CN112410164A - Production process and application of special buckwheat vinegar in county - Google Patents
Production process and application of special buckwheat vinegar in county Download PDFInfo
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- CN112410164A CN112410164A CN202011501316.0A CN202011501316A CN112410164A CN 112410164 A CN112410164 A CN 112410164A CN 202011501316 A CN202011501316 A CN 202011501316A CN 112410164 A CN112410164 A CN 112410164A
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Classifications
-
- 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
Abstract
The invention is suitable for the technical field of aromatic vinegar processing, and provides a production process and application of special buckwheat vinegar in the county and county areas, wherein the production process comprises the following raw materials: the contents of vitamin B, selenium, total flavonoids and soluble protein are remarkably improved compared with those of common buckwheat by taking fermented buckwheat and mulberries as raw materials and taking a fermented buckwheat mixture prepared by mixing and baking the fermented buckwheat and the mulberries at high temperature as a main raw material and taking the coix seed bran, the grape seed extract, the vinegar koji, the propolis, the edible yeast, the acetic acid bacteria and the mulberries rich in alpha-glucosidase inhibiting substances as auxiliary materials, and the fermented buckwheat mixture is compounded by effectively adding fruit and vegetable powder to enrich the flavor of products, and simultaneously further supplementing vitamins and mineral elements to enable the nutrition of the products to be more comprehensive and balanced.
Description
Technical Field
The invention belongs to the technical field of aromatic vinegar processing, and particularly relates to a production process and application of special buckwheat vinegar in the county area.
Background
The vinegar is a traditional food seasoning in China, contains rich nutrient components and unique pharmacological action, and is usually brewed by taking grains as main materials through fermentation.
Buckwheat is a dicotyledonous cereal crop originally found in china and north asia. Buckwheat is mainly divided into tartary buckwheat and sweet buckwheat, and the sweet buckwheat has large fruit and three diamond shapes and is tan or dark brown. Buckwheat contains flavonoids not found in wheat, rice and corn. The flavonoid compound is used as a low-molecular natural plant component with bioactivity and widely exists in dicotyledons and gymnosperms. The flavonoid compound has stronger physiological activity, has the following main effects of regulating myocardial contraction, improving myocardial relaxation, having better prevention and treatment effects on myocardial ischemia, myocardial infarction and arrhythmia, eliminating in-vivo free radicals, directly inhibiting the growth of cancer cells, resisting carcinogenic factors, playing the roles of resisting cancer and preventing cancer, promoting the secretion of insulin and the recovery of islet cells of a human body, thereby playing the roles of reducing blood sugar and serum cholesterol and inhibiting the blood sugar rise of adrenalin.
At present, buckwheat is utilized only singly, the flavor of the prepared buckwheat vinegar is poor, the loss of nutrient components in the brewing process is large, and the value of buckwheat is not utilized well.
Disclosure of Invention
The embodiment of the invention provides special buckwheat vinegar in the county region, and aims to solve the problems that the conventional buckwheat vinegar is poor in flavor, large in loss of nutritional ingredients in the brewing process and poor in utilization value of buckwheat.
The embodiment of the invention is realized in such a way that the special buckwheat vinegar in the county and county areas comprises the following raw materials in parts by weight:
24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
the fermented buckwheat composition is prepared by taking fermented buckwheat and mulberry as raw materials, mixing at high temperature and baking.
The embodiment of the invention also provides a preparation method of the special buckwheat vinegar in the county area, which is characterized by comprising the following steps:
fully mixing the fermented buckwheat with purified water, and heating until starch in the fermented buckwheat is gelatinized;
adding mulberries into the gelatinized fermented buckwheat, and uniformly mashing, thermally treating, slicing and baking to obtain a fermented buckwheat mixture;
weighing the following raw materials in parts by weight: 24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25-35 hours, and collecting the steep;
adding vinegar yeast into the extractive solution, reacting at 25-35 deg.C for 2-5 hr, adding propolis, and concocting to obtain mixed solution A;
adding grape seed extract and edible yeast into the mixed solution A, and fermenting for 72-100 hours at the temperature of 28-32 ℃; after the fermentation is finished, adjusting the temperature to 33-36 ℃, and continuing fermenting for 64-96 hours to obtain a mixture B;
inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37-45 deg.C for 3-5 days, turning over the grains 1 times in the morning and evening every day, and pouring the vinegar 1 time every 9-13 days; leaching with water to obtain vinegar liquid;
sterilizing the vinegar liquid, sealing and aging the sterilized vinegar liquid for 90-120 days to obtain the buckwheat vinegar.
Also discloses application of the special buckwheat vinegar in the Huan county region as aromatic vinegar.
According to the embodiment of the invention, the special buckwheat vinegar in the county area, which is prepared by taking fermented buckwheat and mulberries as raw materials through high-temperature mixing and baking, is taken as a main raw material, and coix seed bran, grape seed extract, vinegar koji, propolis, edible yeast, acetic acid bacteria and chia seed are taken as auxiliary materials, so that the contents of vitamin B, selenium, total flavonoids and soluble protein are remarkably improved compared with those of common buckwheat, and the fermented buckwheat mixture is compounded with the mulberries rich in alpha-glucosidase inhibitor substances, so that the flavor of the product is effectively enriched by adding fruit and vegetable powder, and meanwhile, the vitamin and mineral elements are further supplemented, and the nutrition of the product is more comprehensive and balanced.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
According to the embodiment of the invention, the special buckwheat vinegar in the county area, which is prepared by taking fermented buckwheat and mulberries as raw materials through high-temperature mixing and baking, is taken as a main raw material, and coix seed bran, grape seed extract, vinegar koji, propolis, edible yeast, acetic acid bacteria and chia seed are taken as auxiliary materials, so that the contents of vitamin B, selenium, total flavonoids and soluble protein are remarkably improved compared with those of common buckwheat, and the fermented buckwheat mixture is compounded with the mulberries rich in alpha-glucosidase inhibitor substances, so that the flavor of the product is effectively enriched by adding fruit and vegetable powder, and meanwhile, the vitamin and mineral elements are further supplemented, and the nutrition of the product is more comprehensive and balanced.
In the embodiment of the invention, the characteristic buckwheat vinegar in the county area comprises the following raw materials in parts by weight:
24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
the fermented buckwheat composition is prepared by taking fermented buckwheat and mulberry as raw materials, mixing at high temperature and baking.
In the embodiment of the invention, the fermented buckwheat is prepared by fermenting buckwheat grains serving as raw materials by using a composite strain consisting of bacillus subtilis and aspergillus niger. The research of the invention finds that the composite strain consisting of the bacillus subtilis and the aspergillus niger can be well symbiotic on the basis of the buckwheat grains and can generate rich hydrolase systems in a mutual cooperation mode to further promote the release of polyphenol and flavone in the buckwheat grains, and the polysaccharide content of the buckwheat grains can be improved to a certain extent after fermentation; in addition, the soluble protein content of the buckwheat grains is also obviously improved under the fermentation action of a composite strain consisting of bacillus subtilis and aspergillus niger, and the solubility of the protein is improved mainly because the protein in the buckwheat grains is hydrolyzed by an enzyme system of the composite strain in the fermentation process to form small molecular weight protein, polypeptide and amino acid with a certain space structure.
Specifically, the feed comprises the following raw materials in parts by weight: 27-30 parts of fermented buckwheat composition, 16-19 parts of coix seed bran, 10-13 parts of grape seed extract, 5-7 parts of vinegar yeast, 9-10 parts of propolis, 4-5 parts of edible yeast, 7-8 parts of acetic acid bacteria and 9-12 parts of chia seed.
Specifically, the feed comprises the following raw materials in parts by weight: 27-30 parts of fermented buckwheat composition, 16-19 parts of coix seed bran, 10-13 parts of grape seed extract, 5-7 parts of vinegar yeast, 9-10 parts of propolis, 4-5 parts of edible yeast, 7-8 parts of acetic acid bacteria and 9-12 parts of chia seed.
In an embodiment of the present invention, a method for preparing fermented buckwheat includes the steps of:
carrying out water moistening treatment on the buckwheat grains, and keeping the water content at 25-35%;
adding yeast powder and glycerol into the buckwheat grains after the moistening treatment, and performing sterilization treatment at 105-120 ℃;
adding a composite strain consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 25-35 ℃, and the fermentation time is controlled to be 35-45 hours;
drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat.
In the embodiment of the invention, the fermented buckwheat and the mulberries in the fermented buckwheat mixture are obtained by compounding the fermented buckwheat and the mulberries rich in alpha-glucosidase inhibiting substances, and the flavor of the product is enriched by adding fruit and vegetable powder.
In the embodiment of the invention, the buckwheat is refined by taking the buckwheat as a raw material according to the medicine-food homologous health preserving theory and combining the modern nutrition theory, is rich in bioactive components such as flavone, dietary fiber, chlorophyll, magnesium, selenium and the like of the buckwheat and various trace elements such as calcium, iron, zinc, vitamins and the like, has fragrant taste and abundant nutrition, is easy to digest, and is a healthy green food which can improve the dietary structure and is suitable for people of all ages.
In the embodiment of the invention, chia seeds are rich in human body essential fatty acid alpha-linolenic acid, various antioxidant active ingredients (chlorogenic acid, caffeic acid, myricetin, quercetin, kaempferol and the like), and rich in dietary fiber, protein, vitamins, minerals and the like.
The embodiment of the invention also provides a preparation method of the special buckwheat vinegar in the county region, which comprises the following steps:
fully mixing the fermented buckwheat with purified water, and heating until starch in the fermented buckwheat is gelatinized;
adding mulberries into the gelatinized fermented buckwheat, and uniformly mashing, thermally treating, slicing and baking to obtain a fermented buckwheat mixture;
weighing the following raw materials in parts by weight: 24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25-35 hours, and collecting the steep;
adding vinegar yeast into the extractive solution, reacting at 25-35 deg.C for 2-5 hr, adding propolis, and concocting to obtain mixed solution A;
adding grape seed extract and edible yeast into the mixed solution A, and fermenting for 72-100 hours at the temperature of 28-32 ℃; after the fermentation is finished, adjusting the temperature to 33-36 ℃, and continuing fermenting for 64-96 hours to obtain a mixture B;
inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37-45 deg.C for 3-5 days, turning over the grains 1 times in the morning and evening every day, and pouring the vinegar 1 time every 9-13 days; leaching with water to obtain vinegar liquid;
sterilizing the vinegar liquid, sealing and aging the sterilized vinegar liquid for 90-120 days to obtain the buckwheat vinegar.
The special buckwheat vinegar and the technical effects of buckwheat obtained by the special buckwheat vinegar in county are further described with reference to the following specific examples, but the specific implementation methods mentioned in the examples are only illustrative and explanatory of the technical scheme of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles should be within the protection scope of the present invention.
Example 1
Moistening semen Fagopyri Esculenti with water to keep water content at 25%; adding yeast powder and glycerol into the water-moistened buckwheat seed, and sterilizing at 120 deg.C for 30 min; cooling to normal temperature, adding composite strains consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and fermenting at 30 ℃ for 40 h; the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1: 4; and drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat flour. Adding 50g of fermented buckwheat flour into 100mL of purified water, fully mixing, and heating in a pot to gelatinize starch in the fermented buckwheat flour; pouring the gelatinized buckwheat flour into a tissue triturator, pulping together with the mulberry, fully and uniformly mixing, putting the mixture into the pot again, decocting and molding; baking the obtained fermented buckwheat mixture on baking tray at about 175 deg.C for 20 min. Weighing the following raw materials in parts by weight: 24 parts of fermented buckwheat composition, 11 parts of coix seed bran, 8 parts of grape seed extract, 3 parts of vinegar yeast, 6 parts of propolis, 3 parts of edible yeast, 6 parts of acetic acid bacteria and 8 parts of chia seed; mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25 hours, and collecting the soaking solution; adding vinegar yeast into the extract, reacting at 25 deg.C for 2 hr, adding propolis, and blending to obtain mixed solution A; adding grape seed extract and edible yeast into the mixed solution A, and fermenting at 28 deg.C for 72 hr; after the end, adjusting the temperature to 33 ℃ and continuing fermenting for 64 hours to obtain a mixture B; inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37 deg.C for 3 days, turning over the grains 1 time in the morning and evening every day, and pouring vinegar 1 time every 10 days; leaching with water to obtain vinegar liquid; sterilizing the vinegar liquid, sealing the sterilized vinegar liquid, and aging for 90 days to obtain buckwheat vinegar.
Example 2
Moistening semen Fagopyri Esculenti with water to keep water content at 25%; adding yeast powder and glycerol into the water-moistened buckwheat seed, and sterilizing at 120 deg.C for 30 min; cooling to normal temperature, adding composite strains consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and fermenting at 30 ℃ for 40 h; the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1: 4; and drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat flour. Adding 50g of fermented buckwheat flour into 100mL of purified water, fully mixing, and heating in a pot to gelatinize starch in the fermented buckwheat flour; pouring the gelatinized buckwheat flour into a tissue triturator, pulping together with the mulberry, fully and uniformly mixing, putting the mixture into the pot again, decocting and molding; baking the obtained fermented buckwheat mixture on baking tray at about 175 deg.C for 20 min. Weighing the following raw materials in parts by weight: 33 parts of fermented buckwheat composition, 22 parts of coix seed bran, 14 parts of grape seed extract, 8 parts of vinegar yeast, 12 parts of propolis, 6 parts of edible yeast, 9 parts of acetic acid bacteria and 13 parts of chia seed; mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25 hours, and collecting the soaking solution; adding vinegar yeast into the extract, reacting at 25 deg.C for 2 hr, adding propolis, and blending to obtain mixed solution A; adding grape seed extract and edible yeast into the mixed solution A, and fermenting at 28 deg.C for 72 hr; after the end, adjusting the temperature to 33 ℃ and continuing fermenting for 64 hours to obtain a mixture B; inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37 deg.C for 3 days, turning over the grains 1 time in the morning and evening every day, and pouring vinegar 1 time every 10 days; leaching with water to obtain vinegar liquid; sterilizing the vinegar liquid, sealing the sterilized vinegar liquid, and aging for 90 days to obtain buckwheat vinegar.
Example 3
Moistening semen Fagopyri Esculenti with water to keep water content at 25%; adding yeast powder and glycerol into the water-moistened buckwheat seed, and sterilizing at 120 deg.C for 30 min; cooling to normal temperature, adding composite strains consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and fermenting at 30 ℃ for 40 h; the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1: 4; and drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat flour. Adding 50g of fermented buckwheat flour into 100mL of purified water, fully mixing, and heating in a pot to gelatinize starch in the fermented buckwheat flour; pouring the gelatinized buckwheat flour into a tissue triturator, pulping together with the mulberry, fully and uniformly mixing, putting the mixture into the pot again, decocting and molding; baking the obtained fermented buckwheat mixture on baking tray at about 175 deg.C for 20 min. Weighing the following raw materials in parts by weight: 27 parts of fermented buckwheat composition, 16-parts of coix seed bran, 10 parts of grape seed extract, 5 parts of vinegar yeast, 9 parts of propolis, 4 parts of edible yeast, 7 parts of acetic acid bacteria and 9 parts of chia seed; mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25 hours, and collecting the soaking solution; adding vinegar yeast into the extract, reacting at 25 deg.C for 2 hr, adding propolis, and blending to obtain mixed solution A; adding grape seed extract and edible yeast into the mixed solution A, and fermenting at 28 deg.C for 72 hr; after the end, adjusting the temperature to 33 ℃ and continuing fermenting for 64 hours to obtain a mixture B; inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37 deg.C for 3 days, turning over the grains 1 time in the morning and evening every day, and pouring vinegar 1 time every 10 days; leaching with water to obtain vinegar liquid; sterilizing the vinegar liquid, sealing the sterilized vinegar liquid, and aging for 90 days to obtain buckwheat vinegar.
Example 4
Moistening semen Fagopyri Esculenti with water to keep water content at 25%; adding yeast powder and glycerol into the water-moistened buckwheat seed, and sterilizing at 120 deg.C for 30 min; cooling to normal temperature, adding composite strains consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and fermenting at 30 ℃ for 40 h; the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1: 4; and drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat flour. Adding 50g of fermented buckwheat flour into 100mL of purified water, fully mixing, and heating in a pot to gelatinize starch in the fermented buckwheat flour; pouring the gelatinized buckwheat flour into a tissue triturator, pulping together with the mulberry, fully and uniformly mixing, putting the mixture into the pot again, decocting and molding; baking the obtained fermented buckwheat mixture on baking tray at about 175 deg.C for 20 min. Weighing the following raw materials in parts by weight: 30 parts of fermented buckwheat composition, 19 parts of coix seed bran, 13 parts of grape seed extract, 7 parts of vinegar yeast, 10 parts of propolis, 5 parts of edible yeast, 8 parts of acetic acid bacteria and 12 parts of chia seed; mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25 hours, and collecting the soaking solution; adding vinegar yeast into the extract, reacting at 25 deg.C for 2 hr, adding propolis, and blending to obtain mixed solution A; adding grape seed extract and edible yeast into the mixed solution A, and fermenting at 28 deg.C for 72 hr; after the end, adjusting the temperature to 33 ℃ and continuing fermenting for 64 hours to obtain a mixture B; inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37 deg.C for 3 days, turning over the grains 1 time in the morning and evening every day, and pouring vinegar 1 time every 10 days; leaching with water to obtain vinegar liquid; sterilizing the vinegar liquid, sealing the sterilized vinegar liquid, and aging for 90 days to obtain buckwheat vinegar.
Example 5
Moistening semen Fagopyri Esculenti with water to keep water content at 25%; adding yeast powder and glycerol into the water-moistened buckwheat seed, and sterilizing at 120 deg.C for 30 min; cooling to normal temperature, adding composite strains consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and fermenting at 30 ℃ for 40 h; the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1: 4; and drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat flour. Adding 50g of fermented buckwheat flour into 100mL of purified water, fully mixing, and heating in a pot to gelatinize starch in the fermented buckwheat flour; pouring the gelatinized buckwheat flour into a tissue triturator, pulping together with the mulberry, fully and uniformly mixing, putting the mixture into the pot again, decocting and molding; baking the obtained fermented buckwheat mixture on baking tray at about 175 deg.C for 20 min. Weighing the following raw materials in parts by weight: 28 parts of fermented buckwheat composition, 18 parts of coix seed bran, 11 parts of grape seed extract, 6 parts of vinegar yeast, 10 parts of propolis, 5 parts of edible yeast, 8 parts of acetic acid bacteria and 11 parts of chia seed; mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25 hours, and collecting the soaking solution; adding vinegar yeast into the extract, reacting at 25 deg.C for 2 hr, adding propolis, and blending to obtain mixed solution A; adding grape seed extract and edible yeast into the mixed solution A, and fermenting at 28 deg.C for 72 hr; after the end, adjusting the temperature to 33 ℃ and continuing fermenting for 64 hours to obtain a mixture B; inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37 deg.C for 3 days, turning over the grains 1 time in the morning and evening every day, and pouring vinegar 1 time every 10 days; leaching with water to obtain vinegar liquid; sterilizing the vinegar liquid, sealing the sterilized vinegar liquid, and aging for 90 days to obtain buckwheat vinegar.
Comparative example 1
Only the fermented buckwheat mixture in example 5 was replaced with an unfermented buckwheat mixture, that is, the unfermented buckwheat mixture was prepared by mixing unfermented buckwheat and mulberry as raw materials at high temperature and baking, and the specific preparation process was identical to the process conditions of example 5 except for the raw materials.
Comparative example 2
The fermented buckwheat mixture in example 5 was replaced with unfermented buckwheat, and the mixture was prepared by high-temperature mixing and baking, and the specific preparation process was identical to the process conditions of example 5 except for the raw materials.
Comparative example 3
The preparation method is characterized in that the fermented buckwheat mixture in the example 5 is replaced by fermented buckwheat, namely the fermented buckwheat is mixed at high temperature and baked, and the specific preparation process is the same as the process conditions in the example 5 except for raw materials.
Eight groups of buckwheat vinegar prepared in examples 1-5 and comparative examples 1-3 of the invention are assayed and analyzed, and each physical and chemical index meets the national vinegar standard, wherein, the content of buckwheat flavone, vitamin E and selenium is checked, and the detection result is shown in table 1: .
TABLE 1
In summary, as can be seen from table 1, in the embodiments 1 to 5 of the present invention, the buckwheat grains are used as the raw material, and the fermented buckwheat is obtained by fermenting the composite strain consisting of bacillus subtilis and aspergillus niger, and compared with the fermented buckwheat mixture prepared from mulberries, the unfermented buckwheat sample or the buckwheat vinegar prepared without mulberries significantly increases the content of vitamin B, selenium, total flavonoids and soluble proteins, i.e., the nutritional value of the buckwheat vinegar is significantly increased by the fermented buckwheat.
In the research and development process, different strains (monascus purpureus, caproic acid bacteria and aspergillus niger) and strain proportions are adopted to ferment buckwheat grains, the different strain species and strain proportions are found to have large influence on the nutrient content of buckwheat, and the test shows that the composite bacteria combination is preferably bacillus subtilis: aspergillus niger (1: 4).
In summary, according to the embodiment of the invention, the fermentation buckwheat mixture prepared by taking fermentation buckwheat and mulberries as raw materials through high-temperature mixing and baking is taken as a main raw material, the special buckwheat vinegar in the county area, which is prepared by compounding coix seed bran, grape seed extract, vinegar koji, propolis, edible yeast, acetic acid bacteria and chia seeds, is remarkably improved in vitamin B, selenium, total flavone and soluble protein content compared with common buckwheat, and the fermentation buckwheat mixture is compounded by compounding the fermentation buckwheat and the mulberries rich in alpha-glucosidase inhibitor, so that the flavor of the product is effectively enriched by adding fruit and vegetable powder, and meanwhile, the vitamin and mineral elements are further supplemented, and the nutrition of the product is more comprehensive and balanced.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The special buckwheat vinegar in the county is characterized by comprising the following raw materials in parts by weight:
24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
the fermented buckwheat composition is prepared by taking fermented buckwheat and mulberry as raw materials, mixing at high temperature and baking.
2. The characteristic buckwheat vinegar in Huan county area of claim 1, which comprises the following raw materials in parts by weight: 27-30 parts of fermented buckwheat composition, 16-19 parts of coix seed bran, 10-13 parts of grape seed extract, 5-7 parts of vinegar yeast, 9-10 parts of propolis, 4-5 parts of edible yeast, 7-8 parts of acetic acid bacteria and 9-12 parts of chia seed.
3. The characteristic buckwheat vinegar in Huan county area of claim 1, which comprises the following raw materials in parts by weight: 28 parts of fermented buckwheat composition, 18 parts of coix seed bran, 11 parts of grape seed extract, 6 parts of vinegar yeast, 10 parts of propolis, 5 parts of edible yeast, 8 parts of acetic acid bacteria and 11 parts of chia seed.
4. The special buckwheat vinegar in Huan county, as claimed in claim 1, wherein the fermented buckwheat is prepared by fermenting buckwheat grains as a raw material with a complex strain consisting of bacillus subtilis and aspergillus niger.
5. The characteristic buckwheat vinegar in the county area of the ring county as claimed in claim 1, wherein the inoculation amount ratio of the bacillus subtilis to the aspergillus niger is 1 (4-5).
6. The special buckwheat vinegar in the county district of the Ring country according to claim 1 or 2, wherein the method for preparing the fermented buckwheat comprises the steps of:
carrying out water moistening treatment on the buckwheat grains, and keeping the water content at 25-35%;
adding yeast powder and glycerol into the buckwheat grains after the moistening treatment, and performing sterilization treatment at 105-120 ℃;
adding a composite strain consisting of bacillus subtilis and aspergillus niger into the sterilized buckwheat grains, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 25-35 ℃, and the fermentation time is controlled to be 35-45 hours;
drying and grinding the fermented buckwheat grains to obtain the fermented buckwheat.
7. The special buckwheat vinegar in Huan county, as claimed in claim 1, wherein the total solid content in the grape seed extract is not less than 27%, and the anthocyanin content in the grape seed extract is 28-49%.
8. A method for producing buckwheat vinegar according to any one of claims 1 to 8, comprising:
fully mixing the fermented buckwheat with purified water, and heating until starch in the fermented buckwheat is gelatinized;
adding mulberries into the gelatinized fermented buckwheat, and uniformly mashing, thermally treating, slicing and baking to obtain a fermented buckwheat mixture;
weighing the following raw materials in parts by weight: 24-33 parts of fermented buckwheat composition, 11-22 parts of coix seed bran, 8-14 parts of grape seed extract, 3-8 parts of vinegar koji, 6-12 parts of propolis, 3-6 parts of edible yeast, 6-9 parts of acetic acid bacteria and 8-13 parts of chia seed;
mixing the fermented buckwheat composition, chia seeds and coix seed bran, adding water, soaking for 25-35 hours, and collecting the steep;
adding vinegar yeast into the steep, reacting at 25-35 deg.C for 2-5 hr, adding propolis, and blending to obtain mixed solution A;
adding grape seed extract and edible yeast into the mixed solution A, and fermenting for 72-100 hours at the temperature of 28-32 ℃; after the fermentation is finished, adjusting the temperature to 33-36 ℃, and continuing fermenting for 64-96 hours to obtain a mixture B;
inoculating acetic acid bacteria into the mixture B to obtain vinegar grains, fermenting at 37-45 deg.C for 3-5 days, turning over the grains 1 times in the morning and evening every day, and pouring the vinegar 1 time every 9-13 days; leaching with water to obtain vinegar liquid;
sterilizing the vinegar liquid, sealing and aging the sterilized vinegar liquid for 90-120 days to obtain the buckwheat vinegar.
9. Use of the characteristic buckwheat vinegar of the prefecture as set forth in any one of claims 1 to 7 as a fragrant vinegar.
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