CN104498310A - Preparation method of hericium erinaceus vinegar - Google Patents
Preparation method of hericium erinaceus vinegar Download PDFInfo
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- CN104498310A CN104498310A CN201410739386.8A CN201410739386A CN104498310A CN 104498310 A CN104498310 A CN 104498310A CN 201410739386 A CN201410739386 A CN 201410739386A CN 104498310 A CN104498310 A CN 104498310A
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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 discloses a preparation method of hericium erinaceus vinegar. The preparation method is characterized by comprising the following steps of (1)treating hericium erinaceus; (2) cooking; (3) saccharifying and carrying outalcoholic fermentation; (4) carrying out liquid-state acetic fermentation; and (5)aftertreating new vinegar, namely ageing the new vinegar, filtering, sterilizing and filling to obtain a finished product of the hericium erinaceus vinegar. The invention provides table vinegar which is rich in nutrition and unique in taste; andmeanwhile the preparation method is simple, convenient to operate and short in fermentation period.
Description
Technical field
The invention belongs to biological technical field, specifically, relate to a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method.
Background technology
Hericium erinaceus (Bull. Ex Fr.) Pers. (formal name used at school: Hericium erinaceus), cries Hericium erinaceus (Bull. Ex Fr.) Pers. again, monkey mushroom, hedgehog hydnum, monkey mushroom, is the luxury dish of Chinese tradition, meat is tender, taste is fragrant, tasty.One of four large famous dishes (hedgehog hydnum, bear's paw, sea cucumber, shark's fin).There is the title of " mountain delicacy hedgehog hydnum, seafood delights shark's fin ".The mushroom of this hedgehog fungus section, cap surface is long young pilose antler shape corn, is about 1 ~ 3 centimetre, its sporophore is round and thick, white time fresh, after dry by pale yellow to light brown, the narrow or slightly short handle of base portion, top is expanded, diameter 3.5 ~ 10 centimetres, looks far into the distance like spun gold hedgehog hydnum, therefore claims " Hericium erinaceus (Bull. Ex Fr.) Pers. ", again as hedgehog, therefore there is again the title of " hedgehog bacterium ".Hericium erinaceus (Bull. Ex Fr.) Pers. is delicious incomparable mountain delicacy, and bacterial context is fresh and tender, aromatic good to eat, has the title of " in element meat or fish ".
Inside mushroom vegetables, being more rare one, is also a kind of famous and precious edible mushrooms, is put into one of eight large mountains delicacy.Hericium erinaceus (Bull. Ex Fr.) Pers. has and well uses effect, has nutrition and medicinal combination.
What Gu had " in mountain hedgehog hydnum, seafood delights bird's nest " says.Hedgehog hydnum and shark's fin, bear's paw, bird's nest be described as four large famous dishes.Hedgehog hydnum is the large-scale meat bacterium of one in remote, thickly forested mountains, likes growth in broad-leaved trunk section or treehole.In white time immature, after maturation, then become brushy yellowish brown, from the head of shape and color the spitting image of hair monkey, so gain the name.Hericium erinaceus (Bull. Ex Fr.) Pers. is the sporophore of hedgehog fungus section plant hedgehog hydnum.China North China, northeast, Central-South and Sichuan, Yunnan, Gansu, zhejiang and other places all have distribution, and summer and autumn gathers.The sporophore of artificial culture treats that cell age was by more than 3 months, took off when sporophore grows up to, and dries or using fresh herb.Nature and flavor: taste is sweet, property is put down.Function: invigorate the spleen and benefit qi, aid digestion.
The nutritive ingredient of nutrition and medicinal Hericium erinaceus (Bull. Ex Fr.) Pers. is very high, and every hectogram, containing 26.3 grams, protein, is two times of mushroom.It contains amino acid and reaches 17 kinds, wherein needed by human body account for 8 kinds.Fatty 4.2 grams of every hectogram hedgehog hydnum, is genuine high protein, low-fat food, is also rich in various VITAMIN and inorganic salt in addition.Hericium erinaceus (Bull. Ex Fr.) Pers. improves a poor appetite, and strengthens barrier of gastric mucosa function, improves lymphocyte transformation rate, promotes the effects such as white corpuscle.Therefore the immunological competence of human body raising to disease can be made.Hedgehog hydnum or good nourishing food, have good efficacy to neurasthenia, digestive tract ulcer.In screening anticancer medicine, find that it has obvious anticancer function to skin, muscle cancerous swelling.So often eat Hericium erinaceus (Bull. Ex Fr.) Pers., anosisly can strengthen resistance against diseases, ill can the effect of its disease therapy
Vinegar, ancient Chinese character is " jealous woman ", makes " vinegar " again.The record that " Zhou Li " has " vinegar people slaps common vinegar thing ", can confirm, China's vinegar has the Western Zhou Dynasty.Jin Yang (modern Taiyuan) is one of place of origin of my vinegar, and be called B.C. 8th century Jin Yang in history and have vinegar mill, the The Spring and Autumn Period is throughout town and country.Large jealous woman is described altogether, 22 kinds of vinegar methods processed such as husked sorghum god jealous woman to Important Arts for the People's Welfare during the Northern Wei Dynasty.Since Tang and Song Dynasty, due to progress and the development of microorganism and koji technology, to the Ming Dynasty have Daqu, little song and red colouring agent for food, also used as a Chinese medicine point, Shanxi vinegar is with red heart Daqu for high-quality vinegar Daqu, and this song integrates the multiple beneficial microbial populations such as Daqu, little song, red colouring agent for food, also used as a Chinese medicine.Vinegar is the tart flavour seasonings with producing after various ferment.Making vinegar mainly uses rice or jowar to be raw material.Suitable ferment can use the liquid rotating of carbohydrate containing (sugar, starch) to alcoholize and carbonic acid gas, and alcohol is combined i.e. generation acetic acid and water by effect oxygen in air of certain bacterium again.Thus, the process making vinegar is exactly the process making alcohol be oxidized to acetic acid further.Modern medicine is thought, vinegar has the effect of following aspect to health of curing the disease: 1, Ginseng Extract; 2, regulate the acid base equilibrium of blood, maintain the relatively stable of human internal environment; 3, help digest, be conducive to the absorption of food Middle nutrition composition; 4, anti-ageing, suppress and reduce the formation of superoxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, intestinal bacteria, the dry bacterium of sick disease, halophilic bacterium etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, vasodilation, is conducive to reducing blood pressure, and prevents the generation of cardiovascular disorder; 8, strengthen renal function, have diuretic properties, and glucose in urine content can be reduced; 9, excess fat in body can be made to change physical consumption into fall, and promote the metabolism of sugar and protein, can obesity be prevented and treated; 10, also cancer-resisting substance is contained in vinegar.Due to the functional of vinegar and the widespread use in food in life, a kind of nutritious vinegar is provided to be a kind of exigence of living now.
Summary of the invention
The present invention, in order to solve the problem, provides a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, and not only provide a kind of nutritious, the vinegar of special taste, this making method is simple simultaneously, and easy to operate, fermentation period is short.
The solution of the present invention is by realizing like this:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, cleans with clear water, successively through super-dry, pulverizing, soak, boil, cool, be separated, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 30-50min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 28-35 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, then the yeast for brewing rice wine of the 5%-10% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 18h-48h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, after stirring, seal fermentation bung, carry out saccharification, when being 18-20 ° of BX to pol, then add the wheat koji of compound weight ratio 5-8% and the water of 5-8%, stir, in 25-28 DEG C, carry out 20-30d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: add according to the strain Acetobacter xylinum liquid of the 5%-10% of compound weight ratio in the mash-back generating ethanol, controlling temperature in bucket is 25 DEG C-28 DEG C, and ventilation is 0.5-1.2vvm, obtains new vinegar after acetic fermentation 7-10d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
In the present invention, the temperature of described drying is 28-32 DEG C; The granularity of described pulverizing is 0.5-1.0mm; The time of described immersion is 3-5h; Describedly be separated into three metafiltration net filtrations 1-3 time.
In the present invention, the weight ratio of described Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 5-10:3-5.
In the present invention, the concentration of described strain Acetobacter xylinum liquid is 10
-6-10
-7spore/mL.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
1. the present invention adopts Hericium erinaceus (Bull. Ex Fr.) Pers. to be raw material, prepares vinegar that is nutritious, special taste, and the method preparing this vinegar is simple, easy to operate.
2. the present invention adopts the method for liquid state fermentation, can prepare acetic acid fast, shortens the cycle of producing.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
embodiment 1:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, cleans with clear water, successively through excess temperature be 28 DEG C of dryings, be crushed to granularity be 0.5mm, soak 3h, boil, cool, 1 separation of three metafiltration net filtrations, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 30min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 28 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, the weight ratio of Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 5:3, then the yeast for brewing rice wine of 5% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 18hh, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, seal fermentation bung after stirring, carry out saccharification, when being 18 ° of BX to pol, add the wheat koji of compound weight ratio 5% and the water of 5% again, stir, in 25 DEG C, carry out 20d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: according to compound weight ratio 5% concentration be 10
-6the strain Acetobacter xylinum liquid of spore/mL adds in the mash-back generating ethanol, and controlling temperature in bucket is 25 DEG C, and ventilation is 0.5vvm, obtains new vinegar after acetic fermentation 7d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
embodiment 2:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, cleans with clear water, successively through excess temperature be 32 DEG C of dryings, be crushed to granularity be 1.0mm, soak 5h, boil, cool, 3 separation of three metafiltration net filtrations, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 50min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 35 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, the weight ratio of Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 10:5, then the yeast for brewing rice wine of 10% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 48h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, seal fermentation bung after stirring, carry out saccharification, when being 20 ° of BX to pol, add the wheat koji of compound weight ratio 8% and the water of 8% again, stir, in 28 DEG C, carry out 30d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: according to compound weight ratio 10% concentration be 10
-7the strain Acetobacter xylinum liquid of spore/mL adds in the mash-back generating ethanol, and controlling temperature in bucket is 28 DEG C, and ventilation is 1.2vvm, obtains new vinegar after acetic fermentation 10d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
embodiment 3:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, clean with clear water, successively through excess temperature be 29 DEG C of dryings, be crushed to granularity be 0.7mm, soak 3.5h, boil, cool, 2 separation of three metafiltration net filtrations, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 35min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 30 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, the weight ratio of Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 7:4, then the yeast for brewing rice wine of 7% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 25h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, seal fermentation bung after stirring, carry out saccharification, when being 19 ° of BX to pol, add the wheat koji of compound weight ratio 6% and the water of 6% again, stir, in 26 DEG C, carry out 25d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: according to compound weight ratio 7% concentration be 10
-7the strain Acetobacter xylinum liquid of spore/mL adds in the mash-back generating ethanol, and controlling temperature in bucket is 26 DEG C, and ventilation is 0.8vvm, obtains new vinegar after acetic fermentation 8d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
embodiment 4:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, cleans with clear water, successively through excess temperature be 31 DEG C of dryings, be crushed to granularity be 0.9mm, soak 4h, boil, cool, 3 separation of three metafiltration net filtrations, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 40min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 32 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, the weight ratio of Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 8:3, then the yeast for brewing rice wine of 8% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 35h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, seal fermentation bung after stirring, carry out saccharification, when being 20 ° of BX to pol, add the wheat koji of compound weight ratio 7% and the water of 7% again, stir, in 27 DEG C, carry out 28d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: according to compound weight ratio 8% concentration be 10
-6the strain Acetobacter xylinum liquid of spore/mL adds in the mash-back generating ethanol, and controlling temperature in bucket is 27 DEG C, and ventilation is 1.0vvm, obtains new vinegar after acetic fermentation 9d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
embodiment 5:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, comprises the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, clean with clear water, successively through excess temperature be 30 DEG C of dryings, be crushed to granularity be 0.6mm, soak 4.5h, boil, cool, 2 separation of three metafiltration net filtrations, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 30-50min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 34 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, the weight ratio of Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 9:4, then the yeast for brewing rice wine of 9% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 42h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, seal fermentation bung after stirring, carry out saccharification, when being 19 ° of BX to pol, add the wheat koji of compound weight ratio 6% and the water of 7% again, stir, in 25-28 DEG C, carry out 22d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: according to compound weight ratio 9% concentration be 10
-6the strain Acetobacter xylinum liquid of spore/mL adds in the mash-back generating ethanol, and controlling temperature in bucket is 27 DEG C, and ventilation is 1.1vvm, obtains new vinegar after acetic fermentation 8d; Adopt the method for liquid acetic acid fermentation, compared with prior art, by access acetic bacteria liquid, control temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
Claims (4)
1. a Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method, is characterized in that: comprise the following steps:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: the tankage getting Hericium erinaceus (Bull. Ex Fr.) Pers., without going mouldy, cleans with clear water, successively through super-dry, pulverizing, soak, boil, cool, be separated, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. liquid and Hericium erinaceus (Bull. Ex Fr.) Pers. slag;
(2) boiling: carry out 30-50min boiling after being mixed by the glutinous rice that Hericium erinaceus (Bull. Ex Fr.) Pers. slag and cleaning are dried, clear water off the pot turns over and waters, and is cooled to 28-35 DEG C, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound;
(3) saccharification and zymamsis: cooled Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice compound are loaded in mash-back, then the yeast for brewing rice wine of the 5%-10% of compound weight ratio is added, stir Hou Jiandui, pit is stayed at middle part, heap top, seal fermentation bung, fermentation culture 18h-48h, to pit during wine liquid to 2/3, drench Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, after stirring, seal fermentation bung, carry out saccharification, when being 18-20 ° of BX to pol, then add the wheat koji of compound weight ratio 5-8% and the water of 5-8%, stir, in 25-28 DEG C, carry out 20-30d fermentation culture and obtain ethanol;
(4) liquid acetic acid fermentation: add according to the strain Acetobacter xylinum liquid of the 5%-10% of compound weight ratio in the mash-back generating ethanol, controlling temperature in bucket is 25 DEG C-28 DEG C, and ventilation is 0.5-1.2vvm, obtains new vinegar after acetic fermentation 7-10d;
(5) new vinegar post-processed: new vinegar, through ageing, filtration, sterilizing, filling, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar finished product.
2. Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method according to claim 1, is characterized in that: the temperature of described drying is 28-32 DEG C; The granularity of described pulverizing is 0.5-1.0mm; The time of described immersion is 3-5h; Describedly be separated into three metafiltration net filtrations 1-3 time.
3. Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method according to claim 1, is characterized in that: the weight ratio of described Hericium erinaceus (Bull. Ex Fr.) Pers. slag and glutinous rice is 5-10:3-5.
4. Hericium erinaceus (Bull. Ex Fr.) Pers. vinegar preparation method according to claim 1, is characterized in that: the concentration of described strain Acetobacter xylinum liquid is 10
-6-10
-7spore/mL.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635718A (en) * | 2016-10-14 | 2017-05-10 | 福建农林大学 | Preparation method of health-care flammulina velatipes fungus vinegar |
| CN107164206A (en) * | 2017-06-20 | 2017-09-15 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom vinegar and preparation method thereof |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
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| CN103695284A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of dried mushroom-sticky rice vinegar |
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2014
- 2014-12-08 CN CN201410739386.8A patent/CN104498310A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103695284A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of dried mushroom-sticky rice vinegar |
Non-Patent Citations (1)
| Title |
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| 马龙: "猴头菇醋酿造工艺的研究", 《中国酿造》, no. 10, 30 October 2006 (2006-10-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635718A (en) * | 2016-10-14 | 2017-05-10 | 福建农林大学 | Preparation method of health-care flammulina velatipes fungus vinegar |
| CN107164206A (en) * | 2017-06-20 | 2017-09-15 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom vinegar and preparation method thereof |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
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Application publication date: 20150408 |