CN102191161B - Termite vinegar and preparation method and applications thereof - Google Patents
Termite vinegar and preparation method and applications thereof Download PDFInfo
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- CN102191161B CN102191161B CN2011100940367A CN201110094036A CN102191161B CN 102191161 B CN102191161 B CN 102191161B CN 2011100940367 A CN2011100940367 A CN 2011100940367A CN 201110094036 A CN201110094036 A CN 201110094036A CN 102191161 B CN102191161 B CN 102191161B
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Abstract
The invention discloses termite vinegar and a preparation method and applications thereof. The preparation method of the termite vinegar provided by the invention comprises the following steps: alcoholic fermentation is performed to obtain swort, bran and rice bran powder are mixed evenly to obtain wine bran mixture, then the mature vinegar fermented grains prepared from vinegar fermented grains and termite nests are added; swort is added in the mature vinegar fermented grains per day, a layer of rice bran powder is covered on the mixture to ferment, the temperature is controlled to 30-35 DEG C for 5-7 days; the fermenting grains are turned over, the maximum temperature is controlled to less than 35-42 DEG C, fermentation is performed continuously and then completed when the temperature reaches the room temperature; post-fermentation is performed for 26-34 days; and the termite vinegar finished product is obtained after rinsing and decoction. The invention also discloses the applications of the termite vinegar in the preparation of nourishing drinks, food or flavorings. The formic acid in termite nests is utilized to promote fermentation, thus the vinegar yield and the high quality product rate can be increased; and the termite nests contain a lot of nutrients which can be combined with substances such as acetic acid to form a unique flavor.
Description
Technical field
The present invention relates to vinegar technique processed, relate in particular to a kind of termite vinegar and preparation and application thereof.
Background technology
Termite is one of five universally acknowledged major pests, and the harm forest is various in style, and both at home and abroad people carried out a lot of researchs to termite, and the Collybia albuminosa that also grows with termite fugus gardens is as cuisines.In China, the pharmaceutical use of termite is also more and more valued by people.It is found that to have the disease-resistance substance steroidal in the termite body that mainly contain cholesterol and derivative thereof, Sitosterol, Stigmasterol etc., and have the people to think, these materials have restraining effect to cancer cells.Contained oleic acid, palmitinic acid and stearic acid etc. in the termite fat have the effect that suppresses tumor growth too simultaneously.LI Shi-Zhen is pointed out the fungus garden of termitarium in Compendium of Material Medica " smell is sweet, flat, nontoxic.Cure mainly beneficial stomach, clear refreshing, control hemorrhoid "." middle traditional Chinese medicines sea " points out that also its meridian distribution of property and flavor is " sweet, flat.Nontoxic.Enter the heart, lung, spleen three warps, cure mainly invigorating the spleen and for, beneficial gas refreshing clearly." this shows that termitarium has beneficial strength, qi-restoratives invigorating the spleen texts.According to one's analysis, contain 16.5% protein in the termitarium fungus garden, 4% pentosan, 20.91% ash content, and contain 10 seed amino acids such as leucine, α-amino-isovaleric acid, tyrosine, proline(Pro), L-Ala, Threonine, arginine, Methionin, L-glutamic acid, aspartic acid.These amino acid have immeasurable pharmaceutical use to the treatment disease.Main nutrient composition is formic acid in the termitarium, can adopt the method for Solid-State Fermented Vinegar Producion to deduct a percentage, and the technique of at present termitarium being made edible vinegar not yet has.
The vinegar productivity of existing aromatic vinegar manufacturing process generally goes out the vinegar of eight jin of 4 degree at one jin of rice.Because the monitoring of QS authentication and food sanitation and safety, vinegar technique processed maintains the level that one jin of rice goes out eight jin of vinegar always, and vinegar productivity does not have the way of effective and safe to improve.If can also further improve vinegar productivity, just can improve output, reduce cost.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of vinegar that utilizes termitarium to make; The present invention also provides a kind of preparation method who improves vinegar productivity and possess the termite vinegar of the former nutritive value of termitarium; The invention still further relates to the application of termitarium in vinegar processed.
Technical scheme: for achieving the above object, step of the present invention is as follows:
One or more that at first get rice, Chinese sorghum, corn for raw material through boiling, add bent saccharification, fermentation makes distiller's wort.Described distiller's wort can also make by barley, wheat, potato raw material.
Add 60 kilograms of wheat brans and 60 kilograms of large chaffs in per 180 kilograms of distiller's worts and mix thoroughly and obtain wine bran chaff mixture, then add vinegar unstrained spirits and termitarium and make ripe vinegar unstrained spirits, wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 ~ 30 kilograms of termitariums.
Admix the distiller's worts that alcoholic strength is 6 ~ 9 degree every day in the ripe vinegar unstrained spirits, and cover the large chaff of one deck in the above and ferment, temperature is controlled at 30 ~ 35 ℃ of continuing fermentations 5 ~ 7 days;
The vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, and first day ploughs under the vinegar unstrained spirits from top to bottom in another fermenting container, and second day turns back original fermenting container more from top to bottom, and repeatable operation is 7 ~ 9 times continuously, namely 14 ~ 18 days.Top temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is down to normal temperature;
The vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, namely the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills lower fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 ~ 34 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Then obtain the finished product termite vinegar after the allotment sterilization.
Can obtain the termite vinegar finished product by above step, both keep the characteristic fragrance of aromatic vinegar, the light taste of traditional Chinese medicine that also has ant nest to produce, fragrance is coordinated pleasant very much; Owing to amino acid a large amount of in the formic acid and the intervention of mineral substance, the termite vinegar of same acidity weakens greatly than the pungency of vinegar commonly used, and taste is also abundanter, and pleasant impression is long.
Utilize this termite vinegar to can be applicable to prepare vinegar beverage, healthcare products or seasonings, have significantly refresh oneself, antifatigue effect.Termite vinegar is watered and adds other batchings process such as sweeting agent, fruit juice, antioxidant etc., can make the termite vinegar beverage.Termite vinegar is added the activeconstituents of termitarium again owing to gentle acetic acid, can also as healthcare products, after suitably diluting, add other health active compositions and just can make by the common process method.
Beneficial effect: the formic acid vinegar processed in termite vinegar provided by the invention and preparation method thereof and the applications exploiting termitarium, can promote fermentation, improve vinegar productivity and quality percentage, and contain a large amount of nutritive substances in the termitarium, particularly formic acid has improved the nutritive ingredient of fermented vinegar greatly, also organically blend with materials such as acetic acid and formed unique local flavor, termite vinegar provided by the invention both can be used as tonic beverage, also can be used as seasonings.
Embodiment
The below will describe several embodiments of the present invention, but content of the present invention is not limited to this fully.
Embodiment 1
Zymamsis: get rice and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
Unstrained spirits processed: add 60 kilograms of wheat brans and 60 kilograms of large chaffs in per 180 kilograms of distiller's worts and mix thoroughly and obtain wine bran chaff mixture, then add vinegar unstrained spirits and termitarium and make ripe vinegar unstrained spirits, wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 15 kilograms of termitariums.
Primary fermentation: admix the distiller's worts that alcoholic strength is 6 ~ 9 degree every day in the ripe vinegar unstrained spirits, and cover the large chaff of one deck in the above and ferment, temperature is controlled at 30 ~ 35 ℃ of continuing fermentations 5 days;
Middle fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, and first day ploughs under the vinegar unstrained spirits from top to bottom in another fermenting container, and second day turns back original fermenting container more from top to bottom, and repeatable operation is 8 times continuously, namely 16 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is down to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, namely the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills lower fine salt on every side and is used for sterilization, secondary fermentation time remaining 30 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Then obtain the finished product termite vinegar after the allotment sterilization.
Embodiment 2
Zymamsis: get rice, Chinese sorghum mixture and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
Unstrained spirits processed: add 60 kilograms of wheat brans and 60 kilograms of large chaffs in per 180 kilograms of distiller's worts and mix thoroughly and obtain wine bran chaff mixture, then add vinegar unstrained spirits and termitarium and make ripe vinegar unstrained spirits, wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 kilograms of termitariums.
Primary fermentation: admix the distiller's worts that alcoholic strength is 9 degree every day in the ripe vinegar unstrained spirits, and cover the large chaff of one deck in the above and ferment, temperature is controlled at 30 ~ 35 ℃ of continuing fermentations 7 days;
Middle fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, and first day ploughs under the vinegar unstrained spirits from top to bottom in another fermenting container, and second day turns back original fermenting container more from top to bottom, and repeatable operation is 7 times continuously, namely 14 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is down to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, namely the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills lower fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Then obtain the finished product termite vinegar after the allotment sterilization.
Embodiment 3
Zymamsis: get rice and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
Unstrained spirits processed: add 60 kilograms of wheat brans and 60 kilograms of large chaffs in per 180 kilograms of distiller's worts and mix thoroughly and obtain wine bran chaff mixture, then add vinegar unstrained spirits and termitarium and make ripe vinegar unstrained spirits, wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 30 kilograms of termitariums.
Primary fermentation: admix the distiller's worts that alcoholic strength is 6 degree every day in the ripe vinegar unstrained spirits, and cover the large chaff of one deck in the above and ferment, temperature is controlled at 30 ~ 35 ℃ of continuing fermentations 5 days;
Middle fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, and first day ploughs under the vinegar unstrained spirits from top to bottom in another fermenting container, and second day turns back original fermenting container more from top to bottom, and repeatable operation is 7 times continuously, namely 14 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is down to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, namely the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills lower fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Then obtain the finished product termite vinegar after the allotment sterilization.
Embodiment 4Add termitarium and do not add the comparison of termitarium vinegar productivity
Method with embodiment 1 obtains the termite vinegar test group; With the method for embodiment 1 but do not add termitarium and obtain comparative group, calculate vinegar productivity again, every group is carried out three tests, and the result is as follows:
Table 1
Can find out that according to above testing data termitarium vinegar processed can significantly improve vinegar productivity, average 1 jin of rice can go out 9.4 jin 4 degree vinegar.
Embodiment 5
Following table provides termite vinegar that embodiment 1 makes and the results of sensory evaluation of common aromatic vinegar:
Table 2
* subjective appreciation is 5 people group evaluation results.
Claims (6)
1. method of utilizing termitarium vinegar processed, one or more that at first get rice, Chinese sorghum, corn for raw material through boiling, add bent saccharification, fermentation makes distiller's wort, characterized by further comprising following steps:
(1) 60 kilograms of wheat brans of adding and 60 kilograms of large chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, then add vinegar unstrained spirits and termitarium and make ripe vinegar unstrained spirits, and wherein per 350 kilograms of wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 ~ 30 kilograms of termitariums;
(2) in ripe vinegar unstrained spirits, admix distiller's wort every day, and cover the large chaff of one deck in the above and ferment, be controlled at 30 ~ 35 ℃ of continuing fermentations 5 ~ 7 days;
(3) the vinegar unstrained spirits that step (2) is obtained turns over unstrained spirits, is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is down to normal temperature;
(4) the vinegar unstrained spirits that step (3) is obtained turns over cylinder, compacting, sealing, secondary fermentation 26 ~ 34 days;
(5) the vinegar unstrained spirits that secondary fermentation is obtained soaks pouring, obtains former vinegar;
(6) former vinegar is heated to 95 ~ 100 ℃ after cooling store, obtain the finished product termite vinegar after the allotment sterilization.
2. the method for utilizing termitarium vinegar processed according to claim 1, it is characterized in that, the described unstrained spirits that turns over of step (3) specifically comprises: first day ploughs under the vinegar unstrained spirits from top to bottom in another fermenting container, and second day turns back original fermenting container more from top to bottom, repeatable operation 14 ~ 18 days.
3. the method for utilizing termitarium vinegar processed according to claim 1 is characterized in that, the soaking to drench of step (5) vinegar unstrained spirits comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, put pouring and get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
4. the method for utilizing termitarium vinegar processed according to claim 1 is characterized in that, the ethanol content of distiller's wort is at 6 ~ 9 degree in the step (2).
5. a termite vinegar is characterized in that it is to be made by method claimed in claim 1.
6. the application of termite vinegar claimed in claim 5 in preparation vinegar beverage, healthcare products or seasonings.
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| CN2011100940367A CN102191161B (en) | 2011-04-15 | 2011-04-15 | Termite vinegar and preparation method and applications thereof |
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| CN2011100940367A CN102191161B (en) | 2011-04-15 | 2011-04-15 | Termite vinegar and preparation method and applications thereof |
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| CN102191161B true CN102191161B (en) | 2013-01-02 |
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| CN107245429A (en) * | 2017-08-11 | 2017-10-13 | 句容市森林白蚁防治研究所 | A kind of termitarium vinegar and its preparation method and application |
| CN107410931A (en) * | 2017-08-11 | 2017-12-01 | 句容市森林白蚁防治研究所 | Odontotermes formosanus is preparing the application in expediting the emergence of breast milk food |
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2011
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Patent Citations (4)
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| CN1336429A (en) * | 2000-07-27 | 2002-02-20 | 米璇 | Ant health vinegar and its production process |
| CN101069698A (en) * | 2006-05-12 | 2007-11-14 | 江西中医学院 | Method for preparing termite fugus gardens extract and use thereof |
| CN101611866A (en) * | 2008-06-25 | 2009-12-30 | 许新华 | Neutral ant powder and preparation thereof |
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Address after: 303, room 2, unit 5, Yu Qing lane, Jurong Economic Development Zone, Zhenjiang, Jiangsu, 212400 Applicant after: Xie Huaming Co-applicant after: Xie Mingrong Address before: 303, room 2, unit 5, Yu Qing lane, Jurong Economic Development Zone, Zhenjiang, Jiangsu, 212400 Applicant before: Xie Huaming Co-applicant before: Xie Mingrong Co-applicant before: Hua Tianbo |
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