CN107699465A - A kind of preparation method of barley seedling health preserving vinegar - Google Patents
A kind of preparation method of barley seedling health preserving vinegar Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of preparation method of barley seedling health preserving vinegar, the present invention obtains barley seedling homogenate using barley seedling as primary raw material, by handling early stage, digesting, and is aided with fresh squeezing sugar-cane juice, multi-cultur es step fermentation is carried out again after low frequency microwave sterilization, obtains a kind of barley seedling health preserving vinegar.The present invention also preferably protects the activity of total phenol, flavones and various enzymes in raw material while quick sterilization is ensured.In addition, the present invention, using multi-cultur es multiple fermentation techniques such as saccharomycete, lactic acid bacteria, acetic acid bacterias, product has the incomparable nutrition of allotment vinegar product and flavor substance, a kind of preferably reference is provided for the production and processing of other fruits and vegetables class vinegar products.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of barley seedling health preserving vinegar.
Background technology
Barley seedling is the seedling of gramineous herbaceous plant barley, and its is nutritious, contained vitamin, mineral matter and albumen
Matter is the required nutrition of the mankind and animal, also containing bioactive substances such as chlorophyll, cellulose, Flavonoid substances, organized enzymes,
It can improve acidic constitution, purification blood, enhance metabolism, there is Weight-reducing and lipid-lowering, toxin-expelling and face nourishing, regulating and controlling blood sugar, anti-oxidant, anti-
Cancer etc. acts on.The nutrition of barley seedling and medical value, just have found that Li Shizhen (1518-1593 A.D.) exists early in the Ming Dynasty of China《Compendium of Materia Medica》In write
Road：" wheat seeding, smell are pungent, cold, nontoxic.The wine poison that disappears, sudden-heat are cured mainly, wine subcutaneous ulcer, mesh are yellow.And mash rubbing filter and take it, disease due to noxious agents produced by various parasites is solved again.
Liquor filter takes it, except when disease it is fanatic, move back septum pectorale heat, sharp small intestine.Make fragrant-flowered garlic food, very beneficial color." in recent years, made with barley seedling
Natural health care is also received much concern with its unique nutritive value and health-care effect in developed countries such as Japan, the U.S..And
China, present barley seedling health food and its correlative study are also few, therefore its development prospect is wide.
At present, in the market has no the barley seedling health preserving vinegar and its vinegar beverage product with the technique productions, related document report
Road is also few.
The content of the invention
Drawbacks described above existing for prior art, the present invention is intended to provide a kind of use barley seedling as primary raw material next life
Production not only has Weight-reducing and lipid-lowering, regulating and controlling blood sugar and an effect such as anti-oxidant, and it is nutritious, taste flavor is unique, color and luster is limpid
Health preserving vinegar and preparation method thereof, belong to food processing field.
To realize above-mentioned technical purpose, the present invention proposes a kind of preparation method of barley seedling health preserving vinegar, comprised the following steps：
(1) pre-treatment and homogenate：From fresh barley seedling, impurity elimination cleaning, it is beaten after being mixed with water, then in colloid mill
Middle milled processed several times, obtains barley seedling homogenate；
(2) allocate, digest：The fresh squeezing of its mass fraction 10~30% is added into the barley seedling homogenate obtained by step (1)
Sugar-cane juice, pH to 3.5-5.5 is adjusted, add cellulase and pectinase enzymatic hydrolysis；
(3) sterilize：After enzymolysis terminates, sterilized using low frequency microwave, barley seedling is homogenized after sterilizing and cooled down；
(4) ferment：Addition simultaneously has activated different in barley seedling homogenate and sugar-cane juice mixed liquor after being sterilized to step (3)
Normal Hansenula yeast and the lactic acid bacteria activated, are fermented 1~3 day, then the saccharomyces cerevisiae activated is accessed into fermentation tank, control hair
Ferment temperature, fermentation 2-7 days is further continued for, obtains distiller's wort；
(5) acetic fermentation：The distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, accesses acetic acid bacteria, fermentation
Some days, partition type fermentation is then carried out, after releasing part vinegar liquid every time, then adds the new distiller's wort in part, continue acetic acid hair
Ferment, to all distiller's wort fermentation ends；
(6) filter, allocate, sterilize, be filling.
Wherein, in step (1), barley seedling and water are mixed together mashing according to 5~15% mass ratio.
In step (2), add barley seedling homogenate mass fraction 0.5~3.0% cellulase and mass fraction 0.10~
0.35% pectase, 30~120min is digested under 45~55 DEG C of temperature conditionss.
In step (3), the condition of low frequency microwave sterilization is：450~600W of microwave power, 60~120s of time, after sterilizing
Barley seedling homogenate is cooled to 25~28 DEG C.
Mixed liquor cumulative volume 1~4% is added in step (4), in barley seedling homogenate and sugar-cane juice mixed liquor simultaneously to have activated
Hansenula anomala (Hansenula anomala) and the lactic acid bacteria that has activated of cumulative volume 0.5~3.0%, at 27~37 DEG C
In ethanol fermentation tank, ferment 1~3 day, then the saccharomyces cerevisiae that cumulative volume 1~4% has activated is accessed into fermentation tank
(Saccharomyces cerevisiae), control fermentation temperature are further continued for fermentation 2-7 days, obtain distiller's wort at 27~37 DEG C.
In step (4), the lactic acid bacteria is lactobacillus fermenti (Lactobacillus fermenti), Lactobacillus plantarum
In (Lactobacillus plantarum) and Lactobacillus helveticus (Lactobacillus helveticus) any one or
Several mixing.
Preferably, in step (5), the distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, accesses zymotic fluid
The acetic acid bacteria that cumulative volume 6~12% has activated, fermented 2~6 days under 25~35 DEG C of temperature conditionss, then carry out partition type hair
Ferment, after releasing 30~50% vinegar liquid every time, then 50~70% new distiller's worts are added, continue acetic fermentation, to all wine
Wine with dregs fermentation ends.The acetic acid bacteria is acetobacter aceti (Acetobacter aceti), Orleans acetobacter (Acetobacter
Orleanensis), Pasteur's acetic acid bacteria (Acetobacter pasteurianus) and east acetobacter (Acetobacter
Orientalis one or more combinations).
It is in step (6), the step of filtering：By the barley seedling vinegar liquid after step (5) fermentation ends with 0.1~0.3 μm
Empty fiber membrane ultrafiltration, the barley seedling vinegar solution clarified.
In step (6), according to the required taste and flavor of consumer, water and auxiliary material allotment are added into barley seedling vinegar solution
Into the product such as original vinegar or vinegar beverage, product total acidity is 0.3~4.5g/100mL, filling after low frequency microwave is sterilized.Wherein, institute
The auxiliary material stated includes but is not limited to honey, sugar (sucrose, fructose, fructose syrup, maltitol and xylitol etc.), salt, Juice
(grape juice, cider, Cantaloupe juice, bananas juice, mango juice, strawberry juice, orange juice, pineapple juice, yellow peach juice, watermelon juice, cucumber
Juice, muskmelon juice, Celery Juice, corn juice and Pumpkin Juice etc.) one or more combinations.
Vinegar is the convention acidic flavouring in people's life, while has antifatigue, anti-oxidant, softening blood vessel, prevention again
A variety of physiological and pharmacological activity such as artery sclerosis, its health care, dietotherapy and other effects increasingly attract people's attention.Because sugar-cane juice is rich
Containing sucrose, also containing certain vitamin, inorganic salts and amino acid, there is dense sugarcane fragrance, if based on barley seedling
Raw material is wanted, and is aided with fresh squeezing sugar-cane juice and ferments together, can not only be saved food, and the vinegar product of unique flavor can be developed,
And the healthcare function of vinegar product is improved, have to China's Sugarcane Industry economy and promote meaning.
The present invention is pre-processing, being homogenized, digest etc. and to want raw material based on the barley bacterin that PROCESS FOR TREATMENT crosses, and auxiliary addition is necessarily
The fresh squeezing sugar-cane juice of content, is sterilized using low frequency microwave, while quick sterilization is ensured, is also preferably protected total in raw material
The activity of phenol, flavones and various enzymes, the multi-cultur es step fermentations such as saccharomycete, lactic acid bacteria, acetic acid bacteria are recycled to prepare mouthfeel wind
Unique, the nutritious barley seedling health preserving vinegar of taste, it is a kind of new health preserving vinegar.
Beneficial effect：Compared with prior art, the present invention is raw material raw material from barley seedling, by pre-processing, being homogenized, enzyme
The PROCESS FOR TREATMENTs such as solution obtain barley seedling and are homogenized, and are aided with fresh squeezing sugar-cane juice simultaneously and employ low frequency microwave sterilization, are ensureing quickly
While sterilization, the activity of total phenol, flavones and various enzymes in raw material is also preferably protected.In addition, the present invention uses yeast
The multi-cultur es multiple fermentation technique such as bacterium, lactic acid bacteria, acetic acid bacteria, product have the incomparable nutrition of allotment vinegar product and flavor
Material, a kind of preferably reference is provided for the production and processing of other fruits and vegetables class vinegar products.This product has the uniqueness of barley seedling
Delicate fragrance flavour, ferment local-flavor, better nutritivity value and health-care effect, not only compensate for the vacancy of domestic barley seedling health preserving vinegar, and
And provide a kind of new approaches for the utilization of barley seedling.
Embodiment
The present invention obtains barley seedling homogenate using barley seedling as primary raw material, by handling early stage, digesting, and is aided with fresh squeezing sugarcane
Juice, multi-cultur es step fermentation is carried out again after low frequency microwave sterilization, there is provided a kind of barley seedling health preserving vinegar and preparation method thereof.
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
Protection scope of the present invention.
Embodiment 1
A kind of preparation method of barley seedling health preserving vinegar, comprises the following steps：
(1) pre-treatment and homogenate：From nuisanceless fresh barley seedling, macroscopic impurity is removed, with sterile water wash,
The barley seedling of certain mass is weighed, adds in beater and is beaten together with mass ratio of the water according to 8%, then ground in colloid mill
Mill processing 3 times, obtain barley seedling homogenate；
(2) allocate, digest：The fresh squeezing sugarcane of its mass fraction 30% is added into the barley seedling homogenate obtained by step (1)
Juice, pH to 4.5 is adjusted, adds the cellulase of barley seedling homogenate mass fraction 2.0% and the pectase of mass fraction 0.25%,
90min is digested under 50 DEG C of temperature conditionss；
(3) sterilize：After enzymolysis terminates, sterilized using low frequency microwave, microwave power 500W, time 120s, will be big after sterilizing
Wheat seeding homogenate is cooled to 26 DEG C；
(4) ferment：Mixed liquor totality is added simultaneously in barley seedling homogenate and sugar-cane juice mixed liquor after being sterilized to step (3)
The lactobacillus fermenti that the Hansenula anomala and cumulative volume 2.0% that product 4.0% has activated have activated, in 32~34 DEG C of alcoholic fermentations
In tank, ferment 2 days, then the saccharomyces cerevisiae that cumulative volume 4.0% has activated is accessed into fermentation tank, control fermentation temperature is 29~31
DEG C, fermentation 5 days is further continued for, obtains distiller's wort；
(5) acetic fermentation：The distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, access zymotic fluid is overall
The acetic acid bacteria (acetobacter aceti, Orleans acetobacter and the Pasteur's acetic acid bacteria of equal proportion) that product 12% has activated, at 30~35 DEG C
Temperature conditionss under ferment 4 days, the later stage carries out partition type fermentation, after releasing 40% vinegar liquid every time, then adds 50% new distiller's wort,
Continue acetic fermentation, to all distiller's wort fermentation ends；
(6) filter：By the barley seedling vinegar liquid after step (5) fermentation ends with 0.15 μm of hollow-fibre membrane ultrafiltration, obtain clear
Clear barley seedling vinegar solution；
(7) allocate, sterilize, be filling：With water, sucrose, salt allotment, total acidity >=4.5g/100mL, sucrose addition
1.5%, salt addition 1.0%.Then sterilized using low frequency microwave, microwave power 550W is time 60s, filling after sterilization, obtains
Original vinegar.
The product prepared is limpid bright, and flavor protrudes.Further, consumer can add water, honeybee according to oneself taste
Directly drunk after the dilution such as honey, sucrose, fruit juice, it can also be used to cook, season, to manufacture fruits vinegar etc. edible.
Embodiment 2
A kind of preparation method of barley seedling health preserving vinegar, comprises the following steps：
(1) pre-treatment and homogenate：From nuisanceless fresh barley seedling, macroscopic impurity is removed, with sterile water wash,
The barley seedling of certain mass is weighed, adds in beater and is beaten together with mass ratio of the water according to 12%, then in colloid mill
Milled processed 3 times, obtain barley seedling homogenate；
(2) allocate, digest：The fresh squeezing sugarcane of its mass fraction 25% is added into the barley seedling homogenate obtained by step (1)
Juice, pH to 4.5 is adjusted, adds the cellulase of barley seedling homogenate mass fraction 2.5% and the pectase of mass fraction 0.30%,
60min is digested under 50 DEG C of temperature conditionss；
(3) sterilize：After enzymolysis terminates, sterilized using low frequency microwave, microwave power 500W, time 120s, will be big after sterilizing
Wheat seeding homogenate is cooled to 26 DEG C；
(4) ferment：Mixed liquor totality is added simultaneously in barley seedling homogenate and sugar-cane juice mixed liquor after being sterilized to step (3)
Lactic acid bacteria (lactobacillus fermenti of equal proportion and the plant that the Hansenula anomala and cumulative volume 2.5% that product 3.0% has activated have activated
Thing lactobacillus), in 32~34 DEG C of ethanol fermentation tanks, ferment 3 days, then access what cumulative volume 3.0% had activated into fermentation tank
Saccharomyces cerevisiae, control fermentation temperature are further continued for fermentation 4 days, obtain distiller's wort at 29~31 DEG C；
(5) acetic fermentation：The distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, access zymotic fluid is overall
The acetic acid bacteria (acetobacter aceti and east acetobacter of equal proportion) that product 10% has activated, under 30~35 DEG C of temperature conditionss
Fermentation 5 days, later stage carry out partition type fermentation, after releasing 40% vinegar liquid every time, then add 50% new distiller's wort, continue acetic acid
Fermentation, to all distiller's wort fermentation ends；
(6) filter：By the barley seedling vinegar liquid after step (5) fermentation ends with 0.15 μm of hollow-fibre membrane ultrafiltration, obtain clear
Clear barley seedling vinegar solution；
(7) allocate, sterilize, be filling：With water, honey, maltitol allotment, total acidity >=2.5g/100mL, honey addition
Amount 4.5%, maltitol addition 0.25%.Then sterilized using low frequency microwave, microwave power 580W, time 90s, after sterilization
It is filling, obtain the barley seedling health preserving vinegar of oral liquid type.
This product is clarified, and slightly blackish green, inner wrapping is easy to carry, capable of direct drinking, also can be as Low acid flavouring
It is edible.
Embodiment 3
A kind of preparation method of barley seedling health preserving vinegar, comprises the following steps：
(1) pre-treatment and homogenate：From nuisanceless fresh barley seedling, macroscopic impurity is removed, with sterile water wash,
The barley seedling of certain mass is weighed, adds in beater and is beaten together with mass ratio of the water according to 15%, then in colloid mill
Milled processed 3 times, obtain barley seedling homogenate；
(2) allocate, digest：The fresh squeezing sugarcane of its mass fraction 20% is added into the barley seedling homogenate obtained by step (1)
Juice, pH to 4.5 is adjusted, adds the cellulase of barley seedling homogenate mass fraction 1.0% and the pectase of mass fraction 0.15%,
90min is digested under 50 DEG C of temperature conditionss；
(3) sterilize：After enzymolysis terminates, sterilized using low frequency microwave, microwave power 500W, time 120s, will be big after sterilizing
Wheat seeding homogenate is cooled to 26 DEG C；
(4) ferment：Mixed liquor totality is added simultaneously in barley seedling homogenate and sugar-cane juice mixed liquor after being sterilized to step (3)
Lactic acid bacteria that the Hansenula anomala that has activated of the product 2.0% and cumulative volume 3.0% have activated (Lactobacillus plantarum of equal proportion and auspicious
Scholar's lactobacillus), in 32~34 DEG C of ethanol fermentation tanks, ferment 3 days, then access what cumulative volume 2.0% had activated into fermentation tank
Saccharomyces cerevisiae, control fermentation temperature are further continued for fermentation 4 days, obtain distiller's wort at 29~31 DEG C；
(5) acetic fermentation：The distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, access zymotic fluid is overall
The acetobacter aceti that product 10% has activated, ferments 6 days under 30~35 DEG C of temperature conditionss, and the later stage carries out partition type fermentation, often
After the vinegar liquid of secondary releasing 40%, then 50% new distiller's wort is added, continue acetic fermentation, to all distiller's wort fermentation ends；
(6) filter：By the barley seedling vinegar liquid after step (5) fermentation ends with 0.15 μm of hollow-fibre membrane ultrafiltration, obtain clear
Clear barley seedling vinegar solution；
(7) allocate, sterilize, be filling：Allocated with auxiliary materials such as water, honey, fructose syrup slurry, mixed fruit and vegetable juices, total acidity is
>=0.5g/100mL, honey addition 1.5%, fructose syrup addition 1%, mixed fruit and vegetable juice (grape juice, orange juice, "Hami" melon
Juice, bananas juice, mango juice, strawberry juice, Fresh Cucumber Juice, Celery Juice etc.) addition 8%.Then sterilized using low frequency microwave, microwave work(
Rate 600W, it is time 120s, filling after sterilization, obtain barley seedling vinegar beverage.
This beverage products flavor protrudes, and is not added with essence, preservative, acetic acid etc., is a kind of health with health-preserving function
Drink.
Claims (9)
1. a kind of preparation method of barley seedling health preserving vinegar, it is characterised in that comprise the following steps：
(1) pre-treatment and homogenate：From fresh barley seedling, impurity elimination cleaning, it is beaten after being mixed with water, is then ground in colloid mill
Processing several times, obtains barley seedling homogenate；
(2) allocate, digest：The fresh squeezing sugarcane of its mass fraction 10~30% is added into the barley seedling homogenate obtained by step (1)
Juice, pH to 3.5-5.5 is adjusted, add cellulase and pectinase enzymatic hydrolysis；
(3) sterilize：After enzymolysis terminates, sterilized, be homogenized barley seedling after sterilizing cold using low frequency microwave；
(4) ferment：The abnormal Chinese activated is added simultaneously in barley seedling homogenate and sugar-cane juice mixed liquor after being sterilized to step (3)
Inferior yeast and the lactic acid bacteria activated, ferment 1~3 day, then the saccharomyces cerevisiae activated is accessed into fermentation tank, control fermentation temperature
Degree, fermentation 2-7 days is further continued for, obtains distiller's wort；
(5) acetic fermentation：The distiller's wort that step (4) obtains is gone in self-suctional fermenter for acetic acid production, accesses acetic acid bacteria, fermentation is some
My god, partition type fermentation is then carried out, after releasing part vinegar liquid every time, then the new distiller's wort in part is added, continues acetic fermentation, extremely
All distiller's wort fermentation ends；
(6) filter, allocate, sterilize, be filling.
2. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (2), add barley
The cellulase of seedling homogenate mass fraction 0.5~3.0% and the pectase of barley seedling homogenate mass fraction 0.10~0.35%,
30~120min is digested under 45~55 DEG C of temperature conditionss.
3. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (3), low frequency microwave
The condition of sterilization is：450~600W of microwave power, 60~120s of time, barley seedling homogenate is cooled to 25~28 DEG C after sterilizing.
4. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (4), barley seedling is even
Added simultaneously in slurry and sugar-cane juice mixed liquor the 1~4% of the mixed liquor cumulative volume Hansenula anomala activated and 0.5~
3.0% lactic acid bacteria activated, in 27~37 DEG C of ethanol fermentation tanks, ferment 1~3 day, then barley seedling is accessed into fermentation tank
1~4% saccharomyces cerevisiae activated of homogenate, control fermentation temperature are further continued for fermentation 2-7 days, obtain distiller's wort at 27~37 DEG C.
5. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (4), the lactic acid
Bacterium is any one or a few the mixing in lactobacillus fermenti, Lactobacillus plantarum and Lactobacillus helveticus.
6. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (5), by step
(4) distiller's wort obtained is gone in self-suctional fermenter for acetic acid production, the acetic acid bacteria that access zymotic fluid cumulative volume 6~12% has activated,
Fermented 2~6 days under 25~35 DEG C of temperature conditionss, then carry out partition type fermentation, after releasing 30~50% vinegar liquid every time, then
50~70% new distiller's worts are added, continue acetic fermentation, to all distiller's wort fermentation ends.
7. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (5), the acetic acid
Bacterium is one or more combinations of acetobacter aceti, Orleans acetobacter, Pasteur's acetic acid bacteria and east acetobacter.
8. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (6), the step of filtering
Suddenly it is：By the barley seedling vinegar liquid after step (5) fermentation ends with 0.1~0.3 μm of hollow-fibre membrane ultrafiltration, the barley clarified
Seedling vinegar solution.
9. the preparation method of barley seedling health preserving vinegar according to claim 1, it is characterised in that in step (6), according to consumption
The required taste and flavor of person, water and auxiliary material is added to be deployed into the products such as original vinegar or vinegar beverage, product into barley seedling vinegar solution
Total acidity is 0.3~4.5g/100mL, filling after low frequency microwave is sterilized.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
| CN109182070A (en) * | 2018-09-28 | 2019-01-11 | 李影 | A kind of formula of health preserving vinegar and preparation method thereof |
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| CN105087347A (en) * | 2015-09-07 | 2015-11-25 | 江苏恒顺醋业股份有限公司 | Preparation method for okra health-preserving vinegar |
| CN106190766A (en) * | 2016-10-01 | 2016-12-07 | 芜湖市三山区绿色食品产业协会 | A kind of brewage process of Caulis et Folium Kochiae Hibiscus Sabdariffa Linn tea vinegar |
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| CN102150723A (en) * | 2011-03-17 | 2011-08-17 | 焦宇知 | Vinegar-tea compound beverage of gamma-propalanine-rich and selenium-rich wheat seedlings |
| CN104789426A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Weight reducing and body strengthening health edible vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
| CN109182070A (en) * | 2018-09-28 | 2019-01-11 | 李影 | A kind of formula of health preserving vinegar and preparation method thereof |
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