CN104109625A - Fructo-oligosaccharide lotus root vinegar and preparation method thereof - Google Patents
Fructo-oligosaccharide lotus root vinegar and preparation method thereof Download PDFInfo
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- CN104109625A CN104109625A CN201410342085.1A CN201410342085A CN104109625A CN 104109625 A CN104109625 A CN 104109625A CN 201410342085 A CN201410342085 A CN 201410342085A CN 104109625 A CN104109625 A CN 104109625A
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Abstract
The invention discloses a preparation method of a fructo-oligosaccharide lotus root vinegar. The method comprises the following steps: carrying out mixed fermentation on fresh lotus roots and jerusalem artichoke, wherein adding beta-D-furan glycosidase, amylase, glucoamylase, rhizopus oryzae CICC3100, saccharomyces cerevisiae CICC1023 and acetobacter pasteurianus CICC20760 during a fermentation process. The content of fructo-oligosaccharide in the prepared lotus root vinegar is 3.0%, and the content of free amino groups in each 100ml of prepared lotus root vinegar is between 3.8g and 4.3g. Thus, the fructo-oligosaccharide lotus root vinegar produced by using the method is abundant in nutritional ingredients, pure in flavor as well as sour and smooth in taste, thereby being a vinegar product with a good taste and functions of nutrition and health care at the same time.
Description
Technical field
The invention belongs to health care edible vinegar manufacture field, be specifically related to a kind of oligofructose lotus rhizome vinegar and preparation method thereof.
Background technology
The long history of vinegar, ancients start edible vinegar very early.Conventionally, China thinks that vinegar starts to be made when the Western Zhou Dynasty.Vinegar, is called again vinegar, vinegar, Bitters etc., is a kind of liquid tart flavour food flavouring conventional in culinary art.The main nutrient composition of acetic acid comprises lactic acid, multiple organic acid, several mineral materials etc.Its main effect whets the appetite, and promoting digestion, reduces blood pressure, and reduces blood fat, vessel softening etc.
Oligofructose, as a kind of emerging prebiotics, has good health-care effect: improve intestinal microflora balance, suppress enteron aisle corrupt, relief of constipation, improves lipid metabolism, reduces blood fat and cholesterol, improve immunizing power and reduce risk of cancer, promote the absorption of mineral element etc.
In lotus rhizome, contain starch,
protein,
radix Asparagielement, vitamins C and oxydase composition, sugar degree is also very high, eats something rare fresh lotus root energy heat-clearing solution and is tired of, and preventing or arresting vomiting quenches one's thirst; As fresh lotus root is pressed to extracting juice, more very, the lotus root of boiling is sweet in flavor and warm in property for its effect, energy spleen benefiting and stimulating the appetite, and beneficial blood bushing, therefore main tonifying the five internal organs has the effect that helps digestion, quenches the thirst, promotes the production of body fluid.
Now, in order to increase the health-care effect of vinegar, existing correlative study person develops papaya ester and tea vinegar, for example: the Chinese Patent Application No. CN201010187965.8 " producing and manufacturing technique of papaya ester
", Chinese Patent Application No. CN201210162462.4 " a kind of tea vinegar beverage and preparation method thereof
"etc..What study is all to have the health vinegar of effect in a certain respect with traditional method preparation, and composition is comparatively single, and mouthfeel is general, and the vinegar based article simultaneously with desirable mouth feel and nutritional health function is less.
Summary of the invention
The present invention is directed to the deficiency of above-mentioned existence, adopt fresh lotus rhizome and jerusalem artichoke mixed fermentation, carry out during the fermentation the extraction of oligofructose simultaneously, there is abundant nutritive health-care material in the composition of health-care effect and lotus rhizome to incorporate in vinegar oligofructose etc., both mouthfeel and the local flavor of vinegar had been improved, strengthened again the health-care effect of oligofructose lotus rhizome vinegar, thereby the health-care effect of vinegar and quality are significantly promoted.
In order to realize object of the present invention, the inventor studies and unremitting exploration by lot of experiments, has finally obtained following technical scheme:
An oligofructose lotus rhizome vinegar, is characterized in that: described oligofructose lotus rhizome vinegar is mainly prepared from by following weight by following raw material: jerusalem artichoke 95-105kg, water 500-550kg, lotus rhizome 80-100kg.
The preparation method of oligofructose lotus rhizome vinegar of the present invention, comprises the following steps:
(1) jerusalem artichoke enzymolysis solution preparation: get jerusalem artichoke 95-105kg colloidal mill defibrination fresh, that cleaned, in slurries, add water 500-550kg, after mixing, by the weight ratio (g/kg) with raw material, add the beta-D-fructofuranose glycosides enzyme 0.60-0.90 g/kg of enzyme 800,000 U/g alive, enzymolysis 22-25h under 45-50 ℃ of condition, obtains enzymolysis solution;
(2) saccharification of lotus rhizome slurries: by 80-100kg lotus rhizome colloidal mill defibrination, then the enzymolysis solution obtaining with step (1) mixes, the amylase 0.50-0.80g/kg that adds enzyme 7000U/g alive by the weight ratio (g/kg) with raw material, the saccharifying enzyme 0.55-0.85g/kg of enzyme 8000 U/g alive, saccharification 8-10h under 38-44 ℃ of condition;
(3) distiller's wort preparation: in the saccharified liquid obtaining in step (2), by adding Rhizopus oryzae 0.40-0.50 g/Kg with the weight ratio (g/kg) of raw material, yeast saccharomyces cerevisiae 0.60-0.70 g/Kg, is placed in 39-41 ℃ of condition bottom fermentation and obtains distiller's wort for 9-12 days;
(4) distiller's wort solid state fermentation: in the distiller's wort obtaining in step (3), by adding Acetobacter pasteurianus 0.60-0.75 g/Kg with the weight ratio (g/kg) of raw material, adopt solid state fermentation 8-11 days under 37-40 ℃ of condition, obtain fermented liquid;
(5) oligofructose lotus rhizome vinegar preparation: fermented liquid is centrifugal, filters, sterilizing, and packing, can obtain oligofructose lotus rhizome vinegar.
Preferably, the preparation method of oligofructose lotus rhizome vinegar as above, wherein the Rhizopus oryzae described in step (3) is Rhizopus oryzae CICC3100, yeast saccharomyces cerevisiae CICC1023.
Preferably, the preparation method of oligofructose lotus rhizome vinegar as above, wherein the Acetobacter pasteurianus described in step (4) is Acetobacter pasteurianus CICC20760.
Compared with prior art, tool of the present invention has the following advantages:
(1) adopt solid fermentating mode, what make full use of that jerusalem artichoke glycolysis produces enriches enzyme system, makes raw material glycolysis more abundant, and the vinegar nutritive ingredient making increases, and local flavor is pure, and mouthfeel acid is sliding, and quality gets a promotion.
(2) utilize crude substance jerusalem artichoke and lotus rhizome to mix and produce vinegar, the abundant nutritive and health protection components that the oligofructose that jerusalem artichoke enzymolysis is produced and lotus rhizome enzymolysis produce is dissolved in vinegar, in the vinegar that makes to make, oligofructose content reaches more than 3.0%, the vinegar goods that obtain are nutrient health both, safe and reliable, there is again good health-care effect.
Embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
embodiment 1
(1) jerusalem artichoke enzymolysis solution preparation: get jerusalem artichoke 95kg colloidal mill defibrination fresh, that cleaned, in slurries, add water 500kg, after mixing, by the weight ratio (g/kg) with raw material, add beta-D-fructofuranose glycosides enzyme 0.60 g/kg of enzyme 800,000 U/g alive, enzymolysis 22h under 45 ℃ of conditions, obtains enzymolysis solution;
(2) saccharification of lotus rhizome slurries: by 80kg lotus rhizome colloidal mill defibrination, then the enzymolysis solution obtaining with step (1) mixes, the amylase 0.50g/kg that adds enzyme 7000U/g alive by the weight ratio (g/kg) with raw material, the saccharifying enzyme 0.55g/kg of enzyme 8000 U/g alive, saccharification 8h under 38 ℃ of conditions;
(3) distiller's wort preparation: in the saccharified liquid obtaining in step (2), by adding Rhizopus oryzae 0.40 g/Kg with the weight ratio (g/kg) of raw material, yeast saccharomyces cerevisiae 0.60g/Kg, is placed in 39 ℃ of condition bottom fermentations and obtains distiller's wort for 9 days;
(4) distiller's wort solid state fermentation: by adding Acetobacter pasteurianus 0.60 g/Kg with the weight ratio (g/kg) of raw material, adopt solid state fermentation 8 days under 37 ℃ of conditions in distiller's wort, obtain fermented liquid;
(5) oligofructose lotus rhizome vinegar preparation: fermented liquid is centrifugal, filters, sterilizing, and packing, can obtain oligofructose lotus rhizome vinegar.
embodiment 2
(1) jerusalem artichoke enzymolysis solution preparation: get jerusalem artichoke 105kg colloidal mill defibrination fresh, that cleaned, in slurries, add water 550kg, after mixing, by the weight ratio (g/kg) with raw material, add beta-D-fructofuranose glycosides enzyme 0.90 g/kg of enzyme 800,000 U/g alive, enzymolysis 25h under 50 ℃ of conditions, obtains enzymolysis solution;
(2) saccharification of lotus rhizome slurries: by 100kg lotus rhizome colloidal mill defibrination, then the enzymolysis solution obtaining with step (1) mixes, the amylase 0.80g/kg that adds enzyme 7000U/g alive by the weight ratio (g/kg) with raw material, the saccharifying enzyme 0.85g/kg of enzyme 8000 U/g alive, saccharification 10h under 44 ℃ of conditions;
(3) distiller's wort preparation: in the saccharified liquid obtaining in step (2), by adding Rhizopus oryzae 0.50 g/Kg with the weight ratio (g/kg) of raw material, yeast saccharomyces cerevisiae 0.70 g/Kg, is placed in 41 ℃ of condition bottom fermentations and obtains distiller's wort for 12 days;
(4) distiller's wort solid state fermentation: by adding Acetobacter pasteurianus 0.75 g/Kg with the weight ratio (g/kg) of raw material, adopt solid state fermentation 11 days under 40 ℃ of conditions in distiller's wort, obtain fermented liquid;
(5) oligofructose lotus rhizome vinegar preparation: fermented liquid is centrifugal, filters, sterilizing, and packing, can obtain oligofructose lotus rhizome vinegar.
comparative example 1
In this embodiment, do not use the enzymolysis solution of jerusalem artichoke, lack the step (1) in example 1, all the other steps are all identical with example 1.
comparative example 2
the difference of this embodiment and example 2 is not add zymin in step (1) in comparative example 2, (2), and other are all identical with example 2.
Lotus rhizome vinegar prepared by embodiment 1-2 and comparative example 1-2, its attributional analysis is as following table:
Each embodiment attributional analysis table of table 1
From above data, the lotus rhizome vinegar that uses the present invention to prepare, oligofructose, protein, amino acid and enzyme content, all higher than comparison example, are not especially used Jerusalem artichoke raw material in comparison example 1, and the lotus rhizome vinegar of preparation does not contain oligofructose.Therefore, the oligofructose lotus rhizome vinegar that uses the present invention to prepare makes full use of the abundant nutrition composition in enzyme system, oligofructose and lotus rhizome slurries that enriches of jerusalem artichoke glycolysis generation, the vinegar nutritive ingredient making is many, local flavor is pure, mouthfeel acid is sliding, is the vinegar based article simultaneously with desirable mouth feel and nutritional health function.
Claims (4)
1. an oligofructose lotus rhizome vinegar, is characterized in that: described oligofructose lotus rhizome vinegar is mainly prepared from by following weight by following raw material: jerusalem artichoke 95-105kg, water 500-550kg, lotus rhizome 80-100kg.
2. the preparation method of a kind of oligofructose lotus rhizome vinegar according to claim 1, is characterized in that the method comprises the following steps:
(1) jerusalem artichoke enzymolysis solution preparation: get jerusalem artichoke 95-105kg colloidal mill defibrination fresh, that cleaned, in slurries, add water 500-550kg, after mixing, by the weight ratio (g/kg) with raw material, add the beta-D-fructofuranose glycosides enzyme 0.60-0.90 g/kg of enzyme 800,000 U/g alive, enzymolysis 22-25h under 45-50 ℃ of condition, obtains enzymolysis solution;
(2) saccharification of lotus rhizome slurries: by 80-100kg lotus rhizome colloidal mill defibrination, then the enzymolysis solution obtaining with step (1) mixes, the amylase 0.50-0.80g/kg that adds enzyme 7000U/g alive by the weight ratio (g/kg) with raw material, the saccharifying enzyme 0.55-0.85g/kg of enzyme 8000 U/g alive, saccharification 8-10h under 38-44 ℃ of condition;
(3) distiller's wort preparation: in the saccharified liquid obtaining in step (2), by adding Rhizopus oryzae 0.40-0.50 g/Kg with the weight ratio (g/kg) of raw material, yeast saccharomyces cerevisiae 0.60-0.70 g/Kg, is placed in 39-41 ℃ of condition bottom fermentation and obtains distiller's wort for 9-12 days;
(4) distiller's wort solid state fermentation: in the distiller's wort obtaining in step (3), by adding Acetobacter pasteurianus 0.60-0.75 g/Kg with the weight ratio (g/kg) of raw material, adopt solid state fermentation 8-11 days under 37-40 ℃ of condition, obtain fermented liquid;
(5) oligofructose lotus rhizome vinegar preparation: fermented liquid is centrifugal, filters, sterilizing, and packing, can obtain oligofructose lotus rhizome vinegar.
3. the preparation method of a kind of oligofructose lotus rhizome vinegar according to claim 2, is characterized in that: the described Rhizopus oryzae of step (3) is Rhizopus oryzae CICC3100, yeast saccharomyces cerevisiae CICC1023.
4. the preparation method of a kind of oligofructose lotus rhizome vinegar according to claim 2, is characterized in that: the described Acetobacter pasteurianus of step (4) is Acetobacter pasteurianus CICC20760.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567544A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry vinegar |
| CN105567545A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus root thick vinegar |
| CN105647775A (en) * | 2016-02-06 | 2016-06-08 | 湖北工业大学 | Mannan-oligosaccharide and mulberry vinegar |
| CN106085725A (en) * | 2016-08-25 | 2016-11-09 | 湖北工业大学 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
| CN111500403A (en) * | 2020-06-22 | 2020-08-07 | 吉林农业科技学院 | Fructo-oligosaccharide medlar vinegar and preparation method thereof |
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| CN102417879A (en) * | 2010-09-26 | 2012-04-18 | 王庆合 | Lotus root health vinegar |
| CN103060167A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black Helianthus tuberosus vinegar and preparation method thereof |
| CN103519272A (en) * | 2013-10-11 | 2014-01-22 | 李民庆 | Lotus root vinegar drink formula |
| CN103966071A (en) * | 2013-01-31 | 2014-08-06 | 中国科学院烟台海岸带研究所 | Helianthus tuberosus fruit vinegar and preparation method thereof |
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2014
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102417879A (en) * | 2010-09-26 | 2012-04-18 | 王庆合 | Lotus root health vinegar |
| CN103060167A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black Helianthus tuberosus vinegar and preparation method thereof |
| CN103966071A (en) * | 2013-01-31 | 2014-08-06 | 中国科学院烟台海岸带研究所 | Helianthus tuberosus fruit vinegar and preparation method thereof |
| CN103519272A (en) * | 2013-10-11 | 2014-01-22 | 李民庆 | Lotus root vinegar drink formula |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567544A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry vinegar |
| CN105567545A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Golden cordyceps and lotus root thick vinegar |
| CN105647775A (en) * | 2016-02-06 | 2016-06-08 | 湖北工业大学 | Mannan-oligosaccharide and mulberry vinegar |
| CN105647775B (en) * | 2016-02-06 | 2018-10-16 | 湖北工业大学 | A kind of Oligomeric manna sugar mulberry fruit vinegar |
| CN106085725A (en) * | 2016-08-25 | 2016-11-09 | 湖北工业大学 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
| CN106085725B (en) * | 2016-08-25 | 2019-04-30 | 湖北工业大学 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
| CN111500403A (en) * | 2020-06-22 | 2020-08-07 | 吉林农业科技学院 | Fructo-oligosaccharide medlar vinegar and preparation method thereof |
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| CN104109625B (en) | 2016-02-10 |
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Inventor after: Wang Chao Inventor after: Hu Zhongli Inventor after: Xu Ning Inventor after: He Jianjun Inventor after: Zhu Yupeng Inventor after: Gong Yuanyuan Inventor after: Qi Yonggang Inventor after: Chen Yang Inventor after: Xu Mei Inventor after: Li Dongsheng Inventor after: Hu Yong Inventor after: Gao Bing Inventor after: Zhou Mingquan Inventor after: Ke Weidong Inventor after: Wang Jinhua Inventor before: Wang Chao Inventor before: Xu Ning Inventor before: He Jianjun Inventor before: Zhu Yupeng Inventor before: Gong Yuanyuan Inventor before: Xu Mei Inventor before: Qi Yonggang Inventor before: Chen Yang Inventor before: Li Dongsheng Inventor before: Hu Yong Inventor before: Gao Bing Inventor before: Zhou Mingquan Inventor before: Ke Weidong Inventor before: Wang Jinhua Inventor before: Hu Zhongli |
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