CN113388486A - Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof - Google Patents
Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof Download PDFInfo
- Publication number
- CN113388486A CN113388486A CN202110749140.9A CN202110749140A CN113388486A CN 113388486 A CN113388486 A CN 113388486A CN 202110749140 A CN202110749140 A CN 202110749140A CN 113388486 A CN113388486 A CN 113388486A
- Authority
- CN
- China
- Prior art keywords
- fishbone
- vinegar
- calcium
- fermentation
- fishbone powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 87
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 87
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 78
- 239000011575 calcium Substances 0.000 title claims abstract description 78
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 78
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 229920001287 Chondroitin sulfate Polymers 0.000 title claims abstract description 46
- 229940059329 chondroitin sulfate Drugs 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 230000036541 health Effects 0.000 title claims description 22
- 239000000843 powder Substances 0.000 claims abstract description 113
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 81
- 238000000855 fermentation Methods 0.000 claims abstract description 71
- 230000004151 fermentation Effects 0.000 claims abstract description 71
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 56
- 235000009566 rice Nutrition 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 6
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 55
- 241000251468 Actinopterygii Species 0.000 claims description 31
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 20
- 229920000858 Cyclodextrin Polymers 0.000 claims description 14
- 239000001116 FEMA 4028 Substances 0.000 claims description 14
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 14
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 14
- 229960004853 betadex Drugs 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 108090000526 Papain Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 229940055729 papain Drugs 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- 108091005658 Basic proteases Proteins 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 230000002255 enzymatic effect Effects 0.000 claims description 9
- 239000000413 hydrolysate Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 244000283763 Acetobacter aceti Species 0.000 claims description 5
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 241000589220 Acetobacter Species 0.000 claims description 4
- 241001310537 Acetobacter orientalis Species 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000010355 oscillation Effects 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000001179 sorption measurement Methods 0.000 claims description 4
- 241000589212 Acetobacter pasteurianus Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000002374 bone meal Substances 0.000 claims description 3
- 229940036811 bone meal Drugs 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 20
- 235000013305 food Nutrition 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 6
- 239000011574 phosphorus Substances 0.000 description 6
- 229910052698 phosphorus Inorganic materials 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 5
- 239000011573 trace mineral Substances 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000012047 saturated solution Substances 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 210000000845 cartilage Anatomy 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008468 bone growth Effects 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 239000001639 calcium acetate Substances 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 229960005147 calcium acetate Drugs 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012859 sterile filling Methods 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003848 cartilage regeneration Effects 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- -1 inorganic calcium Chemical compound 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a preparation method of health-care vinegar rich in calcium and chondroitin sulfate, which comprises the following steps: A) mixing the fishbone powder enzymolysis liquid with sticky rice clinker, adding distiller's yeast for primary fermentation to obtain a primary fermentation product; adding wheat starter and water into the primary fermentation product for alcoholic fermentation to obtain mature wine mash; B) adjusting the alcohol concentration of the mature mash, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar; C) and sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate. According to the invention, the fishbone powder is combined with the traditional vinegar fermentation process, calcium and chondroitin sulfate in the fishbone are dissolved into the vinegar to the greatest extent, so that the fishbone vinegar is easier to absorb, is wide in applicable population and has high market acceptance.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to health-care vinegar rich in calcium and chondroitin sulfate and a preparation method thereof.
Background
The table vinegar is indispensable in daily life, the living standard is improved along with the increase of the income of the people, the individual demand for health is continuously enhanced, and people have more and more clear understanding on the health care effect of the table vinegar. The vinegar contains rich nutrients and trace elements, such as amino acids, various saccharides, organic acids, etc., and is rich in nutrients. Meanwhile, the health-care food also has various physiological and pharmacological activities, such as fatigue resistance, oxidation resistance, blood acid-base balance regulation, blood vessel softening, arteriosclerosis prevention and the like, and the health-care and food therapy effects of the health-care food attract more and more attention of people.
The fishbone is a byproduct in the fish processing industry, accounts for about 10% -15% of the total weight of the fish, and is generally used as fertilizer or feed, so that the resource is greatly wasted. Researches find that the fish bone contains rich chondroitin sulfate, has good curative effect on osteoarticular diseases, and also has the effects of reducing blood fat, improving blood circulation, accelerating cell metabolism, enhancing immunity and the like. The fishbone is rich in calcium and trace elements, and is a natural calcium source. At present, a plurality of products for supplementing calcium in China are inorganic calcium, one is organic calcium, the inorganic calcium has poor water solubility and low absorptivity, and has a certain stimulation effect on stomach and intestine, and calcium preparations which are not digested can form insoluble calcium salt which is deposited in kidney to easily form kidney stone. And simultaneously, the absorption of elements such as iron, zinc, magnesium and the like is interfered. Fishbone is widely used in foods in recent years, and Wangjiaying and the like disclose application of fishbone powder in baked foods, functional foods and drinks (CN 106923237A), wherein the fishbone powder is added into the baked foods, the functional foods or the drinks after being subjected to enzymolysis by a complex enzyme preparation; chenjing et al discloses a fishbone powder yoghourt (CN 104322670A), which is prepared by adding fishbone powder into milk and fermenting by using lactic acid bacteria; chenjinlian and other Chinese medicinal materials disclose a health rice wine containing fishbone powder and its preparation method (CN 103710208A), which is prepared by fermenting glutinous rice and fishbone powder. The existing research mainly utilizes calcium in fishbone to prepare calcium-supplementing food, and fishbone powder is mainly and directly added into the food, but the fishbone powder is not easy to digest in gastrointestinal tract. Meanwhile, the application of chondroitin sulfate and calcium in the fish bone in the seasoning is also rarely reported.
Therefore, how to dissolve calcium and chondroitin sulfate in the fishbone into the vinegar has the advantages of easier absorption, wide applicable population, high market acceptance degree and the like, so that the existing fishbone resources are better developed and utilized, and the method has a wide application prospect.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide health vinegar rich in calcium and chondroitin sulfate and a preparation method thereof, the invention combines fishbone powder and the traditional vinegar fermentation process, and the calcium and chondroitin sulfate in the fishbone are dissolved into the vinegar to the greatest extent, so that the health vinegar is easier to absorb, has wide applicable population and high market acceptance.
The invention provides a preparation method of health-care vinegar rich in calcium and chondroitin sulfate, which comprises the following steps:
A) mixing the fishbone powder enzymolysis liquid with sticky rice clinker, adding distiller's yeast for primary fermentation to obtain a primary fermentation product;
adding wheat starter and water into the primary fermentation product for alcoholic fermentation to obtain mature wine mash;
B) adjusting the alcohol concentration of the mature mash, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar;
C) and sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate.
Preferably, the preparation method of the fish bone meal enzymolysis liquid comprises the following steps:
1) after the fishbone powder is adsorbed by active carbon and deodorized by beta-cyclodextrin, the fishbone powder is mixed with water for pulping to obtain slurry;
2) and heating the slurry, adjusting the pH value, adding papain or alkaline protease, and stirring for enzymolysis reaction to obtain the fishbone powder enzymolysis liquid.
Preferably, the fishbone powder is obtained by drying fishbone as a raw material and then crushing the dried fishbone;
preferably, the fishbone is one or more of freshwater fish and marine fish fishbone;
preferably, the crushing is performed by firstly crushing through a crusher and then crushing through an ultrafine crusher to 300-500 meshes.
Preferably, in the step 1), the amount of the activated carbon accounts for 5 wt% -5.5 wt% of the weight of the fishbone powder, and the adsorption condition is water bath at 60-70 ℃;
the dosage of the beta-cyclodextrin accounts for 2-3.0 wt% of the weight of the fishbone powder, and the deodorization treatment is that the beta-cyclodextrin is used for heat preservation and oscillation for 10-20 min at 65-80 ℃;
the mass ratio of the fishbone powder to water is 1: 1-1.2, the beating parameters are 8000-25000 rpm, and beating time is 4-6 min;
in the step 2), the temperature is increased to 45-55 ℃, the pH is adjusted to 7-8, the mass of the papain or alkaline protease accounts for 1.5-2 wt% of the fishbone powder, and the time of the enzymolysis reaction is 2-4 h.
Preferably, the preparation method of the sticky rice clinker comprises the following steps:
soaking the sticky rice for 26-32 h, fishing out, draining, steaming for 45-60 min to obtain sticky rice clinker, and leaching with cold water to reduce the temperature of the sticky rice clinker to 30-32 ℃ for later use;
preferably, the mass ratio of the glutinous rice to the fishbone powder enzymolysis liquid is 4: 1-6: 1.
Preferably, in the step A), the addition amount of the distiller's yeast accounts for 0.3 wt% -0.5 wt% of the weight of the glutinous rice;
the temperature of the primary fermentation is 30-35 ℃, and the time is 4 days;
the addition amount of the wheat koji accounts for 0.3 to 0.4 weight percent of the weight of the glutinous rice;
the addition amount of the water is 7-9 times of the weight of the glutinous rice;
the temperature of the alcohol fermentation is 32-35 ℃, and the time of the alcohol fermentation is 8-10 days.
Preferably, the alcohol volume concentration of the mature mash is adjusted to be 8-12%;
the bacterial liquid inoculation amount of the acetic acid bacteria accounts for 8-10% of the total volume of the mature fermented glutinous rice;
the acetic acid bacteria is one or more of acetobacter aceti, acetobacter Orleans, acetobacter pasteurianus and acetobacter orientalis;
the temperature of the liquid fermentation is 30-35 ℃, and the time of the liquid fermentation is 10-12 d.
Preferably, in the step C), the decocting temperature is 100-112 ℃, and the decocting time is 10-20 min;
the filter screen used for filtering is a combined filter screen sheet made of stainless steel, and the filter screen sheet is at least double-layered; the mesh number of the combined filter screen is 20-200 meshes;
the sterilization mode specifically adopts a plate heat exchanger for sterilization, the temperature is 85-95 ℃, and the sterilization lasts 10-20 min.
The invention also provides the health-care vinegar rich in calcium and chondroitin sulfate, which is prepared by the preparation method.
Preferably, in the health-care vinegar, calcium is more than or equal to 10.4mg/mL, total amino acid is more than or equal to 12.5mg/mL, and chondroitin sulfate is more than or equal to 24.3 mg/L.
Compared with the prior art, the invention provides a preparation method of health-care vinegar rich in calcium and chondroitin sulfate, which comprises the following steps: A) mixing the fishbone powder enzymolysis liquid with sticky rice clinker, adding distiller's yeast for primary fermentation to obtain a primary fermentation product; adding wheat starter and water into the primary fermentation product for alcoholic fermentation to obtain mature wine mash; B) adjusting the alcohol concentration of the mature mash, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar; C) and sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate.
The preparation method of the calcium and chondroitin sulfate rich health-care vinegar provided by the invention takes glutinous rice and fishbone powder as raw materials to prepare the vinegar with unique flavor, and the fishbone powder contains rich compounds such as calcium, phosphorus and the like and amino acid, thereby having good health-care function for human bodies. The fish bone powder can carry out enzymolysis on protein in the fish bone powder through papain or alkaline protease, so that the fish bone powder can generate protein and active peptide with unique functional characteristics and health care functions. Simultaneously, the fishbone powder is combined with the traditional vinegar fermentation process, the polysaccharide in the fishbone powder can be partially utilized in the alcohol fermentation process, various nutrient substances and trace elements in the fishbone powder can be dissolved, the generated acid can better dissolve calcium in the fishbone powder along with the acetic acid fermentation, and the calcium acetate is formed by combining, so that the absorption and digestion of the calcium are facilitated, the bone growth is promoted, and the calcium loss is reduced. Mineral substances such as calcium, phosphorus, iron and the like in the vinegar are strengthened, the proportion of calcium and phosphorus in the vinegar is improved, the requirement of people on natural calcium is met, the pollution to the environment is reduced, the fish bone which is a fish processing byproduct is utilized to a great extent, the added value of products is increased, and the method has great significance for promoting the healthy and orderly development of fishery in China.
Detailed Description
The invention provides a preparation method of health-care vinegar rich in calcium and chondroitin sulfate, which comprises the following steps:
A) mixing the fishbone powder enzymolysis liquid with sticky rice clinker, adding distiller's yeast for primary fermentation to obtain a primary fermentation product;
adding wheat starter and water into the primary fermentation product for alcoholic fermentation to obtain mature wine mash;
B) adjusting the alcohol concentration of the mature mash, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar;
C) and sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate.
In the invention, the preparation method of the fishbone powder enzymolysis liquid comprises the following steps:
1) after the fishbone powder is adsorbed by active carbon and deodorized by beta-cyclodextrin, the fishbone powder is mixed with water for pulping to obtain slurry;
2) and heating the slurry, adjusting the pH value, adding papain or alkaline protease, and stirring for enzymolysis reaction to obtain the fishbone powder enzymolysis liquid.
Wherein the fishbone powder is obtained by drying fishbone as a raw material and then crushing the dried fishbone; preferably, the fishbone is one or more of freshwater fish and sea water fishbone, and is preferably large freshwater fish bone such as silver carp; the drying comprises the following steps: baking the mixture in an oven at 100-105 ℃ for 1-2 h. Preferably, the crushing is performed by firstly crushing through a crusher and then crushing through an ultrafine crusher to 300-500 meshes.
The method comprises the following steps of adsorbing fishbone powder by using active carbon, wherein the amount of the active carbon accounts for 5-5.5 wt%, preferably 5.1 wt%, 5.2 wt%, 5.3 wt%, 5.4 wt%, 5.5 wt%, or any value between 5-5.5 wt% of the mass of the fishbone powder, and in the invention, the active carbon is preferably granular active carbon, and the specific adsorption method comprises the following steps:
adsorbing fishbone powder by granular active carbon under water bath condition, and sieving to remove active carbon.
The adsorption condition is water bath at 60-70 ℃, preferably any value of 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃, 70 ℃ or 60-70 ℃;
then, the fishbone powder is deodorized by beta-cyclodextrin, the dosage of the beta-cyclodextrin accounts for 2 wt% -3 wt% of the fishbone powder, preferably 2 wt%, 2.5 wt%, 3 wt%, or any value between 2 wt% -3 wt%,
the specific method for deodorization comprises the following steps:
preparing beta-cyclodextrin into a saturated solution at room temperature, adding fishbone powder, uniformly mixing, and then carrying out heat preservation and oscillation, wherein the specific conditions are that the beta-cyclodextrin is used for carrying out heat preservation and oscillation for 10-20 min at 65-80 ℃;
after fishy smell removing treatment, mixing the fishbone powder with water, and pulping. The mass ratio of the fishbone powder to the water is 1: 1-1: 1.2, preferably 1:1, 1:1.1, 1:1.2, or any value between 1: 1-1: 1.2, and the beating parameter is 8000-25000 rpm, preferably 10000-20000 rpm, and is 4-6 min;
after obtaining the slurry, heating the slurry and adjusting the pH value, wherein the temperature is increased to 45-55 ℃, preferably 45, 48, 50, 52, 55 or any value between 45-55 ℃, and the pH value is adjusted to 7-8. Then adding papain or alkaline protease, stirring for enzymolysis reaction to obtain fish bone powder enzymolysis liquid. The papain or alkaline protease accounts for 1.5 wt% -2 wt% of the fishbone powder, preferably 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt% and 1.6 wt%, and the time of the enzymolysis reaction is 2-4 h.
In the invention, the preparation method of the sticky rice clinker comprises the following steps:
soaking the sticky rice for 26-32 h, fishing out, draining, steaming for 45-60 min to obtain sticky rice clinker, and leaching with cold water to reduce the temperature of the sticky rice clinker to 30-32 ℃ for later use;
after the fish bone powder enzymolysis liquid and the sticky rice clinker are prepared, the fish bone powder enzymolysis liquid and the sticky rice clinker are mixed and then added with distiller's yeast for primary fermentation to obtain a primary fermentation product
Preferably, the mass ratio of the glutinous rice to the fishbone powder enzymolysis liquid is 4: 1-6: 1, preferably 4:1, 5:1, 6:1, or any value between 4: 1-6: 1.
The addition amount of the distiller's yeast accounts for 0.3 wt% -0.5 wt%, preferably 0.3 wt%, 0.4 wt%, 0.5 wt%, or any value between 0.3 wt% -0.5 wt% of the weight of the glutinous rice;
the temperature of the primary fermentation is 30-35 ℃, preferably 30, 32, 34, 35 or any value between 30-35 ℃, and the time is 4 days;
the addition amount of the wheat koji accounts for any value between 0.3 wt% and 0.4 wt%, 0.3 wt%, 0.35 wt%, 0.4 wt% or 0.3 wt% and 0.4 wt% of the weight of the sticky rice;
the addition amount of the water is 7-9 times of the weight of the glutinous rice, preferably 7, 8, 9 or any value between 7-9 times;
the temperature of the alcohol fermentation is 32-35 ℃, the preferred temperature is 33-34 ℃, and the time of the alcohol fermentation is 8-10 days, the preferred time is 8, 9, 10 or any value between 8-10 days.
After obtaining mature fermented glutinous rice, adjusting the alcohol concentration of the mature fermented glutinous rice, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar;
specifically, the alcohol volume concentration of the mature mash is adjusted to be 8-12%;
the bacterial liquid inoculation amount of the acetic acid bacteria accounts for 8-10% of the total volume of the mature fermented glutinous rice;
the acetic acid bacteria is one or more of acetobacter aceti, acetobacter Orleans, acetobacter pasteurianus and acetobacter orientalis;
the temperature of the liquid fermentation is 30-35 ℃, preferably any value between 30, 32, 34, 35 or 30-35 ℃, and the time of the liquid fermentation is 10-12 d, preferably any value between 10, 11, 12 or 10-12 d.
And finally, sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate.
The decocting temperature is 100-112 ℃, preferably 100, 102, 104, 106, 108, 110, 112 or any value between 100-112 ℃, and the decocting time is 10-20 min, preferably 10, 12, 14, 16, 18, 20 or any value between 10-20 min;
the filter screen used for filtering is a combined filter screen sheet made of stainless steel, and the filter screen sheet is at least double-layered; the mesh number of the combined filter screen is 20-200 meshes;
the sterilization mode specifically adopts a plate heat exchanger for sterilization, the temperature is 85-95 ℃, preferably 85, 87, 90, 92, 95 or any value between 85-95 ℃, and the sterilization lasts for 10-20 min.
And after the sterilization is finished, carrying out sterile filling to obtain the calcium and chondroitin sulfate-rich health-care vinegar finished product.
The invention also provides the health-care vinegar rich in calcium and chondroitin sulfate, which is prepared by the preparation method.
In the health-care vinegar, the calcium is more than or equal to 10.4mg/mL, the total amino acid is more than or equal to 12.5mg/mL, and the chondroitin sulfate is more than or equal to 24.3 mg/L.
The novel health-care vinegar is prepared by adding the fish bone powder in the preparation process for fermentation, so that the market blank of application research of the fish bone powder in the seasoning is filled, the resource utilization of the fish bone processing by-product is promoted, the prepared vinegar is rich in calcium and cartilage sulfate, the calcium can be more easily absorbed and utilized by a human body, and meanwhile, the acetic acid generated in acetic acid fermentation can dissolve the chondroitin sulfate in the fish bone powder, so that the vinegar has the function of the chondroitin sulfate, can promote cartilage regeneration, and has the functions of enhancing immunity and the like, and a product with high nutritional value and health-care value is provided.
The preparation method of the calcium and chondroitin sulfate rich health-care vinegar provided by the invention takes glutinous rice and fishbone powder as raw materials to prepare the vinegar with unique flavor, and the fishbone powder contains rich compounds such as calcium, phosphorus and the like and amino acid, thereby having good health-care function for human bodies. The fish bone powder can carry out enzymolysis on protein in the fish bone powder through papain or alkaline protease, so that the fish bone powder can generate protein and active peptide with unique functional characteristics and health care functions. Simultaneously, the fishbone powder is combined with the traditional vinegar fermentation process, the polysaccharide in the fishbone powder can be partially utilized in the alcohol fermentation process, various nutrient substances and trace elements in the fishbone powder can be dissolved, the generated acid can better dissolve calcium in the fishbone powder along with the acetic acid fermentation, and the calcium acetate is formed by combining, so that the absorption and digestion of the calcium are facilitated, the bone growth is promoted, and the calcium loss is reduced. Mineral substances such as calcium, phosphorus, iron and the like in the vinegar are strengthened, the proportion of calcium and phosphorus in the vinegar is improved, the requirement of people on natural calcium is met, the pollution to the environment is reduced, the fish bone which is a fish processing byproduct is utilized to a great extent, the added value of products is increased, and the method has great significance for promoting the healthy and orderly development of fishery in China.
For further understanding of the present invention, the health vinegar rich in calcium and chondroitin sulfate and the preparation method thereof provided by the present invention are illustrated below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
In the following examples, the starting materials were all commercially available products unless otherwise specified.
The fishbone is silver carp bone
Example 1:
a preparation method of health vinegar rich in calcium and chondroitin sulfate comprises the following steps:
(1) preparing the fishbone powder enzymolysis liquid: weighing 1kg of fishbone, baking the fishbone in an oven at 100 ℃ for 1.5h, crushing the fishbone to obtain fishbone powder, adsorbing the fishbone powder by 50g of granular activated carbon in a water bath at 60 ℃ for 30min, sieving the fishbone powder to remove the activated carbon, adding 20g of beta-cyclodextrin (prepared into a saturated solution at room temperature) into the fishbone powder, uniformly mixing the fishbone powder, preserving the temperature at 65 ℃ and shaking the fishbone powder for 20min to remove fishy smell, centrifuging the fishbone powder to remove supernatant, adding 1kg of water, pulping the fishbone powder to obtain uniform pulp, raising the temperature to 50 ℃, adjusting the pH to 8, adding papain accounting for 2 percent of the mass of the fishbone powder, and stirring the uniform pulp for 4h to obtain fishbone powder enzymatic hydrolysate;
(2) preparation of sticky rice clinker: weighing 4kg of high-quality glutinous rice, soaking for 28h, fishing out, draining, steaming for 50min to obtain glutinous rice clinker, and leaching with cold water to reduce the temperature of the glutinous rice clinker to 30 ℃ for later use;
(3) saccharification and fermentation: adding the fishbone powder enzymolysis liquid obtained in the step (1) into glutinous rice clinker, uniformly mixing, adding 16g of distiller's yeast, uniformly mixing, fermenting for 4 days at 30 ℃, adding 16g of wheat yeast and 32L of water, and carrying out alcoholic fermentation at 32 ℃ for 10 days to obtain mature fermented glutinous rice;
(4) acetic acid fermentation: adjusting the alcohol concentration of the mature mash in the step (3) to 9%, inoculating acetic acid bacteria (acetobacter aceti: acetobacter orleani: 1) accounting for 10% of the total volume of the filtered filtrate (namely the mature mash), and performing liquid fermentation for 10d at 30 ℃ to obtain liquid raw vinegar;
(5) decocting vinegar, sterilizing and filling: decocting the raw vinegar obtained in the step (4) for 15min, cooling to room temperature, standing, filtering to obtain filtrate, sterilizing the filtrate at 85 ℃ for 20min, and aseptically filling to obtain the calcium and chondroitin sulfate-rich health vinegar.
Example 2:
a preparation method of health vinegar rich in calcium and chondroitin sulfate comprises the following steps:
(1) preparing the fishbone powder enzymolysis liquid: weighing 1kg of fishbone, baking the fishbone in an oven at 105 ℃ for 1h, crushing the fishbone to obtain fishbone powder, adsorbing the fishbone powder by 52g of granular activated carbon in a water bath at 60 ℃ for 30min, sieving the fishbone powder to remove the activated carbon, adding 20g of beta-cyclodextrin (prepared into a saturated solution at room temperature) into the fishbone powder, uniformly mixing the fishbone powder, preserving the temperature at 65 ℃ and shaking the fishbone powder for 10min to remove fishy smell, centrifuging the fishbone powder to remove supernatant, adding 1kg of water, pulping the fishbone powder to obtain uniform pulp, raising the temperature to 52 ℃, adjusting the pH to 7.5, adding alkaline protease accounting for 2 percent of the mass of the fishbone powder, and stirring the uniform pulp for reaction for 3h to obtain fishbone powder enzymatic hydrolysate;
(2) preparation of sticky rice clinker: weighing 4kg of high-quality glutinous rice, soaking for 30h, fishing out, draining, steaming for 45min to obtain glutinous rice clinker, and leaching with cold water to reduce the temperature of the glutinous rice clinker to 30 ℃ for later use;
(3) saccharification and fermentation: adding the fishbone powder enzymolysis liquid obtained in the step (1) into glutinous rice clinker, uniformly mixing, adding 20g of distiller's yeast, uniformly mixing, fermenting for 4 days at 35 ℃, adding 16g of wheat yeast and 36L of water, performing alcohol fermentation, controlling the temperature at 35 ℃, and fermenting for 8 days to obtain mature wine mash;
(4) acetic acid fermentation: adjusting the alcohol concentration of the mature mash in the step (3) to 10%, inoculating acetic acid bacteria (pasteur acetic acid bacteria: acetobacter orientalis 1:1) accounting for 8% of the total volume of the filtered filtrate, and performing liquid fermentation at 35 ℃ for 12d to obtain liquid raw vinegar;
(5) decocting vinegar, sterilizing and filling: and (4) decocting the raw vinegar obtained in the step (4) for 10min, cooling to room temperature, standing, filtering to obtain a filtrate, sterilizing the filtrate at 90 ℃ for 15min, and carrying out sterile filling to obtain the finished product of the calcium and chondroitin sulfate-rich health-care vinegar.
Example 3:
a preparation method of health vinegar rich in calcium and chondroitin sulfate comprises the following steps:
(1) preparing the fishbone powder enzymolysis liquid: weighing 1kg of fishbone as a raw material, baking the fishbone in an oven at 100 ℃ for 2h, crushing the fishbone to obtain fishbone powder, adsorbing the fishbone powder by 55g of granular activated carbon in a water bath at 60 ℃ for 30min, sieving the fishbone powder to remove the activated carbon, adding 20g of beta-cyclodextrin (prepared into a saturated solution at room temperature) into the fishbone powder, uniformly mixing the fishbone powder, preserving the temperature at 65 ℃ and shaking the fishbone powder for 15min to remove fishy smell, centrifuging the mixture to remove supernatant, adding 1kg of water, pulping the mixture to obtain uniform pulp, raising the temperature to 55 ℃, adjusting the pH to 7, adding papain accounting for 2 percent of the mass of the fishbone powder, and stirring the uniform pulp for reaction for 4h to obtain fishbone powder enzymatic hydrolysate;
(2) preparation of sticky rice clinker: weighing 4kg of high-quality glutinous rice, soaking for 30h, fishing out, draining, steaming for 55min to obtain glutinous rice clinker, and leaching with cold water to reduce the temperature of the glutinous rice clinker to 32 ℃ for later use;
(3) saccharification and fermentation: adding the fishbone powder enzymolysis liquid obtained in the step (1) into glutinous rice clinker, uniformly mixing, adding 16g of distiller's yeast, uniformly mixing, fermenting for 4 days at 32.5 ℃, adding 12g of wheat yeast and 40L of water, performing alcohol fermentation, controlling the temperature at 33 ℃, and fermenting for 9 days to obtain mature wine mash;
(4) acetic acid fermentation: adjusting the alcohol concentration of the mature wine mash in the step (3) to 12%, then inoculating acetic acid bacteria (acetobacter aceti) accounting for 9% of the total volume of the filtered filtrate, and performing liquid state fermentation for 12d at 32.5 ℃ to obtain liquid state raw vinegar;
(5) decocting vinegar, sterilizing and filling: decocting the raw vinegar obtained in the step (4) for 20min, cooling to room temperature, standing, filtering to obtain filtrate, sterilizing the filtrate at 90 ℃ for 10min, and aseptically filling to obtain the calcium and chondroitin sulfate-rich health vinegar.
Comparative example 1:
the other embodiment is the same as example 1, except that the fishbone meal enzymatic hydrolysate is not added in step (3) but added after the acetic acid fermentation is finished in step (4) for soaking.
Comparative example 2:
the other embodiment is the same as example 1 except that the preparation of the fishbone powder in step (1) is not performed, but the solid state fermentation is performed by adding calcium carbonate in step (4).
Comparative example:
common mature vinegar product sold in market
And (3) comparison and analysis of a finished product:
for the above examples 1-3 and comparative examples 1-2, the contents of calcium, amino acid and chondroitin sulfate in the finished health vinegar rich in calcium and chondroitin sulfate were measured respectively.
The determination method comprises the following steps:
(1) calcium content: the determination of multiple elements in food is carried out according to GB 5009.268-2016.
(2) Amino acid content: measured according to the amino acid analysis method of GB 5009.124-2016.
(3) Chondroitin sulfate content: the chondroitin sulfate content was determined according to a quantitative detection method for uronic acid-containing polysaccharides (CN 105675779A).
The test results are shown in table 1:
TABLE 1 examples and comparative examples of comparative ingredients
And (4) analyzing results:
as can be seen from table 1, the calcium-and chondroitin sulfate-rich health vinegar prepared in embodiments 1 to 3 of the present invention has higher amino acid content and chondroitin sulfate content than vinegar products obtained by adding fishbone powder enzymatic hydrolysate and inorganic calcium at the end and commercially available common vinegar, but the calcium content is not higher than that of vinegar products obtained by directly adding inorganic calcium, but inorganic calcium has a certain stimulation effect on gastrointestinal tract, and the absorption utilization rate is only 1.2%, and calcium in fishbone powder is combined with acetic acid in the fermentation process to generate organic calcium, which is easier to absorb and utilize, and has a more delicious taste, and at the same time, the health vinegar has the effects of promoting cartilage growth, supplementing calcium, reducing calcium loss, enhancing immunity, and the like. In the comparative example 1, the fishbone powder enzymatic hydrolysate is directly added at the terminal after the fermentation is finished, the taste and flavor are poor, the chondroitin sulfate content and the calcium content of the finished vinegar are obviously lower than those of the examples 1-3, and the result shows that the fishbone powder enzymatic hydrolysate is added in the early stage of the alcohol fermentation, so that a part of trace elements and nutrients can be extracted out in the process of the alcohol fermentation of the fishbone powder, and meanwhile, the acetic acid can react with the fishbone powder enzymatic hydrolysate for a longer time during the acetic acid fermentation to obtain organic calcium, which is more beneficial to absorption and utilization. And in the comparative example 2, calcium carbonate, namely inorganic calcium, is added into the solid fermented grains of the vinegar, the content of calcium in finished vinegar is obviously higher than that in the examples 1-3, but the finished vinegar does not contain the cartilage sulfate basically, so that the content of the calcium can be greatly increased by the inorganic calcium, but the inorganic calcium is not beneficial to digestion and absorption, the natural calcium in the fish bone meal can be well absorbed and utilized, and meanwhile, the fish bone vinegar also has the effect of chondroitin sulfate, so that the health-care vinegar with more abundant nutritional value is obtained.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of health vinegar rich in calcium and chondroitin sulfate is characterized by comprising the following steps:
A) mixing the fishbone powder enzymolysis liquid with sticky rice clinker, adding distiller's yeast for primary fermentation to obtain a primary fermentation product;
adding wheat starter and water into the primary fermentation product for alcoholic fermentation to obtain mature wine mash;
B) adjusting the alcohol concentration of the mature mash, inoculating acetic acid bacteria for liquid fermentation to obtain liquid raw vinegar;
C) and sequentially decocting, filtering and sterilizing the liquid raw vinegar to obtain the health-care vinegar rich in calcium and chondroitin sulfate.
2. The method according to claim 1, wherein the method for preparing the fish bone meal enzymatic hydrolysate comprises the following steps:
1) after the fishbone powder is adsorbed by active carbon and deodorized by beta-cyclodextrin, the fishbone powder is mixed with water for pulping to obtain slurry;
2) and heating the slurry, adjusting the pH value, adding papain or alkaline protease, and stirring for enzymolysis reaction to obtain the fishbone powder enzymolysis liquid.
3. The preparation method according to claim 1 or 2, wherein the fishbone powder is prepared by drying fishbone as a raw material and then crushing the dried fishbone;
preferably, the fishbone is one or more of freshwater fish and marine fish fishbone;
preferably, the crushing is performed by firstly crushing through a crusher and then crushing through an ultrafine crusher to 300-500 meshes.
4. The preparation method according to claim 2, wherein in the step 1), the amount of the activated carbon is 5 wt% -5.5 wt% of the weight of the fishbone powder, and the adsorption condition is water bath at 60-70 ℃;
the dosage of the beta-cyclodextrin accounts for 2-3.0 wt% of the weight of the fishbone powder, and the deodorization treatment is that the beta-cyclodextrin is used for heat preservation and oscillation for 10-20 min at 65-80 ℃;
the mass ratio of the fishbone powder to water is 1: 1-1.2, the beating parameters are 8000-25000 rpm, and beating time is 4-6 min;
in the step 2), the temperature is increased to 45-55 ℃, the pH is adjusted to 7-8, the mass of the papain or alkaline protease accounts for 1.5-2 wt% of the fishbone powder, and the time of the enzymolysis reaction is 2-4 h.
5. The method for preparing the sticky rice clinker according to claim 1, wherein the method for preparing the sticky rice clinker comprises the following steps:
soaking the sticky rice for 26-32 h, fishing out, draining, steaming for 45-60 min to obtain sticky rice clinker, and leaching with cold water to reduce the temperature of the sticky rice clinker to 30-32 ℃ for later use;
preferably, the mass ratio of the glutinous rice to the fishbone powder enzymolysis liquid is 4: 1-6: 1.
6. The method according to claim 1, wherein in the step A), the amount of the koji is 0.3 to 0.5 wt% based on the weight of the glutinous rice;
the temperature of the primary fermentation is 30-35 ℃, and the time is 4 days;
the addition amount of the wheat koji accounts for 0.3 to 0.4 weight percent of the weight of the glutinous rice;
the addition amount of the water is 7-9 times of the weight of the glutinous rice;
the temperature of the alcohol fermentation is 32-35 ℃, and the time of the alcohol fermentation is 8-10 days.
7. The method of claim 1, wherein the alcohol volume concentration of the mature mash is adjusted to 8% to 12%;
the bacterial liquid inoculation amount of the acetic acid bacteria accounts for 8-10% of the total volume of the mature fermented glutinous rice;
the acetic acid bacteria is one or more of acetobacter aceti, acetobacter Orleans, acetobacter pasteurianus and acetobacter orientalis;
the temperature of the liquid fermentation is 30-35 ℃, and the time of the liquid fermentation is 10-12 d.
8. The preparation method according to claim 1, wherein in the step C), the decoction temperature is 100-112 ℃, and the decoction time is 10-20 min;
the filter screen used for filtering is a combined filter screen sheet made of stainless steel, and the filter screen sheet is at least double-layered; the mesh number of the combined filter screen is 20-200 meshes;
the sterilization mode is specifically sterilization by adopting a plate heat exchanger, the temperature is 85-95 ℃, and the sterilization lasts 10-20 min.
9. A health vinegar rich in calcium and chondroitin sulfate prepared by the preparation method of any one of claims 1 to 8.
10. The health vinegar as claimed in claim 9, wherein in the health vinegar, calcium is not less than 10.4mg/mL, total amino acids are not less than 12.5mg/mL, and chondroitin sulfate is not less than 24.3 mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110749140.9A CN113388486A (en) | 2021-07-01 | 2021-07-01 | Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110749140.9A CN113388486A (en) | 2021-07-01 | 2021-07-01 | Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113388486A true CN113388486A (en) | 2021-09-14 |
Family
ID=77625062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110749140.9A Pending CN113388486A (en) | 2021-07-01 | 2021-07-01 | Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113388486A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710208A (en) * | 2013-12-20 | 2014-04-09 | 芜湖中路实业有限责任公司 | Fishbone powder healthcare rice wine and preparation method thereof |
| CN104322670A (en) * | 2013-09-09 | 2015-02-04 | 浙江海洋学院 | Fish bone meal yoghourt |
| CN105230783A (en) * | 2015-10-23 | 2016-01-13 | 中国海洋大学 | Fishbone fermented milk and preparation method thereof |
| CN107699464A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of production method of calcium-nutrition intensifying vinegar |
| CN109266508A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of polysaccharides vinegar |
-
2021
- 2021-07-01 CN CN202110749140.9A patent/CN113388486A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322670A (en) * | 2013-09-09 | 2015-02-04 | 浙江海洋学院 | Fish bone meal yoghourt |
| CN103710208A (en) * | 2013-12-20 | 2014-04-09 | 芜湖中路实业有限责任公司 | Fishbone powder healthcare rice wine and preparation method thereof |
| CN105230783A (en) * | 2015-10-23 | 2016-01-13 | 中国海洋大学 | Fishbone fermented milk and preparation method thereof |
| CN107699464A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of production method of calcium-nutrition intensifying vinegar |
| CN109266508A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of polysaccharides vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 郭圣海，等: "鱼骨的开发与利用", 《现代食品》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872674A (en) | Medlar and red date enzyme and preparation method thereof | |
| CN104745392B (en) | The method that Semen Coicis Radix Puerariae yellow wine is brewageed in purebred liquid fermentation | |
| CN103734836B (en) | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage | |
| CN101619284B (en) | Selenium-enriched health care germ-retaining rice pear vinegar and production method thereof | |
| CN1098244A (en) | Cultural method of edible mushroom and processing and utilization thereof | |
| CN1048490A (en) | Making method for edible fungi nutritious sauce | |
| CN103146560A (en) | Health-care vinegar and preparation method thereof | |
| CN110079433A (en) | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone | |
| CN105695295B (en) | The preparation method of Semen Coicis honey vinegar | |
| CN103103071A (en) | Ginseng and blueberry fermented wine and preparation method of fermented wine | |
| CN109362983A (en) | A kind of selenium-rich chicken feed and preparation method thereof | |
| CN111543254A (en) | Culture method of phellinus igniarius mycelium, drink and application of phellinus igniarius mycelium | |
| CN107058049B (en) | Brewing method of agaricus bisporus vinegar | |
| CN106047643B (en) | A kind of plum blossom vinegar and fermentation preparation rich in gentian oligose | |
| CN109401880A (en) | Chinese herbal medicine distiller's yeast and preparation method thereof | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| CN102618429B (en) | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof | |
| CN107821893A (en) | The method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique | |
| CN111743065A (en) | Asparagus beverage and preparation method thereof | |
| CN110093229A (en) | Nutrient yellow rice wine and its brewage process | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN113388486A (en) | Health vinegar rich in calcium and chondroitin sulfate and preparation method thereof | |
| CN105441297B (en) | A kind of preparation method of kudzu root vinegar | |
| CN1181755C (en) | Process for preparing desaccharified deodoured nutritive compoiste pumpkin powder | |
| CN1295319C (en) | Seaweed vinegar and its production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210914 |