CN103710252B - A kind of straw mushroom vinegar preparation method - Google Patents
A kind of straw mushroom vinegar preparation method Download PDFInfo
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Abstract
The present invention relates to the preparation method of vinegar, be specifically related to a kind of method making full use of straw mushroom and prepare straw mushroom vinegar; Technical problem to be solved is to provide a kind of straw mushroom vinegar preparation method that the mouthfeel of Shanxi mature vinegar and straw mushroom and nutritive value can be organically combined; The technical scheme adopted is: a kind of straw mushroom vinegar preparation method, comprises the steps: straw mushroom pre-treatment, by straw mushroom drying, pulverizing, immersion, separation, obtains straw mushroom liquid and straw mushroom slag; By straw mushroom slag and sorghum flour mixing and water adding material moistening 4-6h; The material normal pressure moistened steams 2-3h; Then the material of cooling is added Daqu and water by fermentation 3 days, add straw mushroom liquid and ferment again and obtain wine unstrained spirits in 10-11 days; Acetic fermentation 9-10 days afterwards; Material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product; The delicious local flavor of straw mushroom has perfectly been fused in the local flavor of old vinegar by the present invention.
Description
Technical field
The present invention relates to the preparation method of vinegar, be specifically related to a kind of method making full use of straw mushroom and prepare straw mushroom vinegar.
Background technology
Vinegar is China working people produced a kind of acid condiment in long-term production practice, with a long history.Indispensable in people's dietetic life, in the traditional Chinese medicine and pharmacy of China, vinegar also has certain purposes.LI Shi-Zhen says vinegar energy " detumescence pain, aproll gas, pathogenic toxin killing " in Compendium of Material Medica one book, has a large amount of vinegar to participate in prescription to treat the illnesss such as stenocardia, constipation, hematuria, sore in the medical book in successive dynasties.Modern medicine is thought: vinegar has stronger kill bacteria, suppresses virus, antioxygenation; Can functions of intestines and stomach be improved, improve a poor appetite, and the dissolving of the elements such as calcium in food, phosphorus, iron can be promoted, be convenient to the absorption of human body; Can improve human metabolism, have the effect preventing and lessen fatigue, be the good merchantable brand with multiple beautification function.
Straw mushroom is a kind of important tropical and subtropical zone mushroom class, and be the third-largest culturing edible fungus in the world, China's straw mushroom output occupies first of the world.It is nutritious, delicious flavour, and containing 18 seed amino acids, wherein indispensable amino acid accounts for 40.47 ~ 44.47%.In addition, also containing multiple mineral elements such as phosphorus, potassium, calcium, thus deeply like by masses.
Along with growth in the living standard, the demand also more and more diversification of people, there has also been higher requirement to the mouthfeel of vinegar and nutritive value, traditional making vinegar can not meet the consumers demand of people, thus limits the market expansion of vinegar product.
Patent mushroom vinegar of publication No. CN 101914429 A and preparation method thereof discloses the method adopting said mushroom extract, pure water, edible ethanol, acetic acid bacteria strain liquid and other foodstuff additive mixed fermentation to obtain vinegar, the method adopts liquid raw material and foodstuff additive combination to prepare vinegar, although the local flavor of certain mushroom itself can be possessed, but except the nutritive ingredient of said mushroom extract itself, the material conditions producing other nutritive ingredients are not possessed in vinegar brewing process, therefore, the method have lost a large amount of nutrition while realizing quick vinegar processed.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind of straw mushroom vinegar preparation method that the mouthfeel of Shanxi mature vinegar and straw mushroom and nutritive value can be organically combined.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, by clean straw mushroom drying, pulverizing, immersion, separation, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, poach, material moistening 4-6h;
3) steaming, the material normal pressure moistened steams 2-3h, and quickly discharging, beats and be cooled to 20-25 DEG C rapidly;
4) saccharification, zymamsis, the material of cooling is added the Daqu of Chinese sorghum grain weight 30-35% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, maintenance leavening temperature is 28-32 DEG C again, ferments and obtains wine unstrained spirits in 10-11 days;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 65-70% wheat bran and 55-60% cavings and water and turn evenly, the material moisture controlled of mixing is 60 ~ 65%; The material mixed is entered acetic fermentation cylinder, fermented-, that unstrained spirits temperature the reaches 38-43 DEG C of total vinegar unstrained spirits 10-15% in unstrained spirits cylinder that gets fire again receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of 85-90% in three days should rise to 38-42 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 9-10 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
In described material moistening step, the addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight.
In described saccharification, zymamsis step, the addition of straw mushroom liquid is the 8-15% adding material gross weight in primary fermentation cylinder.
The method of straw mushroom pre-treatment is: fresh straw mushroom cleans section, under the condition of 50-60 DEG C, be dried to moisture≤13%, pulverizes; Then add the heavy clear water of 4-8 times of dried agaric mushroom and soak 4-6h, boil 1-2h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag.
The method of described straw mushroom section is longitudinally be cut into the thick thin slice of 0.5cm.
Described straw mushroom is crushed at least 90% by 40 mesh sieves.
Compared with prior art the present invention has following beneficial effect.
The extracting solution of straw mushroom and straw mushroom slag are all applied to vinegar fermentation process processed by the present invention, explore by experiment, by straw mushroom slag and straw mushroom liquid respectively in the different operations of vinegar fermentation processed, straw mushroom slag adds in material moistening operation, participate in complete fermenting process, to make in straw mushroom slag not by the nutritive ingredient that leaches and thalline carrying out step by step along with each operation of vinegar processed, fully be dissolved in final vinegar liquid, not only the residual protein in straw mushroom slag and other nutritive ingredients are made full use of, finished product Middle nutrition composition such as amino acid etc. is made to be significantly higher than the fungus vinegar be mixed with, and can reduce by the wheat bran of about 8%, the consumption of cavings, greatly reduce production cost.
Straw mushroom liquid adds in the process of zymamsis, on the one hand can than the straw mushroom nutritive ingredient more completely retained in straw mushroom liquid, can, under the priority effect of zymamsis and acetic fermentation, the delicious local flavor of straw mushroom is perfectly fused in the local flavor of old vinegar again.
The utilization of straw mushroom maximizes by the present invention, and the mouthfeel of Shanxi mature vinegar with straw mushroom organically combines with nutritive value by obtained straw mushroom vinegar, and the fresh perfume uniqueness of local flavor, color and luster is pleasant, and nutrition is abundanter, can meet the needs of different crowd.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom cleans section, under the condition of 50 DEG C, be dried to moisture≤13%, pulverizes; Then add the heavy clear water of 5 times of dried agaric mushrooms and soak 5h, boil 2h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 4.5h with sorghum flour; The addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 3h, and quickly discharging, beats and be cooled to rapidly 23 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 34% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 11 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 13%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 60%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 12% of 38 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 88% should rise to 42 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 2
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thick thin slice of 0.5cm, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves under the condition of 60 DEG C; Then add the heavy clear water of 6 times of dried agaric mushrooms and soak 6h, boil 1.5h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 5h with sorghum flour; The addition of straw mushroom slag is 7% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 2h, and quickly discharging, beats and be cooled to rapidly 20 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 32% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 10 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 11%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 60%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 10% of 43 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 90% should rise to 38 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 3
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thick thin slice of 0.5cm, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves under the condition of 58 DEG C; Then add the heavy clear water of 4 times of dried agaric mushrooms and soak 5h, boil 1.5h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 5.5h with sorghum flour; The addition of straw mushroom slag is 5.5% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 2.5h, and quickly discharging, beats and be cooled to rapidly 25 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 35% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 11 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 10%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 62%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 15% of 40 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 90% should rise to 42 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 9 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 4
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thick thin slice of 0.5cm, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves under the condition of 50 DEG C; Then add the heavy clear water of 8 times of dried agaric mushrooms and soak 6h, boil 1h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 4h with sorghum flour; The addition of straw mushroom slag is 5% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 3h, and quickly discharging, beats and be cooled to rapidly 21 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 30% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 10 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 8%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 63%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 14% of 42 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 90% should rise to 42 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 5
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thick thin slice of 0.5cm, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves under the condition of 54 DEG C; Then add the heavy clear water of 6 times of dried agaric mushrooms and soak 4.5h, boil 1.8h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 6h with sorghum flour; The addition of straw mushroom slag is 6% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 2h, and quickly discharging, beats and be cooled to rapidly 24 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 33% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 11 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 15%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 62%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 13% of 41 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 90% should rise to 39 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 9 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 6
A kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thick thin slice of 0.5cm, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves under the condition of 52 DEG C; Then add the heavy clear water of 7 times of dried agaric mushrooms and soak 5.5h, boil 1.4h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after being mixed by straw mushroom slag, adds suitable quantity of water, mixes thoroughly, material moistening 5h with sorghum flour; The addition of straw mushroom slag is 8% of Chinese sorghum grain weight;
3) steaming, the material normal pressure moistened steams 3h, and quickly discharging, beats and be cooled to rapidly 22 DEG C;
4) saccharification, zymamsis, the material of cooling is added the Daqu of 35% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged again, keep leavening temperature to be 28 ~ 32 DEG C, ferment and obtain wine unstrained spirits in 10 days; The addition of straw mushroom liquid is add material gross weight in primary fermentation cylinder 12%;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water and turn evenly, the material moisture controlled of mixing is 65%; The material mixed is entered acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 10% of 38 DEG C of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of in three days 90% should rise to 40 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
The present invention can summarize with other the specific form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (7)
1. a straw mushroom vinegar preparation method, is characterized in that comprising the steps:
1) straw mushroom pre-treatment, by clean straw mushroom drying, pulverizing, immersion, separation, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, poach, material moistening 4-6h;
3) steaming, the material normal pressure moistened steams 2-3h, and quickly discharging, beats and be cooled to 20-25 DEG C rapidly;
4) saccharification, zymamsis, the material of cooling is added the Daqu of Chinese sorghum grain weight 30-35% and the water of 90%, turn and be evenly placed in jar fermenter, in the middle of after reality, stay a hole, with clean plastic cloth, mouth is obturaged, when being full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, maintenance leavening temperature is 28-32 DEG C again, ferments and obtains wine unstrained spirits in 10-11 days;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out cylinder, and add Chinese sorghum grain weight 65-70% wheat bran and 55-60% cavings and water and turn evenly, the material moisture controlled of mixing is 60 ~ 65%; The material mixed is entered acetic fermentation cylinder, the ripe vinegar unstrained spirits that fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 38-43 DEG C is received in the vinegar unstrained spirits cylinder mixed as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed are turned several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, ensure that the vinegar unstrained spirits temperature of 85-90% in three days should rise to 38-42 DEG C, start to turn over unstrained spirits when on vinegar unstrained spirits, component temperature reaches 38 DEG C, later every day turns over unstrained spirits once; The acetic fermentation cycle is 9-10 days, and described total vinegar unstrained spirits is ripe vinegar unstrained spirits and the summation of newly mixing vinegar unstrained spirits, and the amount of ripe vinegar unstrained spirits accounts for the 10-15% of total vinegar unstrained spirits;
6) material after acetic fermentation through smoked unstrained spirits, drench vinegar, obtain new vinegar, new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
2. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that: in described material moistening step, the addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight.
3. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that: in described saccharification, zymamsis step, the addition of straw mushroom liquid is the 8-15% adding material gross weight in primary fermentation cylinder.
4. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that the method for straw mushroom pre-treatment is: fresh straw mushroom cleans section, under the condition of 50-60 DEG C, be dried to moisture≤13%, pulverizes; Then add the heavy clear water of 4-8 times of dried agaric mushroom and soak 4-6h, boil 1-2h, after cooling, melt cinder is separated, and obtains straw mushroom liquid and straw mushroom slag.
5. a kind of straw mushroom vinegar preparation method according to claim 4, is characterized in that: the method for described straw mushroom section is longitudinally be cut into the thick thin slice of 0.5cm.
6. a kind of straw mushroom vinegar preparation method according to claim 2, is characterized in that: described straw mushroom is crushed at least 90% by 40 mesh sieves.
7. according to straw mushroom vinegar prepared by the arbitrary described a kind of straw mushroom vinegar preparation method of claim 1-4.
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| CN106085793A (en) * | 2016-06-13 | 2016-11-09 | 洪洞县南段农业科技种植专业合作社 | A kind of mushroom aromatic vinegar and preparation method thereof |
| CN106929386A (en) * | 2017-05-05 | 2017-07-07 | 山西省农业科学院食用菌研究所 | The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar |
| CN107904127A (en) * | 2017-12-06 | 2018-04-13 | 常州三伊化工有限公司 | A kind of preparation method of apple vinegar |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
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