CN109182068A - A kind of the tremella vinegar and preparation method of the meat of fructus lycii containing tremella of fresh tremella fermentation - Google Patents
A kind of the tremella vinegar and preparation method of the meat of fructus lycii containing tremella of fresh tremella fermentation Download PDFInfo
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The tremella vinegar and preparation method of a kind of meat of fructus lycii containing tremella of fresh tremella fermentation of the invention belong to food processing technology field.It is characterized in that, tremella vinegar in mass ratio: tremella fructus lycii pulp is 1:1, pol 14%.Preparation method includes: to prepare tremella vinegar, prepare tremella fructus lycii pulp, tremella vinegar and tremella fructus lycii pulp mix, bottle and sterilized.Method of the invention is simple, condition requirement is low, does not add any preservative and stabilizer in the production process, product has the function of unique faint scent, smooth mouthfeel and good removing free radical, oxidation-resisting health-care, the commercially available market vacancy containing vinegar beverage, promotional value with higher are filled up.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation
And preparation method thereof.
Background technique
Tremella is a kind of time-honored dual-purpose of drug and food bacterium, is universally acknowledged preciousness full of nutrition, economic value is high
Glial mushroom.The effect of tremella is sweet in flavor, mild-natured, nontoxic, and existing tonifying spleen is whetted the appetite, and play the role of QI invigorating gut purge, nourishing Yin and moistening lung,
It is known as " hat in bacterium ".The study found that contain the various actives substances such as a large amount of polysaccharide, colloid, phenols and flavones in tremella,
Have the function of that anti-oxidant, anti-aging, adjusting are immune, food of the long-term consumption containing tremella can play anti-oxidant, anti-aging, enhancing
The effect of immunity.
Fructus lycii is Solanaceae Lycium, according to recorded in Compendium of Material Medica " fructus lycii is sweet flat and moisten, property nourishing, energy kidney tonifying,
Moistening lung, production of sperm, QI invigorating, this is the medicine of flat benefit ".Fructus lycii rich in polysaccharides, flavones, carrotene, microelement isoreactivity at
Point, modern pharmacological studies have shown that fructus lycii, which has, improves the multiple efficacies such as immune function, anti-oxidant, antitumor.For a long time, Chinese holly
Qi is exactly the indispensable good merchantable brand of the daily nourishing of people, and long-term consumption fructus lycii can not only nourish the liver to improve visual acuity, blood-enriching tranquillizing, moreover it is possible to which nourishing is strong
Body, QI invigorating U.S. face.
Tremella fructus lycii custard is traditional cuisines in China, has long edible history, is the health care non-defective unit of ordinary populace, special
It Shi He not women or physically weak person after being ill.Tremella fructus lycii custard combines the dual benefits of tremella and fructus lycii, can not only build up resistance,
Also have the effect of good anti-decrepit beauty to women, and tremella and fructus lycii are cheap, is very suitable to mass consumption, but pass
The tremella fructus lycii custard of system is time-consuming and laborious in production, is unable to satisfy current allegro consumption demand.
Vinegar has more than 3,000 years history originating from China so far, it is not only traditional flavouring, also have health care,
The multiple functions such as medicinal, medical.Containing antioxidant contents such as a large amount of organic acid, phenols, flavonoids in vinegar, there is anti-aging
Effect.Vinegar is combined with fresh tremella, the oxidation resistant effect of the two can be made full use of, but do not find also with fresh tremella at present
The record of health-care vinegar is prepared for fermentation raw material.Meanwhile the vinegar beverage that contains currently on the market is mostly clear juice beverage, it is in the form of a single,
It is unable to satisfy the consumption demand that consumer is novel and diversified to product, green and healthy.
Summary of the invention
For solve background technique existing for deficiency, the present invention provide one kind using fresh tremella as fermenting raw materials and with fresh tremella,
Fructus lycii is the tremella vinegar and preparation method thereof that pulp is deployed.
The present invention is to solve technical solution to adopt the following technical scheme that:
A kind of tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation, it is characterised in that contain following proportion: pressing quality
Than tremella vinegar: tremella fructus lycii pulp is 1:1, pol 14%.
A kind of preparation method of the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation, there is following steps:
1) it prepares tremella vinegar: taking the ratio without the drying fresh tremella without rehydration and water 1:35~45 in mass ratio mixed
It closes, breaks into tremella slurry, heating is boiled, and is kept for slight boiling condition 30 minutes, is cooled to about 50 DEG C, is obtained tremella slurry, is starched according to tremella
Pectase is added in the ratio of quality 0.15%, is kept for 50 DEG C, digests 90 minutes, is warming up to 60 DEG C by tremella slurry quality 0.15%
Carbohydrase is added in ratio, is kept for 60 DEG C, digests 60 minutes；Pol is adjusted to 14% with white granulated sugar；121 DEG C of high-temperature sterilizations 21 divide
Clock is cooled to 30 DEG C after the completion of sterilizing；White wine yeast is weighed by the inoculum concentration of tremella slurry quality 0.1%, and in 2% syrup
37 DEG C activate 30 minutes, are added into the tremella slurry, and 30 DEG C of alcoholic fermentations to pol reduce by 5%, and 85 DEG C are kept for 15 minutes,
Resulting alcohol fermentation liquid pH is adjusted to 4.5 by inactive yeast, and acetic acid bacteria seed liquor, inoculum concentration 10%, 30 DEG C of fermentations 7 are added
It, fermentation ends, filtering tremella residue obtains tremella vinegar；
2) prepare tremella fructus lycii pulp: tremella is ground into 0.5~1cm2The fragment of size, with fructus lycii according to the quality of 5:2
Than mixing, add 15~25 times of tremella quality of water, heating is boiled, and is kept for 15 minutes, and tremella fructus lycii pulp is obtained；
3) tremella vinegar made from step 1) is mixed with tremella fructus lycii pulp prepared by step 2) according to the mass ratio of 1:1
It is even, pol is adjusted to 10~13%, obtains the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation；
4) it bottles and sterilizes, the tremella vinegar of the meat of fructus lycii containing tremella of the fermentation of fresh tremella made from step 3) is bottled, and
It sterilizes 20~40 minutes under the conditions of 102~110kpa, 115 DEG C~125 DEG C, obtains the Chinese holly containing tremella of bottled fresh tremella fermentation
The tremella vinegar of fructus lycii meat.
The utility model has the advantages that
1, method of the invention is simple, and condition requirement is low, does not add any preservative and stabilizer in the production process, fills
Point using tremella be precipitated colloid keep tremella fructus lycii pulp it is uniform and stable, more meet green and healthy modern consumption theory,
With promotional value.
2, the present invention prepares tremella vinegar as fermentation raw material using fresh tremella and makes it have unique faint scent, and tremella boiling and
A large amount of colloids, tremella polysaccharides and Flavonoid substances are discharged in fermentation process, make it have other do not have containing vinegar beverage it is suitable
Sliding mouthfeel and good removing free radical, oxidation-resisting health-care function.
3, the addition of tremella fructus lycii pulp is innovation on the basis of traditional tremella fructus lycii custard, not only makes the appearance of tremella vinegar
More color, mouthfeel is more abundant, filled up it is commercially available containing vinegar beverage be mostly clear juice the market vacancy, also provided for consumer
The tremella fructus lycii product of a kind of convenient and instant, anti-ageing U.S. face, promotional value with higher.
Specific embodiment
Below with reference to embodiment, the invention will be further described, but these the examples are only for explaining the invention not
Any restrictions are constituted to the scope of the present invention.
Embodiment 1
Fresh tremella 25g is weighed, water 1000mL is added, crushes mashing, tremella slurry is made, heating is boiled, and is kept for slightly boiled 30 points
Clock is added 1.5g pectase, stirs evenly after temperature is cooled to 50 DEG C, and 50 DEG C digest 90 minutes.Then 60 DEG C are warming up to,
1.5g carbohydrase is added, is digested 60 minutes under the conditions of 60 DEG C.White granulated sugar is added and adjusts pol to 14%, tremella slurry high pressure is gone out
Bacterium, sterilizes 21 minutes by 121 DEG C, and cooling is spare.
1.0g white wine yeast is weighed, is added in the syrup of 10mL sterilized 2%, 37 DEG C of heat preservations activate 30 minutes, living
The yeast changed all is added in the tremella slurry of sterilizing, is sealed after mixing evenly, is fermented in 30 DEG C of incubator, work as pol
5% is reduced, stop fermentation terminating to get the tremella wine fermentation for being 5% to alcohol content.And temperature is adjusted to 85 DEG C, keep 15
Minute, it is spare to obtain tremella wine.
Above-mentioned tremella wine pH to 4.5 is adjusted with citric acid solution, takes 100mL tremella wine as seed liquor raw material, is added
1.0g acetic acid bacteria shakes activation under conditions of ventilation, is reduced to 3.0 or less to acidity and can be inoculated into tremella wine and carries out vinegar
Acid fermentation, 30 DEG C of fermentation temperature, fermentation time 7 days.Residue filter is clarified by being centrifuged, color has to be flaxen
The transparency liquid of certain viscosity is tremella vinegar.
Fresh tremella 50g is weighed, tremella is ground into 1cm2The fragment of size is added the mixing of 20g fructus lycii, 1000mL is added
Water, heating are boiled, and boiling 15 minutes is kept, cooling stand-by.
It takes the tremella vinegar fermented to mix with tremella fructus lycii pulp 1:1, white granulated sugar is added after mixing, until pol reaches
It, can be filling to 11%.
Canned tremella vinegar sterilizes 21 minutes under the conditions of 110kpa, 115 DEG C~125 DEG C, obtains facilitating storage, transport
Bottled fresh tremella fermentation the meat of fructus lycii containing tremella tremella vinegar.
Embodiment 2
Fresh tremella 25g is weighed, water 875mL is added, crushes mashing, tremella slurry is made, heating is boiled, and is kept for slightly boiled 30 points
Clock is added 1.5g pectase, stirs evenly after temperature is cooled to 50 DEG C, and 50 DEG C digest 90 minutes.60 DEG C are warming up to, is added
1.5g carbohydrase digests 60 minutes.It is 14% that white granulated sugar, which adjusts tremella liquid pol, and tremella liquid high pressure sterilization, sterilizes by 121 DEG C
21 minutes, cooling was spare.
1.0g white wine yeast is weighed, is added in the syrup of 10mL sterilized 2%, 37 DEG C of heat preservations activate 30 minutes, living
The yeast changed all is added in the tremella slurry of sterilizing, is sealed after mixing evenly, is fermented in 30 DEG C of incubator, work as pol
5% is reduced, fermentation is stopped.Temperature is adjusted to 85 DEG C, is kept for 15 minutes, it is spare to obtain tremella wine.
Tremella wine pH to 4.5 is adjusted with citric acid solution, takes 100mL tremella wine as seed liquor raw material, 1.0g vinegar is added
Sour bacterium shakes activation under conditions of ventilation, and progress acetic acid hair in tremella wine can be inoculated by being reduced to 3.0 or less to acidity
Ferment, terminates for fermentation time 7 days by 30 DEG C of fermentation temperature.Residue filter is clarified by being centrifuged, color has to be flaxen
The transparency liquid of certain viscosity is tremella vinegar.
Fresh tremella 50g is weighed, tremella is ground into 0.5cm2The fragment of size is added the mixing of 20g fructus lycii, 750mL is added
Water, heating are boiled, and boiling 20 minutes is kept, cooling stand-by.
It takes the tremella vinegar fermented to mix with tremella fructus lycii pulp 1:1, white granulated sugar is added after mixing, adjust pol and reach
It, can be filling to 10%.
The filling tremella vinegar installed sterilizes 20-40 minutes under the conditions of 102-110kpa, 115 DEG C~125 DEG C.
Embodiment 3
Fresh tremella 25g is weighed, water 1125mL is added, crushes mashing, tremella slurry is made, heating is boiled, and is kept for slightly boiled 30 points
Clock is added 1.5g pectase, stirs evenly after temperature is cooled to 50 DEG C, and 60 DEG C digest 90 minutes.Then 60 DEG C are warming up to,
1.5g carbohydrase is added, digests 60 minutes.By the tremella liquid high pressure sterilization after enzymatic hydrolysis, 121 DEG C, sterilize 21 minutes, cooling is spare.
1.0g white wine yeast is weighed, is added in the syrup of 10mL sterilized 2%, 37 DEG C of heat preservations activate 30 minutes, living
The yeast changed all is added in the tremella slurry of sterilizing, is sealed after mixing evenly, is fermented in 30 DEG C of incubator, work as pol
5% is reduced, fermentation is stopped.And temperature is adjusted to 85 DEG C, it is kept for 15 minutes, it is spare to obtain tremella wine.
Tremella wine pH to 4.5 is adjusted with citric acid solution, takes 100mL tremella wine as seed liquor raw material, 1.0g vinegar is added
Sour bacterium shakes activation under conditions of ventilation, and progress acetic acid hair in tremella wine can be inoculated by being reduced to 3.0 or less to acidity
Ferment, 30 DEG C of fermentation temperature, fermentation time 7 days, acetic fermentation terminated.Residue filter is clarified by centrifugation, color is light
The transparency liquid with certain viscosity of yellow is tremella vinegar.
Fresh tremella 50g is weighed, tremella is ground into 1cm2The fragment of size is added the mixing of 20g fructus lycii, 1250mL is added
Water, heating are boiled, and boiling about 15 minutes is kept, cooling stand-by.
It takes the tremella vinegar fermented to mix with tremella fructus lycii pulp 1:1, white granulated sugar is added after mixing, until pol reaches
It, can be filling to 13%.
The filling tremella vinegar installed sterilizes 20-40 minutes under the conditions of 102-110kpa, 115 DEG C~125 DEG C.
Embodiment 4:
The experiment of tremella vinegar inoxidizability
Weigh final product " the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation " 80g of the preparation of embodiment 1, mixing
After uniform plus 400mL water, 80 DEG C of extraction 2h are ultrasonically treated 30min, and rotary evaporation is done to close under the conditions of 95 DEG C after processing, is added
Water dissolution, and it is settled to 80mL, as measurement sample.Take the DPPH (1- diphenyl -2- trinitrobenzen of 100 μ L and 1mM of sample
Hydrazine, alias 1,1- diphenyl -2- hardship diazanyl) 100 μ L be added 96 orifice plates in, vibrate 30s, 517nm at survey absorbance (AP), together
When measurement be not added DPPH sample be blank absorb light value (AC), with add DPPH be not added sample (with 100 μ L methanol replace sample)
As control (Amax).According to the calculation formula of free radical scavenging activity: free radical scavenging activity (%)=[1- (AP-AC)/Amax]
× 100 calculate free radical scavenging activity.
| AP | AC | Amax | Free radical scavenging activity |
| 2.64 | 1.15 | 3.34 | 55.4% |
Free radical scavenging activity by can be calculated tremella vinegar can reach 55.4%, it is seen that sample prepared by the present invention has
The effect for removing interior free yl well can reduce people's interior free yl to the oxidative damage of cell, have anti-oxidant, anti-
The effect of aging.
Embodiment 5
Weigh final product " the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation " 5.4308g of the preparation of embodiment 1
(m1), it is placed in evaporating dish, moves into air dry oven, in 105 DEG C of dryings to doing, taking-up sample is fine ground, it is wrapped in filtration paper cylinder,
Filtration paper cylinder is fitted into strainer, in the aluminium cup (m for having dried constant weight2=65.0264g) in be added 50mL petroleum ether be put into fatty survey
Determine to extract in instrument, aluminium cup quality (m is measured after the completion of extracting3=65.0266), according to fatty calculation formula:
X (g/100g, fat content)=(m3-m2)÷m1×100
Calculate fat content is only 0.004g/100g, illustrate that sample prepared by the present invention is a low fat healthy food.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, all to adopt
With the mode of equivalent replacement or equivalence replacement technical solution obtained, it is within the scope of the invention.
Claims (2)
1. a kind of tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation, it is characterised in that contain following proportion: in mass ratio,
Tremella vinegar: tremella fructus lycii pulp is 1:1, pol 14%.
2. a kind of preparation method of the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation described in claim 1, has following
Step:
1) it prepares tremella vinegar: taking and mixed without the ratio of the drying fresh tremella without rehydration and water 1:35~45 in mass ratio, beaten
It is starched at tremella, heating is boiled, and is kept for slight boiling condition 30 minutes, is cooled to about 50 DEG C, and tremella slurry is obtained, and starches quality according to tremella
Pectase is added in 0.15% ratio, is kept for 50 DEG C, digests 90 minutes, is warming up to 60 DEG C of ratios in tremella slurry quality 0.15%
Carbohydrase is added, is kept for 60 DEG C, digests 60 minutes；Pol is adjusted to 14% with white granulated sugar；121 DEG C high-temperature sterilization 21 minutes, go out
30 DEG C are cooled to after the completion of bacterium；White wine yeast is weighed by the inoculum concentration of tremella slurry quality 0.1%, and 37 DEG C in 2% syrup
Activation 30 minutes is added into the tremella slurry, and 30 DEG C of alcoholic fermentations to pol reduce by 5%, and 85 DEG C are kept for 15 minutes, inactivation
Resulting alcohol fermentation liquid pH is adjusted to 4.5 by yeast, acetic acid bacteria seed liquor is added, inoculum concentration 10%, 30 DEG C ferment 7 days, hair
Ferment terminates, and filtering tremella residue obtains tremella vinegar；
2) prepare tremella fructus lycii pulp: tremella is ground into 0.5~1cm2The fragment of size, it is mixed according to the mass ratio of 5:2 with fructus lycii
It closes, adds 15~25 times of tremella quality of water, heating is boiled, and is kept for 15 minutes, and tremella fructus lycii pulp is obtained；
3) tremella vinegar made from step 1) is uniformly mixed with tremella fructus lycii pulp prepared by step 2) according to the mass ratio of 1:1,
Pol is adjusted to 10~13%, obtains the tremella vinegar of the meat of fructus lycii containing tremella of fresh tremella fermentation；
4) it bottles and sterilizes, the tremella vinegar of the meat of fructus lycii containing tremella of the fermentation of fresh tremella made from step 3) is bottled, and 102
~110kpa, it sterilizes 20~40 minutes under the conditions of 115 DEG C~125 DEG C, obtains the fructus lycii containing tremella of bottled fresh tremella fermentation
The tremella vinegar of meat.
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| CN201811298375.5A CN109182068A (en) | 2018-11-02 | 2018-11-02 | A kind of the tremella vinegar and preparation method of the meat of fructus lycii containing tremella of fresh tremella fermentation |
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Citations (4)
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| CN1124291A (en) * | 1995-07-11 | 1996-06-12 | 郭俊兰 | Vinegar good for health |
| CN104726309A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Black fungus apple vinegar |
| CN106071492A (en) * | 2016-06-30 | 2016-11-09 | 余林岚 | A kind of manufacture method of Fructus Lycii tremella health drink |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
-
2018
- 2018-11-02 CN CN201811298375.5A patent/CN109182068A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124291A (en) * | 1995-07-11 | 1996-06-12 | 郭俊兰 | Vinegar good for health |
| CN104726309A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Black fungus apple vinegar |
| CN106071492A (en) * | 2016-06-30 | 2016-11-09 | 余林岚 | A kind of manufacture method of Fructus Lycii tremella health drink |
| CN107674814A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | A kind of black fungus Hericium erinaceus rice vinegar preparation method |
Non-Patent Citations (2)
| Title |
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| 王磊等: "黑木耳红枣果醋的醋酸发酵工艺优化", 《保鲜与加工》 * |
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Application publication date: 20190111 |