CN101235347A - Technique for producing health care edible vinegar - Google Patents
Technique for producing health care edible vinegar Download PDFInfo
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- CN101235347A CN101235347A CNA2008100204234A CN200810020423A CN101235347A CN 101235347 A CN101235347 A CN 101235347A CN A2008100204234 A CNA2008100204234 A CN A2008100204234A CN 200810020423 A CN200810020423 A CN 200810020423A CN 101235347 A CN101235347 A CN 101235347A
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Abstract
The invention relates to a manufacturing technique of health care vinegar, the technique process comprises steaming material, saccharifying, fermenting alcohol after main ingredient which is rice is elutriated and immersed, and then obtaining end product vinegar through fermenting acetous drenching vinegar, blending and sterilizing, adding lactic acid bacteria (Lactobacillus spp.) culture in the above immersing procedure and acetous fermentation procedure, utilizing Monascus(Monascus spp.) which is added and saccharifying koji which is prepared by aspergillus niger (Aspergillus niger) to saccharify in a saccharifying procedure. Health care vinegar which is brewed through the manufacturing technique has definite functional factors for lowering blood lipid and lowering blood pressure, which is internationally acknowledged, and the content of functional factor is enough to produce obvious effect of lowering blood lipid and lowering blood pressure, and meanwhile, production cost is low, the health care vinegar can be produced in large scale, which can rapidly meet the new requirements of health preservation and protection of consumers, and has important development significance of vinegar business and broad market outlook.
Description
Technical field
The present invention relates to a kind of production technique of vinegar, particularly relate to a kind of production technique of health care edible vinegar, belong to food technology field.
Background technology
Vinegar is used as seasonings traditionally always.Successive dynasties, the medicine scholar found that vinegar has certain pharmaceutical use, and LI Shi-Zhen is recorded and narrated in Compendium of Material Medica: vinegar is controlled the swollen long-pending piece of all sores, trusted subordinate's pain, and phlegm water blood disease is oppressed dish and parasites poison gas extremely, and having again looses becomes silted up the merit of detoxifcation.Modern medicine proves that also vinegar has multiple non-seasoning functions such as hypotensive, reducing blood-fat, vessel softening, antifatigue, aid digestion, sterilization, defaecation and treatment flu.Along with growth in the living standard, to treat medical model merely and progressively change prevention, treatment, the unified medical model of rehabilitation three into, American-European, Japanese, South East Asia one band has swept the wind of one powerful drink vinegar.Japan has developed series product such as comprising grain vinegar (as rice, soybean, sea-tangle), fruits and vegetable vinegar, sweet and sour and various function vinegar at present, its per capita a year vinegar amount be higher than China's several times to tens of times, promoted the quick growth and the development of vinegar industry greatly.The new variety of the present vinegar research and development of China mainly are to carry out from different starting material angles, comprise various fruit vinegars, grain vinegar, herbal medicine vinegar, vegetable vinegar etc., also have with honey, tea etc. as natural characteristic drink in addition.Though these new variety have greatly enriched the vinegar kind, except the seasoning effect, also the nutritive ingredient to vinegar has had certain lifting, lacks clear and definite functional factor composition, and the functional factor content's index is not high yet.
The brewing method of vinegar is divided into solid state fermentation and liquid state fermentation two big classes.Making vinegar is wine brewing earlier, carries out acetic fermentation again, makes vinegar with starchy material, utilizes aspergillus tubigensis excretory amylase to carry out mashing, many use aspergillus niger, mutation Aspergillus albicans and flavus in the production.After the starchy material saccharification, carry out the anaerobically fermenting of distillery yeast, produce wine liquid.Acetic bacteria is the main bacterium of fermentation stage in the vinegar brewing, and oxidation alcohol generates acetic acid.Bacterial classification commonly used is that No. 1.01 acetic bacterias are made in No. 1.41 acetic bacterias of the Chinese Academy of Sciences and Shanghai.See " fermentation industry outline " for details, Li Yan, the 291st～293 page, China Light Industry Press, in May, 2000.
The present invention is main raw material with the rice, adopt the solid-state layering zymotechnique of zhenjiang vinegar, by adopting Monascus anka Nakazawa et sato and black-koji mould production to prepare the saccharification song, make and produce the hypolipemic function factor in koji and alcoholic fermentation process: Courlene class (monacolins) material of not receiving (comprises monacolin L, J, K, M, analogs such as X), adopt lactic acid bacteria culture initiatively to soak a meter technology, and in the acetic fermentation process, add lactic acid bacteria culture, improve the antihypertensive function factor in the vinegar product: the content of gamma aminobutanoic acid (gamma aminobutyric acid).The Courlene class material of not receiving is the inhibitor of key enzyme in the cholesterol route of synthesis, it is the compound of internationally recognized lipid-lowering effect the best, and it is better than the medicine lipid-lowering effect of similar dosage especially to utilize Monascus anka Nakazawa et sato to carry out this type of material that spontaneous fermentation produces, and side effect is lower; Gamma aminobutanoic acid is a kind of naturally occurring functional amino, has bringing high blood pressure down, improves brain function, strengthens long-term memory and improves multiple physiologically actives such as liver, kidney function.Thereby thus production technique production and health care edible vinegar, it is a kind of functional health vinegar product with clear and definite blood fat-reducing blood pressure-decreasing functional factor, help significantly promoting the developmental level of China's edible vinegar, also has simultaneously wide domestic and abroad market prospect, can satisfy the new demand of human consumer's health care, improve the quality of living.
Summary of the invention
1, the technical problem to be solved in the present invention: the production technique that provides a kind of vinegar, production has the functional health edible vinegar of reducing blood-fat blood pressure lowering effect, thereby make and not only have internationally recognized health factor by the functional edible vinegar of this production technique and do not receive Courlene class material, gamma aminobutanoic acid, and make the content of functional factor enough produce tangible blood fat-reducing blood pressure-decreasing effect, this production technique is easy simultaneously, production cost is lower, is convenient to scale operation.
2, technical scheme:
The production technique of health care edible vinegar of the present invention realizes by following brewing method:
(1) eluriate immersion, according to every batch of turnout, drop into rice, add water and eluriate, soak, add milk-acid bacteria (Lactobacillus spp.) culture, 10～45 ℃ of soaking temperatures soak time 3-20 hour, produce gamma aminobutanoic acid in soaking meter process;
(2) steam material, by steam with the material cooking gelatinization, add water and stir temperature adjustment, temperature 28-35 ℃, add the saccharification song and rhizopus and the agent of yeast brewing fermentation that utilize Monascus anka Nakazawa et sato (Monascus spp.), black-koji mould (Aspergullus niger) to make, after stirring evenly mixed solution is pumped into ethanol fermentation tank;
(3) saccharification and zymamsis, control product temperature is 28-38 ℃ in the ethanol fermentation tank, and fermentation time 5～8 days is made sophisticated distiller's wort, and Courlene class material is not received in generation during the fermentation;
(4) acetic fermentation inserts acetic acid bacteria strain, and adds milk-acid bacteria (Lactobacillus spp.) culture, improve the gamma aminobutanoic acid in the edible vinegar, carry out acetic fermentation by solid-state layering fermentation method, fermentation time 21 days, ripe unstrained spirits were sealed up for safekeeping 7-10 days;
(5) drench vinegar, will seal unstrained spirits up for safekeeping and overlap pouring method pouring vinegar, obtain former vinegar;
(6) allotment sterilization obtains finished product vinegar with former vinegar after allotment, sterilization.
The health care edible vinegar of gained of the present invention after testing, 2 kinds of contained reducing blood-fat, the hypotensive critical function factor, content's index is as follows:
When the vinegar total acid was 5.0g/100mL, the hypolipemic function factor was not received Courlene class substances content and is reached more than the 200ppm, and antihypertensive function factor gamma aminobutanoic acid content reaches more than the 300ppm.
3, beneficial effect of the present invention:
The health care edible vinegar of brewageing by this production technique, have clear and definite internationally recognized reducing blood-fat, the antihypertensive function factor, the content of functional factor enough produces tangible blood fat-reducing blood pressure-decreasing effect, production cost is low simultaneously, energy scale operation, satisfy the new demand of human consumer's health care rapidly, thereby have the development meaning and the vast market prospect of important vinegar industry.
Embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment
Proportioning raw materials, brewing method and processing parameter are as follows:
Proportioning raw materials:
Every batch is dropped into raw material rice 500Kg, and system wine material water weight ratio is: rice: water=1: 3.5.
One, eluriates the immersion operation
1, drops into rice in bubble rice groove by batch quantity, add water and eluriate back discharge muddy water, soak again, the water surface exceeds rice and flour 10～20cm, press 0.1～1% of rice raw material weight and add milk-acid bacteria (Lactobacillus spp.) culture, 10～45 ℃ of soaking temperatures, soak time 3～20 hours is specifically according to the seasonal adjustment soak time;
2, before the steaming material, eluriate, the water in the soaked groove is emitted, drain the rice of immersion slightly;
Two, steam material process
1, the rice that immersion is drained by conveyer device﹠apos is transported in the cartridge type meal braizing machine and steams material, carries out gelatinization and handles;
2, grog is transported in the stirred pot by conveyer device﹠apos, adding tap water stirs, temperature adjustment is to 28-35 ℃ behind the thorough mixing, add the saccharification song that utilizes Monascus anka Nakazawa et sato (Monascus spp.), black-koji mould (Aspergullus niger) to make, usage quantity is 1～10% of a rice raw material, add rhizopus and the agent of yeast brewing fermentation, usage quantity is respectively 0.1～1%, 2～4 ‰ of rice weight; After stirring evenly mixed solution is pumped into ethanol fermentation tank;
Three, saccharification and zymamsis operation
1, mixture pump is advanced ethanol fermentation tank and carry out zymamsis, 28～38 ℃ of control product temperature, fermentation time 5～8 days is made sophisticated distiller's wort;
2, sophisticated distiller's wort quality: alcoholic strength 6.5～9v/v, vinic acid 0.1～0.7g/100ml;
Four, acetic fermentation operation
1, sophisticated distiller's wort is pumped in the acetic fermentation pond, insert acetic acid bacteria strain, and press 0.1～1% of rice raw material weight and add milk-acid bacteria (Lactobacillus spp.) culture, carry out acetic fermentation by solid-state layering fermentation method;
2, control product temperature is about 40 ℃, and fermentation time 21 days, ripe unstrained spirits are transported envelope unstrained spirits pond and sealed up for safekeeping 7-10 days;
Five, drench the vinegar operation
1, will seal vinegar unstrained spirits input pouring pond up for safekeeping and overlap pouring method pouring vinegar, obtain former vinegar;
2, vinegar unstrained spirits soak time is not less than 6 hours, according to the requirement of finished product total acid, regulates former acetic acid degree;
Six, allotment sterilization process
Former vinegar is health care edible vinegar of the present invention after allotment, sterilization.
The present invention is about the production technique of health care edible vinegar; obviously other brewing methods can also be arranged; everyly in the starch materials immersion process and/or in the acetic fermentation process, add lactic acid bacteria culture; and use Monascus anka Nakazawa et sato culture is as the production technique of saccharifying agent; make vinegar possess the method for reducing blood-fat, the antihypertensive function factor, all fall into the protection domain of this health care edible vinegar production technique.
Claims (2)
1, a kind of production technique of health care edible vinegar, its technological process for the major ingredient rice eluriate to soak, through steam material, saccharification, zymamsis, again carry out acetic fermentation, drench vinegar, allotment sterilization back acquisition finished product vinegar, it is characterized in that: in above-mentioned immersion operation, add milk-acid bacteria (Lactobacillus spp.) culture, in the saccharification operation, utilize the Monascus anka Nakazawa et sato (Monascus spp.) that adds, the saccharification Qu Jinhang saccharification that black-koji mould (Aspergullus niger) is made, in the acetic fermentation operation, add milk-acid bacteria (Lactobacillus spp.) culture.
2, health care edible vinegar production technique according to claim 1, it is characterized in that: the amount of adding lactic acid bacteria culture in described immersion operation is 0.1～1% of a raw material rice weight, the amount of the Monascus anka Nakazawa et sato that adds in described saccharification operation, the saccharification song that black-koji mould is made is 1～10% of a raw material rice weight, and the amount of the lactic acid bacteria culture that adds in described acetic fermentation operation is 0.1～1% of a raw material rice weight.
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| CNA2008100204234A CN101235347A (en) | 2008-03-06 | 2008-03-06 | Technique for producing health care edible vinegar |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719351A (en) * | 2012-07-11 | 2012-10-10 | 王称兴 | Preparation method of rice vinegar containing tea |
| CN102816680A (en) * | 2012-09-13 | 2012-12-12 | 江苏恒顺醋业股份有限公司 | Vinegar culture preparation method |
| CN101603000B (en) * | 2009-07-16 | 2013-01-23 | 天津科技大学 | Method for preparing gamma-aminobutyric acid enriched vinegar |
| CN103540624A (en) * | 2012-07-17 | 2014-01-29 | 蔡国珍 | Method for preparing gamma-aminobutyric acid through fermenting cordyceps fungus in rice medium and application of method |
| CN104560617A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Red vinegar |
| CN104911113A (en) * | 2015-07-01 | 2015-09-16 | 江南大学 | Functional vinegar rich in ferulic acids and production method thereof |
| CN105524821A (en) * | 2014-09-29 | 2016-04-27 | 镇江市恒康调味品厂 | Method for fermenting and producing fermented vinegar by using various probiotics |
| CN105876573A (en) * | 2014-12-23 | 2016-08-24 | 镇江市恒康调味品厂 | Production method of new functional vinegar drink by probiotic fermentation |
| CN105950434A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Method for rapidly and efficiently brewing red rice mature vinegar |
| CN106085788A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Radix Ginseng medlar vinegar and preparation method and application |
| CN106635730A (en) * | 2016-12-20 | 2017-05-10 | 张宏 | Quinoa vinegar and preparation method thereof |
| CN106635735A (en) * | 2017-03-13 | 2017-05-10 | 山西紫林醋业股份有限公司 | Mechanized production technique for mature vinegar by solid-state acetic acid fermentation |
| CN107699460A (en) * | 2017-08-07 | 2018-02-16 | 杭州千岛湖莫拉红实业有限公司 | A kind of fruits and vegetables fermented grain drink and its brewage process |
| CN107779380A (en) * | 2017-11-24 | 2018-03-09 | 李振星 | A kind of feature car li health-care vinegar and preparation method thereof |
| CN108531357A (en) * | 2018-05-30 | 2018-09-14 | 湖北工业大学 | A kind of method of AGEs contents in reduction vinegar |
| CN109266506A (en) * | 2018-11-12 | 2019-01-25 | 佛山市海天(高明)调味食品有限公司 | A kind of rice vinegar and preparation method thereof |
-
2008
- 2008-03-06 CN CNA2008100204234A patent/CN101235347A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101603000B (en) * | 2009-07-16 | 2013-01-23 | 天津科技大学 | Method for preparing gamma-aminobutyric acid enriched vinegar |
| CN102719351A (en) * | 2012-07-11 | 2012-10-10 | 王称兴 | Preparation method of rice vinegar containing tea |
| CN103540624A (en) * | 2012-07-17 | 2014-01-29 | 蔡国珍 | Method for preparing gamma-aminobutyric acid through fermenting cordyceps fungus in rice medium and application of method |
| CN102816680A (en) * | 2012-09-13 | 2012-12-12 | 江苏恒顺醋业股份有限公司 | Vinegar culture preparation method |
| CN104560617A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Red vinegar |
| CN105524821A (en) * | 2014-09-29 | 2016-04-27 | 镇江市恒康调味品厂 | Method for fermenting and producing fermented vinegar by using various probiotics |
| CN105876573A (en) * | 2014-12-23 | 2016-08-24 | 镇江市恒康调味品厂 | Production method of new functional vinegar drink by probiotic fermentation |
| CN104911113B (en) * | 2015-07-01 | 2018-05-25 | 江南大学 | A kind of functional vinegar and its production method rich in forulic acid |
| CN104911113A (en) * | 2015-07-01 | 2015-09-16 | 江南大学 | Functional vinegar rich in ferulic acids and production method thereof |
| CN105950434A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Method for rapidly and efficiently brewing red rice mature vinegar |
| CN105950434B (en) * | 2016-07-22 | 2019-12-06 | 福建省潘氏食品有限公司 | method for brewing monascus mature vinegar |
| CN106085788A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Radix Ginseng medlar vinegar and preparation method and application |
| CN106635730A (en) * | 2016-12-20 | 2017-05-10 | 张宏 | Quinoa vinegar and preparation method thereof |
| CN106635730B (en) * | 2016-12-20 | 2020-10-02 | 山西汇天华科技有限公司 | Quinoa vinegar and preparation method thereof |
| CN106635735A (en) * | 2017-03-13 | 2017-05-10 | 山西紫林醋业股份有限公司 | Mechanized production technique for mature vinegar by solid-state acetic acid fermentation |
| CN107699460A (en) * | 2017-08-07 | 2018-02-16 | 杭州千岛湖莫拉红实业有限公司 | A kind of fruits and vegetables fermented grain drink and its brewage process |
| CN107779380A (en) * | 2017-11-24 | 2018-03-09 | 李振星 | A kind of feature car li health-care vinegar and preparation method thereof |
| CN107779380B (en) * | 2017-11-24 | 2020-09-29 | 李振星 | Functional cherry health-care vinegar and preparation method thereof |
| CN108531357A (en) * | 2018-05-30 | 2018-09-14 | 湖北工业大学 | A kind of method of AGEs contents in reduction vinegar |
| CN108531357B (en) * | 2018-05-30 | 2021-09-10 | 湖北工业大学 | Method for reducing AGEs content in vinegar |
| CN109266506A (en) * | 2018-11-12 | 2019-01-25 | 佛山市海天(高明)调味食品有限公司 | A kind of rice vinegar and preparation method thereof |
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Open date: 20080806 |