CN111647495A - Preparation method of cordyceps sinensis and ginseng vinegar - Google Patents
Preparation method of cordyceps sinensis and ginseng vinegar Download PDFInfo
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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Classifications
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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
-
- 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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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of vinegar making, and particularly relates to a preparation method of cordyceps sinensis and ginseng vinegar. The cordyceps ginseng vinegar is prepared by sterilizing cordyceps ginseng raw materials at high temperature, adding yeast for making alcoholic fermentation with cordyceps ginseng, adding bran coat or rice husk and bran for making acetic fermentation, adding fragrance, spraying vinegar, adjusting acidity and finally preparing the cordyceps ginseng vinegar. The invention contains more than 20 amino acids necessary for human body, mineral substances such as calcium, iron, potassium, selenium and the like and trace elements, wherein the contents of calcium, potassium and iron are higher than those of common table vinegar, and the table vinegar can improve the immunity of the human body and has the effect of strengthening the body after being eaten frequently.
Description
Technical Field
The invention belongs to the technical field of vinegar making, and particularly relates to a preparation method of cordyceps sinensis and ginseng vinegar.
Background
The dried cordyceps ginseng is stored for 3 years, is in light yellow and contains 18 amino acids, 20 trace elements, vitamins, phenols, saccharides and other nutritional ingredients required by a human body, has the function equivalent to that of the cordyceps sinensis, and has the special curative effect of inhibiting cancer cell diffusion and losing weight by frequently eating the ginseng, so the ginseng enjoys the name of 'vegetable treasure'.
The vinegar is a liquid seasoning with rich nutrition as a traditional seasoning. The Chinese vinegar is developed for thousands of years, and the traditional brewed seasoning is changed into the current health-care vinegar, which is not only the expression of scientific and technological progress of the vinegar industry, but also the future development trend of the Chinese vinegar industry. The vinegar has health care efficacy, which is generally known by Chinese people to vinegar, and people pay more and more attention to health along with the improvement of living standard, and the traditional vinegar has higher requirements, and has certain health care functions on the basis of seasoning, such as the effects of preventing and treating various diseases, beautifying and the like. Therefore, the conversion of vinegar from flavoring to health vinegar in the traditional sense becomes a necessity.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation method of cordyceps sinensis-ginseng vinegar.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of cordyceps sinensis and ginseng vinegar comprises the following steps:
step S1, processing cordyceps sinensis and ginseng raw materials;
step S2, fermenting the cordyceps sinensis and ginseng alcohol;
step S3, fermenting cordyceps sinensis and ginseng acetic acid;
step S4, adding cordyceps sinensis and flavouring;
step S5, preparing cordyceps sinensis and ginseng into vinegar;
and step S6, adjusting the acidity.
Further, in the step S1, the processing of the cordyceps sinensis and ginseng raw materials further comprises the following steps:
step S1.1, cleaning cordyceps sinensis and ginseng, removing soil, washing with clear water for 3 times, and soaking for 2-3 times;
step S1.2, drying moisture in the air, namely removing moisture of the outer skin;
step S1.3, steaming for 1.5-2 hours in a pot, wherein the temperature of the steamer is 100 ℃, and the effect of high-temperature disinfection and sterilization is achieved;
and S1.4, naturally cooling or cooling to 30-40 ℃ by using an air blower.
Further, in the step S2, the cordyceps sinensis and ginseng alcohol fermentation further comprises the following steps:
step S2.1, adding yeast 20% of the cordyceps and the ginseng, stirring uniformly, and sealing and fermenting;
s2.2, fermenting for 1-7 days, regulating the room temperature to 25-28 ℃, and regulating the temperature in a fermentation tank to 25-28 ℃;
s2.3, fermenting for 8-15 days, regulating the room temperature to 28-35 ℃, and regulating the temperature in a fermentation tank to 35-38 ℃;
and S2.4, preparing the saccharification fermentation liquor, wherein the saccharification fermentation liquor contains solid components.
Further, in the step S3, the fermentation of the cordyceps sinensis and the ginseng acetic acid further comprises the following steps:
s3.1, removing a sealing cover of the fermentation tank, and adding water accounting for 35-40% of the solid mass after fermentation; adding bran coat or rice husk with solid mass of 60% after fermentation to play a role of loosening; adding bran with 20% of solid mass after fermentation; stirring, and fermenting in vinegar pool or jar;
step S3.2, adding active vinegar mother liquor with the solid mass of 1 percent after fermentation for fermentation (stirring is needed due to oxygen consumption),
s3.3, keeping the temperature in the cylinder or the pool at 35-37 ℃ by stirring for 1-3 days;
s3.4, keeping the temperature in the cylinder or the pool at 38-42 ℃ by stirring for 4-8 days;
s3.5, keeping the temperature in the cylinder or the pool at 30-35 ℃ by stirring for 9-10 days;
and S3.6, obtaining a component A after fermentation, and then averagely dividing the component A into a component B and a component C.
Further, in the step S4, the method for flavoring cordyceps sinensis is as follows: transferring the component B into a steam box for steaming for 4-6 days, and keeping the temperature at 80 ℃ and the humidity at 70%; component D is obtained.
Further, in the step S5, the cordyceps sinensis ginseng finished vinegar further includes the following steps:
step S5.1, adding water with specified content into the component C, and spraying vinegar to obtain a vinegar component E with specified content and a filtered component C1；
And step S5.2, mixing the component D and the component E, adding spices and salt, sterilizing at the high temperature of 100 ℃ to prepare a component F, namely the cordyceps sinensis and ginseng vinegar.
Further, in step S6, the method for adjusting acidity is: component C1Mixing with component F, and repeating step S4 and step S5 until the obtained vinegar liquid reaches acidity requirement.
Still further, the perfume comprises: fennel, pepper, aniseed and aniseed; the content of the spice is 0.5 percent of the mass of the cordyceps sinensis; the content of the salt is 0.5 percent of the mass of the cordyceps sinensis ginseng.
Compared with the prior art, the invention has the following advantages:
contains more than 20 amino acids necessary for human body, minerals such as calcium, iron, potassium, selenium, etc., and microelements, wherein the content of calcium (calculated by Ca) is 33.9mg/kg, the content of potassium (calculated by K) is 5147.9, and the content of iron (calculated by Fe) is 41.8mg/kg, which are all higher than that of common vinegar; the immunity of the human body can be improved by frequent eating, and the health-care food has the effects of strengthening the body; the health food is rich in water-soluble dietary fiber and fructo-oligosaccharide with the highest plant content, so that the health food can remarkably promote gastrointestinal motility and relax bowel, can eliminate constipation and prevent and treat diarrhea, is a killer for gastrointestinal diseases, is wonderful, is a proliferation factor for bifidobacteria in intestines, overcomes the problems of gastrointestinal diseases caused by imbalance reduction of beneficial bacteria in the intestines, such as bifidobacteria and the like due to the reasons of short life rhythm and excessive use of antibiotics, can eliminate environmental pollutants brought into human bodies by food, and is a scavenger and a protection spirit for intestines and stomach. Has effects of resisting oxidation, scavenging free radicals, and reducing or preventing calculus. Has the effects of clearing liver, removing toxicity, reducing pathogenic fire and lowering blood pressure, is effective in preventing and treating acne, and is a natural health fruit product for caring skin.
Detailed Description
Example 1
A preparation method of cordyceps sinensis and ginseng vinegar comprises the following steps:
processing cordyceps sinensis and ginseng raw materials;
cleaning Cordyceps and Ginseng radix, removing soil, washing with clear water for 3 times, and soaking for 3 times; drying to remove moisture, namely removing moisture of the outer skin; steaming for 2h to achieve high-temperature disinfection and sterilization effects; naturally cooling or cooling to 30 ℃ by an air blower.
Fermenting the cordyceps sinensis and ginseng alcohol;
adding yeast 20% of the mass of the cordyceps and the ginseng, stirring uniformly, and sealing and fermenting; fermenting for 1-7 days, regulating the room temperature to 25 ℃, and regulating the temperature in a fermentation tank to 25 ℃; fermenting for 8-15 days, regulating the room temperature to 28 ℃, and regulating the temperature in a fermentation tank to 35 ℃; preparing the saccharified fermentation liquor.
Fermenting cordyceps sinensis and ginseng acetic acid;
removing the sealing cover of the fermentation tank, and adding water accounting for 35% of the solid mass after fermentation; adding bran coat or rice husk with solid mass of 60% after fermentation to play a role of loosening; adding bran with 20% of solid mass after fermentation; stirring, and fermenting in vinegar pool or jar; adding active vinegar mother liquor with the solid mass of 1% after fermentation for fermentation (stirring is needed due to oxygen consumption), and keeping the temperature in a jar or a pool at 35 ℃ by stirring for 1-3 days; keeping the temperature in the cylinder or the pool at 38 ℃ by stirring on day 4-8; keeping the temperature in the cylinder or the pool at 30 ℃ by stirring in 9-10 days; obtaining a component A, and then averagely dividing the component A into a component B and a component C.
Adding cordyceps sinensis and ginseng to increase fragrance; transferring the component B into a steam box for steaming for 4 days, and keeping the temperature at 80 ℃ and the humidity at 70%; component D is obtained.
Preparing cordyceps sinensis and ginseng into vinegar;
adding water of specified content into the component C, and spraying vinegar to obtain vinegar component E of specified content and filtered component C1(ii) a Mixing the component D and the component E, adding fennel, pepper, aniseed and aniseed accounting for 0.5 percent of the mass of the cordyceps ginseng and salt accounting for 0.5 percent of the mass of the cordyceps ginseng, and sterilizing at the high temperature of 100 ℃ to prepare a component F, namely the cordyceps ginseng vinegar.
And (3) acidity adjustment:
component C1Mixing with the component F, and performing steps of adding cordyceps and ginseng for flavoring and preparing cordyceps and ginseng into vinegar until vinegar liquid with proper acidity is obtained.
Example 2
A preparation method of cordyceps sinensis and ginseng vinegar comprises the following steps:
processing cordyceps sinensis and ginseng raw materials: cleaning cordyceps sinensis and ginseng, removing soil, washing with clear water for 3 times, and soaking for 2-3 times; then drying and drying moisture, and removing moisture of the outer skin; steaming in a steamer for 2h to achieve the effect of high-temperature disinfection and sterilization; naturally cooling to 40 ℃.
Fermenting the cordyceps sinensis and ginseng alcohol; adding yeast 20% of the mass of the cordyceps and the ginseng, stirring uniformly, and sealing and fermenting; fermenting for 1-7 days, regulating the room temperature to be 28 ℃, and regulating the temperature in a fermentation tank to be 28 ℃; fermenting for 8-15 days, regulating the room temperature to 35 ℃, and regulating the temperature in a fermentation tank to 38 ℃; preparing the saccharified fermentation liquor.
Fermenting cordyceps sinensis and ginseng acetic acid; removing the sealing cover of the fermentation tank, and adding water accounting for 40% of the solid mass after fermentation; adding bran coat or rice husk with solid mass of 60% after fermentation to play a role of loosening; adding bran with 20% of solid mass after fermentation; stirring, and fermenting in vinegar pool or jar; adding active vinegar mother liquor with the solid mass of 1% after fermentation for fermentation (stirring is needed due to oxygen consumption), and keeping the temperature in a jar or a pool at 37 ℃ by stirring in 1-3 days; keeping the temperature in the cylinder or the pool at 42 ℃ by stirring on day 4-8; keeping the temperature in the cylinder or the pool at 35 ℃ by stirring in 9-10 days; obtaining a component A, and then averagely dividing the component A into a component B and a component C.
Adding cordyceps sinensis and ginseng to increase fragrance; transferring the component B into a steam box for steaming for 6 days, and keeping the temperature at 80 ℃ and the humidity at 70%; component D is obtained.
Preparing cordyceps sinensis and ginseng into vinegar; adding water of specified content into the component C, and spraying vinegar to obtain vinegar component E of specified content and filtered component C1(ii) a Mixing the component D and the component E, adding fennel, pepper, aniseed and aniseed accounting for 0.5 percent of the mass of the cordyceps ginseng and salt accounting for 0.5 percent of the mass of the cordyceps ginseng, and sterilizing at the high temperature of 100 ℃ to prepare the component F.
And (3) acidity adjustment: component C1Mixing with the component F, repeating the steps of enhancing the fragrance of the cordyceps sinensis and preparing the vinegar from the cordyceps sinensis till vinegar liquid with proper acidity is obtained, namely the cordyceps sinensis and ginseng vinegar.
Example 3
A preparation method of cordyceps sinensis and ginseng vinegar comprises the following steps:
processing cordyceps sinensis and ginseng raw materials: cleaning cordyceps sinensis and ginseng, removing soil, washing with clear water for 3 times, and soaking for 2-3 times; then drying and drying moisture, and removing moisture of the outer skin; steaming in a steamer for 1.8h to achieve the effect of high-temperature disinfection and sterilization; naturally cooling to 35 ℃.
Fermenting the cordyceps sinensis and ginseng alcohol; adding yeast 20% of the mass of the cordyceps and the ginseng, stirring uniformly, and sealing and fermenting; fermenting for 1-7 days, regulating the room temperature to 26 ℃, and regulating the temperature in a fermentation tank to 26 ℃; fermenting for 8-15 days, regulating the room temperature to be 30 ℃, and regulating the temperature in a fermentation tank to be 37 ℃; preparing the saccharified fermentation liquor.
Fermenting cordyceps sinensis and ginseng acetic acid; removing the sealing cover of the fermentation tank, and adding water accounting for 38% of the solid mass after fermentation; adding bran coat or rice husk with solid mass of 60% after fermentation to play a role of loosening; adding bran with 20% of solid mass after fermentation; stirring, and fermenting in vinegar pool or jar; adding active vinegar mother liquor with the solid mass of 1% after fermentation for fermentation (stirring is needed due to oxygen consumption), and keeping the temperature in a jar or a pool at 36 ℃ by stirring for 1-3 days; keeping the temperature in the cylinder or the pool at 40 ℃ by stirring on day 4-8; keeping the temperature in the cylinder or the pool at 33 ℃ by stirring in 9-10 days; obtaining a component A, and then averagely dividing the component A into a component B and a component C.
Adding cordyceps sinensis and ginseng to increase fragrance; transferring the component B into a steam box for steaming for 5 days, and keeping the temperature at 80 ℃ and the humidity at 70%; component D is obtained.
Preparing cordyceps sinensis and ginseng into vinegar; adding water of specified content into the component C, and spraying vinegar to obtain vinegar component E of specified content and filtered component C1(ii) a Mixing the component D and the component E, adding fennel, pepper, aniseed and aniseed accounting for 0.5 percent of the mass of the cordyceps ginseng and salt accounting for 0.5 percent of the mass of the cordyceps ginseng, and sterilizing at the high temperature of 100 ℃ to prepare the component F.
And (3) acidity adjustment: component C1Mixing with the component F, repeating the steps of enhancing the fragrance of the cordyceps sinensis and preparing the vinegar from the cordyceps sinensis till vinegar liquid with proper acidity is obtained, namely the cordyceps sinensis and ginseng vinegar.
Those skilled in the art will appreciate that the invention may be practiced without these specific details. Although illustrative embodiments of the present invention have been described above to facilitate the understanding of the present invention by those skilled in the art, it should be understood that the present invention is not limited to the scope of the embodiments, and various changes may be made apparent to those skilled in the art as long as they are within the spirit and scope of the present invention as defined and defined by the appended claims, and all matters of the invention which utilize the inventive concepts are protected.
Claims (8)
1. A preparation method of cordyceps sinensis and ginseng vinegar is characterized by comprising the following steps: the method comprises the following steps:
step S1, processing cordyceps sinensis and ginseng raw materials;
step S2, fermenting the cordyceps sinensis and ginseng alcohol;
step S3, fermenting cordyceps sinensis and ginseng acetic acid;
step S4, adding cordyceps sinensis and flavouring;
step S5, preparing cordyceps sinensis and ginseng into vinegar;
and step S6, adjusting the acidity.
2. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in the step S1, the processing of the cordyceps sinensis and ginseng raw materials further comprises the following steps:
step S1.1, cleaning cordyceps sinensis and ginseng, removing soil, washing with clear water for 3 times, and soaking for 2-3 times;
step S1.2, drying moisture in the air, namely removing moisture of the outer skin;
step S1.3, steaming for 1.5-2 hours in a pot, wherein the temperature of the steamer is 100 ℃, and the effect of high-temperature disinfection and sterilization is achieved;
and S1.4, naturally cooling or cooling to 30-40 ℃ by using an air blower.
3. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in the step S2, the cordyceps sinensis and ginseng alcohol fermentation further comprises the following steps:
step S2.1, adding yeast 20% of the cordyceps and the ginseng, stirring uniformly, and sealing and fermenting;
s2.2, fermenting for 1-7 days, regulating the room temperature to 25-28 ℃, and regulating the temperature in a fermentation tank to 25-28 ℃;
s2.3, fermenting for 8-15 days, regulating the room temperature to be 28-35 ℃, and regulating the temperature in a fermentation tank to be 35-38 ℃;
and S2.4, preparing the saccharification fermentation liquor, wherein the saccharification fermentation liquor contains solid components.
4. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in the step S3, the fermentation of the cordyceps sinensis and the ginseng acetic acid further comprises the following steps:
s3.1, removing a sealing cover of the fermentation tank, and adding water accounting for 35-40% of the solid mass after fermentation; adding bran coat or rice husk with solid mass of 60% after fermentation; adding bran with 20% of solid mass after fermentation; stirring, and fermenting in vinegar pool or jar;
step S3.2, adding active vinegar mother with the solid mass of 1 percent after fermentation for fermentation,
s3.3, keeping the temperature in the cylinder or the pool at 35-37 ℃ by stirring for 1-3 days;
s3.4, keeping the temperature in the cylinder or the pool at 38-42 ℃ by stirring for 4-8 days;
s3.5, keeping the temperature in the cylinder or the pool at 30-35 ℃ by stirring for 9-10 days;
and S3.6, obtaining a component A after fermentation, and then averagely dividing the component A into a component B and a component C.
5. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in the step S4, the cordyceps sinensis ginseng fragrance-enhancing method comprises the following steps: transferring the component B into a steam box for steaming for 4-6 days, and keeping the temperature at 80 ℃ and the humidity at 70%; component D is obtained.
6. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in the step S5, the cordyceps sinensis and ginseng finished vinegar further comprises the following steps:
step S5.1, adding water with specified content into the component C, and spraying vinegar to obtain a vinegar component E with specified content and a filtered component C1；
And step S5.2, mixing the component D and the component E, adding spices and salt, sterilizing at the high temperature of 100 ℃ to prepare a component F, namely the cordyceps sinensis and ginseng vinegar.
7. The preparation method of cordyceps ginseng vinegar according to claim 1, which is characterized by comprising the following steps: in step S6, the method of adjusting acidity is: component C1Mixing with component F, and repeating step S4 and step S5 until the obtained vinegar liquid reaches acidity requirement.
8. The preparation method of cordyceps ginseng vinegar according to claim 6, which is characterized by comprising the following steps: the perfume includes: fennel, pepper, aniseed and aniseed; the content of the spice is 0.5 percent of the mass of the cordyceps sinensis; the content of the salt is 0.5 percent of the mass of the cordyceps sinensis ginseng.
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| JP2005176776A (en) * | 2003-12-22 | 2005-07-07 | Ogatamura Akitakomachi Seisansha Kyokai:Kk | Method for producing vinegar and refreshing drink using washed water of rice |
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