Koji-making technology for aromatic vinegar

Abstract

The invention discloses a koji-making method for producing aromatic vinegar, and novel koji-making technology with the combination of natural inoculation and artificially enhanced inoculation, which belong to the technical field of plant refining preparation. Key points of the invention comprise the steps: soaking high-quality rice for 48h to a state without hard cores; fishing out and draining the rice; steaming and boiling the rice for 50 to 60min; performing enhanced inoculation of main amylomyces and monascus parpureus went which are bred from natural koji-making kojies and have good production performance on koji first; and taking plants as medium for natural koji-making. An artificially enhanced inoculation process thereof comprises the steps: performing clinker water spraying and stirring cooling, and ensuring that the water content of the koji is about between 70 and 80 percent and the temperature is reduced to be between 28 and 34 DEG C; noculating an amplified strain for production that the adding ratio of aspergillus niger to aspergillus oryzae is 1:1; ensuring that the inoculation amount is 0.05 percent of a rice raw material; and performing enhanced inoculation on 0.02 percent of monascus parpureus went. A natural koji-making process thereof comprises the steps: spreading the koji which is subjected to enhanced inoculation and has even mixing on plant layers such as vitex negundo, flaccid knotweed herb, artemisia leaf and the like; ensuring that the thickness of the koji is between 30 and 40cm; covering the same plant layers on the koji; performing natural inoculation and koji making for 5 to 7d; growing a plurality of moulds such as aspergillus niger, aspergillus oryzae and monascus on the koji; and also inoculating microorganisms such as natural yeast and acetic acid bacteria into the koji. The novel koji-making technology fully retains the microorganism diversity of natural koji-making, also strengthens the main amylomyces.

Description

technical field [0001] The invention relates to a new koji-making technology for brewing vinegar, which is a new koji-making technology for balsamic vinegar combined with natural inoculation and artificial enhanced inoculation, and belongs to the technical field of plant extraction and preparation. Background technique [0002] The color, aroma, and aroma of vinegar are mainly derived from the biochemical action of starchy raw materials caused by enzymes secreted by microorganisms, producing alcohol into acetic acid, and protein, sugar, etc. into other complex organic substances, but the main component is acetic acid. Vinegar making has roughly gone through three stages: starch hydrolysis, alcoholic fermentation, and acetic acid fermentation. At least three kinds of microorganisms—Aspergillus, yeast, and acetic acid bacteria—are involved, and all of them must be controlled under favorable conditions for the development and fermentation of relevant microorganisms. next. The ...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of the two koji-making techniques of natural inoculation and artificial enhanced inoculation, give full play to the advantages of both, and effectively combine the advantages of the two kinds of koji-making, the present invention adopts a novel koji-making method combining natural inoculation and artificial enhanced inoculation: The koji material after steaming and cooling is first inoculated with Aspergillus niger, Aspergillus oryzae, Monascus and other saccharification bacteria with excellent production performance that are selected from natural koji-making materials; Plants as a medium for natural koji making