CN109170426A - Compound vinegar beverage of a kind of sprouting black rice bitter buckwheat and preparation method thereof - Google Patents
Compound vinegar beverage of a kind of sprouting black rice bitter buckwheat and preparation method thereof Download PDFInfo
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- CN109170426A CN109170426A CN201811025031.7A CN201811025031A CN109170426A CN 109170426 A CN109170426 A CN 109170426A CN 201811025031 A CN201811025031 A CN 201811025031A CN 109170426 A CN109170426 A CN 109170426A
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- bitter buckwheat
- black rice
- sprouting
- liquid
- sprout
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 180
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 177
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 69
- 239000000052 vinegar Substances 0.000 title claims abstract description 69
- 235000013361 beverage Nutrition 0.000 title claims abstract description 58
- 150000001875 compounds Chemical class 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims description 17
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 179
- 102000004190 Enzymes Human genes 0.000 claims abstract description 91
- 108090000790 Enzymes Proteins 0.000 claims abstract description 88
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 230000007062 hydrolysis Effects 0.000 claims abstract description 39
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 39
- 235000020357 syrup Nutrition 0.000 claims abstract description 33
- 239000006188 syrup Substances 0.000 claims abstract description 33
- 239000002131 composite material Substances 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
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- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 94
- 229940088598 enzyme Drugs 0.000 claims description 90
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 69
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- 230000000694 effects Effects 0.000 claims description 30
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
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- 238000003483 aging Methods 0.000 claims description 12
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 10
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- 241000209094 Oryza Species 0.000 claims description 8
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- 238000004090 dissolution Methods 0.000 claims description 7
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- 238000000926 separation method Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
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- 239000000126 substance Substances 0.000 abstract description 12
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
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- OJISWRZIEWCUBN-QIRCYJPOSA-N (E,E,E)-geranylgeraniol Chemical compound CC(C)=CCC\C(C)=C\CC\C(C)=C\CC\C(C)=C\CO OJISWRZIEWCUBN-QIRCYJPOSA-N 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- HNZUNIKWNYHEJJ-UHFFFAOYSA-N geranyl acetone Natural products CC(C)=CCCC(C)=CCCC(C)=O HNZUNIKWNYHEJJ-UHFFFAOYSA-N 0.000 abstract description 2
- HNZUNIKWNYHEJJ-XFXZXTDPSA-N geranylacetone Chemical compound CC(C)=CCC\C(C)=C/CCC(C)=O HNZUNIKWNYHEJJ-XFXZXTDPSA-N 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 101000906492 Arabidopsis thaliana Endoglucanase 1 Proteins 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 101001036014 Ruminiclostridium josui Endoglucanase 2 Proteins 0.000 description 3
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- 235000013343 vitamin Nutrition 0.000 description 3
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- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- AKGGYBADQZYZPD-UHFFFAOYSA-N benzylacetone Chemical compound CC(=O)CCC1=CC=CC=C1 AKGGYBADQZYZPD-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
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- 238000004821 distillation Methods 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
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- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of compound vinegar beverages of sprouting black rice bitter buckwheat, which is characterized in that in parts by weight, raw materials used includes: to sprout 8.0~10.0 parts of black rice；Sprout 10.0~15.0 parts of bitter buckwheat；5.0~6.0 parts of composite syrup；0.15~0.2 part of citric acid；70~260 parts of water.The present invention is to sprout black rice and sprout bitter buckwheat as primary raw material, black rice bitter buckwheat Composite vinegar stoste is made through defibrination, complex enzyme hydrolysis, mulriple yeasts fermentation, acetic fermentation and ageing, it is deployed again through composite syrup, citric acid and water, homogeneous, filling, sterilizing obtain full of nutrition, the sour-sweet tasty and refreshing compound vinegar beverage of sprouting black rice bitter buckwheat with health value.Finished product reaches 13 kinds through volatile flavor substance contained known to GC/MS analysis measurement, wherein, 3- hydroxy-2-butanone, trans-Geranylgeraniol and geranyl acetone are distinctive flavor substances in the invention finished product, especially 3- hydroxy-2-butanone has milk fragrance, can assign and sprout the special flavor of the compound vinegar beverage of black rice bitter buckwheat.
Description
Technical field
The present invention relates to vinegar beverage technical fields, and in particular to a kind of compound vinegar beverage of sprouting black rice bitter buckwheat, and it is related to this
The preparation method of beverage.
Background technique
Black rice is also known as black rice, is important excellent rice resource.Black rice nourishing is abundant, not only contains protein, vitamin
(VB1、VB2) etc., also containing 17 kinds of amino acid needed by human, the physiological activator such as anthocyanidin, unsaturation that contain in black rice
Fatty acid, flavones and alkaloid etc. give black rice anti allergic reaction, remove the plurality kinds of health care function such as free radical, anti-aging
Energy.Bitter buckwheat also known as black wheat are the excellent dual-purpose of drug and food crops in China, praise highly by people that rutin is the distinctive flavonoids of bitter buckwheat
Substance has reducing blood lipid, norcholesterol and anti-oxidant and other effects.
Sprouted unpolished rice is under the conditions of certain physiological activity chemical industry skill, it to be allowed to germinate to suitable using decladding brown rice as raw material
When the long sprout of bud, mainly it is made of young shoot and endosperm two parts with cortex, nutritive value is significantly larger than general brown rice.It is black
After rice and bitter buckwheat germination, original various enzymes are activated, and the content of some essential amino acids, protein and vitamin increases,
The content of middle γ-aminobutyric acid significantly improves, and the nutrition of black rice and bitter buckwheat is made to be improved.
Fruit vinegar beverage and vegetables vinegar beverage made of vinegar beverage on the market is mainly deployed with juice at present, and with paddy
Object is that the vinegar beverage that raw material is brewed is very few, and the flavor substance in fruit vinegar beverage is mainly esters, organic acid, alcohols and aldehyde
Class, wherein the substances such as acetic acid, lactic acid, benzyl carbinol, hexanal and ethyl acetate influence each other, collective effect, assign fruit vinegar beverage
Special fruit flavor.The exploitation of vinegar and cereal cannot be confined in traditional product, develop it is a kind of it is novel, there is special paddy
The vinegar beverage of object fragrance is imperative.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods for sprouting the compound vinegar beverage of black rice bitter buckwheat, to sprout black rice and sprout
Bitter buckwheat be raw material, by enzymatic hydrolysis, fermentation, ageing, compounding and etc. be prepared, it is simple for process, unique in taste and black
Alpha-aminobutyric acid content is higher after rice and bitter buckwheat are sprouted, and enhances the health-care efficacy of vinegar beverage.
In order to achieve the above object, present invention employs following technical solutions:
The compound vinegar beverage of a kind of sprouting black rice bitter buckwheat, which is characterized in that in parts by weight, raw materials used to include:
Preferably, the composite syrup by fructose syrup, malt syrup, glucose syrup and corn syrup in mass ratio
That is: fructose syrup: malt syrup: glucose syrup: corn syrup is 3.5~4.5:1.5~2.5:0.5~1.5:1, more preferably
4:2:1:1.
Preferably, the preparation method of the compound vinegar beverage of sprouting black rice bitter buckwheat includes: that will sprout black rice and sprout bitter
Buckwheat, which is made, sprouts black rice bitter buckwheat complex enzyme hydrolysis liquid, then is deployed into composite syrup, citric acid and water and sprouts black rice bitter buckwheat Composite vinegar
Beverage.
It is highly preferred that the preparation method of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid includes: that will sprout black rice, sprout hardship
Buckwheat mixes after distinguishing defibrination, complex enzyme hydrolysis, filtering, sterilizing, inoculation, fermentation, and it is compound to obtain sprouting black rice bitter buckwheat for ageing, separation
Enzymolysis liquid.
Preferably, in parts by weight, the raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat includes:
Preferably, in parts by weight, the raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat includes:
Preferably, in parts by weight, the raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat includes:
The present invention also provides the preparation methods of the above-mentioned sprouting compound vinegar beverage of black rice bitter buckwheat characterized by comprising
Step 1: the preparation sprouted black rice, sprout bitter buckwheat:
After fresh black rice and the removal of impurities of bitter buckwheat selection by winnowing, sieving is rinsed with water, then be separately added into black rice quality, bitter buckwheat quality 1
~2 times of water impregnates 8h~10h in 30 DEG C~35 DEG C environment, then is placed in the environment of 30 DEG C~35 DEG C, humidity 80%~90%
Under carry out sprouting processing, terminate and sprout when rudiment length is 0.8mm~1.2mm, that is, respectively obtain sprout black rice, sprout it is bitter
Buckwheat；The specific steps of the described sprouting processing include: that will impregnate the black rice after 8h~10h respectively and bitter buckwheat is spread out and is laid on distillation
In the wet gauze that water impregnated, and with water complete wetting, it is placed in sprout and is sprouted in incubator；
Step 2: defibrination:
8.0~10.0 parts of sprouting black rices and 10.0~15.0 parts of sprouting bitter buckwheat cleanings are placed in steamer and are steamed respectively
55min~65min is calculated in mass ratio, i.e. sprouting black rice: water is 1:5.5~6.5, and sprout bitter buckwheat: water is 1:5.5~6.5,
Sprouting black rice after boiling is added to the water with bitter buckwheat is sprouted, is crushed, defibrination, that is, is respectively obtained and sprout black rice liquid, sprout
Bitter buckwheat liquid；
Step 3: complex enzyme hydrolysis, filtering
By the resulting sprouting black rice liquid of step 2 and sprout bitter buckwheat liquid be mixed sprout black rice bitter buckwheat complex liquid, then plus
Enter complex enzyme to be digested, 65 DEG C~70 DEG C of controlled enzymatic hydrolysis temperature, enzymolysis time 20min~30min, be subsequently cooled to 55 DEG C~
60 DEG C, material liquid pH is adjusted to 4.0~4.5, adds carbohydrase, 55 DEG C~65 DEG C of controlled enzymatic hydrolysis temperature, enzymolysis time 4h~6h,
Then it filters, obtains sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；Above-mentioned complex enzyme is by mesophilicα-diastase, pectase and cellulose
Enzyme is in mass ratio i.e.: mesophilicα-diastase: pectase: cellulase is 1.5~2.5:0.5~1.5:1 composition, and additional amount is pressed
Mass percent calculates, and is the 0.35~0.45% of sprouting black rice bitter buckwheat complex liquid, wherein the enzyme activity of mesophilicα-diastase
3500U/g~4500U/g, the enzyme activity of pectase are 4500U/g~5500U/g, the enzyme activity of cellulase be 2500U/g~
3500U/g；Enzyme activity 80000U/g~120000U/g of carbohydrase, additional amount are calculated by mass percentage, to sprout bitter buckwheat
The 0.25~0.35% of liquid
Step 4: sterilizing, inoculation, fermentation
The resulting total sugar content for sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid of step 3 is adjusted to 180 with sucrose
G/L~250g/L, sterilizing are cooled to 35 DEG C~40 DEG C, and access activation mulriple yeasts are issued in 35 DEG C~38 DEG C
Ferment 60h~80h, then adjusting alcoholic strength is 5~6%vol, and sterilizing is cooled to 35 DEG C~40 DEG C, and access activation acetic acid bacteria is set
Ferment under the conditions of 130r/min~150r/min, 25 DEG C~35 DEG C 70h~100h in shaken cultivation case, obtains fermentation liquid；
Step 5: ageing, separation
1~2% salt is added into the resulting fermentation liquid of step 4, ageing 1~2 month, then sterilizes, is centrifuged, takes
Layer clear liquid obtains sprouting black rice bitter buckwheat Composite vinegar stoste；
Step 6: allotment
After 5.0~6.0 parts of composite syrups, 0.15~0.2 part of citric acid and water mixed dissolution, and step 5 is resulting sprouts
Nigrescence rice bitter buckwheat Composite vinegar stoste is sufficiently mixed uniformly, obtains mixed liquor；It is used in water used in the mixed dissolution and step 2
The total amount of water is 70~260 parts；
Step 7: homogeneous, filling:
The resulting mixed liquor of step 6 is heated to 60 DEG C~65 DEG C, control homogenization pressure is that 30MPa~40MPa carries out the
Homogeneous 10min~15min, control homogenization pressure are that 10MPa~20MPa carries out second of homogeneous 5min~10min, are obtained
Homogenizing fluid, it is then filling；
Step 8: sterilizing, finished product
It will cool down after the resulting homogenizing fluid sterilizing of step 7 to get the sprouting compound vinegar beverage of black rice bitter buckwheat.
Preferably, the complex enzyme in the step 3 by mesophilicα-diastase, pectase and cellulase in mass ratio
That is: mesophilicα-diastase: pectase: cellulase 2:1:1, additional amount are calculated by mass percentage, bitter to sprout black rice
The 0.4% of buckwheat complex liquid, wherein the enzyme activity 4000U/g of mesophilicα-diastase, the enzyme activity of pectase are 5000U/g, fiber
The enzyme activity of plain enzyme is 3000U/g；The enzyme activity 100000U/g of above-mentioned carbohydrase, additional amount are calculated by mass percentage,
It is the 0.3% of sprouting black rice bitter buckwheat complex liquid.
Preferably, the mulriple yeasts in the step 4 are combined by dry ferment, saccharomyces cerevisiae and aroma-producing yeasts,
Wherein, the mass ratio of dry ferment, saccharomyces cerevisiae and aroma-producing yeasts is 1:3.5~4.5:1.5~2.5, and additional amount presses quality hundred
Divide than calculating, is the 0.2~0.4% of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid that step 3 obtains.
Preferably, the activation step of the acetic acid bacteria in the step 4 are as follows: press yeast powder 5g/L~15g/L, glucose
The ratio of 5g/L~15g/L makes fluid nutrient medium, after sterilizing, is cooled to 60 DEG C~65 DEG C, 2~4% edible alcohol is added,
Acetic acid bacteria is accessed by 2~4% inoculum concentration, 25 DEG C~35 DEG C is placed in, trains in the shaken cultivation case of 120r/min~160r/min
It supports to muddiness, after cultivating for 3 generations, is used as acetic fermentation, additional amount is calculated by mass percentage, and the sprouting obtained for step 3 is black
The 5~8% of rice bitter buckwheat complex enzyme hydrolysis liquid.
Preferably, the activation step of the mulriple yeasts includes: the water for taking mulriple yeasts 10~15 times (w/w),
30 DEG C~35 DEG C are heated to, mulriple yeasts are then added, activates 25min~30min.
Preferably, the additional amount of mulriple yeasts is calculated by mass percentage in the step 4, to sprout black rice bitter buckwheat
The 0.2% of complex enzyme hydrolysis liquid；The additional amount of acetic acid bacteria is calculated by mass percentage, to sprout black rice bitter buckwheat complex enzyme hydrolysis liquid
5%.
Preferably, the additional amount of mulriple yeasts is calculated by mass percentage in the step 4, to sprout black rice bitter buckwheat
The 0.3% of complex enzyme hydrolysis liquid；The additional amount of acetic acid bacteria is calculated by mass percentage, to sprout black rice bitter buckwheat complex enzyme hydrolysis liquid
6.5%.
Preferably, the additional amount of mulriple yeasts is calculated by mass percentage in the step 4, to sprout black rice bitter buckwheat
The 0.4% of complex enzyme hydrolysis liquid；The additional amount of acetic acid bacteria is calculated by mass percentage, to sprout black rice bitter buckwheat complex enzyme hydrolysis liquid
8%.
Compared with prior art, the beneficial effects of the present invention are:
The compound vinegar beverage nutritive value of a kind of sprouting black rice bitter buckwheat of the invention is abundant, because black rice contains largely naturally
Black rice pigments, various trace elements and vitamin, studies have shown that black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, qi and activate blood circulation, prolongs
The curative effects such as slow aging.And exclusive rutin in bitter buckwheat, there are reducing blood lipid, norcholesterol and anti-oxidant and other effects.
Further, because using sprout black rice and sprout bitter buckwheat as raw material, can be by the γ-aminobutyric acid in raw material utmostly
Release, activate the nutrition in raw material, and nutrition made to be improved, refine.Thus, black rice and bitter buckwheat are brewed
At vinegar beverage, the application field of cereal is expanded, health-care vinegar beverage edible for humans provides a kind of selection again.
There is no the similar compound vinegar beverage of sprouting black rice bitter buckwheat on domestic market, this is provided for the exploitation of the product
The wide market space.
Finished product reaches 13 kinds through volatile flavor substance contained known to GC/MS analysis measurement, wherein 3- hydroxyl -2-
Butanone, trans-Geranylgeraniol and geranyl acetone are distinctive flavor substance in the invention finished product, especially 3- hydroxy-2-butanone
With milk fragrance, it can assign and sprout the special flavor of the compound vinegar beverage of black rice bitter buckwheat.
Detailed description of the invention
Fig. 1 is the chromatogram analyzed using GC/MS the fragrance component sprouted in the compound vinegar beverage of black rice bitter buckwheat.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Each raw material used in the following embodiment is commercial product.Wherein, aroma-producing yeasts: being purchased from Angel Yeast share has
Limit company, article No. are as follows: 18362094954；Saccharomyces cerevisiae: Angel Yeast Co., Ltd, article No. are purchased from are as follows: 1552855；It is dry
Yeast: Angel Yeast Co., Ltd, article No. are purchased from are as follows: 1552836；Yeast powder: it is limited to be purchased from one promise biotechnology of Zhejiang
Company, article No. are as follows: 29813370142；Mesophilicα-diastase: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, article No. are purchased from are as follows:
31843039308；Pectase: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, article No. are as follows: 32056637413 are purchased from；Cellulose
Enzyme: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, article No. are as follows: 31628723151 are purchased from；Carbohydrase: it is raw to be purchased from Cangzhou summer Sheng enzyme
Object Technology Co., Ltd., article No. are as follows: 15058901279；Acetic acid bacteria: it is purchased from Shanghai enlightening hair brewing biological products Co., Ltd.
Embodiment 1
A kind of compound vinegar beverage of sprouting black rice bitter buckwheat, it is in parts by weight, raw materials used to include:
The composite syrup by fructose syrup, malt syrup, glucose syrup and corn syrup in mass ratio i.e.: high fructose corn
Slurry: malt syrup: glucose syrup: corn syrup 4:2:1:1；
The compound vinegar beverage of sprouting black rice bitter buckwheat is prepared by a method comprising the following steps:
(1) preparation sprouted black rice, sprout bitter buckwheat
After fresh black rice and the removal of impurities of bitter buckwheat selection by winnowing, it is sieved with 4 mesh screens, selects full seed, the good black rice of maturity
And bitter buckwheat, it is rinsed with water, then be separately added into the water of black rice quality, 1 times of bitter buckwheat quality, impregnates 8h in 30 DEG C~35 DEG C environment,
It is placed in 30 DEG C~35 DEG C again, carries out sprouting processing in the environment of humidity 80%~90%, is 0.8mm~1.2mm to rudiment length
When terminate sprout, that is, respectively obtain sprout black rice, sprout bitter buckwheat；
Above-mentioned sprouting processing, specific steps are as follows: the black rice after 8h will be impregnated respectively and bitter buckwheat is uniformly spread out and is laid on use
In the wet gauze that distilled water immersion is crossed, and with water complete wetting, it is placed in sprout and is sprouted in incubator；
(2) defibrination
0.80Kg is sprouted into black rice respectively and 1.0Kg sprouts bitter buckwheat cleaning and is placed in steamer and steams 60min, is counted in mass ratio
Calculate, i.e. sprouting black rice: water 1:6 sprouts bitter buckwheat: water 1:6, is respectively added to the sprouting black rice after boiling with bitter buckwheat is sprouted
It in 4.8Kg and 6Kg water, is crushed, defibrination, that is, respectively obtains and sprout black rice liquid, sprout bitter buckwheat night；
(3) complex enzyme hydrolysis, filtering
By the resulting sprouting black rice liquid of step 2 and sprout bitter buckwheat liquid be mixed sprout black rice bitter buckwheat complex liquid, then plus
Enter complex enzyme to be digested, 65 DEG C of controlled enzymatic hydrolysis temperature, enzymolysis time 20min is subsequently cooled to 55 DEG C, with the lemon of pH 3.5
Acid-sodium citrate buffer solution adjusts material liquid pH to 4.0.Add carbohydrase, controlled enzymatic hydrolysis temperature 60 C, enzymolysis time 4h, so
Afterwards with 50 mesh screens, obtain sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；
Above-mentioned complex enzyme by mesophilicα-diastase, pectase and cellulase in mass ratio i.e.: mesophilicα-diastase: fruit
Glue enzyme: cellulase is 2:1:1 composition, and additional amount is calculated by mass percentage, to sprout black rice bitter buckwheat complex liquid
0.4%, wherein the enzyme activity 4000U/g of mesophilicα-diastase, the enzyme activity of pectase are 5000U/g, the enzyme activity of cellulase
Power is 3000U/g；
The enzyme activity 100000U/g of above-mentioned carbohydrase, additional amount are calculated by mass percentage, to sprout black rice bitter buckwheat
The 0.3% of complex liquid；
(4) it sterilizes, be inoculated with, fermentation
The resulting total sugar content for sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid of step (3) is adjusted to 180g/L with sucrose, so
Sterilize under the conditions of 121 DEG C 20min afterwards, is cooled to 35 DEG C, and access activation mulriple yeasts, ferment 72h at 35 DEG C~38 DEG C,
Then adjustment alcoholic strength is 5%vol, and sterilize 20min under the conditions of 121 DEG C, is cooled to 35 DEG C~40 DEG C, access activation acetic acid
Bacterium is placed in shaken cultivation case the 96h that ferments under the conditions of 140r/min, 30 DEG C, obtains fermentation liquid；
Above-mentioned mulriple yeasts are combined by dry ferment, saccharomyces cerevisiae and aroma-producing yeasts, wherein dry ferment, wine brewing ferment
Female and aroma-producing yeasts mass ratioes are 1:4:2, and additional amount is calculated by mass percentage, the sprouting black rice obtained for step (3)
The 0.4% of bitter buckwheat complex enzyme hydrolysis liquid；
The activation step of above-mentioned mulriple yeasts includes: the water for taking mulriple yeasts 15 times (w/w), is heated to 35 DEG C, so
After be added mulriple yeasts, activate 30min；
The activation step of above-mentioned acetic acid bacteria are as follows: fluid nutrient medium is made in the ratio of yeast powder 10g/L, glucose 10g/L,
It is sterilized after 20min under the conditions of 121 DEG C, is rapidly cooled to 60 DEG C~65 DEG C, 3% edible alcohol is added, by 3% inoculum concentration
Acetic acid bacteria is accessed, is placed in 30 DEG C, culture after cultivating for 3 generations, is used as acetic fermentation to muddiness in the shaken cultivation case of 140r/min,
Its additional amount is calculated by mass percentage, and is the 8% of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid that step (3) obtain；
(5) ageing, separation
1% salt is added into step (4) resulting fermentation liquid, ageing 1 month, then sterilizes under the conditions of 121 DEG C
20min is centrifuged 15min under the conditions of 4000r/min, takes supernatant liquor, obtains sprouting black rice bitter buckwheat Composite vinegar stoste；
(6) it deploys
After 0.5Kg composite syrup, 0.015Kg citric acid and 5.2Kg water mixed dissolution, with step (5) resulting sprouting
Black rice bitter buckwheat Composite vinegar stoste is sufficiently mixed uniformly, obtains mixed liquor；
(7) homogeneous, filling
Step (6) resulting mixed liquor is heated to 60 DEG C~65 DEG C, control homogenization pressure is that 30MPa progress is equal for the first time
Matter 10min, control homogenization pressure are that 10MPa carries out second of equal 5min, obtain homogenizing fluid, then filling；
(8) sterilizing, finished product
Step (7) resulting homogenizing fluid is sterilized under the conditions of 121 DEG C, and it is multiple to get black rice bitter buckwheat is sprouted to cool down after 20min
Close vinegar beverage.
Embodiment 2
A kind of compound vinegar beverage of sprouting black rice bitter buckwheat, it is in parts by weight, raw materials used to include:
The composite syrup by fructose syrup, malt syrup, glucose syrup and corn syrup in mass ratio i.e.: high fructose corn
Slurry: malt syrup: glucose syrup: corn syrup 4:2:1:1；
The compound vinegar beverage of sprouting black rice bitter buckwheat is prepared by a method comprising the following steps:
(1) preparation sprouted black rice, sprout bitter buckwheat
After fresh black rice and the removal of impurities of bitter buckwheat selection by winnowing, it is sieved with 4 mesh screens, selects full seed, the good black rice of maturity
And bitter buckwheat, it is rinsed with water, then be separately added into the water of black rice quality, 1.5 times of bitter buckwheat quality, is impregnated in 30 DEG C~35 DEG C environment
9h, then be placed in 30 DEG C~35 DEG C, carry out sprouting processing in the environment of humidity 80%~90%, to rudiment length be 0.8mm~
It terminates and sprouts when 1.2mm, that is, respectively obtain and sprout black rice, sprout bitter buckwheat；
Above-mentioned sprouting processing, specific steps are as follows: the black rice after 9h will be impregnated respectively and bitter buckwheat is uniformly spread out and is laid on use
In the wet gauze that distilled water immersion is crossed, and with water complete wetting, it is placed in sprout and is sprouted in incubator；
(2) defibrination
0.9Kg is sprouted into black rice respectively and 1.25Kg sprouts bitter buckwheat cleaning and is placed in steamer and steams 60min, is counted in mass ratio
Calculate, i.e. sprouting black rice: water 1:6 sprouts bitter buckwheat: water 1:6, and the sprouting black rice after boiling is added to bitter buckwheat is sprouted
It in 5.4Kg and 7.5Kg water, is crushed, defibrination, that is, respectively obtains and sprout black rice liquid, sprout bitter buckwheat liquid；
(3) complex enzyme hydrolysis, filtering
It calculates in mass ratio, sprouts black rice liquid: sprouting the ratio that bitter buckwheat liquid is 1:1 and calculate, by step (2) resulting sprouting
It black rice liquid and sprouts bitter buckwheat liquid and is mixed and sprout black rice bitter buckwheat complex liquid, be then added complex enzyme, 68 DEG C of controlled enzymatic hydrolysis temperature,
Enzymolysis time 25min is subsequently cooled to 58 DEG C, adjusts material liquid pH to 4.2 with the citric acid-sodium citrate buffer solution of pH 3.5.
Carbohydrase, controlled enzymatic hydrolysis temperature 60 C are added, it is multiple to obtain sprouting black rice bitter buckwheat then with 50 mesh screens by enzymolysis time 5h
Close enzymolysis liquid；
Above-mentioned complex enzyme by mesophilicα-diastase, pectase and cellulase in mass ratio i.e.: mesophilicα-diastase: fruit
Glue enzyme: cellulase 2:1:1, additional amount are calculated by mass percentage, and are the 0.4% of sprouting black rice bitter buckwheat complex liquid,
The enzyme activity of the enzyme activity 4000U/g of middle mesophilicα-diastase, pectase are 5000U/g, and the enzyme activity of cellulase is
3000U/g；
The enzyme activity 100000U/g of above-mentioned carbohydrase, additional amount are calculated by mass percentage, to sprout black rice bitter buckwheat
The 0.3% of complex liquid；
(4) it sterilizes, be inoculated with, fermentation
The resulting total sugar content for sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid of step (3) is adjusted to 215g/L with sucrose, so
Sterilize under the conditions of 121 DEG C 20min afterwards, is cooled to 37 DEG C, and access activation mulriple yeasts, ferment 72h at 35 DEG C~38 DEG C,
Then adjustment alcoholic strength is 5.5%vol, and sterilize 20min under the conditions of 121 DEG C, is cooled to 35 DEG C~40 DEG C, access activation acetic acid
Bacterium is placed in shaken cultivation case the 96h that ferments under the conditions of 140r/min, 30 DEG C, obtains fermentation liquid；
Above-mentioned mulriple yeasts are combined by dry ferment, saccharomyces cerevisiae and aroma-producing yeasts, wherein dry ferment, wine brewing ferment
Female and aroma-producing yeasts mass ratioes are 1:4:2, and additional amount is calculated by mass percentage, the sprouting black rice obtained for step (3)
The 0.3% of bitter buckwheat complex enzyme hydrolysis liquid；
The activation step of above-mentioned acetic acid bacteria are as follows: fluid nutrient medium is made in the ratio of yeast powder 10g/L, glucose 10g/L,
It is sterilized after 20min under the conditions of 121 DEG C, is rapidly cooled to 60 DEG C~65 DEG C, 3% edible alcohol is added, by 3% inoculum concentration
Acetic acid bacteria is accessed, is placed in 30 DEG C, culture after cultivating for 3 generations, is used as acetic fermentation to muddiness in the shaken cultivation case of 140r/min,
Its additional amount is calculated by mass percentage, and is the 6.5% of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid that step (3) obtain；
The activation step of above-mentioned mulriple yeasts includes: the water for taking mulriple yeasts 10 times (w/w), is heated to 35 DEG C, so
After be added mulriple yeasts, activate 25min；
(5) ageing, separation
The salt of addition 1.5% into step (4) resulting fermentation liquid, ageing 1.5 months, then under the conditions of 121 DEG C
Sterilize 20min, and 15min is centrifuged under the conditions of 4000r/min, takes supernatant liquor, obtains sprouting black rice bitter buckwheat Composite vinegar stoste；
(6) it deploys
After 0.55Kg composite syrup, 0.0175Kg citric acid and 8.1Kg water mixed dissolution, and step (5) is resulting sprouts
Nigrescence rice bitter buckwheat Composite vinegar stoste is sufficiently mixed uniformly, obtains mixed liquor；
(7) homogeneous, filling
Step (6) resulting mixed liquor is heated to 60 DEG C~65 DEG C, control homogenization pressure is that 35MPa progress is equal for the first time
Matter 13min, control homogenization pressure are that 15MPa carries out second of homogeneous 8min, obtain homogenizing fluid, then filling；
(8) sterilizing, finished product
Step (7) resulting homogenizing fluid is sterilized under the conditions of 121 DEG C, and it is multiple to get black rice bitter buckwheat is sprouted to cool down after 20min
Close vinegar beverage.
Embodiment 3
A kind of compound vinegar beverage of sprouting black rice bitter buckwheat, it is in parts by weight, raw materials used to include:
The composite syrup by fructose syrup, malt syrup, glucose syrup and corn syrup in mass ratio i.e.: high fructose corn
Slurry: malt syrup: glucose syrup: corn syrup 4:2:1:1；
The compound vinegar beverage of sprouting black rice bitter buckwheat is prepared by a method comprising the following steps:
(1) preparation sprouted black rice, sprout bitter buckwheat
After fresh black rice and the removal of impurities of bitter buckwheat selection by winnowing, it is sieved with 4 mesh screens, selects full seed, the good black rice of maturity
And bitter buckwheat, it is rinsed with water, then be separately added into the water of black rice quality, 2 times of bitter buckwheat quality, impregnates 10h in 30 DEG C~35 DEG C environment,
It is placed in 30 DEG C~35 DEG C again, carries out sprouting processing in the environment of humidity 80%~90%, is 0.8mm~1.2mm to rudiment length
When terminate sprout, that is, respectively obtain sprout black rice, sprout bitter buckwheat；
Above-mentioned sprouting processing, specific steps are as follows: the black rice after 10h will be impregnated respectively and bitter buckwheat is uniformly spread out and is laid on use
In the wet gauze that distilled water immersion is crossed, and with water complete wetting, it is placed in sprout and is sprouted in incubator；
(2) defibrination
1.0Kg is sprouted into black rice respectively and 1.5Kg sprouts bitter buckwheat cleaning and is placed in steamer and steams 60min, is counted in mass ratio
Calculate, i.e. sprouting black rice: water 1:6 sprouts bitter buckwheat: water 1:6, and the sprouting black rice after boiling is added to 6Kg with bitter buckwheat is sprouted
It in 9Kg water, is crushed, defibrination, that is, respectively obtains and sprout black rice liquid, sprout bitter buckwheat night；
(3) complex enzyme hydrolysis, filtering
It calculates in mass ratio, sprouts black rice liquid: sprouting the ratio that bitter buckwheat liquid is 1:1 and calculate, by step (2) resulting sprouting
It black rice liquid and sprouts bitter buckwheat liquid and is mixed and sprout black rice bitter buckwheat complex liquid, be then added complex enzyme, controlled enzymatic hydrolysis temperature 70 C,
Enzymolysis time 30min is subsequently cooled to 60 DEG C, adjusts material liquid pH to 4.5 with the citric acid-sodium citrate buffer solution of pH 3.5.
Carbohydrase, controlled enzymatic hydrolysis temperature 60 C are added, it is multiple to obtain sprouting black rice bitter buckwheat then with 50 mesh screens by enzymolysis time 6h
Close enzymolysis liquid；
Above-mentioned complex enzyme by mesophilicα-diastase, pectase and cellulase in mass ratio i.e.: mesophilicα-diastase: fruit
Glue enzyme: cellulase 2:1:1, additional amount are calculated by mass percentage, and are the 0.4% of sprouting black rice bitter buckwheat complex liquid,
The enzyme activity of the enzyme activity 4000U/g of middle mesophilicα-diastase, pectase are 5000U/g, and the enzyme activity of cellulase is
3000U/g；
The enzyme activity 100000U/g of above-mentioned carbohydrase, additional amount are calculated by mass percentage, to sprout black rice bitter buckwheat
The 0.3% of complex liquid；
(4) it sterilizes, be inoculated with, fermentation
The resulting total sugar content for sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid of step (3) is adjusted to 250g/L with sucrose, so
Sterilize under the conditions of 121 DEG C 20min afterwards, is cooled to 40 DEG C, and access activation mulriple yeasts, ferment 72h at 35 DEG C~38 DEG C,
Then adjustment alcoholic strength is 6%vol, and sterilize 20min under the conditions of 121 DEG C, is cooled to 35 DEG C~40 DEG C, access activation acetic acid
Bacterium is placed in shaken cultivation case the 96h that ferments under the conditions of 140r/min, 30 DEG C, obtains fermentation liquid；
Above-mentioned mulriple yeasts are combined by dry ferment, saccharomyces cerevisiae and aroma-producing yeasts, wherein dry ferment, wine brewing ferment
Female and aroma-producing yeasts mass ratioes are 1:4:2, and additional amount is calculated by mass percentage, the sprouting black rice obtained for step (3)
The 0.2% of bitter buckwheat complex enzyme hydrolysis liquid；
The activation step of above-mentioned acetic acid bacteria are as follows: fluid nutrient medium is made in the ratio of yeast powder 10g/L, glucose 10g/L,
It is sterilized after 20min under the conditions of 121 DEG C, is rapidly cooled to 60 DEG C~65 DEG C, 3% edible alcohol is added, by 3% inoculum concentration
Acetic acid bacteria is accessed, is placed in 30 DEG C, culture after cultivating for 3 generations, is used as acetic fermentation to muddiness in the shaken cultivation case of 140r/min,
Its additional amount is calculated by mass percentage, and is the 5% of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid that step (3) obtain；
The activation step of above-mentioned mulriple yeasts includes: the water for taking mulriple yeasts 12 times (w/w), is heated to 30 DEG C, so
After be added mulriple yeasts, activate 25min；
(5) ageing, separation
2% salt is added into step (4) resulting fermentation liquid, ageing 2 months, then sterilizes under the conditions of 121 DEG C
20min is centrifuged 15min under the conditions of 4000r/min, takes supernatant liquor, obtains sprouting black rice bitter buckwheat Composite vinegar stoste；
(6) it deploys
After 0.6Kg composite syrup, 0.02Kg citric acid and 7Kg water mixed dissolution, with the resulting sprouting black rice of step (5)
Bitter buckwheat Composite vinegar stoste is sufficiently mixed uniformly, obtains mixed liquor；
(7) homogeneous, filling
Step (6) resulting mixed liquor is heated to 60 DEG C~65 DEG C, control homogenization pressure is that 40MPa progress is equal for the first time
Matter 15min, control homogenization pressure are that 20MPa carries out second of homogeneous 10min, obtain homogenizing fluid, then filling；
(8) sterilizing, finished product
Step (7) resulting homogenizing fluid is sterilized under the conditions of 121 DEG C, and it is multiple to get black rice bitter buckwheat is sprouted to cool down after 20min
Close vinegar beverage.
The volatile flavor substance sprouted in the compound vinegar beverage of black rice bitter buckwheat is measured using GC/MS.
Chromatographic condition are as follows: it uses Rtx-WAX elastic quartz capillary tube (30m × 0.25mm × 0.25 μm), carrier gas is helium,
Flow 1.0mL/min, does not shunt, and 230 DEG C of injector temperature, column temperature initial temperature is 35 DEG C, is risen to the speed of 5 DEG C/min
180 DEG C, 2min is kept, 230 DEG C is risen to the speed of 10 DEG C/min, keeps 5min.
Mass Spectrometry Conditions are as follows: 230 DEG C of interface temperature, 230 DEG C of ion source temperature, electron energy 70eV, scanning quality range is
33~450 (m/z).Classification analysis is carried out to substance of the matching degree greater than 80% that NIST14 library searching goes out.
A kind of compound vinegar beverage of sprouting black rice bitter buckwheat of the invention has the characteristic perfume sprouted black rice and sprout bitter buckwheat
Gas, color is limpid and taste comfortable acid.Acidity (with acetometer) measurement carried out to the finished product of embodiment 1,2,3, embodiment 1 at
The acidity of product is 4.0g/100mL, and the acidity of 2 finished product of embodiment is 3.5g/100mL, and the acidity of 3 finished product of embodiment is 3.0g/
100mL, wherein the sprouting black rice bitter buckwheat Composite vinegar beverage mouthfeel of embodiment 2 is milder, comfortable acid.Finished product is analyzed through GC/MS
Contained volatile flavor substance reaches 13 kinds known to measurement, wherein 3- hydroxy-2-butanone, trans-Geranylgeraniol and spiceleaf
Benzylacetone is that distinctive flavor substance in the invention finished product, especially 3- hydroxy-2-butanone have milk fragrance, can assign sprouting
The special flavor of the compound vinegar beverage of black rice bitter buckwheat.
Above said content is only the basic explanation under present inventive concept, and is appointed made by technical solution according to the present invention
What equivalent transformation, is within the scope of protection of the invention.
Claims (10)
1. a kind of compound vinegar beverage of sprouting black rice bitter buckwheat, which is characterized in that in parts by weight, raw materials used to include:
2. sprouting the compound vinegar beverage of black rice bitter buckwheat as described in claim 1, which is characterized in that the composite syrup is by fruit Portugal
Syrup, malt syrup, glucose syrup and corn syrup be in mass ratio i.e.: fructose syrup: malt syrup: glucose syrup: primverose
Slurry is 3.5~4.5:1.5~2.5:0.5~1.5:1.
3. sprouting the compound vinegar beverage of black rice bitter buckwheat as described in claim 1, which is characterized in that in parts by weight, described
The raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat include:
4. sprouting the compound vinegar beverage of black rice bitter buckwheat as described in claim 1, which is characterized in that in parts by weight, described
The raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat include:
5. sprouting the compound vinegar beverage of black rice bitter buckwheat as described in claim 1, which is characterized in that in parts by weight, described
The raw material of the compound vinegar beverage of sprouting black rice bitter buckwheat include:
6. the preparation method of any of claims 1-5 for sprouting the compound vinegar beverage of black rice bitter buckwheat, which is characterized in that packet
It includes:
Step 1: the preparation sprouted black rice, sprout bitter buckwheat:
After fresh black rice and the removal of impurities of bitter buckwheat selection by winnowing, sieving is rinsed with water, then be separately added into black rice quality, bitter buckwheat quality 1~2
Times water, 8h~10h is impregnated in 30 DEG C~35 DEG C environment, then be placed in 30 DEG C~35 DEG C, in the environment of humidity 80%~90%
Sprouting processing is carried out, terminates and sprouts when rudiment length is 0.8mm~1.2mm, that is, is respectively obtained and is sprouted black rice, sprouts bitter buckwheat；
The specific steps of the described sprouting processing include: that will impregnate the black rice after 8h~10h respectively and bitter buckwheat is spread out to be laid on and uses distilled water
In the wet gauze impregnated, and with water complete wetting, it is placed in sprout and is sprouted in incubator；
Step 2: defibrination:
8.0~10.0 parts of sprouting black rices and the cleaning of 10.0~15.0 parts of sprouting bitter buckwheats are placed in steamer respectively steam 55min~
65min is calculated in mass ratio, i.e. sprouting black rice: water is 1:5.5~6.5, and sprout bitter buckwheat: water is 1:5.5~6.5, after boiling
Sprouting black rice and sprout bitter buckwheat be added to the water, crushed, defibrination, that is, respectively obtain sprout black rice liquid, sprout bitter buckwheat liquid；
Step 3: complex enzyme hydrolysis, filtering
The resulting sprouting black rice liquid of step 2 and sprouting bitter buckwheat liquid are mixed and sprout black rice bitter buckwheat complex liquid, is then added multiple
Synthase is digested, and 65 DEG C~70 DEG C of controlled enzymatic hydrolysis temperature, enzymolysis time 20min~30min is subsequently cooled to 55 DEG C~60
DEG C, material liquid pH is adjusted to 4.0~4.5, adds carbohydrase, 55 DEG C~65 DEG C of controlled enzymatic hydrolysis temperature, enzymolysis time 4h~6h, so
After filter, obtain sprout black rice bitter buckwheat complex enzyme hydrolysis liquid；Above-mentioned complex enzyme is by mesophilicα-diastase, pectase and cellulase
In mass ratio i.e.: mesophilicα-diastase: pectase: cellulase is 1.5~2.5:0.5~1.5:1 composition, and additional amount presses matter
It measures percentage to calculate, is the 0.35~0.45% of sprouting black rice bitter buckwheat complex liquid, wherein the enzyme activity of mesophilicα-diastase
3500U/g~4500U/g, the enzyme activity of pectase are 4500U/g~5500U/g, the enzyme activity of cellulase be 2500U/g~
3500U/g；Enzyme activity 80000U/g~120000U/g of carbohydrase, additional amount are calculated by mass percentage, to sprout bitter buckwheat
The 0.25~0.35% of liquid
Step 4: sterilizing, inoculation, fermentation
The resulting total sugar content for sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid of step 3 is adjusted to 180g/L~250g/L with sucrose,
Sterilizing is cooled to 35 DEG C~40 DEG C, and access activation mulriple yeasts, ferment 60~80h at 35 DEG C~38 DEG C, then adjusts wine
Precision is 5~6%vol, and sterilizing is cooled to 35 DEG C~40 DEG C, and access activation acetic acid bacteria is placed in shaken cultivation case in 130r/
Min~150r/min, ferment under the conditions of 25~35 DEG C 70h~100h, obtains fermentation liquid；
Step 5: ageing, separation
1~2% salt is added into the resulting fermentation liquid of step 4, ageing 1~2 month, then sterilizes, is centrifuged, takes upper layer clear
Liquid obtains sprouting black rice bitter buckwheat Composite vinegar stoste；
Step 6: allotment
It is black with the resulting sprouting of step 5 after 5.0~6.0 parts of composite syrups, 0.15~0.2 part of citric acid and water mixed dissolution
Rice bitter buckwheat Composite vinegar stoste is sufficiently mixed uniformly, obtains mixed liquor；Water used in the mixed dissolution and water used in step 2
Total amount is 70~260 parts；
Step 7: homogeneous, filling:
The resulting mixed liquor of step 6 is heated to 60 DEG C~65 DEG C, control homogenization pressure is that 30MPa~40MPa is carried out for the first time
Homogeneous 10min~15min, control homogenization pressure are that 10MPa~20MPa carries out second of homogeneous 5min~10min, obtain homogeneous
Liquid, it is then filling；
Step 8: sterilizing, finished product
It will cool down after the resulting homogenizing fluid sterilizing of step 7 to get the sprouting compound vinegar beverage of black rice bitter buckwheat.
7. sprouting the preparation method of the compound vinegar beverage of black rice bitter buckwheat as claimed in claim 6, which is characterized in that the step
Complex enzyme in 3 by mesophilicα-diastase, pectase and cellulase in mass ratio i.e.: mesophilicα-diastase: pectase: fiber
Plain enzyme is 2:1:1, and additional amount is calculated by mass percentage, and is the 0.4% of sprouting black rice bitter buckwheat complex liquid, wherein medium temperature α-shallow lake
The enzyme activity 4000U/g of powder enzyme, the enzyme activity of pectase are 5000U/g, and the enzyme activity of cellulase is 3000U/g；Above-mentioned
The enzyme activity 100000U/g of carbohydrase, additional amount are calculated by mass percentage, and are the 0.3% of sprouting black rice bitter buckwheat complex liquid；
Mulriple yeasts in the step 4 are combined by dry ferment, saccharomyces cerevisiae and aroma-producing yeasts, wherein dry ferment, wine brewing
The mass ratio of yeast and aroma-producing yeasts is 1:3.5~4.5:1.5~2.5, and additional amount is calculated by mass percentage, and is step 3
The 0.2~0.4% of obtained sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；The activation step of acetic acid bacteria in the step 4 are as follows: press
The ratio production fluid nutrient medium of yeast powder 5g/L~15g/L, glucose 5g/L~15g/L, after sterilizing, are cooled to 60 DEG C~65
DEG C, be added 2~4% edible alcohol, by 2~4% inoculum concentration access acetic acid bacteria, be placed in 25 DEG C~35 DEG C, 120r/min~
Culture after cultivating for 3 generations, is used as acetic fermentation, additional amount is by mass percentage to muddiness in the shaken cultivation case of 160r/min
It calculates, is the 5~8% of the sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid that step 3 obtains.
8. sprouting the preparation method of the compound vinegar beverage of black rice bitter buckwheat as claimed in claim 6, which is characterized in that the step
The additional amount of mulriple yeasts is calculated by mass percentage in 4, is the 0.2% of sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；Acetic acid bacteria
Additional amount be calculated by mass percentage, be sprout black rice bitter buckwheat complex enzyme hydrolysis liquid 5%.
9. sprouting the preparation method of the compound vinegar beverage of black rice bitter buckwheat as claimed in claim 6, which is characterized in that the step
The additional amount of mulriple yeasts is calculated by mass percentage in 4, is the 0.3% of sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；Acetic acid bacteria
Additional amount be calculated by mass percentage, be sprout black rice bitter buckwheat complex enzyme hydrolysis liquid 6.5%.
10. sprouting the preparation method of the compound vinegar beverage of black rice bitter buckwheat as claimed in claim 6, which is characterized in that the step
The additional amount of mulriple yeasts is calculated by mass percentage in rapid 4, is the 0.4% of sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid；Acetic acid
The additional amount of bacterium is calculated by mass percentage, and is the 8% of sprouting black rice bitter buckwheat complex enzyme hydrolysis liquid.
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| CN201811025031.7A CN109170426A (en) | 2018-09-04 | 2018-09-04 | Compound vinegar beverage of a kind of sprouting black rice bitter buckwheat and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260391A (en) * | 1999-01-14 | 2000-07-19 | 天津市宝良绿色食品有限公司 | Duck wheat and black rice nourishing vinegar and its making method |
| GB0809002D0 (en) * | 2005-12-22 | 2008-06-25 | Mizkan Group Corp | Process for producing black vinegar and black vinegar produced by the process |
| CN104212698A (en) * | 2014-10-01 | 2014-12-17 | 南京飞马食品有限公司 | Germinated brown rice vinegar manufacturing method |
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2018
- 2018-09-04 CN CN201811025031.7A patent/CN109170426A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260391A (en) * | 1999-01-14 | 2000-07-19 | 天津市宝良绿色食品有限公司 | Duck wheat and black rice nourishing vinegar and its making method |
| GB0809002D0 (en) * | 2005-12-22 | 2008-06-25 | Mizkan Group Corp | Process for producing black vinegar and black vinegar produced by the process |
| CN104212698A (en) * | 2014-10-01 | 2014-12-17 | 南京飞马食品有限公司 | Germinated brown rice vinegar manufacturing method |
Non-Patent Citations (1)
| Title |
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| 冯歆轶: "《杂粮醋功能特性比较研究》", 《西北农林科技大学2009届攻读硕士学位研究生学位（毕业）论文》 * |
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