A preparation method of Jiangxiang-flavor vinegar

Abstract

The present invention discloses a preparation method of sauce-flavored vinegar, belonging to the technical field of vinegar brewing. The present invention uses nutrient-rich sorghum and rice as raw materials, and adds a mixture of different types of high-temperature Daqu twice during the fermentation process, that is, using the high-temperature Daqu mixture as a saccharifying and fermenting agent during the alcohol fermentation stage, and then adding the high-temperature Daqu mixture as a flavor enhancer during the acetic acid fermentation process to prepare a sauce-flavored vinegar product. The vinegar prepared by the present invention has a mellow and harmonious taste, with strong and prominent sour and ester flavors, and has a unique Qu flavor and sauce flavor.

Description

Technical Field

[0001] The present invention relates to a method for preparing Jiangxiang-flavored vinegar, belonging to the technical field of vinegar brewing. Background Art

[0002] Traditional vinegar is mainly brewed from various grain cereals as the main raw materials and bran, chaff and the like as auxiliary materials through a solid-state fermentation process. Different raw materials and different fermentation processes will affect the flavor of vinegar, and flavor is an important factor affecting the sensory quality of vinegar. Alcohol fermentation and acetic acid fermentation are important links in vinegar brewing and are the key stages for the formation of vinegar flavor.

[0003] The brewing of traditional solid-state fermentation vinegar mostly uses Daqu, medicinal koji, etc. as saccharifying and fermenting agents. Daqu can be divided into three categories according to the highest temperature during koji making: low-temperature, medium-temperature and high-temperature Daqu. Among them, the highest temperature of high-temperature Daqu is as high as above 60°C. The high-temperature Daqu produced locally in Maotai Town uses wheat, water, mother koji, etc. as raw materials, undergoes high-temperature fermentation for 40 days, and has a storage period of more than three months. It has a strong koji aroma, no musty smell, oily smell or sour smell. The mature koji can be divided into white koji, yellow koji and black koji according to color, and is usually used for the production of Jiangxiang-flavored liquor. The three types of high-temperature Daqu contain rich microorganisms, enzymes and flavor substances. Among them, white koji has the highest high-temperature resistant enzyme activity, yellow koji contains a rich variety of high-temperature resistant microbial strains, and black koji has the most intense koji aroma. For the vinegar brewed by the typical solid-state fermentation process, usually a part of the fermented mature vinegar grains or natural inoculation is introduced as the starting point of the acetic acid fermentation stage. A variety of microorganisms are enriched and succession during the fermentation process. Acetic acid bacteria convert ethanol into acetic acid, and at the same time, a variety of microorganisms such as lactic acid bacteria and bacillus can also ferment to form a rich variety of flavor substances.

[0004] By adding different types of high-temperature Daqu mixtures respectively during the alcohol fermentation stage and the acetic acid fermentation stage of vinegar brewing, giving full play to the respective performance characteristics of black koji, yellow koji and white koji, strengthening the functions of grain input, saccharification, fermentation, aroma enhancement, etc. during the vinegar brewing process, and endowing traditional fermented vinegar with rich taste and unique aroma. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for preparing Jiangxiang-flavored vinegar using a mixture of different types of high-temperature Daqu koji powder. The mixture of different types of high-temperature Daqu koji powder is used to replace the traditional low-temperature Daqu for vinegar brewing added during the alcohol fermentation stage for saccharification and fermentation, and at the same time, a mixture of different types of high-temperature Daqu koji powder is added during the acetic acid fermentation stage for aroma enhancement. After adding koji twice in total, the produced vinegar has a harmonious and gentle taste, a delicate and mellow aroma, and has a unique koji aroma and Jiangxiang aroma.

[0006] The present invention is achieved through the following technical solutions:

[0007] The present invention provides a method for preparing vinegar using high-temperature Daqu, comprising the following steps:

[0008] (1) Select and remove impurities from sorghum and rice, crush them, and mix them evenly according to a mass ratio of (9:1) to (1:9) for use as raw materials;

[0009] (2) Add hot water, mix it evenly with the raw materials, and steam the materials;

[0010] (3) After steaming, add hot water again and carry out stewing;

[0011] (4) Cool down and add a mixture of high-temperature Daqu koji powder accounting for 10-50% of the weight of the raw materials, and stir evenly; the mixture of high-temperature Daqu koji powder is a mixture of black koji, yellow koji, and white koji, and the mixing ratio is (1-10):(50-70):(20-40);

[0012] (5) Add water and then ferment in a vat to prepare fermented mash;

[0013] (6) Add bran and rice husk to the fermented fermented mash, stir evenly, and make vinegar grains;

[0014] (7) Add a mixture of high-temperature Daqu koji powder accounting for 5%-20% of the weight of the vinegar grains to the bottom of the vinegar vat, and then transfer the vinegar grains in step (6) into the vinegar vat and pile them up into a mound shape; the mixture of high-temperature Daqu koji powder is a mixture of black koji, yellow koji, and white koji, and the mixing ratio is (50-70):(20-40):(1-10);

[0015] (8) Inoculate the seed mash on the surface of the evenly mixed vinegar grains. On the second day, turn over the hot mash on the upper layer and the cool mash on the lower layer. Starting from the third day, turn over the vinegar grains once a day, control the product temperature at 40-45°C. When the acidity of the vinegar grain juice no longer increases, add table salt accounting for 3%-6% of the weight of the raw materials;

[0016] (9) Carry out vinegar pressing on the fermented vinegar grains in step (8);

[0017] (10) Expose the pressed vinegar to the open air for more than 12 months to obtain the finished vinegar.

[0018] In one embodiment, in step (1), the sorghum is the unique Hongyingzi sorghum in Renhuai City, Guizhou Province, with plump grains, no borers, no mildew smell, normal smell, starch content ≥ 65%, and moisture content ≤ 15%; the rice is oblong or slender, with plump grains, no borers, no mildew, normal color and smell, and moisture content ≤ 15.5%.

[0019] In one embodiment, in step (1), the sorghum and rice are crushed to 35-45 meshes.

[0020] In one embodiment, in step (2), hot water with a weight of 150% - 200% of the raw materials and a temperature of 90 - 100 °C is added, and after mixing evenly, the materials are steamed.

[0021] In one embodiment, in step (2), the steaming time is 90 - 180 minutes and the steaming temperature is 100 °C.

[0022] In one embodiment, in step (3), hot water with a weight of 50% - 150% of the raw materials and a temperature of 90 - 100 °C is added to stew the materials for 30 - 60 minutes.

[0023] In one embodiment, in step (4), the temperature is reduced to 25 - 35 °C.

[0024] In one embodiment, in step (5), the fermentation conditions are to maintain the product temperature at 25 - 35 °C and ferment for 7 - 15 days.

[0025] In one embodiment, in step (6), bran with a weight of 30% - 50% of the fermented mash and rice husk with a weight of 10 - 20% of the fermented mash are added.

[0026] In one embodiment, in step (8), the seed mash is the vinegar mash fermented to the vigorous stage, and it is prepared by inoculating the vinegar mash fermented to the vigorous stage in the previous batch into the next batch and fermenting for 4 - 8 days.

[0027] In one embodiment, in step (8), the addition amount of the seed mash is 10% - 15% of the weight of the vinegar mash.

[0028] In one embodiment, the high - temperature Daqu is produced in Maotai Town, Renhuai City, Guizhou Province. Using wheat, water, mother koji, etc. as raw materials, it undergoes high - temperature fermentation for 40 days and has a storage period of more than three months. It has a strong koji aroma, no musty smell, oily smell, or sour smell. For the three - color high - temperature Daqu, according to the determination requirements of the General Analysis Method for Brewing Daqu (QB / T4257—2011): Black koji: saccharifying power is 60 - 90 mg / g*h, liquefying power is 0.1 - 0.2 g / g*h, and it is dark brown or scorched black; Yellow koji: saccharifying power is 100 - 150 mg / g*h, liquefying power is 0.2 - 0.3 g / g*h, and it is golden yellow; White koji: saccharifying power is 280 - 400 mg / g*h, liquefying power is 0.6 - 0.7 g / g*h, and it is gray - white or the natural color of wheat flour.

[0029] The present invention also provides a sauce - flavored vinegar prepared according to the above method.

[0030] The present invention also provides the application of the above method in the brewing field.

[0031] The present invention also provides the application of the above method in the preparation of vinegar.

[0032] For those skilled in the art, the steps in the above preparation method can be reasonably modified and / or the order thereof can be adjusted as needed, and such modifications or adjustments are all within the protection scope of the present invention.

[0033] The present invention uses high-temperature Daqu as the saccharifying and fermenting agent, and at the same time adds high-temperature Daqu to enhance the fragrance during the acetic acid fermentation stage, adjusts the composition of nutrients, microorganisms, and enzyme systems in the fermented grains and vinegar grains during the alcohol fermentation stage and the acetic acid fermentation stage, and promotes the formation of the fragrance of Qu and the sauce fragrance of the vinegar.

[0034] In the present invention, a mixture of different types of high-temperature Daqu powder accounting for 5% - 15% of the weight of the vinegar grains is added in advance at the bottom of the vinegar vat, and then the prepared vinegar grains are transferred into the vinegar vat and piled up into a mound shape. Then, the inoculum accounting for 10% - 15% of the weight of the vinegar grains is inoculated on the piled-up vinegar grains, so that the vinegar-making functional microorganisms such as acetic acid bacteria and lactic acid bacteria in the inoculum can be fully expanded and cultured in the early stage of acetic acid fermentation without being affected by the high-temperature Daqu. After 3 days of fermentation, the vinegar grains are turned over once a day, which can mix the vinegar grains and the underlying high-temperature Daqu mixture, and further play the roles of enhancing the fragrance, adding grains, saccharifying, and fermenting of the high-temperature Daqu, especially the role of enhancing the fragrance. Specific Embodiments

[0035] The solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments.

[0036] Inoculum: The inoculum is the vinegar grains fermented to the vigorous stage, which is prepared by inoculating the vinegar grains fermented to the vigorous stage in the previous batch into the next batch by the method of nested fermentation for about 6 days.

[0037] Example 1 Preparation of sauce-flavored vinegar using high-temperature Daqu

[0038] The embodiments of the present invention disclose a kind of vinegar prepared using high-temperature Daqu, and the specific production process is as follows:

[0039] (1) Crushing of high-temperature Daqu: Use the high-temperature Daqu produced locally in Maotai Town, Guizhou Province, with wheat, water, mother Qu, etc. as raw materials, fermented at high temperature for 40 days, stored for more than three months, with strong Qu fragrance, no musty smell, oily smell, or sour smell, and crushed to 40 meshes; For the three-color high-temperature Daqu, according to the determination requirements of the general analysis method for brewing Daqu (QB / T4257—2011): Black Qu: saccharifying power 60 - 90mg / g*h, liquefying power 0.1 - 0.2g / g*h, showing black-brown or scorched black; Yellow Qu: saccharifying power 100 - 150mg / g*h, liquefying power 0.2 - 0.3g / g*h, showing golden yellow; White Qu: saccharifying power 280 - 400mg / g*h, liquefying power 0.6 - 0.7g / g*h, showing grayish-white or the natural color of wheat flour.

[0040] (2) Raw material crushing: Select and remove impurities from Hongyingzi sorghum, and crush it to 40 mesh. The Hongyingzi sorghum should have plump grains, no borers, no musty smell, normal smell, starch content ≥ 65%, and moisture content ≤ 15%; select and remove impurities from rice, and crush it to 40 mesh. The rice should be oblong or slender, with plump grains, no borers, no mildew, normal color and smell, and moisture content ≤ 15.5%; mix sorghum and rice evenly according to the mass ratio of 7:3, and reserve as raw materials.

[0041] (3) Steaming the materials: Add hot water at 100°C, which is 150% of the weight of the raw materials, to the raw materials, mix them evenly to make the raw materials fully absorb water, and then carry out steaming. The steaming time is 90 minutes, and the steaming temperature is 100°C.

[0042] (4) Steeping the materials: After steaming, add hot water at 100°C, which is 100% of the weight of the raw materials, and steep for 30 minutes.

[0043] (4) First addition of koji: When the material temperature drops to 30°C, add crushed high-temperature Daqu (a mixture of black koji, yellow koji, and white koji, with a mixing ratio of 5:60:35) accounting for 20% of the weight of the raw materials, and stir evenly.

[0044] (5) Alcohol fermentation: Add water accounting for 150% of the weight of the raw materials, put them into the vat for fermentation, maintain the product temperature at 25 - 35°C, and ferment for 7 days to obtain fermented mash.

[0045] (6) Mixing the fermented mash: Add bran accounting for 40% of the weight of the fermented mash and rice husk accounting for 10% of the weight of the fermented mash in step (5) to the fermented mash, and turn and mix evenly to make vinegar fermented mash.

[0046] (7) Second addition of koji: Add a mixture of black koji, yellow koji, and white koji accounting for 10% of the weight of the vinegar fermented mash to the bottom of the vinegar vat in advance, with the mixing ratio of black koji, yellow koji, and white koji being 65:30:5, and then transfer the vinegar fermented mash into the vinegar vat and pile it into a mound shape.

[0047] (8) Acetic acid fermentation: Inoculate the vinegar fermented mash accounting for 10% of the weight of the vinegar fermented mash on top of the piled vinegar fermented mash in a mound shape. From the second day, turn and mix the hot fermented mash on the upper layer with the cool fermented mash on the lower layer. From the fifth day, turn the fermented mash once a day. Control the product temperature of the vinegar fermented mash at 40 - 45°C throughout the fermentation process, with the maximum not exceeding 48°C. From the tenth day, measure the acidity of the vinegar fermented mash juice every day. When the acidity of the vinegar fermented mash juice no longer increases, that is, on the 16th day of acetic acid fermentation, mix in salt accounting for 3% of the weight of the raw materials.

[0048] (9) Vinegar pressing: Place the vinegar fermented mash fermented in step (8) in a vinegar pressing pool, and carry out vinegar pressing in a circulating and cascading manner.

[0049] (10) Aging: Put the pressed vinegar into an aging vat and store it outdoors to obtain the finished edible vinegar.

[0050] The vinegar prepared with high-temperature Daqu in the present invention and the vinegar prepared without adding high-temperature Daqu were detected by acid-base titration, spectrophotometry and gas chromatography-mass spectrometry, and then compared in terms of some physical and chemical indexes, sensory quality and some volatile compounds. The specific results are as follows:

[0051] Table 1 Comparison of physical and chemical indexes and sensory quality of vinegar

[0052]

[0053]

[0054] As can be seen from Table 1, compared with the vinegar prepared by the traditional process without adding high-temperature Daqu, the sauce-flavored vinegar prepared by the present invention using a mixture of different types of high-temperature Daqu koji powder has excellent quality. The addition of high-temperature Daqu significantly increases the contents of total acid, non-volatile acid, reducing sugar, total polyphenols and total flavonoids in the vinegar. At the same time, the vinegar prepared using a mixture of different types of high-temperature Daqu koji powder has a soft taste, mellow flavor and strong aroma, with a unique koji aroma and sauce aroma.

[0055] Table 2 Comparison of some volatile compounds in vinegar (unit: ng / L)

[0056] Type The Jiangxiang-style vinegar prepared in this example Vinegar prepared without adding high-temperature Daqu Ethyl acetate 39.76 Not detected Propyl acetate 20.26 Not detected Isoamyl acetate 12.71 Not detected Ethyl lactate 23.35 18.52 Furfuryl alcohol 27.43 17.55 4-Methylguaiacol 131.24 28.38 p-Vinylguaiacol 56.47 15.64

[0057] As can be seen from Table 2, compared with the vinegar prepared by the traditional process without adding high-temperature Daqu, the contents of ester compounds with fruity and floral aromas such as ethyl acetate, propyl acetate and isoamyl acetate, furan compounds with nutty aroma such as furfuryl alcohol, and phenolic compounds with spicy and baked aroma such as 4-methylguaiacol and p-vinylguaiacol in the vinegar prepared by the present invention using a mixture of different types of high-temperature Daqu koji powder are significantly increased.

[0058] Example 2 Preparation of sauce-flavored vinegar using high-temperature Daqu

[0059] The operation is the same as that in Example 1, except that the raw material formula in step (2) is adjusted, and the mass ratio of sorghum and rice added is set to 9:1, 5:5, 3:7, 1:9. Other operations are the same as those in Example 1. The results show that the higher the proportion of rice, the higher the liquor yield and vinegar yield, and the contents of phenethyl acetate, ethyl caprate, ethyl caproate, ethyl octanoate, ethyl acetate, etc. increase, but the contents of lauric acid, ethyl oleate, α-terpineol, etc. decrease; at the same time, too much rice in the proportion may lead to insufficient looseness of the vinegar grains and poor oxygen supply effect, affecting the progress of acetic acid fermentation.

[0060] Table 3 Comparison of some volatile compounds in vinegar (unit: ng / L)

[0061]

[0062] Example 3 Preparation of Maotai-flavored Vinegar Using High-temperature Daqu

[0063] The operation is the same as that in Example 1, except that the addition ratio of high-temperature Daqu in step (4) is adjusted. The addition ratios of high-temperature Daqu are set to 10%, 30%, and 40% of the raw material weight. Other operations are the same as those in Example 1. The results show that the higher the addition ratio of high-temperature Daqu, the higher the contents of substances such as ethyl acetate and ethyl linoleate, and the stronger the Maotai flavor. At the same time, the liquor yield and vinegar yield decrease; when the addition ratio of high-temperature Daqu is 10%, the flavor is slightly insufficient.

[0064] Table 4 Comparison of Partial Volatile Compounds in Vinegar (Unit: ng / L)

[0065]

[0066] Example 4 Preparation of Maotai-flavored Vinegar Using High-temperature Daqu

[0067] The operation is the same as that in Example 1, except that the mixing ratio of black koji, yellow koji, and white koji in the high-temperature Daqu in step (4) is adjusted. The mixing ratios are set to 5:35:60, 35:5:60, 35:60:5, and 60:5:35. Other operations are the same as those in Example 1. The results show that when more white koji is added, the alcohol fermentation rate is faster, which is beneficial to shortening the alcohol fermentation period, but the flavor is not as good as that of other mixing ratios; when more black koji is added, the fermentation rate is lower, resulting in a longer fermentation period.

[0068] Example 5 Preparation of Maotai-flavored Vinegar Using High-temperature Daqu

[0069] The operation is the same as that in Example 1, except that the addition ratio of high-temperature Daqu in step (7) is adjusted. The addition ratios of high-temperature Daqu are set to 5%, 15%, and 20% of the raw material weight. Other operations are the same as those in Example 1. The results show that too high an addition ratio of high-temperature Daqu will affect the growth of the main acetic acid fermentation microorganism, acetic acid bacteria, and reduce the acetic acid fermentation efficiency. When the addition ratio is 5%, the Maotai flavor is slightly insufficient. The sensory evaluation (100-point system) of the prepared vinegar is as shown in the following table.

[0070] Table 5 Sensory Evaluation Criteria Items of Vinegar

[0071]

[0072] Table 6 Sensory Evaluation Results of Vinegar

[0073] Addition ratio of high-temperature Daqu Color and luster Appearance Taste Fragrance Total score 5％ 21 21 19 18 78 10％ 22 21 22 23 88 15％ 21 22 20 21 84 20％ 21 20 17 20 78

[0074] Example 6 Preparation of Maotai-flavored Vinegar Using High-temperature Daqu

[0075] The operation was the same as that in Example 1, except that the mixing ratio of black koji, yellow koji and white koji in the high-temperature Daqu in step (7) was adjusted, and the mixing ratios were set to 65:5:30, 30:5:65, 30:65:5, 5:30:65, 5:65:30. Other operations were the same as those in Example 1. The results showed that when more black koji was added, the soy sauce flavor of the vinegar was stronger; when more white koji was added, the soy sauce flavor was lighter; and when more yellow koji was added, it was moderate. The prepared vinegar was subjected to sensory evaluation (on a 100-point scale), and the evaluation criteria were the same as those in Table 5. The sensory evaluation results are shown in the following table.

[0076] Table 7 Sensory Evaluation Results of Vinegar

[0077]

[0078]

[0079] Control 1

[0080] (1) Crushing of high-temperature Daqu: Use the high-temperature Daqu produced locally in Maotai Town, Guizhou Province. Using wheat, water, mother koji, etc. as raw materials, after 40 days of high-temperature fermentation and a storage period of more than three months, the koji has a strong aroma, no musty smell, oily smell or sour smell, and is crushed to 40 meshes; The three-color high-temperature Daqu is measured according to the general analysis method of brewing Daqu (QB / T 4257—2011): Black koji: saccharifying power 60-90 mg / g*h, liquefying power 0.1-0.2 g / g*h, showing dark brown or scorched black; Yellow koji: saccharifying power 100-150 mg / g*h, liquefying power 0.2-0.3 g / g*h, showing golden yellow; White koji: saccharifying power 280-400 mg / g*h, liquefying power 0.6-0.7 g / g*h, showing off-white or the natural color of wheat flour.

[0081] (2) Crushing of raw materials: Select and remove impurities from Hongyingzi sorghum and crush it to 40 meshes. Hongyingzi sorghum should have plump grains, no borers, no musty smell, normal smell, starch content ≥ 65%, and moisture content ≤ 15%; Select and remove impurities from rice and crush it to 40 meshes. The rice should be oblong or slender, with plump grains, no borers, no mildew, normal color and smell, and moisture content ≤ 15.5%; Mix sorghum and rice evenly at a mass ratio of 7:3 and use it as the raw material for standby;

[0082] (3) Steaming of raw materials: Add hot water at 100 °C, which is 150% of the weight of the raw materials, and mix it evenly with the raw materials to make the raw materials fully absorb water, and then carry out steaming. The steaming time is 90 minutes and the steaming temperature is 100 °C;

[0083] (4) Stewing of raw materials: After steaming, add hot water at 100 °C, which is 100% of the weight of the raw materials, and stew for 30 minutes;

[0084] (4) First addition of koji: When the material temperature drops to 30 °C, add crushed high-temperature Daqu (a mixture of black koji, yellow koji, and white koji, with a mixing ratio of 5:60:35) accounting for 20% of the raw material weight, and stir evenly.

[0085] (5) Alcohol fermentation: Add water accounting for 150% of the raw material weight, put it into the vat for fermentation, maintain the product temperature at 25 - 35 °C, and ferment for 7 days to obtain fermented mash.

[0086] (6) Mixing the fermented mash: Add bran accounting for 40% of the weight of the fermented mash obtained in step (5), rice husk accounting for 10% of the weight of the fermented mash, and a mixture of black koji, yellow koji, and white koji accounting for 10% of the weight of the fermented mash. The mixing ratio of black koji, yellow koji, and white koji is 65:30:5. Stir and mix evenly to make vinegar fermented grains, then transfer the vinegar fermented grains into a vinegar vat and pile them into a mound shape.

[0087] (7) Acetic acid fermentation: Inoculate seed fermented grains accounting for 10% of the weight of the vinegar fermented grains on top of the vinegar fermented grains piled into a mound shape. From the second day, turn over and mix the hot fermented grains and the cool fermented grains on the upper layer. From the fifth day, turn over the fermented grains once a day. During the whole fermentation process, control the product temperature of the vinegar fermented grains at 40 - 45 °C, with the maximum not exceeding 48 °C. From the tenth day, measure the acidity of the brine of the vinegar fermented grains every day. When the acidity of the brine of the vinegar fermented grains no longer increases, that is, on the 16th day of acetic acid fermentation, add salt accounting for 3% of the raw material weight.

[0088] (8) Vinegar pressing: Place the vinegar fermented grains fermented in step (7) in a vinegar pressing pool and carry out vinegar pressing in a circulating and cascading manner.

[0089] (9) Aging: Put the pressed vinegar into an aging vat and store it outdoors to obtain the finished vinegar.

[0090] The results show that the acetic acid fermentation efficiency in Comparative Example 1 is lower than that in Example 1, and the lactic acid content in the prepared vinegar is lower than that in Example 1; when the high-temperature Daqu is mixed into the vinegar fermented grains, the microorganisms contained in the high-temperature Daqu will affect the growth and reproduction of acetic acid bacteria, resulting in an extended acetic acid fermentation cycle, but the prepared vinegar still has a soy sauce flavor.

[0091] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various modifications and decorations without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A method for preparing Jiangxiang-flavored vinegar, characterized in that It includes the following steps: (1) Select and remove impurities from sorghum and rice, crush them separately, and mix them evenly according to the mass ratio of 7:3 as the raw materials for standby; (2) Add hot water, mix it with the raw materials, and steam the materials; (3) After steaming, add hot water again and carry out stewing; (4) Cool down and add a mixture of high-temperature Daqu koji powder accounting for 20% of the weight of the raw materials, and stir evenly; (5) Add water and then put it into the vat for fermentation to prepare fermented mash; (6) Add bran and rice husk to the fermented fermented mash, stir evenly to make vinegar grains; (7) Add a mixture of high-temperature Daqu koji powder accounting for 5% - 15% of the weight of the vinegar grains at the bottom of the vinegar vat, and then transfer the vinegar grains in step (6) into the vinegar vat and pile them up into a mound shape; (8) Inoculate the seed mash on the surface of the piled-up vinegar grains. On the second day, turn over and mix the hot mash on the upper layer and the cool mash on the lower layer. From the third day, turn over the mash once a day, control the product temperature at 40 - 45 °C. When the acidity of the vinegar grain juice no longer increases, mix in table salt accounting for 3% - 6% of the weight of the raw materials; (9) Carry out vinegar pressing on the vinegar grains fermented in step (8); (10) Open-air age the pressed vinegar for more than 12 months to obtain the finished vinegar; The high-temperature Daqu koji powder in steps (4) and (7) is a mixture of black koji, yellow koji, and white koji; The mixing ratio of black koji, yellow koji, and white koji in step (4) is 5:60:35; The mixing ratio of black koji, yellow koji, and white koji in step (7) is (50 - 70):(20 - 40):(1 - 10).

2. The method for preparing Jiangxiang vinegar according to claim 1, characterized in that, In step (1), the sorghum and rice are crushed to 35 - 45 meshes.

3. A method for preparing Jiangxiang vinegar according to claim 1, characterized in that, In step (2), add hot water accounting for 150% - 200% of the weight of the raw materials at a temperature of 90 - 100 °C, mix evenly and then steam the materials. The steaming time is 90 - 180 minutes, and the steaming temperature is 100 °C.

4. A method for preparing Jiangxiang vinegar according to claim 1, characterized in that, In step (3), add hot water accounting for 50% - 150% of the weight of the raw materials at a temperature of 90 - 100 °C and stew for 30 - 60 minutes.

5. A method for preparing Jiangxiang-flavored vinegar according to claim 1, characterized in that In step (5), the fermentation conditions are to maintain the product temperature at 25 - 35 °C and ferment for 7 - 15 days.

6. A method for preparing Jiangxiang vinegar according to claim 1, characterized in that, In step (6), add bran accounting for 30% - 50% of the weight of the fermented mash and rice husk accounting for 10 - 20% of the weight of the fermented mash.

7. A method for preparing Jiangxiang vinegar according to claim 1, characterized in that, In step (8), the seed mash is prepared by inoculating the vinegar grains fermented to the vigorous stage in the previous batch into the next batch and fermenting for 4 - 8 days.

8. The sauce-flavored vinegar prepared by the method according to any one of claims 1 - 7.

9. The application of the method according to any one of claims 1 - 7 in the brewing field.

10. The application of the method according to any one of claims 1 - 7 in the preparation of vinegar.

Images