CN104017714A - Processing method of stauntonvine vinegar by liquid fermentation - Google Patents
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Abstract
The invention relates to a processing method of stauntonvine vinegar by liquid fermentation. Stauntonvine used as a main raw material, and potato converted mash or rice converted mash used as an auxiliary material are subjected to liquid fermentation to prepare the table vinegar product. The invention discloses processing steps and technological conditions. The method overcomes the defects of low sugar content and heavy acerbity in the stauntonvine, and effectively maintains the nutritional ingredients in the stauntonvine.
Description
Technical field
This patent relates to vinegar production field, specifically a kind of working method of liquid state fermentation Stem and leaf of False Lychee vinegar.
Background technology
Stem and leaf of False Lychee (
stanuntonia Chinensis) be one of peculiar fruit tree of China, belong to Rosaceae chaenomeles lagenaria thicket plant, except containing rich in protein, pectin, organic acid and multiple amino acids, VITAMIN, mineral substance, also containing polysaccharide, flavones, saponin(e, and abundant SOD isoreactivity composition.In China, the natural local product resource of Stem and leaf of False Lychee of Zhengan County, Zunyi City, Guizhou Province is abundant, as " township of Chinese Stem and leaf of False Lychee " that authorized by Development Research Center of the State Council, special product of China Professional Committee, Zhengan County has more than 90 Stem and leaf of False Lychee bases, 4.5 ten thousand mu of cultivated areas are the main output ground of Stem and leaf of False Lychee resource.Stem and leaf of False Lychee has higher pharmaceutical use and economic worth, is a kind of wild new raw material at aspects such as medical, processing with potentiality to be exploited.Stem and leaf of False Lychee fruit skin is thin, meat is thick, matter is tender, the sweet acid of taste, gas fragrant, take its converted products that is raw material, such as fruit wine, fruit vinegar, fruit juice etc. are sent out rapidly in food service industry.
The unique effects of Stem and leaf of False Lychee itself is sold well Stem and leaf of False Lychee series product on market always very much, associated country and provinces and cities' awards and technical patent also constantly increase, but Stem and leaf of False Lychee is few for the patent of vinegar processed, the patent relevant to papaya ester of having found has " wild pawpaw fruit vinegar prepared by the preparation method of [201110380134.7] wild pawpaw fruit vinegar and the method " and " [201010606440.3] a kind of papaya ester " etc. 8 pieces altogether.Stem and leaf of False Lychee itself is sour and astringent, sugar degree is low, be directly used in while brewing wine or vinegar into local flavor bad, need to relax by together carrying out complex ferment with other supplementary material its acerbity, wherein there are several patents also to adopt this thinking, the present invention adopts same thinking, but has adopted different raw materials and method.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing Stem and leaf of False Lychee to make vinegar.Solving Stem and leaf of False Lychee can be for sugar part of direct fermentation less and itself is sour and astringent highly seasoned, only take Stem and leaf of False Lychee during as raw material making vinegar, the few and sour and astringent highly seasoned problem of Stem and leaf of False Lychee of fermentable sugars content in the time of must solving zymamsis.
The working method of a kind of liquid state fermentation Stem and leaf of False Lychee of the present invention vinegar, is to take Stem and leaf of False Lychee as main raw material, and take potato saccharification wine with dregs or rice converted mash is auxiliary material, the edible vinegar that adopts liquid fermentation method formulated to form, and its formulated step and processing condition are as follows:
(1) preparation of potato saccharification wine with dregs:choosing fresh nothing goes mouldy, without the potato germinateing, is raw material, with clear water, wash, boiling, peeling, mass ratio 1:1 by potato and water after cooling adds water, with cooking machine, mixed, adjust pH to 5.8～6.4, by every 100 g potatos, add 300～500ul High-temperature Liquefaction enzyme solution, mix in 90 ℃ of liquefaction 30～50 min.When the mash after High-temperature Liquefaction is cooled to 60～62 ℃, by 100 g potatos, add 0.13～0.17g saccharifying enzyme, at 60～62 ℃, cooling stand-by after saccharification 85～95 min.
(2) preparation of rice converted mash:rice is pulverized with pulverizer, granularity is controlled between 60～80 orders, after the ratio that adds 130～170g water mixes, adjusts pH to 5.8～6.4 in 100 g rice, by 100 g rice, add 300～500 ul High-temperature Liquefaction enzyme solution, in 90 ℃ of liquefaction 30～50 min.After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, by 100 g rice, add 0.13～0.17 g saccharifying enzyme, at 60～62 ℃, cooling stand-by after saccharification 85～95 min.
(3) preparation of karusen:clean, cut, go seed, section to mix by the mass ratio of 2:1-4 with potato saccharification wine with dregs or the rice converted mash of above-mentioned preparation Stem and leaf of False Lychee, after mixing, add appropriate water making beating, and the soluble solid content of water or sucrose adjustment karusen is to nearly 14 %.
(4) zymamsis:the karusen having prepared by 100 g adds the activation solution of 0.08-0.11 g yeast, during fermentation, karusen loadings is container volume 70%～80%, normal temperature fermentation, first three sky that ferments stirs fermentation liquid frequently, ferment to bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stop fermentation, get supernatant liquid filtering extremely without standby after slag.
(5) acetic fermentation:get the acetic bacteria liquid having activated, by volume the inoculum size of mark 9-11 % joins in above-mentioned filtration residue-less fermentation liquid, fermentating liquid volume is 20% of fermenting container volume, with two-layer gauze, seal and be placed in shaking culture under 30～32 ℃ of environment, treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
When sugar degree is lower than 140g/L in above-mentioned potato alcohol karusen, with sucrose, supplement, sugared content is approached or reach 140g/L.The acetic fermentation bacterium of above-mentioned indication is that Shanghai makes 1.01, and High-temperature Liquefaction enzyme, saccharifying enzyme are from your Yang Wei Water-shieldYuan food limited-liability company.
It is 2:1 that Stem and leaf of False Lychee and potato saccharification wine with dregs quality proportioning are take in the preparation of step of the present invention (3) karusen, the Stem and leaf of False Lychee vinegar flavor coordination of production, alcohol and, best in quality.
beneficial effect:
1, the present invention, by adding potato saccharification liquid or rice saccharified liquid, can solve the sour and astringent highly seasoned and sugared part of not enough shortcoming of Stem and leaf of False Lychee effectively.
2, liquid state fermentation production Stem and leaf of False Lychee vinegar is simpler than solid state fermentation technical process, and cost is low.
3, in the present invention, Stem and leaf of False Lychee, through cleaning, cut, go the operations such as seed, section, making beating, fermentation, can retain the main nutrient composition of Stem and leaf of False Lychee effectively.
4, the raw materials used raw material site of being based on Guizhou uniqueness of the present invention, potato is also farm crop suitable and that plant in Guizhou Plateau area in a large number, abundant raw material the present invention is that the deep processing of Stem and leaf of False Lychee and potato has split new approach, has good economic worth.
5, the present invention adopts Stem and leaf of False Lychee and potato to carry out liquid complex ferment and produces Stem and leaf of False Lychee Cu Wei China the first.
6, product has abundant Stem and leaf of False Lychee nutritive ingredient, except as seasoning matter, has certain health care and sobering-up functions.With potato, replace rice as starchy material, do not strive grain with people, meet the theory that modern society advocates.
Embodiment
embodiment 1:
the preparation of potato saccharification wine with dregs:choose fresh nothing go mouldy, without germinateing, the larger potato of fruit head is raw material, with clear water, washes, and after boiling, removes the peel, and adds water after cooling by the mass ratio 1:1 of potato and water, is mixed tune pH to 5.8～6.4 with cooking machine.By every 100 g potatos, add 400 ul High-temperature Liquefaction enzyme solution, mix to be placed in 90 ℃ of water-baths, liquefaction 40 min.When the mash after High-temperature Liquefaction is cooled to 60～62 ℃, by 100 g potatos, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee, through cleaning, cut, go seed, section, mixes making beating with the potato saccharification wine with dregs of above-mentioned preparation in the ratio of quality 1:2, then with sucrose, adjusts content to the 14 % left and right of the soluble solid of karusen.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, during fermentation, karusen loadings is container volume 70%～80%, room temperature fermentation, fermenting, first three day stirs fermentation liquid frequently, after fermenting about 3 days, ferments to steam bubble in container and tails off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stop fermentation, get supernatant liquid filtering extremely without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermentation liquid measure is about 20% of acetic fermentation container volume, seals and be placed in shaking culture under 30～32 ℃ of environment with two-layer gauze.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
embodiment 2
the preparation of potato saccharification wine with dregs:choose fresh nothing and go mouldy, germinate, the larger potato of fruit head is raw material, with clear water, washes, and after boiling, removes the peel, and adds water after cooling by the mass ratio 1:1 of potato and water, is mixed tune pH to 5.8～6.4 with cooking machine.By every 100 g raw materials quality, add 400 ul High-temperature Liquefaction enzyme solution, mix to be placed in 90 ℃ of water-baths, liquefaction 40 min.When the mash after High-temperature Liquefaction is cooled to 60～62 ℃, by potato 100 g, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee, through cleaning, cut, go seed, section, mixes in the ratio of quality 1:1 with the potato saccharification wine with dregs of above-mentioned preparation, adds appropriate sucrose and water making beating after mixing, and adjusts content to the 14 % left and right of the soluble solid of karusen.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, and during fermentation, karusen loadings is container volume 70%～80%, room temperature fermentation, and first three day of fermenting stirred fermentation liquid frequently, after fermenting about 3 days, sealing and fermenting.Ferment to steam bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stops fermentation, gets supernatant liquid filtering to without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermented liquid is about 20% of acetic fermentation tank volume, with two-layer gauze, seals and be placed in shaking culture under 30～32 ℃ of environment.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
embodiment 3
the preparation of potato saccharification wine with dregs:choose fresh nothing and go mouldy, germinate, the larger potato of fruit head is raw material, with clear water, washes, and after boiling, removes the peel, and adds water after cooling by the mass ratio 1:1 of potato and water, is mixed tune pH to 5.8～6.4 with cooking machine.By every 100 g raw materials quality, add 400 ul High-temperature Liquefaction enzyme solution, mix to be placed in 90 ℃ of water-baths, liquefaction 40 min.When the mash after High-temperature Liquefaction is cooled to 60～62 ℃, by taking raw materials quality 100 g, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee, through cleaning, cut, go seed, section, mixes in the ratio of quality 2:1 with the potato saccharification wine with dregs of above-mentioned preparation, adds appropriate sucrose and water making beating after mixing, and adjusts content to the 14 % left and right of the soluble solid of karusen.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, the about container volume of karusen loadings 70%～80% left and right during fermentation, sealing and fermenting vessel port, room temperature fermentation, fermenting, first three day stirs fermentation liquid frequently, after fermenting about 3 days, and sealing and fermenting.Ferment to steam bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stops fermentation, gets supernatant liquid filtering to without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermented liquid is about 20% of acetic fermentation tank volume, with two-layer gauze, seals and be placed in shaking culture under 30～32 ℃ of environment.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
embodiment 4
the preparation of rice converted mash:rice is pulverized with pulverizer, and granularity is controlled between 60～80 orders, after the ratio that adds 150 g water mixes, adjusts pH to 5.8～6.4 in 100 g rice.By 100 g raw materials, add 400 ul High-temperature Liquefaction enzyme solution, be placed in 90 ℃ of water-baths, liquefaction 40 min.After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, by rice 100 g, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee is through cleaning, cut, go seed, section, mixes in the ratio of 1:2 with the saccharified liquid of the rice of above-mentioned preparation, adds appropriate water making beating, and adjust content to the 14 % left and right of the soluble solid of karusen after mixing.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, the about container volume of karusen loadings 70%～80% left and right during fermentation, sealing and fermenting vessel port, room temperature fermentation, fermenting, first three day stirs fermentation liquid frequently, after fermenting about 3 days, and sealing and fermenting.Ferment to steam bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stops fermentation, gets supernatant liquid filtering to without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermented liquid is about 20% of acetic fermentation tank volume, with two-layer gauze, seals and be placed in shaking culture under 30～32 ℃ of environment.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
embodiment 5
the preparation of rice converted mash:rice is pulverized with pulverizer, and granularity is controlled between 60～80 orders, after the ratio that adds 150 g water mixes, adjusts pH to 5.8～6.4 in 100 g rice.By 100 g raw materials, add 400 ul High-temperature Liquefaction enzyme solution, be placed in 90 ℃ of water-baths, liquefaction 40 min.After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, by rice 100 g, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee is through cleaning, cut, go seed, section, mixes in the ratio of 1:1 with the saccharified liquid of the rice of above-mentioned preparation, adds appropriate water making beating, and adjust content to 14% left and right of the soluble solid of karusen after mixing.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, the about container volume of karusen loadings 70%～80% left and right during fermentation, sealing and fermenting vessel port, room temperature fermentation, fermenting, first three day stirs fermentation liquid frequently, after fermenting about 3 days, and sealing and fermenting.Ferment to steam bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stops fermentation, gets supernatant liquid filtering to without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermented liquid is about 20% of acetic fermentation tank volume, with two-layer gauze, seals and be placed in shaking culture under 30～32 ℃ of environment.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
embodiment 6
the preparation of rice converted mash:rice is pulverized with pulverizer, and granularity is controlled between 60～80 orders, after the ratio that adds 150 g water mixes, adjusts pH to 5.8～6.4 in 100 g rice.By 100 g raw materials, add 400 ul High-temperature Liquefaction enzyme solution, be placed in 90 ℃ of water-baths, liquefaction 40 min.After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, by rice 100 g, add 0.15 g saccharifying enzyme, with water-bath, keep product temperature 60 ℃ of left and right, cooling stand-by after saccharification 90 min.
the preparation of karusen: willstem and leaf of False Lychee is through cleaning, cut, go seed, section, mixes in the ratio of 2:1 with the saccharified liquid of the rice of above-mentioned preparation, adds appropriate water making beating, and adjust content to the 14 % left and right of the soluble solid of karusen after mixing.
zymamsis:the karusen having prepared in every 100 g adds the ratio inoculation of the activation solution of 0.1 g yeast, the about container volume of karusen loadings 70%～80% left and right during fermentation, sealing and fermenting vessel port, room temperature fermentation, fermenting, first three day stirs fermentation liquid frequently, after fermenting about 3 days, and sealing and fermenting.Ferment to steam bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stops fermentation, gets supernatant liquid filtering to without standby after slag.
acetic fermentation:get the Shanghai having activated and make 1.01, by volume the inoculum size of mark 10 % joins in above-mentioned filtration residue-less fermentation liquid, guarantees that fermented liquid is about 20% of acetic fermentation tank volume, with two-layer gauze, seals and be placed in shaking culture under 30～32 ℃ of environment.Treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
Claims (4)
1. the working method of a liquid state fermentation Stem and leaf of False Lychee vinegar, it is characterized in that take that Stem and leaf of False Lychee is as main raw material, take potato saccharification wine with dregs or rice converted mash is auxiliary material, the edible vinegar that adopts liquid fermentation method formulated to form, and its formulated step and processing condition are as follows:
(1) preparation of potato saccharification wine with dregs:choosing fresh nothing goes mouldy, without the potato germinateing, is raw material, with clear water, wash, after boiling, remove the peel, mass ratio 1:1 by potato and water after cooling adds water, with cooking machine, mixed, adjust pH to 5.8～6.4, by every 100 g potatos, add 300～500ul High-temperature Liquefaction enzyme solution, mix in 90 ℃ of liquefaction 30～50 min, when the mash after High-temperature Liquefaction is cooled to 60～62 ℃, by 100 g potatos, add 0.13～0.17g saccharifying enzyme, at 60～62 ℃, cooling stand-by after saccharification 85～95 min;
(2) preparation of rice converted mash:rice is pulverized with pulverizer, granularity is controlled between 60～80 orders, after the ratio that adds 130～170g water in 100 g rice mixes, adjust pH to 5.8～6.4, by 100 g rice, add 300～500 ul High-temperature Liquefaction enzyme solution, in 90 ℃ of liquefaction 30～50 min, after mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, by 100 g rice, add 0.13～0.17 g saccharifying enzyme, at 60～62 ℃, cooling stand-by after saccharification 85～95 min;
(3) preparation of karusen:seed, section are cleaned, cut, gone to Stem and leaf of False Lychee, mix by the mass ratio of 2:1-4 with potato saccharification wine with dregs or the rice converted mash of above-mentioned preparation, after mixing, add appropriate water making beating, and the soluble solid content that water is adjusted karusen is to nearly 14 %;
(4) zymamsis:the karusen having prepared by 100 g adds the yeast of 0.08-0.11 g activation, during fermentation, karusen loadings is container volume 70%～80%, normal temperature fermentation, first three sky that ferments stirs fermentation liquid frequently, ferment to bubble in container and tail off, supernatant liquid becomes clear by muddiness, when alcoholic strength no longer rises, stop fermentation, get supernatant liquid filtering extremely without standby after slag;
(5) acetic fermentation:get the acetic bacteria liquid having activated, by volume the inoculum size of mark 9-11 % joins in above-mentioned filtration residue-less fermentation liquid, fermentating liquid volume is 20% of fermenting container volume, with two-layer gauze, seal and be placed in shaking culture under 30～32 ℃ of environment, treat that fermented liquid ethanol concn is lower than 0.5 %, when acidity no longer increases, stop fermentation, obtain the thick product of making vinegar, adopt the modes such as diatomite filtration to clarify after vinegar liquid, obtain liquid fermentation edible vinegar product.
2. the working method of a kind of liquid state fermentation Stem and leaf of False Lychee vinegar according to claim 1, while it is characterized in that in step (3), in karusen, sugar degree is lower than 140g/L, supplements with sucrose, sugared content is approached or reach 140g/L.
3. the working method of a kind of liquid state fermentation Stem and leaf of False Lychee vinegar according to claim 1, is characterized in that acetic fermentation bacterium is that Shanghai makes 1.01, and High-temperature Liquefaction enzyme, saccharifying enzyme are from your Yang Wei Water-shieldYuan food limited-liability company.
4. the working method of a kind of liquid state fermentation Stem and leaf of False Lychee vinegar according to claim 1, it is 2:1 that Stem and leaf of False Lychee and potato saccharification wine with dregs quality proportioning are take in the preparation that it is characterized in that step (3) karusen, the Stem and leaf of False Lychee vinegar flavor coordination of production, alcohol and, best in quality.
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| CN105861266A (en) * | 2016-06-16 | 2016-08-17 | 句容万山红遍生物科技有限公司 | Strawberry and mulberry composite rice vinegar and preparation method thereof |
| CN105861266B (en) * | 2016-06-16 | 2020-06-16 | 句容万山红遍生物科技有限公司 | Strawberry and mulberry compound rice vinegar and preparation method thereof |
| CN106047643A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Plum blossom vinegar rich in gentian oligosaccharide and fermentation preparation method |
| CN106047643B (en) * | 2016-08-10 | 2019-05-03 | 湖北工业大学 | A kind of plum blossom vinegar and fermentation preparation rich in gentian oligose |
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