CN105255690A - Vinegar koji making method - Google Patents
Vinegar koji making method Download PDFInfo
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- CN105255690A CN105255690A CN201510784172.7A CN201510784172A CN105255690A CN 105255690 A CN105255690 A CN 105255690A CN 201510784172 A CN201510784172 A CN 201510784172A CN 105255690 A CN105255690 A CN 105255690A
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Abstract
A vinegar koji making method includes the following steps that firstly, traditional Chinese medicine is aired and smashed into koji of 30-40 meshes, and the proportion of water for mixing to the medicine ranges from 2:8 to 3:7; secondly, the mixed medicine is boiled for 25-30 min at the temperature of 100-120 DEG C; thirdly, the medicine temperature is controlled to be 40-45 DEG C in winter and 35-40 DEG C in summer for inoculation; fourthly, bran is added into the inoculated boiled material and evenly stirred; fifthly, strains are kept warm at the temperature of 35-40 DEG C and cultivated, and when koji blank starts to be heated, the koji blank is placed on a rack and cultivated till koji is formed. The traditional vinegar brewing technology is improved, the bran raw material is used for making the koji, the rich hydrolase system in the bran is stored, decomposition of the raw materials is facilitated, the good strains are manually inoculated to form growth advantages of beneficial microorganisms, and the vinegar yield is increased. Multiple strains are mixed to make the koji, the coordinative action of beneficial microorganism groups is achieved, a lot of metabolites are generated, and flavor components are increased.
Description
Technical field
The present invention relates to a kind of fermentable brewing method, be specifically related to the bent making method of a kind of vinegar.
Background technology
At present, the purebred wheat bran that China generally adopts, be take wheat bran as the excellent aspergillus oryzae of raw material inoculation enlarged culturing, make with planar solid culture method, the earliest for alcohol industry, use as saccharifying agent, respond well, therefore named is saccharifying koji.Start the 1950's to produce for vinegar, vinegar productivity can be significantly improved, but long-term production practice prove, the difficult quality of wheat bran vinegar is compared with traditional bent vinegar, its major cause is on the wheat bran for Alcohol Production is intactly indiscriminately imitated to vinegar production completely, the aspergillus inoculation koji selecting saccharification strong, the yeast strong with the use of fermenting power and acetic bacteria, therefore can vinegar productivity be improved.Hardly realize that alcohol is different with the specification of quality of vinegar, the mode of fermentation is also different, Alcohol Production requires to obtain the higher single product of purity, carry out smoothly for making saccharification, zymamsis, remain pure-blood ferment, once there be other bacterial strain to occur just being referred to as to pollute, whole yeast making process all will adhere to the principle of Pure-culture, only need wheat bran to complete saccharification, the meta-bolites reduced as much as possible beyond alcohol generates; And the specification of quality of vinegar is contrary with alcohol, vinegar is not the aqueous acetic acid that purity is higher, need have multiple meta-bolites to form nutrition and the flavor compound of vinegar.
As from the foregoing, vinegar brewing needs the technique adapted with specification of quality.Make vinegar with cereal materials and be not only the process that mashing, zymamsis finally generate acetic acid, also comprise the decomposition of protein, fat and Mierocrystalline cellulose etc. and be converted into the process of flavour substances.Therefore vinegar song is not only saccharifying agent, or the decomposition agent of protein, fat and Mierocrystalline cellulose etc.During the fermentation, the lytic enzyme system of mould secretion is hydrolyzed into oligose and fermentable sugars the polyose such as Mierocrystalline cellulose, starch, and protein, fat splitting are become peptide class, amino acid, lipid acid and glycerine.Fermentable sugars changes into alcohol under the zymase effect of yeast, the glycerine of association simultaneously, lipid acid, succsinic acid and lactic acid etc.Alcohol, based on acetic bacteria, is converted into acetic acid under the bacteriological action such as milk-acid bacteria, genus bacillus, and bacterium class also Sumstar 190, glucose sugar and maltose etc. can generate multiple organic acid.Under the effect of Esterified Enzyme, the esterification that alcohol, acid combine also is being carried out.Tunning is of a great variety, between product again mutually supplement, multi-stage conversion, the finished product composition is rich and varied, best in quality, and whole biological process needs multiple-microorganism, the participation of enzyme system just can complete.Single bacterium purebred wheat bran enzyme system is few, and meta-bolites is few, and quality product does not reach the level of traditional bent vinegar naturally.
Wheat bran quality is loose, body is light, surface-area is large, is suitable for microbial growth and produces enzyme, being drawn materials easily, is the desirable feedstock replacing grain koji.Containing abundant lytic enzyme system in raw wheat bran, wherein amylase activity is about equal with Fructus Hordei Germinatus, and industrial conventional raw wheat bran is as saccharifying agent.In current production except artificial inoculation aspergillus tubigensis, yeast and acetic bacteria, mostly dependence nature is present in the wild microorganism in raw material, instrument, water and air.Wheat bran has not only killed once boiling the bacterial strain being unfavorable for vinegar brewing, has also killed the bacterial strain being of value to fermentation, destroys enzyme system abundant in wheat bran.Microorganism has and can only adapt to objective environment, and can not change the characteristic of objective environment, and when ambient conditions is not suitable with, the bacterial strain of inoculation understands poor growth, stop growing even death, and some adaptable wild microorganisms are able to growth and breeding.Therefore, only have the condition created and be suitable for beneficial microorganism growth, beneficial microorganism growth vigor could be formed, suppress the pollution of miscellaneous bacteria, guarantee that wheat bran raw material yeast making process carries out smoothly.The long-term practice of tradition yeast-making technology proves, not only can commensalism growth between mould and mould, also can commensalism grow between mould and yeast, bacterium, they have similar growth conditions, have the basic substance of syntrophism, multi-cultur es complements each other and can produce the effect that single bacterial strain can not produce.So multiple strain excellent mixed culture has simplified process equipment, the advantage such as easy to use, more can play microbial population synergy, improve into bent biochemical property, produce more meta-bolites, all have good result to improving raw material availability and improving quality product.Reference:
[1] fermented seasonings production technology [M]. light industry press.
[2] Huang Zhonghua. the application [J] of milk-acid bacteria in vinegar is produced. seasonings science and technology, 1984.
[3] Zhao Dean. the source and course of vinegar, performance, technique and quality [J]. Jiangsu seasoning nonstaple food, 2004.
[4] Zhao Dean. wheat bran vinegar is bent, Jiangsu seasoning nonstaple food, 2005.
Summary of the invention
The object of the invention is to for above-mentioned the problems of the prior art, provide that a kind of vinegar productivity is high, raw material availability is high, meta-bolites is varied, enzyme system enriches, become vinegar local flavor excellent, the bent making method of vinegar that product are positive.
To achieve these goals, the technical solution used in the present invention, comprises the following steps:
The first step, is crushed to 30 ~ 40 order kojis by Chinese medicinal materials airing, the ratio of batching water and medicinal material is 2:8 to 3:7;
Second step, by the boiling 25 ~ 30 minutes at 100 DEG C ~ 120 DEG C of the spice for preparing;
3rd step, spice temperature controls 40 ~ 45 DEG C in the winter time, and summer 35 ~ 40 DEG C is inoculated;
4th step, adds wheat bran 50kg and stirs in postvaccinal steaming;
5th step, under 35 DEG C ~ 40 DEG C conditions, bacterial classification is cultivated in insulation, and when bent training heating starts, added cultivation, until shaping.
Described Chinese medicinal materials is several or its composition in the middle of dried orange peel, galingal, Chinese cassia tree, tsaoko and cloves.
Described the first step Chinese medicinal materials airing is crushed to 30 order kojis.
Feed intake while evenly heat up during described second step boiling.
By the boiling 25 minutes at 115 DEG C of the spice for preparing in described second step.
After the 3rd described step boiling, spice is cooled to 35 DEG C ~ 45 DEG C and inoculates, and uses the black enzyme sort of quyi accounting for whole koji quality 0.25% ~ 0.35% in seeded process.
The 4th described step spice temperature when inoculating controls 40 DEG C in the winter time, summer 35 DEG C.
The 5th described step is cultivated bacterial classification and is carried out in koji indoor.
Compared with prior art, the present invention has following beneficial effect: Traditional Vinegar Manufacturing technique vinegar song (Daqu, little song) used mostly has the feature of raw material koji, inoculation naturally, Cheng Quzhong microorganism is many, enzyme system is comparatively complete, meta-bolites is varied, the flavor compound forming vinegar is many, and quality is better.But because microorganism in song is complicated, biochemical property is poor, and raw material availability is low.The wheat bran of the artificial Pure-culture generally adopted at present, saccharogenic power is strong, vinegar productivity is high, but becomes vinegar local flavor not as traditional bent vinegar.The present invention improves in Traditional Vinegar Manufacturing technique, adopts wheat bran raw material koji, preserves lytic enzyme system abundant in wheat bran, be beneficial to the decomposition of raw material, artificial inoculation strain excellent, form beneficial microorganism growth vigor, improve vinegar productivity; Multi-cultur es mixed culture, plays the synergy of beneficial microorganism colony, improves biochemical property, produces more meta-bolites, increases flavor compound.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
The making method of vinegar song of the present invention comprise successively get the raw materials ready/prepare burden, steaming, inoculate, mix raw material, temperature control cultivate.
Embodiment one,
The first step, is crushed to 30 order kojis by Chinese medicinal materials airing, the ratio of batching water and medicinal material is 3:7, and Chinese medicinal materials comprises dried orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, by the boiling 25 minutes at 100 DEG C of the spice for preparing, feeds intake while evenly heat up during boiling;
3rd step, spice temperature controls 40 ~ 45 DEG C in the winter time, and summer 35 ~ 40 DEG C is inoculated; After boiling, spice is cooled to 35 DEG C and inoculates, and uses the black enzyme sort of quyi accounting for whole koji quality 0.25% in seeded process.
4th step, adds wheat bran 50kg and stirs in postvaccinal steaming;
5th step, at the indoor cultivation bacterial classification of 35 DEG C of kojis, when bent training heating starts, added cultivation, until shaping.
Embodiment two,
The first step, is crushed to 35 order kojis by Chinese medicinal materials airing, the ratio of batching water and medicinal material is 4:9, and Chinese medicinal materials comprises dried orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, by the boiling 27.5 minutes at 110 DEG C of the spice for preparing, feeds intake while evenly heat up during boiling;
3rd step, spice temperature controls 40 ~ 45 DEG C in the winter time, and summer 35 ~ 40 DEG C is inoculated; After boiling, spice is cooled to 40 DEG C and inoculates, and uses the black enzyme sort of quyi accounting for whole koji quality 0.3% in seeded process.
4th step, adds wheat bran 50kg and stirs in postvaccinal steaming;
5th step, at the indoor cultivation bacterial classification of 37.5 DEG C of kojis, when bent training heating starts, added cultivation, until shaping.
Embodiment three,
The first step, is crushed to 40 order kojis by Chinese medicinal materials airing, the ratio of batching water and medicinal material is 2:8, and Chinese medicinal materials comprises dried orange peel, galingal, Chinese cassia tree, tsaoko and cloves;
Second step, by the boiling 30 minutes at 120 DEG C of the spice for preparing, feeds intake while evenly heat up during boiling;
3rd step, spice temperature controls 40 ~ 45 DEG C in the winter time, and summer 35 ~ 40 DEG C is inoculated; After boiling, spice is cooled to 45 DEG C and inoculates, and uses the black enzyme sort of quyi accounting for whole koji quality 0.35% in seeded process.
4th step, adds wheat bran 50kg and stirs in postvaccinal steaming;
5th step, at the indoor cultivation bacterial classification of 40 DEG C of kojis, when bent training heating starts, added cultivation, until shaping.
Under the detrimentally affect of ambient conditions, the bacterial strain of inoculation is easy to meeting poor growth, stop growing even death, and some adaptable wild microorganisms are able to growth and breeding, this is the key link that vinegar song makes success or failure, certainly be also the critical problem place of koji, so carrying out smoothly in order to ensure koji, suppress the pollution of miscellaneous bacteria, must following measures be taked:
1) batching is fresh, and without going mouldy, even thickness is moderate.
2) inoculate enough excellent species, form beneficial microorganism growth vigor, suppress varied bacteria growing, control the temperature of inoculation and good environment well.
3) strengthen management, the condition such as strict temperature control, humidity, ventilation, creates and is suitable for beneficial microorganism growing environment.
4) sanitation and hygiene of proving room, instrument are kept, miscellaneous bacteria of protecting from infection.
Preparation technology of the present invention is simple, and cost is low, and the time is fast, and efficiency is high, and benefit is large, and the shelf time is long, and the topmost vinegar be brewed is fragrant, and product are just, famous in the localities, widely known.
Claims (8)
1. the bent making method of vinegar, is characterized in that, comprise the following steps:
The first step, is crushed to 30 ~ 40 order kojis by Chinese medicinal materials airing, the ratio of batching water and medicinal material is 2:8 to 3:7;
Second step, by the boiling 25 ~ 30 minutes at 100 DEG C ~ 120 DEG C of the spice for preparing;
3rd step, spice temperature controls 40 ~ 45 DEG C in the winter time, and summer 35 ~ 40 DEG C is inoculated;
4th step, adds wheat bran 50kg and stirs in postvaccinal steaming;
5th step, under 35 DEG C ~ 40 DEG C conditions, bacterial classification is cultivated in insulation, and when bent training heating starts, added cultivation, until shaping.
2. the bent making method of vinegar according to claim 1, is characterized in that: described Chinese medicinal materials is several or its composition in the middle of dried orange peel, galingal, Chinese cassia tree, tsaoko and cloves.
3. the bent making method of vinegar according to claim 1 and 2, is characterized in that: Chinese medicinal materials airing is crushed to 30 order kojis.
4. the bent making method of vinegar according to claim 1, is characterized in that: feed intake during boiling while evenly heat up.
5. the bent making method of vinegar according to claim 1 or 4, is characterized in that: by the boiling 25 minutes at 115 DEG C of the spice for preparing in described second step.
6. the bent making method of vinegar according to claim 1, is characterized in that: after the 3rd described step boiling, spice is cooled to 35 DEG C ~ 45 DEG C and inoculates, and uses the black enzyme sort of quyi accounting for whole koji quality 0.25% ~ 0.35% in seeded process.
7. the bent making method of vinegar according to claim 1, is characterized in that: the 4th described step spice temperature when inoculating controls 40 DEG C in the winter time, summer 35 DEG C.
8. the bent making method of vinegar according to claim 1, is characterized in that: cultivate bacterial classification and carry out in koji indoor.
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| CN201510784172.7A CN105255690A (en) | 2015-11-16 | 2015-11-16 | Vinegar koji making method |
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| CN201510784172.7A CN105255690A (en) | 2015-11-16 | 2015-11-16 | Vinegar koji making method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109837192A (en) * | 2018-08-14 | 2019-06-04 | 何启学 | A kind of production method of Chinese medicine nourishing vinegar song |
| CN115926927A (en) * | 2023-01-30 | 2023-04-07 | 河南省辽城实业有限公司 | Kudzu vine root and sweet potato vinegar and preparation process thereof |
Citations (3)
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|---|---|---|---|---|
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| CN103911272A (en) * | 2014-04-28 | 2014-07-09 | 贵州赤水锦江醋业有限公司 | Technique for preparing vinegar yeast by mechanical ventilation |
| CN104263653A (en) * | 2014-09-02 | 2015-01-07 | 丹江口市曲之源生物科技有限公司 | Production method of vinegar yeast as well as vinegar yeast |
-
2015
- 2015-11-16 CN CN201510784172.7A patent/CN105255690A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| CN103911272A (en) * | 2014-04-28 | 2014-07-09 | 贵州赤水锦江醋业有限公司 | Technique for preparing vinegar yeast by mechanical ventilation |
| CN104263653A (en) * | 2014-09-02 | 2015-01-07 | 丹江口市曲之源生物科技有限公司 | Production method of vinegar yeast as well as vinegar yeast |
Non-Patent Citations (1)
| Title |
|---|
| 赵德安: "论醋曲的改进", 《中国调味品》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109837192A (en) * | 2018-08-14 | 2019-06-04 | 何启学 | A kind of production method of Chinese medicine nourishing vinegar song |
| CN115926927A (en) * | 2023-01-30 | 2023-04-07 | 河南省辽城实业有限公司 | Kudzu vine root and sweet potato vinegar and preparation process thereof |
| CN115926927B (en) * | 2023-01-30 | 2024-03-19 | 河南省辽城实业有限公司 | Pueraria and sweet potato vinegar and preparation process thereof |
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Application publication date: 20160120 |