Preparation method of vinasse mature vinegar

Abstract

The invention discloses a vinasse mature vinegar preparation method which comprises the following steps: S1, starter propagation: mixing 99 parts of wheat and 1 part of peas for starter propagation, controlling the fermentation temperature and fermenting for 45 days to obtain yeast special for chrysanthemum cores, selecting red millet as a cereal raw material, uniformly mixing with the yeast, and performing an initial stage of fermentation; s2, brewing yellow rice wine, namely brewing the yellow rice wine by using the prepared red grain millet distiller's yeast to obtain red grain yellow rice wine and distillers' grains. The method has the advantage of environmental protection, and solves the problems that in the existing mature vinegar preparation process, vinasse and distillers' grains generated by yellow wine brewing are inconvenient to use as byproducts in the yellow wine brewing process and are rich in organic matters and nutritional ingredients, if the vinasse and the distillers' grains are not used, resources are wasted, and if a large amount of vinasse is not properly treated, the production cost is low. And the environment can be polluted by random discarding.

Description

Technical Field

[0001] The invention relates to the technical field of vinegar production, and in particular to a method for preparing wine lees aged vinegar. Background Art

[0002] Fermentation technology is mainly divided into two categories: liquid fermentation and solid fermentation. Liquid fermentation is a biochemical reaction that takes 2 to 5 days, while solid fermentation involves the cultivation of grains and usually takes 30 to 60 days.

[0003] Wine lees are the solid waste left after brewing white wine or yellow wine. They are rich in protein, sugar and various trace elements, and are a good raw material for making vinegar. The production of wine lees aged vinegar relies on the action of microorganisms, the most common of which are acetic acid bacteria, lactic acid bacteria, etc. These microorganisms can convert alcohol into acetic acid, thus forming the main component of vinegar.

[0004] The production of lees aged vinegar usually includes two stages: alcohol fermentation and acetic acid fermentation. Alcohol fermentation mainly converts sugars in the lees into alcohol; while acetic acid fermentation is the process of further converting alcohol into acetic acid. In this process, factors such as temperature, humidity, and ventilation need to be controlled to ensure smooth fermentation. Aging is an important part of improving the quality of vinegar. Long-term aging can make the taste of vinegar more mellow, and it can also promote the transformation and accumulation of various beneficial substances in vinegar.

[0005] In the preparation process of existing aged vinegar, it is not convenient to use the wine lees produced by rice wine brewing. As a by-product of the rice wine brewing process, the wine lees are rich in organic matter and nutrients. If they are not utilized, it will cause a waste of resources. Moreover, if a large amount of wine lees are not properly handled and discarded at will, it may cause pollution to the environment. Summary of the invention

[0006] The purpose of the present invention is to provide a method for preparing wine lees aged vinegar, which has the advantage of environmental protection and solves the problem that in the process of preparing the existing aged vinegar, it is inconvenient to use wine lees produced by rice wine brewing. Wine lees are by-products in the process of rice wine brewing and are rich in organic matter and nutrients. If they are not utilized, it will cause a waste of resources. In addition, if a large amount of wine lees are not properly handled and randomly discarded, the environment may be polluted.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for preparing wine lees aged vinegar, comprising the following steps:

[0008] S1, koji making, using 99 parts of wheat and 1 part of pea to make koji, controlling the fermentation temperature and fermenting for 45 days, fermenting the unique chrysanthemum heart Daqu, selecting red millet as the cereal raw material, and evenly mixing it with Daqu, and performing the initial stage of fermentation;

[0009] S2, brewing rice wine, using the prepared red rice millet wine koji to brew rice wine, to obtain red rice wine and lees;

[0010] S3, steaming rice: millet, the raw material for making vinegar, is steamed after being washed at high temperature, and the lees left after brewing yellow wine are added to the raw materials for making vinegar. During the adding process, stirring is continued at a low temperature environment so that the raw materials of the lees and vinegar are evenly mixed to form a fermentation matrix;

[0011] S4, fermentation: adding Daqu strains to the fermentation matrix for long-term natural fermentation, and using sterile wheat husks for sealing and aging during the fermentation process;

[0012] S5, aging: The vinegar is taken out of the vat according to the year. According to the different aging years, the vinegar vat is opened regularly to take out the finished product. After each vat of vinegar blank is fermented for a specific period of time, one vat of vinegar is produced;

[0013] S6. Draining: For the raw millet vinegar, after the vinegar base has been fully fermented, the drained vinegar liquid is separated from the solid residue, and then the vinegar liquid is tested for acetic acid. The products are classified according to the acetic acid degree and color. The testing standards are clear and transparent fragrance, mellow and refreshing taste with a sweet aftertaste.

[0014] As a preferred method for preparing wine lees aged vinegar of the present invention, when making koji in S1, the red millet is first soaked to help decompose the starch in the red millet and facilitate the subsequent heating treatment. The soaked red millet is drained of water and then placed in a heating device for heating until the millet is cooked. After the heating is completed, the red millet is placed in a cooling device for cooling so as to subsequently add a leavening agent. When the red millet is cooled, the koji and the red millet need to be placed in a stirring device, and the stirring device stirs the koji and the red millet evenly. The enzyme contained in the koji helps the starch in the red millet to convert into sugar, which is then converted into alcohol by yeast to obtain the red millet koji.

[0015] As a preferred method for preparing wine lees aged vinegar of the present invention, when the red millet is heated, the heating temperature is 95-100°C and the heating time is 30-60min; when it is cooled, the cooling temperature is 30-40°C and the cooling time is 15-45min; when it is stirred, the stirring time is 5-30min.

[0016] As a preferred method for preparing wine lees aged vinegar of the present invention, when brewing rice wine in S2, the mixed red rice millet wine yeast is put into a fermentation container for fermentation. During the fermentation process, the starch in the millet is converted into sugar and then further converted into alcohol to produce red rice wine and wine lees. After the fermentation is completed, the fermented product is pressed and separated to obtain separate red rice wine and wine lees.

[0017] As a preferred method for preparing wine lees aged vinegar of the present invention, the S2 rice wine fermentation temperature is 25-30° C., the red rice wine and the wine lees are squeezed and separated, and the red rice wine in the wine lees is separated.

[0018] As a preferred method for preparing wine lees aged vinegar of the present invention, the raw material for brewing vinegar in S3 is mountain millet, and the wine lees of red rice wine are stirred and mixed with the mountain millet under a low temperature environment to avoid high temperature destroying the beneficial microorganisms in the wine lees, and the wine lees and the mountain millet are evenly mixed to ensure that the beneficial substances in the wine lees can be evenly dispersed in the entire fermentation matrix.

[0019] As a preferred method for preparing wine lees aged vinegar of the present invention, the sterile rye husk sealed cylinder in S4 can create a nearly anaerobic environment to prevent the invasion of external bacteria, and at the same time can also keep the humidity and temperature in the fermentation environment stable, which is conducive to the growth and activity of beneficial microorganisms. When the fermentation matrix and the strain are mixed and then placed in the sterile rye husk sealed cylinder for natural fermentation, the components in the fermentation matrix will gradually be converted into acetic acid under the action of the microorganisms.

[0020] As a preferred method for preparing wine lees aged vinegar of the present invention, the bacterial species include acetic acid bacteria and lactic acid bacteria.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention reuses the lees produced in the rice wine brewing process as the raw material for the fermentation of aged vinegar, thereby greatly reducing the waste of winemaking by-products. The lees are rich in various organic substances and microorganisms, which are very beneficial to the fermentation of vinegar. In this way, not only the recycling of resources is achieved, but also the negative impact of waste on the environment is reduced.

[0023] 2. The present invention ensures that the final product has good sensory properties, such as clear color, strong aroma, rich taste, etc. through the steps of koji making, fermentation and aging. In particular, through long-term natural fermentation, the flavor of the vinegar is more complex, thereby increasing the added value of the product.

[0024] 3. The present invention uses sterile wheat husks to seal the cylinders for aging, which can isolate the bacteria in the outside air to a certain extent and reduce the risk of production failure caused by bacterial contamination. At the same time, such a sealing method also helps to maintain suitable temperature and humidity conditions in the fermentation environment, reduces energy consumption, and meets the requirements of green production.

[0025] 4. The present invention reduces the cost of purchasing new raw materials by utilizing the wine lees that were originally treated as waste. In addition, by optimizing the production process, the yield rate is improved, the loss in the production process is reduced, and the profit level is increased.

[0026] 5. The present invention retains the unique flavor of traditional food by integrating traditional wine-making and vinegar-making processes, while introducing constant temperature control and aseptic operation, making the production process more standardized and the product quality more stable and reliable. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0028] See also Figure 1 A method for preparing wine lees vinegar comprises the following steps:

[0029] S1. Koji making: 99 parts of wheat and 1 part of peas are mixed to make koji. The fermentation temperature is controlled and fermented for 45 days to produce the Daqu with unique chrysanthemum heart. Red millet is selected as the cereal raw material and evenly mixed with the Daqu to carry out the initial stage of fermentation.

[0030] When making koji, the red millet is first soaked to help decompose the starch in the red millet and facilitate subsequent heating treatment. The soaked red millet is drained of water and then placed in a heating device for heating until the millet is cooked. After the heating is completed, the red millet is placed in a cooling device for cooling so that a fermentation agent can be added later. When the red millet is cooled, the koji and red millet need to be placed in a stirring device. The stirring device stirs the koji and red millet evenly. The enzyme contained in the koji helps the starch in the red millet to convert into sugar, which is then converted into alcohol by yeast to obtain red millet koji.

[0031] When the red valley millet is heated, the heating temperature is 95-100°C and the heating time is 30-60 minutes. When it is cooled, the cooling temperature is 30-40°C and the cooling time is 15-45 minutes. When it is stirred, the stirring time is 5-30 minutes.

[0032] S2. brewing rice wine, using the prepared red glutinous rice wine koji to brew rice wine, to obtain red glutinous rice wine and lees.

[0033] When brewing rice wine, the mixed red glutinous rice millet koji is put into a fermentation container for fermentation. During the fermentation process, the starch in the millet is converted into sugar, and then further converted into alcohol to produce red glutinous rice wine and lees. After the fermentation is completed, the fermented material is pressed and separated to obtain separate red glutinous rice wine and lees.

[0034] The fermentation temperature of rice wine is 25-30°C, and the red rice wine and lees are squeezed and separated to separate the red rice wine from the lees.

[0035] S3. Steamed rice: millet, the raw material for making vinegar, is steamed after being cleaned at high temperature. The lees left after brewing rice wine are added to the raw materials for making vinegar. During the adding process, stirring is continued at a low temperature environment so that the lees and the raw materials for vinegar are evenly mixed to form a fermentation matrix.

[0036] The raw material for brewing vinegar is mountain millet. The lees of Honggu Yellow Wine are stirred and mixed with mountain millet under low temperature environment to avoid high temperature destroying the beneficial microorganisms in the lees. The lees and mountain millet are evenly mixed to ensure that the beneficial substances in the lees can be evenly dispersed in the entire fermentation matrix.

[0037] S4. Fermentation: Add the Daqu strain into the fermentation matrix for long-term natural fermentation. During the fermentation process, use sterile wheat husks to seal the cylinders for aging.

[0038] Sterile rye husk-sealed jars can create a nearly anaerobic environment to prevent the invasion of external bacteria. At the same time, it can also maintain stable humidity and temperature in the fermentation environment, which is conducive to the growth and activity of beneficial microorganisms. When the fermentation matrix and bacteria are mixed and then placed in a sterile rye husk-sealed jar for natural fermentation, the components in the fermentation matrix will gradually be converted into acetic acid under the action of microorganisms.

[0039] The strains include acetic acid bacteria and lactic acid bacteria.

[0040] S5. Aging: The vinegar is taken out of the vat according to the year. According to the different aging years, the vinegar vat is opened at a fixed time to take out the finished product. After a specific period of fermentation, each vat of vinegar produces a vat of vinegar.

[0041] S6. Draining: For the raw millet vinegar, after the vinegar base has been fully fermented, the drained vinegar liquid is separated from the solid residue, and then the vinegar liquid is tested for acetic acid. The products are classified according to the acetic acid degree and color. The testing standards are clear and transparent fragrance, mellow and refreshing taste with a sweet aftertaste.

[0042] By reusing the lees produced during the rice wine brewing process as raw materials for the fermentation of aged vinegar, the waste of winemaking by-products is greatly reduced. The lees are rich in a variety of organic substances and microorganisms, which are very beneficial to the fermentation of vinegar. In this way, not only the recycling of resources is achieved, but also the negative impact of waste on the environment is reduced.

[0043] During the preparation process, the steps of koji making, fermentation and aging are used to ensure that the final product has good sensory properties, such as clear color, strong aroma, rich taste, etc. In particular, through long-term natural fermentation, the flavor of the vinegar is more complex, increasing the added value of the product.

[0044] Using sterile wheat husks to seal the jars for aging can, to a certain extent, isolate the bacteria in the outside air and reduce the risk of production failure due to bacterial contamination. At the same time, this sealing method also helps to maintain suitable temperature and humidity conditions in the fermentation environment, reduces energy consumption, and meets the requirements of green production.

[0045] By utilizing the wine lees that were originally treated as waste, the cost of purchasing new raw materials is reduced. In addition, by optimizing the production process, the yield rate is improved, the loss in the production process is reduced, and the profit level is increased.

[0046] By integrating traditional winemaking and vinegar-making techniques, the unique flavor of traditional foods is retained. At the same time, constant temperature control and aseptic operation are introduced to make the production process more standardized and the product quality more stable and reliable.

[0047] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing wine lees vinegar, characterized in that: The following steps are involved: S1, koji making, using 99 parts of wheat and 1 part of pea to make koji, controlling the fermentation temperature and fermenting for 45 days, fermenting the unique chrysanthemum heart Daqu, selecting red millet as the cereal raw material, and evenly mixing it with Daqu, and performing the initial stage of fermentation; S2, brewing rice wine, using the prepared red rice millet wine koji to brew rice wine, to obtain red rice wine and lees; S3, steaming rice: millet, the raw material for making vinegar, is steamed after being washed at high temperature, and the lees left after brewing yellow wine are added to the raw materials for making vinegar. During the adding process, stirring is continued at a low temperature environment so that the raw materials of the lees and vinegar are evenly mixed to form a fermentation matrix; S4, fermentation: adding Daqu strains to the fermentation matrix for long-term natural fermentation, and using sterile wheat husks for sealing and aging during the fermentation process; S5, aging: The vinegar is taken out of the vat according to the year. According to the different aging years, the vinegar vat is opened regularly to take out the finished product. After each vat of vinegar blank is fermented for a specific period of time, one vat of vinegar is produced; S6. Draining: For the raw millet vinegar, after the vinegar base has been fully fermented, the drained vinegar liquid is separated from the solid residue, and then the vinegar liquid is tested for acetic acid. The products are classified according to the acetic acid degree and color. The testing standards are clear and transparent fragrance, mellow and refreshing taste with a sweet aftertaste.

2. The method for preparing wine lees vinegar according to claim 1, characterized in that: When making koji in S1, the red millet is first soaked to help decompose the starch in the red millet and facilitate subsequent heating treatment. The soaked red millet is drained of water and then placed in a heating device for heating until the millet is cooked. After the heating is completed, the red millet is placed in a cooling device for cooling so that a leavening agent can be added later. When the red millet is cooled, the koji and the red millet need to be placed in a stirring device. The stirring device stirs the koji and the red millet evenly. The enzyme contained in the koji helps the starch in the red millet to convert into sugar, which is then converted into alcohol by yeast to obtain the red millet koji.

3. The method for preparing wine lees vinegar according to claim 2, characterized in that: When the red millet is heated, the heating temperature is 95-100° C. and the heating time is 30-60 minutes. When the red millet is cooled, the cooling temperature is 30-40° C. and the cooling time is 15-45 minutes. When the red millet is stirred, the stirring time is 5-30 minutes.

4. The method for preparing wine lees vinegar according to claim 1, characterized in that: When brewing rice wine in S2, the mixed red rice millet koji is put into a fermentation container for fermentation. During the fermentation process, the starch in the millet is converted into sugar and then further converted into alcohol to produce red rice wine and lees. After the fermentation is completed, the fermented material is squeezed and separated to obtain separate red rice wine and lees.

5. The method for preparing wine lees vinegar according to claim 4, characterized in that: The S2 rice wine fermentation temperature is 25-30° C. The red rice wine and lees are squeezed and separated to separate the red rice wine from the lees.

6. The method for preparing wine lees vinegar according to claim 1, characterized in that: The raw material for brewing vinegar in S3 is mountain millet. The lees of red rice wine are stirred and mixed with mountain millet in a low temperature environment to avoid high temperature destroying the beneficial microorganisms in the lees, and the lees and mountain millet are evenly mixed to ensure that the beneficial substances in the lees can be evenly dispersed in the entire fermentation matrix.

7. The method for preparing wine lees vinegar according to claim 1, characterized in that: The sterile rye husk sealed cylinder in S4 can create a nearly anaerobic environment to prevent the invasion of external bacteria, while also maintaining stable humidity and temperature in the fermentation environment, which is conducive to the growth and activity of beneficial microorganisms. When the fermentation matrix and the bacterial strain are mixed and then placed inside the sterile rye husk sealed cylinder for natural fermentation, the components in the fermentation matrix will gradually be converted into acetic acid under the action of microorganisms.

8. The method for preparing wine lees vinegar according to claim 7, characterized in that: The bacterial species include acetic acid bacteria and lactic acid bacteria.

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