CN104263627A - Making method of undaria pinnitafida rice vinegar - Google Patents
Making method of undaria pinnitafida rice vinegar Download PDFInfo
- Publication number
- CN104263627A CN104263627A CN201410561678.7A CN201410561678A CN104263627A CN 104263627 A CN104263627 A CN 104263627A CN 201410561678 A CN201410561678 A CN 201410561678A CN 104263627 A CN104263627 A CN 104263627A
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- CN
- China
- Prior art keywords
- amylase
- undaria pinnitafida
- calcium chloride
- rice
- bacteria liquid
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- 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.)
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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention provides a making method for undaria pinnitafida rice vinegar. The method comprises the following steps: crushing rice, adding 500% of water, regulating a pH value to 5.0, adding 0.5% of amylase, and 0.15% of calcium chloride, putting 0.5% of alcohol active dry yeast, and stirring the crushed rice, the amylase, the calcium chloride and the alcohol active dry yeast to be uniform, sealing the raw materials at the temperature of 28 to 30 DEG C for fermentation for 72 hours, adding 30% of undaria pinnitafida enzymatic hydrolysate, putting acetic acid bacteria liquid seeds of which the mass is 10% of that of culture mediums, stirring the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds to be uniform, and fermenting the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds at the temperature of 30-35 DEG C for 5 days and then fermenting the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds for 10 days after the temperature rises to 35-38 DEG C; filtering and mixing the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds; carrying out sterilizing for 30 minutes at the temperature of 85 DEG C, and aging the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds, which are sterilized, so that the undaria pinnitafida rice vinegar is obtained.
Description
Technical field
The invention belongs to food processing field, relate to a kind of making method of wakame 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.
Marine alga is the phycophyta of growth in seawater, and mainly comprising sea-tangle, wakame, laver, wakame etc., is extended familys in marine resources.Domestic artificial culture marine alga is very universal, and the cultivation total area about 3,000,000 mu, marine alga ultimate production about more than 700 ten thousand tons, therefore, the marine algae resource of China is very abundant.Wakame is the one in seaweed plant, and it is nutritious, rich vitamin and mineral substance, is described as marine vegetables, and be a kind of food be loved by the people, wakame polysaccharide is one of its activeconstituents.Along with the development of China's wakame processing industry, process scale is increasing, working accuracy is more and more higher, simultaneously, the tankage that annual processing wakame produces also get more and more, and wakame tankage mainly comprise stalk and fragment, the chip etc. of wakame, are not fully utilized at present, this reduces the level of comprehensive utilization of wakame, cause the wasting of resources.
Summary of the invention
The invention provides a kind of making method of wakame rice vinegar.
The object of the invention is to realize in the following manner: broken rice, adds water 500%, adjust pH to 5.0, add amylase 0.5%, calcium chloride 0.15%, access alcohol active dried yeast 0.5%, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 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, filter, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
The preparation method of described wakame enzymolysis solution: with the stalk of wakame, fragment and chip for raw material, through cleaning, adds water 100%, smash to pieces, pull an oar, adjust ph, to 4.0-4.5, adds polygalacturonase 0.2%, cellulase 0.15%, proteinase-10 .1%, 50 DEG C of enzymolysis 3h, are wakame enzymolysis solution.
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.
Wakame have reducing blood-fat, antithrombotic, hypoglycemic, strengthen the effect such as immunity, Tumor suppression growth.
Wakame rice vinegar clear of the present invention, glossy, tart flavour is soft, has strong wakame local flavor.Each seed amino acid, VITAMIN, trace element and polysaccharide etc. contained by wakame have dissolved in rice vinegar at brewing process, and therefore, the nutritive value of wakame rice vinegar of the present invention, higher than common rice vinegar, has the good prospect of marketing.Meanwhile, improve comprehensive utilization ratio and the added value of product of wakame tankage, the exploitation for wakame tankage open new approach.
Four, specific embodiment
Embodiment 1
Take broken rice 100g, add water 500mL, adjusts pH to 5.0, add amylase 0.5g, calcium chloride 0.15g
, access alcohol active dried yeast 0.5g, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 30g, access acetic bacteria liquid seeds 63mL, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filters, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar
Embodiment 2
Take broken rice 500g, add water 2500mL, adjusts pH to 5.0, add amylase 2 .5g, calcium chloride 0.75g, access alcohol active dried yeast 2.5g, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 150g, access acetic bacteria liquid seeds 315mL, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filter, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
Claims (1)
1. the invention provides a kind of making method of wakame rice vinegar, its feature is as follows: broken rice, add water 500%, 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 wakame enzymolysis solution 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, filters, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
Priority Applications (1)
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CN201410561678.7A CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
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CN201410561678.7A CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
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CN104263627A true CN104263627A (en) | 2015-01-07 |
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CN201410561678.7A Pending CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61257178A (en) * | 1985-05-08 | 1986-11-14 | Toshio Higashide | Production of food vinegar |
CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
CN1287165A (en) * | 2000-09-25 | 2001-03-14 | 盖万成 | Carrot vinegar and its making process |
CN1490394A (en) * | 2003-08-22 | 2004-04-21 | 程显峰 | Seaweed vinegar and its production |
CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
-
2014
- 2014-10-22 CN CN201410561678.7A patent/CN104263627A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61257178A (en) * | 1985-05-08 | 1986-11-14 | Toshio Higashide | Production of food vinegar |
CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
CN1287165A (en) * | 2000-09-25 | 2001-03-14 | 盖万成 | Carrot vinegar and its making process |
CN1490394A (en) * | 2003-08-22 | 2004-04-21 | 程显峰 | Seaweed vinegar and its production |
CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
Non-Patent Citations (1)
Title |
---|
马丽华: "新型海洋食品—海藻", 《山东食品科技》, 20 July 2004 (2004-07-20), pages 19 - 20 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
CN105154310B (en) * | 2015-09-25 | 2017-07-21 | 湖北工业大学 | A kind of brown alga pumpkin vinegar beverage preparation method rich in vitamin D |
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Application publication date: 20150107 |