CN101225356A - Golden mushroom fruit vinegar and preparation method thereof - Google Patents
Golden mushroom fruit vinegar and preparation method thereof Download PDFInfo
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- CN101225356A CN101225356A CNA2008100705628A CN200810070562A CN101225356A CN 101225356 A CN101225356 A CN 101225356A CN A2008100705628 A CNA2008100705628 A CN A2008100705628A CN 200810070562 A CN200810070562 A CN 200810070562A CN 101225356 A CN101225356 A CN 101225356A
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Abstract
The invention relates to a preparation method of a golden mushroom fruit vinegar, comprising a material, an immersion, an enzymolysis, a fermentation, a sedimentation, a filtration sterilization, a seasoning and a finished product. The preparation method is characterized in that: the golden mushroom is a promote intelligence mushroom; the nutrition of the golden mushroom is rich; the golden mushroom can dispel diseases and improve the health; the content of the protein is high; wherein eighteen species of amino acid are contained; the total amount of the amino acid is about 20% of the dry weight of the golden mushroom; and the golden mushroom can adsorb the cholic acid and decrease the cholesterol. The golden mushroom fruit vinegar has the advantages that: the fruit vinegar produced through selecting the golden mushroom to be main material is rich nutrition, good taste, strong palatability and suitable for all ages, so as to increase the fruit vinegar with rich nutrition for the market and open up new way for the development and utilization of the edible fungi.
Description
Technical field the present invention relates to a kind of fruit vinegar and preparation method thereof, particularly a kind of golden mushroom fruit vinegar and preparation method thereof.
Background technology is present, and edible vinegar mostly is the starch material brew and forms, and flavour nutrient and mouthfeel all can not satisfy people's suitable science diet needs.
The commercialization of fruit vinegar product is from starting twentieth century eighties, to twentieth century nineties, and developed countries such as fashionable America and Europe, Japan.China in 2002,2,500,000 tons of vinegar ultimate productions mostly are grain vinegar, fruit vinegar is less, and Chinese vinegar occupancy volume per person is 0.91 kilogram only, is one of nine parts of 7.88 kilograms of Japanese occupancy volume per persons, be one of seven parts of putting 6.51 kilograms of the amounts of having per capita of the U.S., well below the Japan and the U.S..The occupancy volume per person of fruit vinegar just still less.
Fruit vinegar brewing raw material difference, its nutrition are also different.Great majority are rich in acetic acid, oxysuccinic acid, citric acid, gluconic acid and each seed amino acid and multivitamin, trace element, and its nutritive value is higher.Fruit vinegar has nourishing function.Therefore continually develop the fruit vinegar raw materials for production, it is essential producing the fruit vinegars that are of high nutritive value more.
Needle mushroom has another name called dried mushroom, intelligence development mushroom, and forefathers research is proof already, and it is a kind of nutritious good food that again can disease-relieving and physique enhancing, contains a large amount of foodstuff fibres in the needle mushroom handle, can adsorb cholic acid, reducing cholesterol.Through retrievals such as patent and papers, all finding no and adopting needle mushroom is the relevant report of main material production fruit vinegar, does not also meet these commodity on the market.
Summary of the invention the purpose of this invention is to provide a kind of golden mushroom fruit vinegar and preparation method thereof, for market provides a kind of new fruit vinegar, also utilizes a kind of new purposes of exploitation for edible mushrooms.
The preparation method of a kind of golden mushroom fruit vinegar of the present invention comprises raw material, immersion, enzymolysis, fermentation, precipitation, filtration sterilization, seasoning and finished product, specifically may further comprise the steps:
(1) raw material: fresh needle mushroom and Hu Luobu are cleaned fragmentation, press 80～90 parts of needle mushroom, sieve is foretold 10～20 parts recklessly, mixes making beating, gets former slip;
(2) soak: add 20～60 ℃ water in the former slip, the weight that adds entry is 3～8 times of former slip weight, soaks then 3～8 hours;
(3) enzymolysis: add polygalacturonase and grape wine enzyme mother in the soak solution of step (2), and stir evenly, the add-on of two kinds of enzymes all is 0.01～0.05% of a described former slip weight, and the control hydrolysis temperature is 30～45 ℃, and time of repose is 3～4d;
(4) ferment: adding acetic bacteria Shanghai wine 1.01 or Shanghai are made 3042 and are fermented, and the control leavening temperature is 25～35 ℃, and the standing for fermentation time is 10～12d, gets fermented liquid;
(5) precipitation: add chitosan in the fermented liquid of step (4), the chitosan add-on is 0.0005～0.001% of a described former slip weight;
(6) filtration sterilization: adopt the membrane separation technique Sterile Filtration to remove slag, described film is the polyethersulfone filtering membrane, and the aperture is 0.1～0.2 μ m;
(7) seasoning: in filtrate, add white sugar, and stirring and dissolving; The add-on of white sugar is 3～5% of a described former slip weight;
(8) finished product: sterile filling is finished product.
A kind of golden mushroom fruit vinegar of the present invention and preparation method thereof has following advantage:
1, needle mushroom is the intelligence development mushroom, is a kind of nutritious good food that again can disease-relieving and physique enhancing.Its protein content is very high, wherein contains 18 seed amino acids, and total amino acid content accounts for about 20% of needle mushroom dry weight; Needle mushroom can adsorb cholic acid, reducing cholesterol.Selecting needle mushroom is that the fruit vinegar produced of main raw material is nutritious, and mouthfeel is good, and palatability is all-ages.
2, selecting Radix Dauci Sativae for use is raw material, and Radix Dauci Sativae is not only nutritious, contains mineral substance such as more calcium, phosphorus, iron, and functions such as protection respiratory tract and promotion children growth are arranged, and, can also increase the starch content in the former slip, be easy to ferment.
3, increase the new purposes of edible mushrooms development and use.
4, extracting technology of the present invention, extraction rate can reach 60～80%, and the yield of nutrition is higher.And can further improve hydrolysis result.
5, golden mushroom fruit vinegar of the present invention is a natural beverage, and production technique is simple, cost is low, and is easy to implement.
Embodiment is illustrated below in conjunction with embodiment in order fully to disclose golden mushroom fruit vinegar of the present invention and preparation method thereof.
Embodiment 1: a kind of preparation method of golden mushroom fruit vinegar may further comprise the steps:
(1) raw material: fresh needle mushroom and Hu Luobu are cleaned fragmentation, press 88 parts of needle mushroom, sieve is foretold 12 parts recklessly, mixes making beating, gets former slip;
(2) soak: the water of 35 ℃ of addings in the former slip, the weight that adds entry is 5.5 times of former slip weight, soaks then 8 hours;
(3) enzymolysis: add polygalacturonase and grape wine enzyme mother in the soak solution of step (2), add-on is 0.03% of described former slip weight, and the control hydrolysis temperature is 40 ℃, and time of repose is 4d;
(4) fermentation: add acetic bacteria Shanghai wine 1.01 and ferment, the control leavening temperature is 30 ℃, and the standing for fermentation time is 12d;
(5) precipitation: add chitosan in the fermented liquid of step (4), the chitosan add-on is 0.001% of a described former slip weight;
(6) filtration sterilization: adopt the filtration sterilization of polyethersulfone filtering membrane to remove slag, the aperture of filtering membrane is 0.2 μ m;
(7) seasoning: add white sugar and stir evenly in filtrate, add-on is 4% of a described former slip weight;
(8) finished product: sterile filling is finished product.
Embodiment 2: a kind of preparation method of golden mushroom fruit vinegar may further comprise the steps:
(1) raw material: fresh needle mushroom and Hu Luobu are cleaned fragmentation, press 83 parts of needle mushroom, sieve is foretold 17 parts recklessly, mixes making beating, gets former slip;
(2) soak: the water of 40 ℃ of addings in the former slip, the weight that adds entry is 5.5 times of former slip weight, soaks then 6 hours.
(3) enzymolysis: add polygalacturonase and grape wine enzyme mother in the soak solution of step (2), add-on is 0.05% of described former slip weight, and the control hydrolysis temperature is 40 ℃, and time of repose is 3d;
(4) fermentation: add acetic bacteria Shanghai wine 3042 and ferment, the control leavening temperature is 30 ℃, and the standing for fermentation time is 10d;
(5) precipitation: add chitosan in the fermented liquid of step (4), the chitosan add-on is 0.0007% of a described former slip weight;
(6) filtration sterilization: adopt the membrane sepn Sterile Filtration to remove slag, filtering membrane is the polyethersulfone filtering membrane, and the aperture is 0.15 μ m;
(7) seasoning: add white sugar and stir evenly in filtrate, add-on is 3% of a described former slip weight;
(8) finished product: sterile filling is finished product.
Claims (3)
1. the preparation method of a golden mushroom fruit vinegar is characterized in that may further comprise the steps:
(1) raw material: fresh needle mushroom and Hu Luobu are cleaned fragmentation, press 80～90 parts of needle mushroom, sieve is foretold 10～20 parts recklessly, mixes making beating, gets former slip;
(2) soak: add 20～60 ℃ water in the former slip, the weight that adds entry is 3～8 times of former slip weight, soaks then 3～8 hours;
(3) enzymolysis: add polygalacturonase and grape wine enzyme mother in the soak solution of step (2), and stir evenly, the add-on of two kinds of enzymes all is 0.01～0.05% of a described former slip weight, and the control hydrolysis temperature is 30～45 ℃, and time of repose is 3～4d;
(4) ferment: adding acetic bacteria Shanghai wine 1.01 or Shanghai are made 3042 and are fermented, and the control leavening temperature is 25～35 ℃, and the standing for fermentation time is 10～12d, gets fermented liquid;
(5) precipitation: add chitosan in the fermented liquid of step (4), the chitosan add-on is 0.0005～0.001% of a described former slip weight;
(6) filtration sterilization: adopt the membrane separation technique Sterile Filtration to remove slag, described film is the polyethersulfone filtering membrane, and the aperture is 0.1～0.2 μ m;
(7) seasoning: in filtrate, add white sugar, and stirring and dissolving; The add-on of white sugar is 3～5% of a described former slip weight.
2. the preparation method of a kind of golden mushroom fruit vinegar according to claim 1 is characterized in that may further comprise the steps:
(1) raw material: fresh needle mushroom and Hu Luobu are cleaned fragmentation, press 88 parts of needle mushroom, sieve is foretold 12 parts recklessly, mixes making beating, gets former slip;
(2) soak: the water of 35 ℃ of addings in the former slip, the weight that adds entry is 5.5 times of former slip weight, soaks then 8 hours;
(3) enzymolysis: add polygalacturonase and grape wine enzyme mother in the soak solution of step (2), add-on is 0.03% of described former slip weight, and the control hydrolysis temperature is 40 ℃, and time of repose is 4d;
(4) fermentation: add acetic bacteria Shanghai wine 1.01 and ferment, the control leavening temperature is 30 ℃, and the standing for fermentation time is 12d;
(5) precipitation: add chitosan in the fermented liquid of step (4), the chitosan add-on is 0.001% of a described former slip weight;
(6) filtration sterilization: adopt the filtration sterilization of polyethersulfone filtering membrane to remove slag, the aperture of filtering membrane is 0.2 μ m;
(7) seasoning: add white sugar and stir evenly in filtrate, add-on is 4% of a described former slip weight.
3. by the golden mushroom fruit vinegar of the method for claim 1 or 2 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100705628A CN101225356A (en) | 2008-01-31 | 2008-01-31 | Golden mushroom fruit vinegar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100705628A CN101225356A (en) | 2008-01-31 | 2008-01-31 | Golden mushroom fruit vinegar and preparation method thereof |
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| CN101225356A true CN101225356A (en) | 2008-07-23 |
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| CNA2008100705628A Pending CN101225356A (en) | 2008-01-31 | 2008-01-31 | Golden mushroom fruit vinegar and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914429A (en) * | 2010-08-10 | 2010-12-15 | 赵持勤 | Mushroom vinegar and preparation method thereof |
| CN103251035A (en) * | 2013-03-26 | 2013-08-21 | 浦北县健翔食品厂 | Preparation method of Russulasp. powder |
| CN105154309A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D |
-
2008
- 2008-01-31 CN CNA2008100705628A patent/CN101225356A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914429A (en) * | 2010-08-10 | 2010-12-15 | 赵持勤 | Mushroom vinegar and preparation method thereof |
| CN103251035A (en) * | 2013-03-26 | 2013-08-21 | 浦北县健翔食品厂 | Preparation method of Russulasp. powder |
| CN105154309A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D |
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Open date: 20080723 |