CN112538411A - Composite seasoning tricholoma matsutake vinegar and brewing method thereof - Google Patents
Composite seasoning tricholoma matsutake vinegar and brewing method thereof Download PDFInfo
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Abstract
The invention discloses a compound seasoning tricholoma matsutake vinegar and a brewing method thereof, which comprises eight steps of principle pretreatment, liquefaction, saccharification, alcohol fermentation, acetic fermentation, smoking, vinegar spraying and aging, wherein tricholoma matsutake and natural acetic acid bacteria are compositely inoculated into a fermentation process in the acetic fermentation step, so that the nutrient components of the compound bacteria are greatly blended into vinegar mash in the acetic fermentation process. In the process of pouring the vinegar, the pine mushroom vinegar is extracted, the nutrition of the pine mushroom is greatly reserved, the nutritional ingredients in the pine mushroom are introduced into the vinegar, and the prepared pine mushroom vinegar has the unique composite flavor of the pine mushroom and the old mature vinegar, is moderate in sour and sweet, and is fragrant and tasty. It has rich nutrition, and has effects of regulating and enhancing immunity, nourishing brain, invigorating kidney, softening blood vessel, and preventing and resisting cancer. Simple operation, obvious improvement of the quality of the vinegar, large change of the taste and easy popularization.
Description
Technical Field
The invention relates to the technical field of seasoning vinegar, and particularly relates to compound seasoning tricholoma matsutake vinegar and a brewing method thereof.
Background
At present, Shanxi mature vinegar has a long history, is influenced by the original production region, has unique flavor and is long-standing in the global condiment industry, the functional index total flavone content standard in the Shanxi mature vinegar is not lower than 60mg/100g, and in recent years, flavonoids with strong antioxidation and free radical elimination effects are emphatically emphasized due to the development of free radical life science. The flavonoid is involved in metabolism of phosphoric acid and arachidonic acid, phosphorylation of protein, transfer of calcium ion, scavenging of free radical, enhancing antioxidant activity, oxidation reduction, chelation and gene expression. Their health benefits are: anti-inflammation, anti-allergy, inhibiting bacteria, inhibiting parasite, inhibiting virus, preventing and treating liver disease, preventing and treating vascular embolism, preventing and treating cardiovascular disease and cerebrovascular disease, anti-tumor, anti-chemical poison, etc. The bioflavonoid from natural sources has small molecular weight, can be quickly absorbed by a human body, can pass through a blood brain barrier and enter adipose tissues, and further embodies the following functions: it has effects in protecting body from radiation, relieving fatigue, protecting blood vessel, preventing arteriosclerosis, dilating capillary vessel, promoting microcirculation, activating brain and other organ cells, resisting fat oxidation, and resisting aging.
The tricholoma matsutake mushroom has thick meat, fragrance and delicious taste, and is a rare wild edible mushroom. Tricholoma matsutake contains protein, fat and various amino acids, and contains 8 kinds of amino acids essential to human body. Vitamin b1, b2, c and pp are also included. It can be used as food material or medicinal material, and has high nutritive value and special medicinal effect. According to a plurality of documents in the past, the tricholoma matsutake has the effects of strengthening the body, benefiting the intestines and the stomach, relieving pain, regulating qi, reducing phlegm, expelling parasites and the like. Modern scientific research shows that the tricholoma matsutake also has special effects of treating diabetes, resisting cancer and the like, and the hot water extract of the fruit body of the tricholoma matsutake has the inhibition rates of 91.8 percent and 70 percent on the white mouse sarcoma 180 and the ehrlich cancer respectively. The matsutake is rich in nutrition and is the king of the wild mushroom. The Tricholoma matsutake polysaccharide has effects of enhancing organism oxidation resistance, scavenging excessive free radicals, reducing peroxidation degree of tissue cells, improving immunity, and resisting aging. In addition, the tricholoma matsutake has the effects of beautifying and whitening, melanin is a main factor for determining skin color, tyrosinase is a key enzyme for synthesizing the melanin, and the tricholoma matsutake crude polysaccharide in the tricholoma matsutake has a good inhibition effect on the tyrosinase, and can achieve the purpose of whitening the skin by intervening the generation process of melanin deposition.
The tricholoma matsutake is a breathing jump type edible fungus, but the aim of fresh keeping is difficult to achieve by a common packaging mode, and the fresh tricholoma matsutake is difficult to store in large quantity due to the imperfect fresh keeping technology.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the compound seasoning tricholoma matsutake vinegar and the brewing method thereof, the quality guarantee period of the tricholoma matsutake in the vinegar drink can be effectively prolonged, and the problem that the tricholoma matsutake is difficult to store is solved. And has the unique composite flavor of the tricholoma matsutake and the mature vinegar and moderate sweet and sour.
The purpose of the invention is realized by adopting the following technical scheme:
a brewing method of compound seasoning tricholoma matsutake vinegar comprises the following steps:
1) crushing and grain-breaking the sorghum;
2) adding amylase into the sorghum treated in the step 1), and liquefying to obtain liquefied liquid;
3) introducing the liquefied liquid obtained in the step 2) into a saccharification tank, adding saccharifying enzyme and bran koji, and saccharifying to obtain saccharified liquid;
4) introducing the saccharified liquid obtained in the step 3) into a vinification tank, adding yeast and yeast liquid, and fermenting to obtain wine mash;
5) taking out the fermented mash obtained in the step 4), adding rice hulls and bran to mix the fermented mash, inoculating acetic acid bacteria and tricholoma matsutake bacteria to ferment to obtain vinegar fermented mash;
6) putting the vinegar residue obtained in the step 5) into a smoking pool for smoking to obtain smoked residue;
7) putting the smoked grains obtained in the step 6) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
8) putting the vinegar liquid obtained in the step 7) into a brewing pool for brewing to obtain the compound seasoning tricholoma matsutake vinegar.
Further, in the step 1), the time for moistening the grits is 8-12 h.
Still further, in the step 2), the content of the additive is 10 per 100kg of sorghum550-70 mL of IU amylase; the addition temperature is 90-100 ℃.
Further, in the step 3), the saccharification temperature is 55-65 ℃, and the saccharification time is 3-4 h; the additive content is 10 per 100kg of raw materials5160-240mL of IU saccharifying enzyme and 15-30kg of bran koji; the concentration of reducing sugar in the saccharification liquid is 15-18 g/100 mL.
Further, in the step 4), 20-30% of yeast and 20-40% of yeast liquid with the cell number of 0.8-1.2 hundred million/100 mL are added in the dry weight of the sorghum; the adding temperature is 25-35 ℃, and the fermentation time is 12-14 days.
Further, in the step 5), the addition amount of the bran is 110-140% of the dry weight of the sorghum; inoculating acetic acid bacteria and tricholoma matsutake simultaneously, and then igniting to ensure that the temperature is 45-60 ℃; the fermentation time is 9-13 days.
Specifically, in the step 5), the preparation method of the tricholoma matsutake comprises the following steps:
a) carrying out plate culture on tricholoma matsutake hyphae: under the aseptic condition, taking a tricholoma matsutake strain, inoculating the tricholoma matsutake strain on a sterilized culture medium according to the aseptic operation requirement, and culturing at 32-35 ℃ until mycelia grow over a flat plate;
b) and (3) liquid fermentation culture of tricholoma matsutake mycelia: inoculating the tricholoma matsutake cultured in the step 1) into a sweet potato pulp culture medium, culturing for 2 days at 32-35 ℃, then culturing on a shaking table to obtain mycelium pellets and fermentation liquor, and after the shaking table is arranged, simultaneously filling the mycelium pellets and the fermentation liquor into a colloid mill for grinding to obtain the tricholoma matsutake.
Further, in the step b), the sweet potato pulp culture medium is composed of the following raw materials in parts by mass: 2000 parts of sweet potato pulp, 500 parts of maltose, 10 parts of monopotassium phosphate and 0.2 part of magnesium sulfate; the shake culture conditions were: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.
Further, in the step 6), stirring every day during smoking, wherein the smoking temperature is 85-95 ℃.
A compound flavoring Tricholoma matsutake Vinegar is prepared by the above brewing method.
Compared with the prior art, the invention has the beneficial effects that:
according to the composite seasoning tricholoma matsutake vinegar, tricholoma matsutake bacteria and acetic acid bacteria are directly inoculated into a fermentation process, so that the nutritional ingredients of the tricholoma matsutake bacteria and the acetic acid bacteria in the acetic acid fermentation process are greatly blended into vinegar mash. In the process of pouring the vinegar, the matsutake mushroom vinegar is extracted, the nutrition of the matsutake mushroom is greatly reserved, the nutritional ingredients in the matsutake mushroom are introduced into the vinegar, the prepared matsutake mushroom vinegar has the unique compound flavor of the matsutake mushroom and the old mature vinegar, is moderate in sour and sweet, fragrant and refreshing, the flavor and taste of the vinegar can be improved by more than 50% compared with the flavor and taste of the old mature vinegar, the vinegar is rich in nutrition, can adjust and enhance the immunity of a human body, and has the effects of strengthening brain, tonifying kidney, softening blood vessels, preventing and resisting cancers. Simple operation, obvious improvement of the quality of the vinegar, large change of the taste and easy popularization.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A brewing method of compound seasoning tricholoma matsutake vinegar comprises the following steps:
1) screening sorghum, removing impurities, crushing, accurately weighing the crushed sorghum with the weight of 100kg, and moistening for 8 hours; the crushing standard is that each grain of sorghum is controlled to be crushed to 40 meshes, the maximum grain diameter is 2mm, and no whole grain is ensured;
2) adding 50mL of the gritted-grain sorghum with the content of 105IU of an amylase; adding the mixture at the temperature of 90 ℃ for liquefaction to obtain liquefied liquid;
3) introducing the liquefied liquid obtained in the step 2) into a saccharification tank, cooling to 55 ℃, and adding 160mL of 10-content liquid5Carrying out saccharification for 3 hours on IU saccharifying enzyme and 15kg of bran koji to obtain a saccharification liquid; the concentration of reducing sugar in the saccharification liquid is 15g/100 mL;
4) introducing the saccharified liquid obtained in the step 3) into a vinification tank, adding 20kg of yeast and 20kg of yeast liquid with the cell number of 0.8-1.2 hundred million/100 mL, and fermenting for 12 days at 25 ℃ to obtain wine mash; the yeast is special for mature vinegar;
5) taking out the fermented mash obtained in the step 4), adding 100g of rice hull and 110kg of bran to mix the fermented mash, inoculating 0.15g/L of acetic acid bacteria and 5g/L of tricholoma matsutake bacteria to ferment, igniting, turning over the vat every day during the period, so that 3-4 days after ignition, fermenting the acetic acid in a vigorous period at the temperature of over 45 ℃ for 9 days, inoculating the acetic acid bacteria and the tricholoma matsutake bacteria to ferment, and obtaining the vinegar fermented mash (usually as white fermented mash);
6) putting the vinegar grains obtained in the step 5) into a smoking pool for smoking, wherein the temperature of the smoking pool is kept above 85 ℃, the vinegar grains are turned over once every day in sequence, the smoking temperature is uniform, the highest temperature is reached to 95 ℃ in the third day, and the smoking time is 4 days, so that smoked grains are obtained;
7) putting the smoked grains obtained in the step 6) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
8) putting the vinegar liquid obtained in the step 7) into a brewing pool for brewing for 6 months to obtain the compound seasoning tricholoma matsutake vinegar.
Specifically, the preparation method of the tricholoma matsutake comprises the following steps:
a) carrying out plate culture on tricholoma matsutake hyphae: under the aseptic condition, taking a tricholoma matsutake strain, inoculating the tricholoma matsutake strain on a sterilized triangular flask PAD culture medium according to the aseptic operation requirement, and culturing at 32 ℃ for 8 days until mycelia grow over a flat plate;
b) and (3) liquid fermentation culture of tricholoma matsutake mycelia: the formula of the sweet potato pulp culture medium is as follows: 2000g of sweet potato pulp, 500g of maltose, 10g of monopotassium phosphate and 0.2g of magnesium sulfate. Boiling sweet potato pulp culture medium, filtering with 5 layers of gauze, subpackaging the prepared sweet potato pulp culture medium in 270mL triangular bottles, each bottle containing 120mL, adding cotton plugs at 1.23 × 107Sterilizing under Pa for 8min, inoculating into bottle of 1.85cm by equivalent inoculation method2Culturing the tricholoma matsutake mass obtained in the step 1) at 35 ℃ for 2 days, performing shake culture, wherein mycelium pellets appear after 5 days, the diameter of the mycelium pellets is 5mm after 8 days, the mycelium pellets are light yellow, the fermentation liquor is brown yellow and transparent, the fragrance is strong, and the dry weight of the mycelium is 4.7g/100 mL; after the shaking table is put down, the mycelium pellets and the fermentation liquor are simultaneously filled into a colloid mill for grinding to obtain tricholoma matsutake; wherein, the shake culture conditions are as follows: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.
Example 2
A brewing method of compound seasoning tricholoma matsutake vinegar comprises the following steps:
1) screening sorghum, removing impurities, crushing, accurately weighing the crushed sorghum with the weight of 100kg, and moistening for 12 hours; the crushing standard is that each grain of sorghum is controlled to be crushed to 40 meshes, the maximum grain diameter is 2mm, and no whole grain is ensured;
2) adding 70mL of the gritted-grain sorghum with the content of 105IU of an amylase; adding the mixture at the temperature of 100 ℃ for liquefaction to obtain liquefied liquid;
3) introducing the liquefied liquid obtained in the step 2) into a saccharification tank, cooling to 65 ℃, and adding 240mL of 10-content liquid5Carrying out saccharification on IU saccharifying enzyme and 30kg of bran koji for 4 hours to obtain a saccharification liquid; the concentration of reducing sugar in the saccharification liquid is 18g/100 mL;
4) introducing the saccharified liquid obtained in the step 3) into a vinification tank, adding 30kg of Daqu and 40kg of yeast liquid with the cell number of 1.2 hundred million/100 mL, and fermenting for 14 days at 35 ℃ to obtain wine mash; the yeast is special for mature vinegar;
5) taking out the fermented mash obtained in the step 4), adding 100g of rice hull and 140kg of bran to mix the fermented mash, inoculating 0.20g/L of acetic acid bacteria and 10g/L of tricholoma matsutake bacteria to ferment, igniting, turning over the cylinder every day during the period, so that 3-4 days after ignition, fermenting the acetic acid in a vigorous period at the temperature of over 45 ℃ for 13 days, inoculating the acetic acid bacteria and the tricholoma matsutake bacteria to ferment, and obtaining the vinegar fermented mash (usually as white fermented mash);
6) putting the vinegar grains obtained in the step 5) into a smoking pool for smoking, wherein the temperature of the smoking pool is kept above 85 ℃, the vinegar grains are turned over once every day in sequence, the smoking temperature is uniform, the highest temperature is reached to 95 ℃ in the third day, and the smoking time is 7 days, so that smoked grains are obtained;
7) putting the smoked grains obtained in the step 6) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
8) putting the vinegar liquid obtained in the step 7) into a brewing pool for brewing for 8 months to obtain the compound seasoning tricholoma matsutake vinegar.
Specifically, the preparation method of the tricholoma matsutake comprises the following steps:
a) carrying out plate culture on tricholoma matsutake hyphae: under the aseptic condition, taking a tricholoma matsutake strain, inoculating the tricholoma matsutake strain on a sterilized triangular flask PAD culture medium according to the aseptic operation requirement, and culturing at 32 ℃ for 8 days until mycelia grow over a flat plate;
b) and (3) liquid fermentation culture of tricholoma matsutake mycelia: the formula of the sweet potato pulp culture medium is as follows: 2000g of sweet potato pulp, 500g of maltose, 10g of monopotassium phosphate and 0.2g of magnesium sulfate. Boiling sweet potato pulp culture medium, filtering with 5 layers of gauze, subpackaging the prepared sweet potato pulp culture medium in 270mL triangular bottles, each bottle containing 120mL, adding cotton plugs at 1.23 × 107Sterilizing under Pa for 8min, inoculating into bottle of 1.85cm by equivalent inoculation method2Culturing the tricholoma matsutake mass obtained in the step 1) at 35 ℃ for 2 days, performing shake culture, wherein mycelium pellets appear after 5 days, the diameter of the mycelium pellets is 5mm after 8 days, the mycelium pellets are light yellow, the fermentation liquor is brown yellow and transparent, the fragrance is strong, and the dry weight of the mycelium is 4.7g/100 mL; after the shaking table is put down, the mycelium pellets and the fermentation liquor are simultaneously filled into a colloid mill for grinding to obtain tricholoma matsutake; wherein, the shake culture conditions are as follows: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.
Comparative example 1
The specific steps and raw materials are basically the same as those in example 2, except that: no steps 5) -8). And 4) taking out wine mash, filtering to obtain wine liquid, inoculating acetic acid bacteria and tricholoma matsutake bacteria in the same amount as in example 2, and performing acetic acid fermentation to obtain tricholoma matsutake vinegar. The acetic fermentation time and temperature were the same as in example 2.
Performance test and Effect evaluation
Firstly, the content of active ingredients in the tricholoma matsutake vinegar is as follows: the tricholoma matsutake polysaccharides, proteins and flavones of the tricholoma matsutake vinegar of examples 1-2 and comparative example 1 were tested by liquid chromatography as follows:
TABLE 1 active ingredient content in examples 1-2 and comparative example 1
| Sample set | Tricholoma matsutake polysaccharide mg/g | Protein mg/g | Flavone mg/g |
| Example 1 | 354 | 29 | 79 |
| Example 2 | 367 | 32 | 82 |
| Comparative example 1 | 348 | 12 | 50 |
Secondly, the contents of total acids, non-volatile acids and soluble salt-free solids in the matsutake vinegar of examples 1-2 and comparative example 1 were measured as follows:
TABLE 2 physicochemical indices of Tricholoma matsutake Vinegar of examples 1-2 and comparative example 1
Third, the pine mushroom vinegar of examples 1 to 2, the pine mushroom vinegar of comparative example 1 and fresh pine mushroom were stored in a sealed and light-tight state at room temperature (25 to 35 ℃) for 7 days, 1 month, 3 months, 6 months and 1 year, and then the presence or absence of the deterioration of the pine mushroom vinegar was compared, and the absence or presence of the deterioration (rotting, odor, etc.) was expressed as "×", as shown in the following table:
TABLE 3 shelf life of Tricholoma matsutake Vinegar of examples 1-2 and comparative example 1
| Time | 7 days | 1 month | 3 months old | 6 months old | 1 year |
| Example 1 | √ | √ | √ | √ | √ |
| Example 2 | √ | √ | √ | √ | √ |
| Comparative example 1 | √ | √ | √ | × | × |
| Fresh matsutake Mushroom | × | × | × | × | × |
Fourthly, please refer to 40 subjects to taste the tricholoma matsutake vinegar of the examples 1-2 and the comparative example 1 respectively, after one product is tasted, the subjects are rinsed with purified water for three times and then taste the next product, and the evaluation is as follows:
TABLE 4 sensory evaluation of Tricholoma matsutake Vinegar of examples 1-2 and comparative example 1
As is clear from the data in Table 1, the matsutake Mushroom Vinegar prepared in examples 1-2 all had higher polysaccharides, proteins and flavonoids than comparative example 1. The preparation method of general seasoned vinegar was adopted in comparative example 1, and the brewing process of mature vinegar was adopted in examples 1-2, so that the nutrients in the fungus substances of matsutake during the acetic fermentation process were greatly blended into the fermented grain of vinegar, and the protein and flavonoids were higher than those in comparative example 1.
As can be seen from the data in Table 2, the contents of acetic acid and lactic acid in the matsutake vinegar of examples 1-2 are higher than those in comparative example 1, and the contents of acetic acid and lactic acid are increased, so that the taste of the compound seasoned matsutake vinegar is more mellow and softer.
As can be seen from the data in table 3, the fresh tricholoma matsutake was preserved for no more than 7 days at normal temperature, and the tricholoma matsutake vinegar in comparative example 1 showed a noticeable odor after 6 months of preservation, indicating that the tricholoma matsutake in comparative example 1 had rotten. However, the matsutake mushroom vinegar of examples 1-2 has no deterioration phenomenon after being stored for 1 year at normal temperature, which shows that the matsutake mushroom can effectively prolong the shelf life in the aged vinegar drink, solves the problem that the matsutake mushroom is not easy to store, and greatly retains the nutrition of the matsutake mushroom.
According to the data in table 4, the tricholoma matsutake vinegar prepared in the examples 1-2 has better taste than that of the tricholoma matsutake vinegar prepared in the comparative example 1, and the compound seasoning tricholoma matsutake vinegar prepared in the examples 1-2 has the unique compound flavor of fungi and aged vinegar grains, is moderate in sour and sweet, is fragrant and tasty, is mellow in taste, and has a fragrance after being aftertaste.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. The brewing method of the compound seasoning tricholoma matsutake vinegar is characterized by comprising the following steps:
1) crushing and grain-breaking the sorghum;
2) adding amylase into the sorghum treated in the step 1), and liquefying to obtain liquefied liquid;
3) introducing the liquefied liquid obtained in the step 2) into a saccharification tank, adding saccharifying enzyme and bran koji, and saccharifying to obtain saccharified liquid;
4) introducing the saccharified liquid obtained in the step 3) into a vinification tank, adding yeast and yeast liquid, and fermenting to obtain wine mash;
5) taking out the fermented mash obtained in the step 4), adding rice hulls and bran to mix the fermented mash, inoculating acetic acid bacteria and tricholoma matsutake bacteria to ferment to obtain vinegar fermented mash;
6) putting the vinegar residue obtained in the step 5) into a smoking pool for smoking to obtain smoked residue;
7) putting the smoked grains obtained in the step 6) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
8) putting the vinegar liquid obtained in the step 7) into a brewing pool for brewing to obtain the compound seasoning tricholoma matsutake vinegar.
2. The brewing method of the compound seasoning tricholoma matsutake vinegar as claimed in claim 1, wherein in the step 1), the gritting time is 8-12 h.
3. The method for brewing compound flavored matsutake vinegar according to claim 1, wherein the method comprises the step of brewing the compound flavored matsutake vinegarIn the step 2), the content of the additive is 10 per 100kg of the sorghum550-70 mL of IU amylase; the addition temperature is 90-100 ℃.
4. The brewing method of compound flavored tricholoma matsutake vinegar according to claim 1, wherein in the step 3), the saccharification temperature is 55-65 ℃, and the saccharification time is 3-4 h; the additive content is 10 per 100kg of liquefied liquid5240mL of IU saccharifying enzyme and 15-30kg of mouldy bran; the concentration of reducing sugar in the saccharification liquid is 15-18 g/100 mL.
5. The brewing method of compound flavored tricholoma matsutake vinegar according to claim 1, wherein in the step 4), yeast solution with 20-30% of dry sorghum weight and 20-40% of yeast solution with 0.8-1.2 hundred million cells/100 mL are added; the adding temperature is 25-35 ℃, and the fermentation time is 12-14 days.
6. The brewing method of compound seasoned tricholoma matsutake vinegar according to claim 1, wherein in the step 5), the addition amount of bran is 110-140% of the dry weight of sorghum; inoculating acetic acid bacteria and tricholoma matsutake simultaneously, and then igniting to ensure that the temperature is 45-60 ℃; the fermentation time is 9-13 days.
7. The brewing method of compound flavored tricholoma matsutake vinegar according to claim 1, wherein in the step 5), the preparation method of tricholoma matsutake comprises the following steps:
a) carrying out plate culture on tricholoma matsutake hyphae: under the aseptic condition, taking a tricholoma matsutake strain, inoculating the tricholoma matsutake strain on a sterilized culture medium according to the aseptic operation requirement, and culturing at 32-35 ℃ until mycelia grow over a flat plate;
b) and (3) liquid fermentation culture of tricholoma matsutake mycelia: inoculating the tricholoma matsutake cultured in the step 1) into a sweet potato pulp culture medium, culturing for 2 days at 32-35 ℃, then culturing on a shaking table to obtain mycelium pellets and fermentation liquor, and after the shaking table is arranged, simultaneously filling the mycelium pellets and the fermentation liquor into a colloid mill for grinding to obtain the tricholoma matsutake.
8. The brewing method of compound flavored tricholoma matsutake vinegar according to claim 7, wherein in step b), the sweet potato pulp culture medium is composed of the following raw materials in parts by mass: 2000 parts of sweet potato pulp, 500 parts of maltose, 10 parts of monopotassium phosphate and 0.2 part of magnesium sulfate; the shake culture conditions were: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.
9. The method for brewing compound flavored tricholoma matsutake vinegar according to claim 1, wherein in the step 6), the smoking is carried out while stirring every day, and the smoking temperature is 85-95 ℃.
10. A compound seasoned pine mushroom vinegar according to any one of claims 1 to 9, which is prepared by a brewing method of the compound seasoned pine mushroom vinegar.
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