CN107904128B - Method for brewing vinegar by adding yeast-making Chinese medicinal materials - Google Patents
Method for brewing vinegar by adding yeast-making Chinese medicinal materials Download PDFInfo
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- CN107904128B CN107904128B CN201711285508.0A CN201711285508A CN107904128B CN 107904128 B CN107904128 B CN 107904128B CN 201711285508 A CN201711285508 A CN 201711285508A CN 107904128 B CN107904128 B CN 107904128B
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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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
Abstract
The invention provides a method for brewing vinegar by adding yeast-making Chinese medicinal materials, which comprises the following steps: (1) preparing rhizoma polygonati extract and polygonum hydropiper extract; (2) cleaning rice, soaking, filtering, steaming and boiling until there is no white core, spreading for cooling, adding koji Aspergillus oryzae suspension and rhizoma Polygonati extractive solution, stacking for culturing, and ventilating for culturing to obtain rhizoma Polygonati medicated leaven; (3) activating saccharomyces cerevisiae; (4) cleaning Oryza Glutinosa, soaking, filtering, steaming and decocting to no white core, spreading for cooling, adding rhizoma Polygonati medicinal yeast and activated Saccharomyces cerevisiae suspension, fermenting until alcoholic strength is stable, filtering, and decocting to obtain fermented wine; (5) adding herba Polygoni Hydropiperis extract into fermented wine, adding water to dilute fermented wine, pasteurizing, cooling, adding activated acetic acid bacteria suspension, fermenting in fermentation tank under stirring and ventilation conditions until acidity does not rise, filtering, blending, and sterilizing. The method can improve vinegar brewing efficiency, improve vinegar flavor, and improve vinegar health promotion value.
Description
Technical Field
The invention belongs to the technical field of vinegar brewing, and relates to a method for brewing vinegar by adding yeast-making Chinese medicinal materials.
Background
Vinegar is an important conventional condiment. The brewed vinegar contains various organic acids, amino acids, saccharides, vitamins and minerals, and has unique functions in the fields of food therapy and health care besides the seasoning application. The brewed vinegar (fermented vinegar) is brewed by solid or liquid fermentation by using various materials containing starch and sugar or alcohol singly or in a mixed way, and has good savoury and mellow flavor and nutritional value.
In the traditional vinegar brewing process, starch saccharification and alcohol fermentation are completed by using Daqu or Xiaoqu, and then alcohol is converted into acetic acid under the action of acetic acid bacteria. The traditional solid vinegar brewing takes longer time, generally more than 40 days, the fermentation time of the semi-solid semi-liquid vinegar brewing is about 20 days, and the too long brewing time is not beneficial to the improvement of the production efficiency and the reduction of the production cost. With the deep understanding of the mechanism of vinegar brewing by people, pure-cultured excellent strains and a liquid deep fermentation mode are applied more and more in vinegar brewing, the utilization rate and the production efficiency of raw materials can be improved to a certain degree, but the improvement of the production efficiency and the flavor of products are often in a contradiction relationship and cannot be improved at the same time. If a new vinegar brewing method can be developed, the production efficiency of vinegar brewing is improved, the sensory flavor of vinegar is maintained and even improved, the health care value of vinegar is improved, and the method has positive significance to the field of vinegar brewing production.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for brewing vinegar by adding yeast-making Chinese medicinal materials, so as to improve the brewing production efficiency of the vinegar, improve the flavor of the vinegar and improve the health-care value of the vinegar.
The invention provides a method for brewing vinegar by adding yeast-making Chinese medicinal materials, which comprises the following steps:
(1) preparation of Chinese medicinal material extract
Weighing rhizoma polygonati dry powder and water according to a solid-liquid ratio of 1kg (20-25) L, and recording the mass of the rhizoma polygonati dry powder as m1kg, adding the rhizoma polygonati dry powder into water, soaking for at least 45min, then decocting until boiling, continuing to boil for 60-90 min by slow fire, filtering, collecting filtrate, adjusting the total volume of the filtrate to V1L is m1/V1Obtaining 0.2-0.4 kg/L of rhizoma polygonati extract;
metering dry polygonum hydropiper powder and water according to the material-liquid ratio of 1kg (20-25) L, and recording the mass of the dry polygonum hydropiper powder as m2kg, adding the dry powder of polygonum hydropiper into water, soaking for at least 45min, then decocting until boiling, continuing to boil for 60-90 min by slow fire, filtering, collecting filtrate, and adjusting the total volume of the filtrate to V2L is m2/V2Obtaining polygonum hydropiper extract at a concentration of 0.2-0.4 kg/L;
(2) preparation of rhizoma Polygonati medicated leaven
Cleaning rice, soaking in water, filtering, cooking the soaked rice until no white core exists, spreading and drying the obtained steamed rice to 30-40 ℃, adding koji aspergillus kawachii spore suspension and sealwort extracting solution, mixing uniformly, placing under the conditions of 32-36 ℃ and 85% -95% of relative humidity, stacking and culturing for 50-60 h, turning over for 2-4 times during stacking and culturing, and stacking and culturing for 2-4 times during stacking and culturingControlling the humidity by humidifying equipment, stopping humidifying after the stacking culture is finished, and performing ventilation culture at 38-40 ℃ until the water content of the koji is 12-16 wt% to obtain the polygonatum medicinal koji; adding 1 × 10 of koji mold spore suspension into 1g of rice5～1×106Adding the koji mold spores in a proportion, wherein the adding amount of the sealwort extracting solution is 1-5% of the weight of the steamed rice;
(3) saccharomyces cerevisiae activation
Adding saccharomyces cerevisiae with the mass concentration of 1.5-2.5% of that of the glucose solution into the glucose solution with the mass concentration of 1.5-2.5%, and activating at 38-40 ℃ for 45-60 min to obtain activated saccharomyces cerevisiae suspension;
(4) alcohol fermentation
Cleaning glutinous rice, soaking in water, filtering, cooking the soaked glutinous rice until no white core exists, spreading and drying the obtained steamed glutinous rice to 25-30 ℃, adding polygonatum medicine yeast and activated saccharomyces cerevisiae suspension, uniformly mixing, fermenting at 25-30 ℃ until the alcoholic strength is stable, filtering, collecting filtered liquor, and decocting the collected liquor to obtain fermented liquor; the addition amount of the rhizoma polygonati medicated leaven is 20-25% of the mass of the steamed sticky rice, and the activated saccharomyces cerevisiae suspension is added into the steamed sticky rice according to the solid-liquid ratio of 1kg (0.9-1.1) L;
(5) acetic acid fermentation
Adding the acetic acid bacteria suspension into an acetic acid bacteria culture medium, and culturing under the conditions of 30-31 ℃ and a ventilation rate of 1 (0.06-0.08) V/V.min under stirring until the total acidity is more than 1.5g/100mL, and stopping culturing to obtain an activated acetic acid bacteria suspension;
adding a polygonum hydropiper extract with the mass of 3-6% into the fermented wine obtained in the step (4), then adding water into the fermented wine until the ethanol concentration of the fermented wine is 6-7 vol%, uniformly mixing to obtain a mixture, pasteurizing, cooling to 25-35 ℃, adding an activated acetic acid bacteria suspension with the volume of 8-12% of the mixture, uniformly mixing, putting into a fermentation tank, fermenting at 32-35 ℃ under ventilation condition under stirring until the acidity does not rise any more, stopping fermentation, controlling the ventilation amount of the previous 22-26 h to be 1 (0.06-0.08) V/V.min, and then controlling the ventilation amount to be 1 (0.1-0.15) V/V.min;
(6) post-treatment
And (5) uniformly mixing the fermented materials obtained in the step (5), filtering, blending and sterilizing the collected vinegar liquid to obtain the finished product of vinegar.
In the step (2) of the method, the preferable scheme during stacking culture is that stacking culture is performed for 20-24 hours at the temperature of 32-33 ℃ and the relative humidity of 85-95%, the yeast is turned over, then stacking culture is performed for 20-24 hours at the temperature of 35-36 ℃ and the relative humidity of 85-95%, the yeast is turned over, and then stacking culture is performed for 10-12 hours at the temperature of 32-33 ℃ and the relative humidity of 85-95%.
In the method, the polygonatum rhizome dry powder is powder which is sieved by a sieve of 20-40 meshes, and the polygonum hydropiper dry powder is powder which is sieved by a sieve of 20-40 meshes.
In the step (1) of the method, the polygonatum sibiricum dry powder is preferably added into water to be soaked for 45-90 min, and the polygonum hydropiper dry powder is preferably added into water to be soaked for 45-90 min.
In the step (2) of the method, when the rice is soaked, the water adding amount is controlled to enable the water surface to be at least 3cm higher than the rice, and preferably, the water surface is enabled to be 3-5 cm higher than the rice. In the step (4) of the method, when the glutinous rice is soaked, the water adding amount is controlled to ensure that the water surface is at least 3cm higher than the glutinous rice, and preferably the water surface is 3-5 cm higher than the glutinous rice.
In the step (2) of the method, the soaking time is preferably controlled to be 30-60 min when the rice is soaked. In the step (4) of the method, the soaking time is preferably controlled to be 30-60 min when the sticky rice is soaked.
In the step (1) of the above method, the total volume of the filtrate is adjusted to V1L is m1/V1The concentration of the filtrate is 0.2-0.4 kg/L, and the filtrate is usually diluted by adding water or continuously boiled by slow fire until the total volume of the filtrate reaches V1L is m1/V1Adjusting the total volume of the filtrate to V under the condition of 0.2-0.4 kg/L2L is m2/V2The concentration of the filtrate is 0.2-0.4 kg/L, and the filtrate is usually diluted by water or continuously boiled by slow fire until the total volume of the filtrate reaches V2L is m1/V2＝0.2～0.4kg/L。
Compared with the prior art, the invention has the beneficial technical effects that:
1. the invention provides a new method for brewing vinegar, which adds rhizoma polygonati extract to obtain rhizoma polygonati medicated yeast during yeast making, adds saccharomyces cerevisiae and rhizoma polygonati medicated yeast during alcoholic fermentation, adds acetic acid bacteria and polygonum hydropiper extract during the acetic acid fermentation, and the rhizoma polygonati extract and the polygonum hydropiper extract not only can promote the growth and metabolism of beneficial brewing microorganisms, but also can endow products with specific flavor and improve the content of functional components of the products, and because the adding time and the adding amount of the two extracts are reasonable, and the technological operation and the parameter of the method are matched properly, the fermentation period of the alcoholic fermentation and the acetic acid fermentation of the invention is shortened compared with the existing liquid fermentation method, the vinegar brewing efficiency is improved, and simultaneously, compared with the vinegar brewed by the existing liquid fermentation method, the method has the advantages that the contents of the antioxidant functional components, namely the total flavone and the total phenol, are obviously improved, the sense organ flavor is also improved, and the defect that the prior art cannot take production efficiency and product flavor into consideration is overcome.
2. Experiments show that the total flavone content and the total phenol content of the vinegar liquid obtained in the acetic acid fermentation step can reach 120.87-126.2 mu g/mL, and the total phenol content can reach 464.95-486.23 mu g/mL, compared with the vinegar liquid obtained in the acetic acid fermentation step of the existing liquid fermentation method, the total flavone and the total phenol content of the vinegar liquid obtained in the acetic acid fermentation step are respectively improved by more than 24.5% and 20%, and the hydroxyl radical scavenging rate, superoxide anion scavenging activity and DPPH scavenging activity are respectively improved by more than 17.5%, 4.5% and 5%, so that the method disclosed by the invention increases the antioxidant effect of the vinegar, improves the flavor of the vinegar, and can better meet the requirements of people on the vinegar with better overall flavor and health care effect.
3. The method has simple process, can realize production by adopting the vinegar brewing production line of the existing liquid fermentation method, does not need to newly build a production line, has the characteristic of easy realization of popularization and application, can improve the utilization rate of starch raw materials while shortening the fermentation period, and is favorable for saving the production cost of brewing vinegar.
Detailed Description
The method for brewing vinegar by adding koji-making Chinese medicinal materials according to the present invention will be further described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make certain insubstantial modifications and adaptations of the present invention based on the above disclosure and still fall within the scope of the present invention.
In the following examples, the ventilation is the ratio of the volume of air passing through the culture medium per minute in V/V.min, for example: built-in 3m3The fermentation tank for culture solution is filled with 1.5m of culture solution per minute3The aeration ratio of the sterile air (3: 1.5) to 1:0.5, and the aeration rate of the sterile air (1: 0.5V/V.min). In the following examples, the fermentation or culture under aeration conditions and under aeration conditions at a certain aeration rate means fermentation or culture under aeration with sterile air.
Example 1
The implementation provides a method for brewing vinegar by adding starter-making Chinese medicinal materials, which comprises the following steps:
(1) preparation of Chinese medicinal material extract
Pulverizing dried rhizoma Polygonati, sieving with 40 mesh sieve to obtain rhizoma Polygonati dry powder, metering rhizoma Polygonati dry powder and distilled water according to solid-liquid ratio of 1kg:20L, and recording the mass of rhizoma Polygonati dry powder as m1kg, adding rhizoma polygonati dry powder into distilled water for soaking for 60min, then boiling, continuing to boil for 60min by using slow fire, keeping slight boiling in the boiling process by using slow fire, filtering by using 4 layers of gauze while the filtrate is hot, squeezing, collecting filtrate, adding distilled water to adjust the total volume of the obtained filtrate to V1L is m1/V1Obtaining rhizoma Polygonati extract at a concentration of 0.4kg/L, and preserving at 4 deg.C.
Pulverizing dried herba Polygoni Hydropiperis, sieving with 40 mesh sieve to obtain dry herba Polygoni Hydropiperis powder, metering dry herba Polygoni Hydropiperis powder and distilled water according to solid-to-liquid ratio of 1kg:20L, and recording the mass of dry herba Polygoni Hydropiperis powder as m2kg, adding the dry powder of the polygonum hydropiper into distilled water, soaking for 60min, then decocting until boiling, continuing to boil for 60min by using slow fire, and decocting with slow fireKeeping slightly boiling, filtering with 4 layers of gauze while it is hot, squeezing, collecting filtrate, adding distilled water to adjust total volume of filtrate to V2L is m2/V2Obtaining polygonum hydropiper extract with the concentration of 0.4kg/L, and preserving the polygonum hydropiper extract at the temperature of 4 ℃ for later use.
(2) Preparation of rhizoma Polygonati medicated leaven
Washing rice with water until the rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the rice, soaking for 45min, draining for 30min, and cooking for 45min, wherein the obtained steamed rice has no white core, and spreading and drying the obtained steamed rice to 30-40 ℃ to obtain the steamed rice with the water content of 30-35 wt.%. Adding koji Aspergillus spore suspension and rhizoma Polygonati extractive solution into steamed rice, adding 1 × 10 of koji Aspergillus spore suspension into every 1g of rice6Adding the aspergillus sake spores in a proportion, wherein the adding amount of the polygonatum extract is 5% of the mass of steamed rice, uniformly stirring, stacking and culturing for 24 hours at the temperature of 32-33 ℃ and the relative humidity of 90-95%, turning over yeast, stacking and culturing for 24 hours at the temperature of 35-36 ℃ and the relative humidity of 90-95%, turning over yeast, stacking and culturing for 12 hours at the temperature of 32-33 ℃ and the relative humidity of 90-95%, controlling the humidity during stacking and culturing by humidifying equipment, stopping humidifying and turning over yeast and spreading out after stacking and culturing is completed, and performing ventilation culture at the temperature of 38-40 ℃ until the water content of the yeast is 14-16 wt%, thus obtaining the polygonatum medicated yeast.
(3) Saccharomyces cerevisiae activation
Adding saccharomyces cerevisiae with the mass concentration of 1.5% of the mass of the glucose solution into the glucose solution with the mass concentration of 2%, specifically, the saccharomyces cerevisiae is Angel saccharomyces cerevisiae high-activity dry yeast, and activating for 45min at 38-40 ℃ to obtain an activated saccharomyces cerevisiae suspension.
(4) Alcohol fermentation
Washing glutinous rice with water until rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the glutinous rice, soaking for 45min, draining for 30min, cooking for 45min, wherein the obtained steamed glutinous rice has no white core, spreading and drying the obtained steamed glutinous rice to 25-30 ℃, adding polygonatum drug yeast with the mass being 20% of that of the steamed glutinous rice, adding activated saccharomyces cerevisiae suspension into the steamed glutinous rice according to the solid-to-liquid ratio (the mass of the steamed glutinous rice: the volume of the activated saccharomyces cerevisiae suspension) of 1kg:1L, uniformly mixing, placing at 28-30 ℃ for fermentation culture, measuring the alcoholic strength every day, performing filter pressing by using a plate-and-frame filter press after the alcoholic strength is stable, collecting filtered liquor, and decocting the collected liquor to obtain fermented liquor.
(5) Acetic acid fermentation
Preparing an acetic acid bacteria culture medium: adding yeast extract accounting for 1 percent of the mass of the 1 wt.% glucose solution, adjusting the pH value to 5.5, and then adding 95 percent alcohol accounting for 4 percent of the total volume of the glucose solution and the yeast extract to obtain the acetic acid bacteria culture medium.
Adding acetic acid bacteria suspension with the volume of 10% into an acetic acid bacteria culture medium, and stopping culturing when the total acidity is just more than 1.5g/100mL under the conditions of the rotation speed of 230rpm, the temperature of 30-31 ℃ and the ventilation rate of 1: 0.07V/V.min to obtain activated acetic acid bacteria suspension.
Adding distilled water into the fermented wine obtained in the step (4) to dilute the fermented wine until the ethanol concentration is 7% vol, adding 6% of polygonum hydropiper extract by mass into the diluted fermented wine, uniformly mixing to obtain a mixture, pasteurizing, cooling to 25-35 ℃, adding 10% of activated acetic acid bacteria suspension by volume of the mixture, uniformly mixing, then filling into a fermentation tank according to a charging coefficient of 80%, fermenting at a rotating speed of 230rpm under the conditions of 32-35 ℃ and ventilation, controlling the ventilation amount of the first 24h to be 1: 0.07V/V.min, controlling the ventilation amount to be 1: 0.1V/V.min, monitoring and controlling the temperature in real time in the fermentation process to keep the fermentation temperature within the range of 32-35 ℃, measuring the alcoholic strength and the total acid once every 6 hours in the early stage of fermentation, measuring the total acid once every 1-2 hours in the later stage of fermentation, and when the fermentation is completed until the alcohol is oxidized, when the acidity does not rise any more, the fermentation is completed, and the total fermentation time is 164 h.
(6) Post-treatment
And (5) uniformly mixing the fermentation material obtained in the step (5), performing filter pressing by using a plate-and-frame filter press, collecting the filtered vinegar liquid, blending and sterilizing the collected vinegar liquid to obtain the finished product vinegar.
The time consumption of the acetic acid fermentation step of the method provided in this example and that of the acetic acid fermentation step of the conventional liquid fermentation method, the utilization rate of starch raw materials by the two methods, and the physicochemical indexes of vinegar brewed in the acetic acid fermentation step by the two methods are shown in table 1.
TABLE 1
As can be seen from table 1, compared with the existing liquid fermentation method, the acetic acid fermentation period of the process provided in this embodiment is shortened by 36h, the increase rate of the starch raw material utilization rate is 8.96%, the acid production is increased by 19.42%, the sensory flavor of the product is increased by 12%, the overall synergistic and antioxidant effects of the flavor components are significantly increased, the total flavone content is increased by 27.33%, the total phenol content is increased by 23.96%, the increase rate of the hydroxyl radical scavenging rate is 19.72%, the increase rate of the superoxide anion scavenging activity is 5.64%, and the increase rate of the DPPH scavenging activity is 9.71%.
Comparative example 1
This comparative example is a blank control run of example 1, and operates substantially the same as example 1, except that: the step (1) of the example 1 is omitted, the sealwort extracting solution in the step (2) of the example 1 is replaced by distilled water, and the polygonum hydropiper extracting solution in the step (5) of the example 1 is replaced by distilled water.
Comparing the process time of the alcohol fermentation step of comparative example 1 with that of example 1 and the alcoholic strength of the fermented wine, it was found that the time of the alcohol fermentation step of example 1 was shortened by 24 hours and the alcoholic strength of the fermented wine was improved by 21.33% as compared with comparative example 1. Comparing the physical and chemical properties of the vinegar obtained in the acetic acid fermentation step of comparative example 1 with those of example 1, the utilization rate of the starch raw material and the like, it was found that, compared with comparative example 1, the utilization rate of the starch raw material in example 1 was increased by 6.7%, the sensory flavor of the product was improved by 12%, the total flavone content was increased by 6.1%, the total phenol content was increased by 10.3%, the hydroxyl radical scavenging rate was increased by 6.4%, the superoxide anion scavenging activity was increased by 4.9%, and the DPPH scavenging activity was increased by 9.1%.
Example 2
The implementation provides a method for brewing vinegar by adding starter-making Chinese medicinal materials, which comprises the following steps:
(1) preparation of Chinese medicinal material extract
Pulverizing dried rhizoma Polygonati, sieving with 30 mesh sieve to obtain rhizoma Polygonati dry powder, metering rhizoma Polygonati dry powder and distilled water according to solid-to-liquid ratio of 1kg:22L, and recording the mass of rhizoma Polygonati dry powder as m1kg, adding rhizoma Polygonati dry powder into distilled water, soaking for 45min, decocting to boil, decocting with slow fire for 75min, keeping slightly boiling during decocting with slow fire, filtering with 4 layers of gauze while hot, squeezing, collecting filtrate, adding distilled water, and adjusting total volume of the filtrate to V1L is m1/V1Obtaining rhizoma Polygonati extract at a concentration of 0.4kg/L, and preserving at 4 deg.C.
Pulverizing dried herba Polygoni Hydropiperis, sieving with 30 mesh sieve to obtain dry herba Polygoni Hydropiperis powder, metering herba Polygoni Hydropiperis powder and distilled water according to solid-to-liquid ratio of 1kg:22L, and recording the mass of herba Polygoni Hydropiperis powder as m2kg, adding dry powder of herba Polygoni Hydropiperis into distilled water, soaking for 45min, decocting to boil, decocting with slow fire for 75min, keeping slightly boiling during decocting with slow fire, filtering with 4 layers of gauze while hot, squeezing, collecting filtrate, adding distilled water to adjust total volume of filtrate to V2L is m2/V2Obtaining polygonum hydropiper extract with the concentration of 0.4kg/L, and preserving the polygonum hydropiper extract at the temperature of 4 ℃ for later use.
(2) Preparation of rhizoma Polygonati medicated leaven
Washing rice with water until the rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the rice, soaking for 30min, draining for 25min, cooking for 50min until the obtained steamed rice has no white core, and spreading and drying the obtained steamed rice to 30-40 ℃ to obtain the steamed rice with the water content of 30-35 wt.%. Adding koji Aspergillus spore suspension and rhizoma Polygonati extractive solution into steamed rice, adding 1 × 10 of koji Aspergillus spore suspension into every 1g of rice6Adding the koji mold spores according to the proportion, wherein the adding amount of the rhizoma polygonati extracting solution is 4.5 percent of the mass of the steamed rice, uniformly stirring, stacking and culturing for 20 hours at the temperature of 32-33 ℃ and the relative humidity of 90-95 percent, turning over the koji, stacking and culturing for 20 hours at the temperature of 35-36 ℃ and the relative humidity of 90-95 percent, turning over the koji, and carrying out phase culture at the temperature of 32-33 ℃And (3) carrying out stacking culture for 10h under the condition that the humidity is 90-95%, controlling the humidity during the stacking culture by using humidifying equipment, stopping humidifying and turning over and spreading after the stacking culture is finished, and carrying out ventilation culture at 38-40 ℃ until the water content of the koji is 14-16 wt%, thus obtaining the polygonatum medicinal koji.
(3) Saccharomyces cerevisiae activation
Adding saccharomyces cerevisiae with the mass concentration of 1.5 percent of the mass of the glucose solution into the glucose solution with the mass concentration of 2.5 percent, specifically, adopting high-activity dry saccharomyces cerevisiae Anqi, and activating for 60min at 38-40 ℃ to obtain an activated saccharomyces cerevisiae suspension.
(4) Alcohol fermentation
Washing glutinous rice with water until rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the glutinous rice, soaking for 60min, draining for 30min, cooking for 45min until the obtained steamed glutinous rice has no white core, spreading and drying the obtained steamed glutinous rice to 25-30 ℃, adding polygonatum drug yeast with the mass of 25% of the steamed glutinous rice, adding activated saccharomyces cerevisiae suspension into the steamed glutinous rice according to the solid-to-liquid ratio (the mass of the steamed glutinous rice: the volume of the activated saccharomyces cerevisiae suspension) of 1kg:1.2L, uniformly mixing, placing at 25-27 ℃ for fermentation culture, measuring the alcoholic strength every day, performing filter pressing by using a plate and frame filter press after the alcoholic strength is stable, collecting filtered liquor, and decocting the collected liquor to obtain fermented liquor.
(5) Acetic acid fermentation
Preparing an acetic acid bacteria culture medium: adding yeast extract accounting for 1 percent of the mass of the 1 wt.% glucose solution, adjusting the pH value to 5.5, and then adding 95 percent alcohol accounting for 4 percent of the total volume of the glucose solution and the yeast extract to obtain the acetic acid bacteria culture medium.
Adding acetic acid bacteria suspension with the volume of 12% into an acetic acid bacteria culture medium, and stopping culturing when the total acidity is just more than 1.5g/100mL under the conditions of the rotation speed of 250rpm, the temperature of 30-31 ℃ and the ventilation rate of 1: 0.08V/V.min to obtain activated acetic acid bacteria suspension.
Adding distilled water into the fermented wine obtained in the step (4) to dilute the fermented wine until the ethanol concentration is 7% vol, adding 5% of polygonum hydropiper extract by mass into the diluted fermented wine, uniformly mixing to obtain a mixture, pasteurizing, cooling to 25-35 ℃, adding 12% of activated acetic acid bacteria suspension by volume of the mixture, uniformly mixing, then filling into a fermentation tank according to a charging coefficient of 80%, fermenting at the rotating speed of 280rpm under the conditions of 32-35 ℃ and ventilation, controlling the ventilation amount of the first 24h to be 1: 0.08V/V.min, controlling the ventilation amount to be 1: 0.15V/V.min, monitoring and controlling the temperature in real time in the fermentation process to keep the fermentation temperature within the range of 32-35 ℃, measuring the alcoholic strength and the total acid once every 6 hours in the early stage of fermentation, measuring the total acid once every 1-2 hours in the later stage of fermentation, and when the fermentation is finished until the alcohol is oxidized, when the acidity does not rise any more, the fermentation is completed, and the total fermentation time is 144 h.
(6) Post-treatment
And (5) uniformly mixing the fermentation material obtained in the step (5), performing filter pressing by using a plate-and-frame filter press, collecting the filtered vinegar liquid, blending and sterilizing the collected vinegar liquid to obtain the finished product vinegar.
The time consumption of the acetic acid fermentation step of the method provided in this example and that of the acetic acid fermentation step of the conventional liquid fermentation method, the utilization rate of starch raw materials by the two methods, and the physicochemical indexes of vinegar brewed in the acetic acid fermentation step by the two methods are shown in table 2.
TABLE 2
As can be seen from table 2, compared with the existing liquid fermentation method, the acetic acid fermentation period of the process provided in this embodiment is shortened by 56 hours, the increase rate of the starch raw material utilization rate is 10.1%, the acid production is increased by 24.76%, the sensory flavor of the product is increased by 13.33%, the overall synergistic and antioxidant effects of the flavor components are significantly increased, the total flavone content is increased by 30.21%, the total phenol content is increased by 25.65%, the increase rate of the hydroxyl radical scavenging rate is 22.54%, the increase rate of the superoxide anion scavenging activity is 7.21%, and the increase rate of the DPPH scavenging activity is 10.09%.
Example 3
The implementation provides a method for brewing vinegar by adding starter-making Chinese medicinal materials, which comprises the following steps:
(1) preparation of Chinese medicinal material extract
Pulverizing dried rhizoma Polygonati, sieving with 20 mesh sieve to obtain rhizoma Polygonati dry powder, metering rhizoma Polygonati dry powder and distilled water according to solid-to-liquid ratio of 1kg:25L, and recording the mass of rhizoma Polygonati dry powder as m1kg, adding rhizoma Polygonati dry powder into distilled water, soaking for 90min, decocting to boil, decocting with slow fire for 90min, keeping boiling with slow fire, filtering with 4 layers of gauze while it is hot, squeezing, collecting filtrate, adding distilled water to adjust total volume of the filtrate to V1L is m1/V1Obtaining rhizoma Polygonati extract at a concentration of 0.2kg/L, and preserving at 4 deg.C.
Pulverizing dried herba Polygoni Hydropiperis, sieving with 20 mesh sieve to obtain dry herba Polygoni Hydropiperis powder, metering herba Polygoni Hydropiperis powder and distilled water according to solid-to-liquid ratio of 1kg:25L, and recording the mass of herba Polygoni Hydropiperis powder as m2kg, adding dry powder of polygonum flaccidum into distilled water, soaking for 60min, decocting to boil, continuing to boil for 90min with slow fire, keeping slight boiling during the decocting with slow fire, filtering with 4 layers of gauze while the decoction is hot, squeezing, collecting filtrate, adding distilled water to adjust the total volume of the filtrate to V2L is m2/V2Obtaining polygonum hydropiper extract with the concentration of 0.2kg/L, and preserving the polygonum hydropiper extract at the temperature of 4 ℃ for later use.
(2) Preparation of rhizoma Polygonati medicated leaven
Washing rice with water until the rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the rice, soaking for 60min, draining for 40min, and cooking for 45min, wherein the obtained steamed rice has no white core, and spreading and drying the obtained steamed rice to 30-40 ℃ to obtain the steamed rice with the water content of 30-35 wt.%. Adding koji Aspergillus spore suspension and rhizoma Polygonati extractive solution into steamed rice, adding 1 × 10 of koji Aspergillus spore suspension into every 1g of rice5Adding the aspergillus sake spores in a proportion, wherein the adding amount of the polygonatum extract is 1 percent of the mass of steamed rice, uniformly stirring, stacking and culturing for 24 hours at the temperature of 32-33 ℃ and the relative humidity of 85-90 percent, turning over the koji, stacking and culturing for 24 hours at the temperature of 35-36 ℃ and the relative humidity of 85-90 percent, turning over the koji, stacking and culturing for 12 hours at the temperature of 32-33 ℃ and the relative humidity of 85-90 percent, controlling the humidity during stacking and culturing by humidifying equipment, stopping humidifying after stacking and culturing, and stopping humidifyingAnd (3) spreading the yeast, and culturing the yeast at 38-40 ℃ in a ventilating manner until the water content of the yeast is 12-15 wt%, so as to obtain the polygonatum sibiricum medicinal yeast.
(3) Saccharomyces cerevisiae activation
Adding saccharomyces cerevisiae with the mass concentration of 1.5 percent into a glucose solution with the mass concentration of 1.5 percent, specifically, adopting high-activity dry saccharomyces cerevisiae of Angel, and activating for 45min at 38-40 ℃ to obtain an activated saccharomyces cerevisiae suspension.
(4) Alcohol fermentation
Washing glutinous rice with water until rice washing water is not turbid, adding water until the water surface is 3-5 cm higher than the glutinous rice, soaking for 60min, draining for 40min, cooking for 45min, wherein the obtained steamed glutinous rice has no white core, spreading and drying the obtained steamed glutinous rice to 25-30 ℃, adding polygonatum drug yeast with the mass being 20% of that of the steamed glutinous rice, adding activated saccharomyces cerevisiae suspension into the steamed glutinous rice according to the solid-to-liquid ratio (the mass of the steamed glutinous rice: the volume of the activated saccharomyces cerevisiae suspension) of 1kg:0.9L, uniformly mixing, placing at 26-28 ℃ for fermentation culture, measuring the alcoholic strength every day, performing filter pressing by using a plate-and-frame filter press after the alcoholic strength is stable, collecting filtered liquor, and decocting the collected liquor to obtain fermented liquor.
(5) Acetic acid fermentation
Preparing an acetic acid bacteria culture medium: adding yeast extract accounting for 1 percent of the mass of the 1 wt.% glucose solution, adjusting the pH value to 5.5, and then adding 95 percent alcohol accounting for 4 percent of the total volume of the glucose solution and the yeast extract to obtain the acetic acid bacteria culture medium.
Adding acetic acid bacteria suspension with the volume of 10% into an acetic acid bacteria culture medium, and stopping culturing when the total acidity is just more than 1.5g/100mL under the conditions of 30-31 ℃ at the rotating speed of 280rpm and the ventilation rate of 1: 0.06V/V.min to obtain activated acetic acid bacteria suspension.
Adding distilled water into the fermented wine obtained in the step (4) to dilute the fermented wine to the ethanol concentration of 6 vol%, adding Polygonum hydropiper extract with the mass of 3% of the fermented wine into the diluted fermented wine, uniformly mixing to obtain a mixture, pasteurizing, cooling to 25-35 ℃, adding activated acetic acid bacteria suspension with the volume of 8% of the mixture, uniformly mixing, then filling into a fermentation tank according to the loading coefficient of 80%, fermenting at the rotating speed of 260rpm under the conditions of 32-35 ℃ and ventilation, controlling the ventilation amount of the first 24h to be 1: 0.06V/V.min, controlling the ventilation amount to be 1: 0.12V/V.min, monitoring and controlling the temperature in real time in the fermentation process to keep the fermentation temperature within the range of 32-35 ℃, measuring the alcoholic strength and the total acid once every 6 hours in the early stage of the fermentation, measuring the total acid once every 1-2 hours in the later stage, and when the fermentation is completed until the alcohol is oxidized, when the acidity does not rise any more, the fermentation is completed, and the total fermentation time is 156 h.
(6) Post-treatment
And (5) uniformly mixing the fermentation material obtained in the step (5), performing filter pressing by using a plate-and-frame filter press, collecting the filtered vinegar liquid, blending and sterilizing the collected vinegar liquid to obtain the finished product vinegar.
Table 3 shows the time consumption of the acetic acid fermentation step of the method provided in this example and the acetic acid fermentation step of the conventional liquid fermentation method, the utilization rate of starch raw materials by the two methods, and the physicochemical indexes of vinegar brewed in the acetic acid fermentation step by the two methods.
TABLE 3
As can be seen from table 3, compared with the existing liquid fermentation method, the acetic acid fermentation period of the process provided in this embodiment is shortened by 44 hours, the increase rate of the starch raw material utilization rate is 5.1%, the acid production is increased by 12.14%, the sensory flavor of the product is increased by 10.7%, the overall synergistic and antioxidant effects of the flavor components are significantly increased, the total flavone content is increased by 24.81%, the total phenol content is increased by 20.1%, the increase rate of the hydroxyl radical scavenging rate is 17.84%, the increase rate of the superoxide anion scavenging activity is 4.7%, and the increase rate of the DPPH scavenging activity is 5.06%.
Claims (6)
1. A method for brewing vinegar by adding yeast-making Chinese medicinal materials is characterized by comprising the following steps:
(1) preparation of Chinese medicinal material extract
Weighing rhizoma polygonati dry powder and water according to the solid-liquid ratio of 1kg (20-25) L, and mixing the rhizoma polygonati dry powder and the water according to the mass ratioNotation m1kg, adding the rhizoma polygonati dry powder into water, soaking for at least 45min, then decocting until boiling, continuing to boil for 60-90 min by slow fire, filtering, collecting filtrate, adjusting the total volume of the filtrate to V1L is m1/V1Obtaining 0.2-0.4 kg/L of rhizoma polygonati extract;
metering dry polygonum hydropiper powder and water according to the material-liquid ratio of 1kg (20-25) L, and recording the mass of the dry polygonum hydropiper powder as m2kg, adding the dry powder of polygonum hydropiper into water, soaking for at least 45min, then decocting until boiling, continuing to boil for 60-90 min by slow fire, filtering, collecting filtrate, and adjusting the total volume of the filtrate to V2L is m2/V2Obtaining polygonum hydropiper extract at a concentration of 0.2-0.4 kg/L;
(2) preparation of rhizoma Polygonati medicated leaven
Cleaning rice, adding water for soaking, filtering, cooking the soaked rice until no white core exists, spreading and drying the obtained steamed rice to 30-40 ℃, then adding koji aspergillus kawachii spore suspension and sealwort extracting solution, uniformly mixing, placing under the conditions of 32-36 ℃ and 85% -95% of relative humidity for stacking culture for 50-60 h, turning over koji for 2-4 times during stacking culture, controlling the humidity during stacking culture by humidifying equipment, stopping humidifying after stacking culture is finished, and performing ventilation culture at 38-40 ℃ until the water content of the koji is 12-16 wt%, thus obtaining sealwort medicated leaven; adding 1 × 10 of koji mold spore suspension into 1g of rice5～1×106Adding the koji mold spores in a proportion, wherein the adding amount of the sealwort extracting solution is 1-5% of the weight of the steamed rice;
(3) saccharomyces cerevisiae activation
Adding saccharomyces cerevisiae with the mass concentration of 1.5-2.5% of that of the glucose solution into the glucose solution with the mass concentration of 1.5-2.5%, and activating at 38-40 ℃ for 45-60 min to obtain activated saccharomyces cerevisiae suspension;
(4) alcohol fermentation
Cleaning glutinous rice, soaking in water, filtering, cooking the soaked glutinous rice until no white core exists, spreading and drying the obtained steamed glutinous rice to 25-30 ℃, adding polygonatum medicine yeast and activated saccharomyces cerevisiae suspension, uniformly mixing, fermenting at 25-30 ℃ until the alcoholic strength is stable, filtering, collecting filtered liquor, and decocting the collected liquor to obtain fermented liquor; the addition amount of the rhizoma polygonati medicated leaven is 20-25% of the mass of the steamed sticky rice, and the activated saccharomyces cerevisiae suspension is added into the steamed sticky rice according to the solid-liquid ratio of 1kg (0.9-1.1) L;
(5) acetic acid fermentation
Adding the acetic acid bacteria suspension into an acetic acid bacteria culture medium, and culturing under the conditions of 30-31 ℃ and a ventilation rate of 1 (0.06-0.08) V/V.min under stirring until the total acidity is more than 1.5g/100mL, and stopping culturing to obtain an activated acetic acid bacteria suspension;
adding a polygonum hydropiper extract with the mass of 3-6% into the fermented wine obtained in the step (4), then adding water into the fermented wine until the ethanol concentration of the fermented wine is 6-7 vol%, uniformly mixing to obtain a mixture, pasteurizing, cooling to 25-35 ℃, adding an activated acetic acid bacteria suspension with the volume of 8-12% of the mixture, uniformly mixing, putting into a fermentation tank, fermenting at 32-35 ℃ under ventilation condition under stirring until the acidity does not rise any more, stopping fermentation, controlling the ventilation amount of the previous 22-26 h to be 1 (0.06-0.08) V/V.min, and then controlling the ventilation amount to be 1 (0.1-0.15) V/V.min;
(6) post-treatment
And (5) uniformly mixing the fermented materials obtained in the step (5), filtering, blending and sterilizing the collected vinegar liquid to obtain the finished product of vinegar.
2. The method for brewing vinegar by adding koji-making Chinese herbal medicines according to claim 1, wherein in the step (2), during stacking culture, stacking culture is performed for 20 to 24 hours under the conditions of 32 to 33 ℃ and 85 to 95% relative humidity, the koji is turned, then stacking culture is performed for 20 to 24 hours under the conditions of 35 to 36 ℃ and 85 to 95% relative humidity, the koji is turned, and then stacking culture is performed for 10 to 12 hours under the conditions of 32 to 33 ℃ and 85 to 95% relative humidity.
3. The method for brewing vinegar by adding starter propagation Chinese medicinal materials according to claim 1 or 2, wherein the polygonatum rhizome dry powder is powder which is sieved by a 20-40 mesh sieve, and the polygonum hydropiper dry powder is powder which is sieved by a 20-40 mesh sieve.
4. The method for brewing vinegar by adding starter propagation Chinese medicinal materials according to claim 3, wherein in the step (1), the sealwort dry powder is added into water for soaking for 45-90 min, and the polygonum hydropiper dry powder is added into water for soaking for 45-90 min.
5. The method for brewing vinegar by adding koji-making Chinese medicinal materials according to claim 1 or 2, wherein the amount of water added is controlled so that the water surface is at least 3cm higher than the rice when the rice is soaked in the step (2), and the amount of water added is controlled so that the water surface is at least 3cm higher than the glutinous rice when the glutinous rice is soaked in the step (4).
6. The method for brewing vinegar by adding koji-making Chinese herbal medicines according to claim 1 or 2, characterized in that the soaking time is controlled to be 30-60 min when rice is soaked in the step (2), and 30-60 min when sticky rice is soaked in the step (4).
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