized and steamed material for enzymatic hydrolysis; wherein the amount of cellulase is 0.5~4 g / 100 g, the enzymatic hydrolysis temperature is 40~60°C, and the enzymatic hydrolysis time is 1~4 hours; the amount of high-temperature resistant α-starch is 0.1~1.5 mL / 100 g, the liquefaction temperature is 85~97°C, and the liquefaction time is 0.5~3 hours; the amount of saccharifying enzyme is 0.1~1 g / 100 g, the saccharification temperature is 55~70°C, and the saccharification time is 1~4 hours.

[0017] Preferably, the Monascus includes one or more of CICC 41601, CICC5007, CICC41739, and CICC40269; the yeast includes one or more of CICC31134, CICC1001, CICC1312, CICC21819, and CICC33179; the Bacillus includes one or more of CICC24522, CICC24964, CICC24412, and CICC24409; the concentration of the Monascus suspension is 1×10 4 ~1×10 9 CFU / mL, the inoculum size is 6%~18%; the concentration of Bacillus suspension is 1×10 4 ~1×10 9 CFU / mL, the inoculum size is 6%~14%; the yeast suspension concentration is 1×10 5 ~1×10 9 CFU / mL, the inoculation amount is 0.5%~4%; the fermentation temperature is 25~35℃, and the fermentation time is 6~12 days; the acetic acid bacteria include one or more of CICC20001, CICC20011, CICC22762, CICC21684, CICC20441, and CICC24873, and the bacterial suspension concentration is 1×10 6 ~1×10 9 CFU / mL, the inoculation amount is 8%~14%, the fermentation temperature is 25%~30 ℃, and the fermentation time is 12~25 days.

[0018] In the present invention, the micronization treatment includes: mixing the lees raw material remaining after alcohol fermentation with an exogenous carbon source, nitrogen source, vitamins, salts, and water, placing it in a micronization treatment device, and treating it at a certain speed for a period of time to reduce the particle size of the material and improve the uniformity and dispersibility of the material.

[0019] Preferably, the equipment for the micronization treatment includes a focused ultrasonic wave, a high-speed shear emulsifier, a high-pressure homogenizer, etc.; the focused ultrasonic treatment conditions are a power density of 30~60 W / L and an ultrasonic time of 5~20 minutes; the high-speed shear emulsification treatment conditions are a shear emulsification speed of 3000~15000 rpm and a shear emulsification time of 10~40 minutes; the high-pressure homogenization treatment conditions are a homogenization pressure of 20~100 Mpa and a homogenization number of 2-8 times.

[0020] Preferably, the steaming temperature is 80-100° C., and the steaming time is 20-60 minutes.

[0021] Preferably, in the synergistic aging by ultrasound and microwave, the ultrasonic frequency is 20-40 kHz, the ultrasonic density is 35-65 W / 100 mL, and the microwave power is 30-80 W; preferably, the temperature of the ultrasound or microwave is independently, the same or different, 25-45 ° C, and the time of the ultrasound or microwave is independently, the same or different, 50-180 minutes.

[0022] Preferably, after the ultrafine grinding, the particle size of the solid residue is 100-250 mesh; And / or, the exogenous starch includes one or more of corn starch, tapioca starch, wheat starch, sweet potato starch, potato starch, and pea starch; the exogenous protein includes one or more of egg white protein, whole egg protein, pea protein, whey protein, gluten, and soy protein isolate; preferably, the composite mass ratio of the solid residue, exogenous starch, and exogenous protein is 100: (30-60): (2-10).

[0023] In the present invention, the following methods can be used for sterilization: pasteurization (60-80°C, 20 seconds to 30 minutes), high-temperature steam sterilization (90-100°C, 8-20 seconds), high hydrostatic pressure sterilization (400-700 MPa, 10-30 minutes), and microwave sterilization (200-600 W, 10-60 minutes).

[0024] In the present invention, the following drying methods can be used: one of vacuum microwave drying, hot air drying, and freeze drying; the vacuum microwave drying temperature is 40-60°C, the microwave power is 300-800W, and the time is 3-20 minutes; the hot air drying temperature is 50-60°C, the time is 12-24 hours; and the freeze drying time is 48-60 hours.

[0025] In a second aspect, the present invention provides an edible vinegar produced by the method of fully utilizing cereal raw materials.

[0026] In a third aspect, the present invention provides a nutritional powder product, which is prepared by the method of fully utilizing cereal raw materials.

[0027] In a fourth aspect, the present invention provides a nutrient salt for use in the multi-species collaborative fermentation stage of distiller's grains, wherein the nutrient salt includes carbon sources such as D-glucose, D-galactose, D-fructose, D-xylose and D-mannose, nitrogen sources such as aspartic acid, glutamic acid, proline, lysine, tryptophan, peptone, yeast extract powder, vitamin B1, vitamin B2, vitamin B3, vitamin B5, ferrous sulfate, β-hydroxybenzoic acid, magnesium sulfate, sodium chloride, sodium acetate, potassium chloride, potassium dihydrogen phosphate and dipotassium hydrogen phosphate and other salts.

[0028] In a fifth aspect, the present invention provides a composite bacterial strain for preparing edible vinegar by multi-strain collaborative fermentation, wherein the bacterial strains include Monascus CICC 41601, CICC5007, CICC41739, CICC40269, yeasts CICC 31134, CICC1001, CICC1312, CICC21819, CICC33179, Bacillus CICC 24522, CICC24964, CICC24412, CICC24409 and acetic acid bacteria CICC20001, CICC20011, CICC22762, CICC21684, CICC20441, CICC24873, CICC23559.

[0029] According to the understanding of those skilled in the art, the present invention also seeks to protect the use of the above-mentioned composite bacteria strains and nutrient salts for full utilization of grain raw materials in improving the flavor, nutritional function and production efficiency of edible vinegar.

[0030] Based on this, the technical solution of the present invention has the following beneficial effects: This invention combines micronization, steaming, quantitative liquefaction and saccharification, Monascus / Yeast / Bacillus synergistic fermentation, acetic acid bacteria fermentation, and ultrasonic / microwave synergistic aging to enhance the flavor, nutritional value, and production efficiency of edible vinegar. Furthermore, through the production of wine, edible vinegar, and high-fiber nutritional powder, it achieves full utilization of grain raw materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the technical solutions in the present invention or the prior art, a brief introduction is given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0032] Figure 1 This is a flow chart of the method for fully utilizing grain and cereal raw materials in Example 1 provided by the present invention. DETAILED DESCRIPTION

[0033] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0034] According to a preferred embodiment of the present invention, the method for fully utilizing cereal raw materials provided by the present invention comprises the following specific steps: (1) After removing impurities from the grain raw materials, crushing and steaming them, they are mixed with distiller's yeast, liquefied and saccharified under appropriate temperature and humidity, and distilled and filtered to produce wine; (2) The remaining lees are mixed with one or more of corn starch, tapioca starch, wheat starch, pea starch, sweet potato puree, potato puree, kudzu root, yam, taro, D-glucose, D-galactose, D-fructose, D-xylose and D-mannose, one or more of egg white protein, whole egg protein, soy protein isolate, pea protein, aspartic acid, glutamic acid, proline, lysine, tryptophan, peptone, yeast extract powder, one or more of vitamin B1, vitamin B2, vitamin B3 and vitamin B5, one or more of ferrous sulfate, β-hydroxybenzoic acid, magnesium sulfate, sodium chloride, sodium acetate, potassium chloride, potassium dihydrogen phosphate and dipotassium hydrogen phosphate in a ratio of (1-3): (3-1): (0.2-0.8): (0.05-1): (0.02-0.06), and water is added at a solid-liquid ratio of 1:4-1:10 (g / mL); (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 3000 to 15000 rpm for 10 to 40 minutes; (4) Steaming the material from step (3) at 100°C for 30 to 60 minutes; (5) When the temperature of the material in step (4) is reduced to 40-60 °C, 0.5-4 g / 100 g of cellulase is added and enzymolysis is carried out for 1-4 hours; when the temperature of the material is increased to 85-97 °C, 0.1-1.5 mL / 100 g of high-temperature resistant α-amylase is added for liquefaction, and the liquefaction time is 0.5-3 hours; when the temperature of the material is reduced to 55-70 °C, 0.1-1 g / 100 g of saccharifying enzyme is added for saccharification, and the saccharification time is 1-4 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus, yeast, and Bacillus in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 4 ~1×10 9 CFU / mL, the inoculum size is 6%~18%; the yeast suspension concentration is 1×10 5 ~1×10 9 CFU / mL, the inoculum size is 0.5%~4%; the concentration of Bacillus suspension is 1×10 4 ~1×10 9 CFU / mL, inoculation size is 6%~14%; fermentation temperature is 25~35℃, and fermentation time is 6~12 days; (7) Under sterile conditions, acetic acid bacteria were inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 6 ~1×10 9 CFU / mL, the inoculum size is 8%~14%, the fermentation temperature is 25~30℃, and the fermentation time is 12~25 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 25-35 kHz, an ultrasonic density of 35-60 W / 100 mL, a microwave power of 30-80 W (ultrasonic / microwave power to vinegar volume ratio), an ultrasonic / microwave temperature of 28-42 °C, and a time of 60-110 min.

[0035] (9) The material obtained in step (8) is centrifuged and filtered, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0036] (10) The precipitate obtained by centrifugation and filtration in step (9) is dried at 40-60°C and microwave power of 300-800 W for 3-20 minutes, and then ultrafinely ground to a particle size of 100-250 mesh; (11) The material obtained in step (10) is compounded with one of corn starch, tapioca starch, wheat starch, sweet potato starch, potato starch, pea starch, etc., and egg white protein, whole egg protein, pea protein, whey protein, gluten protein, soy protein isolate, etc. in a ratio of 100: (30-60): (2-10), and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0037] As a preferred embodiment of the present invention, the method for fully utilizing grain raw materials provided by the present invention has the following specific steps: (1) After removing impurities from the grain raw materials, crushing and steaming them, they are mixed with distiller's yeast, liquefied and saccharified under appropriate temperature and humidity, and distilled and filtered to produce wine; (2) Mix the remaining lees with corn starch, yeast extract powder, vitamin B1, and potassium dihydrogen phosphate in a ratio of 1:2:0.5:0.5:0.04, and add water at a solid-liquid ratio of 1:5; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 12,000 rpm for 30 minutes; (4) Steaming the material from step (3) at 100°C for 40 minutes; (5) Add 3 g / 100 g of cellulase to the material of step (4) and perform enzymolysis at 55 °C for 2.5 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g of high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g of saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus, yeast, and Bacillus in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 8 CFU / mL, the inoculum size was 10%; the yeast suspension concentration was 1×10 8 CFU / mL, the inoculum size was 3%; the concentration of the Bacillus suspension was 1×10 7 CFU / mL, inoculation size was 5%; fermentation temperature was 28°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria were inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9 CFU / mL, the inoculum size was 13%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 minutes.

[0038] (9) The material obtained in step (8) is centrifuged and filtered, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0039] (10) The precipitate obtained by centrifugation and filtration in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 200 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a ratio of 100:50:8, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0040] Unless otherwise specified, the various raw materials used in the examples and comparative examples are commercially available conventional raw materials, and the technical means used are conventional means well known to those skilled in the art.

[0041] Example 1 This embodiment provides a method for fully utilizing cereal raw materials and the products prepared therefrom. The preparation is carried out according to the following steps: (1) After removing impurities from the sweet potato, crushing and steaming it, the sweet potato is mixed with wine yeast, liquefied and saccharified under suitable temperature and humidity, and then distilled and filtered to produce wine; (2) Mix the remaining lees with corn starch, yeast extract powder, vitamin B1, and potassium dihydrogen phosphate in a mass ratio of 1:3:0.6:0.6:0.03, and add water at a solid-liquid ratio of 1:4; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 12,000 rpm for 30 minutes; (4) Steaming the material from step (3) at 100°C for 40 minutes; (5) Add 3.5 g / 100 g cellulase to the material of step (4) and perform enzymolysis at 55 °C for 2.5 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus CICC41601, Saccharomyces CICC31134, and Bacillus CICC24522 in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 8 CFU / mL, the inoculum size was 10%; the yeast suspension concentration was 1×10 8 CFU / mL, the inoculum size was 3%; the concentration of the Bacillus suspension was 1×10 7 CFU / mL, inoculation size was 5%; fermentation temperature was 28°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria CICC20001 was inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9 CFU / mL, the inoculum size was 13%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to sweet potato vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 min.

[0042] (9) The material obtained in step (8) is filtered and centrifuged, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0043] (10) The precipitate after filtration and centrifugation in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 200 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a mass ratio of 100:50:8, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0044] The flow chart of the full utilization method of cereal raw materials is shown in Figure 1 .

[0045] Example 2 This embodiment provides a method for fully utilizing cereal raw materials and the products prepared therefrom. The preparation is carried out according to the following steps: (1) After removing impurities from the sweet potato raw materials, crushing and steaming them, the raw materials are mixed with distiller's yeast, liquefied and saccharified under appropriate temperature and humidity, and the wine is obtained through processes such as distillation and filtration; (2) The remaining lees were mixed with cassava starch, peptone, vitamin B3, and dipotassium hydrogen phosphate in a mass ratio of 1:3:0.5:0.6:0.02, and water was added at a solid-liquid ratio of 1:5; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 14,000 rpm for 25 minutes; (4) Steaming the material from step (3) at 100°C for 35 minutes; (5) Add 3 g / 100 g of cellulase to the material of step (4) and perform enzymolysis at 60 °C for 2 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g of high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g of saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus CICC41601, Saccharomyces CICC31134, and Bacillus CICC24522 in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 9 CFU / mL, the inoculum size was 9%; the yeast suspension concentration was 1×10 9 CFU / mL, the inoculum size was 2.5%; the concentration of the Bacillus suspension was 1×10 8 CFU / mL, inoculum size was 4.5%; fermentation temperature was 32°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria CICC22762 was inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9CFU / mL, the inoculum size was 12%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to sweet potato vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 min.

[0046] (9) The material obtained in step (8) is filtered and centrifuged, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0047] (10) The precipitate after filtration and centrifugation in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 150 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a mass ratio of 100:45:10, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0048] Example 3 This embodiment provides a method for fully utilizing cereal raw materials and the products prepared therefrom. The preparation is carried out according to the following steps: (1) After removing impurities from potatoes, crushing and steaming them, the potatoes are mixed with koji, liquefied and saccharified at suitable temperature and humidity, and then distilled and filtered to produce wine; (2) The remaining lees were mixed with corn starch, aspartic acid, vitamin B3, and ferrous sulfate in a mass ratio of 1:3:0.5:0.6:0.02, and water was added at a solid-liquid ratio of 1:4; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 13,000 rpm for 25 minutes; (4) Steaming the material from step (3) at 100°C for 35 minutes; (5) Add 3 g / 100 g of cellulase to the material of step (4) and perform enzymolysis at 60 °C for 2 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g of high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g of saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus CICC41739, Saccharomyces CICC21819, and Bacillus CICC24964 in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 9CFU / mL, the inoculum size was 9%; the yeast suspension concentration was 1×10 9 CFU / mL, the inoculum size was 2.5%; the concentration of the Bacillus suspension was 1×10 8 CFU / mL, inoculum size was 4.5%; fermentation temperature was 32°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria CICC20011 was inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9 CFU / mL, the inoculum size was 12%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to sweet potato vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 min.

[0049] (9) The material obtained in step (8) is filtered and centrifuged, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0050] (10) The precipitate after filtration and centrifugation in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 150 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a mass ratio of 100:45:10, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0051] Example 4 This embodiment provides a method for fully utilizing cereal raw materials and the products prepared therefrom. The preparation is carried out according to the following steps: (1) After removing impurities from the potato raw materials, crushing and steaming them, the potatoes are mixed with koji, liquefied and saccharified under appropriate temperature and humidity, and the wine is obtained through processes such as distillation and filtration; (2) Mix the remaining lees with kudzu root powder, yeast extract powder, vitamin B1, and potassium dihydrogen phosphate in a mass ratio of 1:3:0.6:0.6:0.03, and add water at a solid-liquid ratio of 1:6; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 12,000 rpm for 30 minutes; (4) Steaming the material from step (3) at 100°C for 40 minutes; (5) Add 3.5 g / 100 g cellulase to the material of step (4) and perform enzymolysis at 55 °C for 2.5 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus CICC5007, Saccharomyces CICC31134, and Bacillus CICC24412 in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 8 CFU / mL, the inoculum size was 10%; the yeast suspension concentration was 1×10 8 CFU / mL, the inoculum size was 3%; the concentration of the Bacillus suspension was 1×10 7 CFU / mL, inoculation size was 5%; fermentation temperature was 28°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria CICC20001 was inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9 CFU / mL, the inoculum size was 13%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to sweet potato vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 min.

[0052] (9) The material obtained in step (8) is filtered and centrifuged, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0053] (10) The precipitate after filtration and centrifugation in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 200 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a mass ratio of 100:50:8, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0054] Example 5 This embodiment provides a method for fully utilizing cereal raw materials and the products prepared therefrom. The preparation is carried out according to the following steps: (1) Remove impurities from a mixture of sorghum and wheat in a mass ratio of 1:1, crush, steam, mix with distiller's yeast, liquefy and saccharify at an appropriate temperature and humidity, and produce liquor through processes such as distillation and filtration; (2) Mix the remaining lees with purple sweet potato puree, yeast extract powder, vitamin B1, and potassium dihydrogen phosphate in a mass ratio of 1:3:0.6:0.6:0.03, and add water at a solid-liquid ratio of 1:5; (3) placing the material from step (2) in a high-speed shear emulsifier and shearing and emulsifying at a speed of 12,000 rpm for 30 minutes; (4) Steaming the material from step (3) at 100°C for 40 minutes; (5) Add 3.5 g / 100 g cellulase to the material of step (4) and perform enzymolysis at 55 °C for 2.5 hours; when the material temperature rises to 95 °C, add 1.0 mL / 100 g high-temperature resistant α-amylase for liquefaction, and the liquefaction time is 2.5 hours; when the material temperature drops to 60 °C, add 0.8 g / 100 g saccharifying enzyme for saccharification, and the saccharification time is 2.5 hours; (6) The material obtained in step (5) was sterilized in a high-temperature steam autoclave (121°C, 15 minutes), cooled to room temperature, and inoculated with Monascus CICC41601, Saccharomyces CICC31134, and Bacillus CICC24522 in sequence under sterile conditions; the concentration of the Monascus suspension was 1×10 8 CFU / mL, the inoculum size was 10%; the yeast suspension concentration was 1×10 8 CFU / mL, the inoculum size was 3%; the concentration of the Bacillus suspension was 1×10 7 CFU / mL, inoculation size was 5%; fermentation temperature was 28°C, and fermentation time was 7 days; (7) Under sterile conditions, acetic acid bacteria CICC21684 was inoculated into the material obtained in step (6) at a bacterial suspension concentration of 1×10 9 CFU / mL, the inoculum size was 13%, the fermentation temperature was 28°C, and the fermentation time was 16 days; (8) The material obtained in step (7) was subjected to ultrasonic / microwave synergistic aging at a frequency of 30 kHz, an ultrasonic density of 50 W / 100 mL, a microwave power of 40 W (ultrasonic / microwave power to sweet potato vinegar volume ratio), an ultrasonic / microwave temperature of 30 °C, and a time of 90 min.

[0055] (9) The material obtained in step (8) is filtered and centrifuged, the supernatant is collected, pasteurized, and then bottled to obtain an edible vinegar product.

[0056] (10) The precipitate after filtration and centrifugation in step (9) was dried at 50°C and microwave power of 600 W for 8 minutes, and then ultrafinely ground to a particle size of 200 mesh; (11) The material obtained in step (10) is compounded with corn starch and whole egg protein in a mass ratio of 100:50:8, and after mixing and packaging, a high-fiber nutritional powder product is obtained.

[0057] Comparative Example 1 This comparative example provides a method for fully utilizing cereal raw materials and the products prepared therefrom. Compared with Example 1, this comparative example differs in that the remaining vinasse is mixed with water at a solid-liquid ratio of 1:5, and no exogenous carbon source, nitrogen source, vitamins and salts are added.

[0058] Comparative Example 2 This comparative example provides a method for fully utilizing cereal raw materials and products prepared therefrom. Compared with Example 1, this comparative example differs in that the materials are not steamed or micronized.

[0059] Comparative Example 3 This comparative example provides a method for fully utilizing cereal raw materials and products prepared therefrom. Compared with Example 1, this comparative example differs in that the material is directly subjected to alcohol fermentation and acetic acid fermentation without undergoing quantitative liquefaction and saccharification treatment.

[0060] Comparative Example 4 This comparative example provides a method for fully utilizing cereal raw materials and the products prepared therefrom. Compared with Example 1, this comparative example differs in that the material is not subjected to the coordinated fermentation treatment of Monascus, yeast and Bacillus, but is only fermented with yeast.

[0061] Experimental Example 1 Sensory Evaluation of Edible Vinegar Products 50 volunteers who like to eat vinegar on a daily basis, aged 20 to 30 years old, half male and half female, were randomly selected to perform sensory evaluation on the edible vinegar products of Examples 1-5 and Comparative Examples 1-4 according to the standards shown in the table below. The scores were averaged, and the results are shown in the table below: Table 1 Scoring criteria

[0062] 2. Experimental results Table 2 Sensory evaluation results of edible vinegar products

[0063] As shown in Table 1, the edible vinegar products provided by the present invention (Examples 1-5) achieved significantly better sensory evaluation scores than the products provided by Comparative Examples 1-4. Among them, the product provided by Comparative Example 1, which was prepared without the addition of exogenous carbon sources, nitrogen sources, vitamins, or salts, achieved the lowest sensory score, demonstrating that single distiller's grains raw material is unsuitable for edible vinegar production. Furthermore, Comparative Example 2 lacked steaming and micronization during preparation, resulting in insufficient utilization of nutrients such as starch in the raw material and a relatively weak product aroma and flavor.

[0064] Experimental Example 2 Determination of physical and chemical indicators of edible vinegar products This experimental example analyzes the total acid, non-volatile acid, and soluble salt-free solids of the edible vinegar products in each embodiment and comparative example: The data obtained in Experimental Example 2 were measured for the edible vinegars of Examples 1-5 and Comparative Examples 1-4.

[0065] 1. Determination of total acid content: Determine by potentiometric titration with a pH meter according to the method of GB 12456-202.

[0066] Use a pipette to transfer 25.00 mL of vinegar to a 250 mL volumetric flask, dilute to the mark with carbon dioxide-free water, and shake well. Filter through fast filter paper and collect the filtrate. Pipette 50 mL of filtrate and place it in a 150 mL beaker. Turn on the pH meter and, once it stabilizes, calibrate the pH meter according to the pH meter calibration procedure or with pH 8.0 buffer solution. Place the beaker containing 50 mL of filtrate on a magnetic stirrer and immerse the pH meter electrode. Press the pH reading switch, start the stirrer, and rapidly titrate with 0.1 mol / L sodium hydroxide standard titrant, observing the pH change of the solution at all times. As the titration endpoint approaches, slow the titration speed. Add half a drop at a time (one drop at most) until the solution reaches pH 8.2 and reaches the endpoint. Record the volume of sodium hydroxide standard titrant consumed. For a blank control, perform a blank test using the same volume of carbon dioxide-free water instead of the filtrate as described above and record the volume of sodium hydroxide standard titrant consumed. The formula for calculating total acid is: X——total acid content in edible vinegar, g / L; c ——Concentration of sodium hydroxide standard titration solution, mol / L; V 1 ——The volume of sodium hydroxide standard titration solution consumed when titrating the filtrate, mL; V 2 ——The volume of sodium hydroxide standard titration solution consumed during the blank test, mL; k - Conversion factor for acid, acetic acid, 0.060; F ——Dilution factor of the test solution; V2 ——Volume of the sample absorbed, mL.

[0067] 2. Determination of non-volatile acid content: Determined according to the method of GB / T 18187-2000.

[0068] After shaking the edible vinegar, accurately pipette 2.00 mL into the distillation tube of a single-boiling distillation apparatus, add 8 mL of water and shake well, then distill. When the distillate reaches 180 mL, open the exhaust port and turn off the power. Pour the residual liquid into a 200 mL beaker, repeatedly rinse the distillation tube and the air inlet on the tube with water, add the washing liquid into the beaker, and then add water until the total amount of solution in the beaker is about 120 mL. Place the beaker containing 120 mL of residual liquid on the tray of the acidity meter, start the magnetic stirrer, and use 0.05 mol / L sodium hydroxide standard titration solution to drop to pH 8.2, and record the number of milliliters consumed (V). Perform a blank test at the same time. The formula for calculating the non-volatile acid content is: X——the content of non-volatile acid in edible vinegar (calculated as lactic acid), g / 100mL; V ——The volume of sodium hydroxide standard titration solution consumed when titrating the sample, mL; V 0 ——The volume of sodium hydroxide standard titration solution consumed in the blank test, mL; c ——Concentration of sodium hydroxide standard titration solution, mol / L; 0.090 ——The mass of lactic acid equivalent to the standard titration solution of sodium hydroxide [c(NaOH)=1.000mol / L], g.

[0069] 3. Determination of soluble salt-free solids content: Determined according to the method of GB / T 18187-2000.

[0070] Pipette 2.00 mL of vinegar into a weighing bottle that has been dried to constant weight. Transfer the bottle to a (103±2)°C electric constant-temperature drying oven with the bottle cap tilted to the side. After 4 hours, cap the bottle, remove it, transfer it to a desiccator, cool it to room temperature, and weigh it to constant weight. Calculate the total soluble solids content in the vinegar, which is recorded as X3. Pipette 2.00 mL of vinegar into a 250 mL conical flask, add 100 mL of water and 1 mL of potassium chromate solution, mix well, and titrate with 0.1 mol / L silver nitrate standard solution against a white tile background until an orange-red color appears. Simultaneously, perform a blank test and calculate the sodium chloride content in the vinegar, which is recorded as X2. The soluble salt-free solids content = X3. X2.

[0071] Table 3 Analysis results of total acid, non-volatile acid and soluble salt-free solids in edible vinegar

[0072] As can be seen from the above table, the edible vinegar products of the present invention (Examples 1-5) have higher total acid and non-volatile acid contents than the edible vinegar products provided by Comparative Examples 1-4, except for the soluble salt-free solids content. The edible vinegar product provided by Comparative Example 1 has the lowest total acid and non-volatile acid contents, followed by the edible vinegar product provided by Comparative Example 2. This indicates that the lack of addition of exogenous carbon sources, nitrogen sources, vitamins, and salts to the lees, as well as the lack of steaming and micronization treatment, leads to a decrease in available nutrients during the quantitative saccharification and liquefaction and multi-strain fermentation stages, resulting in incomplete fermentation. In addition, the higher soluble salt-free solids content in Comparative Examples 1 and 2 is due to the fact that more substances such as protein and sugars in the raw materials are not utilized by the microorganisms.

[0073] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for fully utilizing cereal raw materials, characterized in that: include: S1: Grinding and steaming the grain raw materials to obtain cooked grain slurry; S2: mixing the cooked grain slurry with distiller's yeast for fermentation, and obtaining wine after distillation and filtration; S3: Using fermented distiller's grains as raw material, adding exogenous carbon sources, nitrogen sources, vitamins and salts, and sequentially performing micronization, steaming, quantitative enzymatic hydrolysis and multi-strain collaborative fermentation, then using ultrasonic and microwave collaborative aging, centrifuging, filtering and sterilizing to produce edible vinegar; the multi-strain collaborative fermentation includes: sterilizing the material after quantitative enzymatic hydrolysis, and then inoculating Monascus, yeast and Bacillus species for alcohol fermentation; Then inoculate acetic acid bacteria to carry out acetic acid fermentation; S4: The solid residue remaining after centrifugation and filtration in S3 is dried and ultrafinely crushed, and then compounded with exogenous starch and exogenous protein to obtain a nutritional powder product.

2. The method for fully utilizing cereal raw materials according to claim 1, characterized in that: The exogenous carbon source is a starch-rich raw material or sugar, wherein the starch-rich raw material includes one or more of corn starch, cassava starch, wheat starch, pea starch, sweet potato puree, potato puree, kudzu root, yam, and taro; the sugar includes one or more of D-glucose, D-galactose, D-fructose, D-xylose, and D-mannose; The exogenous nitrogen source includes one or more of egg white protein, whole egg protein, soy protein isolate, pea protein, aspartic acid, glutamic acid, proline, lysine, tryptophan, peptone, and yeast extract powder; The vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, and vitamin B5; The salts include one or more of ferrous sulfate, β-hydroxybenzoic acid, magnesium sulfate, sodium chloride, sodium acetate, potassium chloride, potassium dihydrogen phosphate and dipotassium hydrogen phosphate; Preferably, the ratio of the vinasse to the exogenous carbon source, nitrogen source, vitamins, and salts is (1-3): (3-1): (0.2-0.8): (0.05-1): (0.02-0.06); and the solid-liquid ratio is controlled to be 1:4-10 (g / mL).

3. The method for fully utilizing cereal raw materials according to claim 1 or 2, characterized in that: The quantitative enzymatic hydrolysis operation includes: adding cellulase, high-temperature resistant α-amylase and saccharifying enzyme to the material after micronization treatment and steaming for enzymatic hydrolysis; wherein the amount of cellulase is 0.5-4 g / 100 g, the enzymatic hydrolysis temperature is 40-60°C, and the enzymatic hydrolysis time is 1-4 hours; the amount of high-temperature resistant α-starch is 0.1-1.5 mL / 100 g, the liquefaction temperature is 85-97°C, and the liquefaction time is 0.5-3 hours; the amount of saccharifying enzyme is 0.1-1 g / 100 g, the saccharification temperature is 55-70°C, and the saccharification time is 1-4 hours.

4. The method for fully utilizing cereal raw materials according to any one of claims 1 to 3, characterized in that: The Monascus includes one or more of CICC41601, CICC5007, CICC41739, and CICC40269; the yeast includes one or more of CICC31134, CICC1001, CICC1312, CICC21819, and CICC33179; the Bacillus includes one or more of CICC24522, CICC24964, CICC24412, and CICC24409; the concentration of the Monascus suspension is 1×10 4 ~1×10 9 CFU / mL, the inoculum size is 6%~18%; the concentration of Bacillus suspension is 1×10 4 ~1×10 9 CFU / mL, the inoculum size is 6%~14%; the yeast suspension concentration is 1×10 5 ~1×10 9 CFU / mL, the inoculation amount is 0.5%~4%; the fermentation temperature is 25~35℃, and the fermentation time is 6~12 days; the acetic acid bacteria include one or more of CICC20001, CICC20011, CICC22762, CICC21684, CICC20441, and CICC24873, and the bacterial suspension concentration is 1×10 6 ~1×10 9 CFU / mL, the inoculation amount is 8%~14%, the fermentation temperature is 25%~30 ℃, and the fermentation time is 12~25 days.

5. The method for fully utilizing cereal raw materials according to any one of claims 1 to 4, characterized in that: The steaming temperature is 80-100° C., and the steaming time is 20-60 minutes.

6. The method for fully utilizing cereal raw materials according to any one of claims 1 to 5, characterized in that: The equipment for the micronization treatment includes a focused ultrasonic wave, a high-speed shear emulsifier or a high-pressure homogenizer; the treatment conditions of the focused ultrasonic wave are a power density of 30-60 W / L and an ultrasonic time of 5-20 minutes; the treatment conditions of the high-speed shear emulsifier are a shear emulsification speed of 3000-15000 rpm and a shear emulsification time of 10-40 minutes; the treatment conditions of the high-pressure homogenizer are a homogenization pressure of 20-100 MPa and a homogenization number of 2-8 times.

7. The method for fully utilizing cereal raw materials according to any one of claims 1 to 6, characterized in that: In the synergistic aging of ultrasound and microwave, the ultrasound frequency is 20~40 kHz, the ultrasound density is 35~65 W / 100 mL, and the microwave power is 30~80 W; preferably, the ultrasound or microwave temperature is independently, the same or different, 25~45 ° C, and the ultrasound or microwave time is independently, the same or different, 50~180 minutes.

8. The method for fully utilizing cereal raw materials according to any one of claims 1 to 6, characterized in that: After the ultrafine grinding, the particle size of the solid residue is 100-250 mesh; And / or, the exogenous starch includes one or more of corn starch, tapioca starch, wheat starch, sweet potato starch, potato starch, and pea starch; the exogenous protein includes one or more of egg white protein, whole egg protein, pea protein, whey protein, gluten, and soy protein isolate; preferably, the composite mass ratio of the solid residue, exogenous starch, and exogenous protein is 100: (30-60): (2-10).

9. A kind of edible vinegar, characterized in that: The cereal grains are prepared by the method for fully utilizing cereal grains as claimed in any one of claims 1 to 7.

10. A nutritional powder product, characterized in that: The cereal grains are prepared by the method for fully utilizing cereal grains as described in any one of claims 1 to 8.

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