CN102559473A - Preparation method for cordyceps health-care mature vinegar - Google Patents
Preparation method for cordyceps health-care mature vinegar Download PDFInfo
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Abstract
The invention discloses a preparation method for cordyceps health-care mature vinegar, which includes the following steps: evenly mixing crdyceps militaris culture residue and broomcorn, filling brewing yeast after sterilization, and obtaining cordyceps alcohol primary grain through fermentation; inoculating acetic acid bacteria, and obtaining cordyceps vinegar primary grain through fermentation; fumigating, leaching and aging the cordyceps vinegar primary grain to obtain cordyceps mature vinegar primary grain; and mixing and sterilizing the cordyceps mature vinegar primary grain to obtain the cordyceps health-care mature vinegar. The crdyceps culture residue and the broomcorn are mixed, brewed and fermented to obtain alcohol, vinegar seeds are added to obtain the vinegar through fermentation, nutrition components in the crdyceps culture residue can be used further, and flavor and quality of the cordyceps mature vinegar are improved greatly. The obtained cordyceps mature vinegar is rich in cordycepin, cordycepose, cordycepic glycoside and other effective components beneficial for human bodies, and has great benefit to the human bodies after long-term appropriate-amount consumption.
Description
Technical field
The present invention relates to a kind of preparation method of Chinese caterpillar fungus health mature vinegar.
Background technology
Traditional making vinegar is separately or mix and use various material or the alcohol that contain starch, sugar, the fluid flavoring that forms through the microbial fermentation brew.At present, for raising improves the quality and the local flavor of vinegar, domestic a large amount of various local flavor vinegar that specialize and smell of vinegar beverage appearred, like eight delicacies sweetened vinegar, the sweetened vinegar of having a baby born, momordica grosvenori vinegar, the hired vinegar of imperial court, honey vinegar, No. one, the world, cider vinegar etc.
Cordyceps militaris (L.) Link., the another name Cordyceps militaris (L.) Link. belongs to Mycophyta, Ascomycetes, meat seat order, Clavicipitaceae, Cordyceps.The Cordyceps militaris (L.) Link. nature and flavor are sweet flat, and beneficial lung kidney is mended marrow, and hemostasis and phlegm is used for pulmonary tuberculosis, and old man's weakness etc. are a kind of famous and precious Chinese medicine and high tonic.Has high pharmaceutical value.Staple has: Cordyceps polysaccharide, N.F,USP MANNITOL, cordycepin, VITAMIN B4, urine purine, uridylic, β-Sitosterol, vegeto-alkali, inorganic salt and VITAMINs etc.Wherein cordycepin, Cordyceps polysaccharide are the chief components of Cordyceps militaris (L.) Link..Now; Domestic also relevant for the documents and materials and the patent of making Chinese caterpillar fungus vinegar; Their making method is nothing more than following several kinds: the Chinese caterpillar fungus liquid that directly goes out with the lixiviate of Chinese caterpillar fungus cultivation residue adds inoculation acetic bacteria brews such as liquor, sugar and forms; Or attempt from residue, extracting cordycepin, inoculate acetic bacteria then and brewage into vinegar.In the above making method, all do not make full use of nutritive ingredients such as polysaccharide in the Chinese caterpillar fungus residue, starch, production cost is high, and is difficult to guarantee the local flavor and the amount of Chinese caterpillar fungus vinegar.
Through detecting, it is about 7.8% to contain protein (wet basis) in the cultivation residue behind the harvesting Cordyceps militaris (L.) Link., and total reducing sugar (wet basis) is about 36.8%, and cordycepin (wet basis) is about 20%, and Cordyceps polysaccharide (wet basis) is about 4.62%, cordycepic acid (wet basis) about 0.58%.So cultivating residue, Chinese caterpillar fungus has high utility value.Present most Cordyceps militaris (L.) Link. is cultivated residue and all carries on the back as feed or fertilizer, does not further improve its use value.
Summary of the invention
To existing deficiency in the prior art, the invention provides a kind of method of utilizing Cordyceps militaris (L.) Link. cultivation residue to prepare the Chinese caterpillar fungus health mature vinegar.
The technical scheme that the present invention adopted is:
A kind of preparation method of Chinese caterpillar fungus health mature vinegar comprises the steps:
1) Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mix by the mass ratio of 0.5 ~ 3:1, boiling sterilization, it is bent that wine brewing is inserted in the cooling back, and fermentation makes the former unstrained spirits of cordyceps militaris liquor;
2) the former unstrained spirits inoculation of the cordyceps militaris liquor acetic bacteria that ferments and make, fermentation makes the former unstrained spirits of Chinese caterpillar fungus vinegar;
3) the former unstrained spirits of Chinese caterpillar fungus vinegar makes Chinese caterpillar fungus mature vinegar stoste through smoked unstrained spirits, pouring vinegar, ageing;
4) Chinese caterpillar fungus mature vinegar stoste obtains the Chinese caterpillar fungus health mature vinegar after allotment, sterilization.
Preferably; The concrete operations of step 1) are: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum mix by the mass ratio of 0.5 ~ 3:1,100 ℃ of boiling sterilizations 10 ~ 30 minutes are cooled to 25 ~ 35 ℃; The wine brewing that inserts 0.1 ~ 0.6wt% is bent; 30 ~ 35 ℃ of warm water that add 0.5 ~ 3 times of volume, mixing, 20 ~ 30 ℃ of fermentations of room temperature made the former unstrained spirits of cordyceps militaris liquor in 5 ~ 30 days.
Preferably, concrete operations step 2) are: with the former unstrained spirits inoculation of cordyceps militaris liquor 1 ~ 10wt% acetic bacteria that fermentation makes, 20 ~ 30 ℃ of fermentations of room temperature highest grade temperature rise to 38 ~ 43 ℃ of continued fermentations promptly got the former unstrained spirits of Chinese caterpillar fungus vinegar in 5 ~ 20 days.
The concrete operations of step 3) are: the vinegar unstrained spirits is poured in the steam cooker, slowly be heated to 70 ~ 80 ℃, smoked unstrained spirits to the Baume concentration of insulation is 6 ~ 8 ° of Be, promptly gets the vinegar unstrained spirits; The volume ratio of pressing vinegar unstrained spirits and water 1 ~ 2:1 adds clear water soaked after 24 ~ 48 hours, and 50 ~ 70 ℃ of sealed thermostats are preserved and obtained Chinese caterpillar fungus mature vinegar stoste in 5 ~ 10 days.
Preferably, the concrete operations of step 4) are: get 82 ~ 88 mass parts Chinese caterpillar fungus mature vinegar stostes, add 12 ~ 18 mass parts seasoningss and allocate, obtain the Chinese caterpillar fungus health mature vinegar after the sterilization.
Preferably, said seasonings contains 1 ~ 2 mass parts salt and 5 ~ 12 mass parts sugar.
Preferably, said sugar is at least a in white sugar, honey, high fructose syrup, glucose, oligofructose, the oligomeric isomaltose.
Wherein, Oligomeric isomaltose is referred to as " bifidus factor "; Can promote in the human body beneficial bacteria growth and breeding of bifidus bacillus one by one effectively, suppress the spoilage organism growth, but edible for a long time delaying senility, defaecation, antibacterial, anti-cancer, anticancer, alleviate burden of liver, improve the dietetic alimentation rate.
Oligofructose is a kind of natural active matter, has the adjusting intestinal microflora, and the propagation bifidus bacillus promotes the absorption of calcium, regulating blood fat, nourishing functions such as immunomodulatory.
Preferably, also contain 2 ~ 8 mass parts spices in the said seasonings, said spices is at least a in Chinese prickly ash, star anise, Chinese cassia tree, dried orange peel, Radix Glycyrrhizae, cloves, sweet fennel, elscholtiza, ginger, Grosvenor Momordica, longan aril, the Herba Cistanches.
Wherein, Chinese prickly ash has unique fragrance, and it is spicy and lasting to distinguish the flavor of;
Star anise gas fragrance, flavor is hot, sweet, has warming YANG to expel cold, the effect of regulating QI to relieve pain;
Chinese cassia tree gas is aromatic strong, and it is sweet, peppery to distinguish the flavor of, and it is fiery supporing yang to have benefit, let the fire back to its origin, dispersing cold for relieving pain, the effect of promoting blood circulation to restore menstrual flow;
Dried orange peel gas delicate fragrance, the little sweet suffering of flavor have regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect;
The sweet delicate fragrance of Radix Glycyrrhizae has and invigorates the spleen and benefits qi, and is clearing heat and detoxicating, expelling phlegm for arresting cough, relieving spasm to stop pain, the effect of coordinating the actions of various ingredients in a prescription;
Cloves gas fragrance is strong, and it is pungent to distinguish the flavor of, and has warming middle-JIAO to send down the adverse QI, the effect of tonifying the kidney and support yang;
Sweet fennel have special fragrance, and it is little sweet to distinguish the flavor of, and has dispersing cold for relieving pain, the effect of regulating qi-flowing for harmonizing stomach;
Elscholtiza gas delicate fragrance and dense is distinguished the flavor of little suffering and cold has the effect of relieving the exterior syndrome by diaphoresis and middle dampness removing;
Ginger gas perfume (or spice) is special, and it is pungent to distinguish the flavor of, having induces sweat loose cold, warming middle-JIAO to arrest vomiting, the effect of preventing phlegm from forming and stopping coughing;
Grosvenor Momordica gas is little, and it is sweet to distinguish the flavor of, and has clearing heat and moistening lung, the effect of laxation defaecation;
The little perfume (or spice) of longan aril gas, it is sweet to distinguish the flavor of, and has invigorating the heart and spleen, the effect of nourishing blood to tranquillize the mind;
Herba Cistanches has kidney-replenishing, benefiting essence-blood, the effect that relaxes bowel.
Beneficial effect of the present invention is:
The present invention earlier cultivates residue with Chinese caterpillar fungus and mixes to brewage with jowar and ferment wine, adds the vinegar kind again and is fermented into vinegar, can further utilize nutritive ingredient in the Chinese caterpillar fungus residue, has improved the local flavor and the quality of Chinese caterpillar fungus mature vinegar greatly.
This method Chinese caterpillar fungus mature vinegar that ferments is rich in multiple cost-effectivelies to the human body beneficial such as cordycepin, cordycepose, Chinese caterpillar fungus glucoside, and long-term proper amount of edible benefits to human body.
Through experiment screening repeatedly; The present invention has added the spices of several kinds of unique flavors and has allocated in the Chinese caterpillar fungus mature vinegar, improved the mouthfeel of Chinese caterpillar fungus mature vinegar greatly, thereby has changed the unavoidable a kind of pungent taste of original mature vinegar; Make mouthfeel more soft; And have unique local flavor, improved the quality of vinegar, also be fit to consumer demand more.
Embodiment
Below in conjunction with embodiment the present invention is further described, but is not limited thereto.
Wine brewing used in following examples is bent for originating from the non-evaporating non-evaporating distiller's yeast that boils of raw material that boils distiller's yeast factory of the magical raw material of Yulin City of Guangxi Zhuang Autonomous; Used acetic bacteria is that 1.01 acetic bacterias are made in the Shanghai of originating from Shanghai good people's fermentation food ltd; Used oligomeric isomaltose and oligofructose be available from Shandong literary composition Bioisystech Co., Ltd far away, and product type is respectively 900 and FOS90.
Certainly, according in those skilled in the art's understanding scope, used wine brewing song, acetic bacteria, oligose also can be selected other conventional commercially available prod for use.
In following examples, Cordyceps militaris (L.) Link. is cultivated the source of residue:
After the mass ratio that rice, milk powder, soya-bean milk are pressed 7:2:1 mixes through 120 ℃ of wet sterilizations sterilizations; Inoculate cordyceps species after being cooled to 25 ℃; Move to 18 ℃ of constant temperature culture chambers cultivations again and make Cordyceps militaris (L.) Link. after 60 days, promptly remaining Cordyceps militaris (L.) Link. is cultivated residue behind the harvesting Cordyceps militaris (L.) Link..Cordyceps militaris (L.) Link. is cultivated residue, and some promptly can be used for the Chinese caterpillar fungus vinegar fermentation after by the residue of living contaminants through the artificial removal.Said milk powder selects for use conventional commercially available whole milk powder to get final product, and said soya-bean milk is to grind gained with soya bean and water by the mass ratio of 1:1.5.
Certainly, in those skilled in the art's understanding scope, also can adopt other Chinese caterpillar fungus culture mediums commonly used, make Chinese caterpillar fungus health vinegar through method fermentation of the present invention as raw material.
Embodiment 1
The preparation method 1 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 1cm by the mass ratio of 2:1; 100 ℃ cook after, be cooled to 35 ℃, inoculation 0.5wt% wine brewing is bent; 35 ℃ the warm water that adds 0.8 times of volume; Mix, the former unstrained spirits of cordyceps militaris liquor is processed in 20 ~ 30 ℃ of fermentations of room temperature 15 days;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 1wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 40 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 10 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is heated to 80 ℃ and keeps 24 ~ 48 hours smoked unstrained spirits of temperature, and reaching Baume concentration is 8 ° of Be, and acetic acid acidity is 5.5g/100ml (with acetometer);
4) drench vinegar: the volume ratio of pressing vinegar unstrained spirits and water 1.5:1 adds clear water soaked 24 hours, was mature vinegar stoste after emitting;
5) ageing: with pack into sealing basin and be warming up to 60 ℃ of sealed thermostats and preserve the Chinese caterpillar fungus mature vinegar stoste that obtained ageing in 5 days of Chinese caterpillar fungus mature vinegar stoste;
6) allotment Chinese caterpillar fungus health mature vinegar:, get 82 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 2 parts of adding salt in following mass parts ratio; 5 parts of oligomeric isomaltoses, 3 parts of oligofructoses, 5 parts of honey; 1 part in Chinese prickly ash, 2 parts of glycosides grass are allocated, pasteurization makes the Chinese caterpillar fungus health mature vinegar.
Embodiment 2
The preparation method 2 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 0.5cm by the mass ratio of 1:1; 100 ℃ cook after, be cooled to 35 ℃, inoculation 0.3wt% wine brewing is bent; 35 ℃ the warm water that adds 0.8 times of volume; Mix, keep 20 ~ 30 ℃ of fermentations of room temperature 15 days, process the former unstrained spirits of cordyceps militaris liquor;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 2wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 45 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 5 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is warming up to 70 ℃ and the smoked unstrained spirits of sealing insulation, and reaching Baume concentration is 7 ° of Be, and acetic acid acidity (acetic acid content) is 5.0g/100ml;
4) drench vinegar, ageing: the volume ratio of pressing vinegar unstrained spirits and water 1.5:1 adds clear water soaked 24 hours, packed into after emitting to seal basin and be warming up to 60 ℃ of sealed thermostats and preserved the Chinese caterpillar fungus mature vinegar stoste that ageing in 5 days obtains ageing;
5) allotment Chinese caterpillar fungus health mature vinegar:, get 84 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 1 part of adding salt in following mass parts ratio; 5 parts of oligomeric isomaltoses, 2 parts of oligofructoses, 5 parts of white sugars; 3 parts of glycosides grass, elscholtiza is allocated for 2 parts, makes the Chinese caterpillar fungus health mature vinegar behind the pasteurization.
Embodiment 3
The preparation method 3 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 0.5cm by the mass ratio of 1:2; 100 ℃ cook after, be cooled to 30 ℃, inoculation 0.5wt% wine brewing is bent; 35 ℃ the warm water that adds 1 times of volume; Mix, keep 20 ~ 30 ℃ of fermentations of room temperature 15 days, process the former unstrained spirits of cordyceps militaris liquor;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 4wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 45 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 15 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is warming up to 70 ℃ and the smoked unstrained spirits of sealing insulation, and reaching Baume concentration is 7 ° of Be, and acetic acid acidity (acetic acid content) is 6.0g/100ml, promptly gets the vinegar unstrained spirits;
4) drench vinegar, ageing: the volume ratio of pressing vinegar unstrained spirits and water 2:1 adds clear water soaked 48 hours, packed into after emitting to seal basin and be warming up to 60 ℃ of sealed thermostats preservations ageing in 7 days to obtain Chinese caterpillar fungus mature vinegar stoste;
5) allotment Chinese caterpillar fungus health mature vinegar: in following mass parts ratio, get 86 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 1 part of adding salt, 2 parts of white sugars, 2 parts of honey, 2 parts of sweet fennel, 2 parts of longan arils, Herba Cistanches is allocated pasteurization for 2 parts
AfterMake the Chinese caterpillar fungus health mature vinegar.
Embodiment 4
The preparation method 4 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 0.5cm by the mass ratio of 3:1; 100 ℃ cook after, be cooled to 30 ℃, inoculation 0.6wt% wine brewing is bent; 35 ℃ the warm water that adds 2 times of volumes; Mix, keep 20 ~ 30 ℃ of fermentations of room temperature 30 days, process the former unstrained spirits of cordyceps militaris liquor;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 5wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 40 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 10 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is warming up to 70 ℃ and the smoked unstrained spirits of sealing insulation, and reaching Baume concentration is 6 ° of Be, and acetic acid acidity (acetic acid content) is 4.0g/100ml, promptly gets the vinegar unstrained spirits;
4) drench vinegar, ageing: the volume ratio of pressing vinegar unstrained spirits and water 1:1 adds clear water soaked 36 hours, packed into after emitting to seal basin and be warming up to 50 ℃ of sealed thermostats preservations ageing in 10 days to obtain Chinese caterpillar fungus mature vinegar stoste;
5) allotment Chinese caterpillar fungus health mature vinegar: in following mass parts ratio, get 88 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 1 part of adding salt, 6 parts of oligomeric isomaltoses, honey is allocated for 5 parts, makes the Chinese caterpillar fungus health mature vinegar behind the pasteurization.
Embodiment 5
The preparation method 5 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 0.8cm by the mass ratio of 1.5:1; 100 ℃ cook after, be cooled to 35 ℃, inoculation 0.3wt% wine brewing is bent; 40 ℃ the warm water that adds 1 times of volume; Mix, keep 20 ~ 30 ℃ of fermentations of room temperature 30 days, process the former unstrained spirits of cordyceps militaris liquor;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 8wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 50 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 10 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is warming up to 70 ℃ and the smoked unstrained spirits of sealing insulation, and reaching Baume concentration is 7 ° of Be, and acetic acid acidity (acetic acid content) is 5.0g/100ml, promptly gets the vinegar unstrained spirits;
4) drench vinegar, ageing: the volume ratio of pressing vinegar unstrained spirits and water 1.5:1 adds clear water soaked 24 hours, packed into after emitting to seal basin and be warming up to 70 ℃ of sealed thermostats preservations ageing in 5 days to obtain Chinese caterpillar fungus mature vinegar stoste;
5) allotment Chinese caterpillar fungus health mature vinegar: in following mass parts ratio, get 86 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 2 parts of adding salt, 6 parts of oligomeric isomaltoses, 3 parts of longan arils, Herba Cistanches are allocated for 3 parts, make the Chinese caterpillar fungus health mature vinegar behind the pasteurization.
Embodiment 6
The preparation method 6 of Chinese caterpillar fungus health mature vinegar
1) preparation cordyceps militaris liquor former unstrained spirits: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mixes, is crushed to 0.8cm by the mass ratio of 1.5:1; 100 ℃ cook after, be cooled to 35 ℃, inoculation 0.4wt% wine brewing is bent; 40 ℃ the warm water that adds 1 times of volume; Mix, keep 20 ~ 30 ℃ of fermentations of room temperature 30 days, process the former unstrained spirits of cordyceps militaris liquor;
2) preparation Chinese caterpillar fungus mature vinegar former unstrained spirits: the former unstrained spirits of the cordyceps militaris liquor of processing adds the 5wt% acetic bacteria, 20 ~ 30 ℃ of fermentations of room temperature, treat article temperature rise to 50 ℃ after, continue fermentation and made the former unstrained spirits of Chinese caterpillar fungus mature vinegar in 10 days;
3) smoked unstrained spirits: the former unstrained spirits of Chinese caterpillar fungus mature vinegar that fermentation makes is poured steam cooker into, slowly is warming up to 70 ℃ and the smoked unstrained spirits of sealing insulation, and reaching Baume concentration is 7 ° of Be, and acetic acid acidity (acetic acid content) is 5.0g/100ml, promptly gets the vinegar unstrained spirits;
4) drench vinegar, ageing: the volume ratio of pressing vinegar unstrained spirits and water 1.5:1 adds clear water soaked 24 hours, packed into after emitting to seal basin and be warming up to 70 ℃ of sealed thermostats preservations ageing in 5 days to obtain Chinese caterpillar fungus mature vinegar stoste;
5) allotment Chinese caterpillar fungus health mature vinegar: in following mass parts ratio, get 86 parts of the Chinese caterpillar fungus mature vinegar stostes that ferment, 2 parts of adding salt, 6 parts of oligomeric isomaltoses, 3 parts in ginger, longan aril is allocated for 3 parts, makes the Chinese caterpillar fungus health mature vinegar behind the pasteurization.
With reference to the vinegar national standard, GB18187-2000 " making vinegar national standard " and GB 2719-2003 " vinegar hygienic standard " estimate above-mentioned 4 made embodiment.Wherein the Oranoleptic indicator is beyond the control of the appraise group that 20 senior appraise persons form and carries out color and luster, fragrance, flavour, figure, estimates; Physical and chemical index is measured its amino-nitrogen (AN), total acid (TA), soluble saltless solid, full nitrogen, acetic acid, wind table 1 as a result.The result shows, the dark brown glow of Chinese caterpillar fungus mature vinegar of the present invention's preparation, the Chinese caterpillar fungus flavor smell of vinegar are strong, and the figure is limpid glossy.Physical and chemical index all reaches the national standard requirement.
Table 1 evaluation analysis result
| Sample | Color and luster | Fragrance | Flavour | The figure | Soluble saltless solid, g/100ml | Total acid, g/100ml | Full nitrogen, g/100ml | Acetic acid, g/100ml |
| Embodiment 1 | Sorrel | Chinese caterpillar fungus flavor, ester flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 1.9 | 8.0 | 0.75 | 7.3 |
| Embodiment 2 | Dark red brown | Chinese caterpillar fungus flavor, ester flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 2.4 | 7.3 | 0.86 | 6.8 |
| Embodiment 3 | Dark red brown | The Chinese caterpillar fungus flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 1.7 | 7.9 | 0.71 | 6.7 |
| Embodiment 4 | Dark red brown | The Chinese caterpillar fungus flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 2.0 | 7.5 | 0.79 | 6.4 |
| Embodiment 5 | Sorrel | Chinese caterpillar fungus flavor, ester flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 1.8 | 7.6 | 0.78 | 6.3 |
| Embodiment 6 | Sorrel | Chinese caterpillar fungus flavor, ester flavor and the smell of vinegar are strong | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Limpid glow | 2.3 | 8.3 | 0.88 | 7.6 |
Be rich in multiple effective ingredients to the human body beneficial such as cordycepin, cordycepose, Chinese caterpillar fungus glucoside in the Chinese caterpillar fungus vinegar stoste that above embodiment prepares, long-term proper amount of edible benefits to human body.
Resulting Chinese caterpillar fungus health vinegar mouthfeel was more soft after adding salt, sugar and spices were allocated, and had unique local flavor, heavy flavour of vinegar fragrance, and mouthfeel alcohol is continuous, has improved the quality and the nourishing function of Chinese caterpillar fungus vinegar, suitable more consumer demand.
Above embodiment is merely and introduces preferred case of the present invention, and to those skilled in the art, any conspicuous variation and the improvement in the scope that does not deviate from spirit of the present invention, carried out all should be regarded as a part of the present invention.
Claims (8)
1. the preparation method of a Chinese caterpillar fungus health mature vinegar comprises the steps:
1) Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum and mix by the mass ratio of 0.5 ~ 3:1, boiling sterilization, it is bent that wine brewing is inserted in the cooling back, and fermentation makes the former unstrained spirits of cordyceps militaris liquor;
2) the former unstrained spirits inoculation of cordyceps militaris liquor acetic bacteria, fermentation makes the former unstrained spirits of Chinese caterpillar fungus vinegar;
3) the former unstrained spirits of Chinese caterpillar fungus vinegar makes Chinese caterpillar fungus mature vinegar stoste through smoked unstrained spirits, pouring vinegar, ageing;
4) Chinese caterpillar fungus mature vinegar stoste obtains the Chinese caterpillar fungus health mature vinegar after allotment, sterilization.
2. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 1 is characterized in that, the concrete operations of step 1) are: Cordyceps militaris (L.) Link. is cultivated residue and Chinese sorghum mix by the mass ratio of 0.5 ~ 3:1; 100 ℃ of boiling sterilizations 10 ~ 30 minutes; Be cooled to 25 ~ 35 ℃, the wine brewing that inserts 0.1 ~ 0.6wt% is bent, adds 30 ~ 35 ℃ of warm water of 0.5 ~ 3 times of volume; Mixing, 20 ~ 30 ℃ of fermentations of room temperature made the former unstrained spirits of cordyceps militaris liquor in 5 ~ 30 days.
3. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 1; It is characterized in that; Step 2) concrete operations are: with the former unstrained spirits inoculation of cordyceps militaris liquor 1 ~ 10wt% acetic bacteria that fermentation makes, 20 ~ 30 ℃ of fermentations of room temperature highest grade temperature rise to 38 ~ 43 ℃ of continued fermentations promptly got the former unstrained spirits of Chinese caterpillar fungus vinegar in 5 ~ 20 days.
4. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 1 is characterized in that, the concrete operations of step 3) are: the vinegar unstrained spirits is poured in the steam cooker, slowly be heated to 70 ~ 80 ℃, smoked unstrained spirits to the Baume concentration of insulation is 6 ~ 8 ° of Be, promptly gets the vinegar unstrained spirits; The volume ratio of pressing vinegar unstrained spirits and water 1 ~ 2:1 adds clear water soaked after 24 ~ 48 hours, and 50 ~ 70 ℃ of sealed thermostats are preserved and obtained Chinese caterpillar fungus mature vinegar stoste in 5 ~ 10 days.
5. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 1 is characterized in that, the concrete operations of step 4) are: get 82 ~ 88 mass parts Chinese caterpillar fungus mature vinegar stostes, add 12 ~ 18 mass parts seasoningss and allocate, obtain the Chinese caterpillar fungus health mature vinegar after the sterilization.
6. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 7 is characterized in that, said seasonings contains 1 ~ 2 mass parts salt and 5 ~ 12 mass parts sugar.
7. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 8 is characterized in that, said sugar is at least a in white sugar, honey, high fructose syrup, glucose, oligofructose, the oligomeric isomaltose.
8. the preparation method of Chinese caterpillar fungus health mature vinegar according to claim 8; It is characterized in that; Also contain 2 ~ 8 mass parts spices in the said seasonings, said spices is at least a in Chinese prickly ash, star anise, Chinese cassia tree, dried orange peel, Radix Glycyrrhizae, cloves, sweet fennel, elscholtiza, ginger, Grosvenor Momordica, longan aril, the Herba Cistanches.
Priority Applications (1)
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103571730A (en) * | 2012-07-23 | 2014-02-12 | 梁悦华 | Pericarpium citri reticulatae and cordyceps sinensis vinegar and preparation method thereof |
| CN103653167A (en) * | 2013-12-11 | 2014-03-26 | 黄秀英 | Preparation method of cordyceps sinensis vinegar |
| CN103695281A (en) * | 2013-12-30 | 2014-04-02 | 辽宁大学 | Healthcare cordyceps polysaccharide fruit vinegar and preparation method thereof |
| CN103820299A (en) * | 2012-11-19 | 2014-05-28 | 水塔（北京）老陈醋生物科学有限公司 | Worm grass mycelium fermented vinegar and preparation method thereof |
| CN103911271A (en) * | 2014-04-08 | 2014-07-09 | 张宗舟 | Method of preparing aromatic vinegar by utilizing cistanche salsa |
| CN104450488A (en) * | 2015-01-16 | 2015-03-25 | 王体军 | Ginseng lycium barbarum vinegar and preparation method thereof |
| CN105325998A (en) * | 2015-10-28 | 2016-02-17 | 成都宽窄美食投资有限公司 | Ginger juice condiment having qi tonifying function and preparing method of ginger juice condiment |
| CN106367299A (en) * | 2016-10-25 | 2017-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | Cordyceps sinensis fruit vinegar and production method thereof |
| CN110240996A (en) * | 2019-07-05 | 2019-09-17 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of scintilla aromatic vinegar |
| CN111647495A (en) * | 2020-07-03 | 2020-09-11 | 刘永刚 | Preparation method of cordyceps sinensis and ginseng vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103571730A (en) * | 2012-07-23 | 2014-02-12 | 梁悦华 | Pericarpium citri reticulatae and cordyceps sinensis vinegar and preparation method thereof |
| CN103820299A (en) * | 2012-11-19 | 2014-05-28 | 水塔（北京）老陈醋生物科学有限公司 | Worm grass mycelium fermented vinegar and preparation method thereof |
| CN103820299B (en) * | 2012-11-19 | 2016-07-06 | 山西水塔醋业股份有限公司 | A kind of Cordyceps mycelium fermented vinegar and preparation method thereof |
| CN103653167A (en) * | 2013-12-11 | 2014-03-26 | 黄秀英 | Preparation method of cordyceps sinensis vinegar |
| CN103695281A (en) * | 2013-12-30 | 2014-04-02 | 辽宁大学 | Healthcare cordyceps polysaccharide fruit vinegar and preparation method thereof |
| CN103911271B (en) * | 2014-04-08 | 2015-12-09 | 张宗舟 | Herba Cistanches is utilized to prepare the method for aromatic vinegar |
| CN103911271A (en) * | 2014-04-08 | 2014-07-09 | 张宗舟 | Method of preparing aromatic vinegar by utilizing cistanche salsa |
| CN104450488A (en) * | 2015-01-16 | 2015-03-25 | 王体军 | Ginseng lycium barbarum vinegar and preparation method thereof |
| CN104450488B (en) * | 2015-01-16 | 2017-07-07 | 王体军 | A kind of ginseng medlar vinegar and preparation method thereof |
| CN105325998A (en) * | 2015-10-28 | 2016-02-17 | 成都宽窄美食投资有限公司 | Ginger juice condiment having qi tonifying function and preparing method of ginger juice condiment |
| CN106367299A (en) * | 2016-10-25 | 2017-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | Cordyceps sinensis fruit vinegar and production method thereof |
| CN110240996A (en) * | 2019-07-05 | 2019-09-17 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of scintilla aromatic vinegar |
| CN111647495A (en) * | 2020-07-03 | 2020-09-11 | 刘永刚 | Preparation method of cordyceps sinensis and ginseng vinegar |
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