CN102559471A - Production method for oat health-care vinegar by fermenting oat raw materials - Google Patents
Production method for oat health-care vinegar by fermenting oat raw materials Download PDFInfo
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- CN102559471A CN102559471A CN2011104393006A CN201110439300A CN102559471A CN 102559471 A CN102559471 A CN 102559471A CN 2011104393006 A CN2011104393006 A CN 2011104393006A CN 201110439300 A CN201110439300 A CN 201110439300A CN 102559471 A CN102559471 A CN 102559471A
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Abstract
The invention discloses a production method for oat health-care vinegar by fermenting oat raw materials, which includes the following steps of A1 smashing and sieving processes; A2 saccharifying and alcoholizing processes; A3 an acetic fermentation process: leading acetic acid bacteria culture solution is in mature wine mash according to 8-10% of the weight of naked oat powder, adding auxiliary materials, wherein the auxiliary materials are cavings and bran, and the weight proportion of the cavings and the bran is 1:1, stirring evenly, controlling product temperature at 35 to 40 DEG C, turning over one time everyday, performing solid-state acetic fermentation, and fermenting for 7 to 10 days; A4 a postprocessing process; A5 a vinegar pouring process; and A6 a blending sterilization process. The production method uses oats as raw materials, and adopts a raw material vinegar producing process to make oat health-care vinegar. The method adopts the raw materials to make the vinegar. Compared with other processes, the process using the raw materials to make the vinegar has the advantages of saving energy and time. The saccharifying, alcoholic fermentation and acetic fermentation are conducted simultaneously, and the process can omit stewing of main materials, saves energy, and reduces pollution to the environment.
Description
Technical field
The present invention relates to a kind of working method of oat raw material fermentation oat health vinegar, belong to food processing technology field.
Background technology
Traditional vinegar brewing adopts grog system vinegar more, must carry out boiling to major ingredient, and power consumption is bigger to the pollution of environment.Raw material system vinegar technology has the characteristics of energy-and time-economizing.
Oat is the protective foods of the medicine-food two-purpose of generally acknowledging at present, has effects such as hypotensive, hypoglycemic, prevention and treatment mellitus.Oat contains crude protein 15.6%, fat 8.5%, and glucide 64.8%, the content of indispensable fatty acid is very abundant in the oat, and linolic acid accounts for more than 1/3 of lipid acid, and linolic acid can convert EPA and DHA in human body; Oat is rich in multivitamin, VITMAIN B1 particularly, and content occupies first of the cereal.
Summary of the invention
Technical problem to be solved by this invention is the working method that a kind of oat raw material fermentation oat health vinegar is provided to the deficiency of prior art.
A kind of working method of oat raw material fermentation oat health vinegar may further comprise the steps:
A1, the operation of pulverizing, sieve: will pulverize through the naked oats after selected, after 40 mesh sieves;
A2, saccharification, wine chemical industry preface: by in batches the naked oats powder being added fermentor tank, add the water of 6-8 times of weight, the 30-40% that presses the naked oats raw material weight adds the black mold wheat bran, inserts the yeast nutrient solution of raw material weight 8-10%, stirs; Under aseptic condition, keep 28-30 ℃ of article temperature, fermented 2-3 days, process sophisticated distiller's wort; Sophisticated distiller's wort alcoholic strength reaches 6.5-7v/v;
A3, acetic fermentation operation: the 8-10% that presses naked oats grain weight amount inserts the acetic bacteria nutrient solution in the sophisticated distiller's wort, adds auxiliary material, and auxiliary material is cavings and wheat bran, and cavings and wheat bran part by weight are 1: 1, turns evenly; 35-40 ℃ of control article temperature turned over unstrained spirits every day once, carries out solid-state acetic fermentation, ferments 7-10 days;
A4, postprocessing working procedures: the salt of vinegar unstrained spirits weight 1-2% is added ripe vinegar unstrained spirits, turn evenly, place 12-24h;
A5, pouring vinegar operation: ripe vinegar unstrained spirits is put into the pouring cylinder, adopt cover pouring method to drench vinegar, obtain former vinegar,, adjust former acetic acid degree according to the requirement of finished product vinegar;
A6, dissolve sterilization process: former vinegar obtains finished product oat health vinegar after dissolving, sterilizing.
Described working method, the preparation method of used yeast bacteria culture fluid is: yeast in the YPD liquid nutrient medium, is carried out three generations's enlarged culturing under 30 ℃ of conditions, with sterile saline washing three times,, subsequent use then with isopyknic sterile saline mixing.
Described working method, the preparation method of said acetic bacteria nutrient solution: with acetic bacteria in the acetic bacteria activation medium, 32 ℃; Carry out three generations's enlarged culturing under the oscillating condition; With sterile saline washing three times,, subsequent use then with isopyknic sterile saline mixing.
Described working method, in the said steps A 5, said vinegar unstrained spirits soak time is no less than 12h.
The present invention is raw material with the oat, adopts raw material system vinegar technology to brewage the oat health vinegar.The present invention adopts the method for raw material system vinegar.Raw material system vinegar technology has the characteristics of energy-and time-economizing with respect to other technology.Saccharification, zymamsis, acetic fermentation carry out simultaneously, and this technology can be removed the boiling to major ingredient from, save the energy, have reduced the pollution to environment.
Embodiment
Below in conjunction with specific embodiment, the present invention is elaborated.
One, the operation of pulverizing, sieve
1, will pulverize through the naked oats after selected, after 40 mesh sieves;
Two, saccharification, wine chemical industry preface
1, by in batches the naked oats powder being added fermentor tank, add the water of 6-8 times of weight, the 30-40% that presses the naked oats raw material weight adds the black mold wheat bran, inserts the yeast nutrient solution of raw material weight 8-10%, stirs; The preparation method of used yeast bacteria culture fluid is: with yeast at YPD liquid nutrient medium (2% peptone; 1% yeast powder, 2% glucose, pH value 5.5-6.0) in; Carry out three generations's enlarged culturing under 30 ℃ of conditions; With sterile saline washing three times,, subsequent use then with isopyknic sterile saline mixing.
2, under aseptic condition, keep 28-30 ℃ of article temperature, fermented 2-3 days, process sophisticated distiller's wort; Sophisticated distiller's wort alcoholic strength reaches 6.5-7v/v;
Three, acetic fermentation operation
1, the 8-10% that presses naked oats grain weight amount inserts the acetic bacteria nutrient solution in the sophisticated distiller's wort, adds auxiliary material, and auxiliary material is that cavings and wheat bran part by weight are 1: 1, turns evenly;
Said acetic bacteria nutrient solution: with acetic bacteria in acetic bacteria activation medium (1% yeast powder, 1% glucose, 3% ethanol); 32 ℃, carry out three generations's enlarged culturing under the oscillating condition, then with sterile saline washing three times; With isopyknic sterile saline mixing, subsequent use.
2, control article temperature is 35-40 ℃, turns over unstrained spirits every day once, carries out solid-state acetic fermentation, ferments 7-10 days;
Four, postprocessing working procedures
1, the salt with vinegar unstrained spirits weight 1-2% adds ripe vinegar unstrained spirits, turns evenly, places 12-24h;
Five, drench the vinegar operation
1, ripe vinegar unstrained spirits is put into the pouring cylinder, adopt cover pouring method to drench vinegar, obtain former vinegar.
Cover pouring method: put into ripe vinegar unstrained spirits like first group vinegar cylinder, second group vinegar cylinder is put into the vinegar unstrained spirits that drenches excessive vinegar, and third group of vinegar cylinder is put into the vinegar unstrained spirits that drenched two vinegar.During pouring vinegar, the vinegar unstrained spirits pouring vinegar that soaks third group of vinegar cylinder with clear water gets three vinegar, and the vinegar unstrained spirits pouring vinegar with three vinegar immersion second group vinegar cylinder gets two vinegar again, and the ripe vinegar unstrained spirits pouring vinegar that soaks first group vinegar cylinder with two vinegar gets a vinegar.
2, vinegar unstrained spirits soak time (being the independent soak time of vinegar unstrained spirits in each vinegar cylinder) must not be less than 12h, according to the requirement of finished product vinegar, adjusts former acetic acid degree;
Six, dissolve sterilization process
1, former vinegar obtains finished product oat health vinegar after dissolving, sterilizing.
Oat vinegar has effects such as appetizing, appetite stimulator, beauty treatment, improves the effect of prostate gland function, reduction bad cholesterol, vessel softening, minimizing person in middle and old age cardiovascular and cerebrovascular diseases, is the product that integrates seasoning and keep healthy.
Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (4)
1. the working method of an oat raw material fermentation oat health vinegar is characterized in that, may further comprise the steps:
A1, the operation of pulverizing, sieve: will pulverize through the naked oats after selected, after 40 mesh sieves;
A2, saccharification, wine chemical industry preface: by in batches the naked oats powder being added fermentor tank, add the water of 6-8 times of weight, the 30-40% that presses the naked oats raw material weight adds the black mold wheat bran, inserts the yeast nutrient solution of raw material weight 8-10%, stirs; Under aseptic condition, keep 28-30 ℃ of article temperature, fermented 2-3 days, process sophisticated distiller's wort; Sophisticated distiller's wort alcoholic strength reaches 6.5-7v/v;
A3, acetic fermentation operation: the 8-10% that presses naked oats grain weight amount inserts the acetic bacteria nutrient solution in the sophisticated distiller's wort, adds auxiliary material, and auxiliary material is cavings and wheat bran, and cavings and wheat bran part by weight are 1: 1, turns evenly; 35-40 ℃ of control article temperature turned over unstrained spirits every day once, carries out solid-state acetic fermentation, ferments 7-10 days;
A4, postprocessing working procedures: the salt of vinegar unstrained spirits weight 1-2% is added ripe vinegar unstrained spirits, turn evenly, place 12-24h;
A5, pouring vinegar operation: ripe vinegar unstrained spirits is put into the pouring cylinder, adopt cover pouring method to drench vinegar, obtain former vinegar,, adjust former acetic acid degree according to the requirement of finished product vinegar;
A6, dissolve sterilization process: former vinegar obtains finished product oat health vinegar after dissolving, sterilizing.
2. working method according to claim 1; It is characterized in that; The preparation method of used yeast bacteria culture fluid is: yeast in the YPD liquid nutrient medium, is carried out three generations's enlarged culturing under 30 ℃ of conditions, then with sterile saline washing three times; With isopyknic sterile saline mixing, subsequent use.
3. working method according to claim 1; It is characterized in that the preparation method of said acetic bacteria nutrient solution: with acetic bacteria in the acetic bacteria activation medium, 32 ℃; Carry out three generations's enlarged culturing under the oscillating condition; With sterile saline washing three times,, subsequent use then with isopyknic sterile saline mixing.
4. working method according to claim 1 is characterized in that, in the said steps A 5, said vinegar unstrained spirits soak time is no less than 12h.
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| CN2011104393006A CN102559471A (en) | 2011-12-26 | 2011-12-26 | Production method for oat health-care vinegar by fermenting oat raw materials |
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| CN2011104393006A CN102559471A (en) | 2011-12-26 | 2011-12-26 | Production method for oat health-care vinegar by fermenting oat raw materials |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243013A (en) * | 2013-04-22 | 2013-08-14 | 山西农业大学 | Low temperature gelatinization and saccharification and alcoholic fermentation technology and process for mature vinegar |
| CN103555551A (en) * | 2013-11-11 | 2014-02-05 | 山西梁汾醋业有限公司 | Technology for brewing vinegar and producing mushroom sauce by adopting oat and mushrooms as auxiliary fermentation materials |
| CN103734596A (en) * | 2013-12-02 | 2014-04-23 | 中国农业大学 | Fermentation oat functional food for preventing fatty liver |
| CN104489839A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Production method of oat beverage |
| CN105602820A (en) * | 2016-01-26 | 2016-05-25 | 湖北工业大学 | Mannose oligomer oat vinegar and preparation method thereof |
| CN106350359A (en) * | 2016-08-31 | 2017-01-25 | 御良源实业有限公司 | Process for brewing wine and brewing vinegar by extracting gluten from wheat flour |
| CN107418869A (en) * | 2017-09-27 | 2017-12-01 | 福建省永春金春酿造有限公司 | The method of brewing vinegar with raw materials and obtained vinegar |
| 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 |
| CN110862902A (en) * | 2019-12-18 | 2020-03-06 | 江苏恒顺醋业股份有限公司 | Coix seed and oat rice vinegar and preparation method thereof |
| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN112980646A (en) * | 2021-03-01 | 2021-06-18 | 山西农业大学 | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103243013B (en) * | 2013-04-22 | 2014-11-05 | 山西农业大学 | Low temperature gelatinization and saccharification and alcoholic fermentation technology and process for mature vinegar |
| CN103243013A (en) * | 2013-04-22 | 2013-08-14 | 山西农业大学 | Low temperature gelatinization and saccharification and alcoholic fermentation technology and process for mature vinegar |
| CN103555551A (en) * | 2013-11-11 | 2014-02-05 | 山西梁汾醋业有限公司 | Technology for brewing vinegar and producing mushroom sauce by adopting oat and mushrooms as auxiliary fermentation materials |
| CN103734596A (en) * | 2013-12-02 | 2014-04-23 | 中国农业大学 | Fermentation oat functional food for preventing fatty liver |
| CN103734596B (en) * | 2013-12-02 | 2015-02-18 | 中国农业大学 | Fermentation oat functional food for preventing fatty liver |
| CN104489839B (en) * | 2015-01-04 | 2016-07-06 | 重庆润优农业开发有限公司 | A kind of manufacture method of oat beverage |
| CN104489839A (en) * | 2015-01-04 | 2015-04-08 | 哈尔滨伟平科技开发有限公司 | Production method of oat beverage |
| CN105602820A (en) * | 2016-01-26 | 2016-05-25 | 湖北工业大学 | Mannose oligomer oat vinegar and preparation method thereof |
| CN106350359A (en) * | 2016-08-31 | 2017-01-25 | 御良源实业有限公司 | Process for brewing wine and brewing vinegar by extracting gluten from wheat flour |
| CN107418869A (en) * | 2017-09-27 | 2017-12-01 | 福建省永春金春酿造有限公司 | The method of brewing vinegar with raw materials and obtained vinegar |
| 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 |
| CN110862902A (en) * | 2019-12-18 | 2020-03-06 | 江苏恒顺醋业股份有限公司 | Coix seed and oat rice vinegar and preparation method thereof |
| CN111763600A (en) * | 2020-07-06 | 2020-10-13 | 隆德县四兴醋业有限公司 | Solid-state fermented edible vinegar and preparation method thereof |
| CN112980646A (en) * | 2021-03-01 | 2021-06-18 | 山西农业大学 | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof |
| CN112980646B (en) * | 2021-03-01 | 2022-05-13 | 山西农业大学 | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof |
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Application publication date: 20120711 |