CN105053973A - Method for preparing burdock vinegar sauce - Google Patents
Method for preparing burdock vinegar sauce Download PDFInfo
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- CN105053973A CN105053973A CN201510525828.3A CN201510525828A CN105053973A CN 105053973 A CN105053973 A CN 105053973A CN 201510525828 A CN201510525828 A CN 201510525828A CN 105053973 A CN105053973 A CN 105053973A
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- acid bacteria
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Abstract
The invention discloses a method for preparing a burdock vinegar sauce. The method comprises the steps of raw material preparing=, pulping, concentrating, fermenting, filling and the like. In the preparation method, burdock concentrated pulp is fermented by utilizing aroma-producing yeast, acetic bacteria and lactic acid bacteria to prepare the natural burdock vinegar sauce, and the aim of removing the bitter taste of burdock can be achieved. Furthermore, different from current burdock sauce in the market, the burdock vinegar sauce does not contain spices, and has a natural and harmonious flavor.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of burdock vinegar sauce.
Background technology
Burdock belongs to Compositae Arctium lappa and belongs to, and 2 years raw herbaceous plant are product with fleshy root, has heat of dispeling the wind, detumescence poison, controls the effects such as dizzy.Current radix bardanae, to come into the market as bread and cheese, also develops the food that some contain burdock, accordingly as burdock drink etc.Radix bardanae, with bitter taste, therefore, through process or must be covered when processing.Patent CN1806674B and patent CN104366430A respectively discloses a kind of preparation method of burdock paste, but all adds the compositions such as spice, is not suitable for the crowd not liking spice.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of burdock vinegar sauce is provided.
For achieving the above object, the preparation method of the burdock vinegar sauce that the present invention relates to, comprises the following steps:
(1) raw material prepares: get radix bardanae and dry, diced by burdock for subsequent use;
(2) pull an oar: in mass, get burdock 10 parts, add 20-50 part deionized water and mix, be heated to 70-90 DEG C and insulation maintains 30-120min, then to pull an oar to obtain magma with beater;
(3) concentrated: magma Vacuum Concentration to dry matter content reaches more than 60-65wt% must concentrate slurry;
(4) ferment: slurry pasteurize will be concentrated, add edible alcohol and reach 5-10%vol to alcoholic strength, access aroma-producing yeasts, acetic acid bacteria and lactic acid bacteria, stop fermentation when 25-30 DEG C of fermentation reaches 4-6g/100g to acetic acid content, then reduces temperature to 2-4 DEG C of refrigeration 12-24h;
(5) filling: after fermentation ends, to cross colloid mill immediately, through pasteurize, filling burdock vinegar sauce;
Wherein, described aroma-producing yeasts is Hansenula yeast, torulopsis or Lu Shi Zygosaccharomyces, and inoculum concentration is 10
4-10
6cfu/g concentrates slurry;
Described acetic acid bacteria is that 1.01 acetobacters are made in AS1.41 acetobacter or Shanghai, and inoculum concentration is 10
5-10
7cfu/g concentrates slurry;
Described lactic acid bacteria is lactobacillus acidophilus, De Shi lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactococcus lactis or Lactobacillus plantarum, and inoculum concentration is 10
5-10
7cfu/g concentrates slurry.
In preparation method provided by the invention, first obtained burdock concentrates slurry, then utilize aroma-producing yeasts, acetic acid bacteria and lactic acid bacteria to concentrate slurry to burdock to ferment, prepare natural burdock vinegar sauce, remove burdock bitter taste on the one hand, increase the ferment element of health-nutrition on the other hand, the co-fermentation of lactic acid bacteria, make the burdock vinegar sauce mouthfeel that obtains soft, reduce the excitement of acetic acid.The burdock vinegar sauce that the present invention prepares, realizes differentiation with the existing burdock paste in market, and not containing spice, local flavor is coordinated naturally.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) raw material prepares: get radix bardanae and dry, diced by burdock for subsequent use;
(2) pull an oar: in mass, get burdock 10 parts, add 20 parts of deionized waters and mix, be heated to 70 DEG C and insulation maintains 120min, then to pull an oar to obtain magma with beater;
(3) concentrated: magma Vacuum Concentration to dry matter content reaches more than 60wt% must concentrate slurry;
(4) ferment: slurry pasteurize will be concentrated, add edible alcohol and reach 5%vol to alcoholic strength, by 10
4cfu/g concentrates slurry access Hansenula yeast, by 10
5cfu/g concentrates slurry access AS1.41 acetobacter, by 10
5cfu/g concentrates slurry access lactobacillus acidophilus, when 25 DEG C of fermentations reach 4g/100g to acetic acid content, stop fermentation, then reduces temperature to 4 DEG C refrigeration 12h;
(5) filling: after fermentation ends, to cross colloid mill immediately, through pasteurize, filling burdock vinegar sauce.
Embodiment 2:
(1) raw material prepares: get radix bardanae and dry, diced by burdock for subsequent use;
(2) pull an oar: in mass, get burdock 10 parts, add 50 parts of deionized waters and mix, be heated to 90 DEG C and insulation maintains 30min, then to pull an oar to obtain magma with beater;
(3) concentrated: magma Vacuum Concentration to dry matter content reaches more than 65wt% must concentrate slurry;
(4) ferment: slurry pasteurize will be concentrated, add edible alcohol and reach 10%vol to alcoholic strength, by 10
6cfu/g concentrates slurry access torulopsis, by 10
7cfu/g concentrates slurry access Shanghai and makes 1.01 acetobacters, by 10
6cfu/g concentrates slurry access Lactobacillus plantarum, when 25 DEG C of fermentations reach 6g/100g to acetic acid content, stop fermentation, then reduces temperature to 2 DEG C refrigeration 24h;
(5) filling: after fermentation ends, to cross colloid mill immediately, through pasteurize, filling burdock vinegar sauce.
Embodiment 3:
(1) raw material prepares: get radix bardanae and dry, diced by burdock for subsequent use;
(2) pull an oar: in mass, get burdock 10 parts, add 40 parts of deionized waters and mix, be heated to 80 DEG C and insulation maintains 60min, then to pull an oar to obtain magma with beater;
(3) concentrated: magma Vacuum Concentration to dry matter content reaches more than 65wt% must concentrate slurry;
(4) ferment: slurry pasteurize will be concentrated, add edible alcohol and reach 8%vol to alcoholic strength, by 10
5cfu/g concentrates slurry access Lu Shi Zygosaccharomyces, by 10
6cfu/g concentrates slurry access Shanghai and makes 1.01 acetobacters, by 10
7cfu/g concentrates slurry access De Shi lactobacillus bulgaricus, when 25 DEG C of fermentations reach 4g/100g to acetic acid content, stop fermentation, then reduces temperature to 2 DEG C refrigeration 24h;
(5) filling: after fermentation ends, to cross colloid mill immediately, through pasteurize, filling burdock vinegar sauce.
Claims (4)
1. the preparation method of burdock vinegar sauce, is characterized in that comprising the following steps:
(1) raw material prepares: get radix bardanae and dry, diced by burdock for subsequent use;
(2) pull an oar: in mass, get burdock 10 parts, add 20-50 part deionized water and mix, be heated to 70-90 DEG C and insulation maintains 30-120min, then to pull an oar to obtain magma with beater;
(3) concentrated: magma Vacuum Concentration to dry matter content reaches more than 60-65wt% must concentrate slurry;
(4) ferment: slurry pasteurize will be concentrated, add edible alcohol and reach 5-10%vol to alcoholic strength, access aroma-producing yeasts, acetic acid bacteria and lactic acid bacteria, stop fermentation when 25-30 DEG C of fermentation reaches 4-6g/100g to acetic acid content, then reduces temperature to 2-4 DEG C of refrigeration 12-24h;
(5) filling: after fermentation ends, to cross colloid mill immediately, through pasteurize, filling burdock vinegar sauce.
2. the preparation method of burdock vinegar sauce according to claim 1, it is characterized in that described aroma-producing yeasts is Hansenula yeast, torulopsis or Lu Shi Zygosaccharomyces, inoculum concentration is 10
4-10
6cfu/g concentrates slurry.
3. the preparation method of burdock vinegar sauce according to claim 1, it is characterized in that described acetic acid bacteria is that 1.01 acetobacters are made in AS1.41 acetobacter or Shanghai, inoculum concentration is 10
5-10
7cfu/g concentrates slurry.
4. the preparation method of burdock vinegar sauce according to claim 1, it is characterized in that described lactic acid bacteria is lactobacillus acidophilus, De Shi lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactococcus lactis or Lactobacillus plantarum, inoculum concentration is 10
5-10
7cfu/g concentrates slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525828.3A CN105053973B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of burdock vinegar sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525828.3A CN105053973B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of burdock vinegar sauce |
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| CN105053973A true CN105053973A (en) | 2015-11-18 |
| CN105053973B CN105053973B (en) | 2017-10-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728186A (en) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | Original ecological fermentation type burdock sauce processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002165584A (en) * | 2000-11-29 | 2002-06-11 | Ariake Nori:Kk | Mince-like ingredient-containing sauce |
| CN103829339A (en) * | 2014-02-27 | 2014-06-04 | 江苏大学 | Preparation method of kudzu vine vinegar beverage |
-
2015
- 2015-08-25 CN CN201510525828.3A patent/CN105053973B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002165584A (en) * | 2000-11-29 | 2002-06-11 | Ariake Nori:Kk | Mince-like ingredient-containing sauce |
| CN103829339A (en) * | 2014-02-27 | 2014-06-04 | 江苏大学 | Preparation method of kudzu vine vinegar beverage |
Non-Patent Citations (2)
| Title |
|---|
| 冷桂华: "牛蒡银杏叶混合发酵饮料的工艺研究", 《中国酿造》 * |
| 康廷国等: "《中国牛蒡研究》", 30 September 2013, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728186A (en) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | Original ecological fermentation type burdock sauce processing technology |
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| CN105053973B (en) | 2017-10-20 |
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