Method for producing rose vinegar based on pure koji propagation of red koji, black koji and rice koji

The invention discloses a method for producing rose vinegar based on pure koji propagation of red koji, black koji and rice koji. The method comprises a rice immersion cleaning step, a rice steaming step, an inoculation koji propagation step, a fermentation step, an after-ripening step and a squeezing step. The step of inoculating and making the koji comprises the following steps: selecting pure strains of red koji, black koji and rice koji as fermentation strains, and inoculating each fermentation strain into the corresponding cooled cooked rice according to the proportion of 0.1%; the fermentation step comprises the step of mixing finished red koji, finished black koji and finished rice koji according to a ratio of 10: 12: 1 during feeding. According to the method disclosed by the invention, not only are the types of molds found out from practice, but also the addition proportion of each pure strain is calculated by using a saccharification-alcoholic fermentation-acetic fermentation dynamic balance model. According to the method, a traditional floating step is omitted, the technical problem of quality difference between finished products in various jars in traditional rose vinegar production is solved, the production period is shortened, large-scale industrial production is facilitated, and the production efficiency of the rose vinegar is improved.