CN105505733A - Bamboo milk vinegar and preparation method thereof - Google Patents
Bamboo milk vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses bamboo milk vinegar and a preparation method thereof. The bamboo milk vinegar is prepared by mixing and fermenting, by weight, 8-20 parts of bamboo leaves, 80-100 parts of fresh milk, 0.4-2.0 parts of distiller's yeast, 6-10 parts of white sugar and 8-20 parts of bamboo shoot vinegar solid fermentation substrate, and is further prepared from honey, barley malt and dried yeast. The preparation method includes the steps of mixing bamboo leaves with fresh milk after conducting pulping and enzymolysis on bamboo leaves or conducting pulping, enzymolysis and fermenting on bamboo leaves, adding distiller's yeast and white sugar to conduct alcohol fermentation, and mixing obtained bamboo leaf milk mash with bamboo shoot vinegar solid fermentation substrate to conduct fermentation so that bamboo milk vinegar can be obtained. The bamboo milk vinegar is a novel health-care vinegar/vinegar beverage unique in flavor, has strong acetic flavor, milk flavor and unique bamboo fragrance, meets the vinegar brewing national standard GB 18187-2000 and the fruit vinegar enterprise standard Q/XFQ0005S-2012, and is rich in nutrient and stable in quality; the method is free of synthetic chemicals, short in production cycle and high in raw material utilization rate.
Description
Technical field
The present invention is specifically related to a kind of bamboo milk vinegar and preparation method thereof.
Background technology
Traditional vinegar is mainly used for improving a poor appetite, acid adjustment and antisepsis and sterilization.Along with growth in the living standard, people no longer meet the performance seasoning function making vinegar single, but more focus on the effects such as it is anti-aging, anti-cancer.Health vinegar is the product integrating Nutrition and health care, the developed country such as fashionable Europe, the United States, Japan since twentieth century nineties.Develop the development that new vinegar product not only can promote health vinegar industry, the quality products with nourishing function can also be provided for people, meet the demand that people are growing to healthcare product.
Along with the lifting of people's cognition, recognize by milk preparation ferment after, its nutritive value and human body all high than fresh milk to the absorption rate of protein.Milk contains the nutritive ingredient such as rich in protein and lactose, after its albumen undergoes microbial fermentation, generate the protein, peptide class and the amino acid that are more conducive to absorption of human body, also containing the vitamin A, vitamin B group, vitamins C, calcium lactate etc. useful to human body, after fermentation, the total amino acid content of milk can reach 114 ~ 242mg/100mL.At present, Dairy fermentation product mainly contains fermented milk, the traditional products such as Yoghourt, because the mouthfeel of its uniqueness is loved by the people with abundant nutritive ingredient, meanwhile, has also occurred some novel Dairy fermentation products---milk vinegar.To mix point fermentation and prepare the method for mare milk vinegar as CN103540553A discloses a kind of composite bacteria and prepare mare milk vinegar, adopt lactobacillus, yeast and acetic bacteria, mare milk vinegar is prepared into through Secondary Fermentation, the method has used grassland rarity mare's milk to be starting material, being developed to the mare milk vinegar product that there is no on the market, is collection health care and delicious high-quality product.But, milk-product in the zymamsis stage because alcoholic strength content is low, rich in protein is easily subject to living contaminants and putrid and deteriorated, and containing casein in sweet milk, in fermenting process, easily there is flocculation and butterfat, alcoholic strength is difficult to rise, therefore, the sweet milk that casein containing protein is high needs degreasing, and needs the test that makes curd before fermentation, guarantees that milk-product used during the fermentation can not curdled milk.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the above-mentioned defect that prior art exists, provides a kind of unique flavor, nutritious, has nourishing function, stay-in-grade bamboo milk vinegar.
The technical problem that the present invention will solve further is, overcome the above-mentioned defect that prior art exists, one is provided not add any synthetic chemical, raw material nutrition and health care composition can be given full play to, and not easily corrupt at zymamsis stage raw material, the preparation method of the bamboo milk vinegar that acetic acid transformation efficiency is high, transformation time is short.
The technical solution adopted for the present invention to solve the technical problems is as follows: a kind of bamboo milk vinegar, and by weight, by 8 ~ 20 parts of leaf of bamboves, 80 ~ 100 parts of sweet milks, 0.4 ~ 2.0 part of distiller's yeast, 6 ~ 10 parts of white sugar and the mixed fermentation of 8 ~ 20 parts of bamboo shoots vinegar vinegar unstrained spirits form.Wherein, the leaf of bamboo plays flavouring, antibacterial and oxidation resistant effect, and sweet milk plays the effect of flavouring and as the source of product protein, distiller's yeast is as the bacterial classification of zymamsis, and white sugar is as the carbon source starting fermentation, and bamboo shoots vinegar vinegar unstrained spirits is used for acetic fermentation.
Further, described bamboo milk vinegar, by weight, by 10 ~ 15 parts of leaf of bamboves, 85 ~ 95 parts of sweet milks, 0.5 ~ 1.5 part of distiller's yeast, 6.5 ~ 9.5 parts of white sugar and the mixed fermentation of 10 ~ 15 parts of bamboo shoots vinegar vinegar unstrained spirits form.
Further, described bamboo milk vinegar, by weight, also comprises 8 ~ 10 parts of honey, 0.8 ~ 1.0 portion of Fructus Hordei Germinatus and 1 ~ 3 part of dry yeast.Wherein, honey and Fructus Hordei Germinatus are as the carbon source of fermenting, and dry yeast is as fermented bacterium.
Further, described bamboo milk vinegar, by weight, also comprises 8.5 ~ 9.5 parts of honey, 0.85 ~ 0.95 portion of Fructus Hordei Germinatus and 1.5 ~ 2.5 parts of dry yeast.
It is as follows that the present invention solves the technical scheme that its technical problem adopts further: the preparation method of bamboo milk vinegar, by weight, first by after leaf of bamboo making beating, enzymolysis, mix with sweet milk, add distiller's yeast again and white sugar carries out zymamsis, by gained leaf of bamboo milk distiller's wort and the mixed fermentation of bamboo shoots vinegar vinegar unstrained spirits, obtain bamboo milk vinegar.
Further, the preparation method of described bamboo milk vinegar, specifically comprises the following steps:
(1) cleaned by the leaf of bamboo, add water making beating, obtains leaf of bamboo slurry, then add enzyme, then adjusted to ph to 4 ~ 6(preferably 4.5 ~ 5.5), in 32 ~ 37 DEG C of (preferably 33 ~ 36 DEG C) water-baths, enzymolysis 1 ~ 3h(preferably 1.5 ~ 2.5h), obtain leaf of bamboo enzymolysis solution;
(2) in fermentor tank, step (1) gained leaf of bamboo enzymolysis solution is mixed with sweet milk, then adds distiller's yeast and white sugar, be 3 ~ 5(preferably 3.5 ~ 4.5 in pH value), temperature is under 30 ~ 38 DEG C (preferably 32 ~ 36 DEG C), and zymamsis 2 ~ 4 days (preferably 2.5 ~ 3.5 days), obtains leaf of bamboo milk distiller's wort;
(3) by step (2) gained leaf of bamboo milk distiller's wort and bamboo shoots vinegar vinegar unstrained spirits, at 30 ~ 35 DEG C, mixed fermentation 30 ~ 40 days (preferably 32 ~ 38 days), filter, ultrafiltration, obtains bamboo milk vinegar.
In step (1), in described pH value, be more conducive to the degraded to Mierocrystalline cellulose and pectin of cellulase and polygalacturonase under bath temperature and enzymolysis time, with products quality guarantee.
Further, in step (1), described in the amount that adds water be 0.2 ~ 2.0 times (preferably 0.5 ~ 1.5 times) of leaf of bamboo quality.Being added water in advance by leaf of bamboo making beating is to allow the effective constituent in the leaf of bamboo fully leach.
Further, in step (1), described in the enzyme that adds be cellulase preparation and pectase preparation, the amount added is that 40 ~ 90U cellulase preparation/g leaf of bamboo slurry and 30 ~ 80U pectase preparation/g leaf of bamboo are starched.Cellulase and polygalacturonase can be degraded vegetable fibre in the leaf of bamboo and pectin, are conducive to leaf of bamboo juice and leach, be conducive to accelerating following process and filter, promote clarification etc.Add-on crosses that I haven't seen you for ages is unfavorable for enzymolysis, too much causes waste.
Further, in step (2), after fermentation, the alcoholic strength of described leaf of bamboo milk distiller's wort is 8 ~ 13v/v%.Alcoholic strength is controlled the startup of acetic fermentation in this scope will be conducive to step (3).
In step (2), first filtered by sweet milk and remove impurity and foreign matter, then carry out pasteurization, placement cooling is for subsequent use.After the preferred stock-farms of described sweet milk is gathered, be no more than the fresh sweet milk of 24h 2 DEG C of refrigerations.Adopt fresh sweet milk that the lactobacillus of self and yeast can be utilized to ferment, to improve the local flavor of milk preparation.Described sweet milk can be cow's milk, sheep breast etc., adopts the sweet milk effect after centrifugal degreasing better.
In step (2), sweet milk is after zymamsis, and sweet milk albumen obtains modification, because modification gained Amino acid and protein content is abundanter than sweet milk, unique flavor is good to eat, not only nutrition but also delicious, not only there is the effect of hypotensive, reducing blood-fat, anti-freezing, also there is the effect improving heart function.
The present invention by the leaf of bamboo enzymolysis solution without solid-liquid separation directly and sweet milk carry out zymamsis, the leaching of the biologically active substance such as flavones in the leaf of bamboo can be improved, antibacterial and antioxygenation can be played during the fermentation, prevent sweet milk putrid and deteriorated, and product saturating the fragrance of the leaf of bamboo, mouthfeel is unique.
In step (3), under described leavening temperature, time, be conducive to the generation of acetic acid, product can not be caused corrupt.
In step (3), after mixed fermentation, the acidity of gained bamboo milk vinegar is 3.5 ~ 4.5g/100mL.Bamboo milk vinegar under this acidity can be used as finished product vinegar condiment.
In step (3), described filtration refers to and first filters with 150 ~ 250 object filter cloths, the ultrafiltration of recycle silicon algae soil filter.
Further, be 0.3 ~ 0.5g/100mL by the seasoning of step (3) gained bamboo milk vinegar to total acidity, and add the white sugar of 1 ~ 2w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.Regulate through total acidity, and after sugaring, the mouthfeel of bamboo milk vinegar can be improved, develop the beverage that acidity is good to eat.
In step (3), the effect of described ultrafiltration is clarified product.
Further, when bamboo milk vinegar fermentation raw material comprises honey, Fructus Hordei Germinatus and dry yeast, by step (1) gained leaf of bamboo enzymolysis solution and 8 ~ 10 parts of honey, 0.8 ~ 1.0 portion of Fructus Hordei Germinatus and 1 ~ 3 part of dry yeast mixing, the fermentation of normal temperature lower seal, after 1.5 ~ 2.5 months, obtains leaf of bamboo fermenation raw liquid, is used further to mix with sweet milk in step (2), zymamsis, obtains leaf of bamboo milk distiller's wort.
Leaf of bamboo enzymolysis solution ferments leaf of bamboo fermenation raw liquid carries out zymamsis with sweet milk again by the present invention further, not only save the nutritive ingredient such as flavones, polysaccharide, phenolic acid, anthraquinone, lactone, amino acid, trace element itself contained in the leaf of bamboo, also because fermentation generates a lot of effectively nutritive ingredient and various different enzyme, add the bacteriostatic action that the leaf of bamboo itself has, not only the nutritive ingredient of bamboo milk vinegar of the present invention and local flavor are promoted and improved, can effectively avoid the zymamsis stage to cause raw material putrid and deteriorated because alcoholic strength content is too low simultaneously.
The preferred indocalamus leaf of bamboo of the leaf of bamboo of the present invention, collecting time is preferably more than 24h.
Bamboo shoots vinegar vinegar unstrained spirits of the present invention is the unpasteurized vinegar unstrained spirits utilizing prior art to prepare, preferred yellow sweet bamboo shoots vinegar vinegar unstrained spirits, filters out further preferably the Huang sweet bamboo shoots vinegar vinegar unstrained spirits of gained after yellow sweet bamboo shoots vinegar liquid in method disclosed in CN104099230A.Containing ripe mixed bacterial in yellow sweet bamboo shoots vinegar vinegar unstrained spirits, and the functional health vinegar containing bamboo shoots nutritive ingredient, make during the fermentation, microbial metabolism is steady, quality product is more stable, and in vinegar unstrained spirits, the decomposing protein of bamboo shoots and effective constituent are enriched, and have vital role in raising flavour and fragrance.
Distiller's yeast of the present invention is commercially available.
The present invention first with sweet milk and Huang Tian bamboo shoots vinegar vinegar unstrained spirits for main raw material, after Secondary Fermentation and adjustment local flavor, processing obtains bamboo milk vinegar, breach the tradition utilizing grain or fruit fermented vinegar, combine the nourishing function of sweet milk, the leaf of bamboo, bamboo shoots and vinegar, can be used as the health vinegar or novel vinegar drink with peculiar flavour.
Compared with prior art, the present invention has following technical characterstic and unusual effect:
(1) bamboo milk vinegar of the present invention is a kind of novel vinegar/vinegar drink with peculiar flavour, acetic acid taste and sweet milk taste dense, and have the special fragrance of bamboo class, sweet and sour taste, meet the national standard of making vinegar GB18187-2000 and the company standard of fruit vinegar Q/XFQ0005S-2012 respectively, the nutritive substance such as protein and amino acid enriches, functional ingredient such as flavones equal size enriches, there is the health-care effecies such as hypotensive, reducing blood-fat, calcium acetate is wherein more conducive to absorption of human body, steady quality, marketable value is considerable;
(2) the inventive method 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.
Embodiment
Below in conjunction with embodiment, the invention will be further described.
The fresh cow milk that the embodiment of the present invention uses derives from herding institute of academy of agricultural sciences of Hunan Province, filters and removes impurity and foreign matter, after centrifugal degreasing, then carry out pasteurization, places cooling, uses in 2 DEG C of refrigeration 20h; The fresh indocalamus leaf of bamboo used derives from institute of woods section of xiangtan, hunan province city, uses in the 20h that gathers; The distiller's yeast used is Angel TH wine brewing song; The dry yeast used is Angel TH high activity dried yeast; Cellulase preparation, Rate activity is 40000U/g, is purchased from Shanghai Rui Feng Bioisystech Co., Ltd; Pectase preparation, Rate activity is 10000U/g, is purchased from Wuhan Yuancheng Technology Development Co., Ltd.; The Huang used sweet bamboo shoots vinegar vinegar unstrained spirits filters out gained after yellow sweet bamboo shoots vinegar liquid according to the method for embodiment in CN104099230A 1; Other foodstuff additive used, if no special instructions, are all obtained by routine business approach.
Embodiment 1
The present embodiment bamboo milk vinegar, by the fresh indocalamus leaf of bamboo of 15kg, 90kg degreasing fresh cow milk, 1kg distiller's yeast, 8kg white sugar and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits mixed fermentation of 15kg form.
The preparation method of the present embodiment bamboo milk vinegar is as follows:
(1) fresh for the 15kg indocalamus leaf of bamboo is cleaned, add the making beating of 15kg water, obtain leaf of bamboo slurry, then 30g cellulase preparation (40U cellulase preparation/g leaf of bamboo slurry) and 90g pectase preparation (30U pectase preparation/g leaf of bamboo slurry) is added, adjusted to ph to 5.0 again, in 35 DEG C of water-baths, enzymolysis 2h, obtains leaf of bamboo enzymolysis solution;
(2) in fermentor tank, being mixed with 90kg degreasing fresh cow milk by step (1) gained leaf of bamboo enzymolysis solution, then add 1kg distiller's yeast and 8kg white sugar, is 4 in pH value, and temperature is at 35 DEG C, zymamsis 3 days, obtains the leaf of bamboo milk distiller's wort that alcoholic strength is 12v/v%;
(3) by step (2) gained leaf of bamboo milk distiller's wort and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits of 15kg, at 32 DEG C, mixed fermentation 38 days, fermented liquid acidity is 4.5g/100mL, then first filters with 200 object filter cloths, and the ultrafiltration of recycle silicon algae soil filter, obtains bamboo milk vinegar.
With water, the total acidity of gained bamboo milk vinegar is adjusted to 0.5g/100mL, and adds the white sugar of 1w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
The Oranoleptic indicator of the present embodiment gained bamboo milk vinegar, total acid content and microbiological indicator, refer to table 1, after testing, meet the national standard of making vinegar GB18187-2000, nutritious, protein content is 2.1g/100g, crude fat content is 1.1g/100g, Folium Bambosae flavone content is 16.2mg/100g, and Vitamin C content is 110 μ g/g, and this example bamboo milk vinegar is unsterilised, deposit 2 years at normal temperatures, only have a little precipitation, its acidity is passed in time and increases gradually, and then becomes mature vinegar.
Embodiment 2
The present embodiment bamboo milk vinegar, by the fresh indicalamus leaf of 8kg, 80kg degreasing fresh cow milk, 0.4kg distiller's yeast, 6kg white sugar and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits mixed fermentation of 8kg form.
The preparation method of the present embodiment bamboo milk vinegar is as follows:
(1) fresh for the 8kg indocalamus leaf of bamboo is cleaned, add the making beating of 1.6kg water, obtain leaf of bamboo slurry, then 21.6g cellulase preparation (90U cellulase preparation/g leaf of bamboo slurry) and 76.8g pectase preparation (80U pectase preparation/g leaf of bamboo slurry) is added, adjusted to ph to 4.0 again, in 32 DEG C of water-baths, enzymolysis 1h, obtains leaf of bamboo enzymolysis solution;
(2) in fermentor tank, being mixed with 80kg degreasing fresh cow milk by step (1) gained leaf of bamboo enzymolysis solution, then add 0.4kg distiller's yeast and 6kg white sugar, is 3.0 in pH value, and temperature is at 30 DEG C, zymamsis 2 days, obtains the leaf of bamboo milk distiller's wort that alcoholic strength is 8v/v%;
(3) by step (2) gained leaf of bamboo milk distiller's wort and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits of 8kg, at 30 DEG C, mixed fermentation 30 days, fermented liquid acidity is 3.5g/100mL, then first filters with 150 object filter cloths, and the ultrafiltration of recycle silicon algae soil filter, obtains bamboo milk vinegar.
With water, the total acidity of gained bamboo milk vinegar is adjusted to 0.3g/100mL, and adds the white sugar of 2w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
The Oranoleptic indicator of the present embodiment gained bamboo milk vinegar drink, total acid content and microbiological indicator, refer to table 2, after testing, meet the company standard of fruit vinegar Q/XFQ0005S-2012, nutritious, wherein protein content is 164mg/100g, and crude fat content is 112mg/100g, Folium Bambosae flavone content is 0.7mg/100g, Vitamin C content is 6 μ g/g, places 1 year, gained bamboo milk vinegar drink without precipitation at normal temperatures, acidity is unchanged, and steady quality is described.
Embodiment 3
The present embodiment bamboo milk vinegar, by the fresh indocalamus leaf of bamboo of 8kg, 8kg honey, 0.8kg Fructus Hordei Germinatus, 1kg dry yeast, 80kg degreasing fresh cow milk, 0.4kg distiller's yeast, 6kg white sugar and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits mixed fermentation of 8kg form.
The preparation method of the present embodiment bamboo milk vinegar is as follows:
(1) fresh for the 8kg indocalamus leaf of bamboo is cleaned, add the making beating of 1.6kg water, obtain leaf of bamboo slurry, then 21.6g cellulase preparation (90U cellulase preparation/g leaf of bamboo slurry) and 76.8g pectase preparation (80U pectase preparation/g leaf of bamboo slurry) is added, adjusted to ph to 4.0 again, in 32 DEG C of water-baths, enzymolysis 1h, obtains leaf of bamboo enzymolysis solution;
(2) by step (1) gained leaf of bamboo enzymolysis solution and 8kg honey, 0.8kg Fructus Hordei Germinatus and the mixing of 1kg dry yeast, after normal temperature lower seal ferments 1.5 months, obtain leaf of bamboo fermenation raw liquid;
(3) in fermentor tank, being mixed with 80kg degreasing fresh cow milk by step (2) gained leaf of bamboo fermenation raw liquid, then add 0.4kg distiller's yeast and 6kg white sugar, is 3.0 in pH value, and temperature is at 30 DEG C, zymamsis 2 days, obtains the leaf of bamboo milk distiller's wort that alcoholic strength is 8.5v/v%;
(4) by step (3) gained leaf of bamboo milk distiller's wort and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits of 8kg, at 30 DEG C, mixed fermentation 30 days, fermented liquid acidity is 3.6g/100mL, then first filters with 150 object filter cloths, and the ultrafiltration of recycle silicon algae soil filter, obtains bamboo milk vinegar.
With water, the total acidity of gained bamboo milk vinegar is adjusted to 0.3g/100mL, and adds the white sugar of 2w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
The Oranoleptic indicator of the present embodiment gained bamboo milk vinegar, total acid content and microbiological indicator, refer to table 1, after testing, meet the national standard of making vinegar GB18187-2000, nutritious, wherein, protein content is 2.1g/100g, crude fat content is 1.2g/100g, Folium Bambosae flavone content is 8.4mg/100g, Vitamin C content is 81.6 μ g/g, proteolytic enzyme 2312 μ g/g, lipase 14.2 μ g/g, superoxide-dismutase 1236 μ g/g, this example bamboo milk vinegar is unsterilised, deposit 2 years at normal temperatures, only there is a little precipitation, its acidity is passed in time and increases gradually, and then become mature vinegar.
Embodiment 4
The present embodiment bamboo milk vinegar, by the fresh indocalamus leaf of bamboo of 20kg, 10kg honey, 1kg Fructus Hordei Germinatus, 3kg dry yeast, 100kg degreasing fresh cow milk, 2kg distiller's yeast, 10kg white sugar and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits mixed fermentation of 20kg form.
The preparation method of the present embodiment bamboo milk vinegar is as follows:
(1) fresh for the 20kg indocalamus leaf of bamboo is cleaned, add the making beating of 40kg water, obtain leaf of bamboo slurry, then 90g cellulase preparation (60U cellulase preparation/g leaf of bamboo slurry) and 360g pectase preparation (60U pectase preparation/g leaf of bamboo slurry) is added, adjusted to ph to 6 again, in 37 DEG C of water-baths, enzymolysis 3h, obtains leaf of bamboo enzymolysis solution;
(2) by step (1) gained leaf of bamboo enzymolysis solution and 10kg honey, 1kg Fructus Hordei Germinatus and the mixing of 3kg dry yeast, after normal temperature lower seal ferments 2.5 months, obtain leaf of bamboo fermenation raw liquid;
(3) in fermentor tank, being mixed with 100kg degreasing fresh cow milk by step (2) gained leaf of bamboo fermenation raw liquid, then add 2kg distiller's yeast and 10kg white sugar, is 5 in pH value, and temperature is at 38 DEG C, zymamsis 4 days, obtains the leaf of bamboo milk distiller's wort that alcoholic strength is 13v/v%;
(4) by step (3) gained leaf of bamboo milk distiller's wort and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits of 20kg, at 35 DEG C, mixed fermentation 35 days, fermented liquid acidity is 3.8g/100mL, then first filters with 250 object filter cloths, and the ultrafiltration of recycle silicon algae soil filter, obtains bamboo milk vinegar.
With water, the total acidity of gained bamboo milk vinegar is adjusted to 0.3g/100mL, and adds the white sugar of 1w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
The Oranoleptic indicator of the present embodiment gained bamboo milk vinegar drink, total acid content and microbiological indicator, refer to table 2, after testing, meet the company standard of fruit vinegar Q/XFQ0005S-2012, nutritious, protein content is 127mg/100g, and crude fat content is 87.3mg/100g, Folium Bambosae flavone content is 1.3mg/100g, Vitamin C content is 3.9 μ g/g, places 1 year, gained bamboo milk vinegar drink without precipitation at normal temperatures, acidity is unchanged, and steady quality is described.
Embodiment 5
The present embodiment bamboo milk vinegar, by the fresh indocalamus leaf of bamboo of 15kg, 9kg honey, 0.9kg Fructus Hordei Germinatus, 2kg dry yeast, 90kg degreasing fresh cow milk, 1kg distiller's yeast, 8kg white sugar and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits mixed fermentation of 15kg form.
The preparation method of the present embodiment bamboo milk vinegar is as follows:
(1) fresh for the 15kg indocalamus leaf of bamboo is cleaned, add the making beating of 15kg water, obtain leaf of bamboo slurry, then 30g cellulase preparation (40U cellulase preparation/g leaf of bamboo slurry) and 90g pectase preparation (30U pectase preparation/g leaf of bamboo slurry) is added, adjusted to ph to 5.0 again, in 35 DEG C of water-baths, enzymolysis 2h, obtains leaf of bamboo enzymolysis solution;
(2) by step (1) gained leaf of bamboo enzymolysis solution and 9kg honey, 0.9kg Fructus Hordei Germinatus and the mixing of 2kg dry yeast, after normal temperature lower seal ferments 2 months, obtain leaf of bamboo fermenation raw liquid;
(3) in fermentor tank, being mixed with 90kg degreasing fresh cow milk by step (2) gained leaf of bamboo fermenation raw liquid, then add 1kg distiller's yeast and 8kg white sugar, is 4 in pH value, and temperature is at 35 DEG C, zymamsis 3 days, obtains the leaf of bamboo milk distiller's wort that alcoholic strength is 12v/v%;
(4) by step (3) gained leaf of bamboo milk distiller's wort and the yellow sweet bamboo shoots vinegar vinegar unstrained spirits of 15kg, at 32 DEG C, mixed fermentation 32 days, fermented liquid acidity is 3.6g/100mL, then first filters with 200 object filter cloths, and the ultrafiltration of recycle silicon algae soil filter, obtains bamboo milk vinegar.
With water, the total acidity of gained bamboo milk vinegar is adjusted to 0.5g/100mL, and adds the white sugar of 1w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
The Oranoleptic indicator of the present embodiment gained bamboo milk vinegar drink, total acid content and microbiological indicator, refer to table 2, after testing, meet the company standard of fruit vinegar Q/XFQ0005S-2012, nutritious, protein content is 250mg/100g, and crude fat content is 181mg/100g, Folium Bambosae flavone content is 2.5mg/100g, Vitamin C content is 8.3 μ g/g, places 1 year, gained bamboo milk vinegar drink without precipitation at normal temperatures, acidity is unchanged, and steady quality is described.
In table 1, the measuring method of described total acid content is: get 2mL bamboo milk vinegar, add 50mL distilled water, the phenolphthalein spirituous solution of 3 0.5%, 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 and.
In table 1 and 2, the measuring method of described total acid content is: get 2mL bamboo milk vinegar/vinegar drink, add 50mL distilled water, the phenolphthalein spirituous solution of 3 0.5%, be 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 and.
Sensory evaluation:
(1) embodiment 1 gained bamboo milk vinegar is carried out sense organ with commercially available Shanxi mature vinegar, Fujian Monas cuspurpureus Went vinegar and rice vinegar to compare, choose mouthfeel, color and luster and smell three Oranoleptic indicators to evaluate, concrete evaluation criteria is in table 3, then random selecting 10 people carry out sensory evaluation scores, and sensory evaluation scores mean value is in table 4.
As shown in Table 4, embodiment 1 gained bamboo milk vinegar compared with commercially available condiment vinegar color and luster and traditional zymotic vinegar as broad as long, entrance is lubricious, but so stings larynx unlike rice vinegar; Fragrance is unique, breaches traditional mature vinegar and Monas cuspurpureus Went vinegar vinegar perfume, more can promote the appetite of people.
(2) embodiment 5 gained bamboo milk vinegar drink is drunk with commercially available cider vinegar, Hawthorn Vinegar drinks and jujube vinegar is drunk and carried out sense organ and compare, choose mouthfeel, color and luster and smell three Oranoleptic indicators to evaluate, concrete evaluation criteria is in table 5, then random selecting 10 people carry out sensory evaluation scores, and sensory evaluation scores mean value is in table 6.
As shown in Table 6, embodiment 5 gained bamboo milk vinegar is drunk mouthfeel and color and luster and commercially available fruit vinegar and be there is no too big-difference, but the more commercially available fruit vinegar of smell will be got well, be because it adopts the leaf of bamboo, bamboo shoots and milk-product, utilize pure natural fermentation technique to be prepared from, there is natural aromatic, in addition also have nourishing function, production cost is easy to get and cheap, with short production cycle, put on market, its promotion prospect is considerable.
Claims (10)
1. a bamboo milk vinegar, is characterized in that: by weight, and by 8 ~ 20 parts of leaf of bamboves, 80 ~ 100 parts of sweet milks, 0.4 ~ 2.0 part of distiller's yeast, 6 ~ 10 parts of white sugar and the mixed fermentation of 8 ~ 20 parts of bamboo shoots vinegar vinegar unstrained spirits form.
2. bamboo milk vinegar according to claim 1, it is characterized in that: by weight, by 10 ~ 15 parts of leaf of bamboves, 85 ~ 95 parts of sweet milks, 0.5 ~ 1.5 part of distiller's yeast, 6.5 ~ 9.5 parts of white sugar and the mixed fermentation of 10 ~ 15 parts of bamboo shoots vinegar vinegar unstrained spirits form.
3. bamboo milk vinegar according to claim 1 or 2, is characterized in that: by weight, also comprises 8 ~ 10 parts of honey, 0.8 ~ 1.0 portion of Fructus Hordei Germinatus and 1 ~ 3 part of dry yeast.
4. the preparation method of bamboo milk vinegar as claimed in claim 1 or 2, is characterized in that: by weight, is first pulled an oar by the leaf of bamboo, after enzymolysis, mix with sweet milk, add distiller's yeast again and white sugar carries out zymamsis, by gained leaf of bamboo milk distiller's wort and the mixed fermentation of bamboo shoots vinegar vinegar unstrained spirits, obtain bamboo milk vinegar.
5. the preparation method of bamboo milk vinegar according to claim 4, is characterized in that, specifically comprise the following steps:
(1) cleaned by the leaf of bamboo, add water making beating, obtains leaf of bamboo slurry, then add enzyme, then adjusted to ph to 4 ~ 6, and in 32 ~ 37 DEG C of water-baths, enzymolysis 1 ~ 3h, obtains leaf of bamboo enzymolysis solution;
(2) in fermentor tank, being mixed with sweet milk by step (1) gained leaf of bamboo enzymolysis solution, then add distiller's yeast and white sugar, is 3 ~ 5 in pH value, and temperature is at 30 ~ 38 DEG C, and zymamsis 2 ~ 4 days obtains leaf of bamboo milk distiller's wort;
(3) by step (2) gained leaf of bamboo milk distiller's wort and bamboo shoots vinegar vinegar unstrained spirits, at 30 ~ 35 DEG C, mixed fermentation 30 ~ 40 days, filter, ultrafiltration, obtains bamboo milk vinegar.
6. the preparation method of bamboo milk vinegar according to claim 5, is characterized in that: in step (1), described in the amount that adds water be 0.2 ~ 2.0 times of leaf of bamboo quality.
7. the preparation method of bamboo milk vinegar according to claim 5 or 6, it is characterized in that: in step (1), the described enzyme added is cellulase preparation and pectase preparation, and the amount added is 40 ~ 90U cellulase preparation/g leaf of bamboo slurry and 30 ~ 80U pectase preparation/g leaf of bamboo slurry.
8. according to the preparation method of one of claim 5 ~ 7 described bamboo milk vinegar, it is characterized in that: in step (2), after fermentation, the alcoholic strength of described leaf of bamboo milk distiller's wort is 8 ~ 13v/v%.
9. according to the preparation method of one of claim 5 ~ 8 described bamboo milk vinegar, it is characterized in that: be 0.3 ~ 0.5g/100mL by the seasoning of step (3) gained bamboo milk vinegar to total acidity, and add the white sugar of 1 ~ 2w/v%, filter, ultrafiltration, sterilizing, obtain bamboo milk vinegar drink.
10. according to the preparation method of one of claim 5 ~ 9 described bamboo milk vinegar, it is characterized in that: when bamboo milk vinegar fermentation raw material comprises honey, Fructus Hordei Germinatus and dry yeast, by step (1) gained leaf of bamboo enzymolysis solution and 8 ~ 10 parts of honey, 0.8 ~ 1.0 portion of Fructus Hordei Germinatus and 1 ~ 3 part of dry yeast mixing, the fermentation of normal temperature lower seal, after 1.5 ~ 2.5 months, obtains leaf of bamboo fermenation raw liquid, is used further to mix with sweet milk in step (2), zymamsis, obtains leaf of bamboo milk distiller's wort.
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| CN108433101A (en) * | 2018-01-15 | 2018-08-24 | 浙江科技学院 | A kind of method that leaf of bamboo Ultramicro-powder prepares leaf of bamboo ferment and leaf of bamboo enzyme beverage |
| CN108713669A (en) * | 2018-05-24 | 2018-10-30 | 浙江竹孝宝生物科技有限公司 | A kind of preparation method of leaf of bamboo enzyme beverage |
| IL268810A (en) * | 2017-02-22 | 2019-10-31 | Guangdong Oppo Mobile Telecommunications Corp Ltd | Method and device for information transmission |
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| CN101195800A (en) * | 2008-01-07 | 2008-06-11 | 刘义 | Milk vinegar and production process thereof |
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| IL268810A (en) * | 2017-02-22 | 2019-10-31 | Guangdong Oppo Mobile Telecommunications Corp Ltd | Method and device for information transmission |
| US11483098B2 (en) | 2017-02-22 | 2022-10-25 | Guangdong Oppo Mobile Telecommunications Corp., Ltd. | Method and device for information transmission |
| IL268810B2 (en) * | 2017-02-22 | 2023-05-01 | Guangdong Oppo Mobile Telecommunications Corp Ltd | Method and device for information transmission |
| CN108433101A (en) * | 2018-01-15 | 2018-08-24 | 浙江科技学院 | A kind of method that leaf of bamboo Ultramicro-powder prepares leaf of bamboo ferment and leaf of bamboo enzyme beverage |
| CN108713669A (en) * | 2018-05-24 | 2018-10-30 | 浙江竹孝宝生物科技有限公司 | A kind of preparation method of leaf of bamboo enzyme beverage |
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