CN104109623B - Fibert edible vinegar and preparation method - Google Patents
Fibert edible vinegar and preparation method Download PDFInfo
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- CN104109623B CN104109623B CN201410254103.0A CN201410254103A CN104109623B CN 104109623 B CN104109623 B CN 104109623B CN 201410254103 A CN201410254103 A CN 201410254103A CN 104109623 B CN104109623 B CN 104109623B
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Abstract
A kind of fibert edible vinegar, its mainly: fibert edible vinegar of the present invention is a kind of is raw material with hazelnut kernel, through baking, making beating, saccharification and alcohol and acetic fermentation, the product obtained after sterilizing; Its step prepared is as follows: Feedstock treating, making beating, normal pressure steaming, size mixing, saccharification, system mixing wine liquid, zymamsis, inoculation acetic bacteria, unstrained spirits processed enter pond, acetic fermentation, salt adding after-ripening, leaching pouring, sterilizing and clarify to obtain fibert vinegar finished product.Fibert edible vinegar of the present invention is edible vinegar, but remains the original nutritive ingredient of fibert, has invigorating the spleen and regulating the stomach, liver-benefiting eye-brightening, nutrition all good, anti-ageing, improve the effects such as physical activity function, is organic healthy edible vinegar.
Description
Technical field: the present invention relates to a kind of food flavouring.
Background technology: edible vinegar is indispensable requisites in people's daily life, it is indispensable nutritive ingredient in people's diet, edible vinegar provides required lipid acid and multiple nutrients material for human body, effectively improves the color, smell, taste and shape of dish, improves a poor appetite.Existing edible vinegar is by various rice brew, and its nutritive ingredient is more dull, therefore limited use.
Summary of the invention: the object of the invention is to increase the delicious food of fibert and the fibert edible vinegar of nutrition thereof and preparation method on the basis of edible vinegar nutritive value.
Fibert edible vinegar of the present invention is a kind of is raw material with hazelnut kernel, the product obtained after baking, making beating, saccharification and alcohol and acetic fermentation sterilizing.
The preparation method of above-mentioned fibert edible vinegar is specific as follows:
(1) Feedstock treating: fibert is removed shell and red skin and obtain hazelnut kernel toast 15 minutes ~ 30 minutes in the baking oven of 120 ~ 140 DEG C, makes fibert remove till raw, peculiar smell represents burnt odor gas;
(2) pull an oar: by above-mentioned hazelnut kernel grinding flour, fineness requirement is by 50 mesh sieves, and then with water mixed pulp, the mass ratio of hazelnut kernel and water is 1:2-4, then carries out filtering the impurity taken out in fibert;
(3) normal pressure steaming: full gas steams 0.5-lh, stewing 0.8-1.2h;
(4) size mixing: start agitator, powder is starched solution and is adjusted to pH6.2-6.4; Add the calcium chloride of powder slurry raw materials quality 0.2-1.0%; Add high temperature resistant bacterialα-amylase, consumption is 5-6U/g raw material; During make up water makes powder starch, the concentration of powder is 20-32%.High pressure 135-150kPa boiling gelatinization, then add α-amylaseliquefied, the consumption of enzyme is 5-6U/g raw material; Intensification 85-90 DEG C, keeps 10-30min; Intensification proceeds to saccharification after boiling 8-12min;
(5) saccharification: select wheat bran as saccharifying agent, cook in material the former of cooling, admix saccharifying agent, saccharifying agent consumption is 110-130U/g raw material.
(6) system mixing wine liquid: inoculation zymamsis active dry yeast, consumption is 0.5g/kg raw material, supplements and adds water, and makes wine liquid containing the moisture of 55-65% volume ratio, mixes equal Uniform and makes lean state mixing wine liquid;
(7) zymamsis: above-mentioned moisture is placed in pond at 55%-65% mixing wine liquid, and temperature controls at 24-28 DEG C; Mixing wine liquid enters pond second day, stirs 1 time, then covered plastic film; Mixing wine liquid fermentation 3-5 days, every day stirs 1-2 time, elimination unstrained spirits lid, and period regulates the room temperature 20-30 DEG C;
(8) acetic bacteria: the vinegar unstrained spirits selecting active fermentation to produce acid is used for spice vinegar as acetic acid bacteria strain, and acetic bacteria inoculum size is 1-5%;
(9) unstrained spirits processed enters pond: fill up rice husk by volume, and namely mix wine liquid: sufficient rice husk=100:25-35, inoculation calcium carbonate koji agar cultivates the acetic bacteria of a week, stirs equal Uniform and makes vinegar unstrained spirits, enters pond temperature between 30-36 DEG C;
(10) acetic fermentation: acetic fermentation stage, regulate the room temperature 25-30 DEG C, and control temperature 39-44 DEG C in pond, every day, original position turned over unstrained spirits 1-2 time, or with motor from above the juice of bottom is extracted out and is sprayed at, sprinkling every day 2-4 time of circulating; Vinegar unstrained spirits is loosened, homogenate, heat radiation, absorb air, in acetic fermentation process, periodical survey vinegar unstrained spirits juice total acid content and ethanol content;
(11) salt adding after-ripening: after fermentation in 14-30 days, in pond, temperature is down to less than 36 DEG C, and vinegar unstrained spirits total acid no longer rises, residual wine degree is less than 0.5%, can judge to close on fermentation ends; Add the salt that volume ratio is vinegar unstrained spirits juice 1.5-2% to vinegar unstrained spirits, mix Uniform and stop fermentation; 3-5 days placed by capping plastics film, treats its composition fermenting-ripening;
(12) leaching is drenched: 1) drench false bottom surface, pond and want seam tight, mat formation smooth, the false end wants compacting to fix; 2) unstrained spirits material enters to drench; 3) pouring vinegar is soaked: adopt circulation three to drench method, leaching pouring three times;
(13) vinegar sterilizing: through 80-95 DEG C of high-temperature sterilization 1-2h, then enter finished pot;
(14) clarify: after finished product heat sterilization, leave standstill clarification 5-7 days, or essence filter.
The present invention compared with prior art tool has the following advantages:
1, present invention preserves the original nutritive ingredient of fibert, namely containing multivitamin, simultaneously also containing the special composition such as β-Gu sterol and antioxidant phenylic acid; And containing anti-cancer medicine paclitaxel, this medicine can treat ovarian cancer and mammary cancer and some other cancer, can extend the lifetime of patient; Fibert contains abundant monounsaturated fatty acids and polyunsaturated fatty acid in addition.In the total fat of fibert, monounsaturated fatty acids accounts for 77.7%, and polyunsaturated fatty acid accounts for 9.5%.Monounsaturated fatty acids contributes to reducing low-density lipoprotein in blood, has good effect to anti-angiocardiopathy; Polyunsaturated fatty acid can generate the DHA being referred to as DHA (docosahexaenoic acid) after entering human body, can improve memory, judgement, improve optic nerve, makes people become more clever; It is all good that fibert vinegar has invigorating the spleen and regulating the stomach, liver-benefiting eye-brightening, nutrition, anti-ageing, improve the effects such as physical activity function, is current best organic healthy edible vinegar.And fibert vinegar has good taking a tonic or nourishing food to build up one's health to act on to weak, empty win after being ill, easily hungry people.Fibert has natural scents, chews more fragrant and more fragrant in mouth, has effect of appetizing.
2, in vinegar of the present invention also containing, for example lower nutritive ingredient:
1) protein and amino acid: containing 0.05% ~ 3.0% protein in vinegar, amino acid has 18 kinds, and wherein 8 seed amino acids of needed by human all possess.
2) carbohydrate: the carbohydrate in vinegar is as more in glucose, maltose, fructose, sucrose, rhamnosyl etc., and these compositions have very important regulating effect to the concentration of vinegar and soft sense, are also conducive to nourishing function.
3) organic acid: the acetic acid content in vinegar is maximum, it can promote the increase of antibodies in blood, improve body immunity, have good sterilization and Yi bacterium Zuo ﹔ in addition to also have lactic acid, formic acid, citric acid, oxysuccinic acid, pyruvic acid and succsinic acid etc., these substances promote the metabolism of body and intracellular redoxomorphism.
4) VITAMIN and mineral substance: also containing iron, sodium, calcium, zinc, phosphorus, the copper plasma in VITAMIN b1, VITAMIN b2 etc. and mineral substance in making vinegar, particularly calcium acetate can relax acetic acid effect, the appropriate cooperation of these ions to human nutrition, reduce blood pressure, prevent old and feeble etc. very required and useful.
3, fibert of the present invention reaches 60.5% containing vinegar rate, and vinegar productivity reaches more than 40%.And be greatly unsaturated fatty acids absolutely, its content reaches 95.2%, is better than Olive vinegar and tea vinegar.
Embodiment
Example 1
Fibert is removed shell and red skin obtains hazelnut kernel, toast 30 minutes in the baking oven of 120 DEG C, fibert is removed till raw, peculiar smell represents burnt odor gas; By above-mentioned hazelnut kernel grinding flour, fineness requirement is by 50 mesh sieves, and then with water mixed pulp, the mass ratio of hazelnut kernel and water is 1:2, then carries out filtering the impurity taken out in fibert; The full gas steaming 0.5h of normal pressure, more stewing 1.2h.Start agitator, with water, powder is starched solution and be adjusted to pH6.2; Add the calcium chloride of powder slurry raw materials quality 0.2%; Add high temperature resistant bacterialα-amylase, consumption is 5U/g raw material; During make up water makes powder starch, the concentration of powder is 20%.High pressure 135kPa boiling gelatinization, then add α-amylaseliquefied, the consumption of enzyme is 5U/g raw material; Heat up 85 DEG C, keep 30min; Intensification proceeds to saccharification after boiling 8min; Select wheat bran as saccharifying agent, cook in material the former of cooling, admix saccharifying agent, saccharifying agent consumption is 110U/g raw material.Inoculation zymamsis active dry yeast, consumption is 0.5g/kg raw material, supplements and adds water, and makes wine liquid containing the moisture of 55% volume ratio, mixes equal Uniform and makes lean state mixing wine liquid; Above-mentioned moisture is placed in pond at 55% mixing wine liquid, and temperature controls at 24 DEG C; Mixing wine liquid enters pond second day, stirs 1 time, then covered plastic film; Mixing wine liquid ferments 3 days, and stir 1 every day, eliminate unstrained spirits lid, period regulates the room temperature 20 DEG C; Select aromatic vinegar vinegar unstrained spirits to be used for spice vinegar as acetic acid bacteria strain, acetic bacteria inoculum size is 1%; Fill up rice husk (sufficient rice husk is 25) by the volume proportion of 100:25, inoculation calcium carbonate koji agar cultivates the acetic bacteria of a week, stirs equal Uniform and makes vinegar unstrained spirits, enters pond temperature between 30 DEG C; In the acetic fermentation stage, regulate the room temperature 25 DEG C, control temperature 39 DEG C in pond, every day, original position turned over unstrained spirits 1 time, or with motor from above the juice of bottom is extracted out and is sprayed at, circulation sprinkling every day 2 times; Vinegar unstrained spirits is loosened, homogenate, heat radiation, absorb air, in acetic fermentation process, periodical survey vinegar unstrained spirits juice total acid content and ethanol content; After fermentation in 14 days, in pond, temperature is down to less than 36 DEG C, and vinegar unstrained spirits total acid no longer rises, and residual wine degree is less than 0.5%, can judge to close on fermentation ends; Add the salt that volume ratio is vinegar unstrained spirits juice 1.5% to vinegar unstrained spirits, mix Uniform and stop fermentation; Capping plastics film places 3 days, treats its composition fermenting-ripening; Leaching is drenched: 1) drench false bottom surface, pond and want seam tight, mat formation smooth, the false end wants compacting to fix; 2) unstrained spirits material enters to drench; 3) pouring vinegar is soaked: adopt circulation three to drench method, leaching pouring three times; Vinegar, through 80 DEG C of high-temperature sterilization 2h, then enters finished pot; After finished product heat sterilization, leave standstill clarification 5 days, or essence filter.
Example 2
Fibert is removed shell and red skin to obtain hazelnut kernel toast 15 minutes in the baking oven of 140 DEG C, fibert is removed till raw, peculiar smell represents burnt odor gas; By above-mentioned hazelnut kernel grinding flour, fineness requirement is by 50 mesh sieves, and then with water mixed pulp, the mass ratio of hazelnut kernel and water is 1:4, then carries out filtering the impurity taken out in fibert; The full gas steaming lh of normal pressure, more stewing 0.8h; Start agitator, with water, powder is starched solution and be adjusted to pH6.4; Add the calcium chloride of powder slurry raw materials quality 1.0%; Add high temperature resistant bacterialα-amylase, consumption is 6U/g raw material; During make up water makes powder starch, the concentration of powder is 30%.High pressure 150kPa boiling gelatinization, then add α-amylaseliquefied, the consumption of enzyme is 6U/g raw material; Heat up 90 DEG C, keep 10min; Intensification proceeds to saccharification after boiling 12min; Select wheat bran as saccharifying agent, cook in material the former of cooling, admix saccharifying agent, saccharifying agent consumption is 130U/g raw material.Inoculation zymamsis active dry yeast, consumption is 0.5g/kg raw material, supplements and adds water, and makes wine liquid containing the moisture of 65% volume ratio, mixes equal Uniform and makes lean state mixing wine liquid; Above-mentioned moisture is placed in pond at 65% mixing wine liquid, and temperature controls at 28 DEG C; Mixing wine liquid enters pond second day, stirs 1 time, then covered plastic film; Mixing wine liquid ferments 5 days, and stir 2 every day, eliminate unstrained spirits lid, period regulates the room temperature 30 DEG C;
Aromatic vinegar vinegar unstrained spirits is selected to be used for spice vinegar as acetic acid bacteria strain, acetic bacteria inoculum size 5%; Fill up rice husk (sufficient rice husk is 35) by the volume proportion of 100:35, inoculation calcium carbonate koji agar cultivates the acetic bacteria of a week, stirs equal Uniform and makes vinegar unstrained spirits, enters pond temperature between 36 DEG C; In the acetic fermentation stage, regulate the room temperature 30 DEG C, control temperature 44 DEG C in pond, every day, original position turned over unstrained spirits 2 times, or with motor from above the juice of bottom is extracted out and is sprayed at, circulation sprinkling every day 4 times; Vinegar unstrained spirits is loosened, homogenate, heat radiation, absorb air, in acetic fermentation process, periodical survey vinegar unstrained spirits juice total acid content and ethanol content; After fermentation in 30 days, in pond, temperature is down to less than 36 DEG C, and vinegar unstrained spirits total acid no longer rises, and residual wine degree is less than 0.5%, can judge to close on fermentation ends; Add the salt that volume ratio is vinegar unstrained spirits juice 2% to vinegar unstrained spirits, mix Uniform and stop fermentation; Capping plastics film places 5 days, treats its composition fermenting-ripening; Leaching is drenched: 1) drench false bottom surface, pond and want seam tight, mat formation smooth, the false end wants compacting to fix; 2) unstrained spirits material enters to drench; 3) pouring vinegar is soaked: adopt circulation three to drench method, leaching pouring three times; Through 95 DEG C of high-temperature sterilization 1h, then enter finished pot; After finished product heat sterilization, essence filter.
Claims (2)
1. a fibert edible vinegar, is characterized in that: take hazelnut kernel as raw material, through baking, making beating, saccharification, zymamsis and acetic fermentation, and the product obtained after sterilizing.
2. the preparation method of the fibert edible vinegar of claim 1, is characterized in that:
(1) Feedstock treating: fibert is removed shell and red skin obtains hazelnut kernel, toasts 15 minutes ~ 30 minutes in the baking oven of 120 ~ 140 DEG C, fibert is removed till raw, peculiar smell represents burnt odor gas;
(2) pull an oar: by above-mentioned hazelnut kernel grinding flour, fineness requirement is by 50 mesh sieves, and then with water mixed pulp, the mass ratio of hazelnut kernel and water is 1:2-4, then carries out filtering the impurity taken out in fibert;
(3) normal pressure steaming: full gas steams 0.5-lh, more stewing 0.8-1.2h;
(4) size mixing: start agitator, powder is starched solution and is adjusted to pH6.2-6.4; Add the calcium chloride of powder slurry raw materials quality 0.2-1.0%; Add high temperature resistant bacterialα-amylase, consumption is 5-6U/g raw material; During make up water makes powder starch, the concentration of powder is 20-32%, high pressure 135-150kPa boiling gelatinization, then adds α-amylaseliquefied, and the consumption of enzyme is 5-6U/g raw material; Intensification 85-90 DEG C, keeps 10-30min; Intensification proceeds to saccharification after boiling 8-12min;
(5) saccharification: select wheat bran as saccharifying agent, cook in material the former of cooling, admix saccharifying agent, saccharifying agent consumption is 110-130U/g raw material;
(6) system mixing wine liquid: inoculation zymamsis active dry yeast, consumption is 0.5g/kg raw material, supplements and adds water, and makes wine liquid containing 55-65% volume ratio moisture, mixes equal Uniform and makes lean state mixing wine liquid;
(7) zymamsis: above-mentioned moisture is placed in pond at the mixing wine liquid of 55%-65%, and temperature controls at 24-28 DEG C; Mixing wine liquid enters pond second day, stirs 1 time, then covered plastic film; Mixing wine liquid fermentation 3-5 days, every day stirs 1-2 time, elimination unstrained spirits lid, and period regulates the room temperature 20-30 DEG C;
(8) acetic bacteria is inoculated: the vinegar unstrained spirits selecting active fermentation to produce acid is used for spice vinegar as acetic acid bacteria strain, and acetic bacteria inoculum size is 1-5%;
(9) unstrained spirits processed enters pond: fill up rice husk by volume, and namely mix wine liquid: sufficient rice husk=100:25-35, inoculation calcium carbonate koji agar cultivates the acetic bacteria of a week, stirs equal Uniform and makes vinegar unstrained spirits, enters pond temperature between 30-36 DEG C;
(10) acetic fermentation: acetic fermentation stage, regulate the room temperature 25-30 DEG C, and control temperature 39-44 DEG C in pond, every day, original position turned over unstrained spirits 1-2 time, or with motor from above the juice of bottom is extracted out and is sprayed at, sprinkling every day 2-4 time of circulating; Vinegar unstrained spirits is loosened, homogenate, heat radiation, absorb air, in acetic fermentation process, periodical survey vinegar unstrained spirits juice total acid content and ethanol content;
(11) salt adding after-ripening: after fermentation in 14-30 days, in pond, temperature is down to less than 36 DEG C, and vinegar unstrained spirits total acid no longer rises, residual wine degree is less than 0.5%, can judge to close on fermentation ends; Add the salt that volume ratio is vinegar unstrained spirits juice 1.5-2% to vinegar unstrained spirits, mix Uniform and stop fermentation; 3-5 days placed by capping plastics film, treats its composition fermenting-ripening;
(12) leaching is drenched: 1) drench false bottom surface, pond and want seam tight, mat formation smooth, the false end wants compacting to fix; 2) unstrained spirits material enters to drench; 3) pouring vinegar is soaked: adopt circulation three to drench method, leaching pouring three times;
(13) vinegar sterilizing: through 80-95 DEG C of high-temperature sterilization 1-2h, then enter finished pot;
(14) clarify: after finished product heat sterilization, leave standstill clarification 5-7 days, or essence filter.
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| CN106222056A (en) * | 2016-07-28 | 2016-12-14 | 莫丽婷 | A kind of Semen coryli heterophyllae vinegar and preparation technology thereof |
| CN106987514B (en) * | 2017-05-03 | 2020-12-04 | 天津科技大学 | Liver-protecting fruit vinegar beverage rich in lactic acid bacteria and preparation method thereof |
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| CN1954717A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Vinegar beverage with pine nut and walnut and its prepartion method |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN101701176A (en) * | 2009-10-30 | 2010-05-05 | 张青波 | Making technique of sweet potato vinegar |
| CN102080039B (en) * | 2009-12-01 | 2012-10-10 | 唐先顺 | Solid edible vinegar produced by using lake born plant raw materials such as water caltrop, gordon euryale seed, lotus seed and the like and production method thereof |
| CN102876560A (en) * | 2012-10-15 | 2013-01-16 | 千禾味业食品股份有限公司 | Process for brewing table vinegar |
| CN103602572B (en) * | 2013-10-30 | 2015-04-15 | 湖北省丹江口香莲醋业有限公司 | Production method for acorn health vinegar |
| CN103602576B (en) * | 2013-11-21 | 2015-04-22 | 河北凡诺尔生物科技开发有限公司 | Preparation method of barley vinegar |
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