CN103695284A - Preparation method of dried mushroom-sticky rice vinegar - Google Patents
Preparation method of dried mushroom-sticky rice vinegar Download PDFInfo
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- CN103695284A CN103695284A CN201310678427.2A CN201310678427A CN103695284A CN 103695284 A CN103695284 A CN 103695284A CN 201310678427 A CN201310678427 A CN 201310678427A CN 103695284 A CN103695284 A CN 103695284A
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- 240000007594 Oryza sativa Species 0.000 title claims description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 24
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Abstract
The invention discloses a preparation method of dried mushroom-sticky rice vinegar, belonging to a preparation method of table vinegar. The method is characterized by adopting the processing processes including mushroom liquid extraction, raw material treatment, saccharifying and alcohol fermentation, solid-state acetic fermentation, vinegar pouring, sterilization and preparation of a finished product. By adopting the method disclosed by the invention, the product avoids the resource waste due to the face that defective mushrooms such as dried mushroom leftovers, dried mushroom pieces, dried mushroom stems and the like can not be effectively utilized by people; moreover, by combining the dried mushroom and sticky rice, the dried mushroom-sticky rice vinegar has the advantages of higher nutrient content, unique flavor and fresh mouth feel, and can realize the healthcare functions of eliminating fatigue and preventing arteriosclerosis, hypertension and hyperlipidemia.
Description
Technical field
The present invention relates to a kind of making method of edible vinegar, especially relate to a kind of making method of dried mushroom Oryza glutinosa vinegar.
Background technology
Dried mushroom, taste is sweet, and the property of medicine is flat.There are tonifying Qi benefit stomach, holder sore toxin expelling effect.Can treat the empty food of body few, the diseases such as pharyngitis, trachitis, anaemia, neurasthenia, nephritic edema, hypertension, cholesterin rising disease, waist leg acid numbness.Dried mushroom is nutritious, has one of the world's ten large optimum foods of food therapy health effect.According to trophic analysis, the tankage of dried mushroom processing, the contained nutritions of inferior mushroom such as dried mushroom fragment, dried mushroom handle are similar to mushroom lid.Dried mushroom glutinous rice fermentation be take inferior dried mushroom and glutinous rice and is formed as main raw material brew, contain the nutritions such as multiple amino acids, enzyme, VITAMIN, inorganic salt and various organic acids, and there is Ginseng Extract, prevent arteriosclerosis, prevent that high blood from tamping the health-care effect with hyperlipidemia.
Glutinous rice is a kind of invigorant of gentleness, has qi-restoratives, enriches blood, the effect such as the warm stomach of invigorating the spleen, hidroschesis.Be applicable to gastric disorder causing nausea, poor appetite due to insufficiency of spleen-YANG, have loose bowels and sweat that the deficiency of vital energy causes is empty, the diseases such as unable, pregnant abdomen falling inflation of breathing hard.Modern scientific research shows: glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamins B and starch etc., is the strong product of temperature compensation.Wherein starch contained therein is amylopectin, so be difficult to digestion hydrolysis in stomach, by fermentation, makes vinegar, makes nutritive ingredient wherein be more conducive to absorb.
Summary of the invention
The making method that the object of this invention is to provide a kind of dried mushroom Oryza glutinosa vinegar.Solved dried mushroom tankage, the inferior mushrooms such as dried mushroom fragment, dried mushroom handle can not effectively be utilized by people, the wasting of resources causing, and the product nutritive value of producing is higher.
The present invention solves the technical scheme that its technical problem takes:
A making method for dried mushroom Oryza glutinosa vinegar, is characterized in that: adopt the fragrant processing process of eating liquid extraction, raw material processing, saccharification and zymamsis, solid-state acetic fermentation, pouring vinegar, sterilizing and preparation finished product, concrete operation step is as follows:
(1) perfume (or spice) is eaten liquid extraction: get the tankage time mushroom that perfume (or spice) is eaten processing, without going mouldy, after cleaning with clear water, be dried, pulverize, add the clear water dipping 4h of 10 times of weights, boil 2h, and refrigerated separation, filtrate is perfume (or spice) and eats juice,
(2) raw material is processed: select first-class glutinous rice, winter, 24h, after 12h immersion in summer, used clear water drip washing, drained away the water, and boiling is well-done, and take the dish out of the pot and be cooled to 30～34 ℃,
(3) saccharification and zymamsis: cooled glutinous rice is placed in jar fermenter, add 0.4% yeast for brewing rice wine, and poach, in the middle of in cylinder after real, stay hole, a hole, after 24～36h fermentation culture, while being substantially full of wine liquid in cylinder Nei Keng hole, add 3% dried mushroom extracting solution to mix thoroughly, saccharification in 3～4 days finishes.Add dried mushroom slag alcohol, 6% wheat koji, adds water, fully mix thoroughly, control 26～28 ℃ of fermentations of temperature, if leavening temperature is higher, the respiration heat producing during fermentation and the decomposition heat product temperature that makes rise, product temperature is during higher than 36 ℃, ethanol production obviously declines, and miscellaneous bacteria is by Fast-propagation, and when fermenting by vigorous degradation, product temperature declines gradually, zymamsis finishes
(4) solid-state acetic fermentation: distiller's wort is moved in vat, add 80%～85% wheat bran, 80%～85% cavings, then add the vinegar unstrained spirits 20% of fermenting-ripening, and mix thoroughly, keep unstrained spirits material loose, add seat lid and carry out acetic fermentation.When vinegar unstrained spirits upper strata temperature reaches more than 38 ℃, turn over for the first time unstrained spirits, turn over unstrained spirits once every day later, with the gentle air supply of adjusting product, inhale whole vinegar unstrained spirits weave construction is reached unanimity, within 3～5 days, product temperature peaks, be no more than 45 ℃, fermentation later stage product temperature starts to decline, sample examination, within continuous two days, measure vinegar unstrained spirits maturation and add in time afterwards 3%～5% salt, suppress the activity of acetic bacteria, prevent ripe vinegar unstrained spirits generation over oxidation, first half salt is put on vinegar unstrained spirits and mixed thoroughly, second half salt is sprinkling upon vinegar unstrained spirits surface, within the 2nd day, turn over unstrained spirits once, then turn over again unstrained spirits 1～2 day, press seal, under normal temperature, store ageing, the ageing time is longer, vinegar flavor is better,
(5) drench vinegar: the vinegar unstrained spirits after ageing is put in vinegar cylinder, added two trickles that drenched vinegar last time, soak and drench vinegar after 5 ~ 8 hours, vinegar is by cylinder under the pipe inflow place of cylinder bottom, and drenching vinegar is the raw vinegar of finished product, adds time three trickles of pouring vinegar and soak a few hours after vinegar liquid has flowed, drenching the vinegar liquid is two trickles, for drenching vinegar next time, then add clear water and soak 5 ~ 8 hours, drenching the vinegar liquid is three trickles, for next time, drench two trickles of vinegar, so repeatedly, every cylinder drenches vinegar 3 times
(6) sterilizing and preparation finished product: raw vinegar enters 3% white sugar to be prepared, and through 80～85 ℃ of heat sterilizations, cooling clarification, is up to the standards, and packing is finished product.
Beneficial effect: product of the present invention has solved dried mushroom tankage, the inferior mushrooms such as dried mushroom fragment, dried mushroom handle can not effectively be utilized by people, the wasting of resources causing, and dried mushroom and glutinous rice combine, and nutritive ingredient is higher, unique flavor, mouthfeel is fresh, energy Ginseng Extract, prevents arteriosclerosis, prevents the health-care effect of hypertension and hyperlipidemia.
Embodiment
Embodiment 1:
A making method for dried mushroom Oryza glutinosa vinegar, concrete operation step is as follows:
(1) perfume (or spice) is eaten liquid extraction: get the tankage time mushroom that perfume (or spice) is eaten processing, without going mouldy, after cleaning with clear water, be dried, pulverize, add the clear water dipping 4h of 10 times of weights, boil 2h, and refrigerated separation, filtrate is perfume (or spice) and eats juice,
(2) raw material is processed: select first-class glutinous rice, winter, 24h, after 12h immersion in summer, used clear water drip washing, drained away the water, and boiling is well-done, and take the dish out of the pot and be cooled to 32 ℃,
(3) saccharification and zymamsis: cooled glutinous rice is placed in jar fermenter, add 0.4% yeast for brewing rice wine, and poach, in the middle of in cylinder after real, stay hole, a hole, after 30h fermentation culture, while being substantially full of wine liquid in cylinder Nei Keng hole, add 3% dried mushroom extracting solution to mix thoroughly, saccharification in 4 days finishes.Add dried mushroom slag alcohol, 6% wheat koji, adds water, fully mix thoroughly, control 27 ℃ of fermentations of temperature, if leavening temperature is higher, the respiration heat producing during fermentation and the decomposition heat product temperature that makes rise, product temperature is during higher than 36 ℃, ethanol production obviously declines, and miscellaneous bacteria is by Fast-propagation, and when fermenting by vigorous degradation, product temperature declines gradually, zymamsis finishes
(4) solid-state acetic fermentation: distiller's wort is moved in vat, add 83% wheat bran, 83% cavings, then add the vinegar unstrained spirits 20% of fermenting-ripening, and mix thoroughly, keep unstrained spirits material loose, add seat lid and carry out acetic fermentation.When vinegar unstrained spirits upper strata temperature reaches more than 38 ℃, turn over for the first time unstrained spirits, turn over unstrained spirits once every day later, with the gentle air supply of adjusting product, inhale whole vinegar unstrained spirits weave construction is reached unanimity, within 4 days, product temperature peaks, be no more than 45 ℃, fermentation later stage product temperature starts to decline, sample examination, within continuous two days, measure vinegar unstrained spirits maturation and add in time afterwards 4% salt, suppress the activity of acetic bacteria, prevent ripe vinegar unstrained spirits generation over oxidation, first half salt is put on vinegar unstrained spirits and mixed thoroughly, second half salt is sprinkling upon vinegar unstrained spirits surface, within the 2nd day, turn over unstrained spirits once, then turn over again unstrained spirits 1.5 days, press seal, under normal temperature, store ageing, the ageing time is longer, vinegar flavor is better,
(5) drench vinegar: the vinegar unstrained spirits after ageing is put in vinegar cylinder, added two trickles that drenched vinegar last time, soak and drench vinegar after 6 hours, vinegar is by cylinder under the pipe inflow place of cylinder bottom, and drenching vinegar is the raw vinegar of finished product, adds time three trickles of pouring vinegar and soak a few hours after vinegar liquid has flowed, drenching the vinegar liquid is two trickles, for drenching vinegar next time, then add clear water and soak 6 hours, drenching the vinegar liquid is three trickles, for next time, drench two trickles of vinegar, so repeatedly, every cylinder drenches vinegar 3 times
(6) sterilizing and preparation finished product: raw vinegar enters 3% white sugar to be prepared, and through 83 ℃ of heat sterilizations, cooling clarification, is up to the standards, and packing is finished product
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a making method for dried mushroom Oryza glutinosa vinegar, is characterized in that: adopt and fragrantly eat liquid extractions, raw material processing, saccharification and zymamsis, solid-state acetic fermentation, drench vinegar, sterilizing and prepare the processing process of finished product, concrete operation step is as follows:
(1) perfume (or spice) is eaten liquid extraction: get the tankage time mushroom that perfume (or spice) is eaten processing, without going mouldy, after cleaning with clear water, be dried, pulverize, add the clear water dipping 4h of 10 times of weights, boil 2h, and refrigerated separation, filtrate is perfume (or spice) and eats juice;
(2) raw material is processed: select first-class glutinous rice, winter, 24h, after 12h immersion in summer, used clear water drip washing, drained away the water, and boiling is well-done, takes the dish out of the pot and is cooled to 30～34 ℃;
(3) saccharification and zymamsis: cooled glutinous rice is placed in jar fermenter, add 0.4% yeast for brewing rice wine, and poach, in the middle of in cylinder after real, stay hole, a hole, after 24～36h fermentation culture, while being substantially full of wine liquid in cylinder Nei Keng hole, add 3% dried mushroom extracting solution to mix thoroughly, saccharification in 3～4 days finishes, add dried mushroom slag alcohol, 6% wheat koji, add water, fully mix thoroughly, control 26～28 ℃ of fermentations of temperature, if leavening temperature is higher, the respiration heat producing during fermentation and the decomposition heat product temperature that makes rise, product temperature is during higher than 36 ℃, ethanol production obviously declines, miscellaneous bacteria is by Fast-propagation, when fermenting by vigorous degradation, product temperature declines gradually, zymamsis finishes,
(4) solid-state acetic fermentation: distiller's wort is moved in vat, add 80%～85% wheat bran, 80%～85% cavings, the vinegar unstrained spirits 20% that adds again fermenting-ripening, mix thoroughly, keep unstrained spirits material loose, add seat lid and carry out acetic fermentation, when vinegar unstrained spirits upper strata temperature reaches more than 38 ℃, turn over for the first time unstrained spirits, turn over unstrained spirits once every day later, with the gentle air supply of adjusting product, inhale whole vinegar unstrained spirits weave construction is reached unanimity, within 3～5 days, product temperature peaks, be no more than 45 ℃, fermentation later stage product temperature starts to decline, sample examination, within continuous two days, measure vinegar unstrained spirits maturation and add in time afterwards 3%～5% salt, suppress the activity of acetic bacteria, prevent ripe vinegar unstrained spirits generation over oxidation, first half salt is put on vinegar unstrained spirits and mixed thoroughly, second half salt is sprinkling upon vinegar unstrained spirits surface, within the 2nd day, turn over unstrained spirits once, then turn over again unstrained spirits 1～2 day, press seal, under normal temperature, store ageing, the ageing time is longer, vinegar flavor is better,
(5) drench vinegar: the vinegar unstrained spirits after ageing is put in vinegar cylinder, added two trickles that drenched vinegar last time, soak and drench vinegar after 5 ~ 8 hours, vinegar is by cylinder under the pipe inflow place of cylinder bottom, drenching vinegar is the raw vinegar of finished product, adds time three trickles of pouring vinegar and soak a few hours after vinegar liquid has flowed, and drenching the vinegar liquid is two trickles, for drenching vinegar next time, add clear water again and soak 5 ~ 8 hours, drenching the vinegar liquid is three trickles, drenches two trickles of vinegar for next time, so repeatedly, every cylinder drenches vinegar 3 times;
(6) sterilizing and preparation finished product: raw vinegar enters 3% white sugar to be prepared, and through 80～85 ℃ of heat sterilizations, cooling clarification, is up to the standards, and packing is finished product.
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| CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
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