CN115926927B - Pueraria and sweet potato vinegar and preparation process thereof - Google Patents
Pueraria and sweet potato vinegar and preparation process thereof Download PDFInfo
- Publication number
- CN115926927B CN115926927B CN202310045713.9A CN202310045713A CN115926927B CN 115926927 B CN115926927 B CN 115926927B CN 202310045713 A CN202310045713 A CN 202310045713A CN 115926927 B CN115926927 B CN 115926927B
- Authority
- CN
- China
- Prior art keywords
- parts
- vinegar
- chestnut
- weight
- bran
- 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.)
- Active
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 241
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 241
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 55
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000219780 Pueraria Species 0.000 title description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 102
- 238000000855 fermentation Methods 0.000 claims abstract description 90
- 230000004151 fermentation Effects 0.000 claims abstract description 90
- 238000005507 spraying Methods 0.000 claims abstract description 64
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 40
- 235000019713 millet Nutrition 0.000 claims abstract description 40
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 39
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 14
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 14
- 210000003038 endothelium Anatomy 0.000 claims abstract description 14
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 13
- 235000021279 black bean Nutrition 0.000 claims abstract description 13
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 12
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 9
- 235000006533 astragalus Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 241001070941 Castanea Species 0.000 claims description 68
- 235000014036 Castanea Nutrition 0.000 claims description 68
- 235000013339 cereals Nutrition 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 48
- 239000000843 powder Substances 0.000 claims description 35
- 238000002386 leaching Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 16
- 238000009210 therapy by ultrasound Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- 229910052711 selenium Inorganic materials 0.000 claims description 12
- 239000011669 selenium Substances 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 239000000725 suspension Substances 0.000 claims description 10
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 229910052760 oxygen Inorganic materials 0.000 claims description 9
- 239000001301 oxygen Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 4
- 238000005056 compaction Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 125000003748 selenium group Chemical group *[Se]* 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000012907 honey Nutrition 0.000 abstract description 2
- 235000015099 wheat brans Nutrition 0.000 abstract 1
- 229940107666 astragalus root Drugs 0.000 description 15
- 238000001914 filtration Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000013124 brewing process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000136475 Aleurites moluccana Species 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a radix puerariae sweet potato vinegar and a preparation process thereof, wherein the radix puerariae sweet potato vinegar comprises the following raw materials in parts by weight: 80-120 parts of sweet potato, 30-50 parts of kudzuvine root, 8-12 parts of millet, 8-12 parts of red date, 8-12 parts of peeled Chinese chestnut, 3-6 parts of Chinese chestnut endothelium, 3-6 parts of Chinese chestnut shell, 8-12 parts of black bean, 3-6 parts of astragalus membranaceus, 100-140 parts of fresh vinegar residue, 8-12 parts of raw material moldy bran, 15-25 parts of wheat bran, 15-25 parts of millet bran and 0.02-0.04 part of active dry yeast, and the raw materials are fermented to obtain kudzuvine root sweet potato vinegar which is prepared by pretreatment of Chinese chestnut, preparation of main materials, primary fermentation, secondary fermentation, acetic acid fermentation, ageing and vinegar spraying and sterilization. The vinegar produced by the invention is amber, has mellow and normal taste, is sweet and sour, is a good seasoning for cold dishes or cooked dishes, and can be taken as fruit vinegar beverage after being diluted and added with honey.
Description
Technical Field
The invention relates to the technical field of edible vinegar production, in particular to kudzuvine root sweet potato vinegar and a preparation process thereof.
Background
The vinegar is a sour flavoring agent produced by fermenting various raw materials, carbohydrates are converted into alcohol and carbon dioxide after fermentation, the alcohol is further oxidized into acetic acid under the action of zymophyte and oxygen, the vinegar is sour and mellow, and the liquid flavor is soft, so that the vinegar becomes an indispensable flavoring agent in cooking.
At present, the existing edible vinegar in the market has a plurality of varieties, such as Shanxi mature vinegar, jiangxi rice vinegar, hunan five-grain vinegar, sweet potato vinegar brewed by farmers and the like, and all the edible vinegar has rich edible mouthfeel. However, these table vinegar mainly uses seasonings and does not exert effects of health care and the like at the same time, but most table vinegar derived products with health care effects are blended fruit vinegar beverages, which have over-high sugar content, single flavor and not wide market prospect.
Disclosure of Invention
The invention provides kudzuvine root sweet potato vinegar and a preparation process thereof, which aim to solve the problems.
The technical scheme adopted by the invention is as follows: the kudzuvine root sweet potato vinegar comprises the following raw materials in parts by weight: 80-120 parts of sweet potato, 30-50 parts of kudzuvine root, 8-12 parts of millet, 8-12 parts of red date, 8-12 parts of peeled chestnut, 3-6 parts of chestnut endothelium, 3-6 parts of chestnut shell, 8-12 parts of black bean, 3-6 parts of astragalus membranaceus, 100-140 parts of fresh vinegar residue, 8-12 parts of raw material moldy bran, 15-25 parts of millet bran and 0.02-0.04 part of active dry yeast, and the raw materials are fermented to prepare the kudzuvine root sweet potato vinegar.
Preferably, the raw materials of the kudzuvine root sweet potato vinegar comprise the following components in parts by weight: 100 parts of sweet potato, 40 parts of kudzuvine root, 10 parts of millet, 10 parts of red date, 10 parts of peeled chestnut, 5 parts of chestnut endothelium, 5 parts of chestnut shell, 10 parts of black bean, 5 parts of astragalus root, 120 parts of fresh vinegar residue, 10 parts of raw material moldy bran, 20 parts of millet bran and 0.03 part of active dry yeast, and fermenting the raw materials to prepare the kudzuvine root sweet potato vinegar; the sweet potato is selenium-rich sweet potato, the millet is selenium-rich millet, and the millet bran is selenium-rich millet bran.
On the other hand, the invention also discloses a preparation process of the kudzuvine root sweet potato vinegar, which at least comprises the following steps:
s1: pretreatment of chestnut: selecting high-quality chestnut, cutting a small opening on the chestnut shell, putting the chestnut shell into boiled water with salt, boiling again for 5 minutes, turning off the fire, taking out the chestnut, removing the chestnut shell and the chestnut inner skin, spreading peeled chestnut pulp, cooling and grinding for later use; washing and cooling the chestnut shells and the chestnut endothelium, pulverizing into powder, and marking the powder as shell powder for later use;
s2: preparing main materials: selecting high-quality sweet potatoes and kudzuvine roots, cleaning, soaking in clear water for 2 hours, respectively crushing into small blocks, mixing with the cleaned millet, bran and black beans in parts by weight, adding 1/2 parts by weight of fresh vinegar residues, uniformly mixing, putting into a steamer, steaming for a certain time, taking out of the steamer, spreading and airing to obtain a main material;
s3: primary fermentation: taking a certain weight of red dates, cleaning, removing cores, steaming and spreading to 25 ℃, adding the red dates into a fermentation tank, adding 1/3 weight parts of raw material bran koji and 1/3 weight parts of active dry yeast into the fermentation tank, compacting, capping and fermenting, and controlling the fermentation temperature to be 28-35 ℃;
s4: secondary fermentation: uniformly mixing the chestnut pulp obtained in the step S1, the main material obtained in the step S2, 2/3 parts by weight of raw bran koji, 2/3 parts by weight of active dry yeast and 1/4 parts by weight of shell and skin powder according to the weight ratio, adding the mixture into a fermentation tank, compacting and capping for saccharification and alcohol fermentation, controlling the fermentation temperature to be 28-35 ℃ and fermenting for 7 days to obtain fermented grains with the alcoholic strength of 8.0% (V/V);
s5: acetic acid fermentation: adding millet bran in parts by weight into a fermentation tank, inoculating acetic acid bacteria containing liquid for fermentation, wherein the weight of the acetic acid bacteria containing liquid is 10% of the total weight of millet bran and fermented grains, controlling the temperature of mixed liquid in the fermentation tank to be 39-41 ℃, supplying oxygen to accelerate acetic acid bacteria fermentation to obtain vinegar grains, adding salt accounting for 10% of the total weight of raw materials after the vinegar grains are fermented, turning over the grains for 2 days, and carrying out after-ripening;
s6: aging: aging the after-matured vinegar grains after extrusion and compaction to increase fragrance;
s7: spraying vinegar: filling the aged vinegar grains into a leaching tank, leaching the vinegar by adopting a method of sleeving leaching, sterilizing the raw vinegar obtained after leaching the vinegar, and canning.
Preferably, the preparation method of the raw bran koji comprises the following steps: adding a certain weight of bran into warm water at 50 ℃, wherein the weight ratio of the bran to the warm water is as follows: 1:0.7,1/2 weight part of shell powder, stirring uniformly, adding yeast extract of five parts per million by weight of bran, stirring uniformly, inoculating into a yeast pool for culture, performing yeast turning operation after 14-16 hours at the culture temperature of 30-34 ℃, and discharging yeast and air-drying after 28 hours of culture.
Preferably, the method for showering in step S7 includes the following steps:
q1: adding a certain volume of second-spraying vinegar into the spraying tank, soaking the second-spraying vinegar 10 cm higher than the vinegar grains for 10-16 hours, then placing vinegar, adding turbid vinegar liquid which is initially discharged by the vinegar into the spraying tank again until the discharged vinegar liquid is in a clear state, and collecting the second-spraying vinegar into a second-spraying barrel, wherein vinegar residues obtained by filtering a filter screen in the spraying tank are reserved in the spraying tank;
q2: adding the second spraying vinegar in the second spraying barrel into a spraying pond, adding the third spraying vinegar into the spraying pond containing vinegar residues, soaking for 6-8 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the spraying pond again, until the discharged vinegar liquid is in a clear state, obtaining vinegar liquid which is the third spraying vinegar, collecting the third spraying vinegar into the third spraying barrel, and keeping the vinegar residues which are obtained by filtering in the spraying pond through a filter screen in the spraying pond;
q3: adding the three-spraying vinegar in the three-spraying barrel into a spraying pool containing vinegar residues, adding clear water into the spraying pool, soaking for 2-4 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the spraying pool again, and collecting clarified vinegar liquid to obtain raw vinegar, wherein the vinegar residues in the spraying pool are the fresh vinegar residues.
Preferably, the high-quality chestnut in the step S1 is chestnut without worm eyes, mildew and rot, uniform in particle size and full and dry in fruits.
Preferably, the acetic acid bacteria liquid is selected from vinegar grains in an acetic acid fermentation vigorous period, the vinegar grains are positioned in the center of a fermentation tank and 5 cm away from the top of the vinegar grains, the highest temperature of the vinegar grains in the acetic acid fermentation process is 45 ℃, and the fermentation tank is subjected to a pouring operation every day to ensure that the vinegar grains are loose to supply sufficient oxygen; and (3) fermenting for 12-15 days, sampling every day when the temperature of the vinegar grains is reduced to 36 ℃, detecting the acidity of the vinegar grains, and ending the acetic acid fermentation when the acidity of the vinegar grains detected for two continuous days is not increased and the alcoholicity is lower than 0.5% (V/V).
Preferably, the ageing time of step S6 is at least 30 days and the sterilization temperature in step S7 is 121 ℃.
Preferably, the ph=6.0±0.2 of the liquid in the fermentation tank in the step S3, and the preparation process of the kudzuvine root sweet potato vinegar further comprises the following steps: weighing 1/2 of the fresh vinegar residue, 1/4 of the shell powder and the astragalus root, adding the fresh vinegar residue, the shell powder and the astragalus root into clear water at 50 ℃, carrying out ultrasonic treatment for 20-50min by taking the surface of the material as a reference, adding the liquid subjected to ultrasonic treatment into a double-effect purifying instrument for concentration treatment to obtain a suspension, and adding the suspension, the fresh vinegar residue subjected to ultrasonic treatment, the shell powder and the astragalus root into the fermentation tank in the step S3.
Compared with the prior art, the invention has the following advantages: (1) The fresh vinegar residue generated in the vinegar brewing process is recycled, the fresh vinegar residue contains 70% of water and about 7% of coarse starch, has good slurry-keeping capacity, reduces the input amount of chaff or rice chaff by using the fresh vinegar residue, reduces pesticide residues in the vinegar to a certain extent, saves the water consumption in the vinegar brewing process, reduces the production cost, reduces the environmental pollution, and solves the problem of difficult vinegar residue discharge in the vinegar brewing industry; (2) Raw bran is used as saccharification ferment, and raw bran contains a large amount of liquefied amylase and saccharification amylase, and the bran prepared by the method contains a plurality of enzyme systems, so that the raw bran is beneficial to decomposing raw materials for preparing vinegar; (3) By adding Chinese chestnut, kudzuvine root, red date, black bean, astragalus root, chinese chestnut endothelium, chinese chestnut shell and the like in the vinegar brewing process, the health care function of the kudzuvine root sweet potato vinegar is improved, wherein the kudzuvine root contains rich mineral elements and flavonoid substances, and the Chinese chestnut endothelium and Chinese chestnut shell contain rich vitamins and microelements, so that the kudzuvine root sweet potato vinegar is richer in nutrition and has a certain health care effect. (4) The vinegar produced by the invention is amber, has mellow and normal taste, is sweet and sour, is a good seasoning for cold dishes or cooked dishes, and can be taken as fruit vinegar beverage after being diluted and added with honey.
Detailed Description
For a better description of the invention, it will now be further described with reference to examples.
The kudzuvine root sweet potato vinegar comprises the following raw materials in parts by weight: 80-120 parts of sweet potato, 30-50 parts of kudzuvine root, 8-12 parts of millet, 8-12 parts of red date, 8-12 parts of peeled chestnut, 3-6 parts of chestnut endothelium, 3-6 parts of chestnut shell, 8-12 parts of black bean, 3-6 parts of astragalus membranaceus, 100-140 parts of fresh vinegar residue, 8-12 parts of raw material moldy bran, 15-25 parts of millet bran and 0.02-0.04 part of active dry yeast, and the raw materials are fermented to prepare the kudzuvine root sweet potato vinegar.
Specifically, the raw materials of the kudzuvine root sweet potato vinegar comprise the following components in parts by weight: 100 parts of sweet potato, 40 parts of kudzuvine root, 10 parts of millet, 10 parts of red date, 10 parts of peeled chestnut, 5 parts of chestnut endothelium, 5 parts of chestnut shell, 10 parts of black bean, 5 parts of astragalus root, 120 parts of fresh vinegar residue, 10 parts of raw material moldy bran, 20 parts of millet bran and 0.03 part of active dry yeast, and fermenting the raw materials to prepare the kudzuvine root sweet potato vinegar; the sweet potato is selenium-rich sweet potato, the millet is selenium-rich millet, and the millet bran is selenium-rich millet bran.
The preparation process of the kudzuvine root sweet potato vinegar at least comprises the following steps:
s1: pretreatment of chestnut: selecting high-quality chestnut, cutting a small opening on the chestnut shell, putting the chestnut shell into boiled water with salt, boiling again for 5 minutes, turning off the fire, taking out the chestnut, removing the chestnut shell and the chestnut inner skin, spreading peeled chestnut pulp, cooling and grinding for later use; washing and cooling the chestnut shells and the chestnut endothelium, pulverizing into powder, and marking the powder as shell powder for later use; wherein, the high-quality chestnut is chestnut without worm eyes, mildew and rot, uniform in particle size and full and dry in fruits.
S2: preparing main materials: selecting high-quality sweet potatoes and kudzuvine roots, cleaning, soaking in clear water for 2 hours, respectively crushing into small blocks, mixing with the cleaned millet, bran and black beans in parts by weight, adding 1/2 parts by weight of fresh vinegar residues, uniformly mixing, putting into a steamer, steaming for a certain time, taking out of the steamer, spreading and airing to obtain a main material, steaming for 1 hour after steaming under normal pressure, closing fire, and covering for stewing for 1 hour; or steaming under pressure of 0.15MPa for 40 min.
S3: primary fermentation: taking a certain weight of red dates, cleaning, removing cores, steaming and spreading to 25 ℃, adding the red dates into a fermentation tank, adding 1/3 weight parts of raw material bran koji and 1/3 weight parts of active dry yeast into the fermentation tank, compacting, capping and fermenting, and controlling the fermentation temperature to be 28-35 ℃;
s4: secondary fermentation: uniformly mixing the chestnut pulp obtained in the step S1, the main material obtained in the step S2, 2/3 parts by weight of raw bran koji, 2/3 parts by weight of active dry yeast and 1/4 parts by weight of shell and skin powder according to the weight ratio, adding the mixture into a fermentation tank, compacting and capping for saccharification and alcohol fermentation, controlling the fermentation temperature to be 28-35 ℃ and fermenting for 7 days to obtain fermented grains with the alcoholic strength of 8.0% (V/V);
s5: acetic acid fermentation: adding millet bran in parts by weight into a fermentation tank, inoculating acetic acid bacteria containing liquid for fermentation, wherein the weight of the acetic acid bacteria containing liquid is 10% of the total weight of millet bran and fermented grains, controlling the temperature of mixed liquid in the fermentation tank to be 39-41 ℃, supplying oxygen to accelerate acetic acid bacteria fermentation to obtain vinegar grains, adding salt accounting for 10% of the total weight of raw materials after the vinegar grains are fermented, turning over the grains for 2 days, and carrying out after-ripening; the acetic acid bacteria liquid is selected from vinegar grains in an acetic acid fermentation vigorous period, the vinegar grains are positioned in the center of a fermentation tank and 5 cm away from the top of the vinegar grains, the highest temperature of the vinegar grains in the acetic acid fermentation process is 45 ℃, and the fermentation tank is subjected to a tank inversion operation every day to enable the vinegar grains to be loose and supply sufficient oxygen; when the fermentation is carried out for 12-15 days and the temperature of the vinegar grains is reduced to 36 ℃, sampling and detecting the acidity of the vinegar grains every day, and when the acidity of the vinegar grains detected for two continuous days is not increased any more and the alcoholicity is lower than 0.5% (V/V), ending the acetic acid fermentation;
s6: aging: aging the after-matured vinegar grains after extrusion and compaction for at least 30 days to increase fragrance; .
S7: spraying vinegar: filling the aged vinegar grains into a leaching tank, leaching vinegar by a sleeving leaching method, sterilizing the raw vinegar obtained after leaching the vinegar at 121 ℃, and canning;
the method for sleeving shower comprises the following steps:
q1: adding a certain volume of second-spraying vinegar into the spraying tank, soaking the second-spraying vinegar 10 cm higher than the vinegar grains for 10-16 hours, then placing vinegar, adding turbid vinegar liquid which is initially discharged by the vinegar into the spraying tank again until the discharged vinegar liquid is in a clear state, and collecting the second-spraying vinegar into a second-spraying barrel, wherein vinegar residues obtained by filtering a filter screen in the spraying tank are reserved in the spraying tank;
q2: adding the second spraying vinegar in the second spraying barrel into a spraying pond, adding the third spraying vinegar into the spraying pond containing vinegar residues, soaking for 6-8 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the spraying pond again, until the discharged vinegar liquid is in a clear state, obtaining vinegar liquid which is the third spraying vinegar, collecting the third spraying vinegar into the third spraying barrel, and keeping the vinegar residues which are obtained by filtering in the spraying pond through a filter screen in the spraying pond;
q3: adding the three-spraying vinegar in the three-spraying barrel into a spraying pool containing vinegar residues, adding clear water into the spraying pool, soaking for 2-4 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the spraying pool again, and collecting clarified vinegar liquid to obtain raw vinegar, wherein the vinegar residues in the spraying pool are the fresh vinegar residues.
The preparation method of the raw bran koji comprises the following steps: adding a certain weight of bran into warm water at 50 ℃, wherein the weight ratio of the bran to the warm water is as follows: 1:0.7,1/2 weight part of shell powder, stirring uniformly, adding yeast extract of five parts per million by weight of bran, stirring uniformly, inoculating into a yeast pool for culture, performing yeast turning operation after 14-16 hours at the culture temperature of 30-34 ℃, and discharging yeast and air-drying after 28 hours of culture.
The liquid pH=6.0+/-0.2 in the fermentation tank in the step S3, and the preparation process of the kudzuvine root sweet potato vinegar further comprises the following steps: weighing 1/2 of the fresh vinegar residue, 1/4 of the shell powder and the astragalus root, adding the fresh vinegar residue, the shell powder and the astragalus root into clear water at 50 ℃, carrying out ultrasonic treatment for 20-50min by taking the surface of the material as a reference, adding the liquid subjected to ultrasonic treatment into a double-effect purifying instrument for concentration treatment to obtain a suspension, and adding the suspension, the fresh vinegar residue subjected to ultrasonic treatment, the shell powder and the astragalus root into the fermentation tank in the step S3. Namely, the specific steps of S3 are as follows: weighing 1/2 of the fresh vinegar residue, 1/4 of the shell powder and the astragalus root, adding the fresh vinegar residue, the shell powder and the astragalus root into clear water at 50 ℃, carrying out ultrasonic treatment for 20-50min by taking the surface of the material as a reference, adding the liquid subjected to ultrasonic treatment into a double-effect purifying instrument for concentrating treatment to obtain a suspension, and adding the suspension, the fresh vinegar residue subjected to ultrasonic treatment, the shell powder and the astragalus root into a fermentation tank; taking a certain weight of red dates, cleaning, removing cores, steaming and spreading and airing the red dates to 25 ℃, weighing the weight parts of red dates spread and aired to room temperature, adding the red dates into a fermentation tank, adding 1/3 weight parts of raw material bran koji and 1/3 weight parts of activated active dry yeast into the fermentation tank, at the moment, compacting, capping and fermenting the liquid pH=6.0+/-0.2 in the fermentation tank, and controlling the fermentation temperature to be 28-35 ℃.
Example 1
The raw materials of the kudzuvine root sweet potato vinegar comprise the following components in parts by weight: 100 parts of selenium-rich sweet potatoes, 40 parts of kudzuvine roots, 10 parts of selenium-rich millet, 10 parts of red dates, 10 parts of peeled Chinese chestnut, 5 parts of Chinese chestnut endothelium, 5 parts of Chinese chestnut shells, 10 parts of black beans, 5 parts of astragalus mongholicus, 120 parts of fresh vinegar residues, 10 parts of raw material moldy bran, 20 parts of selenium-rich millet bran and 0.03 part of active dry yeast, and fermenting the raw materials to prepare the kudzuvine roots sweet potato vinegar.
The preparation method of the kudzuvine root sweet potato vinegar comprises the following steps:
s1: pretreatment of chestnut: selecting high-quality chestnut, cutting a small opening which can be cross-shaped and has a length of about 1-2cm on the chestnut shell, putting the chestnut shell into boiled water added with salt, boiling for 5 minutes, turning off the fire, taking out, removing the chestnut shell and the chestnut inner skin while the chestnut shell is hot, and cooling and grinding the peeled chestnut pulp for later use; washing and cooling the chestnut shells and the chestnut endothelium, respectively crushing into powder, mixing according to the ratio of 1:1, and marking the powder as shell powder for later use; wherein, the high-quality chestnut is chestnut without worm eyes, mildew and rot, uniform in particle size and full and dry in fruits.
S2: preparing main materials: selecting high-quality sweet potatoes and kudzuvine roots, cleaning, soaking in clear water for 2 hours, respectively crushing into small blocks, mixing with the cleaned millet, bran and black beans in parts by weight, adding 1/2 parts by weight of fresh vinegar residues, uniformly mixing, putting into a steamer, steaming for 1 hour under normal pressure after steaming, closing fire, covering for stewing for 1 hour, and spreading and airing to obtain a main material.
S3: primary fermentation: weighing 1/2 of the fresh vinegar residue, 1/4 of the shell powder and the astragalus root, adding the fresh vinegar residue, the shell powder and the astragalus root into clear water at 50 ℃, carrying out ultrasonic treatment for 20-50min by taking the surface of the material as a reference, adding the liquid subjected to ultrasonic treatment into a double-effect purifying instrument for concentrating treatment to obtain a suspension, and adding the suspension, the fresh vinegar residue subjected to ultrasonic treatment, the shell powder and the astragalus root into a fermentation tank; taking a certain weight of red dates, cleaning, removing cores, steaming and spreading and airing the red dates to 25 ℃, weighing the weight parts of red dates spread and aired to room temperature, adding the red dates into a fermentation tank, adding 1/3 weight parts of raw material bran koji and 1/3 weight parts of activated active dry yeast into the fermentation tank, at the moment, compacting, capping and fermenting the liquid pH=6.0+/-0.2 in the fermentation tank, and controlling the fermentation temperature to be 28-35 ℃.
S4: secondary fermentation: uniformly mixing the chestnut pulp obtained in the step S1, the main material obtained in the step S2, 2/3 parts by weight of raw bran koji, 2/3 parts by weight of activated dry yeast and 1/4 parts by weight of shell and skin powder according to the weight ratio, adding the mixture into a fermentation tank, compacting and capping the mixture for saccharification and alcohol fermentation, controlling the fermentation temperature to be 28-35 ℃ and fermenting for 7 days to obtain fermented grains with the alcoholic strength of 8.0% (V/V);
s5: acetic acid fermentation: adding millet bran in parts by weight into a fermentation tank, inoculating acetic acid bacteria containing liquid for fermentation, wherein the weight of the acetic acid bacteria containing liquid is 10% of the total weight of millet bran and fermented grains, controlling the temperature of mixed liquid in the fermentation tank to be 39-41 ℃, supplying oxygen to accelerate acetic acid bacteria fermentation to obtain vinegar grains, adding salt accounting for 10% of the total weight of raw materials after the vinegar grains are fermented, turning over the grains for 2 days, and carrying out after-ripening; the acetic acid bacteria liquid is selected from vinegar grains in an acetic acid fermentation vigorous period, the vinegar grains are positioned in the center of a fermentation tank and 5 cm away from the top of a vinegar grain material, the highest temperature of the vinegar grains in the acetic acid fermentation process is 45 ℃, and the fermentation tank is subjected to a reverse tank operation every day to enable the vinegar grains to be loose and supply with sufficient oxygen; and (3) fermenting for 12-15 days, sampling every day when the temperature of the vinegar grains is reduced to 36 ℃, detecting the acidity of the vinegar grains, and ending the acetic acid fermentation when the acidity of the vinegar grains detected for two continuous days is not increased and the alcoholicity is lower than 0.5% (V/V).
S6: aging: aging the after-matured vinegar grains after extrusion and compaction to increase fragrance; the ageing time is at least 30 days, and the sterilization temperature in the step S7 is 121 ℃.
S7: spraying vinegar: filling the aged vinegar grains into a leaching tank, leaching vinegar by a method of sleeving leaching, sterilizing the raw vinegar obtained after leaching the vinegar, and canning;
the method for sleeving the shower comprises the following steps:
q1: adding a certain volume of second-spraying vinegar into the spraying pond, wherein the second-spraying vinegar is 10 cm higher than the surface of the vinegar residue material, soaking for 10-16 hours, then placing vinegar, adding turbid vinegar liquid which is initially discharged by the vinegar into the spraying pond again until the discharged vinegar liquid is in a clear state, namely the second-spraying vinegar, collecting the second-spraying vinegar into a second-spraying barrel, and keeping vinegar residue which is obtained by filtering in the spraying pond through a filter screen in the spraying pond;
q2: adding the second vinegar obtained in the step Q1 into a leaching tank, adding the third vinegar into the leaching tank containing vinegar residues, soaking for 6-8 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the leaching tank again, until the vinegar liquid obtained is the third vinegar when the discharged vinegar liquid is in a clear state, collecting the third vinegar into a third leaching barrel, and keeping the vinegar residues obtained by filtering the filter screen in the leaching tank;
q3: adding the three-leaching vinegar obtained in the step Q2 into a leaching pool containing vinegar residues, adding clear water into the leaching pool, soaking for 2-4 hours, then placing vinegar, adding turbid vinegar liquid which flows out of the vinegar initially into the leaching pool again, and collecting clarified vinegar liquid to obtain raw vinegar, wherein the vinegar residues in the leaching pool are the fresh vinegar residues.
The preparation method of the raw bran koji comprises the following steps: adding a certain weight of bran into warm water at 50 ℃, wherein the weight ratio of the bran to the warm water is as follows: 1:0.7,1/2 weight part of shell powder, stirring uniformly without caking, adding five parts per million of yeast extract (As 3324) of bran, stirring uniformly, inoculating into a yeast pool for culture, performing yeast turning operation after 14-16 hours at the culture temperature of 30-34 ℃, and performing yeast air drying after 28 hours of culture.
Experiment 1 quality index determination
The kudzuvine root sweet potato vinegar prepared in the embodiment 1 is amber, has mellow and normal taste, is sweet and sour, and meets the requirements of food sanitation related standards on physical and chemical indexes, sanitation indexes, microorganism indexes and the like.
Experiment 2 sensory evaluation
The sensory evaluation was performed on sweet potato vinegar obtained by sun-drying sweet potatoes obtained in example 1 and commercially available sweet potatoes, and the specific experimental results are shown in table 1.
Table 1 sensory evaluation results
The foregoing description of the preferred embodiments of the present invention will be readily apparent to those skilled in the art that variations and modifications may be made without departing from the general inventive concept, and these should also be considered as being within the scope of the invention.
Claims (5)
1. The utility model provides a root of kudzu vine sweet potato vinegar which characterized in that: the raw materials of the kudzuvine root sweet potato vinegar comprise the following components in parts by weight: 80-120 parts of sweet potato, 30-50 parts of kudzuvine root, 8-12 parts of millet, 8-12 parts of red date, 8-12 parts of peeled chestnut, 3-6 parts of chestnut endothelium, 3-6 parts of chestnut shell, 8-12 parts of black bean, 3-6 parts of astragalus mongholicus, 100-140 parts of fresh vinegar residue, 8-12 parts of raw bran koji, 15-25 parts of bran, 15-25 parts of millet bran and 0.02-0.04 part of active dry yeast,
the preparation process of the kudzuvine root sweet potato vinegar comprises the following steps:
s1: pretreatment of chestnut: selecting high-quality chestnut, cutting a small opening on the chestnut shell, putting the chestnut shell into boiled water with salt, boiling again for 5 minutes, turning off the fire, taking out the chestnut, removing the chestnut shell and the chestnut inner skin, spreading peeled chestnut pulp, cooling and grinding for later use; washing and cooling the chestnut shells and the chestnut endothelium, pulverizing into powder, and marking the powder as shell powder for later use;
s2: preparing main materials: selecting high-quality sweet potatoes and kudzuvine roots, cleaning, soaking in clear water for 2 hours, respectively crushing into small blocks, mixing with the cleaned millet, bran and black beans in parts by weight, adding 1/2 parts by weight of fresh vinegar residues, uniformly mixing, putting into a steamer, steaming for a certain time, taking out of the steamer, spreading and airing to obtain a main material;
s3: primary fermentation: weighing 1/2 of the fresh vinegar residue, 1/4 of the shell powder and the astragalus membranaceus, adding the fresh vinegar residue, the shell powder and the astragalus membranaceus into clear water at 50 ℃, carrying out ultrasonic treatment for 20-50min on the basis of the surface of the material, concentrating the liquid subjected to ultrasonic treatment to obtain a suspension, and adding the suspension, the fresh vinegar residue, the shell powder and the astragalus membranaceus subjected to ultrasonic treatment into a fermentation tank; taking a certain weight of red dates, cleaning, removing cores, steaming and spreading and airing the red dates to 25 ℃, weighing the weight parts of red dates spread and aired to room temperature, adding the red dates into a fermentation tank, adding 1/3 weight parts of raw material bran koji and 1/3 weight parts of activated active dry yeast into the fermentation tank, at the moment, compacting, capping and fermenting the liquid pH=6.0+/-0.2 in the fermentation tank, and controlling the fermentation temperature to be 28-35 ℃;
s4: secondary fermentation: uniformly mixing the chestnut pulp obtained in the step S1, the main material obtained in the step S2, 2/3 parts by weight of raw bran koji, 2/3 parts by weight of active dry yeast and 1/4 parts by weight of shell and skin powder according to the weight part ratio, adding the mixture into a fermentation tank, compacting and capping the mixture for saccharification and alcohol fermentation, controlling the fermentation temperature to be 28-35 ℃ and fermenting for 7 days to obtain fermented grains with the alcoholic strength of 8.0% V/V;
s5: acetic acid fermentation: adding millet bran in parts by weight into a fermentation tank, inoculating acetic acid bacteria containing liquid for fermentation, wherein the weight of the acetic acid bacteria containing liquid is 10% of the total weight of millet bran and fermented grains, controlling the temperature of mixed liquid in the fermentation tank to be 39-41 ℃, supplying oxygen to accelerate acetic acid bacteria fermentation to obtain vinegar grains, adding salt accounting for 10% of the total weight of raw materials after the vinegar grains are fermented, turning over the grains for 2 days, and carrying out after-ripening;
s6: aging: aging the after-matured vinegar grains after extrusion and compaction to increase fragrance;
s7: spraying vinegar: filling the aged vinegar grains into a leaching tank, leaching vinegar by a method of sleeving leaching, sterilizing the raw vinegar obtained after leaching the vinegar, and canning;
the preparation method of the raw bran koji comprises the following steps: adding bran into warm water at 50 ℃, wherein the weight ratio of the bran to the warm water is as follows: 1:0.7, adding 1/2 weight part of shell powder, stirring uniformly, adding five parts per million of yeast extract of bran, stirring uniformly, inoculating into a yeast pool for culture, performing yeast turning operation after 14-16 hours at 30-34 ℃, and air-drying after 28 hours of culture.
2. The radix puerariae and sweet potato vinegar according to claim 1, wherein: the raw materials of the kudzuvine root sweet potato vinegar comprise the following components in parts by weight: 100 parts of sweet potato, 40 parts of kudzuvine root, 10 parts of millet, 10 parts of red date, 10 parts of peeled chestnut, 5 parts of chestnut endothelium, 5 parts of chestnut shell, 10 parts of black beans, 5 parts of astragalus membranaceus, 120 parts of fresh vinegar residue, 10 parts of raw material moldy bran, 20 parts of millet bran and 0.03 part of active dry yeast, wherein the sweet potato is selenium-enriched sweet potato, the millet is selenium-enriched millet, and the millet bran is selenium-enriched millet bran.
3. The radix puerariae and sweet potato vinegar according to claim 1, wherein: the high-quality Chinese chestnut in the step S1 is the Chinese chestnut which has no worm eyes, no mildew and rot, uniform particle size and full and dry fruits.
4. The radix puerariae and sweet potato vinegar according to claim 1, wherein: the acetic acid bacteria liquid is selected from vinegar grains in an acetic acid fermentation vigorous period, the vinegar grains are positioned in the center of a fermentation tank and 5 cm away from the top of the vinegar grains, the highest temperature of the vinegar grains in the acetic acid fermentation process is 45 ℃, and the fermentation tank is subjected to a tank inversion operation every day to enable the vinegar grains to be loose and supply sufficient oxygen; and (3) fermenting for 12-15 days, sampling every day when the temperature of the vinegar grains is reduced to 36 ℃, detecting the acidity of the vinegar grains, and ending the acetic acid fermentation when the acidity of the vinegar grains detected for two continuous days is not increased and the alcoholicity is lower than 0.5% V/V.
5. The radix puerariae and sweet potato vinegar according to claim 1, wherein: the ageing time of the step S6 is at least 30 days, and the sterilization temperature of the step S7 is 121 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310045713.9A CN115926927B (en) | 2023-01-30 | 2023-01-30 | Pueraria and sweet potato vinegar and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310045713.9A CN115926927B (en) | 2023-01-30 | 2023-01-30 | Pueraria and sweet potato vinegar and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115926927A CN115926927A (en) | 2023-04-07 |
| CN115926927B true CN115926927B (en) | 2024-03-19 |
Family
ID=86650923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310045713.9A Active CN115926927B (en) | 2023-01-30 | 2023-01-30 | Pueraria and sweet potato vinegar and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115926927B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602999A (en) * | 2009-05-11 | 2009-12-16 | 赵瑞贤 | A kind of sweet potato vinegar and grade fermentation process for clinker thereof |
| CN104068433A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Preparation method of red jujube and castanea mollissima vinegar beverage |
| CN104789440A (en) * | 2015-04-30 | 2015-07-22 | 宁夏强尔萨清真食品有限公司 | Novel production process of traditional Ningxia Hui vinegar |
| CN105255690A (en) * | 2015-11-16 | 2016-01-20 | 子洲县瑞正酿造有限责任公司 | Vinegar koji making method |
| CN107488569A (en) * | 2017-09-28 | 2017-12-19 | 句容市华东综合酿造厂 | A kind of health-care vinegar |
-
2023
- 2023-01-30 CN CN202310045713.9A patent/CN115926927B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602999A (en) * | 2009-05-11 | 2009-12-16 | 赵瑞贤 | A kind of sweet potato vinegar and grade fermentation process for clinker thereof |
| CN104068433A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Preparation method of red jujube and castanea mollissima vinegar beverage |
| CN104789440A (en) * | 2015-04-30 | 2015-07-22 | 宁夏强尔萨清真食品有限公司 | Novel production process of traditional Ningxia Hui vinegar |
| CN105255690A (en) * | 2015-11-16 | 2016-01-20 | 子洲县瑞正酿造有限责任公司 | Vinegar koji making method |
| CN107488569A (en) * | 2017-09-28 | 2017-12-19 | 句容市华东综合酿造厂 | A kind of health-care vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115926927A (en) | 2023-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101456647B1 (en) | Manufacturing method of curcuma longa soybean paste and soybean sauce | |
| CN101362995B (en) | Method for producing ampelosis grossedentata tea and wine | |
| CN111434760A (en) | Brewing method of fruity white spirit | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN108441367B (en) | A kind of chestnut beer brewing process | |
| CN103666906B (en) | Production process of fermented and mixed beverage from waxberry and wort | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN104694367B (en) | A kind of potato wine and its production technology | |
| CN102021108B (en) | Pure millet sweetened vinegar and preparation method thereof | |
| KR20140020020A (en) | A manufacturing method for shindari with a improved fermentation smell | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN115926927B (en) | Pueraria and sweet potato vinegar and preparation process thereof | |
| CN113355188A (en) | Method for brewing full-fermentation type black rice wine rich in anthocyanin | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN112500966A (en) | Tea wine with health care function and preparation process thereof | |
| KR102026559B1 (en) | moringa rice wine and its manufacturing method | |
| CN107586644B (en) | Refreshing lotus seed red yeast rice yellow wine and brewing method thereof | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN1613995A (en) | Healthy vegetable wine | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN104312837B (en) | The making method of lotus seeds sticky rice wine | |
| CN113583783A (en) | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine | |
| CN112998170A (en) | Preparation method of coix seed and medlar composite lactic acid fermented beverage | |
| CN105199915A (en) | Preparation method of mung bean and glutinous rice wine |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |