CN109852528A - A kind of preparation method of purple sweet potato making vinegar - Google Patents
A kind of preparation method of purple sweet potato making vinegar Download PDFInfo
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- CN109852528A CN109852528A CN201910294536.1A CN201910294536A CN109852528A CN 109852528 A CN109852528 A CN 109852528A CN 201910294536 A CN201910294536 A CN 201910294536A CN 109852528 A CN109852528 A CN 109852528A
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- sweet potato
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Abstract
The invention discloses a kind of preparation methods of purple sweet potato making vinegar, using purple sweet potato and rice as raw material, it crushes, mash is obtained by liquefaction after mixing, 34-37 DEG C is cooled to after 60-65 DEG C of saccharification, be added saccharomyces cerevisiae 30-35 DEG C fermentation 3-5 days, obtain distiller's wort, husk is added, wheat bran, black bent and acetic acid bacteria ferments, obtain vinegar fermented grain, acetic fermentation 25-35 days, when alcoholic strength is less than or equal to 0.5 degree in detection vinegar fermented grain, salting, drench vinegar, obtain purple sweet potato Normal juice vinegar, by its weather exposure, filtering, salt allotment, high-temperature short-time sterilization, membrane filtration, obtain purple sweet potato making vinegar finished product.The preparation method is overcome and is made vinegar the low defect of alcoholic strength using purple sweet potato as primary raw material, obtain the high vinegar of nutritive value using purple sweet potato as one of primary raw material.
Description
Technical field
The present invention relates to vinegar brewing techniques, more particularly it relates to a kind of preparation method of purple sweet potato making vinegar.
Background technique
Vinegar be it is a kind of using modern biotechnology brew made of full of nutrition, flavorful sour seasoning, vinegar
Containing there are many organic acids and amino acid abundant, vitamin and mineral etc..Not only there is seasoning effect, and have both physiology, medicine
Manage function, can boost metabolism, inhibit Fat Accumulation, relieve fatigue, promoting appetite etc., at the same have it is great sterilize,
Bacteriostasis.
Purple sweet potato is otherwise known as black potato, and meat is purple to arrive darkviolet, belongs to the new varieties of sweet potato, has fabulous nutriture value
Value and high medical value.Purple sweet potato not only has the nutritional ingredient of Ordinary Sweet Potatoes, such as starch, soluble sugar, protein, amino
Acid, dietary fiber, fat, multivitamin (VA, VB1, VB2, VC, VE etc.), carrotene, it is also a variety of micro- rich in Fe, Zn etc.
Secondary element, and nutrient composition content is generally higher by Ordinary Sweet Potatoes.In addition to the nutritional ingredient with Ordinary Sweet Potatoes, purple sweet potato also contains more
Kind functional components, such as anthocyanin, polysaccharide, flavonoids, selenium element, chlorogenic acid, isochlorogenic acid.Therefore, purple sweet potato is rich in antioxygen
Change, anti-tumor anticancer, the function of adjusting the physiological hygienes such as intestinal microecology, reducing blood sugar and blood lipid, anti-inflammatory antibacterial and liver protection.In addition, purple
Potato is one of important sources of anthocyanidin, and anthocyanidin is a kind of water-soluble flavone class compound and a kind of day of safe green
Right pigment is easier in conjunction with food, Yi Shangse compared with other natural pigments, and anti-oxidant and anti-aging effect is very
It is good.So purple sweet potato has very high edible value and medical value.
With the improvement of people's living standard in our country, additive-free, nuisanceless, extremely healthy food is increasingly pursued.City
Vinegar on field is mostly conventional grain vinegar or fruit vinegar.Using purple sweet potato as one of primary raw material of making vinegar, purple sweet potato vinegar, color are produced
Pool clarification is bright, and glossiness is good, and has anti-oxidant, anti-tumor anticancer, adjust intestinal microecology, is reducing blood sugar and blood lipid, anti-inflammatory antibacterial
And the function of the physiological hygienes such as liver protection, the product market prospects are good, but the existing vinegar prepared using potato as raw material generally also belongs to
It is still blank by the vinegar that raw material is made of potato in the fruit vinegar directly drunk, this is because the traditional raw material of making vinegar is
Rice, but purple sweet potato has content of starch low, haves the defects that alcoholic strength is low after being liquefied, being saccharified for rice, therefore needs
A kind of method is wanted to overcome this defect, using purple sweet potato making vinegar, the nutrition of purple sweet potato is added in vinegar.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, provide a kind of preparation method of purple sweet potato making vinegar, can be with expectation
It is low to solve alcoholic strength after purple sweet potato is liquefied, is saccharified as primary raw material, it is difficult to the problem of making vinegar.
In order to solve the above technical problems, an embodiment of the present invention adopts the following technical solutions:
A kind of preparation method of purple sweet potato making vinegar, comprising the following steps:
(1) ingredient: prepare purple sweet potato and rice according to the ratio that mass ratio is 5-15:5-15；
(2) it feedstock processing: selects without rotten purple sweet potato and free from admixture, the rice without mildew, purple sweet potato is removed the peel into powder after cleaning
It is spare after broken, while smashed rice being mixed according to appeal ingredient with purple sweet potato, obtain mixture；
(3) it sizes mixing liquefaction: the water of 1.5-2.5 times of quality of mixture is added, form purple sweet potato slurry after mixing, adjust simultaneously
The alpha-amylase of the mixture total weight 0.2~0.8% is added in pH to 6.0-6.2, in 90-95 DEG C of boiling 30-50min, with
Iodine solution inspection, meeting iodine solution reaction is in brown color, then it represents that liquefaction completely, obtains mash；
(4) it is saccharified: mash being cooled to 60-65 DEG C of former tank saccharification, the mixture total weight 0.2~0.8% is added
Carbohydrase, constant temperature are saccharified 2~4 hours, obtain mellow solution of saccharification；
(5) alcoholic fermentation: being cooled to 34-37 DEG C for mellow solution of saccharification, be added saccharomyces cerevisiae 30-35 DEG C fermentation 3-5 days, obtain
To distiller's wort；
(6) acetic fermentation: husk, wheat bran, black bent, distiller's wort ratio by weight are mixed for 2-3:5-6:1-2:1-2, then
The acetic acid bacteria that mixture quality 0.3 ‰ is added ferments, and obtains vinegar fermented grain；
(7) vinegar is drenched: after acetic fermentation 25-35 days, when alcoholic strength in vinegar fermented grain is less than or equal to 0.5 degree, by vinegar fermented grain weight
The 2%-4% salting of percentage, then leaching vinegar twice daily is carried out, leaching obtains purple sweet potato Normal juice vinegar in vinegar one week；
(8) purple sweet potato Normal juice vinegar is successively passed through into weather exposure, filtering, salt allotment, 120-130 DEG C of high-temperature short-time sterilization,
Membrane filtration obtains purple sweet potato making vinegar finished product.
During the alcoholic fermentation of purple sweet potato making vinegar, the inoculum concentration of saccharomyces cerevisiae is the mixture matter of purple sweet potato and rice
The 0.1%-0.5% of amount；The water of 5-10 times of its quality is added in saccharomyces cerevisiae, makes it in 35-37 DEG C of constant temperature 15-30min, then
It takes out spare.
In the preparation process of purple sweet potato making vinegar, filtered after purple sweet potato Normal juice vinegar is entered to shine tank weather exposure one month after leaching
Liquid is deployed after filtrate with salt in 120 DEG C of high-temperature short-time sterilizations, and membrane filtration equipment is filling after filtering to obtain purple sweet potato making vinegar
Finished product.
The mass ratio of the preferred purple sweet potato of the ingredient of purple sweet potato making vinegar and rice is 1:1-1.5.
Compared with prior art, the present invention at least has the advantages that
1, purple sweet potato is added from technique front end, avoids the disadvantage that prior art waste of raw materials is serious, function utilization rate is low,
And it can use the anthocyanidin contained in purple sweet potato, artificial synthesized pigment replaced with natural pigment, safe and healthy, color clarification
It is bright, attract public eyeball, promotes the appetite of different crowd.
2, it overcomes and makes vinegar the low defect of alcoholic strength using purple sweet potato as primary raw material, in traditional fermentation vinegar, be added purple
Potato makes it rich in anti-oxidant, anti-tumor anticancer, adjusts the physiological hygienes such as intestinal microecology, reducing blood sugar and blood lipid, anti-inflammatory antibacterial and liver protection
Function, nutritive value is high, is suitble to different crowd taste, and safe and non-toxic has huge economic benefit and social benefit, city
Field has good prospects.
3, nutritional ingredient contained in vinegar has the function of certain liver protection, and purple sweet potato contains a large amount of anthocyanin and Polyphenols
Substance has stronger removing free radical, oxidation resistance, can preferably improve the degree of body self-lipids peroxidating, because
This, the nutritive value and acetic acid of purple sweet potato, which combine, makes purple sweet potato vinegar have Weight-reducing and lipid-lowering and hepatoprotective effect, can keep fit and healthy, and is purple sweet potato
Industrialized development and the functional development and utilization of purple sweet potato vinegar provide foundation.
4, using 120~130 DEG C of high-temperature short-time sterilization techniques, remaining microorganism is likely to be breached 0 in vinegar, has ensured not
Add the product quality of preservative.
5, it is filtered using membrane filter system, the clarification of product posture and the original wind for remaining purple sweet potato vinegar to greatest extent
Taste.
Detailed description of the invention
Fig. 1 is the process flow chart of purple sweet potato making vinegar of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to the accompanying drawings and embodiments, right
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
As shown in Figure 1, purple sweet potato making vinegar is with purple sweet potato and rice for main raw material, by boiling, then saccharification, liquid
Change, alcoholic fermentation, acetic fermentation obtain purple sweet potato Normal juice vinegar, filtrate are obtained by filtration, and deploy filtrate with salt, then sterilize,
It is filling after the filtering of filter membrane equipment, obtain finished product vinegar.
In following embodiments, saccharomyces cerevisiae is before use, be added the water of 5-10 times of its quality, 36 DEG C of constant temperature 20min, then again
It takes out and uses.
Embodiment 1
It is uniformly mixed after 50kg purple sweet potato and 60kg rice are crushed, the water of 200kg is added, purple sweet potato is adjusted to starch pH to 6.1, be added
The alpha-amylase of 0.55kg (purple sweet potato and rice mixture quality 0.5%) meets iodine in 90-95 DEG C of boiling 40min with iodine solution inspection
Liquid reaction is in brown color, and liquefaction completely, obtains mash.Then mash is cooled to 60 DEG C, 0.55kg is added, and (purple sweet potato and rice are mixed
Close material quality 0.5%) carbohydrase in 65 DEG C constant temperature incubation 3 hours, obtain mellow solution of saccharification.Mellow solution of saccharification is cooled to 35 DEG C,
It is added fermentation by saccharomyces cerevisiae 4 days of 0.22kg (purple sweet potato and rice mixture quality 0.2%), obtains distiller's wort.By 440kg husk,
1100kg wheat bran, 220kg are black, and song is added in distiller's wort, and 0.621kg (about husk, wheat bran, black bent and wine are added after mixing
The acetic acid bacteria of the 0.3 of wine with dregs mixture quality ‰) ferments, and obtains vinegar fermented grain.After acetic fermentation 30 days, detection vinegar fermented grain alcoholic strength is
6 degree, by 2% salting of vinegar fermented grain weight percent, drench vinegar after a week, it is spare that filtering obtains purple sweet potato Normal juice vinegar.By purple sweet potato Normal juice
Vinegar enters to shine tank weather exposure one month, filters to take filtrate, adds certain density salt and is deployed, and the filtrate after allotment uses
120 DEG C of high-temperature short-time sterilizations, are filtered finally by membrane filter system, take filtrate to carry out filling to get purple sweet potato vinegar finished product is arrived, always
Acid is 4.5G/100ml.
Embodiment 2
It is uniformly mixed after 50kg purple sweet potato and 50kg rice are crushed, the water of 180kg is added, purple sweet potato is adjusted to starch pH to 6.2, be added
Purple sweet potato and the alpha-amylase of rice mixture quality 0.5% are in 90-95 DEG C of boiling 40min, and with iodine solution inspection, meeting iodine solution reaction is in
Brown color, liquefaction completely, obtain mash.Then mash is cooled to 60 DEG C, purple sweet potato and rice mixture quality 0.5% is added
Carbohydrase in 60 DEG C constant temperature incubation 3 hours, obtain mellow solution of saccharification.Mellow solution of saccharification is cooled to 35 DEG C, purple sweet potato is added and rice is mixed
Fermentation by saccharomyces cerevisiae 4 days for closing material quality 0.2%, obtain distiller's wort；By 420kg husk, 840kg wheat bran, 140kg, black song is added to
In distiller's wort, husk, wheat bran, black bent and distiller's wort mixture gross mass 0.3 ‰ acetic acid bacteria are added after mixing and ferments, obtains
To vinegar fermented grain.After acetic fermentation 30 days, detection vinegar fermented grain alcoholic strength is 5 degree, by 2% salting of vinegar fermented grain weight percent, is drenched vinegar one week
Afterwards, it is spare to obtain purple sweet potato Normal juice vinegar for filtering.Purple sweet potato Normal juice vinegar is entered to shine tank weather exposure one month, filters to take filtrate, is added
Certain density salt is deployed, and the filtrate after allotment uses 120 DEG C of high-temperature short-time sterilizations, finally by membrane filter system mistake
Filter takes filtrate progress filling to get purple sweet potato vinegar finished product, total acid 4.0G/100ml is arrived.
Comparative example
The water of 200kg is added after 110kg purple sweet potato is crushed, purple sweet potato is adjusted to starch pH to 6.1,0.55kg (purple sweet potato quality is added
0.5%) alpha-amylase is in 90-95 DEG C of boiling 40min, and with iodine solution inspection, meeting iodine solution reaction is in brown color, and liquefaction completely, obtains
To mash.Then mash is cooled to 60 DEG C, the carbohydrase of 0.55kg (purple sweet potato quality 0.5%) is added in 65 DEG C of constant temperature incubations 3
Hour, obtain mellow solution of saccharification.Mellow solution of saccharification is cooled to 35 DEG C, the saccharomyces cerevisiae hair of 0.22kg (purple sweet potato quality 0.2%) is added
Ferment 4 days, obtain distiller's wort.By 440kg husk, 1100kg wheat bran, 220kg it is black song is added in distiller's wort, be added after mixing
The acetic acid bacteria of 0.621kg (about the 0.3 ‰ of husk, wheat bran, black song and distiller's wort mixture quality) ferments, and obtains vinegar fermented grain.
After acetic fermentation 30 days, detection vinegar fermented grain alcoholic strength is 2 degree, by 2% salting of vinegar fermented grain weight percent, drenches vinegar after a week, filtering
It is spare to obtain Normal juice vinegar.Normal juice vinegar is entered to shine tank weather exposure one month, filters to take filtrate, add certain density salt into
Row allotment, the filtrate after allotment use 120 DEG C of high-temperature short-time sterilizations, filter finally by membrane filter system, filtrate is taken to be filled
It fills to get purple sweet potato vinegar, total acid 2.3G/100ml is arrived.
It can be seen that from embodiment 1-2 using rice and purple sweet potato mixing brewing purple sweet potato vinegar, vinegar fermented grain alcoholic strength reaches 5-6
Degree, purple sweet potato vinegar finished product total acid reach 4.0-4.5G/100ml, and from embodiment 3 as can be seen that only with purple sweet potato making vinegar, vinegar
Unstrained spirits alcoholic strength is only 2 degree, so that the total acid content of purple sweet potato vinegar is also very low (2.3G/100ml), it is not good edible vinegar.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, however, it is to be understood that ability
Field technique personnel can be designed that a lot of other modification and implementations, these modifications and implementations will fall in the application public affairs
Within the scope and spirit opened.It more specifically, can be to the group of theme combination layout in range disclosed in the present application
A variety of variations and modifications are carried out at component and/or layout.In addition to variations and improvements to the component parts and or layout,
To those skilled in the art, other purposes also will be apparent.
Claims (4)
1. a kind of preparation method of purple sweet potato making vinegar, it is characterised in that the following steps are included:
(1) ingredient: prepare purple sweet potato and rice according to the ratio that mass ratio is 5-15:5-15；
(2) it feedstock processing: selects without rotten purple sweet potato and free from admixture, the rice without mildew, after crushing purple sweet potato peeling after cleaning
It is spare, while smashed rice being mixed according to appeal ingredient with purple sweet potato, obtain mixture；
(3) size mixing liquefaction: the water of 1.5-2.5 times of quality of mixture be added, form purple sweet potato slurry after mixing, at the same adjust pH to
The alpha-amylase of the mixture total weight 0.2~0.8% is added in 6.0-6.2, in 90-95 DEG C of boiling 30-50min, with iodine solution
It checks, meeting iodine solution reaction is in brown color, then it represents that liquefaction completely, obtains mash；
(4) it is saccharified: mash being cooled to 60-65 DEG C of former tank saccharification, the saccharification of the mixture total weight 0.2~0.8% is added
Enzyme, constant temperature are saccharified 2~4 hours, obtain mellow solution of saccharification；
(5) alcoholic fermentation: being cooled to 34-37 DEG C for mellow solution of saccharification, be added saccharomyces cerevisiae 30-35 DEG C fermentation 3-5 days, obtain wine
Wine with dregs；
(6) acetic fermentation: husk, wheat bran, black bent, distiller's wort ratio by weight are mixed for 2-3:5-6:1-2:1-2, added
The acetic acid bacteria of mixture quality 0.3 ‰ ferments, and obtains vinegar fermented grain；
(7) vinegar is drenched: after acetic fermentation 25-35 days, when alcoholic strength in vinegar fermented grain is less than or equal to 0.5 degree, by vinegar fermented grain weight percent
The 2%-4% salting of ratio, then leaching vinegar twice daily is carried out, leaching obtains purple sweet potato Normal juice vinegar in vinegar one week；
(8) purple sweet potato Normal juice vinegar is successively passed through into weather exposure, filtering, salt allotment, 120-130 DEG C of high-temperature short-time sterilization, filter membrane
Filtering, obtains purple sweet potato making vinegar finished product.
2. the preparation method of purple sweet potato making vinegar according to claim 1, it is characterised in that the process of the alcoholic fermentation
In, the inoculum concentration of saccharomyces cerevisiae is the 0.1%-0.5% of the mixture quality of purple sweet potato and rice；Its matter is added in saccharomyces cerevisiae
The water of 5-10 times of amount, makes it in 35-37 DEG C of constant temperature 15-30min, further takes out spare.
3. the preparation method of purple sweet potato making vinegar according to claim 1, it is characterised in that enter to shine tank purple sweet potato Normal juice vinegar
After leaching filtrate after weather exposure one month, deployed after filtrate with salt in 120 DEG C of high-temperature short-time sterilizations, membrane filtration equipment
It is filling after filtering to obtain purple sweet potato making vinegar finished product.
4. the preparation method of purple sweet potato making vinegar according to claim 1, it is characterised in that when ingredient, purple sweet potato and rice
Mass ratio is 1:1-1.5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111100778A (en) * | 2019-10-25 | 2020-05-05 | 天津农科食品生物科技有限公司 | Multifunctional kelp health-care purple vinegar beverage |
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Application publication date: 20190607 |