CN103114031A - Mung bean vinegar and preparation method thereof - Google Patents
Mung bean vinegar and preparation method thereof Download PDFInfo
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- CN103114031A CN103114031A CN2013100752653A CN201310075265A CN103114031A CN 103114031 A CN103114031 A CN 103114031A CN 2013100752653 A CN2013100752653 A CN 2013100752653A CN 201310075265 A CN201310075265 A CN 201310075265A CN 103114031 A CN103114031 A CN 103114031A
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Abstract
The invention provides mung bean vinegar and a preparation method thereof. According to the invention, mung bean is used as a raw material, and an active dry yeast resistant to high temperature is used for replacing a traditional home-made distiller's yeast to prepare the vinegar, so that a conventional operation process is simplified, and the wine quality is improved; and a brewing process combining liquid fermentation of alcohol and solid fermentation of acetic acid not only increases the production efficiency, but also keeps the flavor of the solid-state fermented vinegar.
Description
Technical field
The present invention relates to mung bean vinegar and preparation method thereof.
Background technology
Vinegar is a category commonly used in seasonings, it is a kind of liquid tart flavour food flavouring commonly used in culinary art, can be divided into rice vinegar, wine vinegar, sweet and sour and acetic acid vinegar according to raw material difference used, wherein rice vinegar is take rice as main raw material, wine vinegar is to form with raw material oxidations such as the liquors such as white wine, fruit wine, alcohol, sweet and sour is to brewage with maltose, sugared slag, beet pulp and waste molasses etc. to form, and acetic acid vinegar is to get with food grade Glacial acetic acid exchange.
In the production technique of fermented vinegar, the zymamsis step adopts the large distiller's yeast fermentation of self-control mostly in the market, and this operating procedure is comparatively complicated, and fermentation period is longer.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of mung bean vinegar, and this mung bean vinegar has advantages of that mouthfeel is mellow.In addition, also provide the preparation method of this mung bean vinegar, utilize this preparation method can prepare satisfactory mung bean vinegar, and preparation technology is simple, fermentation period is shorter.
For solving the problems of the technologies described above, the invention provides a kind of mung bean vinegar, its preparation method is: Powder Phaseoli radiati is made the boiling wine with dregs, then carry out saccharification, activated yeast, zymamsis, acetic fermentation, after-ripening, pouring vinegar and make.
Specifically, the preparation method of mung bean vinegar of the present invention comprises the following steps:
(1) pulverize: mung bean is got Powder Phaseoli radiati after pulverizer is pulverized;
(2) boiling: the Powder Phaseoli radiati water is run through, add high temperature resistant α-amylaseliquefied, through 95-100 ℃ of boiling 20-30min, make the boiling wine with dregs;
(3) saccharification: add the water of 1-1.25 times of volumes in the boiling wine with dregs, be cooled to 55-60 ℃, add saccharifying enzyme, keep 55-60 ℃ of temperature, the saccharifying through 10-12h completes Powder Phaseoli radiati makes converted mash;
(4) activated yeast: add warm water in converted mash, mash density is transferred to 4-5 ° of B é, pH value transfer to 3.8-4.5, temperature transfers to 38-40 ℃, add again high temperature resistant active dry yeast, stir, then stir once every 30-40min, begin microscopy after 3-4h, when yeast cell sum 〉=3 * 10
9Individual, bud ratio 〉=15%, during without miscellaneous bacteria, activated yeast finishes, and obtains yeast activated liquid;
(5) zymamsis: add fermentor tank to carry out zymamsis yeast activated liquid;
(6) acetic fermentation: spread out after the acid-sludge after ripe distiller's wort and boiling, rice husk, wheat bran are mixed thoroughly and be cooled to 30-35 ℃, admix wheat bran and acetic bacteria, carry out acetic fermentation after turning evenly, when acetic acid content no longer increased, fermenting process finished;
(7) after-ripening, drench vinegar: after the acetic fermentation process is completed, add salt, making real sealing clay after turning evenly carries out after-ripening, then adopts three circulating sleeves to drench just to get mung bean vinegar.
As optimization of the present invention, the add-on of described saccharifying enzyme is that every gram Powder Phaseoli radiati adds 10-20 units.
The add-on of described high temperature resistant α-amylase is that every gram Powder Phaseoli radiati adds 100-150 units.
Described high temperature resistant active dry yeast adopts " Angel " board wine that food-yeast base, Yichang produces with high temperature resistant active dry yeast (TH-AADY), and its add-on is that every part of converted mash adds 0.005-0.008 part.
During described zymamsis, the lord ferment period temperature is no more than 38-40 ℃, and secondary fermentation phase temperature is 34-36 ℃, and 60-65h altogether ferments.
Described ripening time is 1-3 months.
The add-on of described salt is 2-3% of Powder Phaseoli radiati quality.
For the purpose of the concise explanation problem, below to the preparation method of mung bean vinegar of the present invention all referred to as present method.
In the method, replace the large distiller's yeast of tradition self-control with high temperature resistant active dry yeast, both simplified operating procedure, improved again the quality of distiller's wort; The making method that adopts alcohol liquid state fermentation, acetic acid solid state fermentation to combine had both shortened fermentation period, had greatly improved production efficiency, had kept again the local flavor of solid state fermentation vinegar.The mung bean vinegar mouthfeel that makes is mellow.
The raw material that present method adopts is best with the Powder Phaseoli radiati of crossing 40-60 mesh sieves.
Embodiment
The invention will be further described below by specific embodiment:
Embodiment 1:
A kind of mung bean vinegar, its preparation method comprises the following steps:
(1) pulverize: mung bean is crossed 40 mesh sieves and get Powder Phaseoli radiati after pulverizer is pulverized;
(2) boiling: get 100 parts of Powder Phaseoli radiatis, add 300 parts of water and run through, add high temperature resistant α-amylaseliquefied by the standard of 10 units/gram Powder Phaseoli radiatis, through 95-100 ℃ of boiling 20min, make the boiling wine with dregs;
(3) saccharification: add 400 parts, water in the boiling wine with dregs, be cooled to 55-60 ℃, add saccharifying enzyme by the standard of 100 units/gram Powder Phaseoli radiatis, keep 55 ℃ of temperature, the saccharifying through 12h completes Powder Phaseoli radiati makes converted mash;
(4) activated yeast: add 3 parts, 38 ℃ of warm water in every part of converted mash, mash density is transferred to 4 ° of B é, pH value transfer to 3.8, temperature transfers to 38 ℃, add 0.005 part of TH-AADY according to every part of converted mash again, stir, then stir once every 30min, begin microscopy after 3h, when yeast cell sum 〉=3 * 10
9Individual, bud ratio 〉=15%, during without miscellaneous bacteria, activated yeast finishes, and obtains yeast activated liquid;
(5) zymamsis: yeast activated liquid is added fermentor tank, strict controlled fermentation temperature, lord ferment period is no more than 38 ℃, and the secondary fermentation phase is no more than 34 ℃, namely gets ripe distiller's wort after fermentation 65h;
(6) acetic fermentation: spread out after the acid-sludge after ripe distiller's wort and boiling, rice husk, wheat bran are mixed thoroughly and be cooled to 30 ℃, admix wheat bran and acetic bacteria, enter fermentation vat and cover reed mat to carry out acetic fermentation after turning evenly, when acetic acid content no longer increased, fermenting process finished;
(7) after-ripening, drench vinegar: after the acetic fermentation process is completed, add the salt that accounts for Powder Phaseoli radiati quality 2%, making real sealing clay after turning evenly carries out after-ripening 1 month, then adopts three circulating sleeves to drench just to get the mellow mung bean vinegar of mouthfeel.
Embodiment 2:
A kind of mung bean vinegar, its preparation method comprises the following steps:
(1) pulverize: mung bean is crossed 50 mesh sieves and get Powder Phaseoli radiati after pulverizer is pulverized;
(2) boiling: get 100 parts of Powder Phaseoli radiatis, add 350 parts of water and run through, add high temperature resistant α-amylaseliquefied by the standard of 15 units/gram Powder Phaseoli radiatis, through 95-100 ℃ of boiling 25min, make the boiling wine with dregs;
(3) saccharification: add 450 parts, water in the boiling wine with dregs, be cooled to 58 ℃, add saccharifying enzyme by the standard of 120 units/gram Powder Phaseoli radiatis, keep 58 ℃ of temperature, the saccharifying through 11h completes Powder Phaseoli radiati makes converted mash;
(4) activated yeast: add 3 parts, 39 ℃ of warm water in every part of converted mash, mash density is transferred to 5 ° of B é, pH value transfer to 4.0, temperature transfers to 39 ℃, add 0.006 part of TH-AADY according to every part of converted mash again, stir, then stir once every 35min, 3.5h after begin microscopy, when yeast cell sum 〉=3 * 10
9Individual, bud ratio 〉=15%, during without miscellaneous bacteria, activated yeast finishes, and obtains yeast activated liquid;
(5) zymamsis: yeast activated liquid is added fermentor tank, strict controlled fermentation temperature, lord ferment period is no more than 39 ℃, and the secondary fermentation phase is no more than 35 ℃, namely gets ripe distiller's wort after fermentation 63h;
(6) acetic fermentation: spread out after the acid-sludge after ripe distiller's wort and boiling, rice husk, wheat bran are mixed thoroughly and be cooled to 34 ℃, admix wheat bran and acetic bacteria, enter fermentation vat and cover reed mat to carry out acetic fermentation after turning evenly, when acetic acid content no longer increased, fermenting process finished;
(7) after-ripening, drench vinegar: after the acetic fermentation process is completed, add the salt that accounts for Powder Phaseoli radiati quality 2.5%, making real sealing clay after turning evenly carries out after-ripening 2 months, then adopts three circulating sleeves to drench just to get the mellow mung bean vinegar of mouthfeel.
Embodiment 3:
A kind of mung bean vinegar, its preparation method comprises the following steps:
(1) pulverize: mung bean is crossed 60 mesh sieves and get Powder Phaseoli radiati after pulverizer is pulverized;
(2) boiling: get 100 parts of Powder Phaseoli radiatis, add 400 parts of water and run through, add high temperature resistant α-amylaseliquefied by the standard of 20 units/gram Powder Phaseoli radiatis, through 95-100 ℃ of boiling 20min, make the boiling wine with dregs;
(3) saccharification: add 500 parts, water in the boiling wine with dregs, be cooled to 60 ℃, add saccharifying enzyme by the standard of 150 units/gram Powder Phaseoli radiatis, keep temperature 60 C, the saccharifying through 10h completes Powder Phaseoli radiati makes converted mash;
(4) activated yeast: add 4 parts, 40 ℃ of warm water in every part of converted mash, mash density is transferred to 5 ° of B é, pH value transfer to 4.5, temperature transfers to 40 ℃, add 0.008 part of TH-AADY according to every part of converted mash again, stir, then stir once every 40min, begin microscopy after 4h, when yeast cell sum 〉=3 * 10
9Individual, bud ratio 〉=15%, during without miscellaneous bacteria, activated yeast finishes, and obtains yeast activated liquid;
(5) zymamsis: yeast activated liquid is added fermentor tank, strict controlled fermentation temperature, lord ferment period is no more than 40 ℃, and the secondary fermentation phase is no more than 36 ℃, namely gets ripe distiller's wort after fermentation 60h;
(6) acetic fermentation: spread out after fresh acid-sludge, rice husk, wheat bran after ripe distiller's wort and boiling are mixed thoroughly and be cooled to 35 ℃, admix wheat bran and acetic bacteria, enter fermentation vat and cover reed mat to carry out acetic fermentation after turning evenly, when acetic acid content no longer increased, fermenting process finished;
(7) after-ripening, drench vinegar: after the acetic fermentation process is completed, add the salt that accounts for Powder Phaseoli radiati quality 3%, making real sealing clay after turning evenly carries out after-ripening 3 months, then adopts three circulating sleeves to drench just to get the mellow mung bean vinegar of mouthfeel.
Claims (9)
1. the preparation method of a mung bean vinegar is characterized in that: Powder Phaseoli radiati is made the boiling wine with dregs, then carry out saccharification, activated yeast, zymamsis, acetic fermentation, after-ripening, pouring vinegar and make.
2. the preparation method of mung bean vinegar according to claim 1 is characterized in that: comprise the following steps:
(1) pulverize: mung bean is got Powder Phaseoli radiati after pulverizer is pulverized;
(2) boiling: the Powder Phaseoli radiati water is run through, add high temperature resistant α-amylaseliquefied, through 95-100 ℃ of boiling 20-30min, make the boiling wine with dregs;
(3) saccharification: add the water of 1-1.25 times of volumes in the boiling wine with dregs, be cooled to 55-60 ℃, add saccharifying enzyme, keep 55-60 ℃ of temperature, the saccharifying through 10-12h completes Powder Phaseoli radiati makes converted mash;
(4) activated yeast: add warm water in converted mash, mash density is transferred to 4-5 ° of B é, pH value transfer to 3.8-4.5, temperature transfers to 38-40 ℃, add again high temperature resistant active dry yeast, stir, then stir once every 30-40min, begin microscopy after 3-4h, when yeast cell sum 〉=3 * 10
9Individual, bud ratio 〉=15%, during without miscellaneous bacteria, activated yeast finishes, and obtains yeast activated liquid;
(5) zymamsis: add fermentor tank to carry out zymamsis yeast activated liquid;
(6) acetic fermentation: spread out after the acid-sludge after ripe distiller's wort and boiling, rice husk, wheat bran are mixed thoroughly and be cooled to 30-35 ℃, admix wheat bran and acetic bacteria, carry out acetic fermentation after turning evenly, when acetic acid content no longer increased, fermenting process finished;
(7) after-ripening, drench vinegar: after the acetic fermentation process is completed, add salt, making real sealing clay after turning evenly carries out after-ripening, then adopts three circulating sleeves to drench just to get mung bean vinegar.
3. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: the add-on of described saccharifying enzyme is that every gram Powder Phaseoli radiati adds 10-20 units.
4. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: the add-on of described high temperature resistant α-amylase is that every gram Powder Phaseoli radiati adds 100-150 units.
5. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: the add-on of described high temperature resistant active dry yeast is that every part of converted mash adds 0.005-0.008 part.
6. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: during described zymamsis, the lord ferment period temperature is no more than 38-40 ℃, and secondary fermentation phase temperature is 34-36 ℃, and 60-65h altogether ferments.
7. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: described ripening time is 1-3 months.
8. the preparation method of mung bean vinegar according to claim 2, it is characterized in that: the add-on of described salt is 2-3% of Powder Phaseoli radiati quality.
9. the mung bean vinegar that makes of the preparation method of according to claim 1-8 arbitrary described mung bean vinegar.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN103602572A (en) * | 2013-10-30 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Production method for acorn health vinegar |
| CN104498304A (en) * | 2015-01-27 | 2015-04-08 | 王彦国 | Bean vinegar brewing process, brewed edible bean vinegar and bean vinegar brewing device |
| CN104789440A (en) * | 2015-04-30 | 2015-07-22 | 宁夏强尔萨清真食品有限公司 | Novel production process of traditional Ningxia Hui vinegar |
| CN106538918A (en) * | 2016-11-11 | 2017-03-29 | 安徽胜华农业发展有限公司 | A kind of root of kudzu vine vinegar beverage |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN103602572A (en) * | 2013-10-30 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Production method for acorn health vinegar |
| CN103602572B (en) * | 2013-10-30 | 2015-04-15 | 湖北省丹江口香莲醋业有限公司 | Production method for acorn health vinegar |
| CN104498304A (en) * | 2015-01-27 | 2015-04-08 | 王彦国 | Bean vinegar brewing process, brewed edible bean vinegar and bean vinegar brewing device |
| CN104789440A (en) * | 2015-04-30 | 2015-07-22 | 宁夏强尔萨清真食品有限公司 | Novel production process of traditional Ningxia Hui vinegar |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
| CN106538918A (en) * | 2016-11-11 | 2017-03-29 | 安徽胜华农业发展有限公司 | A kind of root of kudzu vine vinegar beverage |
| CN109182077A (en) * | 2018-10-26 | 2019-01-11 | 李进才 | Chick-pea vinegar and preparation method thereof |
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Application publication date: 20130522 |