Vinegar koji of Chishui vinegar and preparation method thereof

Abstract

The invention discloses a vinegar koji of a Chishui vinegar and a preparation method thereof. The preparation method comprises the following steps: grass powder, Polygonum criopolitanum, kadsura pepper stem, L. fasciculiflora, Senecio scandens, negundo chastetree fruit, and dried tangerine peel are treated separately, the remaining Tiantai radix linderae, dahurian angelica root, Nardostachyos Rootand Rhizome, dark plum, ephedra stem, cassia twig, asarum heterotropoides, pachyrhizua angulatus, balloonflower root, peach kernel, Touerfeng, radix bupleuri, Lysimachia christinae, rust-coloured crotalaria herb with root, akebia stem, mosla dianthera, sinensis diels, walnut leaves, Chinese wingnut leaf, peach leaves, Qingqiugan, Diaoyugan, wheat bran and wheat are subjected to cleaning and drying treatment, the natural plants such as dark plum, peach kernel, grass powder, pachyrhizua angulatus, dahurian angelica root, balloonflower root, dried orange peel, and sinensis diels, as well as wheat bran and wheat are processed into mixed koji, and the above materials are naturally fermented according to a traditional technology, the product contains a variety of microorganisms such as Aspergillus, microzyme, and acetic acid bacteria, the obtained vinegar yield rate is high, a blank comparison test is performed, different formulas and different fermentation processes are used, a traditionalfermentation method is used for the blank, and the quality index of the vinegar koji and the total acid content of the vinegar fermented grains are obtained respectively.

Description

Technical field [0001] The invention relates to a red water dried vinegar and vinegar koji and a preparation method thereof. Background technique [0002] Vinegar is a fermented sour liquid condiment, mostly made from sorghum, rice, corn, wheat, sugar and alcohol. Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol as raw materials through microbial fermentation. Synthetic vinegar is made by adding edible acetic acid, adding water, sour agents, seasonings, spices and food coloring. [0003] The vinegar prepared by the vinegar koji in the prior art cannot satisfy the taste of consumers, and the obtained dried vinegar has a low vinegar yield, and by adopting a traditional fermentation method, the quality index of the vinegar koji and the total acid content of the vinegar mash are low. Summary of the invention [0004] The technical problem to be solved by the present invention is to provide a red...

AI Technical Summary

Problems solved by technology

[0003] The vinegar prepared from the vinegar koji in the prior art cannot meet the tastes of consumers, and the vinegar production rate of the obtained sun-dried vinegar is low, and the traditional fermentation method is adopted, and the quality index of the vinegar koji obtained is low and the total acid content of the vinegar grains is low