CN101914429A - Mushroom vinegar and preparation method thereof - Google Patents
Mushroom vinegar and preparation method thereof Download PDFInfo
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- CN101914429A CN101914429A CN 201010251756 CN201010251756A CN101914429A CN 101914429 A CN101914429 A CN 101914429A CN 201010251756 CN201010251756 CN 201010251756 CN 201010251756 A CN201010251756 A CN 201010251756A CN 101914429 A CN101914429 A CN 101914429A
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Abstract
The invention relates to a condiment and a preparation method thereof, in particular to mushroom vinegar and a preparation method thereof. The mushroom vinegar is prepared by fermenting the following raw material components in parts by weight: 30-50 parts of mushroom extract, 20-50 parts of purified water, 3-10 parts of edible alcohol, 1-4 parts of sugar, 2-8 parts of salt, 3-8 parts of acetic acid strain liquid and 0.06-0.12 part of benzene potassium sodium. The invention solves the problems of long production cycle, complex process and high energy consumption of a fermentation method, adopts a unique, simple environmentally friendly process and formula, and utilizes mushroom leachate to produce novel table vinegar which has high content of amino, comprehensive, delicious and palatable taste, unique flavor, traditional vinegar aroma and unique fresh mushroom flavor.
Description
Technical field
The present invention relates to a kind of seasonings and preparation method thereof, specifically a kind of mushroom vinegar and preparation method thereof.
Background technology
The traditional production method of edible vinegar is to adopt fermentation method, adopts grain as raw material.This method mainly comprises koji, preparation and fermented vinegar material, and final refining gets the finished product.Though the edible vinegar of above-mentioned fermentation process production has the advantage that flavor is dense and mouthfeel is good, the fermentative Production cycle produces, and only fermentation procedure just needs five or six ten days, complex process, and the energy and grain consume high.Open day be the preparation method that application for a patent for invention that October 7, publication number in 2008 are CN200810070562.8 discloses a kind of golden mushroom fruit vinegar, comprise feedstock production, immersion, enzymolysis, fermentation, precipitation, filtration sterilization, seasoning and finished product, though it is a fermentation raw material without grain, but fermentation process technology is still complicated, the energy consumption height.
Summary of the invention
Technical problem to be solved by this invention is the defective that exists at currently available products, and a kind of mushroom vinegar and preparation method thereof is provided, and this mushroom vinegar has that delicious flavour is agreeable to the taste, the simple advantage of production technique.
Technical scheme of the present invention be achieved in that it by following raw material components by weight fermentative preparation form: said mushroom extract 30-50; Pure water 20-50; Edible ethanol 3-10; Sugar 1-4; Salt 2-8; Acetic acid bacteria strain liquid 3-8; Sodium benzoate 0.06-0.12.Described said mushroom extract is carried out boiling 1-5 time for add 20-40 weight part mushroom in 100 weight parts waters, then with the concentrated solution of cooking liquor simmer down to 75-95 weight part.
The present invention's technical scheme preferably is: described said mushroom extract is for being to add 20-40 weight part mushroom in the ethanol of 75-95% to extract 1-3 time at 100 weight part percentage compositions, with the extracting solution dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
The present invention another preferably technical scheme be: described mushroom leach liquor carries out supercritical carbon dioxide extraction then for add 20-40 weight part mushroom in the pure water of 100 weight parts, with the extraction liquid dilute with water of gained or concentrate and be adjusted into the 75-95 weight part.
Preparation method of the present invention may further comprise the steps:
(1), get said mushroom extract 30-50 part, add pure water 20-50 part, edible ethanol 3-10 part, sugared 1-4 part, salt 2-8 part, acetic acid bacteria strain liquid 3-8 part, sodium benzoate 0.06-0.12 part, be made into fermented liquid;
(2), fermented liquid is injected jar fermenter fermentation 20-40 hour;
(3), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 20-40 hour, cyclical operation fermenting process again;
(4), will blend, cross filterable vinegar liquid then through 120 ℃ of-125 ℃ of high-temperature sterilizations, canned when temperature is reduced to 60 ℃-65 ℃, promptly get mushroom vinegar of the present invention.
Wherein said said mushroom extract is carried out boiling 1-5 time for add 20-40 weight part mushroom in 100 weight parts waters, then with the concentrated solution of cooking liquor simmer down to 75-95 weight part.Perhaps described said mushroom extract is for being to add 20-40 weight part mushroom in the ethanol of 75-95% to extract 1-3 time at 100 weight part percentage compositions, with the extracting solution dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.Perhaps described mushroom leach liquor is to add 20-40 weight part mushroom in the pure water of 100 weight parts, carries out supercritical carbon dioxide extraction then, with the extraction liquid dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
Said mushroom extract of the present invention is that wherein effective constituent is repeatedly extracted in the boiling repeatedly of pestering, therefore contain rich in amino acid in the said mushroom extract, nutritive value is than higher, and removed other peculiar smell, the mushroom vinegar delicious flavour that above-mentioned raw materials and other material combination are prepared together is agreeable to the taste, nutritious.
The present invention has changed the traditional production method of edible vinegar, make raw material without grain fully, adopt the technology and the prescription of simply unique and environmental protection, utilization mushroom in the deep-processing process discharge waste water and the leach liquor of defect ware to produce a kind of amino content both high and comprehensive, delicious flavour is agreeable to the taste, unique flavor not only has traditional fragrance of vinegar that the novel edible vinegar of the bright fragrance of unique mushroom is arranged again.It has not only changed traditional production technique, has also simplified production process, has simplified tooling device, has reduced production cost, has more saved grain, has more solved the difficult problem of the discharge of wastewater contaminate environment in the edible mushrooms deep-processing process.
Embodiment
Below in conjunction with embodiment the present invention is further described:
Embodiment 1:
(1), at first in 100kg water, adds 20kg mushroom boiling 1 time, remove mushroom residue and obtain the cooking liquor of pestering, add the 20kg mushroom again at the mushroom cooking liquor then and carry out boiling, removing mushroom residue after boiling is intact adds the 20kg mushroom again and carries out boiling, repeat 2 times, the cooking liquor of will pestering obtains said mushroom extract after filtering, and said mushroom extract simmer down to 75 weight parts are standby;
(2), get 30 parts of said mushroom extract, add 50 parts of pure water, 6 parts of edible ethanols, 2 parts of sugar, 5 parts of salt, 6.94 parts of acetic acid bacteria strain liquid, 0.06 part of sodium benzoate, be made into fermented liquid;
(3), fermented liquid is injected jar fermenter fermentation 20 hours;
(4), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 20 hours, cyclical operation fermenting process again;
(5), will blend, cross filterable vinegar liquid then through 120 ℃ of high-temperature sterilizations, canned when temperature is reduced to 60 ℃, promptly get mushroom vinegar of the present invention.
Embodiment 2:
(1), at first in 100kg water, adds 25kg mushroom boiling 1 time, remove mushroom residue and obtain the cooking liquor of pestering, add the 25kg mushroom again at the mushroom cooking liquor then and carry out boiling, removing mushroom residue after boiling is intact adds the 25kg mushroom again and carries out boiling, repeat 3 times, the cooking liquor of will pestering obtains said mushroom extract after filtering, and said mushroom extract simmer down to 80 weight parts are standby;
(2), get 35 parts of leach liquors of mushroom, add 45 parts of pure water, 9.13 parts of edible ethanols, 1.8 parts of sugar, 6 parts of salt, 3 parts of acetic acid bacteria strain liquid, 0.07 part of sodium benzoate, be made into fermented liquid;
(3), fermented liquid is injected jar fermenter fermentation 25 hours;
(4), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 25 hours, cyclical operation fermenting process again;
(5), will blend, cross filterable vinegar liquid then through 120 ℃ of high-temperature sterilizations, canned when temperature is reduced to 60 ℃, promptly get mushroom vinegar of the present invention.
Embodiment 3:
(1), be to add 30kg mushroom boiling 1 time in the ethanol of 75-95% at first at the 100kg percentage composition, remove mushroom residue and obtain the cooking liquor of pestering, add the 30kg mushroom again at the mushroom cooking liquor then and carry out boiling, removing mushroom residue after boiling is intact adds the 30kg mushroom again and carries out boiling, repeat 3 times, the cooking liquor of will pestering obtains said mushroom extract after filtering, and with said mushroom extract evaporate to dryness ethanol, dilute with water is that 85 weight parts are standby;
(2), get 40 parts of leach liquors of mushroom, add 42 parts of pure water, 6.92 parts of edible ethanols, 1 part of sugar, 4 parts of salt, 6 parts of acetic acid bacteria strain liquid, 0.08 part in stupid potassium acid sodium, be made into fermented liquid;
(3), fermented liquid is injected jar fermenter fermentation 30 hours;
(4), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 30 hours, cyclical operation fermenting process again;
(5), will blend, cross filterable vinegar liquid then through 123 ℃ of high-temperature sterilizations, canned when temperature is reduced to 61 ℃, promptly get mushroom vinegar of the present invention.
Embodiment 4:
(1), at first add the 35kg mushroom in the 100kg pure water, with the extraction of supercritical carbon dioxide extraction liquid, remove mushroom residue and obtain the extraction liquid of pestering, dilute with water is that 90 weight parts are standby;
(2), get 46 parts of leach liquors of mushroom, add 36 parts of pure water, 4.5 parts of edible ethanols, 1.6 parts of sugar, 5.3 parts of salt, 6.5 parts of acetic acid bacteria strain liquid, 0.10 part in stupid potassium acid sodium, be made into fermented liquid;
(3), fermented liquid is injected jar fermenter fermentation 35 hours;
(4), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 35 hours, cyclical operation fermenting process again;
(5), will blend, cross filterable vinegar liquid then through 124 ℃ of high-temperature sterilizations, canned when temperature is reduced to 65 ℃, promptly get mushroom vinegar of the present invention.
Embodiment 5:
(1), the mushroom boiling that at first adding 40kg pulverizes in 100kg water is 1 time, squeeze the juice and remove mushroom residue and obtain the cooking liquor of pestering, add the 40kg mushroom again at the mushroom cooking liquor then and carry out boiling, removing mushroom residue after boiling is intact adds the 40kg mushroom again and carries out boiling, repeat 5 times, the cooking liquor of will pestering obtains said mushroom extract after filtering, and said mushroom extract simmer down to 95 weight parts are standby;
(2), get 50 parts of leach liquors of mushroom, add 20 parts of pure water, 9.88 parts of edible ethanols, 4 parts of sugar, 8 parts of salt, 8 parts of acetic acid bacteria strain liquid, 0.12 part of sodium benzoate, be made into fermented liquid;
(3), fermented liquid is injected jar fermenter fermentation 40 hours;
(4), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 40 hours, cyclical operation fermenting process again;
(5), will blend, cross filterable vinegar liquid then through 125 ℃ of high-temperature sterilizations, canned when temperature is reduced to 65 ℃, promptly get mushroom vinegar of the present invention.
Claims (8)
1. mushroom vinegar, it by following raw material components by weight fermentative preparation form: said mushroom extract 30-50; Pure water 20-50; Edible ethanol 3-10; Sugar 1-4; Salt 2-8; Acetic acid bacteria strain liquid 3-8; Sodium benzoate 0.06-0.12.
2. according to a kind of mushroom vinegar of claim 1, wherein said said mushroom extract is carried out boiling 1-5 time for add 20-40 weight part mushroom in 100 weight parts waters, then with the concentrated solution of cooking liquor simmer down to 75-95 weight part.
3. according to a kind of mushroom vinegar of claim 1, wherein said said mushroom extract is for being to add 20-40 weight part mushroom in the ethanol of 75-95% to extract 1-3 time at 100 weight part percentage compositions, with the extracting solution dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
4. according to a kind of mushroom vinegar of claim 1, wherein said mushroom leach liquor is to add 20-40 weight part mushroom in the pure water of 100 weight parts, carry out supercritical carbon dioxide extraction then, with the extraction liquid dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
5. the preparation method of a mushroom vinegar, it may further comprise the steps:
(1), get said mushroom extract 30-50 part, add pure water 20-50 part, edible ethanol 3-10 part, sugared 1-4 part, salt 2-8 part, acetic acid bacteria strain liquid 3-8 part, sodium benzoate 0.06-0.12 part, be made into fermented liquid;
(2), fermented liquid is injected jar fermenter fermentation 20-40 hour;
(3), the vinegar liquid that ferments is emitted 1/2 blend, filter, the fermented liquid that has prepared of same amount is injected also surplusly has the jar fermenter of 1/2 vinegar liquid to continue fermentation 20-40 hour, cyclical operation fermenting process again;
(4), will blend, cross filterable vinegar liquid then through 120 ℃ of-125 ℃ of high-temperature sterilizations, canned when temperature is reduced to 60 ℃-65 ℃, promptly get mushroom vinegar of the present invention.
6. the preparation method of a kind of mushroom vinegar according to claim 5, wherein said said mushroom extract is carried out boiling 1-5 time for add 20-40 weight part mushroom in 100 weight parts waters, then with the concentrated solution of cooking liquor simmer down to 75-95 weight part.
7. the preparation method of a kind of mushroom vinegar according to claim 5, wherein said said mushroom extract is for being to add 20-40 weight part mushroom in the ethanol of 75-95% to extract 1-3 time at 100 weight part percentage compositions, with the extracting solution dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
8. the preparation method of a kind of mushroom vinegar according to claim 5, wherein said mushroom leach liquor is to add 20-40 weight part mushroom in the pure water of 100 weight parts, carry out supercritical carbon dioxide extraction then, with the extraction liquid dilute with water or the concentrated 75-95 weight part that is adjusted into of gained.
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| CN 201010251756 CN101914429A (en) | 2010-08-10 | 2010-08-10 | Mushroom vinegar and preparation method thereof |
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| CN 201010251756 CN101914429A (en) | 2010-08-10 | 2010-08-10 | Mushroom vinegar and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710252A (en) * | 2013-12-26 | 2014-04-09 | 山西水塔醋业股份有限公司 | Preparation method of straw mushroom vinegar |
| CN103710251A (en) * | 2013-12-24 | 2014-04-09 | 福建顺味食品有限公司 | Edible vinegar with special flavor and preparation method of edible vinegar |
| 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 |
| CN105368684A (en) * | 2015-11-23 | 2016-03-02 | 王健夫 | Composite edible mushroom vinegar beverage |
| CN105368693A (en) * | 2015-11-22 | 2016-03-02 | 吴定叶 | Boletus edulis nutritious rice vinegar |
| CN105454932A (en) * | 2015-11-22 | 2016-04-06 | 吴定叶 | A boletus edulis vinegar drink |
| CN105779257A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Lotus root and honey vinegar capable of beautifying skin and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101153261A (en) * | 2007-08-17 | 2008-04-02 | 刘晓林 | Prescription of agaricus bisporus edible vinegar and manufacturing process thereof |
| CN101225356A (en) * | 2008-01-31 | 2008-07-23 | 洪伟 | Golden mushroom fruit vinegar and preparation method thereof |
-
2010
- 2010-08-10 CN CN 201010251756 patent/CN101914429A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101153261A (en) * | 2007-08-17 | 2008-04-02 | 刘晓林 | Prescription of agaricus bisporus edible vinegar and manufacturing process thereof |
| CN101225356A (en) * | 2008-01-31 | 2008-07-23 | 洪伟 | Golden mushroom fruit vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《食品加工实用技术与配方》 19980131 朱蓓薇等 四、蘑菇醋 665-666 1-8 , 1 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710251A (en) * | 2013-12-24 | 2014-04-09 | 福建顺味食品有限公司 | Edible vinegar with special flavor and preparation method of edible vinegar |
| CN103710251B (en) * | 2013-12-24 | 2016-08-17 | 福建顺味食品有限公司 | A kind of vinegar with special flavor and preparation method thereof |
| CN103710252A (en) * | 2013-12-26 | 2014-04-09 | 山西水塔醋业股份有限公司 | Preparation method of straw mushroom vinegar |
| CN103710252B (en) * | 2013-12-26 | 2015-10-28 | 山西水塔醋业股份有限公司 | A kind of straw mushroom vinegar preparation method |
| 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 |
| CN105368693A (en) * | 2015-11-22 | 2016-03-02 | 吴定叶 | Boletus edulis nutritious rice vinegar |
| CN105454932A (en) * | 2015-11-22 | 2016-04-06 | 吴定叶 | A boletus edulis vinegar drink |
| CN105368684A (en) * | 2015-11-23 | 2016-03-02 | 王健夫 | Composite edible mushroom vinegar beverage |
| CN105779257A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Lotus root and honey vinegar capable of beautifying skin and preparation method thereof |
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Application publication date: 20101215 |