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Method for producing shanxi mature vinegar using multiple bacterial strain

An old mature vinegar and multi-strain technology, which is applied in the preparation field of Shanxi old mature vinegar, can solve the problems of large amount of Daqu, long fermentation production cycle, low yield, etc. cost reduction effect

Active Publication Date: 2006-12-27
山西老香醇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the existing Shanxi mature vinegar production process, such as long early stage fermentation production cycle, large amount of Daqu, more labor consumption, and low yield, the present invention proposes a method for producing Shanxi mature vinegar by using multiple strains

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0033] Take 100 kg of sorghum raw material, crush and moisten the grits, add 250 kg of water, put it into a liquefaction tank and heat it to above 90°C, add 27ml of 100,000 units of amylase, and liquefy it for 70 minutes. Send the liquefied material into the saccharification tank, when the temperature drops to 55-65°C, keep warm and add 95ml of 100,000 units of glucoamylase; at the same time, add 9 kg of bran, react for 3.5-4 hours, and pump it into the saccharification tank;

[0034]The immobilized yeast strain adopts 3 kilograms of K-shaped yeasts as wine-producing yeasts, and 1 kilogram of Nanyang mixed (1308) yeasts and 1.5 kilograms of Lars No. 12 yeasts are used as acid-resistant yeasts and high-temperature-resistant yeasts respectively. The ester-producing yeast uses 0.5 kg of Zhongke 2300 yeast. Put the inoculated immobilized yeast into the immobilized yeast culture tank, and then take about 15 kg of the saccharification material prepared above and add it to the immobi...

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Abstract

The invention relates the method for producing mature vinegar, comprising the following steps: adding biochemistry enzyme agent and microbial population, and adjusting temperature. The invention has the advantages of shortening production circle and reducing cost.

Description

technical field [0001] The invention relates to a preparation method (process) of table vinegar, in particular to a preparation method (process) of Shanxi mature vinegar. Background technique [0002] Shanxi Mature Vinegar has a long production history and unique flavor. Traditional Shanxi mature vinegar has been produced by Daqu fermentation method. Due to the complex ingredients of Daqu, the dosage is large, the production cycle is long (about one month), and it is made of refined grains. Therefore, this labor-intensive and material-intensive amount of Daqu has a great impact on the production cost of mature vinegar. Especially important is the multi-component mixture of the genus Daqu, which includes not only the main microbial saccharification mold during the liquefaction and saccharification stages of mature vinegar brewing materials, but also the alcoholization of mature vinegar with yeast as the main component during the alcoholization stage. Microorganisms also in...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 药五忠
Owner 山西老香醇食品有限公司
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