CN106190754A - A kind of brewing method of Poria rice vinegar - Google Patents
A kind of brewing method of Poria rice vinegar Download PDFInfo
- Publication number
- CN106190754A CN106190754A CN201610543163.3A CN201610543163A CN106190754A CN 106190754 A CN106190754 A CN 106190754A CN 201610543163 A CN201610543163 A CN 201610543163A CN 106190754 A CN106190754 A CN 106190754A
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- China
- Prior art keywords
- poria
- vinegar
- fermentation
- value
- saccharifying
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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 the preparation method of a kind of Poria rice vinegar, comprise the steps: that glutinous rice flour is mixed in the ratio of 3～1:1 by (1) with Poria powder, being mixed to get feed liquid by the material-water ratio of 1:3～5 again, regulation material liquid pH value premixing spice is uniform, heats cooking and liquefaction；(2) saccharifying；(3) alcohol fermentation；(4) acetic fermentation；(5) clear Poria rice vinegar it is filtrated to get.The brewage process of the Poria rice vinegar that the present invention provides, it has the beneficial effects that and effect of the medicinal of Poria and nutritional labeling with vinegar is integrated, can be good at being dissolved in vinegar liquid when vinegar brew, improve the function value of vinegar product, use liquid fermentation method brew compound health vinegar, tart flavour is soft, has vinegar fragrance and strong Fructus Cucurbitae moschatae fragrance.
Description
Technical field
The present invention relates to a kind of functional food, belong to food processing field, more particularly to brewageing of a kind of Poria rice vinegar
Method.
Background technology
Rice vinegar is flavoring agent indispensable in Modern Family, existing rice vinegar function singleness, the most functional vinegar beverage
Also welcome by the increasing masses.Vinegar beverage has reduction blood cholesterol levels, vessel softening and maintenance pH value of body to put down
The effects such as weighing apparatus, how enriching its functional technical staff of being to solve the technical problem that.
Summary of the invention
Goal of the invention: for solving above-mentioned technical problem of the prior art, the invention provides the wine of a kind of Poria rice vinegar
Make method.
Technical scheme: for realizing above-mentioned technical purpose, the present invention proposes the preparation method of a kind of Poria rice vinegar, including such as
Lower step:
(1) Oryza glutinosa and Poria are pulverized, sieve, respectively obtain glutinous rice flour and Poria powder is standby；
(2) glutinous rice flour is mixed in the ratio of 3～1:1 with Poria powder, then is mixed to get feed liquid by the material-water ratio of 1:3～5,
Regulation material liquid pH value, to 6.2～6.4, adds the calcium chloride of 0.2wt%, and calcium ion has the work keeping the suitableeest conformation of α-amylase
With, it is to maintain enzyme maximum activity required with stability institute., the α-amylase of addition 0.02～0.05wt% is in 55-65 DEG C (preferably
Ground, selects 60 DEG C, is the optimum pH of this enzyme) premixing spice uniformly, be heated to 100 DEG C of cooking and liquefactions；
(3) after liquefaction, being cooled to 50～60 DEG C, regulation material liquid pH value, to 4～4.2, adds 0.04%～0.18%
Saccharifying enzyme carries out saccharifying；
(4) material liquid pH value is regulated after saccharifying to 3.5-4.5, the dry ferment of activity that access 0.5 ‰～1.8 ‰ has activated
Mother, carries out alcohol fermentation at 28 DEG C, adds acid protease acid protease (the CAS 9025-of 2% after fermenting 4～5 days
49-4), continue fermentation to terminate to 7 days；
(5) after step (4) fermentation ends, the inoculum concentration by 8%～12% accesses the acetic acid bacteria spread cultivation, and controls temperature
Spending 34-38 DEG C, fermentation tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%, continues fermentation 24-30h and terminates；；
(6) with 0.15 μm doughnut membrane ultrafiltration after step (6) fermentation ends, clear Poria rice vinegar is obtained.
Preferably, in step (1), described Oryza glutinosa and Poria cross 60-80 mesh sieve after pulverizing.
In the formula of the present invention, Oryza glutinosa is nutritious, containing starch, protein, fat, calcium, ferrum, VB1, VB2, nicotinic acid
Etc. nutritional labeling.Poria is the dry sclerotia of Polyporaceae plant, is the medical material of " integration of edible and medicinal herbs ", mainly contain pachymic acid, 16
The triterpenoids such as Alpha-hydroxy eburicoic acid, eburicoic acid, pine Siberian cocklebur acid, β-pachyman, simultaneously possibly together with ergosterol, gallbladder
Alkali, protein, lecithin, enzyme etc., have minimizing noxious substance and absorb, prevent and alleviate coronary heart disease, atherosclerosis and sugar
Urine is sick, reduce blood fat and interior free yl, the intracellular various enzyme systems of increase and the active substance of energy conversion system, thus increases
Add the physiological function of cell, extend life-span and the immunologic function of human body of cell.Vinegar beverage has reduction blood cholesterol levels, softening
The effects such as blood vessel and maintenance pH value of body balance, are increasingly favored by people.
Beneficial effect: compared with prior art, the brewage process of the Poria rice vinegar that the present invention provides, it has the beneficial effects that
Effect of the medicinal of Poria and nutritional labeling with vinegar is integrated, can be good at being dissolved in vinegar liquid when vinegar brew,
Improve the function value of vinegar product, use liquid fermentation method brew compound health vinegar, tart flavour is soft, has vinegar fragrance and strong
Fructus Cucurbitae moschatae fragrance.
Detailed description of the invention
Below by specific embodiment, the present invention is further described, it is noted that for the ordinary skill of this area
For personnel, under the premise without departing from the principles of the invention, it is also possible to make some modification and improvement, these also should be regarded as belonging to
Protection scope of the present invention.
Embodiment 1
The brewage process of the Poria rice vinegar of the present embodiment comprises the steps:
1) quality glutinous rice and Poria are pulverized, cross 60 mesh sieves.
2) glutinous rice flour is mixed in the ratio of 3:1 with Poria powder, then presses 1:3.5 material-water ratio, regulation material liquid pH value to 6.2,
Adding the calcium chloride of 0.2%, the α-amylase 40-60 DEG C premixing spice of addition 0.03% is uniform, is heated to 100 DEG C of cooking liquors
Change；
3) after liquefaction, being cooled to 50 DEG C, regulation material liquid pH value, to 4.2, adds 0.04% saccharifying enzyme and carries out saccharifying；
4) after saccharifying, regulation material liquid pH value, to 4.0, accesses 0.5 ‰ active dry yeasts activated, enters at 30 DEG C
Row alcohol fermentation, adds the acid protease of 2% after fermenting 4 days, continues fermentation and terminated to 7 days；
5) after alcohol fermentation terminates, the inoculum concentration by 8% accesses the acetic acid bacteria spread cultivation, and controls temperature 36 DEG C, fermentation
Tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%；
6) doughnut membrane ultrafiltration after fermentation ends, obtains clear Poria rice vinegar.
Embodiment 3
The present embodiment provides the brewage process of a kind of Poria rice vinegar, and the method is:
1) quality glutinous rice and Poria are pulverized, cross 80 mesh sieves.
2) glutinous rice flour is mixed in the ratio of 2:1 with Poria powder, then presses 1:3.5 material-water ratio, regulation material liquid pH value to 6.4,
Adding the calcium chloride of 0.2%, the α-amylase 40-60 DEG C premixing spice of addition 0.03% is uniform, is heated to 110 DEG C of cooking liquors
Change；
3) after liquefaction, being cooled to 60 DEG C, regulation material liquid pH value, to 4.2, adds 0.18% saccharifying enzyme and carries out saccharifying；
4) after saccharifying, regulation material liquid pH value, to 4.0, accesses 1.8 ‰ active dry yeasts activated, enters at 32 DEG C
Row alcohol fermentation, adds the acid protease of 2% after fermenting 4 days, continues fermentation and terminated to 7 days；
5) after alcohol fermentation terminates, the inoculum concentration by 12% accesses the acetic acid bacteria spread cultivation, and controls temperature 36 DEG C, fermentation
Tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%；
6) doughnut membrane ultrafiltration after fermentation ends, obtains clear Poria rice vinegar.
Embodiment 3
The present embodiment provides the brewage process of a kind of Poria rice vinegar, and the method is:
1) quality glutinous rice and Poria are pulverized, cross 60 mesh sieves；
2) being mixed in the ratio of 1:1 with Poria powder by glutinous rice flour, then press 1:3 material-water ratio, regulation material liquid pH value, to 6.2, adds
Entering the calcium chloride of 0.2%, 50 DEG C of premixing spices of α-amylase of addition 0.03% are uniform, are heated to 90 DEG C of cooking and liquefactions；
3) after liquefaction, being cooled to 50 DEG C, regulation material liquid pH value, to 4.2, adds 0.1% saccharifying enzyme and carries out saccharifying；
4) after saccharifying, regulation material liquid pH value, to 4.0, accesses 1.0 ‰ active dry yeasts activated, at 28 DEG C DEG C
Carry out alcohol fermentation, after fermenting 4 days, add the acid protease of 2%, continue fermentation and terminated to 7 days；
5) after alcohol fermentation terminates, the inoculum concentration by 10% accesses the acetic acid bacteria spread cultivation, and controls temperature 36 DEG C, fermentation
Tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%；
6) doughnut membrane ultrafiltration after fermentation ends, obtains clear Poria rice vinegar.
Embodiment 4
The present embodiment provides the brewage process of a kind of Poria rice vinegar, and the method is:
1) quality glutinous rice and Poria are pulverized, cross 80 mesh sieves；
2) being mixed in the ratio of 3:1 with Poria powder by glutinous rice flour, then press 1:3.5 material water, regulation material liquid pH value, to 6.4, adds
Entering the calcium chloride of 0.2%, the α-amylase 40-60 DEG C premixing spice of addition 0.03% is uniform, is heated to 100 DEG C of cooking liquors
Change；
3) after liquefaction, being cooled to 60 DEG C, regulation material liquid pH value, to 4.2, adds 0.15% saccharifying enzyme and carries out saccharifying；
4) after saccharifying, regulation material liquid pH value, to 4.0, accesses 1.5 ‰ active dry yeasts activated, enters at 30 DEG C
Row alcohol fermentation, adds the acid protease of 2% after fermenting 4 days, continues fermentation and terminated to 7 days；
5) after alcohol fermentation terminates, the inoculum concentration by 10% accesses the acetic acid bacteria spread cultivation, and controls temperature 36 DEG C, fermentation
Tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%；
6) doughnut membrane ultrafiltration after fermentation ends, obtains clear Poria rice vinegar.
Embodiment 5
The present embodiment provides the brewage process of a kind of Poria rice vinegar, and the method is:
1) quality glutinous rice and Poria are pulverized, cross 60 mesh sieves.
2) being mixed in the ratio of 2:1 with Poria powder by glutinous rice flour, then press 1:4 material water, regulation material liquid pH value, to 6.2, adds
The calcium chloride of 0.2%, the α-amylase 40-60 DEG C premixing spice of addition 0.03% is uniform, is heated to 100 DEG C of cooking and liquefactions；
3) after liquefaction, being cooled to 50 DEG C, regulation material liquid pH value, to 4.2, adds 0.05% saccharifying enzyme and carries out saccharifying；
4) after saccharifying, regulation material liquid pH value, to 4.0, accesses 0.5 ‰ active dry yeasts activated, at 28 DEG C～32
Carry out alcohol fermentation at DEG C, after fermenting 4 days, add the acid protease of 2%, continue fermentation and terminated to 7 days；
5) after alcohol fermentation terminates, the inoculum concentration by 10% accesses the acetic acid bacteria spread cultivation, and controls temperature 36 DEG C, fermentation
Tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%；
6) doughnut membrane ultrafiltration after fermentation ends, obtains clear Poria rice vinegar.
Claims (2)
1. the preparation method of a Poria rice vinegar, it is characterised in that comprise the steps:
(1) Oryza glutinosa and Poria are pulverized, sieve, respectively obtain glutinous rice flour and Poria powder is standby；
(2) glutinous rice flour is mixed in the ratio of 3～1:1 with Poria powder, then be mixed to get feed liquid by the material-water ratio of 1:3～5, regulation
Material liquid pH value, to 6.2～6.4, adds the calcium chloride of 0.2wt%, add 0.02～0.05% α-amylase pre-in 55-65 DEG C
Mixing is uniform, is heated to 100 DEG C of cooking and liquefactions；
(3) after liquefaction, being cooled to 50～60 DEG C, regulation material liquid pH value, to 4～4.2, adds 0.04%～0.18% saccharifying
Enzyme carries out saccharifying；
(4) after saccharifying, regulation material liquid pH value, to 3.5-4.5, accesses 0.5 ‰～1.8 ‰ active dry yeasts activated,
Carry out alcohol fermentation at 28 DEG C～32 DEG C, after fermenting 4～5 days, add the acid protease of 2%, continue fermentation and terminated to 7 days；
(5) after step (4) fermentation ends, the inoculum concentration by 8%～12% accesses the acetic acid bacteria spread cultivation, and controls temperature
34-38 DEG C, fermentation tank ventilation is 3.5VVM and dissolved oxygen (DO) controls at 20-30%, continues fermentation, and ferment 24-30h；
(6) with the doughnut membrane ultrafiltration of 0.15 μm after step (6) fermentation ends, clear Poria rice vinegar is obtained.
After preparation method the most according to claim 1, it is characterised in that in step (1), described Oryza glutinosa and Poria are pulverized
Cross 60-80 mesh sieve.
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| CN201610543163.3A CN106190754A (en) | 2016-07-11 | 2016-07-11 | A kind of brewing method of Poria rice vinegar |
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| CN201610543163.3A CN106190754A (en) | 2016-07-11 | 2016-07-11 | A kind of brewing method of Poria rice vinegar |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317564A (en) * | 2000-04-07 | 2001-10-17 | 黛文丸 | Process for brewing rice vinegar from fermented edible fungas and grains |
| CN104726318A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Pumpkin-lily vinegar brewing technique |
| CN104745444A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Preparation method for poria cocos health vinegar |
| CN105316209A (en) * | 2015-12-03 | 2016-02-10 | 江苏恒顺醋业股份有限公司 | Lily rice vinegar and brewing process thereof |
| CN105368695A (en) * | 2015-12-10 | 2016-03-02 | 湖北工业大学 | Fermented vinegar with poria cocos and propolis and method for manufacturing fermented vinegar |
-
2016
- 2016-07-11 CN CN201610543163.3A patent/CN106190754A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317564A (en) * | 2000-04-07 | 2001-10-17 | 黛文丸 | Process for brewing rice vinegar from fermented edible fungas and grains |
| CN104726318A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Pumpkin-lily vinegar brewing technique |
| CN104745444A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Preparation method for poria cocos health vinegar |
| CN105316209A (en) * | 2015-12-03 | 2016-02-10 | 江苏恒顺醋业股份有限公司 | Lily rice vinegar and brewing process thereof |
| CN105368695A (en) * | 2015-12-10 | 2016-03-02 | 湖北工业大学 | Fermented vinegar with poria cocos and propolis and method for manufacturing fermented vinegar |
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Application publication date: 20161207 |
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