CN101407754A - Production process of black fungus rough rice vinegar - Google Patents
Production process of black fungus rough rice vinegar Download PDFInfo
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- CN101407754A CN101407754A CNA2007101822357A CN200710182235A CN101407754A CN 101407754 A CN101407754 A CN 101407754A CN A2007101822357 A CNA2007101822357 A CN A2007101822357A CN 200710182235 A CN200710182235 A CN 200710182235A CN 101407754 A CN101407754 A CN 101407754A
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- brown rice
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Abstract
一种黑木耳和糙米为发酵原料生产醋的制备工艺。本发明提供一种具有黑木耳、糙米生物活性成分的黑木耳糙米醋的液体深层发酵工艺，以人为地控制与糖化过程、酒精发酵、醋酸发酵等过程有关的一些工艺参数的方法得到酸甜可口、营养丰富而具有保健价值的醋产品。The invention discloses a preparation process for producing vinegar with black fungus and brown rice as fermentation raw materials. The invention provides a liquid submerged fermentation process of black fungus and brown rice vinegar with black fungus and brown rice biologically active ingredients, and artificially controls some process parameters related to saccharification process, alcohol fermentation, acetic acid fermentation and other processes to obtain sweet and sour taste , Vinegar products that are rich in nutrition and have health value.
Description
Technical field
The present invention relates to a kind of have functional vinegar product and deep liquid fermentation process thereof.
Background technology
Vinegar is known by common people already with the effect of its distinctive nutritive value and illness prevention and fitness, is at home and abroad quite paid attention to and welcomes.
Substitute grain to pester and brewage mushroom vinegar, not only all better on nutrition, local flavor, mouthfeel than traditional vinegar, and nutritive ingredient such as the mushroom VITAMIN, mineral substance, amino acid that are rich in and health-care components be retained in brewageing down, improved the nourishing function of mushroom vinegar greatly.Can satisfy different levels, different consumer demand, substituting with rice, glutinous rice starch is traditional vinegar of main raw material.The kind of the mushroom vinegar that has gone on the market at present is a report not almost to the research of black fungus vinegar especially seldom.
Black fungus is the edible treasure of tradition that people like, not only fine and tender taste is good to eat, and is nutritious, and has very high pharmaceutical use.It has beneficial gas brute force, invigorate blood circulation, pain relieving, wash effects such as stomach and intestine clearly.Modern medicine study proof black fungus has great effect to preventing human cardiovascular and cerebrovascular and tumour class disease.In addition, cause the reason of aging, cancer and disease such as cardiovascular relevant, generally acknowledged by medical circle with oxidative stress damage and Radical Metabolism imbalance.Thereby the development and utilization with the active natural resource of strong anti-oxidation has become the trend of biology, medical science and food scientific research.According to the study, black fungus has the activity of eliminating hydroxy radical qiao, and its elimination factor can reach about 40%.
Changbaishan area has abundant black fungus resource, but processing mode is very single, does not almost have special processing mode except that the black fungus dry plate.In order to adapt to the upsurge of " function vinegar ", the present invention is main raw material with the black fungus, and brown rice has been made the black fungus brown rice vinegar for the subsidy raw material by liquid submerged fermentation.The invention of black rice ear brown rice vinegar will bring completely new concept for the vinegar industry, and improve the economic benefit at black fungus plantation family, can drive local economic development simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of deep liquid fermentation process with black fungus brown rice vinegar of black fungus, brown rice bioactive ingredients.
The present invention utilizes northeast to produce dried black fungus to be main raw material, brown rice utilizes microbial liquid submerged fermentation technology for the subsidy raw material, and wherein bacterial classification is dry yeast and acetic bacteria, the biologically active substance that has kept black fungus and brown rice to greatest extent, this production technique may further comprise the steps:
1 material choice: select northeast no insect pest, complete to produce dried black fungus; Full grains, the brown rice that glossiness is good;
2 raw materials are handled: black fungus is cleaned, soaks to abundant suction, pulverizing, carries 1-3 hour in 70-90 ℃ of hot dipping;
3 saccharification: brown rice cleans, pulverizes, sieves, and boiling adds the water of suitable multiple to thoroughly well cooked but not mushy, and with edible acid for adjusting pH value to 4.0～5.0, adds saccharifying enzyme saccharification certain hour, makes brown rice liquid pol reach 15-25 ° of BX;
4 zymamsiss: above-mentioned black fungus treatment solution is mixed with brown rice saccharification liquid, make initial pol reach 10-20 ° of BX, and carry out pasteurization, add high activity dried yeast actication of culture liquid, 25-34 ℃ of fermentation 35-45 hour, when reaching 6-9% (V/V), ethanol content stops fermentation;
5 acetic fermentations: the acetic bacteria seed liquid that adds volume percent in the fermented liquid after zymamsis and be 5-10% (is inoculated in liquid seed culture medium with the acetic bacteria slant strains, 30-33 ℃ of shaking speed 150-200rpm, cultivated 20-25 hour), 32-34 ℃ of fermentation 4-7 days, be 3-5% (with acetometer) until total acid content
In time, stop to ferment, and obtains the former vinegar of black fungus brown rice.
6 sterilizations: the former vinegar that fermentation is obtained carries out pasteurization.
7 centrifugings: the former vinegar after will sterilizing centrifugal 15 minutes in 4000 commentaries on classics/min obtains the black fungus brown rice vinegar of clear.
Unique function of the present invention is to have vinegar inherent attribute, has added the bioactive ingredients and the value medical health care of black fungus and brown rice simultaneously.
Embodiment
Select no insect pest, complete dried black fungus, cleaning and dipping is pulverized to fully suction, carries 1-3 hour in 70-90 ℃ of hot dipping; Select full grains, the brown rice that glossiness is good cleans the back and pulverizes with pulverizer, sieves, and boiling is only thoroughly well cooked but not mushy, adds 1-3 times of water and with oxysuccinic acid the pH value is adjusted to 4.0-5.0, adds saccharifying enzyme, and the saccharification certain hour makes brown rice liquid pol reach 15-25 ° of BX.The black fungus treatment solution is mixed with brown rice saccharification liquid, make initial pol reach 10-20 ° of BX, and carry out bus and sterilize, add high activity dried yeast actication of culture liquid, 25-34 ℃ of fermentation 35-45 hour, when reaching 6-9% (V/V), ethanol content stops fermentation, insert 5-10% (v/v) acetic bacteria liquid seeds then, at shaking table frequency 150-200rpm, 32-34 ℃ fermented 4-7 days, when total acid content is 3-5% (with acetometer), stop fermentation, obtain the former vinegar of black fungus brown rice, carry out the bus sterilization.Then at the centrifugal 15min of 4000 commentaries on classics/min, and carry out filtration under diminished pressure, obtain the black fungus brown rice vinegar of clear.
Claims (4)
- A kind of production technique of black fungus brown rice vinegar1, a kind of black fungus brown rice vinegar and production technique thereof may further comprise the steps:(1) material choice: select northeast no insect pest, complete to produce dried black fungus; Full grains, the brown rice that glossiness is good;(2) raw material is handled: black fungus is cleaned, soaks to abundant suction, pulverizing, carries 1-3 hour in 70-90 ℃ of hot dipping;(3) saccharification: brown rice cleans, pulverizes, sieves, and boiling adds the water of suitable multiple to thoroughly well cooked but not mushy, and with edible acid for adjusting pH value to 4.0～5.0, adds saccharifying enzyme saccharification certain hour, makes brown rice liquid pol reach 15-25 ° of BX;(4) zymamsis: above-mentioned black fungus treatment solution is mixed with brown rice saccharification liquid, make initial pol reach 10-20 ° of BX, and carry out pasteurization, add high activity dried yeast actication of culture liquid, 25-34 ℃ of fermentation 35-45 hour, when reaching 6-9% (V/V), ethanol content stops fermentation;(5) acetic fermentation: the acetic bacteria seed liquid that adds volume percent in the fermented liquid after zymamsis and be 5-10% (is inoculated in liquid seed culture medium with the acetic bacteria slant strains, 30-33 ℃ of shaking speed 150-200rpm, cultivated 20-25 hour), 32-34 ℃ of fermentation 4-7 days, when total acid content is 3-5% (with acetometer), stop fermentation, obtain the former vinegar of black fungus brown rice.(6) sterilization: the former vinegar that fermentation is obtained carries out pasteurization.(7) centrifuging: the former vinegar after will sterilizing centrifugal 15 minutes in 4000 commentaries on classics/min obtains the black fungus brown rice vinegar of clear.
- 2, production technique according to claim 1 is characterized in that raw material brown rice with other meter replacement.
- 3,, it is characterized in that with the black fungus brown rice vinegar that obtains be former vinegar allotment vinegar beverage according to any described production technique of claim 1-2.
- 4, black fungus brown rice vinegar and the beverage thereof that obtains according to any described production technique of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101822357A CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101822357A CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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| CN101407754A true CN101407754A (en) | 2009-04-15 |
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| CNA2007101822357A Pending CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421694A (en) * | 2012-11-13 | 2013-12-04 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
| CN104513782A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Liquid fermented vinegar producing method |
| CN104988030A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Milky aroma heat clearing and spleen tonifying kumquat rice vinegar and making method thereof |
| CN104988029A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Stomach nourishing and brain strengthening walnut and kumquat black rice vinegar and preparation method thereof |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
| CN107739699A (en) * | 2017-10-25 | 2018-02-27 | 桂林丰润莱生物科技股份有限公司 | A kind of oat instant food of nutrition and health care |
| CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
| CN112708531A (en) * | 2020-12-31 | 2021-04-27 | 广东轻工职业技术学院 | Preparation method of black fungus and sophora flower rice vinegar |
-
2007
- 2007-10-11 CN CNA2007101822357A patent/CN101407754A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421694A (en) * | 2012-11-13 | 2013-12-04 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
| CN103421694B (en) * | 2012-11-13 | 2015-01-28 | 湖南金健米业股份有限公司 | Culture medium prepared from rice and processed by-products of rice as well as application |
| CN104513782A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Liquid fermented vinegar producing method |
| CN104988030A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Milky aroma heat clearing and spleen tonifying kumquat rice vinegar and making method thereof |
| CN104988029A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Stomach nourishing and brain strengthening walnut and kumquat black rice vinegar and preparation method thereof |
| CN107739699A (en) * | 2017-10-25 | 2018-02-27 | 桂林丰润莱生物科技股份有限公司 | A kind of oat instant food of nutrition and health care |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
| CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
| CN112708531A (en) * | 2020-12-31 | 2021-04-27 | 广东轻工职业技术学院 | Preparation method of black fungus and sophora flower rice vinegar |
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Owner name: QINGDAO AGRICULTURAL UNIVERSITY Free format text: FORMER OWNER: PIAO MEIZI Effective date: 20120307 Free format text: FORMER OWNER: WANG YING JIN RIDOU Effective date: 20120307 |
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Inventor after: Pu Meizi Inventor after: Wang Ying Inventor after: Wang Fengwu Inventor after: Wang Shiqing Inventor after: Ning Jie Inventor before: Pu Meizi Inventor before: Wang Ying Inventor before: Jin Ridou Inventor before: Wang Shiqing Inventor before: Zhao Yongxiao Inventor before: Ning Jie |
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Free format text: CORRECT: INVENTOR; FROM: PIAO MEIZI WANG YING JIN RIDOU WANG SHIQING ZHAO YONGXIAO NING JIE TO: PIAO MEIZI WANG YING WANG FENGWU WANG SHIQING NING JIE |
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Effective date of registration: 20120307 Address after: 266109 Qingdao Road, Chengyang District, Shandong, No. 700 the Great Wall Applicant after: Qingdao Agricultural University Address before: 266109, 1, 700 the Great Wall Road, Chengyang District, Shandong, Qingdao Applicant before: Pu Meizi Co-applicant before: Wang Ying Co-applicant before: Jin Ridou |
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Application publication date: 20090415 |