CN105112275B - A kind of mixed greens vinegar powder and preparation method thereof - Google Patents
A kind of mixed greens vinegar powder and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of mixed greens vinegar powder and preparation method thereof, belong to vinegar powder processing technique field.The vinegar powder of the present invention is using white fungus powder, celery powder, spinach powder, sweet potato powder as raw material；Alcoholic fermentation is carried out with other raw materials after sweet potato powder curing, acetic acid bacteria is then accessed and carries out acetic fermentation, obtain vinegar liquid；Vinegar liquid is spray-dried to obtain vinegar powder.Wherein, white fungus and spinach add the viscosity for improving prepared vinegar liquid according to proportioning（Solid content）So that vinegar liquid is in semifluid shape, without add thickener and stabilizer again in spray-drying process；And wall sticking phenomenon can be mitigated while viscosity is improved.In addition, the addition of the two also shortens fermentation time.White fungus powder, celery powder, spinach powder are common and are added according to the proportioning of the present invention, as raw material, final make it that prepared vinegar powder possesses bright, slightly sweet taste, delicate mouthfeel, fragrance is mellow, long shelf-life advantage.
Description
Technical field
The present invention relates to a kind of mixed greens vinegar powder and preparation method thereof, belong to vinegar powder processing technique field.
Background technology
Vinegar is the traditional flavouring of China, raw with anti-cancer, lowering blood pressure and blood fat, prevention or prevention artery sclerosis etc.
Manage function.Four more famous big vinegar of China are respectively：Shanxi mature vinegar, Zhenjiang, Jiangsu aromatic vinegar, Sichuan rice vinegar and Fujian red yeast rice
Old vinegar.But it is as the improvement of people's living standards, also more and more to the demand with healthcare function vinegar.Traditional handicraft is brewageed
Liquid edible vinegar, its complex manufacturing technology, yield poorly, cost is high, in-convenience in use, color is also unsatisfactory, and
Not portable and storage, perishable bad vinegar.
Vinegar powder is a kind of solid-state vinegar, is formed by the concentration of liquid edible vinegar, drying, possess it is portable, easily store
Advantage.Existing vinegar powder preparation technique is broadly divided into two classes：One be using make after vinegar it is remaining some fermentation after grain residue as
It is prepared by raw material；Two be with the high-content of starch crop such as rice, sweet potato, or directly by fermenting raw materials of starch preparation vinegar liquid, then
The additives such as cyclodextrin are added in vinegar liquid and enter spray drying, are prepared.Wherein, the first technique, nutritional ingredient missing, acid
Spend that low, flavor component is low and poor taste；Second of technique is low added with a large amount of additives, poor taste, acidity.
White fungus, it is nutritious, containing 17 kinds of amino acid, carbohydrate, fat, crude fibre, a small amount of vitamine B group and
Sulphur, iron, magnesium, calcium, potassium plasma, with strong essence, kidney tonifying, ease constipation, beneficial stomach, tonifying Qi and blood, cardiac stimulant, strong body, cerebrum tonifying, refresh oneself, it is beautiful
Appearance, tender skin, defaecation and the effect of promote longevity.
Celery, containing abundant vitamin A, vitamin B1, vitamin B2, vitamin C and citrin, calcium, iron, phosphorus etc.
Content of mineral substances is also more, in addition with compositions such as protein, mannitol and food fibers.The also celery containing effective component in base of leaf
Dish glycosides, majudin and volatile oil, with lowering blood pressure and blood fat, prevent and treat the effect of atherosclerosis；To neurasthenia,
Menstrual disorder, gout, anti-muscle cramp also have certain auxiliary dietary function；It can also promote gastric secretion, increase appetite.It is special
It is not the elderly, because body movement amount is small, dietary amount is few, amount of drinking water is not enough and is susceptible to suffer from being hard and dry, often having some celery can
Stimulating gastrointestinal, which is wriggled, is beneficial to defecation and diuresis.In addition, celery iron-holder is higher, the effect with blood-nourishing qi-restoratives.
Spinach, the title for having " nutrition model student ", it is rich in carotenoid, vitamin C, vitamin K, mineral matter（Calcareous,
Irony etc.）, the various nutrients such as Co-Q10, with blood-nourishing, the moon is held back in hemostasis, is moisturized to wait and is acted on.
Sweet potato, containing substantial amounts of starch, sugar and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash content
Deng in addition to fats, protein, carbohydrate equal size are all higher than rice, flour for its nutritional ingredient, and protein group in sweet potato
Into relatively reasonable, it is necessary to which amino acid content is high, particularly compare in Cereals based food the lysine of shortage in sweet potato content compared with
It is high.In addition, containing abundant vitamin in sweet potato（Carrotene, vitamin A, B, C, E）, its starch is also easy to be inhaled by human body
Receive.These nutritional ingredients can be with liquid that stimulates digestion secretion and enterogastric peristalsis, so as to play defecating feces excretion.In addition, its rich content
Beta carotene be a kind of effective antioxidant, help to remove internal free radical.Actually sweet potato or one kind is preferable
Diet food, its heat only has the 1/3 of rice, and prevents the sugar transition from being because it has rich in cellulose and pectin
The specific function of fat.According to《Compendium of Materia Medica》Record, sweet potato, which has, also has qi-restoratives weary, benefiting energy, strengthening the spleen and stomach, the work(of strong kidney yin
Effect.《Golden potato learns and pass on record》Say that it there are 6 kinds of medical values：Control dysentery and diarrhea；Control wine product and heat is rushed down；Control damp and hot and jaundice；Control something lost
Essence and gonorrhoea；Control the deficiency of blood and menstrual disorder；Control infantile malnutrition.《Luchuan book on Chinese herbal medicine》Say, sweet potato can promote the production of body fluid to quench thirst, and control pyreticosis thirsty.
At present, prior art does not disclose the technique that vinegar powder is prepared by raw material of white fungus, celery, spinach and sweet potato.
The content of the invention
It is an object of the invention to provide a kind of technique that vinegar powder is prepared by raw material of white fungus, celery, spinach and sweet potato.
To reach above-mentioned purpose, technical scheme is as follows：
A kind of preparation method of mixed greens vinegar powder, using white fungus powder, celery powder, spinach powder, sweet potato powder as raw material, including with
Lower step：
（1）Sweet potato powder adds water, is then heated to 85~95 DEG C and is gelatinized, sweet potato must be gelatinized after cooling；Aqueous phase for
Sweet potato powder consumption is 50~65%；
（2）Sweet potato, 15-25 parts of white fungus powder, 20-30 parts of celery powders, 25-35 parts of spinach powders and 1 part of white sugar are gelatinized by 40 parts
Mixing, adjusts pH to 4.0, then sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, 2~5 parts of dusty yeasts is added, 30
Alcoholic fermentation is carried out at DEG C；When the alcohol content of zymotic fluid is 6%, stop fermentation；
（3）Zymotic fluid accesses acetic acid bacteria seed liquor, and aerobic fermentation is carried out in 30 DEG C；When the temperature of fermentation system rises to 40
DEG C when be stirred, it is early, middle and late it is each once, continuous 3~5 days；When the acetic acid content of zymotic fluid is up to 4.0~5.0g/100ml
Salt is added, stops fermentation, obtains vinegar liquid；Acetic acid bacteria seed liquor is 3~5% relative to the consumption of zymotic fluid, and salt is relative to fermentation
The consumption of liquid is 1.5%；
（4）By vinegar liquid homogeneous, sterilizing, then it is spray-dried, obtains vinegar powder；
" 6% ", " 3~5% " be percentage by volume, it is described " 50~65% ", " 1.5% " be mass percent；It is described
Part is parts by weight.
Above-mentioned preparation method, it is preferred that the granularity of sweet potato powder is 100~200 mesh, white fungus powder, celery powder, the grain of spinach powder
Spend for 200~400 mesh.It is furthermore preferred that the water content of sweet potato powder, white fungus powder, celery powder, spinach powder is 5wt%.
Above-mentioned preparation method, it is preferred that step（2）PH is adjusted with citric acid.
Above-mentioned preparation method, it is preferred that the dusty yeast is Angel highly active dry yeast powder.
Above-mentioned preparation method, the acetic acid bacteria is that bacterium numbering is CGMCC1.41, CGMCC1.59, CICC7006 and
More than one or both of CICC7009；Acetic acid bacteria seed liquor is 10 containing bacterium number8 CFU/mL。
Above-mentioned preparation method, it is preferred that by vinegar liquid homogeneous 15 minutes, sterilizes 15~20 minutes at 80-90 DEG C, Ran Houjin
Row spray drying；Spray drying parameters are：The % of feed concentration 50~60, feed temperature is 60~70 DEG C, and import wind-warm syndrome is 130
~160 DEG C, 70~80 DEG C of outlet temperature, feed rate is 20~30 mL/min.After vinegar liquid homogeneous, it is fine and smooth uniform regardless of
Layer.
The present invention using sweet potato, celery, spinach, white fungus be fermenting raw materials preparation vinegar liquid, it is then that prepared vinegar liquid is direct
（Without additives such as cyclodextrin）It is spray-dried and obtains vinegar powder.Although celery, spinach, white fungus are not prepared by fermentation
The conventional raw material of vinegar liquid, still, the present invention use them to enrich prepared vinegar liquid, the nutrition of vinegar powder for raw material, not only
Composition, it is often more important that, also act following effect.First, white fungus and spinach add according to proportioning improves prepared vinegar
The viscosity of liquid（Solid content）So that vinegar liquid is in semifluid shape, without add thickener again and steady in spray-drying process
Determine agent；And wall sticking phenomenon can be mitigated while viscosity is improved；As can be seen here, the two is generated during the fermentation to increase
The material of thick, stable vinegar liquid.In addition, the addition of the two also shortens fermentation time.Secondly, the two must be jointly and according to this
The proportioning of invention is added；If be only added thereto it is a kind of or not according to the present invention proportioning add, prepared vinegar liquid can be caused
Thickening, stablizing effect substantially reduce, nutritional ingredient is not enriched, and mouthfeel is poor（Tart flavour is pungent, fragrance is boring, without sweet taste and have
Astringent taste）, and fragrance is not strong.Furthermore, the addition of celery can significantly improve the acidity of vinegar liquid and vinegar powder.Finally, three is common
And added according to the proportioning of the present invention, it is final to cause prepared vinegar powder to possess bright, slightly sweet taste, mouth as raw material
Sense is fine and smooth, fragrance is mellow, long shelf-life advantage.
Product prepared by above-mentioned preparation method, color and luster is amber or rufous, form are that solid, granularity are micron
Level, shelf-life are 18 months.
It is of the invention compared with existing vinegar powder processing method, with advantages below and high-lighting effect：
1st, white fungus, celery, spinach, the utilization rate of sweet potato and the depth of processing are improved, method of the present invention is by silver
Ear, celery, spinach, sweet potato all of；
2nd, nutritive vinegar powder is prepared using the white fungus of crushing, celery, spinach, sweet potato fermentation, improve white fungus, celery, spinach with
The fragrance of sweet potato nutrient vinegar, turn avoid white fungus, celery, spinach, the loss of sweet potato vinegar nutritional ingredient；
3rd, the present invention improves the nutritive value of white fungus, celery, spinach, sweet potato vinegar, by ultramicro grinding degrade white fungus,
The structure of cellulose and starch and other macromolecular substances in celery, spinach, sweet potato, beneficial to shortening fermentation time, body pair
It is digested and assimilated, and improves its bioavilability；
4th, good product quality, food additives need not be added when preparing vinegar powder, acidity is strong, unique flavor, nutrition
It is abundant, it can greatly enhance vinegar healthcare function with lowering blood pressure and blood fat, dispelling fatigue etc.；
5th, fermentation time reduction needed for production method of the present invention；Strain consumption is reduced；Spray drying need not add thickening
Wall sticking phenomenon mitigates when agent or stabilizer and spray drying；Finally realize simple, cost low, be easy to use with carrying, transporting
It is convenient, easily storage, the technique effect suitable for large-scale industrial production；
6th, vinegar powder of the invention be of high nutritive value, delicate mouthfeel, it is cheap, be convenient for carrying transport, long shelf-life and be difficult
It is rotten.
Embodiment
Embodiment 1
（1）By the celery cleaned up with water, spinach and sweet potato is diced or piece, the drum at 40 DEG C of temperature immediately after
Air-dry it is dry to moisture be 5wt%；
（2）By step（1）Celery and spinach and dry tremella to crush at room temperature be that granule size is 300 mesh, it is standby；
（3）Clean dry sweet potato is ground into the sweet potato powder of 150 mesh, 60wt% water is added（Relative to sweet potato powder）At 90 DEG C
Heating is gelatinized, and sweet potato must be gelatinized by cooling down, standby；
（4）40 parts of gelatinization sweet potato and 20 parts of white fungus powder, 25 parts of celery powders are mixed into dress altar with 30 parts of spinach powders, in compound
1 part of white sugar of middle addition, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, add 3
Part Angel highly active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V)
Stop fermentation；Required fermentation time about 20 hours；
（5）By step（4）In alcohol fermentation liquid, access 4% cultured acetic acid bacteria seed liquor seed liquor (bacterium numbering
For CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, aerobic fermentation culture is carried out in 30 DEG C, when fermentation system temperature
Degree is again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat acidity（Vinegar
Acid content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is 15 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Embodiment 2
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 15 parts of white fungus powder, 25 parts of celery powders are mixed into dress altar with 35 parts of spinach powders, in mixed liquor
1 part of white sugar of middle addition, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, add 3
Part Angel highly active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V)
Stop fermentation；Required fermentation time about 22 hours；
（5）By step（4）In alcohol fermentation liquid, access 4% cultured acetic acid bacteria seed liquor seed liquor (bacterium numbering
For CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, aerobic fermentation culture is carried out in 30 DEG C, when fermentation system temperature
Degree is again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat acidity（Vinegar
Acid content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is 18 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Embodiment 3
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 25 parts of white fungus powder, 25 parts of celery powders are mixed into dress altar with 25 parts of spinach powders, in mixed liquor
1 part of white sugar of middle addition, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, add 3
Part Angel highly active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V)
Stop fermentation；Required fermentation time about 23 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, carry out aerobic or anaerobic fermentation culture in 30 DEG C, work as fermentation
System temperature is again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat
Acidity（Acetic acid content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is
19 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Embodiment 4
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 20 parts of white fungus powder, 20 parts of celery powders are mixed into dress altar with 30 parts of spinach powders, in mixed liquor
1 part of white sugar of middle addition, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, add 3
Part Angel highly active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V)
Stop fermentation；Required fermentation time about 25 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, aerobic fermentation culture is carried out in 30 DEG C, when fermentation system temperature
Be again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat acidity（Acetic acid
Content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is 20 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Embodiment 5
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 20 parts of white fungus powder, 30 parts of celery powders are mixed into dress altar with 30 parts of spinach powders, in mixed liquor
1 part of white sugar of middle addition, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, add 3
Part Angel highly active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V)
Stop fermentation；Required fermentation time about 21 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, carry out aerobic or anaerobic fermentation culture in 30 DEG C, work as fermentation
System temperature is again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat
Acidity（Acetic acid content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is
18 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Embodiment 6-8
Step（5）3~6% cultured acetic acid bacteria seed liquors of middle access；The acetic acid bacteria is respectively CGMCC1.59,
CICC7006, CICC7009；Other operation be the same as Examples 1.Required fermentation time, prepared vinegar liquid, the performance parameter of vinegar powder,
Between embodiment 1-5 respective value.
Comparative example 1
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 25 parts of celery powders are mixed into dress altar with 30 parts of spinach powders, 1 part is added in mixed liquor in vain
Sugar, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, adds 3 parts of Angel wine brewing high
Active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V) stop fermentation；It is required
Fermentation time about 29 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, aerobic fermentation culture is carried out in 30 DEG C, when fermentation system temperature
Be again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat acidity（Acetic acid
Content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is 23 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Comparative example 2
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato are mixed into dress altar with 25 parts of white fungus powder and 25 parts of celery powders, 1 part is added in mixed liquor in vain
Sugar, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, adds 3 parts of Angel wine brewing high
Active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V) stop fermentation；It is required
Fermentation time about 30 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, aerobic fermentation culture is carried out in 30 DEG C, when fermentation system temperature
Be again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat acidity（Acetic acid
Content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is 23 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Comparative example 3
（1）Sweet potato powder adds 60wt% water（Relative to sweet potato powder）It is gelatinized in 90 DEG C of heating, sweet potato must be gelatinized by cooling down,
It is standby；
（4）40 parts of gelatinization sweet potato and 25 parts of white fungus powder are mixed into dress altar with 25 parts of spinach powders, 1 part is added in mixed liquor in vain
Sugar, is then 4.0 with lemon acid for adjusting pH, sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, adds 3 parts of Angel wine brewing high
Active dry yeast powder carries out alcoholic fermentation, fermented at 30 DEG C to zymotic fluid alcohol concentration and reach 6% (V/V) stop fermentation；It is required
Fermentation time about 27 hours；
（5）By step（4）In alcohol fermentation liquid, (bacterium numbering is the cultured acetic acid bacteria seed liquor of access 4%
CGMCC1.41；Seed liquor is 10 containing bacterium number8 CFU/mL) mix thoroughly, carry out aerobic or anaerobic fermentation culture in 30 DEG C, work as fermentation
System temperature is again stirring for when rising to 40 DEG C, it is early, middle and late it is each once, continuous 4 days, its acidity and alcoholic strength are surveyed daily；Treat
Acidity（Acetic acid content）During up to 4. 5g/100ml, 1.5 parts of salt is added, stops fermentation, obtains vinegar liquid；Required fermentation time is
21 days；
（6）By step（5）Middle vinegar liquid homogeneous 15 minutes, vinegar liquid is fine and smooth uniform not stratified, is sterilized 17 minutes at 85 DEG C；So
It is spray-dried afterwards into sprayer unit, obtains vinegar powder.Spray drying parameters are：The % of feed concentration 55, feed temperature is 65
DEG C, import wind-warm syndrome is 140 DEG C, 75 DEG C of outlet temperature, and feed rate is 25 mL/min.
Effect experiment
The solid content of the vinegar liquid prepared described in detection embodiment 1-5, comparative example 1-3（Mass percent）, vinegar liquid
Acetic acid content（Mass percent）, vinegar powder yield（Mass percent）, vinegar powder mouthfeel；As a result such as following table；Wherein, the vinegar
The yield of powder refers to：Percentage of the vinegar powder actual production relative to theoretical yield；
Claims (9)
1. a kind of preparation method of mixed greens vinegar powder, it is characterised in that using white fungus powder, celery powder, spinach powder, sweet potato powder as original
Material, comprises the following steps：
（1）Sweet potato powder adds water, is then heated to 85~95 DEG C and is gelatinized, sweet potato must be gelatinized after cooling；Aqueous phase is for sweet potato
Powder consumption is 50~65%；
（2）Sweet potato, 15-25 parts of white fungus powder, 20-30 parts of celery powders, 25-35 parts of spinach powders and 1 part of white sugar are gelatinized by 40 parts to mix,
PH to 4.0 is adjusted, then sterilize 10min under the conditions of 80 DEG C, is cooled to 30 DEG C, 2~5 parts of dusty yeasts is added, at 30 DEG C
Carry out alcoholic fermentation；When the alcohol content of zymotic fluid is 6%, stop fermentation；
（3）Zymotic fluid accesses acetic acid bacteria seed liquor, and aerobic fermentation is carried out in 30 DEG C；When the temperature of fermentation system rises to 40 DEG C
Be stirred, it is early, middle and late it is each once, continuous 3~5 days；Added when the acetic acid content of zymotic fluid is up to 4.0~5.0g/100ml
Salt, stops fermentation, obtains vinegar liquid；Acetic acid bacteria seed liquor is 3~5% relative to the consumption of zymotic fluid, and salt is relative to zymotic fluid
Consumption is 1.5%；
（4）By vinegar liquid homogeneous, sterilizing, then it is spray-dried, obtains vinegar powder；
" 6% ", " 3~5% " be percentage by volume, it is described " 50~65% ", " 1.5% " be mass percent；Described part is
Parts by weight.
2. preparation method according to claim 1, it is characterised in that the granularity of sweet potato powder is 100~200 mesh, white fungus powder,
Celery powder, the granularity of spinach powder are 200~400 mesh.
3. preparation method according to claim 2, it is characterised in that sweet potato powder, white fungus powder, celery powder, spinach powder contain
Water is 5wt%.
4. the preparation method according to claim 1,2 or 3, it is characterised in that step（2）PH is adjusted with citric acid.
5. the preparation method according to claim 1,2 or 3, it is characterised in that the dusty yeast is Angel wine brewing high activity
Dried yeast powder.
6. the preparation method according to claim 1,2 or 3, it is characterised in that the acetic acid bacteria is that bacterium numbering is
It is more than one or both of CGMCC1.41, CGMCC1.59, CICC7006 and CICC7009；Acetic acid bacteria seed liquor is containing bacterium number
108 CFU/mL。
7. the preparation method according to claim 1,2 or 3, it is characterised in that by vinegar liquid homogeneous 15 minutes, at 80-90 DEG C
Lower sterilizing 15~20 minutes, is then spray-dried；Spray drying parameters are：The % of feed concentration 50~60, feed temperature is
60~70 DEG C, import wind-warm syndrome is 130~160 DEG C, 70~80 DEG C of outlet temperature, and feed rate is 20~30 mL/min.
8. the mixed greens vinegar powder in a kind of use claim 1-7 described in any one prepared by preparation method.
9. mixed greens vinegar powder according to claim 8, it is characterised in that color and luster is amber or rufous, form is
Solid, granularity is micron order.
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| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106520516B (en) * | 2016-10-26 | 2019-11-22 | 山西紫林醋业股份有限公司 | Microcapsules molecule embedding collaboration spray drying production Shanxi mature vinegar powder method |
| CN109170404A (en) * | 2018-10-18 | 2019-01-11 | 徐州工程学院 | A kind of processing method of the Black Mulberry Juice |
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| CN102250747B (en) * | 2011-06-30 | 2012-10-24 | 山东省农业科学院农产品研究所 | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder |
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