CN103243015A - Table vinegar with antioxidant health care function and preparation method thereof - Google Patents
Table vinegar with antioxidant health care function and preparation method thereof Download PDFInfo
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Abstract
The invention discloses table vinegar with an antioxidant heath care function. The table vinegar is mainly prepared from the following raw materials: 500 parts of rice, 300 parts of rhodiola rosea rootstock, 200 parts of tomatoes, 1-1.5 parts of active dry yeast, 0.5-1 part of thermostable amylase, 1.5-2 parts of saccharifying enzyme, 0.5-1 part of pectinase and 400 parts of acidic acid strains. The table vinegar has the advantages that health care table vinegar is provided; functional factors of food materials and Chinese herbal medicines are effectively strengthened in a fermentation manner; and a formula and a preparation method of the table vinegar with oxidation resistance and a health care effect are provided.
Description
Technical field
The present invention relates to function vinegar and manufacture method thereof, is a kind of vinegar and manufacture method with anti-oxidant health-preserving function specifically.
Background technology
Vinegar is extensive use of the history that more than one thousand years is arranged as seasonings by people, and in long-term use, people have had understanding more and more clearly for the health-care effect of vinegar.Along with the technical development since modern times, people have found the plurality kinds of health care factor in vinegar, as multiple organic acid, Ligustrazine, polyphenol, flavones etc., the discovery of these healthy ingredients, have established the basic substance of the nourishing function of vinegar.
Modern society, with the quickening pace of modern life, the pressure of people's working and learning continues to increase, environmental pollution is serious day by day in addition, in such environment, the mankind are in sub-health state very easily for a long time, and the consequence that causes is exactly: easily aging, fatiguability, easily suffer from tumour etc.To a certain extent, this all is the reaction that the human internal environment is in a kind of state of oxidation for a long time.
Functional factors such as the polyphenol that contains in the vinegar, flavones just have suitable anti-oxidant function.
Yet these functional factors in the vinegar mostly are microbial metabolites, and the anti-oxidant function factor content is not high, by take in antioxidant levels that common vinegar improves body have the time long, slow characteristics take effect.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of vinegar and manufacture method with anti-oxidant health-preserving function.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of vinegar with anti-oxidant health-preserving function, mainly made by following raw material: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1-1.5 part, fire resistant alpha-diastase: 400 parts of 0.5-1 parts, saccharifying enzyme 1.5-2 part, polygalacturonase 0.5-1 part, acetic acid bacteria strain.
Described active dry yeast is yellow wine yeast.
Described acetic acid bacteria strain is Shanghai wine 1.01 or AS1.41.
Root of Kirilow Rhodiola: the Compendium of Material Medica record, " Root of Kirilow Rhodiola, herbal classic is top grade, and eliminating evil bad odor is mended various symptoms and signs of deficiency." Root of Kirilow Rhodiola contains abundant rhodioside, flavones, it also contains starch, protein, fat, multivitamin and trace element in addition.And studies show that all have phenolic hydroxyl group in its activeconstituents, this is a kind of free radical, old and feeble main group of opposing removed.
Tomato: indispensable delicious good merchantable brand in the daily life, be rich in nutrient substances such as multivitamin, mineral substance, protein, carbohydrate, what is particularly worth mentioning is that, tomato is a kind of rare anti-oxidant food materials, it is rich in reducing substanceses such as dimension c, dimension e, special needs to be pointed out is, tomato contains Lyeopene, this is present one of found powerful antioxidant, its effect of removing free radical outclass other carotenoid and vitamin-E, and it can prevent and treat the various diseases that causes because of old and feeble, immunity degradation effectively.
Scientific research thinks that human senility is because the various destructions that the peroxidation of free radical produces cause.The increase of peroxidation in addition, can promote lipid peroxide (LPO) increases.It can reduce superoxide-dismutase (SOD) content, causes the organ-tissue cell senescence with dead.
The multiple destruction that the snperoxiaized series reaction of free radical produces will cause histoorgans such as human body skin, internal organ, brain old and feeble and cause multiple serious disease.
Studies show that:
Multiple organic acid in the vinegar can effectively enhance metabolism, and is conducive to the body endoperoxide in the metabolism of interior multiple harmful substances;
Be rich in glycoside and flavonoid compound in the Root of Kirilow Rhodiola, wherein rhodioside is very remarkable for removing the hydroxy radical qiao effect, and contain reductibility hydroxyl functional group in flavonoid compound, can stop free chain reaction by free radical being played the hydrogen atom donor;
The Lyeopene that tomato contains is to SOD(superoxide-dismutase in the body), the POD(catalase), the CAT(peroxidase) activity promoter action is arranged, especially can promote the activity of POD;
In this programme, can the functional substance in Root of Kirilow Rhodiola, the tomato effectively be discharged by the mode of biological fermentation, allow three's's (vinegar, Root of Kirilow Rhodiola, tomato) functional component from different aspects the anti-oxidant function of human body effectively be activated and strengthen.
Above-mentioned manufacture method with vinegar of anti-oxidant health-preserving function, this method comprises the steps:
1) at first Root of Kirilow Rhodiola rhizome, tomato and rice are pulverized respectively the back standby;
2) the crushed material mixing with Root of Kirilow Rhodiola rhizome, tomato in the step 1) obtains ground mixt, the water that in ground mixt, adds 3 times of Root of Kirilow Rhodiola rhizome weight then, and then adding polygalacturonase, the material temperature keeps 45-55 ℃, stir, after holding temperature 70-90 minute, material is warming up to 85 ℃, keeps after the deactivation in 15 minutes the material that obtains is standby;
3) in the step 1) rice meal minces, add the mince water of weight of 3 times of rice meals, add step 2 again) in material after the deactivation, add fire resistant alpha-diastase, be warming up to 50-65 ℃ after stirring, be incubated 30-40 minute, obtain mixture, standby, wherein;
4) mixture that obtains in the step 3) is pressed into steam heater, steam regulation pressure makes temperature of charge control at 100-110 ℃, and soaking time is no less than 80-100 minute;
5) material that obtains after the insulation in the step 4) is cooled to 55-60 ℃, adds saccharifying enzyme, be incubated and be cooled to 28-30 ℃ after 30-40 minute; Obtain saccharification liquid;
6) activating activities dry yeast;
7) saccharification liquid in the step 5) is placed sterilized fermentor tank, add the yeast after activating, feed pressurized air, stir, every ventilation in 3 hours once, aeration time is 10-20 minute, no longer feed pressurized air after 12 hours, enter standing for fermentation, during control fermented liquid temperature at 28-36 ℃, time is 7-10 days, to the wine liquid of fermentation;
8) filter: the wine liquid that will finish fermentation filters, and it is standby to get clear liquid;
9) acetic fermentation: the picking acetic acid bacteria strain inserts activation acetic bacteria substratum, 30 ℃ of culture temperature, and incubation time is 48 hours, and the acetic bacteria of finishing activation is inserted acetic bacteria enlarged culturing base, 30 ℃ of culture temperature, incubation time is 48 hours; Adjusting wine liquid alcoholic strength is 5-7%, and the acetic bacteria of finishing enlarged culturing is inserted wine liquid, and inoculum size is the 8-10% of wine liquid quality, feeds pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after obtaining fermenting;
10) sterilising filtration: the vinegar liquid after will fermenting gets clear liquid at last successively through sterilization, filtration, namely obtains described vinegar with anti-oxidant health-preserving function.
The activation method of step 6) active dry yeast is: take by weighing active dry yeast, add the warm water (37 ℃) of 20-30 times of active dry yeast quality, left standstill after stirring evenly 20-30 minute, finish activation.
In the step 9), activation acetic bacteria substratum comprises following component in percentage by weight: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%.
In the step 9), the composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid.
In the step 10), the working method of sterilising filtration operation is: the vinegar liquid that fermentation is finished is heated to 85-95 ℃, keeps 20-30 minute, finish sterilization after, filter, get clear liquid.
Beneficial effect: compared with prior art, advantage of the present invention is: one provides a kind of agreeable to the taste health vinegar; The 2nd, by the mode efficient hardening food materials of fermentation and the functional factor in the herbal medicine; Three provide a kind of vinegar formula and preparation method with health care effect of antioxidant property.
Embodiment
The present invention is described in further detail below in conjunction with embodiment.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Among the present invention, active dry yeast is the yellow rice wine special use, Angel Yeast Co.,Ltd,
Fire resistant alpha-diastase is 20000 μ/ml, Sichuan Province's hill bio tech ltd,
Saccharifying enzyme is 50000u/ml, Sichuan Province's hill bio tech ltd,
Polygalacturonase is 30000 μ/g, the Tianjin magnificent zymin technology of profit company limited
Acetic acid bacteria strain is Shanghai wine 1.01 or AS1.41, the good people's fermentation food in Shanghai company limited;
Above material is commercially available.
Embodiment 1: a kind of vinegar with anti-oxidant health-preserving function, mainly made by following raw material: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1 part, fire resistant alpha-diastase: 0.5 part, 1.5 parts in saccharifying enzyme, 0.5 part of polygalacturonase, 400 parts of acetic acid bacteria strains.
Prepare the vinegar with anti-oxidant health-preserving function according to the following steps, concrete steps are as follows:
1. pulverize:
After the cleaning of Root of Kirilow Rhodiola rhizome, in 50 ℃ of oven dry, in pulverizer, pulverize back (pulverizer mesh size 60 orders), standby;
After the tomato cleaning, the making beating back is standby in hollander;
Rice pulverizing (pulverizer mesh size 60 orders) back is standby;
2. the enzymolysis of pectin and deactivation:
The crushed material of Root of Kirilow Rhodiola in 1 and tomato is placed container, add the water of 3 times of Root of Kirilow Rhodiola quality, add polygalacturonase, the material temperature keeps 45 ℃, stirs, and holding temperature was warming up to 85 ℃ with material after 90 minutes, keeps after the deactivation in 15 minutes standby;
3. liquefaction: ground rice adds 3 times of quality water, adds the compound in 2, adds fire resistant alpha-diastase again, stirs and compound is warming up to 50 ℃, be incubated 40 minutes standby;
4. boiling: will finish preheating 3 in material be pressed into steam heater, steam regulation pressure makes temperature of charge control at 100 ℃, soaking time is no less than 100 minutes;
5. saccharification: material in 4 is cooled to 55 ℃, adds saccharifying enzyme, be incubated and be cooled to 28 ℃ after 40 minutes;
6. the activation of yeast: take by weighing active dry yeast, add the warm water (37 ℃) of 20 times of active dry yeast quality, left standstill after stirring evenly 20 minutes, finish activation;
7. zymamsis: the saccharification liquid that will finish cooling places sterilized fermentor tank, add the yeast after activating, feed pressurized air, stir, every ventilation in 3 hours once, aeration time is 10 minutes, no longer feed pressurized air after 12 hours, enter standing for fermentation, during control fermented liquid temperature at 28-35 ℃, the time is 10 days; Wine liquid after obtaining fermenting;
8. filter: finish the wine liquid of fermentation by plate-and-frame filter press, discard and brewage poor slag, it is standby to get clear liquid;
9. acetic fermentation: the picking acetic acid bacteria strain inserts activation acetic bacteria substratum, 30 ℃ of culture temperature, and incubation time is 48 hours, the acetic bacteria that will finish activation inserts acetic bacteria enlarged culturing base, 30 ℃ of culture temperature, incubation time is 48 hours.The acetic bacteria of finishing enlarged culturing is inserted wine liquid (adjusting alcoholic strength 5%), and inoculum size is 8% of fermentating wine, feeds pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; The vinegar liquid that obtains fermenting; Wherein, activation acetic bacteria substratum comprises following component in percentage by weight: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%; The composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid;
10. sterilising filtration: the vinegar liquid that fermentation is finished is heated to 85 ℃, keeps 30 minutes, finish sterilization after, filter, get clear liquid allotment can and be finished product.
B. the product physical and chemical index meets the requirement of GB 18187 standards.
Embodiment 2: a kind of vinegar with anti-oxidant health-preserving function, mainly made by following raw material: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1-1.5 part, fire resistant alpha-diastase: 400 parts of 0.5-1 parts, saccharifying enzyme 1.5-2 part, polygalacturonase 0.5-1 part, acetic acid bacteria strain.
Prepare the vinegar with anti-oxidant health-preserving function according to the following steps, concrete steps are as follows:
1. pulverize:
After the cleaning of Root of Kirilow Rhodiola rhizome, in 60 ℃ of oven dry, in pulverizer, pulverize back (pulverizer mesh size 80 orders), standby;
After the tomato cleaning, the making beating back is standby in hollander;
Rice pulverizing (pulverizer mesh size 80 orders) back is standby;
2. the enzymolysis of pectin and deactivation:
The crushed material of Root of Kirilow Rhodiola in 1 and tomato is placed container, add the water of 3 times of Root of Kirilow Rhodiola quality, add polygalacturonase, the material temperature keeps 55 ℃, stirs, and holding temperature was warming up to 85 ℃ with material after 70 minutes, keeps after the deactivation in 15 minutes standby;
3. liquefaction: ground rice adds 3 times of quality water, adds the compound in 2, adds fire resistant alpha-diastase again, stirs and compound is warming up to 65 ℃, be incubated 30 minutes standby;
4. boiling: finish preheating 3 in material be pressed into steam heater, steam regulation pressure makes temperature of charge control at 110 ℃, soaking time is no less than 80 minutes;
5. saccharification: material in 4 is cooled to 60 ℃, adds saccharifying enzyme, be incubated and be cooled to 30 ℃ after 30 minutes;
6. the activation of yeast: take by weighing active dry yeast, add the warm water (37 ℃) of 20 times of active dry yeast quality, left standstill after stirring evenly 20 minutes, finish activation;
7. zymamsis: the saccharification liquid that will finish cooling places sterilized fermentor tank, add the yeast after activating, feed pressurized air, stir, every ventilation in 3 hours once, aeration time is 20 minutes, no longer feed pressurized air after 12 hours, enter standing for fermentation, during control fermented liquid temperature at 28-36 ℃, the time is 7-10 days; Wine liquid after obtaining fermenting;
8. filter: finish the wine liquid of fermentation by plate-and-frame filter press, discard and brewage poor slag, it is standby to get clear liquid;
9. acetic fermentation: the picking acetic acid bacteria strain inserts activation acetic bacteria substratum, 30 ℃ of culture temperature, and incubation time is 48 hours, the acetic bacteria that will finish activation inserts the enlarged culturing base, 30 ℃ of culture temperature, incubation time is 48 hours.The acetic bacteria of finishing enlarged culturing is inserted wine liquid (adjusting alcoholic strength 7%), and inoculum size is 10%, feeds pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after obtaining fermenting; Wherein, activation acetic bacteria substratum comprises following component in percentage by weight: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%; The composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid;
10. sterilising filtration: the vinegar liquid that fermentation is finished is heated to 95 ℃, keeps 20 minutes, finish sterilization after, be finished product through the allotment can.
B. the product physical and chemical index meets the requirement of GB 18187 standards.
Embodiment 3: substantially the same manner as Example 1, difference is the vinegar raw material difference with anti-oxidant health-preserving function, and is specific as follows: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1.2 parts, fire resistant alpha-diastase: 0.6 part, 1.7 parts in saccharifying enzyme, 0.6 part of polygalacturonase, 400 parts of acetic acid bacteria strains.
Embodiment 4: substantially the same manner as Example 1, difference is the vinegar raw material difference with anti-oxidant health-preserving function, and is specific as follows: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1.3 parts, fire resistant alpha-diastase: 0.8 part, 1.8 parts in saccharifying enzyme, 0.7 part of polygalacturonase, 400 parts of acetic acid bacteria strains.
Following table be among the embodiment 1-4 resulting anti-oxidant vinegar and commercially available vinegar about the correlation data of anti-oxidant index substance content:
Table one
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Commercially available aromatic vinegar | Commercially available mature vinegar |
| Total flavones mg/ml | 2.37 | 2.36 | 2.38 | 2.35 | 0.133 | 1.508 |
| Rhodioside mg/L | 0.26 | 0.23 | 0.27 | 0.25 | Do not detect | Do not detect |
| Lyeopene mg/L | 7.35 | 7.38 | 7.34 | 7.37 | Do not detect | Do not detect |
Claims (8)
1. vinegar with anti-oxidant health-preserving function, it is characterized in that, mainly made by the raw material of following parts by weight: 500 parts in rice, 300 parts on Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1-1.5 part, fire resistant alpha-diastase: 400 parts of 0.5-1 parts, saccharifying enzyme 1.5-2 part, polygalacturonase 0.5-1 part, acetic acid bacteria strain.
2. the vinegar with anti-oxidant health-preserving function according to claim 1 is characterized in that, described active dry yeast is yellow wine yeast.
3. the vinegar with anti-oxidant health-preserving function according to claim 1 is characterized in that, described acetic acid bacteria strain is Shanghai wine 1.01 or AS1.41.
4. the manufacture method with vinegar of anti-oxidant health-preserving function according to claim 1 is characterized in that, this method comprises the steps:
1) at first Root of Kirilow Rhodiola rhizome, tomato and rice are pulverized respectively the back standby;
2) the crushed material mixing with Root of Kirilow Rhodiola rhizome, tomato in the step 1) obtains ground mixt, the water that in ground mixt, adds 3 times of Root of Kirilow Rhodiola rhizome weight then, and then adding polygalacturonase, the material temperature keeps 45-55 ℃, stir, after holding temperature 70-90 minute, material is warming up to 85 ℃, keeps after the deactivation in 15 minutes the material that obtains is standby;
3) in the step 1) rice meal minces, add the mince water of weight of 3 times of rice meals, add step 2 again) in material after the deactivation, add fire resistant alpha-diastase, be warming up to 50-65 ℃ after stirring, be incubated 30-40 minute, obtain mixture, standby, wherein;
4) mixture that obtains in the step 3) is pressed into steam heater, steam regulation pressure makes temperature of charge control at 100-110 ℃, and soaking time is no less than 80-100 minute;
5) material that obtains after the insulation in the step 4) is cooled to 55-60 ℃, adds saccharifying enzyme, be incubated and be cooled to 28-30 ℃ after 30-40 minute; Obtain saccharification liquid;
6) activating activities dry yeast;
7) saccharification liquid in the step 5) is placed sterilized fermentor tank, add the yeast after activating, feed pressurized air, stir, every ventilation in 3 hours once, aeration time is 10-20 minute, no longer feed pressurized air after 12 hours, enter standing for fermentation, during control fermented liquid temperature at 28-36 ℃, time is 7-10 days, to the wine liquid of fermentation;
8) filter: the wine liquid that will finish fermentation filters, and it is standby to get clear liquid;
9) acetic fermentation: the picking acetic acid bacteria strain inserts activation acetic bacteria substratum, 30 ℃ of culture temperature, and incubation time is 48 hours, and the acetic bacteria of finishing activation is inserted acetic bacteria enlarged culturing base, 30 ℃ of culture temperature, incubation time is 48 hours; Adjusting wine liquid alcoholic strength is 5-7%, and the acetic bacteria of finishing enlarged culturing is inserted wine liquid, and inoculum size is the 8-10% of wine liquid quality, feeds pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after obtaining fermenting;
10) sterilising filtration: the vinegar liquid after will fermenting gets clear liquid at last successively through sterilization, filtration, namely obtains described vinegar with anti-oxidant health-preserving function.
5. the manufacture method with vinegar of anti-oxidant health-preserving function according to claim 4, it is characterized in that the activation method of step 6) active dry yeast is: take by weighing active dry yeast, add the warm water of 20-30 times of active dry yeast quality, left standstill after stirring evenly 20-30 minute, and finished activation.
6. the manufacture method with vinegar of anti-oxidant health-preserving function according to claim 4 is characterized in that, in the step 9), activation acetic bacteria substratum comprises following component in percentage by weight: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%.
7. the manufacture method with vinegar of anti-oxidant health-preserving function according to claim 4 is characterized in that, in the step 9), the composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid.
8. the manufacture method with vinegar of anti-oxidant health-preserving function according to claim 4 is characterized in that, in the step 10), the working method of sterilising filtration operation is: the vinegar liquid that fermentation is finished is heated to 85-95 ℃, keeps 20-30 minute, finish sterilization after, filter, get clear liquid.
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| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | Fermentation preparation method of improved liquid-state flavor vinegar |
| CN112029630A (en) * | 2020-10-21 | 2020-12-04 | 镇江刘恒记食品有限公司 | Process method for adding tomato red vinegar into edible vinegar |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104138008A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Black tomato floral-scented vinegar drink and preparation method thereof |
| CN104138008B (en) * | 2014-06-20 | 2016-01-20 | 滁州润海甜叶菊高科有限公司 | A kind of black tomato fragrance of a flower vinegar beverage and preparation method thereof |
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| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | Fermentation preparation method of improved liquid-state flavor vinegar |
| CN112029630A (en) * | 2020-10-21 | 2020-12-04 | 镇江刘恒记食品有限公司 | Process method for adding tomato red vinegar into edible vinegar |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
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| CN103243015B (en) | 2014-07-09 |
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