CN104877888A - Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function - Google Patents
Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function Download PDFInfo
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- CN104877888A CN104877888A CN201510309483.8A CN201510309483A CN104877888A CN 104877888 A CN104877888 A CN 104877888A CN 201510309483 A CN201510309483 A CN 201510309483A CN 104877888 A CN104877888 A CN 104877888A
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- black
- rhizoma fagopyri
- vinegar
- fagopyri tatarici
- radix
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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 black-tartary-buckwheat and black-rice vinegar with a health preserving function. The preparation method of the black-tartary-buckwheat and black-rice vinegar with the health preserving function comprises the following steps of (1), preparing black-tartary-buckwheat basic liquor; (2), liquefying black rice; (3), carrying out starter propagation; (4), mixing and saccharifying; (5), adding liquor yeast into a material treated in the step (4), and fermenting for 60 to 72 hours at a temperature of 35 DEG C to 37 DEG C; (6), adding the black-tartary-buckwheat basic liquor obtained in the step (1) into a material treated in the step (5), and adding acetic acid bacteria and lactic acid bacteria, and fermenting for 40 to 48 hours at a temperature of 28 DEG C to 32 DEG C; (7), adding aroma-producing yeast into a material treated in the step (6), keeping for one month at a room temperature, and filtering to obtain the black-tartary-buckwheat and black-rice vinegar. According to the preparation method of the black-tartary-buckwheat and black-rice vinegar with the health preserving function, beneficial components of black tartary buckwheat are added into specially-made black-rice vinegar through a special process, and the black-tartary-buckwheat and black-rice vinegar with the health preserving function not only has the functions of vinegar, but also has an excellent health care function, and can play a role in health care when being taken for a long time.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function.
Background technology
Black Radix Et Rhizoma Fagopyri Tatarici is the one of buckwheat, grows at extremely frigid zones, more than height above sea level 2 km more, it has high nutritive value, be described as " kings of five cereals ", Black Radix Et Rhizoma Fagopyri Tatarici also has high pharmaceutical value, life-time service Black Radix Et Rhizoma Fagopyri Tatarici can effectively preventing hypertension, cancer at interior various diseases.
The rutin (VP) and selenium element (Se) that almost do not have in other food crop is not only rich in Black Radix Et Rhizoma Fagopyri Tatarici, simultaneously also containing 18 seed amino acids, 9 kinds of lipid acid (VF), abundant food fibre, chlorophyll, crude protein, carbohydrate, mineral substance and trace element, content is reasonable, and not sugary and cholesterol.Its nutrition is far superior to the common food such as rice, wheat, corn, soybean and meat especially, containing abundant VITAMIN and mineral substance, also has abundant food fibre, belongs to the precious nutritive food of pure natural.Simultaneously can prevention of obesity, conditioning enteron aisle.The vitamin P also contained hardly containing other cereal and selenium element, vitamin P can vessel softening, hypertension, hyperglycemia, hyperlipidemia is had to the effect of auxiliary adjustment.And be called as " anticancer king ".
Vinegar production method can be divided into and to make vinegar and synthetic vinegar.Make vinegar, be with grain, sugar, ethanol for raw material, brewageed by fermentable and form.Synthetic vinegar is with alimentary acetic acid, and add water, acidic flavoring agent, food flavouring, spice, food dye are blent and formed.
Vinegar owing to can generate voluntarily in physical environment, and various places, the mankind in ancient times alive boundary just start edible vinegar from very early.Generally speaking, oriental countries makes vinegar with cereal, and western countries are with fruit and grape fermented glutinous rice vinegar.In China, it has been generally acknowledged that vinegar starts when the Western Zhou Dynasty to be brewageed, but also someone thinks that vinegar arises from Shang Dynasty or more early.During Han dynasty, vinegar is called as vinegar.In west, just there is vinegar in ancient Egypt period.Owing to being all obtained by fermented soy, to a certain extent, wine vinegar homology can be thought, every ancient civilization that can make wine, generally all there is the ability making vinegar.
Due to raw material, technique, the difference of food habits, the taste of various places vinegar differs greatly.Comparatively long should the belonging to of history starts from the peaceful vinegar of guarantor of the five generation Tang Changxing first year (936 years Christian eras).Protect peaceful vinegar and originate in ancient city, Langzhong, modern Sichuan, have tart flavour soft, the feature of sweet-smelling Hui Tian, it is popular along with Sichuan cuisine, is on sale all over the world, and has the saying of " leave and protect peaceful vinegar, Sichuan cuisine turns round and look at without visitor ".At north of China, the Shanxi mature vinegar invented when foremost vinegar kind surely belongs to the Ming Dynasty.People from Shanxi, to like edible vinegar and well-known throughout the country, has the standing joke of " pay rifle and do not pay vinegar ".Foremost in central plain area is the special vinegar in Henan.At southern china, what have the greatest impact has zhenjiang vinegar etc.In addition comparatively famous vinegar also has Zhejiang rice vinegar healthy.Vinegar has very important status in the culinary art of Chinese dishes, is usually used in slipping dish, cold vegetable dish in sauce etc., is usually used in flavouring paste or the infuse sauerkraut of preparing salad in western-style food, is usually used in the meal making sushi in Japanese cuisine.Someone believes that it also has health care, the multiple function such as medicinal, medical in addition.
How to develop a kind of vinegar containing Black Radix Et Rhizoma Fagopyri Tatarici effective constituent and become problem demanding prompt solution.
Summary of the invention
The object of the invention is to provide a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function, solves the problem not having now Black Radix Et Rhizoma Fagopyri Tatarici black vinegar, enriches the kind of vinegar.
Technical scheme of the present invention is: a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function, comprises the steps:
(1) by weight ratio, fermented by access distiller's yeast after red sorghum 20 ~ 25 parts, 10 ~ 12 parts, rice, wheat 12 ~ 14 parts, Black Radix Et Rhizoma Fagopyri Tatarici 30 ~ 40 parts, the mixing of 5 ~ 15 parts, wheat bran, distillation obtains Black Radix Et Rhizoma Fagopyri Tatarici base wine,
(2) black rice is pulverized the water adding 4 ~ 5 times of weight, and add alpha-amylase, intensification degree to 85 ~ 92 DEG C, pH is 6.0-7.0, insulation 30-35min;
(3) in wheat bran, composite bacteria koji is added, at the condition bottom fermentation 40 ~ 50 hours of 30 ~ 35 DEG C;
(4) wheat bran after the black rice flour after step (2) being processed and step (3) process mixes and adds saccharifying enzyme, saccharification 30 ~ 45min at 60 ~ 65 DEG C,
(5) in the material after step (4) process, distiller's yeast is added, 35 ~ 37 DEG C of bottom fermentations 60 ~ 72 hours;
(6) in the material after step (5) process, add the Black Radix Et Rhizoma Fagopyri Tatarici base wine that step (1) obtains, and add acetic bacteria and milk-acid bacteria, 28 ~ 32 DEG C of bottom fermentations 40 ~ 48 hours;
(7) in the material after step (6) process, add SHENGXIANG yeast, normal temperature 1 month, filter and obtain Black Radix Et Rhizoma Fagopyri Tatarici black vinegar.
Further, in step (1), the method for fermentation is: soak after red sorghum, rice, wheat, Black Radix Et Rhizoma Fagopyri Tatarici, wheat bran mixing 12 ~ 24 hours, access distiller's yeast carries out solid state fermentation, leavening temperature 32-38 DEG C, fermentation time 6-7 days.
Further, in step (f), the weight ratio of the material that the Black Radix Et Rhizoma Fagopyri Tatarici base wine added and step (5) obtain is 1 ︰ 10 ~ 15.
Further, in step (a), the weight ratio of black rice and wheat bran is 4 ︰ 1 ~ 1.2.
Further, the composite bacteria in step (c) is made up of aspergillus oryzae and black-koji mould.
The present invention compared with prior art tool has the following advantages:
The beneficiating ingredient of Black Radix Et Rhizoma Fagopyri Tatarici adds in special black vinegar by special technique by the present invention, not only has the function of vinegar, also has good health-care effect, eats for a long time, can play the effect of health care.
In Black Radix Et Rhizoma Fagopyri Tatarici black vinegar prepared by method of the present invention, total acid (acetometer) >=5.3g/100ml, total amino acid content >=1.3g/100ml, rutin content reaches 5mg/L, and Resveratrol content is 400mg/L.
Embodiment
Embodiment 1
There is a preparation method for the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function, comprise the steps:
(1) by weight ratio, fermented by access distiller's yeast after red sorghum 20 parts, 12 parts, rice, wheat 12 parts, Black Radix Et Rhizoma Fagopyri Tatarici 30 parts, the mixing of 15 parts, wheat bran, distillation obtains Black Radix Et Rhizoma Fagopyri Tatarici base wine,
The method of fermentation is: soak after red sorghum, rice, wheat, Black Radix Et Rhizoma Fagopyri Tatarici, wheat bran mixing 12 hours, access distiller's yeast carries out solid state fermentation, leavening temperature 38 DEG C, fermentation time 6 days.
(2) black rice is pulverized the water adding 4 times of weight, and add alpha-amylase, intensification degree to 92 DEG C, pH is 6.0, insulation 30min;
(3) in wheat bran, composite bacteria koji is added, at the condition bottom fermentation 50 hours of 30 DEG C;
(4) wheat bran after the black rice flour after step (2) being processed and step (3) process mixes and adds saccharifying enzyme, saccharification 30min at 65 DEG C,
(5) in the material after step (4) process, distiller's yeast is added, 35 DEG C of bottom fermentations 72 hours;
(6) in the material after step (5) process, add the Black Radix Et Rhizoma Fagopyri Tatarici base wine that step (1) obtains, and add acetic bacteria and milk-acid bacteria, 28 DEG C of bottom fermentations 40 hours;
(7) in the material after step (6) process, add SHENGXIANG yeast, normal temperature 1 month, filter and obtain Black Radix Et Rhizoma Fagopyri Tatarici black vinegar.
In step (f), the weight ratio of the material that the Black Radix Et Rhizoma Fagopyri Tatarici base wine added and step (5) obtain is 1 ︰ 10.In step (a), the weight ratio of black rice and wheat bran is 4 ︰ 1.Composite bacteria in step (c) is made up of aspergillus oryzae and black-koji mould.
Embodiment 2
There is a preparation method for the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function, comprise the steps:
(1) by weight ratio, access distiller's yeast after red sorghum 25 parts, 10 parts, rice, wheat 14 parts, Black Radix Et Rhizoma Fagopyri Tatarici 40 parts, the mixing of 5 parts, wheat bran is fermented, distillation obtains Black Radix Et Rhizoma Fagopyri Tatarici base wine, the method of fermentation is: soak after red sorghum, rice, wheat, Black Radix Et Rhizoma Fagopyri Tatarici, wheat bran mixing 24 hours, access distiller's yeast carries out solid state fermentation, leavening temperature 32 DEG C, fermentation time 7 days.
(2) black rice is pulverized the water adding 5 times of weight, and add alpha-amylase, intensification degree to 85 DEG C, pH is 7.0, insulation 35min;
(3) in wheat bran, composite bacteria koji is added, at the condition bottom fermentation 40 hours of 35 DEG C;
(4) wheat bran after the black rice flour after step (2) being processed and step (3) process mixes and adds saccharifying enzyme, saccharification 45min at 60 DEG C,
(5) in the material after step (4) process, distiller's yeast is added, 37 DEG C of bottom fermentations 60 hours;
(6) in the material after step (5) process, add the Black Radix Et Rhizoma Fagopyri Tatarici base wine that step (1) obtains, and add acetic bacteria and milk-acid bacteria, 32 DEG C of bottom fermentations 48 hours;
(7) in the material after step (6) process, add SHENGXIANG yeast, normal temperature 1 month, filter and obtain Black Radix Et Rhizoma Fagopyri Tatarici black vinegar.
In step (f), the weight ratio of the material that the Black Radix Et Rhizoma Fagopyri Tatarici base wine added and step (5) obtain is 1 ︰ 15.In step (a), the weight ratio of black rice and wheat bran is 4 ︰ 1.2.Composite bacteria in step (c) is made up of aspergillus oryzae and black-koji mould.
After testing, in Black Radix Et Rhizoma Fagopyri Tatarici black vinegar prepared by method of the present invention, total acid (acetometer) >=5.3g/100ml, total amino acid content >=1.3g/100ml, rutin content reaches 5mg/L, and Resveratrol content is 400mg/L.
The above embodiment only have expressed the embodiment of the application, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, under the prerequisite not departing from technical scheme design, can also make some distortion and improvement, these all belong to the protection domain of the application.
Claims (5)
1. there is a preparation method for the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function, it is characterized in that, comprise the steps:
(1) by weight ratio, fermented by access distiller's yeast after red sorghum 20 ~ 25 parts, 10 ~ 12 parts, rice, wheat 12 ~ 14 parts, Black Radix Et Rhizoma Fagopyri Tatarici 30 ~ 40 parts, the mixing of 5 ~ 15 parts, wheat bran, distillation obtains Black Radix Et Rhizoma Fagopyri Tatarici base wine,
(2) black rice is pulverized the water adding 4 ~ 5 times of weight, and add alpha-amylase, intensification degree to 85 ~ 92 DEG C, pH is 6.0-7.0, insulation 30-35min;
(3) in wheat bran, composite bacteria koji is added, at the condition bottom fermentation 40 ~ 50 hours of 30 ~ 35 DEG C;
(4) wheat bran after the black rice flour after step (2) being processed and step (3) process mixes and adds saccharifying enzyme, saccharification 30 ~ 45min at 60 ~ 65 DEG C,
(5) in the material after step (4) process, distiller's yeast is added, 35 ~ 37 DEG C of bottom fermentations 60 ~ 72 hours;
(6) in the material after step (5) process, add the Black Radix Et Rhizoma Fagopyri Tatarici base wine that step (1) obtains, and add acetic bacteria and milk-acid bacteria, 28 ~ 32 DEG C of bottom fermentations 40 ~ 48 hours;
(7) in the material after step (6) process, add SHENGXIANG yeast, normal temperature 1 month, filter and obtain Black Radix Et Rhizoma Fagopyri Tatarici black vinegar.
2. a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function according to claim 1, it is characterized in that, in step (1), the method for fermentation is: soak after red sorghum, rice, wheat, Black Radix Et Rhizoma Fagopyri Tatarici, wheat bran mixing 12 ~ 24 hours, access distiller's yeast carries out solid state fermentation, leavening temperature 32-38 DEG C, fermentation time 6-7 days.
3. a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function according to claim 1, is characterized in that, in step (f), the weight ratio of the material that the Black Radix Et Rhizoma Fagopyri Tatarici base wine added and step (5) obtain is 1 ︰ 10 ~ 15.
4. a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function according to claim 1, is characterized in that, in step (a), the weight ratio of black rice and wheat bran is 4 ︰ 1 ~ 1.2.
5. a kind of preparation method with the Black Radix Et Rhizoma Fagopyri Tatarici black vinegar of health-preserving function according to claim 1, it is characterized in that, the composite bacteria in step (c) is made up of aspergillus oryzae and black-koji mould.
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| CN201510309483.8A CN104877888A (en) | 2015-06-09 | 2015-06-09 | Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function |
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| CN201510309483.8A CN104877888A (en) | 2015-06-09 | 2015-06-09 | Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107699461A (en) * | 2017-09-11 | 2018-02-16 | 青海金祥生物科技发展有限责任公司 | The preparation method and its quinoa fern fiber crops health-care vinegar of a kind of quinoa fern fiber crops health-care vinegar |
| CN107779378A (en) * | 2017-11-17 | 2018-03-09 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of duck wheat vinegar |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
| CN109666578A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | A kind of truffle health-care vinegar and its preparation process |
-
2015
- 2015-06-09 CN CN201510309483.8A patent/CN104877888A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘长海: "多菌种混合发酵黑米饮料的研究", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107699461A (en) * | 2017-09-11 | 2018-02-16 | 青海金祥生物科技发展有限责任公司 | The preparation method and its quinoa fern fiber crops health-care vinegar of a kind of quinoa fern fiber crops health-care vinegar |
| CN107779378A (en) * | 2017-11-17 | 2018-03-09 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of duck wheat vinegar |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
| CN109666578A (en) * | 2019-02-27 | 2019-04-23 | 河北淘大食品有限公司 | A kind of truffle health-care vinegar and its preparation process |
| CN109666578B (en) * | 2019-02-27 | 2021-07-16 | 河北淘大食品有限公司 | Truffle health-care vinegar and preparation process thereof |
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Application publication date: 20150902 |