Method for fermenting vinegar by adding starter propagation Chinese herbal medicine

Abstract

The invention provides a method for fermenting a vinegar by adding a starter propagation Chinese herbal medicine. The method comprises the following steps: (1) preparing a rhizoma polygonati extracting solution and red-knees herb extracting solution; (2) washing and soaking rice, performing filtration, cooking rice to be free from white cores, spreading for cooling, adding a koji mould spore suspension and the rhizoma polygonati extracting solution, performing stacking cultivation, and then performing ventilating cultivation to obtain rhizoma polygonati koji; (3) activating a brewer's yeast; (4) washing and soaking sticky rice, performing filtration, cooking sticky rice to be free from white cores, adding the rhizoma polygonati koji and an activated brewer's yeast suspension, performing fermentation till the alcoholic degree is stable, performing filtration, and performing wine boiling to obtain a fermented wine; and (5) adding the red-knees herb extracting solution into the fermentedwine, adding water to dilute the fermented wine, performing pasteurization, performing cooling, then adding an activated acetic bacteria suspension, charging into a fermentation tank, performing fermentation under stirring and ventilating conditions till the acidity no longer rises, performing filtration, and performing blending and disinfection to obtain the starter propagation Chinese herbal medicine. By adoption of the method, the vinegar fermentation production efficiency and the flavor of the vinegar are improved, and the health value of the vinegar is also improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and relates to a method for brewing vinegar by adding koji-making Chinese medicinal materials. Background technique [0002] Vinegar is an important traditional condiment. Brewing vinegar contains a variety of organic acids, amino acids, sugars, vitamins and minerals. In addition to seasoning purposes, it also plays a unique role in the field of diet and health care. Fermented vinegar is made by using various materials containing starch, sugar or alcohol alone or in combination, and fermented in solid or liquid state. It has good mellow flavor and nutritional value. [0003] Traditional vinegar making uses Daqu or Xiaoqu to complete starch saccharification and alcohol fermentation, and then convert alcohol into acetic acid under the action of acetic acid bacteria. Traditional solid-state vinegar takes a long time, generally more than 40 days, and the fermentation time of semi-solid and ...

AI Technical Summary

Problems solved by technology

Traditional solid-state vinegar takes a long time, generally more than 40 days, and the fermentation time of semi-solid and semi-liquid vinegar is about 20 days. Too long brewing time is not conducive to the improvement of production efficiency and the reduction of production costs

With the deepening of people's understanding of the mechanism of vinegar making, pure culture of excellent strains and liquid submerged fermentation methods are also being used more and more in vinegar making, which can improve the utilization rate of raw materials and production efficiency to a certain extent, but the production There is often a contradictory relationship between the improvement of efficiency and product flavor, which cannot be improved at the same time

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