CN115595229B - Preparation method of chicken feet Gu Zhangzhi edible vinegar - Google Patents
Preparation method of chicken feet Gu Zhangzhi edible vinegar Download PDFInfo
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- CN115595229B CN115595229B CN202211348147.0A CN202211348147A CN115595229B CN 115595229 B CN115595229 B CN 115595229B CN 202211348147 A CN202211348147 A CN 202211348147A CN 115595229 B CN115595229 B CN 115595229B
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of chicken feet Gu Zhangzhi edible vinegar. The preparation method comprises the steps of culturing antrodia camphorata mycelia in a antrodia camphorata solid culture medium to prepare antrodia camphorata mycelia, brewing wine mash by taking the antrodia camphorata mycelia and the antrodia camphorata mycelia as raw materials, sequentially carrying out saccharification fermentation, acetic acid fermentation, fermented grain sealing ageing and post-treatment to obtain the antrodia camphorata Gu Zhangzhi edible vinegar, wherein the prepared edible vinegar has the basic functions of drinking vinegar, is rich in active substances, has the triterpene content of not less than 219.1mg/L, the flavone content of not less than 3686.7mg/L and the polyphenol content of not less than 4158.5mg/L; the preparation method disclosed by the invention is simple in process, easy to operate and capable of realizing large-scale industrialized application.
Description
Technical Field
The invention relates to the technical field of fermented product processing, in particular to a preparation method of chicken feet Gu Zhangzhi edible vinegar.
Background
Antrodiin called as "Shenzhi" and "forest ruby" can produce triterpene, polysaccharide, sterol, benzene ring compound and other active components, and has the functions of inhibiting cancer cell growth, repairing liver, promoting liver function, reducing blood fat and blood pressure, enhancing immunity, etc. The triterpene substances rich in the antrodia camphorata have remarkable preventing and treating effects on various human diseases, and the beta-glucan can strengthen the host immune function and resist the occurrence and development of various diseases, thereby having great medicinal value.
The natural growth process of Antrodia camphorate is very slow and sensitive to temperature, and the existing basswood cultivation method needs to be cultivated for 2-3 years at a proper temperature to grow, so that the cost is high and the energy production is not realized. In the prior art CN 110042029A, the Antrodia camphorata is cultivated by stages, so that the cultivation process of the Antrodia camphorata can be greatly shortened. As the Antrodia camphorata can generate more active substances, the Antrodia camphorata vinegar is rich in active substances when being applied to vinegar prepared by vinegar brewing, and the Antrodia camphorata vinegar in the prior art is rich in nutrient substances, but the nutrient substances still have a lifting space.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of chicken feet Gu Zhangzhi edible vinegar, wherein the prepared edible vinegar contains various active ingredients such as triterpenes, flavonoids, polyphenols and the like.
Another object of the present invention is to provide a chicken feet Gu Zhangzhi vinegar.
In order to achieve the above object, the present invention is achieved by the following technical scheme:
A preparation method of chicken feet Gu Zhangzhi edible vinegar comprises the following steps:
S1, preparing antrodia camphorate chicken feet: culturing Antrodia camphorata strain to obtain Antrodia camphorata seed liquid, and inoculating the Antrodia camphorata seed liquid into a chicken claw grain solid culture medium to culture Antrodia camphorata to obtain Antrodia camphorata chicken claw grain;
S2, liquefying: adding water into chicken feet, adding high temperature resistant alpha-amylase, heating to 85-95 ℃ under stirring, and maintaining at the temperature for 3.5-4.5 h to obtain chicken feet gelatinization liquid; cooling the chicken feet and grains gelatinization liquid to 50-55 ℃, taking and uniformly mixing the antrodia camphorate and the chicken feet and grains gelatinization liquid to obtain mixed gelatinization liquid, adding flavourzyme accounting for 0.2-0.4% of the weight of the mixed gelatinization liquid, and hydrolyzing for 3-6 h; the weight ratio of the chicken feet to the antrodia camphorata chicken feet is 2-4: 1 to 3;
S3, sequentially carrying out saccharification and fermentation, acetic acid fermentation, fermented grain sealing ageing and post-treatment on the hydrolyzed mixed gelatinized liquid to obtain the chicken feet Gu Zhangzhi edible vinegar;
The chicken feet cereal solid culture medium comprises: 80-120 g/L of chicken feet, 0.2-0.6 g/L of ammonium chloride, 0.04-0.06 g/L of monopotassium phosphate and 0.04-0.06 g/L of magnesium sulfate, and adjusting the initial water content of the solid culture medium to 40-60%.
The chicken claw millet, duck claw millet and the like are tropical arroyo crops, are mainly distributed in areas with higher Tibetan altitudes, and are one of the main grain crops special for Tibetan people. The chicken feet are rich in protein, starch, fat and microelements, rich in nutrition, unique in fragrance, high in edible value and nutritive value, and good in development value. The chicken feet can be used as a culture medium to culture the antrodia camphorata mycelium to have a synergistic effect with antrodia camphorata, and then the chicken feet and the chicken feet can be used as raw materials to brew vinegar, so that the contents of triterpene, flavone and polyphenol can be further improved. The development of Tibetan chicken feet and cereal products meets the market demand, and plays an important role in the development, innovation and popularization of Tibetan special crops.
In the existing vinegar preparation method, grains such as rice or glutinous rice are generally adopted, but the inventor finds that when the grains are adopted to culture antrodia camphorata mycelium and are used for preparing vinegar, the content of active substances in the obtained antrodia camphorata is not very high. The inventor surprisingly found that the Antrodia camphorata mycelia are used as a culture medium to cultivate the Antrodia camphorata mycelia to prepare the Antrodia camphorata mycelia, the content of active substances can be further improved, and then the Antrodia camphorata mycelia and the Antrodia camphorata mycelia are used as a fermentation substrate to brew vinegar, so that the prepared vinegar can meet the basic function of drinking vinegar, and meanwhile, the vinegar rich in the active substances can be obtained.
In the preparation process of the Antrodia camphorata chicken feet, an Antrodia camphorata chicken feet can be prepared by culturing according to an Antrodia camphorata culturing method in the technology, and further, the step S1 is that an Antrodia camphorata strain is inoculated into an inclined plane culture medium for culturing for 22-28 days at 25-28 ℃, and is transferred into a seed culture medium for culturing for 12-15 days at 25-28 ℃ after the culturing is finished to form Antrodia camphorata seed liquid; filtering the well-grown Antrodia camphorata seed liquid, inoculating 30-50% of the Antrodia camphorata seed liquid into a solid culture medium of the chicken feet, standing and culturing for 10 days at 24-26 ℃, then standing and culturing for 12-14 days at 28-30 ℃, and drying to obtain the Antrodia camphorata chicken feet.
Further, in step s1, the slant culture medium is: 200g/L potato, peeling, cutting, decocting with water for 40min, filtering with eight layers of gauze to obtain filtrate, glucose 20g/L, agar 20g/L, and metering volume with deionized water to 1L.
Further, in step s1, the seed culture medium is: glucose 20g/L, yeast powder 1g/L, monopotassium phosphate 3g/L, magnesium sulfate 1.5g/L and pH 4.5.
Before gelatinization of the chicken feet, it is preferable to crush the chicken feet.
The Antrodia camphorata and the chicken feet are preferably crushed before being mixed with the chicken feet gelatinization liquid.
Further, in the step S2, the water is used in an amount which is 2 to 3 times the weight of the chicken feet.
Further, in the step S2, the weight ratio of the chicken feet to the antrodia camphorata chicken feet is 1-2: 1. the active substances in the vinegar can be further improved by adjusting the dosage of the chicken feet and the Antrodia camphorata chicken feet.
Further, in the step S2, the addition amount of the high temperature resistant alpha-amylase is 6-8 u/g.
The Antrodia camphorata strain can be edible Antrodia camphorata strain in the prior art. Further, in step S1, the Antrodia camphorata strain is an Antrodia camphorata strain with accession number ATCC No. 200183.
Further, the step of sequentially performing saccharification and fermentation, acetic acid fermentation, fermented grain sealing and aging and post-treatment on the hydrolyzed mixed gelatinized liquid to obtain chicken feet Gu Zhangzhi edible vinegar specifically comprises the following steps:
s31, saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32-35 ℃, adding a compound saccharification starter accounting for 0.3-0.5% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring once every 4 hours for 2min, cooling to 28 ℃, culturing bacteria and saccharifying for 24 hours at 28 ℃, stopping stirring, sealing and entering anaerobic fermentation for 8-10 days to obtain the wine mash;
S32, acetic acid fermentation: adding bran accounting for 35-40% of the weight of the beer mash and rice husk accounting for 15-20% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 8-12% of the weight of the beer mash on the surface, and fermenting the seed grains layer by layer at 30-46 ℃ for 17-21 days to obtain mature vinegar grains;
s33, sealing fermented grains for ageing: adding sugar accounting for 2-8% of the weight of the mature vinegar grains into the mature vinegar grains, uniformly mixing, compacting, adding salt, sealing and ageing for 7-10 days;
S34, post-treatment: soaking the fermented grains in water, filtering, decocting and canning to obtain the chicken feet Gu Zhangzhi edible vinegar.
Further, the composite saccharification starter is prepared from the following components in percentage by mass: 1 and Saccharomyces cerevisiae SL-1 and Saccharomyces cerevisiae.
In the invention, saccharomyces cerevisiae in the prior art can be selected. Further, the preservation number of the saccharomyces cerevisiae SL-1 is CGMCC NO.13030.
In the invention, aroma-producing yeasts can be selected according to the prior art. Further, the preservation number of the aroma-producing yeast is CGMCC NO.4343.
Further, in the step S32, mixed bacterial suspension with the weight of 3-5% of the weight of the beer mash is also added, wherein the mixed bacterial suspension is mixed liquid of lactobacillus helveticus and lactobacillus buchneri.
Further, the mixed bacterial suspension comprises 5 to 6 multiplied by 10 7 cfu/mL of lactobacillus helveticus and 6 to 7 multiplied by 10 6 cfu/mL of lactobacillus buchneri.
Still further, the mixed bacterial suspension species comprises 5.4X10 7 cfu/mL of Lactobacillus helveticus and 6.8X10 6 cfu/mL of Lactobacillus buchneri.
In the present invention, lactobacillus helveticus commonly used in the art can be used. For example, lactobacillus helveticus with a collection number of CGMCC No. 12933.
In the present invention, lactobacillus buchneri commonly used in the art can be used. For example, the lactobacillus buchneri with the preservation number of CGMCC NO. 12932.
Further, in the step S32, the seed grains are obtained by fermenting bran, rice hulls, wine mash and acetic acid bacteria liquid for 6-8 days.
Further, in step s34, the weight ratio of the water to the vinegar is 3:1.
Compared with the prior art, the invention has the following beneficial effects:
The invention provides a preparation method of chicken feet Gu Zhangzhi edible vinegar, which adopts chicken feet grains as a culture medium to provide nutrition required by the growth of Antrodia camphorata, the chicken feet grains and the Antrodia camphorata cooperate with each other, the prepared edible vinegar is rich in active substances, has the triterpene content not lower than 219.1mg/L, the flavone content not lower than 3686.7mg/L and the polyphenol content not lower than 4158.5mg/L while meeting the basic functions of drinking vinegar; the preparation method disclosed by the invention is simple in process, easy to operate and capable of realizing large-scale industrialized application.
Drawings
FIG. 1 is a diagram of Antrodia camphorata chicken feet.
Detailed Description
The invention is further illustrated in detail below in connection with specific examples which are provided solely for the purpose of illustration and are not intended to limit the scope of the invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials, reagents and the like used, unless otherwise specified, are those commercially available.
Slant culture medium: peeling 200g/L potato, cutting into pieces, decocting in water for 40min, filtering with eight layers of gauze to obtain filtrate, glucose 20g/L, agar 20g/L, and metering volume to 1L with deionized water;
Seed culture medium: glucose 20g/L, yeast powder 1g/L, monopotassium phosphate 3g/L, magnesium sulfate 1.5g/L and pH 4.5;
composite saccharification starter: saccharomyces cerevisiae SL-1 with a preservation number of CGMCC NO.13030 and aroma-producing yeast with a preservation number of CGMCC NO.4343, wherein the weight ratio of the two is 8:1, a step of;
Mixing bacterial suspension: a mixed solution of 5.4X10 7 cfu/mL of Lactobacillus helveticus with a preservation number of CGMCC No.12933 and 6.8X10 6 cfu/mL of Lactobacillus buchneri with a preservation number of CGMCC No. 12932;
Chicken feet valley medium: 80-120 g/L of chicken claw grain, 0.2-0.6 g/L of ammonium chloride, 0.04-0.06 g/L of monopotassium phosphate and 0.04-0.06 g/L of magnesium sulfate, and adjusting the initial water content of a chicken claw grain culture medium to 40-60%;
Glutinous rice culture medium: 80-120 g/L of glutinous rice, 0.2-0.6 g/L of ammonium chloride, 0.04-0.06 g/L of monopotassium phosphate and 0.04-0.06 g/L of magnesium sulfate, and the initial water content of the glutinous rice grain culture medium is regulated to be 40-60%.
Example 1
A preparation method of chicken feet Gu Zhangzhi edible vinegar comprises the following steps:
Preparing Antrodia camphorate chicken feet: inoculating Antrodia camphorata strain in slant culture medium, culturing at 26 deg.C for 25 days, transferring to seed culture medium, and shake culturing at 150rpm at 26 deg.C for 12 days to form Antrodia camphorata seed solution; filtering with eight layers of sterilized gauze to remove fermentation mycelium, uniformly inoculating into a chicken claw grain solid culture medium according to an inoculum size of 30%, standing at 26deg.C for 10 days, standing at 28deg.C for 12 days, and oven drying at 45deg.C to obtain Antrodia camphorata chicken claw grain;
Liquefying: adding 12 parts by weight of water into 4 parts by weight of crushed chicken feet, adding high temperature resistant alpha-amylase, heating to 90 ℃ under stirring, and maintaining at the temperature for 4 hours to obtain chicken feet gelatinization liquid; cooling the chicken claw grain pasting liquid to 55 ℃, taking 1 part by weight of crushed antrodia camphorata chicken claw grains, adding the antrodia camphorata chicken claw grains into the chicken claw grain pasting liquid, uniformly mixing to obtain mixed pasting liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed pasting liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g;
Saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32 ℃, adding a compound saccharification starter accounting for 0.4% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring for 2min every 4h, cooling to 28 ℃, culturing bacteria and saccharifying for 24h at 28 ℃, stopping stirring, sealing and alcoholic fermentation, exhausting in time, and fermenting for 8 days to obtain the wine mash;
Acetic acid fermentation: adding bran accounting for 35% of the weight of the beer mash, rice husk accounting for 15% of the weight of the beer mash and mixed bacterial suspension accounting for 5% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 12% of the weight of the beer mash on the surface, wherein the seed grains are vinegar grains obtained by fermenting the 7 th day, and fermenting the seed grains layer by layer at 40 ℃ for 19 days to obtain mature vinegar grains;
sealing fermented grains for ageing: adding 8% sugar into mature vinegar, stirring, compacting, adding salt, sealing, aging for 8 days;
Post-treatment: soaking, filtering, decocting and canning the vinegar grains after the sealed grains are aged to obtain chicken feet Gu Zhangzhi edible vinegar, wherein the weight ratio of the water to the vinegar grains is 3:1.
Example 2
A preparation method of chicken feet Gu Zhangzhi edible vinegar comprises the following steps:
Preparing Antrodia camphorate chicken feet: inoculating Antrodia camphorata strain in slant culture medium, culturing at 26 deg.C for 25 days, transferring to seed culture medium, and shake culturing at 150rpm at 26 deg.C for 12 days to form Antrodia camphorata seed solution; filtering with eight layers of sterilized gauze to remove fermentation mycelium, uniformly inoculating into a chicken claw grain solid culture medium according to an inoculum size of 30%, standing at 26deg.C for 10 days, standing at 28deg.C for 12 days, and oven drying at 45deg.C to obtain Antrodia camphorata chicken claw grain;
Liquefying: adding 12 parts by weight of water into 4 parts by weight of crushed chicken feet, adding high temperature resistant alpha-amylase, heating to 90 ℃ under stirring, and maintaining at the temperature for 4 hours to obtain chicken feet gelatinization liquid; cooling the chicken claw grain pasting liquid to 55 ℃, taking 1 part by weight of crushed antrodia camphorata chicken claw grains, adding the antrodia camphorata chicken claw grains into the chicken claw grain pasting liquid, uniformly mixing to obtain mixed pasting liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed pasting liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g;
Saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32 ℃, adding a compound saccharification starter accounting for 0.4% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring for 2min every 4h, cooling to 28 ℃, culturing bacteria and saccharifying for 24h at 28 ℃, stopping stirring, sealing and alcoholic fermentation, exhausting in time, and fermenting for 8 days to obtain the wine mash;
Acetic acid fermentation: adding bran accounting for 35% of the weight of the beer mash and rice husk accounting for 15% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 12% of the weight of the beer mash on the surface, wherein the seed grains are vinegar grains which are fermented on the 7 th day, and fermenting the seed grains layer by layer at 40 ℃ for 19 days to obtain mature vinegar grains;
sealing fermented grains for ageing: adding 8% sugar into mature vinegar, stirring, compacting, adding salt, sealing, aging for 8 days;
Post-treatment: soaking, filtering, decocting and canning the vinegar grains after the sealed grains are aged to obtain chicken feet Gu Zhangzhi edible vinegar, wherein the weight ratio of the water to the vinegar grains is 3:1.
Example 3
The procedure and parameters are the same as in example 1, except that the liquefaction: adding 12 parts by weight of water into 2 parts by weight of crushed chicken feet, adding high temperature resistant alpha-amylase, heating to 90 ℃ in a stirring state, and maintaining at the temperature for 4 hours to obtain chicken feet gelatinization liquid; and (3) taking 3 parts by weight of crushed antrodia camphorata and chicken feet after cooling the chicken feet and the gelatinized liquid to 55 ℃, adding the antrodia camphorata and chicken feet into the gelatinized liquid, uniformly mixing to obtain mixed gelatinized liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed gelatinized liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g.
Example 4
The procedure and parameters are the same as in example 1, except that the liquefaction: taking 3 parts by weight of crushed chicken feet, adding 12 parts by weight of water, adding high temperature resistant alpha-amylase, heating to 90 ℃ in a stirring state, and maintaining at the temperature for 4 hours to obtain chicken feet gelatinization liquid; and (3) taking 2 parts by weight of crushed antrodia camphorata and chicken feet after cooling the chicken feet and the gelatinized liquid to 55 ℃, adding the antrodia camphorata and chicken feet into the gelatinized liquid, uniformly mixing to obtain mixed gelatinized liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed gelatinized liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g.
The antrodia camphorata chicken feet prepared by the method are shown in figure 1, and the antrodia camphorata hyphae grow on the surfaces of the chicken feet as shown in figure 1.
Comparative example 1
A preparation method of glutinous rice antrodia camphorate vinegar comprises the following steps:
Preparing Antrodia camphorate glutinous rice: inoculating Antrodia camphorata strain in slant culture medium, culturing at 26 deg.C for 25 days, transferring to seed culture medium, and shake culturing at 150rpm at 26 deg.C for 12 days to form Antrodia camphorata seed solution; filtering with eight layers of sterilized gauze to remove fermentation mycelium, uniformly inoculating into a glutinous rice solid culture medium according to 30% of inoculum size, standing at 26deg.C for 10 days, standing at 28deg.C for 12 days, and oven drying at 45deg.C to obtain glutinous rice chicken feet;
liquefying: adding 12 parts by weight of water into 4 parts by weight of crushed glutinous rice, adding high temperature resistant alpha-amylase, heating to 90 ℃ in a stirring state, and maintaining at the temperature for 4 hours to obtain glutinous rice gelatination liquid; cooling the sticky rice grain pasting liquid to 55 ℃, taking 1 part by weight of crushed sticky rice chicken feet grains, adding the sticky rice chicken feet grains into the sticky rice pasting liquid, uniformly mixing to obtain mixed pasting liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed pasting liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g;
Saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32 ℃, adding a compound saccharification starter accounting for 0.4% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring for 2min every 4h, cooling to 28 ℃, culturing bacteria and saccharifying for 24h at 28 ℃, stopping stirring, sealing and alcoholic fermentation, exhausting in time, and fermenting for 8 days to obtain the wine mash;
Acetic acid fermentation: adding bran accounting for 35% of the weight of the beer mash, rice husk accounting for 15% of the weight of the beer mash and mixed bacterial suspension accounting for 5% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 12% of the weight of the beer mash on the surface, wherein the seed grains are vinegar grains obtained by fermenting the 7 th day, and fermenting the seed grains layer by layer at 40 ℃ for 19 days to obtain mature vinegar grains;
sealing fermented grains for ageing: adding 8% sugar into mature vinegar, stirring, compacting, adding salt, sealing, aging for 8 days;
Post-treatment: soaking, filtering, decocting and canning the vinegar grains after the sealed grains are aged to obtain chicken feet Gu Zhangzhi edible vinegar, wherein the weight ratio of the water to the vinegar grains is 3:1.
Comparative example 2
A preparation method of chicken feet cereal vinegar comprises the following steps:
Liquefying: adding 12 parts by weight of water into 4 parts by weight of crushed chicken feet, adding high temperature resistant alpha-amylase, heating to 90 ℃ under stirring, and maintaining at the temperature for 4 hours to obtain chicken feet gelatinization liquid; cooling the chicken claw grain pasting liquid to 55 ℃, taking 1 part by weight of crushed chicken claw grains, adding the crushed chicken claw grains into the chicken claw grain pasting liquid, uniformly mixing to obtain mixed pasting liquid, adding flavourzyme accounting for 0.2% of the weight of the mixed pasting liquid, and hydrolyzing for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g;
Saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32 ℃, adding a compound saccharification starter accounting for 0.4% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring for 2min every 4h, cooling to 28 ℃, culturing bacteria and saccharifying for 24h at 28 ℃, stopping stirring, sealing and alcoholic fermentation, exhausting in time, and fermenting for 8 days to obtain the wine mash;
Acetic acid fermentation: adding bran accounting for 35% of the weight of the beer mash, rice husk accounting for 15% of the weight of the beer mash and mixed bacterial suspension accounting for 5% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 12% of the weight of the beer mash on the surface, wherein the seed grains are vinegar grains obtained by fermenting the 7 th day, and fermenting the seed grains layer by layer at 40 ℃ for 19 days to obtain mature vinegar grains;
sealing fermented grains for ageing: adding 8% sugar into mature vinegar, stirring, compacting, adding salt, sealing, aging for 8 days;
Post-treatment: soaking, filtering, decocting and canning the vinegar grains after the sealed grains are aged to obtain chicken feet Gu Zhangzhi edible vinegar, wherein the weight ratio of the water to the vinegar grains is 3:1.
Comparative example 3
A preparation method of glutinous rice vinegar comprises the following steps:
Liquefying: adding 12 parts by weight of water into 4 parts by weight of crushed glutinous rice, adding high temperature resistant alpha-amylase, heating to 90 ℃ in a stirring state, and maintaining at the temperature for 4 hours to obtain glutinous rice pasting liquid; cooling the chicken feet and cereal gelatinization liquid to 55 ℃, adding 1 part by weight of crushed glutinous rice into the glutinous rice gelatinization liquid, uniformly mixing to obtain mixed gelatinization liquid, and adding flavourzyme accounting for 0.2% of the weight of the mixed gelatinization liquid for hydrolysis for 3 hours, wherein the addition amount of the high-temperature resistant alpha-amylase is 7u/g;
Saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32 ℃, adding a compound saccharification starter accounting for 0.4% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring for 2min every 4h, cooling to 28 ℃, culturing bacteria and saccharifying for 24h at 28 ℃, stopping stirring, sealing and alcoholic fermentation, exhausting in time, and fermenting for 8 days to obtain the wine mash;
Acetic acid fermentation: adding bran accounting for 35% of the weight of the beer mash, rice husk accounting for 15% of the weight of the beer mash and mixed bacterial suspension accounting for 5% of the weight of the beer mash into the beer mash, uniformly mixing, covering a layer of seed grains accounting for 12% of the weight of the beer mash on the surface, wherein the seed grains are vinegar grains obtained by fermenting the 7 th day, and fermenting the seed grains layer by layer at 40 ℃ for 19 days to obtain mature vinegar grains;
sealing fermented grains for ageing: adding 8% sugar into mature vinegar, stirring, compacting, adding salt, sealing, aging for 8 days;
Post-treatment: soaking, filtering, decocting and canning the vinegar grains after the sealed grains are aged to obtain chicken feet Gu Zhangzhi edible vinegar, wherein the weight ratio of the water to the vinegar grains is 3:1.
Performance test:
The edible vinegar prepared in examples 1 to 4 and comparative examples 1 to 3 was subjected to content measurement of triterpene, flavone and polyphenol, and content of total acid and total ester thereof was measured, and the test method was specifically as follows: the triterpene detection method is vanillin-perchloric acid method; the flavone detection method is a comparison method, and the standard substance is rutin; the polyphenol detection method is a Fu Lin Fen method, and the standard substance is gallic acid; the total acid detection method refers to CB/T5009.41-2003; total ester detection method continuous potentiometric titration. The results are shown in Table 1.
Table 1 physical and chemical indicators of table vinegar produced in examples 1 to 4 and comparative examples 1 to 3
As can be seen from Table 1, the triterpene content in the chicken feet Gu Zhangzhi vinegar prepared by the method is not lower than 219.1mg/L, the flavone content is not lower than 3686.7mg/L, the polyphenol content is not lower than 4158.5mg/L, and the total acid content in the common vinegar is satisfied, and the total acid content is not lower than 35g/L.
As can be seen from examples 1 to 4, the content of active substances in the chicken feet cereal vinegar prepared by adding the mixed bacterial suspension during the saccharification and fermentation process is further increased. When the weight ratio of the chicken feet to the antrodia camphorata chicken feet is 1-2: 1, the content of active substances in the prepared chicken feet cereal vinegar is improved, the content of triterpene is not lower than 219.1mg/L, the content of flavone is not lower than 3686.7mg/L, the content of polyphenol is not lower than 4158.5mg/L, and compared with comparative example 1, the contents of triterpene, flavone and polyphenol are improved by at least 31.35%, 18.5% and 23.7%.
As can be seen from comparison of comparative examples 1 to 3, although the active substances in the vinegar prepared by using glutinous rice to cultivate the Antrodia camphorata strain for vinegar brewing are obviously improved, the content of the active substances is still obviously lower than that of the chicken feet Gu Zhangzhi vinegar prepared by using chicken feet cereal to cultivate the Antrodia camphorata strain for vinegar brewing; as can be seen from the comparison of example 1 and comparative example 1, the total amount of active substances of the vinegar prepared from the chicken feet and the grains is increased by 992.9mg/L compared with that of the vinegar prepared from the glutinous rice, wherein the contents of triterpene, flavone and polyphenol are increased by 13.1%, 9.4% and 17.0%. The results show that the invention adopts the chicken feet and the grains as the raw materials for brewing the vinegar, which is beneficial to the accumulation of active substances in the vinegar.
It is to be understood that the above examples of the present invention are provided by way of illustration only and not by way of limitation of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (5)
1. The preparation method of the chicken feet Gu Zhangzhi edible vinegar is characterized by comprising the following steps:
s1, preparing antrodia camphorate chicken feet: culturing Antrodia camphorata strain to obtain Antrodia camphorata seed liquid, and inoculating the Antrodia camphorata seed liquid into a chicken claw grain solid culture medium to culture Antrodia camphorata to obtain Antrodia camphorata chicken claw grain; the Antrodia camphorata strain adopts an Antrodia camphorata strain with a deposit number of ATCC No. 200183;
S2, liquefying: adding water into chicken feet, adding high temperature resistant alpha-amylase, heating to 85-95 ℃ under stirring, and maintaining the temperature at 3.5-4.5 h to obtain chicken feet gelatinization liquid; cooling the chicken claw and cereal gelatinization liquid to 50-55 ℃, uniformly mixing the chicken claw and cereal of Antrodia camphorata with the chicken claw and cereal gelatinization liquid to obtain mixed gelatinization liquid, adding flavourzyme accounting for 0.2-0.4% of the weight of the mixed gelatinization liquid, and hydrolyzing 3-6 h; the weight ratio of the chicken feet to the antrodia camphorata chicken feet is 3:2;
S3, sequentially carrying out saccharification and fermentation, acetic acid fermentation, fermented grain sealing ageing and post-treatment on the hydrolyzed mixed gelatinized liquid to obtain the chicken feet Gu Zhangzhi edible vinegar; the method specifically comprises the following steps:
S31, saccharification and fermentation: cooling the hydrolyzed mixed gelatinized liquid to 32-35 ℃, adding a compound saccharification starter accounting for 0.3-0.5% of the weight of the mixed gelatinized liquid for fermentation, ventilating and stirring once every 4 h, cooling to 28 ℃ each time by 2 min, culturing bacteria and saccharifying 24-h at 28 ℃, stopping stirring, sealing and entering anaerobic fermentation for 8-10 days to obtain wine mash; the composite saccharification starter is prepared from the following components in percentage by mass (6-10): 1 Saccharomyces cerevisiae SL-1 and Saccharomyces cerevisiae; the preservation number of the saccharomyces cerevisiae SL-1 is CGMCC NO.13030, and the preservation number of the aroma-producing yeast is CGMCC NO.4343;
S32, acetic acid fermentation: adding bran accounting for 35-40% of the weight of the beer and rice husk accounting for 15-20% of the weight of the beer into the beer, adding mixed bacterial suspension accounting for 3-5% of the weight of the beer, uniformly mixing, covering a layer of seed grains accounting for 8-12% of the weight of the beer on the surface, and fermenting for 17-21 days at 30-46 ℃ in a layer-by-layer way to obtain mature vinegar grains; the mixed bacterial suspension is a mixed solution of lactobacillus helveticus and lactobacillus buchneri; the preservation number of the lactobacillus helveticus is CGMCC No.12933, and the preservation number of the lactobacillus buchneri is CGMCC No.12932;
s33, sealing fermented grains for ageing: adding sugar accounting for 2-8% of the weight of the mature vinegar grains into the mature vinegar grains, uniformly mixing, compacting, adding salt, sealing and ageing for 7-10 days;
s34, post-treatment: soaking the fermented grains in water, filtering, decocting and canning to obtain the chicken feet Gu Zhangzhi edible vinegar;
The chicken feet cereal solid culture medium comprises: 80 to 120 g/L of chicken feet, 0.2 to 0.6 g/L of ammonium chloride, 0.04 to 0.06 g/L of monopotassium phosphate and 0.04 to 0.06 g/L of magnesium sulfate, and the initial water content of the solid culture medium is regulated to be 40 to 60 percent.
2. The preparation method according to claim 1, wherein the mixed bacterial suspension comprises 5X 10 7～6×107 cfu/mL of Lactobacillus helveticus and 6X 10 6～7×106 cfu/mL of Lactobacillus buchneri.
3. The preparation method according to claim 1, wherein the mixed bacterial suspension comprises 5.4X10 7 cfu/mL of Lactobacillus helveticus and 6.8X10 6 cfu/mL of Lactobacillus buchneri.
4. The preparation method according to claim 1, wherein in step s34, the weight ratio of water to vinegar is 3:1.
5. The chicken feet Gu Zhangzhi vinegar produced by the production method according to any one of claims 1 to 4.
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