Method for preparing vinegar by solid state fermentation and vinegar prepared by solid state fermentation
By using compound bacterial enzyme preparations and segmented fermentation process in solid-state acetic acid fermentation during summer, the problem of low starch utilization rate was solved, and the efficient conversion of starch raw materials and a significant increase in yield were achieved.
Patent Information
- Application Number
- CN202311604432.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-28
- Publication Date
- 2025-12-12
- Estimated Expiration
- 2043-11-28
AI Technical Summary
In summer, the utilization rate of starch in solid acetic acid fermentation systems is low, leading to waste of starchy raw materials and a decrease in yield.
The process employs a combination of compound microbial enzyme preparations and a segmented fermentation process, including closed fermentation and aerobic acetic acid fermentation. Active brewing yeast, Lactobacillus plantarum, α-amylase, glucosylamylase, and phytase are used to promote the decomposition and utilization of starch.
It significantly improved the yield of solid acetic acid fermentation in summer, increasing the fermentation yield from 6.8 kg/kg to 7.7 kg/kg, an increase of more than 13%.
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of vinegar fermentation, in particular to a method for preparing vinegar by solid-state fermentation and vinegar prepared by solid-state fermentation. BACKGROUND
[0002] In the prior art, when vinegar is prepared by solid-state fermentation, alcohol in wine mash is used as the main raw material, bran is used as an auxiliary material, and rice husk is used as a bulking agent. After being mixed uniformly, solid-state mixed fermentation is performed. The upper layer is mainly subjected to aerobic fermentation by acetic acid bacteria, and the lower layer is mainly subjected to anaerobic fermentation by lactic acid bacteria, yeast and the like.
[0003] Compared with winter, solid-state acetic acid fermentation is more vigorous in summer. However, the utilization rate of starch in the solid-state acetic acid fermentation system in summer is low, which easily causes problems such as waste of starch raw materials and reduction of yield. SUMMARY
[0004] Therefore, the present application provides a method for preparing vinegar by solid-state fermentation and vinegar prepared by solid-state fermentation, so as to promote effective decomposition and utilization of starch in the solid-state acetic acid fermentation system in summer and improve the yield of solid-state acetic acid fermentation in summer.
[0005] The first aspect of the present application provides a method for preparing vinegar by solid-state fermentation, comprising the following steps:
[0006] Mixing a composite enzyme preparation, wine mash and grain husks to prepare vinegar dregs; wherein the composite enzyme preparation comprises active dry wine yeast, Lactobacillus plantarum, alpha-amylase, glucoamylase and phytase.
[0007] Performing closed fermentation on the vinegar dregs.
[0008] Inoculating acetic acid fermentation bacteria on the surface of the vinegar dregs after closed fermentation to perform aerobic acetic acid fermentation until the total acid content of the fermented vinegar dregs no longer increases.
[0009] In some embodiments, the mass ratio of the active dry wine yeast to the Lactobacillus plantarum in the composite enzyme preparation is 2:(1.5-2.5); and / or
[0010] The mass ratio of the active dry wine yeast to the alpha-amylase in the composite enzyme preparation is 2:(2.5-3.5); and / or
[0011] The mass ratio of the active dry wine yeast to the glucoamylase in the composite enzyme preparation is 2:(2.4-3.4); and / or
[0012] The mass ratio of the active dry wine yeast to the phytase in the composite enzyme preparation is 2:(0.05-0.15).
[0013] In some embodiments, the cereal hulls include bran, the mass of the complex microbial enzyme preparation is 0.3%-0.6% of the mass of the bran.
[0014] In some embodiments, the cereal hulls include bran, rice hulls and millet chaff, the volume-mass ratio of the wine lees and the bran is 60L:(12-16)kg; and / or
[0015] the volume-mass ratio of the wine lees and the rice hulls is 60L:(2-12)kg; and / or
[0016] the volume-mass ratio of the wine lees and the millet chaff is 60L:(2-12)kg.
[0017] In some embodiments, the mass of the acetic acid fermentation strain is 5%-15% of the mass of the vinegar dregs.
[0018] In some embodiments, the inoculation of the acetic acid fermentation strain on the surface of the vinegar dregs after the closed fermentation is performed by adding the fermentation vinegar dregs collected after 3d-5d of aerobic acetic acid fermentation in the previous batch of solid state fermentation process to the surface of the vinegar dregs after the closed fermentation, the product temperature of the fermentation vinegar dregs being 42°C-45°C.
[0019] In some embodiments, the temperature of the closed fermentation is 30°C-38°C; and / or the time of the closed fermentation is 3d-5d.
[0020] In some embodiments, the temperature of the aerobic acetic acid fermentation is 36°C-46°C; and / or the time of the aerobic acetic acid fermentation is 10d-14d.
[0021] In some embodiments, the aerobic acetic acid fermentation process is performed with the bottom exposed and the vinegar dregs stirred every 12h-24h.
[0022] The second aspect of the present application provides a solid state fermentation vinegar prepared by the method of the first aspect of the present application.
[0023] The above-mentioned method for preparing a solid state fermentation vinegar and the solid state fermentation vinegar, when performing solid state acetic acid fermentation, use a complex microbial enzyme preparation combined with a segmented fermentation process; the use of the complex microbial enzyme preparation strengthens the solid state acetic acid fermentation flora and enzyme system, promotes the decomposition and utilization of starch in the bran contained in the cereal hulls, increases the content of lactic acid and acetic acid in the solid state acetic acid fermentation, and further increases the fermentation yield. The segmented solid state acetic acid fermentation process replaces the traditional multi-edge solid state acetic acid fermentation process, first performing closed fermentation and then performing aerobic acetic acid fermentation, which can effectively avoid the inhibition of acetic acid bacteria fermentation on amylase, glucoamylase, yeast enzyme and lactic acid bacteria, and is helpful for the complete hydrolysis and saccharification of starch, the fermentation of lactic acid bacteria to produce acid and the fermentation of yeast to produce wine, thereby greatly increasing the yield of solid state acetic acid fermentation. DETAILED DESCRIPTION
[0024] For the purposes of understanding the present application, a more complete description of the application will be made with reference to the accompanying drawings. The following description is presented to enable any person skilled in the art to make and use the application. Descriptions of specific embodiments are included for purposes of illustration alone. The application, however, is not intended to be limited to the embodiments described, but is to be accorded the full scope consistent with the principles and novel features disclosed.
[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used herein, the term "and / or" includes any and all combinations of one or more of the associated listed items.
[0026] In the present application, the technical features described in an open way include both the closed technical solution consisting of the listed features and the open technical solution comprising the listed features.
[0027] In the present application, when referring to a numerical interval, unless otherwise specified, the numerical interval is considered to be continuous and includes the minimum and maximum values of the range and every value between the minimum and maximum values. Further, when the range refers to integers, every integer between the minimum and maximum values of the range is included. In addition, when multiple ranges are provided to describe a feature or a characteristic, the ranges can be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to include any and all sub-ranges subsumed therein.
[0028] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form a range not explicitly recited; and any lower limit can be combined with other lower limits to form a range not explicitly recited, as can any upper limit with any other upper limit. Further, each individual disclosed point or single numerical value can itself be combined with any other point or single numerical value to form a range not explicitly recited, either as a lower or upper limit, or with other lower or upper limits.
[0029] In the present application, unless otherwise specified, the temperature parameter allows for constant temperature processing as well as processing within a certain temperature interval. The constant temperature processing allows for fluctuations within the accuracy range of the instrument control.
[0030] In the description of the invention, "a plurality of" means at least two, for example two, three, etc., unless otherwise explicitly specified.
[0031] If there is no special indication, all the embodiments and optional embodiments of the present application can be combined to form new technical solutions. If there is no special indication, all the technical features and optional technical features of the present application can be combined to form new technical solutions.
[0032] If there is no special indication, all the steps of the present application can be sequentially performed, or randomly performed, and preferably sequentially performed.
[0033] Compared with winter, the solid state acetic acid fermentation is more vigorous in summer, and the pH value of the system before and during fermentation decreases rapidly, resulting in rapid inactivation of amylase, yeast and the like in the system before and during fermentation, and finally resulting in low starch utilization rate in the solid state acetic acid fermentation system in summer, causing waste of starch raw materials and reduction of yield.
[0034] Based on the above problems, the present application provides a method for preparing vinegar by solid state fermentation, which adopts a composite microbial enzyme preparation combined with a segmented fermentation process, and promotes the effective decomposition and utilization of starch in the solid state acetic acid fermentation system in summer by directional strengthening of the activity of the microbial flora and enzyme system of the solid state acetic acid fermentation, so as to achieve the technical goal of improving the yield of solid state acetic acid fermentation in summer.
[0035] The first aspect of the present application provides a method for preparing vinegar by solid state fermentation, comprising the following steps: mixing a composite microbial enzyme preparation, a wine mash and a grain skin to prepare vinegar dregs; wherein the composite microbial enzyme preparation comprises active brewing dry yeast, lactobacillus plantarum, alpha-amylase, glucoamylase and phytase; the vinegar dregs are subjected to closed fermentation; and aerobic acetic acid fermentation is carried out on the surface of the vinegar dregs after closed fermentation until the total acid content of the fermented vinegar dregs no longer increases.
[0036] During the solid state acetic acid fermentation, the alpha-amylase and glucoamylase in the composite microbial enzyme preparation can hydrolyze the starch in the bran into glucose, providing sufficient nutrients for fermentation and acidification; the phytase can effectively promote the metabolism and reproduction of microorganisms; during the closed fermentation stage, the active brewing dry yeast and lactobacillus plantarum utilize the glucose produced by the starch decomposition in the bran to carry out anaerobic wine fermentation and lactic acid fermentation, thereby improving the alcohol content and lactic acid content of the dregs; during the aerobic acetic acid fermentation stage, the acetic acid fermentation strain can convert the alcohol produced during the closed fermentation stage into acetic acid, thereby comprehensively improving the yield of solid state acetic acid fermentation.
[0037] Understandably, the compound microbial enzyme preparation is used in solid-state acetic acid fermentation, and a segmented fermentation process is adopted; the compound microbial enzyme preparation is used to strengthen the solid-state acetic acid fermentation bacteria and enzyme system, promote the decomposition and utilization of starch in bran, increase the content of lactic acid and acetic acid in solid-state acetic acid fermentation, and then increase the fermentation yield. The segmented solid-state acetic acid fermentation process is used to replace the traditional multi-edge solid-state acetic acid fermentation process, and the closed fermentation is carried out first, and then the aerobic acetic acid fermentation is carried out, which can effectively avoid the inhibition of acetic acid bacteria fermentation on amylase, glucoamylase, yeast enzyme and lactic acid bacteria, which is helpful to the complete hydrolysis and saccharification of starch, the fermentation of lactic acid bacteria and the fermentation of yeast, and then the solid-state acetic acid fermentation yield is greatly improved.
[0038] Compared with the traditional solid-state acetic acid fermentation, the solid-state acetic acid fermentation method provided by the present application is used for summer solid-state vinegar production, and the yield of 5-degree vinegar per kilogram of staple food can be increased from 6.8 kg to more than 7.7 kg, and the fermentation yield can be increased by more than 13%.
[0039] It should be noted that the active dry wine yeast mentioned herein is a high-temperature resistant active dry wine yeast.
[0040] In some embodiments, the mass ratio of the active dry wine yeast and the Lactobacillus plantarum in the compound microbial enzyme preparation is 2:(1.5-2.5). For example, it can be but is not limited to 2:1.5, 2:1.6, 2:1.7, 2:1.8, 2:1.9, 2:2, 2:2.1, 2:2.2, 2:2.3, 2:2.4, 2:2.5, or a range between any two of the above ratios.
[0041] In some embodiments, the mass ratio of the active dry wine yeast and the alpha-amylase in the compound microbial enzyme preparation is 2:(2.5-3.5). For example, it can be but is not limited to 2:2.5, 2:2.6, 2:2.7, 2:2.8, 2:2.9, 2:3, 2:3.1, 2:3.2, 2:3.3, 2:3.4, 2:3.5, or a range between any two of the above ratios.
[0042] In some embodiments, the mass ratio of the active dry wine yeast and the glucoamylase in the compound microbial enzyme preparation is 2:(2.4-3.4). For example, it can be but is not limited to 2:2.4, 2:2.5, 2:2.6, 2:2.7, 2:2.8, 2:2.9, 2:3, 2:3.1, 2:3.2, 2:3.3, 2:3.4, or a range between any two of the above ratios.
[0043] In some embodiments, the mass ratio of active S. cerevisiae and phytase in the complex enzyme preparation is 2:(0.05-0.15). For example, it can be, but is not limited to, 2:0.05, 2:0.06, 2:0.07, 2:0.08, 2:0.09, 2:0.1, 2:0.11, 2:0.12, 2:0.13, 2:0.14, 2:0.15, or a range between any two of the above ratios.
[0044] As a possible embodiment, the mass ratio of active S. cerevisiae, L. plantarum, alpha-amylase, glucoamylase, and phytase in the complex enzyme preparation is 2:(1.5-2.5):(2.5-3.5):(2.4-3.4):(0.05-0.15).
[0045] When the use amount ratio between each component in the complex enzyme preparation is within the above range, the solid vinegar fermentation yield improvement effect is significant.
[0046] In some embodiments, the grain hulls include bran, and the mass of the complex enzyme preparation is 0.3%-0.6% of the mass of the bran; for example, it can be, but is not limited to, 0.3%, 0.32%, 0.35%, 0.38%, 0.4%, 0.43%, 0.45%, 0.47%, 0.5%, 0.52%, 0.55%, 0.58%, 0.6%, or a range between any two of the above values. When the use amount of the complex enzyme preparation is within the above range, the fermentation yield improvement effect is significant.
[0047] In some embodiments, the grain hulls include bran, rice hulls, and millet chaff, and the volume-mass ratio of the wine mash and the bran is 60L:(12-16) kg. For example, it can be, but is not limited to, 60L:12 kg, 60L:12.5 kg, 60L:13 kg, 60L:13.5 kg, 60L:14 kg, 60L:14.5 kg, 60L:15 kg, 60L:15.5 kg, 60L:16 kg, or a range between any two of the above ratios.
[0048] As a possible embodiment, the grain hulls include bran, rice hulls, and millet chaff, and the volume-mass ratio of the wine mash and the rice hulls is 60L:(2-12) kg. For example, it can be, but is not limited to, 60L:2 kg, 60L:3 kg, 60L:4 kg, 60L:5 kg, 60L:6 kg, 60L:7 kg, 60L:8 kg, 60L:9 kg, 60L:10 kg, 60L:11 kg, 60L:12 kg, or a range between any two of the above ratios.
[0049] In some embodiments, the cereal husks include bran, rice husk and millet chaff, and the volume-mass ratio of the wine lees and the millet chaff is 60L:(2-12)kg. For example, it can be, but is not limited to, 60L:2kg, 60L:3kg, 60L:4kg, 60L:5kg, 60L:6kg, 60L:7kg, 60L:8kg, 60L:9kg, 60L:10kg, 60L:11kg, 60L:12kg, or a range between any two of the above ratios.
[0050] In some embodiments, the cereal husks include bran, rice husk and millet chaff, and the volume-mass ratio of the wine lees, the bran, the rice husk and the millet chaff is 60L:(12-16)kg:(2-12)kg:(2-12)kg.
[0051] When the use amount relationship between the wine lees, the bran, the rice husk and the millet chaff is within the above range, the fermentation yield improvement effect is significant.
[0052] As a possible embodiment, the mass of the acetic acid fermentation strain is 5%-15% of the mass of the vinegar dregs. For example, it can be, but is not limited to, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, or a range before any two of the above values. When the use amount of the acetic acid fermentation strain is within the above range, the fermentation yield improvement effect is significant.
[0053] In some embodiments, the inoculation of the acetic acid fermentation strain on the surface of the vinegar dregs after the density fermentation is performed by adding the fermentation vinegar dregs with a product temperature of 42°C-45°C collected after aerobic acetic acid fermentation for 3d-5d in the previous batch of solid state fermentation to the surface of the closed fermentation vinegar dregs.
[0054] It should be noted that the above-mentioned "previous batch of solid state fermentation" is not limited to the previous batch of solid state fermentation based on the current batch of solid state fermentation, but can include all batches of solid state fermentation before the current batch of solid state fermentation.
[0055] Hereinafter, the fermentation vinegar dregs with a product temperature of 42°C-45°C prepared after aerobic acetic acid fermentation for 3d-5d will be described as vigorous fermentation vinegar dregs.
[0056] In some embodiments, the temperature of the closed fermentation is 30°C-38°C. For example, it can be, but is not limited to, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, or a range between any two of the above temperatures. The closed fermentation time is 3d-5d. For example, it can be, but is not limited to, 3d, 3.5d, 4d, 4.5d, 5d, or a range between any two of the above times.
[0057] It should be noted that the temperature of the closed fermentation and the time of the closed fermentation can be combined in any suitable manner, and both can be selected from any of the closed fermentation temperatures and the closed fermentation times described herein.
[0058] As one possible implementation, the temperature of the aerobic acetic acid fermentation is 36-46℃. For example, it can be, but is not limited to, 36℃, 37℃, 38℃, 39℃, 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, or a range between any two of the above temperatures. The time of the aerobic acetic acid fermentation is 10-14d; for example, it can be, but is not limited to, 10d, 11d, 12d, 13d, 14d, or a range between any two of the above times.
[0059] It should be noted that the temperature of the aerobic acetic acid fermentation and the time of the aerobic acetic acid fermentation can be combined in any suitable manner, and both can be selected from any of the aerobic acetic acid fermentation temperatures and the aerobic acetic acid fermentation times described herein.
[0060] In some embodiments, the bottom exposure stirring is performed every 12-24h during the aerobic acetic acid fermentation.
[0061] In some embodiments, the method for preparing vinegar by solid-state fermentation comprises the following steps:
[0062] S1. Preparation of the complex enzyme preparation: active brewer's yeast, Lactobacillus plantarum, alpha-amylase, glucoamylase, phytase are mixed in a mass ratio of 2: (1.5-2.5): (2.5-3.5): (2.4-3.4): (0.05-0.15) to obtain a complex enzyme preparation;
[0063] S2. Stiring the mash: formula bran, rice husk and millet chaff are added to the stiring machine, and 0.3%-0.6% of the complex enzyme preparation by weight of the bran is added to the mash, which is then mixed and stirred uniformly before being added to the stiring machine. The mash containing the complex enzyme preparation is mixed and stirred uniformly with the bran, rice husk and millet chaff to complete the stiring operation;
[0064] S3. Closed fermentation: the uniformly stirred new vinegar starter is placed in the vinegar fermentation tank and leveled, and a PE plastic film is covered on the surface to seal it, and it is left to ferment for 3 days;
[0065] S4. Aerobic acetic acid fermentation: on the 4th day of fermentation, use the stirring machine to stir the bottom of the fermentation tank once, take 5%-15% of the new vinegar starter with vigorous fermentation as the acetic acid fermentation strain, inoculate the surface of the new vinegar starter, stir the bottom every 12-24h after inoculation, start to take samples every day to detect the total acid of the solid vinegar starter on the 10th day of fermentation, until the total acid no longer rises, and the aerobic acetic acid fermentation is completed. Among them, the acetic acid fermentation strain is the fermentation vinegar starter with a product temperature of 42-45°C prepared after 3-6 days of acetic acid fermentation in the previous batch of solid fermentation process.
[0066] The second aspect of the present application provides a solid fermentation vinegar prepared by the method of the first aspect of the present application.
[0067] The technical solutions of the present application are described in detail in the following specific examples. It should be understood that these examples are only used to illustrate the present application and are not used to limit the scope of the present application. If the specific conditions are not indicated in the following examples, the experimental methods are preferred to be referred to the instructions given in the present application, and can also be carried out according to the experimental manual or conventional conditions in the art, or according to the conditions suggested by the manufacturer, or according to the known experimental methods in the art.
[0068] In the following specific examples, the measurement parameters of the raw material components may have slight deviations within the weighing accuracy range if not specifically stated. Acceptable deviations caused by instrument testing accuracy or operation accuracy are allowed for temperature and time parameters.
[0069] It should be noted that the "fermentation vigorous vinegar starter" used in the following examples and comparative examples is the same, which is the fermentation vinegar starter with a product temperature of 45°C prepared after 5 days of acetic acid fermentation in the same batch of solid fermentation process.
[0070] I. Examples
[0071] Example 1
[0072] S1. Preparation of composite enzyme preparation
[0073] The high-temperature-resistant active brewing dry yeast, Lactobacillus plantarum, alpha-amylase, glucoamylase, and phytase were mixed uniformly at a ratio of 2:2:3:2.9:0.1 to prepare a composite enzyme preparation of 4.2 Kg.
[0074] S2. Mixing of vinegar
[0075] 1400 kg of bran, 700 kg of rice husk, and 700 kg of millet chaff were added to the mixing machine, and 4.2 kg of composite enzyme preparation was added to 6000 L of fermented matured wine mash at a bran weight of 0.3%, i.e. 4.2 kg of composite enzyme preparation. After uniform mixing and stirring, the wine mash containing the composite enzyme preparation was pumped into the mixing machine, and the mixture of the wine mash containing the composite enzyme preparation, bran, and rice husk was stirred for 20 min to complete the mixing of the vinegar.
[0076] S3. Closed fermentation
[0077] The total amount of the stirred uniform new vinegar starter was 8800 kg, which was transferred to the vinegar fermentation strip pool and leveled. The surface of the strip pool was covered with PE plastic film, and the fermentation was sealed and placed for 3 days. The temperature of the closed fermentation was 32-36°C.
[0078] S4. Aerobic acetic acid fermentation
[0079] On the 4th day of fermentation, 880 kg of vigorous fermentation vinegar starter was taken as acetic acid fermentation inoculum and inoculated on the surface of the new vinegar starter. After inoculation, the bottom was turned over once every 24 hours. On the 10th day of fermentation, the total acid of the solid vinegar starter was detected every day until the total acid no longer increased after 14 days of fermentation, and the aerobic acetic acid fermentation was completed. The temperature of the aerobic acetic acid fermentation was 36-44°C.
[0080] Fermentation effect evaluation: The total acid of the solid vinegar starter at the end of fermentation was 4.88 g / 100 g, and the weight of the solid vinegar starter at the end of fermentation was 8091 kg, which was equivalent to 7.90 kg / kg of 5-degree vinegar acid yield. The total acid of the solid vinegar starter produced by the conventional process during the same period was 4.23 g / 100 g, and the weight of the solid vinegar starter at the end of fermentation was 8097 kg, which was equivalent to 6.85 kg / kg of 5-degree vinegar acid yield. It can be seen that the yield of Example 1 was increased by 1.05 kg / kg compared with the conventional process, the yield was increased by 15.33%, and the yield was significantly improved.
[0081] Example 2
[0082] S1. Preparation of composite enzyme preparation
[0083] The high-temperature resistant active brewing dry yeast, Lactobacillus plantarum, alpha-amylase, glucoamylase, and phytase were mixed in a ratio of 2:2:3:2.9:0.1 to prepare a composite enzyme preparation of 8.4 kg.
[0084] S2. Mixing of vinegar starter
[0085] 1400 kg of bran, 700 kg of rice husk, and 700 kg of millet chaff were added to the mixing machine, and 8.4 kg of composite enzyme preparation was added to the 6000 L fermented matured wine mash at a rate of 0.6% of the weight of bran. After uniform mixing and stirring, the wine mash containing the composite enzyme preparation was pumped into the mixing machine. The wine mash containing the composite enzyme preparation was mixed and stirred with bran and rice husk for 20 minutes to complete the mixing of the vinegar starter.
[0086] S3. Closed fermentation
[0087] The total amount of the stirred uniform new vinegar starter was 8800 kg, which was transferred to the vinegar fermentation strip pool and leveled. The surface of the strip pool was covered with PE plastic film, and the fermentation was sealed and placed for 3 days. The temperature of the closed fermentation was 32-36°C.
[0088] S4. Aerobic acetic acid fermentation
[0089] On the 4th day of fermentation, 880 kg of vigorous fermentation vinegar dregs were taken as acetic acid fermentation strains and inoculated on the surface of new vinegar dregs. After inoculation, the bottom was turned over once every 24 hours. On the 10th day of fermentation, the total acid of the solid vinegar dregs was detected every day until the total acid no longer increased on the 13th day of fermentation, and the aerobic acetic acid fermentation was completed. The temperature of the aerobic acetic acid fermentation was 38-46°C.
[0090] Fermentation effect evaluation: The total acid of the solid vinegar dregs at the end of fermentation was 4.83 g / 100 g, the weight of the solid vinegar dregs at the end of fermentation was 8093 kg, and the output rate of 5-degree vinegar acid was 7.82 kg / kg; the total acid of the solid vinegar dregs produced by the conventional process during the same period was 4.23 g / 100 g, the weight of the solid vinegar dregs at the end of fermentation was 8097 kg, and the output rate of 5-degree vinegar acid was 6.85 kg / kg; it can be seen that the output rate of Example 2 was increased by 0.97 kg / kg compared with the conventional process, the output rate was increased by 14.16%, and the output rate was significantly improved.
[0091] Example 2
[0092] Example 2
[0093] The difference between Comparative Example 1 and Example 1 is that the composite microbial enzyme preparation is not added during the mixing of the dregs. The specific process is as follows:
[0094] S1. Mixing of dregs
[0095] In the dreg mixing machine, 1400 kg of bran, 700 kg of rice husk, and 700 kg of millet chaff were added, and 6000 L of fermented mature wine mash was mixed and stirred uniformly before being pumped into the dreg mixing machine. The wine mash was mixed and stirred with the bran and rice husk for 20 minutes to complete the dreg mixing operation.
[0096] S2. Closed fermentation
[0097] The uniformly stirred new vinegar dregs totaled 8800 kg and were transported to the vinegar fermentation strip pool and leveled. The surface of the strip pool was covered with a PE plastic film, and the fermentation was sealed and placed for 3 days. The temperature of the closed fermentation was 32-36°C.
[0098] S3. Aerobic acetic acid fermentation
[0099] On the 4th day of fermentation, 880 kg of vigorous fermentation vinegar dregs were taken as acetic acid fermentation strains and inoculated on the surface of new vinegar dregs. After inoculation, the bottom was turned over once every 24 hours. On the 10th day of fermentation, the total acid of the solid vinegar dregs was detected every day until the total acid no longer increased on the 13th day of fermentation, and the aerobic acetic acid fermentation was completed. The temperature of the aerobic acetic acid fermentation was 38-46°C.
[0100] Evaluation of fermentation effect: the total acid of solid vinegar starter at the end of fermentation was 4.54 g / 100 g, the weight of solid vinegar starter at the end of fermentation was 8089 kg, and the output rate of 5 degrees of vinegar acid was 7.34 kg / kg. It can be seen that the output rate of Example 1 is 0.56 kg / kg lower than that of Comparative Example 2.
[0101] From the comparison of the results of Example 1 and Comparative Example 1, it can be seen that the output rate of solid vinegar acid fermentation is reduced when the compound microbial enzyme preparation is not added during the mixing of the starter. It shows that the use of the compound microbial enzyme preparation can strengthen the solid vinegar acid fermentation strain population and enzyme system, promote the decomposition and utilization of starch in bran, increase the content of lactic acid and acetic acid in solid vinegar acid fermentation, and thus improve the fermentation output rate.
[0102] Comparative Example 2
[0103] The difference between Comparative Example 2 and Example 1 is that the segmented fermentation process is not used, and the whole is aerobic vinegar acid fermentation. Specifically as follows:
[0104] S1. Preparation of compound microbial enzyme preparation
[0105] The high-temperature resistant active brewing dry yeast, Lactobacillus plantarum, alpha-amylase, glucoamylase and phytase were mixed in a ratio of 2:2:3:2.9:0.1 to prepare 4.2 kg of compound microbial enzyme preparation.
[0106] S2. Mixing of starter
[0107] 1400 kg of bran, 700 kg of rice husk and 700 kg of millet chaff were added to the mixing machine, 6000 L of fermented mature wine mash was added with 0.3% of bran, i.e. 4.2 kg of compound microbial enzyme preparation, and then mixed and stirred uniformly. The wine mash containing the compound microbial enzyme preparation was pumped into the mixing machine, and the mixture was stirred for 20 min to complete the mixing of the starter.
[0108] S3. Aerobic vinegar acid fermentation
[0109] The uniformly stirred new vinegar starter was 8800 kg in total, which was transported to the vinegar fermentation tank and leveled. The bottom of the tank was turned over once using the vinegar turning machine, and 880 kg of fermentation vigorous vinegar starter was taken as the vinegar acid fermentation strain and inoculated on the surface of the new vinegar starter. After inoculation, the bottom of the tank was turned over once every 24 hours, and the total acid of the solid vinegar starter was detected every day from the 10th day of fermentation until the total acid no longer increased after 14 days of fermentation, and the aerobic vinegar acid fermentation was completed. The temperature of the aerobic vinegar acid fermentation was 36-44℃.
[0110] Evaluation of fermentation effect: the total acid of solid vinegar starter at the end of fermentation was 4.38 g / 100 g, the weight of solid vinegar starter at the end of fermentation was 8090 kg, and the output rate of 5 degrees of vinegar acid was 7.09 kg / kg. It can be seen that the output rate of Example 1 is 0.56 kg / kg lower than that of Comparative Example 2.
[0111] From the results of Example 1 and Comparative Example 2, it can be seen that without using the segmented fermentation process, all aerobic acetic acid fermentation is performed, and the solid-state acetic acid fermentation yield is reduced. It shows that the segmented fermentation process can effectively avoid the inhibition of acetic acid bacteria fermentation on amylase, glucoamylase, yeast, and lactic acid bacteria, which is helpful for the complete hydrolysis and saccharification of starch, the fermentation of lactic acid bacteria to produce acid, and the fermentation of yeast to produce wine, thereby greatly improving the yield of solid-state acetic acid fermentation.
[0112] Comparative Example 3
[0113] The difference between Comparative Example 3 and Example 1 is that the compound microbial enzyme preparation is not added during the stirring of the fermented grains, and the segmented fermentation process is not used, and all aerobic acetic acid fermentation is performed. Specifically as follows:
[0114] S1. Stirring of fermented grains
[0115] 1400 kg of bran, 700 kg of rice husk, and 700 kg of millet chaff were added into the stirring machine, and 6000 L of fermented mature wine mash was mixed and stirred uniformly, then pumped into the stirring machine. The wine mash was mixed and stirred with the bran and rice husk for 20 min, and the stirring of the fermented grains was completed.
[0116] S2. Aerobic acetic acid fermentation
[0117] The uniformly stirred new vinegar grains were a total of 8800 kg, which were transported to the vinegar fermentation strip pool and flattened. The bottom of the pool was stirred once using a stirring machine, and 880 kg of vigorous fermentation vinegar grains were taken as acetic acid fermentation inoculum and inoculated on the surface of the new vinegar grains. After inoculation, the bottom of the pool was stirred once every 24 h, and the total acid of the solid-state vinegar grains was detected every day from the 10th day of fermentation until the total acid no longer increased after 12 days of fermentation, and the aerobic acetic acid fermentation was completed. The temperature of the aerobic acetic acid fermentation was 36-44℃.
[0118] Fermentation effect evaluation: The total acid of the solid-state vinegar grains at the end of fermentation was 4.21 g / 100 g, and the weight of the solid-state vinegar grains at the end of fermentation was 8094 kg, which was equivalent to a 5-degree vinegar yield of 6.82 kg / kg; it can be seen that the yield of Comparative Example 1 is 1.08 kg / kg lower than that of Example 1.
[0119] From the results of Example 1 and Comparative Example 3, it can be seen that without adding the compound microbial enzyme preparation during the stirring of the fermented grains, and without using the segmented fermentation process, all aerobic acetic acid fermentation is performed, and the yield of solid-state acetic acid fermentation is greatly reduced.
[0120] From the results of Comparative Examples 1-2 and Comparative Example 3, it can be seen that compared with not adding the compound microbial enzyme preparation during the stirring of the fermented grains and not using the segmented fermentation process, adding the compound microbial enzyme preparation during the stirring of the fermented grains or using the segmented fermentation process can significantly improve the yield of solid-state acetic acid fermentation.
[0121] From the results of Example 1 and Comparative Examples 1-3, it can be seen that the addition of the complex microbial enzyme preparation during the stirring of the fermented grains and the use of the stepwise fermentation process have a synergistic effect.
[0122] The technical features of the above-described embodiments can be combined in any manner. For the sake of brevity, not all possible combinations of the technical features in the above-described embodiments are described, but it should be understood that any combination of the technical features is within the scope of the present disclosure, as long as the combination does not result in a contradiction.
[0123] The above-described embodiments only express several implementation manners of the present application, and the description is relatively specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present application, and these are within the scope of protection of the present application. Therefore, the scope of protection of the patent of the present application should be subject to the appended claims.
Claims
1. A method for preparing food vinegar by solid state fermentation, characterized by, It comprises the following steps: The composite enzyme preparation, wine mash and grain skin are mixed to prepare vinegar dregs; wherein the composite enzyme preparation is composed of active dry wine yeast, lactobacillus plantarum, alpha-amylase, glucoamylase and phytase; The vinegar dregs are subjected to closed fermentation; The surface of the vinegar dregs after closed fermentation is inoculated with acetic acid fermentation strains for aerobic acetic acid fermentation until the total acid content of the fermented vinegar dregs no longer increases; The active dry wine yeast is high-temperature-resistant active dry wine yeast; the mass ratio of the active dry wine yeast, the lactobacillus plantarum, the alpha-amylase, the glucoamylase and the phytase in the composite enzyme preparation is 2:(1.5-2.5):(2.5-3.5):(2.4-3.4):(0.05-0.15); The grain skin comprises bran, rice husk and millet chaff; the volume-mass ratio of the wine mash, the bran, the rice husk and the millet chaff is 60L:(12-16)kg:(2-12)kg:(2-12)kg; The inoculation of the acetic acid fermentation strains on the surface of the vinegar dregs after closed fermentation is carried out by adding fermented vinegar dregs with a product temperature of 42℃-45℃ collected after aerobic acetic acid fermentation for 3d-5d in the previous batch of solid fermentation process to the surface of the vinegar dregs after closed fermentation; The mass of the composite enzyme preparation is 0.3%-0.6% of the mass of the bran; the mass of the acetic acid fermentation strains is 5%-15% of the mass of the vinegar dregs.
2. The method of claim 1, wherein the solid state fermentation is performed at a temperature of 20 to 30°C. The temperature of the closed fermentation is 30℃-38℃.
3. The method of claim 1, wherein the solid state fermentation is performed at a temperature of 20 to 30°C for 1 to 10 days. The time of the closed fermentation is 3d-5d.
4. The method for preparing food vinegar through solid state fermentation according to claim 1, wherein, The temperature of the aerobic acetic acid fermentation is 36℃-46℃.
5. The method for preparing food vinegar through solid state fermentation according to claim 1, wherein, The time of the aerobic acetic acid fermentation is 10d-14d.
6. The method for preparing food vinegar through solid state fermentation according to any one of claims 1 to 5, wherein, During the aerobic acetic acid fermentation, the bottom of the fermentation tank is exposed and the vinegar dregs are stirred every 12h-24h.
7. A solid state fermented food vinegar, characterized by, The method is prepared by the method of any one of claims 1-6. The method is prepared by the method of any one of claims 1-6.