CN106244410A - A kind of gingkgo vinegar beverage and preparation method thereof - Google Patents
A kind of gingkgo vinegar beverage and preparation method thereof Download PDFInfo
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- CN106244410A CN106244410A CN201610782916.6A CN201610782916A CN106244410A CN 106244410 A CN106244410 A CN 106244410A CN 201610782916 A CN201610782916 A CN 201610782916A CN 106244410 A CN106244410 A CN 106244410A
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- 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
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Abstract
The invention discloses a kind of gingkgo vinegar beverage and preparation method thereof, this gingkgo vinegar beverage is to be prepared from by slurrying, powder, mixed song cultivation, alcohol fermentation, acetic fermentation, the canned step of ultrafiltration by a certain percentage by primary raw materials such as pine nut, Glutinous Semen Maydis, Mel, Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini, Fructus Trichosanthis leaves.The present invention utilized aspergillus oryzae that raw material is carried out fermentation process before alcohol fermentation and acetic fermentation, reduce the bitterness sense of fermented product so as to get vinegar liquid possess salubrious mouthfeel.Saccharomyces cerevisiae and yeast Kluyveromyces marxianus is used to carry out mixed fermentation in the alcohol fermentation stage, and utilize acetobacter aceti and acetobacter xylinum to carry out synergic fermentation in the acetic fermentation stage, eliminating the Oleum Pini taste of Ginkgo Biloba Vinegar, the vinegar beverage delicate fragrance obtained is joyful, pure flavor.Gingkgo vinegar beverage prepared by the present invention makes through pure natural raw material, without any chemicals, and product edible safety, and nutritious, possess various health care functions.
Description
Technical field
The present invention relates to a kind of gingkgo vinegar beverage and preparation method thereof, belong to food processing technology field.
Background technology
Vinegar has the history of more than one thousand years in China, is one of Chinese tradition flavoring agent, and it is mainly with grain or distiller grains etc.
Forming for the fermented brew of primary raw material, though tradition vinegar kind is a lot, but taste is dull.Along with the development of wine vinegar technology, city
Engender the fruit vinegar beverage brewageed for raw material with fruit on field, these fruit vinegar beverages become the soda pop that continues, tea beverage and
Health beverage after fruit drink, they had both remained the nutritive value of fruit, had also had uniqueness in composition upper part
Fruit aroma, unique flavor, effect is more preferably.But fruit vinegar beverage kind the most in the market, still can not meet consumer's day
The multiple demand that benefit promotes.
Sautéed Sweet Corn with Pine Nuts, is traditional famous dish of the Northeast, and raw material easily takes.Containing substantial amounts of calcareous in Semen Maydis, abundant
The nutrient such as lecithin and vitamin E, these materials have reduction cholesterol, prevent cell ageing and slow down cerebral functional deterioration etc.
Effect.And rich in unsaturated fatty acid in pine nut, such as linoleic acid, linoleic acid etc., blood fat can be reduced, prevent cardiovascular disease,
In addition, possibly together with a large amount of mineral such as calcium, ferrum, potassium etc., abundant nutritional labeling can be provided to body tissue, because of its phosphorus and
The rich content of manganese, has benefiting action to brain and nerve, is the brain-strengthening good merchantable brand of student and brain worker, to senile dementia also
There is good preventive effect.
Sautéed Sweet Corn with Pine Nuts is the very good material making vinegar, but the most domestic to make the producer of vinegar with both few, because relating to research
Less, technology imperfection, it is often more important that Sautéed Sweet Corn with Pine Nuts after common fermentation process with the most joyful Oleum Pini taste, and
In mouthfeel slightly pained.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of nutritious equilibrium, natural delicious food have concurrently
Gingkgo vinegar beverage of health care and preparation method thereof, to cater to more consumer demand.
For reaching above-mentioned purpose, the gingkgo vinegar beverage of present invention design, it is made up of the fermenting raw materials of following weight portion:
Pine nut 5 ~ 10 parts, Glutinous Semen Maydis 20 ~ 30 parts, Mel 10 ~ 20 parts, Folium Ginkgo 1 ~ 3 part, Folium Stevlae Rebaudianae 1 ~ 5 part, Semen Lini 2 ~ 5 parts,
1 ~ 2 part of Fructus Trichosanthis leaf, aspergillus oryzae, yeast, acetic acid bacteria and water are appropriate；
Wherein, described aspergillus oryzae, its addition is 104-106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock；Described yeast is by making
Brewer yeast and yeast Kluyveromyces marxianus mix according to the viable count of 1:0.1-0.5, and its addition is 104-106cfu/mL
Fermentation base material；Described acetic acid bacteria is acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.05-0.1, and it adds
Dosage is 103-105Cfu/mL ferments base material.
Present invention also offers the preparation method of Ginkgo Biloba Vinegar, it is characterised in that comprise the following steps:
(1) slurrying: pine nut and Glutinous Semen Maydis being cleaned, throw in pulper, add Mel, then add 3 ~ 5 times of water, it is beautiful that making beating obtains pine nut
Rice oleo stock；
(2) powder: pass through high speed disintegrator after the raw material of Chinese medicine cleaning, drying such as Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini and Fructus Trichosanthis leaf
Making powder-mixed raw material for standby with hammer mill, granularity requirements controls in 300 μm to 350 μm；
(3) mixed song is cultivated: stirred with the Sautéed Sweet Corn with Pine Nuts oleo stock in step (1) by the mixing raw material in step (2), and
After pasteurize, by 104-106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock obtains addition and accesses aspergillus oryzae, cultivates 1-2 in 25-30 DEG C
The base material that ferments is obtained after it；
(4) alcohol fermentation: according to 10 in the fermentation base material that step (3) obtains4-106The inoculum concentration of cfu/mL fermentation base material accesses
Culture propagation, ferments under the conditions of 20-30 DEG C to alcohol content and reaches 6g/100mL；
(5) acetic fermentation: then press 1mL fermentation base material 103-105The inoculum concentration of cfu accesses acetobacter, in 25-28 DEG C of condition
Bottom fermentation 2-3 days, filter and remove residue, obtain Ginkgo Biloba Vinegar liquid；
(6) ultrafiltration fill: the Ginkgo Biloba Vinegar liquid slow fire in step (5) is boiled 3-5 min, is incubated 25-35 at 80-90 DEG C
Min, then cool down, sterilizing, use ultrafilter membrane ultrafiltration, after filtrate pasteurize, sterile filling obtains gingkgo vinegar beverage finished product.
Wherein, described yeast is to be mixed according to the viable count of 1:0.1-0.5 by saccharomyces cerevisiae and yeast Kluyveromyces marxianus
Conjunction forms；Described acetic acid bacteria is acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.05-0.1.
The present invention compared with prior art, has the advantage that
A, by Semen Ginkgo vegetable common on dining table by preparation method of the present invention, can be prepared by the drink that a kind of full-natural nutritive is healthy
Product, fill up commercial like product blank.
B, preparation method of the present invention is simpler than existing vinegar beverage processing technique easily realizes, and efficiency is high, low cost.
C, the present invention utilized aspergillus oryzae that raw material is carried out fermentation process before alcohol fermentation and acetic fermentation, reduced and sent out
The bitterness sense of ferment product so as to get vinegar liquid possess salubrious mouthfeel.
D, the present invention use saccharomyces cerevisiae and yeast Kluyveromyces marxianus to carry out mixed fermentation in the alcohol fermentation stage, and
The acetic fermentation stage utilizes acetobacter aceti and acetobacter xylinum to carry out synergic fermentation, eliminates the Oleum Pini taste of Ginkgo Biloba Vinegar, obtains
Vinegar beverage delicate fragrance is joyful, pure flavor.
E, gingkgo vinegar beverage of the present invention not only mouthfeel are moist, sour and sweet palatability, and obvious health-care efficacy.Energy digestion promoting, anti-
Treat constipation, enteritis, intestinal cancer, reduce serum cholesterol, blood fat, blood pressure, blood glucose, help to absorb while nutrient substance, more can increase
Strong immunity of organisms, the strong muscles and bones of Chang Yinneng, allaying tiredness, especially health of older persons is had great benefit.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
A kind of gingkgo vinegar beverage, is made up of the raw material of following weight (kg):
Pine nut 5, Glutinous Semen Maydis 20, Mel 15, Folium Ginkgo 1.2, Folium Stevlae Rebaudianae 2, Semen Lini 2.5, Fructus Trichosanthis leaf 1, aspergillus oryzae, yeast, vinegar
Acid bacterium and water are appropriate.
This vinegar beverage is prepared by following methods method:
(1) slurrying: pine nut and Glutinous Semen Maydis being cleaned, throw in pulper, add Mel, then add 3 times of water, making beating obtains Sautéed Sweet Corn with Pine Nuts
Oleo stock；
(2) powder: pass through high speed disintegrator after the raw material of Chinese medicine cleaning, drying such as Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini and Fructus Trichosanthis leaf
Making powder-mixed raw material for standby with hammer mill, granularity requirements controls in 300 μm to 350 μm；
(3) mixed song is cultivated: stirred with the Sautéed Sweet Corn with Pine Nuts oleo stock in step (1) by the mixing raw material in step (2), and
After pasteurize, by 104-106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock obtains addition and accesses aspergillus oryzae, after cultivating 2 days in 25 DEG C
Obtain the base material that ferments；
(4) alcohol fermentation: according to 10 in the fermentation base material that step (3) obtains4The inoculum concentration of cfu/mL fermentation base material accesses yeast
Fermentation, ferments under the conditions of 20 DEG C to alcohol content and reaches 6g/100mL；
(5) acetic fermentation: then press 1mL fermentation base material 105The inoculum concentration of cfu accesses acetobacter, fermentation 2 under the conditions of 28 DEG C
My god, filter and remove residue, obtain Ginkgo Biloba Vinegar liquid；
(6) ultrafiltration fill: the Ginkgo Biloba Vinegar liquid slow fire in step (5) is boiled 3min, at 80 DEG C of insulation 35 min, then cool down,
Sterilizing, uses ultrafilter membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains gingkgo vinegar beverage finished product.
Described yeast is to be mixed according to the viable count of 1:0.1 by saccharomyces cerevisiae and yeast Kluyveromyces marxianus；Institute
State acetic acid bacteria and be acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.05.
Embodiment 2:
A kind of gingkgo vinegar beverage, is made up of the raw material of following weight (kg):
Pine nut 7, Glutinous Semen Maydis 25, Mel 15, Folium Ginkgo 2, Folium Stevlae Rebaudianae 3, Semen Lini 3, Fructus Trichosanthis leaf 1.5, aspergillus oryzae, yeast, acetic acid
Bacterium and water are appropriate.
This vinegar beverage is prepared by following methods method
(1) slurrying: pine nut and Glutinous Semen Maydis being cleaned, throw in pulper, add Mel, then add 5 times of water, making beating obtains Sautéed Sweet Corn with Pine Nuts
Oleo stock；
(2) powder: pass through high speed disintegrator after the raw material of Chinese medicine cleaning, drying such as Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini and Fructus Trichosanthis leaf
Making powder-mixed raw material for standby with hammer mill, granularity requirements controls in 300 μm to 350 μm；
(3) mixed song is cultivated: stirred with the Sautéed Sweet Corn with Pine Nuts oleo stock in step (1) by the mixing raw material in step (2), and
After pasteurize, by 106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock obtains addition and accesses aspergillus oryzae, obtains after cultivating 1 day in 30 DEG C
Fermentation base material；
(4) alcohol fermentation: according to 10 in the fermentation base material that step (3) obtains6The inoculum concentration of cfu/mL fermentation base material accesses yeast
Fermentation, ferments under the conditions of 30 DEG C to alcohol content and reaches 6g/100mL；
(5) acetic fermentation: then press 1mL fermentation base material 103The inoculum concentration of cfu accesses acetobacter, fermentation 3 under the conditions of 25 DEG C
My god, filter and remove residue, obtain Ginkgo Biloba Vinegar liquid；
(6) ultrafiltration fill: the Ginkgo Biloba Vinegar liquid slow fire in step (5) is boiled 5 min, at 90 DEG C of insulation 25min, then cool down,
Sterilizing, uses ultrafilter membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains gingkgo vinegar beverage finished product.
Wherein, described yeast be mixed according to the viable count of 1:0.5 by saccharomyces cerevisiae and yeast Kluyveromyces marxianus and
Become；Described acetic acid bacteria is acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.1.
Embodiment 3:
A kind of gingkgo vinegar beverage, is made up of the raw material of following weight (kg):
Pine nut 9, Glutinous Semen Maydis 28, Mel 13, Folium Ginkgo 2.5, Folium Stevlae Rebaudianae 3, Semen Lini 4, Fructus Trichosanthis leaf 1.6,
Aspergillus oryzae, yeast, acetic acid bacteria and water are appropriate.
This vinegar beverage is prepared by following methods method
(1) slurrying: pine nut and Glutinous Semen Maydis being cleaned, throw in pulper, add Mel, then add 4 times of water, making beating obtains Sautéed Sweet Corn with Pine Nuts
Oleo stock；
(2) powder: pass through high speed disintegrator after the raw material of Chinese medicine cleaning, drying such as Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini and Fructus Trichosanthis leaf
Making powder-mixed raw material for standby with hammer mill, granularity requirements controls in 300 μm to 350 μm；
(3) mixed song is cultivated: stirred with the Sautéed Sweet Corn with Pine Nuts oleo stock in step (1) by the mixing raw material in step (2), and
After pasteurize, by 105Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock obtains addition and accesses aspergillus oryzae, obtains after cultivating 2 days in 28 DEG C
Fermentation base material；
(4) alcohol fermentation: according to 10 in the fermentation base material that step (3) obtains5The inoculum concentration of cfu/mL fermentation base material accesses yeast
Fermentation, ferments under the conditions of 25 DEG C to alcohol content and reaches 6g/100mL；
(5) acetic fermentation: then press 1mL fermentation base material 104The inoculum concentration of cfu accesses acetobacter, fermentation 3 under the conditions of 28 DEG C
My god, filter and remove residue, obtain Ginkgo Biloba Vinegar liquid；
(6) ultrafiltration fill: the Ginkgo Biloba Vinegar liquid slow fire in step (5) is boiled 4min, at 85 DEG C of insulation 30min, then cool down,
Sterilizing, uses ultrafilter membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains gingkgo vinegar beverage finished product.
Wherein, described yeast be mixed according to the viable count of 1:0.3 by saccharomyces cerevisiae and yeast Kluyveromyces marxianus and
Become；Described acetic acid bacteria is acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.06.
Claims (4)
1. a gingkgo vinegar beverage, it is characterised in that it is made up of the fermenting raw materials of following weight portion:
Pine nut 5 ~ 10 parts, Glutinous Semen Maydis 20 ~ 30 parts, Mel 10 ~ 20 parts, Folium Ginkgo 1 ~ 3 part, Folium Stevlae Rebaudianae 1 ~ 5 part, Semen Lini 2 ~ 5 parts,
1 ~ 2 part of Fructus Trichosanthis leaf, aspergillus oryzae, yeast, acetic acid bacteria and water are appropriate；
Described aspergillus oryzae, its addition is 104-106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock；
Described yeast is to be mixed according to the viable count of 1:0.1-0.5 by saccharomyces cerevisiae and yeast Kluyveromyces marxianus, its
Addition is 104-106Cfu/mL ferments base material；
Described acetic acid bacteria is acetobacter aceti and acetobacter xylinum mixes according to the viable count of 1:0.05-0.1, and its addition is
103-105Cfu/mL ferments base material.
2. the preparation method of a gingkgo vinegar beverage as claimed in claim 1, it is characterised in that comprise the following steps:
(1) slurrying: pine nut and Glutinous Semen Maydis being cleaned, throw in pulper, add Mel, then add 3 ~ 5 times of water, it is beautiful that making beating obtains pine nut
Rice oleo stock；
(2) powder: pass through high speed disintegrator after the raw material of Chinese medicine cleaning, drying such as Folium Ginkgo, Folium Stevlae Rebaudianae, Semen Lini and Fructus Trichosanthis leaf
Making powder-mixed raw material for standby with hammer mill, granularity requirements controls in 300 μm to 350 μm；
(3) mixed song is cultivated: stirred with the Sautéed Sweet Corn with Pine Nuts oleo stock in step (1) by the mixing raw material in step (2), and
After pasteurize, by 104-106Individual spore/g Sautéed Sweet Corn with Pine Nuts oleo stock obtains addition and accesses aspergillus oryzae, cultivates 1-2 in 25-30 DEG C
The base material that ferments is obtained after it；
(4) alcohol fermentation: according to 10 in the fermentation base material that step (3) obtains4-106The inoculum concentration of cfu/mL fermentation base material accesses ferment
Female fermentation, ferments under the conditions of 20-30 DEG C to alcohol content and reaches 6g/100mL；
(5) acetic fermentation: then press 1mL fermentation base material 103-105The inoculum concentration of cfu accesses acetobacter, in 25-28 DEG C of condition
Bottom fermentation 2-3 days, filter and remove residue, obtain Ginkgo Biloba Vinegar liquid；
(6) ultrafiltration fill: the Ginkgo Biloba Vinegar liquid slow fire in step (5) is boiled 3-5 min, is incubated 25-35 at 80-90 DEG C
Min, then cool down, sterilizing, use ultrafilter membrane ultrafiltration, after filtrate pasteurize, sterile filling obtains gingkgo vinegar beverage finished product.
The preparation method of gingkgo vinegar beverage the most according to claim 2, it is characterised in that described yeast is by wine brewing ferment
Female and yeast Kluyveromyces marxianus mixes according to the viable count of 1:0.1-0.5.
The preparation method of gingkgo vinegar beverage the most according to claim 2, described acetic acid bacteria is acetobacter aceti and wood vinegar bar
Bacterium mixes according to the viable count of 1:0.05-0.1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867866A (en) * | 2017-01-26 | 2017-06-20 | 广东澳米嘉生物科技有限公司 | A kind of nutrition vinegar rich in the unrighted acids of ω 3 |
| JP2021031451A (en) * | 2019-08-27 | 2021-03-01 | 片倉コープアグリ株式会社 | Ginkgo leaf-derived fermentation composition |
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| CN105861263A (en) * | 2016-04-29 | 2016-08-17 | 黄标城 | Lemon and lotus stamen tea vinegar beverage and preparation method thereof |
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2016
- 2016-08-31 CN CN201610782916.6A patent/CN106244410A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071695A (en) * | 1992-09-03 | 1993-05-05 | 王记林 | Middle illawarra mountain pine wine with dregs production method |
| CN1954717A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Vinegar beverage with pine nut and walnut and its prepartion method |
| CN102120949A (en) * | 2010-01-08 | 2011-07-13 | 张国君 | Nutrient nut wine |
| CN103372107A (en) * | 2012-04-27 | 2013-10-30 | 蒋盛军 | Chinese herbal microecological preparation for preventing and treating chronic obstructive pulmonary disease |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867866A (en) * | 2017-01-26 | 2017-06-20 | 广东澳米嘉生物科技有限公司 | A kind of nutrition vinegar rich in the unrighted acids of ω 3 |
| JP2021031451A (en) * | 2019-08-27 | 2021-03-01 | 片倉コープアグリ株式会社 | Ginkgo leaf-derived fermentation composition |
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Application publication date: 20161221 |