CN112680311A - Method for preparing vinegar yeast from Chinese herbal medicines and vinegar yeast - Google Patents
Method for preparing vinegar yeast from Chinese herbal medicines and vinegar yeast Download PDFInfo
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Abstract
The invention provides a method for preparing vinegar koji by using Chinese herbal medicines and the vinegar koji, wherein the method for preparing the vinegar koji by using the Chinese herbal medicines comprises the following steps: the method comprises the following steps: preparing a koji placing room; step two: pretreatment of raw materials: weighing dried Chinese herbal medicine composition, wheat bran and wheat, and putting the dried Chinese herbal medicine composition into a grinder for grinding for later use; step three: preparing a yeast blank: mixing the dried Chinese medicinal composition with water, turning for 0.5-1.5 h, adding wheat bran, wheat and appropriate amount of water, turning uniformly to obtain starter blank raw materials, making starter blank raw materials into starter blanks, and feeding into a starter room; step four: placing a bent blank; step five: controlling temperature and turning yeast; step six: after the culture is finished, collecting all yeast blanks, placing the yeast blanks tightly for 12-16 days to obtain the usable vinegar yeast, and storing the vinegar yeast in a warehouse to finish the preparation of the vinegar yeast by using the Chinese herbal medicines. The preparation method provided by the invention is simple and convenient to operate and good in production benefit, and the prepared vinegar koji is black and bright in color and luster, rich in acetic acid, high in quality and long in storage time.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a method for preparing vinegar koji by using Chinese herbal medicines and the vinegar koji.
Background
The vinegar is a common cooking auxiliary material in daily life of people, the traditional production flow of the vinegar is usually obtained by taking rice bran as a raw material and then performing operations such as pressing, crushing, filling in a jar, sealing the jar, adding color, pouring vinegar, cooking and the like, and the detailed flow comprises the following steps:
1. crushing and stirring: pulverizing rice bran cake, grinding, and sieving to obtain bran cake powder. 200kg of water is added into every 300kg of bran cake powder, and the mixture is fully mixed to ensure that the humidity is consistent.
2. Entering a cylinder: dividing the bran powder into 4 parts, adding 200kg of fresh vinasse (23-30 ℃) into each part, uniformly mixing, filling into a cylinder, covering the cylinder with about 5kg of rice husks, repeatedly changing the cylinder, adding alcohol and the vinasse every day for the next 4 days, and covering the rice husks. After 5 days, still turn over the jar.
3. Sealing the cylinder: after the cylinder is turned over, the cylinder opening is sealed by clay, after 7 days, the clay is pried open, the cylinder is turned over again, the cylinder is sealed after turning over, then the cylinder is turned over once every 15d and 30d, and finally the cylinder is sealed.
4. Adding color: before vinegar pouring, 4-5 kg of fried dry long-shaped rice powder is added into each 100kg of raw materials, and the mixture is uniformly mixed with a proper amount of water and added into the raw materials.
5. Pouring vinegar: dividing 4 jars of raw materials equally for 6 times, placing into a vinegar pouring jar, pouring vinegar, plugging the water discharge hole of the vinegar pouring jar, then pouring 200kg of water in each jar, and opening the hole to discharge vinegar liquid after a period of time. And adding 250-300 kg of water after the water flows out, and continuously pouring the vinegar until the vinegar taste is basically eliminated.
6. And (3) cooking: adding salt with the amount of 2.5% of the vinegar water into the leached vinegar liquid, pouring the vinegar liquid into a pot, steaming and boiling until the salt is dissolved, and making into edible vinegar.
In the red water city of Guizhou province in China, a traditional sun vinegar is provided, the preparation method of the vinegar type is different from the traditional vinegar brewing process, and natural acetic acid bacteria are generated by solid fermentation and propagation. The vinegar blank and the finished vinegar are exposed to the sun, so the finished vinegar is called as 'sun vinegar'. The red water sun-dried vinegar has the characteristics of fragrance, acidity, mellowness, concentration and the like, is reddish brown in color, sour and soft in taste, slightly sweet, not astringent, not mildewed and rich in fragrance, and is a superior food and gift for home eating and being presented to relatives and friends. With the progress of society, the nutrient components and the color of the vinegar koji in the traditional vinegar drying process are not ideal enough, the quality needs to be improved, and the vinegar making efficiency is lower. Based on the defects in the prior art, the invention provides a method for preparing vinegar koji by using Chinese herbal medicines and the vinegar koji.
Disclosure of Invention
In view of the above, one of the objectives of the present invention is to provide a method for preparing vinegar koji from Chinese herbal medicines. The prepared vinegar yeast is superior to the vinegar yeast prepared by the original traditional mode in terms of nutrient components and color, and can improve the vinegar preparation efficiency and quality. The invention also aims to provide the vinegar koji prepared by the method.
The purpose of the invention is realized by the following technical scheme:
the invention relates to a method for preparing vinegar koji by using Chinese herbal medicines, which comprises the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 100-136 parts of dried Chinese herbal medicine composition, 60-80 parts of wheat bran and 150-180 parts of wheat according to parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
step three: preparing a yeast blank: mixing the pulverized dried Chinese medicinal composition with water according to the weight ratio of 1: 0.8-1.2, mixing, turning uniformly, continuing to turn for 0.5-1.5 h, adding wheat bran, wheat and a proper amount of water, turning uniformly to obtain a yeast blank raw material, feeding the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by a worker in a sterile garment in a manual yeast treading mode, feeding the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 3-5 cm, and covering a thin film on the top of the placed bent blanks;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank to be 35-45 ℃, culturing for 4-6 days, turning the yeast, and culturing for 14-17 days in a yeast room;
step six: after the culture is finished, opening the door and the window of the yeast placing room, collecting all yeast blanks, tightly placing the yeast blanks, keeping the state for 12-16 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
Preferably, in the second step), the dried Chinese herbal medicine composition comprises 118 parts of wheat bran and 160 parts of wheat.
Preferably, in the second step), the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
3-6 parts of Chinese mosla herb, 3-6 parts of polygonum aviculare, 2-4 parts of lindera aggregata, 10-15 parts of polygonum multiflorum, 1-2 parts of gynostemma pentaphylla, 1-4 parts of cassia twig, 6-8 parts of bayan, 3-7 parts of madder, 5-12 parts of mulberry twig, 2-4 parts of wolfberry fruit, 5-8 parts of rust-coloured crotalaria herb, 5-8 parts of lysimachia christinae hance, 4-8 parts of negundo chastetree fruit, 5-8 parts of ferruginea hemsl, 1-3 parts of Chinese wingnut leaf, 5-8 parts of sophora fruit, 1-2 parts of caltrop, 1-2 parts of centella, 8-12 parts of groundsel, 1-2 parts of honeysuckle, 1-3 parts of nardostachyos root and rhizome of bamboo shavings, and 6-8 parts of prickly pear.
Preferably, in the second step), the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
4 parts of Chinese mosla herb, 5 parts of polygonum aviculare, 3 parts of lindera root, 13 parts of polygonum cuspidatum, 2 parts of gynostemma pentaphylla, 3 parts of cassia twig, 7 parts of balsamine, 5 parts of madder, 8 parts of mulberry twig, 3 parts of wolfberry fruit, 7 parts of rust-coloured crotalaria herb, 6 parts of lysimachia christinae hance, 6 parts of negundo chastetree fruit, 6 parts of vervain, 2 parts of Chinese wingnut leaf, 6 parts of sophora fruit, 2 parts of caltrop, 1 part of centella, 10 parts of groundsel, 1 part of honeysuckle, 2 parts of nardostachys root, 2 parts of bamboo shavings and 7 parts of prickly heat herb.
Preferably, in the third step), the water content of the obtained starter blank raw material is controlled to be 35-43%.
Preferably, in the third step), the diameter of the bottom surface of the koji blank is 18-22 cm, and the height of the bottom surface of the koji blank is 25-35 cm.
Preferably, in the fourth step), the film is laid in a manner that the middle is high and the two sides are low, so that the backflow of water is prevented.
The second purpose of the invention is realized by the following technical scheme:
the vinegar koji is prepared by the method for preparing the vinegar koji by using the Chinese herbal medicines.
1. Herba Moslae: pungent in flavor and slightly warm in nature. It enters lung and stomach meridians. Induce sweating to release exterior, resolve dampness and harmonize middle energizer. Can be used for treating summer-heat and dampness type common cold, aversion to cold, fever, headache, anidrosis, abdominal pain, vomiting, diarrhea, edema, and dysuria.
2. Flat storage: bitter in taste and slightly cold in nature. It enters bladder meridian. Induce diuresis to treat stranguria, kill parasites and relieve itching. Can be used for treating pyretic stranguria, oliguria with reddish urine, abdominal pain due to parasitic infestation, skin eczema, pudendal pruritus, and leukorrhagia.
3. Radix linderae: pungent flavor and warm nature. Enter spleen, lung, kidney and bladder meridians. Regulating qi, relieving depression, dispelling cold, and alleviating pain. It can be used for treating abdominal distention and pain due to adverse qi flow, dyspepsia, cold hernia, tinea pedis, and frequent micturition.
4. Polygonum tinctorium: pungent flavor and warm nature. It enters heart, stomach and large intestine meridians. Clearing away heat and toxic materials; promoting blood circulation and removing blood stasis; stopping bleeding. Sores and swelling are mainly caused; deep rooted carbuncle of yin type; scrofula; bite by poisonous snake; toothache; heatstroke; dysentery; traumatic injury; bleeding due to trauma.
5. Gynostemma pentaphylla: bitter taste and cold nature. It enters lung, spleen and kidney meridians. Has effects of clearing away heat and toxic materials, relieving cough, clearing lung-heat, eliminating phlegm, nourishing heart, tranquilizing mind, invigorating qi, and promoting vital essence production, and can be used for lowering blood pressure, reducing blood lipid, protecting liver, promoting sleep, and treating gastroenteritis, tracheitis, and pharyngolaryngitis.
6. Cassia twig: pungent and sweet in flavor and warm in nature. It enters heart, lung and bladder meridians. Induce sweating to release the muscles, warm meridians to activate collaterals, strengthen yang to transform qi, dispel cold to alleviate pain.
7. Bayanxiang: pungent flavor and warm nature. It enters liver, spleen and kidney meridians. Dispel wind, dredge collaterals, tonify kidney and strengthen yang. It is indicated for arthralgia due to wind-cold-dampness, lumbago due to kidney deficiency, impotence, cough and asthma.
8. Madder root: bitter taste and cold nature. It enters heart and liver meridians. Cool blood and stop bleeding, activate blood and resolve stasis. It is mainly used for treating hemoptysis due to blood heat, hematemesis, epistaxis, hematuria, hematochezia, metrorrhagia, amenorrhea, puerperal stagnation and abdominal pain, traumatic injury, rheumatalgia, jaundice, skin sore, carbuncle, and hemorrhoid.
9. Mulberry twig: slightly bitter taste and mild nature. It enters liver meridian. Dispel wind-damp and benefit joints. Can be used for treating rheumatism, shoulder pain, arm pain, and arthralgia.
10. Wolfberry fruit: sweet in flavor and neutral in nature. It enters liver and kidney meridians. Nourishing liver and kidney, replenishing vital essence and improving eyesight. Can be used for treating asthenia, soreness of waist and knees, vertigo, tinnitus, internal heat, diabetes, blood deficiency, sallow complexion, and blurred vision.
11. Rust-colored crotalaria herb: bitter and slightly sour in taste, mild in nature. It enters lung, liver and kidney meridians. Nourishing kidney and liver, relieving cough and asthma, promoting diuresis and removing toxic substance. Can be used for treating tinnitus, deafness, dizziness, vertigo, spermatorrhea, menorrhagia, leucorrhea, chronic cough, phlegm and blood, asthma, nephritis, dysuresia, tonsillitis, parotitis, and furuncle.
12. Yellow road passing: sweet in property and slightly bitter in taste. It enters liver, gallbladder, kidney and bladder meridians. Inducing diuresis for treating stranguria, clearing heat and detoxicating, removing blood stasis and detumescence, dispelling pathogenic wind and cold, and treating common cold with cough, headache, body pain and diarrhea.
13. Fructus Viticis negundo: pungent and bitter with warm nature. It enters lung, stomach and liver meridians. Fragrant powder; has effects of dispelling pathogenic wind, relieving exterior syndrome, eliminating phlegm, relieving cough, regulating qi-flowing and relieving pain.
14. Iron horse whip: bitter and pungent in flavor and mild in nature. It enters heart and spleen meridians. Replenishing qi, tranquilizing, promoting blood circulation, relieving pain, inducing diuresis, relieving swelling, removing toxic substance, and resolving hard mass. Can be used for treating fever due to qi deficiency, insomnia, abdominal pain due to acute and chronic eruptive disease, rheumatalgia, edema, lymphoid tuberculosis, superficial infection, toxic swelling, and infantile rectocele.
15. And (3) willow leaf: bitter taste and warm nature. It enters lung and liver meridians. Dispelling pathogenic wind and relieving pain; killing parasites and relieving itching; detoxify and heal wound. Chief wind-damp arthralgia; toothache; knee joint pain; scabies; eczema; trichomonas vaginalis; scalding; trauma; unhealing ulcer; schistosomiasis; cough and asthma.
16. And (3) pod of Chinese scholartree: bitter taste and cold nature. It enters liver and large intestine meridians. Clear heat and purge fire, cool blood and stop bleeding. Can be used for treating hematochezia due to intestinal heat, hemorrhoid hemorrhage, headache due to liver heat, vertigo, and conjunctival congestion.
17. Caltrop fruit: pungent and bitter with slightly warm nature. It enters liver meridian. Calming the liver, relieving depression, promoting blood circulation, expelling pathogenic wind, improving eyesight, and relieving itching.
18. Centella asiatica: bitter and pungent in flavor and cold in nature. It enters liver, spleen and kidney meridians. Clear heat and promote diuresis, remove toxicity and relieve swelling. Jaundice due to damp-heat, diarrhea due to heatstroke, stranguria with stone, blood stranguria, carbuncle, swelling, sore and injury from falling.
19. Groundsel: bitter taste and cold nature. It enters liver and lung meridians. Has the effects of clearing away heat and toxic materials, improving eyesight, relieving itching, etc. It is often used for wind-heat type common cold, conjunctival congestion, swelling and pain, diarrhea, dysentery, eczema, sore and furuncle.
20. Honeysuckle flower: sweet, slightly bitter and cold in nature. It enters lung, stomach, heart and large intestine meridians. It can disperse wind-heat and clear blood toxin, and has obvious effect on various heat diseases, such as fever, eruption, macula, sore and carbuncle due to heat toxin, and sore throat.
21. And (3) rhizoma nardostachyos: pungent and sweet in flavor and warm in nature. It enters spleen and stomach meridians. Has effects in warming spleen and stomach, dispelling cold, regulating qi-flowing, relieving pain, activating spleen, and stimulating appetite; it can be used for treating abdominal psychroalgia, abdominal distention, anorexia, chest pain, toothache, traumatic injury, tinea pedis, edema, and cholera.
22. Bamboo shavings: sweet in flavor and slightly cold in nature. It enters lung, stomach, heart and gallbladder meridians. Clear heat and resolve phlegm, relieve restlessness and arrest vomiting. Can be used for treating phlegm-heat cough, gallbladder fire with phlegm, palpitation, vexation, insomnia, apoplexy, phlegm stagnation, stiff tongue, stomach heat emesis, vomiting, pregnancy obstruction, and threatened abortion.
23. Prickly heat grass: pungent and bitter with slightly warm nature. Relieving exterior syndrome, dispelling summerheat, promoting diuresis, regulating the middle warmer, relieving swelling, arresting bleeding, dispelling pathogenic wind and relieving itching. Wind-cold type common cold, yin summer heat headache, nausea, epigastric pain, white dysentery, edema, epistaxis, hemorrhoidal bleeding, sore and furuncle, pruritus vulvae, eczema, miliaria, traumatic hemorrhage and snake and insect bite.
The vinegar koji prepared by the invention has black and bright color and strong acetic acid, and the Chinese herbal medicine composition selected by multiple research and development has reasonable compatibility, can interact with wheat bran and wheat, and is obviously superior to the traditional formula in health care effect.
In the preparation process of the vinegar koji, the quality of the vinegar koji is ensured by controlling the working environment for preparing the vinegar koji, the use proportion of the dried Chinese herbal medicine composition, the wheat bran and the wheat is reasonable, and the obtained koji blank raw materials are easy to prepare koji blanks.
The dried Chinese herbal medicine composition used in the invention is prepared by compounding 23 traditional Chinese medicines according to a reasonable proportion, the obtained vinegar koji has a good health care effect, and the Chinese herbal medicine composition firstly reacts with water and then is matched with wheat bran and wheat in the preparation process, so that the health care effect of the Chinese herbal medicine composition can be better exerted.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof.
Detailed Description
Hereinafter, preferred embodiments of the present invention will be described in detail. It should be understood that the preferred embodiments are illustrative of the invention only and are not limiting upon the scope of the invention.
Example 1
The method for preparing the vinegar koji by using the Chinese herbal medicines comprises the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 100 parts of dried Chinese herbal medicine composition, 60 parts of wheat bran and 180 parts of wheat according to the parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
3 parts of Chinese mosla herb, 3 parts of polygonum aviculare, 4 parts of lindera root, 15 parts of polygonum multiflorum, 1 part of gynostemma pentaphylla, 4 parts of cassia twig, 6 parts of balsamine, 7 parts of madder, 5 parts of mulberry twig, 4 parts of wolfberry fruit, 8 parts of rust-coloured crotalaria herb, 5 parts of lysimachia christinae hance, 6 parts of negundo chastetree fruit, 7 parts of vervain, 2 parts of Chinese wingnut leaf, 6 parts of sophora fruit, 2 parts of caltrop, 2 parts of centella, 8 parts of groundsel, 2 parts of honeysuckle, 1 part of nardostachyos root, 3 parts of bamboo shavings and 6 parts of prickly heat herb;
step three: preparing a yeast blank: mixing the pulverized dried Chinese medicinal composition with water according to the weight ratio of 1: 1.2, continuously turning for 1.5 hours after uniformly mixing and turning, adding wheat bran, wheat and a proper amount of water, uniformly turning to obtain a yeast blank raw material with the water content of 35%, sending the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by a worker wearing sterile clothes in a manual yeast treading mode, wherein the diameter of the bottom surface of each yeast blank is 18cm, the height of each yeast blank is 25cm, sending the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 3cm, covering a film on the top of the bent blanks after the bent blanks are placed, wherein the film is laid in a mode that the middle of the film is high, and the two sides of the film are low, so that the water is prevented from flowing backwards;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank at 35 ℃, culturing for 4 days, turning over the yeast, and culturing in a yeast room for 14 days;
step six: after the culture is finished, opening the door and window of the yeast placing room, collecting all yeast blanks, tightly placing the yeast blanks, keeping the state for 14 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
Example 2
The method for preparing the vinegar koji by using the Chinese herbal medicines comprises the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 118 parts of dried Chinese herbal medicine composition, 70 parts of wheat bran and 160 parts of wheat according to the parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
4 parts of Chinese mosla herb, 5 parts of polygonum aviculare, 3 parts of lindera root, 13 parts of polygonum hydropiper, 2 parts of gynostemma pentaphylla, 3 parts of cassia twig, 7 parts of balsamine, 5 parts of madder, 8 parts of mulberry twig, 3 parts of wolfberry fruit, 7 parts of rust-coloured crotalaria herb, 6 parts of lysimachia christinae hance, 6 parts of negundo chastetree fruit, 6 parts of vervain, 2 parts of Chinese wingnut leaf, 6 parts of sophora fruit, 2 parts of caltrop, 1 part of centella, 10 parts of groundsel, 1 part of honeysuckle, 2 parts of nardostachys root, 2 parts of bamboo shavings and 7 parts of prickly heat herb;
step three: preparing a yeast blank: mixing the pulverized dried Chinese medicinal composition with water according to the weight ratio of 1: 1, continuously turning for 1 hour after uniformly mixing and turning, adding wheat bran, wheat and a proper amount of water, uniformly turning to obtain a yeast blank raw material with the water content of 40%, sending the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by a worker wearing sterile clothes in a manual yeast treading mode, wherein the diameter of the bottom surface of each yeast blank is 20cm, the height of each yeast blank is 30cm, sending the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 5cm, covering a film on the top of the bent blanks after the bent blanks are placed, wherein the film is laid in a mode that the middle of the film is high, and the two sides of the film are low, so that the water is prevented from flowing backwards;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank at 40 ℃, culturing for 5 days, turning the yeast, and culturing in a yeast room for 15 days;
step six: after the culture is finished, opening the door and window of the yeast placing room, collecting all yeast blanks, tightly placing, keeping the state for 15 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
Example 3
The method for preparing the vinegar koji by using the Chinese herbal medicines comprises the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 136 parts of dried Chinese herbal medicine composition, 80 parts of wheat bran and 150 parts of wheat according to the parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
6 parts of Chinese mosla herb, 6 parts of polygonum aviculare, 2 parts of lindera root, 10 parts of polygonum cuspidatum, 2 parts of gynostemma pentaphylla, 4 parts of cassia twig, 8 parts of balsamine, 3 parts of madder, 12 parts of mulberry twig, 2 parts of wolfberry fruit, 5 parts of rust-coloured crotalaria herb, 8 parts of lysimachia christinae hance, 8 parts of negundo chastetree fruit, 5 parts of vervain, 3 parts of Chinese wingnut leaf, 5 parts of sophora fruit, 1 part of caltrop, 1 part of centella, 12 parts of groundsel, 1 part of honeysuckle, 3 parts of nardostachys root, 3 parts of bamboo shavings and 8 parts of prickly heat herb;
step three: preparing a yeast blank: mixing the pulverized dried Chinese medicinal composition with water according to the weight ratio of 1: 0.8, mixing and turning uniformly, continuing to turn for 0.5h, adding wheat bran, wheat and a proper amount of water, turning uniformly to obtain a yeast blank raw material with the water content of 43%, sending the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by a worker wearing sterile clothes in a manual yeast treading mode, wherein the diameter of the bottom surface of each yeast blank is 22cm, the height of each yeast blank is 35cm, sending the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 3cm, covering a film on the top of the bent blanks after the bent blanks are placed, wherein the film is laid in a mode that the middle of the film is high, and the two sides of the film are low, so that the water is prevented from flowing backwards;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank at 345 ℃, culturing for 6 days, turning the yeast, and culturing in a yeast room for 17 days;
step six: after the culture is finished, opening the door and window of the yeast placing room, collecting all yeast blanks, tightly placing the yeast blanks, keeping the state for 14 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
Comparative example 1 the method for preparing vinegar koji using Chinese herbal medicines according to the embodiment comprises the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 118 parts of dried Chinese herbal medicine composition, 70 parts of wheat bran and 160 parts of wheat according to the parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
4 parts of Chinese mosla herb, 5 parts of polygonum aviculare, 3 parts of lindera root, 13 parts of polygonum hydropiper, 2 parts of gynostemma pentaphylla, 3 parts of cassia twig, 7 parts of balsamine, 5 parts of madder, 8 parts of mulberry twig, 3 parts of wolfberry fruit, 7 parts of rust-coloured crotalaria herb, 6 parts of lysimachia christinae hance, 6 parts of negundo chastetree fruit, 6 parts of vervain, 2 parts of Chinese wingnut leaf, 6 parts of sophora fruit, 2 parts of caltrop, 1 part of centella, 10 parts of groundsel, 1 part of honeysuckle, 2 parts of nardostachys root, 2 parts of bamboo shavings and 7 parts of prickly heat herb;
step three: preparing a yeast blank: mixing the crushed dried Chinese medicinal composition with water, wheat bran and wheat, turning uniformly to obtain a yeast blank raw material with the water content of 40%, sending the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by carrying out manual yeast treading on sterile clothes by workers, wherein the diameter of the bottom surface of each yeast blank is 20cm, the height of each yeast blank is 30cm, sending the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 5cm, covering a film on the top of the bent blanks after the bent blanks are placed, wherein the film is laid in a mode that the middle of the film is high, and the two sides of the film are low, so that the water is prevented from flowing backwards;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank at 40 ℃, culturing for 5 days, turning the yeast, and culturing in a yeast room for 15 days;
step six: after the culture is finished, opening the door and window of the yeast placing room, collecting all yeast blanks, tightly placing, keeping the state for 15 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
The method for preparing the vinegar koji according to examples 1 to 3, comparative example 1 and the conventional method for preparing the vinegar koji were evaluated, and the vinegar koji prepared by the method according to examples 1 to 3 and comparative example 1 and the vinegar koji prepared by the conventional method for preparing the vinegar koji were also evaluated, while comparing the method according to examples 1 to 3 and comparative example 1 with the conventional method for preparing the vinegar koji.
The experimental results show that: compared with the method for preparing the vinegar koji in the comparative example 1 and the traditional method for preparing the vinegar koji, the method provided by the embodiment of the invention has the advantages that the production benefit is obviously improved; the vinegar koji prepared by the embodiment of the invention has black and bright color and luster, rich acetic acid, and obviously higher quality than the vinegar koji obtained in the comparative example 1 and the vinegar koji prepared by the traditional vinegar koji preparation method, and the vinegar koji prepared by the embodiment of the invention has long storage time and obvious health care effect. The storage time of the vinegar koji prepared in example 2 was extended by 12% as compared with comparative example 1 and by 18% as compared with the vinegar koji prepared by the conventional vinegar koji preparation method.
Finally, the above embodiments are only intended to illustrate the technical solutions of the present invention and not to limit the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions, and all of them should be covered by the claims of the present invention.
Claims (8)
1. A method for preparing vinegar koji by using Chinese herbal medicines is characterized by comprising the following steps:
the method comprises the following steps: preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and paving a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
step two: pretreatment of raw materials: weighing 100-136 parts of dried Chinese herbal medicine composition, 60-80 parts of wheat bran and 150-180 parts of wheat according to parts by weight, and crushing the dried Chinese herbal medicine composition in a crusher for later use;
step three: preparing a yeast blank: mixing the pulverized dried Chinese medicinal composition with water according to the weight ratio of 1: 0.8-1.2, mixing, turning uniformly, continuing to turn for 0.5-1.5 h, adding wheat bran, wheat and a proper amount of water, turning uniformly to obtain a yeast blank raw material, feeding the yeast blank raw material into a sterilized processing room, making the yeast blank raw material into a plurality of cylindrical yeast blanks by a worker in a sterile garment in a manual yeast treading mode, feeding the prepared yeast blanks into a yeast placing room, and closing doors and windows of the yeast placing room;
step four: placing a bent blank: placing the bent blanks in a herringbone manner, wherein the distance between the bent blanks is 3-5 cm, and covering a thin film on the top of the placed bent blanks;
step five: controlling temperature and turning yeast: controlling the surface temperature of the yeast blank to be 35-45 ℃, culturing for 4-6 days, turning the yeast, and culturing for 14-17 days in a yeast room;
step six: after the culture is finished, opening the door and the window of the yeast placing room, collecting all yeast blanks, tightly placing the yeast blanks, keeping the state for 12-16 days to obtain the usable vinegar yeast, storing in a warehouse, and finishing the preparation of the vinegar yeast by using the Chinese herbal medicines.
2. The method for preparing vinegar koji using Chinese herbal medicines as claimed in claim 1, wherein in the second step), the dried Chinese herbal medicine composition comprises 118 parts, 70 parts of wheat bran and 160 parts of wheat.
3. The method for preparing vinegar koji with Chinese herbal medicines as claimed in claim 1, wherein in the second step), the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
3-6 parts of Chinese mosla herb, 3-6 parts of polygonum aviculare, 2-4 parts of lindera aggregata, 10-15 parts of polygonum multiflorum, 1-2 parts of gynostemma pentaphylla, 1-4 parts of cassia twig, 6-8 parts of bayan, 3-7 parts of madder, 5-12 parts of mulberry twig, 2-4 parts of wolfberry fruit, 5-8 parts of rust-coloured crotalaria herb, 5-8 parts of lysimachia christinae hance, 4-8 parts of negundo chastetree fruit, 5-8 parts of ferruginea hemsl, 1-3 parts of Chinese wingnut leaf, 5-8 parts of sophora fruit, 1-2 parts of caltrop, 1-2 parts of centella, 8-12 parts of groundsel, 1-2 parts of honeysuckle, 1-3 parts of nardostachyos root and rhizome of bamboo shavings, and 6-8 parts of prickly pear.
4. The method for preparing vinegar koji with Chinese herbal medicines as claimed in claim 1, wherein in the second step), the dried Chinese herbal medicine composition comprises the following raw materials in parts by weight:
4 parts of Chinese mosla herb, 5 parts of polygonum aviculare, 3 parts of lindera root, 13 parts of polygonum cuspidatum, 2 parts of gynostemma pentaphylla, 3 parts of cassia twig, 7 parts of balsamine, 5 parts of madder, 8 parts of mulberry twig, 3 parts of wolfberry fruit, 7 parts of rust-coloured crotalaria herb, 6 parts of lysimachia christinae hance, 6 parts of negundo chastetree fruit, 6 parts of vervain, 2 parts of Chinese wingnut leaf, 6 parts of sophora fruit, 2 parts of caltrop, 1 part of centella, 10 parts of groundsel, 1 part of honeysuckle, 2 parts of nardostachys root, 2 parts of bamboo shavings and 7 parts of prickly heat herb.
5. The method for preparing vinegar koji using Chinese herbal medicines as claimed in claim 1, wherein in the third step), the moisture content of the koji blank raw material is controlled to 35% to 43%.
6. The method for preparing vinegar koji using Chinese herbal medicines as claimed in claim 1, wherein in the third step), the diameter of the bottom surface of the koji blank is 18 to 22cm, and the height is 25 to 35 cm.
7. The method for preparing vinegar koji using Chinese herbal medicines as claimed in claim 1, wherein in the fourth step), the film is laid in such a manner that the middle is high and the sides are low, thereby preventing the backflow of water.
8. A vinegar koji prepared by the method for preparing a vinegar koji using Chinese herbal medicines according to any one of claims 1 to 7.
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