CN1317564A - Process for brewing rice vinegar from fermented edible fungas and grains - Google Patents

Abstract

A process for brewing rice vinegar by fermenting grains with edible fungus includes inoculating edible fungus to grains culture medium, conventionally culturing "mycoplams", adding the "mycoplasm" to rice yeast, paste yeast, vinegar bacterium yeast, etc. and fermenting to obtain health-care vingar. Its advantages include delicious taste, good fragrance and special health-care function.

Description

The method of brewing rice vinegar from fermented edible fungas and grains

The present invention relates to a kind of method of utilizing macro fungi mycelium fermentation cereal to produce the edible mushrooms rice vinegar, exactly is to have invented the method that rice vinegar is brewageed in a kind of edible fungus fermented cereal production, belongs to the biological food fermentation technical field.

At present, traditional leavened food generally is to adopt aspergillus tubigensis kojis such as aspergillus oryzae, head mold, utilizes yeast, acetic bacteria, milk-acid bacteria etc. to produce vinegar, and the product of being produced is polluted by Aspergillus flavus easily, induce an illness easily after people are edible, the harm people's is healthy.

The present invention discloses a kind of method of brewing rice vinegar from fermented edible fungas and grains, and purpose is intended to solve traditional fermentation food method and is subject to the Aspergillus flavus pollution problems, and makes leavened prod have the mushroom fragrance of edible mushrooms.

The object of the present invention is achieved like this: utilize edible mushrooms with fermented grain, make it produce several physiological active substances and nutritive ingredient, brew seasonings into.Concrete technical scheme is as follows: with hypha of edible fungus (as glossy ganoderma, Cordyceps sinensis, Poria cocos, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., mushroom, Grifola frondosa, Phellinus bacterium and pleurotus sapidus etc.); be seeded on the cereal substratum with ordinary method; under conventional culture condition; thalline is grown on cereal; decomposing protein and starch, VITAMIN; and the generation physiologically active substance, after zymotechnique is finished, further utilize fermentative production rice vinegar leavened foods such as saccharifying enzyme and yeast, acetic bacteria.

Positively effect of the present invention is: will inoculate edible fungus species on the cereal substratum, simultaneously can produce several physiological active substances at edible fungus fermented cereal, be present among " mycoplasma ", it comprises polysaccharide body, nucleic acid, N.F,USP MANNITOL, the sweet polysaccharide of gland, multivitamin etc., make starch be converted into sugar, protein transduction turns to amino acid, helps aspergillus, yeast, acetic bacteria, milk-acid bacteria and further ferments, and brewages and produces the rice vinegar leavened food; The present invention is dissolved in the various physiologically active substances of edible mushrooms and special nutrition composition among the leavened food of brewageing, and has the bright fragrance of edible mushrooms, has kept the traditional fermented food natural flavor simultaneously, and has had special nourishing function; The leavened food that present method is produced does not contain Aspergillus flavus, has ensured HUMAN HEALTH.

Further specify the present invention below in conjunction with embodiment:

Embodiment 1: edible fungus fermented active rice vinegar

A, edible fungus fermented rice vinegar raw material: coated mill rice 100kg is dipped in soaks 8～12 hours in the clear water, water content is reached more than 75%, in the high temperature resistant culture bag of packing into (1kg/ bag), through high-temperature sterilization 30 minutes, insert the Ganderma lucidum strain of inoculum size 10% down in aseptic condition, cultivated 35 days at room temperature 20-25 ℃, treat that the whole fully growth of Ganderma lucidum reaches physiological maturity, when producing strong mushroom fragrance, promptly stop cultivating, get active edible mushrooms rice song;

B, acetic fermentation: with the bent further immersion of active edible mushrooms rice 2 hours, increase water content evaporation 40 minutes, be cooled to room temperature and go into the yeast of cylinder by traditional pure mellow wine production technique adding inoculum size 10%, carry out the pure mellow wine fermentation, leavening temperature is 25～26 ℃, fermented 14 days, stop fermentation when spending when ethanol content reaches 8 (13～14), add 10% cavings, 10% yeast carries out acetic fermentation, and temperature is controlled at 39～40 ℃, begin to descend through 12 days product temperature, when acetic acid content reached 7%, when the unstrained spirits temperature dropped to below 38 ℃, acetic fermentation finished, add salt 3kg, deposited 2 days, and began to drench vinegar, ageing, the sterilization bottling, the bent vinegar 500kg that contains 5% acetic acid that produces of the active bacterium rice of every 100kg is called active rice vinegar, contains the glossy ganoderma fermentation composition, taste pure (alcohol) perfume (or spice) has the glossy ganoderma health-care function concurrently.

Embodiment 2: liquid fermenting is produced the method for edible fungus active rice vinegar

A, selected coated mill rice 100kg immersion 8～12 hours, after fully suction reaches more than 75%, the culture bag of packing into autoclaving 30 minutes, and in the following inoculation of room temperature aseptic condition hedgehog hydnum bacterial classification, cultivated 30 days at 25 ℃, make the edible fungus mycelium physiological maturity of fully growing produce active substance, finish to cultivate and obtain Hericium erinaceus (Bull. Ex Fr.) Pers. " mycoplasma ", promptly active bacterium rice.

B, zymamsis: will add the water mill slurry through edible fungus fermented " mycoplasma ", keep 18～20 ° of Be, add amylase, saccharifying enzyme, converted mash after the saccharification pumps in the ethanol fermentation tank, adds 8.5 ° of Be of water management, maintains the temperature at 32 ℃, connect distiller's yeast 10%, zymamsis 5 days when ethanol content reaches 7%, stops zymamsis.

C, acetic acid liquid fermenting: the distiller's wort that zymamsis is finished changes the acetic fermentation jar over to, inoculate 10% mother of vinegar (by volume calculating), controlling acidity 2%, 33 ℃ of ventilations of temperature were than 1: 0.1, and time 40-60 hour, acetic acid content reached 5% alcohol and consumed, the acetic acid amount does not increase, finish fermentation, heat up 80 ℃ and sterilized 15 minutes, filter 5% acetic acid 700kg.Packing ageing 2～3 months, this edible mushrooms rice vinegar contains the Hericium erinaceus (Bull. Ex Fr.) Pers. physiologically active substance, and has flavour and nourishing function.

Embodiment 3: fast wine method is produced the edible mushrooms rice vinegar

The fermentation of a, pure mellow wine: polished rice 1000kg is pressed edible mushrooms rice production technique, inoculation pleurotus sapidus bacterium produces edible mushrooms rice after cultivating in 30 days, added water logging again 2 hours, evaporation, cooling and fermentation pond add Mi Qu, yeast carries out pure mellow wine fermentative production pure mellow wine, and alcoholic strength reaches 15%2000kg.

B, acetic fermentation: get 15% pure mellow wine 1000L and add kind of a vinegar, acidity 5%2000L, water 2000L carry out speed and make fermentation, and spray fermentation back feed liquid contains alcohol 3%, and acetic acid 7～8% gets product 5000L, and acetic acid content is 5% rice vinegar.

Claims (3)

1, a kind of method of brewing rice vinegar from fermented edible fungas and grains comprises following technology:

A, hypha of edible fungus is inoculated on the cereal substratum, under the culture condition of routine, cultivates edible mushrooms " mycoplasma ";

B, in the edible mushrooms " mycoplasma " of above-mentioned cultivation, add the fermentation sort of quyi and produce fermentation rice vinegar food.

2, method according to claim 1 is characterized in that: the sort of quyi comprises edible mushrooms rice song, saccharifying enzyme, mother of vinegar, yeast song.

3, the product that obtains according to the described method of claim 1.