CN101974402A - Preparation method of balsamic vinegar from unsmoked solid fermentive substrate - Google Patents
Preparation method of balsamic vinegar from unsmoked solid fermentive substrate Download PDFInfo
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Abstract
The invention discloses a preparation method of balsamic vinegar from an unsmoked solid fermentive substrate, which relates to a preparation method of table vinegar. The invention overcomes the defects of low nutrient content, high cost and single flavor of the traditional balsamic vinegar. In the preparation method , bran, barley, buckwheat and mung bean are adopted as raw materials in the invention for preparing a polymicrobial raw material of composite Daqu starter, the Daqu starter is prepared from raw materials, high-yield ester microzyme, high-yield protease strains, high-diastatic enzyme strains and high-pectase cellulase are adopted as a mould starter for replacing a solid fermentive substrate smoking process, and a vinegar decoction process is adopted for processing leached vinegar prepared from the unsmoked solid fermentive substrate. Compared with similar products, the balsamic vinegar prepared from the unsmoked solid fermentive substrate, produced according to the method of the invention, has the characteristics of savory and mellow mouthfeel, wheat fragrance and compound fragrance, has the sensory indexes of clear and pure color in black brown, and has fragrant aftertaste and rich nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar, be specifically related to a kind of preparation method of white unstrained spirits aromatic vinegar.
Background technology
Vinegar is China working people produced a kind of acid condiment in the long-term production practice, the production history in existing more than 2,000 year.Its main component also contains nutritive ingredient and flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, pure and mild ester except that acetic acid, have unique color.According to statistics, the annual production of China's vinegar at present is about 250～3,000,000 tons, and demand every year in market is still with 10% speed increment.
Vinegar is the seasonings that has the regional culture feature, and the vinegar manufacturing enterprise of China is a lot of, and also there is own unusual, unique product in a lot of vinegar factory.Along with Economic development, living standards of the people improve, and the dietetic life of China develops to variation, personalization, healthization direction, and people have had higher requirement to the color of vinegar.For this reason, the vinegar enterprise of China also should develop various novel vinegars, satisfies each arrangement of consumption person's demand.
The production of vinegar is divided into four main processes: starch hydrolysis saccharogenesis, sugar-fermenting become alcohol, alcohol oxidation to become the ageing after-ripening of acetic acid, vinegar.Wherein first three fermenting process all is to carry out under the enzyme effect of different microorganism secretions, so fermenting process is exactly to create the process that is fit to microbial reproduction and enzyme effect favourable condition.In process of production, Daqu then provides brewages microorganism and enzyme system source, brewing materials and technology different then to the very big influence that is formed with of quality product and local flavor.
Select barley and pea to make Daqu on the tradition Shanxi mature vinegar making method, the employing Chinese sorghum is a brewing materials, raw material is through pulverizing, profitization, boiling, mix song, zymamsis, acetic fermentation, smoked unstrained spirits, drench vinegar, brew goes out to have the smoked unstrained spirits vinegar of region, Shanxi special favor, but exist several problems in its production practice: (1) starter-making materials is selected barley for use, pea, raw material type is less, the nutritive ingredient of raw material has limited the raising of later stage mature vinegar local flavor, in addition, starter making method adopts the nature inoculation method always, and the microorganism in the song is more, and its quality of the Daqu of each batch all can not be unified, enzyme activity wherein is lower, thereby has caused raw material availability lower; (2) smoked unstrained spirits technology is bigger to the needs of the energy, and cost is higher, and is also relatively more serious to the pollution of environment; (3) smoked unstrained spirits vinegar has caused the limitation to the consumer group to a certain extent, can not satisfy various human consumers' taste demand, is unfavorable for the long term growth of product.
Summary of the invention
The present invention is low in order to solve the nutritive ingredient that existing aromatic vinegar exists, the cost height, and the single defective of local flavor, and a kind of preparation method of white unstrained spirits aromatic vinegar is provided.
The present invention is achieved by the following technical solutions:
A kind of preparation method of white unstrained spirits aromatic vinegar may further comprise the steps:
(1) spawn culture:
With five kinds of starting strain aspergillus niger AS3.3409 (also claiming UV-11), unusual debaryomyces hansenii AS3.338, yeast saccharomyces cerevisiae AS2.241, aspergillus oryzae AS3.951, Aspergillus batatae AS3.324, respectively at ultraviolet 254nm, 20w, under the condition apart from 20cm～25cm, ultraviolet mutagenesis 210～240s, aspergillus niger AS3.3409 mutagenesis obtains high saccharifying enzyme bacterial strain, unusual debaryomyces hansenii AS3.338 mutagenesis obtains the high yield ester, SHENGXIANG yeast, yeast saccharomyces cerevisiae AS2.241 mutagenesis obtains the high yield distillery yeast, aspergillus oryzae AS3.951, mutagenesis obtains the high proteinase yield bacterial strain, and Aspergillus batatae AS3.324 mutagenesis obtains high yield polygalacturonase and cellulase strain;
(2) plant bent preparation:
Each component of following row weight part is a starter-making materials:
Wheat bran 25～35, barley 10～20, buckwheat 15～25, mung bean 30～40,
After adding water and stirring, 5 bacterial classifications of per 50～100mL inoculation, the inoculum size of each bacterial classification is 1～2 ring, 30～33 ℃ of temperature, under the condition of pH5.0～7.0, cultivates 48～60h, promptly gets and plants song;
(3) many bacterial classifications raw material compound Daqu preparation:
Each component of following row weight part is a starter-making materials:
Wheat bran 25～35, barley 10～20, buckwheat 15～25, mung bean 30～40,
After stirring, the kind song of inoculation starter-making materials gross weight 0.3～0.6%, 30～34 ℃ of temperature, humidity 60～70% is cultivated 96～102h, promptly gets many bacterial classifications raw material compound Daqu;
(4) feedstock production:
Each component of following row weight part is a raw material:
Millet 1～3 corn 2～6 oats 2～6,
After each component of described weight pulverized, stir, add the water of raw material gross weight 60～65% then, stir, then under 110 ℃, the condition of 0.11Mpa, boiling 1～2 hour;
(5) mix song:
With many bacterial classifications raw material compound Daqu and water mixed according to 1: 1, vexed 2 hours, fully turn, be cooled to 20～30 ℃ then, in above-mentioned raw materials, add the compound Daqu of raw material gross weight 50～65% then, stir;
(6) fermentation:
Raw material and many bacterial classifications raw material compound Daqu are transferred in the zymamsis cylinder after mixing evenly, make rake in preceding 48 hours, make the microorganism of zymamsis breed in a large number, sealing cylinder mouth after 48 hours, the product temperature control is at 28～32 ℃, the proving room temperature is controlled at 20～25 ℃, fermentation time 7～10d;
Pour the acetic fermentation cylinder then into, maintain the temperature at 40～42 ℃, fermentation 7～8d;
Add the salt of raw material gross weight 5% then, stir, to suppress the continued growth of microorganism, the envelope unstrained spirits maintains the temperature at 40 ℃ then, drenches vinegar after keeping 10～15d;
(7) fry in shallow oil vinegar:
Decoct drenching the former vinegar that, 60～65 ℃ of temperature, time 60～70h quickens Maillard reaction and esterification in the vinegar, carries out being presented in the vat after certain concentrating, and uncoveredly volatilizees naturally, carries out the after-ripening samming, promptly gets white unstrained spirits aromatic vinegar.
The contriver detects compound Daqu of the present invention, obtains following index:
(1) Oranoleptic indicator: feel is light, section is neat, skin is thin, bent thick flavor;
(2) physical and chemical index: as shown in table 1,
The physicochemical property of table 1 more than bacterial classification raw material compound Daqu and traditional Daqu relatively
As can be seen from Table 1, indexs such as the fermenting power of many bacterial classifications raw material compound Daqu, saccharogenic power, esterification power, proteinase activity have all had raising than traditional Daqu, this compound Daqu can fully decompose the carbohydrate in the starter-making materials, various microorganism growth energy needed are provided, microbe species wherein is extensive, enzyme system is more complete, can obtain target product in a large number.
The Oranoleptic indicator of white unstrained spirits aromatic vinegar:
Look: sorrel or reddish-brown, glossy;
Body: pure, clarification;
Fragrant: as to give off a strong fragrance sweet-smelling, ester perfume (or spice), Mai Xiang, compound fragrance;
Flavor: taste acid is and soft, mellow delicious, fragrant and little sweet, and aftertaste is long.
The physical and chemical index of white unstrained spirits aromatic vinegar:
Total acid content: 5.53g/100mL;
Organic acid content: total amount 14.2mg/mL, wherein various organic acid compositions are as shown in table 2:
White unstrained spirits aromatic vinegar organic acid composition of table 2 and content (unit: mg/mL) thereof
As can be found from Table 2, succsinic acid and lactic acid content are higher, and have the malic acid content of astringent taste lower, and this also is the important component that forms the flavour substances of white unstrained spirits aromatic vinegar.
Aminoacids content: total amount 19.09mg/mL.After measured, aminoacids content shows as table institute 3 in the white unstrained spirits aromatic vinegar:
Aminoacids content in the white unstrained spirits aromatic vinegar of table 3
As shown in table 3, can detected amino acid kind reach 18 kinds more than in the white unstrained spirits aromatic vinegar, its total amino acid content is 19.09mg/mL, is about 4 times of general solid state fermentation vinegar, and is wherein maximum with Methionin, methionine(Met), L-glutamic acid content.Analyze its reason and mainly be nearly 7 kinds of the kinds of grain raw material, its amino acid whose kind is more, and under the effect of proteolytic enzyme, it is more that protein is decomposed into amino acid whose quantity in addition, therefore, can improve the aminoacids content of white unstrained spirits aromatic vinegar effectively by specific adding aspergillus oryzae.
The volatile aroma composition:
The kind that can detect volatile matter in the sample has 67 kinds more than, wherein with acetate, ethyl acetate, acetate-2-pentyl ester, diethyl succinate, Tetramethylpyrazine, acetate-2-phenethyl ester, phenylethyl alcohol, 2-propyl methacrylate, 2, the 3-dimethyl diketone, dihydro-5-amyl group-2 (3H) furanone content is higher.Acids and ester class account for 60.92% of total amount, in addition, ketone also has certain content, ketone have an aroma component that helps improve vinegar, wherein, 2, that the 3-dimethyl diketone has is fragrant and sweet, the banksia rose, bread perfume (or spice) and caramel odor, dihydro-5-amyl group-2 (3H) furanone has fruital, roasting perfume (or spice) and caramel fragrance, though aldehydes is less, but its increase aromatic vinegar volatile aroma composition also has certain effect, and wherein phenylacetic aldehyde has the fragrance of a flower, Muscat Hamburg and chocolate fragrance, and the volatile aroma acting in conjunction of the multiple class of polycomponent has formed the distinctive fragrance of white unstrained spirits aromatic vinegar.
In sum, white unstrained spirits aromatic vinegar has unique local flavor, based on the use of many bacterial classifications of raw material compound Daqu, the uniqueness of brewing materials and the uniqueness of technology, make the aroma component of white unstrained spirits aromatic vinegar than the vinegar of traditional fermentation than horn of plenty, the novel process yield rate further improves, and is fit to stable scale production.
Under the improvement of new preparation raw material and technology, produce white unstrained spirits aromatic vinegar, its production process has absorbed the characteristics that lot of domestic and foreign is brewageed, and comprises yellow rice wine production techniques, realizes the high characteristics of aroma component in the white unstrained spirits vinegar.Through brew, it is soft, sweet that white unstrained spirits aromatic vinegar also has an inlet, the product innovation of mellow, the sweet acid of aftertaste, fragrance aftertaste.The positioning instant national market of this product does not limit to the region, prepares a kind of aromatic vinegar that the whole of China and even global people like jointly that meets.With like product relatively, have the characteristics of aromatic, Mai Xiang, compound perfume (or spice), not only have a kind of local flavor of vinegar, its Oranoleptic indicator is pure for color and luster, be chocolate, has the fragrance of aftertaste.
Embodiment
Embodiment 1
Spawn culture: with five kinds of starting strain aspergillus niger AS3.3409 (also claiming UV-11), unusual debaryomyces hansenii AS3.338, yeast saccharomyces cerevisiae AS2.241, aspergillus oryzae AS3.951, Aspergillus batatae AS3.324, respectively at ultraviolet 254nm, 20w, under the condition apart from 20cm, ultraviolet mutagenesis 230s, aspergillus niger AS3.3409 mutagenesis obtains high saccharifying enzyme bacterial strain, unusual debaryomyces hansenii AS3.338 mutagenesis obtains the high yield ester, SHENGXIANG yeast, yeast saccharomyces cerevisiae AS2.241 mutagenesis obtains the high yield distillery yeast, aspergillus oryzae AS3.951, mutagenesis obtains the high proteinase yield bacterial strain, and Aspergillus batatae AS3.324 mutagenesis obtains high yield polygalacturonase and cellulase strain;
Plant bent preparation: each component of following row weight part is a starter-making materials: wheat bran 2.5Kg, barley 1.5Kg, buckwheat 2Kg, mung bean 3.5Kg, after stirring, do not have 80ml to inoculate 5 bacterial classifications respectively, the inoculum size of each bacterial classification is 2 rings, 30 ℃ of temperature, under the condition of pH6.0, cultivate 48h, promptly get and plant song;
The preparation of many bacterial classifications raw material compound Daqu: each component of following row weight part is a starter-making materials: wheat bran 30Kg, barley 10Kg, buckwheat 25Kg, mung bean 30Kg, after stirring, the bent 4.8Kg of kind of inoculation starter-making materials gross weight 0.4%, 30 ℃ of temperature, humidity 70% is cultivated 100h, promptly gets many bacterial classifications raw material compound Daqu;
Feedstock production: each component of following row weight part is a raw material: millet 20Kg, corn 50Kg, oat 60Kg, after each component pulverizing with described weight, stir, add the water 78Kg of raw material gross weight 60% then, stir, then under 110 ℃, the condition of 0.11Mpa, boiling 1 hour;
Mix song: with many bacterial classifications raw material compound Daqu and water mixed according to 1: 1, vexed 2 hours, fully turn, be cooled to 20 ℃ then, in above-mentioned raw materials, add the compound Daqu 65Kg of 130Kg raw material gross weight 50% then, stir;
Fermentation: raw material and many bacterial classifications raw material compound Daqu are transferred in the zymamsis cylinder after mixing evenly, make rake in preceding 48 hours, make the microorganism of zymamsis breed in a large number, sealing cylinder mouth after 48 hours, the product temperature control is at 28 ℃, the proving room temperature is controlled at 22 ℃, fermentation time 8d; Pour the acetic fermentation cylinder then into, maintain the temperature at 40 ℃, fermentation 7d; Add the salt of raw material gross weight 5% then, stir, to suppress the continued growth of microorganism, sealed cans maintain the temperature at 40 ℃ then, drench vinegar after keeping 13d;
Fry in shallow oil vinegar: decoct drenching the vinegar that, 63 ℃ of temperature, time 60h quickens Maillard reaction and esterification in the vinegar, is presented to afterwards in the vat, and uncovered volatilization is naturally carried out after-ripening and is urged old processing, promptly gets white unstrained spirits aromatic vinegar.
Embodiment 2
Spawn culture: with five kinds of starting strain aspergillus niger AS3.3409 (also claiming UV-11), unusual debaryomyces hansenii AS3.338, yeast saccharomyces cerevisiae AS2.241, aspergillus oryzae AS3.951, Aspergillus batatae AS3.324, respectively at ultraviolet 254nm, 20w, under the condition apart from 23cm, ultraviolet mutagenesis 240s, aspergillus niger AS3.3409 mutagenesis obtains high saccharifying enzyme bacterial strain, unusual debaryomyces hansenii AS3.338 mutagenesis obtains the high yield ester, SHENGXIANG yeast, yeast saccharomyces cerevisiae AS2.241 mutagenesis obtains the high yield distillery yeast, aspergillus oryzae AS3.951, mutagenesis obtains the high proteinase yield bacterial strain, and Aspergillus batatae AS3.324 mutagenesis obtains high yield polygalacturonase and cellulase strain;
Plant bent preparation: each component of following row weight part is a starter-making materials: wheat bran 3.5Kg, barley 2Kg, buckwheat 1.5Kg, mung bean 3Kg, after stirring, do not have 100ml to inoculate 5 bacterial classifications respectively, the inoculum size of each bacterial classification is 2 rings, 33 ℃ of temperature, under the condition of pH7.0, cultivate 55h, promptly get and plant song;
The preparation of many bacterial classifications raw material compound Daqu: each component of following row weight part is a starter-making materials: wheat bran 25Kg, barley 15Kg, buckwheat 20Kg, mung bean 40Kg, after stirring, the bent 6Kg of kind of inoculation starter-making materials gross weight 0.6%, 34 ℃ of temperature, humidity 65% is cultivated 102h, promptly gets many bacterial classifications raw material compound Daqu;
Feedstock production: each component of following row weight part is a raw material: millet 60Kg, corn 100Kg, oat 40Kg, after each component pulverizing with described weight, stir, add the water of raw material gross weight 60% then, stir, then under 110 ℃, the condition of 0.11Mpa, boiling 2 hours;
Mix song: with many bacterial classifications raw material compound Daqu and water mixed according to 1: 1, vexed 2 hours, fully turn, be cooled to 25 ℃ then, in above-mentioned raw materials, add the compound Daqu of 130Kg raw material gross weight 60% then, stir;
Fermentation: raw material and many bacterial classifications raw material compound Daqu are transferred in the zymamsis cylinder after mixing evenly, make rake in preceding 48 hours, make the microorganism of zymamsis breed in a large number, sealing cylinder mouth after 48 hours, the product temperature control is at 32 ℃, the proving room temperature is controlled at 20 ℃, fermentation time 7d; Pour the acetic fermentation cylinder then into, maintain the temperature at 41 ℃, fermentation 8d; Add the salt of raw material gross weight 5% then, stir, to suppress the continued growth of microorganism, sealed cans maintain the temperature at 40 ℃ then, drench vinegar after keeping 10d;
Fry in shallow oil vinegar: decoct drenching the vinegar that, 60 ℃ of temperature, time 65h quickens Maillard reaction and esterification in the vinegar, is presented in the vat after concentrating, and uncovered volatilization is naturally carried out after-ripening and is urged old processing, promptly gets white unstrained spirits aromatic vinegar.
Embodiment 3
Spawn culture: with five kinds of starting strain aspergillus niger AS3.3409 (also claiming UV-11), unusual debaryomyces hansenii AS3.338, yeast saccharomyces cerevisiae AS2.241, aspergillus oryzae AS3.951, Aspergillus batatae AS3.324, respectively at ultraviolet 254nm, 20w, under the condition apart from 25cm, ultraviolet mutagenesis 210s, aspergillus niger AS3.3409 mutagenesis obtains high saccharifying enzyme bacterial strain, unusual debaryomyces hansenii AS3.338 mutagenesis obtains the high yield ester, SHENGXIANG yeast, yeast saccharomyces cerevisiae AS2.241 mutagenesis obtains the high yield distillery yeast, aspergillus oryzae AS3.951, mutagenesis obtains the high proteinase yield bacterial strain, and Aspergillus batatae AS3.324 mutagenesis obtains high yield polygalacturonase and cellulase strain;
Plant bent preparation: each component of following row weight part is a starter-making materials: wheat bran 3Kg, barley 1Kg, buckwheat 2.5Kg, mung bean 4Kg, after stirring, do not have 50ml to inoculate 5 bacterial classifications respectively, the inoculum size of each bacterial classification is 1 ring, 32 ℃ of temperature, under the condition of pH5.0, cultivate 60h, promptly get and plant song;
The preparation of many bacterial classifications raw material compound Daqu: each component of following row weight part is a starter-making materials: wheat bran 35Kg, barley 20Kg, buckwheat 15Kg, mung bean 35Kg, after stirring, the bent 3.2Kg of kind of inoculation starter-making materials gross weight 0.3%, 32 ℃ of temperature, humidity 60% is cultivated 96h, promptly gets many bacterial classifications raw material compound Daqu;
Feedstock production: each component of following row weight part is a raw material: millet 40Kg, corn 40Kg, oat 100Kg, after each component pulverizing with described weight, stir, add the water of raw material gross weight 60% then, stir, then under 110 ℃, the condition of 0.11Mpa, boiling 1.5 hours;
Mix song: with many bacterial classifications raw material compound Daqu and water mixed according to 1: 1, vexed 2 hours, fully turn, be cooled to 30 ℃ then, in above-mentioned raw materials, add the compound Daqu of 130Kg raw material gross weight 65% then, stir;
Fermentation: raw material and many bacterial classifications raw material compound Daqu are transferred in the zymamsis cylinder after mixing evenly, make rake in preceding 48 hours, make the microorganism of zymamsis breed in a large number, sealing cylinder mouth after 48 hours, the product temperature control is at 30 ℃, the proving room temperature is controlled at 25 ℃, fermentation time 10d; Pour the acetic fermentation cylinder then into, maintain the temperature at 42 ℃, fermentation 7d; Add the salt of raw material gross weight 5% then, stir, to suppress the continued growth of microorganism, sealed cans maintain the temperature at 40 ℃ then, drench vinegar after keeping 15d;
Fry in shallow oil vinegar: decoct drenching the vinegar that, 65 ℃ of temperature, time 70h quickens Maillard reaction and esterification in the vinegar, is presented in the vat after concentrating, and uncovered volatilization is naturally carried out after-ripening and is urged old processing, promptly gets white unstrained spirits aromatic vinegar.
Claims (1)
1. the preparation method of a white unstrained spirits aromatic vinegar is characterized in that may further comprise the steps:
(1) spawn culture:
With five kinds of starting strain aspergillus niger AS3.3409 (also claiming UV-11), unusual debaryomyces hansenii AS3.338, yeast saccharomyces cerevisiae AS2.241, aspergillus oryzae AS3.951, Aspergillus batatae AS3.324, respectively at ultraviolet 254nm, 20w, under the condition apart from 20cm～25cm, ultraviolet mutagenesis 210～240s, aspergillus niger AS3.3409 mutagenesis obtains high saccharifying enzyme bacterial strain, unusual debaryomyces hansenii AS3.338 mutagenesis obtains the high yield ester, SHENGXIANG yeast, yeast saccharomyces cerevisiae AS2.241 mutagenesis obtains the high yield distillery yeast, aspergillus oryzae AS3.951, mutagenesis obtains the high proteinase yield bacterial strain, and Aspergillus batatae AS3.324 mutagenesis obtains high yield polygalacturonase and cellulase strain;
(2) plant bent preparation:
Each component of following row weight part is a starter-making materials:
Wheat bran 25～35, barley 10～20, buckwheat 15～25, mung bean 30～40,
After stirring, 5 bacterial classifications of per 50～100mL inoculation, the inoculum size of each bacterial classification is 1～2 ring, 30～33 ℃ of temperature, under the condition of pH5.0～7.0, cultivates 48～60h, promptly gets and plants song;
(3) many bacterial classifications raw material compound Daqu preparation:
Each component of following row weight part is a starter-making materials:
Wheat bran 25～35, barley 10～20, buckwheat 15～25, mung bean 30～40,
After stirring, the kind song of inoculation starter-making materials gross weight 0.3～0.6%, 30～34 ℃ of temperature, humidity 60～70% is cultivated 96～102h, promptly gets many bacterial classifications raw material compound Daqu;
(4) feedstock production:
Each component of following row weight part is a raw material:
Millet 1～3 corn 2～6 oats 2～6,
After each component of described weight pulverized, stir, add the water of raw material gross weight 60～65% then, stir, then under 110 ℃, the condition of 0.11Mpa, boiling 1～2 hour;
(5) mix song:
With many bacterial classifications raw material compound Daqu and water mixed according to 1: 1, vexed 2 hours, fully turn, be cooled to 20～30 ℃ then, in above-mentioned raw materials, add the compound Daqu of raw material gross weight 50～65% then, stir;
(6) fermentation:
Raw material and many bacterial classifications raw material compound Daqu are transferred in the zymamsis cylinder after mixing evenly, make rake in preceding 48 hours, make the microorganism of zymamsis breed in a large number, sealing cylinder mouth after 48 hours, the product temperature control is at 28～32 ℃, the proving room temperature is controlled at 20～25 ℃, fermentation time 7～10d;
Pour the acetic fermentation cylinder then into, maintain the temperature at 40～42 ℃, fermentation 7～8d;
Add the salt of raw material gross weight 5% then, stir, to suppress the continued growth of microorganism, sealed cans maintain the temperature at 40 ℃ then, drench vinegar after keeping 10～15d;
(7) fry in shallow oil vinegar:
Decoct drenching the vinegar that, 60～65 ℃ of temperature, time 60～70h quickens Maillard reaction and esterification in the vinegar, is presented in the vat after concentrating, and the after-ripening samming is carried out in uncovered volatilization naturally, promptly gets white unstrained spirits aromatic vinegar.
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| CN102321518A (en) * | 2011-10-12 | 2012-01-18 | 山西三盟实业发展有限公司 | Method for preparing vinegar with high amino acid and reducing sugar |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
| CN103087895A (en) * | 2013-01-05 | 2013-05-08 | 水城县满全农业开发有限公司 | Tartary buckwheat vinegar submerged fermentation process |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN105441295A (en) * | 2015-09-14 | 2016-03-30 | 中国矿业大学 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
| CN106148157A (en) * | 2016-09-23 | 2016-11-23 | 连云港市馨祥酿造有限公司 | A kind of brewing method of vinegar |
| CN106434264A (en) * | 2016-11-14 | 2017-02-22 | 天津科技大学 | Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102321518A (en) * | 2011-10-12 | 2012-01-18 | 山西三盟实业发展有限公司 | Method for preparing vinegar with high amino acid and reducing sugar |
| CN102321518B (en) * | 2011-10-12 | 2013-01-23 | 山西三盟实业发展有限公司 | Method for preparing vinegar with high amino acid and reducing sugar |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
| CN103087895A (en) * | 2013-01-05 | 2013-05-08 | 水城县满全农业开发有限公司 | Tartary buckwheat vinegar submerged fermentation process |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN103740575B (en) * | 2014-01-16 | 2015-04-01 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN105441295A (en) * | 2015-09-14 | 2016-03-30 | 中国矿业大学 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
| CN106148157A (en) * | 2016-09-23 | 2016-11-23 | 连云港市馨祥酿造有限公司 | A kind of brewing method of vinegar |
| CN106434264A (en) * | 2016-11-14 | 2017-02-22 | 天津科技大学 | Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent |
| CN106434264B (en) * | 2016-11-14 | 2019-12-06 | 天津科技大学 | Method for strengthening solid state fermentation of traditional vinegar by using mixed microbial inoculum and application thereof |
| CN106635723A (en) * | 2016-12-08 | 2017-05-10 | 解振国 | Pure grain oat vinegar and preparation method thereof |
| CN108034562A (en) * | 2018-01-19 | 2018-05-15 | 云南彝山天宝生物医药有限公司 | A kind of Siberian solomonseal rhizome health-care vinegar and its preparation method and application |
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Application publication date: 20110216 |