CN104263628A - Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material - Google Patents
Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material Download PDFInfo
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- CN104263628A CN104263628A CN201410561691.2A CN201410561691A CN104263628A CN 104263628 A CN104263628 A CN 104263628A CN 201410561691 A CN201410561691 A CN 201410561691A CN 104263628 A CN104263628 A CN 104263628A
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- 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
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Abstract
The invention discloses a method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material. The method comprises the following steps; firstly, fermenting and preparing fermented vinegar by taking the processing excess material of rice and sugarcane as a raw material: cleaning, crushing and mixing the processing excess material of rice and sugarcane with water, feeding compound enzyme into the processing excess material to perform liquidation fermentation, then feeding saccharifying enzyme into the processing excess material to perform saccharifying fermentation, feeding active dry yeast into the processing excess material to perform alcoholic fermentation, finally feeding activated acetic bacteria into the processing excess material to perform acetic fermentation, filtering and collecting filter liquor, secondly, preparing dendrobium huoshanense dry powder: cleaning, drying and crushing biennial dendrobium huoshanense plant for later use, and thirdly, preparing dendrobium huoshanense vinegar: mixing and uniformly stirring the fermented vinegar fermented and prepared by taking the processing excess material of rice and sugarcane as raw material and the dendrobium huoshanense dry powder, and obtaining the dendrobium huoshanness vinegar after high-temperature treatment and normal-temperature airing. The dendrobium huoshanness vinegar prepared by the method has soft sour taste, mellow taste and faint scent, and is rich in beneficial constituents of dendrobium huoshanness and sugarcane pomace. The method is easy to master, can realize volume production, and simultaneously can realize waste utilization and environment protection.
Description
Technical field
The present invention relates to food processing field, particularly relate to the method for fermentation for vinegar, be specially a kind of with rice and sugarcane processing clout for fermenting raw materials prepares the method for Herba Dendrobii vinegar.
Background technology
Rice processing after crack rice, rice bran is rich in various nutritive element, is the traditional raw material brewageing Herba Dendrobii vinegar.Sugarcane peel. after sugarcane production treating sucrose and bagasse contain the chromocor compound, anthocyanidin, catechin etc. of abundant high anti-oxidation activity, flavones is the natural antioxidants of a class high-efficiency low-toxicity, the polyradical excessively in body can be eliminated, improve the immunizing power of body, protect cardiovascular systems, anti-hepatotoxicity, there is the effects such as anti-inflammatory, aging and canceration simultaneously; Anthocyanidin is the antidotal nutritious supplementary of pure natural, that mankind nowadays finds most good antioxidant, its antioxidant property exceeds 50 times than vitamin-E, exceeds 20 times than vitamins C, and it is 100% to the biological effectiveness of human body, anthocyanidin also has vision enhancing simultaneously, anti-eye strain, delays cranial nerve aging, has therapeutic action to the microangiopathy caused by diabetes, strengthen cardio-pulmonary function, the vital role such as prevention senile dementia; Catechin has the several functions such as prevention and cure of cardiovascular disease, preventing cancer.Dextrorotation cachou extract also has and reduces the multiple effect such as the permeability of capillary vessel, antidiarrheal, hemostasis, antiviral, fungicidal, suppression ACE and preventing gastric ulcer.
The Sugarcane peel. slag that the annual rich product of China is a large amount of, but Sugarcane peel. slag is only used to papermaking in for a long time, or burnt as farmers''s fuel, not only wasted resource but also contaminate environment, after simultaneously rice processing crack rice and rice bran has abundant nutritive value, be rich in all kinds of nutritive substances that human body needs, therefore, urgently develop the comprehensive utilization technique of rice and sugarcane processing clout, improve comprehensive resource utilization rate.
The main component of Herba Dendrobii is dendrobium polysaccharide, alkaloid and flavonoid compound, and its pharmacological action is mainly manifested in immunity, the effect such as strong, anti-ageing, antitumor.Along with social development, the concern of people to health is more and more higher, and its demand form also can get more and more, and the product of the processing way gained of traditional Herba Dendrobii can not meet the needs of people, and there is the demand of intensive processing future market to Herba Dendrobii.How to utilize rice and sugarcane processing clout to brew the Herba Dendrobii vinegar of other tool local flavor, and realize industrialization and produce and not yet report.
summary of the invention
The object of this invention is to provide a kind of with rice and sugarcane processing clout for fermenting raw materials prepares the method for Herba Dendrobii vinegar, solution rice and sugarcane processing clout are brewageed Herba Dendrobii vinegar and are not developed problem.For this reason, technical solution of the present invention-a kind of, comprises the following steps for raw material liquid fermentation is for the method for Herba Dendrobii vinegar with rice and sugarcane processing clout:
1. process clout for raw material liquid fermentation is for a method for Herba Dendrobii vinegar with rice and sugarcane, it is characterized in that: comprise the following steps:
1) in self-suction fermentor, preparation liquid state fermentation Herba Dendrobii vinegar
1. will crack rice, the processing such as rice bran, Sugarcane peel. slag clout through cleaning, pulverize after suitably proportioning mixing, each constituent mass ratio is: crack rice: rice bran: Sugarcane peel. slag=100: 1 ~ 20: 50 ~ 100, and adding total mass is the mixing of its water of 3 times;
2. in self-suction fermentor, in the mixture that 1. step obtains, add total mass is that the prozyme of its α-amylase of 2 ~ 5%, cellulase and hemicellulase carries out insulation liquefaction fermentation, the each constituent mass ratio of prozyme is: α-amylase: cellulase: hemicellulose=100: 50 ~ 100: 10 ~ 100, leavening temperature is 50 ~ 60 DEG C, fermentation pH5.0 ± 0.2, fermentation time is 10-12 h, obtains the mash that liquefies;
3. in self-suction fermentor, in the liquefaction mash that 2. step obtains, add total mass is that its saccharifying enzyme of 0.5 ~ 1% carries out diastatic fermentation, and leavening temperature is 60 ~ 65 DEG C, fermentation pH4.2 ± 0.2, and fermentation time is 5-10h, obtains mellow solution of saccharification;
4. in self-suction fermentor, 3. finally obtaining adding total mass in mellow solution of saccharification in step is that its active dry yeast of 0.5 ~ 1% carries out zymamsis, and leavening temperature is 30 ~ 35 DEG C, fermentation pH3.8 ± 0.2, and fermentation time is 3 ~ 5 days, obtains wine mash;
5., in self-suction fermentor, in the wine mash that 4. step finally obtains, add total mass is its activation acetic bacteria liquid of 5 ~ 10%, and carry out acetic fermentation, leavening temperature is 35 ~ 38 DEG C, and fermentation time is 3 ~ 5 days, obtains acetify mash;
6. the acetify mash that 5. finally obtains of filtration step, obtains with sugarcane processing clout as the standby vinegar liquid of raw material liquid fermentation;
2) Herba Dendrobii dry powder is prepared
After 2 years raw Herba Dendrobii plant being cleaned, complete, drying, high speed disintegrator is adopted to pulverize;
3) Herba Dendrobii vinegar is prepared
Described fermented vinegar liquid and described Herba Dendrobii powder mixed with mass ratio 100:0.1 ~ 1 and stir, being warming up to 85 ~ 90 DEG C, sealed thermal insulating 12 hours, a point cylinder airing is deposited after 3 months and is filtered, packs after ultrafiltration and sterilising treatment.
Beneficial effect of the present invention: the beneficiating ingredient of the Herba Dendrobii vinegar utilizing the inventive method to obtain not only containing Herba Dendrobii; also be rich in the beneficiating ingredient such as distinctive flavones, anthocyanidin and catechin in sugarcane processing clout; improve nutrition and the value of Herba Dendrobii vinegar, the method can realize utilization of waste material and environment protection simultaneously.Obtained Herba Dendrobii acetic acid taste is soft, mellow, and delicate fragrance is graceful.Its method is easy to grasp, can mass-producing volume production.
Embodiment
Describe the present invention below in conjunction with specific embodiment.
Embodiment 1
1. weigh the processing clout 1000g cleaned up, the cracking rice of described processing clout to be mass ratio be 100:20:100, rice bran, Sugarcane peel. slag, be placed in pulverizer and carry out primary breakup, broken particle diameter is less than 0.1 cm, then mixes with 3L water;
2. in self-suction fermentor, 200g prozyme is added in the mixture that 1. step obtains, the α-amylase of described prozyme to be mass ratio be 100:100:50, cellulase and hemicellulase, at 55 DEG C, pH5.0 ± 0.2 condition bottom fermentation 10h, obtain the mash that liquefies;
3., in self-suction fermentor, 2. step is finally obtained in liquefaction mash, add 40g saccharifying enzyme, at 60 DEG C, pH4.2 ± 0.2 condition bottom fermentation 5h, obtain mellow solution of saccharification;
4. in self-suction fermentor, 3. finally obtain adding 40g active dry yeast in mellow solution of saccharification carry out zymamsis in step, 35 DEG C, pH3.8 ± 0.2, condition bottom fermentation 5 days, obtains wine mash;
5., in self-suction fermentor, in the wine mash that 4. step finally obtains, add the activation acetic bacteria liquid that total mass is its 400g, carry out acetic fermentation, leavening temperature is 35 DEG C, and fermentation time is 5 days, obtains acetify mash;
6. the acetify mash that 5. finally obtains of filtration step, obtains with rice and sugarcane processing clout as the standby vinegar liquid of raw material liquid fermentation;
2) Herba Dendrobii vat liquor is prepared
The 2 years raw Herba Dendrobii plant selecting outward appearance not damaged and scar are cleaned, complete, dry after, adopt high speed disintegrator to pulverize, degree of grinding reaches 120 orders, takes 40g;
3) Herba Dendrobii vinegar is prepared
Fermented vinegar liquid and step 2 that step 1) is obtained) the Herba Dendrobii micro mist that obtains mixes and after stirring, is warming up to 85 DEG C, sealed thermal insulating 12 hours, and a point cylinder airing is deposited after 3 months and is filtered, packs after ultrafiltration and sterilising treatment, obtains described Herba Dendrobii vinegar.
Embodiment 2
1. weigh the processing clout 1000g cleaned up, the cracking rice of described processing clout to be mass ratio be 100:10:50, rice bran, Sugarcane peel. slag, be placed in pulverizer and carry out primary breakup, broken particle diameter is less than 0.1 cm, then mixes with 3L water;
2. in self-suction fermentor, 100g prozyme is added in the mixture that 1. step obtains, the α-amylase of described prozyme to be mass ratio be 100:50:10, cellulase and hemicellulase, at 60 DEG C, pH5.0 ± 0.2 condition bottom fermentation 8h, obtain the mash that liquefies;
3., in self-suction fermentor, 2. step is finally obtained in liquefaction mash, add 20g saccharifying enzyme, at 65 DEG C, pH4.2 ± 0.2 condition bottom fermentation 8h, obtain mellow solution of saccharification;
4. in self-suction fermentor, 3. finally obtain adding 30g active dry yeast in mellow solution of saccharification carry out zymamsis in step, 37 DEG C, pH3.8 ± 0.2, condition bottom fermentation 3 days, obtains wine mash;
5., in self-suction fermentor, in the wine mash that 4. step finally obtains, add the activation acetic bacteria liquid of 250g, carry out acetic fermentation, leavening temperature is 38 DEG C, and fermentation time is 3 days, obtains acetify mash;
6. the acetify mash that 5. finally obtains of filtration step, obtains with sugarcane processing clout as the standby vinegar liquid of raw material liquid fermentation;
2) Herba Dendrobii vat liquor is prepared
The 2 years raw Herba Dendrobii plant selecting outward appearance not damaged and scar are cleaned, complete, dry after, adopt high speed disintegrator to pulverize, degree of grinding reaches 100 orders, takes 20g;
3) Herba Dendrobii vinegar is prepared
Fermented vinegar liquid and step 2 that step 1) is obtained) the Herba Dendrobii micro mist that obtains mixes and after stirring, is warming up to 90 DEG C, sealed thermal insulating 10 hours, and a point cylinder airing is deposited after 3 months and is filtered, packs after ultrafiltration and sterilising treatment, obtains described Herba Dendrobii vinegar.
The Herba Dendrobii vinegar obtained to above-described embodiment carries out sensory testing, physical and chemical testing according to making vinegar GB18187-2000 standard respectively.
Table 1: the sensory testing of Herba Dendrobii vinegar embodiment 1-2
Table 2: the physical and chemical testing of Herba Dendrobii vinegar embodiment 1-2
Claims (5)
1. with rice and sugarcane processing clout for fermenting raw materials prepares the method for Herba Dendrobii vinegar, it is characterized in that: comprise the following steps:
1) fermented vinegar liquid is prepared
1. will crack rice, the processing such as rice bran, Sugarcane peel. slag clout through cleaning, pulverize after proportioning mixing, adding total mass is the mixing of its water of 3 times;
2. adding total mass in the mixture 1. obtained to step is that the prozyme of its α-amylase of 2 ~ 5%, cellulase and hemicellulase carries out insulation liquefaction fermentation, leavening temperature is 50 ~ 60 DEG C, fermentation pH5.0 ± 0.2, fermentation time is 10-12 h, obtains the mash that liquefies;
3. adding total mass in the liquefaction mash 2. obtained to step is that its wheat bran of 0.5 ~ 1% carries out diastatic fermentation, and leavening temperature is 60 ~ 65 DEG C, fermentation pH4.2 ± 0.2, and fermentation time is 5-10h, obtains mellow solution of saccharification;
4. 3. finally obtaining adding total mass in mellow solution of saccharification in step is that its active dry yeast of 0.5 ~ 1% carries out zymamsis, and leavening temperature is 30 ~ 35 DEG C, fermentation pH3.8 ± 0.2, and fermentation time is 3 ~ 5 days, obtains wine mash;
5. adding total mass in the wine mash 4. finally obtained in step is its activation acetic bacteria liquid of 5 ~ 10%, and carry out acetic fermentation, leavening temperature is 35 ~ 38 DEG C, and fermentation time is 3 ~ 5 days, obtains acetify mash;
6. be warming up to 85 ~ 90 DEG C again to the vinegar liquid that 5. step is prepared, sealed thermal insulating 10 ~ 12 hours, a point cylinder airing is deposited after 3 months and is packed after filtration, ultrafiltration and sterilising treatment, obtains described Herba Dendrobii vinegar
2) Herba Dendrobii dry powder is prepared
After 2 years raw Herba Dendrobii plant being cleaned, complete, drying, high speed disintegrator is adopted to pulverize;
3) Herba Dendrobii vinegar is prepared
Described fermented vinegar liquid and described Herba Dendrobii powder mixed with mass ratio 100:0.1 ~ 1 and stir, being warming up to 85 ~ 90 DEG C, sealed thermal insulating 10-12 hour, a point cylinder airing is deposited after 3 months and is filtered, packs after ultrafiltration and sterilising treatment.
2. the method as described in claim 1, is characterized in that: the step 1. each constituent mass ratio of middle processing clout is: crack rice: rice bran: Sugarcane peel. slag=100: 1 ~ 20: 50 ~ 100.
3. the method as described in claim 1, is characterized in that: the step 2. middle each constituent mass ratio of prozyme is: α-amylase: cellulase: hemicellulose=100: 50 ~ 100: 10 ~ 100.
4. the method as described in claim 1, is characterized in that: the equipment of liquefaction, saccharification, zymamsis and acetic fermentation is all the self-suction fermentor for liquid submerged fermentation.
5. the method as described in claim 1, is characterized in that: described method is not limited to the production of Herba Dendrobii vinegar, also comprises the production of other kind edible stem of noble dendrobium vinegar.
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| CN104544361A (en) * | 2015-01-29 | 2015-04-29 | 贵州紫荆生物科技有限公司 | Hmong sour-dendrobe sour soup composition and preparation method |
| CN104544362A (en) * | 2015-01-29 | 2015-04-29 | 贵州紫荆生物科技有限公司 | Dendrobium sour soup composition and preparation method thereof |
| CN104544364A (en) * | 2015-01-29 | 2015-04-29 | 贵州紫荆生物科技有限公司 | Cordyceps sinensis and dendrobium sour soup composition and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104544361A (en) * | 2015-01-29 | 2015-04-29 | 贵州紫荆生物科技有限公司 | Hmong sour-dendrobe sour soup composition and preparation method |
| CN104544362A (en) * | 2015-01-29 | 2015-04-29 | 贵州紫荆生物科技有限公司 | Dendrobium sour soup composition and preparation method thereof |
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Application publication date: 20150107 |