CN107674813A - A kind of preparation method of low sugar aromatic vinegar - Google Patents
A kind of preparation method of low sugar aromatic vinegar Download PDFInfo
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- CN107674813A CN107674813A CN201711141768.0A CN201711141768A CN107674813A CN 107674813 A CN107674813 A CN 107674813A CN 201711141768 A CN201711141768 A CN 201711141768A CN 107674813 A CN107674813 A CN 107674813A
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- vinegar
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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 preparation method of low sugar aromatic vinegar, including rice liquefaction saccharification, alcoholic fermentation, leaching vinegar, ageing, solid-state acetic fermentation, solid-state layering fermentation and the allotment of pan-fried vinegar, wherein, during solid-state acetic fermentation, wheat bran usage amount is reduced, makes rice：The mass ratio of wheat bran is 1：0.4‑0.6；After solid-state layering fermentation 7 12 days, after addition accounts for 1% 20% acidproof acetic acid bacteria seed liquor of solid state fermentation wine liquid mass ratio, show-through unstrained spirits time interval of turning over foreshortens to 14 18h, continues acetic fermentation 10 day 20 days.It after acetic acid bacteria is strengthened, can greatly improve product total acid, up to more than 8.0g/100ml；The content of reducing sugar for the product prepared in addition is reduced to below 0.5g/100ml, and 5 or so, sugared content substantially reduces refraction index.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of low sugar aromatic vinegar.
Background technology
Leisure food, snacks, flavouring on the market contains higher sugared content at present.Reduce sugared content in food
Have become trend of the times.
The brew process of solid state fermentation aromatic vinegar generally comprise the boiling of the rice rich in starchy material, saccharification, liquefaction,
Alcoholic fermentation, acetic fermentation, leaching vinegar, the link such as allotment, the general total acid of aromatic vinegar of completion of fermenting in 4.0-6.5g/100mL, its
Content of reducing sugar is substantially higher than 1.0g/100mL, and refraction index is 15 or so；Product has acid without puckery, fragrant and micro- sweet tea simultaneously
Sensory experience.On the one hand the sweet taste of aromatic vinegar comes from underusing for starchy material, on the other hand come from the later stage
The addition allotment of white granulated sugar, these two aspects result in aromatic vinegar product and contain certain sugar.
The content of the invention
Drawbacks described above existing for prior art, the present invention is intended to provide a kind of preparation method of low sugar aromatic vinegar, to fill
Divide using the starchy material fully to ferment, while the mouthfeel that can retain the micro- sweet tea of aromatic vinegar can substantially reduce the sugar of product again
Content, meet the health demand of modern consumer low suger diet.
To realize above-mentioned technical purpose, the present invention proposes a kind of preparation method of low sugar aromatic vinegar, including rice liquefaction sugar
Change, alcoholic fermentation, leaching vinegar, ageing, solid-state acetic fermentation, solid-state layering fermentation and the allotment of pan-fried vinegar, it is characterised in that in solid-state
During acetic fermentation, wheat bran usage amount is reduced, makes rice：The mass ratio of wheat bran is 1： 0.4-0.6；It is layered and ferments in solid-state
After 7-12 days, after addition accounts for the acidproof acetic acid bacteria seed liquors of solid state fermentation wine liquid mass ratio 1%-20%, the shortening of unstrained spirits time interval is turned over
To 14-18h, continue acetic fermentation -20 days 10 days.
Preferably, natural sweetener is added in pan-fried vinegar allocation process.
The natural sweetener is the mixture of any one or two kinds in steviol glycoside and Fructus Momordicae fructoside.
Described natural sweetener is steviol glycoside and Fructus Momordicae fructoside, wherein, described natural sweetener is stevioside
Glycosides and Fructus Momordicae fructoside, wherein, the dosage of steviol glycoside is the 0.01wt%-1wt% of vinegar, and the dosage of Fructus Momordicae fructoside is vinegar
0.01wt%-1wt%.
The acidproof acetic acid bacteria seed liquor is prepared via a method which to obtain：Making pH is relatively low, total acid>10g/100ml's
(composition is glucose 10g to ordinary culture medium, and dusty yeast 10g, acetic acid 100g, agar 20g, water 900mL, 0.IMPa goes out after dissolving
Bacterium 20min.), screened using flat board partition method from the vinegar fermented grain of aromatic vinegar solid-state acetic fermentation and isolate and purify acid proof acetic acid
Bacterium, acid resistance acetic acid bacteria glycerol tube seed liquor is added into fermentation in wine liquid by wine liquid mass ratio 1%-5% amount and does seed
Liquid, the content of microorganisms of acetic acid bacteria reaches 10 in seed liquor7-109Individual/ml.
Beneficial effect：Compared with prior art, preparation method of the invention can make product after acetic acid bacteria is strengthened
Total acid greatly improves, up to more than 8.0g/100ml；The content of reducing sugar for the product prepared in addition is reduced to 0.5g/100ml
Hereinafter, 5 or so, sugared content substantially reduces refraction index.
Embodiment
Below by specific embodiment, the present invention is further described, it is noted that for the ordinary skill of this area
For personnel, under the premise without departing from the principles of the invention, some variations and modifications can also be made, these also should be regarded as belonging to
In protection scope of the present invention.
Embodiment 1
Rice presses rice after crushing：Water=1:4 addition water mix, and 65 DEG C -75 DEG C are cooled to after Heat Gelatinization, by quality
The amylase 0.1% for being 40000u/g than addition vigor reacts 12h, adjusts 40 DEG C -50 DEG C of temperature value, and addition in mass ratio is lived
The carbohydrase 0.15% that power is 40000u/g reacts 12h, adds water to be deployed into the liquid glucose that sugar is 12g/100ml, adds in mass ratio
Add yeast starter liquid 10%, 35 DEG C of -40 DEG C of fermentations add water allotment that the wine liquid that alcoholic strength is 9 degree is made for 7 days.
Acetic fermentation process, in mass ratio rice：Wheat bran usage amount is 1:0.4 addition wine liquid, the seed of batch in inoculation
Unstrained spirits 5% (mass ratio) carries out solid-state layering fermentation.After 24h carries out turning over unstrained spirits fermentation 7 days, wine liquid 5% is added in mass ratio
107Individual/ml acidproof acetic acid bacteria seed liquor, it is 14h to turn over unstrained spirits interval time, continues solid-state layering fermentation and terminates for 13 days；Vinegar fermented grain is pressed
Mass ratio drenches vinegar after adding 1 times of water immersion 12h, obtains raw vinegar.
Decoct the vinegar allotment stage and press raw vinegar mass ratio, steviol glycoside addition 0.03%, Fructus Momordicae fructoside addition 0.5%,
1h aromatic vinegar product is boiled in heating.
Final aromatic vinegar product total acid 8.1g/100ml, reduced sugar 0.3g/100ml, refraction index 4.0.
Embodiment 2
Other processes are same as Example 1.Acetic fermentation process, in mass ratio rice：Wheat bran usage amount is 1:0.5 adds
Add wine liquid, add the 10 of wine liquid 10% in mass ratio8Individual/ml acidproof acetic acid bacteria seed liquor, it is 16h to turn over unstrained spirits interval time, after
Supervention ferment 12 days；
Decoct the vinegar allotment stage and press raw vinegar mass ratio, steviol glycoside addition 0.5%, Fructus Momordicae fructoside addition 0.02%.
Final aromatic vinegar product total acid 8.4g/100ml, reduced sugar 0.2g/100ml, refraction index 3.
Embodiment 3
Other processes are same as Example 1.Acetic fermentation process, in mass ratio rice：Wheat bran usage amount is 1:0.6 adds
Add wine liquid, add the 10 of wine liquid 6% in mass ratio9Individual/ml acidproof acetic acid bacteria seed liquor, it is 15h to turn over unstrained spirits interval time, after
Supervention ferment 10 days；
Decoct the vinegar allotment stage and press raw vinegar mass ratio, steviol glycoside addition 0.03%, Fructus Momordicae fructoside addition 0.5%.
Final aromatic vinegar product total acid 8.5g/100ml, reduced sugar 0.2g/100ml, refraction index 2.5.
Embodiment 4
Other processes are same as Example 1.Acetic fermentation process, in mass ratio rice：Wheat bran usage amount is 1:0.7 adds
Add wine liquid, do not add acid resistance acetic acid bacteria, it is 24h to turn over unstrained spirits interval time, and solid-state layering is fermented 21 days；
Decoct the vinegar allotment stage and press raw vinegar mass ratio, white granulated sugar addition 0.2%.
Final aromatic vinegar product total acid 6.0g/100ml, reduced sugar 0.4g/100ml, refraction index 6.
Claims (5)
1. a kind of preparation method of low sugar aromatic vinegar, including rice liquefaction saccharification, alcoholic fermentation, solid-state layering fermentation, leaching vinegar and decoct
Vinegar is allocated, it is characterised in that during solid-state acetic fermentation, is reduced wheat bran usage amount, is made rice：The mass ratio of wheat bran is 1：
0.4-0.6；After solid-state layering fermentation 7-12 days, addition accounts for solid state fermentation wine liquid mass ratio 1%-20%.
2. preparation method according to claim 1, it is characterised in that add natural sweetener in pan-fried vinegar allocation process.
3. preparation method according to claim 2, it is characterised in that the natural sweetener is steviol glycoside and Momordica grosvenori
The mixture of any one or two kinds in glucosides.
4. preparation method according to claim 2, it is characterised in that described natural sweetener is steviol glycoside and arhat
Fructoside, wherein, the dosage of steviol glycoside is the 0.01wt%-1wt% of vinegar, and the dosage of Fructus Momordicae fructoside is vinegar
0.01wt%-1wt%.
5. preparation method according to claim 1, it is characterised in that the acidproof acetic acid bacteria seed liquor is by the following method
It is prepared：Making pH is relatively low, total acid>10g/100ml ordinary culture medium, sent out using flat board partition method from aromatic vinegar solid-state acetic acid
Screening isolates and purifies acid proof acetic acid bacteria in the vinegar fermented grain of ferment, and acid resistance acetic acid bacteria glycerol tube seed liquor is pressed into wine liquid mass ratio
1%-5% amount, which is added into ferment in the wine liquid that alcoholic strength is 9 degree, does seed liquor, and the content of microorganisms of acetic acid bacteria reaches in seed liquor
To 107-109Individual/ml.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711141768.0A CN107674813A (en) | 2017-11-17 | 2017-11-17 | A kind of preparation method of low sugar aromatic vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711141768.0A CN107674813A (en) | 2017-11-17 | 2017-11-17 | A kind of preparation method of low sugar aromatic vinegar |
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| CN107674813A true CN107674813A (en) | 2018-02-09 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109045104A (en) * | 2018-10-18 | 2018-12-21 | 湘西弘湘醋业有限责任公司 | A kind of river small stream bubble foot vinegar and preparation method thereof |
| CN111406886A (en) * | 2020-05-28 | 2020-07-14 | 余庆县农田米业有限公司 | Low-sugar rice suitable for diabetics |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN104164353A (en) * | 2014-05-28 | 2014-11-26 | 福建永春顺德堂食品有限公司 | Aromatic vinegar production technology |
| CN104195027A (en) * | 2014-08-29 | 2014-12-10 | 重庆市武隆县曹氏醋厂 | Production method for table vinegar |
-
2017
- 2017-11-17 CN CN201711141768.0A patent/CN107674813A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN104164353A (en) * | 2014-05-28 | 2014-11-26 | 福建永春顺德堂食品有限公司 | Aromatic vinegar production technology |
| CN104195027A (en) * | 2014-08-29 | 2014-12-10 | 重庆市武隆县曹氏醋厂 | Production method for table vinegar |
Non-Patent Citations (2)
| Title |
|---|
| SUIJIAZHUANG: "gbt18623-2011《地理标志产品镇江香醋》", 《豆丁网（HTTP://WWW.DOCIN.COM/P-1739801078.HTML）》 * |
| 徐清萍: "《食醋生产技术问答》", 31 May 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109045104A (en) * | 2018-10-18 | 2018-12-21 | 湘西弘湘醋业有限责任公司 | A kind of river small stream bubble foot vinegar and preparation method thereof |
| CN111406886A (en) * | 2020-05-28 | 2020-07-14 | 余庆县农田米业有限公司 | Low-sugar rice suitable for diabetics |
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Application publication date: 20180209 |