CN109666578A - A kind of truffle health-care vinegar and its preparation process - Google Patents
A kind of truffle health-care vinegar and its preparation process Download PDFInfo
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- CN109666578A CN109666578A CN201910143851.4A CN201910143851A CN109666578A CN 109666578 A CN109666578 A CN 109666578A CN 201910143851 A CN201910143851 A CN 201910143851A CN 109666578 A CN109666578 A CN 109666578A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract
The present invention proposes a kind of truffle health-care vinegar and its preparation process, including operates as follows: preparation base liquor: will crush after wheat embryo extruding, sequentially via the base liquor that alcoholic strength 12-13% is made after enzymatic hydrolysis, koji-making, fermentation；Extract truffle effective component；It blends: the white wine containing truffle extract made from 30-50g previous step being added into every liter of base liquor and stirs evenly；Product obtained in the previous step: being poured into pithos and is inoculated with acetic acid bacterium solution by vinegar processed, is fermented 15-20 days at 38-39 DEG C, is turned 3-5 times daily, is sequentially carried out leaching vinegar, allotment later, is shone vinegar, is filtering, sterilizing, filling.Compared with prior art, there is wheat embryo and truffle almost all nutriment according to truffle health-care vinegar made from above-mentioned preparation process and contain wheat embryo faint scent and the peculiar fragrance of truffle, in good taste, aromatic flavour, nutritive value be high and brewing period is short, high production efficiency.
Description
Technical field
The invention belongs to make vinegar technical field, a kind of truffle health-care vinegar and its preparation process are particularly related to.
Background technique
Contain higher amino acid in vinegar, digestion can be accelerated, inhibit human senescence, prevent various infirmitiess of age, be people
Live in indispensable flavouring.Wheat embryo is the core and life of wheat, although it only accounts for the 2% of wheat weight,
But nutrition accounts for the 97% of entire wheat, wherein containing more than 50 kinds of needed by human body abundant nutritions and some also not by current science
It was found that micro physiologically active ingredient, there is high nutritive value and medical value, be described as that " mankind are natural by nutritionists
Nutrition treasure-house ".Truffle is a kind of Mushrooms fungi, the multiple beneficial ingredient containing needed by human body, such as 18 kinds of amino acid (including
8 kinds of essential amino acids that human body cannot synthesize), unsaturated fatty acid, multivitamin, microelement and sphingolipid, brain glycosides
The a large amount of metabolites such as rouge, ceramide, triterpene, androsterone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide, tool
There is high healthy nutritive value.Thus, if vinegar can be made with wheat embryo and truffle is added, one kind will be obtained and be rich in
Wheat embryo, truffle complete nutrients matter help to enhance human immunity, soften blood vessel, prevent senile dementia, anti-aging
Health-care vinegar.Not yet seen at present about the report that truffle brewing truffle health-care vinegar using wheat embryo as raw material, is added.
Summary of the invention
To solve the above the deficiencies in the prior art, the present invention provides a kind of truffle health-care vinegar and its preparation processes.
The technical scheme of the present invention is realized as follows:
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
The base liquor of 12-13%；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 52%-70%vol in 1-1.5atm, temperature
It is impregnated at least for 24 hours at 10-15 DEG C of degree, white wine did not had truffle surface just, was obtained by filtration after the completion of impregnating containing truffle extract
White wine；
S3, it blends: the white wine containing truffle extract made from 30-50g previous step being added into every liter of base liquor and stirs
It mixes uniformly；
Product obtained in the previous step: being poured into pithos and is inoculated with acetic acid bacterium solution by S4, vinegar processed, and ferment 15- at 38-39 DEG C
It 20 days, turns 3-5 times daily, sequentially carries out leaching vinegar, allotment later, shine vinegar, is filtering, sterilizing, filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 12%-15% that water content is dried to after wheat embryo is cleaned, then in pressure 180-
240kg/cm2, 120-150 DEG C of temperature, extruding under screw speed 160-180rpm, crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Section water content is 50%-55%, pH 7-8, then the heat preservation enzymatic hydrolysis 60-80h at 40-55 DEG C, be obtained by filtration after enzymatic hydrolysis filtrate and
Filter residue；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 1%-2% bacillus subtilis, 3%-5%
Aspergillus oryzae Soviet Union -16 and 5%-8% saccharomyces cerevisiae, first leads to sterile aerobe fermentation later, is sealed by fermentation again, and fermentation temperature is 30-35 DEG C,
Filtering, clarification, decoloration after fermentation 1 month.
Preferably, the acetic acid bacterium solution in S4 is Pasteur's acetobacter 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 difference
It is activated spread cultivation after mixed according to volume ratio 2:1:1, the expansion of acetic acid bacteria 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1
Culture method specifically: be inoculated in inclined-plane seed in the fermentation liquid in the step 4 that alcoholic strength is 3%, under the conditions of 33 DEG C
Oxygen consumption culture 30-50h.
It is further preferred that complex enzyme is alpha-amylase and carbohydrase in second step, the additive amount of complex enzyme is plant embryos
The 5%-8% of bud puffing material dry weight；Zymoexciter is cysteine, and the additive amount of zymoexciter is complex enzyme additive amount
0.1%-1%.
More preferably, in third step, wheat embryo dry weight and filter residue dry weight ratio are (5-10): 1, normal pressure cooks specific
Operation is normal pressure, 100-120 DEG C of steaming at least 15min, and clinker dry weight and wheat bran dry weight ratio are (8-10): 1；Koji-making culture point three
Stage carries out: first cultivating 3-5 days in 30-35 DEG C of temperature, humidity 80-90%, then trains in 50-60 DEG C of temperature, 90% or more humidity
It supports 8-10 days, is finally cultivated 10-15 days in 35-40 DEG C of temperature, humidity 70-80%；In each stage, as material deblocking temperature is higher than
It 5 DEG C of set temperature or more, then needs material block overturning 180 °.
Highly preferred, the additive amount of zymoexciter is the 0.1%-0.5% of complex enzyme additive amount.
The present invention is first using wheat embryo puff as raw material, via base liquor is made after enzymatic hydrolysis, koji-making, fermentation, then by truffle
It is soaked in after slice in white wine and obtains the white wine containing truffle extract, finally mix base liquor and the white wine containing truffle extract
It is acidified after conjunction, the final one kind that is made has wheat embryo and truffle almost all nutriment and contains wheat embryo faint scent and pine
The special dulcet truffle health-care vinegar of dew, the health-care vinegar is in good taste, aromatic flavour, nutritive value is high and brewing period is short, produces effect
Rate is high.
The present invention also proposes truffle health-care vinegar obtained by a kind of above-mentioned preparation process.
Compared with prior art, the invention has the following beneficial effects:
1, there is wheat embryo and truffle almost all nutriment according to truffle health-care vinegar made from above-mentioned preparation process
And containing wheat embryo faint scent and the peculiar fragrance of truffle, nutritive value is high and brewing period is short, high production efficiency；
2, using the mix bacterium agent conduct including bacillus subtilis, aspergillus oryzae Soviet Union -16 and saccharomyces cerevisiae in base liquor fermentation
Saccharifying ferment, ferment effect is good, and finally obtained base liquor is in good taste, helps to improve finally obtained truffle health-care vinegar
Mouthfeel；
3, extruding, enzymatic hydrolysis, the technical matters parameter science of koji-making, rationally, the brewing period of base liquor is short, high production efficiency.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
13% base liquor；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 58%vol at 15 DEG C of 1.4atm, temperature
At least for 24 hours, white wine did not had truffle surface just for lower immersion, and the white wine containing truffle extract is obtained by filtration after the completion of impregnating；
S3, it blends: the white wine containing truffle extract made from 50g previous step being added into every liter of base liquor and stirs equal
It is even；
S4, vinegar processed: product obtained in the previous step is poured into pithos and be inoculated with acetic acid bacterium solution (acetic acid bacterium solution be Pasteur's vinegar bar
Bacterium 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1, acetic acid
Bacterium 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 propagation method specifically: by inclined-plane seed be inoculated in alcoholic strength be 3%
Step 4 in fermentation liquid in), the oxygen consumption culture 30-50h under the conditions of 33 DEG C ferments 15 days at 39 DEG C, turns daily 5 times,
Leaching vinegar, allotment are sequentially carried out later, shine vinegar, is filtering, sterilizing, filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 12% that water content is dried to after wheat embryo is cleaned, then in pressure 240kg/cm2, temperature
130 DEG C of degree, extruding under screw speed 160rpm crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Save water content be 55%, pH 7.5, then the heat preservation enzymatic hydrolysis 80h at 40 DEG C, filtrate and filter residue is obtained by filtration after enzymatic hydrolysis；Complex enzyme
For alpha-amylase and carbohydrase, the additive amount of complex enzyme is the 6% of plant embryo puffing material dry weight；Zymoexciter is half Guang ammonia
Acid, the additive amount of zymoexciter are the 0.1% of complex enzyme additive amount；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；Wherein, wheat embryo dry weight
It is 7:1 with filter residue dry weight ratio, the concrete operations that normal pressure cooks are normal pressure, 100 DEG C of steaming at least 15min, and clinker dry weight and wheat bran are dry
Again than for 10:1；Koji-making culture divides three phases to carry out: first 33 DEG C of temperature, humidity 80% cultivate 5 days, then 55 DEG C of temperature,
90% or more humidity is cultivated 8 days, is finally cultivated 10 days in 40 DEG C of temperature, humidity 75%；In each stage, as material deblocking temperature is high
In 5 DEG C of set temperature or more, then need material block overturning 180 °；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 1.8% bacillus subtilis, 4.5% meter of song
Mould Soviet Union -16 and 7.5% saccharomyces cerevisiae, first lead to sterile aerobe fermentation later, are sealed by fermentation again, and fermentation temperature is 35 DEG C, ferment 1 month
It filters, clarify afterwards, decoloration.
Embodiment 2
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
The base liquor of 12-13%；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 60%vol at 13 DEG C of 1.3atm, temperature
At least for 24 hours, white wine did not had truffle surface just for lower immersion, and the white wine containing truffle extract is obtained by filtration after the completion of impregnating；
S3, it blends: the white wine containing truffle extract made from 45g previous step being added into every liter of base liquor and stirs equal
It is even；
S4, vinegar processed: product obtained in the previous step is poured into pithos and be inoculated with acetic acid bacterium solution (acetic acid bacterium solution be Pasteur's vinegar bar
Bacterium 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1, acetic acid
Bacterium 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 propagation method specifically: by inclined-plane seed be inoculated in alcoholic strength be 3%
Step 4 in fermentation liquid in), ferment 17 days at 38.5 DEG C, turn daily 4 times, sequentially carry out leaching vinegar, allotment, solarization later
It is vinegar, filtering, sterilizing, filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 15% that water content is dried to after wheat embryo is cleaned, then in pressure 200kg/cm2, temperature
120 DEG C of degree, extruding under screw speed 180rpm crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Save water content be 52%, pH 7, then the heat preservation enzymatic hydrolysis 70h at 55 DEG C, filtrate and filter residue is obtained by filtration after enzymatic hydrolysis；Complex enzyme is
Alpha-amylase and carbohydrase, the additive amount of complex enzyme are the 5% of plant embryo puffing material dry weight；Zymoexciter is cysteine,
The additive amount of zymoexciter is the 0.1% of complex enzyme additive amount；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；Wherein, wheat embryo dry weight
It is 10:1 with filter residue dry weight ratio, the concrete operations that normal pressure cooks are normal pressure, 110 DEG C of steaming at least 15min, and clinker dry weight and wheat bran are dry
Again than for 8:1；Koji-making culture divides three phases to carry out: first cultivating 3 days in 35 DEG C of temperature, humidity 85%, then in temperature 60 C, wet
90% or more culture of degree 9 days is finally cultivated 12 days in 35 DEG C of temperature, humidity 80%；In each stage, as material deblocking temperature is higher than
It 5 DEG C of set temperature or more, then needs material block overturning 180 °；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 1.2% bacillus subtilis, 3.5% meter of song
Mould Soviet Union -16 and 7% saccharomyces cerevisiae, first lead to sterile aerobe fermentation later, are sealed by fermentation again, and fermentation temperature is 32 DEG C, after fermentation 1 month
Filtering, clarification, decoloration.
Embodiment 3
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
The base liquor of 12-13%；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 60%vol at 10 DEG C of 1.5atm, temperature
At least for 24 hours, white wine did not had truffle surface just for lower immersion, and the white wine containing truffle extract is obtained by filtration after the completion of impregnating；
S3, it blends: the white wine containing truffle extract made from 40g previous step being added into every liter of base liquor and stirs equal
It is even；
S4, vinegar processed: product obtained in the previous step is poured into pithos and be inoculated with acetic acid bacterium solution (acetic acid bacterium solution be Pasteur's vinegar bar
Bacterium 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1, acetic acid
Bacterium 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 propagation method specifically: by inclined-plane seed be inoculated in alcoholic strength be 3%
Step 4 in fermentation liquid in), ferment 15 days, turn daily 4 times at 39 DEG C, sequentially carry out later leaching vinegar, allotment, shine vinegar,
Filtering sterilizes, is filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 14% that water content is dried to after wheat embryo is cleaned, then in pressure 180kg/cm2, temperature
150 DEG C of degree, extruding under screw speed 170rpm crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Save water content be 50%, pH 8, then the heat preservation enzymatic hydrolysis 60h at 50 DEG C, filtrate and filter residue is obtained by filtration after enzymatic hydrolysis；Complex enzyme is
Alpha-amylase and carbohydrase, the additive amount of complex enzyme are the 8% of plant embryo puffing material dry weight；Zymoexciter is cysteine,
The additive amount of zymoexciter is the 0.5% of complex enzyme additive amount；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；Wherein, wheat embryo dry weight
It is 5:1 with filter residue dry weight ratio, the concrete operations that normal pressure cooks are normal pressure, 120 DEG C of steaming at least 15min, and clinker dry weight and wheat bran are dry
Again than for 9:1；Koji-making culture divides three phases to carry out: first cultivating 4 days in 30 DEG C of temperature, humidity 90%, then in temperature 50 C, wet
90% or more culture of degree 10 days is finally cultivated 15 days in 38 DEG C of temperature, humidity 70%；In each stage, as material deblocking temperature is high
In 5 DEG C of set temperature or more, then need material block overturning 180 °；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 1.5% bacillus subtilis, 3% aspergillus oryzae
Soviet Union -16 and 8% saccharomyces cerevisiae, first lead to sterile aerobe fermentation later, are sealed by fermentation again, and fermentation temperature is 33 DEG C, mistake after fermentation 1 month
Filter, clarification, decoloration.
Embodiment 4
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
The base liquor of 12-13%；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 70%vol at 1atm, 12 DEG C of temperature
It impregnates at least for 24 hours, white wine did not had truffle surface just, and the white wine containing truffle extract is obtained by filtration after the completion of impregnating；
S3, it blends: the white wine containing truffle extract made from 50g previous step being added into every liter of base liquor and stirs equal
It is even；
S4, vinegar processed: product obtained in the previous step is poured into pithos and be inoculated with acetic acid bacterium solution (acetic acid bacterium solution be Pasteur's vinegar bar
Bacterium 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1, acetic acid
Bacterium 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 propagation method specifically: by inclined-plane seed be inoculated in alcoholic strength be 3%
Step 4 in fermentation liquid in), ferment 18 days, turn daily 5 times at 38 DEG C, sequentially carry out later leaching vinegar, allotment, shine vinegar,
Filtering sterilizes, is filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 14% that water content is dried to after wheat embryo is cleaned, then in pressure 220kg/cm2, temperature
130 DEG C of degree, extruding under screw speed 165rpm crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Save water content be 53%, pH 7.5, then the heat preservation enzymatic hydrolysis 65h at 45 DEG C, filtrate and filter residue is obtained by filtration after enzymatic hydrolysis；Complex enzyme
For alpha-amylase and carbohydrase, the additive amount of complex enzyme is the 6% of plant embryo puffing material dry weight；Zymoexciter is half Guang ammonia
Acid, the additive amount of zymoexciter are the 0.5% of complex enzyme additive amount；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；Wherein, wheat embryo dry weight
It is 6:1 with filter residue dry weight ratio, the concrete operations that normal pressure cooks are normal pressure, 105 DEG C of steaming at least 15min, and clinker dry weight and wheat bran are dry
Again than for 10:1；Koji-making culture divides three phases to carry out: first 32 DEG C of temperature, humidity 85% cultivate 3 days, then temperature 50 C,
90% or more humidity is cultivated 10 days, is finally cultivated 10 days in 35 DEG C of temperature, humidity 70%；In each stage, such as material deblocking temperature
Higher than 5 DEG C of set temperature or more, then need material block overturning 180 °；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 2% bacillus subtilis, 4% aspergillus oryzae
Soviet Union -16 and 5% saccharomyces cerevisiae, first lead to sterile aerobe fermentation later, are sealed by fermentation again, and fermentation temperature is 35 DEG C, mistake after fermentation 1 month
Filter, clarification, decoloration.
Embodiment 5
A kind of preparation process of truffle health-care vinegar, including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength obtained after enzymatic hydrolysis, koji-making, fermentation
The base liquor of 12-13%；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 52%vol at 15 DEG C of 1.2atm, temperature
At least for 24 hours, white wine did not had truffle surface just for lower immersion, and the white wine containing truffle extract is obtained by filtration after the completion of impregnating；
S3, it blends: the white wine containing truffle extract made from 30g previous step being added into every liter of base liquor and stirs equal
It is even；
S4, vinegar processed: product obtained in the previous step is poured into pithos and be inoculated with acetic acid bacterium solution (acetic acid bacterium solution be Pasteur's vinegar bar
Bacterium 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1, acetic acid
Bacterium 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 propagation method specifically: by inclined-plane seed be inoculated in alcoholic strength be 3%
Step 4 in fermentation liquid in), ferment 20 days at 38.5 DEG C, turn daily 3 times, sequentially carry out leaching vinegar, allotment, solarization later
It is vinegar, filtering, sterilizing, filling.
The concrete operations for preparing base liquor are as follows:
The first step, extruding: it is 14% that water content is dried to after wheat embryo is cleaned, then in pressure 200kg/cm2, temperature
130 DEG C of degree, extruding under screw speed 175rpm crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Save water content be 53%, pH 8, then the heat preservation enzymatic hydrolysis 75h at 40 DEG C, filtrate and filter residue is obtained by filtration after enzymatic hydrolysis；Complex enzyme is
Alpha-amylase and carbohydrase, the additive amount of complex enzyme are the 7% of plant embryo puffing material dry weight；Zymoexciter is cysteine,
The additive amount of zymoexciter is the 1% of complex enzyme additive amount；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, extremely to clinker cooling
It is mixed after room temperature with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will
Each material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, system
The filtrate and normal-temperature distilled water wheels stream obtained in song culture with second step sprays material block；Wherein, wheat embryo dry weight
It is 8:1 with filter residue dry weight ratio, the concrete operations that normal pressure cooks are normal pressure, 110 DEG C of steaming at least 15min, and clinker dry weight and wheat bran are dry
Again than for 9:1；Koji-making culture divides three phases to carry out: first cultivating 4 days in 35 DEG C of temperature, humidity 85%, then in 55 DEG C of temperature, wet
90% or more culture of degree 9 days is finally cultivated 10 days in 35 DEG C of temperature, humidity 80%；In each stage, as material deblocking temperature is higher than
It 5 DEG C of set temperature or more, then needs material block overturning 180 °；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent be then inoculated into round, mix bacterium agent be bacillus subtilis, aspergillus oryzae Soviet Union -16 and
The mass ratio of the mix bacterium agent of saccharomyces cerevisiae, each microbial inoculum and fermentation liquid is respectively as follows: 1% bacillus subtilis, 5% aspergillus oryzae
Soviet Union -16 and 6% saccharomyces cerevisiae, first lead to sterile aerobe fermentation later, are sealed by fermentation again, and fermentation temperature is 30 DEG C, mistake after fermentation 1 month
Filter, clarification, decoloration.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.This
The technique that invention does not describe in detail is all made of the prior art.
Claims (7)
1. a kind of preparation process of truffle health-care vinegar, it is characterised in that: including following operating procedure:
S1, preparation base liquor: will crush after wheat embryo extruding, sequentially via alcoholic strength 12- obtained after enzymatic hydrolysis, koji-making, fermentation
13% base liquor；
S2, it extracts truffle effective component: being immersed after truffle is sliced in the white wine of 52%-70%vol in 1-1.5atm, temperature
It is impregnated at 10-15 DEG C at least for 24 hours, white wine did not had truffle surface just, was obtained by filtration after the completion of impregnating containing truffle extract
White wine；
S3, it blends: the white wine containing truffle extract made from 30-50g previous step being added into every liter of base liquor and stirs equal
It is even；
Product obtained in the previous step: being poured into pithos and is inoculated with acetic acid bacterium solution by S4, vinegar processed, and ferment 15-20 at 38-39 DEG C
It, turns 3-5 times daily, sequentially carries out leaching vinegar, allotment later, shines vinegar, is filtering, sterilizing, filling.
2. the preparation process of truffle health-care vinegar according to claim 1, it is characterised in that: the concrete operations of S1 are as follows:
The first step, extruding: it is 12%-15% that water content is dried to after wheat embryo is cleaned, then in pressure 180-240kg/
cm2, 120-150 DEG C of temperature, extruding under screw speed 160-180rpm, crush after extruding and obtain puffing material；
Second step, enzymatic hydrolysis: complex enzyme and zymoexciter being added into the puffing material that the first step obtains, and adjust after stirring evenly
Section water content is 50%-55%, pH 7-8, then the heat preservation enzymatic hydrolysis 60-80h at 40-55 DEG C, be obtained by filtration after enzymatic hydrolysis filtrate and
Filter residue；
Third step, koji-making: the filter residue normal pressure obtained after first cleaning wheat embryo with second step cooks, to clinker cooling to room temperature
It is mixed afterwards with wheat bran, is fitted into is pressed into the intermediate material block for being uniformly distributed several mesoporous in mold after mixing evenly, it will be each
Material block gap certain distance is placed in koji-making room, advanced row intermittent aeration, then constant ventilation carries out koji-making culture, koji-making training
The filtrate and normal-temperature distilled water wheels stream obtained in supporting with second step sprays material block；
4th step, fermentation: adding the resulting material of third step into the puffing material that the first step obtains, and what is be uniformly mixed moves back
Enter round, mix bacterium agent is then inoculated into round, the mix bacterium agent is bacillus subtilis, aspergillus oryzae Soviet Union-
16 and saccharomyces cerevisiae mix bacterium agent, the mass ratio of each microbial inoculum and fermentation liquid be respectively as follows: 1%-2% bacillus subtilis,
3%-5% aspergillus oryzae Soviet Union -16 and 5%-8% saccharomyces cerevisiae, first leads to sterile aerobe fermentation later, is sealed by fermentation again, fermentation temperature is
30-35℃。
3. the preparation process of truffle health-care vinegar according to claim 2, it is characterised in that: the acetic acid bacterium solution in S4 is Pasteur
Acetobacter 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 respectively it is activated spread cultivation after mixed according to volume ratio 2:1:1,
The propagation method of acetic acid bacteria 1.41, acetic acid bacteria A.GP-1, acetic acid bacteria A.SN-1 specifically: inclined-plane seed, which is inoculated in alcoholic strength, is
In the fermentation liquid in 3% step 4, the oxygen consumption culture 30-50h under the conditions of 33 DEG C.
4. the preparation process of truffle health-care vinegar according to claim 2, it is characterised in that: in second step, the complex enzyme
For alpha-amylase and carbohydrase, the additive amount of the complex enzyme is the 5%-8% of the plant embryo puffing material dry weight；The enzyme
Activator is cysteine, and the additive amount of the zymoexciter is the 0.1%-1% of the complex enzyme additive amount.
5. the preparation process of truffle health-care vinegar according to claim 2, it is characterised in that: in third step, the wheat
Shoot dry matter and the filter residue dry weight ratio are (5-10): 1, the concrete operations that normal pressure cooks be normal pressure, 100-120 DEG C steam at least
15min, the clinker dry weight and the wheat bran dry weight ratio are (8-10): 1；The koji-making culture divides three phases to carry out: first existing
30-35 DEG C of temperature, humidity 80-90% are cultivated 3-5 days, then in 50-60 DEG C of temperature, 90% or more humidity culture 8-10 days, finally
It is cultivated 10-15 days in 35-40 DEG C of temperature, humidity 70-80%；In each stage, as material deblocking temperature be higher than 5 DEG C of set temperature and
More than, then it needs material block overturning 180 °.
6. the preparation process of truffle health-care vinegar according to claim 4, it is characterised in that: the additive amount of the zymoexciter
For the 0.1%-0.5% of the complex enzyme additive amount.
7. truffle health-care vinegar obtained by a kind of preparation process of truffle health-care vinegar according to claim 1-6.
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| CN86100137A (en) * | 1986-01-07 | 1987-07-15 | 黑龙江商学院 | The new technology of making fermented products from dilated grain |
| CN1952100A (en) * | 2005-10-20 | 2007-04-25 | 罗瑞金 | Technology for producing fermented products after corn expanding |
| CN103756854A (en) * | 2014-01-10 | 2014-04-30 | 永胜雷特生物工程有限责任公司 | Perigord truffle wine processing method |
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| CN104877888A (en) * | 2015-06-09 | 2015-09-02 | 四川三汇特醋有限责任公司 | Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function |
| CN105505735A (en) * | 2016-02-06 | 2016-04-20 | 湖北工业大学 | Black fungus mycelia and black garlic vinegar |
| CN105602821A (en) * | 2016-02-06 | 2016-05-25 | 湖北工业大学 | Lentinus edodes mycelia-black garlic vinegar |
| CN108220094A (en) * | 2016-12-15 | 2018-06-29 | 吴红霞 | A kind of truffle health liquor and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100137A (en) * | 1986-01-07 | 1987-07-15 | 黑龙江商学院 | The new technology of making fermented products from dilated grain |
| CN1952100A (en) * | 2005-10-20 | 2007-04-25 | 罗瑞金 | Technology for producing fermented products after corn expanding |
| CN103756854A (en) * | 2014-01-10 | 2014-04-30 | 永胜雷特生物工程有限责任公司 | Perigord truffle wine processing method |
| CN104087501A (en) * | 2014-07-29 | 2014-10-08 | 北京上尚品生物科技有限公司 | Processing method for brewing truffle vinegar by using fresh truffle and truffle protoplasmic vinasse |
| CN104877888A (en) * | 2015-06-09 | 2015-09-02 | 四川三汇特醋有限责任公司 | Preparation method of black-tartary-buckwheat and black-rice vinegar with health preserving function |
| CN105505735A (en) * | 2016-02-06 | 2016-04-20 | 湖北工业大学 | Black fungus mycelia and black garlic vinegar |
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