CN102876559B - Healthcare kelp vinegar and preparation method thereof - Google Patents
Healthcare kelp vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of food processing and particularly relates to healthcare kelp vinegar and a preparation method thereof. The healthcare kelp vinegar is characterized by being prepared by utilizing soaked kelps and broomcorn as raw materials, eliminating fishy smell of the soaked kelps, smashing and juicing to obtain kelp slags, mixing the kelp slags with the smashed broomcorn and fermenting by alcohol and acetic acid. By adopting the modern biological fermenting technology, the healthcare kelp vinegar is decomposed and converted to generate amino acid, polypeptide, oligosaccharide, dietary fibers and the like which can be absorbed and utilized by human bodies easily and has the effects of cancer prevention, lipid and cholesterol lowering, vessel softening, hypertension and arteriosclerosis prevention and immunity reinforcing. China is a big country with oceans, annual output of the kelps accounts for one second of world-wide production, the healthcare kelp vinegar is prepared by utilizing the kelp as the main raw material and assisting with broomcorn and rice chaff and researching by the biological fermenting technology, varieties of vinegar are enriched, and ocean resources are well developed and utilized.
Description
(1) technical field
The invention belongs to food processing field, particularly a kind of kelp health care vinegar and preparation method thereof.
(2) background technology
Along with the development of Food science and the raising of living standards of the people, there is radical change in people's nutritive health-care consciousness, be satisfied with under the prerequisite of having enough, having drunk cuisines, nutrition dietary on healthy impact also by human consumer cognition, government and human consumer need to reach urgent and strong stage to green health, nutritive health-care food, how by occupying people, live the food of main status on traditional basis, produce the drink, the food that become not only nutritive health-care but also there is certain function extremely urgent.The vinegar that has long history in China is as traditional condiment, and its nutrient health-care function is also more and more familiar with by people, therefore develops fruits and vegetable vinegar, and prospect is very wide.
Sea-tangle is a kind of seaweeds that China's output is the highest, has another name called kalimeris, kelp, be a kind of nutritive value very high ocean vegetables, in coastland, have breeding production.Kelp Rich is inorganics containing 20-35% in polyose phycocolloid acid and laminaran, N.F,USP MANNITOL, inorganic salt, dry product, in water-soluble salt, Repone K can reach 40%, iodine 0.27-0.72%, calcium approximately 1.06%, the about 22ug/100g of cobalt, contain in addition protein, amino acid, the trace elements such as iron, manganese, zinc, selenium, boron, pharmacological research confirms, sea-tangle is basic food, often the available acidification of blood that prevents of food, makes it to weakly alkaline, transform, and can effectively prevent the diseases such as liver cirrhosis, cancer and ulcer; The N.F,USP MANNITOL covering on sea-tangle can also be treated acute renal failure, cerebral edema, b hepatitis and acute glaucoma etc.; Effect hypotensive, reducing blood-fat that sea-tangle sulfuric ester has; Alginic acid sodium salt in sea-tangle has the effect of pre-preventing leukemia and ostalgia; Sea-tangle amount of iodine be food, have the effect that promotes that Triiodothyronine generates, therefore can treat thyromegaly (goiter), iodine has the children of promotion brain development, improves the effects such as intelligence simultaneously; Laminaria low calorific food, and can adsorb intestinal toxic material, has the effect of defaecation, thereby sea-tangle is described as heath food and longevity greens/mustard green by nutritionist, is a kind of heath food that has very much DEVELOPMENT PROSPECT.
In fruit and vegetable, generally contain higher sugar, organic acid, multiple amino acids, mineral substance and the abundant nutritive ingredients such as water-soluble vitamins, with the fruits and vegetable vinegar of fruit and vegetable brew, compare with traditional grain vinegar, it is of high nutritive value and local flavor is obviously better than grain vinegar, but also has the nutrient health-care function of corresponding fruit and vegetable concurrently.
(3) summary of the invention
It is raw material that sea-tangle, Chinese sorghum are take in the present invention, and kelp health care vinegar of a kind of unique flavor, best in quality, nutrient health and preparation method thereof is provided, and aspect sea-tangle deep processing and comprehensive utilization, is haveing breakthrough.
The present invention is achieved through the following technical solutions:
A kelp health care vinegar, its special character is: sea-tangle, the Chinese sorghum of soaking of take is raw material, the sea-tangle of soaking mixes with the Chinese sorghum of pulverizing through de-raw meat, fragmentation, the kelp residue making of squeezing the juice, and then through zymamsis, acetic fermentation, is prepared from.
The preparation method of kelp health care vinegar of the present invention, its special character is: it comprises the following steps:
(1) de-raw meat: the sea-tangle of soaking is carried out to defishying;
(2) broken, squeeze the juice: then the sea-tangle that defishying is crossed first squeezes the juice with juice extractor by crusher in crushing, collects isolated kelp residue;
(3) spice, steaming: kelp residue mixes with the Chinese sorghum crushing, add after water logging material, steaming, and the grading of grog after cooking, it is cooling that to make base-material standby;
(4) zymamsis: the yeast fermentation agent of adding the heavy 10%-30% of base-material in base-material is fermented, and then obtains vinegar unstrained spirits through sterilising treatment;
(5) acetic fermentation: acetic bacteria is purified, slant preservation and enlarged culturing, makes fermented bacterium, vinegar unstrained spirits access fermented bacterium carries out acetic fermentation, the unstrained spirits temperature of vinegar unstrained spirits is below 41 ℃, after acetic fermentation, below unstrained spirits temperature drop to 35 ℃, acetic acid volume content is 4%-8%;
(6) after-ripening: salt adding after-ripening in the vinegar unstrained spirits after step (5) fermentation, obtains ripe vinegar unstrained spirits;
(7) drench vinegar, ageing: ripe vinegar unstrained spirits drenches vinegar and obtains vinegar to the end, and then an ageing vinegar, obtains sea-tangle vinegar;
(8) clarification, filling: sea-tangle vinegar is placed in enzymolysis cylinder, then adds finings, obtain product through static, filtration, sterilizing.
The preparation method of kelp health care vinegar of the present invention, in step (3), also needs to add rice husk, and the weight proportion of the sea-tangle of wherein soaking, Chinese sorghum, rice husk is: the sea-tangle 2-25 soaking, Chinese sorghum 1-4, rice husk 1-3.
The preparation method of kelp health care vinegar of the present invention, in step (6), salt adding amount be vinegar unstrained spirits heavy 1%～5%, after salt adding, mix thoroughly, place 20-30d and carry out after-ripening, the object of salt adding is to prevent ripe vinegar unstrained spirits over oxidation.
The preparation method of kelp health care vinegar of the present invention, step (7) is drenched vinegar and is adopted pouring cylinder three cover circulation methods, and the vinegar under drenching is divided into a vinegar, two vinegar, three vinegar, and the remaining residual acid of acid-sludge can be made feed, and two vinegar and three vinegar can recycle for lower batch of pouring vinegar.
The preparation method of kelp health care vinegar of the present invention, adds the heavy 5%-20% cavings of vinegar unstrained spirits in vinegar unstrained spirits in step (5), the initial wine degree of vinegar unstrained spirits is 2.3%-4.7%, initial acidity is 0.015-0.023g/ml, the inoculum size of fermented bacterium is 5%-21%, and unstrained spirits temperature is 24-40 ℃, is conducive to acetic fermentation.
The preparation method of kelp health care vinegar of the present invention, yeast fermentation agent is the test tube slant culture medium culturing that first SHENGXIANG yeast is made with wort in step (4), then enlarged culturing makes.
The preparation method of kelp health care vinegar of the present invention, in step (1), for first the sea-tangle of soaking being cut into chunks, then to put into mass concentration be that the citric acid solution of 1%-5% is heated to 90-100 ℃ to de-raw meat process, this process can keep the activity of Normal juice color and deactivating enzyme to prevent occurring microbial spoilage phenomenon in each road manufacturing procedure afterwards, can remove the intrinsic fishy smell of sea-tangle simultaneously.
The preparation method of kelp health care vinegar of the present invention, adopts shaker fermentation, and the ventilation of shaking table is 160-240r/min, the needed amount of oxygen of acetic fermentation and the proportional relation of wine degree.
The preparation method of kelp health care vinegar of the present invention, in step (8), the addition of finings is the 0.001%-10% that sea-tangle vinegar is heavy, main tannic acid, protein, resin, the wax isocolloid unstable constituents removed, eliminate its on effective constituent in sea-tangle juice as the impact of alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, VITAMIN, mineral matter and other components.
The present invention adopts modern biofermentation technique, the nutritive ingredient of product, functional component, flavour substances has all obtained maximum preservation, both original nutrition and functional component had not been destroyed, during the fermentation, again due to yeast, the microorganisms such as acetic bacteria and proteolytic enzyme, polygalacturonase, the combined action of the zymins such as cellulase, by the starch in raw material, protein, Mierocrystalline cellulose, the macromole such as pectin cannot or hardly absorb for human body, and affect the material of the finished product stability, decompose, transform, generate amino acid, polypeptide, oligose, the small molecules such as the food fibre material that utilizes easily absorbed by the body, there is anti-cancer lipopenicillinase, reduce cholesterol, vessel softening, preventing hypertension and arteriosclerosis, the effect of strengthening immunity.China Shi Yige ocean big country, sea-tangle annual production accounts for half of world wide production, take sea-tangle as main raw material, be aided with Chinese sorghum, rice chaff, the kelp health care vinegar that utilizes biofermentation technique to develop, has not only enriched the kind of vinegar, and has developed well oceanic resources.
(4) accompanying drawing explanation
Accompanying drawing 1 is process flow sheet of the present invention;
Accompanying drawing 2 is the schematic diagram that affect of temperature Dichlorodiphenyl Acetate fermentation;
Accompanying drawing 3 is the schematic diagram that affect of inoculum size Dichlorodiphenyl Acetate fermentation;
Accompanying drawing 4 is the schematic diagram that affect of initial wine degree Dichlorodiphenyl Acetate fermentation;
Accompanying drawing 5 is the schematic diagram that affect of initial acidity Dichlorodiphenyl Acetate fermentation;
Accompanying drawing 6 is the schematic diagram that affect of ventilation Dichlorodiphenyl Acetate fermentation.
(5) embodiment
Embodiment 1:
(1) clean
The high quality raw material sea-tangle of buying from market, cleans the impurity such as surperficial silt with clear water, be placed on and in water, soak 24-28h, and be cut into 4～11cm section.
(2) softening de-raw meat
It is that 1% citric acid solution is heated to 95 ℃ of insulations 30 minutes that the sea-tangle of cutting into chunks is put into mass concentration, makes the softening and de-raw meat of sea-tangle.This process can keep the activity of Normal juice color and deactivating enzyme to prevent occurring microbial spoilage phenomenon in each road manufacturing procedure afterwards, can remove the intrinsic fishy smell of sea-tangle simultaneously.
(3) broken juice
Raw material is with squeezing the juice with spiral juice extractor after crusher in crushing, the juice of squeezing out is separated with horizontal screw centrifuge, the clear juice of squeezing out is for the preparation of sea-tangle juice, by squeeze the juice and centrifugation after kelp residue concentrate dry to kelp residue water content be 40% pulverize standby.
(4) spice, steaming
The weight proportion of the sea-tangle of soaking, Chinese sorghum, rice husk is 11:2:1, and the corresponding kelp residue of pulverizing mixes according to weight ratio 5:2:1 with the Chinese sorghum crushing, rice husk, measures total reducing sugar and moisture, and tune adds water logging material 3-4h, steaming.With rotary digester pressurization 150MPa, steam 40min, grog scatters after taking out, sieve, except granule, it is cooling that to be base-material standby.
(5) yeast fermentation agent preparation
Yeast fermentation agent preparation: by the good SHENGXIANG yeast of seed selection, first the test tube slant substratum made from wort is cultivated, adjusting wort concentration is 7 ° of Brix, pH value is 4.5～5, agar 2%, 0.1MPa sterilizing 30min, temperature is controlled at 26～28 ℃, after cultivating 3d, obtain slant strains, in 4 ℃ of left and right preservations, inoculation in 3 months is transplanted once, gained slant strains is first carried out the purebred cultivation in laboratory, wherein wort concentration is 7 ° of Brix, pH value is 4.5～5, agar 2%, temperature is 26～28 ℃, this process is for first migrating to slant strains inoculation in the little triangular flask of 250ml and cultivate 24h, then migrate in the large triangular flask of 1L and cultivate 18-20h, inoculate in the Carlsberg's flask of being transplanted to 15L and cultivate 19h, the bacterial classification of gained is obtained to yeast fermentation agent by workshop purebred cultivation (enlarged culturing), pH value is adjusted into 4.2 left and right, culture temperature 2 is 7-28 ℃, this process is for being first transplanted to the bacterial classification of the purebred cultivation gained in laboratory 100L seeding tank, cultivate 8-20h, and then be transplanted to and in the seeding tank of 1000L, cultivate 8-20h and obtain yeast fermentation agent, in yeast fermentation agent preparation process, each inoculum size is 1:10.
(6) zymamsis
Through adding in the base-material of sterilising treatment base-material to weigh ferment 10% yeast fermentation agent of 10% yeast fermentation agent, adopt respectively different leavening temperatures to ferment, carry out pol in fermenting process, total acid, temperature, pH value change records, determine optimal conditions of fermentation: optimum fermentation temp is 26～33 ℃, 2～3 days time.
Now zymamsis finishes substantially, ethanol content 8% left and right, and stuck fermentation, sterilising treatment is vinegar unstrained spirits.
(7) acetic fermentation
Acetic bacteria carries out purifying, slant culture and enlarged culturing, makes fermented bacterium, and detailed process is as follows:
Acetic bacteria on inclined-plane is inoculated into and in liquid shaking table, cultivates 24h h, in liquid shaking table substratum, add the sea-tangle juice of cultivating basic weight 5%, culture temperature is 30 ℃, ventilation is 220r/min, then being carried out plate coating cultivates, by the bacterium liquid dilution 7-10 of upper step gained doubly, get 0.2cm, in substratum, add the sea-tangle juice of cultivating basic weight 5%, cultivation 72h forwards liquid shaking table to again and cultivates, in liquid shaking table substratum, add the sea-tangle juice of cultivating basic weight 5%, cultivate 24h, culture temperature is 30 ℃, ventilation is 220r/min, carry out again streak culture 48h, culture temperature is 32 ℃, select transparent circle large, bacterium colony is abundant, the single bacterium colony that accounts for growth vigor carries out purifying, slant culture.
The acetic bacteria of slant culture carries out one-level cultivation through liquid shaking table, and incubation time is 24h, and culture temperature is 30 ℃, ventilation is 220r/min, then it is carried out to secondary cultivation through liquid shaking table and obtains fermented bacterium, and incubation time is 24h, temperature is 30 ℃, and ventilation is 220r/min.
The impact of A, the fermentation of temperature Dichlorodiphenyl Acetate
Get respectively 100g vinegar unstrained spirits, wine degree >4%, inoculation 13%(v/v) acetic bacteria secondary nutrient solution, shaker fermentation (220r/min) at 24,26,28,30,32,35,38 ℃ respectively, every 24h measures its total acid, constant to total acid, ferment complete, as shown in Figure 2.
35 ℃ is the optimum temps of acetic fermentation, and secondly acetic fermentation rate 71.11% is 32 ℃, acetic fermentation rate 43.21%.But excess Temperature can make acetic acid be oxidized to carbonic acid gas and water, 38 ℃ of acetic fermentation rates are only 30.25%.
The impact of B, the fermentation of inoculum size Dichlorodiphenyl Acetate
Get respectively 100g vinegar unstrained spirits, wine degree >4%, inoculates respectively acetic bacteria secondary nutrient solution 5%, 9%, 13%, 17%, 21%(v/v), shaker fermentation (220r/min) under 3 temp. displaying functions of accompanying drawing, every 24h measures its total acid, constant to total acid, ferments complete.In figure, inoculum size is lower than 10%, and acidity is substantially unchanged.Inoculum size 21%, front 3d produces sour very fast, but tends towards stability afterwards, and inoculum size is too high bad to local flavor, and 13% inoculum size is best, produces the taller of acid ratio 17%, is only second to 21%, reaches 4.2g/100ml, acetic fermentation rate 68.75%.
The impact of C, initial wine degree Dichlorodiphenyl Acetate fermentation
Get respectively 100g vinegar unstrained spirits, adjusting respectively initial wine degree is 2.3%, 3.3%, 3.8%, 4.4%, 4.7%, above, test under definite optimum temps, inoculum size, and shaker fermentation (220r/min), every 24h measures its total acid, constant to total acid, ferments complete.
As shown in Figure 4, along with the raising of initial wine degree, acetic fermentation rate no significant difference, the acetic fermentation rate of initial wine degree minimum 2.3% is 55.44%, the highest 4.7% is 56.88%.Initial wine degree is low, produces acid comparatively fast, but final acidity is not high, and the beginning acidity that initial wine degree is high declines slow, illustrates that the fermentation of metabolism substrate Dichlorodiphenyl Acetate bacterium has certain restraining effect, but finally acidity can increase along with the prolongation of time.
D, the fermentation of initial acidity Dichlorodiphenyl Acetate affect adjustment
Get respectively 100g vinegar unstrained spirits, adjust that acidity is respectively 1.5,1.7,1.9,2.1,2.3g/100ml, above, test under the initial wine degree of definite the best, temperature, inoculum size, shaker fermentation (220r/min), every 24h surveys and adjusts fixed its total acid, constant to total acid, ferments complete.
As shown in Figure 5, the suitableeest initial acidity of acetic bacteria fermentation is 1.8g/100ml, acetic fermentation rate 58.85%.Initial acidity > 1.8g/100ml, produces sour power and obviously declines, and during initial acidity 1.92g/ml, acetic fermentation rate is only 47.35%.
The impact of E, the fermentation of ventilation Dichlorodiphenyl Acetate
Above, test under the initial wine degree of definite the best temperature, inoculum size, get respectively 100g vinegar unstrained spirits 1 with 160,180,200,220/240r/min shaker fermentation, every 24h measures its total acid, constant to total acid, ferments complete.
As shown in Figure 6, within the scope of certain wine degree, the ventilation of 220r/min is best, but on the whole along with wine degree improves, acetic bacteria is translated into the needed amount of oxygen of acetic acid and the proportional relation of wine degree.
On the basis of single factor experiment above, determine the production technique of acetic fermentation, specific as follows: after zymamsis, in vinegar unstrained spirits, add vinegar unstrained spirits to weigh 5% cavings, loose ventilative in order to unstrained spirits material, and access acetic acid bacteria strain by 10% ratio.After 2～3 days, unstrained spirits temperature rise, should control unstrained spirits temperature at 33～40 ℃, is no more than 41 ℃.By the method for falling unstrained spirits, control temperature and ventilate, every day, once approximately, about 8-17d, temperature started to decline.When acetic acid content reaches 5～6%, temperature is down to below 35 ℃, and acetic fermentation finishes.
(8) salt adding after-ripening
First half of salt is sprinkling upon on vinegar unstrained spirits, with first cylinder vinegar unstrained spirits of having thrown, is poured in another cylinder after mixing thoroughly, pour half salt of remainder into next day again, and turn with shovel.After salt adding, 20-30d is stored in sealing again, to carry out after-ripening, increases the color of vinegar, and further improves vinegar productivity.The object of salt adding is to prevent ripe vinegar unstrained spirits over oxidation, and salt adding amount is 1%～2% of vinegar unstrained spirits.Summer is slightly many, and winter is less slightly.
(9) drench vinegar, ageing
Drench vinegar: adopt and drench cylinder three cover circulation methods: first group is drenched cylinder and put into ripe vinegar unstrained spirits, second group is drenched to cylinder and drench two vinegar that and pour in first group cylinder and soak 20～24h, the vinegar under drenching is a vinegar; Acid-sludge in second group cylinder is lifted one's head the first-run slag of vinegar for drenching, and with drenching three lower vinegar in third group of cylinder, pours immersion in second group cylinder into, and under 10～16h pouring is two vinegar; Acid-sludge in third group of cylinder is two slags that drenched two vinegar, and clear water is put into third group of cylinder, soaks certain hour, and drenching the vinegar is exactly three vinegar, and the remaining residual acid of acid-sludge is the 0.01%-0.2% that ripe acetic acid unstrained spirits is heavy, can make feed.
Ageing: by drenching the vinegar dress altar that vinegar obtains above, seal 30-60d up for safekeeping, to increase the fragrance of vinegar.Two vinegar and three vinegar can drench vinegar for lower batch and recycle.Ageing can strengthen fragrance and improve clarity, reduces the rear research of chaotic phenomenon that occurs of bottling.The ageing time in past, along with the increase to fruits and vegetable vinegar requirement, output continued to increase conventionally about 1 year, if storage capacity is too large, cost increases, so, now general ageing 1～2 month.
(10) clarify filling
Enzymolysis clarification: the sea-tangle vinegar (55-65 ℃) after ageing is pumped into rapidly in enzymolysis cylinder, the natural clarifying agent that adds in sea-tangle vinegar 0.003% compound dispersed particle STERM layer current potential, stirring and evenly mixing, static 1.5-2 hour, main tannic acid, protein, resin, the wax isocolloid unstable constituents removed, eliminate its on effective constituent in sea-tangle juice as the impact of alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, VITAMIN, mineral matter and other components.
Diatomite filtration: be that supernatant liquor is squeezed into diatoms filter and filtered by the sea-tangle juice of enzymolysis clarification, filter adopts drum type vacuum filter, first carry out coarse filtration, filter is hung in native process, vacuum tightness is 900-950mm mercury column, pre-hung diatomite layer thickness is 4-5cm, scraper is adjusted into 0.5-0.8 mm, the diatomite filter that sea-tangle juice after filtration is squeezed into positive press filtration again filters, sea-tangle juice technical indicator after filtration is, transparence (625nm) 95.6%, colour (425nm) 50%, turbidity 4-5NTU.
Allocate filling: deployed kelp health care vinegar, first carry out hyperfiltration, utilize particle and the macromole of hyperfiltration membrane filtration 5-100nm, operation static pressure difference is 0.21MPa, to guarantee clarity and transparency, and remove portion miscellaneous bacteria.Then through Ultra High Temperature Short Time machine, at 135-140 ℃ of insulation 5-10, carry out UHT sterilising treatment second, after sterilizing completes, be cooled to immediately 85-90 ℃ and carry out sterile filling, packing warehouse-in.
Embodiment 2:
In step (2), the mass concentration of citric acid solution is 5%, is heated to 90 ℃, insulation 90min.
In step (3), kelp residue water content is 10%.
The weight proportion of the sea-tangle of soaking in step (4), Chinese sorghum, rice husk is 2:1:1, and the corresponding kelp residue of pulverizing mixes according to weight ratio 1:1:1 with the Chinese sorghum crushing, rice husk.
In step (6) addition of yeast fermentation agent be base-material heavy 30%, leavening temperature is 24～25 ℃, time 1 d.
In step (7) addition of cavings be vinegar unstrained spirits heavy 10%, after 1～2d, unstrained spirits temperature rise, when acetic acid content reaches 4%, temperature is down to below 35 ℃, acetic fermentation finishes.
In step (8), salt adding amount is 3%～5% of vinegar unstrained spirits.
Finings is ZTC 1+1 finings in step (10), the addition of this finings be sea-tangle vinegar heavy 0.001%, static 3h.
Embodiment 3:
In step (2), the mass concentration of citric acid solution is 2%, is heated to 100 ℃, insulation 15min.
In step (3), kelp residue water content is 60%.
The weight proportion of the sea-tangle of soaking in step (4), Chinese sorghum, rice husk is 25:4:3, and the corresponding kelp residue of pulverizing mixes according to weight ratio 10:4:3 with the Chinese sorghum crushing, rice husk.
In step (6) addition of yeast fermentation agent be base-material heavy 20%, leavening temperature is 34-40 ℃, time 4-5d.
In step (7) addition of cavings be vinegar unstrained spirits heavy 20%, when acetic acid content reaches 8%, temperature is down to below 35 ℃, acetic fermentation finishes.
Finings is gelatin in step (10), the addition of gelatin be sea-tangle vinegar heavy 10%, static 5h.
Embodiment 4:
In step (3), kelp residue water content is 80%.
The weight proportion of the sea-tangle that step (4) was soaked, Chinese sorghum, rice husk is 17.5:4:3, and the corresponding kelp residue of pulverizing mixes according to weight ratio 7:2:2 with the Chinese sorghum crushing, rice husk.
Finings is chitosan in step (10), the addition of chitosan be sea-tangle vinegar heavy 5%, static 2h.
Claims (7)
1. a kelp health care vinegar, is characterized in that: sea-tangle, the Chinese sorghum of soaking of take is raw material, and the sea-tangle of soaking mixes with the Chinese sorghum of pulverizing through de-raw meat, fragmentation, the kelp residue making of squeezing the juice, then through zymamsis, acetic fermentation, be prepared from,
It comprises the following steps:
(1) de-raw meat: the sea-tangle of soaking is carried out to defishying;
(2) broken, squeeze the juice: then the sea-tangle that defishying is crossed first squeezes the juice with juice extractor by crusher in crushing, collects isolated kelp residue;
(3) spice, steaming: kelp residue and the Chinese sorghum crushing, also need to add rice husk, the weight proportion of the sea-tangle of wherein soaking, Chinese sorghum, rice husk is: the sea-tangle 2-25 soaking, Chinese sorghum 1-4, rice husk 1-3, mixes, add after water logging material, steaming, the grading of grog after cooking, it is cooling that to make base-material standby;
(4) zymamsis: the yeast fermentation agent of adding the heavy 10%-30% of base-material in base-material is fermented, and then obtains vinegar unstrained spirits through sterilising treatment;
(5) acetic fermentation: acetic bacteria is purified, slant preservation and enlarged culturing, make fermented bacterium, vinegar unstrained spirits access fermented bacterium carries out acetic fermentation, and the unstrained spirits temperature of vinegar unstrained spirits is below 41 ℃, after acetic fermentation, below unstrained spirits temperature drop to 35 ℃, acetic acid volume content is 4%-8%, adds the heavy 5%-20% cavings of vinegar unstrained spirits in vinegar unstrained spirits, the initial wine degree of vinegar unstrained spirits is 2.3%-4.7%, initial acidity is 0.015-0.023g/ml, and the inoculum size of fermented bacterium is 5%-21%, and unstrained spirits temperature is 24-40 ℃;
(6) after-ripening: salt adding after-ripening in the vinegar unstrained spirits after step (5) fermentation, obtains ripe vinegar unstrained spirits;
(7) drench vinegar, ageing: ripe vinegar unstrained spirits drenches vinegar and obtains vinegar to the end, and then an ageing vinegar, obtains sea-tangle vinegar;
(8) clarification, filling: sea-tangle vinegar is placed in enzymolysis cylinder, then adds finings, obtain product through static, filtration, sterilizing.
2. the preparation method of kelp health care vinegar according to claim 1, is characterized in that: in step (6), salt adding amount be vinegar unstrained spirits heavy 1%～5%, after salt adding, mix thoroughly, place 20-30d and carry out after-ripening.
3. the preparation method of kelp health care vinegar according to claim 1, is characterized in that: step (7) is drenched vinegar and adopted pouring cylinder three cover circulation methods, and the vinegar under drenching is divided into a vinegar, two vinegar, three vinegar.
4. the preparation method of kelp health care vinegar according to claim 1, is characterized in that: in step (4), yeast fermentation agent is the test tube slant culture medium culturing that first SHENGXIANG yeast is made with wort, then enlarged culturing makes.
5. the preparation method of kelp health care vinegar according to claim 1, is characterized in that: in step (1), for first the sea-tangle of soaking being cut into chunks, then to put into mass concentration be that the citric acid solution of 1%-5% is heated to 90-100 ℃ to de-raw meat process.
6. the preparation method of kelp health care vinegar according to claim 4, is characterized in that: adopt shaker fermentation, the ventilation of shaking table is 160-240r/min.
7. the preparation method of kelp health care vinegar according to claim 1, is characterized in that: in step (8), the addition of finings is the 0.001%-10% that sea-tangle vinegar is heavy.
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| CN103992933B (en) * | 2014-06-13 | 2015-04-29 | 福建师范大学 | Preparation of kelp red rice vinegar |
| CN105154310B (en) * | 2015-09-25 | 2017-07-21 | 湖北工业大学 | A kind of brown alga pumpkin vinegar beverage preparation method rich in vitamin D |
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| CN109868202A (en) * | 2019-04-09 | 2019-06-11 | 杜明义 | A kind of calcium vinegar and preparation method thereof |
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