The method of brewing mature vinegar by solid-state fermentation of fortified multi-microbran koji with Daqu as the seed koji

Abstract

The invention discloses a method for brewing mature vinegar with solid-state fermentation of fortified polymicrobran koji using Daqu as the seed koji, including: (1) using Daqu as the seed koji, first mixing it with steamed bran medium for accumulation , to promote the germination of spores, and then inoculate the culture medium with bran, rice husk, soybean meal, couscous and water as raw materials, and produce enhanced bran koji through mechanical ventilation; (2), with sorghum and bran as the main raw materials , with rice husk and rice husk as auxiliary materials, traditional Daqu, enhanced multi-microbran koji and pure bran koji as starter, alcohol fermentation, high-temperature solid-state acetic acid fermentation, smoked grains, vinegar, and aging to make mature vinegar. The production process of the fortified multi-microbran koji described in the present invention is simple and the same as the place and equipment required for the production of pure bran koji. It can be produced without additional facilities and equipment, and the production cycle is greatly shortened for larger koji.

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

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