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Method for starter propagation by utilizing smoked vinegar lees

A technology of fumigated vinegar grains and smoked vinegar grains, which is applied in the field of food processing, can solve the problems of unstable source quality of koji-making raw materials, poor control of bran thickness and quality, large output of smoked vinegar grains, etc., and achieve mycelial distribution Wide, good economic and social benefits, and the effect of shortening the fermentation time

Active Publication Date: 2009-11-04
山西金龙鱼梁汾醋业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention solves the problems of unstable quality of existing koji-making raw materials, poor control of the thickness and quality of bran, need for reprocessing, high cost, large output of leftovers in the vinegar industry, difficult to handle, and environmental pollution. , providing a method for making koji using fumigated vinegar grains

Method used

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  • Method for starter propagation by utilizing smoked vinegar lees

Examples

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Embodiment 1

[0027] A method for making koji by using smoked vinegar, comprising the following steps: (1) first making the original species of Aspergillus niger into inoculum; The nutrient solution is mixed and stirred evenly to form a mixed material, and then water is added to adjust the moisture of the mixed material to be 60%. The nutrient solution is made up of the following raw materials in weight percentage: corn dextrin 1%, glucose 0.2%, magnesium sulfate 0.02%, Ammonium nitrate 1.0%, potassium chloride 0.2%, ferrous sulfate 0.005%, soybean powder 0.5%, and all the other are water; (3) inoculate and cultivate the Aspergillus niger inoculum by 3% of the mixed material weight; (4) mix The inoculated material is put into a ventilated fermentation tank to ferment for about 40 hours, and the fermentation temperature is 30° C.; (5) finally spread the fermented bran koji thinly and dry to make bran koji.

Embodiment 2

[0029] A method for making koji by using smoked vinegar, comprising the following steps: (1) first making the original species of Aspergillus niger into inoculum; (2) adding fresh smoked vinegar and 10% of the fresh smoked vinegar The nutrient solution is mixed and stirred evenly to form a mixed material, and then water is added to adjust the moisture of the mixed material to be 65%. The nutrient solution is made up of the following raw materials in weight percentage: corn dextrin 2%, glucose 1%, magnesium sulfate 0.08%, Ammonium nitrate 2.0%, potassium chloride 0.6%, ferrous sulfate 0.01%, soybean powder 1.5%, all the other are water; (3) inoculate and cultivate the good Aspergillus niger seed bacteria by 5% of the mixed material weight; (4) mix The inoculated material is put into a ventilated fermentation tank to ferment for about 50 hours, and the fermentation temperature is 35° C.; (5) finally spread the fermented bran koji thinly and dry to make bran koji.

Embodiment 3

[0031] A method for making koji by using smoked vinegar, comprising the following steps: (1) first making the original species of Aspergillus niger into inoculum; The nutrient solution is mixed and stirred evenly to form a mixed material, and then water is added to adjust the moisture of the mixed material to 65%. The nutrient solution is made up of the following raw materials in weight percentage: corn dextrin 2%, glucose 0.2%, magnesium sulfate 0.03%, Ammonium nitrate 2.0%, potassium chloride 0.4%, ferrous sulfate 0.008%, soybean powder 1.0%, all the other are water; (3) inoculate and cultivate the good Aspergillus niger inoculum by 3% of the mixed material weight; (4) mix The inoculated material is put into a ventilated fermentation tank to ferment for about 50 hours, and the fermentation temperature is 32° C.; (5) Finally, spread the fermented bran koji thinly and dry to make bran koji.

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Abstract

The invention relates to the food processing field, in particular to a method for starter propagation by utilizing smoked vinegar lees, which solves the problems that the quality of source of the starter propagation raw material is unstable, the quality of the thickness of bran is difficult to control, and the leftovers of the starter propagation industry-the smoked vinegar lees have large output and pollutes the environment. The method comprises the following steps: (1) firstly, black-koji mould stock seed is made into seed culture; (2) fresh smoked vinegar lees and nutrient fluid are mixed to form a mixing material; water is added into the mixing material for the adjusting the moisture of the mixing material to be 60-65%; the nutrient fluid comprises corn dextrin, glucose, magnesium sulfate and the like; (3) the black-koji mould stock seed is reinoculated; (4) the reinoculated material is fermented; (5) the fermented bran koji is laid to be thin and dried. The obtained bran-koji enzyme activity is increased by more than 30%; the fermented time is shortened by 6 to 9 hours; the skin of the fermented started is thin, and the distribution surface of mycelial is wide and uniform and has rich start smell. The method not only can solve the pollution of the vinegar lees to the environment, can save the production cost for vinegar making industries and has good economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making koji using smoked vinegar grains. Background technique [0002] At present, my country's koji industry uses bran as the main material. Usually, the bran needs to be sieved to remove the fine parts, and coarse bran is used to make koji, mainly using its large area and good air permeability. However, since bran is a by-product of flour mills, the source of raw materials is unstable, and the thickness and quality of bran are not easy to control, which is not conducive to the growth of aerobic bacteria. At the same time, it needs to be screened again, and the production cost is high. [0003] There are many vinegar production enterprises in my country, especially in Shanxi, with many types of products and various production processes. Among them, smoked vinegar uses high-quality sorghum, barley, and peas as raw materials, and uses Daqu and fast saccharification ferm...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12G3/02C12R1/685
Inventor 宋春雪张茜李丽华
Owner 山西金龙鱼梁汾醋业有限公司
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