CN105886316A - Method for processing nutritional puffball tea vinegar - Google Patents
Method for processing nutritional puffball tea vinegar Download PDFInfo
- Publication number
- CN105886316A CN105886316A CN201610354696.7A CN201610354696A CN105886316A CN 105886316 A CN105886316 A CN 105886316A CN 201610354696 A CN201610354696 A CN 201610354696A CN 105886316 A CN105886316 A CN 105886316A
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- China
- Prior art keywords
- vinegar
- kilogram
- fermentation
- seu calvatia
- lasiosphaera seu
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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 method for processing nutritional puffball tea vinegar, and belongs to the field of foods. The method is characterized by comprising the following steps: preparing a puffball fermenting solution; feeding materials; fermenting with alcohol; manufacturing vinegar fermented grains; performing acetic fermentation; spraying vinegar; filtering; bottling; and sterilizing to obtain a finished product. The product according to the invention has the beneficial effects of clear liquid and rich vinegar flavor, has the unique light fragrance of puffball, is transparent and uniform, and has a soft, pure and everlasting sour taste. The tea vinegar is rich in nutrition, can be used for regulating and enhancing the immunity of human bodies, has the effects of clearing heat, removing toxicity, ventilating lung, relieving sore throat, inhibiting bacteria, stopping bleeding and the like, is convenient to eat, and is suitable for people of all ages.
Description
Technical field
The processing method that the present invention relates to a kind of tea vinegar, the processing method especially relating to a kind of Lasiosphaera Seu Calvatia nutrition tea vinegar.
Background technology
Lasiosphaera Seu Calvatia, belongs to basidiomycetes Lycoperdaceae.Time tender, color is white, spheroidal such as mushroom, but relatively big, delicious edible, tender such as bean curd.Lasiosphaera Seu Calvatia acrid in the mouth is put down, containing nutritional labelings such as Argine Monohydrochloride, the acid of cheese base, carbamide, the black alcohol of Ergota, lipoids, gemmateins, additionally contain phosphoric acid, sodium, aluminum, magnesium, silicic acid, sulfate etc., it is mainly used as local hemostatic, double control the symptom such as throat pain, aphonia, staphylococcus aureus, bacillus pyocyaneus, Bacillus proteus and Diplococcus pneumoniae are had certain inhibitory action, minority pathomycete is also had inhibitory action, there is heat-clearing and toxic substances removing, lung qi dispersing sore-throat relieving, the effect such as antibacterial anti hemorrhagic.
Lasiosphaera Seu Calvatia is of high nutritive value, and can realize the comprehensive utilization to Lasiosphaera Seu Calvatia raw material, instant for being processed into Lasiosphaera Seu Calvatia nutrition tea vinegar, and be easy to store, improve its economic worth and nutritive value.
Summary of the invention
The problem that it is an object of the invention to improve Lasiosphaera Seu Calvatia economic worth, it is provided that the processing method of a kind of Lasiosphaera Seu Calvatia nutrition tea vinegar.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of Lasiosphaera Seu Calvatia nutrition tea vinegar, concrete operation step is:
(1) preparation of Lasiosphaera Seu Calvatia fermentation liquid: by Lasiosphaera Seu Calvatia inclined plane inoculating in Rhizoma Dioscoreae Cirrhosae culture medium, it is seeded in after amplification culture in the 350 milliliters of conical flasks filling 170 milliliters of Rhizoma Dioscoreae Cirrhosae fluid mediums, put in 36 DEG C of constant-temperature tables, controlling rotating speed is 600 revs/min, after cultivating 3 days, obtain Lasiosphaera nipponica(Kawam.)Y.Kobayasi filament and fermentation liquid, filter with double-layer nylon cloth, after filtering mycelia, i.e. obtain fermentation liquid；
(2) feed supplement: the ratio in 1: 12 supplements sterilized 11% glucose solution in Lasiosphaera Seu Calvatia fermentation liquid, is adjusted to 4% by its soluble solid content；
(3) alcohol fermentation: take and mend the Lasiosphaera Seu Calvatia fermentation liquid 800 milliliters of material and be contained in 2000 milliliters of beakers, and access the dry yeast 5 grams that advance notice has activated, stir, then cover with aseptic monolayer kraft paper, tighten, put in 42 DEG C of constant incubators, stirring every day 3 times, through the alcohol fermentation of 8 days, alcohol content reached 8%；
(4) making of vinegar seed unstrained spirits: 0.23 kilogram of wheat bran, 0.17 kilogram of bran shell, maltose 0.2 kilogram are added water and mixes and stirs, controlling humidity is 40%, through 108 DEG C of sterilizings 12 minutes, after cooling, the inoculated and cultured acetic acid bacterium solution of 9 hours 120 milliliters, then it is placed in 36 DEG C of culturing room with shallow box-packed material, within every 3 hours, turn once, material is made to be fully contacted air, standby after cultivating 20 hours；
(5) acetic fermentation: after alcohol fermentation terminates, the swort of alcohol fermentation will be admixed vinegar seed unstrained spirits 0.8 kilogram, and 0. 23 kilograms of the wheat bran of sterilizing in advance, 0.17 kilogram of bran shell, green tea powder 0.3 kilogram, Fructus Hordei Germinatus powder 0.08 kilogram, Rhizoma Smilacis Glabrae powder 0.2 kilogram, Herba Menthae powder 0.1 kilogram turns uniformly, makes unstrained spirits material loose, ventilative；Maintenance product temperature 42 DEG C carries out acetic fermentation, turns every day 3 times, and fragrant through 30 days raw vinegar generation vinegar, acidity no longer raises and i.e. terminates acetic fermentation simultaneously, adds the Herba Hedyotis cantonensis liquid of 16% immediately, then turns over unstrained spirits and can drench vinegar in 5 days；
(6) drench vinegar: add 1 kilogram of warm water with 1 kilogram of raw vinegar, water is poured in the beaker containing acetic acid unstrained spirits, after soaking 10 hours, with 5 layers of gauze, pickle is separated, the most again with the pickle repeated multiple times drip washing raw vinegar separated, until acidity reaches requirement；
(7) filter: above-mentioned vinegar liquid is carried out coarse filtration with 4 layers of gauze, uses filter paper fine straining the most again, obtain the Lasiosphaera Seu Calvatia vinegar of clear；
(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.
Beneficial effect: product juice of the present invention clarification, vinegar thick flavor, has the distinctive light fragrance of Lasiosphaera Seu Calvatia, clear, uniformity, and tart flavour is soft pure, long；The effects such as this product is the most nutritious, can regulate, strengthen body immunity, has heat-clearing and toxic substances removing, lung qi dispersing sore-throat relieving, antibacterial anti hemorrhagic；Instant, all-ages.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of Lasiosphaera Seu Calvatia nutrition tea vinegar, it is characterised in that using the preparation → feed supplement → alcohol fermentation → vinegar seed unstrained spirits → acetic fermentation → pouring vinegar → filtration → bottling → sterilizing → finished product of Lasiosphaera Seu Calvatia fermentation liquid, concrete operation step is:
(1) preparation of Lasiosphaera Seu Calvatia fermentation liquid: by Lasiosphaera Seu Calvatia inclined plane inoculating on potato culture, it is seeded in after amplification culture in the 500 milliliters of conical flasks filling 300 milliliters of Rhizoma Solani tuber osi fluid mediums, put in 28 DEG C of constant-temperature tables, controlling rotating speed is 260 revs/min, after cultivating 8 days, obtain Lasiosphaera nipponica(Kawam.)Y.Kobayasi filament and fermentation liquid, filter with double gauze, after filtering mycelia, i.e. obtain fermentation liquid；
(2) feed supplement: the ratio in 1: 10 supplements sterilized 25% fructose soln in Lasiosphaera Seu Calvatia fermentation liquid, is adjusted to 8% by its soluble solid content；
(3) alcohol fermentation: take and mend the Lasiosphaera Seu Calvatia fermentation liquid 1000 milliliters of material and be contained in 2500 milliliters of beakers, and access the dry yeast 3.7 grams that advance notice has activated, stir, then cover with aseptic monolayer kraft paper, tighten, put in 32 DEG C of constant incubators, stirring every day 4 times, through the alcohol fermentation of 3 days, alcohol content reached 5.2%；
(4) making of vinegar seed unstrained spirits: 0.8 kilogram of wheat bran, 0.6 kilogram of bran shell are added water and mix and stir, controlling humidity is 38%, through 108 DEG C of sterilizings 10 minutes, after cooling, the inoculated and cultured acetic acid bacterium solution of 35 hours 150 milliliters, then it is placed in 38 DEG C of culturing room with shallow box-packed material, within every 2 hours, turn once, material is made to be fully contacted air, standby after cultivating 2 days；
(5) acetic fermentation: after alcohol fermentation terminates, will admix vinegar seed unstrained spirits 0.2 kilogram, and 0.5 kilogram of the wheat bran of sterilizing in advance in the swort of alcohol fermentation, 0.3 kilogram of bran shell, olong tea powder 0.8 kilogram, Radix Codonopsis powder 0.2 kilogram, turn uniformly, make unstrained spirits material loose, ventilative；Maintenance product temperature 45 DEG C carries out acetic fermentation, turns every day 2 times, and fragrant through 18 days raw vinegar generation vinegar, acidity no longer raises and i.e. terminates acetic fermentation simultaneously, adds the fine salt of 12% immediately, then turns over unstrained spirits and can drench vinegar in 2-3 days；
(6) drench vinegar: add 1 kilogram of warm water with 0.8 kilogram of raw vinegar, water is poured in the beaker containing acetic acid unstrained spirits, after soaking 8 hours, with 3 layers of gauze, pickle is separated, the most again with the pickle repeated multiple times drip washing raw vinegar separated, until acidity reaches requirement；
(7) filter: above-mentioned vinegar liquid is carried out coarse filtration with 4 layers of gauze, uses filter paper fine straining the most again, obtain the Lasiosphaera Seu Calvatia vinegar of clear；
(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.
Embodiment 2:
A kind of processing method of Lasiosphaera Seu Calvatia nutrition tea vinegar, concrete operation step is:
(1) preparation of Lasiosphaera Seu Calvatia fermentation liquid: by Lasiosphaera Seu Calvatia inclined plane inoculating on potato culture, it is seeded in after amplification culture in the 500 milliliters of conical flasks filling 125 milliliters of Rhizoma Solani tuber osi fluid mediums, put in 39 DEG C of constant-temperature tables, controlling rotating speed is 400 revs/min, after cultivating 1-2 days, obtain Lasiosphaera nipponica(Kawam.)Y.Kobayasi filament and fermentation liquid, filter with double-layer nylon cloth, after filtering mycelia, i.e. obtain fermentation liquid；
(2) feed supplement: the ratio in 1: 15 supplements sterilized 18% nigecose solution in Lasiosphaera Seu Calvatia fermentation liquid, is adjusted to 6-8% by its soluble solid content；
(3) alcohol fermentation: take and mend the Lasiosphaera Seu Calvatia fermentation liquid 500 milliliters of material and be contained in 1200 milliliters of beakers, and access the dry yeast 2.8 grams that advance notice has activated, stir, then cover with aseptic monolayer kraft paper, tighten, put in 35 DEG C of constant incubators, stirring every day 5 times, through the alcohol fermentation of 3-4 days, alcohol content reached 7.5%；
(4) making of vinegar seed unstrained spirits: 0.65 kilogram of wheat bran, 0.45 kilogram of bran shell, sucrose 0.1 kilogram are added water and mixes and stirs, controlling humidity is 39%, through 112 DEG C of sterilizings 8-10 minute, after cooling, the inoculated and cultured acetic acid bacterium solution of 16 hours 80 milliliters, then it is placed in 28 DEG C of culturing room with shallow box-packed material, within every 2 hours, turn once, material is made to be fully contacted air, standby after cultivating 18 hours；
(5) acetic fermentation: after alcohol fermentation terminates, will admix vinegar seed unstrained spirits 0.8 kilogram, and 0.3 kilogram of the wheat bran of sterilizing in advance in the swort of alcohol fermentation, 0.25 kilogram of bran shell, green tea powder 0.8 kilogram, Fructus Schisandrae Chinensis powder 0.2 kilogram, Fructus Lycii powder 0.1 kilogram turns uniformly, makes unstrained spirits material loose, ventilative；Maintenance product temperature 30 DEG C carries out acetic fermentation, turns every day 2 times, and fragrant through 45 days raw vinegar generation vinegar, acidity no longer raises and i.e. terminates acetic fermentation simultaneously, adds the Radix Glycyrrhizae of 15% immediately, then turns over unstrained spirits and can drench vinegar in 2-3 days；
(6) drench vinegar: add 1 kilogram of warm water with 1 kilogram of raw vinegar, water is poured in the beaker containing acetic acid unstrained spirits, after soaking 16 hours, with 3 layers of gauze, pickle is separated, the most again with the pickle repeated multiple times drip washing raw vinegar separated, until acidity reaches requirement；
(7) filter: above-mentioned vinegar liquid is carried out coarse filtration with 3 layers of gauze, uses filter paper fine straining the most again, obtain the Lasiosphaera Seu Calvatia vinegar of clear；
(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. a processing method for Lasiosphaera Seu Calvatia nutrition tea vinegar, concrete operation step is:
(1) preparation of Lasiosphaera Seu Calvatia fermentation liquid: by Lasiosphaera Seu Calvatia inclined plane inoculating in Rhizoma Dioscoreae Cirrhosae culture medium, it is seeded in after amplification culture in the 350 milliliters of conical flasks filling 170 milliliters of Rhizoma Dioscoreae Cirrhosae fluid mediums, put in 36 DEG C of constant-temperature tables, controlling rotating speed is 600 revs/min, after cultivating 3 days, obtain Lasiosphaera nipponica(Kawam.)Y.Kobayasi filament and fermentation liquid, filter with double-layer nylon cloth, after filtering mycelia, i.e. obtain fermentation liquid；
(2) feed supplement: the ratio in 1: 12 supplements sterilized 11% glucose solution in Lasiosphaera Seu Calvatia fermentation liquid, is adjusted to 4% by its soluble solid content；
(3) alcohol fermentation: take and mend the Lasiosphaera Seu Calvatia fermentation liquid 800 milliliters of material and be contained in 2000 milliliters of beakers, and access the dry yeast 5 grams that advance notice has activated, stir, then cover with aseptic monolayer kraft paper, tighten, put in 42 DEG C of constant incubators, stirring every day 3 times, through the alcohol fermentation of 8 days, alcohol content reached 8%；
(4) making of vinegar seed unstrained spirits: 0.23 kilogram of wheat bran, 0.17 kilogram of bran shell, maltose 0.2 kilogram are added water and mixes and stirs, controlling humidity is 40%, through 108 DEG C of sterilizings 12 minutes, after cooling, the inoculated and cultured acetic acid bacterium solution of 9 hours 120 milliliters, then it is placed in 36 DEG C of culturing room with shallow box-packed material, within every 3 hours, turn once, material is made to be fully contacted air, standby after cultivating 20 hours；
(5) acetic fermentation: after alcohol fermentation terminates, the swort of alcohol fermentation will be admixed vinegar seed unstrained spirits 0.8 kilogram, and 0. 23 kilograms of the wheat bran of sterilizing in advance, 0.17 kilogram of bran shell, green tea powder 0.3 kilogram, Fructus Hordei Germinatus powder 0.08 kilogram, Rhizoma Smilacis Glabrae powder 0.2 kilogram, Herba Menthae powder 0.1 kilogram turns uniformly, makes unstrained spirits material loose, ventilative；Maintenance product temperature 42 DEG C carries out acetic fermentation, turns every day 3 times, and fragrant through 30 days raw vinegar generation vinegar, acidity no longer raises and i.e. terminates acetic fermentation simultaneously, adds the Herba Hedyotis cantonensis liquid of 16% immediately, then turns over unstrained spirits and can drench vinegar in 5 days；
(6) drench vinegar: add 1 kilogram of warm water with 1 kilogram of raw vinegar, water is poured in the beaker containing acetic acid unstrained spirits, after soaking 10 hours, with 5 layers of gauze, pickle is separated, the most again with the pickle repeated multiple times drip washing raw vinegar separated, until acidity reaches requirement；
(7) filter: above-mentioned vinegar liquid is carried out coarse filtration with 4 layers of gauze, uses filter paper fine straining the most again, obtain the Lasiosphaera Seu Calvatia vinegar of clear；
(8) bottling, sterilizing: capping of quantitatively being bottled by vinegar liquid, after bottling, carries out sterilizing by pasteurization immediately, gets product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610354696.7A CN105886316A (en) | 2016-05-26 | 2016-05-26 | Method for processing nutritional puffball tea vinegar |
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| CN201610354696.7A CN105886316A (en) | 2016-05-26 | 2016-05-26 | Method for processing nutritional puffball tea vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937736A (en) * | 2017-03-08 | 2017-07-11 | 湖北工业大学 | A kind of soy sauce and preparation method thereof |
| CN115232702A (en) * | 2022-07-06 | 2022-10-25 | 宁夏盐池县五粮香醋业有限公司 | Coarse cereal vinegar fumigating method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316205A (en) * | 2015-11-08 | 2016-02-10 | 朱娜娜 | Method for processing pleurotus eryngii health tea vinegar |
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- 2016-05-26 CN CN201610354696.7A patent/CN105886316A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316205A (en) * | 2015-11-08 | 2016-02-10 | 朱娜娜 | Method for processing pleurotus eryngii health tea vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937736A (en) * | 2017-03-08 | 2017-07-11 | 湖北工业大学 | A kind of soy sauce and preparation method thereof |
| CN115232702A (en) * | 2022-07-06 | 2022-10-25 | 宁夏盐池县五粮香醋业有限公司 | Coarse cereal vinegar fumigating method |
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Application publication date: 20160824 |
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