CN103734836A - Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage - Google Patents
Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage Download PDFInfo
- Publication number
- CN103734836A CN103734836A CN201410041964.0A CN201410041964A CN103734836A CN 103734836 A CN103734836 A CN 103734836A CN 201410041964 A CN201410041964 A CN 201410041964A CN 103734836 A CN103734836 A CN 103734836A
- Authority
- CN
- China
- Prior art keywords
- duck wheat
- black duck
- black
- haw
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing a germinated black tartary buckwheat and hawthorn fruit vinegar beverage, and relates to the method for preparing beverages. The invention aims to solve the problems of the current method for preparing fruit vinegar beverages as follows: the functional ingredients seriously lose, the production cycle is long, the energy consumption is large, and the sensory flavor of product is not good enough. The method comprises the following steps: 1, screening; 2, cleaning; 3, soaking seeds; 4, germinating; 5, liquefying; 6, saccharifying uncooked materials; 7, preprocessing hawthorns; 8, squeezing juice; 9, conducting alcoholic fermentation; 10, conducting acetic fermentation; 11, mixing; 12, fining and clarifying; 13, sterilizing to obtain the germinated black tartary buckwheat and hawthorn fruit vinegar beverage. The method is mainly used for preparing the germinated black tartary buckwheat and hawthorn fruit vinegar beverage.
Description
Technical field
The present invention relates to a kind of preparation method of beverage.
Background technology
There is following several respects problem in the bitter buckwheat vinegar of China relevant food exploitation at present:
1, traditional process technology level is low
The process technology level of tradition vinegar method processed is generally lower, the high temperature mashing systems that adopt more, more than 60 ℃ high temperature steaming or boil material, rely on nature bacterial classification to carry out saccharification completely, in process, product is sour more, and raw material availability is low, saccharificatinn period is generally 5-7 days, produce acid more, raw material availability is low, and energy resource consumption is large.The old method solid state fermentation vinegar processed that adopts, enters after cylinder certainly, at fermentation stage, needs repeatedly manually to fall in time unstrained spirits, and labour intensity is large, and production efficiency is low, and the production cycle is long.
2, Flavonoid substances loss is serious
In black duck wheat and haw berry, all contain more Flavonoid substances, effect that it has the free radical of removing, anti-oxidant, protection cardiovascular and cerebrovascular, antitumor, anti-inflammatory is antibacterial etc.But due to rutin (in black bitter buckwheat, Flavonoid substances mainly exists with rutin form), being insoluble in the processing technologys such as water (0.01g/100mL), the easy defect being oxidized and high temperature, fermentation makes in former vinegar preparation process, the a large amount of losses of Flavonoid substances, make the functional basic forfeiture of product, nutritive value declines.
3, black duck wheat germinating time length, poor stability
Traditional handicraft is generally under water by black duck wheat, germinate under field conditions (factors), although these class methods can improve the nutritive value of seed to a certain extent, but still exist germinating time to grow, easily go mouldy, the problems such as germination percentage is low, poor stability, functional components accumulation are insufficient.
4, product special flavour is not good
Commercially available haw fruit vinegar product is most is the former vinegar of alcoholic fermentation or the concentrated fruit vinegar of blending, tart flavour rushes, fruity is light, acetic acid content is higher than 1.2g/mL, after need to diluting 3～5 times, just can drink, in dilution, make the original local flavor of product change, aroma-producing substance volatilization has affected sense organ local flavor and has drunk inconvenience, easily dyes miscellaneous bacteria putrid and deteriorated after uncapping.
The existing fruit vinegar class beverage of preparing exists functional components loss serious in sum, and the production cycle is long, and energy resource consumption is large, and the not good enough problem of product sensory local flavor.
Summary of the invention
The object of the invention is to solve the existing fruit vinegar class beverage of preparing and exist functional components loss serious, the production cycle is long, and energy resource consumption is large, and the not good enough problem of product sensory local flavor, and a kind of preparation method of the black duck wheat Haw Apple Vinegar Drink that germinates is provided.
The germinate preparation method of black duck wheat Haw Apple Vinegar Drink, specifically completes according to the following steps:
One, screening: first adopt 20 eye mesh screens to screen black duck wheat seed, then carry out selected, obtain screening after black duck wheat;
Two, clean: to screening rear black duck wheat flowing water, rinse 15s～30s, then be soaked in mass fraction and be sterilization 5min～8min in the ClO 2 solution that 0.1%～0.15% hydrogen peroxide or mass fraction are 1%～1.5%, put into again deionized water soaking flushing 3min～5min, black duck wheat after obtaining cleaning;
Three, seed soaking: black duck wheat after cleanings is placed in to seed soaking groove, and then adding mass fraction is 13.5%～16% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 2.5h～3.5h, obtains the rear black duck wheat of seed soaking;
Four, germinate: black duck wheat after seed soaking is laid in germination groove, trench bottom is lined with the cotton gauze that 1cm is thick, black duck wheat surface coverage one deck blotting paper after seed soaking, till adding germination liquid to cotton gauze and blotting paper to be saturation state, by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, germinate in 1st～3 days, in temperature, be at 20～25 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate and rise for the 4th day, in temperature, be at 4～12 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate to rise for the 4th day and continue germination 12h～24h, black duck wheat obtains germinateing,
Germination liquid described in step 4 is mixed by potassium permanganate, zinc sulfate, 6-benzyl aminopurine, copper sulphate and deionized water, and in described germination liquid, the mass fraction of potassium permanganate is 0.03%～0.04%, the mass fraction of zinc sulfate is 0.04%～0.05%, the mass fraction of 6-benzyl aminopurine is 1.5%～3%, and the mass fraction of copper sulphate is 0.04%～0.06%;
Five, liquefaction: black germination duck wheat is carried out to defibrination, then after utilizing 120 order gauzes to filter, after filtration, obtain black duck wheat slurries and black duck wheat defibrination filter residue, by black duck wheat slurries and deionized water volume ratio, be 1:(2.7～3.2) black duck wheat slurries and deionized water are mixed, then add successively D-araboascorbic acid sodium, glucosyltransferase, AMS and cycloheptaamylose, under room temperature, react, when the test of iodine liquid is yellowish-brown, reaction finishes, and obtains liquefied fermented glutinous rice;
The addition of the D-araboascorbic acid sodium described in step 5 is 0.14g/L～0.16g/L;
The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 95u/g～110u/g;
The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 15u/g～18u/g;
The addition of the cycloheptaamylose described in step 5 is 24g/L～28g/L;
Six, raw material saccharification: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 4.5～5.5, then add black bent glucoamylase, at room temperature saccharification 12h～16h, obtains converted mash;
The unit of activity of the black bent glucoamylase described in step 6 is 50ku/g, and addition is 270u/g～300u/g;
Seven, Pretreatment of Haw: haw berry is carried out selected, then the selected haw berry that obtains is cleaned, then put into continuous hawthorn seed remover stoning, finally utilize berry disintegrating machine to smash, obtain broken hawthorn;
Eight, squeeze the juice: in broken hawthorn, add pectase, and be to process 3.5h～5h under 50 ℃ of conditions in temperature, then putting into squeezer squeezes the juice, obtain haw juice, in haw juice, add D-araboascorbic acid sodium, and be sterilization processing 5s～8s at 135～150 ℃ in temperature, obtain fresh squeezing haw juice;
The unit of activity of the pectase described in step 8 is 100ku/g, and addition is 1.9u/g～2.1u/g;
D-araboascorbic acid sodium addition described in step 8 is 0.14g/L～0.16g/L;
Nine, alcoholic fermentation: be 1:(1.6～1.7 by fresh squeezing haw juice and converted mash volume ratio), fresh squeezing haw juice and converted mash are mixed, then inoculate saccharomyces cerevisiae AS2.109, Hansenula anomala AS2.338 and Bulgarian Lactobacillus, at room temperature, till environment bottom fermentation to the alcoholic strength of sealing is not less than 5%vol, obtain distiller's wort;
The inoculum concentration of saccharomyces cerevisiae AS2.109 described in step 9 is 0.9%～1.2%;
The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.4%～1.7%;
The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.18%～0.21%;
Ten, acetic fermentation, by volume mark is by 48～52% distiller's wort, 1.01 acetobacter seed liquor are made in 10～12% Shanghai, 13～17% black duck wheat defibrination filter residue and 22～27% wheat bran mix, then be laid at the false end of backflow fermentation tank, by every 4h ventilation backflow, drenching unstrained spirits ferments for 1 time, and ferment 1～8 day, fermentation temperature is 30～33 ℃, ferment 9～12 days, fermentation temperature is 38～44 ℃, fermentation is more than 13 days, fermentation temperature is 30～34 ℃, when fermentation reaches 13 days, start to detect acetic acid content, when acetic acid content is 6.5～7%, fermentation ends, obtain proferment vinegar,
11, allotment; By volume mark is that water for beverages is allocated by 6% proferment vinegar, 36%～40% fresh squeezing haw juice, 5%～7% white granulated sugar and surplus, obtains allocating rear beverage;
12, lower glue clarification: add gelatin and bentonite to carry out lower glue processing in beverage after allotment, then utilize 160 order plate filters to filter, obtain clarified solution;
Gelatin addition described in step 12 is 4g/hL～6g/hL;
Bentonite addition described in step 12 is 18g/hL～20g/hL;
13, sterilizing: be 135～150 ℃ in temperature, lower clarified solution carried out to sterilization processing 5～8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.
Advantage of the present invention:
One, directional induction germination technology, the liquid backflow acetic fermentation of raw material enzyme process technology, enzymatic modification technology are to develop in the world in recent years several very fast practical new technologies, in the processing that these methods is applied to the black duck wheat haw fruit vinegar that germinates of the invention, develop a nutritious, the novel nourishing fruit vinegar beverage that uncork drinks.
Two, directional induction germination technology, finger is not changing under the prerequisite of DNA, by specific derivant and external environment condition, target crop seed is carried out in germination process to directional induction cultivation, there is germination percentage high, germinating time is short, target component content is high, improves overall nutritive value and the advantage such as functional.The present invention utilizes derivant and the comprehensive inductions of external environment condition to black duck wheat seed such as 6-benzyl aminopurine, zinc sulfate, ethephon (CEPHA)，2-(chloroethyl) phosphonic acid, makes the black duck wheat rutin content after germinateing be not less than 5.74%, far above the average level of common germination wheat 2.73%.
Three, the liquid backflow acetic fermentation of raw material enzyme process method, under the present invention's application AMS, glucosyltransferase normal temperature, the black duck wheat slurry that germinates is carried out to liquefying-saccharifying, because starch amorphous region and crystal region in early stage germination process are to a certain degree destroyed, thereby side chain fracture has improved liquefying-saccharifying efficiency.With fruit juice and buckwheat converted mash, ferment altogether and substituted traditional fruit vinegar by edible alcohol zymotechnique, not only take full advantage of the carbon source in cereal, also improved the nutritive value of product.Acetic fermentation utilizes gravity-flow ventilation and pickle backflow to replace artificial unstrained spirits, establishes the false end at fermentation vat near-bottom place, and the gas porosity of the solid-state vinegar unstrained spirits of utilization duck wheat filter residue, both can make the even fermentation of whole vinegar unstrained spirits can also reduce the waste of accessory substance buckwheat slag.By this method, brewage the black duck wheat haw fruit vinegar that germinates, mechanization degree is high, saves labour, and raw material availability is high, and the production cycle shortens half, and total energy consumption reduces by 39～47%.
Four, enzymatic modification technology utilizes the selectivity of enzyme specifically to modify substrate.Rutin belongs to flavonoid substance, has important pharmacological action, but is insoluble in the defect of water (0.01g/100mL), has affected its extensive use in food industry.The present invention utilizes thermophilic bacteria glucosyltransferase, under cycloheptaamylose auxiliary, rutin is carried out to base group modification; formation has the water-soluble glycosylation rutin of 4 conjugation hydroxyls (OH); and carry out anti-oxidation protection with D-araboascorbic acid sodium; both can avoid rutin to be adsorbed at follow-up lower adhesive process, also can reduce its oxidized degree.Make proferment vinegar general flavone content be not less than 390mg/L, finished product fruit vinegar beverage general flavone content is not less than 180mg/L.
Five, proferment vinegar allotment, by former vinegar 6%, haw juice 36～40%, white granulated sugar 5～7%, water for beverages 47～53% (v/v) are allocated, the product smell of vinegar is soft, the smell of fruits is very sweet, become a acidity and be not less than 0.4g/100mL, shelf-life is no less than 12 months, the novel fruit vinegar health drink that uncork drinks.
By the application of above technology, make product nutritious, uncork drinks, and Flavonoid substances content is higher, anti-oxidant, and reducing blood lipid regulates stomach, anti-cancer and cancer-preventing, fatigue-relievings etc. are functional outstanding.
The specific embodiment
The specific embodiment one: present embodiment is a kind of preparation method of the black duck wheat Haw Apple Vinegar Drink that germinates, and specifically completes according to the following steps:
One, screening: first adopt 20 eye mesh screens to screen black duck wheat seed, then carry out selected, obtain screening after black duck wheat;
Two, clean: to screening rear black duck wheat flowing water, rinse 15s～30s, then be soaked in mass fraction and be sterilization 5min～8min in the ClO 2 solution that 0.1%～0.15% hydrogen peroxide or mass fraction are 1%～1.5%, put into again deionized water soaking flushing 3min～5min, black duck wheat after obtaining cleaning;
Three, seed soaking: black duck wheat after cleanings is placed in to seed soaking groove, and then adding mass fraction is 13.5%～16% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 2.5h～3.5h, obtains the rear black duck wheat of seed soaking;
Four, germinate: black duck wheat after seed soaking is laid in germination groove, trench bottom is lined with the cotton gauze that 1cm is thick, black duck wheat surface coverage one deck blotting paper after seed soaking, till adding germination liquid to cotton gauze and blotting paper to be saturation state, by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, germinate in 1st～3 days, in temperature, be at 20～25 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate and rise for the 4th day, in temperature, be at 4～12 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate to rise for the 4th day and continue germination 12h～24h, black duck wheat obtains germinateing,
Germination liquid described in step 4 is mixed by potassium permanganate, zinc sulfate, 6-benzyl aminopurine, copper sulphate and deionized water, and in described germination liquid, the mass fraction of potassium permanganate is 0.03%～0.04%, the mass fraction of zinc sulfate is 0.04%～0.05%, the mass fraction of 6-benzyl aminopurine is 1.5%～3%, and the mass fraction of copper sulphate is 0.04%～0.06%;
Five, liquefaction: black germination duck wheat is carried out to defibrination, then after utilizing 120 order gauzes to filter, after filtration, obtain black duck wheat slurries and black duck wheat defibrination filter residue, by black duck wheat slurries and deionized water volume ratio, be 1:(2.7～3.2) black duck wheat slurries and deionized water are mixed, then add successively D-araboascorbic acid sodium, glucosyltransferase, AMS and cycloheptaamylose, under room temperature, react, when the test of iodine liquid is yellowish-brown, reaction finishes, and obtains liquefied fermented glutinous rice;
The addition of the D-araboascorbic acid sodium described in step 5 is 0.14g/L～0.16g/L;
The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 95u/g～110u/g;
The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 15u/g～18u/g;
The addition of the cycloheptaamylose described in step 5 is 24g/L～28g/L;
Six, raw material saccharification: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 4.5～5.5, then add black bent glucoamylase, at room temperature saccharification 12h～16h, obtains converted mash;
The unit of activity of the black bent glucoamylase described in step 6 is 50ku/g, and addition is 270u/g～300u/g;
Seven, Pretreatment of Haw: haw berry is carried out selected, then the selected haw berry that obtains is cleaned, then put into continuous hawthorn seed remover stoning, finally utilize berry disintegrating machine to smash, obtain broken hawthorn;
Eight, squeeze the juice: in broken hawthorn, add pectase, and be to process 3.5h～5h under 50 ℃ of conditions in temperature, then putting into squeezer squeezes the juice, obtain haw juice, in haw juice, add D-araboascorbic acid sodium, and be sterilization processing 5s～8s at 135～150 ℃ in temperature, obtain fresh squeezing haw juice;
The unit of activity of the pectase described in step 8 is 100ku/g, and addition is 1.9u/g～2.1u/g;
D-araboascorbic acid sodium addition described in step 8 is 0.14g/L～0.16g/L;
Nine, alcoholic fermentation: be 1:(1.6～1.7 by fresh squeezing haw juice and converted mash volume ratio), fresh squeezing haw juice and converted mash are mixed, then inoculate saccharomyces cerevisiae AS2.109, Hansenula anomala AS2.338 and Bulgarian Lactobacillus, at room temperature, till environment bottom fermentation to the alcoholic strength of sealing is not less than 5%vol, obtain distiller's wort;
The inoculum concentration of saccharomyces cerevisiae AS2.109 described in step 9 is 0.9%～1.2%;
The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.4%～1.7%;
The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.18%～0.21%;
Ten, acetic fermentation, by volume mark is by 48～52% distiller's wort, 1.01 acetobacter seed liquor are made in 10～12% Shanghai, 13～17% black duck wheat defibrination filter residue and 22～27% wheat bran mix, then be laid at the false end of backflow fermentation tank, by every 4h ventilation backflow, drenching unstrained spirits ferments for 1 time, and ferment 1～8 day, fermentation temperature is 30～33 ℃, ferment 9～12 days, fermentation temperature is 38～44 ℃, fermentation is more than 13 days, fermentation temperature is 30～34 ℃, when fermentation reaches 13 days, start to detect acetic acid content, when acetic acid content is 6.5～7%, fermentation ends, obtain proferment vinegar,
11, allotment; By volume mark is that water for beverages is allocated by 6% proferment vinegar, 36%～40% fresh squeezing haw juice, 5%～7% white granulated sugar and surplus, obtains allocating rear beverage;
12, lower glue clarification: add gelatin and bentonite to carry out lower glue processing in beverage after allotment, then utilize 160 order plate filters to filter, obtain clarified solution;
Gelatin addition described in step 12 is 4g/hL～6g/hL;
Bentonite addition described in step 12 is 18g/hL～20g/hL;
13, sterilizing: be 135～150 ℃ in temperature, lower clarified solution carried out to sterilization processing 5～8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.
In present embodiment step 1, in refining process, remove assorted wheat, soil block, mouldy variable color wheat and the shrivelled wheat of atrophy.
In present embodiment step 7 by selectedly picking out without going mouldy, without the haw berry of disease and pest.
The beneficial bacterium of the Bulgarian Lactobacillus described in present embodiment step 9 adds production code member: NJ2101.
Water for beverages described in present embodiment step 11 is the soft drink water that meets GB10791-89.
The specific embodiment two: the difference of present embodiment and the specific embodiment one is: adding mass fraction in step 3 is 15% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 3h, obtains black duck wheat after seed soaking.Other are identical with the specific embodiment one.
The specific embodiment three: one of present embodiment and specific embodiment one or two difference is: settle the incandescent lamp of 40W by 2/square metre in step 4, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.6m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.6m.Other are identical with the specific embodiment one or two.
The specific embodiment four: one of present embodiment and specific embodiment one to three difference is: be that 1:3 mixes black duck wheat slurries and deionized water by black duck wheat slurries and deionized water volume ratio in step 5.Other are identical with the specific embodiment one to three.
The specific embodiment five: one of present embodiment and specific embodiment one to four difference is: the addition of the D-araboascorbic acid sodium described in step 5 is 0.15g/L.Other are identical with the specific embodiment one to four.
The specific embodiment six: one of present embodiment and specific embodiment one to five difference is: the unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 100u/g.Other are identical with the specific embodiment one to five.
The specific embodiment seven: one of present embodiment and specific embodiment one to six difference is: the unit of activity of the AMS described in step 5 is 2ku/g, and addition is 16u/g.Other are identical with the specific embodiment one to six.
The specific embodiment eight: one of present embodiment and specific embodiment one to seven difference is: the addition of the cycloheptaamylose described in step 5 is 25g/L.Other are identical with the specific embodiment one to seven.
The specific embodiment nine: one of present embodiment and specific embodiment one to eight difference is: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 5 in step 6.Other are identical with the specific embodiment one to eight.
The specific embodiment ten: one of present embodiment and specific embodiment one to nine difference is: the unit of activity of the pectase described in step 8 is 100ku/g, and addition is 2u/g.Other are identical with the specific embodiment one to nine.
The specific embodiment 11: one of present embodiment and specific embodiment one to ten difference is: the D-araboascorbic acid sodium addition described in step 8 is 0.15g/L.Other are identical with the specific embodiment one to ten.
The specific embodiment 12: one of present embodiment and specific embodiment one to 11 difference is: the inoculum concentration of the saccharomyces cerevisiae AS2.109 described in step 9 is 1%.Other are identical with the specific embodiment one to 11.
The specific embodiment 13: one of present embodiment and specific embodiment one to 12 difference is: the inoculum concentration of the Hansenula anomala AS2.338 described in step 9 is 1.5%.Other are identical with the specific embodiment one to 12.
The specific embodiment 14: one of present embodiment and specific embodiment one to 13 difference is: the inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.2%.Other are identical with the specific embodiment one to 13.
The specific embodiment 15: one of present embodiment and specific embodiment one to 14 difference is: be 135 ℃ in temperature in step 13, lower clarified solution carried out to sterilization processing 8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.Other are identical with the specific embodiment one to 14.
Adopt following verification experimental verification effect of the present invention:
Test one: a kind of preparation method of the black duck wheat Haw Apple Vinegar Drink that germinates, specifically completes according to the following steps:
One, screening: first adopt 20 eye mesh screens to screen black duck wheat seed, then carry out selected, obtain screening after black duck wheat;
Two, clean: to screening rear black duck wheat flowing water, rinse 20s, be then soaked in mass fraction and be sterilization 8min in 1% ClO 2 solution, then put into deionized water soaking flushing 3min, black duck wheat after obtaining cleaning;
Three, seed soaking: black duck wheat after cleanings is placed in to seed soaking groove, and then adding mass fraction is 15% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 3h, obtains the rear black duck wheat of seed soaking;
Four, germinate: black duck wheat after seed soaking is laid in germination groove, trench bottom is lined with the cotton gauze that 1cm is thick, black duck wheat surface coverage one deck blotting paper after seed soaking, till adding germination liquid to cotton gauze and blotting paper to be saturation state, by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.6m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.6m, germinate in 1st～3 days, in temperature, be at 25 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate and rise for the 4th day, in temperature, be at 12 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate to rise for the 4th day and continue germination 24h, black duck wheat obtains germinateing,
Germination liquid described in step 4 is mixed by potassium permanganate, zinc sulfate, 6-benzyl aminopurine, copper sulphate and deionized water, and in described germination liquid, the mass fraction of potassium permanganate is 0.03%, the mass fraction of zinc sulfate is 0.05%, the mass fraction of 6-benzyl aminopurine is 2%, and the mass fraction of copper sulphate is 0.04%;
Five, liquefaction: black germination duck wheat is carried out to defibrination, then after utilizing 120 order gauzes to filter, after filtration, obtain black duck wheat slurries and black duck wheat defibrination filter residue, by black duck wheat slurries and deionized water volume ratio, be that 1:3 mixes black duck wheat slurries and deionized water, then add successively D-araboascorbic acid sodium, glucosyltransferase, AMS and cycloheptaamylose, under room temperature, react, when the test of iodine liquid is yellowish-brown, reaction finishes, and obtains liquefied fermented glutinous rice;
The addition of the D-araboascorbic acid sodium described in step 5 is 0.15g/L;
The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 100u/g;
The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 16u/g;
The addition of the cycloheptaamylose described in step 5 is 25g/L;
Six, raw material saccharification: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 5, then add black bent glucoamylase, at room temperature saccharification 12h, obtains converted mash;
The unit of activity of the black bent glucoamylase described in step 6 is 50ku/g, and addition is 300u/g;
Seven, Pretreatment of Haw: haw berry is carried out selected, then the selected haw berry that obtains is cleaned, then put into continuous hawthorn seed remover stoning, finally utilize berry disintegrating machine to smash, obtain broken hawthorn;
Eight, squeeze the juice: in broken hawthorn, add pectase, and be to process 4h under 50 ℃ of conditions in temperature, then put into squeezer and squeeze the juice, obtain haw juice, in haw juice, add D-araboascorbic acid sodium, and be sterilization processing 8s at 135 ℃ in temperature, obtain fresh squeezing haw juice;
The unit of activity of the pectase described in step 8 is 100ku/g, and addition is 2.0u/g;
D-araboascorbic acid sodium addition described in step 8 is 0.15g/L;
Nine, alcoholic fermentation: be that 1:1.67 mixes fresh squeezing haw juice and converted mash by fresh squeezing haw juice and converted mash volume ratio, then inoculate saccharomyces cerevisiae AS2.109, Hansenula anomala AS2.338 and Bulgarian Lactobacillus, at room temperature, till environment bottom fermentation to the alcoholic strength of sealing is not less than 5%vol, obtain distiller's wort;
The inoculum concentration of saccharomyces cerevisiae AS2.109 described in step 9 is 1.0%;
The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.5%;
The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.2%;
Ten, acetic fermentation; By volume mark is made 1.01 acetobacter seed liquor, 15% black duck wheat defibrination filter residue and 25% wheat bran by 50% distiller's wort, Shanghai of 10% and is mixed, then be laid at the false end of backflow fermentation tank, by every 4h ventilation backflow, drenching unstrained spirits ferments for 1 time, and ferment 1～8 day, fermentation temperature is 33 ℃, ferment 9～12 days, fermentation temperature is 40 ℃, fermentation is more than 13 days, and fermentation temperature is 34 ℃, when fermentation reaches 13 days, start to detect acetic acid content, when acetic acid content is 6.5～7%, fermentation ends, obtains proferment vinegar;
11, allotment; By volume mark is that water for beverages is allocated by 6% proferment vinegar, 39% fresh squeezing haw juice, 7% white granulated sugar and surplus, obtains allocating rear beverage;
12, lower glue clarification: add gelatin and bentonite to carry out lower glue processing in beverage after allotment, then utilize 160 order plate filters to filter, obtain clarified solution;
Gelatin addition described in step 12 is 5g/hL;
Bentonite addition described in step 12 is 20g/hL;
13, sterilizing: be 135 ℃ in temperature, lower clarified solution carried out to sterilization processing 8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.
In this test procedure one, in refining process, remove assorted wheat, soil block, mouldy variable color wheat and the shrivelled wheat of atrophy.
In this test procedure seven by selectedly picking out without going mouldy, without the haw berry of disease and pest.
The beneficial bacterium of the Bulgarian Lactobacillus described in this test procedure nine adds production code member: NJ2101.
Water for beverages described in this test procedure 11 is the soft drink water that meets GB10791-89.
Test two: a kind of preparation method of the black duck wheat Haw Apple Vinegar Drink that germinates, specifically completes according to the following steps:
One, screening: first adopt 20 eye mesh screens to screen black duck wheat seed, then carry out selected, obtain screening after black duck wheat;
Two, clean: to screening rear black duck wheat flowing water, rinse 20s, be then soaked in mass fraction and be sterilization 5min in 1.5% ClO 2 solution, then put into deionized water soaking flushing 5min, black duck wheat after obtaining cleaning;
Three, seed soaking: black duck wheat after cleanings is placed in to seed soaking groove, and then adding mass fraction is 15% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 3h, obtains the rear black duck wheat of seed soaking;
Four, germinate: black duck wheat after seed soaking is laid in germination groove, trench bottom is lined with the cotton gauze that 1cm is thick, black duck wheat surface coverage one deck blotting paper after seed soaking, till adding germination liquid to cotton gauze and blotting paper to be saturation state, by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.6m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.6m, germinate in 1st～3 days, in temperature, be at 25 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate and rise for the 4th day, in temperature, be at 4 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate to rise for the 4th day and continue germination 12h, black duck wheat obtains germinateing,
Germination liquid described in step 4 is mixed by potassium permanganate, zinc sulfate, 6-benzyl aminopurine, copper sulphate and deionized water, and in described germination liquid, the mass fraction of potassium permanganate is 0.04%, the mass fraction of zinc sulfate is 0.04%, the mass fraction of 6-benzyl aminopurine is 3%, and the mass fraction of copper sulphate is 0.05%;
Five, liquefaction: black germination duck wheat is carried out to defibrination, then after utilizing 120 order gauzes to filter, after filtration, obtain black duck wheat slurries and black duck wheat defibrination filter residue, by black duck wheat slurries and deionized water volume ratio, be that 1:3 mixes black duck wheat slurries and deionized water, then add successively D-araboascorbic acid sodium, glucosyltransferase, AMS and cycloheptaamylose, under room temperature, react, when the test of iodine liquid is yellowish-brown, reaction finishes, and obtains liquefied fermented glutinous rice;
The addition of the D-araboascorbic acid sodium described in step 5 is 0.15g/L;
The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 100u/g;
The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 16u/g;
The addition of the cycloheptaamylose described in step 5 is 25g/L;
Six, raw material saccharification: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 5, then add black bent glucoamylase, at room temperature saccharification 14h, obtains converted mash;
The unit of activity of the black bent glucoamylase described in step 6 is 50ku/g, and addition is 280u/g;
Seven, Pretreatment of Haw: haw berry is carried out selected, then the selected haw berry that obtains is cleaned, then put into continuous hawthorn seed remover stoning, finally utilize berry disintegrating machine to smash, obtain broken hawthorn;
Eight, squeeze the juice: in broken hawthorn, add pectase, and be to process 3.5h under 50 ℃ of conditions in temperature, then put into squeezer and squeeze the juice, obtain haw juice, in haw juice, add D-araboascorbic acid sodium, and be sterilization processing 8s at 135 ℃ in temperature, obtain fresh squeezing haw juice;
The unit of activity of the pectase described in step 8 is 100ku/g, and addition is 2.0u/g;
D-araboascorbic acid sodium addition described in step 8 is 0.15g/L;
Nine, alcoholic fermentation: be that 1:1.67 mixes fresh squeezing haw juice and converted mash by fresh squeezing haw juice and converted mash volume ratio, then inoculate saccharomyces cerevisiae AS2.109, Hansenula anomala AS2.338 and Bulgarian Lactobacillus, at room temperature, till environment bottom fermentation to the alcoholic strength of sealing is not less than 5%vol, obtain distiller's wort;
The inoculum concentration of saccharomyces cerevisiae AS2.109 described in step 9 is 1.0%;
The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.5%;
The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.2%;
Ten, acetic fermentation; By volume mark is made 1.01 acetobacter seed liquor, 16% black duck wheat defibrination filter residue and 21% wheat bran by 52% distiller's wort, Shanghai of 11% and is mixed, then be laid at the false end of backflow fermentation tank, by every 4h ventilation backflow, drenching unstrained spirits ferments for 1 time, and ferment 1～8 day, fermentation temperature is 30 ℃, ferment 9～12 days, fermentation temperature is 44 ℃, fermentation is more than 13 days, and fermentation temperature is 32 ℃, when fermentation reaches 13 days, start to detect acetic acid content, when acetic acid content is 6.5～7%, fermentation ends, obtains proferment vinegar;
11, allotment; By volume mark is that water for beverages is allocated by 6% proferment vinegar, 40% fresh squeezing haw juice, 6.5% white granulated sugar and surplus, obtains allocating rear beverage;
12, lower glue clarification: add gelatin and bentonite to carry out lower glue processing in beverage after allotment, then utilize 160 order plate filters to filter, obtain clarified solution;
Gelatin addition described in step 12 is 6g/hL;
Bentonite addition described in step 12 is 18g/hL;
13, sterilizing: be 135 ℃ in temperature, lower clarified solution carried out to sterilization processing 8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.
In this test procedure one, in refining process, remove assorted wheat, soil block, mouldy variable color wheat and the shrivelled wheat of atrophy.
In this test procedure seven by selectedly picking out without going mouldy, without the haw berry of disease and pest.
The beneficial bacterium of the Bulgarian Lactobacillus described in this test procedure nine adds production code member: NJ2101.
Water for beverages described in this test procedure 11 is the soft drink water that meets GB10791-89.
To testing one, carry out nutritional labeling detection with the black duck wheat Haw Apple Vinegar Drink of test two germination preparing, testing result is as shown in table 1.
Table 1
The black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention is as a product take black duck wheat and haw berry as primary raw material, and maximum feature is exactly that flavone compound (finished product is not less than 180mg/L) content is higher.Through medical research both at home and abroad for many years, confirm, this type of material has anti-oxidant, removes free radical, anti-cancer and cancer-preventing, the effect of citrin sample, can reduce capillary permeability, prevention vascular diseases and capillary embrittlement, have obvious pharmacological action to cardiovascular system.
In the black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention, the acetic acid (0.4g/100mL) of content appropriateness has increase digestive juice secretion, promotes the burning of endotrophic element and improves heat utilization rate, improves a poor appetite; Silicon acid in control agent, prevents artery sclerosis; Fatigue-relieving, when human body is felt fatigue, blood, body fluid will become acidity, drink some drinks with vinegar seasoning, will contribute to eliminate tired.
Thiamine is Cobastab
1, in the black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention, content is 0.5mg/L～0.6mg/L, it has the growth of promotion, helps digest, particularly the digestion of carbohydrate; Improve mental status; Maintain the physiological function such as normal of nerve fiber, muscle, cardiomotility.
Riboflavin is Cobastab
2, in the black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention, content is 0.6mg/L～0.7mg/L, it has the regeneration that promotes growth and cell; Impel the normal growth of skin, nail, hair; Promote eyesight, alleviate the physiological function such as fatigue of eyes.
Nicotinic acid is Cobastab
3, in the black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention, content is 3.0mg/L～3.1mg/L, it has the health that promotes digestive system, alleviates gastrointestinal disorders; The serious antimigraine of the gentle solution of prevention; Stimulate circulation, make blood pressure drops; The physiological functions such as alleviating diarrhoea.
Vitamin E, in the black duck wheat Haw Apple Vinegar Drink of germination prepared by the present invention, content is 7.1mg/L～7.3mg/L, it has and delays senility, and reduces cell oxygen demand, alleviates and has a cramp in the leg and charley horse; Anti-oxidant; Improve lipid-metabolism, the physiological functions such as prevention coronary heart disease, atherosclerotic.
To testing one, carry out microbiological indicator check with the black duck wheat Haw Apple Vinegar Drink of test two germination preparing, testing result is as shown in table 2.
Table 2
Above-mentioned detection is through the control laboratory check of Food Research Inst. of Harbin University of Commerce, and this sample institute Interventions Requested quality index all meets the requirement of GB4789-2010 standard regulation, and human body is had no adverse effects, and can relievedly drink.
Claims (8)
1. the germinate preparation method of black duck wheat Haw Apple Vinegar Drink, the preparation method of the black duck wheat Haw Apple Vinegar Drink that it is characterized in that germinateing completes according to the following steps:
One, screening: first adopt 20 eye mesh screens to screen black duck wheat seed, then carry out selected, obtain screening after black duck wheat;
Two, clean: to screening rear black duck wheat flowing water, rinse 15s～30s, then be soaked in mass fraction and be sterilization 5min～8min in the ClO 2 solution that 0.1%～0.15% hydrogen peroxide or mass fraction are 1%～1.5%, put into again deionized water soaking flushing 3min～5min, black duck wheat after obtaining cleaning;
Three, seed soaking: black duck wheat after cleanings is placed in to seed soaking groove, and then adding mass fraction is 13.5%～16% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 2.5h～3.5h, obtains the rear black duck wheat of seed soaking;
Four, germinate: black duck wheat after seed soaking is laid in germination groove, trench bottom is lined with the cotton gauze that 1cm is thick, black duck wheat surface coverage one deck blotting paper after seed soaking, till adding germination liquid to cotton gauze and blotting paper to be saturation state, by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.5m～0.8m, germinate in 1st～3 days, in temperature, be at 20～25 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h supplements deionized water in germination groove, guarantee that cotton gauze and blotting paper are saturation state, germinate and rise for the 4th day, in temperature, be at 4～12 ℃, first adopt every day the incandescent lamp of 40W to irradiate 8h, use again the ultra violet lamp 1h of 40W, and every 8h, in germination groove, supplement deionized water, guarantee that cotton gauze and blotting paper are saturation state, germinate to rise for the 4th day and continue germination 12h～24h, black duck wheat obtains germinateing,
Germination liquid described in step 4 is mixed by potassium permanganate, zinc sulfate, 6-benzyl aminopurine, copper sulphate and deionized water, and in described germination liquid, the mass fraction of potassium permanganate is 0.03%～0.04%, the mass fraction of zinc sulfate is 0.04%～0.05%, the mass fraction of 6-benzyl aminopurine is 1.5%～3%, and the mass fraction of copper sulphate is 0.04%～0.06%;
Five, liquefaction: black germination duck wheat is carried out to defibrination, then after utilizing 120 order gauzes to filter, after filtration, obtain black duck wheat slurries and black duck wheat defibrination filter residue, by black duck wheat slurries and deionized water volume ratio, be 1:(2.7～3.2) black duck wheat slurries and deionized water are mixed, then add successively D-araboascorbic acid sodium, glucosyltransferase, AMS and cycloheptaamylose, under room temperature, react, when the test of iodine liquid is yellowish-brown, reaction finishes, and obtains liquefied fermented glutinous rice;
The addition of the D-araboascorbic acid sodium described in step 5 is 0.14g/L～0.16g/L;
The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 95u/g～110u/g;
The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 15u/g～18u/g;
The addition of the cycloheptaamylose described in step 5 is 24g/L～28g/L;
Six, raw material saccharification: at room temperature utilize citric acid that the pH of liquefied fermented glutinous rice is adjusted to 4.5～5.5, then add black bent glucoamylase, at room temperature saccharification 12h～16h, obtains converted mash;
The unit of activity of the black bent glucoamylase described in step 6 is 50ku/g, and addition is 270u/g～300u/g;
Seven, Pretreatment of Haw: haw berry is carried out selected, then the selected haw berry that obtains is cleaned, then put into continuous hawthorn seed remover stoning, finally utilize berry disintegrating machine to smash, obtain broken hawthorn;
Eight, squeeze the juice: in broken hawthorn, add pectase, and be to process 3.5h～5h under 50 ℃ of conditions in temperature, then putting into squeezer squeezes the juice, obtain haw juice, in haw juice, add D-araboascorbic acid sodium, and be sterilization processing 5s～8s at 135～150 ℃ in temperature, obtain fresh squeezing haw juice;
The unit of activity of the pectase described in step 8 is 100ku/g, and addition is 1.9u/g～2.1u/g;
D-araboascorbic acid sodium addition described in step 8 is 0.14g/L～0.16g/L;
Nine, alcoholic fermentation: be 1:(1.6～1.7 by fresh squeezing haw juice and converted mash volume ratio), fresh squeezing haw juice and converted mash are mixed, then inoculate saccharomyces cerevisiae AS2.109, Hansenula anomala AS2.338 and Bulgarian Lactobacillus, at room temperature, till environment bottom fermentation to the alcoholic strength of sealing is not less than 5%vol, obtain distiller's wort;
The inoculum concentration of saccharomyces cerevisiae AS2.109 described in step 9 is 0.9%～1.2%;
The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.4%～1.7%;
The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.18%～0.21%;
Ten, acetic fermentation, by volume mark is by 48～52% distiller's wort, 1.01 acetobacter seed liquor are made in 10～12% Shanghai, 13～17% black duck wheat defibrination filter residue and 22～27% wheat bran mix, then be laid at the false end of backflow fermentation tank, by every 4h ventilation backflow, drenching unstrained spirits ferments for 1 time, and ferment 1～8 day, fermentation temperature is 30～33 ℃, ferment 9～12 days, fermentation temperature is 38～44 ℃, fermentation is more than 13 days, fermentation temperature is 30～34 ℃, when fermentation reaches 13 days, start to detect acetic acid content, when acetic acid content is 6.5～7%, fermentation ends, obtain proferment vinegar,
11, allotment; By volume mark is that water for beverages is allocated by 6% proferment vinegar, 36%～40% fresh squeezing haw juice, 5%～7% white granulated sugar and surplus, obtains allocating rear beverage;
12, lower glue clarification: add gelatin and bentonite to carry out lower glue processing in beverage after allotment, then utilize 160 order plate filters to filter, obtain clarified solution;
Gelatin addition described in step 12 is 4g/hL～6g/hL;
Bentonite addition described in step 12 is 18g/hL～20g/hL;
13, sterilizing: be 135～150 ℃ in temperature, lower clarified solution carried out to sterilization processing 5～8s, black duck wheat Haw Apple Vinegar Drink obtains germinateing.
2. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, it is characterized in that adding in step 3 mass fraction is 15% ethephon solution, black duck wheat after cleaning to liquid level submergence, soak at room temperature 3h, obtains the rear black duck wheat of seed soaking.
3. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, it is characterized in that in step 4 by the incandescent lamp of 2/square metre of arrangement 40W, and after incandescent lamp and seed soaking, the vertical range of black duck wheat is 0.6m, by the uviol lamp of 1/square metre of arrangement 40W, and after uviol lamp and seed soaking, the vertical range of black duck wheat is 0.6m.
4. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, is characterized in that in step 5 being that 1:3 mixes black duck wheat slurries and deionized water by black duck wheat slurries and deionized water volume ratio; The addition of the D-araboascorbic acid sodium described in step 5 is 0.15g/L; The unit of activity of the glucosyltransferase described in step 5 is 30ku/g, and addition is 100u/g; The unit of activity of the AMS described in step 5 is 2ku/g, and addition is 16u/g; The addition of the cycloheptaamylose described in step 5 is 25g/L.
5. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, is characterized in that at room temperature utilizing citric acid that the pH of liquefied fermented glutinous rice is adjusted to 5 in step 6.
6. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, the unit of activity that it is characterized in that the pectase described in step 8 is 100ku/g, addition is 2u/g; D-araboascorbic acid sodium addition described in step 8 is 0.15g/L.
7. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, the inoculum concentration that it is characterized in that the saccharomyces cerevisiae AS2.109 described in step 9 is 1%; The inoculum concentration of Hansenula anomala AS2.338 described in step 9 is 1.5%; The inoculum concentration of the Bulgarian Lactobacillus described in step 9 is 0.2%.
8. the preparation method of a kind of black duck wheat Haw Apple Vinegar Drink that germinates according to claim 1, is characterized in that in step 13 being 135 ℃ in temperature, lower clarified solution is carried out to sterilization processing 8s, and black duck wheat Haw Apple Vinegar Drink obtains germinateing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410041964.0A CN103734836B (en) | 2014-01-28 | 2014-01-28 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410041964.0A CN103734836B (en) | 2014-01-28 | 2014-01-28 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734836A true CN103734836A (en) | 2014-04-23 |
| CN103734836B CN103734836B (en) | 2015-01-07 |
Family
ID=50491971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410041964.0A Expired - Fee Related CN103734836B (en) | 2014-01-28 | 2014-01-28 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734836B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960595A (en) * | 2014-05-23 | 2014-08-06 | 安徽科技学院 | Germinant fagopyrum tararicum medicated-food composite powder rich in gamma-aminobutyric acid and preparation process of composite powder |
| CN104109624A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Preparation method for germinated tartary buckwheat selenium-rich bamboo shoot vinegar |
| CN104126837A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Manufacturing method for sprouted brown rice beverage |
| CN104126836A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Production method of barley beverage |
| CN106434264A (en) * | 2016-11-14 | 2017-02-22 | 天津科技大学 | Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent |
| CN108570397A (en) * | 2018-06-21 | 2018-09-25 | 广西壮族自治区林业科学研究院 | A kind of preparation method of crataegus jingxiensis Li vinegar |
| CN109041630A (en) * | 2018-06-26 | 2018-12-21 | 贵州来福农业科技有限责任公司 | A kind of hypoglycemic Rosa roxburghii Tratt bitter buckwheat seedling oral solution and preparation method thereof |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
| CN111264595A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Germinated tartary buckwheat chocolate sandwich cookie and making method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1345926A (en) * | 2000-09-26 | 2002-04-24 | 刘国忠 | Sanmaizhen vinegar |
| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20060106190A (en) * | 2005-04-06 | 2006-10-12 | 남정식 | The product method, the drink and vinegar maked from buckwheat |
| CN100417717C (en) * | 2005-07-15 | 2008-09-10 | 赵肖强 | Vinegar made of gingkgo and tartary buckwheat |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN103173344A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Tartary buckwheat vinegar and preparation process thereof |
-
2014
- 2014-01-28 CN CN201410041964.0A patent/CN103734836B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1345926A (en) * | 2000-09-26 | 2002-04-24 | 刘国忠 | Sanmaizhen vinegar |
| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20060106190A (en) * | 2005-04-06 | 2006-10-12 | 남정식 | The product method, the drink and vinegar maked from buckwheat |
| CN100417717C (en) * | 2005-07-15 | 2008-09-10 | 赵肖强 | Vinegar made of gingkgo and tartary buckwheat |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN103173344A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Tartary buckwheat vinegar and preparation process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张美莉: "荞麦醋与荞麦酒的酿造", 《农产品加工》 * |
| 成剑峰: "苦荞麦醋酸发酵保健饮料", 《山西食品工业》 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960595A (en) * | 2014-05-23 | 2014-08-06 | 安徽科技学院 | Germinant fagopyrum tararicum medicated-food composite powder rich in gamma-aminobutyric acid and preparation process of composite powder |
| CN103960595B (en) * | 2014-05-23 | 2016-03-23 | 安徽科技学院 | Be rich in the bitter buckwheat herbal cuisine composite powder of germination and the preparation technology thereof of GABA |
| CN104109624A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Preparation method for germinated tartary buckwheat selenium-rich bamboo shoot vinegar |
| CN104126836A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Production method of barley beverage |
| CN104126837B (en) * | 2014-08-02 | 2015-09-23 | 杨冬梅 | A kind of preparation method of germinating unpolished rice beverage |
| CN104126836B (en) * | 2014-08-02 | 2015-09-23 | 李斯斯 | A kind of preparation method of barley beverage |
| CN104126837A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Manufacturing method for sprouted brown rice beverage |
| CN106434264A (en) * | 2016-11-14 | 2017-02-22 | 天津科技大学 | Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent |
| CN106434264B (en) * | 2016-11-14 | 2019-12-06 | 天津科技大学 | Method for strengthening solid state fermentation of traditional vinegar by using mixed microbial inoculum and application thereof |
| CN108570397A (en) * | 2018-06-21 | 2018-09-25 | 广西壮族自治区林业科学研究院 | A kind of preparation method of crataegus jingxiensis Li vinegar |
| CN108570397B (en) * | 2018-06-21 | 2021-08-13 | 广西壮族自治区林业科学研究院 | Preparation method of Jingxi Daguo hawthorn vinegar |
| CN109041630A (en) * | 2018-06-26 | 2018-12-21 | 贵州来福农业科技有限责任公司 | A kind of hypoglycemic Rosa roxburghii Tratt bitter buckwheat seedling oral solution and preparation method thereof |
| CN111264595A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Germinated tartary buckwheat chocolate sandwich cookie and making method thereof |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734836B (en) | 2015-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734836B (en) | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN101294124B (en) | Technique for preparing tartary buckwheat sweet fermented glutinous rice | |
| CN105018327B (en) | A kind of lemon vinegar and its production technology | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN103966073B (en) | A kind of taro vinegar and making method | |
| CN101602993A (en) | The brewing method of longan-fructus momordicae fruit wine | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN101362997B (en) | Production method of Northern cordyceps wine | |
| CN100396765C (en) | Technique for producing fruit wine by using shaddock as raw material | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN105695295B (en) | The preparation method of Semen Coicis honey vinegar | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN105462769B (en) | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine | |
| CN102408977A (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN101705170A (en) | Method for preparing dry hawthorn white spirit | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN105211990A (en) | A kind of black fruit lyceum fruit vinegar soda and preparation method thereof | |
| CN107574109A (en) | A kind of preparation method of pitaya peel beverage | |
| CN104498303A (en) | Brewing process of mango and apple vinegar | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN106987514A (en) | A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof | |
| CN107259260A (en) | Chinese wolfberry fruit vinegar beverage that a kind of fall fire helps digestion and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Xiaofeng Inventor after: Sun Lirui Inventor after: Cheng Jianbo Inventor after: Cheng Wenhong Inventor before: Cheng Jianbo Inventor before: Cheng Wenhong |
|
| COR | Change of bibliographic data | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150107 Termination date: 20170128 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |