CN104232465A - Production method of oyster mushroom rice vinegar - Google Patents
Production method of oyster mushroom rice vinegar Download PDFInfo
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- CN104232465A CN104232465A CN201410561185.3A CN201410561185A CN104232465A CN 104232465 A CN104232465 A CN 104232465A CN 201410561185 A CN201410561185 A CN 201410561185A CN 104232465 A CN104232465 A CN 104232465A
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- flat mushroom
- mushroom
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- rice
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Abstract
The invention provides a production method of oyster mushroom rice vinegar. The production method comprises the following steps of: adding 350% water into broken ice, adjusting pH value to be 5.0, adding 0.5% of amylase and 0.15% of calcium chloride, adding 0.5% of alcohol active dry yeast, stirring to uniformity, sealing and fermenting for 72h at the temperature of 28-30 DEG C, adding 150% of bran, 100% of defatted rice bran, 30% of oyster mushroom pulp, adding acetic bacteria liquid seed which weighs 10% of mass of culture medium, stirring to uniformity, fermenting for 5d at the temperature of 30-35 DEG C, raising the temperature to 35-35 DEG C to ferment for 10d, adding 10% of salt, stirring to uniformity, adding vinegar, filtering, sterilizing for 30min at the temperature of 85 DEG C, aging, and thereby obtaining the oyster mushroom rice vinegar.
Description
Technical field
The invention belongs to food processing field, relate to a kind of making method of flat mushroom rice vinegar.
Background technology
Rice vinegar is that numerous vinegar series products Middle nutrition is worth higher one, containing abundant amino acid, carbohydrate, organic acid, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, inorganic salt, mineral substance etc.Effects such as having lipoid and reducing blood pressure of dispelling, reduce cholesterol, detoxify, relieve the effect of alcohol, help digestion, normal food can also soften cardiovascular and cerebrovascular.
Flat mushroom nutritious, every hectogram dry product is containing more than 20 gram, protein, and the high and A wide selection of colours and designs of aminoacids content, mineral substance also content is very abundant.Flat mushroom also contains the physiologically active substances such as flat mushroom element and acidic polysaccharose body, has good effect to the immunizing power of healthy, long-lived, prevention " influenza ", enhancing human body.China's Yield of Pleurotus Ostreatus is very large, cultivate wide model throughout the country, the season of every results all can produce the tankage such as a large amount of flat mushroom mushroom pin, broken mushroom, its total amount accounts for 10% of Yield of Pleurotus Ostreatus, its tankage quantity is huge, composition analysis shows: nutritive ingredient and the whole mushroom of the tankage such as mushroom pin, broken mushroom are basically identical, if do not make full use of, will cause the wasting of resources.
Summary of the invention
The invention provides a kind of making method of flat mushroom rice vinegar.
The object of the invention is to realize in the following manner: broken rice, add water 300%, flat mushroom juice 50%, adjust pH to 5.0, add amylase 0.5%, calcium chloride 0.15%, access alcohol active dried yeast 0.5%, stir, 28 ~ 30 DEG C of sealing and fermenting 72h, add wheat bran 150%, defatted rice bran 100%, flat mushroom slag 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, add salt 10%, turn evenly, drench vinegar, filter, 85 DEG C of sterilizing 30min, ageing, be flat mushroom rice vinegar.
Described flat mushroom juice, the preparation method of flat mushroom slag: with the mushroom pin produced in the flat mushroom course of processing and/or broken mushroom for raw material, removal of impurities, cleaning, chopping, add water 100%, smash to pieces, pull an oar, adjust ph, to 4.0-4.5, adds cellulase 0.15%, polygalacturonase 0.05%, 50 DEG C of enzymolysis 3h, centrifugation, supernatant liquor is flat mushroom juice, and throw out is flat mushroom slag.
The cultural method of described acetic bacteria liquid seeds: peptone 4%, glucose 3%, extractum carnis 1%, potassium primary phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access acetic bacteria inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be acetic bacteria liquid seeds.
Flat mushroom rice vinegar of the present invention is light coffee color, and clear is glossy, and tart flavour is soft, strong.Each seed amino acid, VITAMIN, trace element and mushroom polysaccharide etc. contained by flat mushroom have dissolved in rice vinegar at brewing process, and therefore, the nutritive value of flat mushroom rice vinegar of the present invention is higher than common rice vinegar.Also flat mushroom tankage are made full use of while making high quality rice vinegar, improve its added value.
Four, specific embodiment
Embodiment 1
Take broken rice 100g, the 300mL that adds water, flat mushroom juice 50mL, adjust pH to 5.0, add amylase 0.5g, calcium chloride 0.15g, access alcohol active dried yeast 0.5g, stir, 28 ~ 30 DEG C of sealing and fermenting 72h, add wheat bran 150g, defatted rice bran 100g, flat mushroom slag 30g, access acetic bacteria liquid seeds 73mL, stirs, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, adds salt 10g, turn evenly, drench vinegar, filter, 85 DEG C of sterilizing 30min, ageing, is flat mushroom rice vinegar.
Embodiment 2
Take broken rice 500g, add water 1500mL, flat mushroom juice 250mL, adjusts pH to 5.0, add amylase 2 .5g, calcium chloride 0.75g, access alcohol active dried yeast 2.5g, stir, 28 ~ 30 DEG C of sealing and fermenting 72h, add wheat bran 750g, defatted rice bran 500g, flat mushroom slag 150g, access acetic bacteria liquid seeds 365mL, stirs, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, add salt 50g, turn evenly, adopt cover pouring method to drench rice vinegar, filter, 85 DEG C of sterilizing 30min, ageing, is flat mushroom rice vinegar.
Claims (2)
1. the invention provides a kind of making method of flat mushroom rice vinegar, its feature is as follows: broken rice, add water 300%, flat mushroom juice 50%, adjust pH to 5.0, add amylase 0.5%, calcium chloride 0.15%, access alcohol active dried yeast 0.5%, stir, 28 ~ 30 DEG C of sealing and fermenting 72h, add wheat bran 150%, defatted rice bran 100%, flat mushroom slag 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, add salt 10%, turn evenly, drench vinegar, filter, 85 DEG C of sterilizing 30min, ageing, be flat mushroom rice vinegar.
2. the flat mushroom juice described in claim 1, the preparation method of flat mushroom slag: with the mushroom pin produced in the flat mushroom course of processing and/or broken mushroom for raw material, removal of impurities, cleaning, chopping, add water 100%, smash to pieces, pull an oar, adjust ph, to 4.0-4.5, adds cellulase 0.15%, polygalacturonase 0.05%, 50 DEG C of enzymolysis 3h, centrifugation, supernatant liquor is flat mushroom juice, and throw out is flat mushroom slag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561185.3A CN104232465A (en) | 2014-10-21 | 2014-10-21 | Production method of oyster mushroom rice vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561185.3A CN104232465A (en) | 2014-10-21 | 2014-10-21 | Production method of oyster mushroom rice vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104232465A true CN104232465A (en) | 2014-12-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410561185.3A Pending CN104232465A (en) | 2014-10-21 | 2014-10-21 | Production method of oyster mushroom rice vinegar |
Country Status (1)
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| CN (1) | CN104232465A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154309A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D |
| CN106085793A (en) * | 2016-06-13 | 2016-11-09 | 洪洞县南段农业科技种植专业合作社 | A kind of mushroom aromatic vinegar and preparation method thereof |
| CN106635718A (en) * | 2016-10-14 | 2017-05-10 | 福建农林大学 | Preparation method of health-care flammulina velatipes fungus vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254179A (en) * | 1985-05-07 | 1986-11-11 | Naotake Ooyama | Production of food vinegar |
| CN1317564A (en) * | 2000-04-07 | 2001-10-17 | 黛文丸 | Process for brewing rice vinegar from fermented edible fungas and grains |
| KR20020075103A (en) * | 2001-03-23 | 2002-10-04 | 경기도(농업기술원) | Manufacturing method of vinegar using mushroom |
-
2014
- 2014-10-21 CN CN201410561185.3A patent/CN104232465A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254179A (en) * | 1985-05-07 | 1986-11-11 | Naotake Ooyama | Production of food vinegar |
| CN1317564A (en) * | 2000-04-07 | 2001-10-17 | 黛文丸 | Process for brewing rice vinegar from fermented edible fungas and grains |
| KR20020075103A (en) * | 2001-03-23 | 2002-10-04 | 경기도(농업기술원) | Manufacturing method of vinegar using mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 胡征: "蘑菇食醋的加工技术", 《蘑菇食醋的加工技术,胡征,食用菌 , EDIBLE FUNGI, 1989年 02期》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154309A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D |
| CN106085793A (en) * | 2016-06-13 | 2016-11-09 | 洪洞县南段农业科技种植专业合作社 | A kind of mushroom aromatic vinegar and preparation method thereof |
| CN106635718A (en) * | 2016-10-14 | 2017-05-10 | 福建农林大学 | Preparation method of health-care flammulina velatipes fungus vinegar |
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Application publication date: 20141224 |