CN104312895B - 一种苦荞醋及其制备方法 - Google Patents
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- CN104312895B CN104312895B CN201410578826.6A CN201410578826A CN104312895B CN 104312895 B CN104312895 B CN 104312895B CN 201410578826 A CN201410578826 A CN 201410578826A CN 104312895 B CN104312895 B CN 104312895B
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Abstract
本发明属于食品加工技术领域,具体公开了一种苦荞醋及其制备方法,其特征在于,苦荞醋原料含有以下重量份组分:苦荞100‑120份,玉米200‑240份,麸皮360‑400份,麸曲150‑160份,酒曲0.3‑0.4份,稻壳450‑540份,醋酸菌0.15‑0.2份,水1400‑1600份。其制备方法为生物发酵法,再经淋醋、陈酿制成。制成的苦荞醋营养成分含量高,食用安全,风味独特,具有较高的保健作用。
Description
技术领域
本发明属于食品加工技术领域,具体公开了一种苦荞醋及其制备方法。
技术背景
苦荞属蓼科,与人们所熟悉的“何首乌、大黄”等是亲兄弟,是国际粮农组织公认的优秀粮药兼用粮种。苦荞被誉为“五谷之王”,三降食品(降血压,降血糖,降血脂)。据《本草纲目》记载:苦荞味苦,性平寒,能实肠胃,益气力,续精神,利耳目,炼五脏渣秽;在《千金要方》、《中药大辞典》及相关文献中对苦荞都有记载:可安神、活气血、降气宽肠、清热肿风痛、祛积化滞、清肠、润肠、通便、止咳、平喘、抗炎、抗过敏、强心、减肥、美容。
(一)苦荞中含有多种保健成分。
(1)黄酮类化合物。黄酮类化合物在叶、花、麸皮中含量最高,比面粉中高8倍多。主要为芦丁、槲皮素、桑色素、坎菲醇、金丝桃苷、牡荆素、儿茶素、白藜芦醇。苦荞黄酮主要有以下几种功能:预防、治疗心血管疾病;降血脂、降血压、降血糖作用;强免疫力;抗氧化作用;抑菌杀菌、防止脑细胞老化,用作抗癌药剂;保护胃黏膜、修复脑损伤、抗抑郁;促进胰岛素分泌,提高胰岛素受体的亲和力。对醛糖还原酶有抑制作用,有利于糖尿病型白内障的治疗;对脑缺血及肾脏缺血损伤有保护作用。
(2)酚类化合物。包括原花青素(苦荞麸皮含量最高可达5.03%)、没食子酸、原儿茶酸、香草酸、丁香酸、阿魏酸。苦荞多酚的生理功能:具有抗炎症、抗变态反应、抗病毒和抗癌症特性;具有吞噬自由基的能力,是抗氧化物的重要来源;可减少脂类氧化和形成抗心脏病的保护;可以抑制白血病细胞的生长。
(3)D-手性肌醇。D-手性肌醇对防治糖尿病有积极意义,对多囊性卵巢症有治疗作用。
(4)弱碱性淀粉。苦荞淀粉可延缓餐后血糖的生成水平,降低血浆总胆固醇和甘油三酯的含量,保护胃黏膜。
(5)活性蛋白。苦荞蛋白有1/3是清理蛋白,具有清理体内的毒素和异物,提高SOD的含量,抑制脂肪蓄积,改善便秘,抑制大肠癌、胆结石的发生,抑制有害物质的吸收等独特功效。
(二)由于苦荞中多种营养成分,苦荞也具备一定的养生功能。
(1)调节血糖血脂。苦荞富含亚油酸、芦丁、槲皮素、植物固醇、硒、铬、锰,能减轻对急性胰腺炎的病理性损害,保护胰腺组织,加强胰岛素外周作用,抗脂质过氧化,抑制高密度脂蛋白氧化修饰,促进胆固醇降解为胆酸排泄,降低毛细血管的通透性,扩张血管,加强维生素C的作用并促进维生素在体内的蓄积。
(2)抗疲劳作用。张超等(2005)通过检测小鼠的负重游泳、爬杆时间等生化指标,发现苦荞球蛋白质可以显著提高小鼠负重游泳时间、爬杆时间和肝糖原的含量,有效的降低血乳酸和血清尿素的含量,使活动能力增强和耐力时间延长。
(3)抗缺血作用。李玉田等(2006)通过犬肾动脉夹闭实验,造成急性肾缺血模型肾脏肿胀,血肌酐明显升高,苦荞黄酮对肾衰犬的肌酐增加有显著的对抗作用,指示其有一定的抗缺血的作用。闫泉香等(2005)通过对部分结扎颈动脉建立脑缺氧小鼠模型,发现苦荞黄酮可明显抑制脑缺血所致脑内MDA含量的升高,说明苦荞黄酮对脑缺血有一定的保护作用。陶胜宇等(2006)发现苦荞黄酮可显著对抗糖尿病大鼠脑组织GSH水平下降,恢复Na+、K﹢、ATP酶活力,提高神经传导速度,增加坐骨神经内血流量,说明苦荞黄酮对糖尿病动物的神经功能有保护作用,此作用可能是通过增加神经内流血量来实现的。
(4)雌激素样作用。曹红平等(2006)对雌性SD大鼠双侧卵巢切除术造成雌激素水平低下动物模型,予以苦荞黄酮治疗,发现能显著增加去卵巢大鼠阴道涂片中上皮细胞数量,以有核上皮细胞为主,对子宫和肾上腺重量有增加趋势,对子宫、阴道有一定的改善作用,说明苦荞类黄酮具有弱雌激素样作用。
(5)保肝作用。成仁等(2005)用四氯化碳、D﹣半乳糖胺导致小鼠急性肝损伤动物模型,予苦荞籽提取物治疗,对化学性药物导致的急性肝损伤小鼠有非常显著的降酶作用,且剂量越大,降酶作用越强,说明苦荞籽提取物对化学性肝损伤小鼠有明显的保护作用。
(6)抑制白血病细胞增殖作用。王宏伟等(2002)用四氮哩盐(MTT)法分析苦荞蛋白酶抑制剂(BWPI)对急性髓细胞性白血病细胞株HL﹣60细胞生长影响,结果显示BWPI能显著抑制HL﹣60白血病细胞增殖。
(7)抗氧化作用。王转花等(1999)发现苦荞叶片中含有高活力的SOD等抗氧化酶。张政等(2001)发现苦荞提取物灌胃小鼠能明显提高其血液、肝脏、心脏中的超氧化物歧化酶和谷胱甘肽过氧化酶的活性,降低脂质过氧化产物MDA(丙二醛)的含量,这表明苦荞提取物能有效地清除体内自由基,具有较好的抗氧化和抗脂质过氧化作用。
(8)抗炎作用。胡一冰等观察苦荞去壳种子醇提物、苦荞叶醇提物、苦荞带壳种子提物、苦荞粉醇提物对二甲苯致小鼠耳肿胀模型,发现这些提取物对二甲苯所致小鼠耳肿胀有明显抑制作用。
(9)抗乙肝病毒表明抗原。郑民实(1991)用酶联免疫吸附测定(ELISA)技术测定抗乙肝病毒表面抗原(HBsAg)。试验表明,苦荞水煎剂对HbsAg有明显灭活作用。
(10)抗肿瘤。江南大学郭小娜等(2007)采用硫酸铵分级沉淀、离子交换色谱和凝胶过滤色谱等技术分离、纯化苦荞水溶性蛋白,得到了组分TBWSP31。经测定,该蛋白质组分对人乳腺癌细胞株Bcap37的生长有显著的增殖抑制活性。
苦荞醋的生产方法多为化学浸提法,生产过程中往往加入大量化学试剂萃取和提纯出黄酮等营养物质,再制备成苦荞醋。这种方法工艺复杂,成本高,浪费掉了苦荞中其他多种营养成分,还可能带来化学试剂残留。
发明内容
针对现有技术中存在的问题,本发明的目的在于提供一种苦荞醋及其制备方法。本发明苦荞醋以苦荞与玉米为主料,采用生物发酵法制备,营养成分含量高,风味独特,具有较高的保健作用。
为了达到上述目的,本发明采用以下技术方案予以实现。
(1)一种苦荞醋,其特征在于,苦荞醋原料含有以下重量份组分:苦荞100-120份,玉米200-240份,麸皮360-400份,麸曲150-160份,酒曲0.3-0.4份,稻壳450-540份,醋酸菌0.15-0.2份,水1400-1600份。
(2)上述苦荞醋的制备方法,其特征在于,包括以下步骤:
步骤1,原料破碎
选取苦荞和玉米,破碎,备用.
步骤2,制麸曲
将麦麸质量3%-5%的酵母接入麦麸,拌合均匀,培养至呈白色或灰白色后,风机吹干即得麸曲,备用。
步骤3,复式发酵
按照苦荞醋原料重量份称取各组分,将苦荞、玉米、麸皮、麸曲、酒曲和水一起倒入生产池内,翻拌均匀,进行复式发酵。
发酵1-2天开耙,每天最少开耙2次,品温控制在27-33℃,取样测酸度、酒精含量,当酒精含量在4%-5%之间且酸度低于2%时,结束复式发酵。
步骤4,醋酸发酵
复式发酵结束后,加入醋酸菌和稻壳进行醋酸发酵。
在生产池内焖24-48小时,然后搅拌均匀,用塑料布盖严;再过1-2天开始每日翻醅一次,并用竹竿将塑料布撑起,调节竹竿高度控制品温,第一周控制在40℃,发酵后期控制在34-37℃,至醅料呈红棕色或棕褐色,总酸≥5.0g/100mL时,醅料有光泽,汁液澄清,具特有香气,无异味,结束醋酸发酵。
步骤5,淋醋
收集醋酸发酵结束后的醋醅,采用循环三淋法,将醋醅浸淋三遍。以前批二淋水进行初次浸泡,淋出头醋为半成品生醋;以前批三淋水作第二次浸泡,淋出二淋水用作下批醋醅初次浸泡;以清水作第三次浸泡,淋出三淋水用作下批醋醅第二次浸泡。
步骤6,陈酿
淋出的头醋贮存在晒醋池中,日晒夜露,晒露挥发至少8个月后,测定总酸大于5.5g/100mL时结束陈酿,然后灭菌、精滤、包装为成品。
与现有技术相比,本发明具有以下优点及有益效果:
(1)营养价值高。本发明在不影响食醋的正常发酵过程的同时,最大程度的加大了苦荞的用量,提高了最终产品中苦荞营养成分的含量。同时整个制备过程保留了苦荞中大部分营养元素,尤其是苦荞醋中黄酮含量最高达到14.7mg/100mL,蛋白含量达到2.7g/100mL,充分保证了苦荞醋的营养保健价值,是软化血管、降低甘油三酯的理想产品。
(2)产品安全饮用放心。本发明的苦荞醋制备方法采用生物发酵法,避免了化学浸提法带来的化学试剂残留,保证了食用产品的安全性,同时还极大限度的保留了原料的有效成分,提高了产品质量。
(3)口感好。本发明苦荞醋是经过充分的发酵、淋醋、陈酿、精滤过程制成,营养成分含量高,而且口感怡人。苦荞醋呈酱红色,食之绵、酸、香、甜、鲜,是具有独特风味的保健饮料。
附图说明
下面结合附图和具体实施方式对本发明做进一步详细说明。
图1是苦荞醋制备方法流程图。
具体实施方式
以下给出本发明三个典型的具体实施例,但本发明并不局限于本实施例。
实施例1:
苦荞醋的制备,具体制备方法参照附图1。
(1)原料破碎:选择质量上乘的苦荞和玉米,破碎,备用。
(2)制麸曲:将麦麸质量4%的酵母接入麦麸,在28℃~30℃条件下培养至呈白色或灰白色后(40小时),风机吹干即得麸曲,备用。
(3)复式发酵
分别称取苦荞150kg、玉米300kg、麸曲225kg、麸皮540kg、安琪酿酒曲0.45kg、水2000kg,将其一并倒入生产池内,翻拌均匀,进行复式发酵。酒醪发酵1-2天开耙,每天最少开耙2次,品温控制在27-33℃,发酵十天后取样测酸度、酒精度,酒精含量为4.5%,酸度含量为1.2%,复式发酵结束。
(4)醋酸发酵
复式发酵完成后,加入0.25kg活性醋酸菌和675kg稻壳进行醋酸发酵;焖24小时,然后将料搅拌均匀,用塑料布盖严;2天后每日翻醅一次,并用竹竿将塑料布撑起,调节竹竿高度控制品温,第一周控制在40℃左右,发酵后期控制在34-37℃左右。至醅料呈红棕色或棕褐色,有光泽,汁液澄清,具特有香气,无异味,总酸为5.2g/100mL,发酵结束。
(5)淋醋
收集醋酸发酵结束后的醋醅,采用循环三淋法,将醋醅浸淋三遍。以前批二淋水进行初次浸泡,淋出头醋为半成品生醋;以前批三淋水作第二次浸泡,淋出二淋水用作下批醋醅初次浸泡;以清水作第三次浸泡,淋出三淋水用作下批醋醅第二次浸泡。
(6)陈酿
淋出的醋液贮存晒醋池中,日晒夜露,晒露挥发8个月后,测定总酸为5.4g/100mL,灭菌、精滤、包装为成品。
制得苦荞醋共2000kg,其理化指标见表1。
表1实施例1苦荞醋理化指标
成分 | 含量 |
醋酸(g/100mL) | 5.5 |
黄酮(mg/100mL) | 14.7 |
能量(KJ/100mL) | 146 |
蛋白质(g/100mL) | 2.7 |
脂肪(g/100mL) | 0 |
碳水化合物(g/100mL) | 5.2 |
总游离氨基酸(g/100mL) | 0.2 |
实施例2:
苦荞醋的制备,具体制备方法参照附图1。
(1)原料破碎:选择质量上乘的苦荞和玉米,破碎,备用。
(2)制麸曲:将麦麸质量3%的酵母接入麦麸,在28℃~30℃条件下培养至呈白色或灰白色后(40小时),风机吹干即得麸曲,备用。
(3)复式发酵
分别称取苦荞150kg、玉米250kg、麸曲180kg、麸皮450kg、安琪酿酒曲0.38kg、水1750kg,将其一并倒入生产池内,翻拌均匀,进行复式发酵。酒醪发酵1-2天开耙,每天最少开耙2次,品温控制在27-33℃,发酵十天后取样测酸度、酒精度,酒精含量为4.4%,酸度含量为1.5%,复式发酵结束。
(4)醋酸发酵
复式发酵完成后,加入0.19kg活性醋酸菌和560kg稻壳进行醋酸发酵;焖24小时,然后将料搅拌均匀,用塑料布盖严;2天后每日翻醅一次,并用竹竿将塑料布撑起,调节竹竿高度控制品温,第一周控制在40℃左右,发酵后期控制在34-37℃左右。至醅料呈红棕色或棕褐色,有光泽,汁液澄清,具特有香气,无异味,总酸为5.4g/100mL,发酵结束。
(5)淋醋
收集醋酸发酵结束后的醋醅,采用循环三淋法,将醋醅浸淋三遍。以前批二淋水进行初次浸泡,淋出头醋为半成品生醋;以前批三淋水作第二次浸泡,淋出二淋水用作下批醋醅初次浸泡;以清水作第三次浸泡,淋出三淋水用作下批醋醅第二次浸泡。
(6)陈酿
淋出的醋液贮存晒醋池中,日晒夜露,晒露挥发8个月后,测定总酸为5.5g/100mL,灭菌、精滤、包装为成品。
制得苦荞醋共1700kg,其理化指标见表2。
表2实施例2苦荞醋理化指标
成分 | 含量 |
醋酸(g/100mL) | 5.7 |
黄酮(mg/100mL) | 13.1 |
能量(KJ/100mL) | 130 |
蛋白质(g/100mL) | 2.2 |
脂肪(g/100mL) | 0 |
碳水化合物(g/100mL) | 5.0 |
总游离氨基酸(g/100mL) | 0.18 |
实施例3:
苦荞醋的制备,具体制备方法参照附图1。
(1)原料破碎:选择质量上乘的苦荞和玉米,破碎,备用。
(2)制麸曲:将麦麸质量5%的酵母接入麦麸,在28℃~30℃条件下培养至呈白色或灰白色后(40小时),风机吹干即得麸曲,备用。
(3)复式发酵
分别称取苦荞150kg、玉米360kg、麸曲240kg、麸皮600kg、安琪酿酒曲0.6kg、水2400kg,将其一并倒入生产池内,翻拌均匀,进行复式发酵。酒醪发酵1-2天开耙,每天最少开耙2次,品温控制在27-33℃,发酵十天后取样测酸度、酒精度,酒精含量为4.8%,酸度含量为1.7%,复式发酵结束。
(4)醋酸发酵
复式发酵完成后,加入0.3kg活性醋酸菌和810kg稻壳进行醋酸发酵;焖24小时,然后将料搅拌均匀,用塑料布盖严;2天后每日翻醅一次,并用竹竿将塑料布撑起,调节竹竿高度控制品温,第一周控制在40℃左右,发酵后期控制在34-37℃左右。至醅料呈红棕色或棕褐色,有光泽,汁液澄清,具特有香气,无异味,总酸为5.6g/100mL,发酵结束。
(5)淋醋
收集醋酸发酵结束后的醋醅,采用循环三淋法,将醋醅浸淋三遍。以前批二淋水进行初次浸泡,淋出头醋为半成品生醋;以前批三淋水作第二次浸泡,淋出二淋水用作下批醋醅初次浸泡;以清水作第三次浸泡,淋出三淋水用作下批醋醅第二次浸泡。
(6)陈酿
淋出的醋液贮存晒醋池中,日晒夜露,晒露挥发8个月后,测定总酸为5.4g/100mL,灭菌、精滤、包装为成品。
制得苦荞醋共2350kg,其理化指标见表3。
表3实施例3苦荞醋理化指标
成分 | 含量 |
醋酸(g/100mL) | 5.5 |
黄酮(mg/100mL) | 12.7 |
能量(KJ/100mL) | 138 |
蛋白质(g/100mL) | 3.1 |
脂肪(g/100mL) | 0 |
碳水化合物(g/100mL) | 5.4 |
总游离氨基酸(g/100mL) | 0.25 |
以上所述,仅是本发明的较佳实施例,并非对本发明作任何限制,凡是根据本发明技术实质对以上实施例所作的任何简单修改、变更以及等效结构变化,均仍属于本发明技术方案的保护范围内。
Claims (1)
1.一种苦荞醋,其特征在于,苦荞醋原料由以下重量份组分组成:苦荞100-120份,玉米200-240份,麸皮360-400份,麸曲150-160份,酒曲0.3-0.4份,稻壳450-540份,醋酸菌0.15-0.2份,水1400-1600份;
所述苦荞醋的制备方法,包括以下步骤:
步骤1,原料破碎
选取苦荞和玉米,破碎,备用;
步骤2,制麸曲
将麦麸质量3%-5%的酵母接入麦麸,拌合均匀,培养至呈白色或灰白色后,风机吹干即得麸曲,备用;
步骤3,复式发酵
按照苦荞醋原料重量份称取各组分,将苦荞、玉米、麸皮、麸曲、酒曲和水一起倒入生产池内,翻拌均匀,进行复式发酵;
所述复式发酵的具体步骤为:发酵1-2天开耙,每天最少开耙2次,品温控制在27-33℃,取样测酸度、酒精含量,当酒精含量在4%-5%之间且酸度在1.2-2%范围内时,结束复式发酵;
步骤4,醋酸发酵
复式发酵结束后,加入醋酸菌和稻壳进行醋酸发酵;所述醋酸发酵的具体步骤为:在生产池内焖24-48小时,然后搅拌均匀,用塑料布盖严;再过1-2天开始每日翻醅一次,并用竹竿将塑料布撑起,调节竹竿高度控制品温,第一周控制品温保持40℃,发酵后期控制在34-37℃,至醅料呈红棕色或棕褐色,有光泽,汁液澄清,总酸≥5.0g/100mL时,结束醋酸发酵;
步骤5,淋醋
收集醋酸发酵结束后的醋醅,采用循环三淋法,将醋醅浸淋三遍;以前批二淋水进行初次浸泡,淋出头醋为半成品生醋;以前批三淋水作第二次浸泡,淋出二淋水用作下批醋醅初次浸泡;以清水作第三次浸泡,淋出三淋水用作下批醋醅第二次浸泡;
步骤6,陈酿
淋出的头醋贮存在晒醋池中,日晒夜露,晒露挥发至少8个月后,测定总酸大于5.5g/100mL时结束陈酿,然后灭菌、精滤、包装为成品。
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