CN108949487A - A kind of shiny-leaved yellowhorn vinegar and preparation method thereof - Google Patents
A kind of shiny-leaved yellowhorn vinegar and preparation method thereof Download PDFInfo
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The present invention is a kind of shiny-leaved yellowhorn vinegar and preparation method thereof.A kind of shiny-leaved yellowhorn vinegar, is prepared from the following raw materials: shiny-leaved yellowhorn 90-110 parts by weight, water 270-330 parts by weight, active dry yeast 0.09-0.11 parts by weight, alpha-amylase 0.18-0.22 parts by weight and wheat bran 450-550 parts by weight.The preparation method of this article hat fruit vinegar is also disclosed in the present invention.A kind of shiny-leaved yellowhorn vinegar of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases the Exploitation degree of shiny-leaved yellowhorn, develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is certain health preserving effect；There are also the preparation method simple processes.
Description
Technical field
The invention belongs to field of seasoning, and in particular to a kind of shiny-leaved yellowhorn vinegar and preparation method thereof.
Background technique
Shiny-leaved yellowhorn (scientific name: Xanthoceras sorbifolium Bunge), alias wood of shiny-leaved yellowhorn, Wen Guanguo, building melon,
Pawpaw, Wen Dange, Sapindaceae, shiny-leaved yellowhorn category machaka or dungarunga are high up to 5 meters；Sprig maroon is sturdy, Ye Lian
Handle is long up to 30 centimetres；For leaflet to life, two sides are slightly asymmetric, and top is tapering, and base portion wedge shape, there are sharp keen sawtooth, hermaphrodite flower in edge
Inflorescence basidixed, male inflorescence axillary, uprightly, total bennet are short, petal white, base portion aubergine or yellow, the horn shape of floral disc are attached
Body is orange-yellow, and filigree is hairless；Capsule is up to 6 centimetres；Seed black and it is glossy.Spring blooms, autumn firstfruits.
Shiny-leaved yellowhorn is the distinctive economic woody oil tree species in China, and seed oil content is 30.4%-47%, kernel oil content
Up to 66.39%, the basic composition of grease is as follows: stearic acid, oleic acid 38.9% (- as edible oil main ingredient it -) Asia
Oleic acid 40.2% (highest 7.2% linolenic acid of part behenic acid of and nutritive value close with soya-bean oil, walnut oil and sweet carbene
Acid is respectively 0.3%.Oil yellow color and it is transparent, eat it is delicious, oil in contained linoleic acid be Chinese medicine yishouning main ingredient, have pole
Good hypotensive activity, edible shinyleaf yellowhorn oil can effective illnesss such as preventing hypertension, hyperlipidemia, vascular sclerosis.Shiny-leaved yellowhorn has one
Fixed medical value, it is sweet in flavor, it is mild-natured, have the function of dispelling wind and eliminating dampness, swelling and pain relieving, can be used for treating beriberoid pyretic arthralgia, muscles and bones
Pain.
Shiny-leaved yellowhorn is processed to edible oil, can also make senior lubricant, advanced paint, plasticizer, cosmetics etc.
The raw material of industry.Wherein, not enough, application aspect is too small and single for Exploitation degree of the shiny-leaved yellowhorn in terms of food, is only used for processing
Edible oil.
In view of this, the present invention proposes a kind of shiny-leaved yellowhorn vinegar and preparation method thereof, the Exploitation degree of shiny-leaved yellowhorn is increased.
Summary of the invention
The purpose of the present invention is to provide a kind of shiny-leaved yellowhorn vinegar, the vinegar good health care effects, while increasing the use of shiny-leaved yellowhorn
On the way.
To achieve the goals above, used technical solution are as follows:
A kind of shiny-leaved yellowhorn vinegar, the shiny-leaved yellowhorn vinegar are prepared from the following raw materials: shiny-leaved yellowhorn 90-110 parts by weight, water 270-330
Parts by weight, wheat bran 18-22 parts by weight, active dry yeast 0.09-0.11 parts by weight, alpha-amylase 0.18-0.22 parts by weight and bran
Skin 450-550 parts by weight.
Further, the shiny-leaved yellowhorn vinegar is prepared from the following raw materials: 100 parts by weight of shiny-leaved yellowhorn, 300 parts by weight of water, wheat bran
20 parts by weight, 500 parts by weight of 0.1 parts by weight of active dry yeast, 0.2 parts by weight of alpha-amylase and wheat bran.
Another object of the present invention is to provide the preparation method of above-mentioned shiny-leaved yellowhorn vinegar, the preparation method simple process.
To achieve the goals above, used technical solution are as follows:
A kind of preparation method of shiny-leaved yellowhorn vinegar, comprising the following steps:
(1) after crushing 90-110 parts by weight shiny-leaved yellowhorn, 270-330 parts by weight water is added, it is cooling after boiling, obtain feed liquid 1；
(2) 18-22 parts by weight wheat bran is added into feed liquid 1, after mixing, it is parts by weight of activated dry that 0.09-0.11 is added
Yeast and 0.18-0.22 parts by weight alpha-amylase, are saccharified at 35-38 DEG C, obtain feed liquid 2；
(3) feed liquid 2 is added in 450-550 parts by weight wheat bran, is stirred evenly, obtain feed liquid 3；
(4) by feed liquid 3 at 38-45 DEG C acetic fermentation, obtain feed liquid 4；
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize, finally carries out second of natural sedimentation again,
Obtain the shiny-leaved yellowhorn vinegar.
Further, the dosage of the shiny-leaved yellowhorn is 100 parts by weight, and the dosage of the water is 300 parts by weight, the wheat bran
Dosage be 20 parts by weight, the dosage of the active dry yeast is 0.1 parts by weight, and the dosage of the alpha-amylase is 0.2 weight
The dosage of part and the wheat bran is 500 parts by weight.
Further, in the step (1), cooling temperature is 35-38 DEG C.
Further, in the step (2), saccharificatinn period is 7-8 days.
Further, in the step (2), saccharifying will be stirred.
Further, in the step (4), the acetic fermentation time is 28-32 days.
Further, in the step (5), sterilization temperature is 90-100 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
1, a kind of shiny-leaved yellowhorn vinegar of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases Wen Guan
The Exploitation degree of fruit develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, and has full of nutrition, there is one
Fixed health preserving effect.
2, a kind of shiny-leaved yellowhorn vinegar of the present invention and preparation method thereof, the preparation method simple process.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of the preparation method of the bright shiny-leaved yellowhorn vinegar of the present invention.
Specific embodiment
In order to which the present invention is further explained, a kind of shiny-leaved yellowhorn vinegar and preparation method thereof, reaches expected goal of the invention, ties below
Close preferred embodiment, to a kind of shiny-leaved yellowhorn vinegar proposed according to the present invention and preparation method thereof, specific embodiment, structure,
Feature and its effect, detailed description is as follows.In the following description, what different " embodiment " or " embodiment " referred to is not necessarily
The same embodiment.In addition, the special characteristic, structure or feature in one or more embodiments can be combined by any suitable form.
Before elaborating a kind of shiny-leaved yellowhorn vinegar of the present invention and preparation method thereof, it is necessary to the original referred in the present invention
Material and method etc. are described further, to reach better effect.
Particular technique or condition are not specified in embodiment, according to the literature in the art described technology or conditions into
Row.Production firm person is not specified in raw materials used or equipment in embodiment, and being can be with conventional products that are commercially available.
Shiny-leaved yellowhorn in the application: raw material are controlled in strict accordance with the requirements of " Purchasing Quality control ".
Wheat bran in the present invention is made of the bent essence of wine aceko-black and wheat bran, it is the seed of acetic fermentation.
Wheat bran is the outermost epidermis of wheat.The dietary fiber contained in wheat bran can be effectively improved constipation, reduce in vivo
Cholesterol.Wheat bran also has moisturizing moistening lung black hair curative effect, can help to prevention colon and the carcinoma of the rectum, reduces estrogen in blood
Content can prevent breast cancer；Improve one's physical development growth.Wheat bran may be used as feed, can be used for the addition of a variety of foods
Agent can also extract vitamin E, phytic acid, Wheat Brag Protein, produce various fortification product, produce oligosaccharide, enzyme etc..
Alpha-amylase, systematic name are Isosorbide-5-Nitrae-α-D- glucan glucan hydrolase, and alias is liquefying amylase, liquefaction
Enzyme, α-Isosorbide-5-Nitrae-dextromase are Tan solid powder or yellowish-brown to dark brown liquid, water content 5%-8%.It is dissolved in water, no
It is dissolved in ethyl alcohol or ether.The heat resistance of alpha-amylase is very strong under high concentration starch protection, exists in suitable calcium salt and salt
Under, when pH value is 5.3-7.0, temperature is increased to 93-95 DEG C and is still able to maintain sufficiently high activity.To be commonly incorporated into suitable convenient for saving
Calcium carbonate of amount etc. prevents from agglomerating as anticaking agent.Alpha-amylase can hydrolyze α-Isosorbide-5-Nitrae-glycosidic bond inside starch, and hydrolysis produces
Object is dextrin, oligosaccharide and monosaccharide, the viscosity of gelatinized starch can be made to reduce rapidly after enzyme effect, becomes liquefying starch, therefore also known as
For liquefying amylase, α-amylase, α -1,4- dextromase.Alpha-amylase is mainly used for hydrolyzing starch manufacture maltose, glucose and sugar
Slurry etc., and production dextrin, beer, yellow rice wine, alcohol, soy sauce, vinegar, fruit juice and monosodium glutamate etc..
Active dry yeast is still to keep doing for strong fermentability after squeezing drying and dehydrating by the yeast cake of specific culture
Yeast product.Compressed years are squeezed into fine strip shape or coccoid, it is continuous drying through fluidized bed using the circulation air of low humidity,
Make finally to ferment moisture up to 8% or so, and keeps the fermentability of yeast.Food, chemical industry, metallurgy, information, the energy, environmental protection, system
There is the extensive use of saccharomycete in the fields such as medicine, skin makeup.
Leaching vinegar is a process of natural fermented vinegar, it is therefore an objective to extract the vinegar liquid in vinegar fermented grain.Drench the purpose of vinegar: at
Ripe vinegar fermented grain can remove impurity, increase the limpid degree of vinegar, the content of vinegar liquid is uniformly drenched out, while also rising by set leaching
To the effect of filtering.
After having understood above-mentioned raw materials and method etc., below in conjunction with specific embodiment to a kind of shiny-leaved yellowhorn vinegar of the present invention
And preparation method thereof be further described in detail:
Embodiment 1.
Raw material: shiny-leaved yellowhorn 9kg, water 27kg, wheat bran 1.8kg, active dry yeast 9g, alpha-amylase 20g and wheat bran 45kg.
Process flow as shown in Figure 1, specific steps are as follows:
(1) it liquefies: after 9kg shiny-leaved yellowhorn is crushed, 27kg water is added, 35 DEG C are cooled to after boiling, obtains feed liquid 1.
(2) it is saccharified: 1.8kg wheat bran being added into feed liquid 1, after mixing, 9g active dry yeast and 20g alphalise starch is added
Enzyme is saccharified 8 days at 35 DEG C, obtains feed liquid 2；Stirring, the variation of ventilation and alcoholic strength are paid attention in this process.
(3) expand bent: feed liquid 2 being added in 45kg wheat bran, is stirred evenly, feed liquid 3 is obtained.
(4) acetic fermentation: by feed liquid 3 at 38 DEG C, acetic fermentation 32 days, feed liquid 4 is obtained.
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize at 100 DEG C, finally carried out again second
Natural sedimentation, it is filling, obtain the shiny-leaved yellowhorn vinegar.
A kind of shiny-leaved yellowhorn vinegar described in the embodiment of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases
The Exploitation degree of shiny-leaved yellowhorn develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is one
Fixed health preserving effect；There are also the preparation method simple processes.
Embodiment 2.
Raw material: shiny-leaved yellowhorn 11kg, water 33kg, wheat bran 2.2kg, active dry yeast 11g, alpha-amylase 20g and wheat bran 55kg.
Specific steps are as follows:
(1) it liquefies: after 11kg shiny-leaved yellowhorn is crushed, the water of 33kg is added, 38 DEG C are cooled to after boiling, obtains feed liquid 1.
(2) it is saccharified: 2.2kg wheat bran being added into feed liquid 1, after mixing, the α-of 11g active dry yeast and 20g is added
Amylase is saccharified 7 days at 38 DEG C, obtains feed liquid 2；Stirring, the variation of ventilation and alcoholic strength are paid attention in saccharifying.
(3) expand bent: feed liquid 2 being added in 55kg wheat bran, is stirred evenly, feed liquid 3 is obtained.
(4) acetic fermentation: by feed liquid 3 at 45 DEG C, acetic fermentation 28 days, feed liquid 4 is obtained.
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize at 90 DEG C, finally carries out second again certainly
So precipitating, it is filling, obtain the shiny-leaved yellowhorn vinegar.
A kind of shiny-leaved yellowhorn vinegar described in the embodiment of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases
The Exploitation degree of shiny-leaved yellowhorn develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is one
Fixed health preserving effect；There are also the preparation method simple processes.
Embodiment 3.
Raw material: shiny-leaved yellowhorn 10kg, water 30kg, wheat bran 2kg, active dry yeast 10g, alpha-amylase 20g and wheat bran 50kg.
Specific steps are as follows:
(1) it liquefies: after 10kg shiny-leaved yellowhorn is crushed, the water of 30kg is added, 36 DEG C are cooled to after boiling, obtains feed liquid 1.
(2) it is saccharified: 2kg wheat bran being added into feed liquid 1, after mixing, α-shallow lake of 10g active dry yeast and 20g is added
Powder enzyme is saccharified 8 days at 36 DEG C, obtains feed liquid 2；Stirring, the variation of ventilation and alcoholic strength are paid attention in saccharifying.
(3) expand bent: feed liquid 2 being added in 50kg wheat bran, is stirred evenly, feed liquid 3 is obtained.
(4) acetic fermentation: by feed liquid 3 at 40 DEG C, acetic fermentation 30 days, feed liquid 4 is obtained.
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize at 95 DEG C, finally carries out second again certainly
So precipitating, it is filling, obtain the shiny-leaved yellowhorn vinegar.
A kind of shiny-leaved yellowhorn vinegar described in the embodiment of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases
The Exploitation degree of shiny-leaved yellowhorn develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is one
Fixed health preserving effect；There are also the preparation method simple processes.
Embodiment 4.
Raw material: shiny-leaved yellowhorn 9.5kg, water 28kg, wheat bran 1.9kg, active dry yeast 10g, alpha-amylase 18g and wheat bran
48kg。
Specific steps are as follows:
(1) it liquefies: after 9.5kg shiny-leaved yellowhorn is crushed, the water of 28kg is added, 37 DEG C are cooled to after boiling, obtains feed liquid 1.
(2) it is saccharified: 1.9kg wheat bran being added into feed liquid 1, after mixing, the α-of 10g active dry yeast and 18g is added
Amylase is saccharified 7 days at 37 DEG C, obtains feed liquid 2；Stirring, the variation of ventilation and alcoholic strength are paid attention in saccharifying.
(3) expand bent: feed liquid 2 being added in 48kg wheat bran, is stirred evenly, feed liquid 3 is obtained.
(4) acetic fermentation: by feed liquid 3 at 42 DEG C, acetic fermentation 29 days, feed liquid 4 is obtained.
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize at 100 DEG C, finally carried out again second
Natural sedimentation, it is filling, obtain the shiny-leaved yellowhorn vinegar.
A kind of shiny-leaved yellowhorn vinegar described in the embodiment of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases
The Exploitation degree of shiny-leaved yellowhorn develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is one
Fixed health preserving effect；There are also the preparation method simple processes.
Embodiment 5.
Raw material: shiny-leaved yellowhorn 10.5kg, water 32kg, wheat bran 2.1kg, active dry yeast 10g, alpha-amylase 22g and wheat bran
52kg。
Specific steps are as follows:
(1) it liquefies: after 10.5kg shiny-leaved yellowhorn is crushed, the water of 32kg is added, 38 DEG C are cooled to after boiling, obtains feed liquid 1.
(2) it is saccharified: 2.1kg wheat bran being added into feed liquid 1, after mixing, the active dry yeast and 22g of 10g is added
Alpha-amylase is saccharified 8 days at 38 DEG C, obtains feed liquid 2；Stirring, the variation of ventilation and alcoholic strength are paid attention in saccharifying.
(3) expand bent: feed liquid 2 being added in 52kg wheat bran, is stirred evenly, feed liquid 3 is obtained.
(4) acetic fermentation: by feed liquid 3 at 44 DEG C, acetic fermentation 31 days, feed liquid 4 is obtained.
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize at 100 DEG C, finally carried out again second
Natural sedimentation, it is filling, obtain the shiny-leaved yellowhorn vinegar.
A kind of shiny-leaved yellowhorn vinegar described in the embodiment of the present invention and preparation method thereof, using shiny-leaved yellowhorn as raw material, increases
The Exploitation degree of shiny-leaved yellowhorn develops the new application of shiny-leaved yellowhorn, and the smell of vinegar of shiny-leaved yellowhorn vinegar is soft mellow, full of nutrition, there is one
Fixed health preserving effect；There are also the preparation method simple processes.
The above is only the preferred embodiment of the embodiment of the present invention, not makees any shape to the embodiment of the present invention
Limitation in formula, any simple modification to the above embodiments of technical spirit according to an embodiment of the present invention, equivalent variations
With modification, in the range of still falling within technical solution of the embodiment of the present invention.
Claims (10)
1. a kind of shiny-leaved yellowhorn vinegar, which is characterized in that
The shiny-leaved yellowhorn vinegar is prepared from the following raw materials: shiny-leaved yellowhorn 90-110 parts by weight, water 270-330 parts by weight, wheat bran 18-22 weight
Measure part, active dry yeast 0.09-0.11 parts by weight, alpha-amylase 0.18-0.22 parts by weight and wheat bran 450-550 parts by weight.
2. shiny-leaved yellowhorn vinegar according to claim 1, which is characterized in that wherein,
The shiny-leaved yellowhorn vinegar is prepared from the following raw materials: 100 parts by weight of shiny-leaved yellowhorn, 300 parts by weight of water, 20 parts by weight of wheat bran, activity
500 parts by weight of 0.1 parts by weight of dry ferment, 0.2 parts by weight of alpha-amylase and wheat bran.
3. a kind of preparation method of shiny-leaved yellowhorn vinegar, which comprises the following steps:
(1) after crushing 90-110 parts by weight shiny-leaved yellowhorn, 270-330 parts by weight water is added, it is cooling after boiling, obtain feed liquid 1；
(2) 18-22 parts by weight wheat bran is added into feed liquid 1, after mixing, the parts by weight of activated dry ferment of 0.09-0.11 is added
It with 0.18-0.22 parts by weight alpha-amylase, is saccharified at 35-38 DEG C, obtains feed liquid 2；
(3) feed liquid 2 is added in 450-550 parts by weight wheat bran, is stirred evenly, obtain feed liquid 3；
(4) by feed liquid 3 at 38-45 DEG C acetic fermentation, obtain feed liquid 4；
(5) after feed liquid 4 being drenched vinegar, first time natural sedimentation is carried out, then sterilize, finally carries out second of natural sedimentation again, obtains institute
The shiny-leaved yellowhorn vinegar stated.
4. preparation method according to claim 3, which is characterized in that wherein,
The dosage of the shiny-leaved yellowhorn is 100 parts by weight, and the dosage of the water is 300 parts by weight, and the dosage of the wheat bran is 20 weights
Part is measured, the dosage of the active dry yeast is 0.1 parts by weight, and the dosage of the alpha-amylase is 0.2 parts by weight and the wheat bran
Dosage be 500 parts by weight.
5. preparation method according to claim 3, which is characterized in that wherein,
In the step (1), cooling temperature is 35-38 DEG C.
6. preparation method according to claim 3, which is characterized in that wherein,
In the step (2), saccharificatinn period is 7-8 days.
7. preparation method according to claim 6, which is characterized in that wherein,
In the step (2), saccharifying will be stirred.
8. preparation method according to claim 3, which is characterized in that wherein,
In the step (4), the acetic fermentation time is 28-32 days.
9. preparation method according to claim 3, which is characterized in that wherein,
In the step (5), sterilization temperature is 90-100 DEG C.
10. a kind of shiny-leaved yellowhorn vinegar, which is characterized in that the preparation method as described in claim 3-9 any one is prepared.
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| CN110973581A (en) * | 2019-12-30 | 2020-04-10 | 山东省花生研究所 | Preparation method and application of delicious soy sauce |
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|---|---|---|---|---|
| CN107354082A (en) * | 2017-09-07 | 2017-11-17 | 玛纳斯县众甲食品有限公司 | A kind of lycium ruthenicum vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107354082A (en) * | 2017-09-07 | 2017-11-17 | 玛纳斯县众甲食品有限公司 | A kind of lycium ruthenicum vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110973581A (en) * | 2019-12-30 | 2020-04-10 | 山东省花生研究所 | Preparation method and application of delicious soy sauce |
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Application publication date: 20181207 |