CN109517718A - A kind of processing method of auxotype black vinegar - Google Patents
A kind of processing method of auxotype black vinegar Download PDFInfo
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- CN109517718A CN109517718A CN201811181144.6A CN201811181144A CN109517718A CN 109517718 A CN109517718 A CN 109517718A CN 201811181144 A CN201811181144 A CN 201811181144A CN 109517718 A CN109517718 A CN 109517718A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- 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
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention discloses a kind of processing methods of auxotype black vinegar, it is using five kinds of black rice, black glutinous rice, rye, black tartary buckwheat, blank corn black cereals as major ingredient, using foods processing techniques such as twin-screw extruder extruding, composite bacteria fermentations, original vinegar is made into respectively, compound allotment is carried out again, then the functional forms nutrition accessories such as inkfish juice eumelanin, mpd polypeptide, kelp active polysaccharide are added, a series of auxotype allotment vinegar such as original flavor black vinegar, polypeptide black vinegar, polysaccharide black vinegar are developed.Product special flavour is tempting, color is dense, nutrition is unique, has higher integrated quality and trophic function.Product Process is consistent, and competitive advantage is obvious, has good marketization development prospect.
Description
Technical field
The invention belongs to flavouring development technique fields, and in particular to a kind of processing method of auxotype black vinegar.
Background technique
Modern nutriology is studies have shown that the natural colour of food and its trophic function are closely related, and color is deeper, nutrition
Abundanter, it is reasonable that structure more balances.Not only protein abundance, amino acid composition are complete for black-food, are rich in various trace elements,
Also contain natural black pigment and other active constituents vdiverse in function.Currently, black-food secondary industry is still in its infancy,
The the isolating and purifying of melanin, external activity detection etc. are concentrated mainly on to the research of black-food, related innovative product is ground
The report of hair is less.In addition, being present in the not edible part of food materials in black-food compared with multi-nutrient such as melanin, exist more
The problems such as wasting of resources and environmental pollution.Therefore, the problem of intensive processing of Black Food Resources has become urgent need to resolve, benefit
It is imperative with Black Food Resources exploitation novel nourishing food.
Vinegar is full of nutrition, a great variety as traditional brewing condiment enjoys the good reputation of " vinegar controls all kinds of diseases and ailments ".Currently, city
The vinegar sold, which can substantially be divided into, to make vinegar, synthesizes vinegar and again vinegar three categories processed, and most commonly used China is to make vinegar, it is to use
The starchiness such as grain are raw material, are brewed through stages such as microorganism koji-making, saccharification, alcoholic fermentation, acetic fermentations.Vinegar is from life
Solid state fermentation and liquid state fermentation two major classes can be divided on production. art.Vinegar made from solid state fermentation has strong alcohol flavor and ester flavor,
But output capacity is relatively low, at high cost；And liquid fermentation method has that mechanization degree is high, raw material availability is high, it is with short production cycle,
The advantages that stable product quality is the developing direction of vinegar production, but because microbe species are few, enzyme system is not enriched, there are vinegar
The disadvantages of mouthfeel is single, flavor is poor.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of processing method of auxotype black vinegar, with black rice, black glutinous
Five kinds of rice, rye, black tartary buckwheat, blank corn black cereals are brewing materials, are added using food such as physical exfoliation, composite bacteria fermentations
Work technology, liquid state fermentation is at allotment compound after vinegar respectively, while adding inkfish juice melanin, rice gluten peptide, kelp active polysaccharide
Equal functional forms nutrition accessory, develop original flavor black vinegar, polypeptide black vinegar, polysaccharide black vinegar etc. it is a series of it is with rich flavor, have it is more strong
The auxotype black vinegar of Kang Gongneng.The supplementary material selection of product, technology are applied with stronger novelty, and the modern times are more in line with
Consumption demand.It is technical maturity, consistent, it is suitable for industrialized production.
The processing method of auxotype black vinegar provided by the invention, comprises the following steps that:
1) pretreatment of raw material
Selection pure color, the black rice of full grains, black glutinous rice, rye, black tartary buckwheat, blank corn squeeze swollen respectively
Change, the technical conditions of extrusion are as follows: material water ratio mass fraction is 25%, rate of feeding 30gmin-1, screw speed
150r/min, 160 DEG C of machine barrel terminal temperature.Then it is broken into powder respectively.
2) it sizes mixing and is saccharified
Smashed black cereal is mixed with water by weight 1:6-1:8 respectively, when being heated to 40 DEG C ± 2 DEG C,
Carbohydrase is accessed with inoculum concentration 600U/g, keeps the temperature 8-10 hours in 30 DEG C -40 DEG C of insulating box.
3) alcoholic fermentation
With the keen-witted and capable yeast of high temperature resistant active wine of inoculum concentration 0.2g/L-1.0g/L addition activation after enzymatic hydrolysis, wine is carried out
Essence fermentation.At 25 DEG C -35 DEG C, the alcoholic fermentation time is 3-4 days for fermentation temperature control, obtains alcohol fermentation liquid.
4) acetic fermentation
It uses AS.1.41, Shanghai to make 1.01 acetic acid bacterias as original seed, is added to alcohol fermentation liquid after mixing liquid culture, by hair
Zymotic fluid volume accesses acetic acid bacteria 5%-15%, carries out shake flask fermentation.The control of acetic fermentation temperature is at 32 DEG C -38 DEG C, acetic fermentation
Time is 3-4 days, obtains acetic acid fermentation liquid.
5) it sterilizes, filter
By acetic acid fermentation liquid in 80-85 DEG C of water-bath, sterilize 10-15min, after cooling, is centrifuged in centrifuge 4000r/min
15-20min.Five kinds of black cereals are obtained to make vinegar.
6) it compounds
The flavour of knot and each grain vinegar, by black vinegar, black glutinous rice vinegar, rye vinegar, jet rice vinegar, black buckwheat vinegar is being adjusted
Distribution tank is medium than adding the compound allotment of inkfish juice eumelanin, mpd polypeptide, laminarin, homogeneous respectively after mixing, prepares different wind
Taste series of products.Compounded formula is as shown in table 2.
The serial nutritious type black vinegar allotment ratio of table 2
7) it sterilizes
Using high-temperature short-time sterilization technology, material is made to be heated to high temperature simultaneously by heat exchanger in the state of continuous flowing
Certain time is kept, reaches commercial sterilization, while the nutritional ingredient in retained product to greatest extent.
8) it packs
Aseptically that finished product progress vial is filling, specification is every bottle of 150g, normal temperature storage.
Further, powder processed is smashed in the step 1) using air mixer, broken condition is low speed
3000r/min is crushed 5-10min, and high speed 5000r/min is crushed 5-8min, and finally low speed 2700r/min is crushed 3-5min, object again
It is terminal that material, which is crushed to 50 mesh,.
Further, the specific method of actication of culture is to weigh active dry yeast 3.0g in the step 3), access 2%
In the 100ml sucrose solution of pol, preactivated 60min at 32 DEG C.
Further, the design parameter of shake flask fermentation is 120-200r/min in the step 4).
Further, the design parameter of blend tank is 50 DEG C -60 DEG C of operating temperature in the step 6), speed of agitator
200r/min。
Further, the design parameter of homogeneous is homogenization pressure 25MPa-30MPa, temperature 50 C-in the step 6)
60℃。
Further, the design parameter of the step 7) high temperature instantaneous sterilizing technology is to be heated to 120 DEG C, at this
At a temperature of kept for 30 seconds.
The invention has the following advantages:
(1) application of black cereal, the addition of functional form nutrition accessory make product nutritive value obtain high promotion
It is compound grain vinegar made of raw material in addition to containing the original healthcare function of vinegar using black cereal, also inherits black
The excellent nutrition of color cereal, rich in the nutriments such as amino acid, minerals, simultaneously containing natural black pigment vdiverse in function and its
Its active constituent.
Inkfish juice eumelanin is a kind of potential natural, can effectively improve the oxidation resistance of vinegar.It grinds
Study carefully and shows that Cuttlefish Ink melanin has apparent inhibiting effect to rat spontaneity lipid peroxidation.When Cuttlefish Ink melanin quality
When score is 3%, inhibiting rate reaches 53.3%, illustrates that it has stronger oxidation resistance.Meanwhile inkfish juice eumelanin pair
Light, heat, pH are highly stable, and hyperbaric heating sterilization will not fade.
Meanwhile the addition of auxotype functional auxiliary materials imparts the different function values and flavor of product, makes the intake of nutrition
With selectivity and purpose that common vinegar class product is lacked, meet consumer personalization's nutritional need.Wherein, laminarin
Can reduce blood pressure blood lipid, improvement renal failure, and mpd polypeptide absorption easy to digest, have norcholesterol, blood pressure lowering, promote fatty generation
The effects of thanking.To sum up, the healthcare function of vinegar can be strengthened or be expanded to the addition of the two.
The every 100g edible vinegar nutrient component meter of table 3
| Nutritional ingredient | Energy/kilocalorie | Protein/g | Total reducing sugar/g | Fat/g |
| Vinegar (mean value) | 31 | 2.1 | 4.9 | 0.3 |
| Original type black vinegar | 68 | 5.0 | 10.5 | 0 |
| Polypeptide type black vinegar | 88 | 10.7 | 10.5 | 0 |
| Glycan black vinegar | 91 | 5.0 | 15.5 | 0 |
(2) physical exfoliation, composite bacteria fermentation etc. food processings new technology application effectively improve products material utilization rate,
Shorten fermentation period.
The present invention using brewing major ingredient cereal physical exfoliation technology replace conventional boil technique, by cereal starch chain and
Peptide chain is exposed outside, and matter resistance in space is small, is conducive to the effect of microorganism and enzyme to raw material, meanwhile, extruding can make protein etc.
Degradation, water soluble ingredient increase, accelerate the process of yeast and enzyme, will effectively improve the amino acid content of edible vinegar, raw material
Utilization rate, and shorten fermentation period, save the energy.
The application of composite bacteria fermentation technique has given full play to the synergistic effect of multi-cultur es, ensure that Protein catabolism
Generate strain and the enzyme system source of amino acid.The polymer substances such as starch, protein in raw material are sufficiently decomposed into acetic acid, ammonia
The small molecules nutrients such as base acid, organic acid, not only increase the amino acid content of edible vinegar, also effectively improve raw material
Utilization rate.
(3) orthogonal test scientific optimization matches, and enriches the flavor taste of product
This product improves vinegar by the proportion of the ingredients such as amino acid, organic acid in orthogonal test scientific optimization product
Flavor nutrition, compensate for traditional fermentation vinegar as a kind of fermented seasonings, existing single flavor, sense organ be poor, nutrition
Match the deficiencies of uncontrollable.
It is carried out just by experimental factor of black cereal mixing vinegar dosage, inkfish juice eumelanin dosage and nutritional additive dosage
Test is handed over, L is selected9(33) orthogonal test table carries out Orthogonal Experiment and Design, experimental factor level design is shown in Table 2.Choosing 20 has
The people of related trial test experience forms evaluation group, subjective appreciation project and score value: mouthfeel 40 is divided, color 30 divides, smell 20 divides, shape
State 10 is divided.Each evaluation score value is for statistical analysis, determine the best programs of product.
As shown in Figure 1, scientific allocation imparts product sensory evaluation scores score value with higher.
Detailed description of the invention
Fig. 1 is integrated sensory's score of different flavor black vinegar product.
Specific implementation method
Further illustrate the present invention with reference to embodiments.
Embodiment 1
1) pretreatment of raw material
Pure color, the black rice of full grains, black glutinous rice, rye, black tartary buckwheat, blank corn is chosen to be squeezed as raw material
Extruding, the technical conditions of extrusion are as follows: material water ratio mass fraction is 25%, rate of feeding 30gmin-1, screw speed
150r/min, 160 DEG C of machine barrel terminal temperature.Then it is crushed 5min with air mixer low speed 3000r/min respectively, then high speed
5000r/min is crushed 8min, and finally low speed 2700r/min is crushed 3min again, and it is terminal that material, which is crushed to 50 mesh,.
2) it sizes mixing and is saccharified
Smashed black cereal is mixed with water by weight 1:6 respectively, when being heated to 40 DEG C, with inoculum concentration
600U/g accesses carbohydrase, keeps the temperature 8 hours in 40 DEG C of insulating box.
3) alcoholic fermentation
Active dry yeast 3.0g is weighed, is accessed in the 100ml sucrose solution of 2% pol, preactivated 60min at 32 DEG C.
With the keen-witted and capable yeast of high temperature resistant active wine after inoculum concentration 0.2g/L addition activation after enzymatic hydrolysis, alcoholic fermentation is carried out.Fermentation temperature
At 35 DEG C, the alcoholic fermentation time is 3 days for degree control.
4) acetic fermentation
It uses AS.1.41, Shanghai to make 1.01 acetic acid bacterias as original seed, is added to alcohol fermentation liquid after mixing liquid culture, by hair
Zymotic fluid volume accesses acetic acid bacteria 5%, and 120r/min carries out shake flask fermentation.Acetic fermentation temperature is controlled at 38 DEG C, acetic fermentation
Between be 3 days.
5) it sterilizes, filter
By acetic acid fermentation liquid in 80 DEG C of water-baths, sterilize 15min, after cooling, is centrifuged 15min in centrifuge 4000r/min.
Five kinds of black cereals are obtained to make vinegar.
6) it compounds
The flavour of knot and each grain vinegar, by black vinegar, black glutinous in 50 DEG C, the blend tank of speed of agitator 200r/min
It is multiple to add inkfish juice eumelanin, mpd polypeptide, laminarin than mixing respectively for rice vinegar, rye vinegar, jet rice vinegar, black buckwheat vinegar etc.
Allotment, homogeneous are closed, different flavor series of products are prepared.Homogenization pressure 25MPa, temperature 60 C.Compounded formula is as shown in table 2.
The serial nutritious type black vinegar allotment ratio of table 2
7) it sterilizes
Using high-temperature short-time sterilization technology, material is made to be heated to 120 DEG C by heat exchanger in the state of continuous flowing
And kept for 30 seconds, reach commercial sterilization, while the nutritional ingredient in retained product to greatest extent.
8) it packs
Aseptically that finished product progress vial is filling, specification is every bottle of 150g, normal temperature storage.
Embodiment 2
1) pretreatment of raw material
Pure color, the black rice of full grains, black glutinous rice, rye, black tartary buckwheat, blank corn is chosen to be squeezed as raw material
Extruding, the technical conditions of extrusion are as follows: material water ratio mass fraction 25%, rate of feeding 30gmin-1, screw speed
150r/min, 160 DEG C of machine barrel terminal temperature.Then it is crushed 10min with air mixer low speed 3000r/min respectively, it is then high
Fast 5000r/min is crushed 5min, and finally low speed 2700r/min is crushed 5min again, and it is terminal that material, which is crushed to 50 mesh,.
2) it sizes mixing and is saccharified
Smashed black cereal is mixed with water by weight 1:8 respectively, when being heated to 40 DEG C, with inoculum concentration
600U/g accesses carbohydrase, keeps the temperature 10 hours in 30 DEG C of insulating box.
3) alcoholic fermentation
Active dry yeast 3.0g is weighed, is accessed in the 100ml sucrose solution of 2% pol, preactivated 60min at 32 DEG C.
With the keen-witted and capable yeast of high temperature resistant active wine of inoculum concentration 1.0g/L addition activation after enzymatic hydrolysis, alcoholic fermentation is carried out.Fermentation temperature
At 25 DEG C, the alcoholic fermentation time is 4 days for control.
4) acetic fermentation
It uses AS.1.41, Shanghai to make 1.01 acetic acid bacterias as original seed, is added to alcohol fermentation liquid after mixing liquid culture, by hair
Zymotic fluid volume accesses acetic acid bacteria 15%, and 200r/min carries out shake flask fermentation.Acetic fermentation temperature is controlled at 32 DEG C, acetic fermentation
Between be 4 days.
5) it sterilizes, filter
By acetic acid fermentation liquid in 85 DEG C of water-baths, sterilize 10min, after cooling, is centrifuged 20min in centrifuge 4000r/min.
Five kinds of black cereals are obtained to make vinegar.
6) it compounds
The flavour of knot and each grain vinegar, by black vinegar, black glutinous in 60 DEG C, the blend tank of speed of agitator 200r/min
It is multiple to add inkfish juice eumelanin, mpd polypeptide, laminarin than mixing respectively for rice vinegar, rye vinegar, jet rice vinegar, black buckwheat vinegar etc.
Allotment, homogeneous are closed, different flavor series of products are prepared.Homogenization pressure 30MPa, temperature 50 C.Compounded formula is as shown in table 2.
The serial nutritious type black vinegar allotment ratio of table 2
7) it sterilizes
Using high-temperature short-time sterilization technology, material is made to be heated to 120 DEG C by heat exchanger in the state of continuous flowing
And kept for 30 seconds, reach commercial sterilization, while the nutritional ingredient in retained product to greatest extent.
8) it packs
Aseptically that finished product progress vial is filling, specification is every bottle of 150g, normal temperature storage.
Technical solution of the present invention and beneficial effect is described in detail in above-described specific embodiment, Ying Li
Solution is not intended to restrict the invention the foregoing is merely presently most preferred embodiment of the invention, all in principle model of the invention
Interior done any modification, supplementary, and equivalent replacement etc. are enclosed, should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of processing method of auxotype black vinegar, which is characterized in that comprise the following steps that:
1) pretreatment of raw material
Selection pure color, the black rice of full grains, black glutinous rice, rye, black tartary buckwheat, blank corn raw material squeeze swollen respectively
Change, the technical conditions of extrusion are as follows: material water ratio mass fraction is 25%, rate of feeding 30gmin-1, screw speed
150r/min, 160 DEG C of machine barrel terminal temperature；Then it is broken into powder respectively；
2) it sizes mixing and is saccharified
Smashed black cereal is mixed with water by weight 1:6-1:8 respectively, is heated to 40 DEG C ± 2 DEG C with inoculum concentration
600U/g accesses carbohydrase, keeps the temperature 8-10 hours in 30 DEG C -40 DEG C of insulating box；
3) alcoholic fermentation
With the keen-witted and capable yeast of high temperature resistant active wine of inoculum concentration 0.2g/L-1.0g/L addition activation after enzymatic hydrolysis, alcohol hair is carried out
Ferment；At 25 DEG C -35 DEG C, the alcoholic fermentation time is 3-4 days for fermentation temperature control, obtains alcohol fermentation liquid；
4) acetic fermentation
It uses AS.1.41, Shanghai to make 1.01 acetic acid bacterias as original seed, alcohol fermentation liquid is added to after mixing liquid culture, by fermentation liquid
Volume accesses acetic acid bacteria 5%-15%, carries out shake flask fermentation；The control of acetic fermentation temperature is at 32 DEG C -38 DEG C, the acetic fermentation time
It is 3-4 days, obtains acetic acid fermentation liquid；
5) it sterilizes, filter
By acetic acid fermentation liquid in 80-85 DEG C of water-bath, sterilize 10-15min, after cooling, is centrifuged 15- in centrifuge 4000r/min
20min；Five kinds of black cereals are obtained to make vinegar；
6) it compounds
The flavour of knot and each grain vinegar, by black vinegar, black glutinous rice vinegar, rye vinegar, jet rice vinegar, black buckwheat vinegar in blend tank
It is medium than adding the compound allotment of inkfish juice eumelanin, mpd polypeptide, laminarin, homogeneous respectively after mixing, prepare different flavor system
Column product；Compounded formula is as shown in table 1；
The serial nutritious type black vinegar allotment ratio of table 1
7) it sterilizes
Using high-temperature short-time sterilization technology, so that material is heated to high temperature by heat exchanger in the state of continuous flowing and keep
Certain time reaches commercial sterilization, while the nutritional ingredient in retained product to greatest extent；
8) it packs
Aseptically that finished product progress vial is filling, specification is every bottle of 150g, normal temperature storage.
2. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that smashed in the step 1)
Powder processed is using air mixer, and broken condition is that low speed 3000r/min is crushed 5-10min, and high speed 5000r/min is crushed 5-
8min, finally low speed 2700r/min is crushed 3-5min again, and it is terminal that material, which is crushed to 50 mesh,.
3. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that strain in the step 3)
The specific method of activation is to weigh active dry yeast 3.0g, accesses in the 100ml sucrose solution of 2% pol, lives in advance at 32 DEG C
Change 60min.
4. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that shaking flask in the step 4)
The design parameter of fermentation is 120-200r/min.
5. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that allotment in the step 6)
The design parameter of tank is 50 DEG C -60 DEG C of operating temperature, speed of agitator 200r/min.
6. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that homogeneous in the step 6)
Design parameter be homogenization pressure 25MPa-30MPa, -60 DEG C of temperature 50 C.
7. a kind of processing method of auxotype black vinegar as described in claim 1, which is characterized in that the step 7) high temperature
The design parameter of instantaneous sterilizing technology is to be heated to 120 DEG C, is kept for 30 seconds at this temperature.
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| CN112877172A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Method for preparing nutritious and healthy black vinegar |
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
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| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN114231383B (en) * | 2022-01-21 | 2024-02-23 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
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