Glutinous rice fermented wine-based flavor-enhanced brewed vinegar and preparation method thereof

Abstract

The invention relates to the field of brewed vinegar, in particular to glutinous rice fermented wine-based flavor enhanced brewed vinegar and a preparation method thereof, and aims to solve the problems that existing glutinous rice vinegar is generally low in total acid content, insufficient in non-volatile acid content and simple in flavor level. The brewed vinegar takes a mixture of white glutinous rice and black glutinous rice as a main raw material, the white glutinous rice provides the most basic sweet taste and alcohol taste, the addition of the black glutinous rice can greatly enrich flavor levels, a pineapple extract and a rhizoma polygonati extract are added, pineapples are rich in malic acid and citric acid, and the organic acids are introduced into a system in an alcoholic fermentation stage, so that the taste of the brewed vinegar is improved. The rhizoma polygonati extract contains a large amount of polysaccharide substances and can provide nutrient substances for yeast fermentation, saponin and phenolic acid substances in the rhizoma polygonati extract have the capability of scavenging free radicals and can inhibit oxidation of unsaturated fatty acid and degradation of pigments in vinegar, and the rhizoma polygonati extract can be used for preparing the fruit vinegar. The product flavor stability is prolonged.

Description

Technical Field

[0001] This invention relates to the field of brewed vinegar, specifically to a flavor-enhanced brewed vinegar based on glutinous rice fermentation and its preparation method. Background Technology

[0002] In today's vinegar market, a wide variety of uniquely flavored vinegar products are emerging. Traditional brewed vinegar is mainly made through the fermentation of rice, wheat, or other grains, resulting in a distinctive sour taste and delicious aroma. Glutinous rice vinegar, with its mellow taste and unique flavor, is favored by consumers. However, ordinary glutinous rice vinegar faces the following technical bottlenecks in its production process: the total acid content is generally low, affecting shelf life and flavor intensity; the non-volatile acid content is insufficient, leading to a one-dimensional sour taste and a lack of richness; and the flavor profile is simple and lacks complexity.

[0003] Therefore, it is of great significance to develop a flavor-enhancing brewed vinegar based on glutinous rice fermentation and its preparation method. Summary of the Invention

[0004] In order to overcome the above-mentioned technical problems, the purpose of this invention is to provide a flavor-enhancing brewed vinegar based on glutinous rice fermentation and its preparation method, which solves the problems of generally low total acid content, insufficient non-volatile acid content, and simple flavor layers in existing glutinous rice vinegars.

[0005] The objective of this invention can be achieved through the following technical solutions: In a first aspect, this application provides a method for preparing a flavor-enhanced brewed vinegar based on fermented glutinous rice wine, comprising the following steps: Step 1: Soak glutinous rice in water for 6-12 hours, then heat to boiling and steam for 1-2 hours. After cooling to 28-32℃, add saccharifying enzyme and ferment for 36-48 hours. Then heat to 90-95℃ and steam for 5-10 minutes to obtain saccharified mash. Step 2: Mix the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water evenly, then ferment at 30-34℃ for 5-6 days, and then ferment at 22-24℃ for 10-15 days to obtain the glutinous rice fermented wine base. Step 3: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 5-6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at a temperature of 30-32℃ for 14-16 days to obtain vinegar mash; Step 4: Add salt to the vinegar mash, then compact and seal it for 60-90 days of aging. After that, filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar.

[0006] In a preferred embodiment of the present invention, the glutinous rice in step one is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:1-3; the amount of saccharifying enzyme added is 0.5-0.9% of the mass of the glutinous rice.

[0007] In a preferred embodiment of the present invention, the mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water in step two is 100:3-11:0.5-1.5:0.6-0.8:1-1.4:400-420.

[0008] In a preferred embodiment of the present invention, the mass ratio of the glutinous rice fermentation base, wheat bran, rice husk and acetic acid bacteria in step three is 10:5-6:0.3-0.4:0.2-0.3.

[0009] In a preferred embodiment of the present invention, the mass ratio of vinegar mash to salt in step four is 10:0.2-0.25.

[0010] In a preferred embodiment of the present invention, the pineapple extract is prepared by the following steps: Fresh pineapple pulp was crushed and added to distilled water, followed by the addition of pectinase. The enzymatic hydrolysis reaction was carried out at a temperature of 30-35℃ for 3-5 hours. The mixture was then filtered through a 300-400 mesh sieve, and the filtrate was freeze-dried to obtain pineapple extract.

[0011] In a preferred embodiment of the present invention, the ratio of fresh pineapple pulp, distilled water and pectinase is 10g:80-90mL:0.06-0.12g.

[0012] In a preferred embodiment of the present invention, the Polygonatum extract is prepared by the following steps: Step a1: Steam fresh Polygonatum slices at 110-120℃ for 30-50 minutes, then place them in a vacuum drying oven and dry them at 60-70℃ for 10-20 hours. After drying, pulverize them through an 80-100 mesh sieve to obtain Polygonatum powder. Step a2: Add Polygonatum powder to distilled water, then add compound enzyme, and perform enzymatic hydrolysis reaction for 1-2 hours at a temperature of 50-55℃ and an ultrasonic power of 400-500W. After that, filter through a 300-400 mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract.

[0013] In a preferred embodiment of the present invention, the ratio of the amount of Polygonatum powder, distilled water and compound enzyme in step a2 is 5g: 50-55mL: 0.1-0.3g; the compound enzyme is a mixture of cellulase and papain in a mass ratio of 3-5:6. Secondly, this application provides a glutinous rice fermented wine-based flavor-enhanced brewed vinegar, which is prepared using the method described in the first aspect for preparing glutinous rice fermented wine-based flavor-enhanced brewed vinegar.

[0014] The beneficial effects of this invention are: This invention discloses a flavor-enhanced brewed vinegar based on glutinous rice fermentation and its preparation method. The method involves soaking glutinous rice, then heating and steaming it, followed by cooling and fermentation with saccharifying enzymes to obtain saccharified mash. The saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water are mixed evenly and fermented to obtain a glutinous rice fermented base. The glutinous rice fermented base is diluted, and then wheat bran, rice husks, and acetic acid bacteria are added for fermentation to obtain vinegar mash. Salt is added to the vinegar mash, which is then compacted, sealed, and aged. After filtration, boiling, and packaging, the flavor-enhanced brewed vinegar based on glutinous rice fermentation is obtained. This brewed vinegar uses a mixture of white and black glutinous rice as the main raw material. White glutinous rice provides the most basic sweetness and mellowness, while the addition of black glutinous rice greatly enriches the flavor layers. Rice is rich in anthocyanins, a powerful natural antioxidant. During the brewing process, anthocyanins can reduce the oxidation of unsaturated fatty acids and other components, preventing unpleasant flavors and ensuring the purity of the product's flavor. It also makes it a functional vinegar with antioxidant properties. Pineapple extract and Solomon's seal extract are then added. Pineapple is rich in malic acid and citric acid, which are introduced into the system during the alcoholic fermentation stage, becoming an important source of non-volatile acids in the final product and bringing a unique fruity flavor. Solomon's seal extract contains a large amount of polysaccharides, which can provide nutrients for yeast fermentation. The saponins and phenolic acids in Solomon's seal extract have the ability to scavenge free radicals, inhibiting the oxidation of unsaturated fatty acids and pigment degradation in vinegar, and prolonging the product's flavor stability. Detailed Implementation

[0015] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1: This embodiment describes a method for preparing a flavor-enhancing brewed vinegar based on fermented glutinous rice wine, comprising the following steps: Step S1: Crush 10g of fresh pineapple pulp and add it to 80mL of distilled water. Then add 0.06g of pectinase and perform enzymatic hydrolysis at 30℃ for 3h. After that, filter through a 300-mesh sieve and freeze-dry the filtrate to obtain pineapple extract. Step S2: Steam fresh Polygonatum slices at 110℃ for 30 minutes, then place them in a vacuum drying oven and dry them at 60℃ for 10 hours. After drying, pulverize them through an 80-mesh sieve to obtain Polygonatum powder. Step S3: Add 5g of Polygonatum powder to 50mL of distilled water, then add 0.1g of a complex enzyme consisting of cellulase and papain mixed in a mass ratio of 3:6, and perform enzymatic hydrolysis reaction at 50℃ and ultrasonic power of 400W for 1h. After filtration through a 300-mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract. Step S4: Soak glutinous rice in water for 6 hours, then heat to boiling and steam for 1 hour. After cooling to 28°C, add saccharifying enzyme and ferment for 36 hours. Then heat to 90°C and steam for 5 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:1. The amount of saccharifying enzyme added is 0.5% of the mass of the glutinous rice. Step S5: Mix the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water evenly, then ferment at 30℃ for 5 days, followed by fermentation at 22℃ for 10 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water is 100:3:0.5:0.6:1:400; Step S6: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 5%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 30°C for 14 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:5:0.3:0.2. Step S7: Add salt to the vinegar mash, then compact and seal it for 60 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.2.

[0017] Example 2: This embodiment describes a method for preparing a flavor-enhancing brewed vinegar based on fermented glutinous rice wine, comprising the following steps: Step S1: Crush 10g of fresh pineapple pulp and add it to 85mL of distilled water. Then add 0.09g of pectinase and perform enzymatic hydrolysis at 32℃ for 4h. After that, filter through a 350-mesh sieve and freeze-dry the filtrate to obtain pineapple extract. Step S2: Steam fresh Polygonatum slices at 115℃ for 40 minutes, then place them in a vacuum drying oven and dry them at 65℃ for 15 hours. After drying, pulverize them through a 90-mesh sieve to obtain Polygonatum powder. Step S3: Add 5g of Polygonatum powder to 52mL of distilled water, then add 0.2g of a compound enzyme consisting of cellulase and papain mixed in a mass ratio of 4:6, and perform enzymatic hydrolysis at 52℃ and ultrasonic power of 450W for 1.5h. After filtration through a 350-mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract. Step S4: Soak glutinous rice in water for 9 hours, then heat to boiling and steam for 1.5 hours. After cooling to 30°C, add saccharifying enzyme and ferment for 42 hours. Then heat to 92°C and steam for 8 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:2. The amount of saccharifying enzyme added is 0.7% of the mass of the glutinous rice. Step S5: Mix the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water evenly, then ferment at 32℃ for 5.5 days, followed by fermentation at 23℃ for 12 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water is 100:7:1:0.7:1.2:410; Step S6: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 5.5%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 31°C for 15 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:5.5:0.35:0.25; Step S7: Add salt to the vinegar mash, then compact and seal it for 75 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.22.

[0018] Example 3: This embodiment describes a method for preparing a flavor-enhancing brewed vinegar based on fermented glutinous rice wine, comprising the following steps: Step S1: Crush 10g of fresh pineapple pulp and add it to 90mL of distilled water. Then add 0.12g of pectinase and perform enzymatic hydrolysis at 35℃ for 5h. After that, filter through a 400-mesh sieve and freeze-dry the filtrate to obtain pineapple extract. Step S2: Steam fresh Polygonatum slices at 120℃ for 50 minutes, then place them in a vacuum drying oven and dry them at 70℃ for 20 hours. After drying, pulverize them through a 100-mesh sieve to obtain Polygonatum powder. Step S3: Add 5g of Polygonatum powder to 55mL of distilled water, then add 0.3g of a compound enzyme consisting of cellulase and papain mixed in a mass ratio of 5:6, and perform enzymatic hydrolysis reaction at 55℃ and ultrasonic power of 500W for 2 hours. After filtration through a 400-mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract. Step S4: Soak glutinous rice in water for 12 hours, then heat to boiling and steam for 2 hours. After cooling to 32°C, add saccharifying enzyme and ferment for 48 hours. Then heat to 95°C and steam for 10 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:3. The amount of saccharifying enzyme added is 0.9% of the mass of the glutinous rice. Step S5: Mix the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water evenly, then ferment at 34℃ for 6 days, followed by fermentation at 24℃ for 15 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water is 100:11:1.5:0.8:1.4:420. Step S6: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 32°C for 16 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:6:0.4:0.3. Step S7: Add salt to the vinegar mash, then compact and seal it for 90 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.25.

[0019] Comparative Example 1: This comparative example illustrates a method for preparing a flavor-enhancing brewed vinegar based on glutinous rice fermentation, comprising the following steps: Step S1: Soak glutinous rice in water for 12 hours, then heat to boiling and steam for 2 hours. After cooling to 32°C, add saccharifying enzyme and ferment for 48 hours. Then heat to 95°C and steam for 10 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:3. The amount of saccharifying enzyme added is 0.9% of the mass of the glutinous rice. Step S5: Mix the saccharified mash, yeast, and deionized water evenly, then ferment at 34℃ for 6 days, and then ferment at 24℃ for 15 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, yeast, and deionized water is 100:0.8:1.4:420. Step S6: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 32°C for 16 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:6:0.4:0.3. Step S7: Add salt to the vinegar mash, then compact and seal it for 90 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.25.

[0020] Comparative Example 2: This comparative example illustrates a method for preparing a flavor-enhancing brewed vinegar based on glutinous rice fermentation, comprising the following steps: Step S1: Crush 10g of fresh pineapple pulp and add it to 90mL of distilled water. Then add 0.12g of pectinase and perform enzymatic hydrolysis at 35℃ for 5h. After that, filter through a 400-mesh sieve and freeze-dry the filtrate to obtain pineapple extract. Step S2: Soak glutinous rice in water for 12 hours, then heat to boiling and steam for 2 hours. After cooling to 32°C, add saccharifying enzyme and ferment for 48 hours. Then heat to 95°C and steam for 10 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:3. The amount of saccharifying enzyme added is 0.9% of the mass of the glutinous rice. Step S3: Mix the saccharified mash, pineapple extract, yeast, and deionized water evenly, then ferment at 34℃ for 6 days, followed by fermentation at 24℃ for 15 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water is 100:11:0.8:1.4:420. Step S4: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 32°C for 16 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:6:0.4:0.3. Step S5: Add salt to the vinegar mash, then compact and seal it for 90 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.25.

[0021] Comparative Example 3: This comparative example illustrates a method for preparing a flavor-enhancing brewed vinegar based on glutinous rice fermentation, comprising the following steps: Step S1: Steam fresh Polygonatum slices at 120℃ for 50 minutes, then place them in a vacuum drying oven and dry them at 70℃ for 20 hours. After drying, pulverize them through a 100-mesh sieve to obtain Polygonatum powder. Step S2: Add 5g of Polygonatum powder to 55mL of distilled water, then add 0.3g of a compound enzyme consisting of cellulase and papain mixed in a mass ratio of 5:6, and perform enzymatic hydrolysis reaction at 55℃ and ultrasonic power of 500W for 2 hours. After filtration through a 400-mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract. Step S3: Soak glutinous rice in water for 12 hours, then heat to boiling and steam for 2 hours. After cooling to 32°C, add saccharifying enzyme and ferment for 48 hours. Then heat to 95°C and steam for 10 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:3. The amount of saccharifying enzyme added is 0.9% of the mass of the glutinous rice. Step S4: Mix the saccharified mash, Polygonatum extract, yeast, and deionized water evenly, then ferment at 34℃ for 6 days, followed by fermentation at 24℃ for 15 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple extract, Polygonatum extract, yeast, and deionized water is 100:1.5:0.8:1.4:420. Step S5: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 32°C for 16 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:6:0.4:0.3. Step S6: Add salt to the vinegar mash, then compact and seal it for 90 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.25.

[0022] Comparative Example 4: This comparative example illustrates a method for preparing a flavor-enhancing brewed vinegar based on glutinous rice fermentation, comprising the following steps: Step S1: Steam fresh pineapple pulp at 120℃ for 50 minutes, then place it in a vacuum drying oven and dry it at 70℃ for 20 hours. After that, pulverize it through a 100-mesh sieve to obtain pineapple powder. Step S2: Steam fresh Polygonatum slices at 120℃ for 50 minutes, then place them in a vacuum drying oven and dry them at 70℃ for 20 hours. After drying, pulverize them through a 100-mesh sieve to obtain Polygonatum powder. Step S3: Soak glutinous rice in water for 12 hours, then heat to boiling and steam for 2 hours. After cooling to 32°C, add saccharifying enzyme and ferment for 48 hours. Then heat to 95°C and steam for 10 minutes to obtain saccharified mash. The glutinous rice is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:3. The amount of saccharifying enzyme added is 0.9% of the mass of the glutinous rice. Step S4: Mix the saccharified mash, pineapple powder, polygonatum powder, yeast, and deionized water evenly, then ferment at 34℃ for 6 days, followed by fermentation at 24℃ for 15 days to obtain glutinous rice fermented wine base; the mass ratio of the saccharified mash, pineapple powder, polygonatum powder, yeast, and deionized water is 100:11:1.5:0.8:1.4:420. Step S5: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at 32°C for 16 days to obtain vinegar mash; the mass ratio of the glutinous rice fermented base, wheat bran, rice husks and acetic acid bacteria is 10:6:0.4:0.3. Step S6: Add salt to the vinegar mash, then compact and seal it for 90 days of aging, then filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar; the mass ratio of vinegar mash to salt is 10:0.25.

[0023] The flavor-enhancing brewed vinegars based on glutinous rice fermentation base from Examples 1-3 and Comparative Examples 1-4 were subjected to performance tests, and the test results are shown in the table below:

[0024] Referring to the data in the table above, and based on the comparison between Examples 1-3 and Comparative Examples 1-4, the glutinous rice fermented wine-based flavor-enhanced brewed vinegar of this application has excellent taste and flavor.

[0025] The determination of total acidity and non-volatile acidity refers to the method in GB / T18623—2011 "Geographical Indication Product Zhenjiang Vinegar".

[0026] The sensory evaluation method is as follows: the sample is randomly given to 10 food professionals who have received sensory training for sensory evaluation. The sensory scores are based on the taste, color, smell and state of the sample, with each item worth 25 points and a total score of 100 points.

[0027] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0028] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in this application, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a flavor-enhanced brewed vinegar based on fermented glutinous rice wine, characterized in that, Includes the following steps: Step 1: Soak glutinous rice in water for 6-12 hours, then heat to boiling and steam for 1-2 hours. After cooling to 28-32℃, add saccharifying enzyme and ferment for 36-48 hours. Then heat to 90-95℃ and steam for 5-10 minutes to obtain saccharified mash. Step 2: Mix the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water evenly, then ferment at 30-34℃ for 5-6 days, and then ferment at 22-24℃ for 10-15 days to obtain the glutinous rice fermented wine base. Step 3: Dilute the glutinous rice fermented base with sterile water to an alcohol content of 5-6%, then add wheat bran, rice husks and acetic acid bacteria, and ferment at a temperature of 30-32℃ for 14-16 days to obtain vinegar mash; Step 4: Add salt to the vinegar mash, then compact and seal it for 60-90 days of aging. After that, filter, boil, and seal to obtain glutinous rice fermented base flavor-enhanced brewed vinegar.

2. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, The glutinous rice mentioned in step one is a mixture of white glutinous rice and black glutinous rice in a mass ratio of 5:1-3; the amount of saccharifying enzyme added is 0.5-0.9% of the mass of the glutinous rice.

3. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, The mass ratio of the saccharified mash, pineapple extract, polygonatum extract, yeast, and deionized water in step two is 100:3-11:0.5-1.5:0.6-0.8:1-1.4:400-420.

4. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, In step three, the mass ratio of the glutinous rice fermentation base, wheat bran, rice husk, and acetic acid bacteria is 10:5-6:0.3-0.4:0.2-0.

3.

5. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, The mass ratio of vinegar mash to salt in step four is 10:0.2-0.

25.

6. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, The pineapple extract was prepared by the following steps: Fresh pineapple pulp was crushed and added to distilled water, followed by the addition of pectinase. The enzymatic hydrolysis reaction was carried out at a temperature of 30-35℃ for 3-5 hours. The mixture was then filtered through a 300-400 mesh sieve, and the filtrate was freeze-dried to obtain pineapple extract.

7. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 6, characterized in that, The ratio of fresh pineapple pulp, distilled water, and pectinase used is 10g: 80-90mL: 0.06-0.12g.

8. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 1, characterized in that, The Polygonatum extract was prepared by the following steps: Step a1: Steam fresh Polygonatum slices at 110-120℃ for 30-50 minutes, then place them in a vacuum drying oven and dry them at 60-70℃ for 10-20 hours. After drying, pulverize them through an 80-100 mesh sieve to obtain Polygonatum powder. Step a2: Add Polygonatum powder to distilled water, then add compound enzyme, and perform enzymatic hydrolysis reaction for 1-2 hours at a temperature of 50-55℃ and an ultrasonic power of 400-500W. After that, filter through a 300-400 mesh sieve, freeze-dry the filtrate to obtain Polygonatum extract.

9. The method for preparing a flavor-enhanced brewed vinegar based on glutinous rice fermentation according to claim 8, characterized in that, In step a2, the ratio of the amount of Polygonatum powder, distilled water and compound enzyme is 5g: 50-55mL: 0.1-0.3g; the compound enzyme is a mixture of cellulase and papain in a mass ratio of 3-5:

6.

10. A flavor-enhancing brewed vinegar based on glutinous rice fermentation, characterized in that, It is prepared using the method for preparing glutinous rice fermented wine base flavor-enhancing brewed vinegar as described in any one of claims 1-9.

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