Process for improving fermentation quality of vinegar grains by enzyme preparation

• Main Author: SHI RONGBING
• Format: Patent
• Language: Chinese; English
• Published: 21.08.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; VINEGAR; WINE

The invention discloses a process for improving the fermentation quality of vinegar fermented grains by using an enzyme preparation. The method comprises the following steps: cleaning and disinfectingraw materials, providing raw materials, fermenting wine mash, rice husks, bran and vinegar mash by utilizing high-temperature amylase, wherein the fermentation is completed in the processes of feeding, stirring, inoculating and heating; then traditionally treating the vinegar through a ladle, pouring the vinegar into a jar, exposing the bottom, sealing the mash, finally spraying vinegar and grading the vinegar, thus completing the decoction of vinegar, and ageing and preserving the vinegar. In the vinegar fermented grain fermentation process, the fermented grain fermented by the enzyme preparation is matched with the vinegar fermented grain fermented by the acid protease, so that the trouble that the poor quality and taste of the vinegar prepared in the prior art is avoided. 本发明公开了一种酶制剂对醋醅发酵质量提升的工艺，其包括清洗消毒，原料提供，利