CN104263629A - Method for fermenting and preparing anoectochilus formosanus vinegar by taking processing excess material of rice and sugarcane as raw material - Google Patents
Method for fermenting and preparing anoectochilus formosanus vinegar by taking processing excess material of rice and sugarcane as raw material Download PDFInfo
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- CN104263629A CN104263629A CN201410561817.6A CN201410561817A CN104263629A CN 104263629 A CN104263629 A CN 104263629A CN 201410561817 A CN201410561817 A CN 201410561817A CN 104263629 A CN104263629 A CN 104263629A
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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 anoectochilus formosanus vinegar by taking processing excess material of rice and sugarcane as a 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 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 anoectochilus formosanus dry powder: cleaning, drying and crushing annual anoectochilus formosanus plant for later use, and thirdly, preparing anoectochilus formosanus 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 preparing anoectochilus formosanus vinegar, dry powder, and obtaining the preparing anoectochilus formosanus vinegar, vinegar after high-temperature treatment and normal-temperature airing. The anoectochilus formosanus vinegar prepared by the method has soft sour taste, mellow taste and faint scent, and is rich in beneficial constituents of anoectochilus formosanus 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 Anoectochili roxburghii vinegar.
Background technology
Rice processing after crack rice, rice bran is rich in various nutritive element, is the traditional raw material brewageing Herba Anoectochili roxburghii vinegar.Sugarcane peel. after sugarcane production treating sucrose, 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 by-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, had 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 material of the valuable pharmacological activity that Herba Anoectochili roxburghii has is mainly: flavonoid compound (Quercetin, Isorhamnetol), steroid compound (24 ~ pseudoallyl cholesterol, open the blue sterol of lip, ergosterol, Stigmasterol, campesterol, β-sitosterol etc.), triterpene compound (suberone, succsinic acid, coumaric acid, forulic acid, daucosterol, palmitinic acid, Oleanolic Acid, ursolic acid), carbohydrate content (polysaccharide 13.326%, oligose 11.243%, reducing sugar 9.73%), alkaloid (selagine and napelline), and Cardiac glycosides, ester class, taurine etc., Cardiac glycosides etc.Its pharmacological action is mainly manifested in effect that is anti-ageing, that support protecting liver, regulate human body immunity of organism.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 Anoectochili roxburghii can not meet the needs of people, and there is the demand of intensive processing future market to Herba Anoectochili roxburghii.How to utilize rice and sugarcane processing clout to brew the Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar, solution rice and sugarcane processing clout are brewageed Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar with rice and sugarcane processing clout:
1. process clout for raw material liquid fermentation is for a method for Herba Anoectochili roxburghii vinegar with rice and sugarcane, it is characterized in that: comprise the following steps:
1) liquid state fermentation Herba Anoectochili roxburghii vinegar is prepared
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 Anoectochili roxburghii dry powder is prepared
After being cleaned by annual Herba Anoectochili roxburghii plant, complete, drying, high speed disintegrator is adopted to pulverize;
3) Herba Anoectochili roxburghii vinegar is prepared
Described fermented vinegar liquid and described Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar utilizing the inventive method to obtain not only containing Herba Anoectochili roxburghii; 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 Anoectochili roxburghii vinegar, the method can realize utilization of waste material and environment protection simultaneously.Obtained Herba Anoectochili roxburghii acetic acid taste is soft, mellow in taste, 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 Anoectochili roxburghii vat liquor is prepared
The annual Herba Anoectochili roxburghii plant selecting outward appearance not damaged and scar is cleaned, complete, dry after, adopt high speed disintegrator to pulverize, degree of grinding reaches 120 orders, takes 40g;
3) Herba Anoectochili roxburghii vinegar is prepared
Fermented vinegar liquid and step 2 that step 1) is obtained) the Herba Anoectochili roxburghii 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 Anoectochili roxburghii 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 Anoectochili roxburghii vat liquor is prepared
The annual Herba Anoectochili roxburghii plant selecting outward appearance not damaged and scar is cleaned, complete, dry after, adopt high speed disintegrator to pulverize, degree of grinding reaches 100 orders, takes 20g;
3) Herba Anoectochili roxburghii vinegar is prepared
Fermented vinegar liquid and step 2 that step 1) is obtained) the Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar.
The Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar embodiment 1-2
Table 2: the physical and chemical testing of Herba Anoectochili roxburghii vinegar embodiment 1-2
Claims (4)
1. with rice and sugarcane processing clout for fermenting raw materials prepares the method for Herba Anoectochili roxburghii 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 Anoectochili roxburghii vinegar
2) Herba Anoectochili roxburghii dry powder is prepared
After being cleaned by annual Herba Anoectochili roxburghii plant, complete, drying, high speed disintegrator is adopted to pulverize;
3) Herba Anoectochili roxburghii vinegar is prepared
Described fermented vinegar liquid and described Herba Anoectochili roxburghii 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.
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| CN201410561817.6A CN104263629A (en) | 2014-10-21 | 2014-10-21 | Method for fermenting and preparing anoectochilus formosanus vinegar by taking processing excess material of rice and sugarcane as raw material |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560611A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Method for brewing sweet tamarind vinegar |
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Patent Citations (7)
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|---|---|---|---|---|
| CN1328130A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | New process for brewing vinegar by using raw materials |
| CN101507800A (en) * | 2009-04-09 | 2009-08-19 | 唐山师范学院 | Ludisia discolor and pumpkin composite health care product capable of reducing blood sugar and preparation method thereof |
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104560611A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Method for brewing sweet tamarind vinegar |
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