CN114752462B - Preparation method of colored wheat bran koji and sweet vinegar brewing method comprising colored wheat bran koji - Google Patents

Abstract

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

Description

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

Technical Field

The invention relates to the technical field of sweet vinegar, in particular to a preparation method of color grain wheat bran koji and a sweet vinegar brewing method comprising the same.

Background

The main raw materials of the brewed cereal vinegar are starchy raw materials such as sorghum, rice, corn and the like. The traditional brewing technology of Shanxi mature vinegar is a national non-matter cultural heritage, which is prepared by taking sorghum as a main raw material, taking bran, rice hulls and chaff as auxiliary materials, taking Daqu prepared from barley and peas as raw materials as a saccharification starter, adopting solid acetic acid for fermentation after alcohol fermentation, and then brewing through processes of fumigating, vinegar spraying, ageing and the like, wherein the product has unique flavor of 'sour, soft, sweet, fragrant and fresh'. The Shanxi mature vinegar brewing process uses yeast to replace grain, and the addition amount of Daqu is 62.5% of that of staple grain sorghum. And the Daqu has the advantages of complex manufacturing process, long period and higher production cost. The Shanxi mature vinegar is made from rich raw materials, barley and peas are used as starter making raw materials, sorghum is used as a vinegar making raw material, bran, chaff and rice husk are used as vinegar making auxiliary materials, but the raw materials are affected 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 the finished mature vinegar is high, and the residual nutrient substances easily cause secondary fermentation of microorganisms to affect the stability of the product.

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

Therefore, how to solve the problems of incomplete utilization of starch and protein, high addition amount of Daqu in saccharification process and the like of the traditional Shanxi mature vinegar starch and the traditional Shanxi mature vinegar, and to brew vinegar products suitable for direct drinking by consumers is a technical problem which needs to be solved by the technicians in the field.

Disclosure of Invention

In view of the above, the invention provides a preparation method of color-grain wheat bran koji and a brewing process of color-grain wheat sweet vinegar, which take color wheat as a brewing raw material, and color-grain wheat bran as a by-product of color-grain wheat processing as a koji making raw material and main auxiliary materials of acetic acid fermentation, and under the premise of improving the utilization rate of the raw material and reducing the production cost, the color-grain wheat sweet vinegar suitable for direct drinking of consumers is brewed. Not only has health-preserving efficacy, but also has lower acidity of the sweet vinegar, is suitable for direct drinking, and has a particularly wide market development space.

In order to achieve the above effects, one of the purposes of the present invention is to provide a preparation method of color grain wheat bran koji, comprising the following steps:

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

2) Steaming: placing color wheat bran in a steaming pot, adding water while stirring, steaming with hot steam for 30-50min;

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

4) Inoculating and culturing: inoculating rhizopus, mucor and rice starter into the mixture treated in the step 3), uniformly mixing, filling into a pool, flattening, intermittently ventilating and culturing to obtain colored wheat bran starter;

wherein the access amount of rhizopus, mucor and misinformation is 0.5-1% of the mass of wheat bran with colored grains.

The beneficial effects of adopting above-mentioned technical scheme include at least: the color grain wheat is a new wheat hybrid variety, and has different colors due to the rich natural anthocyanin substances in the seed coats, and the protein content, the amino acid composition and the trace element content are obviously higher than those of common wheat. The color wheat is prepared from red wheat, purple wheat, rye, blue wheat, purple blue wheat, green wheat, gray wheat and the like, is rich in starch, rich protein, various microelements and minerals beneficial to human bodies such as calcium, iron, zinc, selenium and the like, 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.

In addition, the color grain wheat presents different colors because the seed coats are rich in natural anthocyanin substances with different colors, and the anthocyanin substances have stronger oxidation resistance; four kinds of colored wheat with different colors are used for enriching natural anthocyanin substances of brewing raw materials and strengthening 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 components anthocyanin, the content of which is about 104-157mg/kg, is a main antioxidant component in the color grain wheat, and has the effects of resisting tumor, cancer, inflammation, lipid peroxidation, platelet aggregation and the like. After the colored wheat is prepared into the colored malt by a wheat preparation process, not only the nutritional ingredients of the colored wheat are reserved, but also complete amylase, protease and the like are formed in the process of preparing the colored malt, and the enzyme preparation can play a main role as a saccharifying agent in the process of brewing vinegar saccharification, so that the starch, protein and other substances of the colored wheat are decomposed into small molecular substances. Therefore, the color grain wheat is adopted as the raw material to brew vinegar, after the wheat is firstly made into the color malt, partial Daqu is replaced to be saccharifying agent, and then the vinegar is brewed according to the traditional technology of Shanxi mature vinegar, so that the problems of incomplete starch and protein utilization and high addition amount of Daqu in the saccharification process of the traditional Shanxi mature vinegar can be solved, and the production cost is reduced.

Compared with common wheat bran, the color-grain wheat bran has obvious advantages in 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 contains a large amount of fermentable starch, a proper amount of protein, more vitamins and inorganic elements such as Ca, P, fe and the like, so that 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 protein decomposition also becomes a basis for the fresh flavor of the vinegar; the bran is loose, light, large in surface area and capable of containing certain air, is beneficial to the growth and propagation of microorganisms, is beneficial to starter propagation, is beneficial to acetic acid fermentation and vinegar spraying, and has great benefit to improving the raw material utilization rate and the yield of the vinegar. The color wheat bran is used as the raw material for making bran koji and acetic acid fermentation auxiliary material instead of common wheat bran, and the advantages of the contents of substances such as protein, amino acid, mineral substances and the like provide richer nitrogen sources and inorganic salts for the growth of microorganisms, thereby being more suitable for the growth of microorganisms.

Preferably, the water adding amount in the step 2) is 38-48% of the mass of the colored wheat bran.

Preferably, the intermittent aeration culture continuation operation of step 4) includes: the humidity in the culture room is 90-93%, the initial room temperature is 28-30 ℃, after inoculation is carried out for 5-6 hours, the temperature is reduced to 30-35 ℃ by ventilation, the culture is continued for 5-6 hours, then the culture is turned Qu Yici, the ventilation culture is continued for 4-5 hours, the temperature is maintained at 32-34 ℃, the yeast is turned once again, the ventilation culture is continued for 4-6 hours, the temperature is maintained at 32-35 ℃, and the yeast is discharged when the temperature is reduced to 30-32 ℃, so as to obtain the wheat bran yeast with colored grains.

The invention provides a color grain wheat sweet vinegar brewing process, which comprises the following steps:

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

the fine selection of the colored wheat has no insect damage, no mildew, full grains and removal of floating wheat and impurities;

(2) Wheat soaking: after throwing the colored wheat, washing and soaking the wheat;

(3) Sprouting: delivering the colored wheat treated in the step (2) into a germination box, spreading, and starting a wheat turner 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 moisture content in the wheat layer is gradually increased to 45-48% within 1.5-2.5 days, and the temperature is controlled to be 17-18 ℃ during 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, starting from 35-40 ℃ at a heating speed of 2 ℃/h until the temperature reaches 60-65 ℃, turning wheat every 2-4h, and ventilating;

when the moisture content of the malt is reduced to below 10%, continuously heating up to 75-80 ℃ at 2-2.5 ℃/h, 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 a root removing machine to obtain colored malt;

(5) Crushing and saccharification: crushing color malt, sieving with 200 mesh sieve to obtain fine powder, adding 35-40deg.C water, soaking for 4-6 hr, heating to 45-47 deg.C, and maintaining for 25-30min;

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

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

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

(6) Alcohol fermentation: when the temperature of the mash is reduced to 28-30 ℃, aroma-producing yeast, daqu and color grain wheat bran koji are added, and the mixture is uniformly stirred, and alcoholic fermentation is started for 6-8 days, so that mature wine mash is obtained after the fermentation is completed;

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 3-4 days of the fermentation to 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 fermentation period;

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

(7) Stacking of mixed fermented grains: steaming adjuvants such as colored wheat bran and testa oryzae for 20-40 min;

fully and uniformly mixing the mature wine mash with steamed colored wheat bran and chaff, adding colored wheat bran yeast, mixing with new fermented grains with water content of 60-63% and alcohol content of 3.5-4.0%, stacking for 12-36 h after mixing, and performing acetic fermentation;

wherein, the addition amount of the colored grain wheat bran, the chaff and the colored grain wheat bran koji is respectively 100-120 percent, 140-160 percent and 4-6 percent of the mass of the colored grain wheat;

(8) Acetic acid fermentation: after stacking, the mixture is connected with fire, acetic acid fermentation is started after the mixture is connected with fire, fermented grains are turned over every day, and when the total acid content of the fermented grains is more than or equal to 3.5g/100mL and the alcoholicity is less than 0.2%, the acetic acid fermentation is ended, so that white fermented grains are obtained;

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

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

(10) Spraying vinegar: filling the residual white fermented grains in the step (8) and the fumigated fermented grains prepared in the step (9) into a white spraying pool and a fumigated spraying pool respectively, and heating and spraying the white fermented grains with vinegar, and performing repeated spraying to obtain new vinegar;

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

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

(12) And (3) blending and sterilizing: adding white sugar, mel and xylooligosaccharide into the semi-finished colored-grain wheat vinegar, heating and boiling, maintaining at constant temperature for 30-45min, and hot packaging to obtain colored-grain wheat sweet vinegar.

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

The beneficial effects of adopting above-mentioned technical scheme include at least: the vinegar spraying process adopts tertiary circulation to cover and spray the white fermented grains and fumigate the fermented grains, so that the acid substances generated in the fermentation process can be fully eluted.

Preferably, the specific operation of the wheat soaking in the step (2) is as follows: spraying water 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; repeating the above operation until the wheat soaking degree reaches 43-46%, stopping spraying and controlling water, and discharging from the tank.

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

Preferably, step (2) further comprises: and (5) aerating and stirring to remove the float wheat and impurities.

The beneficial effects of adopting above-mentioned technical scheme include at least: removing floating wheat and impurities, and ensuring clean production in the wheat soaking process;

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

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

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

The beneficial effects of adopting above-mentioned technical scheme include at least: the filtering and degerming tap water can ensure the cleanliness of the saccharification process.

Preferably, the adding amount of the corn silk, the celery seed, the mulberry leaf and the chrysanthemum in the step (11) is respectively 30-68%, 15-34%, 9-51% and 1.11-2.04% of the mass of the color grain wheat;

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

The beneficial effects of adopting above-mentioned technical scheme include at least: the addition of corn silk, celery seed, mulberry leaf and chrysanthemum and xylooligosaccharide can further improve the blood pressure reducing function of the color grain wheat.

Preferably, the total acid of the color grain wheat sweet vinegar is about 2.6-3.0g/100mL.

The beneficial effects of adopting above-mentioned technical scheme include at least: the total acid is about 2.6-3.0g/100mL, the sour and sweet taste is suitable for mouth, no stimulation is caused, and the tea is 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 except nutrition, and the color grain wheat with four colors is adopted to enrich the variety of anthocyanin in the raw materials and has the health care effect of reducing blood pressure; in addition, the invention prepares the color grain wheat into the sweet vinegar which can be directly drunk, and has the health care function of the color grain wheat and the vinegar.

Furthermore, in the process of decoction, the celery seeds, the mulberry leaves, the chrysanthemum and the corn silk are soaked and decocted by using the new vinegar, the celery seeds are used as common food, the mulberry leaves and the chrysanthemum are used as medicine and food homologous food, the corn silk is used as new resource food, the four raw materials can be used for reducing blood pressure in daily life, and the celery seeds, the mulberry leaves, the chrysanthemum and the corn silk can be further improved by soaking and decocting by using the new vinegar. During the blending and sterilizing process, white granulated sugar, honey and xylo-oligosaccharide are added, so that the vinegar liquid is sour and sweet and palatable, and can be directly drunk. The added xylo-oligosaccharide has good acid heat stability, does not decompose in the sterilization boiling process, 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 addition of the xylo-oligosaccharide further strengthens the blood pressure reducing function of the color grain wheat sweet vinegar.

(2) According to the invention, the color grain wheat is prepared into the color grain malt for saccharification, and the saccharification stage does not need to add a saccharification starter Daqu, so that the color grain wheat can generate abundant hydrolytic enzymes in the malt preparation process, and the generated alpha-amylase, beta-amylase, limit dextrinase, maltase and sucrase can thoroughly convert starch into fermentable sugar, thereby providing sufficient substrates for saccharomycetes in the alcohol fermentation stage.

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

Four-stage saccharification is adopted in the saccharification process, and the leaching of enzymes is facilitated at the temperature of 35-40 ℃ in the first stage; the second stage is 45-47 ℃ to facilitate the decomposition of protein; a third stage, namely a saccharification stage of main starch at 63-65 ℃; the fourth stage is 75-78deg.C mainly dextrinization stage, 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 color grain malt saccharification can enable the color grain malt sweet vinegar to have sweet flavor, and the color grain malt sweet vinegar meets the flavor characteristics of sweet vinegar.

(3) Compared with 50% of the traditional Shanxi mature vinegar brewing process, the method reduces the use amount of the fumigated grains to 40% in the fumigating grain stage, does not press sweet flavor generated by saccharification of color grain malt, and ensures that the prepared color grain wheat sweet vinegar has fumigated flavor and sweet flavor.

(4) Because the total acid of the color grain wheat sweet vinegar is lower than that of the table vinegar, a clean process is adopted in the brewing process, otherwise, the color grain wheat sweet vinegar is easy to pollute miscellaneous bacteria and affects the product quality. The invention adopts the following prevention and control method in the brewing process:

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

Second,: the wheat washing process before wheat soaking is to continuously pass through the supernatant water at the bottom of the wheat soaking tank, and feed wheat while stirring, so that the floating wheat and impurities float on the water surface and are discharged from the side overflow tank together with sewage until the water in the wheat soaking tank is clear, and the cleanliness of raw materials is ensured.

Third,: the water used from the process flow crushing saccharification is the filtered and sterilized tap water, so that the production water is ensured to be clean.

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

Fifth,: the color wheat bran and chaff used for mixing the fermented grains are treated by high Wen Qingzheng, so that the effects of sterilizing, killing eggs and removing foreign flavor are achieved, and the cleanliness of the acetic acid fermented grains is ensured.

Sixth: before acetic acid fermentation, the acetic acid bacteria can be quickly changed into dominant bacteria by increasing the amount to 25-30% compared with the amount of 5-10% of the fire receiving amount in the traditional process, and the risk of mixed bacteria pollution is reduced.

Seventh: the temperature of the fumigated grains is higher, most microorganisms of the fumigated grains can be killed, the new vinegar is used for soaking corn silk, celery seed, mulberry leaf and chrysanthemum, and boiling for 40-60min, so that the sterilizing effect is further achieved, after the color grain wheat vinegar is obtained, the color grain wheat vinegar is prepared for sterilization, and the quality instability caused by microorganism infection in the color grain wheat sweet vinegar is prevented by triple sterilization.

(5) Compared with the traditional Shanxi mature vinegar brewing process, the color grain wheat sweet vinegar process replaces Daqu saccharification with color grain malt saccharification, so that the Daqu consumption is reduced, and the Daqu is more complicated than the color grain malt preparation and has a longer period, so that the production cost can be reduced by using the color grain malt saccharification.

(6) The invention adopts color grain wheat as main brewing raw material, after the color grain wheat is made into color grain malt, the color grain wheat is prepared by saccharification, alcohol fermentation, mixing with fermented grains, solid acetic acid fermentation, fumigating the fermented grains, spraying vinegar, decocting, blending and sterilizing, compared with the traditional Shanxi mature vinegar brewing process, the color grain malt is used for replacing Daqu saccharification, thus reducing the production cost; the color grain wheat bran is adopted to replace the common bran in the fermented grain mixing stage, and the color grain wheat bran yeast is added, so that the utilization rate of acetic acid fermentation of the color grain wheat bran can be improved; the new vinegar after vinegar spraying is boiled after being soaked with corn silk, celery seeds, mulberry leaves and chrysanthemum, so that the sterilization effect is achieved, and meanwhile, the function of the color grain wheat sweet vinegar is enhanced; white granulated sugar, honey and fructo-oligosaccharides are added in the blending sterilization process, so that the acidity of the vinegar is reduced, and the sweet, acetic acid and sweet taste of the color-grain wheat is palatable, and the color-grain wheat is suitable for direct drinking.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.

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

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

The embodiment 1 of the invention provides a preparation method of color grain wheat bran koji, which comprises the following steps:

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

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

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

4) Inoculating and culturing: inoculating rhizopus, mucor and rice starter into the colored wheat bran treated in the step 3), uniformly mixing, filling into a pool, flattening, heating, intermittently ventilating and culturing to obtain colored wheat bran starter;

wherein, the access amount of rhizopus, mucor and aspergillus oryzae is 0.5% of the mass of wheat bran with colored grains.

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

To further optimize the above technical solution, step 4) the intermittent aeration culture continuation operation includes: the humidity in the culture room is 92%, the initial room temperature is 28 ℃, after inoculation is carried out for 6 hours, the temperature is reduced to 33 ℃, the culture is continued for 5.5 hours, then the culture is turned Qu Yici, the aeration culture is continued for 4.5 hours, the temperature is maintained at 32-34 ℃, the fermentation is continued for one time, the aeration culture is continued for 5 hours, the temperature is maintained at 32-35 ℃, and the fermentation is carried out when the temperature is reduced to 30-32 ℃, so as to obtain the wheat bran yeast with colored grains.

Example 2

The embodiment provides a color grain wheat sweet vinegar brewing process based on the embodiment 1, which comprises the following steps:

(1) Preparing materials: selecting color wheat with plump grains and no insect damage, no mildew and removing floating wheat and impurities;

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

(2) Wheat soaking: after throwing the colored wheat, washing and soaking the wheat;

(3) Sprouting: delivering the colored wheat treated in the step (2) into a germination box, spreading, and starting a wheat turner to discharge water in a wheat layer;

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

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

when the moisture content of the malt is reduced to below 10%, continuously heating up to 75-80 ℃ at 2-2.5 ℃/h, and turning wheat once every 3 h;

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

(5) Crushing and saccharification: pulverizing color grain malt, sieving with 200 mesh sieve to obtain fine powder, adding water at 40deg.C, soaking for 4 hr, heating to 45-47 deg.C, and maintaining for 25min;

Raising the temperature to 63 ℃ and preserving the heat for 30min;

continuously raising the temperature to 78 ℃, preserving the heat for 15min, and obtaining the mash after saccharification;

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

(6) Alcohol fermentation: when the temperature of the mash is reduced to 28 ℃, aroma-producing yeast, daqu and colored wheat bran koji are added, and the mixture is stirred uniformly, and alcoholic fermentation is started for 6-8 days, and the mature beer is obtained after the fermentation is completed;

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 3-4 days of the fermentation to 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 alcohol fermentation;

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

(7) Stacking of mixed fermented grains: steaming adjuvants such as colored wheat bran and testa oryzae for 30min;

fully and uniformly mixing the mature wine mash with steamed colored wheat bran and chaff, adding colored wheat bran yeast, mixing with new fermented grains with water content of 62% and alcohol content of 3.8%, stacking for 24h after the fermented grains are mixed, and performing acetic fermentation;

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

(8) Acetic acid fermentation: after stacking, the mixture is connected with fire, acetic acid fermentation is started after the mixture is connected with fire, fermented grains are turned over every day, and when the total acid content of the fermented grains is more than or equal to 3.5g/100mL and the alcoholicity is less than 0.2%, the acetic acid fermentation is ended, so that white fermented grains are obtained;

wherein the fire receiving amount is 28% of the mass of the new fermented grains;

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

(10) Spraying vinegar: filling the residual white fermented grains in the step (8) and the fumigated fermented grains prepared in the step (9) into a white spraying pool and a fumigated spraying pool respectively, and heating and spraying the white fermented grains with vinegar, and performing repeated spraying to obtain new vinegar;

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

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

(12) And (3) blending and sterilizing: adding white granulated sugar, honey and xylooligosaccharide into the semi-finished colored-grain wheat vinegar, heating and boiling, maintaining the constant temperature for 45min, and filling and packaging when the temperature is hot to obtain the colored-grain wheat sweet vinegar.

In order to further optimize the technical scheme, the specific operation of wheat soaking is as follows: spraying water for 8h, and ventilating for 20min every 1 h; soaking wheat for 1.5h, and then aerating and stirring for 25min; repeating the above operation until reaching the wheat soaking degree of 44%, stopping spraying and controlling water, and discharging from the tank.

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

In order to further optimize the above technical solution, the sprouting in step (3) further comprises: the wheat is turned once every 10h, 3-5d, 7h, 6-7d and 12h in germination of 1-2 d; and the germination box is subjected to concentrated ventilation treatment during the whole germination period.

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

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

and/or, the adding amount of the white granulated sugar, the honey and the xylooligosaccharide in the step (12) is respectively 3%, 20% and 1.4% of the mass of the color grain wheat.

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

Example 3

The embodiment provides a preparation method of color grain wheat bran koji, which comprises the following steps:

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

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

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

4) Inoculating and culturing: inoculating rhizopus, mucor and rice starter into the colored wheat bran treated in the step 3), uniformly mixing, filling into a pool, flattening, heating, intermittently ventilating and culturing to obtain colored wheat bran starter;

wherein, the access amount of rhizopus, mucor and aspergillus oryzae is 1% of the mass of wheat bran with colored grains.

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

To further optimize the above technical solution, step 4) the intermittent aeration culture continuation operation includes: the humidity in the culture room is 90%, the initial room temperature is 29 ℃, after inoculation is carried out for 5.5 hours, the temperature is reduced to 30 ℃, the culture is continued for 6 hours, then the culture is turned Qu Yici, the intermittent ventilation culture is continued for 5 hours, the temperature is maintained at 32-34 ℃, the fermentation is continued for one time, the ventilation culture is continued for 4 hours, the temperature is maintained at 32-35 ℃, and the fermentation is carried out when the temperature is reduced to 30-32 ℃, so as to obtain the wheat bran yeast with color grains.

Example 4

The embodiment provides a color grain wheat sweet vinegar brewing process based on the embodiment 3, which comprises the following steps:

(1) Preparing materials: selecting color wheat with plump grains and no insect damage, no mildew and removing floating wheat and impurities;

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

(2) Wheat soaking: after throwing the colored wheat, washing and soaking the wheat;

(3) Sprouting: delivering the colored wheat treated in the step (2) into a germination box, spreading, and starting a wheat turner to discharge water in a wheat layer;

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

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

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

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

(5) Crushing and saccharification: pulverizing color grain malt into fine powder, sieving with 200 mesh sieve, adding water at 35deg.C, soaking for 6 hr, heating to 45-47 deg.C, and maintaining for 30min;

Raising the temperature to 65 ℃ and preserving the heat for 20min;

continuously raising the temperature to 75 ℃, preserving the heat for 20min, and obtaining the mash after saccharification;

wherein the water adding amount is 4.9 times of the mass of the colored grain wheat;

(6) Alcohol fermentation: when the temperature of the mash is reduced to 29 ℃, aroma-producing yeast, daqu and colored wheat bran koji are added, and the mixture is stirred uniformly, and alcoholic fermentation is started for 6-8 days, and the mature beer is obtained after the fermentation is completed;

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 3-4 days of the fermentation to the end of the fermentation;

introducing air in the early stage of fermentation, and setting the alcoholic fermentation temperature to 30 ℃; 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 reinforced bran koji are respectively 0.2%, 30% and 18% of the mass of the color grain wheat;

(7) Stacking of mixed fermented grains: steaming adjuvants such as colored wheat bran and testa oryzae for 20min;

fully and uniformly mixing the mature wine mash with steamed colored wheat bran and chaff, adding colored wheat bran yeast, mixing with new fermented grains with water content of 63% and alcohol content of 4%, stacking for 12h after the fermented grains are mixed, and performing acetic fermentation;

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

(8) Acetic acid fermentation: after stacking, the mixture is connected with fire, acetic acid fermentation is started after the mixture is connected with fire, fermented grains are turned over every day, and when the total acid content of the fermented grains is more than or equal to 3.5g/100mL and the alcoholicity is less than 0.2%, the acetic acid fermentation is ended, so that white fermented grains are obtained;

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

(9) Fumigating fermented grains: placing 40% of the white fermented grains obtained in the step (8) into a jar for smoking, and smoking the white fermented grains with Chinese fire, wherein the smoking is performed for 4 days, and the white fermented grains are obtained after being turned over and stirred once a day;

(10) Spraying vinegar: filling the residual white fermented grains in the step (8) and the fumigated fermented grains prepared in the step (9) into a white spraying pool and a fumigated spraying pool respectively, and heating and spraying the white fermented grains with vinegar, and performing repeated spraying to obtain new vinegar;

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

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

(12) And (3) blending and sterilizing: adding white sugar, mel and xylooligosaccharide into the semi-finished colored-grain wheat vinegar, heating and boiling, maintaining the constant temperature for 30min, and packaging while hot to obtain the colored-grain wheat sweet vinegar.

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

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

In order to further optimize the above technical solution, the sprouting in step (3) further comprises: the wheat is turned once every 8h, 3-5d, 6-7d and 12h in germination 1-2 d; and the germination box is subjected to concentrated ventilation treatment during the whole germination period.

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

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

and/or, the adding amount of the white granulated sugar, the honey and the xylooligosaccharide in the step (12) is 2%, 17.5% and 1.05% of the mass of the color grain wheat respectively.

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

Example 5

The embodiment provides a preparation method of color grain wheat bran koji, which comprises the following steps:

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

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

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

4) Inoculating and culturing: inoculating rhizopus, mucor and rice starter into the mixture treated in the step 3), uniformly mixing, filling into a pool, flattening, heating, intermittently ventilating and culturing to obtain colored wheat bran starter;

wherein, the access amount of rhizopus, mucor and aspergillus oryzae is 0.75% of the mass of wheat bran with colored grains.

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

To further optimize the above technical solution, step 4) the intermittent aeration culture continuation operation includes: the humidity in the culture room is 93%, the initial room temperature is 30 ℃, after inoculation is carried out for 5 hours, the temperature is reduced to 35 ℃, the culture is continued for 5 hours, then the culture is turned Qu Yici, the intermittent ventilation culture is continued for 4 hours, the temperature is maintained at 32-34 ℃, the fermentation is continued for one time, the ventilation culture is continued for 6 hours, the temperature is maintained at 32-35 ℃, and the fermentation is carried out when the temperature is reduced to 30-32 ℃, so as to obtain the wheat bran yeast with color grains.

Example 6

The embodiment provides a color grain wheat sweet vinegar brewing process based on the embodiment 5, which comprises the following steps:

(1) Preparing materials: selecting color wheat with plump grains and no insect damage, no mildew and removing floating wheat and impurities;

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

(2) Wheat soaking: after throwing the colored wheat, washing and soaking the wheat;

(3) Sprouting: delivering the colored wheat treated in the step (2) into a germination box, spreading, and starting a wheat turner to discharge water in a wheat layer;

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

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

when the moisture content of the malt is reduced to below 10%, continuously heating up to 75-80 ℃ at 2-2.5 ℃/h, and turning wheat once every 4 h;

when the moisture content of the malt is reduced to 5.5%, continuously heating to 85 ℃ to reduce the moisture content of the malt to below 5%; removing wheat roots by a root removing machine to obtain colored malt;

(5) Crushing and saccharification: pulverizing color grain malt into fine powder, sieving with 200 mesh sieve, adding water at 37deg.C, soaking for 5 hr, heating to 45-47 deg.C, and maintaining for 28min;

Raising the temperature to 64 ℃ and preserving the heat for 25min;

continuously raising the temperature to 77 ℃, preserving the heat for 18min, and obtaining the mash after saccharification;

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

(6) Alcohol fermentation: when the temperature of the mash is reduced to 30 ℃, aroma-producing yeast, daqu and colored wheat bran koji are added, and the mixture is stirred uniformly, and alcoholic fermentation is started for 6-8 days, and the mature beer is obtained after the fermentation is completed;

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 3-4 days of the fermentation to 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 fermentation period;

wherein, the adding amount of the aroma-producing yeast, the Daqu and the color grain wheat reinforced bran koji is respectively 0.2 percent, 28 percent and 20 percent of the mass of the color grain wheat;

(7) Stacking of mixed fermented grains: steaming adjuvants such as colored wheat bran and testa oryzae for 40 min;

fully and uniformly mixing the mature wine mash with steamed colored wheat bran and chaff, adding colored wheat bran yeast, mixing with new fermented grains with water content of 60% and alcohol content of 3.5%, stacking for 36h, and performing acetic fermentation;

wherein, the addition amounts of the color grain wheat bran, the chaff 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 stacking, the mixture is connected with fire, acetic acid fermentation is started after the mixture is connected with fire, fermented grains are turned over every day, and when the total acid content of the fermented grains is more than or equal to 3.5g/100mL and the alcoholicity is less than 0.2%, the acetic acid fermentation is ended, so that white fermented grains are obtained;

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

(9) Fumigating fermented grains: placing 40% of the white fermented grains obtained in the step (8) into a jar for smoking, and smoking the white fermented grains with Chinese fire, wherein the smoking is carried out for 5 days, and the white fermented grains are turned over and stirred once a day to obtain smoking grains;

(10) Spraying vinegar: filling the residual white fermented grains in the step (8) and the fumigated fermented grains prepared in the step (9) into a white spraying pool and a fumigated spraying pool respectively, and heating and spraying the white fermented grains with vinegar, and performing repeated spraying to obtain new vinegar;

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

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

(12) And (3) blending and sterilizing: adding white granulated sugar, honey and xylooligosaccharide into the semi-finished colored-grain wheat vinegar, heating and boiling, maintaining the constant temperature for 35min, and filling and packaging when the temperature is hot to obtain the colored-grain wheat sweet vinegar.

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

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

In order to further optimize the above technical solution, the sprouting in step (3) further comprises: in germination, wheat is turned once every 12h for 1-2d, wheat is turned once every 6h for 3-5d, wheat is turned once every 12h for 6-7 d; and the germination box is subjected to concentrated ventilation treatment during the whole germination period.

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

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

and/or, the adding amount of the white granulated sugar, the honey and the xylooligosaccharide in the step (12) is 1%, 15% and 0.7% of the mass of the color grain wheat respectively.

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

Example 7

And (3) testing data:

the color grain wheat bran koji prepared in examples 1, 3 and 5 is detected according to QB/T4257-2011 general analysis method of brewing Daqu, and the physicochemical indexes are shown in the following table:

	saccharification force mg/g.h	Liquefaction force g/g.h	Fermenting capacity g/0.5g.7h
				Example 1	971	1.28	1.88
Example 3	1012	1.54	2.05
				Example 5	985	1.41	1.94

Physical and chemical indexes of the color grain wheat sweet vinegar prepared in examples 2, 4 and 6 are shown in the following table:

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

Examples 2, 4 and 6 are shown in the following table for the indexes of residual starch and residual protein after vinegar residue is removed by leaching:

	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 that: the Shanxi mature vinegar residue is self-produced vinegar residue for producing Shanxi mature vinegar in Shanxi purple forest vinegar industry, and the specific process comprises the steps of taking sorghum as a raw material, taking Daqu as a saccharification fermenting agent, saccharifying and fermenting with alcohol, adding bran, chaff, rice husk and other auxiliary materials, and then acetic acid fermenting, fumigating and spraying vinegar to obtain solid which is Shanxi mature 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 table, the content of residual starch and residual protein in the vinegar residue produced by brewing the color-grain wheat sweet vinegar in the above embodiment is lower than that in the Shanxi aged vinegar, which shows that the utilization rate of raw materials and auxiliary materials of the color-grain wheat sweet vinegar brewed in the above embodiment is higher than that of the raw materials for brewing the Shanxi aged vinegar.

In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.

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 (7)

1. The brewing process of the color grain wheat sweet vinegar is characterized by comprising the following steps of:

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

(2) Wheat soaking: after throwing the colored wheat, washing and soaking the wheat;

(3) Sprouting: delivering the colored wheat treated in the step (2) into a germination box, spreading, and starting a wheat turner 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 moisture content in the wheat layer is gradually increased to 45-48% within 1.5-2.5 days, and the temperature is controlled to be 17-18 ℃ during 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, starting from 35-40 ℃ at a heating speed of 2 ℃/h until the temperature reaches 60-65 ℃, turning wheat every 2-4h, and ventilating;

when the moisture content of the malt is reduced to below 10%, continuously heating up to 75-80 ℃ at 2-2.5 ℃/h, 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 a root removing machine to obtain colored malt;

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

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

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

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

(6) Alcohol fermentation: when the temperature of the mash is reduced to 28-30 ℃, aroma-producing yeast, daqu and color grain wheat bran koji are added, the mixture is stirred uniformly, alcoholic fermentation is started, the alcoholic fermentation is carried out for 6-8 days, and mature wine mash is obtained after the fermentation is finished;

wherein the early stage of the alcoholic fermentation is the first 2-3 days of fermentation, and the later stage of the alcoholic fermentation is the 3-4 days of fermentation to the end of 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 fermentation period;

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

(7) Stacking of mixed fermented grains: steaming adjuvants such as colored wheat bran and testa oryzae for 20-40 min;

fully and uniformly mixing the mature wine mash with steamed colored wheat bran and chaff, adding colored wheat bran yeast, mixing with new fermented grains with water content of 60-63% and alcohol content of 3.5-4.0%, stacking for 12-36 h after the fermented grains are mixed, and performing acetic fermentation;

Wherein, the addition amount of the colored grain wheat bran, the chaff and the colored grain wheat bran koji is respectively 100-120 percent, 140-160 percent and 4-6 percent of the mass of the colored grain wheat;

(8) Acetic acid fermentation: after stacking, the mixture is connected with fire, acetic acid fermentation is started after the mixture is connected with fire, fermented grains are turned over every day, and when the total acid content of the fermented grains is more than or equal to 3.5g/100mL and the alcoholicity is less than 0.2%, the acetic acid fermentation is ended, so that white fermented grains are obtained;

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

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

(10) Spraying vinegar: filling the residual white fermented grains in the step (8) and the fumigated fermented grains prepared in the step (9) into a white spraying pool and a fumigated spraying pool respectively, and heating and spraying the white fermented grains with vinegar, and performing repeated spraying to obtain new vinegar;

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

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

(12) And (3) blending and sterilizing: adding white granulated sugar, honey and xylooligosaccharide into the semi-finished colored-grain wheat vinegar, heating and boiling, maintaining the constant temperature for 30-45min, and filling and packaging when the temperature is hot after the boiling is finished to obtain the colored-grain wheat sweet vinegar;

The preparation method of the color grain wheat bran koji comprises the following steps:

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

2) Steaming: placing color wheat bran in a steaming pot, adding water while stirring, steaming with hot steam for 30-50min;

the water adding amount is 38-48% of the mass of the colored wheat bran;

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

4) Inoculating and culturing: inoculating rhizopus, mucor and rice starter into the colored wheat bran treated in the step 3), uniformly mixing, filling into a pool, flattening, intermittently ventilating and culturing to obtain colored wheat bran starter;

wherein the access amount of rhizopus, mucor and misinformation is 0.5-1% of the mass of wheat bran with colored grains;

the intermittent aeration culture specific operation comprises the following steps: the humidity in the culture room is 90-93%, the initial room temperature is 28-30 ℃, after inoculation is carried out for 5-6 hours, the temperature is reduced to 30-35 ℃ by ventilation, the culture is continued for 5-6 hours, then the culture is turned Qu Yici, the ventilation culture is continued for 4-5 hours, the temperature is maintained at 32-34 ℃, the yeast is turned once again, the ventilation culture is continued for 4-6 hours, the temperature is maintained at 32-35 ℃, and the yeast is discharged when the temperature is reduced to 30-32 ℃, so as to obtain the wheat bran yeast with colored grains.

2. The process for brewing color grain wheat sweet vinegar according to claim 1, wherein the specific operation of soaking wheat in step (2) is as follows: spraying water 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; repeating the operation until the wheat soaking degree reaches 43-46%, stopping spraying and controlling water, and discharging from the tank.

3. The process for brewing color grain wheat sweet vinegar according to claim 1, wherein step (2) further comprises: removing float wheat and impurities.

4. The process for brewing color grain wheat sweet vinegar according to claim 1, wherein the sprouting in step (3) further comprises: the wheat is turned once every 8-12h, 3-5d, 6-7d and 12h in germination 1-2 d; and the germination box is subjected to concentrated ventilation treatment during the whole germination period.

5. The process for brewing color grain wheat sweet vinegar according to claim 1, wherein the water in the step (5) is tap water subjected to filtration sterilization treatment, and the sugar degree of the mash is 15-16Brix; the colored malt is crushed and then is sieved by a 200-mesh sieve to be fine powder.

6. The process for brewing color grain wheat sweet vinegar according to claim 1, wherein the adding amount of the corn silk, the celery seed, the mulberry leaf and the chrysanthemum in the step (11) is respectively 30-68%, 15-34%, 9-51% and 1.11-2.04% of the mass of the color grain wheat;

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

7. The process for brewing color-grain wheat sweet vinegar according to claim 1, wherein the total acid of the color-grain wheat sweet vinegar is 2.6-3.0g/100mL.