CN114752462A

CN114752462A - Preparation method of wheat bran koji with colored grains and sweet vinegar brewing method comprising wheat bran koji

Info

Publication number: CN114752462A
Application number: CN202210581120.XA
Authority: CN
Inventors: 周景丽; 田莉; 闫裕峰; 郎繁繁; 梁楷
Original assignee: Shanxi Zilin Vinegar Industry Co ltd
Current assignee: Shanxi Zilin Vinegar Industry Co ltd
Priority date: 2022-05-25
Filing date: 2022-05-25
Publication date: 2022-07-15
Anticipated expiration: 2042-05-25
Also published as: CN114752462B

Abstract

The invention provides a preparation method of colored-grain wheat bran koji and a colored-grain wheat sweet vinegar brewing process, wherein colored-grain wheat bran koji is obtained by preparing colored-grain wheat bran, steaming, cooling, inoculating and culturing; and then utilizing the wheat bran koji to prepare the wheat sweet vinegar with the color grains. The invention takes the colored wheat as a brewing raw material, takes the colored wheat bran which is a processing byproduct of the colored wheat as a starter propagation raw material and a main acetic acid fermentation auxiliary material, and brews the colored wheat sweet vinegar which is suitable for direct drinking of consumers on the premise of improving the utilization rate of the raw materials and reducing the production cost; meanwhile, the invention not only has the health preserving effect, but also has low acidity of the sweet vinegar, is suitable for direct drinking, and has particularly wide market development space.

Description

Preparation method of wheat bran koji with colored grains and sweet vinegar brewing method comprising wheat bran koji

Technical Field

The invention relates to the technical field of sweet vinegar, in particular to a preparation method of wheat bran koji with colored grains and a sweet vinegar brewing method comprising the wheat bran koji.

Background

The main raw material for brewing grain vinegar is starchy material, such as sorghum, rice, corn, etc. The traditional brewing technology of Shanxi mature vinegar is a national-grade non-material cultural heritage, sorghum is used as a main raw material, bran, rice hulls and rice husks are used as auxiliary materials, yeast rice made from barley and peas is used as a saccharification leaven, solid-state acetic acid fermentation is adopted after alcohol fermentation, and then the product is brewed through the processes of fumigating, pouring vinegar, aging and the like, and has unique flavor of sour, soft, sweet, fragrant and fresh. During the brewing process of Shanxi mature vinegar, the yeast is used for replacing grains, and the addition amount of the Daqu is up to 62.5 percent of that of the staple grain sorghum. And the yeast for making hard liquor is complex in making process, long in period and high in production cost. The Shanxi mature vinegar is rich in raw materials, barley and pea are starter propagation raw materials, sorghum is vinegar brewing raw materials, bran, chaff and rice husk are vinegar brewing auxiliary materials, but the raw and auxiliary materials are influenced by factors such as process conditions, microbial flora and the like, the utilization rate of substances such as starch, protein and the like in the raw materials is often incomplete, the content of residual starch, residual sugar and residual protein in finished product mature vinegar is high, and the residual nutrient substances easily cause secondary fermentation of microorganisms to influence the stability of the product.

With the improvement of the living standard of modern people, the dietary structure and the living habits are also greatly changed. Due to improper diet, blood viscosity is increased, and arteriosclerosis, hyperlipidemia, hyperglycemia, hyperuricemia, etc. are induced or aggravated. Modern medical practice proves that Shanxi mature vinegar has the important functions of reducing blood pressure, regulating blood fat, softening blood vessels, resisting fatigue, helping digestion, sterilizing and resisting aging, and can reduce diseases caused by unreasonable dietary structure. However, the total acid of Shanxi mature vinegar can reach more than 6g/100mL, so that the obvious health-care effect is achieved, the consumption per time is large, and stomach discomfort is easily caused.

Therefore, the technical problem to be solved by the technical staff in the field is how to solve the problems that the starch and protein of the traditional Shanxi mature vinegar are not completely utilized, the addition amount of the yeast for making hard liquor in the saccharification process is high and the like.

Disclosure of Invention

In view of the above, the invention provides a preparation method of color grain wheat bran koji and a color grain wheat sweet vinegar brewing process, which take color wheat as a brewing raw material, take color grain wheat bran which is a byproduct of color grain wheat processing as a koji making raw material and a main acetic acid fermentation auxiliary material, and brew color grain wheat sweet vinegar suitable for direct drinking of consumers on the premise of improving the utilization rate of the raw materials and reducing the production cost. The sweet vinegar has the health-care effect, is low in acidity, is suitable for direct drinking, and has a wide market development space.

In order to achieve the above effects, one of the objects of the present invention is to provide a method for preparing wheat bran koji with colored grains, comprising the steps of:

1) preparing color particle wheat bran: preparing red wheat bran, purple wheat bran, black wheat bran and blue wheat bran according to the mass ratio of (1-2) to (1-2), and mixing the raw materials to obtain colored wheat bran;

2) steaming: placing wheat bran with color grains in a material steaming pot, adding water while stirring, and steaming for 30-50 min;

3) and (3) cooling: after the material steaming is finished, placing the wheat bran in a sterile environment, and cooling the color grain wheat bran to 35-38 ℃;

4) inoculating and culturing: inoculating rhizopus, mucor and aspergillus oryzae into the mixture treated in the step 3), uniformly mixing, filling into a pool, flattening and intermittently ventilating and culturing to obtain the wheat bran koji with colored grains;

wherein the inoculation amount of the rhizopus, the mucor and the aspergillus oryzae is 0.5-1% of the amount of the wheat gluten with the color grains.

The beneficial effects of adopting above-mentioned technical scheme include at least: the color-grain wheat is a new wheat hybrid variety, presents different colors because the seed coat is rich in natural anthocyanin substances, and is obviously higher than common wheat in protein content, amino acid composition and trace element content. The colored wheat is red wheat, purple wheat, rye, blue wheat, purple blue wheat, green wheat, gray wheat and the like at present, is rich in starch, protein, calcium, iron, zinc, selenium and other trace elements and mineral substances beneficial to human bodies, has the effects of reducing blood pressure, preventing cancer and the like, has high nutritional value and health-care effect, and is a good vinegar brewing raw material.

Moreover, the color grain wheat presents different colors because the seed coats of the color grain wheat are rich in natural anthocyanin substances with different colors, and the anthocyanin substances have stronger inoxidizability; the colored-grain wheat with four different colors is used for enriching natural anthocyanin substances of brewing raw materials and enhancing functional components of the raw materials.

Compared with the traditional brewing raw material sorghum of Shanxi mature vinegar, the protein content of the color grain wheat is about 1.78-2.1 times of the protein content of the sorghum, a better environment can be provided for the growth of microorganisms, the color grain wheat also contains characteristic component anthocyanin, the content of which is about 104-157mg/kg, which is a main antioxidant component in the color grain wheat and has the effects of resisting tumors, cancers and inflammations, inhibiting lipid peroxidation, platelet aggregation and the like. And after the colored wheat is made into the colored malt through the malting process, the nutritional ingredients of the colored wheat are reserved, meanwhile, complete amylase, protease and the like are formed in the colored malt making process, and the enzyme preparations can play a main role as a saccharifying agent in the vinegar brewing and saccharifying process and decompose the starch, protein and other substances of the colored wheat into micromolecular substances. Therefore, the vinegar is brewed by adopting the colored wheat as the raw material, firstly preparing the wheat into the colored malt, replacing part of Daqu as a saccharifying agent, and then brewing the vinegar according to the traditional process of Shanxi mature vinegar, so that the problems of incomplete utilization of starch and protein and high Daqu addition in the saccharification process of the traditional Shanxi mature vinegar can be solved, and the production cost is reduced.

The color grain wheat bran is a byproduct after color grain wheat processing, and compared with common bran, the color grain wheat bran has obvious advantages in the aspects of protein content, amino acid composition and mineral element content compared with common wheat. Bran is used as a bran koji making raw material and an acetic acid fermentation auxiliary material in the vinegar brewing process, and because the bran contains a large amount of fermentable starch, a proper amount of protein, more vitamins, inorganic elements such as Ca, P, Fe and the like, a material basis is provided for the growth of microorganisms, wherein the starch lays a material basis for the generation of acetic acid in the vinegar brewing process, and amino acid after the protein decomposition also becomes the basis of the delicate flavor of vinegar; the bran has loose texture, light weight and large surface area, can contain certain air, is beneficial to the growth and the propagation of microorganisms, is beneficial to starter propagation, and is also beneficial to acetic fermentation and vinegar pouring, thereby being beneficial to improving the raw material utilization rate and the yield of vinegar. The color-grain wheat bran is used as a bran koji making raw material and an acetic acid fermentation auxiliary material instead of common bran, and the advantages of contents of substances such as protein, amino acid, mineral substances and the like provide more abundant nitrogen sources and inorganic salts for microbial growth, so that the color-grain wheat bran is more suitable for microbial growth.

Preferably, the water adding amount in the step 2) is 38-48% of the color grain wheat gluten.

Preferably, the intermittent aeration culture continuing operation in the step 4) comprises: and (3) culturing at the indoor humidity of 90-93% and the initial room temperature of 28-30 ℃, inoculating for 5-6h, ventilating and cooling to 30-35 ℃, continuing to culture for 5-6h, turning over the koji once, continuing to culture for 4-5h, maintaining the temperature at 32-34 ℃, turning over the koji once again, continuing to culture for 4-6h, maintaining the temperature at 32-35 ℃, and discharging the koji when the temperature is reduced to 30-32 ℃ to obtain the colored grain wheat bran koji.

The invention also provides a process for brewing sweet vinegar from wheat with colorful grains, which comprises the following steps:

(1) preparing the color grain wheat: preparing red wheat, purple wheat, rye and blue wheat according to the mass ratio of (1-2) to (1-2) and mixing to obtain colored grain wheat;

selecting the colored wheat, wherein the colored wheat has no insect pest, no mildew and full grains, and floating wheat and impurities are removed;

(2) soaking wheat: after wheat is thrown into the color-grain wheat, washing and soaking the wheat;

(3) and (3) germination: conveying the color-grain wheat treated in the step (2) into a germination box, and after the color-grain wheat is laid flat, starting a wheat turning machine to discharge water in a wheat layer;

wherein the height of the wheat layer is 0.5-1.0m, the relative humidity of air in the germination box is controlled to be 93-95%, the water content in the wheat layer is gradually increased to be 45-48% within 1.5-2.5 days, and the temperature is controlled to be 17-18 ℃ in the period; then controlling the temperature at 10-13 ℃ and controlling the whole germination period at 5-7 days;

(4) Drying and removing roots: after germination is finished, starting temperature from 35-40 ℃, raising the temperature at a speed of 2 ℃/h until the temperature reaches 60-65 ℃, turning the wheat once every 2-4h, and ventilating;

when the water content of the malt is reduced to below 10 percent, continuously heating at the speed of 2-2.5 ℃/h to 75-80 ℃, and turning over the malt once every 3-4 h;

when the water content of the malt is reduced to 5-6%, continuously heating to 85 ℃ to reduce the water content of the malt to below 5%; removing the wheat root by a root remover to obtain the color-grain malt;

(5) crushing and saccharifying: firstly, crushing the color malt, sieving the crushed color malt with a 200-mesh sieve to form fine powder, adding water with the temperature of 35-40 ℃, soaking for 4-6h, heating to 45-47 ℃, and preserving heat for 25-30 min;

raising the temperature to 63-65 ℃, and keeping the temperature for 20-30 min;

continuously raising the temperature to 75-78 ℃, preserving the heat for 10-20min, and obtaining saccharified mash after the saccharification is finished;

wherein the water adding amount is 4.8-5 times of the mass of the colored-grain wheat;

(6) alcohol fermentation: cooling the temperature of the mash to 28-30 ℃, adding aroma-producing yeast, Daqu and color-grain wheat bran koji, stirring uniformly, starting alcoholic fermentation for 6-8 days, and obtaining mature mash after the fermentation is finished;

wherein the early stage of the alcoholic fermentation is 2-3 days before the fermentation, and the later stage of the alcoholic fermentation is 3-4 days after the fermentation till the end of the fermentation;

Introducing air in the early stage of fermentation, and setting the alcoholic fermentation temperature to be 30-32 ℃;

sealing fermentation is adopted in the later stage of fermentation;

and the addition amounts of aroma-producing yeast, Daqu and color grain wheat strengthening bran koji are respectively 0.2 percent, 25-30 percent and 15-20 percent of the mass of the color grain wheat;

(7) mixing and stacking fermented grains: firstly, respectively steaming the auxiliary materials of the wheat bran and the bran coat for 20-40min for later use;

fully and uniformly stirring the mature fermented glutinous rice, steamed colored wheat bran and bran coat, adding colored wheat bran koji, mixing the fermented grains, adding new fermented grains with water of 60-63% and alcohol content of 3.5-4.0%, stacking for 12-36 h after mixing the fermented grains, and performing acetic acid fermentation;

wherein the addition amounts of the color-grain wheat bran, the bran coat and the color-grain wheat bran koji are respectively 120%, 160% and 4-6% of the color-grain wheat quality;

(8) acetic acid fermentation: after the stacking is finished, fire is switched on, acetic fermentation is started after the fire is switched on, the fermentation is turned over every day, when the total acid of the vinegar fermentation is more than or equal to 3.5g/100mL and the alcoholic strength is less than 0.2%, the acetic fermentation is finished, and white fermentation grains are obtained;

wherein the ignition amount is 25-30% of the mass of the new fermented grains;

(9) smoking: putting 40% of the white fermented grains obtained in the step (8) into a fermented grain smoking jar, smoking with Chinese fire, smoking for 4-5 days, and stirring once a day to obtain smoked fermented grains;

(10) Pouring vinegar: respectively loading the residual fermented grains in the step (8) and the smoked grains prepared in the step (9) into a white pouring pool and a smoked pouring pool, heating the fermented grains in vinegar to pour the smoked grains in a serial manner, and pouring for a plurality of times in a circulating manner to obtain new vinegar;

wherein, the total acid of the new vinegar is 3.4-3.6g/100 mL;

(11) decocting: soaking stigma Maydis, semen Apii Graveolentis, folium Mori, and flos Chrysanthemi in new vinegar, boiling for 40-60min, and filtering to obtain semi-finished product of colored wheat vinegar;

(12) blending and sterilizing: adding white sugar, Mel and xylo-oligosaccharide into semi-finished product of colored wheat vinegar, heating to boil, maintaining at constant temperature for 30-45min, and packaging when it is hot to obtain colored wheat sweet vinegar.

Preferably, the number of cycles in step (10) is preferably 3 cycles.

The beneficial effects of adopting the above technical scheme at least include: in the vinegar pouring process, the white fermented grains are circularly poured for three times, so that the acidic substances generated in the fermentation process can be fully eluted.

Preferably, the wheat steeping device in the step (2) is operated as follows: cutting off water, spraying for 8-12h, and ventilating for 10-20min every 1-2 h; soaking wheat for 1.5-2.5 h, and then ventilating and stirring for 15-25 min; and repeating the operation until the wheat soaking degree is 43-46%, and stopping spraying and controlling water and then discharging the wheat from the groove.

The beneficial effects of adopting the above technical scheme at least include: the barley is in discontinuous direct contact with the water, and the oxygen supply is ensured to be sufficient, so that the barley immersion degree can be improved.

Preferably, step (2) further comprises: ventilating and stirring to remove floating wheat and impurities.

The beneficial effects of adopting above-mentioned technical scheme include at least: the floating wheat and impurities are removed, so that the clean production in the wheat soaking process is ensured;

preferably, the germination in step (3) further comprises: turning wheat once every 8-12h at 1-2d of germination, turning wheat once every 6-8h at 3-5d, and turning wheat once every 12h at 6-7 d; and the germination box is subjected to centralized ventilation treatment in the whole germination period.

The beneficial effects of adopting the above technical scheme at least include: by the germination mode, an enzyme system in the color-grain wheat is activated, the types and the enzyme activity of the enzymes are obviously increased, and a material foundation is laid for the saccharification stage along with the decomposition of substances such as starch, protein and the like.

Preferably, the water in the step (5) is tap water which is subjected to filtration sterilization treatment, and the sugar degree of the mash is 15-16 Brix.

The beneficial effects of adopting the above technical scheme at least include: the clean saccharification process can be ensured by using tap water after filtration and sterilization.

Preferably, the corn stigma, the celery seed, the mulberry leaf and the chrysanthemum are respectively added in the amount of 30-68%, 15-34%, 9-51% and 1.11-2.04% of the mass of the chromograns wheat in the step (11);

And/or the addition amount of the white granulated sugar, the honey and the xylo-oligosaccharide in the step (12) is 1-3%, 15-20% and 0.7-1.4% of the mass of the color-grained wheat respectively.

The beneficial effects of adopting above-mentioned technical scheme include at least: the corn stigma, the celery seed, the mulberry leaf, the chrysanthemum and the xylo-oligosaccharide are added, so that the function of lowering blood pressure of the colored-grain wheat can be further improved.

Preferably, the total acid content of the sweet wheat vinegar with colorful grains is about 2.6-3.0g/100 mL.

The beneficial effects of adopting above-mentioned technical scheme include at least: the total acid is about 2.6-3.0g/100mL, and the beverage is sour, sweet, palatable, non-irritant and more suitable for direct drinking.

In summary, the present invention has at least the following advantages:

(1) compared with common wheat, the color grain wheat is rich in anthocyanin besides nutrition, and the color grain wheat with four colors enriches the types of anthocyanin in the raw materials and has the health-care effect of reducing blood pressure; in addition, the invention prepares the colored wheat into the direct drinking sweet vinegar, and has the health care functions of the colored wheat and the vinegar.

Furthermore, in the decocting process, the celery seeds, the mulberry leaves, the chrysanthemum flowers and the corn stigma are soaked and decocted by the new vinegar, the celery seeds serve as common food, the mulberry leaves and the chrysanthemum flowers serve as medicine and food homologous food, the corn stigma serves as new resource food, the four raw materials can play a role in reducing blood pressure in daily use, and the celery seeds, the mulberry leaves, the chrysanthemum flowers and the corn stigma which are soaked and decocted by the new vinegar can further improve the function of reducing blood pressure of the wheat with the colored grains. During the blending and sterilization process, white granulated sugar, honey and xylo-oligosaccharide are added, so that the vinegar is sour and sweet and palatable and can be drunk directly. The added xylo-oligosaccharide has good acid-heat stability, is not decomposed in the process of sterilization and boiling, has the functions of protecting liver, reducing serum cholesterol, preventing constipation, inhibiting pathogenic bacteria and diarrhea and the like, and particularly has the function of reducing blood pressure, and the function of reducing blood pressure of the colored grain wheat sweet vinegar is further enhanced by adding the xylo-oligosaccharide.

(2) The invention prepares the color grain wheat into the color grain malt and then saccharifies the color grain malt, does not need to add a saccharifying leaven in the saccharifying stage, the color grain wheat can generate abundant hydrolytic enzyme in the malt preparing process, and the generated alpha-amylase, beta-amylase, limit dextrinase, maltase and sucrase can thoroughly convert starch into fermentable sugar, thereby providing sufficient substrate for saccharomycetes in the alcohol fermenting stage.

Meanwhile, protease including endopeptidase, aminopeptidase, carboxypeptidase, dipeptidase and the like can be generated in the process of preparing the colored grain malt, and the presence of the enzymes can thoroughly decompose protein in the colored grain wheat into amino acid, so that the utilization rate of the colored grain wheat protein is greatly improved, the utilization rate of the protein is improved, and the risk of secondary fermentation of the brewed colored grain wheat sweet vinegar finished product after long-time storage is reduced.

The saccharification process adopts four-stage saccharification, and the first stage is favorable for leaching enzyme at 35-40 ℃; the second stage is favorable for the decomposition of protein at 45-47 ℃; a third stage of saccharification of main starch at 63-65 ℃; the fourth stage is mainly dextrinization stage at 75-78 deg.C, and the residual starch can be further hydrolyzed. The four-stage saccharification process provides favorable hydrolysis conditions for various enzymes, and promotes the effective utilization of starch and protein in the color-grain wheat raw material. Meanwhile, the sweet vinegar with the color malt can have sweet fragrance by using the saccharification of the color malt, and accords with the flavor characteristics of the sweet vinegar.

(3) Compared with the traditional 50% smoked grain used in the Shanxi mature vinegar brewing process, the usage amount of the smoked grain in the smoked grain stage is reduced to 40%, and the sweet fragrance generated by saccharifying the color grain malt is not pressed, so that the prepared color grain wheat sweet vinegar has both the smoked fragrance and the sweet fragrance.

(4) Because the total acid of the sweet wheat vinegar with the colored grains is lower than that of the table vinegar, a clean process needs to be adopted in the brewing process, otherwise, mixed bacteria are easily polluted, and the product quality is influenced. The invention adopts the following prevention and control method in the brewing process:

firstly: all the tanks and pipelines are cleaned by NaOH solution with the temperature not lower than 70 ℃ and the concentration of 2 percent in the production process, and then are disinfected by chlorine dioxide solution with the concentration of 200ppm after being washed by water, and finally are washed by water.

Secondly, the method comprises the following steps: in the wheat washing process before wheat soaking, the floating wheat and impurities float on the water surface and are discharged from the side overflow groove together with sewage through the clear water on the bottom of the wheat soaking groove while wheat feeding and water feeding are carried out while stirring, and the cleanness of the raw materials is ensured until the water in the wheat soaking groove is clear.

Thirdly, the steps of: the water used from the crushing and saccharification of the process flow is filtered and sterilized tap water, so that the cleanness of the production water is ensured.

Fourthly: adding color-grain wheat bran koji when mixing the fermented grains, wherein the bran koji is inoculated with rhizopus, mucor and aspergillus oryzae, the rhizopus has certain high-temperature resistance and can saccharify starch in the color-grain wheat bran and generate a small amount of ethanol; the mucor can saccharify starch in the color-grain wheat bran, generate a small amount of ethanol, generate protease, lipase and the like, hydrolyze protein, fat and the like in the color-grain wheat bran, generate byproducts such as oxalic acid, succinic acid, glycerol and the like, and has a good effect of increasing the flavor of vinegar; aspergillus oryzae has strong liquefying power and protein decomposing power, and can well utilize starch and protein in the wheat bran with color grains. And the addition of the colored grain wheat bran koji can greatly improve the utilization rate of starch and protein in the colored grain wheat bran and reduce the risk of secondary fermentation of the brewed finished product of the colored grain wheat sweet vinegar after long-time storage.

Fifth, the method comprises the following steps: the color grain wheat bran and the bran coat used for mixing the fermented grains are subjected to high-temperature steaming treatment, so that the effects of sterilizing, killing worm eggs and removing evil and foreign flavor are achieved, and the cleanness of the acetic fermentation grains is guaranteed.

Sixth: before acetic fermentation, compared with the traditional technique with 5-10% of ignition amount, the ignition amount is increased to 25-30%, so that the acetic acid bacteria can quickly become dominant bacteria, and the risk of mixed bacteria pollution is reduced.

Seventh: the temperature of the smoked grains is high, most microorganisms in the smoked grains can be killed, the corn stigma, the celery seeds, the mulberry leaves and the chrysanthemum are soaked in the new vinegar and boiled for 40-60min, the sterilization effect is further achieved, the color grain wheat vinegar is prepared and sterilized after being sprinkled, and the quality instability caused by the infection of the microorganisms in the color grain wheat sweet vinegar is prevented through triple sterilization.

(5) Compared with the traditional Shanxi mature vinegar brewing process, the sweet vinegar process for the wheat with the color grains has the advantages that the saccharifying of the Daqu is replaced by saccharifying of the malt with the color grains, the using amount of the Daqu is reduced, and the saccharifying of the malt with the color grains is more complex and longer in period than the saccharifying of the malt with the color grains, so that the production cost can be reduced.

(6) The invention adopts the color grain wheat as the main brewing raw material, firstly the color grain wheat is made into the color grain malt, and then the color grain malt is saccharified, fermented by alcohol, mixed with unstrained spirits, fermented by solid acetic acid, smoked unstrained spirits, drenched with vinegar, decocted, prepared and sterilized, compared with the traditional Shanxi mature vinegar brewing process, the color grain malt is used for substituting the Daqu for saccharification, thereby reducing the production cost; in the fermentation grain mixing stage, the color grain wheat bran is adopted to replace common bran, and color grain wheat bran koji is added, so that the utilization rate of the acetic acid fermentation process of the color grain wheat bran can be improved; the new vinegar after being sprayed with the vinegar is boiled after being soaked in the corn stigma, the celery seeds, the mulberry leaves and the chrysanthemum, so that the sterilization effect is achieved, and the function of the sweet wheat vinegar with the colorful grains is enhanced; white granulated sugar, honey and fructo-oligosaccharide are added in the blending and sterilizing process, so that the acidity of the vinegar is reduced, and the sweet and sour taste of the wheat with color grains is palatable, and is suitable for direct drinking.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required to be used in the embodiments will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings may be obtained according to the provided drawings without creative efforts.

FIG. 1 is a process flow diagram of an embodiment of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.

Example 1

The embodiment 1 of the invention provides a preparation method of wheat bran koji with colorful grains, which comprises the following steps:

1) preparing color grain wheat bran: preparing red wheat bran, purple wheat bran, black wheat bran and blue wheat bran according to the mass ratio of 1:1:1:1, and mixing the raw materials to obtain colored wheat bran;

2) Steaming: placing wheat bran with color grains in a material steaming pot, adding water while stirring, and steaming for 40min with hot steam;

3) and (3) cooling: after finishing steaming, placing in a sterile environment, and cooling the color grain wheat bran to 35-38 ℃;

4) inoculating and culturing: inoculating rhizopus, mucor and aspergillus oryzae into the color-grain wheat bran treated in the step 3), uniformly mixing, filling in a tank, flattening, heating, and intermittently ventilating for culture to obtain the color-grain wheat bran;

wherein the inoculation amount of the rhizopus, the mucor and the aspergillus oryzae is 0.5 percent of the amount of the wheat gluten with the color grains.

In order to further optimize the technical scheme, the water adding amount in the step 2) is 43 percent of the mass of the mixture.

In order to further optimize the technical scheme, the step 4) of the intermittent aeration culture continuous operation comprises the following steps: and (3) inoculating the wheat bran koji at the initial room temperature of 28 ℃ under the humidity of 92%, performing aeration cooling to 33 ℃ after 6h, continuing to perform aeration culture for 5.5h, turning over the koji for one time, continuing to perform aeration culture for 4.5h, maintaining the temperature at 32-34 ℃, turning over the koji for one time, continuing to perform aeration culture for 5h, maintaining the temperature at 32-35 ℃, and discharging the koji when the temperature is reduced to 30-32 ℃ to obtain the color-grain wheat bran koji.

Example 2

The embodiment provides a brewing process of sweet vinegar from wheat with various grains based on embodiment 1, which comprises the following steps:

(1) Preparing materials: selecting color-grain wheat which is free from insect damage and mildew and full in grain, and removing floating wheat and impurities;

wherein the color-grain wheat comprises red wheat, purple wheat, rye and blue wheat in a mass ratio of 1:1:1: 1;

wherein the height of the wheat layer is 0.5-1.0m, the humidity of air in the germination box is controlled to be 93-95% RH, the moisture content is gradually increased to 46.5% within 2 days, the temperature is controlled to be 17-18 ℃ in the period, then the temperature is controlled to be 10-13 ℃, and the whole germination period is controlled to be 6 days;

(4) drying and removing roots: after germination, firstly heating from 35-38 ℃, heating at a speed of 2 ℃/h until the temperature reaches 62-65 ℃, turning wheat once every 3h, and ventilating;

continuously heating at the speed of 2-2.5 deg.C/h to 75-80 deg.C when water content of fructus Hordei Germinatus is reduced to below 10%, and turning wheat once every 3 h;

when the moisture content of the malt is reduced to 5 percent, continuously heating to 85 ℃ to reduce the moisture content of the malt to below 5 percent; removing wheat roots by using a root removing machine to obtain color malt;

(5) crushing and saccharifying: firstly, crushing the color malt, sieving the crushed color malt with a 200-mesh sieve to form fine powder, adding water with the temperature of 40 ℃, soaking for 4 hours, heating to 45-47 ℃, and preserving heat for 25 min;

Raising the temperature to 63 ℃ and keeping the temperature for 30 min;

continuously raising the temperature to 78 ℃, keeping the temperature for 15min, and obtaining saccharified mash after the saccharification is finished;

wherein the water adding amount is 5 times of the mass of the color grain wheat;

(6) alcohol fermentation: cooling the saccharified mash to 28 deg.C, adding aroma-producing yeast, Daqu and color-grain wheat bran koji, stirring, and fermenting with alcohol for 6-8 days to obtain mature mash;

wherein the early stage of the alcoholic fermentation is the first 2-3 days of the fermentation, and the later stage of the alcoholic fermentation is the 3 rd-4 th day of the fermentation till the end of the fermentation;

introducing air in the early stage of fermentation, and setting the alcoholic fermentation temperature to be 30-32 ℃; sealing fermentation is adopted in the later stage of alcoholic fermentation;

and the addition amounts of aroma-producing yeast, Daqu and color-grain wheat strengthening bran koji are respectively 0.2 percent, 25 percent and 15 percent of the mass of the color-grain wheat;

(7) mixing and stacking: firstly, respectively steaming wheat bran and bran coat with colored grains as auxiliary materials for 30min for later use;

fully and uniformly stirring the mature fermented glutinous rice, steamed color-grain wheat bran and bran coat, adding color-grain wheat bran koji, stirring the fermented grains, then stacking for 24 hours, and carrying out acetic fermentation, wherein the water content of the new fermented grains is 62% and the alcohol content is 3.8%;

wherein the addition amounts of the color grain wheat bran, the bran coat and the color grain wheat bran koji are respectively 110 percent, 150 percent and 5 percent of the mass of the color grain wheat;

wherein the ignition quantity is 28% of the mass of the new fermented grains;

(9) smoking: putting 40% of the white fermented grains obtained in the step (8) into a fermented grain smoking jar, smoking with Chinese fire, smoking for 4.5 days, and stirring once a day to obtain smoked fermented grains;

(10) pouring vinegar: respectively filling the residual white fermented grains in the step (8) and the smoked fermented grains prepared in the step (9) into a white pouring pool and a smoked pouring pool, pouring vinegar on the white fermented grains, heating and serially pouring the smoked fermented grains, and circularly pouring for a plurality of times to obtain new vinegar;

wherein the total acid content of the new vinegar is 3.5g/100 mL;

(11) decocting: soaking stigma Maydis, semen Apii Graveolentis, folium Mori, and flos Chrysanthemi in new vinegar, boiling for 40min, and filtering to obtain semi-finished product of colored wheat vinegar;

(12) blending and sterilizing: adding white sugar, honey and xylo-oligosaccharide into the semi-finished product of colored-grain wheat vinegar, heating to boil, maintaining the constant temperature for 45min, and packaging when the temperature is hot to obtain the colored-grain wheat sweet vinegar.

In order to further optimize the technical scheme, the wheat steeping specific operation is as follows: spraying for 8h after water cut off, and ventilating for 20min every 1 h; soaking wheat for 1.5h, and then ventilating and stirring for 25 min; repeating the operation until the wheat soaking degree reaches 44%, and discharging the wheat after stopping spraying and water control.

In order to further optimize the above technical solution, the step (2) further includes: ventilating and stirring to remove bran and impurities.

In order to further optimize the technical scheme, the germination in the step (3) further comprises the following steps: turning wheat once every 10h, 3-5d, 7h, 6-7d and 12h at the 1 st-2 d of germination; and the germination box is subjected to centralized ventilation treatment in the whole germination period.

In order to further optimize the technical scheme, the water in the step (5) is tap water which is subjected to filtration sterilization treatment, and the sugar degree of the mash is 15 Brix.

In order to further optimize the technical scheme, in the step (11), the adding amount of the corn stigma, the celery seed, the mulberry leaf and the chrysanthemum is respectively 48%, 20%, 25% and 1.5% of the mass of the colored grain wheat;

and/or the addition amount of the white granulated sugar, the honey and the xylo-oligosaccharide in the step (12) is 3 percent, 20 percent and 1.4 percent of the mass of the colored grain wheat respectively.

In order to further optimize the technical scheme, the total acid of the sweet vinegar of the colored grain wheat is about 2.6g/100 mL.

Example 3

The embodiment provides a preparation method of wheat bran koji with colored grains, which comprises the following steps:

1) preparing color grain wheat bran: preparing red wheat bran, purple wheat bran, black wheat bran and blue wheat bran according to the mass ratio of 2:1:2:1, and mixing the raw materials to obtain colored wheat bran;

2) Steaming: placing wheat bran with color grains in a material steaming pot, adding water while stirring, and steaming for 30 min;

4) inoculating and culturing: inoculating rhizopus, mucor and aspergillus oryzae into the color-grain wheat bran treated in the step 3), uniformly mixing, filling in a pool, flattening, heating, and intermittently ventilating and culturing to obtain the color-grain wheat bran koji;

wherein the inoculation amounts of the rhizopus, the mucor and the aspergillus oryzae are all 1 percent of the amount of the wheat gluten with the color grains.

In order to further optimize the technical scheme, the water adding amount in the step 2) is 38 percent of the mass of the mixture.

In order to further optimize the technical scheme, the step 4) of the intermittent aeration culture continuous operation comprises the following steps: and (3) the humidity in the culture room is 90%, the room temperature is 29 ℃ at the initial stage, inoculation is carried out for 5.5h, aeration cooling is carried out to 30 ℃, the koji turning is carried out once after continuous culture is carried out for 6h, intermittent aeration culture is carried out for 5h, the temperature is maintained at 32-34 ℃, the koji turning is carried out once again, aeration culture is carried out for 4h, the temperature is maintained at 32-35 ℃, and the koji is discharged when the temperature is reduced to 30-32 ℃, so that the wheat bran koji with the colored grains is obtained.

Example 4

The embodiment provides a brewing process of sweet vinegar from wheat with various grains based on embodiment 3, which comprises the following steps:

wherein the color-grain wheat comprises red wheat, purple wheat, rye and blue wheat in a mass ratio of 1:2:1: 2;

(2) soaking wheat: washing and soaking the wheat after the wheat of the colored grain wheat is thrown;

(3) germination: feeding the color-grain wheat treated in the step (2) into a germination box, and starting a wheat turner to discharge water in a wheat layer after the color-grain wheat is laid flat;

wherein the height of the wheat layer is 0.5-1.0m, the humidity of air in the germination box is controlled to be 93-95% RH, the moisture content is gradually increased to 45% within 1.5 days, the temperature is controlled to be 17-18 ℃ in the period, then the temperature is controlled to be 10-13 ℃, and the whole germination period is controlled to be 7 days;

(4) drying and removing roots: after germination, firstly heating from 35-38 ℃, heating at a speed of 2 ℃/h until the temperature reaches 62-65 ℃, turning wheat once every 2h, and ventilating;

when the water content of the malt is reduced to below 10 percent, continuously heating at the speed of 2-2.5 ℃/h to 75-80 ℃, and turning the malt once every 3.5 h;

when the water content of the malt is reduced to 6 percent, continuously heating to 85 ℃ to reduce the water content of the malt to below 5 percent; removing the wheat root by a root remover to obtain the color-grain malt;

(5) crushing and saccharifying: firstly, crushing the color malt into fine powder, sieving the powder by a 200-mesh sieve, adding water with the temperature of 35 ℃, soaking the powder for 6 hours, heating the powder to 45-47 ℃, and preserving the heat for 30 min;

Then raising the temperature to 65 ℃ and preserving the temperature for 20 min;

continuously raising the temperature to 75 ℃, keeping the temperature for 20min, and obtaining a saccharified mash after the saccharification is finished;

wherein the water adding amount is 4.9 times of the quality of the color grain wheat;

(6) alcohol fermentation: cooling the saccharified mash to 29 ℃, adding aroma-producing yeast, Daqu and color-grain wheat bran koji, stirring uniformly, starting alcoholic fermentation for 6-8 days, and obtaining mature wine mash after the fermentation is finished;

introducing air in the early stage of fermentation, and setting the alcoholic fermentation temperature to be 30 ℃; sealing fermentation is adopted in the later fermentation period;

wherein, the addition amounts of aroma-producing yeast, Daqu and color-grain wheat strengthening bran koji are respectively 0.2 percent, 30 percent and 18 percent of the mass of the color-grain wheat;

(7) mixing and stacking: firstly, respectively steaming the auxiliary materials of the colored wheat bran and the bran coat for 20min for later use;

fully and uniformly stirring the mature fermented glutinous rice, steamed color-grain wheat bran and bran coat, adding color-grain wheat bran koji, mixing the fermented grains, adding new fermented grains with the water content of 63 percent and the alcohol content of 4 percent, stacking for 12 hours after the completion of the mixing of the fermented grains, and performing acetic acid fermentation;

wherein the addition amounts of the color grain wheat bran, the bran coat and the color grain wheat bran koji are respectively 100 percent, 140 percent and 4 percent of the mass of the color grain wheat;

wherein the ignition amount is 25% of the total amount of the new fermented grains;

(9) smoking: putting 40% of the white fermented grains obtained in the step (8) into a fermented grain fumigating vat, smoking with Chinese fire, and turning and stirring once a day after 4 days of smoking to obtain smoked fermented grains;

wherein the total acid content of the new vinegar is 3.6g/100 mL;

(11) decocting: soaking stigma Maydis, semen Apii Graveolentis, folium Mori, and flos Chrysanthemi in new vinegar, boiling for 50min, and filtering to obtain semi-finished product of colored wheat vinegar;

(12) blending and sterilizing: adding white sugar, honey and xylo-oligosaccharide into the semi-finished product of colored-grain wheat vinegar, heating to boil, maintaining the constant temperature for 30min, and packaging when the temperature is hot to obtain the colored-grain wheat sweet vinegar.

In order to further optimize the technical scheme, the wheat steeping specific operation is as follows: spraying for 12h after water cut off, and ventilating for 18min every 2 h; soaking wheat for 2.5h, and then ventilating and stirring for 20 min; repeating the operation until the wheat soaking degree reaches 43%, and stopping spraying and controlling water and then discharging the water out of the tank.

In order to further optimize the technical scheme, the germination in the step (3) further comprises the following steps: turning wheat once every 8h at 1-2d of germination, turning wheat once every 8h at 3-5d, turning wheat once every 8h at 6-7d, and turning wheat once every 12 h; and the germination box is subjected to centralized ventilation treatment in the whole germination period.

In order to further optimize the technical scheme, the water in the step (5) is tap water which is subjected to filtration sterilization treatment, and the sugar degree of the mash is 15.5 Brix.

In order to further optimize the technical scheme, in the step (11), the adding amount of the corn stigma, the celery seed, the mulberry leaf and the chrysanthemum is respectively 30%, 34%, 9% and 2.04% of the mass of the colored grain wheat;

and/or the addition amount of the white granulated sugar, the honey and the xylo-oligosaccharide in the step (12) is 2 percent, 17.5 percent and 1.05 percent of the mass of the colored grain wheat respectively.

In order to further optimize the technical scheme, the total acid of the sweet vinegar of the colored grain wheat is about 2.8g/100 mL.

Example 5

1) preparing color grain wheat bran: preparing red wheat bran, purple wheat bran, black wheat bran and blue wheat bran according to the mass ratio of 1:2:1:2, and mixing the raw materials to obtain colored wheat bran;

2) Steaming: placing the color-grain wheat bran in a material steaming pot, adding water while stirring, and steaming for 50min with hot steam;

4) inoculating and culturing: inoculating rhizopus, mucor and aspergillus oryzae into the mixture treated in the step 3), uniformly mixing, filling into a pool, flattening, heating, and intermittently ventilating for culture to obtain the wheat bran koji with colored grains;

wherein, the inoculation amount of the rhizopus, the mucor and the aspergillus oryzae is 0.75 percent of the amount of the wheat gluten with the color grains.

In order to further optimize the technical scheme, the water adding amount in the step 2) is 48 percent of the mass of the mixture.

In order to further optimize the technical scheme, the step 4) of the intermittent aeration culture continuous operation comprises the following steps: and (3) culturing at the indoor humidity of 93% and the initial room temperature of 30 ℃, inoculating for 5h, then ventilating and cooling to 35 ℃, continuing to culture for 5h, turning over the koji once, continuing to culture intermittently and ventilating for 4h, maintaining the temperature at 32-34 ℃, turning over the koji once again, continuing to culture for 6h, maintaining the temperature at 32-35 ℃, and discharging the koji when the temperature is reduced to 30-32 ℃ to obtain the color-grain wheat bran koji.

Example 6

The embodiment provides a brewing process of sweet vinegar from wheat with various grains based on embodiment 5, which comprises the following steps:

(1) Preparing materials: selecting color-grain wheat which is free from insect damage and mildew and has plump grains, and removing floating wheat and impurities;

wherein the color-grain wheat comprises red wheat, purple wheat, rye and blue wheat in a mass ratio of 2:1:2: 1;

(2) wheat soaking: after wheat is thrown into the color-grain wheat, washing and soaking the wheat;

wherein the height of the wheat layer is 0.5-1.0m, the humidity of air in the germination box is controlled to be 93-95% RH, the moisture content is gradually increased to the maximum value of 48% within 2.5 days, the temperature is controlled to be 17-18 ℃ in the period, then the temperature is controlled to be 10-13 ℃, and the whole germination period is controlled to be 5 days;

(4) drying and removing roots: after germination, starting heating from 37-40 ℃, heating at a speed of 2 ℃/h until the temperature reaches 62-65 ℃, turning wheat once every 4h, and ventilating;

continuously heating at the speed of 2-2.5 deg.C/h to 75-80 deg.C when water content of fructus Hordei Germinatus is reduced to below 10%, and turning wheat once every 4 h;

when the moisture content of the malt is reduced to 5.5 percent, the temperature is continuously increased to 85 ℃, so that the moisture content of the malt is reduced to below 5 percent; removing wheat roots by using a root removing machine to obtain color malt;

(5) crushing and saccharifying: firstly, crushing the color malt into fine powder, sieving the powder by a 200-mesh sieve, adding water with the temperature of 37 ℃, soaking the powder for 5 hours, heating the powder to 45-47 ℃, and preserving the heat for 28 min;

Raising the temperature to 64 ℃ and keeping the temperature for 25 min;

continuously raising the temperature to 77 ℃, keeping the temperature for 18min, and obtaining saccharified mash after the saccharification is finished;

wherein the water adding amount is 4.8 times of the mass of the colored grain wheat;

(6) alcohol fermentation: cooling the saccharified mash to 30 deg.C, adding aroma-producing yeast, Daqu and color-grain wheat bran koji, stirring, and fermenting with alcohol for 6-8 days to obtain mature mash;

introducing air in the early stage of fermentation, and setting the alcoholic fermentation temperature to be 30-32 ℃; sealing fermentation is adopted in the later fermentation period;

wherein, the addition amounts of the aroma-producing yeast, the Daqu and the color-grain wheat strengthening bran koji are respectively 0.2 percent, 28 percent and 20 percent of the mass of the color-grain wheat;

(7) mixing and stacking: firstly, respectively steaming the auxiliary materials of the colored wheat bran and the bran coat for 40min for later use;

fully and uniformly stirring the mature fermented glutinous rice, steamed color-grain wheat bran and bran coat, adding color-grain wheat bran koji, stirring the fermented grains, keeping the moisture of the new fermented grains to be 60 percent, keeping the alcohol content to be 3.5 percent, stacking for 36 hours after the fermented grains are stirred, and carrying out acetic fermentation;

wherein the addition amounts of the color grain wheat bran, the bran coat and the color grain wheat bran koji are respectively 120 percent, 160 percent and 6 percent of the mass of the color grain wheat;

(8) Acetic acid fermentation: after the stacking is finished, fire is switched on, acetic fermentation is started after the fire is switched on, the fermentation is turned over every day, when the total acid of the vinegar fermentation grains is more than or equal to 3.5g/100mL and the alcoholic strength is less than 0.2%, the acetic fermentation is finished, and white fermentation grains are obtained;

wherein the ignition amount is 30% of the total amount of the new fermented grains;

(9) smoking: putting 40% of the fermented grains obtained in the step (8) into a fermented grain jar, smoking with Chinese fire, and stirring once a day after 5 days of smoking, so as to obtain smoked grains;

wherein the total acid content of the new vinegar is 3.4g/100 mL;

(11) decocting: soaking stigma Maydis, semen Apii Graveolentis, folium Mori, and flos Chrysanthemi in new vinegar, boiling for 60min, and filtering to obtain semi-finished product of colored wheat vinegar;

(12) blending and sterilizing: adding white sugar, honey and xylo-oligosaccharide into the semi-finished product of colored-grain wheat vinegar, heating to boil, maintaining the constant temperature for 35min, and packaging when the temperature is hot to obtain the colored-grain wheat sweet vinegar.

In order to further optimize the technical scheme, the wheat steeping specific operation is as follows: spraying for 10h after water cut off, and ventilating for 15min every 1.5 h; soaking wheat for 2h, and then ventilating and stirring for 15 min; repeating the above operations until the wheat soaking degree reaches 46%, and discharging the wheat after stopping spraying and controlling water.

In order to further optimize the above technical solution, the step (2) further comprises: ventilating and stirring to remove bran and impurities.

In order to further optimize the technical scheme, the germination in the step (3) further comprises the following steps: turning wheat once every 12h at 1-2d of germination, turning wheat once every 6h at 3-5d, turning wheat once every 6h at 6-7d, and turning wheat once every 12 h; and the germination box is subjected to centralized ventilation treatment during the whole germination period.

In order to further optimize the technical scheme, the water in the step (5) is tap water which is subjected to filtration sterilization treatment, and the sugar degree of the mash is 16 Brix.

In order to further optimize the technical scheme, in the step (11), the adding amount of the corn stigma, the celery seed, the mulberry leaf and the chrysanthemum is respectively 68%, 15%, 51% and 1.11% of the mass of the colored grain wheat;

and/or the adding amount of the white granulated sugar, the honey and the xylo-oligosaccharide in the step (12) is 1 percent, 15 percent and 0.7 percent of the mass of the color-grained wheat respectively.

In order to further optimize the technical scheme, the total acid of the sweet vinegar of the colored grain wheat is about 3.0g/100 mL.

Example 7

And (3) data testing:

the various-grain wheat bran koji prepared in the examples 1, 3 and 5 is detected according to QB/T4257-2011 general analysis method for brewing Daqu, and the physical and chemical indexes are as follows:

	glycation power mg/g.h	Liquefaction capacity g/g.h	Fermentation capacity g/0.5 g.72 h
				Example 1	971	1.28	1.88
Example 3	1012	1.54	2.05
				Example 5	985	1.41	1.94

The physicochemical indexes of the sweet vinegar made from the colored wheat grains obtained in examples 2, 4 and 6 are as follows:

flavonoid and anthocyanin substances are strong antioxidants. The flavonoids can effectively remove oxygen free radicals in vivo, improve blood circulation, reduce cholesterol, promote wound healing and relieve pain; anthocyanin substances have effects of scavenging free radicals in vivo, proliferating xanthophyll, resisting tumor, resisting cancer, resisting inflammation, inhibiting lipid peroxidation and platelet aggregation, preventing diabetes, reducing weight, and protecting vision. Because the sweet wheat vinegar contains a certain amount of flavonoid and anthocyanin substances, the sweet wheat vinegar has the health-care effect of the flavonoid and the anthocyanin substances.

The indexes of residual starch and residual protein of the vinegar residue after vinegar leaching of the examples 2, 4 and 6 are as follows:

	residual starch%	Residual protein%
			Example 2	6.82	9.82
Example 4	5.96	10.36
			Example 6	7.34	11.75
Shanxi mature vinegar residue	11.56	15.78

Note: the Shanxi mature vinegar and vinegar residue is the vinegar residue produced by Shanxi mature vinegar in Shanxi Zilin vinegar industry, and the specific process is that sorghum is used as a raw material, Daqu is used as a saccharification leavening agent, after saccharification and alcohol fermentation, bran, chaff, rice hull and other auxiliary materials are added, and after acetic fermentation, fermented grains fumigation and vinegar pouring, the produced solid is the Shanxi mature vinegar and vinegar residue.

The vinegar residue is solid waste generated in the vinegar brewing process, and the lower the content of residual starch and residual protein in the vinegar residue is, the higher the utilization rate of raw and auxiliary materials in the vinegar brewing process is. As can be seen from the above table, the vinegar residue starch and protein residue content in the vinegar residue produced by brewing the wheat vinegar with color grains by using the above embodiment are both lower than the starch residue and protein residue content in the Shanxi mature vinegar residue, which indicates that the utilization rate of the raw materials and the auxiliary materials is higher than that of the raw materials for brewing the Shanxi mature vinegar by using the above embodiment to brew the wheat vinegar with color grains.

In the present specification, the embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed in the embodiment corresponds to the method disclosed in the embodiment, so that the description is simple, and the relevant points can be referred to the description of the method part.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of wheat bran koji with colorful grains is characterized by comprising the following steps:

1) preparing color particle wheat bran: preparing red wheat bran, purple wheat bran, black wheat bran and blue wheat bran according to the mass ratio of (1-2) to (1-2) and mixing the raw materials to obtain colorful-grain wheat bran;

4) inoculating and culturing: inoculating rhizopus, mucor and aspergillus oryzae into the color-grain wheat bran treated in the step 3), uniformly mixing, filling in a pool, flattening and intermittently ventilating and culturing to obtain color-grain wheat bran koji;

wherein the inoculation amounts of the rhizopus, the mucor and the aspergillus oryzae are all 0.5-1% of the amount of the wheat gluten with the color grains.

2. The method for preparing color-grain wheat bran koji as claimed in claim 1, wherein the water addition amount in step 2) is 38-48% of the color-grain wheat gluten amount.

3. The method for preparing wheat bran koji with colored grains according to claim 1, wherein the specific operation of the intermittent aeration culture in the step 4) comprises: and (3) culturing at the indoor humidity of 90-93% and the initial room temperature of 28-30 ℃, inoculating for 5-6h, ventilating and cooling to 30-35 ℃, continuing to culture for 5-6h, turning over the koji once, continuing to culture for 4-5h, maintaining the temperature at 32-34 ℃, turning over the koji once again, continuing to culture for 4-6h, maintaining the temperature at 32-35 ℃, and discharging the koji when the temperature is reduced to 30-32 ℃ to obtain the colored grain wheat bran koji.

4. The brewing process of the sweet vinegar from the wheat with colorful grains is characterized by comprising the following steps:

(4) drying and removing roots: after germination, firstly heating from 35-40 ℃, heating at a speed of 2 ℃/h until the temperature reaches 60-65 ℃, turning wheat once every 2-4h, and ventilating;

continuing heating at a speed of 2-2.5 deg.C/h to 75-80 deg.C when water content of fructus Hordei Germinatus is reduced to below 10%, and turning wheat once every 3-4 h;

when the moisture content of the malt is reduced to 5-6%, continuously heating to 85 ℃ to reduce the moisture content of the malt to below 5%; removing wheat roots by using a root removing machine to obtain color malt;

(5) Crushing and saccharifying: firstly, crushing the color malt into fine powder, adding water with the temperature of 35-40 ℃, soaking for 4-6h, then heating to 45-47 ℃, and preserving heat for 25-30 min;

raising the temperature to 63-65 ℃, and preserving the heat for 20-30 min;

continuously heating to 75-78 deg.C, maintaining the temperature for 10-20min, and saccharifying to obtain saccharified mash;

wherein the water adding amount is 4.8-5 times of the mass of the colored grain wheat;

(6) alcohol fermentation: cooling the saccharified mash to 28-30 ℃, adding aroma-producing yeast, Daqu and the colored-grain wheat bran koji as claimed in any one of claims 1-4, uniformly stirring, starting alcoholic fermentation for 6-8 days, and obtaining mature mash after the fermentation is finished;

sealing fermentation is adopted in the later fermentation period;

and the addition amounts of aroma-producing yeast, Daqu and color-grain wheat strengthening bran koji are respectively 0.2%, 25-30% and 15-20% of the mass of the color-grain wheat;

(7) mixing and stacking: firstly, respectively steaming the auxiliary materials of the wheat bran and the bran coat for 20-40min for later use;

fully stirring the mature fermented glutinous rice, steamed color-grain wheat bran and bran coat, adding the color-grain wheat bran koji of any one of claims 1 to 4, stirring the fermented grains, then adding new fermented grains with water of 60 to 63 percent and alcohol content of 3.5 to 4.0 percent, after stirring the fermented grains, stacking for 12 to 36 hours, and then carrying out acetic fermentation;

Wherein the addition amounts of the color-grain wheat bran, the bran coat and the color-grain wheat bran koji are respectively 120 percent (one) of color-grain wheat bran, 160 percent (one) of color-grain wheat bran, and 4 percent to 6 percent (one) of color-grain wheat bran;

wherein the ignition amount is 25-30% of the mass of the new fermented grains;

(9) smoking: putting 40% of the fermented grains obtained in the step (8) into a fermented grain jar, smoking with Chinese fire, and stirring once a day after 4-5 days to obtain smoked grains;

wherein, the total acid of the new vinegar is 3.4-3.6g/100 mL;

5. The sweet vinegar brewing process for wheat with color grains according to claim 4, wherein the wheat soaking in step (2) is performed by: cutting off water and spraying for 8-12h, and ventilating for 10-20min every 1-2 h; soaking wheat for 1.5-2.5 h, and then ventilating and stirring for 15-25 min; and repeating the operation until the wheat soaking degree is 43-46%, and stopping spraying and controlling water and then discharging the wheat from the groove.

6. The brewing process of sweet vinegar of wheat with various grains as claimed in claim 4, wherein the step (2) further comprises: removing floating wheat and impurities.

7. The brewing process of sweet vinegar of wheat with various grains as claimed in claim 4, wherein the germination in step (3) further comprises: turning wheat once every 8-12h at 1-2d of germination, turning wheat once every 6-8h at 3-5d, and turning wheat once every 12h at 6-7 d; and the germination box is subjected to centralized ventilation treatment in the whole germination period.

8. The brewing process of colored grain wheat sweet vinegar as claimed in claim 4, wherein the water of step (5) is tap water which is subjected to filtration sterilization treatment, and the saccharified mash has a sugar degree of 15-16 Brix; the color malt is crushed and then sieved by a 200-mesh sieve to be fine powder.

9. The sweet vinegar brewing process of colored grain wheat as claimed in claim 4, wherein the corn silk, celery seed, mulberry leaf and chrysanthemum are added in the amount of 30-68%, 15-34%, 9-51% and 1.11-2.04% of the mass of the colored grain wheat respectively in step (11);

And/or, the adding amount of the white granulated sugar, the honey and the xylo-oligosaccharide in the step (12) is 1-3%, 15-20% and 0.7-1.4% of the mass of the colored grain wheat respectively.

10. The process of claim 4, wherein the total acid content of the sweet color-grain wheat vinegar is about 2.6-3.0g/100 mL.