CN108300639A - The preparation process of multi-cultur es stepwise fermentation vinegar - Google Patents
The preparation process of multi-cultur es stepwise fermentation vinegar Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The present invention relates to a kind of preparation processes of multi-cultur es stepwise fermentation vinegar, belong to production of condiments technology field.The preparation process of the multi-cultur es stepwise fermentation vinegar, including 10 raw material preparation, saccharification, alcoholic fermentation, lactic fermentation, acetic fermentation, mature fermented grain, leaching vinegar, Chen Xiang and post-processing steps, the preparation process is scientific and reasonable, it is simple and practicable, fixed acid accounts for the ratio of total acid content and is improved to 30% or more by 15% in vinegar obtained, and Ester content is improved in vinegar；Vinegar fragrance obtained is obviously improved, and mouthfeel mildness is improved.
Description
Technical field
The present invention relates to a kind of preparation processes of multi-cultur es stepwise fermentation vinegar, belong to production of condiments technology neck
Domain.
Background technology
Vinegar is indispensable flavouring in daily life, and vinegar technology is made in China long history, vinegar brewing
It is two kinds of techniques of solid state fermentation and liquid state fermentation according to technique different demarcation.Solid-state fermentation process using multiple bacteria compound fermentation,
Process is complex, and made vinegar gives off a strong fragrance, tart flavour is mellow, firmly gets liking for people, organic acid contains in Solid-state fermentation vinegar
Amount and fragrance component are extremely abundant, and organic acid is divided into two class of volatile acid and fixed acid, fragrance component include acid, aldehyde, alcohol, ester,
A variety of volatile ingredients such as phenol.For volatile acid mainly based on acetic acid, mouthfeel is vinegar；Fixed acid is mainly with lactic acid, apple
Acid, succinic acid etc., fixed acid tart flavour is soft, can be good at the tart flavour of reconciliation vinegar, reduces the stimulation tart flavour of vinegar, makes food
The mouthfeel of vinegar is more soft, long times of aftertaste, tart flavour are mellow.The content and fragrance component for improving fixed acid in vinegar, are current
In vinegar brewing technology the problem of urgent need to resolve.
Invention content
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of preparation works of multi-cultur es stepwise fermentation vinegar
Skill greatly improves fixed acid content and fragrance component in Solid-state fermentation vinegar, comprehensively improve vinegar flavor quality and
Mouthfeel mildness.
The preparation process of multi-cultur es stepwise fermentation vinegar of the present invention, includes the following steps：
1) water, rice, alpha-amylase, wheat bran, distiller's yeast, compound lactobacillus, edible wheat bran, rice husk, acetic acid bacteria are got out
And edible salt；
2) water, rice and alpha-amylase are liquefied 30min at 85-95 DEG C, 30min is gelatinized at 100 DEG C, access bran
Song, be saccharified 30min at 55-60 DEG C；
3) after being saccharified, compound lactobacillus is accessed, control temperature is at 30-40 DEG C, cultivation and fermentation 6-10 hours；
4) access distiller's yeast, carry out primary fermentation at 30-34 DEG C, 48 hours time, added in rear fermentation eat wheat bran and
Rice husk ferments 24 hours, alcoholic fermentation terminates at 28-32 DEG C；
5) after alcoholic fermentation, compound lactobacillus is added, control mixed liquor temperature at 30-40 DEG C, send out by Anaerobic culturel
Ferment 10-20 days completes lactic fermentation；
6) after lactic fermentation, acetic acid bacteria is accessed in mixed liquor, controls 30-45 DEG C of temperature, is fermented 10-20 days；
7) ripe vinegar fermented grain is entered into mature fermented grain pond, salt is added on surface layer, controls 30-40 DEG C of temperature, displays 1-3 months, completes old
Unstrained spirits flavouring；
8) mature fermented grain terminates, and vinegar fermented grain, which is moved into vinegar spaying pool, drenches vinegar, and vinegar liquid index is：Total acid 5.0-6.0g/100ml, edible salt
2.0±0.5g/100ml；
9) vinegar liquid is drenched at 40-60 DEG C of temperature, storage Chen Xiang vinegars 3-6 months；
10) vinegar after storage Chen Xiang is filtered, sterilized and canned process.
In the step 1, compound lactobacillus is lactobacillus plantarum and lactobacillus acidophilus.
Preferably, in the step 1, acetic acid bacteria is that Shanghai makes 1.01.
In the step 1, water, rice, alpha-amylase, wheat bran, distiller's yeast, compound lactobacillus, edible wheat bran, rice husk,
The mass ratio of acetic acid bacteria and edible salt is：11500-12500:2300-2450:0.8-1.4:820-860:1.2-2.6:0.8-
1.3:2500-2660:900-1200:95-120:260-320。
In the step 3, after saccharification, pol is 14-16 ° of Be ', pH 4.5-5.0.
In the step 3, the quality of the compound lactobacillus of access is 0.4-0.7 times of the quality of alpha-amylase.
In the step 5, the quality for the compound lactobacillus added is 0.4-0.7 times of the quality of alpha-amylase.
In the step 6, acetic fermentation is carried out using turning over unstrained spirits or pouring leaching mode.
Acetic fermentation initial stage realizes the anaerobism and amphimicrobian hair of compound lactobacillus kind by improving acetic fermentation environment
Ferment improves the content of lactic acid in vinegar.
In the step 7, the quality for adding salt is the 10-15% of rice quality.
Vinegar liquid high temperature Chen Xiang improves the content of Ester in vinegar.
In the step 10, filtering is carried out using diatomite filter；Sterilizing carries out at 95 DEG C of temperature, the time
25min；It is canned to use aseptic canning.
Compared with prior art, the present invention has the advantages that：
1. fixed acid accounts for the ratio of total acid content and is improved to 30% or more by 15% in vinegar made from, esters in vinegar
Content of material is improved；
2. vinegar fragrance made from is obviously improved, and mouthfeel mildness is improved；
Preparation process described in 3., it is scientific and reasonable, it is simple and practicable.
Specific implementation mode
With reference to embodiment, the present invention is described further.
Embodiment 1
Multi-cultur es stepwise fermentation vinegar is prepared, is carried out in accordance with the following steps, quality is all in terms of kg；
1) raw material of substance of following masses is got out：Water 11000, rice 2000, alpha-amylase 1.1, wheat bran 825, distiller's yeast
1.3,1.01 acetic acid bacterias 100 are made in lactobacillus plantarum 0.71, lactobacillus acidophilus 0.5, edible wheat bran 2500, rice husk 1000, Shanghai
With edible salt 270；
2) water of mass ratio, rice and alpha-amylase are liquefied 30min at 85 DEG C, is gelatinized 30min at 100 DEG C, connects
Enter wheat bran, be saccharified 30min at 60 DEG C；
3) after being saccharified, pol 14 ° of Be ', pH4.5 access lactobacillus plantarum 0.4kg, lactobacillus acidophilus 0.37kg, control
Temperature processed is at 40 DEG C, cultivation and fermentation 10 hours；
4) 1.3kg distiller's yeasts are accessed, primary fermentation is carried out at 34 DEG C, 48 hours time added the food of mass ratio in rear fermentation
It is fermented 24 hours, alcoholic fermentation terminates at 32 DEG C with wheat bran and rice husk；
5) after alcoholic fermentation, lactobacillus plantarum 0.31kg, lactobacillus acidophilus 0.13kg are accessed, controls mixed liquor temperature
40 DEG C of degree, Anaerobic culturel ferment 10 days, complete lactic fermentation；
6) after lactic fermentation, in mixed liquor cut-in quality than acetic acid bacteria, be uniformly mixed, control temperature 45 C,
Fermentation 20 days；
7) ripe vinegar fermented grain is entered into mature fermented grain pond, salt 200kg is added on surface layer, is controlled 40 DEG C of temperature, is displayed 1 month, is completed old
Unstrained spirits flavouring；
8) mature fermented grain terminates, and vinegar fermented grain, which is moved into vinegar spaying pool, drenches vinegar, and vinegar liquid index is：Total acid 5.0g/100ml, edible salt 2.5g/
100ml；
9) under temperature 60 C, storage vinegar 3 months；
10) vinegar after being stored to Chen Xiang is filtered, sterilizes and canned process.
Vinegar obtained：Sense organ is in reddish brown, glossy, heavy flavour of vinegar fragrance, and acid is without puckery, mellow in taste, soft, figure
Clarification.
Nutritive index：Total acid 5.0g/100ml or more, fixed acid 1.5g/100ml, soluble saltless solid 10.g/
100ml or more, reduced sugar 2.0g/100ml or more.
Embodiment 2
Multi-cultur es stepwise fermentation vinegar is prepared, is carried out in accordance with the following steps：
1) each raw material of substance of following masses is got out：Water 12000, rice 2400, alpha-amylase 0.9, wheat bran 830, wine
Mother 1.2, lactobacillus plantarum 0.8, lactobacillus acidophilus 0.5, edible wheat bran 2500, rice husk 1000, acetic acid bacteria 100 and edible salt
265；
2) water of mass ratio, rice and alpha-amylase are liquefied 30min at 95 DEG C, is gelatinized 30min at 100 DEG C, connects
Enter wheat bran, be saccharified 30min at 55 DEG C；
3) after being saccharified, pol 15 ° of Be ', pH 4.8, access lactobacillus plantarum 0.4kg, lactobacillus acidophilus 0.14kg,
Temperature is controlled at 35 DEG C, cultivation and fermentation 8 hours；
4) distiller's yeast 1.2kg is accessed, primary fermentation is carried out at 30 DEG C, 48 hours time added the food of mass ratio in rear fermentation
It is fermented 24 hours, alcoholic fermentation terminates at 30 DEG C with wheat bran and rice husk；
5) after alcoholic fermentation, lactobacillus plantarum 0.4kg, lactobacillus acidophilus 0.14kg is added, controls mixed liquor temperature
At 40 DEG C, Anaerobic culturel ferments 15 days degree, completes lactic fermentation；
6) after lactic fermentation, in mixed liquor cut-in quality than acetic acid bacteria, be uniformly mixed, control 35 DEG C of temperature,
Fermentation 15 days；
7) ripe vinegar fermented grain is entered into mature fermented grain pond, salt 264kg is added on surface layer, is controlled 35 DEG C of temperature, is displayed 2 months, is completed old
Unstrained spirits flavouring；
8) mature fermented grain terminates, and vinegar fermented grain is moved into vinegar spaying pool, leaching vinegar, vinegar liquid index：Total acid 5.5g/100ml, edible salt 2.0g/
100ml；
9) under temperature 50 C, storage Chen Xiang vinegars 4 months；
10) vinegar is filtered, sterilizes and canned process after being stored to Chen Xiang.
Vinegar obtained：Sense organ is in reddish brown, glossy, heavy flavour of vinegar fragrance, and acid is without puckery, mellow in taste, soft, figure
Clarification.
Nutritive index：Total acid 5.5g/100ml or more, fixed acid 1.65g/100ml, soluble saltless solid 11.g/
100ml or more, reduced sugar 2.2g/100ml or more.
Embodiment 3
Multi-cultur es stepwise fermentation vinegar is prepared, is carried out in accordance with the following steps：
1) each raw material of substance of following masses is got out：Water 12400, rice 2380, alpha-amylase 1.3, wheat bran 850, wine
1.01 acetic acid bacterias are made in mother 1.8, lactobacillus plantarum 0.6, lactobacillus acidophilus 0.6, edible wheat bran 2600, rice husk 1100, Shanghai
105, edible salt 300；
2) water of mass ratio, rice and alpha-amylase are liquefied 30min at 90 DEG C, is gelatinized 30min at 100 DEG C, connects
Enter wheat bran, be saccharified 30min at 58 DEG C；
3) after being saccharified, lactobacillus plantarum 0.3kg, lactobacillus acidophilus 0.22kg are accessed, control temperature is at 32 DEG C, culture
Fermentation 7 hours；
4) distiller's yeast 1.8kg is accessed, primary fermentation is carried out at 33 DEG C, 48 hours time added in rear fermentation and eats wheat bran
Skin and rice husk ferment 24 hours, alcoholic fermentation terminates at 29 DEG C；
5) after alcoholic fermentation, lactobacillus plantarum 0.3kg, lactobacillus acidophilus 0.22kg is added, controls mixed liquor temperature
At 38 DEG C, Anaerobic culturel ferments 20 days degree, completes lactic fermentation；
6) after lactic fermentation, in mixed liquor cut-in quality than acetic acid bacteria be uniformly mixed, control 43 DEG C of temperature, hair
Ferment 20 days；
7) ripe vinegar fermented grain is entered into mature fermented grain pond, salt 238kg is added on surface layer, is controlled 30 DEG C of temperature, is displayed 3 months, is completed old
Unstrained spirits flavouring；
8) mature fermented grain terminates, and vinegar fermented grain is moved into vinegar spaying pool, leaching vinegar, vinegar liquid index：Total acid 6.0g/100ml, edible salt 1.5g/
100ml；
9) vinegar liquid is drenched at 40 DEG C of temperature, storage Chen Xiang vinegars 6 months；
10) vinegar after Chen Xiang is filtered, sterilized and canned process.
Vinegar obtained：Sense organ is in rufous, glossy, heavy flavour of vinegar fragrance, and acid is without puckery, mellow in taste, soft, Ti Taicheng
Clearly.
Nutritive index：Total acid 6.0g/100ml or more, fixed acid 1.8g/100ml or more, soluble saltless solid
More than 12.g/100ml, reduced sugar 2.2g/100ml or more.
Claims (9)
1. a kind of preparation process of multi-cultur es stepwise fermentation vinegar, it is characterised in that：Include the following steps：
1) water, rice, alpha-amylase, wheat bran, distiller's yeast, compound lactobacillus, edible wheat bran, rice husk, acetic acid bacteria and food are got out
Use salt；
2) water, rice and alpha-amylase are liquefied 30min at 85-95 DEG C, 30min is gelatinized at 100 DEG C, access wheat bran,
Be saccharified 30min at 55-60 DEG C；
3) after being saccharified, compound lactobacillus is accessed, control temperature is at 30-40 DEG C, cultivation and fermentation 6-10 hours；
4) distiller's yeast to be accessed, primary fermentation is carried out at 30-34 DEG C, 48 hours time added in rear fermentation and eats wheat bran and rice husk,
At 28-32 DEG C, ferment 24 hours, alcoholic fermentation；
5) after alcoholic fermentation, compound lactobacillus is added, at 30-40 DEG C, Anaerobic culturel ferments 10- control mixed liquor temperature
20 days, complete lactic fermentation；
6) after lactic fermentation, acetic acid bacteria is accessed in mixed liquor, controls 30-45 DEG C of temperature, is fermented 10-20 days, acetic acid hair
Ferment；
7) ripe vinegar fermented grain is entered into mature fermented grain pond, salt is added on surface layer, controls 30-40 DEG C of temperature, displays 1-3 months, completes mature fermented grain and increase
It is fragrant；
8) mature fermented grain terminates, and vinegar fermented grain, which is moved into vinegar spaying pool, drenches vinegar, and vinegar liquid index is：Total acid 5.0-6.0g/100ml, edible salt 2.0 ±
0.5g/100ml；
9) vinegar liquid is drenched at 40-60 DEG C of temperature, storage Chen Xiang vinegars 3-6 months；
10) vinegar after storage Chen Xiang is filtered, sterilized and canned process.
2. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：It is compound in step 1
Lactic acid bacteria is lactobacillus plantarum and lactobacillus acidophilus.
3. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 1, water,
Rice, alpha-amylase, wheat bran, distiller's yeast, compound lactobacillus, edible wheat bran, rice husk, acetic acid bacteria and edible salt mass ratio be
11500-12500:2300-2450:0.8-1.4:820-860:1.2-2.6:0.8-1.3:2500-2660:900-1200:95-
120:260-320。
4. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 3, saccharification
After, pol is 14-16 ° of Be ', pH 4.5-5.0.
5. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 3, access
The quality of compound lactobacillus is 0.4-0.7 times of the quality of alpha-amylase.
6. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 5, add
The quality of compound lactobacillus be 0.4-0.7 times of quality of alpha-amylase.
7. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 6, use
It turns over unstrained spirits or pours leaching mode and carry out acetic fermentation.
8. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 7, addition
The quality of salt is the 10-15% of rice quality.
9. the preparation process of multi-cultur es stepwise fermentation vinegar according to claim 1, it is characterised in that：In step 10, mistake
Filter is carried out using diatomite filter；Sterilizing carries out at 95 DEG C of temperature, time 25min；It is canned to use aseptic canning.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280608A (en) * | 2018-11-28 | 2019-01-29 | 宜宾学院 | A method of bran vinegar is produced using solid state fermentation |
| CN109749963A (en) * | 2019-02-25 | 2019-05-14 | 山西农业大学 | It establishes excellent indigenous compound lactobacillus throw type leaven on the basis of strain interaction and its strengthens the method for Shanxi mature vinegar production |
| CN110079433A (en) * | 2019-04-29 | 2019-08-02 | 江南大学 | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone |
| CN112457944A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Production process of ginger and garlic aromatic vinegar capable of promoting digestion, relieving exterior syndrome and harmonizing stomach |
| CN114317188A (en) * | 2020-09-30 | 2022-04-12 | 烟台欣和企业食品有限公司 | Preparation process of liquid fermented vinegar |
| CN116135957A (en) * | 2023-03-02 | 2023-05-19 | 海天醋业(广东)有限公司 | Vinegar fermentation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280608A (en) * | 2018-11-28 | 2019-01-29 | 宜宾学院 | A method of bran vinegar is produced using solid state fermentation |
| CN109749963A (en) * | 2019-02-25 | 2019-05-14 | 山西农业大学 | It establishes excellent indigenous compound lactobacillus throw type leaven on the basis of strain interaction and its strengthens the method for Shanxi mature vinegar production |
| CN109749963B (en) * | 2019-02-25 | 2021-12-31 | 山西农业大学 | Excellent native compound lactobacillus direct vat set starter on strain interaction basis and method for strengthening production of Shanxi mature vinegar by using same |
| CN110079433A (en) * | 2019-04-29 | 2019-08-02 | 江南大学 | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone |
| CN114317188A (en) * | 2020-09-30 | 2022-04-12 | 烟台欣和企业食品有限公司 | Preparation process of liquid fermented vinegar |
| CN112457944A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Production process of ginger and garlic aromatic vinegar capable of promoting digestion, relieving exterior syndrome and harmonizing stomach |
| CN116135957A (en) * | 2023-03-02 | 2023-05-19 | 海天醋业(广东)有限公司 | Vinegar fermentation method |
| CN116135957B (en) * | 2023-03-02 | 2024-06-14 | 海天醋业(广东)有限公司 | Vinegar fermentation method |
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