Method of making mature vinegar through solid state fermentation of intensified multi-microorganism mouldy bran and yeast for making hard liquor as mould starter

Abstract

The invention discloses a method of making mature vinegar through solid state fermentation of intensified multi-microorganism mouldy bran and yeast for making hard liquor as a mould starter. The method comprises the following steps of: step (1). firstly mixing the yeast for making hard liquor as the mould starter with a bran culture medium subjected to steaming treatment for accumulation, promoting the spore germination, then inoculating a culture medium with bran, rice hull, soybean meal, graham flour and water as raw materials, and producing the intensified mouldy bran through the starter propagation by mechanical ventilation; and step (2). carrying out alcoholic fermentation and high temperature solid acetic fermentation by using sorghum and bran as main raw materials, chaff and rice hull as auxiliary materials, and traditional yeast for making hard liquor, the intensified multi-microorganism mouldy bran and pure mouldy bran as leavening agents, smoking unstrained liquor, pouring vinegar and ageing to form the mature vinegar. The intensified multi-microorganism mouldy bran is simple in production process, is the same as the pure mouldy bran in terms of place and equipment and the like for production, and can be produced without additional equipment; and the production cycle of the intensified multi-microorganism mouldy bran is greatly shortened than that of the yeast for making hard liquor.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and specifically relates to a method for brewing aged vinegar through solid-state fermentation of fortified polymicrobran koji with Daqu as the seed koji. Background technique [0002] Traditional Daqu is usually made from barley, peas, etc. through natural fermentation. Since the production of traditional Daqu is carried out in a completely open environment, affected by the raw materials and environment in the production process, its microbial situation is very complicated. It plays the role of saccharification, fermentation and aroma production in the brewing of mature vinegar, and its quality directly affects the yield and quality of mature vinegar. Bran koji is a koji made from bran as raw material, steamed and inoculated with Aspergillus fungus for pure culture, and its main function is to decompose starch into fermentable sugar. However, the flavor of pure bran koji vinegar is sig...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of large amount of Daqu in the production of mature vinegar, the present invention provides a method for cultivating and strengthening bran koji with Daqu as a seed koji, to replace part of the dosage of Daqu with fortified bran koji, to ease the pressure of Daqu production, and to determine its application in mature vinegar Process in solid state fermentation

Images