CN101407754A - Production process of black fungus rough rice vinegar - Google Patents
Production process of black fungus rough rice vinegar Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- brown rice
- black fungus
- vinegar
- fermentation
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 37
- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 title description 2
- 235000009566 rice Nutrition 0.000 title description 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000011218 seed culture Methods 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000371652 Curvularia clavata Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
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 |
Applications Claiming Priority (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 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101407754A true CN101407754A (en) | 2009-04-15 |
Family
ID=40570968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101822357A Pending CN101407754A (en) | 2007-10-11 | 2007-10-11 | Production process of black fungus rough rice vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101407754A (en) |
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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN101785511B (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN102986893B (en) | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN101407754A (en) | Production process of black fungus rough rice vinegar | |
| CN107897887A (en) | A kind of preparation method of brown rice enzyme | |
| CN105265969B (en) | Multi-source enzyme beverage and preparation method thereof | |
| CN104770731A (en) | Cynomorium songaricum ferment and preparation technology thereof | |
| CN112980646A (en) | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof | |
| Anyiam et al. | Traditional fermented foods in Nigeria and Covid-19: a possible approach for boosting immune system | |
| CN102726665B (en) | Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi | |
| CN105852011A (en) | Method for preparing lotus seed functional fermented food | |
| CN111109413A (en) | Method for producing tartary buckwheat fungus tea by using phellinus igniarius | |
| CN1374396A (en) | Making process of nutritious lycium chinense and date vinegar | |
| KR101012555B1 (en) | Functional fermented jujube manufacturing method and its fermented jujube | |
| RU2334407C1 (en) | Method of biological active item production | |
| CN112998252A (en) | Microbial compound fermentation tartary buckwheat enzyme and preparation method thereof | |
| CN106244412A (en) | A kind of preparation method of glossy ganoderma health-care vinegar | |
| CN106993734B (en) | Whole wheat beverage powder | |
| CN105595117A (en) | Ferment beverage for conditioning stomach and intestine and preparation method thereof | |
| CN108576297A (en) | Bitter buckwheat sprout fermented tea beverage and preparation method thereof | |
| CN109576128A (en) | A kind of production method of multi-function health-care vinegar powder | |
| CN107616226A (en) | Coagulating type mushroom Yoghourt and its processing method | |
| KR102126132B1 (en) | Manufacturing method of ginseng-brown rice vinegar | |
| KR102140382B1 (en) | Composition comprising fungi mycelia complex and red rice for rice cooking |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
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 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
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 |
|
| COR | Change of bibliographic data |
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 |
|
| TA01 | Transfer of patent application right |
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 |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090415 |