CN105112275A - Mixed vegetable vinegar powder and preparation method thereof - Google Patents
Mixed vegetable vinegar powder and preparation method thereof Download PDFInfo
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- CN105112275A CN105112275A CN201510509128.5A CN201510509128A CN105112275A CN 105112275 A CN105112275 A CN 105112275A CN 201510509128 A CN201510509128 A CN 201510509128A CN 105112275 A CN105112275 A CN 105112275A
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Abstract
The invention relates to mixed vegetable vinegar powder and a preparation method thereof, and belongs to the technical field of vinegar powder processing. The preparation method comprises the following steps of using white fungus powder, celery powder, spinach powder and sweet potato powder as raw materials; curing the sweet potato powder; performing alcohol fermentation on the cured sweet potato powder and the other raw materials; inoculating acetic acid bacteria to perform acetic fermentation so as to obtain vinegar liquid; and performing spray drying on the vinegar liquid to obtain the vinegar powder. White fungus and spinach are added according to a proportion, the viscosity (solid matter content) of the prepared vinegar liquid is improved, the vinegar is in the state of semi-fluid, and in the spray drying process, thickening agents and stabilizing agents are not required; and moreover, the circumstance of wall sticking is avoided while the viscosity is improved. In addition, owing to the white fungus and the spinach, fermentation time is shortened. The white fungus powder, the celery powder and the spinach powder are jointly added according to the proportion, and serve as the raw materials, and the prepared vinegar powder has advantages of bright color, sweet and delicate taste, mellow fragrance and long shelf life.
Description
Technical field
The present invention relates to a kind of mixing vegetable vinegar powder and preparation method thereof, belong to vinegar powder processing technique field.
Background technology
Vinegar is the traditional seasonings of China, has anti-cancer, hypotensive, reducing blood-fat, prevention or stops the physiological functions such as arteriosclerosis.The more famous four large vinegar of China are respectively: Shanxi mature vinegar, Zhenjiang, Jiangsu aromatic vinegar, Sichuan rice vinegar and the old vinegar of Fujian red colouring agent for food, also used as a Chinese medicine.But along with the raising of people's living standard, the demand with nourishing function vinegar is also got more and more.The liquid edible vinegar that traditional technology is brewageed, its complex manufacturing technology, yield poorly, cost is high, use is inconvenient, color is also unsatisfactory, and not portable and store, perishable bad vinegar.
Vinegar powder is a kind of solid-state edible vinegar, is that, drying concentrated by liquid edible vinegar forms, possesses the advantage of portable, easy storage.Existing vinegar powder preparation technique is divided into two classes substantially: one is that the residue of grain after some fermentations remaining after making vinegar is prepared for raw material; Two is with the high-content of starch such as rice, sweet potato crop, or is directly that fermenting raw materials prepares vinegar liquid with starch, then in vinegar liquid, adds the additives such as cyclodextrin and enters spraying dry, be prepared.Wherein, the first technique, nutritive ingredient lacks, acidity is low, flavour ingredient is low and mouthfeel is poor; The second technique, is added with a large amount of additive, mouthfeel is poor, acidity is low.
White fungus, nutritious, containing 17 seed amino acids, carbohydrate, fat, robust fibre, a small amount of vitamin(e) B group and sulphur, iron, magnesium, calcium, potassium plasma, there is strong essence, kidney tonifying, ease constipation, beneficial stomach, tonifying Qi and blood, cardiac stimulant, strong body, mend brain, refresh oneself, improve looks, tender skin, defaecation and the effect of promoting longevity.
Celery, containing abundant vitamin A, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C and vitamin P, calcium, iron, the content of mineral substances such as phosphorus are also many, also have the compositions such as protein, N.F,USP MANNITOL and foodstuff fibre in addition.Also containing the apin of effective component, majudin and volatile oil in base of leaf, there is hypotensive, reducing blood-fat, the atherosclerotic effect of control; Also certain auxiliary dietary function is had to neurasthenia, menoxenia, gout, anti-muscle spasm; It can also promote gastric secretion, increases appetite.Particularly the elderly, easily suffers from because body movement amount is little, dietary amount is few, amount of drinking water is not enough and being hard and dry, and often has some celery and can be beneficial to defecation and diuretic properties by stimulating gastrointestinal wriggling.In addition, celery iron-holder is higher, has the effect of the qi-restoratives that nourishes blood.
Spinach, has the title of " nutrition model student ", and it is rich in the various nutrients such as carotenoid, vitamins C, vitamin K, mineral substance (calcareous, irony etc.), Coenzyme Q10 99.0, has and nourishes blood, hemostasis, astringe yin, the effect such as to moisturize.
Ipomoea batatas, containing a large amount of starch, sugar and on a small quantity protein, grease, Mierocrystalline cellulose, hemicellulose, pectin, ash grade, its nutritive ingredient in addition to fats, protein, carbohydrate equal size are all high than rice, flour, and protein composition is relatively more reasonable in Ipomoea batatas, essential amino acids content is high, and the Methionin content in Ipomoea batatas particularly comparing shortage in Cereals based food is higher.In addition, containing abundant VITAMIN (carotene, vitamin A, B, C, E) in Ipomoea batatas, its starch is also easy to be absorbed by the body.These nutritive ingredients can stimulate digestion liquid secretion and enterogastric peristalsis, thus play defecating feces excretion.In addition, the β-carotene of its rich content is a kind of good antioxidant, contributes to the free radical in purged body.In fact Ipomoea batatas or a kind of desirable diet food, its heat only has 1/3 of rice, and has the specific function that prevention sugar transition is fat because of its rich cellulose and pectin.Record according to Compendium of Material Medica, Ipomoea batatas has that also to have qi-restoratives weary, beneficial strength, strengthening the spleen and stomach, effect of strong kidney yin." record learnt and pass on by golden potato " says that it has 6 kinds of pharmaceutical uses: control dysentery and diarrhea; Control wine sum heat to rush down; Control damp and hot and jaundice; Control seminal emission and gonorrhoea; Control the deficiency of blood and menoxenia; Control infantile malnutrition." Luchuan book on Chinese herbal medicine " is said, Ipomoea batatas can promote the production of body fluid to quench thirst, and controls pyreticosis thirsty.
At present, prior art not open with white fungus, celery, spinach and Ipomoea batatas for the technique of vinegar powder prepared by raw material.
Summary of the invention
The object of this invention is to provide a kind of with white fungus, celery, spinach and Ipomoea batatas for the technique of vinegar powder prepared by raw material.
For achieving the above object, technical scheme of the present invention is as follows:
A preparation method for mixing vegetable vinegar powder, with Tremella powder, celery powder, spinach powder, sweet potato powder for raw material, comprises the following steps:
(1) sweet potato powder adds water, is then heated to 85 ~ 95 DEG C and carries out gelatinization, obtains gelatinization Ipomoea batatas after cooling; Aqueous phase is 50 ~ 65% for sweet potato powder consumption;
(2) by 40 parts of gelatinization Ipomoea batatas, 15-25 part Tremella powder, 20-30 part celery powder, 25-35 part spinach powder and 1 part of white sugar mixing, regulate pH to 4.0, then sterilizing 10min under 80 DEG C of conditions, is cooled to 30 DEG C, add 2 ~ 5 parts of yeast powders again, at 30 DEG C, carry out zymamsis; When the ethanol content of fermented liquid is 6%, stop fermentation;
(3) fermented liquid access acetic bacteria seed liquor, carries out aerobic fermentation in 30 DEG C; Stir when the temperature of fermentation system rises to 40 DEG C, early, middle and late each once, continuous 3 ~ 5 days; When the acetic acid content of fermented liquid reaches 4.0 ~ 5.0g/100ml, add salt, stop fermentation, obtain vinegar liquid; Acetic bacteria seed liquid phase is 3 ~ 5% for the consumption of fermented liquid, and salt is 1.5% relative to the consumption of fermented liquid;
(4) by vinegar liquid homogeneous, sterilizing, then carry out spraying dry, obtain vinegar powder;
Described " 6% ", " 3 ~ 5% " are percent by volume, and described " 50 ~ 65% ", " 1.5% " are mass percent; Described part is weight part.
Above-mentioned preparation method, preferably, the granularity of sweet potato powder is 100 ~ 200 orders, and the granularity of Tremella powder, celery powder, spinach powder is 200 ~ 400 orders.Preferred, the water content of sweet potato powder, Tremella powder, celery powder, spinach powder is 5wt%.
Above-mentioned preparation method, preferably, step (2) adjusts pH with citric acid.
Above-mentioned preparation method, preferably, described yeast powder is Angel highly active dry yeast powder.
Above-mentioned preparation method, described acetic bacteria to be bacterium numbering be in CGMCC1.41, CGMCC1.59, CICC7006 and CICC7009 one or more; Acetic bacteria seed liquor is 10 containing bacterium number
8cFU/mL.
Above-mentioned preparation method, preferably, by vinegar liquid homogeneous 15 minutes, at 80-90 DEG C, sterilizing 15 ~ 20 minutes, then carried out spraying dry; Spray drying parameters is: feed concentration 50 ~ 60%, and feed temperature is 60 ~ 70 DEG C, and import wind-warm syndrome is 130 ~ 160 DEG C, temperature out 70 ~ 80 DEG C, and feed rate is 20 ~ 30mL/min.After vinegar liquid homogeneous, exquisiteness is evenly not stratified.
The present invention prepares vinegar liquid with sweet potato, celery, spinach, white fungus for fermenting raw materials, then by prepared vinegar liquid directly (not adding the additives such as cyclodextrin) carry out spraying dry and obtain vinegar powder.Although celery, spinach, white fungus are not the conventional raw material of fermentation for vinegar liquid, the present invention adopts them to be raw material, has not only enriched the nutritive ingredient of prepared vinegar liquid, vinegar powder, the more important thing is, also serve following effect.First, white fungus and spinach add the viscosity (solid content) that improve prepared vinegar liquid according to proportioning, make vinegar liquid be semi-fluid shape, without the need to adding thickening material and stablizer again in spray-drying process; And wall sticking phenomenon can be alleviated while raising viscosity; As can be seen here, the two creates energy thickening during the fermentation, stablizes the material of vinegar liquid.In addition, also fermentation time is shortened adding of the two.Secondly, the two must jointly and add according to proportioning of the present invention; If only add wherein a kind of or do not add according to proportioning of the present invention, the thickening of prepared vinegar liquid can be caused, stabilising effect obviously reduces, nutritive ingredient is not enriched, mouthfeel poor (tart flavour is pungent, fragrance is boring, without sweet taste and have astringent taste), and fragrance is not strong.Moreover, celery add the acidity that can significantly improve vinegar liquid and vinegar powder.Finally, three is common and add according to proportioning of the present invention, and as raw material, bright, slightly sweet taste, delicate mouthfeel, fragrance are mellow, the advantage of long quality-guarantee period finally to make prepared vinegar powder possess.
Product prepared by above-mentioned preparation method, color and luster is amber or reddish-brown, form are solid, granularity is micron order, the quality guaranteed period is 18 months.
The present invention, compared with existing vinegar powder processing method, has the following advantages and high-lighting effect:
1, improve white fungus, celery, spinach, the utilization ratio of Ipomoea batatas and the degree of depth of processing, white fungus, celery, spinach, Ipomoea batatas all utilize by method of the present invention;
2, adopt pulverize white fungus, celery, spinach, Ipomoea batatas fermentation for nutritive vinegar powder, improve the fragrance of white fungus, celery, spinach and sweet potato nutrient vinegar, turn avoid the loss of white fungus, celery, spinach, sweet potato vinegar nutritive ingredient;
3, invention increases the nutritive value of white fungus, celery, spinach, sweet potato vinegar, the structure of Mierocrystalline cellulose in white fungus, celery, spinach, Ipomoea batatas and starch and other macromolecular substance is degraded by micronizing, be beneficial to shortening fermentation time, body is digested and assimilated it, improves its bioavailability;
4, good product quality, does not need when preparing vinegar powder to add foodstuff additive, acidity is strong, unique flavor, nutritious, can hypotensive, reducing blood-fat, Ginseng Extract etc., and vinegar nourishing function is strengthened greatly;
5, fermentation time reduction needed for production method of the present invention; Bacterial classification consumption reduces; When spraying dry does not need to add thickening material or stablizer and spraying dry, wall sticking phenomenon alleviates; Finally achieve simple, cost is low, easy to use with carry, convenient transportation, easily store, be suitable for the technique effect of large-scale industrial production;
6, vinegar powder of the present invention is of high nutritive value, delicate mouthfeel, low price, to be convenient for carrying transport, long preservative period not perishable.
Embodiment
embodiment 1
(1) by the celery, the spinach that clean up with water and Ipomoea batatas is diced or sheet, then at temperature 40 DEG C, forced air drying to moisture content is 5wt% immediately;
(2) celery of step (1) and spinach and dried tremella are at room temperature pulverized as globule size is 300 orders, for subsequent use;
(3) dry sweet potato of cleaning is ground into 150 object sweet potato powder, adds 60wt% water (relative to sweet potato powder) and carry out gelatinization 90 DEG C of heating, cool to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 20 parts of Tremella powder, 25 parts of celery powders are mixed with 30 parts of spinach powders fill altar, 1 part of white sugar is added in compound, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 20 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic fermentation cultivation in 30 DEG C, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 15 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
embodiment 2
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 15 parts of Tremella powder, 25 parts of celery powders are mixed with 35 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 22 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic fermentation cultivation in 30 DEG C, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 18 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
embodiment 3
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 25 parts of Tremella powder, 25 parts of celery powders are mixed with 25 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 23 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic or anaerobically fermenting in 30 DEG C and cultivate, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 19 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
embodiment 4
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 20 parts of Tremella powder, 20 parts of celery powders are mixed with 30 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 25 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic fermentation cultivation in 30 DEG C, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 20 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
embodiment 5
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 20 parts of Tremella powder, 30 parts of celery powders are mixed with 30 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 21 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic or anaerobically fermenting in 30 DEG C and cultivate, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 18 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
embodiment 6-8
Access 3 ~ 6% cultured acetic bacteria seed liquor in step (5); Described acetic bacteria is respectively CGMCC1.59, CICC7006, CICC7009; Other operations are with embodiment 1.Required fermentation time, prepared vinegar liquid, the performance perameter of vinegar powder, all between the respective value of embodiment 1-5.
comparative example 1
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 25 parts of celery powders are mixed with 30 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 29 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic fermentation cultivation in 30 DEG C, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 23 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
comparative example 2
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas are mixed with 25 parts of Tremella powder and 25 parts of celery powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 30 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic fermentation cultivation in 30 DEG C, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 23 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
comparative example 3
(1) sweet potato powder adds 60wt% water (relative to sweet potato powder) and carries out gelatinization 90 DEG C of heating, cools to obtain gelatinization Ipomoea batatas, for subsequent use;
(4) 40 parts of gelatinization Ipomoea batatas and 25 parts of Tremella powder are mixed with 25 parts of spinach powders fill altar, 1 part of white sugar is added in mixed solution, then be 4.0 with lemon acid for adjusting pH, sterilizing 10min under 80 DEG C of conditions, be cooled to 30 DEG C, add 3 parts of Angel highly active dry yeast powder and carry out zymamsis, 30 DEG C of bottom fermentations to fermented liquid ethanol concn reach 6% (
v/V) stop fermentation; Required fermentation time about 27 hours;
(5) by the alcohol fermentation liquid in step (4), (bacterium numbering is CGMCC1.41 to access 4% cultured acetic bacteria seed liquor; Seed liquor is 10 containing bacterium number
8cFU/mL) mix thoroughly, carry out aerobic or anaerobically fermenting in 30 DEG C and cultivate, again stir when fermentation system temperature rises to 40 DEG C, early, middle and late each once, continuous 4 days, survey its acidity and alcoholic strength every day; When acidity (acetic acid content) reaches 4.5g/100ml, add the salt of 1.5 parts, stop fermentation, obtain vinegar liquid; Required fermentation time is 21 days;
(6) by vinegar liquid homogeneous in step (5) 15 minutes, vinegar liquid exquisiteness is evenly not stratified, sterilizing 17 minutes at 85 DEG C; Then enter spraying plant and carry out spraying dry, obtain vinegar powder.Spray drying parameters is: feed concentration 55%, and feed temperature is 65 DEG C, and import wind-warm syndrome is 140 DEG C, temperature out 75 DEG C, and feed rate is 25mL/min.
Effect experimental
Detect solid content (mass percent), the acetic acid content (mass percent) of vinegar liquid, the productive rate (mass percent) of vinegar powder, the mouthfeel of vinegar powder of the vinegar liquid prepared described in embodiment 1-5, comparative example 1-3; Result is as following table; Wherein, the productive rate of described vinegar powder refers to: vinegar powder actual output is relative to the percentage ratio of theoretical yield;
Claims (9)
1. a preparation method for mixing vegetable vinegar powder, is characterized in that, with Tremella powder, celery powder, spinach powder, sweet potato powder for raw material, comprises the following steps:
(1) sweet potato powder adds water, is then heated to 85 ~ 95 DEG C and carries out gelatinization, obtains gelatinization Ipomoea batatas after cooling; Aqueous phase is 50 ~ 65% for sweet potato powder consumption;
(2) by 40 parts of gelatinization Ipomoea batatas, 15-25 part Tremella powder, 20-30 part celery powder, 25-35 part spinach powder and 1 part of white sugar mixing, regulate pH to 4.0, then sterilizing 10min under 80 DEG C of conditions, is cooled to 30 DEG C, add 2 ~ 5 parts of yeast powders again, at 30 DEG C, carry out zymamsis; When the ethanol content of fermented liquid is 6%, stop fermentation;
(3) fermented liquid access acetic bacteria seed liquor, carries out aerobic fermentation in 30 DEG C; Stir when the temperature of fermentation system rises to 40 DEG C, early, middle and late each once, continuous 3 ~ 5 days; When the acetic acid content of fermented liquid reaches 4.0 ~ 5.0g/100ml, add salt, stop fermentation, obtain vinegar liquid; Acetic bacteria seed liquid phase is 3 ~ 5% for the consumption of fermented liquid, and salt is 1.5% relative to the consumption of fermented liquid;
(4) by vinegar liquid homogeneous, sterilizing, then carry out spraying dry, obtain vinegar powder;
Described " 6% ", " 3 ~ 5% " are percent by volume, and described " 50 ~ 65% ", " 1.5% " are mass percent; Described part is weight part.
2. preparation method according to claim 1, is characterized in that, the granularity of sweet potato powder is 100 ~ 200 orders, and the granularity of Tremella powder, celery powder, spinach powder is 200 ~ 400 orders.
3. preparation method according to claim 2, is characterized in that, the water content of sweet potato powder, Tremella powder, celery powder, spinach powder is 5wt%.
4. the preparation method according to claim 1,2 or 3, is characterized in that, step (2) adjusts pH with citric acid.
5. the preparation method according to claim 1,2 or 3, is characterized in that, described yeast powder is Angel highly active dry yeast powder.
6. the preparation method according to claim 1,2 or 3, is characterized in that, described acetic bacteria to be bacterium numbering be in CGMCC1.41, CGMCC1.59, CICC7006 and CICC7009 one or more; Acetic bacteria seed liquor is 10 containing bacterium number
8cFU/mL.
7. the preparation method according to claim 1,2 or 3, is characterized in that, by vinegar liquid homogeneous 15 minutes, at 80-90 DEG C, sterilizing 15 ~ 20 minutes, then carried out spraying dry; Spray drying parameters is: feed concentration 50 ~ 60%, and feed temperature is 60 ~ 70 DEG C, and import wind-warm syndrome is 130 ~ 160 DEG C, temperature out 70 ~ 80 DEG C, and feed rate is 20 ~ 30mL/min.
8. one kind adopts the mixing vegetable vinegar powder in claim 1-7 described in any one prepared by preparation method.
9. mixing vegetable vinegar powder according to claim 8, is characterized in that, color and luster is amber or reddish-brown, and form is solid, and granularity is micron order.
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| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
| CN105733918A (en) * | 2016-02-29 | 2016-07-06 | 南京益生健生物技术有限公司 | Method for preparing blood-fat-reducing vinegar powder |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN106520516A (en) * | 2016-10-26 | 2017-03-22 | 山西紫林醋业股份有限公司 | Method for producing Shanxi mature vinegar powder through cooperation of microcapsule molecular embedding and spray drying |
| CN109170404A (en) * | 2018-10-18 | 2019-01-11 | 徐州工程学院 | A kind of processing method of the Black Mulberry Juice |
| CN111034976A (en) * | 2019-12-17 | 2020-04-21 | 四川传世手功粉业有限公司 | Vermicelli seasoning and preparation process thereof |
| CN115477988A (en) * | 2022-10-26 | 2022-12-16 | 山西清东科技有限公司 | Vinegar powder and preparation method thereof |
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| CN109170404A (en) * | 2018-10-18 | 2019-01-11 | 徐州工程学院 | A kind of processing method of the Black Mulberry Juice |
| CN111034976A (en) * | 2019-12-17 | 2020-04-21 | 四川传世手功粉业有限公司 | Vermicelli seasoning and preparation process thereof |
| CN115477988A (en) * | 2022-10-26 | 2022-12-16 | 山西清东科技有限公司 | Vinegar powder and preparation method thereof |
| CN115477988B (en) * | 2022-10-26 | 2023-09-08 | 山西清东科技有限公司 | Vinegar powder and preparation method thereof |
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