CN105695296B - It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method - Google Patents
It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method Download PDFInfo
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- CN105695296B CN105695296B CN201610220032.1A CN201610220032A CN105695296B CN 105695296 B CN105695296 B CN 105695296B CN 201610220032 A CN201610220032 A CN 201610220032A CN 105695296 B CN105695296 B CN 105695296B
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 83
- 239000000052 vinegar Substances 0.000 title claims abstract description 83
- 240000000950 Hippophae rhamnoides Species 0.000 title claims abstract description 60
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 60
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 46
- 229930003944 flavone Natural products 0.000 title claims abstract description 20
- 235000011949 flavones Nutrition 0.000 title claims abstract description 20
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 150000002213 flavones Chemical class 0.000 title claims abstract description 19
- 229910052700 potassium Inorganic materials 0.000 title claims abstract description 19
- 239000011591 potassium Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 91
- 230000004151 fermentation Effects 0.000 claims abstract description 91
- 235000013339 cereals Nutrition 0.000 claims abstract description 65
- 239000000463 material Substances 0.000 claims abstract description 47
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 43
- 235000019713 millet Nutrition 0.000 claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 19
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- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000002386 leaching Methods 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 8
- 240000004713 Pisum sativum Species 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 50
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000015096 spirit Nutrition 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 18
- 230000001007 puffing effect Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 238000010563 solid-state fermentation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000229143 Hippophae Species 0.000 claims description 4
- 235000003935 Hippophae Nutrition 0.000 claims description 4
- 230000007423 decrease Effects 0.000 claims description 4
- 241000724414 Polypogon viridis Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
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- 238000012545 processing Methods 0.000 abstract description 2
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- 244000005700 microbiome Species 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
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- 238000011160 research Methods 0.000 description 3
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- 239000007789 gas Substances 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 235000021422 persimmon vinegar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
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- 108010089934 carbohydrase Proteins 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
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- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 230000007306 turnover Effects 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention is the preparation method of a kind of rich potassium and the sea-buckthorn fruit grain vinegar of flavones, solves the problems such as existing vinegar functional component is single.The present invention is using glutinous millet and Hippophae Rhamnoides L. juice as raw material and with weight ratio 4:(0.5 1) are compounded, and are done for auxiliary material and with weight ratio 4 with wheat bran, cavings, oatmeal and potato:6:(0.5‑1):(0.5 1) are compounded, using barley, wheat and pea as starter-making materials and with weight ratio 5:2:3 are compounded, and the sea-buckthorn fruit grain vinegar of feedstock processing, alcoholic fermentation, acetic fermentation, leaching vinegar, sterilization process obtained rich potassium and flavones is carried out using industrial equipment.Sea-buckthorn fruit grain vinegar produced by the present invention, color and luster are in rufous, and clear, aromatic flavour are harmonious, tart flavour is soft, savory mellow, have potential healthcare function, impart sea-buckthorn fruit grain vinegar product health care characteristic.
Description
Technical field
The present invention relates to food seasoning technical field, the preparation side of the sea-buckthorn fruit grain vinegar of specifically a kind of richness potassium and flavones
Method.
Background technology
Vinegar is important flavouring indispensable in people's daily life, has softening blood vessel, blood pressure lowering, anti-cancer, U.S.
The various health care functions such as appearance, weight-reducing, anti-aging.Fruit grain vinegar has the alimentary health-care function of fruit and vinegar concurrently, it has also become seasoning
The developing direction of product brewing industry.
From document report the case where in terms of：The domestic and international research in relation to fruit grain vinegar is more, mainly there is the productions such as persimmon vinegar, apple vinegar
Product, production technology are mostly surface standing for fermentation, liquid submerged fermentation etc..Wherein strain optimization, multi microorganism fermentation, fruit rice fermentation method
Brewing is the emphasis of current fruit grain vinegar research.Domestic Dong's book pavilion etc. has carried out the excellent fermentation strain of apple vinegar, apple vinegar beverage
Selection and breeding and the optimization of zymotechnique are total to ferment brewage process using fruit rice fermentation, double bacterium, it is determined that the best of apple vinegar beverage is matched
Side；Yang rich people etc. from 6 Yeasts and 4 kinds of acetic acid bacterias it is each it is excellent have selected 3 kinds of strong strains of fermenting power, it is true by orthogonal test
Determine optimal inoculum concentration and proportioning, using multi microorganism fermentation, fruit rice fermentation method, brews out the edible fruit that quality is excellent, yield rate is high
Vinegar.The fruit vinegar from japanese traditional such as external Iino（Persimmon vinegar）Acetic acid bacteria G5-1 (T) and I5-1 is detached, the research and inquirement bacterium
Strain is in brewing fermentation；Marques etc. has inquired into the total phenolic compound and quality quantitative mode of variety classes fruits and vegetable vinegar.
Invention content
The purpose of the invention is to provide a kind of fruit grain vinegar of completely new Recipe, specifically a kind of richness potassium and flavones
The preparation method of sea-buckthorn fruit grain vinegar.
The present invention is achieved through the following technical solutions：
It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method, include the following steps：
1）Former, auxiliary material selection
Select glutinous millet and Hippophae Rhamnoides L. juice as raw material, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:（0.5-1）；This proportional region is
By test of many times, obtained from product sensory, flavor and the multiple angle overall merits of main component, Hippophae Rhamnoides L. juice proportion mistake
Greatly, part organic acid therein can inhibit microbial fermentation, and ratio is too small, and content is too low in the product for corresponding functional component,
It is rich in organic acid and flavones functional component according to the sea-buckthorn fruit grain vinegar that this proportional region spawns.
For the mixture for selecting wheat bran, cavings, oatmeal and potato dry as auxiliary material, wheat bran, cavings, oatmeal and potato are dry
Weight ratio be 4:6:（0.5-1）:（0.5-1）；Wheat bran, cavings are traditional most common auxiliary materials of vinegar brewing acetic fermentation, both
Nutriment can be provided for microbial fermentation, and the gas porosity and gas permeability of vinegar fermented grain can be kept.Oatmeal and potato are dry rich in battalion
The functional components such as substance, vitamin, trace elements K are supported, fermentation needed nutrient matter, trace element can be provided for microorganism
And cofactors.Because oatmeal and potato it is dry in it is full of nutrition, therefore be not easy in this ratio excessively high, and should suitably reduce wheat bran
It with cavings ratio, is obtained by experiment repeatedly, the dry weight ratio of wheat bran, cavings, oatmeal and potato is 4:6:（0.5-1）:
（0.5-1）Effect is excellent（Wherein, the proportioning of wheat bran and cavings is by traditional 6:4 are adjusted to 4:6）, brewed by this proportional region
Sea-buckthorn fruit grain vinegar fermentation is thorough, and figure is limpid, and is rich in trace elements K.
2）Glutinous millet is puffing
Glutinous millet is carried out it is puffing, puffed degree be 200 ~ 300g/L；Puffed degree within this range when, glutinous millet curing rate can reach
90% or more, it is absorbed and utilized conducive to microorganism during alcoholic fermentation and acetic fermentation, fermentation is thorough, and product figure is limpid, small point
Sub- metabolite is abundant.
3）It is prepared by yeast
It is 5 by weight by barley, wheat and pea:2:3 mixing, starter-making materials are obtained after screening, crushing, then to
It is added water in starter-making materials, the weight ratio of starter-making materials and water is 1:2~2.5；Using raw material koji-making, by koji（Koji is with big
Wheat, wheat, pea press said ratio, and water is added after screening, crushing, by weight 1:After 2 ~ 2.5 prepare, spontaneous fermentation, enrichment
The microorganisms such as aspergillus, head mold, yeast in nature are made）It is 1 by weight with the starter-making materials after addition water:45 ~ 55 connect
Enter solid state fermentation equipment, after being sufficiently mixed uniformly, control fermentation temperature is 30 ~ 33 DEG C, pH value is 5 ~ 7, blow rate required 50-
75m3/ m3Min, when fermenting between when reaching 30 ~ 32d, go out song, obtained yeast be then put into vacuum drying chamber, carry out
38 ~ 42 DEG C of cryogenic vacuum drying, baking time are 8 ~ 10h, finally obtain yeast；Barley, wheat, pea are the masters of yeast
Raw material is wanted, barley, wheaten starch rich content but stickiness are poor, and pea protein rich content, stickiness is good, and three is according to the above ratio
Koji-making is compounded, best carbon and nitrogen nutrient sources can be provided for microorganism, a variety of aspergillus, head mold, yeast etc. is enriched with and makes microorganism needed for vinegar
And the enzyme systems such as amylase, carbohydrase, protease.
4）Mixed song
Yeast and water are admixed into puffing good glutinous millet, and is stirred evenly, wherein the weight ratio of glutinous millet, yeast and water is
5:（1-2）:（20-25）；Yeast is rich in a variety of fungus strain enzyme systems, is common saccharifying agent in vinegar brewing.Sea-buckthorn fruit grain vinegar is one
The novel vinegar category of kind, for prominent product sea-buckthorn fruity flavor characteristic, the adding proportion of yeast should not be too large.Ratio mixed song can according to this
The saccharification for playing yeast, can also protrude the comprehensive characteristics of sea-buckthorn fruit grain vinegar；Amount of water within this range, can guarantee that alcohol is sent out
Ferment terminates alcoholic strength at 10 ° or so, is conducive to later stage acetic fermentation and carries out.
5）Alcoholic fermentation
The good material of mixed song to be sent to ethanol fermentation tank, at 20 ~ 25 DEG C, product temperature is controlled at 25 ~ 33 DEG C fermenting cellar temperature control system,
Preceding 3 days open fermentations, daily stirring is twice, static later to ferment at least 7 days, and until the temperature of raw material in cylinder declines, alcohol is sent out
Ferment terminates；Preceding 3 days open fermentations are conducive to microorganism and quickly breed, and static fermentation at least 7 days, fully divide conducive to microorganism later
Macro-nutrients in solution metabolism raw material, fermentation make the product special flavour factor abundant completely；Low temperature alcoholic fermentation is this product wine
One key factor in the characteristics of essence fermentation and sea-buckthorn fruit grain vinegar flavor source.
6）Acetic fermentation
After alcoholic fermentation, alcohol fermentation liquid and Hippophae Rhamnoides L. juice are mixed into mash, are then added into mash auxiliary
The weight ratio of material, mash and auxiliary material is 2:1, turn uniformly after, adjustment moisture to 62% ~ 65%, alcohol content at 4.5 ° ~ 5.0 °,
Newly mixed fermented grain；Adjusting vinegar fermented grain moisture and alcohol content in this ratio can promote acetic acid bacteria to stablize metabolism, after preventing fermentation
There is acetic acid peroxidating in phase, influences product yield ratio and taste；
It product temperature is reached to 38 ~ 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain, acetic acid bacteria fire unstrained spirits and newly mix fermented grain
Weight ratio is（0.75-1.5）:5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；Wait for that product temperature rises to 38 ~ 43
DEG C when carry out turning over unstrained spirits, after product temperature is maintained at 45 DEG C, holding turn over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days under product temperature nature
Drop, acetic fermentation are completed, and the vinegar fermented grain of fermenting-ripening is obtained；
High temperature acetify be acetic fermentation main feature, acetic acid bacteria is metabolized most vigorous at 38 ~ 45 DEG C, and acetic acid bacteria fire unstrained spirits connects
Kind amount exists（0.75-1.5）:In 5 ranges, the period of acetic fermentation and the fast enriching of product can be demonstrate,proved.
7）Drench vinegar
The vinegar fermented grain of fermenting-ripening is sent to vinegar spaying pool, leaching system is carried out using circulating sleeve leaching method；
8）Sterilizing
It being sterilized using atmospheric steam sterilization, sterilising temp is 95 ~ 99 DEG C, and sterilizing constant temperature time is 28 ~ 32min,
The last sea-buckthorn fruit grain vinegar up to the rich potassium and flavones.Since sea-buckthorn fruit grain vinegar is more rich in organic acid, carbohydrate and amino acid
Kind nutritional ingredient, determines that most suitable sterilising temp and time can ensure sea-buckthorn fruit grain vinegar quality, prevents secondary fermentation, ensures
The shelf life of sea-buckthorn fruit grain vinegar.
Preferably, step 1）In, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:1, wheat bran, cavings, oatmeal and soil
The weight ratio of dried bean curd is 4:6:1:1；Step 4）In, the weight ratio of glutinous millet, yeast and water is 5:2:20；Step 6）In, acetic acid bacteria
Fiery unstrained spirits and the weight ratio for newly mixing fermented grain are 1:5.By the color and luster of sea-buckthorn fruit grain vinegar, mouthfeel, nutrient content etc. made from above-mentioned parameter
Quality is optimal.
Preferably, high, the best in quality and full glutinous millet of glutinous millet selection maturity, the natural fresh squeezing of Hippophae Rhamnoides L. juice selection
Hippophae (rhamnoides) original juice.Pest and disease damage and rotten grain raw material are rejected, in order to avoid influencing the final color of product, reduces microbial contamination
Possibility.
The ` present invention is compounded using glutinous millet and Hippophae Rhamnoides L. juice as raw material certain proportion, and the dry work of oatmeal, potato is added in auxiliary material
To be final for auxiliary material, feedstock processing is carried out using industrial equipment, alcoholic fermentation, acetic fermentation, leaching vinegar, sterilization process are made
The sea-buckthorn fruit grain vinegar of rich potassium and flavones, the sea-buckthorn fruit grain vinegar, color and luster are in rufous, and clear, aromatic flavour are harmonious, tart flavour is soft
With, it is savory mellow, there is potential healthcare function, impart sea-buckthorn fruit grain vinegar product health care characteristic, solve well
The problems such as existing vinegar functional component is single.
The comparison of sea-buckthorn fruit grain vinegar and common vinegar produced by the present invention：
Known to：Sea-buckthorn fruit grain vinegar and common making vinegar under same acidity condition, fixed acid, total ester,
Reduced sugar, amino-acid nitrogen, which have, significantly to be increased, this is the soft main matter basis of the continuous acid of sea-buckthorn fruit grain vinegar mouthfeel.In addition,
The characteristic component general flavone of sea-buckthorn fruit grain vinegar is 20 times of common vinegar, and trace elements K is 4.75 times of common vinegar.It is total yellow
Ketone helps to reduce human body blood fat, blood pressure, and potassium is indispensable macroelement in human body, is being able to maintain that nerve, muscle just
Chang Gongneng, both characteristic components being rich in sea-buckthorn fruit grain vinegar have potential healthcare function to human body.
Description of the drawings
The process flow chart of the positions Fig. 1 the method for the present invention.
Specific implementation mode
Embodiment 1
It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method, include the following steps：
1）Former, auxiliary material selection
Select glutinous millet and Hippophae Rhamnoides L. juice as raw material, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:1；
For the mixture for selecting wheat bran, cavings, oatmeal and potato dry as auxiliary material, wheat bran, cavings, oatmeal and potato are dry
Weight ratio be 4:6:1:1；
2）Glutinous millet is puffing
Glutinous millet is carried out to puffing, puffed degree 300g/L；
3）It is prepared by yeast
It is 5 by weight by barley, wheat and pea:2:3 mixing, starter-making materials are obtained after screening, crushing, then to
It is added water in starter-making materials, the weight ratio of starter-making materials and water is 1: 2.5；Using raw material koji-making, by koji and after water is added
Starter-making materials are 1 by weight:45 access solid state fermentation equipments, after being sufficiently mixed uniformly, control fermentation temperature is 32 DEG C, pH value
For 5, blow rate required 75m3/ m3Min, when fermenting between when reaching 32d, go out song, obtained yeast, which is then put into vacuum, does
Dry case, carries out 40 DEG C of cryogenic vacuum drying, and baking time 8h finally obtains yeast；
4）Mixed song
Yeast and water are admixed into puffing good glutinous millet, and is stirred evenly, wherein the weight ratio of glutinous millet, yeast and water is
5:2:20；
5）Alcoholic fermentation
The good material of mixed song is sent to ethanol fermentation tank, at 23 DEG C, product temperature is controlled at 25 DEG C fermenting cellar temperature control system, and first 3 days spacious
Mouth fermentation, daily stirring is twice, static later to ferment at least 7 days, and until the temperature decline of raw material in cylinder, alcoholic fermentation terminates；
6）Acetic fermentation
After alcoholic fermentation, alcohol fermentation liquid and Hippophae Rhamnoides L. juice are mixed into mash, are then added into mash auxiliary
The weight ratio of material, mash and auxiliary material is 2:1, after turning uniformly, adjustment moisture, at 5.0 °, is newly mixed wine to 63%, alcohol content
Unstrained spirits；
It product temperature is reached to 41 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain, acetic acid bacteria fire unstrained spirits and the weight for newly mixing fermented grain
Amount is than being 1:5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；It carries out turning over unstrained spirits when product temperature rises to 38 DEG C,
After product temperature is maintained at 45 DEG C, holding turns over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, and acetic fermentation is complete
At obtaining the vinegar fermented grain of fermenting-ripening；
7）Drench vinegar
The vinegar fermented grain of fermenting-ripening is sent to vinegar spaying pool, leaching system is carried out using circulating sleeve leaching method；
8）Sterilizing
It is sterilized using atmospheric steam sterilization, sterilising temp is 99 DEG C, and sterilizing constant temperature time is 32min, is finally
Obtain the sea-buckthorn fruit grain vinegar of the rich potassium and flavones.
The glutinous millet that glutinous millet selects maturity high, best in quality and full, the natural fresh squeezing Hippophae (rhamnoides) original juice of Hippophae Rhamnoides L. juice selection.
Embodiment 2
It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method, include the following steps：
1）Former, auxiliary material selection
Select glutinous millet and Hippophae Rhamnoides L. juice as raw material, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:0.8；
For the mixture for selecting wheat bran, cavings, oatmeal and potato dry as auxiliary material, wheat bran, cavings, oatmeal and potato are dry
Weight ratio be 4:6:0.5:0.7；
2）Glutinous millet is puffing
Glutinous millet is carried out to puffing, puffed degree 200g/L；
3）It is prepared by yeast
It is 5 by weight by barley, wheat and pea:2:3 mixing, starter-making materials are obtained after screening, crushing, then to
It is added water in starter-making materials, the weight ratio of starter-making materials and water is 1:2；Using raw material koji-making, by koji and the system after addition water
Bent raw material is 1 by weight:55 access solid state fermentation equipments, after being sufficiently mixed uniformly, control fermentation temperature is 30 DEG C, pH value
For 7, blow rate required 50m3/ m3Min, when fermenting between when reaching 30d, go out song, obtained yeast, which is then put into vacuum, does
Dry case, carries out 38 DEG C of cryogenic vacuum drying, and baking time 9h finally obtains yeast；
4）Mixed song
Yeast and water are admixed into puffing good glutinous millet, and is stirred evenly, wherein the weight ratio of glutinous millet, yeast and water is
5:1:23；
5）Alcoholic fermentation
The good material of mixed song is sent to ethanol fermentation tank, fermenting cellar temperature control system is at 20 DEG C, and product temperature is controlled at 33 DEG C, first 3 days
Open fermentation, daily stirring is twice, static later to ferment at least 7 days, until the temperature decline of raw material in cylinder, alcoholic fermentation knot
Beam；
6）Acetic fermentation
After alcoholic fermentation, alcohol fermentation liquid and Hippophae Rhamnoides L. juice are mixed into mash, are then added into mash auxiliary
The weight ratio of material, mash and auxiliary material is 2:1, after turning uniformly, adjustment moisture, at 4.6 °, is newly mixed wine to 65%, alcohol content
Unstrained spirits；
It product temperature is reached to 38 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain, acetic acid bacteria fire unstrained spirits and the weight for newly mixing fermented grain
Amount is than being 1.5:5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；It is turned over when product temperature rises to 43 DEG C
Unstrained spirits, after product temperature is maintained at 45 DEG C, holding turns over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, acetic fermentation
It completes, obtains the vinegar fermented grain of fermenting-ripening；
7）Drench vinegar
The vinegar fermented grain of fermenting-ripening is sent to vinegar spaying pool, leaching system is carried out using circulating sleeve leaching method；
8）Sterilizing
It is sterilized using atmospheric steam sterilization, sterilising temp is 95 DEG C, and sterilizing constant temperature time is 30min, is finally
Obtain the sea-buckthorn fruit grain vinegar of the rich potassium and flavones.
Embodiment 3
It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method, include the following steps：
1）Former, auxiliary material selection
Select glutinous millet and Hippophae Rhamnoides L. juice as raw material, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:0.5；
For the mixture for selecting wheat bran, cavings, oatmeal and potato dry as auxiliary material, wheat bran, cavings, oatmeal and potato are dry
Weight ratio be 4:6:0.8:0.5；
2）Glutinous millet is puffing
Glutinous millet is carried out to puffing, puffed degree 250g/L；
3）It is prepared by yeast
It is 5 by weight by barley, wheat and pea:2:3 mixing, starter-making materials are obtained after screening, crushing, then to
It is added water in starter-making materials, the weight ratio of starter-making materials and water is 1:2.3；Using raw material koji-making, by koji and after water is added
Starter-making materials are 1 by weight:50 access solid state fermentation equipments, after being sufficiently mixed uniformly, control fermentation temperature is 33 DEG C, pH value
For 6, blow rate required 60m3/ m3Min, when fermenting between when reaching 31d, go out song, obtained yeast, which is then put into vacuum, does
Dry case, carries out 42 DEG C of cryogenic vacuum drying, and baking time 10h finally obtains yeast；
4）Mixed song
Yeast and water are admixed into puffing good glutinous millet, and is stirred evenly, wherein the weight ratio of glutinous millet, yeast and water is
5:1.5:25；
5）Alcoholic fermentation
The good material of mixed song is sent to ethanol fermentation tank, fermenting cellar temperature control system is at 25 DEG C, and product temperature is controlled at 29 DEG C, first 3 days
Open fermentation, daily stirring is twice, static later to ferment at least 7 days, until the temperature decline of raw material in cylinder, alcoholic fermentation knot
Beam；
6）Acetic fermentation
After alcoholic fermentation, alcohol fermentation liquid and Hippophae Rhamnoides L. juice are mixed into mash, are then added into mash auxiliary
The weight ratio of material, mash and auxiliary material is 2:1, after turning uniformly, adjustment moisture, at 4.5 °, is newly mixed wine to 62%, alcohol content
Unstrained spirits；
It product temperature is reached to 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain, acetic acid bacteria fire unstrained spirits and the weight for newly mixing fermented grain
Amount is than being 0.75:5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；It is turned over when product temperature rises to 40 DEG C
Unstrained spirits, after product temperature is maintained at 45 DEG C, holding turns over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, acetic fermentation
It completes, obtains the vinegar fermented grain of fermenting-ripening；
7）Drench vinegar
The vinegar fermented grain of fermenting-ripening is sent to vinegar spaying pool, leaching system is carried out using circulating sleeve leaching method；
8）Sterilizing
It is sterilized using atmospheric steam sterilization, sterilising temp is 97 DEG C, and sterilizing constant temperature time is 28min, is finally
Obtain the sea-buckthorn fruit grain vinegar of the rich potassium and flavones.
The glutinous millet that glutinous millet selects maturity high, best in quality and full, the natural fresh squeezing Hippophae (rhamnoides) original juice of Hippophae Rhamnoides L. juice selection.
Claims (2)
1. a kind of preparation method of the sea-buckthorn fruit grain vinegar of richness potassium and flavones, which is characterized in that include the following steps：
1）Former, auxiliary material selection
Select glutinous millet and Hippophae Rhamnoides L. juice as raw material, the weight ratio of glutinous millet and Hippophae Rhamnoides L. juice is 4:1；
The mixture for selecting wheat bran, cavings, oatmeal and potato dry is as auxiliary material, the dry weight of wheat bran, cavings, oatmeal and potato
Amount is than being 4:6:1:1；
2）Glutinous millet is puffing
Glutinous millet is carried out it is puffing, puffed degree be 200 ~ 300g/L；
3）It is prepared by yeast
It is 5 by weight by barley, wheat and pea:2:3 mixing, obtain starter-making materials, then to koji-making after screening, crushing
It is added water in raw material, the weight ratio of starter-making materials and water is 1:2~2.5；Using raw material koji-making, by koji and the system after addition water
Bent raw material is 1 by weight:45 ~ 55 access solid state fermentation equipments, be sufficiently mixed uniformly after, control fermentation temperature be 30 ~ 33 DEG C,
PH value is 5 ~ 7, blow rate required 50-75m3/ m3Min, when fermenting between when reaching 30 ~ 32d, go out song, it is then big by what is obtained
Song is put into vacuum drying chamber, carries out 38 ~ 42 DEG C of cryogenic vacuum drying, and baking time is 8 ~ 10h, finally obtains yeast；
4）Mixed song
Yeast and water are admixed into puffing good glutinous millet, and is stirred evenly, wherein the weight ratio of glutinous millet, yeast and water is 5:2:
20；
5）Alcoholic fermentation
The good material of mixed song is sent to ethanol fermentation tank, at 20 ~ 25 DEG C, product temperature is controlled at 25 ~ 33 DEG C, preceding 3 fermenting cellar temperature control system
Its open fermentation, daily stirring is twice, static later to ferment at least 7 days, until the temperature decline of raw material in cylinder, alcoholic fermentation knot
Beam；
6）Acetic fermentation
After alcoholic fermentation, alcohol fermentation liquid and Hippophae Rhamnoides L. juice are mixed into mash, auxiliary material, wine with dregs are then added into mash
The weight ratio of liquid and auxiliary material is 2:1, after turning uniformly, adjustment moisture, at 4.5 ° ~ 5.0 °, obtains new to 62% ~ 65%, alcohol content
Mix fermented grain；
It product temperature is reached to 38 ~ 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain, acetic acid bacteria fire unstrained spirits and the weight for newly mixing fermented grain
Than being 1:5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；It carries out turning over unstrained spirits when product temperature rises to 38 ~ 43 DEG C,
After product temperature is maintained at 45 DEG C, holding turns over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, and acetic fermentation is complete
At obtaining the vinegar fermented grain of fermenting-ripening；
7）Drench vinegar
The vinegar fermented grain of fermenting-ripening is sent to vinegar spaying pool, leaching system is carried out using circulating sleeve leaching method；
8）Sterilizing
It is sterilized using atmospheric steam sterilization, sterilising temp is 95 ~ 99 DEG C, and sterilizing constant temperature time is 28 ~ 32min, finally
Up to the sea-buckthorn fruit grain vinegar of the rich potassium and flavones.
2. the preparation method of the sea-buckthorn fruit grain vinegar of a kind of rich potassium according to claim 1 and flavones, it is characterised in that：Glutinous millet
The glutinous millet for selecting maturity high, best in quality and full, the natural fresh squeezing Hippophae (rhamnoides) original juice of Hippophae Rhamnoides L. juice selection.
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| CN106867864B (en) * | 2017-03-16 | 2021-01-01 | 山西梁汾金龙鱼醋业有限公司 | Brewing method of edible vinegar capable of detoxifying and expelling toxin |
| CN107988035A (en) * | 2017-12-07 | 2018-05-04 | 山西梁汾醋业有限公司 | A kind of cereal fruit zymotic fluid and its process for solid state fermentation for promoting metabolism |
| CN108795684A (en) * | 2018-07-02 | 2018-11-13 | 山西梁汾醋业有限公司 | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof |
| CN109497516A (en) * | 2018-10-29 | 2019-03-22 | 山西三盟实业发展有限公司 | A kind of preparation method of comprehensive fruit grain vegetable ferment |
| CN109321425A (en) * | 2018-10-29 | 2019-02-12 | 山西梁汾醋业有限公司 | A kind of high flavones content buckwheat health-care vinegar and preparation method thereof |
| CN110055154A (en) * | 2019-05-08 | 2019-07-26 | 山西农业大学 | The preparation method of compound vinegar of fruit and grain |
| CN114304449A (en) * | 2020-09-24 | 2022-04-12 | 赵英 | Sea-buckthorn juice and preparation method thereof |
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Denomination of invention: Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones Effective date of registration: 20190821 Granted publication date: 20180814 Pledgee: Jinzhong Bank Co., Ltd. Pledgor: Shanxi Liangfen Vinegar Industry Co., Ltd. Registration number: Y2019990000105 |
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