CN106135996A - A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof - Google Patents
A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof Download PDFInfo
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- CN106135996A CN106135996A CN201610464654.9A CN201610464654A CN106135996A CN 106135996 A CN106135996 A CN 106135996A CN 201610464654 A CN201610464654 A CN 201610464654A CN 106135996 A CN106135996 A CN 106135996A
- Authority
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- China
- Prior art keywords
- semen sojae
- sojae atricolor
- zizaniae caduciflorae
- fructus zizaniae
- ripening
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- Granted
Links
- 210000000582 semen Anatomy 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 49
- 239000000052 vinegar Substances 0.000 title claims abstract description 32
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 32
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 230000035784 germination Effects 0.000 claims abstract description 35
- 230000005070 ripening Effects 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 18
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 229960003080 taurine Drugs 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000005909 Kieselgur Substances 0.000 claims 1
- 241000209051 Saccharum Species 0.000 claims 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims 1
- 229910052710 silicon Inorganic materials 0.000 claims 1
- 239000010703 silicon Substances 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 8
- 229930002877 anthocyanin Natural products 0.000 abstract description 7
- 235000010208 anthocyanin Nutrition 0.000 abstract description 7
- 239000004410 anthocyanin Substances 0.000 abstract description 7
- 150000004636 anthocyanins Chemical class 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000001228 trophic effect Effects 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 206010016256 fatigue Diseases 0.000 abstract description 4
- 230000001681 protective effect Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 11
- 235000001014 amino acid Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- -1 ketone Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960004756 ethanol Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004811 liquid chromatography Methods 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof, wherein, processing technique comprises the following steps: the fructus zizaniae caduciflorae after () will germinate cooks, and obtains germination black vinegar after saccharifying, alcohol fermentation and acetic fermentation；(2) the fructus zizaniae caduciflorae drinking water after germinateing steams and obtains ripening black rice sauce；(3) Semen sojae atricolor after germinateing is poured in the sugar liquid of boiling ripening pouring in vacuum fills into and is soaked；(4) 1ml is germinateed black vinegar, 30ml ripening black rice sauce, 10g through the germination Semen sojae atricolor of soaking with sugar ripening, 4g sucrose, 0.1g citric acid and the mixing of 0.05g taurine.The invention have benefit that: (1) passes through rudiment and the fermentation of science so that the trophic function of raw material obtains best holding and maximization；(2) it is aided with taurine, defines effective synergism；(3) vinegar beverage has abundant nutrition and anti-oxidation function, and abundant anthocyanin has protective effect to the work of " cybraian " chronic fatigue.
Description
Technical field
The present invention relates to a kind of vinegar beverage and processing technique thereof, be specifically related to a kind of with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock
Vinegar beverage and processing technique thereof, belong to food processing technology field.
Background technology
Nutritious black bean enriches, containing protein, fat, crude fibre, vitamin, carbohydrate, mineral, trace element etc.
Multiple nutritional components, and there is high protein, characteristic low in calories, the high quality protein content in Semen sojae atricolor is higher, higher than Semen Glycines
About 25%, its contained essential amino acids occupies first of beans.
Semen sojae atricolor not only rich in nutrition content, but also containing vital anthocyanin, different Huang healthy to the person in a large number
The polyphenols such as ketone, and the content of these polyphenols is higher than other beans.Polyphenol compound has antiinflammatory, resists
The multiple biological activitys such as bacterium, antiviral, antioxidation, defying age, osteoporosis, antitumor.
Among the people, vinegar Semen sojae atricolor is traditional health-preserving food.But owing to the acidity of vinegar is excessive, so being eaten for a long time, stomach is sticked
Film has damage, and local flavor is the most not ideal.
Black rice nourishing enriches, and not only contains rich in protein, vitamin (VB1, VB2 etc.), but also containing 17 kinds of human bodies
Essential amino acid, aminoacid composition is comprehensively.One of characteristic of fructus zizaniae caduciflorae is exactly that anthocyanin is possible not only to containing abundant anthocyanin
Make fructus zizaniae caduciflorae present distinctive color, and numerous studies show: anthocyanin belongs to flavonoid class compound, there is good life
Reason function, as antioxidation, mutation, antitumor, removing free radical, improve vision, prevention cardiovascular and cerebrovascular disease, the liver protecting,
Anticancer etc..
The vitamin that fructus zizaniae caduciflorae and Semen sojae atricolor are had has the effect complemented each other, it is possible to meet nutritional need more comprehensively.
It addition, the polyphenols in fructus zizaniae caduciflorae and Semen sojae atricolor is far above similar miscellaneous grain crops, polyphenols has antioxidation, clearly
Effect except free radical.
Miscellaneous grain crops germination is a focus of nearest miscellaneous grain crops manufacture field.In miscellaneous grain crops germination process, various enzymes are activated, new
Enzyme is synthesized, and intraseminal starch, protein, fat and other macromolecular substances are broken down into small-molecule substance, multiple ore deposit
Material and vitamin are released.γ-aminobutyric acid as mediator important in cerebral tissue is enriched with during rudiment,
Content and the activity of Flavonoid substances rise the most significantly.These newly generated materials have special effect to human body, have caused
The concern of people.
Summary of the invention
It is an object of the invention to provide a kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof, should
Processing technique is by the rudiment of science and fermentation so that the trophic function of raw material obtains best holding and maximization, processing and
The vinegar beverage become has abundant nutrition and anti-oxidation function, is highly suitable as sports drink, simultaneously abundant anthocyanin pair
The work of " cybraian " chronic fatigue has protective effect.
In order to realize above-mentioned target, the present invention adopts the following technical scheme that:
A kind of with fructus zizaniae caduciflorae and Semen sojae atricolor the processing technique of the vinegar beverage as base stock, it is characterised in that comprise the following steps:
(1) germination Black-rice Wine:
First being germinateed by fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae after then germinateing cooks, after saccharifying, alcohol fermentation and acetic fermentation,
Filter clarification, obtain transparent violet redness germination black vinegar；
(2) germination fructus zizaniae caduciflorae ripening:
First being germinateed by fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae after then germinateing and drinking water are put in digester with solid-liquid ratio 1g:10g and are steamed
60min processed, filters, obtains ripening black rice sauce；
(3) germination Semen sojae atricolor ripening:
First Semen sojae atricolor is germinateed, the Semen sojae atricolor after then germinateing precooks, boil again after pour in the sugar liquid of boiling, aforementioned sugar liquid
, boiling blended by white sugar 30wt%, glucose 7wt% and pure water 63wt%, filtration form, and add 0.2wt%'s
EDTA-2Na and 0.07wt% ascorbic acid, starts ripening, and the specific procedure of ripening is: 100 DEG C are boiled 3min → 90 DEG C and boil 10min
→ 85 DEG C keep thorough to ripening, finally sugar liquid and Semen sojae atricolor are poured in vacuum fills and soak；
(4) mixing preparation:
1ml is germinateed black vinegar, 30ml ripening black rice sauce, 10g through the germination Semen sojae atricolor of soaking with sugar ripening, 4g sucrose, 0.1g
Citric acid and 0.05g taurine mix homogeneously, fill, autoclaving.
Aforesaid processing technique, it is characterised in that in step () and step (two), the method that fructus zizaniae caduciflorae germinates is: first
Sterilize 25min by fructus zizaniae caduciflorae 0.5wt% liquor natrii hypochloritis, with deionized water rinsing for several times, then uses 0.4mmol/L calcium chloride
Solution at room temperature soaks 24h, cuts off the water supply 2 times in immersion process, each 1h, and next fructus zizaniae caduciflorae is put into the training padding the gauze that haves three layers
Support in ware, every ware 20g, and cover 3 layers of gauze on the surface of fructus zizaniae caduciflorae, in constant temperature and humidity incubator 32 DEG C, humidity more than 99%,
Germinateing under dark condition, germinating time 32h, spraying 1 concentration in the process every day is the monosodium glutamate solution of 0.5mg/mL.
Aforesaid processing technique, it is characterised in that in step (), filters clarification and uses kieselguhr.
Aforesaid processing technique, it is characterised in that in step (three), the method that Semen sojae atricolor germinates is: be positioned over by Semen sojae atricolor
Soaking 16h at 32 DEG C, period, every 4h changed water 1 time, soaked after terminating with deionized water, the Semen sojae atricolor wash seeds of steep raising is clean,
Germination 38h under humidity 95%, 32 DEG C of environment of temperature.
Aforesaid processing technique, it is characterised in that in step (three), the method precooked is: water is modulated into 0.3wt%
Sodium carbonate liquor, is heated to boiling, adds germination Semen sojae atricolor, and boiling 5min, in pouring cold water vessels immediately after into, speed is stirred.
Aforesaid processing technique, it is characterised in that in step (three), the method boiled again is: water is modulated into 0.3wt%
Sodium tripolyphosphate solution, is heated to boiling, adds germination Semen sojae atricolor, stops, pouring into immediately after in cold water vessels after boiling 10min
Speed is stirred.
Aforesaid processing technique, it is characterised in that in step (three), the parameter that vacuum is soaked is: evacuation
0.08MPa, immersion duration 90min.
The invention have benefit that:
(1) processing technique: by rudiment and the fermentation of science so that the trophic function of raw material obtains best holding and
Bigization；It is aided with taurine, defines effective synergism.
(2) vinegar beverage: there is abundant nutrition and anti-oxidation function, be highly suitable as sports drink；Abundant pattern
Glycosides has protective effect to the work of " cybraian " chronic fatigue；The local flavor of beverage is optimized, and is that one can be taken in for a long time
Trophic function vinegar beverage.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention made concrete introduction.
One, preparation process
1, fructus zizaniae caduciflorae germinates
Through sieving, after remove impurity, choose size uniformity, without hard defects, without incomplete fructus zizaniae caduciflorae, first wake up kind with 40 DEG C of warm water
1h, then sterilize 25min by fructus zizaniae caduciflorae 0.5wt% liquor natrii hypochloritis, and with deionized water rinsing for several times, then use 0.4mmol/
L calcium chloride solution at room temperature soaks 24h, cuts off the water supply 2 times in immersion process, each 1h, next fructus zizaniae caduciflorae is put into pad and haves three layers yarn
In the culture dish of cloth, every ware 20g, and the surface of fructus zizaniae caduciflorae cover 3 layers of gauze, finally in constant temperature and humidity incubator 32 DEG C, wet
Germinateing under degree more than 99%, dark condition, germinating time is at 32h, and spraying 1 concentration in the process every day is 0.5mg/mL's
Monosodium glutamate solution, sprays monosodium glutamate solution and is on the one hand used for supplementing the substrate that GABA produces, be on the other hand used for keeping sending out
The wettability of bud fructus zizaniae caduciflorae.
2, germination Black-rice Wine
Fructus zizaniae caduciflorae after germinateing cooks, and cools, is transferred in the triangular flask of 250mL, and add water 90mL, then adjusts with malic acid
PH value 4.0～4.5.
Saccharifying: weigh saccharifying enzyme, adds saccharifying enzyme with inoculum concentration 600U/g, shakes up, in 60 DEG C of saccharifying 48h.
Alcohol fermentation: the sucrose solution of preparation 2wt%, and at 121 DEG C of sterilizing 15min.Then Angel wine brewing song is weighed
1.0g, sterile working, access 100mL sucrose solution, standby in 32 DEG C of activation 60min.Next by saccharified liquid 121 DEG C of sterilizings
15min, pipet pipettes 9mL activated yeast bacterium solution in saccharified liquid, puts in 32 DEG C of couveuses of constant temperature, alcohol fermentation 6d.
Acetic fermentation: first prepare basal liquid medium: yeast extract 1.0g+ glucose 1.0g+ water 100mL, pH 4.5,
121 DEG C of sterilizing 20min, add 3mL dehydrated alcohol before using.Then acetic acid bacteria is added cultivation 48h in basal liquid medium.
Next by alcohol fermentation liquid sterilizing 10min in 80 DEG C of water-baths, acetic acid bacteria 10% is accessed by fermentating liquid volume, in shaking table,
30 DEG C, 140r/min aerobic culture, carry out acetic fermentation.
Filter: fermentation liquid kieselguhr is filtered clarification, obtains transparent violet redness germination black vinegar.
3, germination fructus zizaniae caduciflorae ripening
Fructus zizaniae caduciflorae after germinateing and drinking water are put into solid-liquid ratio 1g:10g and are steamed 60min in digester, filter, obtain ripe
Change black rice sauce.
4, Semen sojae atricolor germinates
Semen sojae atricolor is positioned at 32 DEG C immersion 16h, period, every 4h changed water 1 time, soak terminate after with deionized water by steep raising
Semen sojae atricolor wash seeds clean, germination 38h under humidity 95%, 32 DEG C of environment of temperature, now bud is about 0.5cm.
5, germination Semen sojae atricolor ripening
For making Semen sojae atricolor preferably soak sugar, the Semen sojae atricolor after germinateing first is precooked and is boiled the most again.
The method precooked is: water is modulated into 0.3wt% sodium carbonate liquor, is heated to boiling, adds germination Semen sojae atricolor, boiling
5min, in pouring cold water vessels immediately after into, speed is stirred.
The method boiled again is: water is modulated into 0.3wt% sodium tripolyphosphate solution, is heated to boiling, adds germination Semen sojae atricolor,
Stopping after boiling 10min, in pouring cold water vessels immediately after into, speed is stirred.
Next preparing sugar liquid, concrete preparation method is: by white sugar 30wt%, glucose 7wt% and pure water
63wt% mixes, and heating and cooking, after white sugar fully melts, filters.
Sugar liquid is poured in jacketed pan be heated to boiling, then pour into precook, boil again after Semen sojae atricolor, add 0.2wt%
EDTA-2Na and 0.07wt% ascorbic acid, start ripening, the specific procedure of ripening is: 100 DEG C are boiled 3min → 90 DEG C and boil
10min → 85 DEG C keep thorough to ripening.
Finally sugar liquid and Semen sojae atricolor are poured in vacuum fills and soak, evacuation 0.08MPa, immersion duration 90min.
6, mixing preparation
1ml is germinateed black vinegar, 30ml ripening black rice sauce, 10g through the germination Semen sojae atricolor of soaking with sugar ripening, 4g sucrose, 0.1g
Citric acid and 0.05g taurine mix homogeneously.
Then fill, 121 DEG C, autoclaving 20min under 0.1MPa.
Two, correlation test and result
1, trace element, amino acid whose content in germination fructus zizaniae caduciflorae is measured
Through measuring, it has been found that trace element content in germination process such as ferrum contained by fructus zizaniae caduciflorae, copper, manganese, magnesium, zinc are equal
Slightly increase.
Utilize amino-acid analyzer to measure and follow the tracks of amino acid whose change in fructus zizaniae caduciflorae germination process it will be seen that whole germinateed
In journey, aminoacid and the essential amino acids content of fructus zizaniae caduciflorae all increased.
Use liquid chromatography to record the 32h that γ-aminobutyric acid concentration germinates at fructus zizaniae caduciflorae and can reach 0.1672mg/ml.
2, flavonoid, mineral element, amino acid whose content in germination Semen sojae atricolor is measured
Through measuring, it has been found that during rudiment, the Flavone content contained by Semen sojae atricolor kind rises.
Mineral element content entirety in Semen sojae atricolor rudiment increases, and indivedual content decline, Qi Zhongtie, sodium, copper, magnesium, phosphorus etc.
Content increases notable.
Use liquid chromatography to record the 32h that γ-aminobutyric acid concentration germinates at Semen sojae atricolor and can reach 0.2146mg/ml.
3, the indexs of correlation such as GABA are measured in product
After the rudiment of science and fermentation, we are to the lactic acid in product, GABA, reducing sugar, soluble protein, ammonia
The indexs of correlation such as base acid-state nitrogen, alcoholic strength, total acid are determined.Result shows:
(1), in alcoholic fermentation process, reducing sugar, soluble protein content decline, ethanol, amino-acid nitrogen and GABA content
Rise；
(2), during acetic fermentation, lactic acid, total acid, GABA and amino acid nitrogen content are overall upward trend, and ethanol
Degree and soluble protein are overall downward trend, and content of reducing sugar first drops and rises afterwards.
4, product is purged the experiment of DPPH free radical activity
Result is: to the clearance rate of DPPH free radical more than 50%, suitable with the Vc of same concentration, shows that product has good
Good anti-oxidation function.
Be equivalent to total reducing power that gallic acid uses colorimetry to record 5d fermentation liquid for standard substance
240.525mg/mL total reducing power of gallic acid.
5, research affects the principal element of black vinegar beverage flavor
Find through research, affect the content that principal element is pol, acidity and fragrance ingredient of black vinegar beverage flavor.
With black vinegar consumption, sugaring amount and taurine consumption as empirical factor, use the L of 4 factor 3 levels9(34) orthogonal reality
Test design and determine optimum process condition, with sensory evaluation as index, determine that optimal mixing preparation scheme is:
1ml germination black vinegar+30ml ripening black rice sauce+10g is through the germination Semen sojae atricolor+4g sucrose+0.1g lemon of soaking with sugar ripening
Lemon acid+0.05g taurine.
By the method using solid-phase microextraction gas chromatography mass spectrometry, we are to germination fructus zizaniae caduciflorae and the wind of common polished rice fermented vinegar
Taste material is contrasted.Comparing result shows: the flavor substance of black vinegar is abundanter, adds than common polished rice fermented vinegar
The flavor substance of some uniquenesses, such as: guaiacol, 2-Methyl Butyric Acid etc., these materials make the fragrance more horn of plenty of product satisfy
Full.
Three, conclusion
Above-mentioned test and related data show:
1, processing technique:
(1) by rudiment and the fermentation of science so that the trophic function of raw material obtains best holding and maximization；
(2) it is aided with taurine, defines effective synergism.
2, the vinegar beverage processed:
(1) there is abundant nutrition and anti-oxidation function, be highly suitable as sports drink；
(2) abundant anthocyanin has protective effect to the work of " cybraian " chronic fatigue；
(3) local flavor of beverage is optimized, and is a kind of trophic function vinegar beverage that can take in for a long time；
(4) accord with the demands of the market, have a extensive future.
Become it should be noted that above-described embodiment limits the present invention, all employing equivalents or equivalence the most in any form
The technical scheme that the mode changed is obtained, all falls within protection scope of the present invention.
Claims (8)
1. one kind with fructus zizaniae caduciflorae and Semen sojae atricolor the processing technique of the vinegar beverage as base stock, it is characterised in that comprise the following steps:
(1) germination Black-rice Wine:
First being germinateed by fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae after then germinateing cooks, and after saccharifying, alcohol fermentation and acetic fermentation, filters
Clarification, obtains transparent violet redness germination black vinegar；
(2) germination fructus zizaniae caduciflorae ripening:
First being germinateed by fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae after then germinateing and drinking water are put in digester with solid-liquid ratio 1g:10g and are steamed
60min, filters, obtains ripening black rice sauce；
(3) germination Semen sojae atricolor ripening:
First Semen sojae atricolor is germinateed, the Semen sojae atricolor after then germinateing precooks, boil again after pour in the sugar liquid of boiling, described sugar liquid is by vain
Saccharum Sinensis Roxb. 30wt%, glucose 7wt% and pure water 63wt% are blended, boiling, filtration form, and add the EDTA-of 0.2wt%
2Na and 0.07wt% ascorbic acid, starts ripening, and the specific procedure of ripening is: 100 DEG C are boiled 3min → 90 DEG C and boil 10min → 85
DEG C keep thorough to ripening, finally sugar liquid and Semen sojae atricolor are poured in vacuum fills and soak；
(4) mixing preparation:
1ml is germinateed black vinegar, 30ml ripening black rice sauce, 10g through the germination Semen sojae atricolor of soaking with sugar ripening, 4g sucrose, 0.1g Fructus Citri Limoniae
Acid and 0.05g taurine mix homogeneously, fill, autoclaving.
Processing technique the most according to claim 1, it is characterised in that in step () and step (two), fructus zizaniae caduciflorae germinates
Method be: first sterilize 25min by fructus zizaniae caduciflorae 0.5wt% liquor natrii hypochloritis, with deionized water rinsing for several times, then uses
0.4mmol/L calcium chloride solution at room temperature soaks 24h, cuts off the water supply 2 times in immersion process, and next fructus zizaniae caduciflorae is put into by each 1h
Pad have three layers gauze culture dish in, every ware 20g, and cover 3 layers of gauze on the surface of fructus zizaniae caduciflorae, in constant temperature and humidity incubator 32
DEG C, germinate under humidity more than 99%, dark condition, germinating time 32h, spraying 1 concentration in the process every day is 0.5mg/
The monosodium glutamate solution of mL.
Processing technique the most according to claim 1, it is characterised in that in step (), filters clarification and uses silicon
Diatomaceous earth.
Processing technique the most according to claim 1, it is characterised in that in step (three), the method that Semen sojae atricolor germinates is: will
Semen sojae atricolor be positioned at 32 DEG C immersion 16h, period, every 4h changed water 1 time, soak terminate after with deionized water by the Semen sojae atricolor seed of steep raising
Clean up, germination 38h under humidity 95%, 32 DEG C of environment of temperature.
Processing technique the most according to claim 4, it is characterised in that in step (three), the method precooked is: adjusted by water
Make 0.3wt% sodium carbonate liquor, be heated to boiling, add germination Semen sojae atricolor, boiling 5min, pour into immediately after in cold water vessels
Speed is stirred.
Processing technique the most according to claim 5, it is characterised in that in step (three), the method boiled again is: adjusted by water
Make 0.3wt% sodium tripolyphosphate solution, be heated to boiling, add germination Semen sojae atricolor, stop after boiling 10min, fall immediately after
In entering cold water vessels, speed is stirred.
Processing technique the most according to claim 6, it is characterised in that in step (three), the parameter that vacuum is soaked is: take out
Vacuum 0.08MPa, immersion duration 90min.
8. the vinegar beverage processed by processing technique described in claim 1 to 7 any one.
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