CN107937235A - A kind of preparation method of health-care vinegar - Google Patents
A kind of preparation method of health-care vinegar Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of health-care vinegar, belong to field of food.Contain abundant Hu Luosu, calcium etc. in the Sweet Potato Leaf that the present invention uses, Sweet Potato Leaf has nourishing liver and improving eyesight, tonify deficiency benefit health, spleen-invigorating and kidney-strengthening, anticancer beauty, anti-aging, the health-care efficacy of beneficial lung fluid, aloe contains the multiple functions components such as aloin, tinctura aloes, aloe mannosan, mineral matter, vitamin, there is beauty, mushroom stems are not only containing abundant nutrition, and most of nutrient composition content is also higher than full mushroom, such as content of protein, dietary fiber, so as to improve the nutritional ingredient and health-care efficacy of health-care vinegar.The problem of present invention solves current existing health-care vinegar, and optionally raw material is single rice by finishing or glutinous rice or millet etc., and main component is the carbohydrate and starch for generating acetic acid, and contained nutritional ingredient is less.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of health-care vinegar.
Background technology
Inferior health has been to endanger the No.1 stealthy killer of health of people now.According to statistics, there is 60 ~ 70% people in China
In sub-health state, and account for sub-health population 64% using fatigue as cardinal symptom.At present, for the hair of sub-health state
Not yet completely clearly, modern medicine is to it also without preferable control method for life system.Make vinegar containing a variety of organic acids and enrich
Amino acid, can not only promote body health, promote the decomposition of digestive juice, adjust internal pH, fatigue-relieving and other effects, also have
There are antiphlogistic antibacterial, antitumor and prevention and cure of cardiovascular disease, reduce the multiple efficacies such as blood glucose.Vinegar is traditional acidic flavored in China
Product.China's vinegar culture and spirits culture history are of long standing and well established, and compatriots can be with meal on the one without wine, but not one is eaten without vinegar, so vinegar
Be people meal not from mouth side flavouring, it is most important to health.Modern medicine believes that, vinegar can strengthening the spleen and stomach help and disappear
Change, astringing to arrest diarrhea, swelling and pain relieving and preventing hypertension maintain stablizing relatively for human internal environment；Be conducive to nutrition in food, into
The absorption divided；Suppress and reduce the formation of peroxide in human aging process, there is anti-aging, health care, medicinal, medical a variety of
Function.It is more and more extensive with vinegar disease preventing and treating in actual life.
Vinegar is a kind of very popular flavouring, and traditional vinegar is using sorghum, wheat bran, cavings and water as main ingredient
Raw material, using barley, the made yeast of pea as saccharifying ferment, after alcoholic fermentation, then through the work such as acetic fermentation, smoked unstrained spirits, ageing
Sequence configuration forms.But existing vinegar is a kind of simple condiment product, optionally raw material is single by the big of finishing
Rice or glutinous rice or millet etc., main component is the carbohydrate and starch for generating acetic acid, and contained nutritional ingredient is less.Therefore, it is raw
A kind of health-care vinegar of the high features good taste of nutrition of output has the very big market demand.
The content of the invention
The technical problems to be solved by the invention：For current existing health-care vinegar, optionally raw material is single by essence
The rice or glutinous rice of processing or millet etc., main component are the carbohydrate and starch for generating acetic acid, and contained nutritional ingredient is less
The problem of, there is provided a kind of preparation method of health-care vinegar.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of health-care vinegar, the preparation method include the following steps：
（1）In mass ratio 1：10 ~ 12, mushroom stems, water are mixed, in 70 ~ 80 DEG C of 4 ~ 5min of microwave of temperature, filtering, must filter
Liquid, in mass ratio 1：5 ~ 6, Sweet Potato Leaf, water are mixed, 8 ~ 10min is boiled for 98 ~ 100 DEG C in temperature, treats that temperature is cooled to 65
~ 75 DEG C are boiled 55 ~ 60min, and filtering, obtains filtrate a, filter residue, and the water that filter residue quality 200 ~ 400% is added into filter residue is kept for 90 ~ 95 DEG C
Under the conditions of 0.5 ~ 1h, filtering, obtain filtrate b, by filtrate a, filtrate b mix, obtain mixed liquor;
（2）In mass ratio 1：3 ~ 4, glutinous rice, water are mixed, after soaking 20 ~ 24h, it is quick-fried that steam is carried out under 1 ~ 2MPa of pressure
It is broken, the mixed liquor of glutinous rice quality 30 ~ 40% is added after 30 ~ 60s, is sent into steel mill and wears into 70 ~ 80 mesh, adjust pH 6.2 ~ 6.4, obtain
Mixed liquor a, mixed liquor a is stirred, and with being steam heated to 85 ~ 90 DEG C, adds alpha-amylase, is kept the temperature 20 ~ 30min, is treated
Cool to 60 ~ 70 DEG C, add 1 ~ 2% carbohydrase of Rice ＆ peanut milk quality, be saccharified 2 ~ 3h, and sugar addition is 10 ~ 12%, must be saccharified
Liquid, saccharified liquid is put into fermentation tank, adds the wine active dry yeast of saccharification liquid quality 0.1 ~ 0.2%, in 32 ~ 34 DEG C of temperature
90 ~ 96h of lower fermentation, obtains zymotic fluid, spare；
（3）Count in parts by weight, take 20 ~ 30 portions of brewer's worts, 2 ~ 3 parts of agar to be uniformly mixed, high-temperature sterilization, obtains inclined-plane culture
Base, aroma-producing yeasts are put into slant medium, in 26 ~ 28 DEG C of temperature, cultivate 2 ~ 3d, picking slant strains, by slant strains
Fluid nutrient medium is seeded to, the Aloe original juice of fluid nutrient medium quality 4 ~ 5% is added, in 25 ~ 30 DEG C of temperature, 200 ~ 220r/min
Under the conditions of 20 ~ 24h of shaking table culture, obtain nutrient solution, by nutrient solution be seeded to solid medium line culture, add solid medium
The Aloe original juice of quality 4 ~ 5%, cultivates 40 ~ 48h, the bacterium colony of picking bacterium footpath maximum, by bacterium footpath maximum at 30 ~ 32 DEG C of temperature
Bacterium colony, which is put into Medium of shaking flask fermentation, to ferment, and in 30 ~ 34 DEG C of temperature, ferment 30 ~ 36h under the conditions of 100 ~ 200rpm, obtains shaking flask
Zymotic fluid；
（4）In mass ratio 10 ~ 15：0.1 ~ 0.2, shake flask fermentation liquid, zymotic fluid are mixed, 36 ~ 38 DEG C of temperature fermentation 10 ~
20d, filtering, obtains filtrate, filtrate is put into vessel in heating to 80 ~ 85 DEG C, addition fining agent, addition 2.0g/100mL,
And 30 ~ 40min is stirred with 200 ~ 300r/min, 50 ~ 60d of ageing is sealed after cooling, obtains health-care vinegar.
The step（3）Middle Aloe original juice is that Chinese aloe leaf is put into beater, adds the shield of filter residue quality 0.1 ~ 0.2%
Toner is beaten, and obtains slurries, and the pectase of grind slurries quality 0.1 ~ 0.2% is added into slurries, pH value 4 ~ 5 is adjusted, in temperature 30
0.5 ~ 1h is digested in ~ 40 DEG C of thermostat water baths, obtains enzymolysis liquid, by enzymolysis liquid in 90 ~ 95 DEG C of constant temperature 8 ~ 10min of enzyme deactivation of temperature, is treated
It is cooled to room temperature, 8 ~ 10min of centrifugation is carried out with 2000 ~ 3000r/min, supernatant is taken, up to Aloe original juice.
The color stabilizer is in mass ratio 1：0.8 ~ 1, vitamin C, citric acid are mixed, up to color stabilizer.
The step（3）Middle fluid nutrient medium is to count in parts by weight, takes 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30
Part calcium carbonate, 10 ~ 15 parts of yeast extracts are mixed, high-temperature sterilization, up to fluid nutrient medium.
The step（3）Middle solid medium is to count in parts by weight, takes 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30
Part calcium carbonate, 15 ~ 20 parts of agar, 10 ~ 15 parts of yeast extracts are mixed, high-temperature sterilization, up to solid medium.
The step（3）Middle Medium of shaking flask fermentation is to count in parts by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls,
20 ~ 25 parts of wheat bran, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, are trained up to shake flask fermentation
Support base.
The step（4）Middle fining agent is in mass ratio 1：5 ~ 6, chitosan, 1.0mol/L acetic acid solutions are mixed,
And be stirred with 300 ~ 400r/min, until being completely dissolved, lysate is obtained, activated carbon is crushed, cross 100 ~ 120 mesh
Sieve, obtains sieving, in mass ratio 10 ~ 15：1 ~ 2, lysate, sieving are placed into 1 ~ 2h of container for stirring with blender,
PH8.5 ~ 9.0 are adjusted, stand 25 ~ 30min, filtering, obtains filter residue, filter residue is placed in heat drying in 50 ~ 60 DEG C of temperature, obtains drying
Thing, up to fining agent.
Compared with other methods, advantageous effects are the present invention：
（1）Containing abundant Hu Luosu, calcium etc. in Sweet Potato Leaf, Sweet Potato Leaf has nourishing liver and improving eyesight, tonify deficiency benefit health, spleen-invigorating and kidney-strengthening, anti-
Cancer beauty, anti-aging, the health-care efficacy of beneficial lung fluid, aloe contain aloin, tinctura aloes, aloe mannosan, mineral matter,
The multiple functions component such as vitamin, has effects that beauty, mushroom stems not only containing abundant nutrition, but also most of nutrition into
Point content is also higher than the content of full mushroom, such as protein, dietary fiber, so as to improve nutritional ingredient and the health care of health-care vinegar
Effect.
（2）The present invention carries out steam blasting using glutinous rice as fermentation raw material, to glutinous rice, so that glutinous rice structure becomes loose,
Sweet Potato Leaf, mushroom extract being added, so as to preferably enter inside glutinous rice, by increasing capacitance it is possible to increase the nutrition of vinegar, improves the flavor of vinegar, from
And it is the pungent taste that acid is reduced during lower step alcohol, acetic fermentation, under the action of recycling alpha-amylase, carbohydrase, pass through
Liquefaction and saccharifying, be gradually degraded as small molecule carbohydrate becomes alcohol by saccharomycete by sugar fermentation, so as to complete first step hair
Ferment, then with the addition of and acetic acid bacteria is inoculated with the Aloe original juice of certain sugar is cultivated, further enhance the flavor of vinegar, nutrition and
The stimulation of acid, and aloe has certain water conservation moisture-keeping function, so as to avoid scattering and disappearing for nutritional ingredient, while reed in fermentation process
Luxuriant growth also has antibacterial action, so as to extend the shelf-life of health-care vinegar, but due to being rich in pectic substance and other plants in Chinese aloe leaf
Chemical conversion point, in order to improve the stability of product, can add fining agent cause vinegar finished product have preferable stability, mobility,
Transparency, since chitosan is a kind of positively charged natural polymers in fining agent, it can be with contained a large amount of bands
The suspended matter interaction of negative electrical charge, is allowed to settle, the active ingredient that can not only preferably retain, and can guarantee that its stabilization
Property.
Embodiment
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Aroma-producing yeasts are purchased from Chengdu Jia Ye bio tech ltd.
Aloe original juice is that Chinese aloe leaf is put into beater, and the color stabilizer for adding filter residue quality 0.1 ~ 0.2% is beaten,
Slurries are obtained, the pectase of grind slurries quality 0.1 ~ 0.2% is added into slurries, pH value 4 ~ 5 are adjusted, in 30 ~ 40 DEG C of waters bath with thermostatic control of temperature
0.5 ~ 1h is digested in pot, obtains enzymolysis liquid, by enzymolysis liquid in 90 ~ 95 DEG C of constant temperature 8 ~ 10min of enzyme deactivation of temperature, is cooled to room temperature, with
2000 ~ 3000r/min carries out 8 ~ 10min of centrifugation, takes supernatant, up to Aloe original juice.
Color stabilizer is in mass ratio 1：0.8 ~ 1, vitamin C, citric acid are mixed, up to color stabilizer.
Fluid nutrient medium is to count in parts by weight, take 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30 parts of calcium carbonate, 10 ~
15 parts of yeast extracts are mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30 parts of calcium carbonate, 15 ~
20 parts of agar, 10 ~ 15 parts of yeast extracts are mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls, 20 ~ 25 parts of wheat bran, 10
~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
Fining agent is in mass ratio 1：5 ~ 6, chitosan, 1.0mol/L acetic acid solutions are mixed, and with 300 ~ 400r/
Min is stirred, until being completely dissolved, obtains lysate, activated carbon is crushed, and is crossed 100 ~ 120 mesh sieves, is obtained sieving, press
Mass ratio 10 ~ 15：1 ~ 2, lysate, sieving are placed into 1 ~ 2h of container for stirring with blender, adjust pH8.5 ~ 9.0,
25 ~ 30min is stood, filtering, obtains filter residue, filter residue is placed in heat drying in 50 ~ 60 DEG C of temperature, dried object is obtained, up to fining agent.
A kind of preparation method of health-care vinegar, the preparation method include the following steps：
（1）In mass ratio 1：10 ~ 12, mushroom stems, water are mixed, in 70 ~ 80 DEG C of 4 ~ 5min of microwave of temperature, filtering, must filter
Liquid, in mass ratio 1：5 ~ 6, Sweet Potato Leaf, water are mixed, 8 ~ 10min is boiled for 98 ~ 100 DEG C in temperature, treats that temperature is cooled to 65
~ 75 DEG C are boiled 55 ~ 60min, and filtering, obtains filtrate a, filter residue, and the water that filter residue quality 200 ~ 400% is added into filter residue is kept for 90 ~ 95 DEG C
Under the conditions of 0.5 ~ 1h, filtering, obtain filtrate b, by filtrate a, filtrate b mix, obtain mixed liquor;
（2）In mass ratio 1：3 ~ 4, glutinous rice, water are mixed, after soaking 20 ~ 24h, it is quick-fried that steam is carried out under 1 ~ 2MPa of pressure
It is broken, the mixed liquor of glutinous rice quality 30 ~ 40% is added after 30 ~ 60s, is sent into steel mill and wears into 70 ~ 80 mesh, adjust pH 6.2 ~ 6.4, obtain
Mixed liquor a, mixed liquor a is stirred with 300 ~ 400r/min, and with being steam heated to 85 ~ 90 DEG C, adds alpha-amylase, and α-
Starch 10 ~ 12U/g of enzyme dosage, keeps the temperature 20 ~ 30min, to be cooled to be cooled to 60 ~ 70 DEG C, adds 1 ~ 2% carbohydrase of Rice ＆ peanut milk quality,
Be saccharified 2 ~ 3h, and sugar addition is 10 ~ 12%, obtains saccharified liquid, saccharified liquid is put into fermentation tank, and addition saccharification liquid quality 0.1 ~
0.2% wine active dry yeast, ferment 90 ~ 96h at 32 ~ 34 DEG C of temperature, obtains zymotic fluid, spare；
（3）Count in parts by weight, take 20 ~ 30 portions of brewer's worts, 2 ~ 3 parts of agar to be uniformly mixed, high-temperature sterilization, obtains inclined-plane culture
Base, aroma-producing yeasts are put into slant medium, in 26 ~ 28 DEG C of temperature, cultivate 2 ~ 3d, picking slant strains, by slant strains
Fluid nutrient medium is seeded to, the Aloe original juice of fluid nutrient medium quality 4 ~ 5% is added, in 25 ~ 30 DEG C of temperature, 200 ~ 220r/min
Under the conditions of 20 ~ 24h of shaking table culture, obtain nutrient solution, by nutrient solution be seeded to solid medium line culture, add solid medium
The Aloe original juice of quality 4 ~ 5%, cultivates 40 ~ 48h, the bacterium colony of picking bacterium footpath maximum, by bacterium footpath maximum at 30 ~ 32 DEG C of temperature
Bacterium colony, which is put into Medium of shaking flask fermentation, to ferment, and in 30 ~ 34 DEG C of temperature, ferment 30 ~ 36h under the conditions of 100 ~ 200rpm, obtains shaking flask
Zymotic fluid；
（4）In mass ratio 10 ~ 15：0.1 ~ 0.2, shake flask fermentation liquid, zymotic fluid are mixed, 36 ~ 38 DEG C of temperature fermentation 10 ~
20d, filtering, obtains filtrate, filtrate is put into vessel in heating to 80 ~ 85 DEG C, addition fining agent, addition 2.0g/100mL,
And 30 ~ 40min is stirred with 200 ~ 300r/min, 50 ~ 60d of ageing is sealed after cooling, obtains health-care vinegar.
Embodiment 1
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Aroma-producing yeasts are purchased from Chengdu Jia Ye bio tech ltd.
Aloe original juice is that Chinese aloe leaf is put into beater, and the color stabilizer for adding filter residue quality 0.1% is beaten, and must be starched
Liquid, the pectase of grind slurries quality 0.1% is added into slurries, adjusts pH value 4,0.5h is digested in 30 DEG C of thermostat water baths of temperature,
Enzymolysis liquid, by enzymolysis liquid in 90 DEG C of constant temperature enzyme deactivation 8min of temperature, be cooled to room temperature, centrifugation 8min carried out with 2000r/min,
Supernatant is taken, up to Aloe original juice.
Color stabilizer is in mass ratio 1：0.8, vitamin C, citric acid are mixed, up to color stabilizer.
Fluid nutrient medium is to count in parts by weight, take 70 parts of water, 40 parts of glucose, 20 parts of calcium carbonate, 10 parts of yeast extracts into
Row mixing, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 70 parts of water, 40 parts of glucose, 20 parts of calcium carbonate, 15 parts of agar, 10 parts
Yeast extract is mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 40 parts of water, 20 parts of cotton seed hulls, 20 parts of wheat bran, 10 parts of rice sugar, 2
Part brown sugar, 1 part of land plaster are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
Fining agent is in mass ratio 1：5, chitosan, 1.0mol/L acetic acid solutions are mixed, and with 300r/min into
Row stirring, until being completely dissolved, obtains lysate, activated carbon is crushed, and crosses 100 mesh sieves, obtains sieving, in mass ratio 10：
1, lysate, sieving are placed into the container for stirring 1h with blender, adjust pH8.5, stands 25min, filtering, must filter
Slag, is placed in heat drying in temperature 50 C by filter residue, dried object is obtained, up to fining agent.
A kind of preparation method of health-care vinegar, the preparation method include the following steps：
（1）In mass ratio 1：10, mushroom stems, water are mixed, in temperature 70 C microwave 4min, filtering, obtains filtrate, by quality
Than 1：5, Sweet Potato Leaf, water are mixed, boil 8min for 98 DEG C in temperature, treats that temperature is cooled to 65 DEG C and boils 55min, filters, obtains
Filtrate a, filter residue, 0.5h under the conditions of 90 DEG C of the water holding of filter residue quality 200% are added into filter residue, filtering, obtains filtrate b, by filtrate
A, filtrate b is mixed, and obtains mixed liquor;
（2）In mass ratio 1：3, glutinous rice, water are mixed, after soaking 20h, carry out steam blasting under pressure 1MPa, after 30s
Add the mixed liquor of glutinous rice quality 30%, be sent into steel mill and wear into 70 mesh, adjust pH 6.2, obtain mixed liquor a, by mixed liquor a with
300r/min is stirred, and with being steam heated to 85 DEG C, adds alpha-amylase, and alpha-amylase dosage 10U/g, keeps the temperature 20min,
It is to be cooled to be cooled to 60 DEG C, 1% carbohydrase of Rice ＆ peanut milk quality is added, be saccharified 2h, and sugar addition 10%, obtains saccharified liquid, will be saccharified
Liquid is put into fermentation tank, adds the wine active dry yeast of saccharification liquid quality 0.1%, and ferment 90h at 32 DEG C of temperature, must ferment
Liquid, it is spare；
（3）Count in parts by weight, take 20 portions of brewer's worts, 2 parts of agar to be uniformly mixed, high-temperature sterilization, obtains slant medium, will
Aroma-producing yeasts are put into slant medium, in 26 DEG C of temperature, cultivate 2d, slant strains are seeded to liquid by picking slant strains
Culture medium, adds the Aloe original juice of fluid nutrient medium quality 4%, in 25 DEG C of temperature, shaking table culture 20h under the conditions of 200r/min, obtains
Nutrient solution, is seeded to solid medium line culture by nutrient solution, the Aloe original juice of solid medium quality 4% is added, in temperature
40h is cultivated at 30 DEG C, the bacterium colony of picking bacterium footpath maximum, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented,
30 DEG C of temperature, ferment 30h under the conditions of 100rpm, obtains shake flask fermentation liquid；
（4）In mass ratio 10：0.1, shake flask fermentation liquid, zymotic fluid are mixed, in 36 DEG C of fermentation 10d of temperature, filtering, must filter
Liquid, vessel in heating is put into 80 DEG C by filtrate, adds fining agent, addition 2.0g/100mL, and carry out with 200r/min
30min is stirred, ageing 50d is sealed after cooling, obtains health-care vinegar.
Embodiment 2
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Aroma-producing yeasts are purchased from Chengdu Jia Ye bio tech ltd.
Aloe original juice is that Chinese aloe leaf is put into beater, and the color stabilizer for adding filter residue quality 0.2% is beaten, and must be starched
Liquid, the pectase of grind slurries quality 0.2% is added into slurries, is adjusted pH value 5, is digested 1h in 40 DEG C of thermostat water baths of temperature, obtain
Enzymolysis liquid, by enzymolysis liquid in 95 DEG C of constant temperature enzyme deactivation 10min of temperature, is cooled to room temperature, centrifugation 10min is carried out with 3000r/min,
Supernatant is taken, up to Aloe original juice.
Color stabilizer is in mass ratio 1：1, vitamin C, citric acid are mixed, up to color stabilizer.
Fluid nutrient medium is to count in parts by weight, take 80 parts of water, 50 parts of glucose, 30 parts of calcium carbonate, 15 parts of yeast extracts into
Row mixing, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 80 parts of water, 50 parts of glucose, 30 parts of calcium carbonate, 20 parts of agar, 15 parts
Yeast extract is mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 50 parts of water, 30 parts of cotton seed hulls, 25 parts of wheat bran, 15 parts of rice sugar, 3
Part brown sugar, 2 parts of land plasters are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
Fining agent is in mass ratio 1：6, chitosan, 1.0mol/L acetic acid solutions are mixed, and with 400r/min into
Row stirring, until being completely dissolved, obtains lysate, activated carbon is crushed, and crosses 120 mesh sieves, obtains sieving, in mass ratio 15：
2, lysate, sieving are placed into the container for stirring 2h with blender, adjust pH9.0, stands 30min, filtering, must filter
Slag, is placed in heat drying in temperature 60 C by filter residue, dried object is obtained, up to fining agent.
A kind of preparation method of health-care vinegar, the preparation method include the following steps：
（1）In mass ratio 1：12, mushroom stems, water are mixed, in 80 DEG C of microwave 5min of temperature, filtering, obtains filtrate, by quality
Than 1：6, Sweet Potato Leaf, water are mixed, boil 10min for 100 DEG C in temperature, treats that temperature is cooled to 75 DEG C and boils 60min, is filtered,
Filtrate a, filter residue are obtained, 1h under the conditions of 95 DEG C of the water holding of filter residue quality 400% is added into filter residue, filtering, obtains filtrate b, by filtrate
A, filtrate b is mixed, and obtains mixed liquor;
（2）In mass ratio 1：4, glutinous rice, water are mixed, after soaking 24h, carry out steam blasting under pressure 2MPa, after 60s
Add the mixed liquor of glutinous rice quality 40%, be sent into steel mill and wear into 80 mesh, adjust pH 6.4, obtain mixed liquor a, by mixed liquor a with
400r/min is stirred, and with being steam heated to 90 DEG C, adds alpha-amylase, and alpha-amylase dosage 12U/g, keeps the temperature 30min,
It is to be cooled to be cooled to 70 DEG C, 2% carbohydrase of Rice ＆ peanut milk quality is added, be saccharified 3h, and sugar addition 12%, obtains saccharified liquid, will be saccharified
Liquid is put into fermentation tank, adds the wine active dry yeast of saccharification liquid quality 0.2%, and ferment 96h at 34 DEG C of temperature, must ferment
Liquid, it is spare；
（3）Count in parts by weight, take 30 portions of brewer's worts, 3 parts of agar to be uniformly mixed, high-temperature sterilization, obtains slant medium, will
Aroma-producing yeasts are put into slant medium, in 28 DEG C of temperature, cultivate 3d, slant strains are seeded to liquid by picking slant strains
Culture medium, adds the Aloe original juice of fluid nutrient medium quality 5%, in 30 DEG C of temperature, shaking table culture 24h under the conditions of 220r/min, obtains
Nutrient solution, is seeded to solid medium line culture by nutrient solution, the Aloe original juice of solid medium quality 5% is added, in temperature
48h is cultivated at 32 DEG C, the bacterium colony of picking bacterium footpath maximum, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented,
34 DEG C of temperature, ferment 36h under the conditions of 200rpm, obtains shake flask fermentation liquid；
（4）In mass ratio 15：0.2, shake flask fermentation liquid, zymotic fluid are mixed, in 38 DEG C of fermentation 20d of temperature, filtering, must filter
Liquid, vessel in heating is put into 85 DEG C by filtrate, adds fining agent, addition 2.0g/100mL, and carry out with 300r/min
40min is stirred, ageing 60d is sealed after cooling, obtains health-care vinegar.
Embodiment 3
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Aroma-producing yeasts are purchased from Chengdu Jia Ye bio tech ltd.
Aloe original juice is that Chinese aloe leaf is put into beater, and the color stabilizer for adding filter residue quality 0.15% is beaten, and must be starched
Liquid, the pectase of grind slurries quality 0.15% is added into slurries, is adjusted pH value 4.5, is digested in 35 DEG C of thermostat water baths of temperature
0.75h, obtains enzymolysis liquid, by enzymolysis liquid in 93 DEG C of constant temperature enzyme deactivation 9min of temperature, is cooled to room temperature, with 2500r/min carry out from
Heart 9min, takes supernatant, up to Aloe original juice.
Color stabilizer is in mass ratio 1：0.9, vitamin C, citric acid are mixed, up to color stabilizer.
Fluid nutrient medium is to count in parts by weight, takes 75 parts of water, 45 parts of glucose, 25 parts of calcium carbonate, 12.5 parts of yeast extracts
Mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 75 parts of water, 45 parts of glucose, 25 parts of calcium carbonate, 17.5 parts of agar,
12.5 parts of yeast extracts are mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 45 parts of water, 25 parts of cotton seed hulls, 22.5 parts of wheat bran, 12.5 portions of rice
Sugar, 2.5 portions of brown sugar, 1.5 parts of land plasters are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
Fining agent is in mass ratio 1：5.5, chitosan, 1.0mol/L acetic acid solutions are mixed, and with 350r/min
It is stirred, until being completely dissolved, obtains lysate, activated carbon is crushed, crosses 110 mesh sieves, obtain sieving, in mass ratio
12.5：1.5, lysate, sieving are placed into the container for stirring 1.5h with blender, pH8.7 is adjusted, stands 27.5min,
Filtering, obtains filter residue, filter residue is placed in heat drying in 55 DEG C of temperature, dried object is obtained, up to fining agent.
A kind of preparation method of health-care vinegar, the preparation method include the following steps：
（1）In mass ratio 1：11, mushroom stems, water are mixed, in 75 DEG C of microwave 4.5min of temperature, filtering, obtains filtrate, by matter
Measure ratio 1：5.5, Sweet Potato Leaf, water are mixed, boil 9min for 99 DEG C in temperature, treats that temperature is cooled to 70 DEG C and boils 57.5min, mistake
Filter, obtains filtrate a, filter residue, and 0.75h under the conditions of 93 DEG C of the water holding of filter residue quality 300% is added into filter residue, and filtering, obtains filtrate b,
Filtrate a, filtrate b are mixed, obtain mixed liquor;
（2）In mass ratio 1：3.5, glutinous rice, water are mixed, after soaking 22h, steam blasting is carried out under pressure 1.5MPa,
The mixed liquor of glutinous rice quality 35% is added after 45s, is sent into steel mill and wears into 75 mesh, adjust pH 6.3, mixed liquor a is obtained, by mixed liquor
A is stirred with 350r/min, and with being steam heated to 87 DEG C, adds alpha-amylase, alpha-amylase dosage 11U/g, insulation
25min, it is to be cooled to be cooled to 65 DEG C, 1.5% carbohydrase of Rice ＆ peanut milk quality is added, be saccharified 2.5h, and sugar addition 11%, must be saccharified
Liquid, saccharified liquid is put into fermentation tank, adds the wine active dry yeast of saccharification liquid quality 0.15%, is fermented at 33 DEG C of temperature
93h, obtains zymotic fluid, spare；
（3）To count in parts by weight, take 25 portions of brewer's worts, 2.5 parts of agar to be uniformly mixed, high-temperature sterilization, obtains slant medium,
Aroma-producing yeasts are put into slant medium, in 27 DEG C of temperature, cultivate 2.5d, picking slant strains, slant strains are seeded to
Fluid nutrient medium, adds the Aloe original juice of fluid nutrient medium quality 4.5%, in 27 DEG C of temperature, shaking table culture under the conditions of 210r/min
22h, obtains nutrient solution, nutrient solution is seeded to solid medium line culture, the aloe for adding solid medium quality 4.5% is former
Juice, cultivates 44h, the bacterium colony of picking bacterium footpath maximum, Medium of shaking flask fermentation is put into by the bacterium colony of bacterium footpath maximum at 31 DEG C of temperature
Middle fermentation, in 32 DEG C of temperature, ferment 33h under the conditions of 150rpm, obtains shake flask fermentation liquid；
（4）In mass ratio 12.5：0.15, shake flask fermentation liquid, zymotic fluid are mixed, in 37 DEG C of fermentation 15d of temperature, filtered,
Filtrate is obtained, filtrate is put into vessel in heating to 83 DEG C, addition fining agent, addition 2.0g/100mL, and with 250r/min
35min is stirred, ageing 5d is sealed after cooling, obtains health-care vinegar.
Reference examples：The health-care vinegar of company of Shenzhen production.
With reference to vinegar standard GB/T 18187-2000《Making vinegar national standard》Above-mentioned made health-care vinegar is carried out
Evaluation, full marks 100 divide, and wherein organoleptic indicator is beyond the control of the appraise groups of less than the 10 senior persons of commenting compositions and is evaluated, and ties
Fruit is shown in Table 1.
Table 1：
| Test event | Example 1 | Example 2 | Example 3 | Reference examples |
| Sensory properties | Tart flavour is soft, and aftertaste is long | Tart flavour is soft, and aftertaste is long | Tart flavour is soft, and aftertaste is long | Delicate fragrance is fine, and flavor is general |
| Total acid（g/dL） | 5.4 | 5.2 | 5.1 | 11.4~12.1 |
| Vitamin C（mg/dL） | 68.2 | 66.3 | 66.2 | 5.8~12.4 |
| Full nitrogen（g/dL） | 0.82 | 0.79 | 0.75 | 0.34~0.37 |
| Comprehensive grading | 98 | 97 | 97 | 82~86 |
Summary, health-care vinegar nutritive value of the invention is high, and integrated taste is good, is worthy to be popularized.
Claims (7)
1. a kind of preparation method of health-care vinegar, it is characterised in that the preparation method includes the following steps：
（1）In mass ratio 1：10 ~ 12, mushroom stems, water are mixed, in 70 ~ 80 DEG C of 4 ~ 5min of microwave of temperature, filtering, must filter
Liquid, in mass ratio 1：5 ~ 6, Sweet Potato Leaf, water are mixed, 8 ~ 10min is boiled for 98 ~ 100 DEG C in temperature, treats that temperature is cooled to 65
~ 75 DEG C are boiled 55 ~ 60min, and filtering, obtains filtrate a, filter residue, and the water that filter residue quality 200 ~ 400% is added into filter residue is kept for 90 ~ 95 DEG C
Under the conditions of 0.5 ~ 1h, filtering, obtain filtrate b, by filtrate a, filtrate b mix, obtain mixed liquor;
（2）In mass ratio 1：3 ~ 4, glutinous rice, water are mixed, after soaking 20 ~ 24h, it is quick-fried that steam is carried out under 1 ~ 2MPa of pressure
It is broken, the mixed liquor of glutinous rice quality 30 ~ 40% is added after 30 ~ 60s, is sent into steel mill and wears into 70 ~ 80 mesh, adjust pH 6.2 ~ 6.4, obtain
Mixed liquor a, mixed liquor a is stirred, and with being steam heated to 85 ~ 90 DEG C, adds alpha-amylase, is kept the temperature 20 ~ 30min, is treated
Cool to 60 ~ 70 DEG C, add 1 ~ 2% carbohydrase of Rice ＆ peanut milk quality, be saccharified 2 ~ 3h, and sugar addition is 10 ~ 12%, must be saccharified
Liquid, saccharified liquid is put into fermentation tank, adds the wine active dry yeast of saccharification liquid quality 0.1 ~ 0.2%, in 32 ~ 34 DEG C of temperature
90 ~ 96h of lower fermentation, obtains zymotic fluid, spare；
（3）Count in parts by weight, take 20 ~ 30 portions of brewer's worts, 2 ~ 3 parts of agar to be uniformly mixed, high-temperature sterilization, obtains inclined-plane culture
Base, aroma-producing yeasts are put into slant medium, in 26 ~ 28 DEG C of temperature, cultivate 2 ~ 3d, picking slant strains, by slant strains
Fluid nutrient medium is seeded to, the Aloe original juice of fluid nutrient medium quality 4 ~ 5% is added, in 25 ~ 30 DEG C of temperature, 200 ~ 220r/min
Under the conditions of 20 ~ 24h of shaking table culture, obtain nutrient solution, by nutrient solution be seeded to solid medium line culture, add solid medium
The Aloe original juice of quality 4 ~ 5%, cultivates 40 ~ 48h, the bacterium colony of picking bacterium footpath maximum, by bacterium footpath maximum at 30 ~ 32 DEG C of temperature
Bacterium colony, which is put into Medium of shaking flask fermentation, to ferment, and in 30 ~ 34 DEG C of temperature, ferment 30 ~ 36h under the conditions of 100 ~ 200rpm, obtains shaking flask
Zymotic fluid；
（4）In mass ratio 10 ~ 15：0.1 ~ 0.2, shake flask fermentation liquid, zymotic fluid are mixed, 36 ~ 38 DEG C of temperature fermentation 10 ~
20d, filtering, obtains filtrate, filtrate is put into vessel in heating to 80 ~ 85 DEG C, addition fining agent, addition 2.0g/100mL,
And 30 ~ 40min is stirred with 200 ~ 300r/min, 50 ~ 60d of ageing is sealed after cooling, obtains health-care vinegar.
2. the preparation method of health-care vinegar according to claim 1, it is characterised in that the step（3）Middle Aloe original juice be by
Chinese aloe leaf is put into beater, and the color stabilizer for adding filter residue quality 0.1 ~ 0.2% is beaten, and obtains slurries, and slurry is added into slurries
The pectase of liquid quality 0.1 ~ 0.2%, adjusts pH value 4 ~ 5, and 0.5 ~ 1h is digested in 30 ~ 40 DEG C of thermostat water baths of temperature, must be digested
Liquid, by enzymolysis liquid in 90 ~ 95 DEG C of constant temperature 8 ~ 10min of enzyme deactivation of temperature, is cooled to room temperature, is centrifuged with 2000 ~ 3000r/min
8 ~ 10min, takes supernatant, up to Aloe original juice.
3. the preparation method of health-care vinegar according to claim 3, it is characterised in that the color stabilizer is in mass ratio 1：0.8~
1, vitamin C, citric acid are mixed, up to color stabilizer.
4. the preparation method of health-care vinegar according to claim 1, it is characterised in that the step（3）Middle fluid nutrient medium is
Count in parts by weight, take 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30 parts of calcium carbonate, 10 ~ 15 parts of yeast extracts to be mixed, it is high
Temperature sterilizing, up to fluid nutrient medium.
5. the preparation method of health-care vinegar according to claim 1, it is characterised in that the step（3）Middle solid medium is
Count in parts by weight, take 70 ~ 80 parts of water, 40 ~ 50 parts of glucose, 20 ~ 30 parts of calcium carbonate, 15 ~ 20 parts of agar, 10 ~ 15 parts of yeast
Cream is mixed, high-temperature sterilization, up to solid medium.
6. the preparation method of health-care vinegar according to claim 1, it is characterised in that the step（3）Middle shake flask fermentation culture
Base is to count in parts by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls, 20 ~ 25 parts of wheat bran, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar,
1 ~ 2 part of land plaster is mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
7. the preparation method of health-care vinegar according to claim 1, it is characterised in that the step（4）Middle fining agent is by matter
Measure ratio 1：5 ~ 6, chitosan, 1.0mol/L acetic acid solutions are mixed, and be stirred with 300 ~ 400r/min, until completely
Dissolving, obtains lysate, activated carbon is crushed, and crosses 100 ~ 120 mesh sieves, obtains sieving, in mass ratio 10 ~ 15：1 ~ 2, will be molten
Liquid, sieving container for stirring 1 ~ 2h of the placement with blender are solved, pH8.5 ~ 9.0 is adjusted, stands 25 ~ 30min, filtering, obtains
Filter residue, is placed in heat drying in 50 ~ 60 DEG C of temperature by filter residue, dried object is obtained, up to fining agent.
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