CN105062852A - Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation - Google Patents
Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation Download PDFInfo
- Publication number
- CN105062852A CN105062852A CN201510449057.4A CN201510449057A CN105062852A CN 105062852 A CN105062852 A CN 105062852A CN 201510449057 A CN201510449057 A CN 201510449057A CN 105062852 A CN105062852 A CN 105062852A
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- seed liquor
- yeast
- purple potato
- acetobacter aceti
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation. According to the method, purple sweet potatoes and pleurotus eryngii with high nutritive values are adopted as the raw materials; and the method comprises the following steps: carrying out color-protecting, preparing mashed purple sweet potato and mashed pleurotus eryngii, carrying out enzymolysis for liquefaction to obtain purple sweet potato and pleurotus eryngii fermentation liquor, then preparing saccharomycetes seed solution and acetobacter aceti seed solution, centrifuging, resuspending, and carrying out mixed fermentation culture, wherein the fermentation broth is clear and pink, and has fresh scent, thus being excellent in color, aroma and taste; and aging for 1-2 months under room temperature, and filtering by kieselguhr, and thus obtaining the purple sweet potato and pleurotus eryngii composite fruit vinegar. According to the method, the advantages of mixed fermentation adopting saccharomyces fruit and acetobacter aceti are integrated, the periods of alcoholic fermentation and acetic fermentation are shortened, the yield of acetic acid is improved, the purple sweet potato and pleurotus eryngii composite fruit vinegar has the health efficacies of purple sweet potato and pleurotus eryngii, and therefore, the nutrition quality of the product is guaranteed, and the product has wide popularization and application values.
Description
Technical field
The present invention relates to the method for a kind of mixed fungus fermentation legal system for purple potato Pleurotus eryngii compound fruit vinegar, belong to compound health fruit vinegar brewing technical field.
Background technology
Purple potato, also known as black potato, purple potato is yellowish pink between purple and intense violet color.It is of high nutritive value than general Ipomoea batatas, and be also rich in the very important selenium element of human body and anthocyanidin, wherein anthocyanidin effect to human body has more than 100 to plant, and is the antioxidant that the antioxidant effect that works out of people is best up to now.Purple potato itself is containing a large amount of nutrient substance useful to human body, also there is good nourishing function, wherein protein content is up to 20%, comprise 18 seed amino acids, starch content is also quite high, is all easy to digested, be described as the seventh-largest essential nutrients, can not only human senility be prevented, all beneficial to the health of pregnant woman and fetus, be the required food of health of people diet.
Pleurotus eryngii, people are pleurotus eryngii or eryngo mushroom also known as it, and meat hypertrophy is abundant, and crisp taste is soft, milky stem, and the fine and smooth consolidation of weave construction, can all eat, cap clean taste delicious and crisp, is loved by the people, and becomes the delicious food on people's dining table.Pleurotus eryngii nutritive value is very high, in three nutritious elements two kinds of protein wherein and carbohydrate content very high, the content of fat is lower, and it is also containing abundant VITAMIN and mineral substance simultaneously, as calcium, magnesium, copper, zinc etc.People eat Pleurotus eryngii not only can strengthen body immunity, and can also play preventing disease, anticancer, effect such as lubrication enteron aisle, nourishing the stomach etc., proper amount of edible is of great advantage to HUMAN HEALTH.Pleurotus eryngii not only has edibleness, and its pharmaceutical use is very large, also can be used for dietotherapy.
Vinegar is not only important acid condiment in people's life, it also have improve a poor appetite, anticancer, vessel softening, hypotensive, the various health care functions such as delay senility.What major part was sold in the market is single fruit vinegar, and so-called single fruit vinegar adopts single raw material to prepare fruit vinegar, and less containing nutritive element, taste is dull.
Although traditional zymotic seasonings adopts single bacterial classification pure culture fermentation, production cycle can be shortened, enhance productivity, but the local flavor of product is not good enough, this is because the decomposition in raw material between many kinds of substance, in product, the synthesis of various complicated ingredient needs the enzyme system participation of a lot of different performance, and many multienzyme system are produced by multiple bacterial strain.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides the method for a kind of mixed fungus fermentation legal system for purple potato Pleurotus eryngii compound fruit vinegar.The purple potato that employing is of high nutritive value and Pleurotus eryngii are main raw material, and utilize multiple bacterial classification mixed fungus fermentation, obtained purple potato Pleurotus eryngii compound fruit vinegar is nutritious, mellow in taste.
Preparation method of the present invention, carries out as follows:
The raw-material selection of step 1) and pre-treatment: select the purple potato of high-quality and Pleurotus eryngii, be first cut into the citric acid solution that bulk puts into 1% and soak 4min-6min, carry out protecting look after cleaning; Purple potato block and Pleurotus eryngii through protecting look being continued to be cut into sheet, putting into the hot water blanching 4min-6min of 90 ~ 100 DEG C, pulling cooling out, put into hollander respectively and be ground into pureed, obtaining purple mashed potatoes and Pleurotus eryngii mud, for subsequent use.
Step 2) acquisition of purple potato Pleurotus eryngii fermented liquid: by weight purple mashed potatoes: Pleurotus eryngii mud is 5 ~ 1:1 ~ 2, takes purple mashed potatoes and Pleurotus eryngii mud respectively; Purple mashed potatoes are placed in beaker, add in distilled water rinse to Erlenmeyer flask and prepare fermented liquid, in Erlenmeyer flask, add 0.14%(v/v) amylase and polygalacturonase, the volume ratio of amylase and polygalacturonase is 1:2; And be placed in the water-bath of 55 DEG C, enzymolysis 40min; Add Pleurotus eryngii mud again, distilled water and 0.12%(v/v) polygalacturonase, be placed in the water-bath of 40 DEG C, enzymolysis 40min; Add 0.12%(v/v again) saccharifying enzyme, be placed in the water-bath of 60 DEG C, enzymolysis 60min; After enzymolysis terminates, carry out suction filtration, residue abandons, and gets upper clear supernate, obtains purple potato Pleurotus eryngii fermented liquid, for subsequent use.
The preparation of step 3) yeast seed liquor: be placed in by Angel active dry yeast and the Erlenmeyer flask that massfraction is 3% syrup is housed, activate, the quality that Angel active dry yeast adds is 1% of syrup volume; Under 30 DEG C of conditions, constantly stir 30 ~ 60min, until there is a large amount of micro-bubble, obtained yeast one-level nutrient solution; One-level nutrient solution joins in malt extract medium by the inoculum size according to 3%, at 30 DEG C, cultivates 24h under rotating speed 120r/min condition, controls bacterium number 10
6-10
7individual/mL, obtains yeast seed liquor;
Described malt extract medium: wort 100mL, pH nature, about 6.4, sterilizing 1.05kg/cm
2, 20min.
The preparation of step 4) acetobacter aceti seed liquor: acetobacter aceti is first activated in slant medium, 32 DEG C of constant temperature culture 24h, get 2 ring inclined-plane acetobacter acetis, namely connect inclined-plane bacterial strain with transfering loop 2 points, access seed culture medium, substratum liquid amount is 100mL/250mL, cultivate in constant temperature oscillator, rotating speed 120r/min, cultivates 20h at 32 DEG C, obtained acetobacter aceti seed liquor;
Described slant medium: yeast extract paste 1%, glucose 1%, pH4.5, agar powder 2%, CaCO
31%, distilled water 95%, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
Described seed culture medium: glucose 1%, yeast extract paste 1%, distilled water 98%; PH4.5, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit.
The acetobacter aceti seed liquor difference that the yeast seed liquor that step 3) obtains by step 5) and step 4) obtain is centrifugal: rotating speed 4000r/min, 4 DEG C, after 1min, obtain solid matter, utilize the physiological saline of 9% to the liquid-solid body of yeast seed after centrifugal and acetobacter aceti seed liquor solid, carry out repeatedly wash-out respectively, after resuspended, carry out follow-up inoculation fermentation.
Step 6) mixed fungus fermentation cultivate: step 2 of learning from else's experience) process after purple potato Pleurotus eryngii fermented liquid, sterilizing 20min under 108 DEG C of conditions, after subject to sterilization, cools at aseptic operating platform; Purple potato Pleurotus eryngii fermented liquid is placed in Erlenmeyer flask, then on Bechtop, by the yeast seed liquor after step 5) is resuspended and acetobacter aceti seed liquor, carry out mixed strains inoculation, inoculation is spaced apart 0h, after the inoculation of yeast seed liquor, carry out the inoculation of acetobacter aceti seed liquor immediately; The inoculation volume of yeast seed liquor is 2.5% of purple potato Pleurotus eryngii fermentating liquid volume in Erlenmeyer flask, the inoculation volume of acetobacter aceti seed liquor is 12% of purple potato Pleurotus eryngii fermentating liquid volume in Erlenmeyer flask, regulate pH to 4.0, then put into constant temperature oscillator, at rotating speed 120r/min, cultivate 7 days under 32 DEG C of conditions, then stop fermentation, recording acetic acid content is 36.72g/L ~ 43.20g/L, passes into 90-100 DEG C of high pressure steam, sterilizing 25min, obtains mixed fungus fermentation liquid.
Step 7) ageing: add the salt of 2% in the mixed fungus fermentation liquid after step 6) sterilizing, ageing 1-2 month at normal temperatures, utilizes diatomite filtration, namely obtains purple potato Pleurotus eryngii compound fruit vinegar.
Described step 2) weight proportion of purple mashed potatoes and Pleurotus eryngii mud is 2 ~ 1:1 ~ 2.
Described step 2) weight proportion of purple mashed potatoes and Pleurotus eryngii mud is 2:1.
In described step 6), in acetobacter aceti seed liquor, the kind of acetobacter aceti controls at 20h age, and in yeast seed liquor, saccharomycetic kind of age controls at 24h.
The present invention, when selecting the starting material of compound fruit vinegar, according to following principle: 1. each fruit mixes and has no side effect, also can not lose the original nutritive substance of fruit; Can be complementary or mutually strengthen between 2. contained in each fruit nutritive substance; 3. each fruit does not have peculiar smell after mutually mixing, and the product taste obtained can be accepted.
The present invention utilizes nutritious in material choice, the purple potato that color and luster enriches and there is the Pleurotus eryngii that medicine eats effect carry out composite, thus the fruit vinegar product that makes finally to ferment is nutritious, color and luster is attractive in appearance, have the nutritional health function of purple potato and Pleurotus eryngii concurrently, during the fermentation, make full use of the advantage of yeast and acetobacter aceti mixed fungus fermentation, optimize the key factor in mixed fungus fermentation process, yeast inoculum size, acetobacter aceti rate of vaccination, inoculation interval, liquid amount, barms age, acetobacter aceti kind age, determine best mixed fungus fermentation processing condition, white sugar addition is 15%, pH is 4.0, yeast seed liquor inoculum size is 2.5%, acetobacter aceti inoculum size is 12%, inoculation interval 0h, acetobacter aceti kind 20h in age, barms age is 24h, liquid amount 40mL/250mL, 120r/min, 32 DEG C, under best technological condition for fermentation, in compound fruit vinegar, acetic acid content reaches 43.20g/L.
The present invention has concentrated yeast, the advantage of acetobacter aceti mixed fungus fermentation, can shorten zymamsis and acetic fermentation cycle, and obtained purple potato Pleurotus eryngii compound fruit vinegar is nutritious, look good, smell good and taste good, the smell of fruits is very sweet, attractive color, mellow in taste, the output of acetic acid is high, ensure quality product, simple, economical, has wide popularizing application prospect.
Embodiment
Below in conjunction with embodiment, method of the present invention and effect are further illustrated.
embodiment 1
Described purple potato, Pleurotus eryngii and Angel active dry yeast are bought in local supermarket in Xuzhou.
Its preparation method carries out as follows:
The raw-material selection of step 1) and pre-treatment: select the purple potato of high-quality and Pleurotus eryngii, be first cut into the citric acid solution that bulk puts into 1% and soak about 5min, carry out protecting look after cleaning; Purple potato block and Pleurotus eryngii through protecting look being continued to be cut into sheet, putting into hot water blanching about the 5min of 95 DEG C, pulling cooling out, put into hollander respectively and be ground into pureed, obtaining purple mashed potatoes and Pleurotus eryngii mud, for subsequent use.
Step 2) acquisition of purple potato Pleurotus eryngii fermented liquid: take the purple mashed potatoes of 20g in small beaker, add the rinse of 100mL distilled water and prepare fermented liquid in the Erlenmeyer flask of 250mL, 0.14%(v/v is added in Erlenmeyer flask) amylase and polygalacturonase, amylase and polygalacturonase volume ratio are 1:2, and be placed in the water-bath of 55 DEG C, enzymolysis 40min.Add 10g Pleurotus eryngii mud again, 50mL distilled water, adds 0.12%(v/v) polygalacturonase, be placed in the water-bath of 40 DEG C, enzymolysis 40min.Add 0.12%(v/v again) saccharifying enzyme, be placed in the water-bath of 60 DEG C, enzymolysis 60min.After enzymolysis terminates, carry out suction filtration, residue abandons, and gets upper clear supernate, obtains purple potato Pleurotus eryngii fermented liquid, for subsequent use.
The preparation of step 3) yeast seed liquor: 0.5g Angel active dry yeast is placed in the 250mL Erlenmeyer flask that 50mL3% syrup is housed and activates, by activation medium under about 30 DEG C conditions, stir about 40mim, until there is a large amount of micro-bubble, obtained yeast one-level nutrient solution; One-level nutrient solution joins in malt extract medium by the inoculum size according to 3%, at 30 DEG C, under 120r/min condition, cultivates 24h, controls bacterium number 10
7individual/about mL, obtains yeast seed liquor;
Described malt extract medium: wort 100mL, pH nature, about 6.4, sterilizing 1.05kg/cm
2, 20min.
The preparation of step 4) acetobacter aceti seed liquor: acetobacter aceti is first activated in slant medium, 32 DEG C of constant temperature culture 24h, get 2 ring inclined-plane acetobacter acetis, namely connect inclined-plane bacterial strain with transfering loop 2 points, access seed culture medium, substratum liquid amount is 100mL/250mL, cultivate in constant temperature oscillator, 120r/min, cultivates 20h at 32 DEG C, obtained acetobacter aceti seed liquor;
Described slant medium: yeast extract paste 1%, glucose 1%, pH4.5, agar powder 2%, CaCO
31%, distilled water 95%, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
Described seed culture medium: glucose 1%, yeast extract paste 1%, distilled water 98%; PH4.5, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit.
The acetobacter aceti seed liquor difference that the yeast seed liquor that step 3) obtains by step 5) and step 4) obtain is centrifugal: rotating speed 4000r/min, 4 DEG C, after 1min, obtain solid matter, utilize the physiological saline of 9% to the liquid-solid body of yeast seed after centrifugal and acetobacter aceti seed liquor solid, carry out repeatedly wash-out respectively, after resuspended, carry out follow-up inoculation fermentation.
Step 6) mixed fungus fermentation cultivate: step 2 of learning from else's experience) process after purple potato Pleurotus eryngii fermented liquid, sterilizing 20min under 108 DEG C of conditions, after subject to sterilization, cools at aseptic operating platform; 40mL purple potato Pleurotus eryngii fermented liquid is placed in Erlenmeyer flask, then on Bechtop, by the yeast seed liquor after step 5) is resuspended and acetobacter aceti seed liquor, carry out mixed strains inoculation, inoculation is spaced apart 0h, after the inoculation of yeast seed liquor, carry out the inoculation of acetobacter aceti seed liquor immediately; Access yeast seed liquid is long-pending is 1mL, and access acetobacter aceti seed liquor volume is 4.8mL, regulates pH to 4.0; Then put into constant temperature oscillator, at 120r/min, cultivate 7 days under 32 DEG C of conditions, then stop fermentation, acetic acid content is 43.20g/L, passes into the high pressure steam of about 85 DEG C, and sterilizing 25min obtains mixed fungus fermentation liquid.
Step 7) ageing: add the salt of 2% in the mixed fungus fermentation liquid after step 6) sterilizing, ageing at normal temperatures 60 days, utilizes diatomite filtration, namely obtains purple potato Pleurotus eryngii compound fruit vinegar.
In described step 6), in acetobacter aceti seed liquor, the kind of acetobacter aceti controls at 20h age, and in yeast seed liquor, saccharomycetic kind of age controls at 24h.
This compound fruit vinegar product tissue is fine and smooth, the clarification of vinegar liquid, transparent, no suspended substance, without the visible tramp material of naked eyes, has fruital and strong vinegar is fragrant, overall pinkiness, and color and luster is attractive in appearance, and tart flavour is pure and soft, micro-sweet and not puckery, taste silk floss alcohol, cool tasty and refreshing.Total acid (with acetometer) g/100mL >=2.5, sanitary index meets the regulation of GB2719.
embodiment 2
Described purple potato, Pleurotus eryngii and Angel active dry yeast are bought in local supermarket in Xuzhou.
Its preparation method carries out as follows:
The raw-material selection of step 1) and pre-treatment: select the purple potato of high-quality and Pleurotus eryngii, be first cut into the citric acid solution that bulk puts into 1% and soak about 5min, carry out protecting look after cleaning; Purple potato block and Pleurotus eryngii through protecting look being continued to be cut into sheet, putting into hot water blanching about the 5min of 95 DEG C, pulling cooling out, put into hollander respectively and be ground into pureed, obtaining purple mashed potatoes and Pleurotus eryngii mud, for subsequent use.
Step 2) acquisition of purple potato Pleurotus eryngii fermented liquid: take the purple mashed potatoes of 15g in small beaker, add the rinse of 100mL distilled water and prepare fermented liquid in the Erlenmeyer flask of 250mL, 0.14%(v/v is added in Erlenmeyer flask) amylase and polygalacturonase, amylase and polygalacturonase volume ratio are 1:2, and be placed in the water-bath of 55 DEG C, enzymolysis 40min.Add 15g Pleurotus eryngii mud again, 50mL distilled water, adds 0.12%(v/v) polygalacturonase, be placed in the water-bath of 40 DEG C, enzymolysis 40min.Add 0.12%(v/v again) saccharifying enzyme, be placed in the water-bath of 60 DEG C, enzymolysis 60min.After enzymolysis terminates, carry out suction filtration, residue abandons, and gets upper clear supernate, obtains purple potato Pleurotus eryngii fermented liquid, for subsequent use.
The preparation of step 3) yeast seed liquor: 0.5g Angel active dry yeast is placed in the 250mL Erlenmeyer flask that 50mL3% syrup is housed and activates, by activation medium under about 30 DEG C conditions, stir about 40mim, until there is a large amount of micro-bubble, obtained yeast one-level nutrient solution; One-level nutrient solution joins in malt extract medium by the inoculum size according to 3%, at 30 DEG C, under 120r/min condition, cultivates 24h, controls bacterium number 10
7individual/about mL, obtains yeast seed liquor;
Described malt extract medium: wort 100mL, pH nature, about 6.4, sterilizing 1.05kg/cm
2, 20min.
The preparation of step 4) acetobacter aceti seed liquor: acetobacter aceti is first activated in slant medium, 32 DEG C of constant temperature culture 24h, get 2 ring inclined-plane acetobacter acetis, namely connect inclined-plane bacterial strain with transfering loop 2 points, access seed culture medium, substratum liquid amount is 100mL/250mL, cultivate in constant temperature oscillator, 120r/min, cultivates 20h at 32 DEG C, obtained acetobacter aceti seed liquor;
Described slant medium: yeast extract paste 1%, glucose 1%, pH4.5, agar powder 2%, CaCO
31%, distilled water 95%, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
Described seed culture medium: glucose 1%, yeast extract paste 1%, distilled water 98%; PH4.5, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit.
The acetobacter aceti seed liquor difference that the yeast seed liquor that step 3) obtains by step 5) and step 4) obtain is centrifugal: rotating speed 4000r/min, 4 DEG C, after 1min, obtain solid matter, utilize the physiological saline of 9% to the liquid-solid body of yeast seed after centrifugal and acetobacter aceti seed liquor solid, carry out repeatedly wash-out respectively, after resuspended, carry out follow-up inoculation fermentation.
Step 6) mixed fungus fermentation cultivate: step 2 of learning from else's experience) process after purple potato Pleurotus eryngii fermented liquid, sterilizing 20min under 108 DEG C of conditions, after subject to sterilization, cools at aseptic operating platform; 40mL purple potato Pleurotus eryngii fermented liquid is placed in Erlenmeyer flask, then on Bechtop, by the yeast seed liquor after step 5) is resuspended and acetobacter aceti seed liquor, carry out mixed strains inoculation, inoculation is spaced apart 0h, after the inoculation of yeast seed liquor, carry out the inoculation of acetobacter aceti seed liquor immediately; Access yeast seed liquid is long-pending is 1mL, and access acetobacter aceti seed liquor volume is 4.8mL, regulates pH to 4.0; Then put into constant temperature oscillator, at 120r/min, cultivate 7 days under 32 DEG C of conditions, then stop fermentation, acetic acid content is 40.18g/L, passes into the high pressure steam of about 85 DEG C, and sterilizing 25min obtains mixed fungus fermentation liquid.
Step 7) ageing: add the salt of 2% in the mixed fungus fermentation liquid after step 6) sterilizing, ageing at normal temperatures 60 days, utilizes diatomite filtration, namely obtains purple potato Pleurotus eryngii compound fruit vinegar.
In described step 6), in acetobacter aceti seed liquor, the kind of acetobacter aceti controls at 20h age, and in yeast seed liquor, saccharomycetic kind of age controls at 24h.
This compound fruit vinegar product tissue is fine and smooth, the clarification of vinegar liquid, transparent, no suspended substance, without the visible tramp material of naked eyes, has fruital and strong vinegar is fragrant, overall pinkiness, and color and luster is attractive in appearance, and tart flavour is pure and soft, micro-sweet and not puckery, taste silk floss alcohol, cool tasty and refreshing.Total acid (with acetometer) g/100mL >=2.5, sanitary index meets the regulation of GB2719.
embodiment 3
Described purple potato, Pleurotus eryngii and Angel active dry yeast are bought in local supermarket in Xuzhou.
Its preparation method carries out as follows:
The raw-material selection of step 1) and pre-treatment: select the purple potato of high-quality and Pleurotus eryngii, be first cut into the citric acid solution that bulk puts into 1% and soak about 5min, carry out protecting look after cleaning; Purple potato block and Pleurotus eryngii through protecting look being continued to be cut into sheet, putting into hot water blanching about the 5min of 95 DEG C, pulling cooling out, put into hollander respectively and be ground into pureed, obtaining purple mashed potatoes and Pleurotus eryngii mud, for subsequent use.
Step 2) acquisition of purple potato Pleurotus eryngii fermented liquid: take the purple mashed potatoes of 10g in small beaker, add the rinse of 100mL distilled water and prepare fermented liquid in the Erlenmeyer flask of 250mL, 0.14%(v/v is added in Erlenmeyer flask) amylase and polygalacturonase, amylase and polygalacturonase volume ratio are 1:2, and be placed in the water-bath of 55 DEG C, enzymolysis 40min.Add 20g Pleurotus eryngii mud again, 50mL distilled water, adds 0.12%(v/v) polygalacturonase, be placed in the water-bath of 40 DEG C, enzymolysis 40min.Add 0.12%(v/v again) saccharifying enzyme, be placed in the water-bath of 60 DEG C, enzymolysis 60min.After enzymolysis terminates, carry out suction filtration, residue abandons, and gets upper clear supernate, obtains purple potato Pleurotus eryngii fermented liquid, for subsequent use.
The preparation of step 3) yeast seed liquor: 0.5g Angel active dry yeast is placed in the 250mL Erlenmeyer flask that 50mL3% syrup is housed and activates, activation medium liquid amount is 150mL/250mL, by activation medium under about 30 DEG C conditions, stir about 40mim, until there is a large amount of micro-bubble, obtained yeast one-level nutrient solution; One-level nutrient solution joins in malt extract medium by the inoculum size according to 3%, at 30 DEG C, under 120r/min condition, cultivates 24h, controls bacterium number 10
7individual/about mL, obtains yeast seed liquor;
Described malt extract medium: wort 100mL, pH nature, about 6.4, sterilizing 1.05kg/cm
2, 20min.
The preparation of step 4) acetobacter aceti seed liquor: acetobacter aceti is first activated in slant medium, 32 DEG C of constant temperature culture 24h, get 2 ring inclined-plane acetobacter acetis, namely connect inclined-plane bacterial strain with transfering loop 2 points, access seed culture medium, substratum liquid amount is 100mL/250mL, cultivate in constant temperature oscillator, 120r/min, cultivates 20h at 32 DEG C, obtained acetobacter aceti seed liquor;
Described slant medium: yeast extract paste 1%, glucose 1%, pH4.5, agar powder 2%, CaCO
31%, distilled water 95%, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
Described seed culture medium: glucose 1%, yeast extract paste 1%, distilled water 98%; PH4.5, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit.
The acetobacter aceti seed liquor difference that the yeast seed liquor that step 3) obtains by step 5) and step 4) obtain is centrifugal: rotating speed 4000r/min, 4 DEG C, after 1min, obtain solid matter, utilize the physiological saline of 9% to the liquid-solid body of yeast seed after centrifugal and acetobacter aceti seed liquor solid, carry out repeatedly wash-out respectively, after resuspended, carry out follow-up inoculation fermentation.
Step 6) mixed fungus fermentation cultivate: step 2 of learning from else's experience) process after purple potato Pleurotus eryngii fermented liquid, sterilizing 20min under 108 DEG C of conditions, after subject to sterilization, cools at aseptic operating platform; 40mL purple potato Pleurotus eryngii fermented liquid is placed in Erlenmeyer flask, then on Bechtop, by the yeast seed liquor after step 5) is resuspended and acetobacter aceti seed liquor, carry out mixed strains inoculation, inoculation is spaced apart 0h, after the inoculation of yeast seed liquor, carry out the inoculation of acetobacter aceti seed liquor immediately; Access yeast seed liquid is long-pending is 1mL, and access acetobacter aceti seed liquor volume is 4.8mL, regulates pH to 4.0; Then put into constant temperature oscillator, at 120r/min, cultivate 7 days under 32 DEG C of conditions, then stop fermentation, acetic acid content is 36.72g/L, passes into the high pressure steam of about 95 DEG C, and sterilizing 25min obtains mixed fungus fermentation liquid;
Step 7) ageing: add the salt of 2% in the mixed fungus fermentation liquid after step 6) sterilizing, ageing at normal temperatures 60 days, utilizes diatomite filtration, namely obtains purple potato Pleurotus eryngii compound fruit vinegar.
In described step 6), in acetobacter aceti seed liquor, the kind of acetobacter aceti controls at 20h age, and in yeast seed liquor, saccharomycetic kind of age controls at 24h.
This compound fruit vinegar product tissue is fine and smooth, the clarification of vinegar liquid, transparent, no suspended substance, without the visible tramp material of naked eyes, has fruital and strong vinegar is fragrant, overall pinkiness, and color and luster is attractive in appearance, and tart flavour is pure and soft, micro-sweet and not puckery, taste silk floss alcohol, cool tasty and refreshing.Total acid (with acetometer) g/100mL >=2.5, sanitary index meets the regulation of GB2719.
Claims (4)
1. mixed fungus fermentation prepares a method for purple potato Pleurotus eryngii compound fruit vinegar, it is characterized in that: main raw material is purple potato and Pleurotus eryngii; Its preparation method carries out as follows:
The raw-material selection of step 1) and pre-treatment: select the purple potato of high-quality and Pleurotus eryngii, be first cut into the citric acid solution that bulk puts into 1% and soak 4min-6min, carry out protecting look after cleaning; Purple potato block and Pleurotus eryngii through protecting look being continued to be cut into sheet, putting into the hot water blanching 4min-6min of 90 ~ 100 DEG C, pulling cooling out, put into hollander respectively and be ground into pureed, obtaining purple mashed potatoes and Pleurotus eryngii mud, for subsequent use;
Step 2) acquisition of purple potato Pleurotus eryngii fermented liquid: by weight purple mashed potatoes: Pleurotus eryngii mud is 5 ~ 1:1 ~ 2, takes purple mashed potatoes and Pleurotus eryngii mud respectively; Purple mashed potatoes are placed in beaker, add in distilled water rinse to Erlenmeyer flask and prepare fermented liquid, in Erlenmeyer flask, add 0.14%(v/v) amylase and polygalacturonase, the volume ratio of amylase and polygalacturonase is 1:2; And be placed in the water-bath of 55 DEG C, enzymolysis 40min; Add Pleurotus eryngii mud again, distilled water and 0.12%(v/v) polygalacturonase, be placed in the water-bath of 40 DEG C, enzymolysis 40min; Add 0.12%(v/v again) saccharifying enzyme, be placed in the water-bath of 60 DEG C, enzymolysis 60min; After enzymolysis terminates, carry out suction filtration, residue abandons, and gets upper clear supernate, both purple potato Pleurotus eryngii fermented liquid, for subsequent use;
The preparation of step 3) yeast seed liquor: be placed in by Angel active dry yeast and the Erlenmeyer flask that massfraction is 3% syrup is housed, activate, the quality that Angel active dry yeast adds is 1% of syrup volume; Under 30 DEG C of conditions, constantly stir 30 ~ 60min, until there is a large amount of micro-bubble, obtained yeast one-level nutrient solution; One-level nutrient solution joins in malt extract medium by the inoculum size according to 3%, at 30 DEG C, cultivates 24h under rotating speed 120r/min condition, controls bacterium number 10
6-10
7individual/mL, obtains yeast seed liquor;
Described malt extract medium: wort 100mL, pH nature, about 6.4, sterilizing 1.05kg/cm
2, 20min;
The preparation of step 4) acetobacter aceti seed liquor: acetobacter aceti is first activated in slant medium, 32 DEG C of constant temperature culture 24h, get 2 ring inclined-plane acetobacter acetis, namely connect inclined-plane bacterial strain with transfering loop 2 points, access seed culture medium, substratum liquid amount is 100mL/250mL, cultivate in constant temperature oscillator, rotating speed 120r/min, cultivates 20h at 32 DEG C, obtained acetobacter aceti seed liquor;
Described slant medium: yeast extract paste 1%, glucose 1%, pH4.5, agar powder 2%, CaCO
31%, distilled water 95%, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
Described seed culture medium: glucose 1%, yeast extract paste 1%, distilled water 98%; PH4.5, after 121 DEG C of sterilizing 20min, adds 3%(v/v) edible raw spirit;
The acetobacter aceti seed liquor difference that the yeast seed liquor that step 3) obtains by step 5) and step 4) obtain is centrifugal: rotating speed 4000r/min, 4 DEG C, after 1min, obtain solid matter, utilize the physiological saline of 9% to the liquid-solid body of yeast seed after centrifugal and acetobacter aceti seed liquor solid, carry out repeatedly wash-out respectively, after resuspended, carry out follow-up inoculation fermentation;
Step 6) mixed fungus fermentation cultivate: step 2 of learning from else's experience) process after purple potato Pleurotus eryngii fermented liquid, sterilizing 20min under 108 DEG C of conditions, after subject to sterilization, cools at aseptic operating platform; Purple potato Pleurotus eryngii fermented liquid is placed in Erlenmeyer flask, then on Bechtop, by the yeast seed liquor after step 5) is resuspended and acetobacter aceti seed liquor, carry out mixed strains inoculation, inoculation is spaced apart 0h, after the inoculation of yeast seed liquor, carry out the inoculation of acetobacter aceti seed liquor immediately; The inoculation volume of yeast seed liquor is 2.5% of purple potato Pleurotus eryngii fermentating liquid volume in Erlenmeyer flask, the inoculation volume of acetobacter aceti seed liquor is 12% of purple potato Pleurotus eryngii fermentating liquid volume in Erlenmeyer flask, regulate pH to 4.0, then put into constant temperature oscillator, at rotating speed 120r/min, cultivate 7 days under 32 DEG C of conditions, then stop fermentation, recording acetic acid content is 36.72g/L ~ 43.20g/L, passes into 90-100 DEG C of high pressure steam, sterilizing 25min, obtains mixed fungus fermentation liquid;
Step 7) ageing: add the salt of 2% in the mixed fungus fermentation liquid after step 6) sterilizing, ageing 1-2 month at normal temperatures, utilizes diatomite filtration, namely obtains purple potato Pleurotus eryngii compound fruit vinegar.
2. a kind of mixed fungus fermentation according to claim 1 prepares the method for purple potato Pleurotus eryngii compound fruit vinegar, it is characterized in that: described step 2) weight proportion of purple mashed potatoes and Pleurotus eryngii mud is 2 ~ 1:1 ~ 2.
3. a kind of mixed fungus fermentation according to claim 1 prepares the method for purple potato Pleurotus eryngii compound fruit vinegar, it is characterized in that: described step 2) weight proportion of purple mashed potatoes and Pleurotus eryngii mud is 2:1.
4. a kind of mixed fungus fermentation according to claim 1 prepares the method for purple potato Pleurotus eryngii compound fruit vinegar, it is characterized in that: in described step 6), in acetobacter aceti seed liquor, the kind of acetobacter aceti controls at 20h age, in yeast seed liquor, saccharomycetic kind of age controls at 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510449057.4A CN105062852A (en) | 2015-07-28 | 2015-07-28 | Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510449057.4A CN105062852A (en) | 2015-07-28 | 2015-07-28 | Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105062852A true CN105062852A (en) | 2015-11-18 |
Family
ID=54492374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510449057.4A Pending CN105062852A (en) | 2015-07-28 | 2015-07-28 | Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105062852A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105838570A (en) * | 2016-05-20 | 2016-08-10 | 徐州工程学院 | Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar |
| CN107058049A (en) * | 2017-06-14 | 2017-08-18 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of agaricus bisporus vinegar |
| CN109666575A (en) * | 2019-01-22 | 2019-04-23 | 南阳理工学院 | Hickory chick health-care vinegar and morel beverage vinegar |
| CN114680084A (en) * | 2020-12-29 | 2022-07-01 | 肥西吉新蚕桑专业合作社 | Breeding method for improving activity and health of young silkworms |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080066294A (en) * | 2007-01-11 | 2008-07-16 | 공주대학교 산학협력단 | Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method thereof |
| CN101245307A (en) * | 2008-03-24 | 2008-08-20 | 刘朋龙 | Melon and fruit vinegar and manufacture method thereof |
| CN102690750A (en) * | 2012-06-15 | 2012-09-26 | 南京农业大学 | Purple sweet potato vinegar and brewing process thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
-
2015
- 2015-07-28 CN CN201510449057.4A patent/CN105062852A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080066294A (en) * | 2007-01-11 | 2008-07-16 | 공주대학교 산학협력단 | Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method thereof |
| CN101245307A (en) * | 2008-03-24 | 2008-08-20 | 刘朋龙 | Melon and fruit vinegar and manufacture method thereof |
| CN102690750A (en) * | 2012-06-15 | 2012-09-26 | 南京农业大学 | Purple sweet potato vinegar and brewing process thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邵伟等: "发酵型香菇保健醋饮料的研制及营养分析", 《江苏调味副食品》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105838570A (en) * | 2016-05-20 | 2016-08-10 | 徐州工程学院 | Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar |
| CN105838570B (en) * | 2016-05-20 | 2019-08-23 | 徐州工程学院 | A kind of preparation method of black garlic mulberries purple sweet potato compound fruit vinegar |
| CN107058049A (en) * | 2017-06-14 | 2017-08-18 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of agaricus bisporus vinegar |
| CN107058049B (en) * | 2017-06-14 | 2021-02-02 | 江苏恒顺醋业股份有限公司 | Brewing method of agaricus bisporus vinegar |
| CN109666575A (en) * | 2019-01-22 | 2019-04-23 | 南阳理工学院 | Hickory chick health-care vinegar and morel beverage vinegar |
| CN114680084A (en) * | 2020-12-29 | 2022-07-01 | 肥西吉新蚕桑专业合作社 | Breeding method for improving activity and health of young silkworms |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100486464C (en) | Preparation method of sweet potato health beverage | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN101624560B (en) | Preparation method of kelp fruit wine | |
| CN102986893A (en) | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof | |
| CN102919355B (en) | Method for processing compound sour goat milk drink | |
| CN103966073B (en) | A kind of taro vinegar and making method | |
| CN101069547A (en) | Method for preparing natural bamboo juice soya-bean milk | |
| CN102604809B (en) | Preparation method for blueberry-Chinese chestnut vinegar | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN103966071A (en) | Helianthus tuberosus fruit vinegar and preparation method thereof | |
| CN105062852A (en) | Method for preparing purple sweet potato and pleurotus eryngii composite fruit vinegar through mixed fermentation | |
| CN103966072A (en) | Strawberry seasoned vinegar and preparation technique thereof | |
| CN103666917A (en) | Compound fruit wine and preparation method thereof | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN102523920B (en) | Preparation method of Grifola frondosa mycelial pellets and products thereof | |
| CN106942661A (en) | The method that haematochrome and soluble dietary fiber are produced using pomace | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN100463611C (en) | Processing method of natural bamboo juice soy sauce | |
| CN104255914A (en) | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN109497499A (en) | A kind of mulberries soy sauce | |
| CN102952664B (en) | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof | |
| CN106591038A (en) | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |
|
| RJ01 | Rejection of invention patent application after publication |