CN104099230B - A kind of yellow sweet bamboo shoots vinegar and preparation method thereof - Google Patents
A kind of yellow sweet bamboo shoots vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention provides a kind of yellow sweet bamboo shoots vinegar, the raw material of described Huang sweet bamboo shoots vinegar contains yellow sweet bamboo shoots and glutinous rice; The sweet bamboo shoots of described Huang are the sweet bamboo shoots of new cadmium yellow that collecting time is no more than 24h; The raw material of described Huang sweet bamboo shoots vinegar also comprises: the distillate of black song, yeast, acetic bacteria, the mao bamboon leaf of bamboo and the tender bamboo of mao bamboon and water.Present invention also offers the preparation method of the sweet bamboo shoots vinegar of described Huang.Huang provided by the invention sweet bamboo shoots vinegar effectively make use of yellow sweet bamboo shoots resource, and product total acid content can reach 3 ~ 5g/100ml, meets the total acid content standard of edible vinegar, nutritious, and remains the taste of yellow sweet bamboo shoots uniqueness.
Description
Technical field
The present invention relates to edible vinegar field, be specifically related to a kind of with the sweet bamboo shoots of Huang sweet bamboo shoots vinegar of Huang that is main raw material and preparation method thereof.
Background technology
Edible vinegar is one of main seasonings of Chinese's diet, wherein contains multiple amino acids, VITAMIN, trace element, does not but contain cholesterol.Edible vinegar not only can improve a poor appetite, and also has anti-inflammatory, anti-oxidant and reduce effect of cardiovascular and cerebrovascular sickness rate, can be rated as the healthcare products in seasonings.
Edible vinegar is because of materials variance and processing mode difference, and the taste of various places vinegar is not quite similar.The wine vinegar raw material of Chinese tradition, south based on glutinous rice and rice, the north based on Chinese sorghum and millet, Central Plains based on wheat, the multiplex wheat bran in Sichuan and Shanxi, also have now to crack rice, corn, sweet potato, the substitute such as potato; Raw material, first through boiling, gelatinization, liquefaction and saccharification, makes starch transition be sugar, then makes it fermentation generation ethanol with yeast, then under the effect of acetic bacteria, makes ethanol fermentation, oxidation of ethanol is generated acetic acid.Make vinegar with fermentable liquid glucose, can use the various fruit juice vinegar of brew such as grape, apple, pears, peach, persimmon, jujube, tomato, can be also raw material with honey and molasses; They all only through ethanol fermentation and acetic fermentation two biochemical stages, need can become vinegar.Be raw material with ethanol, add acetic bacteria only through acetic fermentation biochemical stage, can vinegar be become.Add water with edible ice acetic acid and be mixed with light-coloured vinegar, then with things such as food flavouring, spices, colorants, the vinegar with the approximate local flavor made vinegar can be made.
Hunan Province is the large province of bamboo resource of China, and bamboo shoot output when annual spring, bamboo shoots sprouted is very high.Yellow sweet bamboo shoots are outstanding persons of taste in bamboo shoots, and it contains the fragrant and sweet of similar corn, and delicious flavour is loved by the people.Yellow sweet bamboo shoots water content is up to more than 90%, protein content reaches 3.12g/100g, and calcium and phosphorus content are very high, and essential amino acid and non-essential amino acid content are respectively 6.08% and 1.05%, account for 38% and 6.6% of total amino acid content respectively, nutrition is very abundant.But fresh bamboo shoot start fibrosis and lignifying after plucking under the effect of himself enzyme, under the effect of microorganism, protein is corrupt, just loses edibleness after 48 hours.Simultaneously bamboo shoots producing region factors such as profit, marketing fresh limited amount and processing and utilization limit of having inconvenient traffic cause a large amount of bamboo shoots resource to be fully used.Therefore, in order to solve the predicament of processing variety single and marketing fresh restriction, developing and being a kind ofly raw material with the sweet bamboo shoots of fresh Huang product is imperative.
Utilizing yellow sweet bamboo shoots to be fermented into vinegar for main raw material, breach the bottleneck that tradition utilizes the starch-containing and sugared fermenting raw materials vinegar for main component, is that fermenting raw materials vinegar becomes possibility for containing unique fragrance and not containing or lack starch-containing and sugared economic class crop.The present invention can widen raw material range and the taste of China's edible vinegar, and can be the grain consumption of fermented vinegar saving 2/3rds, is the product of interests field of benefiting the nation and the people in fact.
Be that main raw material makes the method for edible vinegar and sees bibliographical information with cash crop.Patent documentation CN102229884B discloses a kind of making method of radix polygonati officinalis vinegar, the method with radix polygonati officinalis, rice, wheat bran for main raw material, utilizing aspergillus niger and aspergillus oryzae to carry out saccharification, adopt yeast and acetic bacteria to ferment, making radix polygonati officinalis vinegar through drenching the steps such as vinegar, allotment, sterilizing.Radix polygonati officinalis is liliaceous plant, the perennial lignified plant of non-Gramineae Bambusoideae, and root stock, containing radix polygonati officinalis mucopolysaccharide, is saccharan, resolves into D-Fructose, glucose and pectinose, can be used as carbon source and carry out zymamsis.Its course of processing of radix polygonati officinalis vinegar for first to make polygonatum liquor, then makes vinegar by solid state fermentation.Different from radix polygonati officinalis, yellow sweet Sinobambusa is extremely low not starch-containing in sugar degree, primarily of fiber and moisture composition material, zymamsis start-up course with containing sugar fermentation and starchy material completely different.And patent documentation CN102229884B mentions and adding water, will certainly ethanol content be reduced, be easy to be subject to microbiological contamination in physical environment and go mouldy.Contriver is found by great many of experiments, if sealed in fermenting process, ethanol content can meet the growth of acetic bacteria but for hypoxgia, acidity is difficult to reach re-set target; If raw material and extraneous contact, after alcohol volatilization, ethanol content is lower, and acetic bacteria is irreproducible, and raw material can go mouldy very soon; If rice usage quantity is added ambassador's alcoholic strength bring up to 12 ripples, follow-up acetic fermentation pollutes mould variability and greatly declines, but can not seal, because acetic bacteria fermentation can be caused tired and premature death, acidity difficulty is up to standard.And through the zymamsis stage, the economic worth of wine higher than the economic worth of vinegar, so do not calculate with output at cost.
Patent documentation CN102492601B discloses a kind of preparation technology of asparagus healthcare vinegar, this technique with asparagus, Chinese sorghum, rice husk for main raw material, adopting bamboo shoots yeast and acetic bacteria to ferment, making asparagus healthcare vinegar through drenching the steps such as vinegar, ageing, enzymolysis clarification, filtration, sterilizing.Asparagus is Asparagaceae Asparagus per nnial herb.The usage quantity of the document openly Chinese sorghum, when with Chinese sorghum be carbon source content more than asparagus time, fermentation is easy to carry out.
At present, report is had no with the sweet bamboo shoots of Huang sweet bamboo shoots vinegar of Huang that is main raw material and preparation method thereof.
Summary of the invention
The object of this invention is to provide a kind of sweet bamboo shoots vinegar of Huang being main raw material with the sweet bamboo shoots of Huang.
Another object of the present invention is to provide the preparation method of the sweet bamboo shoots vinegar of described Huang.
The invention provides a kind of yellow sweet bamboo shoots vinegar, its raw material contains: yellow sweet bamboo shoots and glutinous rice.
Concrete, its raw material contains the composition of following weight part: yellow 5 ~ 10 parts, sweet bamboo shoots, 2.5 ~ 5 parts, glutinous rice, black bent 0.3 ~ 0.45 part, 0.045 ~ 0.075 part, yeast, acetic bacteria 0.375 part, the mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon 1.5 ~ 2.5 parts and 20 ~ 23 parts, water.
Preferably, its raw material contains the composition of following weight part: yellow 5 ~ 10 parts, sweet bamboo shoots, 2.5 ~ 5 parts, glutinous rice, black bent 0.4 ~ 0.45 part, 0.06 ~ 0.075 part, yeast, acetic bacteria 0.375 part, the mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon 1.5 ~ 2.5 parts and 20 ~ 22 parts, water.
Further preferably, its raw material contains the composition of following weight part: yellow 10 parts, sweet bamboo shoots, 5 parts, glutinous rice, black bent 0.45 part, 0.075 part, yeast, acetic bacteria 0.375 part, the mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon 2.5 parts and 20 parts, water.
In the sweet bamboo shoots vinegar of above-mentioned Huang:
Described weight can be the known weight unit of field of medicaments such as μ g, mg, g, kg, also can be its multiple, as 1/10,1/100,10 times, 100 times etc.
The sweet bamboo shoots of described Huang, for collecting time is no more than the sweet bamboo shoots of new cadmium yellow of 24h.
Described glutinous rice can commercially availablely be bought.
Described black song is made up of 70% aspergillus niger and 30% Asp.Usamii, and preparation method comprises the following steps:
1) activate: picking 1 ring aspergillus niger and 1 ring Asp.Usamii spore respectively, is inoculated in slant medium respectively, cultivate 96 hours for 28 DEG C;
2) triangular flask enlarged culturing: the aspergillus niger cultivate slant tube and Asp.Usamii measure according to proportioning, then be inoculated in the Erlenmeyer flask containing wheat bran 100g, water 100ml respectively, shaking flask is cultivated after 24 hours once at 30 DEG C, cultivate shaking flask after 5 hours again and once, to Erlenmeyer flask, cover with mycelia;
3) curved billet makes: by sweet for Huang bamboo shoots through 60 DEG C of oven dry, be milled into powdery, mix with wheat bran in the ratio of 1:2, bacterial classification in Erlenmeyer flask is mixed in the compound of dried bamboo shoots powder and wheat bran, add water to water content about 40%, stir, manual type is pressed into brick curved billet, curved billet interval 3cm ~ 4cm, ground spreads chaff in koji room, allow its spontaneous fermentation, koji chambers temp controls at about 20 DEG C, through fermentation in 3 days, product temperature rises to 30 DEG C, now there is mycelia and mildew in curved billet surface, product temperature declines afterwards, song is gone out when product temperature drops to 20 DEG C after one week, song is dried at 40 DEG C, obtain black song.
The making method of described yeast comprises the following steps: bent for 7 ° of Be ' rice juice 100ml is placed in 250ml triangular flask, and pH is adjusted to 4.0 ~ 4.5, for subsequent use as substratum; Barms after slant culture is inoculated in above-mentioned substratum, cultivates 24 hours for 28 DEG C; Then to be extended in 1000ml triangular flask 28 DEG C to cultivate 10 ~ 20 hours; Dry at 40 DEG C, obtain yeast.
Described acetic bacteria is obtained by liquid cultural method, and the method comprises the following steps:
1) first order seed is cultivated: choosing HNCC3.008 is acetic acid bacteria strain, containing 1% glucose, after the slant culture of 1% yeast extract paste, 1.5% calcium carbonate and 25% alcohol, be inoculated into containing 1% glucose, liquidly in the triangular flask of 1% yeast extract paste, 1.5% calcium carbonate, 25% alcohol and 94.5% water to cultivate, 30 ~ 32 DEG C of shaking culture 24 hours;
2) secondary seed is cultivated: in 250ml triangular flask, access the first order seed of 1% according to the training method of (1), 30 ~ 32 DEG C of shaking culture 24 hours;
3) three grades of seed culture: granulated sugar is dissolved in 70 DEG C of warm water, the concentrated hydrochloric acid hydrolysis adding 0.14% (by granulated sugar gauge), after 1 hour, makes granulated sugar be decomposed into monose; Liquid glucose after hydrolysis and Huang Tian bamboo shoots squeeze and filter liquid are pressed 1:1 mixing, be adjusted in 8.5 ° of Be ' loading seeding tanks with hydrolysis sugar liquid, loading amount is 10:7; Sterilizing 10min at 100 DEG C, inoculation 10% secondary seed solution after cooling, culture condition is: ventilation condition 1:0.5, stir speed (S.S.) 120r/min, tank pressure 30Kpa, culture temperature 32 DEG C, time 12h; Complete fermentation when acid content reaches 2g/100ml, 35 DEG C of oven dry of ventilating, obtain acetic bacteria.
The described mao bamboon leaf of bamboo and mao bamboon tender bamboo distillate are prepared by following methods: by the mao bamboon leaf of bamboo and the tender bamboo of mao bamboon 1:1 ratio by weight, utilize steam distillation to distillate liquid.Its Main Function be diluent after saccharification and acidity lower time antibacterial liquid, prevent the problem of going mouldy of fermenting process Raw.
Described water is cold water.
Present invention also offers the preparation method of the sweet bamboo shoots vinegar of described Huang, the method comprises the following steps:
1) pre-treatment of yellow sweet bamboo shoots: sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 5 ~ 10min, for subsequent use;
2) pre-treatment of glutinous rice: dry glutinous rice clear water is soaked, soak time is 8 ~ 16h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drench boiling hot boiling water to glutinous rice, after glutinous rice drenches, continue to steam 10min, with the cooling of clear water shower, drain away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 24 ~ 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Concrete, said method comprising the steps of:
1) pre-treatment of yellow sweet bamboo shoots: sweet for fresh Huang bamboo shoots clear water is completed after 5min, pulping after draining, Steam by water bath 5 ~ 10min, for subsequent use;
2) pre-treatment of glutinous rice: dry glutinous rice clear water is soaked, during immersion, the water surface exceeds rice layer about 20cm; When temperature is higher than 25 DEG C, described soak time is 8 ~ 10h, and changes water 1 ~ 2 time, prevents the grain of rice from turning sour, and when temperature is lower than 25 DEG C and higher than 15 DEG C, described soak time is 8 ~ 12h, and when temperature is lower than 15 DEG C, described soak time is 12 ~ 16 hours; It is soak that glutinous rice hand is twisted powdery; By clean for the glutinous rice clean water of having soaked, drain rear steaming, after steam epipodium, drench boiling hot boiling water to glutinous rice, after glutinous rice drenches, continue to steam 10min, the glutinous rice of steaming requires not stick to one's teeth, the not white heart; With the cooling of clear water shower, drain away the water, for subsequent use;
3) by step 1) sweet bamboo shoots of Huang after process, with step 2) glutinous rice after process mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, fill altar after stirring, jar burlap bag and husk are incubated; Fermentation 24 ~ 48h, in altar, temperature controls at 25 ~ 30 DEG C, ferments the sweet bamboo shoots of rear Huang and glutinous rice liquor changes into pulpous state, and have wine flavour, mouthfeel is sweet;
4) in step 3) add the tender bamboo distillate of acetic bacteria, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, carry out acetic fermentation 60 days, unstrained spirits temperature control is at 30 DEG C.
5) whipping step 4) products therefrom; Particularly, stir once first week every day; Second week rises and stirs once for every 3 ~ 5 days, amounts to stirring 2 months; Then need every day if any tunica albuginea generation and be stirred to tunica albuginea disappearance; In altar, temperature remains on more than 30 DEG C, less than 35 DEG C;
6), through bimestrial liquid state fermentation, after the acidity of acetic acid reaches 3 ~ 5g/100ml, filter with high density filter cloth, then staticly settle one week, get supernatant fluid and be work in-process vinegar; Work in-process vinegar can continue ageing, and the time, vinegar more of a specified duration was more fragrant; Can the fermentation vinegar of the 3rd year be extracted out 50% and do finished product vinegar, extract Second Year vinegar 50% and supplement the 3rd year vinegar, extract First Year vinegar 50% and supplement Second Year vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Compared with prior art, the present invention has following technical characterstic and unusual effect:
1, effectively make use of yellow sweet bamboo shoots resource, product total acid content can reach 3 ~ 5g/100ml, meets the total acid content standard of edible vinegar, nutritious, remains the taste of yellow sweet bamboo shoots uniqueness, is with sweet in acid;
2, the present invention utilizes liquid fermentation method to make vinegar, and do not add any synthetic chemical in production process, with short production cycle, raw material availability is high, constant product quality;
3, utilize 1/3 content glutinous rice as the carbon source starting saccharification, the problem such as to yield poorly solving that carbon source deficiency when yellow sweet bamboo shoots prepare edible vinegar causes is that various not sugary, starch or few sugary, starch are the method using carbon source minimum in the method for main raw material fermented vinegar at present;
4, the black song used in fermenting process of the present invention is crucial fermentative microflora of the present invention, and it act as the Starch Conversion saccharogenesis in raw material; Described black song is made up of 70% aspergillus niger and 30% Asp.Usamii; Wherein, aspergillus niger contains saccharifying enzyme, α-amylase, proteolytic enzyme, polygalacturonase, cellulase, lipase and oxydase, and wherein saccharifying enzyme liquid saccharogenic power reaches 5000u/g, and polygalacturonase and α-amylase contribute to decompose pectin and help liquefaction raw material; Asp.Usamii contains saccharifying enzyme, tannase, cellulase and yeast, and wherein tannase effectively can remove the astringent taste in bamboo shoots; Black bent consumption should be strict controlled in scope of the present invention, prevents consumption from too much causing yeast-bitten and becomes bitter or consumption is very few causes fermentation slow and mouldy;
5, utilize the raw materials that dried bamboo shoots powder and wheat bran are curved billet, as the matrix of enlarged culturing, make bacterial classification more adapt to the growing environment of the matrix of yellow sweet bamboo shoots, obtain higher transformation efficiency;
6, utilize liquid that the mao bamboon leaf of bamboo and the tender bamboo steam distillation of mao bamboon distillate as hypoglycemic agent and natural antiseptic agent, prevent from going mouldy in lengthy fermentation process and affect the Quality and yield of vinegar;
7, after raw material enters altar, first week every day stirred once, and second week rises and stirs once for every 3 ~ 5 days, amounts to stirring 3 months; Then need every day if any tunica albuginea generation and be stirred to tunica albuginea disappearance; Strict whipping procedure ensure that the abundant fermentation of vinegar.
Embodiment
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Embodiment 1: the preparation of raw material
1, yellow sweet bamboo shoots: get the sweet bamboo shoots of new cadmium yellow, collecting time 12h, shells.
2, glutinous rice: market is bought.
3, black song:
1) actication of culture: picking 1 ring aspergillus niger and 1 ring Asp.Usamii spore respectively, is inoculated in slant medium respectively, cultivates 96 hours for 28 DEG C;
2) triangular flask enlarged culturing: the aspergillus niger cultivate slant tube and Asp.Usamii measure according to the weight of 7:3, then be inoculated in two Erlenmeyer flasks containing wheat bran 100g, water 100ml respectively, shaking flask is cultivated after 24 hours once at 30 DEG C, cultivate shaking flask after 5 hours again and once, to Erlenmeyer flask, cover with mycelia;
3) curved billet makes: by sweet for Huang bamboo shoots through 60 DEG C of oven dry, be milled into powdery, mix with wheat bran in the ratio of 1:2, bacterial classification in Erlenmeyer flask is mixed in the compound of dried bamboo shoots powder and wheat bran, add water to water content about 40%, stir, manual type is pressed into brick curved billet, curved billet interval 3.5cm, ground spreads chaff in koji room, allow its spontaneous fermentation, koji chambers temp controls at about 20 DEG C, through fermentation in 3 days, product temperature can rise to 30 DEG C, now there is mycelia and mildew in curved billet surface, product temperature declines afterwards, song is gone out when product temperature drops to 20 DEG C after one week, song is dried at 40 DEG C, obtain black song.
4, yeast: bent for 7 ° of Be ' rice juice 100ml is placed in 250ml triangular flask, and pH is adjusted to 4.0, for subsequent use as substratum; Barms after slant culture is inoculated in above-mentioned substratum, cultivates 24 hours for 28 DEG C; Then to be extended in 1000ml triangular flask 28 DEG C to cultivate 15 hours; Dry at 40 DEG C, obtain yeast.
5, acetic bacteria:
1) first order seed is cultivated: choosing HNCC3.008 is acetic acid bacteria strain, containing 1% glucose, after the slant culture of 1% yeast extract paste, 1.5% calcium carbonate and 25% alcohol, be inoculated into containing 1% glucose, liquidly in the triangular flask of 1% yeast extract paste, 1.5% calcium carbonate, 25% alcohol and 94.5% water to cultivate, 30 DEG C of shaking culture 24 hours;
2) secondary seed is cultivated: in 250ml triangular flask, access the first order seed of 1% according to the training method of (1), 30 DEG C of shaking culture 24 hours;
3) three grades of seed culture: be dissolved in by granulated sugar in 70 DEG C of warm water, the concentrated hydrochloric acid hydrolysis adding 0.14% (by granulated sugar gauge), after 1 hour, makes granulated sugar be decomposed into monose.Liquid glucose after hydrolysis and Huang Tian bamboo shoots squeeze and filter liquid are pressed 1:1 mixing, be adjusted in 8.5 ° of Be ' loading seeding tanks with hydrolysis sugar liquid, loading amount is 10:7; Sterilizing 10min at 100 DEG C, inoculation 10% secondary seed solution after cooling, culture condition is: ventilation condition 1:0.5, stir speed (S.S.) 120r/min, tank pressure 30Kpa, culture temperature 32 DEG C, time 12h; Complete fermentation when acid content reaches 2g/100ml, 35 DEG C of oven dry of ventilating, obtain acetic bacteria.
6, the mao bamboon leaf of bamboo and mao bamboon tender bamboo distillate: by the mao bamboon leaf of bamboo and the tender bamboo of the mao bamboon 1:1 ratio liquid that utilizes steam distillation to distillate by weight.
7, water: be down to normal temperature by after water boil.
Embodiment 2: the making of yellow sweet bamboo shoots vinegar
1, raw material: preparation method's reference example 1 of raw material, each Ingredient Amount is in table 1.
Table 1, raw material form
| Composition | Quality (kg) |
| Yellow sweet bamboo shoots | 10 |
| Glutinous rice | 5 |
| Black song | 0.45 |
| Yeast | 0.075 |
| Acetic bacteria | 0.375 |
| The mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon | 2.5 |
| Water | 20 |
2, making step:
1) sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 10min, for subsequent use;
2) soaked by dry glutinous rice clear water, soak time is 8h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drenches boiling hot boiling water to glutinous rice, after glutinous rice drenches, continues to steam 10min, with the cooling of clear water shower, drains away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Embodiment 3: the making of yellow sweet bamboo shoots vinegar
1, raw material: preparation method's reference example 1 of raw material, each Ingredient Amount is in table 2.
Table 2: raw material forms
| Composition | Quality (kg) |
| Yellow sweet bamboo shoots | 10 |
| Glutinous rice | 5 |
| Black song | 0.3 |
| Yeast | 0.045 |
| Acetic bacteria | 0.375 |
| The mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon | 1.5 |
| Water | 20 |
2, making step:
1) sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 10min, for subsequent use;
2) soaked by dry glutinous rice clear water, soak time is 16h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drenches boiling hot boiling water to glutinous rice, after glutinous rice drenches, continues to steam 10min, with the cooling of clear water shower, drains away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Embodiment 4: the making of yellow sweet bamboo shoots vinegar
1, raw material: preparation method's reference example 1 of raw material, each Ingredient Amount is in table 3.
Table 3: raw material forms
| Composition | Quality (kg) |
| Yellow sweet bamboo shoots | 5 |
| Glutinous rice | 2.5 |
| Black song | 0.45 |
| Yeast | 0.075 |
| Acetic bacteria | 0.375 |
| The mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon | 1.5 |
| Water | 20 |
2, making step:
1) sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 10min, for subsequent use;
2) soaked by dry glutinous rice clear water, soak time is 8h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drenches boiling hot boiling water to glutinous rice, after glutinous rice drenches, continues to steam 10min, with the cooling of clear water shower, drains away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Embodiment 5: the making of yellow sweet bamboo shoots vinegar
1, raw material: preparation method's reference example 1 of raw material, each Ingredient Amount is in table 4.
Table 4: raw material forms
| Composition | Quality (kg) |
| Yellow sweet bamboo shoots | 10 |
| Glutinous rice | 5 |
| Black song | 0.4 |
| Yeast | 0.06 |
| Acetic bacteria | 0.375 |
| The mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon | 2 |
| Water | 22 |
2, making step:
1) sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 10min, for subsequent use;
2) soaked by dry glutinous rice clear water, soak time is 8h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drenches boiling hot boiling water to glutinous rice, after glutinous rice drenches, continues to steam 10min, with the cooling of clear water shower, drains away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
Comparative example:
Fruit vinegar or sweet and sour method do fermentation raw material with fermentable sugars liquid, by sweet for Huang bamboo shoots sugaring through squeezing the juice, zymamsis and acetic fermentation complete processing form.
1, raw material: raw material and each Ingredient Amount are in table 5.
Table 5: raw material forms
| Composition | Quality (kg) |
| Yellow sweet bamboo shoots | 10 |
| Sucrose | 1.2 |
| Polygalacturonase | 0.0008 |
| Cellulase | 0.008 |
| Yeast | 0.08 |
| Acetic bacteria | 0.45 |
2, making step:
1) pre-treatment: drain the water after sweet for Huang bamboo shoots are cleaned for subsequent use;
2) squeeze the juice: sweet for Huang bamboo shoots juice extractor is squeezed the juice;
3) adjusting component: sucrose is configured to the sucrose liquid of 20%, join in bamboo shoot juice, sucrose concentration controls about 15%;
4) clarify: add 0.01% (by fruit juice) polygalacturonase, 0.1% (by fruit juice) cellulase, 40 DEG C of insulations 3 hours, improve clarity;
5) zymamsis: after clarification, fruit juice is cooled to 30 DEG C, accesses 1% distiller's yeast and carries out zymamsis; Between yeast phase, product temperature control is at 30 DEG C, and through fermentation in 4 days, ethanol content 7 ~ 8 ° Be ' time fermented;
6) acetic fermentation: add the acetic bacteria seed of 5% with liquid surface fermentation method in the distiller's wort of maturation, ferment at about 30 DEG C, ferments 30 days, obtains yellow sweet bamboo shoots vinegar.
Experimental example:
1, sample: embodiment and the yellow sweet bamboo shoots vinegar of comparative example gained.
2, measuring method:
1) mensuration of total acid content: get 2ml fermented liquid, adds 50ml distilled water, 3 0.5% phenolphthalein spirituous solutions, is titrated to baby pink by the NaOH solution of demarcating 0.1mol/L; Wherein, by the acid content (with acetometer) in the volume computing sample of the NaOH solution consumed.
2) mensuration of fermentation and acid transformation efficiency: fermentation and acid transformation efficiency=[producing acid amount/(fermentation alcohol content * 1.304)] * 100%, wherein, the unit producing acid amount is g/L;
3) mensuration of mould variability: the standard of going mouldy is: bacterium number >=5000/ml, coliform > 3/100g;
4) mensuration of soluble saltless solid: measure according to GB18187 ~ 2000.
3, detected result: see table 6.
The quality inspection index of table 6, yellow sweet bamboo shoots vinegar
From experimental result, the yellow sweet bamboo shoots vinegar total acid content of fruit vinegar working system gained be only 0.7g/100ml and fermentation and acid transformation efficiency very low and very easily go mouldy; The Huang sweet bamboo shoots vinegar total acid content that method provided by the invention is produced can reach 3g/100ml ~ 5g/100ml, and fermentation and acid transformation efficiency reaches 68 ~ 71%, and mould variability is 0.In addition, total fat of the yellow sweet bamboo shoots vinegar of embodiment 1 gained is 1.1g/100ml, and reducing sugar content is 2.2g/100ml, and amino-acid nitrogen content is 0.20g/100ml.In sum, the sweet bamboo shoots vinegar of Huang provided by the invention meets the standard of edible vinegar, nutritious, steady quality.
Although above with general explanation, embodiment and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. the sweet bamboo shoots vinegar of Huang, it is characterized in that, the raw material of described Huang sweet bamboo shoots vinegar contains the composition of following weight part: yellow 5 ~ 10 parts, sweet bamboo shoots, 2.5 ~ 5 parts, glutinous rice, black bent 0.3 ~ 0.45 part, 0.045 ~ 0.075 part, yeast, acetic bacteria 0.375 part, the distillate 1.5 ~ 2.5 parts of the mao bamboon leaf of bamboo and the tender bamboo of mao bamboon and 20 ~ 23 parts, water; The sweet bamboo shoots of described Huang are the sweet bamboo shoots of new cadmium yellow that collecting time is no more than 24h.
2. the sweet bamboo shoots vinegar of Huang according to claim 1, it is characterized in that, described raw material contains the composition of following weight part: yellow 10 parts, sweet bamboo shoots and 5 parts, glutinous rice.
3. the sweet bamboo shoots vinegar of Huang according to claim 1, it is characterized in that, described raw material contains the composition of following weight part: yellow 5 ~ 10 parts, sweet bamboo shoots, 2.5 ~ 5 parts, glutinous rice, black bent 0.4 ~ 0.45 part, 0.06 ~ 0.075 part, yeast, acetic bacteria 0.375 part, the mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon 1.5 ~ 2.5 parts and 20 ~ 22 parts, water.
4. the sweet bamboo shoots vinegar of Huang according to claim 3, it is characterized in that, described raw material contains the composition of following weight part: yellow 10 parts, sweet bamboo shoots, 5 parts, glutinous rice, black bent 0.45 part, 0.075 part, yeast, acetic bacteria 0.375 part, the mao bamboon leaf of bamboo and the tender bamboo distillate of mao bamboon 2.5 parts and 20 parts, water.
5. the sweet bamboo shoots vinegar of the Huang according to claim 1,3 or 4, it is characterized in that, described black song is made up of 70% aspergillus niger and 30% Asp.Usamii, its preparation method comprises the following steps: 1) activate: picking 1 ring aspergillus niger and 1 ring Asp.Usamii spore respectively, be inoculated in respectively in slant medium, cultivate 96 hours for 28 DEG C, 2) triangular flask enlarged culturing: the aspergillus niger cultivate slant tube and Asp.Usamii measure according to proportioning, then be inoculated in the Erlenmeyer flask containing wheat bran 100g, water 100ml respectively, shaking flask is cultivated after 24 hours once at 30 DEG C, cultivate shaking flask after 5 hours again and once, to Erlenmeyer flask, cover with mycelia, 3) curved billet makes: by sweet for Huang bamboo shoots through 60 DEG C of oven dry, be milled into powdery, mix with wheat bran in the ratio of 1:2, bacterial classification in Erlenmeyer flask is mixed in the compound of dried bamboo shoots powder and wheat bran, add water to water content 40%, stir, manual type is pressed into brick curved billet, curved billet interval 3cm ~ 4cm, ground spreads chaff in koji room, allow its spontaneous fermentation, koji chambers temp controls at 20 DEG C, through fermentation in 3 days, product temperature rises to 30 DEG C, now there is mycelia and mildew in curved billet surface, product temperature declines afterwards, song is gone out when product temperature drops to 20 DEG C after one week, song is dried at 40 DEG C, obtain black song.
6. the sweet bamboo shoots vinegar of the Huang according to claim 1,3 or 4, it is characterized in that, the preparation method of described yeast comprises the following steps: bent for 7 ° of Be ' rice juice 100ml is placed in 250ml triangular flask, and pH is adjusted to 4.0 ~ 4.5, for subsequent use as substratum; Barms after slant culture is inoculated in above-mentioned substratum, cultivates 24 hours for 28 DEG C; Then to be extended in 1000ml triangular flask 28 DEG C to cultivate 10 ~ 20 hours; Dry at 40 DEG C, obtain yeast.
7. the sweet bamboo shoots vinegar of the Huang according to claim 1,3 or 4, it is characterized in that, the preparation method of described acetic bacteria comprises the following steps: 1) first order seed is cultivated: choosing HNCC3.008 is acetic acid bacteria strain, containing 1% glucose, after the slant culture of 1% yeast extract paste, 1.5% calcium carbonate and 25% alcohol, be inoculated into containing 1% glucose, liquidly in the triangular flask of 1% yeast extract paste, 1.5% calcium carbonate, 25% alcohol and 94.5% water cultivate, 30 ~ 32 DEG C of shaking culture 24 hours; 2) secondary seed is cultivated: according to step 1) training method access in 250ml triangular flask 1% first order seed, 30 ~ 32 DEG C of shaking culture 24 hours; 3) three grades of seed culture: be dissolved in by granulated sugar in 70 DEG C of warm water, add the concentrated hydrochloric acid hydrolysis of 0.14% after 1 hour, make granulated sugar be decomposed into monose; Liquid glucose after hydrolysis and Huang Tian bamboo shoots squeeze and filter liquid are pressed 1:1 mixing, be adjusted in 8.5 ° of Be ' loading seeding tanks with hydrolysis sugar liquid, loading amount is 10:7; Sterilizing 10min at 100 DEG C, inoculation 10% secondary seed solution after cooling, culture condition is: ventilation condition 1:0.5, stir speed (S.S.) 120r/min, tank pressure 30Kpa, culture temperature 32 DEG C, time 12h; Complete fermentation when acid content reaches 2g/100ml, 35 DEG C of oven dry of ventilating, obtain acetic bacteria.
8. the sweet bamboo shoots vinegar of the Huang according to claim 1,3 or 4, it is characterized in that, the preparation method of the described mao bamboon leaf of bamboo and mao bamboon tender bamboo distillate comprises the following steps: by the mao bamboon leaf of bamboo and the tender bamboo of mao bamboon 1:1 ratio by weight, utilize steam distillation to distillate liquid, distillate and get final product.
9. the sweet bamboo shoots vinegar of Huang according to claim 5, it is characterized in that, the preparation method of the described mao bamboon leaf of bamboo and mao bamboon tender bamboo distillate comprises the following steps: by the mao bamboon leaf of bamboo and the tender bamboo of mao bamboon 1:1 ratio by weight, utilize steam distillation to distillate liquid, distillate and get final product.
10. the preparation method of yellow sweet bamboo shoots vinegar described in claim 1 ~ 9 any one, it is characterized in that, described preparation method comprises the following steps:
1) pre-treatment of yellow sweet bamboo shoots: sweet for fresh Huang bamboo shoots clear water is completed, pulping after draining, Steam by water bath 5 ~ 10min, for subsequent use;
2) pre-treatment of glutinous rice: dry glutinous rice clear water is soaked, soak time is 8 ~ 16h, by the glutinous rice clean water of having soaked, drains rear steaming, after steam epipodium, drench boiling hot boiling water to glutinous rice, after glutinous rice drenches, continue to steam 10min, with the cooling of clear water shower, drain away the water, for subsequent use;
3) by step 1) process after the sweet bamboo shoots of Huang, with step 2) process after glutinous rice mix, stir, then the temperature of compound is down to 25 ~ 30 DEG C, adds yeast rapidly, stir heat-preservation fermentation, fermentation 24 ~ 48h, in altar, temperature controls at 25 ~ 30 DEG C;
4) in step 3) add the tender bamboo distillate of the acetic bacteria of formula ratio, black song, the mao bamboon leaf of bamboo and mao bamboon and water in products therefrom, ferment 60 days, unstrained spirits temperature control is at 30 DEG C;
5) whipping step 4) products therefrom, ferment 60 days, in altar, temperature remains on 30 ~ 35 DEG C;
6) step 5) products therefrom high density filter cloth filtration, staticly settle one week, get supernatant fluid and namely obtain work in-process vinegar;
7) Ultra High Temperature Short Time after the bottling of work in-process vinegar, yellow sweet bamboo shoots vinegar and get final product.
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| CN201410275566.5A CN104099230B (en) | 2014-06-19 | 2014-06-19 | A kind of yellow sweet bamboo shoots vinegar and preparation method thereof |
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| CN201410275566.5A CN104099230B (en) | 2014-06-19 | 2014-06-19 | A kind of yellow sweet bamboo shoots vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492601A (en) * | 2011-12-15 | 2012-06-13 | 菏泽巨鑫源食品有限公司 | Asparagus healthcare vinegar and preparation process |
| KR20130077911A (en) * | 2011-12-29 | 2013-07-09 | 담양군 | Functional food prepared from bamboo sprout vinegar and process for preparing thereof |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
| CN103865748A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Burdock vinegar brewing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492601A (en) * | 2011-12-15 | 2012-06-13 | 菏泽巨鑫源食品有限公司 | Asparagus healthcare vinegar and preparation process |
| KR20130077911A (en) * | 2011-12-29 | 2013-07-09 | 담양군 | Functional food prepared from bamboo sprout vinegar and process for preparing thereof |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
| CN103865748A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Burdock vinegar brewing technology |
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