CN110184166A - A kind of preparation method improving vinegar clarity and dietary fiber content - Google Patents
A kind of preparation method improving vinegar clarity and dietary fiber content Download PDFInfo
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- CN110184166A CN110184166A CN201910602366.9A CN201910602366A CN110184166A CN 110184166 A CN110184166 A CN 110184166A CN 201910602366 A CN201910602366 A CN 201910602366A CN 110184166 A CN110184166 A CN 110184166A
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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
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Abstract
The invention discloses a kind of raising vinegar clarity and the preparation methods of dietary fiber content, by the way that in such a way that vinegar solid brewing technique combines, control precipitates a possibility that generating during Vinegar Fermentation, without the investment for additionally increasing equipment.Different process in Vinegar Production is separately added into enzyme preparation and soybean polyoses to reduce a possibility that vinegar precipitating generates: in earlier fermentation, enzyme preparation is added during production solid-state fermented vinegar, it goes to decompose the substances such as complete starch, protein and cellulose that do not ferment, to reduce the precipitating in vinegar；Then after vinegar decoction, i.e., soybean polyoses is added after generation Maillard reaction, carrys out the macromolecular in stabilising system, prevent the aggregation of macromolecular, to reduce the precipitating in edible vinegar；And the dietary fiber content of soluble soybean polysaccharide is more than 60%, can increase the dietary fiber content of edible vinegar.
Description
Technical field
The present invention relates to the preparation field of vinegar more particularly to a kind of systems for improving vinegar clarity and dietary fiber content
Preparation Method.
Background technique
Currently, sedimentation problem is one of the problem in Solid-state fermentation vinegar industry, the origin cause of formation is closely related with fermentation raw material.
The raw material of Solid-state fermentation vinegar mainly has rice, glutinous rice, sorghum, wheat bran and big chaff etc., starch rich in these raw materials
With the substances such as protein, complexing is easy to happen between generated large biological molecule after microorganism glycolysis；It can also send out simultaneously
The raw incomplete situation of glycolysis, causes edible vinegar to generate precipitating.In addition, decocting process can also be such that partially protein is denaturalized, shape
At flocculation, and Maillard reaction can occur in decoction process, generate macromolecular substances, it can be by subsequent ageing or shelf life
Step flocks together, and forms precipitating.
Traditional solution is usually to be removed in vinegar after fermentation by the Physical entrapment mode of filtering etc.
Precipitating.Used filter type is usually the modes such as diatomite filtering or film filtering, these filter types are required to equipment money
The expenses expenditure such as the investment of gold, the water of replacement and the operation of consumptive material, electricity, artificial.
The essence of dietary fiber is a kind of polysaccharide, regards as the 7th class nutrient by nutrition educational circles supplement, and traditional
Six class cardiotrophin proteins matter, fat, carbohydrate, vitamin, minerals and water are arranged side by side.Wherein it is water-soluble and can absorbs water
Expansion, and can be soluble dietary fiber by the dietary fiber of microorganism glycolysis in large intestine.Dietary fiber has many important
Physiological function: can stimulate intestines peristalsis, be conducive to excrement discharge, can prevent constipation；It can prevention of arterial atherosis and coronary disease
The generation of the cardiovascular diseases such as disease；It can prevent the formation of gall stone；Research also found that soluble dietary fiber can influence many
The related gene of glycometabolism and lipid metaboli adjusts blood glucose in turn.
Summary of the invention
Goal of the invention: in order to overcome problems of the prior art, the invention proposes a kind of raising vinegar clarity
And the preparation method of dietary fiber content, the physical and chemical index, sense organ and flavor of edible vinegar are had no significant effect, precipitating obviously subtracts
Few, mouthfeel is more preferably soft and is rich in dietary fiber simultaneously.
Technical solution: in order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is as follows:
A kind of preparation method improving vinegar clarity and dietary fiber content, it is characterised in that include the following steps:
1) quality raw materials rice is selected, is crushed spare；
2) it presses rice material and water is (1-8): adding water in the rice material that the mass ratio of (5-10) is crushed into step 1), together
When be added total quality of material 2%-10% amylase liquefaction, be then added the 1%-10% of total quality of material carbohydrase sugar
Change, the Angel Yeast for being eventually adding the activation of the 5%-20% of total quality of material carries out alcoholic fermentation, and the alcoholic fermentation time is 5-
7d obtains alcoholic fermentation wine Miao；
3) acetic fermentation: the distiller's wort and wheat bran, rice chaff that step 2) is obtained are by (4-6): (0.5-2): the quality of (0.5-1)
Than after mixing, Pasteur's acetobacter of the 3%-10% of total quality of material being linked into and carries out proposing heat after mixed material；Daily
Material progress by upper layer with strain is loose, while the rice chaff that the 2%-5% of total quality of material is added carries out proposing heat, when proposing heat
Between be 2-4d；Then top fermented grains are uniformly mixed with lower part ingredient, it is one layer deep per turning over downwards for 24 hours, it, will after maintaining 5-8d
Unstrained spirits translates into bottom from top layer, is uniformly mixed, and maintains 8-12d, enzyme preparation is added in 6-10d, while mixing during turning over unstrained spirits
It is even；
4) after acetic fermentation, solid-state fermented vinegar is obtained after obtained vinegar fermented grain is sealed unstrained spirits 5-8d；
5) solid-state fermented vinegar is successively carried out leaching vinegar, decoct vinegar, be added the 0.5%-5% of pan-fried vinegar gross mass soybean it is more
Sugar, ageing；
6) by, vanning filling after high-temperature instantaneous sterilization by the vinegar of ageing, vinegar finished product is obtained.
More preferably, rice material described in step 1) is one of rice, glutinous rice, corn, wheat, sorghum or more
Kind.
More preferably, the activation method of Angel Yeast described in step 2) are as follows: take 10g dry ferment, 5-10 times of body is added
The glucose solution that the mass concentration of 30-35 DEG C of product is 2%, stirs and evenly mixs, and activation 0.5-1.5h is obtained.
More preferably, enzyme preparation described in step 3) is (2-5) calculated by mass: (1-4): (4-8): (0.5-2's)
Acid protease, exopeptidase, amylase, cellulase mixing enzyme preparation.
More preferably, soybean polyoses described in step 5) are soluble soybean polysaccharide.
More preferably, the sterilization temperature of the step 6) high-temperature instantaneous sterilization is 100-121 DEG C.
More preferably, the sterilizing time of the step 6) high-temperature instantaneous sterilization is 2-5min.
The utility model has the advantages that the present invention have it is following the utility model has the advantages that
1) a possibility that control precipitating generates during Vinegar Fermentation, without the investment for additionally increasing equipment.Firstly,
Enzyme preparation is added during producing solid-state fermented vinegar in earlier fermentation, goes to decompose do not ferment complete starch, protein and cellulose
Equal substances, to reduce the precipitating in vinegar；Secondly, soybean polyoses are added after generation Maillard reaction, come after vinegar decoction
Macromolecular in stabilising system, prevents the aggregation of macromolecular, to reduce the precipitating in edible vinegar.By being made with vinegar solid-state
The mode that technique combines is made, the different process in Vinegar Production is separately added into enzyme preparation and soybean polyoses to reduce food
A possibility that vinegar precipitating generates.
2) substances such as complete protein, starch that do not ferment are decomposed by the way of enzyme preparation, the enzyme preparation of compounding is not only
It efficiently, and is clean living resources；It can be inactivated during decocting vinegar, insecurity factor will not be introduced to finished product.
3) soluble soybean polysaccharide used can form thick-layer in protein surface by its side chain under acidic environment
Stable protein is played the role of in steric hindrance repulsion, and the flocculant of protein can be prevented to precipitate；And soluble soybean polysaccharide
Dietary fiber content be more than 60%, the dietary fiber content of edible vinegar can be increased.
4) (total acid, fixed acid, reduced sugar, amino-acid nitrogen, solubility are salt-free solid for the physical and chemical index of gained edible vinegar
Shape object) it is held essentially constant；Since the addition of enzyme preparation increases the micromolecule polypeptide in product, mouthfeel is obviously soft, acid
Stimulation weakens；The precipitating removal rate of gained edible vinegar is up to 50% or more.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail:
Correlation enzyme preparation and strain source used in embodiment and comparative example:
Amylase: it buys from Shandong Long great enzyme preparation Co., Ltd；
Carbohydrase: it buys from Shandong Long great enzyme preparation Co., Ltd；
Angel Yeast: it buys from Angel Yeast Co., Ltd；
Acid protease: it buys from Shandong Long great enzyme preparation Co., Ltd；
Exopeptidase: it buys from Jinan Yun Cheng Biotechnology Co., Ltd；
Cellulase: it buys from Shandong Long great enzyme preparation Co., Ltd；
Soluble soybean polysaccharide: it buys from table mountain Jin Jing biotech inc；
Pasteur's acetobacter: HSCY1085 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center,
The deposit date is on May 13rd, 2019, deposit number was CGMCC NO.17802.
Embodiment 1:
A kind of preparation method rich in dietary fiber vinegar, includes the following steps:
1) good rice is selected, the bad grain of rice such as rejecting is damaged by worms crushes spare；
2) rice material crushed into step 1) adds water, and the mass ratio of meter Yu Shui is 2:7, while total quality of material is added
3% amylase liquefy, 2% carbohydrase that total quality of material is then added is saccharified, and is eventually adding total material
The Angel Yeast of 10% activation of quality carries out alcoholic fermentation, and the alcoholic fermentation time is 6d, obtains alcoholic fermentation wine Miao；Wherein
The activation method of Angel Yeast are as follows: 10g dry ferment is taken, the glucose solution that the mass concentration of 30 DEG C of 6 times of volumes is 2% is added,
It stirs and evenly mixs, activates 1.0h.
3) gained distiller's wort in step 2) is uniformly mixed with wheat bran, rice chaff according to the mass ratio of 6:1.5:1, it then will be total
Pasteur's acetobacter of 6% activation of quality of material is linked into the material of mixing；Daily by upper layer with strain material into
Row is loose, while 3% rice chaff that total quality of material is added carries out proposing heat, and mentioning the hot time is 2d；It is then that upper temp is higher
The fermented grains ingredient low with temperature of lower uniformly mixed, one layer deep per turning over downwards for 24 hours, this process need to carry out 5d；Finally, will
Unstrained spirits translates into bottom from top layer, is uniformly mixed, such to turn over the time that unstrained spirits mode is carried out as 9d, and total material is added in the 7d of this process
0.1% enzyme preparation (mass ratio: acid protease: exopeptidase: amylase: cellulase=2:1:6:1) of quality, simultaneously
It is uniformly mixed during turning over unstrained spirits, this process is acetic fermentation.
4) after acetic fermentation, obtained vinegar fermented grain is subjected to envelope unstrained spirits, the envelope unstrained spirits time is 5d, after eaten up to solid-state
Vinegar.
5) solid-state fermented vinegar obtained in step 4) is successively subjected to leaching vinegar, vinegar is decocted, then to flow while throwing storage tank into
The mode added add pan-fried vinegar gross mass 3% soluble soybean polysaccharide, last ageing；
6) vinegar of ageing in step 5) is passed through 121 DEG C, carry out after the high-temperature instantaneous sterilization of 3min filling, vanning to get
Last vinegar finished product.
Comparative example 1:
Remaining step is same as Example 1, the difference is that enzyme preparation is not added in step 3), does not also add in step 5)
Enter soluble soybean polysaccharide.
Embodiment 2:
A kind of preparation method rich in dietary fiber vinegar, includes the following steps:
1) good rice is selected, the bad grain of rice such as rejecting is damaged by worms crushes spare；
2) rice material crushed into step 1) adds water, and the mass ratio of meter Yu Shui is 3:8, while total quality of material is added
4% amylase liquefy, 3% carbohydrase that total quality of material is then added is saccharified, and is eventually adding total material
The Angel Yeast of the activation of quality 12% carries out alcoholic fermentation, and the alcoholic fermentation time is 5d, obtains alcoholic fermentation wine Miao；Wherein pacify
The activation method of fine jade yeast are as follows: take 10g dry ferment, the mass concentration that 30 DEG C of 6 times of volumes are added is 2% glucose solution, stirring
It mixes, activates 1.5h.
3) gained distiller's wort in step 2) is uniformly mixed with wheat bran, rice chaff according to the mass ratio of 5:1:0.8, it then will be total
Pasteur's acetobacter of 8% activation of quality of material is linked into the material of mixing；Daily by upper layer with strain material into
Row is loose, while 3% rice chaff that total quality of material is added carries out proposing heat, and mentioning the hot time is 3d；；It is then that upper temp is higher
The fermented grains ingredient low with temperature of lower uniformly mixed, one layer deep per turning over downwards for 24 hours, this process need to carry out 6d；Finally, will
Unstrained spirits translates into bottom from top layer, is uniformly mixed, such to turn over the time that unstrained spirits mode is carried out as 10d, and total object is added in the 8d of this process
Expect 0.2% enzyme preparation (mass ratio: acid protease: exopeptidase: amylase: cellulase=3:1:5:1) of quality, together
When during turning over unstrained spirits be uniformly mixed, this process be acetic fermentation.
4) after acetic fermentation, obtained vinegar fermented grain is subjected to envelope unstrained spirits, the envelope unstrained spirits time is 6d, after eaten up to solid-state
Vinegar.
5) solid-state fermented vinegar obtained in step 4) is successively subjected to leaching vinegar, vinegar is decocted, then to flow while throwing storage tank into
The mode added add pan-fried vinegar gross mass 4% soluble soybean polysaccharide, last ageing；
6) vinegar of ageing in step 5) is passed through 121 DEG C, carry out after the high-temperature instantaneous sterilization of 3min filling, vanning to get
Last vinegar finished product.
Comparative example 2:
Remaining step is same as Example 1, the difference is that enzyme preparation is not added in step 3), does not also add in step 5)
Enter soluble soybean polysaccharide.
Product inspection method:
1) finished product of the physical and chemical index to embodiment 1-2 and comparative example 1-2 of filling rear finished product vinegar is detected according to GB18623
The physical and chemical index of vinegar: total acid, fixed acid, amino-acid nitrogen, reduced sugar, soluble saltless solid are detected；
The soluble dietary fibre content of embodiment 1-2 and comparative example 1-2 vinegar is detected according to GB5009.88；
Precipitating removal effect: Example 1-2 and each 250ml sample of comparative example 1-2 finished product vinegar is evaluated using centrifugal process
Product, trim are centrifuged (8000rpm, 20min, 25 DEG C), take its precipitating to be placed in the weighing bottle of constant weight, dry at 105 ± 5 DEG C
To constant weight, the precipitation capacity of two groups of samples is weighed, precipitates the difference/control group of removal rate (%)=100 × two group sample pellet amount
Precipitate quality.
2) embodiment 1-2, comparative example 1-2 finished product vinegar professional training has been received into sense organ descriptive analysis method: by 20
Sensory evaluation person evaluated, wherein the total score of each individual event is 9 points, statistical result is the equal of 15 sensory evaluation persons marking
Value.
Testing result:
1) physical and chemical index and precipitating removal rate
1 embodiment of table and comparative example finished product vinegar physical and chemical index compare
From the results shown in Table 1, it is prepared by a kind of preparation method rich in dietary fiber vinegar of the present invention
Vinegar, the physical and chemical index of vinegar difference compared with vinegar prepared by traditional preparation methods is little, meets the standard of GB18623
It is required that and dietary fiber rich in vinegar obtained by the present invention, and without dietary fiber content in traditional vinegar；The present invention
The precipitating removal effect of obtained vinegar is obvious, and up to 58% or more.
2) Analyses Methods for Sensory Evaluation Results
2 embodiment of table and comparative example edible vinegar Analyses Methods for Sensory Evaluation Results
Result can be seen that the vinegar that the present invention is prepared and the vinegar that conventional preparation techniques are prepared from table 2
It compares, it is more excellent in posture and comprehensive mouthfeel.
Claims (7)
1. a kind of preparation method for improving vinegar clarity and dietary fiber content, it is characterised in that include the following steps:
1) quality raw materials rice is selected, is crushed spare；
2) pressing rice material with water is (1-8): adding water in the rice material that the mass ratio of (5-10) is crushed into step 1), adds simultaneously
The amylase liquefaction for entering the 2%-10% of total quality of material, is then added the saccharification enzymatic conversion of the 1%-10% of total quality of material,
The Angel Yeast for being eventually adding the activation of the 5%-20% of total quality of material carries out alcoholic fermentation, and the alcoholic fermentation time is 5-7d,
Obtain alcoholic fermentation wine Miao；
3) acetic fermentation: the distiller's wort and wheat bran, rice chaff that step 2) is obtained are by (4-6): (0.5-2): the mass ratio of (0.5-1) is mixed
After closing uniformly, Pasteur's acetobacter of the 3%-10% of total quality of material is linked into and carries out proposing heat after mixed material；It daily will be upper
Material of the layer with strain carries out loose, while the rice chaff that the 2%-5% of total quality of material is added carries out proposing heat, mentions the hot time and is
2-4d；Then top fermented grains are uniformly mixed with lower part ingredient, per turning over deep one layer downwards for 24 hours, after maintaining 5-8d, by unstrained spirits from
Top layer translates into bottom, is uniformly mixed, and maintains 8-12d, enzyme preparation is added in 6-10d, while being uniformly mixed during turning over unstrained spirits；
4) after acetic fermentation, solid-state fermented vinegar is obtained after obtained vinegar fermented grain is sealed unstrained spirits 5-8d；
5) by state food solid-state fermented vinegar successively carry out leaching vinegar, decoct vinegar, be added pan-fried vinegar gross mass 0.5%-5% soybean polyoses,
Ageing；
6) by, vanning filling after high-temperature instantaneous sterilization by the vinegar of ageing, vinegar finished product is obtained.
2. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
It is rapid 1) described in rice material be one of rice, glutinous rice, corn, wheat, sorghum or a variety of.
3. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
It is rapid 2) described in Angel Yeast activation method are as follows: take 10g dry ferment, the mass concentration for being added 5-10 times 30-35 DEG C of volume is
2% glucose solution, stirs and evenly mixs, and activation 0.5-1.5h is obtained.
4. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
It is rapid 3) described in enzyme preparation be (2-5) calculated by mass: (1-4): (4-8): acid protease, exopeptidase, the starch of (0.5-2)
The mixing enzyme preparation of enzyme, cellulase.
5. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
It is rapid 5) described in soybean polyoses be soluble soybean polysaccharide.
6. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
The sterilization temperature of rapid 6) the described high-temperature instantaneous sterilization is 100-121 DEG C.
7. the preparation method according to claim 1 for improving vinegar clarity and dietary fiber content, it is characterised in that: step
The sterilizing time of rapid 6) the described high-temperature instantaneous sterilization is 2-5min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548897A (en) * | 2020-06-23 | 2020-08-18 | 佛山市海天（江苏）调味食品有限公司 | Clarification method of solid vinegar embryo |
| CN111560309A (en) * | 2020-05-22 | 2020-08-21 | 镇江丹和醋业有限公司 | Process for improving fermentation quality of vinegar grains by using enzyme preparation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111560309A (en) * | 2020-05-22 | 2020-08-21 | 镇江丹和醋业有限公司 | Process for improving fermentation quality of vinegar grains by using enzyme preparation |
| CN111548897A (en) * | 2020-06-23 | 2020-08-18 | 佛山市海天（江苏）调味食品有限公司 | Clarification method of solid vinegar embryo |
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Application publication date: 20190830 |