CN101613655B - Koji-making technology for aromatic vinegar - Google Patents
Koji-making technology for aromatic vinegar Download PDFInfo
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- CN101613655B CN101613655B CN 200810031549 CN200810031549A CN101613655B CN 101613655 B CN101613655 B CN 101613655B CN 200810031549 CN200810031549 CN 200810031549 CN 200810031549 A CN200810031549 A CN 200810031549A CN 101613655 B CN101613655 B CN 101613655B
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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
The present invention relates to the new skill of a kind of making vinegar koji is the aromatic vinegar koji new technology that a kind of inoculation naturally combines with the artificial-strengthening inoculation, and platymiscium refines preparing technical field.
Background technology
The color, smell and taste of vinegar are mainly derived from starchy material through the biochemical action that the enzyme of Institute of Micro-biology secretion causes, produce alcohol and change acetic acid into, and protein, sugar etc. change other complicated organism into, but wherein main component is acetic acid.Make the miserable scholar and cause 3 stages such as having experienced starch hydrolysis, zymamsis, acetic fermentation, have 3 kinds of microorganisms---the participation of aspergillus, yeast and acetic bacteria at least, and all will control under the condition of the growth that is conducive to related microorganism and fermentation and carry out.Needed microorganism in the vinegar brewing process both can be made fermentation by provide different pure strains carry out speed in different steps, also can adopt traditional yeast-making technology such as nature inoculation to obtain.
Tradition vinegar yeast-making technology generally adopts the nature starter making method, being about to useful in the specific ecotope brewages microorganism and introduces bent material by certain media, and provide suitable condition to make it breeding, participation brewages that microbe species is abundant, technology is simple, flavor compound forms numerous, product special flavour is good, but the production cycle is long, raw material availability is low, unstable product quality, cost are higher.Also has a kind of artificial-strengthening inoculation technique at present, in order to reduce production costs, simplify and make vinegar technology, vinegar brewing has occurred adopting purebred bacterial strain koji even has adopted saccharifying enzyme fully and the modern crafts of alcohol active dried yeast fermentation, but product special flavour is obviously not good, particularly mouthfeel is not soft, and ester fragrance is not good enough.It is to be finished by saccharifying agent that starch is changed into fermentable sugar, and the saccharifying agent of vinegar production usefulness mainly contains 6 types of Daqu, little song, wheat bran, red colouring agent for food, also used as a Chinese medicine, liquid koji and diastases etc. at present; According to microbe-derived nature koji and the purebred koji of being divided into, both respectively have relative merits.
Summary of the invention
In order to overcome the deficiency of nature inoculation and artificial-strengthening inoculating two kinds koji technology, bring into play both advantages, the advantage of two kinds of kojis is effectively combined the novel starter making method that the present invention adopts the nature inoculation to combine with the artificial-strengthening inoculation: steam the cooled bent material of material and strengthen the amylomyces that seed selection obtains, has good production performance from the bent material of natural koji such as inoculated aspergillus niger, aspergillus oryzae, monascus earlier; And then be that media carries out the nature koji with plants such as five-leaved chaste tree bar, Herba polygoni hydropiperis, tarragons.Under the prerequisite of guaranteeing the product traditional flavor, both fully kept numerous advantages of nature koji, strengthen main amylomyces again, realize many bacterial classification mixing saccharification, wineization, acetify.Effectively improve raw material availability, improve quality product, shorten the production cycle, brewage reddish brown transparent, the vinegar spiciness is strongly fragrant, tart flavour is soft, tasty and refreshing no puckery high-quality aromatic vinegar.
Aromatic vinegar koji new solution of the present invention is: polished rice soaks 48h and does not drain to having hard-core, pulling out, drains back boiling 50-60min; Agglomerate broken up by rice and water is moistening, cooling, and the monascus parpureus Went of artificial-strengthening inoculated aspergillus niger, aspergillus oryzae and high yield monascus pigment etc. are produced bacterial classification, evenly mixed; Strengthen the bent material in inoculation back and divide on layer of plants such as five-leaved chaste tree bar, Herba polygoni hydropiperis, tarragon, cover same layer of plants again on the bent material and inoculate koji naturally; Material unstrained spirits after the koji drops in the previously prepd jar fermenter, and adds the water of 6-7 times of volume of bent unstrained spirits weight, allows bent material carry out saccharification, zymamsis and acetic fermentation; Behind about 60～70d, the vinegar wine with dregs becomes clearly gradually, and vinegar liquid is light brown red, and acetic acid content reaches about 4.0g/100mL, and acetic fermentation is finished substantially, the ageing of envelope altar; Vinegar liquid after the ageing after filtration, the clarification, carry out vacuum and low temperature and boil, carry out diatomite filtration, Ultra High Temperature Short Time, sterile filling then, namely get aromatic vinegar product of the present invention.Every index is as follows:
(1) Oranoleptic indicator
Color and luster: reddish brown transparent, be rich in gloss;
Fragrance: the distinctive strong fragrant of this product is arranged, vinegar perfume (or spice), the fragrant natural harmony of ester;
Flavour: tart flavour is soft, and is tasty and refreshing no puckery;
The figure: denseer thick, the clarification not muddy.
(2) microbiological indicator
Total plate count :≤10000/mL;
Coliform:＜3/100mL;
Pathogenic bacterium must not detect.
(3) physical and chemical index
Total acid (with acetometer): 〉=5.0g/100mL;
Reducing sugar: (with glucose meter): 〉=1.0g/100mL;
Amino nitrogen (in nitrogen): 〉=0.30g/100mL;
Fixed acid (in lactic acid): 〉=1.50g/100mL.
(4) sanitary index
Arsenic (in As) :≤0.5mg/kg;
Plumbous (in Pb) :≤1.0mg/kg;
Flavacin B
1:≤5mg/kg.
The invention has the advantages that: the novel aromatic vinegar koji technology that adopts the nature inoculation to combine with the artificial-strengthening inoculation, rice cooks the cooling back and strengthens the main amylomyces of inoculation, monascus earlier, and then be that media carries out the nature koji with plants such as five-leaved chaste tree bar, Herba polygoni hydropiperis, tarragons, many deficiencies of natural koji or purebred koji have been overcome, combine the advantage of two kinds of starter making methods, greatly improve raw material availability, shorten the production cycle, improve product special flavour, improve aromatic vinegar traditional fermentation technology modernization supporting technology.
Embodiment
(1) steam material: polished rice soaks 48h, during duty change water, requiring the grain of rice to soak into to twist with the fingers the grain of rice to hand does not have white hard-core, pulls out and drains the steam cooker of packing into, atmospheric cooking 50-60min;
(2) strengthen inoculation: grog taken out break up caking while hot, eliminate granule and the cooling of spraying water, stir, make the about 70-80% of bent material water content, temperature be down to 28-34 ℃.Inoculated aspergillus niger: the aspergillus oryzae ratio is 1: 1 production expansion bacterial classification, and inoculum size is 0.05% of rice raw material; Simultaneously, take all factors into consideration look valency, the saccharifying enzymic activity of the secreted monascorubin of monascus, determine to strengthen the inoculation monascus parpureus Went, consumption is 0.02%;
(3) natural koji: will strengthen the song material that mixes of inoculation and divide on layer of plants such as the five-leaved chaste tree bar that picks up from the remote mountains, Herba polygoni hydropiperis, tarragon, thickness 30-40cm, cover same layer of plants on it, naturally inoculate koji 5-7d, multiple mould-growths such as aspergillus niger, aspergillus oryzae, monascus are in bent unstrained spirits, and microorganisms such as nature yeast, acetic bacteria are also inserted wherein; Require the surperficial aspergillus niger of bent material, aspergillus oryzae, monascus and other amylomyces that growth is all arranged, be fresh " five flowers " state, the vigorous formation of spore but old and feeble; Good jujube fragrance is arranged, free from extraneous odour or tart flavour; Outward appearance is loose, become piece, with have gentle hands gently pinch just loose, the no sandwich caking that do not harden, inner mycelia is luxuriant;
(4) cylinder under: bent material is beginning to give birth at spore but is going out song before a large amount of formation, and bent unstrained spirits drops in the previously prepd jar fermenter, and adds the water of 6-7 times of volume of bent unstrained spirits weight;
(5) saccharification and fermentation: adopt the oilless air compressor air-blowing to stir oxygen supply, initial stage (1-7d) oxygen supply promotes yeast, acetic bacteria propagation, starch liquefacation, saccharification; Sealing in mid-term (8-20d), based on zymamsis, saccharification is proceeded, and acetic fermentation is faint; Later stage (21-60d) oxygen supply, based on acetic fermentation, acetic acid content reach 4.0g/100mL when above acetic fermentation finish substantially;
(6) ageing: the vinegar wine with dregs that acetic fermentation finishes substantially places the ageing of room temperature lower seal altar, 8-12 month, during stir 1 time every 2 weeks, the vinegar wine with dregs is ripe clarification gradually, vinegar liquid is rose pink, and distinctive strong fragrant is arranged;
(7) product pre-treatment: the former vinegar liquid 0.09Mpa in vacuum concentration pot after the coarse filtration endures to more than the acetic acid 5.0g/mL; Diatomite filtration, thick: thin diatomite ratio is 1: 1.5, and consumption is 2.5%; Concentrated vinegar liquid carries out aseptic canning behind instantaneous sterilizing.
Claims (1)
1. the preparation method of an aromatic vinegar is characterized in that, polished rice soaks 48h and do not drain to having hard-core, pulling out, drains back boiling 50-60min; Agglomerate broken up by rice and water is moistening, cooling, the artificial-strengthening inoculation, and in planting an aspergillus niger: the aspergillus oryzae ratio is that production in 1: 1 enlarges bacterial classification, and inoculum size is 0.05% of rice raw material, strengthens inoculation monascus parpureus Went 0.02% simultaneously, mixes; Strengthen the bent material in inoculation back and divide on five-leaved chaste tree bar, Herba polygoni hydropiperis, tarragon layer of plants, thickness 30-40cm covers same layer of plants on it, naturally inoculation koji 5-7d; Material unstrained spirits after the koji drops in the previously prepd jar fermenter, and adds the water of 6-7 times of volume of bent unstrained spirits weight, allows bent material carry out saccharification, zymamsis and acetic fermentation; Behind the 60-70d, the vinegar wine with dregs becomes clearly gradually, and vinegar liquid is light brown red, and acetic acid content reaches 4.0g/100mL, and acetic fermentation is finished, the ageing of envelope altar; Vinegar liquid after the ageing after filtration, the clarification, carry out vacuum and low temperature and boil, carry out diatomite filtration, Ultra High Temperature Short Time, sterile filling then, namely get the aromatic vinegar product.
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| CN 200810031549 CN101613655B (en) | 2008-06-23 | 2008-06-23 | Koji-making technology for aromatic vinegar |
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| CN 200810031549 CN101613655B (en) | 2008-06-23 | 2008-06-23 | Koji-making technology for aromatic vinegar |
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| CN101613655A CN101613655A (en) | 2009-12-30 |
| CN101613655B true CN101613655B (en) | 2013-08-14 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103614280A (en) * | 2013-09-18 | 2014-03-05 | 河北科技师范学院 | Folium artemisiae argyi vinegar |
| CN105524821A (en) * | 2014-09-29 | 2016-04-27 | 镇江市恒康调味品厂 | Method for fermenting and producing fermented vinegar by using various probiotics |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995313A (en) * | 2006-11-09 | 2007-07-11 | 湘西自治州边城醋业科技有限责任公司 | Salt-free seasoned vinegar brewage process |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995313A (en) * | 2006-11-09 | 2007-07-11 | 湘西自治州边城醋业科技有限责任公司 | Salt-free seasoned vinegar brewage process |
Non-Patent Citations (3)
| Title |
|---|
| 李大锦等.提高液态深层发酵食醋风味的实用技术.《中国酿造》.2005,(第1期),第4页第1栏至第8页第4栏. * |
| 麻成金等.湘西河溪香醋优势糖化黑曲霉筛选及产酶条件的研究.《中国调味品》.2006,(第3期),第33页第3栏. * |
| 黄群等.河溪香醋混合制曲工艺的研究.《中国酿造》.2006,(第9期),第29页第3栏. * |
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Address after: 416000 Jishou South Road, Hunan, No. 120 Patentee after: Jishou University Patentee after: Hunan Biancheng Biotechnology Co., Ltd. Address before: 416000 Jishou South Road, Hunan, No. 120 Patentee before: Jishou University Patentee before: Biancheng Vinegar Technology Co., Ltd., Xiangxi Autonomous County |
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Application publication date: 20091230 Assignee: Hunan Biancheng Biotechnology Co., Ltd. Assignor: Jishou University|Xiangxi Autonomous Prefecture border vinegar Technology Co., Ltd. Contract record no.: 2015430000089 Denomination of invention: Koji-making technology for aromatic vinegar Granted publication date: 20130814 License type: Exclusive License Record date: 20150706 |
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