A vinegar brewing method for recycling vinegar dreg water resources

Abstract

The application discloses a kind of vinegar brewing methods of vinegar dreg water resource recycling utilization.The method of the application adds vinegar dreg water in the process of brewing vinegar, and the content of lactic acid in the final prepared vinegar product is significantly improved, which is more soft and palatable, and the quality grade of fragrant vinegar is improved.The recycling utilization of vinegar dreg water resource is realized, and the problem of difficult treatment and discharge of vinegar dreg water in the process of brewing vinegar is solved.

Description

Technical Field

[0001] This invention relates to a vinegar brewing method that utilizes the water resources of vinegar residue, belonging to the field of vinegar preparation technology. Background Technology

[0002] Zhenjiang vinegar is one of my country's four famous vinegars, characterized by its "sour but not astringent, fragrant and slightly sweet, rich color and fresh taste, and its flavor improving with age." Zhenjiang vinegar is brewed primarily from glutinous rice using a "solid-state layered" fermentation process. This unique process gives Zhenjiang vinegar its excellent flavor and texture. However, this process generates a large amount of solid waste—vinegar lees. Vinegar lees are characterized by high yield, high water content, and high crude fiber content. To achieve resource utilization of vinegar lees, current production generally uses screw press dewatering machines to treat them. The dewatered vinegar lees can be used to produce animal feed, but the vinegar lees water, due to its high acidity, low nutrient content, and large volume, is difficult to treat, and direct discharge would cause environmental pollution. Therefore, exploring methods for the resource utilization of vinegar lees water is of great significance.

[0003] Zhenjiang vinegar contains volatile acids, primarily acetic acid, and non-volatile acids, primarily lactic acid. Lactic acid contributes to a smooth and full-bodied taste and reduces the harshness of acetic acid, making it an important indicator for classifying Zhenjiang vinegar. Therefore, increasing the lactic acid content can reduce the vinegar's harshness, making it more mellow and palatable, and ultimately improving its grade.

[0004] Combining the resource utilization of vinegar lees with increasing the lactic acid content in vinegar would have significant economic and social value for the Zhenjiang vinegar industry. Literature review revealed that only Chinese invention patent application number 202211518715.7 discloses "An Agricultural Microbial Agent Based on Vinegar Lees as a Carrier and Its Preparation Method" for the resource utilization of vinegar lees. This method involves adding phosphorus and potassium regulators, carbon sources, peptone, and baking powder to the vinegar lees, followed by intermittent aeration fermentation to produce an agricultural microbial agent. Regarding increasing the lactic acid content in vinegar, Chinese invention patent application number 201610400011.8 discloses "A Method for Preparing High-Lactic Acid Vinegar." This method involves inoculating the vinegar with lactic acid bacteria during the alcoholic fermentation stage to produce a lactic acid-rich mash, which is then used for alcoholic fermentation to produce high-lactic acid vinegar. Chinese invention patent application number 201811236374.8 discloses a "method for brewing vinegar rich in lactic acid and γ-aminobutyric acid," which involves adding sugar during the sealing and aging stage, and simultaneously inoculating with lactic acid bacteria and aroma-producing yeast to obtain a fragrant vinegar rich in lactic acid and γ-aminobutyric acid. Yu Yongjian increased the lactic acid content in fragrant vinegar by 3.4% by inoculating with *Lactobacillus helveticus* during the acetic acid fermentation stage. However, the above techniques can only unilaterally increase the lactic acid content in fragrant vinegar or achieve resource utilization of vinegar residue. Currently, no brewing process has been found that simultaneously increases the lactic acid content in Zhenjiang fragrant vinegar and achieves resource utilization of vinegar residue. Summary of the Invention

[0005] Purpose of the invention: The purpose of this invention is to provide a vinegar brewing method that can recycle vinegar residue water resources and increase lactic acid content.

[0006] Technical solution: The present invention provides a vinegar brewing method that recycles vinegar residue water resources, comprising the following steps:

[0007] (1) Pulverize glutinous rice, add water and stir evenly, add high-temperature α-amylase to obtain liquefied liquid, cool down and add saccharifying enzyme to saccharify, and obtain saccharified liquid;

[0008] (2) Take a portion of the saccharified liquid obtained in step (1), add wheat koji and brewing yeast, and obtain mature mash after the alcoholic fermentation is completed;

[0009] (3) Take part of the saccharified liquid obtained in step (1), add fresh vinegar residue water to dilute it, add activated lactic acid bacteria liquid, and ferment to obtain lactic acid fermentation liquid;

[0010] (4) Add the lactic acid fermentation liquid obtained in step (3) to the mash obtained in step (2) to dilute the alcohol content;

[0011] (5) Mix the diluted mash from step (4) with wheat bran and rice husk, inoculate with vinegar mash, carry out solid-state acetic acid fermentation, and seal the mash after fermentation;

[0012] (6) After the sealing process is completed, the vinegar mash is poured into the vinegar leaching pool for leaching, clarification, boiling, and aging to obtain vinegar.

[0013] Further, in step (1), the solid-liquid ratio of glutinous rice to water is 1:2.8 to 3.2, the amount of high-temperature α-amylase added is 15 to 25 U / g glutinous rice, the liquefaction temperature is 85 to 90°C, the liquefaction time is 1.5 to 2.5 h, the temperature is lowered to 60°C after liquefaction, and the amount of saccharifying enzyme added is 80 to 120 U / g glutinous rice.

[0014] Furthermore, in step (2), the amount of wheat koji added is 0.4-0.6% of the total mass of glutinous rice and water, the amount of brewing yeast powder added is 0.08-0.12% of the mass of glutinous rice, and the alcoholic fermentation time is 5-7 days.

[0015] Furthermore, the total sugar concentration of the saccharified liquid after dilution with vinegar residue in step (3) is 2-6% w / v.

[0016] Further, the inoculation amount of the lactic acid bacteria solution in step (3) is 5-15% v / v, and the concentration of lactic acid bacteria in the lactic acid bacteria solution is 10. 7 ~10 8 CFU / mL, fermentation time is 1 to 3 days.

[0017] Furthermore, the lactic acid bacteria are Lactobacillus fermentum, Lactobacillus brevis, or Lactobacillus reuteri.

[0018] Furthermore, the alcohol content described in step (4) is diluted to 8-10% v / v.

[0019] Further, step (5) specifically involves mixing the diluted mash, bran, and rice bran together, wherein the mass ratio of the mature mash, bran, and rice bran is 1:1.5-1.7:0.6-0.8. The vinegar mash that has been fermented for 7-9 days prior to inoculation is inoculated at a rate of 10%-20% of the weight of the mash. Solid acetic acid fermentation lasts for 20-22 days, followed by sealing the mash for 6-8 days.

[0020] Further, step (6) specifically involves: pouring the vinegar mash after sealing into a vinegar leaching tank and using a double-leaching process to leach vinegar. When leaching vinegar, add roasted rice starch, with the amount added being 6-10% of the weight of the raw vinegar. Then, place the raw vinegar in a jar and let it settle naturally for 4-7 days to clarify it. Heat the clarified raw vinegar to boiling and maintain it for 30-40 minutes. After boiling, let it cool naturally. Pour the cooled cooked vinegar into a ceramic jar for aging, with a cycle of 6 months. This yields vinegar.

[0021] Furthermore, step (6) also includes dehydrating the fresh vinegar residue obtained after vinegar leaching, and using the obtained fresh vinegar residue water for the next batch of vinegar production.

[0022] Beneficial Effects: Compared with existing technologies, this invention has the following significant advantages: The method of this application adds vinegar residue water during the vinegar brewing process. Combined with optimized preparation conditions, the lactic acid content in the final vinegar product is significantly increased, resulting in a smoother and more palatable taste, and improving the quality grade of the vinegar. Furthermore, it achieves the recycling of vinegar residue water resources, solving the problem of difficult-to-treat and polluting vinegar residue water during the vinegar brewing process. Attached Figure Description

[0023] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0024] The technical solution of the present invention will be further described below with reference to the accompanying drawings.

[0025] Example 1

[0026] (1) The raw material glutinous rice was crushed, mixed (with tap water), and liquefied with high-temperature α-amylase according to the conventional procedure. After cooling the liquefied liquid, saccharifying enzyme was added for saccharification. Wheat koji and brewing yeast were added to the saccharified liquid for alcoholic fermentation. The fermentation lasted for 6 days to obtain mature mash. The solid-liquid ratio of glutinous rice to water was 1:3, the amount of high-temperature α-amylase added was 20 U / g glutinous rice, the liquefaction temperature was 85-90℃, the liquefaction time was 2 hours, and after liquefaction, the temperature was cooled to about 60℃, and the amount of saccharifying enzyme added was 100 U / g glutinous rice.

[0027] (2) Dilute the saccharification solution in (1) with fresh vinegar residue to a total sugar concentration of 2% (w / v), and add 5% (v / v) of activated Lactobacillus fermentum culture. The concentration of Lactobacillus fermentum (China General Microbiological Culture Collection Center, accession number CGMCC 12934, derived from patent CN110093285B) culture is 4.2 × 10⁻⁶. 7 The concentration of CFU / mL was mixed evenly and then subjected to lactic acid fermentation. The lactic acid fermentation broth was obtained after 1 day of fermentation.

[0028] (3) Add the lactic acid fermentation liquid to the mature mash to dilute the alcohol content. The alcohol content after dilution is about 8% (v / v).

[0029] (4) Solid-state acetic acid fermentation: The diluted mash is mixed with wheat bran and rice bran in a ratio of 1:1.5:0.6 (mature mash: wheat bran: rice bran = 1:1.5:0.6). The mixture is then inoculated with the vinegar mash that has been fermented for 7 days prior, with the inoculation amount being 10% of the weight of the mature mash. Solid-state acetic acid fermentation is then initiated, with a fermentation cycle of 20 days. After fermentation is completed, the mash is sealed for 6 days.

[0030] (5) Vinegar leaching, clarification, boiling, aging, and bottling: After the sealing process, the vinegar mash is poured into a vinegar leaching tank and leached using a double-leaching process. Roasted rice starch is added during leaching, at a rate of 6% of the raw vinegar's weight. The raw vinegar is then left to settle naturally in a jar for 4 days to clarify. The clarified raw vinegar is heated to boiling and maintained for 30 minutes, then boiled and allowed to cool naturally. The cooled vinegar is then poured into earthenware jars for aging for 6 months. After aging, it is aseptically bottled to obtain the finished vinegar product.

[0031] (6) The fresh vinegar residue obtained after vinegar leaching is dehydrated to obtain fresh vinegar residue water, which is used for the next batch of vinegar production.

[0032] Example 2

[0033] (1) The raw material glutinous rice was crushed, mixed (with tap water), and liquefied with high-temperature α-amylase according to the conventional procedure. After liquefaction and cooling, saccharifying enzyme was added for saccharification. Wheat koji and brewing yeast were added to the saccharified liquid for alcoholic fermentation. The fermentation lasted for 6 days to obtain mature mash. The solid-liquid ratio of glutinous rice to water was 1:3. The amount of high-temperature α-amylase added was 20 U / g glutinous rice. The liquefaction temperature was 85-90℃ and the liquefaction time was 2 hours. After liquefaction, the temperature was cooled to about 60℃ and the amount of saccharifying enzyme added was 100 U / g glutinous rice.

[0034] (2) Dilute the saccharification solution in (1) with fresh vinegar residue to a total sugar concentration of 4% (w / v), and add 10% (v / v) of activated Lactobacillus brevis (purchased from China Industrial Microbiology Preservation Center, accession number CICC 20014) bacterial solution. The concentration of Lactobacillus brevis bacterial solution is 7.5 × 10⁻⁶. 7 The concentration of CFU / mL was mixed evenly and then subjected to lactic acid fermentation. The lactic acid fermentation broth was obtained after 2 days of fermentation.

[0035] (3) Add the lactic acid fermentation liquid to the mature mash to dilute the alcohol content. The alcohol content after dilution is 9% (v / v).

[0036] (4) Solid-state acetic acid fermentation: The diluted mash is mixed with wheat bran and rice bran in a ratio of 1:1.6:0.7 (mature mash: wheat bran: rice bran = 1:1.6:0.7). The mixture is then inoculated with the vinegar mash that has been fermented for 8 days prior, with the inoculation amount being 15% of the weight of the mature mash. Solid-state acetic acid fermentation is then initiated, with a fermentation cycle of 21 days. After fermentation is completed, the mash is sealed for 7 days.

[0037] (5) Vinegar leaching, clarification, boiling, aging, and bottling: After the sealing process, the vinegar mash is poured into a vinegar leaching tank and leached using a double-leaching process. Roasted rice starch is added during leaching, at a rate of 8% of the raw vinegar's weight. The raw vinegar is then left to settle naturally in a jar for 5 days to clarify. The clarified raw vinegar is heated to boiling and maintained for 35 minutes, then boiled and allowed to cool naturally. The cooled vinegar is then poured into earthenware jars for aging for 6 months. After aging, it is aseptically bottled to obtain the finished vinegar product.

[0038] (6) The fresh vinegar residue obtained after vinegar leaching is dehydrated to obtain fresh vinegar residue water, which is used for the next batch of vinegar production.

[0039] Example 3

[0040] (1) The raw material glutinous rice was crushed and mixed according to the conventional procedure, and liquefied by adding high-temperature α-amylase liquefaction enzyme. After cooling the liquefied liquid, saccharifying enzyme was added for saccharification. Wheat koji and brewing yeast were added to the saccharified liquid for alcoholic fermentation. The fermentation was carried out for 6 days to obtain mature mash. The solid-liquid ratio of glutinous rice to water was 1:3, the amount of high-temperature α-amylase added was 20U / g glutinous rice, the liquefaction temperature was 85-90℃, the liquefaction time was 2h, and after liquefaction, the temperature was cooled to about 60℃, and the amount of saccharifying enzyme added was 100U / g glutinous rice.

[0041] (2) Dilute the saccharification solution in (1) with fresh vinegar residue to a total sugar concentration of 6% (w / v), and add 15% (v / v) activated Lactobacillus reuteri (purchased from China Industrial Microbiology Preservation Center, accession number CICC 6123) bacterial culture. The concentration of Lactobacillus reuteri bacterial culture is 5.6 × 10⁻⁶. 7 The concentration of CFU / mL was mixed evenly and then subjected to lactic acid fermentation. The lactic acid fermentation broth was obtained after 2 days of fermentation.

[0042] (3) Add the lactic acid fermentation liquid to the mature mash to dilute the alcohol content. The alcohol content after dilution is 10% (v / v).

[0043] (4) Solid-state acetic acid fermentation: The diluted mash is mixed with wheat bran and rice bran in a ratio of 1:1.7:0.8 (mature mash: wheat bran: rice bran = 1:1.7:0.8). The mixture is then inoculated with the vinegar mash that has been fermented for 9 days prior, with the inoculation amount being 20% ​​of the weight of the mature mash. Solid-state acetic acid fermentation is then initiated, with a fermentation cycle of 22 days. After fermentation is completed, the mash is sealed for 8 days.

[0044] (5) Vinegar leaching, clarification, boiling, aging, and bottling: After the sealing process, the vinegar mash is poured into a vinegar leaching tank and leached using a double-leaching process. Roasted rice starch is added during leaching, at a rate of 10% of the raw vinegar's weight. The raw vinegar is then left to settle naturally in a jar for 7 days to clarify. The clarified raw vinegar is heated to boiling and maintained for 40 minutes, then boiled and allowed to cool naturally. The cooled vinegar is then poured into earthenware jars for aging for 6 months. After aging, it is aseptically bottled to obtain the finished vinegar product.

[0045] (6) The fresh vinegar residue obtained after vinegar leaching is dehydrated to obtain fresh vinegar residue water, which is used for the next batch of vinegar production.

[0046] Comparative Example 1

[0047] The other steps are the same as in Example 2. In Comparative Example 1, the vinegar residue water is not used for lactic acid fermentation. After the alcoholic fermentation is completed, the alcohol content is diluted with tap water.

[0048] Comparative Example 2

[0049] The other steps are the same as in Example 2, except for step (2), which is different from that in Example 2. Step (2) of Comparative Example 2 is: dilute the saccharified liquid in (1) with fresh vinegar residue water to a total sugar concentration of 4% (w / v), do not inoculate with Lactobacillus brevis culture, and let it stand for 2 days.

[0050] Comparative Example 3

[0051] The other steps are the same as in Example 2, except for step (2). Step (2) of Comparative Example 3 is as follows: 10% (v / v) of activated Lactobacillus brevis solution is added to fresh vinegar residue water. The concentration of Lactobacillus brevis solution is 7.9 × 10⁻⁶. 7 The concentration of CFU / mL was mixed evenly and then subjected to lactic acid fermentation. The lactic acid fermentation broth was obtained after about 2 days of fermentation.

[0052] Comparative Example 4

[0053] The other steps are the same as in Example 2, except for step (2). Step (2) of Comparative Example 3 is as follows: the saccharified solution in (1) is diluted with natural water to a total sugar concentration of 4% (w / v), and 10% (v / v) of activated Lactobacillus brevis culture is added, with a Lactobacillus brevis culture concentration of 7.3 × 10⁻⁶. 7 The concentration of CFU / mL was mixed evenly and then subjected to lactic acid fermentation. The lactic acid fermentation broth was obtained after about 2 days of fermentation.

[0054] Comparison of the quality of the balsamic vinegar obtained in the examples and comparative examples:

[0055] Table 1 Scoring Criteria for Color, Appearance, Aroma, and Taste of Balsamic Vinegar

[0056]

[0057] Table 2 Comparison of sensory indicators of the balsamic vinegar produced in each embodiment and comparative example

[0058]

[0059] Table 3 Comparison of physicochemical properties of the balsamic vinegar produced in each embodiment and comparative example

[0060]

[0061] As can be seen from Tables 2 and 3, the flavor and taste of the vinegars obtained in Comparative Examples 1 and 2 are inferior to those in the Example; compared with Comparative Example 4, the Example shows no significant difference in flavor and taste, indicating that fresh vinegar lees wastewater has a negative impact on the flavor of vinegar. This demonstrates that the present invention can significantly increase the content of non-volatile acids in vinegar, improve the flavor quality and grade of vinegar, and enable the resource recycling of vinegar lees wastewater, eliminating its pollution to the environment.

Claims

1. A method for vinegar brewing that recycles vinegar residue water resources, characterized in that, It comprises the following steps: (1) The waxy rice is crushed, stirred uniformly with water, and then high-temperature liquefaction is performed after the addition of high-temperature alpha-amylase to obtain a liquefied solution, and saccharification is performed after cooling to add saccharifying enzyme to obtain a saccharified solution; (2) A part of the saccharified solution obtained in step (1) is taken, and wheat starter and brewer's yeast are added, and a mature mash is obtained after the end of alcohol fermentation; (3) taking part of the saccharified liquid obtained in step (1), adding fresh vinegar stillage water to dilute, adding activated lactic acid bacteria liquid, and obtaining lactic acid fermentation liquid after fermentation; the total sugar concentration of the saccharified liquid after dilution with fresh vinegar stillage water is 2-6% w / v; the lactic acid bacteria is Lactobacillus fermentum Lactobacillus fermentum , Lactobacillus brevis (Lactobacillus brevis) or Lactobacillus reuteri (Lactobacillus reuteri); The inoculation amount of the lactic acid bacteria solution is 5-15% v / v, the concentration of lactic acid bacteria in the lactic acid bacteria solution is 10 7 ~10 8 CFU / mL, and the fermentation time is 1-3 days. (4) The lactic acid fermentation liquid obtained in step (3) is added to the mash obtained in step (2) for alcohol dilution; the alcohol dilution is 8-10% v / v; (5) The mash diluted in step (4) is mixed with bran and large bran, inoculated with vinegar starter, and solid-state vinegar acid fermentation is performed, and the fermentation is ended after sealing the mash; (6) The vinegar starter after the end of sealing is beaten into a vinegar pool for vinegar dripping, clarification, vinegar boiling, and aging to obtain the vinegar.

2. The vinegar brewing method of recycling vinegar residue water resources according to claim 1, characterized in that, In step (1), the solid-liquid ratio of waxy rice and water is 1:2.8-3.2, the high-temperature alpha-amylase addition amount is 15-25 U / g of waxy rice, the liquefaction temperature is 85-90℃, the liquefaction time is 1.5-2.5h, and the liquefaction is cooled to 60℃, and the saccharifying enzyme addition amount is 80-120 U / g of waxy rice.

3. The vinegar brewing method of recycling vinegar residue water resources according to claim 1, characterized in that, In step (2), the wheat starter addition amount is 0.4-0.6% of the total mass of waxy rice and water, and the brewer's yeast powder addition amount is 0.08-0.12% of the mass of waxy rice, and the alcohol fermentation time is 5-7 days.

4. The vinegar brewing method of recycling vinegar residue water resources according to claim 1, characterized in that, Step (5) is specifically: the diluted mash, bran, and large bran are mixed, wherein the mass ratio of mature mash, bran, and large bran is 1:1.5-1.7:0.6-0.8, and the vinegar starter of the previous round of fermentation for 7-9 days is inoculated, and the inoculation amount is 10%-20% of the weight of the mash, and the solid-state vinegar acid fermentation is performed for 20-22 days, and the mash is sealed for 6-8 days.

5. The vinegar brewing method of recycling vinegar residue water resources according to claim 1, characterized in that, Step (6) is specifically: the mash after sealing is beaten into a vinegar pool, and a vinegar dripping process is performed, and fried rice color is added during vinegar dripping, and the addition amount is 6-10% of the weight of the raw vinegar; the raw vinegar is placed in a tank for natural sedimentation for 4-7 days for clarification; the clarified raw vinegar is heated to boiling and maintained for 30-40 min, and then naturally cooled after vinegar boiling; the cooled mature vinegar is filled into a pottery jar for aging, and the period is 6 months; and the vinegar is obtained.

6. The vinegar brewing method of recycling vinegar residue water resources according to claim 1, characterized in that, In step (6), the fresh vinegar residue obtained after vinegar dripping is also subjected to dewatering treatment, and the obtained fresh vinegar residue water is used for the production of the next batch of vinegar.

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