CN106929386A - The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar - Google Patents
The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar Download PDFInfo
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- CN106929386A CN106929386A CN201710313624.2A CN201710313624A CN106929386A CN 106929386 A CN106929386 A CN 106929386A CN 201710313624 A CN201710313624 A CN 201710313624A CN 106929386 A CN106929386 A CN 106929386A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprise the following steps：（1）Pre fermentation：70 ~ 80 parts of sorghum, 20 ~ 30 parts of buckwheat, 5 ~ 10 parts of quinoa, it is 60 70% to be cooked after mixing to water content without the raw heart, is controlled, dry in the air cool to less than 30 DEG C, flat mushroom strain is inoculated with by the 0.5 1% of compound weight, raw material pre fermentation is carried out within 30 days in 23 27 DEG C of cultures, treat that mycelia covers with compost, terminate culture, obtain the good raw material of pre fermentation.The present invention adds the cereal such as buckwheat and quinoa in vinegar raw material is made, pre fermentation is carried out using flat mushroom, mycelia is by secreting various enzymes, the various nutritional ingredients in raw material can effectively be decomposed, again through the effect of microorganism in Daqu, red yeast rice, through alcoholic fermentation, acetic fermentation, the smoked vinegar of tradition is set not only to possess flat mushroom special aroma, and rich in functional materials such as several amino acids, vitamin, mineral element and flavones, with good healthcare function.
Description
Technical field
The present invention relates to vinegar processing technique field, specially a kind of flat mushroom pre fermentation coarse cereals prepare smoked vinegar method.
Background technology
, with solid state fermentation as characteristic, the vinegar quality that spawns is thick, tart flavour for conventional grain vinegar with Shanxi mature vinegar as representative
It is mellow, nutritious, technique succession more than one thousand years.Solid-state acetic fermentation refers mainly to be mixed in the ripe distiller's wort after alcoholic fermentation terminates
Enter the auxiliary materials such as wheat bran, cavings and form solid-state vinegar unstrained spirits, introducing the strains such as acetic acid bacteria by starting to exchange fire carries out acetic fermentation.Wheat bran, cavings
Deng auxiliary material add can loose vinegar unstrained spirits increase dissolved oxygen and be conducive to the breeding of acetic acid bacteria to be metabolized.Shanxi mature vinegar " sour, continuous, sweet,
It is fragrant, fresh " characteristic depend on the content of the wherein material such as fixed acid, reduced sugar, amino acid, esters, new standard GB/T/
T 19777-2013《Geography symbol product Shanxi mature vinegar》Requirement for above content of material also increases.
It is sorghum, wheat bran to smoke vinegar primary raw material all the time, and the innovation of raw material can bring different products to consumer
The pursuit of mouth feeling experience and higher quality.
The content of the invention
It is an object of the present invention to provide a kind of new flat mushroom vinegar preparation method, the paddy such as buckwheat and quinoa are added in vinegar raw material is made
Thing, pre fermentation is carried out using flat mushroom, makes traditional smoked vinegar product not only fresh fragrance with flat mushroom, and fusion 18 kinds of ammonia of flat mushroom
The multiple nutritional components such as base acid, multivitamin, polysaccharide, with healthcare function.
The present invention adopts the following technical scheme that realization：
A kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprises the following steps：
（1）Pre fermentation：70 ~ 80 parts of sorghum, 20 ~ 30 parts of buckwheat, 5 ~ 10 parts of quinoa is cooked to without the raw heart after mixing, is controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain is inoculated with by the 0.5-1% of compound weight, is cultivated 30 days at 23-27 DEG C
Raw material pre fermentation is carried out, treats that mycelia covers with compost, terminate culture, obtain the good raw material of pre fermentation；
（2）It is prepared by raw material：It is 3 by wheat bran and fermentation raw material after the raw material for fermenting is crushed:1 ratio adds wheat bran, and wheat bran is cooked
Dry in the air cool, both are mixed into vinegar major ingredient processed；
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours；
（4）Alcoholic fermentation：To stir the material that moisten, the Daqu of addition 40-65% major ingredient weight, the red yeast rice of 5-15% major ingredient weight and
The yeast of 0.1-0.3% major ingredient weight, is fitted into alcoholic fermentation urn after stirring；Spacious lid fermentation three days, uses plastics in three days later
Cloth is covered, and is saccharified and alcoholic fermentation；Uncapped after 8-10 days, alcoholic fermentation is completed；
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran, the paddy of 80% major ingredient weight of 100% major ingredient weight are admixed in fermented grain
The rice husk of chaff, 60% major ingredient weight, adds water and stirs, and control moisture accesses the fiery unstrained spirits of 15% major ingredient weight up to 65 ~ 70%, carries out
Acetic fermentation, material temperature is controlled within 42 DEG C, and after fermenting 7 days, vinegar unstrained spirits is ripe, and acetic acid bacteria over oxidation is suppressed with salt；
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits；Daily inverted engine in order, controls the duration and degree of heating, smokes
Five days, smoke unstrained spirits and complete；
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar；
（8）Ageing：The vinegar that will have been drenched is imported after carrying out ageing in solarization vinegar cylinder.
Quinoa has the title of super cereal, and its protein content is up to 14%-18%, common cereal, such as barley, corn and
The protein content of rice only has the half of quinoa, and more importantly the amino acid content of quinoa is also higher than other cereal more.
Moreover, phosphorus, calcium, iron and vitamin E are also rich in quinoa.Buckwheat protein enriches, rich in trace elements such as iron, manganese, zinc
And flavones, composition, with good nutrition health-care functions.
The present invention adds the cereal such as buckwheat and quinoa in vinegar raw material is made, and pre fermentation is carried out using flat mushroom, and mycelia is by dividing
Various enzymes are secreted, the various nutritional ingredients in raw material can be effectively decomposed, then through the effect of microorganism in Daqu, red yeast rice, sent out through alcohol
Ferment, acetic fermentation, make the smoked vinegar of tradition not only possess flat mushroom special aroma, and rich in several amino acids, vitamin, mineral element
And the functional materials such as flavones, with good healthcare function.
The smoked vinegar of flat mushroom prepared by the present invention has the following advantages that：
1st, the coarse cereals such as buckwheat, quinoa are added in the smoked vinegar raw material of tradition, enriches raw material category.
2nd, in the smoked vinegar technological process of tradition, flat mushroom pre-fermentation step is added, makes raw material decomposes more abundant, make it more preferably
Human body is absorbed.
3rd, the sort of quyi used is Daqu and a small amount of red yeast rice, enhances the effect of red yeast rice.
Specific embodiment
Specific embodiment of the invention is described in detail below.
Embodiment 1
A kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprises the following steps：
（1）Pre fermentation：Sorghum 70kg, buckwheat 25kg, quinoa 5kg, 100kg raw material are cooked to without the raw heart after mixing, and are controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain 0.5kg is inoculated with by the 0.5% of compound weight, and 30 are cultivated at 23-27 DEG C
It carries out raw material pre fermentation, treats that mycelia covers with compost, when producing strong mushroom fragrance, that is, terminates culture, obtains pre fermentation good
Raw material.
（2）It is prepared by raw material：The raw material for fermenting is crushed to diameter 1cm or so fritter, by 3:1 ratio adds wheat bran 300kg,
Wheat bran is cooked and dries in the air cool, and both are mixed into vinegar major ingredient processed.
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours.
（4）Alcoholic fermentation：The material for having moistened will be stirred, 50% major ingredient weight is added（Major ingredient weight is calculated as 400kg with siccative）'s
Daqu 200kg（Pea, barley are made up of raw material）, 10% major ingredient weight red yeast rice 40kg and the yeast 0.8kg of 0.2% major ingredient weight
Stir, be fitted into alcoholic fermentation urn.Spacious lid fermentation three days（Period stirring daily is twice）, plastic cloth lid is used after three days
It is good, it is saccharified and alcoholic fermentation.Uncapped after 8-10 days, alcoholic fermentation is completed.
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran 400kg, 80% master of 100% major ingredient weight are admixed in fermented grain
Expect cavings 320kg, the rice husk 240kg of 60% major ingredient weight of weight, add water and stir, control moisture is accessed up to 65% or so
The fiery unstrained spirits of 15% major ingredient weight, carries out acetic fermentation, and material temperature is controlled within 42 DEG C, is fermented 7 days, and vinegar unstrained spirits is ripe, and vinegar is suppressed with salt
Sour bacterium over oxidation.
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits.Daily inverted engine in order, controls the duration and degree of heating,
When smoking five days, unstrained spirits sub-color is shiny black, without the smell of burning, have special stacte taste, that is, smoke unstrained spirits and complete.
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar.
（8）Ageing：The vinegar that will have been drenched is imported and shone in vinegar cylinder, and summer shines the winter and drags for ice.
Embodiment 2
A kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprises the following steps：
（1）Pre fermentation：Sorghum 75kg, buckwheat 20kg, quinoa 5kg, 100kg raw material are cooked to without the raw heart after mixing, and are controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain 1kg is inoculated with by the 1% of compound weight, is entered within 30 days in 23-27 DEG C of culture
Row raw material pre fermentation, treats that mycelia covers with compost, when producing strong mushroom fragrance, that is, terminates culture, obtains the good original of pre fermentation
Material.
（2）It is prepared by raw material：The raw material for fermenting is crushed to diameter 1cm or so fritter, by 3:1 ratio adds wheat bran 300kg,
Wheat bran is cooked and dries in the air cool, and both are mixed into vinegar major ingredient processed.
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours.
（4）Alcoholic fermentation：The material for having moistened will be stirred, 40% major ingredient weight is added（Major ingredient weight is calculated as 400kg with siccative）'s
Daqu 160kg（Pea, barley are made up of raw material）, 15% major ingredient weight red yeast rice 60kg and the yeast 1.2kg of 0.3% major ingredient weight
Stir, be fitted into alcoholic fermentation urn.Spacious lid fermentation three days（Period stirring daily is twice）, plastic cloth lid is used after three days
It is good, it is saccharified and alcoholic fermentation.Uncapped after 8-10 days, alcoholic fermentation is completed.
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran 400kg, 80% master of 100% major ingredient weight are admixed in fermented grain
Expect cavings 320kg, the rice husk 240kg of 60% major ingredient weight of weight, add water and stir, control moisture is accessed up to 65% or so
The fiery unstrained spirits of 15% major ingredient weight, carries out acetic fermentation, and material temperature is controlled within 42 DEG C, is fermented 7 days, and vinegar unstrained spirits is ripe, and vinegar is suppressed with salt
Sour bacterium over oxidation.
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits.Daily inverted engine in order, controls the duration and degree of heating,
When smoking five days, unstrained spirits sub-color is shiny black, without the smell of burning, have special stacte taste, that is, smoke unstrained spirits and complete.
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar.
（8）Ageing：The vinegar that will have been drenched is imported and shone in vinegar cylinder, and summer shines the winter and drags for ice.
Embodiment 3
A kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprises the following steps：
（1）Pre fermentation：Sorghum 65kg, buckwheat 30kg, quinoa 5kg, 100kg raw material are cooked to without the raw heart after mixing, and are controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain is inoculated with by the 0.8% of compound weight, is entered within 30 days in 23-27 DEG C of culture
Row raw material pre fermentation, treats that mycelia covers with compost, when producing strong mushroom fragrance, that is, terminates culture, obtains the good original of pre fermentation
Material.
（2）It is prepared by raw material：The raw material for fermenting is crushed to diameter 1cm or so fritter, by 3:1 ratio adds wheat bran 300kg,
Wheat bran is cooked and dries in the air cool, and both are mixed into vinegar major ingredient processed.
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours.
（4）Alcoholic fermentation：The material for having moistened will be stirred, 65% major ingredient weight is added（Major ingredient weight is calculated as 400kg with siccative）'s
Daqu 260kg（Pea, barley are made up of raw material）, 5% major ingredient weight red yeast rice 20kg and the yeast 0.4kg of 0.1% major ingredient weight
Stir, be fitted into alcoholic fermentation urn.Spacious lid fermentation three days（Period stirring daily is twice）, plastic cloth lid is used after three days
It is good, it is saccharified and alcoholic fermentation.Uncapped after 8-10 days, alcoholic fermentation is completed.
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran 400kg, 80% master of 100% major ingredient weight are admixed in fermented grain
Expect cavings 320kg, the rice husk 240kg of 60% major ingredient weight of weight, add water and stir, control moisture is accessed up to 65% or so
The fiery unstrained spirits of 15% major ingredient weight, carries out acetic fermentation, and material temperature is controlled within 42 DEG C, is fermented 7 days, and vinegar unstrained spirits is ripe, and vinegar is suppressed with salt
Sour bacterium over oxidation.
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits.Daily inverted engine in order, controls the duration and degree of heating,
When smoking five days, unstrained spirits sub-color is shiny black, without the smell of burning, have special stacte taste, that is, smoke unstrained spirits and complete.
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar.
（8）Ageing：The vinegar that will have been drenched is imported and shone in vinegar cylinder, and summer shines the winter and drags for ice.
Embodiment 4
A kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, comprises the following steps：
（1）Pre fermentation：Sorghum 65kg, buckwheat 25kg, quinoa 10kg, 100kg raw material are cooked to without the raw heart after mixing, and are controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain is inoculated with by the 1% of compound weight, is carried out within 30 days in 23-27 DEG C of culture
Raw material pre fermentation, treats that mycelia covers with compost, when producing strong mushroom fragrance, that is, terminates culture, obtains the good raw material of pre fermentation.
（2）It is prepared by raw material：The raw material for fermenting is crushed to diameter 1cm or so fritter, by 3:1 ratio adds wheat bran 300kg,
Wheat bran is cooked and dries in the air cool, and both are mixed into vinegar major ingredient processed.
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours.
（4）Alcoholic fermentation：The material for having moistened will be stirred, 60% major ingredient weight is added（Major ingredient weight is calculated as 400kg with siccative）'s
Daqu 240kg（Pea, barley are made up of raw material）, 10% major ingredient weight red yeast rice 40kg and the yeast 0.8kg of 0.2% major ingredient weight
Stir, be fitted into alcoholic fermentation urn.Spacious lid fermentation three days（Period stirring daily is twice）, plastic cloth lid is used after three days
It is good, it is saccharified and alcoholic fermentation.Uncapped after 8-10 days, alcoholic fermentation is completed.
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran 400kg, 80% master of 100% major ingredient weight are admixed in fermented grain
Expect cavings 320kg, the rice husk 240kg of 60% major ingredient weight of weight, add water and stir, control moisture is accessed up to 65% or so
The fiery unstrained spirits of 15% major ingredient weight, carries out acetic fermentation, and material temperature is controlled within 42 DEG C, is fermented 7 days, and vinegar unstrained spirits is ripe, and vinegar is suppressed with salt
Sour bacterium over oxidation.
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits.Daily inverted engine in order, controls the duration and degree of heating,
When smoking five days, unstrained spirits sub-color is shiny black, without the smell of burning, have special stacte taste, that is, smoke unstrained spirits and complete.
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar.
（8）Ageing：The vinegar that will have been drenched is imported and shone in vinegar cylinder, and summer shines the winter and drags for ice.
Above example is merely to illustrate technical scheme and unrestricted, although with reference to preferred embodiments to the present invention
It has been be described in detail that, it will be appreciated by those skilled in the art that technical scheme can be used for reference modifying or equivalent
Replace, without deviating from the scope of the present invention, be regarded as being included within scope of the presently claimed invention.
Claims (3)
1. a kind of method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar, it is characterised in that：Comprise the following steps：
（1）Pre fermentation：65 ~ 75 parts of sorghum, 20 ~ 30 parts of buckwheat, 5 ~ 10 parts of quinoa is cooked to without the raw heart after mixing, is controlled aqueous
It is 60-70% to measure, and is dried in the air cool to less than 30 DEG C, and flat mushroom strain is inoculated with by the 0.5-1% of compound weight, is cultivated 30 days at 23-27 DEG C
Raw material pre fermentation is carried out, treats that mycelia covers with compost, terminate culture, obtain the good raw material of pre fermentation；
（2）It is prepared by raw material：After the raw material for fermenting is crushed, by 3:1 ratio adds wheat bran, and wheat bran is cooked and dries in the air cool, and both are mixed into
Vinegar major ingredient processed；
（3）Material moistening：Major ingredient stirs, and add water material moistening, and moisture will reach 55-65%, material moistening 4-6 hours；
（4）Alcoholic fermentation：To stir the material that moisten, the Daqu of addition 40-65% major ingredient weight, the red yeast rice of 5-15% major ingredient weight and
The yeast of 0.1-0.3% major ingredient weight, is fitted into alcoholic fermentation urn after stirring；Spacious lid fermentation three days, uses plastics in three days later
Cloth is covered, and is saccharified and alcoholic fermentation；Uncapped after 8-10 days, alcoholic fermentation is completed；
（5）Acetic fermentation：After the completion of alcoholic fermentation, wheat bran, the paddy of 80% major ingredient weight of 100% major ingredient weight are admixed in fermented grain
The rice husk of chaff, 60% major ingredient weight, adds water and stirs, and control moisture accesses the fiery unstrained spirits of 15% major ingredient weight up to 65 ~ 70%, carries out
Acetic fermentation, material temperature is controlled within 42 DEG C, is fermented 7 days, and vinegar unstrained spirits is ripe, and acetic acid bacteria over oxidation is suppressed with salt；
（6）Smoked unstrained spirits：Obtained vinegar unstrained spirits half is imported in smoked pot, adds a cover smoked unstrained spirits；Daily inverted engine in order, controls the duration and degree of heating, smokes
Five days, smoke unstrained spirits and complete；
（7）Drench vinegar：Vinegar unstrained spirits after maturation, smoked unstrained spirits are respectively charged into pouring pond, the method drenched using set carries out pouring vinegar；
（8）Ageing：The vinegar that will have been drenched is imported after carrying out ageing in solarization vinegar cylinder.
2. the method that flat mushroom pre fermentation coarse cereals according to claim 1 prepare smoked vinegar, it is characterised in that：Step（1）In, it is high
70 parts of fine strain of millet, 25 parts of buckwheat, 5 parts of quinoa.
3. the method that flat mushroom pre fermentation coarse cereals according to claim 1 prepare smoked vinegar, it is characterised in that：Step（4）In, add
Plus 50% major ingredient weight Daqu, the red yeast rice of 10% major ingredient weight and 0.2% major ingredient weight yeast.
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| CN109810870A (en) * | 2019-04-03 | 2019-05-28 | 河北粟凝香食品有限公司 | A kind of magma shines vinegar and preparation method thereof |
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| CN107446781A (en) * | 2017-09-29 | 2017-12-08 | 武汉华士特工业生物技术开发有限公司 | A kind of quinoa wine and preparation method thereof |
| CN109810870A (en) * | 2019-04-03 | 2019-05-28 | 河北粟凝香食品有限公司 | A kind of magma shines vinegar and preparation method thereof |
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