CN107619770B - Brewing process of tartary buckwheat health vinegar - Google Patents
Brewing process of tartary buckwheat health vinegar Download PDFInfo
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- CN107619770B CN107619770B CN201710933996.5A CN201710933996A CN107619770B CN 107619770 B CN107619770 B CN 107619770B CN 201710933996 A CN201710933996 A CN 201710933996A CN 107619770 B CN107619770 B CN 107619770B
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Abstract
The invention discloses a brewing process of tartary buckwheat health vinegar, which is brewed by adopting the following raw materials in parts by weight: 100 parts of tartary buckwheat, 300 parts of strontium-containing mineral water, 15-30 parts of Daqu, 20-40 parts of bran koji, 5-10 parts of dry yeast, 200 parts of white grains, 60-80 parts of bran and 80-100 parts of buckwheat hulls; the tartary buckwheat and the strontium-containing mineral water are used as main raw materials, the brewing process can fully extract nutrient components in the tartary buckwheat, meanwhile, the brewing time period is shortened, and the brewed health-care vinegar is rich in potassium, magnesium, sodium, calcium, phosphorus, iron, zinc, copper, manganese, selenium, strontium, trace elements required by a human body, and contains a large amount of rutin, quercetin and flavonoids, so that the health-care vinegar has the effects of reducing blood sugar and blood fat, softening blood vessels and preventing cerebral hemorrhage, and is beneficial to the health of the human body after being eaten for a long time.
Description
Technical Field
The invention relates to the field of tartary buckwheat health-care food, in particular to a brewing process of tartary buckwheat health-care vinegar.
Background
In recent years, with the rapid development of economy and the continuous improvement of the living standard of people, people have more and more demands on the food therapy health care condiment. The tartary buckwheat has high nutritive value, is rich in protein, vitamins, mineral substances, trace elements and the like, particularly contains rich bioactive components, namely flavonoid compounds, which are main sources of dietary flavonoids and are not possessed by other cereal grains. The tartary buckwheat has pharmacological health care functions, has the functions of reducing blood sugar and blood fat, strengthening the spleen and stomach, resisting fatigue and the like, and can enhance the immunity of a human body. Meanwhile, the tartary buckwheat is called as the king of five cereals, has 19 amino acids, has selenium and rutin which are not contained in other grains, and has good food therapy effect on people with diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia after being eaten for a long time.
Because the tartary buckwheat has unique food therapy and health care effects, various foods and seasonings taking the tartary buckwheat as raw materials are produced at the same time. The invention discloses a tartary buckwheat vinegar and a production method thereof, and the tartary buckwheat vinegar is prepared by fermenting and brewing tartary buckwheat serving as a main material and glutinous rice and 50 Chinese herbal medicines serving as auxiliary materials. The traditional brewing process is adopted, the flavor of the vinegar is improved by the aid of Chinese herbal medicines, and the problems that the raw materials are complex, the cost is high, the brewing time is long, and the nutritional ingredients such as minerals and trace elements in the tartary buckwheat cannot be fully extracted exist.
Disclosure of Invention
The invention aims to solve the problem that the nutritional ingredients in the tartary buckwheat are difficult to be fully utilized in the process of brewing vinegar by using the tartary buckwheat as a raw material at present, and provides a brewing process of tartary buckwheat health-care vinegar, which has high nutritional value, good health-care effect, simple brewing process and shorter period.
In order to solve the technical problems, the invention provides the following technical scheme:
a brewing process of tartary buckwheat health vinegar adopts the following raw materials in parts by weight for brewing: 100 parts of tartary buckwheat, 300 parts of strontium-containing mineral water, 10-15 parts of Daqu, 20-40 parts of bran koji, 5-10 parts of dry yeast, 200 parts of white grains, 60-80 parts of bran and 80-100 parts of buckwheat hulls;
the brewing process comprises the following steps:
1) pulverizing radix Et rhizoma Fagopyri Tatarici, mixing with 30-40 parts of testa Tritici, 40-50 parts of testa Fagopyri Tatarici, and white grains, stirring, and moistening for 4-6 hr;
2) after moistening, putting the materials into a container to steam for 1-1.5 hours, and stewing for 2-4 hours after stopping the fire;
3) soaking the dried yeast in water of about 40 deg.C; taking out the steamed materials, rapidly cooling to 19-21 deg.C, adding Daqu and soaked dry yeast, adding the above strontium-containing mineral water, and stirring;
4) putting the uniformly stirred materials into a sterilization jar, sealing the sterilization jar, and performing alcohol fermentation for 5-7 days;
5) after the alcoholic fermentation is finished, adding the rest bran and buckwheat hulls for fermentation for 7 days, wherein the fermentation temperature is controlled to be about 40 ℃ in 1-3 days, 40-45 ℃ in 4-5 days and 25-30 ℃ in 6-7 days to obtain mature vinegar grains;
6) taking out 30% -40% of the mature vinegar mash, and smoking for 5-7 days to obtain smoked mash;
7) sprinkling the rest vinegar culture, boiling to 100 deg.C, and sprinkling the fumigated culture;
8) cooling, precipitating, filtering, and performing secondary sterilization to obtain the final product.
Further, in the technical scheme, the raw materials comprise 60-80 parts of the fungus chaff used for culturing edible fungi, preferably the fungus chaff used for culturing hericium erinaceus, and in the brewing process, 30-40 parts of the fungus chaff is added in the step 1), and the rest of the fungus chaff is added in the step 5). The fungus bran is added into the raw materials, so that the polysaccharide substances in the fungus bran can be fully utilized, and the taste and the quality of the tartary buckwheat health-care vinegar are improved.
Further, in the above technical scheme, the preparation process of the yeast for making hard liquor is as follows: taking 40-60 parts of tartary buckwheat, 10-20 parts of peas, 10-20 parts of tartary buckwheat bran and 20-30 parts of mung beans according to parts by weight, crushing and uniformly mixing, adding water accounting for 50-60% of the weight of the mixture, and moistening for 1-2 hours to obtain a koji culture medium; selecting koji seeds, inoculating the koji seeds into the koji seed culture medium, fully and uniformly stirring, stacking until the height is 30-50cm, ventilating and fermenting for 24-36 hours at the temperature of 32-35 ℃, controlling the product temperature to 35-40 ℃ for continuing fermenting for 24-36 hours when the hypha grows to decline, and controlling the pH value to be 6.0-7.0 in the fermentation process to obtain the Daqu.
Further, in the technical scheme, the yeast seeds adopt one or more of aspergillus niger, aspergillus oryzae, aspergillus kawachii and yeast.
Further, in the above technical scheme, the inoculation amount of the koji in the koji culture medium is 3.0-5.0% of the weight of the raw materials of the koji culture medium.
Further, in the technical scheme, 50 parts of tartary buckwheat, 15 parts of peas, 10 parts of tartary buckwheat bran and 25 parts of mung beans are preferably adopted in the preparation process of the yeast for making hard liquor according to parts by weight.
Further, in the above technical scheme, when the alcohol is fermented in the step 4), the fermentation temperature is controlled so that the fermentation temperature does not exceed 33 ℃ when the alcohol is fermented to the third day.
Further, in the above technical scheme, in the step 7), after the remaining vinegar residue is subjected to leaching, a plurality of spices are added, wherein the spices include one or more of extracts of clove, pomegranate rind, pepper and dried orange peel. The adding amount of the spice is 50-100g/L, the proportion of the clove extract, the pomegranate peel extract, the pepper extract, the dried orange peel extract and other extracts can be reasonably configured according to different taste requirements, and the spice can well play a role in keeping fresh.
Further, in the above technical scheme, the preparation process of the perfume comprises the following steps: taking 100g of dried clove, pomegranate peel, pepper or dried orange peel, crushing, adding 1000mL of distilled water of 500-.
The invention adopts the tartary buckwheat and the mineral water containing strontium as main raw materials, can fully extract the nutrient components in the tartary buckwheat by adopting the brewing process of the invention, shortens the time period of brewing, and the brewed health-care vinegar is rich in potassium, magnesium, sodium, calcium, phosphorus, iron, zinc, copper, manganese, selenium, strontium and trace elements required by human bodies, and contains a large amount of rutin, quercetin and flavonoids, so that the vinegar has the effects of reducing blood sugar and blood fat, softening blood vessels and preventing cerebral hemorrhage, and can be beneficial to the health of human bodies after being eaten for a long time.
The yeast for brewing is prepared by adopting a unique yeast making process, so that the esterification performance, the saccharification performance and the protease activity of the yeast can be effectively improved, the amino acid content in the brewing process of the tartary buckwheat health-care vinegar is improved, the nutritional ingredients in the tartary buckwheat can be fully extracted and converted, the nutritional value of the tartary buckwheat health-care vinegar is further improved, and the quality and the taste of the vinegar can be well improved.
Detailed Description
The present invention will be further described with reference to specific examples, and specific embodiments of the present invention will be described in detail with reference to the examples. In the following examples, the raw materials used in the brewing process are in the proportions by weight.
The invention adopts tartary buckwheat and strontium-containing mineral water as main raw materials to brew the tartary buckwheat health-care vinegar, wherein the adopted raw materials are as follows:
buckwheat: selenium content is more than or equal to 25ug/100g, amino acid is more than or equal to 10%, glutamic acid is more than or equal to 1.99%, VP is more than or equal to 3%, starch is more than or equal to 69%, VPP is more than or equal to 2%, and zinc is more than or equal to 18%;
strontium-containing mineral water, which is a product produced in Deyang Shuangdong LiBi Water works; wherein, the strontium content is 2.00mg/L, the metasilicic acid content is 28mg/L, the free calcium content is 40mg/L, the magnesium content is 22mg/L, the total hardness is 10-13, and the mineralization degree is 470 mg/L.
Saccharifying bran koji: the culture medium is tartary buckwheat flour and wheat bran, and adopts aspergillus niger (3758 produced by Chinese academy of sciences) to make yeast through a curtain, and the culture medium is naturally ventilated.
Also comprises yeast, dry yeast, white lees, bran, buckwheat hulls and fungus chaff used for culturing edible fungi, which are required in the brewing process.
The preparation process of the yeast for making hard liquor comprises the following steps:
taking 40-60 parts of tartary buckwheat, 10-20 parts of peas, 10-20 parts of tartary buckwheat bran and 20-30 parts of mung beans according to parts by weight, crushing and uniformly mixing, adding water accounting for 50-60% of the weight of the mixture, and moistening for 1-2 hours to obtain a koji culture medium; selecting koji seeds, inoculating the koji seeds into the koji seed culture medium, fully and uniformly stirring, stacking until the height is 30-50cm, ventilating and fermenting for 24-36 hours at the temperature of 32-35 ℃, controlling the product temperature to 35-40 ℃ for continuing fermenting for 24-36 hours when the hypha grows to decline, and controlling the pH value to be 6.0-7.0 in the fermentation process to obtain the Daqu.
The yeast strain in the preparation process of the Daqu is selected from one or more of Aspergillus niger UV-11 (Shanxi Liang Fenyu Co., Ltd.), Aspergillus oryzae LF-01 (high yield protease), Aspergillus Ipomoea AS3.324 (separated and extracted from Zhenjiang aromatic vinegar Xiaoqu), and yeast LF-3 or LF-5 (Shanxi Liang Fenyu Co., Ltd.). The inoculation amount of the yeast in the yeast culture medium is 3.0-5.0% of the weight of the raw materials of the yeast culture medium. In the preparation process of the Daqu, 50 parts of tartary buckwheat, 15 parts of peas, 10 parts of tartary buckwheat bran and 25 parts of mung beans are preferably adopted according to parts by weight.
The preparation process of the spice adopted in the brewing process comprises the following steps:
taking 100g of dried clove, pomegranate peel, pepper or dried orange peel, crushing, adding 1000mL of distilled water of 500-.
Example 1
The brewing process of the tartary buckwheat health vinegar in the embodiment comprises the following steps:
crushing 100 parts of tartary buckwheat, mixing with 30 parts of bran, 40 parts of buckwheat shell and 100 parts of white grains, uniformly stirring, and moistening for 4 hours; after moistening, putting the materials into a container to be steamed for 1 hour, and stewing for 2 hours after stopping the fire; soaking 5 parts of dry yeast in water at about 40 ℃; taking out the steamed materials, rapidly cooling to 20 deg.C, adding 10 parts of the prepared Daqu and soaked dry yeast, adding 200 parts of strontium-containing mineral water, and stirring; putting the uniformly stirred materials into a sterilization tank, sealing with plastic cloth, fermenting for 7 days, and controlling the fermentation temperature of the materials to be not more than 33 ℃ when the materials are fermented to the third day; after the alcoholic fermentation is finished, adding 30 parts of bran and 40 parts of buckwheat hulls for acetic fermentation for 7 days, wherein the 1 st to 3 rd days are a strain inoculation and propagation stage, the fermentation temperature is controlled to be about 40 ℃, the 4 th to 5 th days are an acetic fermentation stage, the fermentation temperature is controlled to be 40 ℃, the 6 th to 7 th days are fermented grains, and the fermentation temperature is controlled to be 25 ℃ to obtain mature vinegar grains; taking 1/3 out of the mature vinegar residue, and smoking for 5 days to obtain smoked fermented residue; sprinkling the rest 2/3 fermented grains of vinegar, adding the above spice, boiling with boiling water to 100 deg.C, and sprinkling the smoked fermented grains; after cooling, precipitation, filtration and secondary sterilization treatment, the tartary buckwheat health vinegar is obtained.
The nutrient components of the health vinegar in the embodiment are detected, and the detection data are shown in table 1.
Example 2
The brewing process of the tartary buckwheat health vinegar in the embodiment comprises the following steps:
crushing 100 parts of tartary buckwheat, mixing with 40 parts of bran, 50 parts of buckwheat shells, 40 parts of mushroom bran and 150 parts of white grains, uniformly stirring, and moistening for 6 hours; after moistening, putting the materials into a container to be steamed for 1.5 hours, and stewing for 3 hours after stopping fire; soaking 8 parts of dry yeast in water at about 40 ℃; taking out the steamed materials, rapidly cooling to 20 ℃, adding 12 parts of Daqu and the soaked dry yeast, then adding 250 parts of strontium-containing mineral water, and uniformly stirring; putting the uniformly stirred materials into a sterilization tank, sealing with plastic cloth, fermenting for 7 days, and controlling the fermentation temperature of the materials to be not more than 33 ℃ when the materials are fermented to the third day; after the alcoholic fermentation is finished, adding 40 parts of bran, 50 parts of buckwheat hulls and 40 parts of fungus chaff for acetic fermentation for 7 days, wherein the 1 st to 3 rd days are a fungus inoculation propagation stage, the fermentation temperature is controlled to be about 40 ℃, the 4 th to 5 th days are an acetic fermentation stage, the fermentation temperature is controlled to be 42 ℃, the 6 th to 7 th days are a fermented grain culture stage, and the fermentation temperature is controlled to be 27 ℃ to obtain mature vinegar grains; taking out 40% of the mature vinegar residue, and smoking for 5 days to obtain smoked fermented residue; sprinkling the rest 60% of vinegar mash, adding the above spice, boiling to 100 deg.C, and sprinkling the smoked mash; after cooling, precipitation, filtration and secondary sterilization treatment, the tartary buckwheat health vinegar is obtained.
The nutrient components of the health vinegar in the embodiment are detected, and the detection data are shown in table 1.
Example 3
The brewing process of the tartary buckwheat health vinegar in the embodiment comprises the following steps:
crushing 100 parts of tartary buckwheat, mixing with 30 parts of bran, 40 parts of buckwheat hull, 30 parts of mushroom bran and 200 parts of white grains, uniformly stirring, and moistening for 6 hours; after moistening, putting the materials into a container to be steamed for 1.5 hours, and stewing for 4 hours after stopping the fire; soaking 10 parts of dry yeast in water at about 40 ℃; taking out the steamed materials, rapidly cooling to 20 ℃, adding 30 parts of Daqu and the soaked dry yeast, then adding 300 parts of strontium-containing mineral water, and uniformly stirring; putting the uniformly stirred materials into a sterilization tank, sealing with plastic cloth, fermenting for 7 days, and controlling the fermentation temperature of the materials to be not more than 33 ℃ when the materials are fermented to the third day; after the alcoholic fermentation is finished, adding 40 parts of bran, 50 parts of buckwheat hulls and 40 parts of fungus chaff for acetic fermentation for 7 days, wherein the 1 st to 3 rd days are a fungus inoculation propagation stage, the fermentation temperature is controlled to be about 40 ℃, the 4 th to 5 th days are an acetic fermentation stage, the fermentation temperature is controlled to be 45 ℃, the 6 th to 7 th days are unstrained spirits culture stages, and the fermentation temperature is controlled to be 30 ℃ to obtain mature vinegar unstrained spirits; taking out 40% of the mature vinegar residue, and smoking for 5 days to obtain smoked fermented residue; sprinkling the rest 60% of vinegar mash, adding the above spice, boiling to 100 deg.C, and sprinkling the smoked mash; after cooling, precipitation, filtration and secondary sterilization treatment, the tartary buckwheat health vinegar is obtained.
The nutrient components of the health vinegar in the embodiment are detected, and the detection data are shown in table 1.
TABLE 1 Main Nutrition ingredients and brewing period table of the Tartary buckwheat health vinegar of the present invention
The present invention has been described in an illustrative rather than a restrictive sense, and it is within the scope of the present invention that certain changes and modifications may be effected therein without departing from the spirit and scope of the invention by one of ordinary skill in the art in light of the teachings of the disclosure.
Claims (7)
1. A brewing process of tartary buckwheat health vinegar is characterized by being brewed by adopting the following raw materials in parts by weight: 100 parts of tartary buckwheat, 300 parts of strontium-containing mineral water, 10-15 parts of Daqu, 20-40 parts of bran koji, 5-10 parts of dry yeast, 200 parts of white grains, 60-80 parts of bran and 80-100 parts of buckwheat hulls;
the brewing process comprises the following steps:
1) pulverizing radix Et rhizoma Fagopyri Tatarici, mixing with 30-40 parts of testa Tritici, 40-50 parts of testa Fagopyri Tatarici, and white grains, stirring, and moistening for 4-6 hr;
2) after moistening, putting the materials into a container to steam for 1-1.5 hours, and stewing for 2-4 hours after stopping the fire;
3) soaking the dried yeast in water of about 40 deg.C; taking out the steamed materials, rapidly cooling to 19-21 deg.C, adding Daqu and soaked dry yeast, adding the above strontium-containing mineral water, and stirring;
4) putting the uniformly stirred materials into a sterilization jar, sealing the sterilization jar, and performing alcohol fermentation for 5-7 days;
5) after the alcoholic fermentation is finished, adding the rest bran and buckwheat hulls for fermentation for 7 days, wherein the fermentation temperature is controlled to be about 40 ℃ in 1-3 days, 40-45 ℃ in 4-5 days and 25-30 ℃ in 6-7 days to obtain mature vinegar grains;
6) taking out 30% -40% of the mature vinegar mash, and smoking for 5-7 days to obtain smoked mash;
7) sprinkling the rest vinegar culture, boiling to 100 deg.C, and sprinkling the fumigated culture;
8) cooling, precipitating, filtering, and performing secondary sterilization treatment to obtain a finished product;
the raw materials comprise 60-80 parts of mushroom bran used for culturing hericium erinaceus, in the brewing process, 30-40 parts of mushroom bran are added in the step 1), and the rest of mushroom bran is added in the step 5);
the preparation process of the Daqu comprises the following steps: taking 40-60 parts of tartary buckwheat, 10-20 parts of peas, 10-20 parts of tartary buckwheat bran and 20-30 parts of mung beans according to parts by weight, crushing and uniformly mixing, adding water accounting for 50-60% of the weight of the mixture, and moistening for 1-2 hours to obtain a koji culture medium; selecting koji seeds, inoculating the koji seeds into the koji seed culture medium, fully and uniformly stirring, stacking until the height is 30-50cm, ventilating and fermenting for 24-36 hours at the temperature of 32-35 ℃, controlling the product temperature to 35-40 ℃ for continuing fermenting for 24-36 hours when the hypha grows to decline, and controlling the pH value to be 6.0-7.0 in the fermentation process to obtain the Daqu.
2. The brewing process of tartary buckwheat health vinegar as claimed in claim 1, is characterized in that: the yeast strain is one or more of Aspergillus niger, Aspergillus oryzae, Aspergillus Ipomoea and yeast.
3. The brewing process of tartary buckwheat health vinegar as claimed in claim 2, is characterized in that: the inoculation amount of the koji in the koji culture medium is 3.0-5.0% of the weight of the koji culture medium raw materials.
4. The brewing process of tartary buckwheat health vinegar as claimed in claim 1, is characterized in that: the preparation process of the Daqu comprises the following steps of 50 parts of tartary buckwheat, 15 parts of peas, 10 parts of tartary buckwheat bran and 25 parts of mung beans by weight.
5. The brewing process of tartary buckwheat health vinegar as claimed in claim 1, is characterized in that: and (3) controlling the fermentation temperature of the alcohol in the step 4) to ensure that the fermentation temperature of the alcohol does not exceed 33 ℃ when the alcohol is fermented for the third day.
6. The brewing process of tartary buckwheat health vinegar as claimed in claim 1, is characterized in that: and 7) after the residual fermented grains of vinegar are subjected to leaching, adding a plurality of spices, wherein the spices comprise one or more of extracts of clove, pomegranate rind, pepper and dried orange peel.
7. The brewing process of tartary buckwheat health vinegar as claimed in claim 6, is characterized in that: the preparation process of the spice comprises the following steps: taking 100g of dried clove, pomegranate peel, pepper or dried orange peel, crushing, adding 1000mL of distilled water of 500-.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082604A (en) * | 1992-08-06 | 1994-02-23 | 太原功能食品厂 | A kind of health vinegar and method for making thereof |
| CN1169471A (en) * | 1996-06-28 | 1998-01-07 | 牛西午 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
| CN105420065A (en) * | 2015-12-15 | 2016-03-23 | 六盘水千易食品有限公司 | Preparation process of table vinegar |
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2017
- 2017-10-10 CN CN201710933996.5A patent/CN107619770B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082604A (en) * | 1992-08-06 | 1994-02-23 | 太原功能食品厂 | A kind of health vinegar and method for making thereof |
| CN1169471A (en) * | 1996-06-28 | 1998-01-07 | 牛西午 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
| CN105420065A (en) * | 2015-12-15 | 2016-03-23 | 六盘水千易食品有限公司 | Preparation process of table vinegar |
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