CN111808715A - Boletus lycium barbarum oat malt vinegar and preparation method thereof - Google Patents

Boletus lycium barbarum oat malt vinegar and preparation method thereof Download PDF

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CN111808715A
CN111808715A CN202010741613.6A CN202010741613A CN111808715A CN 111808715 A CN111808715 A CN 111808715A CN 202010741613 A CN202010741613 A CN 202010741613A CN 111808715 A CN111808715 A CN 111808715A
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高婷婷
刘静雪
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Jilin Agricultural Science and Technology College
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Abstract

The invention discloses bolete medlar oat malt vinegar and a preparation method thereof, and belongs to the technical field of brewed foods. The invention is realized by the following steps: 1) fermenting the medlar juice by lactic acid bacteria; 2) culturing bolete on oat malt; 3) liquefying, saccharifying and alcoholizing oat malt with boletus hypha; 4) mixing the lactic acid fermentation liquid of the medlar and the bolete fermentation oat malt wine; 5) inoculating acetic acid bacteria for acetic acid fermentation; 6) filtering and canning to obtain the bolete medlar oat malt vinegar. According to the invention, the lactobacillus is used for fermenting the medlar juice, the acid can promote substances such as carotenoid, medlar polysaccharide and betaine rich in medlar to be dissociated, and the generated lactic acid can remain in the vinegar, so that the lactic acid content of the liquid fermented vinegar is improved; culturing bolete with oat malt to prepare wine, and obtaining wine liquid rich in gamma-aminobutyric acid, bolete polysaccharide, riboflavin and other substances; finally, the substances are enriched in the vinegar, and the vinegar with soft taste and good effects of regulating intestinal flora, enhancing the immunity of organisms and the like is obtained.

Description

Boletus lycium barbarum oat malt vinegar and preparation method thereof
Technical Field
The invention belongs to the technical field of brewed foods, and particularly relates to bolete, medlar and oat malt vinegar and a preparation method thereof.
Background
Boletus aereus, an edible mushroom. The beef is delicious and is one of the most fragrant boletes. The boletus nigricans is rich in nutrition, contains rich proteins, 8 essential amino acids for human bodies, various trace elements, boletus polysaccharide, riboflavin and other substances, and has the effects of resisting tumors, relieving cough, tonifying qi, reducing blood pressure, reducing cholesterol, reducing blood fat and the like.
Fructus Lycii is plant of genus Lycium of family Solanaceae. The fructus Lycii is rich in fructus Lycii polysaccharide, betaine and carotenoid, and has effects of nourishing liver, replenishing kidney essence, moistening lung and improving eyesight.
Oats are annual herbs of the Gramineae and Avena genera. The product is rich in essential amino acids, vitamins, dietary fiber and minerals, and has effects of regulating blood sugar and relieving constipation. When the oats germinate, macromolecular nutrient substances in the oats can be hydrolyzed into small molecular substances which are more easily absorbed and utilized by human bodies, and bioactive substances such as gamma-aminobutyric acid and the like can be generated.
Through the search of domestic and foreign documents, no report related to the vinegar brewing by fermenting the lycium barbarum and the oat malt serving as raw materials in a segmented manner by using bolete, lactobacillus, saccharomyces cerevisiae, acetic acid bacteria and other strains is found at present. Only one boletus edulis health care vinegar and a manufacturing method thereof (Chinese patent, CN201610482472.4) disclose a method for brewing vinegar by using potatoes and brown rice as raw materials and saccharifying, alcoholic fermenting and acetic acid fermenting red yeast, boletus edulis and saccharomyces cerevisiae, but the method simultaneously inoculates the red yeast, the boletus edulis and the saccharomyces cerevisiae into liquefied liquid, the growth rate of the yeast is high, alcohol is produced, and the growth and the fermentation of the boletus edulis are inhibited.
Disclosure of Invention
Aiming at the problem that bolete is inoculated in the saccharification process but cannot normally grow and ferment in the prior art, the invention provides the bolete, medlar and oat malt vinegar and the preparation method thereof, the invention firstly uses lactobacillus to anaerobically ferment medlar serous fluid to generate lactic acid; then culturing bolete by using oat malt to generate bolete polysaccharide, riboflavin and other substances; liquefying, saccharifying and alcoholizing oat malt with bolete mycelia, mixing lactic acid fermentation liquid and alcoholic liquor, inoculating acetic acid bacteria, and fermenting with acetic acid to obtain edible vinegar. The vinegar brewed by the method has soft taste, is rich in various nutrient substances and functional components, and has the effects of improving immunity, regulating intestinal microorganisms, soothing nerves, strengthening brain and the like.
The invention is realized by the following technical scheme:
a preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
(1) and mixing the medlar and water according to the mass ratio of 1: (8-10), pulping and homogenizing to obtain wolfberry pulp;
(2) sterilizing the medlar pulp in the step (1) at 115 ℃ for 5-8 minutes, and cooling to below 35 ℃;
(3) inoculating lactobacillus seed liquid accounting for 3-5% of the mass of the medlar pulp into the sterilized and cooled medlar pulp in the step (2), and culturing at 35-37 ℃ for 24-36 hours to obtain lactic acid fermentation liquid;
(4) soaking oat buds in a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 115-121 ℃ for 45-60 minutes, and cooling to below 30 ℃;
(5) inoculating bolete seed liquid with the mass of 5-8 per mill of the oat buds to the steamed and cooled oat buds in the step (4), and culturing in a ventilation way at 25 ℃ until hyphae with the mass of more than 0.5cm grow;
(6) according to the following steps of 1: (4-6) mixing the oat malt with the hypha grown in the step (5) with water according to the mass ratio, adding alpha-amylase accounting for 0.1-0.2 per mill of the total mass of the mixture, and liquefying at 85-95 ℃ for 2-4 hours to prepare liquefied liquid; cooling to 55 ℃, adding glucoamylase with the mass of 0.4-0.8 per mill of the liquefied solution into the liquefied solution, and saccharifying at 45-55 ℃ for 48-60 hours to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid with the mass of 3-5% of the saccharified liquid into the saccharified liquid in the step (6), and controlling the temperature to be 28-32 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: (6-8), inoculating acetic acid bacteria seed liquid with the volume of 4-6% of the mixed liquid, controlling the temperature to be 29-31 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing, and canning to obtain the bolete medlar oat bud vinegar.
Preferably, the lactobacillus seed solution in the step (3) is obtained by culturing lactobacillus fermentum (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.2133); inoculating the lactobacillus fermentum into a conventional MRS liquid culture medium, and culturing at 37 deg.C for 48 hr to obtain lactobacillus fermentum seed solution.
Preferably, in the mixed solution containing potassium dihydrogen phosphate and magnesium sulfate in the step (4), the mass concentration of potassium dihydrogen phosphate is 0.3-0.35%, and the mass concentration of magnesium sulfate is 0.08-0.12%.
Preferably, the oat malt in the step (4) is obtained by germinating oat, and the length of the oat malt is 1-5 mm.
Preferably, the bolete seed liquid in the step (5) is obtained by culturing bolete nigricans (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 17080); specifically, liquid medium: cutting 200g of potatoes into small blocks with the side length of 1.5cm, adding 1000mL of water, boiling, maintaining for 5 minutes, filtering to obtain potato extract, adding 20g of glucose, replenishing water to 1000mL, and keeping the pH value natural; slant culture medium: adding agar powder accounting for 2 percent of the mass of the liquid culture medium on the basis of the liquid culture medium; inoculating the preserved Boletus aereus to slant culture medium, culturing at 26 deg.C for 4 days, and collecting 3cm2Inoculating the mycelia to 50mL of liquid culture medium, and culturing at 26 deg.C for 2 days to obtain Boletus edulis seed solution.
Preferably, the yeast seed solution in the step (7) is obtained by culturing saccharomyces cerevisiae (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 2.3868); specifically, liquid medium: 10g/L yeast extract, 20g/L peptone and 20g/L glucose. Inoculating Saccharomyces cerevisiae into liquid culture medium, and culturing in shaking table at 28 deg.C and 100r/min for 48 hr to obtain yeast seed solution.
Preferably, the acetic acid bacteria seed liquid in the step (7) is obtained by culturing Acetobacter pasteurianus (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.188); specifically, liquid medium: sterilizing 20g/L glucose and 20g/L yeast extract at 121 deg.C for 15 min, cooling to below 30 deg.C, adding 2% ethanol based on liquid culture medium volume, and adjusting pH to natural. Inoculating Acetobacter pasteurianus into a liquid culture medium, and culturing in a shaking table at 30 ℃ and 200r/min for 48 hours to obtain an acetic acid bacteria seed liquid.
The total acid content of the bolete, medlar and oat malt vinegar prepared by the invention is 3.5-6.5 g/100mL, the content of non-volatile acid is more than 0.6g/100mL, the content of total sugar is more than 4.5g/100mL, the content of gamma-aminobutyric acid is more than 120mg/100mL, the content of carotene is more than 10mg/100mL, and the content of riboflavin is more than 0.2mg/100 mL.
Compared with the prior art, the invention has the following advantages:
1. the medlar juice is fermented by lactic acid bacteria, so that on one hand, lactic acid can be generated, the lactic acid is left in vinegar, and the vinegar tastes softer; on the other hand, lactic acid bacteria fermentation can dissolve out lycium barbarum polysaccharides, carotenoids and other substances rich in lycium barbarum, and increase the nutritional value of vinegar.
2. Oat sprouts are used as main raw materials, a lot of macromolecular substances are hydrolyzed into small molecular substances in the oat germination process, and in addition, a lot of gamma-aminobutyric acid is generated and enters vinegar to have the effects of soothing the nerves and strengthening the brain.
3. The boletus is cultured by the oat malt, on one hand, the boletus can partially decompose the oat malt, and the later liquefaction and saccharification are facilitated; on the other hand, the bolete fermentation can produce bolete polysaccharide, riboflavin and other substances, and has the effects of resisting tumors and preventing and eliminating oral genital tract syndromes.
Detailed Description
The following embodiments are merely examples for illustrating the technical solutions of the present invention more clearly, and therefore, the following embodiments are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
All of the strains of the present invention are commercially available.
The lactobacillus seed liquid adopted by the invention is obtained by culturing lactobacillus fermentum (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.2133). Inoculating the lactobacillus fermentum into a conventional MRS liquid culture medium, and culturing at 37 deg.C for 48 hr to obtain lactobacillus fermentum seed solution.
In the mixed solution containing potassium dihydrogen phosphate and magnesium sulfate used in the present invention, the mass concentration of potassium dihydrogen phosphate was 0.32%, and the mass concentration of magnesium sulfate was 0.1%.
The bolete seed liquid adopted by the invention is obtained by culturing bolete nigricans (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 17080). Specifically, liquid medium: cutting 200g of potatoes into small blocks with the side length of 1.5cm, adding 1000mL of water, boiling, maintaining for 5 minutes, filtering to obtain potato extract, adding 20g of glucose, replenishing water to 1000mL, and keeping the pH value natural; slant culture medium: adding agar powder accounting for 2 percent of the mass of the liquid culture medium on the basis of the liquid culture medium; inoculating the preserved Boletus aereus to slant culture medium, culturing at 26 deg.C for 4 days, and collecting 3cm2Inoculating the mycelia to 50mL of liquid culture medium, and culturing at 26 deg.C for 2 days to obtain Boletus edulis seed solution.
The yeast seed liquid adopted by the invention is obtained by culturing saccharomyces cerevisiae (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 2.3868). Specifically, liquid medium: 10g/L yeast extract, 20g/L peptone and 20g/L glucose. Inoculating Saccharomyces cerevisiae into liquid culture medium, and culturing in shaking table at 28 deg.C and 100r/min for 48 hr to obtain yeast seed solution.
The acetic acid bacteria seed liquid adopted by the invention is obtained by culturing Acetobacter pasteurianus (preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.188). Specifically, liquid medium: 20g/L glucose, 20g/L yeast extract, sterilizing, cooling, adding 2% V/V ethanol, and adjusting pH to natural. Inoculating Acetobacter pasteurianus into a liquid culture medium, and culturing in a shaking table at 30 ℃ and 200r/min for 48 hours to obtain an acetic acid bacteria seed liquid.
Example 1
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
(1) and mixing the medlar and water according to the mass ratio of 1: 8, pulping and homogenizing to prepare medlar pulp;
(2) placing the medlar serous fluid in the step (1) at 115 ℃ for sterilization for 5 minutes, and cooling to below 35 ℃;
(3) inoculating lactobacillus seed liquid accounting for 3 percent of the mass of the medlar pulp into the medlar pulp sterilized and cooled in the step (2), and culturing for 36 hours at 35 ℃ to obtain lactic acid fermentation liquid;
(4) soaking oat malt in mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 115 deg.C for 60 min, and cooling to below 30 deg.C;
(5) inoculating bolete seed liquid with the mass of 5 per thousand of the oat buds to the steamed and cooled oat buds in the step (4), and culturing in a ventilation way at 25 ℃ until hypha with the mass of more than 0.5cm grows;
(6) according to the following steps of 1: 4, mixing the oat malt with the hypha grown in the step (5) with water, adding alpha-amylase accounting for 0.1 per mill of the total mass of the mixture, and liquefying at 85 ℃ for 4 hours to prepare liquefied liquid; cooling to 55 deg.C, adding glucoamylase with a mass of 0.4 ‰ of the liquefied solution into the liquefied solution, and saccharifying at 45 deg.C for 60 hr to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid with saccharified liquid mass of 3% to the saccharified liquid in the step (6), and controlling the temperature to be 28 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: 6, inoculating acetic acid bacteria seed liquid with the volume of 4% of the mixed liquid, controlling the temperature to be 29 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing, and canning to obtain the bolete medlar oat sprout vinegar.
Comparative example 1
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
the procedure is as in example 1, except that:
(3) inoculating no lactobacillus seed liquid;
(8) and (3) reducing the ratio of the sterilized and cooled medlar serous fluid in the step (2) to the wine liquor in the step (7) according to the volume ratio of 1: 6, inoculating acetic acid bacteria seed liquid with the volume of 4% of the mixed liquid, controlling the temperature to be 29 ℃, and ventilating and fermenting until the total acid does not rise any more;
example 2
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
(1) and mixing the medlar and water according to the mass ratio of 1: 9, pulping and homogenizing to prepare medlar pulp;
(2) placing the medlar serous fluid in the step (1) at 115 ℃ for sterilization for 7 minutes, and cooling to below 35 ℃;
(3) inoculating 4% of lactic acid bacteria seed liquid into the sterilized and cooled medlar pulp in the step (2), and culturing for 30 hours at 36 ℃ to obtain lactic acid fermentation liquid;
(4) soaking oat malt in mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 121 deg.C for 60 min, and cooling to below 30 deg.C;
(5) inoculating bolete seed liquid with the mass of 7 per mill of the oat buds to the steamed and cooled oat buds in the step (4), and culturing in a ventilation way at 25 ℃ until hypha with the mass of more than 0.5cm grows;
(6) according to the following steps of 1: 5, mixing the oat malt with the hypha grown in the step (5) with water, adding alpha-amylase accounting for 0.15 per mill of the total mass of the mixture, and liquefying at 90 ℃ for 3 hours to prepare liquefied liquid; cooling to 55 deg.C, adding glucoamylase with a mass of 0.6 ‰ of the liquefied solution into the liquefied solution, and saccharifying at 50 deg.C for 54 hr to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid with the saccharified liquid accounting for 4% of the saccharified liquid mass into the saccharified liquid in the step (6), and controlling the temperature to be 30 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: 7, inoculating acetic acid bacteria seed liquid accounting for 5 percent of the volume of the mixed liquid, controlling the temperature to be 30 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing, and canning to obtain the bolete medlar oat sprout vinegar.
Comparative example 2
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
the same as example 2, except that:
(4) soaking oat in mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 121 deg.C for 60 min, and cooling to below 30 deg.C;
(5) inoculating bolete seed liquid with the mass of 7 per mill of oat buds to the steamed and cooled oat in the step (4), and culturing in a ventilation way at 25 ℃ until hypha with the mass of more than 0.5cm grows;
(6) according to the following steps of 1: 5, mixing the oat with hypha grown in the step (5) with water, adding alpha-amylase accounting for 0.15 per mill of the total mass of the mixture, and liquefying at 90 ℃ for 3 hours to obtain liquefied liquid; cooling to 55 deg.C, adding glucoamylase with a mass of 0.6 ‰ of the liquefied solution into the liquefied solution, and saccharifying at 50 deg.C for 54 hr to obtain saccharified solution;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing and canning to obtain the bolete medlar oat vinegar.
Example 3
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
(1) and mixing the medlar and water according to the mass ratio of 1: 10, pulping and homogenizing to prepare medlar pulp;
(2) placing the medlar serous fluid in the step (1) at 115 ℃ for sterilizing for 8 minutes, and cooling to below 35 ℃;
(3) inoculating lactobacillus seed liquid accounting for 5 percent of the mass of the medlar pulp into the medlar pulp sterilized and cooled in the step (2), and culturing at 37 ℃ for 24 hours to obtain lactic acid fermentation liquid;
(4) soaking oat malt in mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 121 deg.C for 45 min, and cooling to below 30 deg.C;
(5) inoculating bolete seed liquid with the mass of 8 per mill of the oat buds to the steamed and cooled oat buds in the step (4), and culturing in a ventilation way at 25 ℃ until hypha with the mass of more than 0.5cm grows;
(6) according to the following steps of 1: 6, mixing the oat malt with the hypha grown in the step (5) with water, adding alpha-amylase accounting for 0.2 per mill of the total mass of the mixture, and liquefying at 95 ℃ for 2 hours to prepare liquefied liquid; cooling to 55 deg.C, adding glucoamylase with a mass of 0.8 ‰ of the liquefied solution into the liquefied solution, and saccharifying at 55 deg.C for 48 hr to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid accounting for 5% of the mass of the saccharified liquid into the saccharified liquid in the step (6), and controlling the temperature to be 32 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: 8, inoculating acetic acid bacteria seed liquid with the volume of 6 percent of the mixed liquid, controlling the temperature to be 31 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing, and canning to obtain the bolete medlar oat sprout vinegar.
Comparative example 3
A preparation method of boletus medlar oat malt vinegar specifically comprises the following steps:
the same as example 3, except that:
(5) without inoculating bolete;
(6) according to the following steps of 1: 6, mixing the oat malt cooked and cooled in the step (4) with water, adding alpha-amylase accounting for 0.2 per mill of the total mass of the mixture, and liquefying at 95 ℃ for 2 hours to prepare liquefied liquid; cooling to 55 deg.C, adding glucoamylase with a mass of 0.8 ‰ of the liquefied solution into the liquefied solution, and saccharifying at 55 deg.C for 48 hr to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid accounting for 5% of the mass of the saccharified liquid into the saccharified liquid in the step (6), and controlling the temperature to be 32 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: 8, inoculating acetic acid bacteria seed liquid with the volume of 6 percent of the mixed liquid, controlling the temperature to be 31 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation, sterilizing, and canning to obtain the medlar and oat sprout vinegar.
The indexes in the table 1 are detected by referring to an analysis method of GB/T5009.41-2003 hygienic standards for edible vinegar, a determination method of total sugar content in GB/T15672-2009 edible fungi, a determination method of amino acids in GB 5009.124-2016 national food safety standard food, a determination method of carotene in GB5009.83-2016 national food safety standard food, and a determination method of vitamin B2 in GB 5009.85-2016 national food safety standard food, and the results are shown in the table 1.
TABLE 1 index analysis of vinegar prepared in each proportion and example
Figure RE-GDA0002655036220000081
As can be seen from table 1, fermentation of the lycium barbarum syrup with lactic acid bacteria not only produced lactic acid, which remained in the finished vinegar, but also promoted the release of lycium barbarum polysaccharides and carotenoids in pueraria lobata. In addition, the boletus aereus is cultured by using the oat sprouts, so that the boletus aereus not only can produce riboflavin and boletus polysaccharide, but also can partially decompose the oat sprouts, and the gamma-aminobutyric acid rich in the oat sprouts can be fully released. The edible vinegar has soft taste, and has the effects of improving immunity, resisting tumor, improving eyesight, tranquilizing mind, nourishing brain, and preventing oral genital tract syndrome.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.

Claims (8)

1. A preparation method of boletus medlar oat malt vinegar is characterized by specifically comprising the following steps:
(1) and mixing the medlar and water according to the mass ratio of 1: (8-10), pulping and homogenizing to obtain wolfberry pulp;
(2) sterilizing the medlar pulp in the step (1) at 115 ℃ for 5-8 minutes, and cooling to below 35 ℃;
(3) inoculating lactobacillus seed liquid accounting for 3-5% of the mass of the medlar pulp into the sterilized and cooled medlar pulp in the step (2), and culturing at 35-37 ℃ for 24-36 hours to obtain lactic acid fermentation liquid;
(4) soaking oat buds in a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, draining off surface water, steaming at 115-121 ℃ for 45-60 minutes, and cooling to below 30 ℃;
(5) inoculating bolete seed liquid with the mass of 5-8 per mill of the oat buds to the steamed and cooled oat buds in the step (4), and culturing in a ventilation way at 25 ℃ until hyphae with the mass of more than 0.5cm grow;
(6) according to the following steps of 1: (4-6) mixing the oat malt with the hypha grown in the step (5) with water according to the mass ratio, adding alpha-amylase accounting for 0.1-0.2 per mill of the total mass of the mixture, and liquefying at 85-95 ℃ for 2-4 hours to prepare liquefied liquid; cooling to 55 ℃, adding glucoamylase with the mass of 0.4-0.8 per mill of the liquefied solution into the liquefied solution, and saccharifying at 45-55 ℃ for 48-60 hours to obtain saccharified solution;
(7) inoculating saccharomycete seed liquid with the mass of 3-5% of the saccharified liquid into the saccharified liquid in the step (6), and controlling the temperature to be 28-32 ℃ to perform anaerobic alcohol fermentation to obtain wine liquid;
(8) mixing the lactic acid fermentation liquor prepared in the step (3) with the wine liquor prepared in the step (7) according to the volume ratio of 1: (6-8), inoculating acetic acid bacteria seed liquid with the volume of 4-6% of the mixed liquid, controlling the temperature to be 29-31 ℃, and ventilating and fermenting until the total acid does not rise any more;
(9) filtering vinegar liquid after acetic acid fermentation is finished, sterilizing, and canning to obtain the bolete medlar oat bud vinegar.
2. The method for preparing vinegar from Boletus, Lycium barbarum and oat malt according to claim 1, wherein the lactobacillus seed solution obtained in step (3) is cultured from Lactobacillus fermentum, which is stored in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.2133); inoculating the lactobacillus fermentum into a conventional MRS liquid culture medium, and culturing at 37 deg.C for 48 hr to obtain lactobacillus fermentum seed solution.
3. The method for preparing vinegar from bolete, medlar and oat malt according to claim 1, wherein in the mixed solution containing potassium dihydrogen phosphate and magnesium sulfate in the step (4), the mass concentration of potassium dihydrogen phosphate is 0.3-0.35%, and the mass concentration of magnesium sulfate is 0.08-0.12%.
4. The method for preparing vinegar from Boletus lycium barbarum and oat malt according to claim 1, wherein the oat malt in the step (4) is processed by germination of oat, and the length of the oat malt is 1-5 mm.
5. The method for preparing vinegar from Boletus, Lycium barbarum and oat malt according to claim 1, wherein the Boletus seed solution in step (5) is obtained by culturing Boletus nigricans, which is preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 17080; specifically, liquid medium: cutting 200g of potatoes into small blocks with the side length of 1.5cm, adding 1000mL of water, boiling, maintaining for 5 minutes, filtering to obtain potato extract, adding 20g of glucose, replenishing water to 1000mL, and keeping the pH value natural; slant culture medium: adding agar powder accounting for 2 percent of the mass of the liquid culture medium on the basis of the liquid culture medium; inoculating the preserved Boletus aereus to slant culture medium at 26 deg.CCulturing for 4 days, and collecting 3cm2Inoculating the mycelia to 50mL of liquid culture medium, and culturing at 26 deg.C for 2 days to obtain Boletus edulis seed solution.
6. The method for preparing vinegar from Boletus, Lycium barbarum and oat malt according to claim 1, wherein the yeast seed solution in step (7) is obtained by culturing Saccharomyces cerevisiae, which is stored in China general microbiological culture Collection center with the preservation number of CGMCC NO. 2.3868; specifically, liquid medium: 10g/L yeast extract, 20g/L peptone and 20g/L glucose; inoculating Saccharomyces cerevisiae into liquid culture medium, and culturing in shaking table at 28 deg.C and 100r/min for 48 hr to obtain yeast seed solution.
7. The method for preparing vinegar from Boletus, Lycium barbarum and oat malt according to claim 1, wherein the acetic acid bacteria seed solution in step (7) is obtained by culturing Acetobacter pasteurianus, which is preserved in China general microbiological culture Collection center with the preservation number of CGMCC NO. 1.188; specifically, liquid medium: sterilizing 20g/L glucose and 20g/L yeast extract at 121 deg.C for 15 min, cooling to below 30 deg.C, adding 2% ethanol based on liquid culture medium volume, and adjusting pH to natural; inoculating Acetobacter pasteurianus into a liquid culture medium, and culturing in a shaking table at 30 ℃ and 200r/min for 48 hours to obtain an acetic acid bacteria seed liquid.
8. The preparation method of any one of claims 1-7, wherein the total acids of the vinegar are 3.5-6.5 g/100mL, the content of non-volatile acids is greater than 0.6g/100mL, the content of total sugars is greater than 4.5g/100mL, the content of gamma-aminobutyric acid is greater than 120mg/100mL, the content of carotene is greater than 10mg/100mL, and the content of riboflavin is greater than 0.2mg/100 mL.
CN202010741613.6A 2020-07-29 2020-07-29 Boletus lycium barbarum oat malt vinegar and preparation method thereof Pending CN111808715A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106010929A (en) * 2016-06-27 2016-10-12 湖北工业大学 Boletus edulis healthcare vinegar and making method thereof
CN110591881A (en) * 2019-07-29 2019-12-20 江南大学 Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106010929A (en) * 2016-06-27 2016-10-12 湖北工业大学 Boletus edulis healthcare vinegar and making method thereof
CN110591881A (en) * 2019-07-29 2019-12-20 江南大学 Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

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