Brewing process for preparing nutritious vinegar by mixed fermentation through composite strains

Abstract

The invention provides a brewing process for preparing nutritious vinegar by mixed fermentation through composite strains. The raw materials used in the brewing process include grain materials, distiller's yeast, and composite strains prepared koji, wherein the composite strains included in the composite strains prepared koji consist of more than one of Rhizopus nigricans, saccharomycetes and acetic bacteria. The grain materials are cleaned, soaked in water and stirred. The grain materialsare fully cooked after soaking, cooled to room temperature by spraying cold water, and mixed with koji andplaced in a fermentation tank, pre-fermentation is performed after evenly mixing, the composite strains prepared koji is added into the fermentation tank after the completion of the pre-fermentationand evenly mixed, and the nutritious vinegar is obtained by sealed fermentation for more than 18 days. The brewing process for preparing the nutritious vinegar by mixed fermentation through the composite strains adopts the composite strains to prepare the nutritious vinegar through mixed fermentation. The prepared nutritious vinegar is dark brown, bright in colour and lustre, has no obvious precipitation, is fragrant and strong in aroma, sour but not astringent in taste, fragrant and slightly sweet, has no foreign smell and is nutritious.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a brewing process for preparing nutritious vinegar by mixed fermentation of compound strains. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines. According to literature records, the history of making vinegar is at least three thousand years. Daily vinegar has the characteristics of sour, fragrant and refreshing, improving flavor and food. After different treatments, vinegar also has Health care, medicinal, medical and other functions. Traditional vinegar usually uses Rhizopus yeast koji to ferment cooked rice. The nutrients in vinegar are also difficult to be fully decomposed. In order to increase the fragrance and nutrients of vinegar, a long-term fermentation process is required. Contents of the invention [0003] Based on the above prior art, the purpose of the present invention is to provide a brewing process for...

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a traditional condiment in major Chinese cuisines. According to literature records, the history of making vinegar is at least three thousand years. Daily vinegar has the characteristics of sour, fragrant and refreshing, improving flavor and food. After different treatments, vinegar also has Health care, medicinal, medical and other functions. Traditional vinegar usually uses Rhizopus yeast koji to ferment cooked rice. The nutrients in vinegar are also difficult to be fully decomposed. In order to increase the aroma and nutrients of vinegar, a long-term fermentation process is required.