CN103243015B - 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 widely used the history that has more than one thousand years by people as seasonings, in long-term use procedure, 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, in addition environmental pollution is day by day serious, in such environment, the mankind are very easily for a long time in sub-health state, and the consequence causing is exactly: easily aging, fatiguability, easily suffer from tumour etc.To a certain extent, this is all human internal environment's reaction in a kind of state of oxidation for a long time.
The functional factor such as polyphenol, flavones containing in vinegar just has suitable anti-oxidant function.
But these functional factors in vinegar mostly are microbial metabolites, anti-oxidant function factor content is not high, and the antioxidant levels that improves body by taking in common vinegar has that the time is long, slow feature takes 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, rice, 300 parts, 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: Compendium of Material Medica is recorded, " 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 research shows all have phenolic hydroxyl group in its activeconstituents, this is a kind of removing free radical, supports antidotal main group.
Tomato: indispensable delicious good merchantable brand in daily life, be rich in the 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 the reducing substances such as dimension c, dimension e, special needs to be pointed out is, tomato contains Lyeopene, this is current 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 causing 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.In addition the increase of peroxidation, can promote lipid peroxide (LPO) increases.It can reduce superoxide-dismutase (SOD) content, causes organ-tissue cell senescence with dead.
The multiple destruction that the snperoxiaized series reaction of free radical produces will cause the histoorgan agings such as human body skin, internal organ, brain and cause multiple serious disease.
Research shows:
Multiple organic acid in vinegar can effectively enhance metabolism, and is conducive to the metabolism of body endoperoxide in interior multiple harmful substances;
In Root of Kirilow Rhodiola, be rich in glycoside and flavonoid compound, wherein rhodioside is very remarkable for removing hydroxy radical qiao effect, and in flavonoid compound, contain reductibility hydroxyl functional group, can stop free chain reaction by free radical being played to hydrogen atom donor;
The Lyeopene that tomato contains is to SOD(superoxide-dismutase in body), POD(catalase), CAT(peroxidase) activity have promoter action, especially can promote the activity of POD;
In this programme, can, by the mode of biological fermentation, the functional substance in Root of Kirilow Rhodiola, tomato effectively be discharged, 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 to be strengthened.
The manufacture method of the above-mentioned vinegar with anti-oxidant health-preserving function, the method comprises the steps:
1) first Root of Kirilow Rhodiola rhizome, tomato and rice are pulverized respectively rear for subsequent use;
2) crushed material of Root of Kirilow Rhodiola rhizome, tomato in step 1) is mixed to get to ground mixt, then in ground mixt, add the water of 3 times of Root of Kirilow Rhodiola rhizome weight, and then add polygalacturonase, material temperature keeps 45-55 ℃, stir, after holding temperature 70-90 minute, material is warming up to 85 ℃, maintains after deactivation in 15 minutes for subsequent use the material obtaining;
3) in step 1) rice meal minces, add 3 times of rice meals water of weight that minces, then add step 2) in material after deactivation, add fire resistant alpha-diastase, after stirring, be warming up to 50-65 ℃, insulation 30-40 minute, obtains mixture, for subsequent use, wherein;
4) mixture obtaining in step 3) is pressed into steam heater, steam regulation pressure, makes temperature of charge be controlled at 100-110 ℃, and soaking time is no less than 80-100 minute;
5) material obtaining after insulation in step 4) is cooled to 55-60 ℃, adds saccharifying enzyme, be incubated and be cooled to 28-30 ℃ after 30-40 minute; Obtain saccharified liquid;
6) activating activities dry yeast;
7) saccharified liquid in step 5) is placed in to sterilized fermentor tank, add the yeast after activation, pass into pressurized air, stir, every ventilation in 3 hours once, aeration time is 10-20 minute, after 12 hours, no longer pass into pressurized air, enter standing for fermentation, controlled fermentation liquid temp is at 28-36 ℃ during this time, time is 7-10 days, to the wine liquid of fermentation;
8) filter: the wine liquid that completes fermentation is filtered, get clear liquid for subsequent use;
9) acetic fermentation: picking acetic acid bacteria strain access activation acetic bacteria substratum, 30 ℃ of culture temperature, incubation time is 48 hours, will complete the acetic bacteria access acetic bacteria enlarged culturing base of activation, 30 ℃ of culture temperature, incubation time is 48 hours; Adjusting wine liquid alcoholic strength is 5-7%, will complete the acetic bacteria access wine liquid of enlarged culturing, and inoculum size is the 8-10% of wine liquid quality, passes into pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after being fermented;
10) sterilising filtration: the vinegar liquid after fermentation is passed through to sterilizing, filtration successively, finally obtain clear liquid, there is the vinegar of anti-oxidant health-preserving function described in obtaining.
The activation method of step 6) active dry yeast is: take active dry yeast, add the warm water (37 ℃) of 20-30 times of active dry yeast quality, stir evenly rear standing 20-30 minute, complete activation.
In step 9), activation acetic bacteria substratum comprises the composition of following weight percent: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%.
In step 9), the composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid.
In step 10), the working method of sterilising filtration operation is: the vinegar liquid that fermentation is completed is heated to 85-95 ℃, maintains 20-30 minute, completes after sterilizing, filters, and gets clear liquid.
Beneficial effect: compared with prior art, advantage of the present invention is: one is to provide a kind of agreeable to the taste health vinegar; The 2nd, by the functional factor in mode efficient hardening food materials and the herbal medicine of fermentation; Three are to provide a kind of vinegar formula and preparation method of health care effect with antioxidant property.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, these improve and also should be considered as protection scope of the present invention.
In the present invention, active dry yeast is that yellow rice wine is special, Angel Yeast Co.,Ltd,
Fire resistant alpha-diastase is 20000 μ/ml, hill bio tech ltd of Sichuan Province,
Saccharifying enzyme is 50000u/ml, hill bio tech ltd of Sichuan Province,
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, Shanghai Jia Min fermentation food 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, rice, 300 parts, Root of Kirilow Rhodiola rhizome, 200 parts of tomatoes, active dry yeast: 1 part, fire resistant alpha-diastase: 0.5 part, 1.5 parts, saccharifying enzyme, 0.5 part of polygalacturonase, 400 parts of acetic acid bacteria strains.
Prepare according to the following steps the vinegar with anti-oxidant health-preserving function, concrete steps are as follows:
1. pulverize:
After Root of Kirilow Rhodiola rhizome is cleaned, in 50 ℃ of oven dry, after pulverizing in pulverizer (crusher sifting screen distance 60 orders), for subsequent use;
After tomato is cleaned, for subsequent use after making beating in hollander;
Rice is pulverized to (crusher sifting screen distance 60 orders) rear for subsequent use;
2. the enzymolysis of pectin and deactivation:
The crushed material of Root of Kirilow Rhodiola in 1 and tomato is placed in to container, adds the water of 3 times of Root of Kirilow Rhodiola quality, add polygalacturonase, material temperature keeps 45 ℃, stirs, and holding temperature, after 90 minutes, is warming up to 85 ℃ by material, remains for subsequent use after deactivation in 15 minutes;
Liquefaction: ground rice adds 3 times of quality water, adds the compound in 2, then adds fire resistant alpha-diastase, stirs and compound is warming up to 50 ℃, be incubated 40 minutes for subsequent use;
4. boiling: by complete preheating 3 in material be pressed into steam heater, steam regulation pressure, makes temperature of charge be controlled 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 active dry yeast, add the warm water (37 ℃) of 20 times of active dry yeast quality, stir evenly latter standing 20 minutes, complete activation;
7. zymamsis: the saccharified liquid that completes cooling is placed in to sterilized fermentor tank, add the yeast after activation, pass into pressurized air, stir, every ventilation in 3 hours once, aeration time is 10 minutes, after 12 hours, no longer pass into pressurized air, enter standing for fermentation, controlled fermentation liquid temp is at 28-35 ℃ during this time, and the time is 10 days; Wine liquid after being fermented;
8. filter: complete the wine liquid of fermentation by plate-and-frame filter press, discard and brewage poor slag, get clear liquid for subsequent use;
9. acetic fermentation: picking acetic acid bacteria strain access activation acetic bacteria substratum, 30 ℃ of culture temperature, incubation time is 48 hours, will complete the acetic bacteria access acetic bacteria enlarged culturing base of activation, 30 ℃ of culture temperature, incubation time is 48 hours.Will complete the acetic bacteria access wine liquid (adjusting alcoholic strength 5%) of enlarged culturing, inoculum size is fermentating wine 8%, passes into pressurized air, carries out acetic fermentation, fermentation time is 72 hours, leavening temperature is controlled at 30-32 ℃; Obtain the vinegar liquid of fermentation; Wherein, activation acetic bacteria substratum comprises the composition of following weight percent: 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 completed is heated to 85 ℃, maintains 30 minutes, completes after sterilizing, filters, and gets the filling finished product that is of clear liquid allotment.
B. 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, rice, 300 parts, 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 according to the following steps the vinegar with anti-oxidant health-preserving function, concrete steps are as follows:
1. pulverize:
After Root of Kirilow Rhodiola rhizome is cleaned, in 60 ℃ of oven dry, after pulverizing in pulverizer (crusher sifting screen distance 80 orders), for subsequent use;
After tomato is cleaned, for subsequent use after making beating in hollander;
Rice is pulverized to (crusher sifting screen distance 80 orders) rear for subsequent use;
2. the enzymolysis of pectin and deactivation:
The crushed material of Root of Kirilow Rhodiola in 1 and tomato is placed in to container, adds the water of 3 times of Root of Kirilow Rhodiola quality, add polygalacturonase, material temperature keeps 55 ℃, stirs, and holding temperature, after 70 minutes, is warming up to 85 ℃ by material, remains for subsequent use after deactivation in 15 minutes;
Liquefaction: ground rice adds 3 times of quality water, adds the compound in 2, then adds fire resistant alpha-diastase, stirs and compound is warming up to 65 ℃, be incubated 30 minutes for subsequent use;
4. boiling: complete preheating 3 in material be pressed into steam heater, steam regulation pressure, makes temperature of charge be controlled 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 active dry yeast, add the warm water (37 ℃) of 20 times of active dry yeast quality, stir evenly latter standing 20 minutes, complete activation;
7. zymamsis: the saccharified liquid that completes cooling is placed in to sterilized fermentor tank, add the yeast after activation, pass into pressurized air, stir, every ventilation in 3 hours once, aeration time is 20 minutes, after 12 hours, no longer pass into pressurized air, enter standing for fermentation, controlled fermentation liquid temp is at 28-36 ℃ during this time, and the time is 7-10 days; Wine liquid after being fermented;
8. filter: complete the wine liquid of fermentation by plate-and-frame filter press, discard and brewage poor slag, get clear liquid for subsequent use;
9. acetic fermentation: picking acetic acid bacteria strain access activation acetic bacteria substratum, 30 ℃ of culture temperature, incubation time is 48 hours, will complete the acetic bacteria access enlarged culturing base of activation, 30 ℃ of culture temperature, incubation time is 48 hours.To complete the acetic bacteria access wine liquid (adjusting alcoholic strength 7%) of enlarged culturing, inoculum size is 10%, passes into pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after being fermented; Wherein, activation acetic bacteria substratum comprises the composition of following weight percent: 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 completed is heated to 95 ℃, maintains 20 minutes, completes after sterilizing, through allocating the filling finished product that is.
B. 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, specific as follows: 500 parts, rice, 300 parts, 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, 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, specific as follows: 500 parts, rice, 300 parts, 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, saccharifying enzyme, 0.7 part of polygalacturonase, 400 parts of acetic acid bacteria strains.
Following table is the anti-oxidant vinegar that obtains in embodiment 1-4 and the commercially available vinegar correlation data about Antioxidant Indexes substances 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. one kind has the vinegar of anti-oxidant health-preserving function, it is characterized in that, mainly made by the raw material of following parts by weight: 500 parts, rice, 300 parts, 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. a manufacture method for the vinegar with anti-oxidant health-preserving function claimed in claim 1, is characterized in that, the method comprises the steps:
1) first Root of Kirilow Rhodiola rhizome, tomato and rice are pulverized respectively rear for subsequent use;
2) crushed material of Root of Kirilow Rhodiola rhizome, tomato in step 1) is mixed to get to ground mixt, then in ground mixt, add the water of 3 times of Root of Kirilow Rhodiola rhizome weight, and then add polygalacturonase, material temperature keeps 45-55 ℃, stir, after holding temperature 70-90 minute, material is warming up to 85 ℃, maintains after deactivation in 15 minutes for subsequent use the material obtaining;
3) in step 1) rice meal minces, add 3 times of rice meals water of weight that minces, then add step 2) in material after deactivation, add fire resistant alpha-diastase, after stirring, be warming up to 50-65 ℃, insulation 30-40 minute, obtains mixture, for subsequent use, wherein;
4) mixture obtaining in step 3) is pressed into steam heater, steam regulation pressure, makes temperature of charge be controlled at 100-110 ℃, and soaking time is no less than 80-100 minute;
5) material obtaining after insulation in step 4) is cooled to 55-60 ℃, adds saccharifying enzyme, be incubated and be cooled to 28-30 ℃ after 30-40 minute; Obtain saccharified liquid;
6) activating activities dry yeast;
7) saccharified liquid in step 5) is placed in to sterilized fermentor tank, add the yeast after activation, pass into pressurized air, stir, every ventilation in 3 hours once, aeration time is 10-20 minute, after 12 hours, no longer pass into pressurized air, enter standing for fermentation, controlled fermentation liquid temp is at 28-36 ℃ during this time, time is 7-10 days, to the wine liquid of fermentation;
8) filter: the wine liquid that completes fermentation is filtered, get clear liquid for subsequent use;
9) acetic fermentation: picking acetic acid bacteria strain access activation acetic bacteria substratum, 30 ℃ of culture temperature, incubation time is 48 hours, will complete the acetic bacteria access acetic bacteria enlarged culturing base of activation, 30 ℃ of culture temperature, incubation time is 48 hours; Adjusting wine liquid alcoholic strength is 5-7%, will complete the acetic bacteria access wine liquid of enlarged culturing, and inoculum size is the 8-10% of wine liquid quality, passes into pressurized air, carries out acetic fermentation, and fermentation time is 72 hours, and leavening temperature is controlled at 30-32 ℃; Vinegar liquid after being fermented;
10) sterilising filtration: the vinegar liquid after fermentation is passed through to sterilizing, filtration successively, finally obtain clear liquid, there is the vinegar of anti-oxidant health-preserving function described in obtaining.
5. the manufacture method of the vinegar with 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 active dry yeast, add the warm water of 20-30 times of active dry yeast quality, stir evenly rear standing 20-30 minute, complete activation.
6. the manufacture method of the vinegar with anti-oxidant health-preserving function according to claim 4, is characterized in that, in step 9), activation acetic bacteria substratum comprises the composition of following weight percent: glucose 1%, yeast extract paste 1%, ethanol 4%, water 94%.
7. the manufacture method of the vinegar with anti-oxidant health-preserving function according to claim 4, is characterized in that, in step 9), the composition of acetic bacteria enlarged culturing base is that alcohol volume content is 5% brewing wine liquid.
8. the manufacture method of the vinegar with anti-oxidant health-preserving function according to claim 4, is characterized in that, in step 10), the working method of sterilising filtration operation is: the vinegar liquid that fermentation is completed is heated to 85-95 ℃, maintains 20-30 minute, completes after sterilizing, filter, get clear liquid.
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| CN105400678A (en) * | 2015-11-24 | 2016-03-16 | 镇江恒顺生物工程有限公司 | Preparation method of antioxidant concentrated vinegar powder |
| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | A kind of fermentation preparation improveing liquid local 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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