Preparation method of kudzuvine root vinegar
By using solid-state fermentation technology and optimized methods for making kudzu and buckwheat vinegar, the problems of insufficient flavor, vinegar yield, and stability in traditional vinegar have been solved, achieving efficient and stable vinegar production, meeting diverse consumer needs, and improving enterprise efficiency.
Patent Information
- Application Number
- CN202411245389.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-05
- Publication Date
- 2025-01-14
AI Technical Summary
Traditional vinegar production methods have limitations in terms of flavor and vinegar yield, are labor-intensive, and lack quality stability, failing to meet the diverse taste demands of consumers and the needs of market competition.
Using kudzu root and buckwheat as the main raw materials, the solid-state fermentation process includes steps such as mixing, washing, crushing, steaming, saccharification, solid-state acetic acid fermentation, vinegar extraction, sterilization, and aging. Various parameters such as temperature, humidity, and time are controlled, and dried kudzu root slices and dried bitter buckwheat are used as auxiliary materials. The fermentation conditions are optimized to improve the vinegar yield and the purity and safety of the vinegar.
It improves the flavor and quality of vinegar, increases vinegar yield by 15%-25%, reduces labor intensity, makes vinegar quality more stable, meets the diverse needs of consumers, and improves the production efficiency and economic benefits of enterprises.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making kudzu root vinegar. Background Art
[0002] As people's living standards improve, they have higher requirements for the quality and taste of vinegar. The traditional method of making vinegar has certain limitations in terms of flavor and vinegar yield. On the one hand, consumers expect vinegar to have a richer and more unique flavor. The traditional single grain fermented vinegar may be relatively simple in taste and aroma, and cannot meet people's increasingly diverse taste needs. Ingredients such as Pueraria and buckwheat with certain medicinal value and unique flavor have not been fully utilized to improve the quality of vinegar. On the other hand, from a production perspective, the labor intensity of the traditional method of making vinegar is relatively high, the vinegar yield needs to be improved, and the quality stability of vinegar is insufficient. In the context of increasingly fierce market competition, vinegar manufacturers need to continuously improve the production process to improve production efficiency, reduce costs and ensure the stability of product quality.
[0003] Based on this background, a new method for producing Pueraria lobata vinegar was developed, aiming to utilize the characteristics of raw materials such as Pueraria lobata and buckwheat to improve the flavor and quality of vinegar, while increasing the vinegar yield, reducing labor intensity, and enhancing the quality stability of vinegar to meet market demand and consumer expectations. Summary of the invention
[0004] The object of the present invention is to provide a method for preparing kudzu root vinegar, aiming to solve the problems in the prior art.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] A method for preparing kudzu root vinegar, characterized in that it comprises the following steps:
[0007] The main ingredient is grain, and Pueraria root is used as raw material. After processing, yeast and acetic acid bacteria are added for solid-state fermentation. The specific process flow includes raw materials → mixing → cleaning → crushing → mixing with grain processed products → steaming → saccharification → solid-state acetic acid fermentation → vinegar pouring → sterilization → aging → finished product, and 25% of dry Pueraria root slices are added to the fermentation pile for simultaneous fermentation (or 25% of Pueraria root tea made by boiling water is added to the freshly made original vinegar, and left to stand in the vinegar tank for 30 days).
[0008] During the raw material preparation stage, high-quality grains (such as buckwheat, rice, etc.) are selected to ensure that they are free of mold and impurities; Pueraria root is selected to be fresh and free of pests and diseases, cut into uniform thin slices, and then air-dried or dried to a suitable dryness;
[0009] In the mixing stage, the grain and the dried kudzu root slices are fully mixed; the mixed materials are rinsed with clean water, the number of washes is not less than two, and each wash time is not less than 3 minutes;
[0010] The crushing degree is moderate, which not only increases the surface area of the material to facilitate the subsequent contact reaction with microorganisms, but also does not cause the material to clump and affect the fermentation effect. After crushing, it is mixed with grain processed products (such as pre-processed rice flour or wheat flour, etc.), and the mixing ratio is strictly controlled to ensure the appropriate ratio of fermentation basic substances;
[0011] The steaming temperature is controlled at 100-120°C for 40-60 minutes; during saccharification, appropriate saccharifying enzyme is added, the temperature is controlled at 50-60°C for 2-3 hours;
[0012] During the solid acetic acid fermentation stage, the temperature is controlled at 30-32°C in the early stage of fermentation, and gradually decreases to 25-28°C in the middle and late stages of fermentation. The humidity is controlled at 60%-70%. During this process, the fermented materials are stirred regularly, with a stirring frequency of 1-2 times a day, and ventilation is also required.
[0013] After solid acetic acid fermentation is completed, the circulating vinegar pouring method is adopted, and the number of vinegar pouring times is not less than 3 times;
[0014] High temperature instantaneous sterilization method is used, the sterilization temperature is 80-90℃, and the time is 10-15 seconds;
[0015] Aging step: Place the sterilized vinegar solution into a suitable container and age it in a relatively cool and well-ventilated environment for no less than 3 months.
[0016] As a preferred solution of the present invention, dry buckwheat and dry kudzu root slices are used as auxiliary materials. This combination of auxiliary materials makes the fermentation basic material richer than the liquid fermentation method, which is beneficial to the reproduction of microorganisms and the production of different metabolites, so that the finished product has the quality characteristics of mild sourness, sweet aftertaste in sourness, rich aroma, obvious fragrance, mellow taste and transparent color.
[0017] As a preferred solution of the present invention, the production method can reduce labor intensity, and the vinegar yield is 15%-25% higher than that of the traditional method. At the same time, the quality of the vinegar is more stable, the color is clear, and the appearance is more beautiful.
[0018] As a preferred solution of the present invention, in the raw material processing stage, the kudzu root is mixed, cleaned and crushed to meet the requirements of subsequent mixing and fermentation with grain processed products.
[0019] As a preferred solution of the present invention, steaming and saccharification steps are performed after mixing with processed grain products to provide suitable substrates and conditions for subsequent solid-state acetic acid fermentation.
[0020] As a preferred solution of the present invention, the vinegar pouring operation after solid acetic acid fermentation can effectively separate the vinegar liquid from the fermentation residue and improve the purity of the vinegar.
[0021] As a preferred solution of the present invention, the sterilization operation can kill harmful microorganisms in the vinegar solution and ensure the edible safety of the vinegar.
[0022] As a preferred solution of the present invention, the aging step further improves the flavor and quality of the vinegar, making its taste and aroma richer and more intense.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] First, in terms of flavor and quality improvement, dried bitter buckwheat and dried kudzu root slices are used as auxiliary materials to enrich the basic fermentation materials. Compared with traditional single grain fermented vinegar, this method makes the finished product have the quality characteristics of soft sourness, sweet aftertaste in sourness, strong aroma, obvious fragrance, mellow taste and transparent color. The medicinal value components of kudzu root and buckwheat are integrated into vinegar, which not only increases the nutritional content of vinegar, but also brings a unique taste experience to consumers, meeting people's increasingly diverse taste needs. Secondly, from the perspective of production efficiency, this production method can reduce labor intensity. The traditional vinegar production process may be cumbersome and complicated, and this method optimizes each link, such as reasonably controlling the conditions of steps such as cooking, saccharification and solid acetic acid fermentation, so that the production process is more scientific and efficient. And the vinegar yield is 15%-25% higher than the traditional method, which means that with the same raw material input, more finished vinegar can be obtained, which improves resource utilization and increases the economic benefits of the enterprise. Moreover, in terms of quality stability, this production method makes the quality of vinegar more stable. By precisely controlling the process parameters of each link, such as steaming temperature, saccharification temperature and time, temperature and humidity of solid acetic acid fermentation, etc., a suitable growth and fermentation environment is provided for microorganisms, which is conducive to the reproduction of microorganisms and the production of stable metabolites. At the same time, the vinegar liquid and fermentation residues are effectively separated through the circulation vinegar pouring operation, which improves the purity of the vinegar; the high-temperature instantaneous sterilization operation kills harmful microorganisms in the vinegar liquid and ensures the edible safety of the vinegar; the aging step further improves the flavor and quality of the vinegar, making its taste and aroma richer and more intense. These measures jointly ensure the stability of the quality of the vinegar product. In summary, the method for making kudzu root vinegar not only meets the consumer demand for high-quality vinegar, but also improves the production efficiency and economic benefits of the enterprise, and has significant beneficial effects. DETAILED DESCRIPTION
[0025] The technical solutions in the embodiments of the present invention will be described clearly and completely below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0026] Example 1
[0027] The present invention provides the following technical solutions:
[0028] A method for preparing kudzu root vinegar, characterized in that it comprises the following steps:
[0029] Grain is used as the main ingredient, and kudzu root is used as the raw material. After being processed, yeast and acetic acid bacteria are added for solid-state fermentation. The specific process flow includes raw materials → mixing → cleaning → crushing → mixing with grain processed products → steaming → saccharification → solid-state acetic acid fermentation → vinegar pouring → sterilization → aging → finished product, and 25% of dried kudzu root slices are added to the fermentation pile for simultaneous fermentation (or 25% of kudzu root tea made by boiling water is added to the freshly brewed original vinegar, and left to stand in the vinegar tank for 30 days);
[0030] During the raw material preparation stage, high-quality grains (such as sorghum, wheat, etc.) are selected to ensure that they are free of mold and impurities; Pueraria root is selected to be fresh and free of pests and diseases, cut into uniform thin slices, and then air-dried or dried to a suitable dryness;
[0031] In the mixing stage, the grain and the dried kudzu root slices are fully mixed; the mixed materials are rinsed with clean water, the number of washes is not less than two, and each wash time is not less than 3 minutes;
[0032] The crushing degree is moderate, which not only increases the surface area of the material to facilitate the subsequent contact reaction with microorganisms, but also does not cause the material to clump and affect the fermentation effect. After crushing, it is mixed with grain processed products (such as pre-processed rice flour or wheat flour, etc.), and the mixing ratio is strictly controlled to ensure the appropriate ratio of fermentation basic substances;
[0033] The steaming temperature is controlled at 100-120°C for 40-60 minutes; during saccharification, appropriate saccharifying enzyme is added, the temperature is controlled at 50-60°C for 2-3 hours;
[0034] During the solid acetic acid fermentation stage, the temperature is controlled at 30-32°C in the early stage of fermentation, and gradually decreases to 25-28°C in the middle and late stages of fermentation. The humidity is controlled at 60%-70%. During this process, the fermented materials are stirred regularly, with a stirring frequency of 1-2 times a day, and ventilation is also required.
[0035] After solid acetic acid fermentation is completed, the circulating vinegar pouring method is adopted, and the number of vinegar pouring times is not less than 3 times;
[0036] High temperature instantaneous sterilization method is used, the sterilization temperature is 80-90℃, and the time is 10-15 seconds;
[0037] Aging step: Place the sterilized vinegar solution into a suitable container and age it in a relatively cool and well-ventilated environment for no less than 3 months.
[0038] In a specific embodiment of the present invention, first, grain is used as the main ingredient, kudzu root is used as the raw material and dried kudzu root slices are added for solid-state fermentation, which enriches the fermentation substrate. Through pretreatment steps such as mixing, cleaning, and crushing, grain and kudzu root can be better integrated and meet the subsequent fermentation requirements. Cleaning can remove impurities and ensure the purity of fermentation. The appropriate degree of crushing increases the surface area of the material, is conducive to the contact reaction of microorganisms, and improves the fermentation efficiency. The temperature and time control of steps such as steaming and saccharification provide suitable substrates and conditions for subsequent solid-state acetic acid fermentation, and promote the smooth progress of fermentation. Subsequent operations such as circulating vinegar pouring, sterilization and aging not only improve the purity and safety of vinegar, but also further enhance the flavor and quality of vinegar, so that it eventually becomes a vinegar product with unique taste and high quality, meeting consumers' diverse needs for vinegar.
[0039] Specifically, dry buckwheat and dry kudzu root slices are used as auxiliary materials. This combination of auxiliary materials makes the fermentation basic substances richer than the liquid fermentation method, which is conducive to the reproduction of microorganisms and the production of different metabolites, so that the finished product has the quality characteristics of soft sourness, sweetness in sourness, rich aroma, obvious fragrance, mellow taste and transparent color.
[0040] In this embodiment: On the one hand, compared with the liquid fermentation method, this auxiliary material combination makes the fermentation basic material richer, providing more sufficient nutrition and diverse environment for microbial reproduction. Microorganisms can produce different metabolites, which is the key to the finished product having multiple excellent quality characteristics. For example, the soft sour taste is because the interaction of multiple components makes the sour taste not too irritating; the sweet aftertaste in the sour may be due to the fact that certain components in kudzu root and buckwheat produce sweet substances during the fermentation process. The rich aroma and fragrance are obviously due to the integration of their unique flavor components into vinegar, enriching the aroma level of vinegar. The mellow taste is the result of the combined action of multiple fermentation products, and the transparent color is also related to the transformation and purity of the substances during the fermentation process. At the same time, the medicinal value components of kudzu root and buckwheat are integrated into vinegar, which increases the nutritional content of vinegar and brings health benefits and unique taste experience to consumers.
[0041] Specifically, the production method can reduce labor intensity, and the vinegar yield is 15%-25% higher than that of the traditional method, and the quality of the vinegar is more stable.
[0042] In this embodiment: in terms of reducing labor intensity, by optimizing various links, such as reasonably controlling the conditions of steaming, saccharification and solid acetic acid fermentation, the production process is made more scientific and efficient. Unlike the traditional vinegar production process, which may have cumbersome and complicated operations, this method reduces unnecessary manpower input and repetitive labor. In terms of vinegar yield, it is 15%-25% higher than the traditional method, which means that more finished vinegar can be obtained with the same raw material input. This improves resource utilization and increases economic benefits for the enterprise. For the enhancement of vinegar quality stability, the process parameters of each link, such as cooking temperature, saccharification temperature and time, solid acetic acid fermentation temperature and humidity, etc., are accurately controlled to provide a suitable growth and fermentation environment for microorganisms, so that the microorganisms reproduce stably and produce stable metabolites, thereby ensuring the stability of vinegar quality and meeting the market demand for high-quality products.
[0043] Specifically, in the raw material processing stage, the kudzu root is mixed, cleaned and crushed to make it meet the requirements of subsequent mixing and fermentation with grain processed products.
[0044] In the present embodiment: the mixing operation can make the kudzu root and the grain uniformly mixed, ensuring that the two can fully react in the subsequent fermentation process. The cleaning operation is particularly critical, and the cleaning of no less than two times and no less than 3 minutes each time can effectively remove impurities, dust and possible pesticide residues on the surface of the raw materials, ensure the purity of the fermentation raw materials, and provide a clean fermentation environment for microorganisms. The crushing operation treats the kudzu root to a moderate degree, increases the surface area of the material, and enables the microorganisms to contact the material more fully in the subsequent fermentation, accelerating the fermentation reaction process. If these operations are not performed, the kudzu root may not be well integrated with the grain for fermentation, affecting the quality of the final product. For example, if it is not crushed, the fermentation reaction may only be carried out on the surface of the material, and the internal kudzu root components are difficult to be fully utilized, resulting in incomplete fermentation, affecting the flavor and quality of the vinegar. And through these careful treatments, good conditions are created for subsequent mixing and fermentation with grain processed products, improving fermentation efficiency and product quality.
[0045] Specifically, after mixing with the processed grain products, steaming and saccharification steps are performed to provide suitable substrates and conditions for subsequent solid-state acetic acid fermentation.
[0046] In this embodiment: when steaming the material, the temperature is controlled at 100-120°C for 40-60 minutes. This process can fully ripen the grain and kudzu root, change their physical and chemical structures, and is conducive to the decomposition and utilization of nutrients by microorganisms in the subsequent saccharification and fermentation process. During saccharification, a suitable saccharifying enzyme is connected, and the temperature is controlled at 50-60°C for 2-3 hours. The saccharifying enzyme can decompose macromolecular substances such as starch in the grain into fermentable sugars, providing sufficient substrates for subsequent solid acetic acid fermentation. Without the reasonable control of these two steps, insufficient fermentation substrate or poor quality may result. For example, if the steaming temperature is too low or the time is too short, the raw materials may not be fully ripened, and the internal nutrients are difficult to release, affecting the subsequent fermentation; if the saccharification temperature or time is not appropriate, the sugar decomposition may be insufficient, so that the acetic acid fermentation lacks sufficient substrate, thereby affecting the yield and quality of vinegar. After the scientific operation of these two steps, suitable substrates and conditions are provided for solid acetic acid fermentation, so that the fermentation process can proceed smoothly, and the yield and quality of vinegar are improved.
[0047] Specifically, the vinegar pouring operation after solid acetic acid fermentation can effectively separate the vinegar liquid from the fermentation residue and improve the purity of the vinegar.
[0048] In this embodiment: the vinegar solution and the fermentation residue can be effectively separated by using a circulating vinegar pouring method and pouring vinegar for no less than 3 times. First, this can significantly improve the purity of the vinegar, remove solid impurities generated during the fermentation process and raw material residues that are not fully utilized, etc., so that the obtained vinegar solution is clearer and more transparent. Secondly, improving the purity helps to improve the taste and flavor of the vinegar and reduce the bad taste and odor caused by impurities. For example, if the vinegar pouring operation is not fully performed, a large amount of fermentation residues may remain in the vinegar solution, and these residues may deteriorate during the subsequent storage process, affecting the overall quality of the vinegar. Moreover, by pouring vinegar for many times, the effective ingredients remaining in the fermentation residues can be further extracted to improve the nutritional value and flavor richness of the vinegar. At the same time, the higher purity of the vinegar solution is also conducive to the subsequent sterilization and aging steps, laying the foundation for the production of high-quality Pueraria vinegar and meeting consumers' demand for high-quality vinegar.
[0049] Specifically, the sterilization operation can kill harmful microorganisms in the vinegar solution and ensure the safety of vinegar for consumption.
[0050] In this embodiment: a high-temperature instantaneous sterilization method is adopted, the sterilization temperature is 80-90°C, and the time is 10-15 seconds. This method can quickly and effectively kill harmful microorganisms in the vinegar liquid. If the sterilization operation is not performed, harmful bacteria, molds and other microorganisms that may exist in the vinegar liquid will continue to multiply during the storage and sales process, which will not only affect the quality and flavor of the vinegar, but also may pose a threat to the health of consumers. By accurately controlling the sterilization temperature and time, while killing harmful microorganisms, the damage to the nutrients and flavor substances of the vinegar can be minimized. For example, if the temperature is too high or the time is too long, some beneficial ingredients in the vinegar may be destroyed, affecting the quality of the vinegar; while if the temperature is too low or the time is too short, the harmful microorganisms may not be completely killed. After the sterilization operation, the edible safety of the vinegar is guaranteed, so that consumers can eat it with confidence, which enhances the competitiveness of the product in the market, and is also conducive to extending the shelf life of the vinegar and ensuring the stable quality of the product during storage and transportation.
[0051] Specifically, the aging step further enhances the flavor and quality of the vinegar, making its taste and aroma richer and more intense.
[0052] In this embodiment: the sterilized vinegar liquid is placed in a suitable container and aged in a relatively cool and well-ventilated environment for no less than 3 months. During the aging process, a series of slow and complex chemical reactions will occur in the vinegar liquid. First, aging can make the taste of vinegar softer and mellower. As time goes by, some irritating ingredients will gradually evaporate or transform, making the sour taste of vinegar more mellow. Secondly, aging helps the aroma of vinegar to be richer and stronger. During the aging period, various flavor substances in the vinegar liquid will further merge and transform to produce new aroma components. For example, some ester substances may be generated during the aging process, giving the vinegar a unique fruity or floral aroma. Moreover, aging can also improve the color and transparency of the vinegar, making its appearance more attractive. If there is no aging step, the flavor and quality of the vinegar may be relatively single and rough, and cannot meet the consumer's demand for high-quality vinegar. Through long-term aging, the flavor and quality of the vinegar are further improved, making it a high-quality product with unique charm and more competitive in the market.
[0053] The working principle and use process of the present invention:
[0054] First is the raw material preparation stage. The grains should be high-quality sorghum, wheat and other grains. They must be free of mold and impurities. The kudzu root should be fresh and free of diseases and insect pests. They should be cut into evenly thin slices and then air-dried or dried to the appropriate dryness. Then enter the mixing stage. The grain and dry kudzu root slices should be fully mixed and then washed with clean water. The washing should be done at least twice, and each washing time should be at least 3 minutes. After that, the material should be crushed to a moderate degree, which should increase the surface area of the material for subsequent contact and reaction with microorganisms, but not too finely so that the material will agglomerate and affect the fermentation effect. After crushing, it should be mixed with pre-treated grain processed products such as rice flour or wheat flour, and the mixing ratio should be strictly controlled to ensure the appropriate ratio of fermentation basic substances. Then enter the key processing stage. The mixed material is first steamed at a temperature of 100-120°C for 40-60 minutes. After steaming, it is saccharified by adding appropriate saccharifying enzymes and controlling the temperature at 50-60°C for 2-3 hours. Solid-state acetic acid fermentation is carried out, the temperature is controlled at 30-32°C in the initial stage of fermentation, and gradually decreases to 25-28°C in the middle and late stages of fermentation, and the humidity is controlled at 60%-70%. During this process, the fermented materials should be stirred 1-2 times a day, and ventilation should be paid attention to. After the solid-state acetic acid fermentation is completed, a circulating vinegar sprinkling method is adopted, and the number of vinegar sprinkling times is not less than 3 times to effectively separate the vinegar liquid from the fermentation residue and improve the purity of the vinegar. Then a high-temperature instantaneous sterilization method is adopted, and the sterilization temperature is 80-90°C for 10-15 seconds to kill harmful microorganisms in the vinegar liquid and ensure food safety. Finally, the sterilized vinegar liquid is filled into a suitable container and aged in a relatively cool and well-ventilated environment for not less than 3 months, so as to further enhance the flavor and quality of the vinegar, make its taste and aroma richer and more intense, and finally obtain the finished product Pueraria vinegar. The entire operation process aims to utilize the characteristics of raw materials such as Pueraria and buckwheat through precise control and scientific operation of each link to produce high-quality vinegar products that meet consumer needs and market competition.
[0055] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A method for preparing kudzu root vinegar, characterized in that: The following steps are involved: The main ingredients are buckwheat, wheat bran and rice, and kudzu root is used as an auxiliary stabilizing raw material. After processing, yeast and acetic acid bacteria are added for solid-state fermentation. The specific process flow includes raw materials → mixing → cleaning → crushing → mixing with grain processed products → steaming → saccharification → solid-state acetic acid fermentation → vinegar pouring → sterilization → aging → finished product, and 25% of dried kudzu root slices are added to the fermentation pile for simultaneous fermentation (or 25% of kudzu root tea made by boiling water is added to the freshly made original vinegar and left to stand in the vinegar tank for 30 days). In the raw material preparation stage, high-quality grains (such as buckwheat, wheat bran, rice, etc.) are selected to ensure that they are free of mold and impurities; Pueraria root is selected to be fresh and free of pests and diseases, cut into uniform thin slices, and then air-dried or dried to a suitable dryness; In the mixing stage, the grain and the dried kudzu root slices are fully mixed; the mixed materials are rinsed with clean water, the number of washes is not less than two, and each wash time is not less than 3 minutes; The crushing degree is moderate, which not only increases the surface area of the material to facilitate the subsequent contact reaction with microorganisms, but also does not cause the material to clump and affect the fermentation effect. After crushing, it is mixed with grain processed products (such as pre-processed rice flour or wheat flour, etc.), and the mixing ratio is strictly controlled to ensure the appropriate ratio of fermentation basic substances; The steaming temperature is controlled at 100-120°C for 40-60 minutes; during saccharification, appropriate saccharifying enzyme is added, the temperature is controlled at 50-60°C for 2-3 hours; During the solid acetic acid fermentation stage, the temperature is controlled at 30-32°C in the early stage of fermentation, and gradually decreases to 25-28°C in the middle and late stages of fermentation. The humidity is controlled at 60%-70%. During this process, the fermented materials are stirred regularly, with a stirring frequency of 1-2 times a day, and ventilation is also required. After solid acetic acid fermentation is completed, the circulating vinegar pouring method is adopted, and the number of vinegar pouring times is not less than 3 times; Use high temperature instantaneous sterilization method, the sterilization temperature is 80-90℃, and the time is 10-15 seconds; Aging step: Place the sterilized vinegar solution into a suitable container and age it in a relatively cool and well-ventilated environment for no less than 3 months.
2. The method for making Pueraria vinegar according to claim 1, characterized in that: Dried buckwheat and dried kudzu root slices are used as auxiliary materials. This combination of auxiliary materials makes the fermentation basic substances richer than the liquid fermentation method, which is conducive to the reproduction of microorganisms and the production of different metabolites, so that the finished product has the quality characteristics of soft sourness, sweetness in sourness, rich aroma, obvious fragrance, mellow taste and transparent color.
3. The method for making Pueraria vinegar according to claim 2, characterized in that: The production method can reduce labor intensity, and the vinegar yield is 15%-25% higher than that of the traditional method, and the quality of the vinegar is more stable.
4. The method for making Pueraria vinegar according to claim 3, characterized in that: During the raw material processing stage, the Pueraria root is mixed, cleaned and crushed to make it meet the requirements for subsequent mixing and fermentation with grain processed products.
5. The method for making Pueraria vinegar according to claim 4, characterized in that: After mixing with processed grain products, steaming and saccharification steps are carried out to provide suitable substrates and conditions for subsequent solid-state acetic acid fermentation.
6. The method for making Pueraria vinegar according to claim 5, characterized in that: The vinegar pouring operation after solid acetic acid fermentation can effectively separate the vinegar liquid from the fermentation residue and improve the purity of the vinegar.
7. The method for making Pueraria vinegar according to claim 6, characterized in that: The sterilization operation can kill harmful microorganisms in the vinegar liquid and ensure the safety of vinegar for consumption.
8. The method for making Pueraria vinegar according to claim 7, characterized in that: The aging step further enhances the flavor and quality of the vinegar, making its taste and aroma richer and more intense.