CN103540516A - Brewing process of purple sweet potato vinegar - Google Patents
Brewing process of purple sweet potato vinegar Download PDFInfo
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- CN103540516A CN103540516A CN201310432727.2A CN201310432727A CN103540516A CN 103540516 A CN103540516 A CN 103540516A CN 201310432727 A CN201310432727 A CN 201310432727A CN 103540516 A CN103540516 A CN 103540516A
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- rhizoma dioscoreae
- dioscoreae esculentae
- vinegar
- liquid
- enzymatic saccharification
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- 239000000052 vinegar Substances 0.000 title claims abstract description 60
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- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract description 6
- 238000013124 brewing process Methods 0.000 title abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 230000004151 fermentation Effects 0.000 claims abstract description 67
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 51
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- 239000007788 liquid Substances 0.000 claims description 67
- 230000002255 enzymatic effect Effects 0.000 claims description 50
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- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 12
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 12
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 12
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 12
- 229940074393 chlorogenic acid Drugs 0.000 claims description 12
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Abstract
The invention relates to the technical field of deep processing of agricultural products, and particularly relates to a brewing process of purple sweet potato vinegar. The brewing process is characterized by comprising the following steps: material treatment, enzymolysis saccharification, alcoholic fermentation, acetic acid fermentation, vinegar pour, and preparation of finished product sweet potato vinegar by pasteurization. The brewing process disclosed by the invention has the beneficial effect that production device investment adopted for the purple sweet potato vinegar brewing process is a little, production conditions are easy to control; and an obtained finished product has the characteristics of being clear and free from precipitates, free from suspended matters, bright in color, high in acetic acid content, and strong in acid flavor, and is a table vinegar product integrating seasoning and healthcare.
Description
Technical field
The present invention relates to deep-processing technical field of agricultural products, particularly a kind of Rhizoma Dioscoreae esculentae vinegar maker skill.
Background technology
In recent years, people more and more focus on the diet style of health, green.Wine gets consumer reception no longer as before, and the vinegar drink with nourishing function is more and more subject to people's favor, such as cider vinegar, sea-buckthorn vinegar, persimmon vinegar, preserved plum vinegar, grape vinegar, lemon vinegar etc.Vinegar have regain one's strength, the different physiological roles such as hypotensive, hypoglycemic, digestion promoting, anti-oxidant, appetizing, sterilization, preventing osteoporosis.
Rhizoma Dioscoreae esculentae is a special kinds of convolvulaceae (Convolvulaceae) Ipomoea (IPomoeabatatas (L.Lam. /)), it is the new sweet potato variety that integrates nutrition, keeps healthy of China's cultivation in recent years, yellowish pink purplish red or purple black, be rich in the biologically active substances such as anthocyanidin, chlorogenic acid, mineral element, there is anti-oxidant, anti-mutation, anti-tumor function and protect the liver, hyperglycemia, the effect such as antibiotic, liked by consumers in general.In recent years, the domestic fields such as breed breeding, cultivation technique, pigment extraction, pigments and antioxidant property thereof that the research of Rhizoma Dioscoreae esculentae is mainly concentrated on, its product development is relatively short of, and deep processed product is less especially.At present, the serious health that threatening the mankind of disease such as hypertension, hyperglycemia, hyperlipidemia, cancer, thrombus, carry out deep processing to Rhizoma Dioscoreae esculentae, improve its utility value and well prevent prevailing disease to cause numerous investigators' attention.
Therefore at present, on market, the deep processed product of Rhizoma Dioscoreae esculentae is more single, and Rhizoma Dioscoreae esculentae vinegar is rarely seen report especially, the invention discloses a kind of making method of Rhizoma Dioscoreae esculentae vinegar of nutritious, unique flavor, for suitability for industrialized production later provides technical parameter.
Summary of the invention
The object of this invention is to provide a kind of Rhizoma Dioscoreae esculentae vinegar maker skill, wherein from the activeconstituents of Rhizoma Dioscoreae esculentae, as the polyphenol substances such as anthocyanidin, brass material and chlorogenic acid can further strengthen the functional of former vinegar liquid, improve the immunizing power of human body, there is health care and therapeutic action.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions:
A vinegar maker skill, is characterized in that, comprises the following steps:
1) raw material is processed: select to store that two months above Rhizoma Dioscoreae esculentae are cleaned and belt leather stripping and slicing is that 1:1.5～1:2 mixes with water by solid-to-liquid ratio after blending into the Rhizoma Dioscoreae esculentae particle that diameter is less than 1mm, afterwards at 95～100 ℃ of boiling 50～60min, make Rhizoma Dioscoreae esculentae slurries, then described Rhizoma Dioscoreae esculentae slurry temperature is brought down below to 60 ℃, standby;
2) enzymatic saccharification: the mixed enzyme that needs to add amylase and two kinds of enzymes of saccharifying enzyme in described enzymatic saccharification process in described Rhizoma Dioscoreae esculentae slurries, described mixed enzyme is that 1:1～1:2 mixes in mass ratio, and described mixed enzyme addition is 0.25～0.35% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries;
3) zymamsis, accesses yeast in enzymatic saccharification liquid, to carry out zymamsis and make alcohol fermentation liquid;
4) acetic fermentation, adds acetic bacteria suspension in described alcohol fermentation liquid, to carry out acetic fermentation and make acetic acid fermentation liquid;
5) drench vinegar and pasteurize, according to ordinary method, drench vinegar and finished product Rhizoma Dioscoreae esculentae vinegar is made in pasteurize.
Preferably, described enzymatic saccharification process is sodium hydroxide solution adjust pH to 5～5.7 of 0.1mol/L for add amount of substance concentration in described Rhizoma Dioscoreae esculentae slurries, described 0.25～0.35% mixed enzyme is added in described Rhizoma Dioscoreae esculentae slurries, afterwards, described Rhizoma Dioscoreae esculentae slurries are incubated to 50～70min at 55～65 ℃ and carry out described enzymatic saccharification, after finishing, described enzymatic saccharification makes described enzymatic saccharification liquid, afterwards described enzymatic saccharification liquid is reheated to 85～90 ℃ of insulation 4～6min and cool the temperature to below 28 ℃, standby.
Preferably, described alcoholic fermentation process is for to access described yeast in described enzymatic saccharification liquid, described saccharomycetic access amount is 0.1～0.2% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, afterwards, to access 26～30 ℃ of insulation zymamsis 4d of described saccharomycetic described enzymatic saccharification liquid, in described alcoholic fermentation process, every the conventional stirring of 22～24h once, stir 5～10min at every turn, after described zymamsis finishes, make alcohol fermentation liquid.
Preferably, described acetic fermentation process is to be 10 by described alcohol fermentation liquid and bacterial content
7-10
8the described acetic bacteria suspension of individual/mL is that 50:3～10:1 mixes by volume, afterwards, by 30～32 ℃ of insulation acetic fermentation 4d of the described alcohol fermentation liquid of the described acetic bacteria suspension of access, in described acetic fermentation process, every 5～6h routine, stir once, each 5～10min that stirs, makes acetic acid fermentation liquid after described acetic fermentation finishes.
Preferably, in described raw material treating processes, the solid-to-liquid ratio of Rhizoma Dioscoreae esculentae particle and water is 1:2.
Preferably, described in described enzymatic saccharification process, Rhizoma Dioscoreae esculentae slurry pH value is 5.5.
Preferably, in described mixed enzyme, amylase and saccharifying enzyme are in mass ratio for adding in described Rhizoma Dioscoreae esculentae slurries after 1:1 mixing, and described mixed enzyme addition is 0.30% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries,
Preferably, described Rhizoma Dioscoreae esculentae slurries are incubated 60min and carry out described enzymatic saccharification at 60 ℃.
Preferably, alcohol fermentation liquid described in described alcoholic fermentation process with described acetic bacteria suspension by volume for 25:2 mixes.
Preferably, described enzymatic saccharification liquid Content of Chlorogenic Acid is 0.29～0.37mg/mL, and sugared content is 18～20%; Described in described alcohol fermentation liquid, chlorogenic acid content is 0.28～0.34mg/mL, and described sugared content is 7.3～8.3%; Described in described acetic acid fermentation liquid, chlorogenic acid content is 0.25～0.30mg/mL, and acetic acid content is 35.7～36.9mg/mL.
Described in described enzymatic saccharification process, Rhizoma Dioscoreae esculentae slurry pH value is generally in 5 left and right, need to add wherein amount of substance concentration is in sodium hydroxide solution adjust pH to 5～5.7 scope of 0.1mol/L, sometimes can because of add into sodium hydroxide solution cause pH value to surpass 5～5.7, now can add amount of substance concentration is the hydrochloric acid soln adjusting pH value of 0.1mol/L again, until pH value meets the demands.
The present patent application people is through lot of experiments, various conditions in Rhizoma Dioscoreae esculentae vinegar brewing process are carried out to analysis of experiments, these conditions comprise uses the described Rhizoma Dioscoreae esculentae particle of different proportionings and the mixture of water to manufacture Rhizoma Dioscoreae esculentae slurries, use the amylase of different proportionings and the mixed enzyme of saccharifying enzyme to carry out enzymatic saccharification etc., and measure sugared content by WAY-32 type hand-held sugar amount refractometer, by the content of spectrophotometric determination chlorogenic acid, the related data parameter relatively obtaining, the afterwards final optimal conditions parameter of determining when carrying out Rhizoma Dioscoreae esculentae vinegar brewages.
The invention has the beneficial effects as follows described step 1) in select and store more than two months, without the rotten Rhizoma Dioscoreae esculentae that goes rotten, as raw material, guaranteed that sugared content is higher, thereby improved the quality of later stage finished product vinegar; On raw material is processed, be first to rub to carry out again boiling Rhizoma Dioscoreae esculentae slurries, process more conveniently, improved working efficiency; And when raw material is processed, do not remove Rhizoma Dioscoreae esculentae skin, guaranteed the chlorogenic acid content in finished product vinegar, make finished product vinegar more have health care to be worth.Described step 2) in enzymatic saccharification process to regulating the enzyme mixture that adds amylase and saccharifying enzyme in the described Rhizoma Dioscoreae esculentae slurries of pH value, and put forward most preferred proportioning, this process adds respectively the operation of two kinds of enzymes succinct than traditional processing technology successively, save saccharification time, and saccharification efficiency is high, in the described enzymatic saccharification liquid obtaining, sugared content is higher.Described step 3) in alcoholic fermentation process, every 22～24h routine, stir once, be conducive to saccharomycetic breathing, promote saccharomycetic breeding, when guaranteeing finished product vinegar fermentation quality, also shortened the fermentation time of finished product vinegar.In a word, small investment of production equipment, the working condition that Rhizoma Dioscoreae esculentae vinegar maker skill of the present invention adopts is easy to control, the finished product vinegar obtaining have clarification without precipitation, no suspended substance, color and luster is bright, acetic acid content is high, acid aromatic strongly fragrant feature, be a kind of edible vinegar that collects seasoning, health care and one.
Embodiment
Embodiment 1
1) raw material is processed:
Choosing is stored more than two months, without going rotten, rotten Rhizoma Dioscoreae esculentae is cleaned and belt leather stripping and slicing, afterwards described Rhizoma Dioscoreae esculentae piece is blended into the Rhizoma Dioscoreae esculentae particle that diameter is less than 1mm, then, by described Rhizoma Dioscoreae esculentae particle, be to mix at 1: 1.5 with water by solid-to-liquid ratio, conventional stirring, under normal temperature and pressure is heated to described Rhizoma Dioscoreae esculentae water mixed liquid 95 ℃ and keep 50min to make Rhizoma Dioscoreae esculentae slurries afterwards, then described Rhizoma Dioscoreae esculentae slurry temperature is brought down below to 60 ℃, standby;
2) enzymatic saccharification:
To adding amount of substance concentration in described Rhizoma Dioscoreae esculentae slurries, it is the sodium hydroxide solution adjust pH to 5 of 0.1mol/L, by amylase and saccharifying enzyme, be to add in described Rhizoma Dioscoreae esculentae slurries after mixing at 1: 1.5 in mass ratio, the mixed enzyme addition of described amylase and saccharifying enzyme is 0.25% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, afterwards, described Rhizoma Dioscoreae esculentae slurries are incubated to 50min at 55 ℃ and carry out enzymatic saccharification, after finishing, described enzymatic saccharification makes enzymatic saccharification liquid, afterwards described enzymatic saccharification liquid is reheated to 85 ℃ of insulation 4～6min and cool the temperature to below 28 ℃, standby,
3) zymamsis:
Yeast is accessed in described enzymatic saccharification liquid, described saccharomycetic access amount is 0.15% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, 26 ℃ of heat-preservation fermentation 4d, in described fermenting process, every 22h routine, stir once, each 5min that stirs, makes alcohol fermentation liquid after described fermentation ends;
4) acetic fermentation:
By described alcohol fermentation liquid and bacterial content, be 10
7～10
8the acetic bacteria suspension of individual/mL mixes for 50:3 by volume, 30 ℃ of heat-preservation fermentation 4d, and every the conventional stirring of 5h once, stir 5～10min at every turn, make acetic acid fermentation liquid;
5) drench vinegar and pasteurize:
Described acetic acid fermentation liquid is drenched to vinegar according to a conventional method and finished product Rhizoma Dioscoreae esculentae vinegar is made in pasteurize.
Embodiment 2
1) raw material is processed:
Choosing is stored more than two months, without going rotten, rotten Rhizoma Dioscoreae esculentae is cleaned and belt leather stripping and slicing, afterwards described Rhizoma Dioscoreae esculentae piece is blended into the Rhizoma Dioscoreae esculentae particle that diameter is less than 1mm, then, by described Rhizoma Dioscoreae esculentae particle, be that 1:2 mixes with water by solid-to-liquid ratio, conventional stirring, under normal temperature and pressure is heated to described Rhizoma Dioscoreae esculentae water mixed liquid 100 ℃ and keep 60min to make Rhizoma Dioscoreae esculentae slurries afterwards, then described Rhizoma Dioscoreae esculentae slurry temperature is brought down below to 60 ℃, standby;
2) enzymatic saccharification:
To adding amount of substance concentration in described Rhizoma Dioscoreae esculentae slurries, it is the sodium hydroxide solution adjust pH to 5.5 of 0.1mol/L, by amylase and saccharifying enzyme, be to add in described Rhizoma Dioscoreae esculentae slurries after mixing at 1: 1 in mass ratio, the mixed enzyme addition of described amylase and saccharifying enzyme is 0.30% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, afterwards, described Rhizoma Dioscoreae esculentae slurries are incubated to 60min at 60 ℃ and carry out enzymatic saccharification, after finishing, described enzymatic saccharification makes enzymatic saccharification liquid, afterwards described enzymatic saccharification liquid is reheated to 85 ℃ of insulation 4～6min and cool the temperature to below 28 ℃, standby,
3) zymamsis:
Yeast is accessed in described enzymatic saccharification liquid, described saccharomycetic access amount is 0.1% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, 28 ℃ of heat-preservation fermentation 4d, in described fermenting process, every 24h routine, stir once, each 5～10min that stirs, makes alcohol fermentation liquid after described fermentation ends;
4) acetic fermentation:
By described alcohol fermentation liquid and bacterial content, be 10
7～10
8the acetic bacteria suspension of individual/mL mixes for 25:2 by volume, 32 ℃ of heat-preservation fermentation 4d, and every the conventional stirring of 5～6h once, stir 5～10min at every turn, make acetic acid fermentation liquid;
5) drench vinegar and pasteurize:
Described acetic acid fermentation liquid is drenched to vinegar according to a conventional method and finished product Rhizoma Dioscoreae esculentae vinegar is made in pasteurize.
Embodiment 3
1) raw material is processed:
Choosing is stored more than two months, without going rotten, rotten Rhizoma Dioscoreae esculentae is cleaned and belt leather stripping and slicing, afterwards described Rhizoma Dioscoreae esculentae piece is blended into the Rhizoma Dioscoreae esculentae particle that diameter is less than 1mm, then, by described Rhizoma Dioscoreae esculentae particle, be that 1:2 mixes with water by solid-to-liquid ratio, conventional stirring, under normal temperature and pressure is heated to described Rhizoma Dioscoreae esculentae water mixed liquid 100 ℃ and keep 60min to make Rhizoma Dioscoreae esculentae slurries afterwards, then described Rhizoma Dioscoreae esculentae slurry temperature is brought down below to 60 ℃, standby;
2) enzymatic saccharification:
To adding amount of substance concentration in described Rhizoma Dioscoreae esculentae slurries, it is the sodium hydroxide solution adjust pH to 5.7 of 0.1mol/L, by amylase and saccharifying enzyme in mass ratio for 1:2 adds in described Rhizoma Dioscoreae esculentae slurries after mixing, the mixed enzyme addition of described amylase and saccharifying enzyme is 0.35% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, afterwards, described Rhizoma Dioscoreae esculentae slurries are incubated to 70min at 65 ℃ and carry out enzymatic saccharification, after finishing, described enzymatic saccharification makes enzymatic saccharification liquid, afterwards described enzymatic saccharification liquid is reheated to 90 ℃ of insulation 4～6min and cool the temperature to below 28 ℃, standby,
3) zymamsis:
Yeast is accessed in described enzymatic saccharification liquid, described saccharomycetic access amount is 0.2% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, 30 ℃ of heat-preservation fermentation 4d, in described fermenting process, every 24h routine, stir once, each 5～10min that stirs, makes alcohol fermentation liquid after described fermentation ends;
4) acetic fermentation:
By described alcohol fermentation liquid and bacterial content, be 10
7～10
8the acetic bacteria suspension of individual/mL mixes for 10:1 by volume, 32 ℃ of heat-preservation fermentation 4d, and every the conventional stirring of 5～6h once, stir 5～10min at every turn, make acetic acid fermentation liquid;
5) drench vinegar and pasteurize:
Described acetic acid fermentation liquid is drenched to vinegar according to a conventional method and finished product Rhizoma Dioscoreae esculentae vinegar is made in pasteurize.
The various embodiments described above result is as follows:
From above-described embodiment data, can draw the optimal proportion of each data the present invention: in described raw material treating processes the solid-to-liquid ratio of Rhizoma Dioscoreae esculentae particle and water be that 1:2, described amylase and saccharifying enzyme are that 1: 1, the addition of described mixed enzyme are 0.30%, described enzymatic saccharification temperature be 60 ℃, the pH value of described enzymatic saccharification be 5.5 and described enzymolysis time be 1h.
The Rhizoma Dioscoreae esculentae vinegar that uses making method of the present invention to obtain is characterized as:
Color and luster: reddish-brown, bright;
Fragrance: there is the original local flavor of former vinegar liquid, and increased the light fragrance of purple potato;
Flavour: the smell of vinegar is bright, slightly light purple potato fragrance;
Figure: clarification is without precipitation, no suspended substance.
Total acid (with acetometer) >=3.5g/100mL, free mineral acid, total arsenic, lead, aflatoxin meet the regulation of vinegar hygienic standard.
Total number of bacterial colony≤100cfu/mL; Coliform: do not detect; Pathogenic bacterium do not detect, and meet state health standards.
Chlorogenic acid content > 0.2mg/mL.Rhizoma Dioscoreae esculentae vinegar has good removing DPPH free radical, reducing power and hydroxy radical qiao and removes ability.
After testing, the Rhizoma Dioscoreae esculentae vinegar quality that brew completes is as follows: physical and chemical index: total acid (with acetometer) >=3.5g/100mL, free mineral acid, total arsenic, lead, aflatoxin; Sanitary index total number of bacterial colony≤100cfu/mL, coliform does not detect, and pathogenic bacterium do not detect; Chlorogenic acid content > 0.2mg/mL; Results of sensory evaluation all meets GB18187-2000 regulation.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification sheets and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (10)
1. a Rhizoma Dioscoreae esculentae vinegar maker skill, is characterized in that, comprises the following steps:
1) raw material is processed: select to store that two months above Rhizoma Dioscoreae esculentae are cleaned and belt leather stripping and slicing is that 1:1.5～1:2 mixes with water by solid-to-liquid ratio after blending into the Rhizoma Dioscoreae esculentae particle that diameter is less than 1mm, afterwards at 95～100 ℃ of boiling 50～60min, make Rhizoma Dioscoreae esculentae slurries, then described Rhizoma Dioscoreae esculentae slurry temperature is brought down below to 60 ℃, standby;
2) enzymatic saccharification: the mixed enzyme that needs to add amylase and two kinds of enzymes of saccharifying enzyme in described enzymatic saccharification process in described Rhizoma Dioscoreae esculentae slurries, described mixed enzyme is that 1:1～1:2 mixes in mass ratio, and described mixed enzyme addition is 0.25～0.35% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries;
3) zymamsis, accesses yeast in enzymatic saccharification liquid, to carry out zymamsis and make alcohol fermentation liquid;
4) acetic fermentation, adds acetic bacteria suspension in described alcohol fermentation liquid, to carry out acetic fermentation and make acetic acid fermentation liquid;
5) drench vinegar and pasteurize, according to ordinary method, drench vinegar and finished product Rhizoma Dioscoreae esculentae vinegar is made in pasteurize.
2. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 1, it is characterized in that, described enzymatic saccharification process is sodium hydroxide solution adjust pH to 5～5.7 of 0.1mol/L for add amount of substance concentration in described Rhizoma Dioscoreae esculentae slurries, described mixed enzyme is added in described Rhizoma Dioscoreae esculentae slurries, afterwards, described Rhizoma Dioscoreae esculentae slurries are incubated to 50～70min at 55～65 ℃ and carry out described enzymatic saccharification, after finishing, described enzymatic saccharification makes described enzymatic saccharification liquid, afterwards described enzymatic saccharification liquid is reheated to 85～90 ℃ of insulation 4～6min and cool the temperature to below 28 ℃, standby.
3. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 1, it is characterized in that, described alcoholic fermentation process is for to access described yeast in described enzymatic saccharification liquid, described saccharomycetic access amount is 0.1～0.2% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries, afterwards, to access 26～30 ℃ of insulation zymamsis 4d of described saccharomycetic described enzymatic saccharification liquid, in described alcoholic fermentation process, every 22～24h routine, stir once, each 5～10min that stirs, makes alcohol fermentation liquid after described zymamsis finishes.
4. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 1, is characterized in that, described acetic fermentation process is is 10 by described alcohol fermentation liquid and bacterial content
7～10
8the described acetic bacteria suspension of individual/mL is that 50:3～10:1 mixes by volume, afterwards, by 30～32 ℃ of insulation acetic fermentation 4d of the described alcohol fermentation liquid of the described acetic bacteria suspension of access, in described acetic fermentation process, every 5～6h routine, stir once, each 5～10min that stirs, makes acetic acid fermentation liquid after described acetic fermentation finishes.
5. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, is characterized in that, in described raw material treating processes, the solid-to-liquid ratio of Rhizoma Dioscoreae esculentae particle and water is 1:2.
6. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, is characterized in that, described in described enzymatic saccharification process, Rhizoma Dioscoreae esculentae slurry pH value is 5.5.
7. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, it is characterized in that, in described mixed enzyme, amylase and saccharifying enzyme are in mass ratio for adding in described Rhizoma Dioscoreae esculentae slurries after 1:1 mixing, and described mixed enzyme addition is 0.30% of Rhizoma Dioscoreae esculentae quality described in described Rhizoma Dioscoreae esculentae slurries.
8. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, is characterized in that, described Rhizoma Dioscoreae esculentae slurries are incubated 60min and carry out described enzymatic saccharification at 60 ℃.
9. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, is characterized in that, alcohol fermentation liquid described in described alcoholic fermentation process with described acetic bacteria suspension by volume for 25:2 mixes.
10. Rhizoma Dioscoreae esculentae vinegar maker skill as claimed in claim 2, is characterized in that, described enzymatic saccharification liquid Content of Chlorogenic Acid is 0.29～0.37mg/mL, and sugared content is 18～20%; Described in described alcohol fermentation liquid, chlorogenic acid content is 0.28～0.34mg/mL, and described sugared content is 7.3～8.3%; Described in described acetic acid fermentation liquid, chlorogenic acid content is 0.25～0.30mg/mL, and acetic acid content is 35.7～36.9mg/mL.
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| CN104911088A (en) * | 2015-06-25 | 2015-09-16 | 冯志芳 | Preparation method of originally ecological purple sweet potato vinegar |
| CN105087346A (en) * | 2015-08-31 | 2015-11-25 | 许昌学院 | Low-sugar fully fermented health-care purple sweet potato red vinegar and processing technique thereof |
| CN105567533A (en) * | 2014-10-09 | 2016-05-11 | 镇江市恒康调味品厂 | Probiotic anti-oxidation health vinegar production method |
| CN107474996A (en) * | 2017-09-08 | 2017-12-15 | 安徽省阜阳永祥良种服务有限责任公司 | A kind of preparation method of sweet potato beer |
| CN109852528A (en) * | 2019-04-12 | 2019-06-07 | 四川清香园调味品股份有限公司 | A kind of preparation method of purple sweet potato making vinegar |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105567533A (en) * | 2014-10-09 | 2016-05-11 | 镇江市恒康调味品厂 | Probiotic anti-oxidation health vinegar production method |
| CN104911088A (en) * | 2015-06-25 | 2015-09-16 | 冯志芳 | Preparation method of originally ecological purple sweet potato vinegar |
| CN105087346A (en) * | 2015-08-31 | 2015-11-25 | 许昌学院 | Low-sugar fully fermented health-care purple sweet potato red vinegar and processing technique thereof |
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| CN109852528A (en) * | 2019-04-12 | 2019-06-07 | 四川清香园调味品股份有限公司 | A kind of preparation method of purple sweet potato making vinegar |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
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