CN106047643A - Plum blossom vinegar rich in gentian oligosaccharide and fermentation preparation method - Google Patents
Plum blossom vinegar rich in gentian oligosaccharide and fermentation preparation method Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses plum blossom vinegar rich in gentian oligosaccharide and a fermentation preparation method and belongs to the field of food processing. By steam explosion, structures of bamboo shoot slag, apple pomace and tea residue are much looser. Then, by fermenting aspergillus oryzae while adding cellulose and beta-glucosidase, sweet mash rich in gentian oligosaccharide is obtained. The sweet mash rich in gentian oligosaccharide undergoes colloid mill to obtain plum blossom puree with fine quality. The plum blossom puree and sweet mash are uniformly stirred, and finally saccharomycetes and acetic acid bacteria are added to carry out fermentation so as to obtain original vinegar. According to the invention, residual nutritional value of plum blossom is greatly utilized, and the product also has strong health-care functions. Meanwhile, fruit and vegetable residues and tea residue are reasonably utilized. Thus, cost is reduced to some extent, and economic benefit is boosted.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of Flos Mume vinegar rich in gentian oligose and fermentation preparation
Method.
Background technology
Fructus Mali pumilae is the fruit of rosaceous plant, and fruit is spherical, and taste is sweet, and mouthfeel is sharp and clear.Fructus Mali pumilae is kind of a food low in calories, Fructus Mali pumilae
Middle nutrition composition solubility is big, is easily absorbed by the body, is conducive to dissolving element sulphur, makes skin lubrication tender；Bamboo sprout, are that China passes
System delicacies, taste perfume (or spice) matter is crisp, vegetable protein in bamboo sprout, electrolytes and minerals content the highest, contribute to enhancing body
Immunologic function, improves disease resistance ability；Flos Mume has important ornamental value and medical value, and Flos Mume can be used as medicine, and can invigorate blood circulation
Removing toxic substances, profit lung reduces phlegm.
Gentian oligose is a class by glucose with β-1, and the new type functional oligosaccharide that 6 glycosidic bonds combine, including Radix Gentianae
Disaccharide, a small amount of trisaccharide and tetrose.As functional food ingredient, gentian oligose is except having dental caries low in calories, low, whole intestinal
Outside etc. physiological function, compared with other functional oligoses, it can also advantageously promote bacillus bifidus and lactic acid bacteria in human small intestine
Breeding, and heat-resisting, acidproof, can be applicable to some other oligosaccharide and be not suitable in the health food used.But Radix Gentianae is oligomeric
Sugar use cost is high, and current Enzymatic becomes the method reducing cost most effectively, and the glucose that can use high concentration is former
Material, turns glucosides and condensation, the more separated gentian oligose finished product being refining to obtain different size through β glucosidase.
The vinegar product of garden stuff processing is more in the market, and such as Chinese Patent Application No. 201510200178.5 is " a kind of
Apple vinegar beverage ", number of patent application 201310503902.2 " processing method of a kind of asparagus flavored cake ", but there is raw material list
One, and purpose is to improve the local flavor of food not increase the health care of vinegar.Therefore, the present invention from the direction of health food,
Utilizing the waste residue in food production, produce a kind of Flos Mume vinegar rich in gentian oligose, this vinegar not only unique flavor is tasty and refreshing, and
Beneficially people's is healthy.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, the present invention with bamboo sprout slag, pomace, tea grounds, Flos Mume as raw material, Jing Guofa
Ferment prepares a kind of Flos Mume vinegar rich in gentian oligose, and the Flos Mume vinegar using the method to prepare is nutritious, unique tasty and refreshing, favorably
Healthy in people.
A kind of Flos Mume vinegar rich in gentian oligose, this vinegar is by bamboo sprout slag, tea grounds, pomace, Flos Mume fermentation gained.
The fermentation preparation of a kind of Flos Mume vinegar rich in gentian oligose, the method comprises the steps:
(1) taking 12 parts of bamboo sprout slags, 12 parts of tea grounds, 23 parts of pomaces are cleaned, and at room temperature dry, by fruit and vegerable slag, tea grounds
It is immersed in 4 8min in the hydrochloric acid of mass concentration 3-5%, drains at once after flushing, carry out Steam explosion treatment, the pressure of steam
For 2.0MPa 3.5MPa, vapor (steam) temperature is 85 95 DEG C, and the steam explosion time is 2 5min；
(2) bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace are fully mixed to obtain mixing slag, add and account for mixing slag dry weight
The water of 8% 12%, stirs, is subsequently adding aspergillus oryzae (CICC2011) and ferments, and fermentation temperature is 28 33 DEG C, fermentation
Time is 24 days, and the humidity of fermentation is 87% 95%, is eventually adding cellulase, β glucosidase, enzymolysis 4 7h, it is thus achieved that
Converted mash；
The addition of described aspergillus oryzae is the 0.7 ‰-1.0 ‰ of mixing slag weight；
The addition of described β glucosidase is to mix 3% the 8% of slag weight after aspergillus oryzae fermentation, and the enzyme of β glucosidase is lived
It is 200,000 U/g；
The addition of described cellulase is to mix 2% the 5% of slag weight after aspergillus oryzae fermentation, and the enzyme work of cellulase is 25
Ten thousand U/g；
(3) take the fresh Flos Mume of 48 parts, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, soak 40-
Drain the moisture on its surface after 60min, pull an oar by the mode of colloid mill, then heat enzyme denaturing prevent-browning, temperature with plate type heat exchanger
For 86-90 DEG C, the time is 6-9min, obtains Flos Mume serosity, and described color fixative aqueous solution is by NaCl, citric acid, CaCl2, anti-bad
Hematic acid, sodium sulfite forms；
(4) converted mash of step (2) is filtrated to get filtrate, filtrate and the Flos Mume serosity stirring and evenly mixing of step (3), add wine brewing
Yeast (CICC1012), expense Bean's Pichia sp. (CICC31007) are fermented, fermentation temperature 18-33 DEG C, fermentation time 8
13 days, aerobic fermentation 24 days, anaerobic fermentation 69 days, yeasting humidity 85-95%, obtain swort；
The addition of described saccharomyces cerevisiae is the 0.4 ‰-0.6 ‰ of the Flos Mume oleo stock filtrate mixture weight with converted mash, takes ratio
The addition of grace Pichia sp. is the 0.2 ‰-0.4 ‰ of the Flos Mume oleo stock filtrate mixture weight with converted mash；
(5) in the swort of step (4), acetic acid mycopowder is inoculated, under the conditions of 30-33 DEG C by the weight 0.45 ‰-0.85 ‰ with swort
Use solid fermentation 58 days；
(6) filtering fermentation liquor, sterilizing step (5) obtained obtains clear liquor, is then diluted, packs, i.e. available richness
Flos Mume vinegar containing gentian oligose.
Preferably, the fermentation preparation of a kind of Flos Mume vinegar rich in gentian oligose, it is characterised in that:
The preparation method of the colour-keeping liquid of step (3) is: add NaCl, citric acid, CaCl in clear water2, ascorbic acid, sodium sulfite,
Its mass percentage concentration is made to be respectively 1.5%NaCl, 0.6% citric acid, 0.4%CaCl2, 0.10% ascorbic acid, 0.5% sulfurous acid
Sodium.
Compared with prior art, the present invention has a following obvious beneficial effect as can be known from the above technical solutions:
(1) soak, by diluted acid, the method that pomace, tea grounds, bamboo sprout slag and steam explosion combine, raw material can be sufficiently destroyed
The crystal region of middle cellulose so that the quality deliquescing of cellulose, molecular structure is less, and more conducively absorption of human body utilizes, the most sharp
Decomposed by enzyme in cellulose, promote fermentation, acid solution can not only softening fibre raw material, also can solution major part soluble saccharide；
Steam explosion technology can make the structure of raw material the most fluffy simultaneously so that the process of fermentation is the most thorough, completely.
(2) what cellulase hydrolysis obtained is converted into gentian oligose by glucose by β glucosidase, high concentration
Glucose simultaneously facilitates the activity of β glucosidase and cellulase, and therefore cellulase and β glucosidase play mutually association
The effect adjusted.
(3) the flavor precursor matter in fruit and vegerable, tea can be decomposed into and have strong natural flavour mountaineous perfume (or spice) by β glucosidase
Gas material, improves the local flavor of product.
(4) reasonably utilize fruit and vegerable slag, tea grounds, saved cost to a certain extent, and reduced various types of materials
Waste, improves economic benefit, protects environment the most to a certain extent.
(5) raw material adds Flos Mume so that product contains delicate fragrance and the unique oral sensations of Flos Mume.
Detailed description of the invention
The following is the specific embodiment of the present invention, technical scheme is done to be described further, but the present invention
Protection domain be not limited to these embodiments.Every change without departing substantially from present inventive concept or equivalent replacement are included in this
Within bright protection domain.
Embodiment 1
A kind of preparation method of the Flos Mume vinegar rich in gentian oligose, its step is as follows:
(1) taking 100g bamboo sprout slag, 200g tea grounds, 200g part pomace is cleaned, and at room temperature dries, and fruit and vegerable slag, tea grounds is immersed
4min in the dilute hydrochloric acid solution of mass concentration 3%, drains, and carries out Steam explosion treatment, and the pressure of steam is 2.0MPa, steam
Temperature is 85 DEG C, and the steam explosion time is 2min；
(2) by bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace fully mixes to obtain mixing slag, adds and accounts for mixing slag dry weight
The water of 8%, stirs, and adds aspergillus oryzae (CICC2011 is purchased from Chinese industrial Microbiological Culture Collection administrative center) and carries out sending out
Ferment, inoculum concentration (accounting for mixing slag dry weight) is 0.07 ‰, and fermentation temperature is 28 DEG C, and fermentation time is 2 days, and the humidity of fermentation is 87%,
Be subsequently adding cellulase, addition 2%(account for aspergillus oryzae fermentation after mix slag weight), β glucosidase access amount account for fermentation base
The weight 3% of material (through the mixing slag of aspergillus oryzae fermentation), enzymolysis 4h, it is thus achieved that converted mash；
(3) take the fresh Flos Mume of 400g, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, after soaking 40min
Drain the moisture on its surface, and use the mode of colloid mill to carry out refinement making beating, carry out by the way of plate type heat exchanger heats
Enzyme denaturing prevent-browning, enzyme-removal temperature is 86 DEG C, and the time is 6min, obtains Flos Mume serosity；
(4) converted mash prepared being filtrated to get filtrate, the Flos Mume serosity stirring and evenly mixing that filtrate prepares with step (3), by accounting for
The weight permillage meter of fermentation base material (Flos Mume oleo stock mixes with the filtrate of converted mash), (CICC1012 buys to access saccharomyces cerevisiae
In Chinese industrial Culture Collection) 0.4 ‰, SHENGXIANG yeast (take Bean Pichia sp. CICC31007, buy in
State's Research for Industrial Microbial Germ preservation center) 0.2 ‰, obtain alcoholizing wine with dregs, fermentation temperature 18 DEG C, fermentation time 8 days, aerobic fermentation 2
My god, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the complete swort of fermentation, by with swort weight permillage based on inoculation acetic acid bacteria, inoculum concentration is 0.45 ‰, 30 DEG C
Under the conditions of use solid fermentation 5 days；
(6) fermentation liquid step (5) obtained is centrifugal, filter, sterilizing obtains clear liquor, is then diluted, packs,
Obtain Flos Mume vinegar.
Embodiment 2
A kind of preparation method of the Flos Mume vinegar rich in gentian oligose, its step is as follows:
(1) taking 200g bamboo sprout slag, 200g tea grounds, 300g pomace is cleaned, and at room temperature dries, fruit and vegerable slag, tea grounds is immersed in
8min in the dilute hydrochloric acid solution of 5%, drains, and carries out Steam explosion treatment, and the pressure of steam is 3.5 Mpa, and vapor (steam) temperature is 95
DEG C, the steam explosion time is 5min；
(2) by bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace fully mixes to obtain mixing slag, adds 12%(and accounts for mixing slag
Dry weight) water, stir, add aspergillus oryzae (CICC2011) and ferment, inoculum concentration (account for mixing slag dry weight) is 1.00 ‰,
Fermentation temperature is 33 DEG C, and fermentation time is 4 days, and the humidity of fermentation is 95%, is subsequently adding cellulase, and addition 5%(accounts for rice-koji
After mould fermentation mix slag weight), β glucosidase access amount account for fermentation base material (through aspergillus oryzae fermentation mixing slag) weight
Access 8%, enzymolysis 4h, it is thus achieved that converted mash；
(3) take the fresh Flos Mume of 800g, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, after soaking 60min
Drain the moisture on its surface, and use the mode of colloid mill to carry out refinement making beating, carry out by the way of plate type heat exchanger heats
Enzyme denaturing prevent-browning, enzyme-removal temperature is 90 DEG C, and the time is 9min, obtains Flos Mume serosity；
(4) converted mash prepared being filtrated to get filtrate, the Flos Mume serosity stirring and evenly mixing that filtrate prepares with step (3), by accounting for
The permillage meter of fermentation base material (Flos Mume oleo stock mixes with the filtrate of converted mash), accesses saccharomyces cerevisiae (CICC1012) 0.6 ‰, raw
Fragrant yeast (taking Bean Pichia sp. CICC31007) 0.4 ‰, obtains alcoholizing wine with dregs, fermentation temperature 18 DEG C, and fermentation time 8 days is aerobic
Ferment 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the complete swort of fermentation, by with swort weight permillage based on inoculation acetic acid bacteria, inoculum concentration is 0.85 ‰, 30 DEG C
Under the conditions of use solid fermentation 5 days；
(6) fermentation liquid step (5) obtained is centrifugal, filter, sterilizing obtains clear liquor, is then diluted, packs,
Obtain Flos Mume vinegar.
Comparative example 1: do not use soak with hydrochloric acid, steam blasting procedure
(1) taking 100g bamboo sprout slag, 200g tea grounds, 200g part pomace is cleaned, and at room temperature dries, does not use steam explosion；
(2) by the bamboo sprout slag handled well, tea grounds, pomace fully mix to obtain mixing slag, add 8%(account for mixing slag dry weight) water,
Stirring, add aspergillus oryzae (CICC2011) and ferment, inoculum concentration (accounting for mixing slag dry weight) is 0.07 ‰, and fermentation temperature is
28 DEG C, fermentation time is 2 days, and the humidity of fermentation is 87%, is subsequently adding cellulase, and addition 2%(is mixed after accounting for aspergillus oryzae fermentation
Close slag weight), β glucosidase access amount account for fermentation base material (through aspergillus oryzae fermentation mixing slag) weight access 3%, enzyme
Solve 4h, it is thus achieved that converted mash；
(3) take the fresh Flos Mume of 400g, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, after soaking 40min
Drain the moisture on its surface, and use the mode of colloid mill to carry out refinement making beating, carry out by the way of plate type heat exchanger heats
Enzyme denaturing prevent-browning, enzyme-removal temperature is 86 DEG C, and the time is 6min, obtains Flos Mume serosity；
(4) converted mash prepared being filtrated to get filtrate, the Flos Mume serosity stirring and evenly mixing that filtrate prepares with step (3), by accounting for
The permillage meter of fermentation base material (Flos Mume oleo stock mixes with the filtrate of converted mash), accesses saccharomyces cerevisiae (CICC1012) 0.4 ‰, raw
Fragrant yeast (taking Bean Pichia sp. CICC31007) 0.2 ‰, obtains alcoholizing wine with dregs, fermentation temperature 18 DEG C, and fermentation time 8 days is aerobic
Ferment 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the complete swort of fermentation, by with swort weight permillage based on inoculation acetic acid bacteria, inoculum concentration is 0.45 ‰, 30 DEG C
Under the conditions of use solid fermentation 5 days；
(6) fermentation liquid step (5) obtained is centrifugal, filter, sterilizing obtains clear liquor, is then diluted, packs,
Obtain Flos Mume vinegar.
Comparative example 2: do not use aspergillus oryzae to ferment
(1) taking 100g bamboo sprout slag, 200g tea grounds, 200g part pomace is cleaned, and at room temperature dries, and fruit and vegerable slag, tea grounds is immersed
4min in the dilute hydrochloric acid solution of 3%, drains, and carries out Steam explosion treatment, and the pressure of steam is 2.0MPa, and vapor (steam) temperature is 85
DEG C, the steam explosion time is 2min；
(2) by bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace fully mixes and to obtain mixing slag, and addition 8%(accounts for mixing slag and does
Weight) water, stir, do not use aspergillus oryzae ferment, be subsequently adding cellulase, addition account for fermentation base material (mixing slag and
Water) weight 2%, β glucosidase access amount account for the weight of fermentation base material (mixing slag and water) and access 3%, enzymolysis 4h, it is thus achieved that sugar
Change wine with dregs；
(3) take the fresh Flos Mume of 400g, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, after soaking 40min
Drain the moisture on its surface, and use the mode of colloid mill to carry out refinement making beating, carry out by the way of plate type heat exchanger heats
Enzyme denaturing prevent-browning, enzyme-removal temperature is 86 DEG C, and the time is 6min, obtains Flos Mume serosity；
(4) converted mash prepared being filtrated to get filtrate, the Flos Mume serosity stirring and evenly mixing that filtrate prepares with step (3), by accounting for
The permillage meter of fermentation base material (Flos Mume oleo stock mixes with the filtrate of converted mash), accesses saccharomyces cerevisiae (CICC1012) 0.4 ‰, raw
Fragrant yeast (taking Bean Pichia sp. CICC310070.2 ‰), obtains alcoholizing wine with dregs, fermentation temperature 18 DEG C, and fermentation time 8 days is aerobic
Ferment 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the complete swort of fermentation, by with swort weight permillage based on inoculation acetic acid bacteria, inoculum concentration is 0.45 ‰, 30 DEG C
Under the conditions of use solid fermentation 5 days；
(6) fermentation liquid step (5) obtained is centrifugal, filter, sterilizing obtains clear liquor, is then diluted, packs,
Obtain Flos Mume vinegar.
Comparative example 3: without cellulase, β glucosidase
(1) taking 100g bamboo sprout slag, 200g tea grounds, 200g part pomace is cleaned, and at room temperature dries, and fruit and vegerable slag, tea grounds is immersed
4min in the dilute hydrochloric acid solution of 3%, drains, and carries out Steam explosion treatment, and the pressure of steam is 2.0MPa, and vapor (steam) temperature is 85
DEG C, the steam explosion time is 2min；
(2) by bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace fully mixes and to obtain mixing slag, and addition 8%(accounts for mixing slag and does
Water heavily), stirs, and adds aspergillus oryzae (CICC2011) and ferments, and inoculum concentration (accounting for mixing slag dry weight) is 0.07 ‰, sends out
Ferment temperature is 28 DEG C, and fermentation time is 2 days, and the humidity of fermentation is 87%, it is thus achieved that converted mash, is added without enzyme；
(3) take the fresh Flos Mume of 400g, use clear water rinsed clean, by its immersion treatment in color fixative aqueous solution, after soaking 40min
Drain the moisture on its surface, and use the mode of colloid mill to carry out refinement making beating, carry out by the way of plate type heat exchanger heats
Enzyme denaturing prevent-browning, enzyme-removal temperature is 86 DEG C, and the time is 6min, obtains Flos Mume serosity；
(4) converted mash prepared being filtrated to get filtrate, the Flos Mume serosity stirring and evenly mixing that filtrate prepares with step (3), by accounting for
The permillage meter of fermentation base material (Flos Mume oleo stock mixes with the filtrate of converted mash), accesses saccharomyces cerevisiae (CICC1012) 0.4 ‰, raw
Fragrant yeast (taking Bean Pichia sp. CICC310070.2 ‰) 0.2 ‰, obtains alcoholizing wine with dregs, fermentation temperature 18 DEG C, fermentation time 8
My god, aerobic fermentation 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the complete swort of fermentation, by with swort weight permillage based on inoculation acetic acid bacteria, inoculum concentration is 0.45 ‰, 30 DEG C
Under the conditions of use solid fermentation 5 days；
(6) fermentation liquid step (5) obtained is centrifugal, filter, sterilizing obtains clear liquor, is then diluted, packs,
Obtain Flos Mume vinegar.
Flos Mume vinegar prepared by various embodiments of the present invention and comparative example, its attributional analysis such as following table:
Prepared by each embodiment of table 1, the nutritional labeling of sample compares
Knowable to data above, using Flos Mume vinegar prepared by the present invention, gentian oligose, protein, aminoacid and enzyme content are equal
Higher than comparison example, especially not using cellulase, β glucosidase in comparison example 3, the Flos Mume vinegar of preparation is practically free of
Gentian oligose.Therefore, the gentian oligose Flos Mume vinegar using the present invention to prepare makes full use of abundant enzyme system and the fibre of aspergillus oryzae
Dimension element enzyme, the coordinative role of β glucosidase, prepared vinegar nutritional labeling is many, and local flavor is mellow, and mouthfeel is unique, and with solely
Special Flos Mume delicate fragrance and fruital, be the vinegar based article with good taste and nutritional health function.
Claims (3)
1. the Flos Mume vinegar rich in gentian oligose, it is characterised in that: this vinegar is by bamboo sprout slag, tea grounds, pomace, Flos Mume fermentation
Gained.
2. the fermentation preparation rich in the Flos Mume vinegar of gentian oligose, it is characterised in that: the method includes
Following steps:
(1) taking 12 parts of bamboo sprout slags, 12 parts of tea grounds, 23 parts of pomaces are cleaned, and at room temperature dry, by fruit and vegerable slag, tea grounds
It is immersed in 4 8min in the hydrochloric acid of mass concentration 3-5%, drains at once after flushing, carry out Steam explosion treatment, the pressure of steam
For 2.0MPa 3.5MPa, vapor (steam) temperature is 85 95 DEG C, and the steam explosion time is 2 5min；
(2) bamboo sprout slag good for Steam explosion treatment, tea grounds, pomace are fully mixed to obtain mixing slag, add and account for mixing slag dry weight
The water of 8% 12%, stirs, is subsequently adding aspergillus oryzae and ferments, and fermentation temperature is 28 33 DEG C, and fermentation time is 24
My god, fermentation humidity is 87% 95%, is eventually adding cellulase, β glucosidase, enzymolysis 4 7h, it is thus achieved that converted mash；
The addition of described aspergillus oryzae is the 0.7 ‰-1.0 ‰ of mixing slag weight；
The addition of described β glucosidase is to mix 3% the 8% of slag weight after aspergillus oryzae fermentation, and the enzyme of β glucosidase is lived
It is 200,000 U/g；
The addition of described cellulase is to mix 2% the 5% of slag weight after aspergillus oryzae fermentation, and the enzyme work of cellulase is 250,000
U/g；
(3) take 48 parts of fresh Flos Mume rinsed clean, by its immersion treatment in color fixative aqueous solution, drain after soaking 40-60min
The moisture on its surface, pulls an oar by the mode of colloid mill, then heats enzyme denaturing prevent-browning with plate type heat exchanger, and temperature is 86-90 DEG C, time
Between be 6-9min, obtain Flos Mume serosity, described color fixative aqueous solution is by NaCl, citric acid, CaCl2, ascorbic acid, sodium sulfite
Composition；
(4) converted mash of step (2) is filtrated to get filtrate, filtrate and the Flos Mume serosity stirring and evenly mixing of step (3), add wine brewing
Yeast, expense Bean's Pichia sp. ferment, fermentation temperature 18-33 DEG C, fermentation time 8 13 days, and aerobic fermentation 24 days is detested
Aerobe fermentation 69 days, yeasting humidity 85-95%, obtain swort；
The addition of described saccharomyces cerevisiae is the 0.4 ‰-0.6 ‰ of the Flos Mume oleo stock filtrate mixture weight with converted mash, takes ratio
The addition of grace Pichia sp. is the 0.2 ‰-0.4 ‰ of the Flos Mume oleo stock filtrate mixture weight with converted mash；
(5) in the swort of step (4), acetic acid mycopowder, 30-33 DEG C of condition are inoculated by the weight 0.45 ‰-0.85 ‰ with swort
Lower employing solid fermentation 58 days；
(6) filtering fermentation liquor, sterilizing step (5) obtained obtains clear liquor, is then diluted, packs, i.e. available richness
Flos Mume vinegar containing gentian oligose.
A kind of fermentation preparation of the Flos Mume vinegar rich in gentian oligose, it is characterised in that: step
Suddenly the preparation method of the colour-keeping liquid of (3) is: add NaCl, citric acid, CaCl in clear water2, ascorbic acid, sodium sulfite, make
Its mass percentage concentration is respectively 1.5%NaCl, 0.6% citric acid, 0.4%CaCl2, 0.10% ascorbic acid, 0.5% sodium sulfite.
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Cited By (3)
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| CN109757691A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake |
| CN111500403A (en) * | 2020-06-22 | 2020-08-07 | 吉林农业科技学院 | Fructo-oligosaccharide medlar vinegar and preparation method thereof |
| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
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| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN104031815A (en) * | 2014-05-06 | 2014-09-10 | 湖北工业大学 | Fructo-oligosaccharide sprout rice vinegar and preparation method thereof |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
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| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
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