CN104017714B - The processing method of liquid state fermentation stauntonvine vinegar - Google Patents
The processing method of liquid state fermentation stauntonvine vinegar Download PDFInfo
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Abstract
The processing method of a kind of liquid state fermentation stauntonvine of the present invention vinegar, primary raw material is stauntonvine, taking potato saccharification wine with dregs or rice converted mash as auxiliary material, adopts liquid state fermentation method, the edible vinegar that formulated forms, the invention discloses procedure of processing and process conditions. The invention solves stauntonvine sugar part less, sour and astringent highly seasoned deficiency, and effectively retained the nutritional labeling of stauntonvine.
Description
Technical field
This patent relates to vinegar production field, specifically a kind of processing method of liquid state fermentation stauntonvine vinegar.
Background technology
Stauntonvine (StanuntoniaChinensis) be one of peculiar fruit tree of China, belong to rose family chaenomeles lagenaria bushes plant, except containing rich in protein, pectin, organic acid and several amino acids, vitamin, mineral matter, also containing polysaccharide, flavones, saponin(e, and abundant SOD isoreactivity composition. In China, the natural local product resource of stauntonvine of Zhengan County, Zunyi City, Guizhou Province is abundant, as " township of Chinese stauntonvine " that authorized by Development Research Center of the State Council, special product of China Professional Committee, Zhengan County has more than 90 stauntonvine bases, 4.5 ten thousand mu of cultivated areas are the main output ground of stauntonvine resource. Stauntonvine has higher medical value and economic worth, is a kind of wild new raw material at aspects such as medical, processing with potentiality to be exploited. Stauntonvine fruit skin is thin, meat is thick, matter is tender, the sweet acid of taste, gas perfume (or spice), at the converted products taking it as raw material, such as fruit wine, fruit vinegar, fruit juice etc. are sent out rapidly in food service industry.
The unique effects of stauntonvine itself is sold well stauntonvine series of products on market always very much, associated country and provinces and cities' awards and technical patent also constantly increase, but stauntonvine 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. to amount to 8 sections. Stauntonvine itself is sour and astringent, sugar content is low, be directly used in while brewing wine or vinegar into local flavor bad, need to relax by together carrying out composite fermentation 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 stauntonvine to make vinegar. Solving stauntonvine can be for sugar part of direct fermentation less and itself is sour and astringent highly seasoned, during only taking stauntonvine as raw material making vinegar, and the few and sour and astringent highly seasoned problem of stauntonvine of fermentable sugars content must solve alcoholic fermentation time.
The processing method of a kind of liquid state fermentation stauntonvine of the present invention vinegar, is taking stauntonvine as primary raw material, taking potato saccharification wine with dregs or rice converted mash as auxiliary material, and the edible vinegar that adopts liquid fermentation method formulated to form, its formulated step and process conditions are as follows:
(1) preparation of potato saccharification wine with dregs:Choosing fresh nothing goes mouldy, is raw material without the potato germinateing, wash with clear water, boiling, peeling, mass ratio 1:1 by potato and water after cooling adds water, mixed with cooking machine, adjust pH to 5.8～6.4, add 300～500ul High-temperature Liquefaction enzyme solutions by every 100g potato, mix in 90 DEG C of liquefaction 30～50min. When mash after High-temperature Liquefaction is cooled to 60～62 DEG C, add 0.13～0.17g carbohydrase by 100g potato, at 60～62 DEG C, cooling stand-by after saccharification 85～95min.
(2) preparation of rice converted mash:Rice is pulverized with pulverizer, and granularity is controlled between 60～80 orders, after the ratio that adds 130～170g water mixes, adjusts pH to 5.8～6.4 in 100g rice, adds 300～500ul High-temperature Liquefaction enzyme solutions by 100g rice, in 90 DEG C of liquefaction 30～50min. After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, add 0.13～0.17g carbohydrase by 100g rice, at 60～62 DEG C, cooling stand-by after saccharification 85～95min.
(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 stauntonvine, after mixing, add appropriate water making beating, and the soluble solid content of water or sucrose adjustment karusen is to nearly 14%.
(4) alcoholic fermentation:The karusen having prepared by 100g adds the activating solution of 0.08-0.11g yeast, when 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 for subsequent use after slag.
(5) acetic fermentation:Get the acetic acid bacteria liquid having activated, by volume the inoculum concentration of mark 9-11% joins in above-mentioned filtration residue-less fermentation liquid, fermentating liquid volume is 20% of round volume, seal and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze, treat that zymotic fluid alcohol concentration 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 in above-mentioned potato alcohol karusen, sugar content is lower than 140g/L, supplementary with sucrose, 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, carbohydrase are from your Yang Wei Water-shield garden food limited company.
The preparation of step of the present invention (3) karusen is taking stauntonvine and potato saccharification wine with dregs quality proportioning as 2:1, the stauntonvine 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 stauntonvine effectively.
2, liquid state fermentation production stauntonvine vinegar is simpler than solid state fermentation technological process, and cost is low.
3, in the present invention, stauntonvine, through cleaning, cut, go the operations such as seed, section, making beating, fermentation, can retain the main nutrient composition of stauntonvine effectively.
4, the raw materials used raw material site of being based on Guizhou uniqueness of the present invention, potato is also crops suitable and that plant in Guizhou Plateau area in a large number, abundant raw material the present invention is that the deep processing of stauntonvine and potato has split new approach, has good economic worth.
5, the present invention adopt stauntonvine and potato to carry out liquid composite fermentation to produce stauntonvine vinegar be China's the first.
6, product has abundant stauntonvine nutritional labeling, except as seasoning matter, has certain health care and sobering-up functions. As starchy material, do not strive grain with people with potato replacement rice, meet the theory that modern society advocates.
Detailed description of the invention
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, washes with clear water, 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. Add 400ul High-temperature Liquefaction enzyme solutions by every 100g potato, mix to be placed in 90 DEG C of water-baths, liquefaction 40min. When mash after High-temperature Liquefaction is cooled to 60～62 DEG C, add 0.15g carbohydrase by 100g potato, 60 DEG C of left and right, cooling stand-by after saccharification 90min by water-bath maintenance product temperature.
The preparation of karusen: willStauntonvine, 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 adjusts content to 14% left and right of the soluble solid of karusen with sucrose.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that fermentation liquid measure is about 20% of acetic fermentation container volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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, washes with clear water, 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. Add 400ul High-temperature Liquefaction enzyme solutions by every 100g material quality, mix to be placed in 90 DEG C of water-baths, liquefaction 40min. When mash after High-temperature Liquefaction is cooled to 60～62 DEG C, add 0.15g carbohydrase by potato 100g, 60 DEG C of left and right, cooling stand-by after saccharification 90min by water-bath maintenance product temperature.
The preparation of karusen: willStauntonvine, 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 14% left and right of the soluble solid of karusen.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, and when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that zymotic fluid is about 20% of acetic fermentation tank volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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, washes with clear water, 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. Add 400ul High-temperature Liquefaction enzyme solutions by every 100g material quality, mix to be placed in 90 DEG C of water-baths, liquefaction 40min. When mash after High-temperature Liquefaction is cooled to 60～62 DEG C, add 0.15g carbohydrase by taking material quality 100g, 60 DEG C of left and right, cooling stand-by after saccharification 90min by water-bath maintenance product temperature.
The preparation of karusen: willStauntonvine, 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 14% left and right of the soluble solid of karusen.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, the about container volume of karusen loadings 70%～80% left and right when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that zymotic fluid is about 20% of acetic fermentation tank volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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 150g water mixes, adjusts pH to 5.8～6.4 in 100g rice. Add 400ul High-temperature Liquefaction enzyme solutions by 100g raw material, be placed in 90 DEG C of water-baths, liquefaction 40min. After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, add 0.15g carbohydrase by rice 100g, keep product temperature 60 DEG C of left and right with water-bath, cooling stand-by after saccharification 90min.
The preparation of karusen: willStauntonvine 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 14% left and right of the soluble solid of karusen after mixing.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, the about container volume of karusen loadings 70%～80% left and right when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that zymotic fluid is about 20% of acetic fermentation tank volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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 150g water mixes, adjusts pH to 5.8～6.4 in 100g rice. Add 400ul High-temperature Liquefaction enzyme solutions by 100g raw material, be placed in 90 DEG C of water-baths, liquefaction 40min. After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, add 0.15g carbohydrase by rice 100g, keep product temperature 60 DEG C of left and right with water-bath, cooling stand-by after saccharification 90min.
The preparation of karusen: willStauntonvine 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.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, the about container volume of karusen loadings 70%～80% left and right when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that zymotic fluid is about 20% of acetic fermentation tank volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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 150g water mixes, adjusts pH to 5.8～6.4 in 100g rice. Add 400ul High-temperature Liquefaction enzyme solutions by 100g raw material, be placed in 90 DEG C of water-baths, liquefaction 40min. After mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, add 0.15g carbohydrase by rice 100g, keep product temperature 60 DEG C of left and right with water-bath, cooling stand-by after saccharification 90min.
The preparation of karusen: willStauntonvine 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 14% left and right of the soluble solid of karusen after mixing.
Alcoholic fermentation:The karusen having prepared in every 100g adds the ratio inoculation of the activating solution of 0.1g yeast, the about container volume of karusen loadings 70%～80% left and right when 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 for subsequent use after slag.
Acetic fermentation:Get Shanghai of having activated and make 1.01, by volume the inoculum concentration of mark 10% joins in above-mentioned filtration residue-less fermentation liquid, ensures that zymotic fluid is about 20% of acetic fermentation tank volume, seals and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze. Treat that zymotic fluid alcohol concentration 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 (3)
1. the processing method of a liquid state fermentation stauntonvine vinegar, it is characterized in that taking stauntonvine as primary raw material, taking potato saccharification wine with dregs or rice converted mash as auxiliary material, the edible vinegar that adopts liquid fermentation method formulated to form, its formulated step and process conditions are as follows:
(1) preparation of potato saccharification wine with dregs: choose fresh nothing and go mouldy, be raw material without the potato germinateing, wash with clear water, after boiling, remove the peel, mass ratio 1:1 by potato and water after cooling adds water, mixed with cooking machine, adjust pH to 5.8～6.4, add 300～500 μ l High-temperature Liquefaction enzyme solutions by every 100g potato, mix in 90 DEG C of liquefaction 30～50min, when mash after High-temperature Liquefaction is cooled to 60～62 DEG C, add 0.13～0.17g carbohydrase by 100g potato, at 60～62 DEG C, cooling stand-by after saccharification 85～95min,
(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 100g rice mixes, adjust pH to 5.8～6.4, add 300～500 μ l High-temperature Liquefaction enzyme solutions by 100g rice, in 90 DEG C of liquefaction 30～50min, after mash after High-temperature Liquefaction is cooling, adjust pH to 4.0～5.0, add 0.13～0.17g carbohydrase by 100g rice, at 60～62 DEG C, cooling stand-by after saccharification 85～95min;
(3) preparation of karusen: seed, section are cleaned, cut, gone to stauntonvine, 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%;
When in described step (3), in karusen, sugar content is lower than 140g/L, supplementary with sucrose, sugared content is approached or reach 140g/L;
(4) alcoholic fermentation: the karusen having prepared by 100g adds the yeast of 0.08-0.11g activation, when 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 for subsequent use after slag;
(5) acetic fermentation: get the acetic acid bacteria liquid having activated, by volume the inoculum concentration of mark 9-11% joins in above-mentioned filtration residue-less fermentation liquid, fermentating liquid volume is 20% of round volume, seal and be placed in shaken cultivation under 30～32 DEG C of environment with two-layer gauze, treat that zymotic fluid alcohol concentration 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 processing method of a kind of liquid state fermentation stauntonvine vinegar according to claim 1, is characterized in that acetic fermentation bacterium is that Shanghai makes 1.01, and High-temperature Liquefaction enzyme, carbohydrase are from your Yang Wei Water-shield garden food limited company.
3. the processing method of a kind of liquid state fermentation stauntonvine vinegar according to claim 1, the preparation that it is characterized in that step (3) karusen is taking stauntonvine and potato saccharification wine with dregs quality proportioning as 2:1, the stauntonvine vinegar flavor coordination of production, alcohol and, best in quality.
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| CN104694371B (en) * | 2015-02-06 | 2017-05-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation 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 |
| 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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