Production technology of mature vinegar

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1, fine material selection

The main raw material of mature vinegar is sorghum. Its milk embryo is powdery and has high starch content. In addition, the raw materials for making the aged vinegar are high-quality starchy food crops such as millet, peas, glutinous rice, rice, wheat bran, bitter buckwheat, and auxiliary materials such as chaff and rice husk. These raw materials not only contain high starch content, but also contain nutrients such as protein, fat, vitamins and minerals. This is the material basis for forming the typical style of mature vinegar.

2. Unique starter

Shanxi mature vinegar was saccharified and fermented by Daqu, which produced abundant Aspergillus, yeast and acetic acid bacteria, which made Shanxi mature vinegar have a complete enzyme system, strong saccharification and liquefaction ability, and many metabolites, which not only produced many organic acids, but also derived many beneficial substances.

3. Fermentation 16 days.

Because various kinds of microbial Daqu are used as saccharifying agent in brewing mature vinegar, the whole fermentation process becomes extremely complicated, so the saccharification and fermentation cycle is as long as 16 days, and there will be a layer of brown clear liquid on the surface of fermented vinegar.

4, the accurate high temperature of vinegar

In the high temperature process of acetylation, vinegar fermented grains should be evenly mixed with rice bran to loosen vinegar fermented grains, expand the contact area with air, meet the demand of acetic acid bacteria for oxygen in the fermentation process, and improve and fix the vinegar content.

5. Unique fumigation process

A special process for making aged vinegar is "smoked fermented grains", which gradually changes the color of vinegar fermented grains from yellow to brown until it becomes dark purple.

6. Sunbathing in summer, fishing for ice in winter and aging in storage.

The quality of aging depends on color, aroma and taste, and the formation of color, aroma and taste is related to aging besides fermentation technology and raw materials. Aging refers to exposing the soaked new vinegar in summer, freezing it in winter, and storing it for one year, so that the vinegar solution is concentrated to half or less, which is called aged vinegar.