CN104277964A - Method for preparing anoectochilus formosanus vinegar through liquid fermentation - Google Patents

Method for preparing anoectochilus formosanus vinegar through liquid fermentation Download PDF

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Publication number
CN104277964A
CN104277964A CN201410561775.6A CN201410561775A CN104277964A CN 104277964 A CN104277964 A CN 104277964A CN 201410561775 A CN201410561775 A CN 201410561775A CN 104277964 A CN104277964 A CN 104277964A
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China
Prior art keywords
fermentation
vinegar
obtains
anoectochilus formosanus
liquid
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Pending
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CN201410561775.6A
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Chinese (zh)
Inventor
邓辉
陈乃富
陈存武
刘文中
韩邦兴
余茂耘
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West Anhui University
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West Anhui University
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol

Abstract

The invention discloses a method for preparing anoectochilus formosanus vinegar through liquid fermentation. The method comprises the following steps of (1) preparing a fermented vinegar solution by carrying out liquid fermentation on sugarcane processing residues serving as raw materials, namely cleaning the sugarcane processing residues, smashing, then, mixing the sugarcane processing residues and water, adding a compound enzyme into the mixture to carry out liquification fermentation, and then, adding a saccharifying enzyme to carry out saccharification fermentation; next, adding an active dry yeast to carry out alcohol fermentation; and finally, adding activated acetic bacteria to carry out acetic fermentation, filtering and collecting filtrate; (2) preparing dry powder of anoectochilus formosanus, namely cleaning annual anoectochilus formosanus plants, drying, and smashing for later use; and (3) preparing the anoectochilus formosanus vinegar, namely mixing the fermented vinegar solution prepared by carrying out liquid fermentation on the sugarcane processing residues serving as the raw materials and the dry powder of the anoectochilus formosanus, uniformly stirring the mixture, processing at high temperature, and airing at normal temperature to obtain the anoectochilus formosanus vinegar. The anoectochilus formosanus vinegar prepared by using the method is soft in sour, mellow in taste, faint scent and elegant and is also rich in the anoectochilus formosanus and beneficial components in sugarcane bagasse and leaves. The method is easy to master and capable of realizing large-scale production, waste utilization and environment protection.

Description

The method of Herba Anoectochili roxburghii vinegar is prepared in a kind of liquid state fermentation
Technical field
The present invention relates to food processing field, particularly relate to the method for fermentation for vinegar, be specially a kind of method that Herba Anoectochili roxburghii vinegar is prepared in liquid state fermentation.
Background technology
Sugarcane peel. after sugarcane production treating sucrose, bagasse and Caulis Sacchari sinensis leaf 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 and Caulis Sacchari sinensis leaf, but Sugarcane peel. slag and leaf are only used to papermaking in for a long time, or burnt as farmers''s fuel, not only wasted resource but also contaminate environment.Therefore, urgently develop the comprehensive utilization technique of sugarcane processing clout, turn waste into wealth, 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 brew other tool local flavor Herba Anoectochili roxburghii vinegar, realize Herba Anoectochili roxburghii vinegar industrialization produce not yet report.
Summary of the invention
The object of this invention is to provide a kind of liquid state fermentation and preparing the method for Herba Anoectochili roxburghii vinegar, solving the Herba Anoectochili roxburghii that can be used for food and be not developed problem in vinegar field processed.
For this reason, the method for Herba Anoectochili roxburghii vinegar is prepared in technical solution of the present invention-a kind of liquid state fermentation, comprises the following steps:
1. a method for Herba Anoectochili roxburghii vinegar is prepared in liquid state fermentation, it is characterized in that: comprise the following steps:
1) fermented vinegar liquid is prepared
1. by the suitably proportioning mixing after cleaning, pulverizing of the processing clouts such as Sugarcane peel. slag, Caulis Sacchari sinensis leaf, each constituent mass ratio is: Sugarcane peel. slag: Caulis Sacchari sinensis leaf=1: 0.1 ~ 0.5, 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 cellulase of 2 ~ 5% and hemicellulase carries out insulation liquefaction fermentation, the each constituent mass ratio of prozyme is: cellulase: hemicellulase=1: 0.1 ~ 0.5, 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) sugarcane processing clout fermented vinegar liquid is prepared
1. weigh the Sugarcane peel. slag 800g, the Caulis Sacchari sinensis leaf 200g that clean up, be placed in pulverizer and carry out primary breakup, broken particle diameter is less than 0.2 cm, then mixes with 3L water;
2. in self-suction fermentor, in the mixture that 1. step obtains, add 200g prozyme, cellulase and the hemicellulase of described prozyme to be mass ratio be 1:0.5, 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 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
The sugarcane processing clout fermented vinegar liquid that step 1) is obtained and step 2) the Herba Anoectochili roxburghii micro mist that obtains mixes and after stirring, be warming up to 85 DEG C, sealed thermal insulating 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.
Embodiment 2
1) sugarcane processing clout fermented vinegar liquid is prepared
1. weigh the Sugarcane peel. slag 900g, the Caulis Sacchari sinensis leaf 100g that clean up, be placed in pulverizer and carry out primary breakup, broken particle diameter is less than 0.3 cm, then mixes with 3L mountain spring water;
2. in self-suction fermentor, in the mixture that 1. step obtains, add 100g prozyme, cellulase and the hemicellulase of described prozyme to be mass ratio be 1:0.2, 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
The sugarcane processing clout fermented vinegar liquid that step 1) is obtained and step 2) the Herba Anoectochili roxburghii micro mist that obtains mixes and after stirring, be warming up to 90 DEG C, sealed thermal insulating 10 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.
 
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. a method for Herba Anoectochili roxburghii vinegar is prepared in liquid state fermentation, it is characterized in that: comprise the following steps:
1) fermented vinegar liquid is prepared
1. by the proportioning mixing after cleaning, pulverizing of the processing clouts such as Sugarcane peel. slag, Caulis Sacchari sinensis leaf, 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 cellulase of 2 ~ 5% and hemicellulase carries out insulation liquefaction fermentation, and leavening temperature is 50 ~ 60 DEG C, fermentation pH5.0 ± 0.2, and 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 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. 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. 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 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: Sugarcane peel. slag: Caulis Sacchari sinensis leaf=1: 0.1 ~ 0.5.
3. the method as described in claim 1, is characterized in that: the step 2. middle each constituent mass ratio of prozyme is: cellulase: hemicellulose=1: 0.1 ~ 0.5.
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.
CN201410561775.6A 2014-10-21 2014-10-21 Method for preparing anoectochilus formosanus vinegar through liquid fermentation Pending CN104277964A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106190749A (en) * 2016-08-12 2016-12-07 广西大学 A kind of preparation method of blue berry flavor sugarcane fruit vinegar functional drinks
CN106222057A (en) * 2016-08-12 2016-12-14 广西大学 A kind of preparation method of the sugarcane fruit vinegar functional drinks of Fructus Mangifera Indicae taste
CN106281947A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of Caulis Sacchari sinensis ginger vinegar beverage
CN106281941A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of the sugarcane fruit vinegar functional drinks of Passifolra edulis taste
CN106281948A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of grape flavor sugarcane fruit vinegar functional drinks

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CN101955879A (en) * 2010-09-17 2011-01-26 邓毛程 Method for preparing sugarcane juice flavor vinegar
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CN103518608A (en) * 2013-10-23 2014-01-22 仙游县森汶农业开发有限公司 Anoectochilus formosanus seedling cultivation medium and seedling cultivation method
CN103555556A (en) * 2013-11-21 2014-02-05 天津替代医学科技有限公司 Method for preparing ginseng vinegar by virtue of fermentation with corncobs and corn ears as raw materials

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Publication number Priority date Publication date Assignee Title
CN101669628A (en) * 2008-09-10 2010-03-17 宁小静 Weight reducing health vinegar
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
CN102352299A (en) * 2011-10-20 2012-02-15 厦门夏商淘化大同调味品有限公司 Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage
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CN103555556A (en) * 2013-11-21 2014-02-05 天津替代医学科技有限公司 Method for preparing ginseng vinegar by virtue of fermentation with corncobs and corn ears as raw materials

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106190749A (en) * 2016-08-12 2016-12-07 广西大学 A kind of preparation method of blue berry flavor sugarcane fruit vinegar functional drinks
CN106222057A (en) * 2016-08-12 2016-12-14 广西大学 A kind of preparation method of the sugarcane fruit vinegar functional drinks of Fructus Mangifera Indicae taste
CN106281947A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of Caulis Sacchari sinensis ginger vinegar beverage
CN106281941A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of the sugarcane fruit vinegar functional drinks of Passifolra edulis taste
CN106281948A (en) * 2016-08-12 2017-01-04 广西大学 A kind of preparation method of grape flavor sugarcane fruit vinegar functional drinks

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