CN114317190B

CN114317190B - Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield

Info

Publication number: CN114317190B
Application number: CN202111454901.4A
Authority: CN
Inventors: 代晋; 周华林; 崔鹏举; 赵强; 胡徽祥; 陈大坤; 劳浩晶; 李伟健; 邓健豪; 陈波; 崔海云
Original assignee: Yangxi Delicious Food Co ltd
Current assignee: Yangxi Delicious Food Co ltd
Priority date: 2021-11-30
Filing date: 2021-11-30
Publication date: 2022-12-06
Anticipated expiration: 2041-11-30
Also published as: CN114317190A

Abstract

The invention discloses a production process of aromatic vinegar, which can reduce the production cost and has high finished product yield, and comprises the following steps: (1) liquefying; (2) stewing the materials in a standing way; (3) Adding yeast material containing soybean koji and yeast into the rice milk to perform alcoholic fermentation to obtain rice wine with alcoholic strength of more than or equal to 10% vol; (4) Performing liquid state fermentation to obtain high vinegar liquid with total acid of 9-10 g/100 ml; (5) solid state fermentation: repeating the steps (1) to (3) to obtain rice wine, and then performing solid-state acetic fermentation; (6) vinegar pouring: pouring the fermented vinegar grains twice by using the high-degree vinegar liquid to respectively obtain a first-pouring vinegar liquid and a second-pouring vinegar liquid; then, the vinegar grains are drenched twice by water to respectively obtain three drenches and four drenches of vinegar liquid; (7) Mixing the vinegar liquid from the first shower to the fourth shower, and ageing. The process adopts liquid state fermented high-degree vinegar to spray vinegar onto solid state fermented grains, and the sprayed vinegar liquid can be made into finished product with high yield, without sealing and aging, and without additional production of low-degree vinegar or stored low-degree vinegar.

Description

Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield

Technical Field

The invention belongs to the technical field of vinegar fermentation, and particularly relates to a production process of aromatic vinegar, which can reduce production cost and has high finished product yield.

Background

The vinegar is the traditional condiment in China, and can be divided into solid fermentation and liquid fermentation according to the fermentation mode. Compared with liquid fermentation, the quality and flavor of the solid fermentation vinegar are better, the quality evaluation indexes of the solid fermentation vinegar include physical and chemical indexes reflecting the flavor such as reducing sugar, non-volatile acid, soluble non-salt solid, amino acid nitrogen and the like besides the acid degree, but the quality evaluation indexes of the vinegar liquid of the liquid fermentation only have 2 items of acidity and non-volatile acid (the liquid fermentation vinegar using alcohol as a raw material only has 1 item of acidity), because the flavor indexes of the vinegar liquid of the liquid fermentation are very low, and the vinegar liquid has no flavor. For example, the aromatic vinegar is brewed by solid fermentation, while the white vinegar is made by liquid fermentation.

The liquid fermentation is to take liquid wine (such as ethanol, rice wine, kaoliang spirit and the like) as a main raw material, acetic acid bacteria are added for fermentation, and vinegar liquid can be obtained only by a biochemical stage of acetic acid fermentation for about 24 hours.

The method for brewing aromatic vinegar by solid fermentation is to brew the aromatic vinegar by using rice as a main raw material through the working procedures of liquid alcohol fermentation, solid acetic acid fermentation, fermented grain sealing and ageing, circulating pouring, vinegar liquid ageing and the like. The circulating loop-drenching is to fully drench the acid in the fermented vinegar by low-alcohol vinegar, so that two batches of fermented vinegar fermentation are required to be completed in one production in the production process of solid fermentation to obtain the low-alcohol vinegar required by the circulating loop-drenching, or the low-alcohol vinegar left by the loop-drenching in the previous production is adopted for circulating loop-drenching for about 14 days. Wherein the content of the first and second substances,

(1) The circulation and alternate pouring of the two batches of vinegar residues are realized by increasing the amount of the vinegar residues required by the production of each batch by 1 time to prepare the vinegar residues, and the vinegar liquid poured out of one half of the vinegar residues is used as the vinegar poured out of the other half of the vinegar residues.

(2) The operation of circulating and showering the previous batch of low-alcohol vinegar specifically comprises the following steps: and (3) sprinkling the vinegar liquid from the first batch of the fermented grains for the second time to sprinkle the second batch of the fermented grains as a first sprinkling, sprinkling the vinegar liquid from the first batch of the fermented grains for the third time to sprinkle the vinegar liquid from the second batch of the fermented grains as a second sprinkling, sprinkling the water (or four-sprinkling and five-sprinkling) for the third time to sprinkle the second batch of the fermented grains as a third sprinkling, and continuously sprinkling the water on the second batch of the fermented grains to obtain four-sprinkling and five-sprinkling, and repeating the overlapping sprinkling to sprinkle the acid in the fermented grains. Finally, the acidity and flavor of one drench obtained by each batch of the fermented grains meet the requirements of the finished products of the table vinegar, namely, only one drench of vinegar liquid is used as the finished product in each batch of the fermented grains, and low-degree vinegar liquid with the total acid less than 3.5g/100ml such as two drenches, three drenches and the like can be preserved and used for the production of the next batch. However, low-concentration vinegar is difficult to store at room temperature, and particularly in southern areas, the inventors have conducted experiments: the low-degree vinegar liquid with total acid of 2-3 g/100ml is preserved in Guangdong area, and is placed for 5 days at normal temperature (namely natural environment temperature), and a layer of mycoderm grows on the surface of the vinegar liquid, so that the vinegar liquid cannot be used; therefore, the low vinegar is generally stored in a freezer at 0 to 5 ℃, and particularly, in the case where the average minimum temperature of 20 ℃ in the year of the Guangdong province, the low vinegar is stored in the freezer throughout the year.

In summary, the above two circulation showering methods have the following disadvantages:

(1) The former needs two sets of vinegar culture production equipment, and each production line needs to increase the equipment investment of more than ten thousand yuan, so that the early investment is large; the amount of vinegar grains needs to be increased by 1 time for each production, which further increases the production cost.

(2) The latter requires low temperature storage of the previous batch of low-degree vinegar.

Obviously, the latter method is economically advantageous over the former method in that it requires additional costs for the recycling and pouring process, and thus is rarely used in the former method, and the recycling and pouring method used in most vinegar manufacturing facilities is the latter method.

The production cost of the latter for storing low-degree vinegar liquid at low temperature is different from enterprise to enterprise due to geographical, yield, process, manpower and other factors, and is calculated by taking a production enterprise producing 1000 tons of aromatic vinegar in Guangdong province as an example:

(1) 1000 tons of aromatic vinegar are produced, the fermentation period is calculated according to 14 days, 1000 tons of low-alcohol vinegar generally remain according to the retention of two showers, 2000 tons of vinegar generally remain if three showers need to be retained, and the like;

(2) based on the condition of more economical rental of a refrigerator, the cost of one-time cooling is about 350 yuan/ton, the cost of storage is about 6 yuan/(ton.day), the accumulated cost of storing 1000 tons of low-degree vinegar is reduced to 43.4 ten thousand yuan, and if three drenches are stored, the cost is directly doubled.

In the existing solid-state fermentation method, because the vinegar liquid obtained by two-pouring to four-pouring is low-alcohol vinegar, only one-pouring vinegar liquid can be used as a finished product, so that the finished product yield is low, the cost is high, and in addition, during production, one batch of vinegar culture needs to be additionally manufactured for circulating and pouring, or the low-alcohol vinegar produced in the previous batch needs to be stored at low temperature, so the production cost is further increased.

In addition, the existing solid-state fermentation method also has a mode of directly using water to replace low-alcohol vinegar to pour the fermented vinegar, in order to obtain a finished product with the acidity and the flavor reaching the standard, the vinegar pouring frequency or the vinegar pouring water consumption is required to be reduced in the actual production process, but the finished product quality and the flavor obtained by fully pouring the acidity in the fermented vinegar cannot be better than those of the aromatic vinegar prepared by the traditional method, the finished product yield is not high, waste is caused, and therefore common enterprises adopt circular pouring instead of adopting the mode to produce the aromatic vinegar.

In the traditional solid fermentation method, a thin mash fermentation process is directly adopted in the alcoholization stage, and the obtained rice wine has relatively poor flavor, so that the prepared aromatic vinegar is mainly subjected to late fermented grain sealing aging and vinegar liquid aging to increase the flavor. The time for aging the sealed mash is about 1 month, the time for aging the vinegar liquid is more than one year to achieve a good flavor, namely, the smell and the taste both meet the production requirement, and the time for aging the vinegar liquid of the top-quality aromatic vinegar even reaches fifteen years; therefore, although the quality and flavor of vinegar prepared by solid state fermentation are greatly superior to those of vinegar prepared by liquid state fermentation, the aging time of vinegar liquid obtained by solid state fermentation is more than 1 year, and the production efficiency and equipment turnover of a solid state fermentation method are seriously influenced.

Disclosure of Invention

The invention aims to provide a fragrant vinegar production process which can reduce the production cost and has high finished product yield.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield comprises the following steps:

(1) Liquefaction: adding rice into water, adding amylase into the rice, and slowly heating to fully liquefy the materials to obtain rice milk;

(2) Stewing materials: after liquefaction is finished, heating to inactivate enzyme, then closing steam in the liquefaction tank, and then stewing the material for 10-15 h in a standing way in the process of slowly reducing the temperature;

(3) Alcoholization: adding yeast and yeast into the rice pulp obtained in the step (2) for alcoholic fermentation to obtain rice wine with the alcoholic strength of more than or equal to 10% vol, wherein the yeast comprises Huang Douqu;

(4) Liquid state fermentation: diluting the rice wine obtained in the step (3) until the alcoholic strength is 10-10.5 vol%, inoculating high-acid-resistant acetic acid bacteria for acetic acid fermentation, and finishing fermentation when the total acid of the feed liquid is 9-10 g/100ml to obtain high-acid vinegar liquid;

(5) Solid state fermentation: repeating the steps (1) to (3) to obtain rice wine, diluting the rice wine until the alcoholic strength is 6-7 vol%, adding wheat bran and rice hulls, uniformly stirring to perform solid-state acetic fermentation, and stopping fermentation when the total acid of the vinegar grains reaches 5.5 +/-0.3 g/100 ml;

(6) Pouring vinegar: pouring the fermented vinegar twice with high vinegar liquid in 0.8-1.2 times of the weight of the fermented vinegar liquid to obtain first and second showers of vinegar liquid; then, water with the weight 0.8-1.2 times of the weight of the fermented vinegar is used for pouring the fermented vinegar twice to respectively obtain three-pouring vinegar liquid and four-pouring vinegar liquid;

(7) Aging vinegar liquid: mixing the vinegar liquid of the first to fourth drenches to obtain original vinegar, heating the original vinegar, adding salt, and aging to obtain the final product of aromatic vinegar.

According to the invention, vinegar is respectively poured by adopting high-degree vinegar liquid and water with 9-10 g/100ml of total acid obtained by liquid fermentation, so that acid and flavor substances in the fermented vinegar can be fully poured out, the total acid of the original vinegar obtained by mixing the vinegar liquid from the first pouring to the fourth pouring can reach the standard of more than or equal to 5g/100ml, and the vinegar liquid from the first pouring to the fourth pouring can be fully utilized and completely converted into a finished product of the aromatic vinegar; compared with the prior art, the method not only greatly improves the utilization rate of raw materials and the yield of finished products, but also improves the production efficiency; and the measures of storing low-degree vinegar liquid are not needed, or the secondary fermentation of vinegar grains is completed in one-time production to carry out the pouring, so that the production cost is reduced, and the production continuity is improved. In order to ensure that the aromatic vinegar obtained by the invention has good flavor quality, the invention adds a stewing process, during the stewing process, the high temperature in the liquefying tank is utilized to promote the Maillard reaction between saccharides and amino acid decomposed from rice, so as to improve the color and flavor of rice milk, and simultaneously, the grease in the rice is fully decomposed at high temperature to form aldehyde, alcohol, hydrocarbon and other small molecular compounds, and flavor substances can be further generated in the alcoholization stage; meanwhile, huang Douqu is added in the process of alcoholization, so that the content of amino acid in the vinegar liquid can be improved, and the flavor of the vinegar liquid is improved. The invention adopts the stewing process and the addition of Huang Douqu to improve the flavor and color of the aromatic vinegar before the vinegar pouring process and pour out the flavor substances during the vinegar pouring process, so that the invention not only can omit the fermented grain sealing and aging process, but also can further shorten the aging time of the prior vinegar liquid, and the aroma and the taste of the obtained aromatic vinegar can meet the production requirement under the condition of greatly improving the production efficiency.

The invention can also prepare sufficient rice wine for liquid fermentation and solid fermentation respectively through the steps (1) - (3) at one time, thereby saving the procedure of repeatedly producing rice wine and improving the production efficiency.

The invention can be further improved as follows:

the vinegar pouring process recommended in the step (6) of the invention specifically comprises the following operations:

(1) transferring the vinegar residue into a vinegar pouring tank, spraying high vinegar liquid with the weight of 0.8-1.2 times of the weight of the vinegar residue into the vinegar residue, standing for more than 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar liquid to slowly flow out, and controlling the opening degree of the valve to be proper for the vinegar liquid to be clear and not turbid;

(2) after the first sprinkling is finished, spraying high vinegar liquid with the weight 0.8-1.2 times of the weight of the fermented grains of the vinegar again, soaking for more than 3 hours, and sprinkling out the second sprinkling according to the same operation of the step (1);

(3) pouring production water with the weight 0.8-1.2 times of that of the fermented grains into the fermented grains, soaking for more than 3 hours, and pouring out three drenches according to the same operation of (1) opening the valve to discharge liquid;

(4) and (4) carrying out the same operation as the operation in the step (3) to obtain four showers.

The invention can further adjust the amounts of high vinegar liquid and water during vinegar pouring to obtain the original vinegar with higher total acid value: after the first and second showers are respectively showered by vinegar liquid with the weight 1.0-1.2 times of the weight of the fermented vinegar, the third and fourth showers are showered by process water with the weight 0.8-1.0 times of the weight of the fermented vinegar, and the original vinegar with the total acid reaching the standard of more than or equal to 6.0g/100ml can be obtained.

In the vinegar pouring process, the high-degree vinegar liquid and water can be heated to 80 ℃ and then poured into the fermented vinegar grains for standing, so that the vinegar pouring time is shortened.

Further, the yeast material in the step (3) can be Huang Douqu, red yeast rice and wheat yeast. The combined yeast material is helpful to enrich the flavor. The recommended combination formula is as follows:

the amount of the yeast material is 25-35% of the weight of the rice, wherein the amount of the soybean yeast and the amount of the wheat yeast are respectively 10-15% of the weight of the rice, and the amount of the red yeast is 5-10% of the weight of the rice.

Preferably, the Huang Douqu and the wheat koji are respectively used in an amount of 10% by weight of the rice, and the red yeast rice is used in an amount of 5% by weight of the rice.

The vinegar aging time in the step (7) of the invention can be shortened to 4-6 months from the time of at least 1 year in the prior art.

The preparation of the soybean koji comprises the following steps: the soybean is cooked and cooled to below 30 ℃, aspergillus strains are inoculated, fermentation and yeast making are carried out at the temperature of 28-32 ℃, the yeast making time is controlled to be 20-24 h, the yeast making time cannot be too long, and the final taste is influenced because more spores are grown on the surface and the surface has bitter taste when the yeast making time is too long.

As a recommended scheme of the invention:

according to the invention, glutinous rice is selected as a raw material, wherein the glutinous rice can provide more flavor substances, and the flavor of the aromatic vinegar is improved.

The liquefaction temperature in the step (1) is 85-90 ℃, and the liquefaction is kept for 1-1.5 hours to fully liquefy the materials; and the enzyme deactivation is to heat the rice milk to above 95 ℃ and keep the temperature for 30min.

The weight ratio of rice and water in step (1) of the present invention is 1:3, so that the alcoholization obtains rice wine with an alcoholic strength of 12-13% vol, and the rice wine is diluted to an alcoholic strength of 10-10.5% vol in step (4).

The temperature of the alcoholization in the step (3) is 28-32 ℃, and the fermentation can be finished when the reducing sugar in the rice wine (rice milk) is less than 0.5g/100 ml.

The invention has the following beneficial effects:

(1) According to the invention, the liquid fermentation and the solid fermentation are combined, vinegar is sprayed on the fermented vinegar by adopting the high-degree vinegar liquid obtained by the liquid fermentation, the obtained vinegar liquid is mixed and then subjected to subsequent processes such as heating and vinegar liquid ageing, the aromatic vinegar can be obtained, the vinegar liquid obtained by spraying the vinegar can be completely converted into the aromatic vinegar finished product, the yield of the finished product and the utilization rate of raw materials are obviously improved, the yield of the finished product is improved by more than 1 time (see the specific embodiment part below) compared with the prior art, in other words, the production efficiency is also obviously improved.

In addition, the invention can omit the aging procedure of the fermented grains of vinegar, and obviously shorten the aging time of the vinegar, so that the aging time of the vinegar is shortened from more than or equal to 1 year to 4-6 months, thereby further improving the production efficiency and reducing the production cost.

(2) Because the method of the invention does not need to adopt low-degree vinegar liquid to carry out vinegar pouring and the vinegar liquid poured out can be converted into finished products, the production cost of (1) preserving the low-degree vinegar liquid can be saved; or (2) two times of vinegar culture fermentation is not required to be finished respectively, so that the production cost can be obviously reduced.

(3) According to the invention, the rice milk is stewed after the raw materials are liquefied, so that the flavor and color of the aromatic vinegar are improved, and the aromatic vinegar can be ensured to have good quality even if the aging time of the vinegar liquid is shortened and the aging of the fermented grains of the vinegar is omitted.

(4) In order to further improve the flavor of the aromatic vinegar, the invention adopts a fermentation auxiliary agent comprising Huang Douqu and yeast to ferment the rice pulp in the alcoholization stage so as to improve the content of amino acid in the rice wine, thereby improving the flavor of the aromatic vinegar.

The physicochemical indexes of the aromatic vinegar prepared by the method, namely reducing sugar, non-volatile acid, soluble salt-free solid and amino acid nitrogen, all reach or even exceed the top grade indexes in the national standard GBT 18623-2011. In addition, the invention can produce the aromatic vinegar which reaches the first-grade, the top-grade and the special-grade indexes in the GBT18623-2011 national standard by adjusting the amount of the high vinegar liquid and the water of the drenched vinegar according to the requirement.

Drawings

FIG. 1 is a production flow chart of the production process of the present invention.

Detailed Description

The following examples are only for illustrating the present invention, and the scope of the present invention is not limited to only the following examples. The objectives of the present invention can be achieved by the ordinary skilled person in the art according to the disclosure of the present invention and the ranges of the parameters.

Example one

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 85 ℃ for 1.5h to fully liquefy the material to obtain rice milk.

(2) Stewing materials: after complete liquefaction, heating to above 95 ℃ to inactivate enzyme for 30 minutes, then closing steam, stopping stirring, and stewing the materials for 12 hours.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 10% of Huang Douqu, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), adjusting the alcohol content to 10 vol%, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen to perform acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), adding water to dilute to 7 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, uniformly mixing in a mash mixing tank, and transferring to an acetic acid fermentation tank through a conveyer belt for solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 15 days of fermentation, the total acid of the feed liquid is detected to reach 5.6g/100ml, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight 1 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.9 time of that of the fermented grains into the vinegar again for soaking for 3 hours, and then showering out two showers according to the same operation; then, production water with the weight 1.1 times of that of the fermented vinegar is used for heating, then the fermented vinegar is poured into the production water, soaking is carried out for 3 hours, the same operation is repeated for two times, and three drenches and four drenches are obtained, wherein the total acid of the vinegar in the first drenches is 8.63g/100ml, the total acid of the vinegar in the second drenches is 9.08g/100ml, the total acid of the vinegar in the third drenches is 6.9g/100ml, and the total acid of the vinegar in the fourth drenches is 1.1g/100ml. Mixing the above vinegar solutions to obtain original vinegar with total acid of 5.5g/100ml, and heating and aging with salt for 6 months.

Example two

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 90 ℃ for 1.2h to fully liquefy the material to obtain rice milk.

(2) Stewing materials: after complete liquefaction, heating to above 95 ℃ to inactivate enzyme for 30 minutes, then closing steam, stopping stirring, and stewing the material for 15 hours.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 11% of Huang Douqu, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 28 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), adjusting the alcohol content to 10.5 vol%, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen to perform acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the above steps (1) - (3), diluting with water to 6.5 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, mixing in a mash tank, transferring to an acetic acid fermentation tank via a conveyer belt, and performing solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 17 days of fermentation, the total acid of the feed liquid is detected to reach 5.8g/100ml, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 1.0 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.0 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; and then, heating production water with the weight 1.2 times of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and pouring three drenches and four drenches to obtain 6.89g/100ml of total acid of the first drenched vinegar, 8.48g/100ml of total acid of the second drenched vinegar, 6.93g/100ml of total acid of the third drenched vinegar and 1.2g/100ml of total acid of the fourth drenched vinegar. Mixing the vinegar solutions to obtain original vinegar with total acid of 5.2g/100ml, and aging for 5 months by heating and adding salt.

EXAMPLE III

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 88 ℃ for 1h to fully liquefy the material to obtain rice milk.

(2) Stewing materials: after complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, then steam is turned off, stirring is stopped, and stewing is carried out for 10 hours.

(3) Alcoholization: pumping the rice milk obtained in the step (2) into a vinification tank, adding red yeast 6% of the weight of rice, huang Douqu% of rice, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use), controlling the vinification temperature to 32 ℃, and finishing alcohol fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcohol content is more than or equal to l0% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), adjusting the alcohol content to 10.2 vol%, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen to perform acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholicity is less than 0.5 vol, and heating for sterilization.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), adding water to dilute to 6.6 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, uniformly mixing in a mash mixing tank, and transferring to an acetic acid fermentation tank through a conveyer belt for solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 14 days of fermentation, the total acid content of the feed liquid is detected to reach 5.5 percent vol, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 0.9 time of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.8 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; then, production water with the weight 1.1 times of that of the fermented vinegar is used for heating, then the fermented vinegar is poured into the production water, soaking is carried out for 3 hours, the same operation is repeated for two times, and three drenches and four drenches are poured out, so that 7.24g/100ml of total acid of the first drenched vinegar, 8.34g/100ml of total acid of the second drenched vinegar, 6.86g/100ml of total acid of the third drenched vinegar and 1.0g/100ml of total acid of the fourth drenched vinegar are obtained. Mixing the above vinegar solutions to obtain original vinegar with total acid of 5.3g/100ml, and heating and aging with salt for 5 months.

Example four

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 86 ℃ for 1.5h to fully liquefy the material to obtain rice milk.

(2) Stewing materials: after complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, then steam is turned off, stirring is stopped, and stewing materials are kept for 12 hours.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 10% of Huang Douqu, 13% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), adjusting the alcohol content to 10.4 vol%, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen to perform acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), diluting with water to 6.7 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, mixing in a mash tank, transferring to an acetic acid fermentation tank via a conveyer belt, and performing solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 18 days of fermentation, the total acid content of the feed liquid is detected to reach 5.4 percent vol, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight being 1 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.9 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; and then, heating production water with the weight 1.1 times of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and pouring three drenches and four drenches to obtain 6.92g/100ml of total acid of the first drenched vinegar, 9.1g/100ml of total acid of the second drenched vinegar, 6.73g/100ml of total acid of the third drenched vinegar and 1.0g/100ml of total acid of the fourth drenched vinegar. Mixing the vinegar solutions to obtain original vinegar with total acid of 5.3g/100ml, and aging for 4 months by heating and adding salt.

EXAMPLE five

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating and liquefying, and keeping at 90 ℃ for 1.3h to fully liquefy the material to obtain rice milk.

(2) Stewing materials: after complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, then steam is turned off, stirring is stopped, and stewing is carried out for 11 hours.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 10% of Huang Douqu, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 28 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the above steps (1) - (3), diluting with water to 6.7% vol, adding 40% bran and 30% rice hull by weight of rice wine, mixing in mash mixing tank, transferring to acetic acid fermentation tank via conveyer belt, and performing solid acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 16 days of fermentation, the total acid content of the feed liquid is detected to reach 5.5 percent vol, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 0.8 time of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.9 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; and then heating production water with the weight 1 time of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and obtaining a primary pouring vinegar total acid of 7.2g/100ml, a secondary pouring vinegar total acid of 8.7g/100ml, a tertiary pouring vinegar total acid of 6.63g/100ml and a quaternary pouring vinegar total acid of 1.1g/100ml. Mixing the vinegar solutions to obtain original vinegar with total acid of 5.2g/100ml, and aging for 6 months by heating and adding salt.

Example six

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping at 85 ℃ for 1.5 hours to fully liquefy the material to obtain rice milk.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 10% of Huang Douqu, 12% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight being 1 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.1 times of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; then, heating production water with the weight 0.8 time that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and obtaining a first-pouring vinegar liquid total acid of 8.93g/100ml, a second-pouring vinegar liquid total acid of 9.18g/100ml, a third-pouring vinegar liquid total acid of 6.9g/100ml and a fourth-pouring vinegar liquid total acid of 1.1g/100ml. Mixing the vinegar solutions to obtain original vinegar with total acid of 6.5g/100ml, and aging for 6 months by heating and adding salt.

EXAMPLE seven

(2) Stewing materials: after complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, then steam is turned off, stirring is stopped, and stewing is carried out for 15 hours.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 8% of red yeast, 12% of Huang Douqu, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 28 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), blending the rice wine to 10.5% vol, transferring into a liquid submerged fermentation device, inoculating high acid resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen for acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the above steps (1) - (3), diluting with water to 6.5% vol, adding 40% of bran and 30% of rice hull by weight of rice wine, mixing in mash mixing tank, transferring to acetic acid fermentation tank via conveyer belt, and performing solid acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 17 days of fermentation, the total acid content of the feed liquid is detected to reach 5.8 percent vol, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 1.2 times of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.0 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; then, heating production water with the weight 1 time of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the same operation twice, and pouring three and four times to obtain 7.89g/100ml of total acid of the first-pouring vinegar liquid, 8.78g/100ml of total acid of the second-pouring vinegar liquid, 6.93g/100ml of total acid of the third-pouring vinegar liquid and 1.2g/100ml of total acid of the fourth-pouring vinegar liquid. Mixing the vinegar solutions to obtain original vinegar with total acid of 6.2g/100ml, and aging for 5 months by heating and adding salt.

Example eight

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight of the glutinous rice according to the material-water ratio of 1:3, slowly heating to liquefy, and then keeping the temperature at 88 ℃ for 1h to fully liquefy the material to obtain rice milk.

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 14% of Huang Douqu, 10% of wheat starter and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 32 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), adjusting the alcohol content to 10.2 vol%, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen to perform acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 1.1 times of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.2 times of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; and then, heating production water with the weight 1.0 time that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and pouring three drenches and four drenches to obtain a first drenched vinegar liquid total acid of 7.54g/100ml, a second drenched vinegar liquid total acid of 8.64g/100ml, a third drenched vinegar liquid total acid of 6.96g/100ml and a fourth drenched vinegar liquid total acid of 1.0g/100ml. Mixing the vinegar solutions to obtain original vinegar with total acid of 6.3g/100ml, and aging for 5 months by heating and adding salt.

Example nine

(3) Alcoholization: pumping the rice pulp obtained in the step (2) into a alcoholization tank, adding red yeast rice with the weight of 10% of the weight of rice, huang Douqu with the weight of rice, 10% of wheat starter and 1 thousandth of yeast (the yeast needs to be activated before use), controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(4) Liquid state fermentation: filtering the rice wine obtained in the step (3), blending the rice wine to the alcoholic strength of 10.4% vol, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, and introducing oxygen for acetic acid fermentation. Discharging when total acid content of the feed liquid is above 9.5g/100ml and alcoholic strength is less than 0.5 vol%, and heating for sterilization.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) by weight of l times into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.1 times of that of the fermented grains into the vinegar again for soaking for 3 hours, and then showering out two showers according to the same operation; then, heating production water with the weight 0.8 time of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the same operation twice, and pouring three and four times to obtain 7.92g/100ml of total acid of the first-pouring vinegar liquid, 9.1g/100ml of total acid of the second-pouring vinegar liquid, 6.63g/100ml of total acid of the third-pouring vinegar liquid and 1.0g/100ml of total acid of the fourth-pouring vinegar liquid. Mixing the vinegar solutions to obtain original vinegar with total acid of 6.3g/100ml, and aging for 4 months by heating and adding salt.

Example ten

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 90 ℃ for 1.3h to fully liquefy the material to obtain rice milk.

(3) Alcoholization: pumping the rice milk obtained in the step (2) into a alcoholization tank, adding 5% of red yeast, 15% of soybean koji, 15% of wheat koji and 1% of yeast (the yeast needs to be activated before use) by weight of rice, controlling the alcoholization temperature to be 28 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), diluting with water to 6.7 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, mixing in a mash tank, transferring to an acetic acid fermentation tank via a conveyer belt, and performing solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 16 days of fermentation, the total acid content of the feed liquid is detected to reach 5.5 percent vol, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight of 1.1 times of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 1.2 times of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; then, heating production water with the weight 0.9 time that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and obtaining a primary pouring vinegar total acid of 7.5g/100ml, a secondary pouring vinegar total acid of 8.9g/100ml, a tertiary pouring vinegar total acid of 6.63g/100ml and a quaternary pouring vinegar total acid of 1.1g/100ml. Mixing the vinegar solutions to obtain original vinegar with total acid of 6.2g/100ml, and aging for 6 months by heating and adding salt.

Comparative example 1

The technique of circulating pouring is adopted (in the comparative example, the pouring is carried out by adopting a mode of fermenting two portions of vinegar grains because continuous production is not adopted):

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight of the glutinous rice according to the weight ratio of material to water of 1:3, slowly heating to liquefy, and keeping the temperature at 85 ℃ for 1.5h to fully liquefy the material to obtain rice milk. After complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, and then steam is closed to reduce the temperature.

(2) Alcoholization: pumping the rice into a alcoholization tank, adding red yeast 5 percent of the weight of the rice, wheat starter 20 percent of the weight of the rice and yeast 1 per thousand of the weight of the rice (the yeast needs to be activated before use), controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13 vol percent.

(3) Solid-state acetic acid fermentation: diluting the rice wine obtained in the step (2) with water until the alcoholic strength is 7 vol%, then adding 40% of bran and 30% of rice hulls according to the weight of the rice wine, uniformly mixing in a mash stirring tank, and transferring to an acetic acid fermentation tank through a conveyer belt for solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 18 days of fermentation, the total acid of the feed liquid is detected to reach 5.6g/100ml, and the fermentation is finished.

(4) Sealing and aging: after fermentation, the vinegar mash is sealed, and salt can be added at the edge to avoid contamination of mixed bacteria, and the vinegar mash is stored for about 1 month.

(5) Pouring vinegar: dividing the fermented vinegar into two parts with approximately equal weight, and spraying the first part with 1 time of water to obtain a first spray and a second spray, wherein the total acid of the first spray and the second spray is 3.68g/100ml and 2.1g/100ml of vinegar respectively; the second part is used for sequentially carrying out primary leaching, secondary leaching and water leaching on vinegar. The total acid of the vinegar liquid obtained by the first leaching of the second part of the fermented vinegar is 5.1g/100ml, the second part of the fermented vinegar is used as original vinegar, the original vinegar is heated and salted to be aged for 12 months, and the vinegar liquid obtained by the second leaching and the third leaching cannot be used as a finished product due to low acidity and can be stored for use or discarded in the next batch of vinegar leaching production.

Comparative example No. two

Omitting a material stewing process on the basis of the first embodiment:

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping the temperature at 85 ℃ for 1.5h to fully liquefy the material to obtain rice milk. After complete liquefaction, the temperature is raised to above 95 ℃ to inactivate enzyme for 30 minutes, and then steam is closed to reduce the temperature.

(2) Alcoholization: adding the rice into a alcoholization tank, adding 5 percent of red yeast rice, 10 percent of Huang Douqu, 10 percent of wheat starter and 1 per mill of yeast (the yeast needs to be activated before use) by weight of the rice, controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13 percent by volume.

(3) Liquid state fermentation: filtering the rice wine obtained in the step (2), adjusting the alcohol content to 10 vol, transferring into a liquid submerged fermentation device, inoculating high-acid-resistant acetic acid bacteria, controlling the temperature to be 30 +/-0.5 ℃, introducing oxygen to carry out acetic acid fermentation, discharging when the total acid of the material liquid reaches over 9.5g/100ml and the alcohol content is less than 0.5 vol, and heating for sterilization.

(4) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), adding water to dilute to 7 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, uniformly mixing in a mash mixing tank, and transferring to an acetic acid fermentation tank through a conveyer belt for solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 20 days of fermentation, the total acid of the feed liquid is detected to reach 5.2g/100ml, and the fermentation is finished.

(5) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (3) with the weight being 1 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.9 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; and then, heating production water with the weight 1.1 times of that of the fermented vinegar, pouring the heated production water into the fermented vinegar, soaking for 3 hours, repeating the operation twice according to the same operation, and pouring three drenches and four drenches to obtain a first drenched vinegar liquid total acid of 8.9g/100ml, a second drenched vinegar liquid total acid of 9.28g/100ml, a third drenched vinegar liquid total acid of 6.2g/100ml and a fourth drenched vinegar liquid total acid of 0.88g/100ml. Mixing the vinegar solution of one to four showers to obtain original vinegar with total acid of 5.4 g/100ml, and heating and adding salt for aging for 6 months.

Comparative example No. three

The production process is the same as the first example, except that the yeast material does not adopt soybean yeast:

(1) Liquefaction: selecting high-quality glutinous rice as a raw material, screening and removing impurities, adding 40u/g of amylase according to the weight ratio of the material to the water of 1:3, slowly heating to liquefy, and keeping at 85 ℃ for 1.5h to fully liquefy the material to obtain rice milk.

(3) Alcoholization: pumping the rice milk obtained in the step (2) into a alcoholization tank, adding red yeast rice with the weight of 10% of that of rice, wheat starter with the weight of 15% and yeast with the weight of 1 per thousand (the yeast needs to be activated before use), controlling the alcoholization temperature to be 30 ℃, and finishing the alcoholic fermentation when the reducing sugar is detected to be less than 0.5g/100ml, wherein the alcoholic strength is 12-13% vol.

(5) Solid-state acetic acid fermentation: preparing rice wine in the same manner as in the steps (1) - (3), adding water to dilute to 7 vol%, adding 40% of bran and 30% of rice hull by weight of rice wine, uniformly mixing in a mash mixing tank, and transferring to an acetic acid fermentation tank through a conveyer belt for solid-state acetic acid fermentation. The fermentation process needs to be carried out at least once per day. After 19 days of fermentation, the total acid of the feed liquid is detected to reach 5.6g/100ml, and the fermentation is finished.

(6) Pouring vinegar: transferring the fermented vinegar into a vinegar pouring tank, pouring the rice vinegar obtained in the step (4) with the weight being 1 time of that of the fermented vinegar into the fermented vinegar, standing for 4 hours, then opening a valve at the bottom of the vinegar pouring tank to enable the vinegar to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar is clear and not turbid; after the first shower is finished, adding rice vinegar with the weight 0.8 time of that of the fermented grains into the vinegar grains again, soaking for 3 hours, and then showering out two showers according to the same operation; then, production water with the weight 1.2 times of that of the fermented vinegar is used for heating, then the fermented vinegar is poured into the production water, soaking is carried out for 3 hours, the same operation is repeated for two times, and three drenches and four drenches are poured out, so that 7.2g/100ml of total acid of the first drenched vinegar, 8.28g/100ml of total acid of the second drenched vinegar, 5.7g/100ml of total acid of the third drenched vinegar and 1.1g/100ml of total acid of the fourth drenched vinegar are obtained. Mixing the above vinegar solutions to obtain original vinegar with total acid of 5.1g/100ml, and heating and aging with salt for 6 months.

The aromatic vinegar obtained in the above comparative examples and examples was examined for physical and chemical indicators according to the examination method in table 2, and the results are shown in table 1 below:

TABLE 1

TABLE 2

Serial number	Item	Basis of detection
			1	Total acid	GB/T5009.41-1996
2	Reducing sugar	GB5009.7-2016
			3	Does not volatilize acid	GB18187-2000
4	Soluble salt-free solid	GB18187-2000
			5	Amino acid nitrogen	GB18186-2000

From table 1, it can be seen that the total acid of the aromatic vinegar produced in the first to tenth examples reaches the standard of GB2719-2018, national standard vinegar for food safety, and reaches or even exceeds the total acid index of the aromatic vinegar produced in the prior art loop-in-loop manner (comparative example one); the aromatic vinegar of examples one to ten is more superior to comparative example one in terms of soluble salt-free solids and amino acid nitrogen.

With reference to the national standard of GBT18623-2011 Zhenjiang aromatic vinegar, the quality of the aromatic vinegar in the first embodiment of the invention reaches the standard of top-grade aromatic vinegar; although the aromatic vinegar quality of the second to fifth examples is the first-grade aromatic vinegar, the amino acid nitrogen of the first-grade aromatic vinegar reaches the special brewing grade standard of the highest grade of the aromatic vinegar, the soluble salt-free solid also reaches the special grade standard, and the non-volatile acid and the reducing sugar reach the excellent grade standard; the quality of the aromatic vinegar in the six to ten examples reaches the standard of special aromatic vinegar, and other indexes except total acid are all better than the indexes of the special aromatic vinegar.

Comparative example one because of the use of the circulating loop-showering process, only one shower of vinegar could be used as the finished product, so the yield of the finished product was very low. Calculated by aromatic vinegar of a production batch, 4t of glutinous rice is fed once according to the production process of the comparative example I, the amount of vinegar/water for vinegar pouring is converted by 1 time of the weight of the fermented grains, and the amount of the produced aromatic vinegar with total acid more than or equal to 5g/100ml is 2t; under the condition of continuous production, the vinegar liquid with low degree of two or three drenches can be continuously used for circularly drenching vinegar, if the total acidity of the vinegar liquid which is subsequently drenched (two or three drenches) is calculated according to 3g/100ml, the total acidity is converted into 1.2t about 5g/100ml, in other words, more than 3.2t of aromatic vinegar with 5g/100ml can be obtained by throwing 4t of glutinous rice once.

According to the production process of the embodiment I of the invention, 7.9t of liquid fermented rice vinegar and 4t of glutinous rice are added, and 16.5t of aromatic vinegar with total acid more than or equal to 5g/100ml can be produced; according to the production process of the eighth embodiment of the invention, 9.2t of liquid fermented rice vinegar and 4t of glutinous rice are added, and 15t of aromatic vinegar with total acid more than or equal to 6g/100ml can be produced. The production process of the invention has no influence on the processes among various batches, so that the yield of the finished product of the aromatic vinegar in one batch is consistent with that of the aromatic vinegar in one batch under the condition of continuous production. In addition, the production efficiency is higher because the finished product yield of the invention is high, and based on the analysis of the finished product yield, the production efficiency of the invention is improved by more than 300 percent compared with the production efficiency of the prior art (comparative example I).

From the above analysis, it can be seen that the yield of the product obtained by the prior art using the recycling shower process is much lower than that of the present invention, whether continuous production is performed or not; and the production cost (about 2500 yuan/ton) of the liquid vinegar is lower than that of the solid vinegar (about 5000 yuan/ton), so the production cost of the method is far lower than that of the method in the prior art by considering the problems of finished product yield and low vinegar liquid preservation.

For the sensory evaluation of the aromatic vinegar, as can be seen from the comparison of the comparative example II (without adopting the stewing process) and the example II, the indexes of reducing sugar and solid matters of the aromatic vinegar of the example II are obviously higher, and the solid matters mainly comprise various flavor substances such as saccharides, polypeptides, phenols and the like, namely the flavor of the aromatic vinegar of the example II is better; during the aging process, the substances further undergo reactions such as esterification, degradation, complexation and the like to improve the flavor; as can be seen from the comparison of example one with comparative example three (no soy koji used), the amino acid nitrogen level of the aromatic vinegar of example one is significantly higher, i.e. the aromatic vinegar that is vinified organoleptically with soy koji is more savoury, mellow and mild.

The organization technical personnel appraises the senses of the first example and the third example and the first comparative example and the second comparative example, namely, the comprehensive evaluation is carried out on the aroma and the taste of the aromatic vinegar, the result is shown in the table 3, the scores of the first example and the third example are the highest and are far higher than those of the first comparative example and the second comparative example, and the aromatic vinegar brewed by adopting the process of the invention has better flavor.

TABLE 3

Sample numbering	375	658	731	293
					Correspond toSample source	Comparative example No. two	Example one	EXAMPLE III	Comparative example 1
Sensory evaluation	74	104	106	81

Description of the invention: the number of sensory evaluation persons was 23, and the sample numbers were poured into a white disk and evaluated by blind evaluation scoring. Higher scores represent better, with each term scoring 1-5, and the scores may be the same.

The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The above-described embodiments of the present invention are to be considered in all respects as illustrative and not restrictive. Therefore, any minor modifications, equivalent changes and modifications to the above embodiments according to the essential technology of the present invention are within the scope of the technical solution of the present invention.

Claims

1. A production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield is characterized by comprising the following steps:

(2) Stewing materials: after liquefaction is finished, heating to inactivate enzyme, then closing steam in the liquefaction tank, and then stewing for 10 to 15h in the process of slowly reducing the temperature;

(4) Liquid state fermentation: diluting the rice wine obtained in the step (3) until the alcoholic strength is 10 to 10.5 vol%, inoculating high-acid-resistant acetic acid bacteria for acetic acid fermentation, and ending fermentation when the total acid of the material liquid is 9 to 10g/100ml to obtain high-degree vinegar liquid;

(5) Solid state fermentation: repeating the steps (1) to (3) to obtain rice wine, diluting the rice wine until the alcoholic strength is 6 to 7 vol%, adding wheat bran and rice hulls, uniformly stirring to perform solid-state acetic fermentation, and stopping fermentation when the total acid of the vinegar grains reaches 5.5 +/-0.3 g/100 ml;

(6) Pouring vinegar: pouring the fermented vinegar twice by using a high-degree vinegar liquid with the weight of 0.8 to 1.2 times of the fermented vinegar liquid to obtain a first-pouring vinegar liquid and a second-pouring vinegar liquid respectively; then, water with the weight of 0.8 to 1.2 times of the weight of the vinegar culture is used for pouring the vinegar culture twice to obtain three-pouring vinegar liquid and four-pouring vinegar liquid respectively;

(7) Aging vinegar liquid: mixing the vinegar liquid from the first pouring to the fourth pouring to obtain original vinegar, heating the original vinegar, adding salt to the original vinegar, and ageing the original vinegar for 4~6 months to obtain the finished product of the aromatic vinegar.

2. The vinegar producing process according to claim 1, wherein the vinegar pouring process of step (6) is specifically performed as follows:

(1) transferring the vinegar culture into a vinegar pouring groove, spraying the vinegar liquid with the weight of 0.8 to 1.2 times of the vinegar culture into the vinegar culture, standing for more than 4 hours, then opening a valve at the bottom of the vinegar pouring groove to enable the vinegar liquid to slowly flow out, and controlling the opening degree of the valve to be proper to ensure that the vinegar liquid is clear and not turbid;

(2) after the first sprinkling is finished, spraying high-degree vinegar liquid with the weight of 0.8 to 1.2 times of the fermented grains of the vinegar again, soaking for more than 3 hours, and sprinkling for a second sprinkling according to the same operation of the step (1);

(3) pouring production water with the weight of 0.8 to 1.2 times of the weight of the fermented grains into the fermented grains, soaking for more than 3 hours, and pouring out three drenches according to the same operation of (1) opening the valve to discharge liquid;

3. The process of claim 2, wherein the amount of vinegar liquid and water is further adjusted to obtain vinegar with higher total acid number: after one-time sprinkling and two-time sprinkling are respectively finished by using the vinegar liquid with the height of 1.0 to 1.2 times of the weight of the fermented vinegar, three-time sprinkling and four-time sprinkling are carried out by using the production water with the weight of 0.8 to 1.0 time of the fermented vinegar, and the original vinegar with the total acid reaching the standard of more than or equal to 6.0g/100ml can be obtained.

4. The production process of aromatic vinegar with low production cost and high yield as claimed in claim 2 or 3, wherein the yeast material in step (3) is Huang Douqu, red yeast rice, wheat yeast.

5. The production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield according to claim 4, wherein the amount of the koji is 25 to 35 percent of the weight of the rice, the amount of the soybean koji and the amount of the wheat koji are respectively 10 to 15 percent of the weight of the rice, and the amount of the red yeast rice is 5 to 10 percent of the weight of the rice.

6. The vinegar producing process according to claim 5, wherein the production of Huang Douqu is: and (2) cooking the soybeans, cooling to below 30 ℃, inoculating aspergillus strains, controlling the temperature to be 28-32 ℃ for fermentation and starter propagation, controlling the starter propagation time to be 20-24h, wherein the starter propagation time cannot be too long, and the final taste is influenced because more spores are grown on the surface and the surface has bitter taste when the starter propagation time is too long.

7. The process for producing aromatic vinegar with reduced production cost and high yield of finished products according to claim 6, wherein the rice in the step (1) is glutinous rice.

8. The production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield according to claim 7, wherein the liquefaction temperature in the step (1) is 85-90 ℃, and the liquefaction is carried out for 1-1.5 hours to fully liquefy the materials; and the enzyme deactivation is to heat the rice milk to above 95 ℃ and keep the temperature for 30min.

9. The vinegar producing process according to claim 8, wherein the weight ratio of rice to water in the step (1) is 1:3; the temperature of the alcoholization in the step (3) is 28 to 32 ℃, and the fermentation can be ended when the reducing sugar in the rice wine is less than 0.5g/100 ml.