CN104726315A - Preparation method of black fungus apple vinegar - Google Patents
Preparation method of black fungus apple vinegar Download PDFInfo
- Publication number
- CN104726315A CN104726315A CN201310718400.1A CN201310718400A CN104726315A CN 104726315 A CN104726315 A CN 104726315A CN 201310718400 A CN201310718400 A CN 201310718400A CN 104726315 A CN104726315 A CN 104726315A
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- China
- Prior art keywords
- black fungus
- vinegar
- inoculating
- preparation
- fermentation
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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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
Abstract
The invention discloses a preparation method of black fungus apple vinegar, which comprises the following steps: 1. inoculating a black fungus strain in a basal culture medium, and culturing at 28 DEG C for 7 days; 2. inoculating the activated strain into a sterilized liquid culture medium, standing at room temperature for 24 hours, putting into an oscillator, and culturing at 30 DEG C at the rate of 150 rpm for 8 days; 3. carrying out wall-breaking homogenization on the strain subjected to amplification culture twice, blending with apple juice subjected to heating sterilization, inoculating yeast to perform alcohol fermentation, and inoculating vinegar bacteria to perform acetic fermentation; and 4. after the fermentation finishes, filtering to obtain the black fungus apple vinegar. By utilizing the submerged fermentation technique, the method has the advantages of high productive capacity, small occupied area, short period and high controllability. The obtained product ingeniously combines the health care functions of the black fungus and fruit vinegar, has abundant nutrients and good taste, has the functions of nourishing and strengthening the body, enhancing the immunity and the like, and has higher nutritive value.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar, be specifically related to a kind of preparation method of black fungus cider vinegar.
Background technology
In China, the fairly large exploitation of mushroom protective foods is started in the eighties in 20th century, becomes the key areas of health food development to the nineties gradually.Modern medicine, clinical and pharmacological research shows, black fungus has multiple physiologically active and pharmacological action, wherein Auricularia polycose is the main bioactive ingredients of black fungus, and containing abundant organic acid in cider vinegar, vegetable fibre can be softened and promote sugared metabolism, dissolve the sclerotin in animal based food, promote the absorption of calcium and phosphorus, and " fatigue substances " the i.e. Lactic acid and Pyruvic acid can removed in muscle, vinegar can also regulate the acid base equilibrium in blood, help digest, promote the absorption of food Middle nutrition material, and suppress and reduce the formation of oxide compound in aging course.At present, domestic and international market is released black fungus series protective foods various in style, black fungus liquid submerged fermentation is used for the processing of cider vinegar, only have minority to report, major part is confined to utilize the edible mushrooms of the minority kinds such as black fungus sporophore and glossy ganoderma to carry out the production of nourishing drink.
Summary of the invention
The object of the invention is to, a kind of preparation method of black fungus cider vinegar is provided, utilizes submerged fermentation technology, turnout is large, take up an area less, the cycle is short, easily control.
The preparation method of described black fungus cider vinegar, it comprises the following steps:
One, with potato, glucose, agar and water preparation basic medium, sterilizing, inoculation black fungus bacterial classification, cultivates 7d in 28 DEG C;
Two, with soybean sprout, glucose, KH
2pO
4and MgSO
47H
2o obtaining liq substratum, access in sterilized liquid nutrient medium by the above-mentioned bacterial classification activated, left at room temperature 24h, then puts into vibrator, in 30 DEG C, cultivate 8d under 150rpm condition;
Three, by the above-mentioned bacterial classification broken wall homogenate through twice enlarged culturing, allocate with the Sucus Mali pumilae through heat sterilization, access yeast carries out zymamsis, then accesses acetic bacteria and carries out acetic fermentation;
Four, ferment complete, filter and obtain black fungus cider vinegar.
The preparation method of black fungus cider vinegar provided by the invention, its beneficial effect is, utilize submerged fermentation technology, turnout is large, take up an area less, the cycle is short, easily control, products obtained therefrom is by the ingenious combination of health-care effect of black fungus and fruit vinegar, not only nutritious, delicious flavour, and there is nourishing, keep fit and improve the functions such as immunizing power, nutritive value is higher.
Embodiment
Below in conjunction with an embodiment, the preparation method of black fungus cider vinegar provided by the invention is described in detail.
Embodiment
One, with potato, glucose, agar and water preparation basic medium, sterilizing, inoculation black fungus bacterial classification, cultivates 7d in 28 DEG C;
Two, with soybean sprout, glucose, KH
2pO
4and MgSO
47H
2o obtaining liq substratum, access in sterilized liquid nutrient medium by the above-mentioned bacterial classification activated, left at room temperature 24h, then puts into vibrator, in 30 DEG C, cultivate 8d under 150rpm condition;
Three, by the above-mentioned bacterial classification broken wall homogenate through twice enlarged culturing, allocate with the Sucus Mali pumilae through heat sterilization, access yeast carries out zymamsis, then accesses acetic bacteria and carries out acetic fermentation;
Four, ferment complete, filter and obtain black fungus cider vinegar.
Claims (1)
1. a preparation method for black fungus cider vinegar, is characterized in that: it comprises the following steps:
One, with potato, glucose, agar and water preparation basic medium, sterilizing, inoculation black fungus bacterial classification, cultivates 7d in 28 DEG C;
Two, with soybean sprout, glucose, KH
2pO
4and MgSO
47H
2o obtaining liq substratum, access in sterilized liquid nutrient medium by the above-mentioned bacterial classification activated, left at room temperature 24h, then puts into vibrator, in 30 DEG C, cultivate 8d under 150rpm condition;
Three, by the above-mentioned bacterial classification broken wall homogenate through twice enlarged culturing, allocate with the Sucus Mali pumilae through heat sterilization, access yeast carries out zymamsis, then accesses acetic bacteria and carries out acetic fermentation;
Four, ferment complete, filter and obtain black fungus cider vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718400.1A CN104726315A (en) | 2013-12-24 | 2013-12-24 | Preparation method of black fungus apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718400.1A CN104726315A (en) | 2013-12-24 | 2013-12-24 | Preparation method of black fungus apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104726315A true CN104726315A (en) | 2015-06-24 |
Family
ID=53450737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718400.1A Pending CN104726315A (en) | 2013-12-24 | 2013-12-24 | Preparation method of black fungus apple vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104726315A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105505735A (en) * | 2016-02-06 | 2016-04-20 | 湖北工业大学 | Black fungus mycelia and black garlic vinegar |
| CN105695287A (en) * | 2016-02-06 | 2016-06-22 | 湖北工业大学 | Selenium-rich healthcare black vinegar containing black fungus and mulberries |
| CN107904127A (en) * | 2017-12-06 | 2018-04-13 | 常州三伊化工有限公司 | A kind of preparation method of apple vinegar |
-
2013
- 2013-12-24 CN CN201310718400.1A patent/CN104726315A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105505735A (en) * | 2016-02-06 | 2016-04-20 | 湖北工业大学 | Black fungus mycelia and black garlic vinegar |
| CN105695287A (en) * | 2016-02-06 | 2016-06-22 | 湖北工业大学 | Selenium-rich healthcare black vinegar containing black fungus and mulberries |
| CN105505735B (en) * | 2016-02-06 | 2018-04-03 | 湖北工业大学 | A kind of agaric fungus A black garlic vinegar and a method for preparing the same |
| CN107904127A (en) * | 2017-12-06 | 2018-04-13 | 常州三伊化工有限公司 | A kind of preparation method of apple vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
|
| WD01 | Invention patent application deemed withdrawn after publication |