CN107164206A - A kind of edible mushroom vinegar and preparation method thereof - Google Patents
A kind of edible mushroom vinegar and preparation method thereof Download PDFInfo
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- CN107164206A CN107164206A CN201710471846.7A CN201710471846A CN107164206A CN 107164206 A CN107164206 A CN 107164206A CN 201710471846 A CN201710471846 A CN 201710471846A CN 107164206 A CN107164206 A CN 107164206A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a kind of edible mushroom vinegar and preparation method thereof, belong to vinegar brewing technical field；The technical scheme used for：Take glutinous rice, wheat bran, rice husk, edible mushroom, bean or pea, wheat, banana aldehyde, bent preparation, hawthorn, jujube, matrimony vine, salt, the honey of certain part by weight；By preparing edible fungus fermented liquid, beans zymotic fluid, banana aldehyde solution, and on the basis of Solid-State Fermented Vinegar Producion brewage process, above-mentioned three kinds of liquid is added into acetic fermentation process and carries out secondary fermentation, formed afterwards through filtering vinegar, ageing, sterilization packaging；The present invention has not only done the cooperative compensating of entirety from formula, the fermentation method of first independent rear mixing is taken fully to extract the nutriment in raw material and resolve into the small-molecule substance beneficial to absorption of human body on zymotechnique, mix to form mutually coordinated unified entirety, improve the nutritive value and economic value of edible mushroom vinegar.
Description
Technical field
The invention belongs to vinegar brewing technical field, and in particular to a kind of edible mushroom vinegar and preparation method thereof.
Background technology
Edible mushroom may have " element in meat ", the laudatory title of " Vegetable meat ", be a kind of closest to meat, the vegetable of milk nutrition
Dish；The amino acid ratio of components beef of protein is even better in some mushrooms.Fresh mushroom contains 5% protein, dried mushrooms albumen
Matter content is then up to 35-40%, and rich in 18 kinds of amino acid；Rich in dietary fiber, there is catharsis and toxin expelling；It is contained micro-
Secondary element is also a lot, needed for contained trace element can meet human body one day in every 100 grams of mushrooms, wherein the content of phosphorus and fish
Quite, iron content is also high for meat；Abundant carrotene can be converted into vitamin A in human body, therefore mushroom enjoys " vitamin A
The good reputation of treasure-house ", and mushroom possesses general fresh vegetables and do not have or few calciferol, contributes to the suction of human calcium
Receive.
Hickory chick therein is even more very rare edible mushroom in the world, belongs to high-grade nutrient invigorant, it has a variety of peculiar
Effect, modern medicine shows that hickory chick is containing abundant protein, polysaccharide skin, carbohydrate, multivitamin and more than 20 kinds of ammonia
Base acid and trace element.With kidney tonifying, establishing-Yang, cerebrum tonifying, the function of refreshing oneself:To smart deficiency of the kidney damage, impotence do not lift, hypogona dism,
Sexual desire indifference improves significantly：To dizzy insomnia, stomach inflammation, weakness of the spleen and the stomach, indigestion, diet is depressed has well
Curative effect.Long-term consumption can give protection against cancer, anticancer, the tumour that suppresses, preventing cold, the effect of increase body immunity.Hickory chick is son
Foremost edible mushroom and medicinal fungus in capsule bacterium, its not only delicious flavour, nutritious, also physical fitness, prevent and cure diseases, prolong
The function that year lengthens one's life；From《Compendium of Materia Medica》Show with the angle of medical science, hickory chick has beneficial stomach, aid digestion, hypoglycemic, kidney tonifying
The effect of establishing-Yang and brain refreshing is a kind of without any hormone, pure natural invigorant without any side effects.Hickory chick nutrition
Value is high, together can realize the comprehensive utilization to hickory chick for being processed into compound edible mushroom vinegar with other edible mushrooms, be easy to
Storage, improves its economic value and nutritive value.
A kind of methods of brewing rice vinegar from fermented edible fungas and grains of Publication No. CN1317564A are to be inoculated with hypha of edible fungus
Vinegar is made in fermentation in cereal；Publication No. is a kind of low purine of CN105154309 A, the edible mushroom rich in amino acid and vitamin D
Vinegar preparation method is that edible mushroom is crushed into liquid to add strain liquid state fermentation vinegar；A kind of sheep of the A of application publication number CN 105969633
The preparation method of tripe bacterium compound tea vinegar is that cultured hickory chick bacterium grain is admixed into Daqu, acetate solution together to be fermented with raw material
Prepare tea vinegar；A kind of preparation methods of hickory chick Health-care fruit vinegar beverage of the A of publication No. CN 105309978 are to soak hickory chick hot water
Carry after the raw materials such as rear and vinegar are allocated and obtain fruit vinegar beverage.Edible mushroom vinegar unique flavor prepared by patented method above,
But the collocation with more natural food materials is a lack of with merging, and the present invention mixes a variety of five cereals on the application foundation of edible mushroom
And spices, it is be combined with each other, will more enrich various nutriments in vinegar, while taste also more coordinates soft.
The content of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind of edible mushroom vinegar and its preparation
Method.The present invention is fermented and combined with spices and brewageed a kind of edible mushroom vinegar using edible mushroom, beans respectively, the soft association of taste
Adjust, entrance has the pure long mouthfeel brought after the distinctive fresh fragrant and coarse cereals of edible mushroom ferment concurrently, and containing a variety of favourable
In the amino acid, mineral matter and vitamin of human body.
In order to solve the above technical problems, the technical solution adopted in the present invention is：Above-mentioned edible mushroom vinegar is made, it is characterized in that
It is made up of following raw materials in part by weight：Glutinous rice 200-300, wheat bran 350-450, rice husk 200-300, edible mushroom 45-55, bean or pea 25-
35, wheat 5-10, banana aldehyde 2-5, bent preparation 10-20, hawthorn 10-20, jujube 5-10, matrimony vine 3-8, salt 5-10, honey
1-3。
Described edible mushroom is hickory chick, or is seafood mushroom, or is mushroom, or is White mushroom, or 2 kinds to 4 for more than
The combination planted.
Described bean or pea are red bean, or are black soya bean, or are mung bean, or are pea, or 2 kinds to 4 kinds of the group for more than
Close.
Described banana aldehyde is mixed by radix glycyrrhizae, garlic and spiceleaf.
The preparation method of described edible mushroom vinegar comprises the following steps：
（1）The preparation of edible fungus fermented liquid：Edible mushroom is preferably cleaned, boiling water is scalded 1-2min processed, is pulled out and is cooled to 25-30 DEG C,
3-6 parts of progress defibrinations of salt are added, altar sealing and fermenting 25-30 days under the conditions of 28-40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Bean or pea and wheat are soaked into germination at 10-20 DEG C, boiling water is scalded 2-3min processed, is dragged for
Go out to be cooled to 25-30 DEG C, add 2-4 part of salt and carry out defibrinations, altar is entered afterwards in 25-35 DEG C of sealing and fermenting 10-20 days；
（3）The preparation of banana aldehyde solution：Banana aldehyde is roasted to heat in small fire, adding water to boil is filtrated to get filter after 30-40min
Liquid, hawthorn stoning is mixed to be added to after defibrination in filtrate with matrimony vine and obtains banana aldehyde solution；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3-4 days, by above-mentioned steps（1）To step（3）Obtained edible fungus fermented liquid, beans hair
Zymotic fluid, banana aldehyde solution are added to mixing in vinegar fermented grain and continue sealing and standing 5-10 days after fermenting 3-4 days, are drenched successively afterwards
Vinegar, ageing, sterilize after being allocated with honey, pack, obtain edible mushroom vinegar.
The mass ratio of its reclaimed water and banana aldehyde is 10-20:1.
The present invention has not only done the cooperative compensating of entirety from formula, on zymotechnique, even more takes first individually fermentation,
Resolved into again by microbial fermentation after the mode of mixed fermentation fully extracts the nutriment of edible mushroom, beans, cereal afterwards
Beneficial to the small-molecule substance of absorption of human body, coordinate matrimony vine, hawthorn, jujube and banana aldehyde finally fusion and common secondary fermentation,
The nutriment in supplementary material, aroma substance and flavor substance is set to mix to form mutually coordinated unified entirety.In technological layer
Design on, improve the nutritive value and economic value of edible mushroom vinegar, be finally reached the technique effect of the technical program.
Compared with prior art the invention has the advantages that：
1. edible mushroom is individually fermented with beans, make the breaks down proteins in macromolecular polysaccharide material and the beans in edible mushroom
Into the low molecule oligosaccharides and chainlet peptide albumen and several amino acids beneficial to absorption of human body, advantageously in micro- life of subsequent fermentation
The absorption of thing utilization and human body to nutriment.
2. coordinate matrimony vine, hawthorn, jujube, and the fragrance material such as radix glycyrrhizae, make the nutritional ingredient in edible mushroom vinegar richer
Richness, while matrimony vine also makes the compositions such as oligosaccharides, amino acid be more easy to be absorbed and utilize with the vitamin in hawthorn, Flavonoid substances.
3. the process of secondary fermentation makes the various nutrients in above-mentioned steps further merge, meanwhile, remaining big point
Sub- material is further decomposed, and the nutrient in supplementary material is fully converted, and improves vinegar productivity and its nutritive value.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 200kg, wheat bran 350kg, rice husk 200kg, hickory chick
45kg, red bean 25kg, wheat 5kg, banana aldehyde include radix glycyrrhizae, garlic and spiceleaf common 2kg, bent preparation 10kg, hawthorn 10kg,
Jujube 5kg, matrimony vine 3kg, salt 5kg, honey 1kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Hickory chick is preferably cleaned, boiling water is scalded 1min processed, pull out and be cooled to 25 DEG C, add food
Salt 3kg carries out defibrination, and altar sealing and fermenting 25 days under the conditions of 28 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Bean or pea and wheat are soaked into germination at 10 DEG C, boiling water is scalded 2min processed, is pulled out cold
But to 25 DEG C, add salt 2kg and carry out defibrination, altar is entered afterwards in 25 DEG C of sealing and fermentings 10 days；
（3）The preparation of banana aldehyde solution：Banana aldehyde is roasted to heat in small fire, the 20kg that adds water is boiled and is filtrated to get after 30min
Filtrate, hawthorn, jujube stoning are mixed to be added to after defibrination in filtrate with matrimony vine and obtain banana aldehyde solution；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 5 days after fermenting 3 days, carries out pouring vinegar, ageing successively afterwards, uses
Sterilizing, packaging, obtain edible mushroom vinegar after honey allotment.
Embodiment 2
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 300kg, wheat bran 450kg, rice husk 300kg, hickory chick and
Mushroom 55kg, red bean and the common 35kg of black soya bean, wheat 10kg, banana aldehyde include radix glycyrrhizae, garlic and the common 5kg of spiceleaf, bent preparation
20kg, hawthorn 20kg, jujube 10kg, matrimony vine 8kg, salt 10kg, honey 3kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Hickory chick and mushroom are preferably cleaned, boiling water is scalded 2min processed, is pulled out and is cooled to 30 DEG C,
Add salt 6kg and carry out defibrination, altar sealing and fermenting 30 days under the conditions of 40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Red bean, black soya bean and wheat are soaked into germination at 20 DEG C, boiling water is scalded 3min processed,
Pull out and be cooled to 30 DEG C, add salt 4kg and carry out defibrination, altar is entered afterwards in 35 DEG C of sealing and fermentings 15 days；
（3）The preparation of banana aldehyde solution：Radix glycyrrhizae, garlic and spiceleaf are roasted to heat in small fire, the 50kg that adds water boils mistake after 40min
Filter obtains filtrate, mixes to be added in filtrate and obtain banana aldehyde solution hawthorn, jujube stoning with matrimony vine after defibrination；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 4 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 10 days after fermenting 4 days, carries out pouring vinegar, ageing successively afterwards,
Sterilize, pack after being allocated with honey, obtain edible mushroom vinegar.
Embodiment 3
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 250kg, wheat bran 400kg, rice husk 250kg, hickory chick, perfume (or spice)
Mushroom and seafood mushroom amount to 50kg, and red bean, black soya bean and mung bean amount to 30kg, wheat 8kg, banana aldehyde include radix glycyrrhizae, garlic and
Spiceleaf common 3kg, bent preparation 15kg, hawthorn 15kg, jujube 7kg, matrimony vine 5kg, salt 7kg, honey 2kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Hickory chick, mushroom and seafood mushroom are preferably cleaned, boiling water is scalded 1.5min processed, is pulled out cold
But to 27 DEG C, add salt 4kg and carry out defibrination, altar sealing and fermenting 27 days under the conditions of 34 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Red bean, black soya bean, mung bean and wheat are soaked into germination, boiling water at 10-20 DEG C
Scalded 2.5min processed, pulls out and is cooled to 28 DEG C, adds salt 3kg and carries out defibrination, and altar is entered afterwards in 30 DEG C of sealing and fermentings 10 days；
（3）The preparation of banana aldehyde solution：Radix glycyrrhizae, garlic and spiceleaf are roasted to heat in small fire, the 60kg that adds water boils mistake after 35min
Filter obtains filtrate, mixes to be added in filtrate and obtain banana aldehyde solution hawthorn, jujube stoning with matrimony vine after defibrination；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3.5 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans fermentation
Liquid, banana aldehyde solution are added in vinegar fermented grain mixing and continue sealing and standing 8 days after fermenting 3.5 days, carry out pouring vinegar successively afterwards, old
Make, sterilize, pack after being allocated with honey, obtain edible mushroom vinegar.
Embodiment 4
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 250kg, wheat bran 400kg, rice husk 300kg, hickory chick, perfume (or spice)
Mushroom, seafood mushroom and White mushroom amount to 55kg, and red bean, black soya bean, mung bean and pea amount to 35kg, and wheat 8kg, banana aldehyde includes
Radix glycyrrhizae, garlic and spiceleaf common 3kg, bent preparation 20kg, hawthorn 20kg, jujube 9kg, matrimony vine 5kg, salt 5kg, honey 3kg；Prepare
Method：
（1）The preparation of edible fungus fermented liquid：Hickory chick, mushroom, seafood mushroom and White mushroom are preferably cleaned, boiling water is scalded 1min processed,
Pull out and be cooled to 28 DEG C, add salt 2kg and carry out defibrination, altar sealing and fermenting 28 days under the conditions of 31 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Red bean, black soya bean, mung bean, pea and wheat are soaked into germination at 17 DEG C, boiled
Water is scalded 2.6min processed, is pulled out and is cooled to 29 DEG C, is added salt 3kg and is carried out defibrination, and altar is entered afterwards in 32 DEG C of sealing and fermentings 20 days；
（3）The preparation of banana aldehyde solution：Radix glycyrrhizae, garlic and spiceleaf are roasted to heat in small fire, the 30kg that adds water boils mistake after 36min
Filter obtains filtrate, mixes to be added in filtrate and obtain banana aldehyde solution hawthorn, jujube stoning with matrimony vine after defibrination；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 8 days after fermenting 4 days, carries out pouring vinegar, ageing successively afterwards, uses
Sterilizing, packaging, obtain edible mushroom vinegar after honey allotment.
Embodiment 5
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 220kg, wheat bran 360kg, rice husk 230kg, hickory chick and
White mushroom amounts to 48kg, and red bean and pea amount to 32kg, and wheat 9kg, banana aldehyde includes Chinese prickly ash, cassia bark and the common 2kg of dried orange peel,
Bent preparation 12kg, hawthorn 12kg, jujube 6kg, matrimony vine 4kg, salt 9kg, honey 2.5kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Hickory chick and White mushroom are preferably cleaned, boiling water is scalded 1.6min processed, is pulled out and is cooled to
28 DEG C, add salt 6kg and carry out defibrination, altar sealing and fermenting 26 days under the conditions of 38 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Red bean, pea and wheat are soaked into germination, the boiling water system of scalding at 13 DEG C
2.3min, is pulled out and is cooled to 29 DEG C, adds salt 3kg and carries out defibrination, and altar is entered afterwards in 32 DEG C of sealing and fermentings 12 days；
（3）The preparation of banana aldehyde solution：Chinese prickly ash, cassia bark and dried orange peel are roasted to heat in small fire, the 30kg that adds water boils mistake after 33min
Filter obtains filtrate, mixes to be added in filtrate and obtain banana aldehyde solution hawthorn, jujube stoning with matrimony vine after defibrination；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 4 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 7 days after fermenting 3 days, carries out pouring vinegar, ageing successively afterwards, uses
Sterilizing, packaging, obtain edible mushroom vinegar after honey allotment.
Embodiment 6
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 260kg, wheat bran 420kg, rice husk 270kg, hickory chick, perfume (or spice)
Mushroom and pleurotus eryngii amount to 54kg, and red bean and mung bean amount to 34kg, wheat 8kg, and it is common that banana aldehyde includes Chinese prickly ash, garlic and anise
3kg, bent preparation 19kg, hawthorn 18kg, jujube 8kg, matrimony vine 7kg, salt 10kg, honey 1.5kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Hickory chick, mushroom and pleurotus eryngii are preferably cleaned, boiling water is scalded 2min processed, pulls cooling out
To 30 DEG C, add salt 6kg and carry out defibrination, altar sealing and fermenting 25 days under the conditions of 40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Red bean, mung bean and wheat are soaked into germination, the boiling water system of scalding at 17 DEG C
2.5min, is pulled out and is cooled to 28 DEG C, adds salt 4kg and carries out defibrination, and altar is entered afterwards in 35 DEG C of sealing and fermentings 18 days；
（3）The preparation of banana aldehyde solution：Chinese prickly ash, garlic and anise are roasted into heat in small fire, the 60kg that adds water boils mistake after 40min
Filter obtains filtrate, mixes to be added in filtrate and obtain banana aldehyde solution hawthorn, jujube stoning with matrimony vine after defibrination；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 4 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 10 days after fermenting 3 days, carries out pouring vinegar, ageing successively afterwards,
Sterilize, pack after being allocated with honey, obtain edible mushroom vinegar.
Embodiment 7
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 280kg, wheat bran 350kg, rice husk 250kg are asparagus, flat
Mushroom and White mushroom amount to 45kg, and soya bean and mung bean amount to 30kg, wheat 5kg, and banana aldehyde includes Chinese prickly ash, anistree common 2kg, song system
Agent 14kg, hawthorn 15kg, jujube 7kg, matrimony vine 8kg, salt 5kg, honey 1kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Asparagus, flat mushroom and White mushroom are preferably cleaned, boiling water is scalded 1min processed, pulls cooling out
To 25 DEG C, add salt 3kg and carry out defibrination, altar sealing and fermenting 30 days under the conditions of 40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Soya bean, mung bean and wheat are soaked into germination at 18 DEG C, boiling water is scalded 3min processed, is dragged for
Go out to be cooled to 26 DEG C, add salt 2kg and carry out defibrination, altar is entered afterwards in 35 DEG C of sealing and fermentings 10 days；
（3）The preparation of banana aldehyde solution：Chinese prickly ash, anise are roasted into heat in small fire, the 20kg that adds water is boiled and is filtrated to get after 35min
Filtrate, hawthorn, jujube stoning are mixed to be added to after defibrination in filtrate with matrimony vine and obtain banana aldehyde solution；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 7 days after fermenting 4 days, carries out pouring vinegar, ageing successively afterwards, uses
Sterilizing, packaging, obtain edible mushroom vinegar after honey allotment.
Embodiment 8
A kind of edible mushroom vinegar and preparation method thereof, is weighed first：Glutinous rice 210kg, wheat bran 360kg, rice husk 230kg, pleurotus eryngii and
White mushroom amounts to 55kg, and black soya bean and mung bean amount to 30kg, and wheat 8kg, banana aldehyde includes Chinese prickly ash, the common 4kg of garlic, bent preparation
20kg, hawthorn 13kg, jujube 7kg, matrimony vine 7kg, salt 5kg, honey 3kg；Preparation method is：
（1）The preparation of edible fungus fermented liquid：Pleurotus eryngii, White mushroom are preferably cleaned, boiling water is scalded 1min processed, is pulled out and is cooled to 25
DEG C, add salt 3kg and carry out defibrination, altar sealing and fermenting 30 days under the conditions of 40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Black soya bean, mung bean and wheat are soaked into germination at 18 DEG C, boiling water is scalded 3min processed, is dragged for
Go out to be cooled to 26 DEG C, add salt 2kg and carry out defibrination, altar is entered afterwards in 35 DEG C of sealing and fermentings 10 days；
（3）The preparation of banana aldehyde solution：Chinese prickly ash, garlic are roasted to heat in small fire, the 40kg that adds water is boiled and is filtrated to get after 35min
Filtrate, hawthorn, jujube stoning are mixed to be added to after defibrination in filtrate with matrimony vine and obtain banana aldehyde solution；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3 days, by step（1）To step（3）Obtained edible fungus fermented liquid, beans zymotic fluid,
Banana aldehyde solution is added to mixing in vinegar fermented grain and continues sealing and standing 20 days after fermenting 4 days, carries out pouring vinegar, ageing successively afterwards,
Sterilize, pack after being allocated with honey, obtain edible mushroom vinegar.
The testing result of embodiment 4 is as follows：
The sense organ of 1 embodiment of table 4 and physical and chemical index
| Detection project | Detection method | Unit | Testing result | Technical requirements | Individual event judges |
| Color and luster | GB/T18187-2000 | / | It is amber | Amber or rufous | Meet |
| Fragrance | GB/T18187-2000 | / | With the distinctive fragrance of Solid-state fermentation vinegar | With the distinctive fragrance of Solid-state fermentation vinegar | Meet |
| Flavour | GB/T18187-2000 | / | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Tart flavour is soft, and aftertaste is long, free from extraneous odour | Meet |
| Figure | GB/T18187-2000 | / | Clarification | Clarification | Meet |
| Fixed acid | GB/T18187-2000 | g/100ml | 3.37 | ≥0.5 | Meet |
| Soluble saltless solid | GB/T18187-2000 | g/100ml | 8.58 | ≥1.00 | Meet |
| Total plate count | GB4789.2-2010 | CFU/ml | ＜ 1 | ≤10000 | Meet |
Note：Data above comes from Ying Geer detection techniques Services Co., Ltd, report number：SHF17050288-02A, date of report
Phase：On June 5th, 2017.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, nothing
By from the point of view of which point, the embodiment above of the invention can only all be considered the description of the invention and can not limit invention,
Claims indicate the scope of the present invention, and above-mentioned explanation does not point out the scope of the present invention, therefore, with the present invention
The suitable implication and scope of claims in any change, be all considered as being included within the scope of the claims.
Claims (6)
1. a kind of edible mushroom vinegar, it is characterized in that being made up of following raw materials in part by weight：Glutinous rice 200-300, wheat bran 350-450, rice husk
200-300, edible mushroom 45-55, bean or pea 25-35, wheat 5-10, banana aldehyde 2-5, bent preparation 10-20, hawthorn 10-20, jujube
5-10, matrimony vine 3-8, salt 5-10, honey 1-3.
2. a kind of edible mushroom vinegar according to claim 1, it is characterised in that edible mushroom is hickory chick, or is seafood mushroom,
Or be mushroom, or be White mushroom, or be 2 kinds to 4 kinds above of combination.
3. a kind of edible mushroom vinegar according to claim 1, it is characterised in that bean or pea are red bean, or are black soya bean, or are
Mung bean, or be pea, or be 2 kinds to 4 kinds above of combination.
4. a kind of edible mushroom vinegar according to claim 1, it is characterised in that banana aldehyde is mixed by radix glycyrrhizae, garlic and spiceleaf
Conjunction is formed.
5. a kind of preparation method of edible mushroom vinegar according to any one in claim 1-4, it is characterised in that step is：
The parts by weight for taking raw material are：Glutinous rice 200-300, wheat bran 350-450, rice husk 200-300, edible mushroom 45-55, bean or pea 25-
35, wheat 5-10, banana aldehyde 2-5, bent preparation 10-20, hawthorn 10-20, jujube 5-10, matrimony vine 3-8, salt 5-10, honey
1-3；
（1）The preparation of edible fungus fermented liquid：Edible mushroom is preferably cleaned, boiling water is scalded 1-2min processed, is pulled out and is cooled to 25-30 DEG C,
3-6 parts of progress defibrinations of salt are added, altar sealing and fermenting 25-30 days under the conditions of 28-40 DEG C are entered afterwards；
（2）The preparation of beans zymotic fluid：Bean or pea and wheat are soaked into germination at 10-20 DEG C, boiling water is scalded 2-3min processed, is dragged for
Go out to be cooled to 25-30 DEG C, add 2-4 part of salt and carry out defibrinations, altar is entered afterwards in 25-35 DEG C of sealing and fermenting 10-20 days；
（3）The preparation of banana aldehyde solution：Banana aldehyde is roasted to heat in small fire, adding water to boil is filtrated to get filter after 30-40min
Liquid, hawthorn, jujube stoning are mixed to be added to after defibrination in filtrate with matrimony vine and obtain banana aldehyde solution；
（4）Mixed fermentation vinegar：Bent preparation will be added after glutinous rice soaking cooking and carries out alcoholic fermentation, wheat bran and rice husk are added afterwards
Carry out solid-state acetic fermentation and form vinegar fermented grain in 3-4 days, by above-mentioned steps（1）To step（3）Obtained edible fungus fermented liquid, beans hair
Zymotic fluid, banana aldehyde solution are added to mixing in vinegar fermented grain and continue sealing and standing 5-10 days after fermenting 3-4 days, are drenched successively afterwards
Vinegar, ageing, sterilize after being allocated with honey, pack, obtain edible mushroom vinegar.
6. a kind of preparation method of edible mushroom vinegar according to claim 5, it is characterised in that the quality of water and banana aldehyde
Than for 10-20:1.
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