CN106635730B - Quinoa vinegar and preparation method thereof - Google Patents
Quinoa vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses quinoa vinegar and a preparation method thereof, and the quinoa vinegar is prepared from the following raw materials in parts by weight: 55-75 parts of quinoa, 25-35 parts of rice, 10-20 parts of sorghum and auxiliary materials, wherein the auxiliary materials comprise 0.15-0.2 part of saccharifying enzyme, 50-65 parts of Daqu powder and 0.5-0.8 part of compound distiller yeast; the raw materials of the Daqu powder are quinoa, barley and peas, and the weight ratio of the quinoa, the barley and the peas is 6: 2: 2; the composite distiller's yeast contains rhizopus, monascus, saccharomyces cerevisiae, acetobacter and bacillus subtilis, and the weight ratio of the rhizopus to the monascus is 1: 1: 5: 2: 1. the quinoa vinegar provided by the invention is simple in preparation method, short in production period, low in production cost, easy to control preparation conditions, and capable of shortening fermentation time and improving production benefits while ensuring nutrition.
Description
Technical Field
The invention belongs to the technical field of edible vinegar food, and particularly relates to quinoa vinegar and a preparation method thereof.
Background
The edible vinegar is fermented to enable the nutrient components in the food to be better absorbed, and the edible vinegar is a seasoning and a health-care product. The brewing vinegar is made by using starch such as grains as raw materials and brewing the raw materials through stages of microbial starter propagation, saccharification, alcoholic fermentation, acetic acid fermentation and the like, the main components of the brewing vinegar comprise 3-5% of acetic acid, various amino acids, organic acids, saccharides, vitamins, alcohol, ester and other nutritional components and flavor components, and the brewing vinegar has unique color, fragrance and taste, is not only a good seasoning product, but also has great benefits for expanding blood vessels, preventing and resisting cancers, enhancing kidney functions and the like after being frequently eaten.
Compared with the traditional vinegar, the quinoa vinegar contains the health-care components of the traditional vinegar and also contains the functional components of the quinoa vinegar. Quinoa is a whole-grain full-nutrition complete-protein alkaline food, has nutritional activity, is rich in various amino acids, wherein all 9 essential amino acids necessary for a human body are contained, the proportion is proper, the quinoa is easy to absorb, particularly the quinoa is rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances which are lacked in plants, has high nutritional content, and is rich in unsaturated fatty acid, flavonoid, B vitamins, vitamin E, choline, betaine, folic acid, alpha-linolenic acid, beta-glucan and other beneficial compounds. Therefore, the vinegar is brewed from the chenopodium quinoa, the application field of the chenopodium quinoa is expanded, and a new choice is provided for the human edible vinegar.
Disclosure of Invention
The invention aims to provide quinoa vinegar and a preparation method thereof, the quinoa vinegar is aromatic and mellow in taste, simple in preparation process, and capable of effectively retaining the nutritional ingredients of quinoa, so that the vinegar is higher in nutritional value.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the quinoa vinegar is prepared from the following raw materials in parts by weight: 55-75 parts of quinoa, 25-35 parts of rice, 10-20 parts of sorghum and auxiliary materials, wherein the auxiliary materials comprise 0.15-0.2 part of saccharifying enzyme, 50-65 parts of Daqu powder and 0.5-0.8 part of compound distiller yeast; the raw materials of the Daqu powder are quinoa, barley and peas, and the weight ratio of the quinoa, the barley and the peas is 6: 2: 2; the composite distiller's yeast contains rhizopus, monascus, saccharomyces cerevisiae, acetobacter and bacillus subtilis, and the weight ratio of the rhizopus to the monascus is 1: 1: 5: 2: 1.
the invention also provides a preparation method of the quinoa vinegar, which specifically comprises the following steps:
(1) preparing auxiliary material Daqu powder: mixing the materials of the Daqu powder, namely the quinoa, the barley and the pea according to the proportion, crushing, adding water accounting for 30-40% of the weight of the materials, uniformly stirring, pressing into brick-shaped yeast blanks by using a yeast press, putting the pressed yeast blanks into a yeast room for culturing for 25 days at the culture temperature of 38-50 ℃, raising the temperature to 60 ℃ twice per day, fermenting for 5 hours, and then cooling to the culture temperature. The cultured yeast is used after being placed for one month;
(2) cleaning, soaking, cooking and cooling: mixing the materials of quinoa, rice and sorghum according to the proportion, washing with clear water for three times, soaking with warm water of 40-50 ℃ for 20h, putting the soaked materials into a cooking pot for cooking for 2-3h, taking the cooked materials out of the pot, stirring and cooling in a cooling tank to 25-35 ℃;
(3) saccharification: adding half of the weight of the Daqu powder prepared in the step 1 into the material cooled in the step 2, uniformly stirring, adding saccharifying enzyme for saccharification for 2-3h, and controlling the product temperature at 50-60 ℃;
(4) alcohol fermentation: putting the saccharified material in the step 3 into a fermentation cylinder, adding the rest half of the yeast powder prepared in the step 1 and the half of the compound yeast, uniformly stirring and fermenting, and controlling the temperature of the product to be between 25 and 28 ℃ for 10 to 15 days;
(5) acetic acid fermentation: putting the material after the alcohol fermentation in the step 4 into an acetic acid fermentation cylinder, adding the rest half of the composite distiller's yeast by weight, controlling the product temperature between 35 and 45 ℃ and the time between 8 and 10 days, and stirring once a day;
(6) pouring vinegar: transferring the material subjected to acetic acid fermentation in the step 5 into a vinegar spraying pool, adding hot water at the temperature of 80-100 ℃, soaking for 2 hours, and then starting to spray vinegar;
(7) sterilizing, inspecting and packaging: sterilizing the vinegar-drenched material with 90-100 deg.C steam for 30min, inspecting various indexes after sterilization, bottling after the indexes are qualified, and packaging to obtain the final product.
Further, the compound distiller's yeast is obtained by culturing for 48 hours at the temperature of 40-50 ℃.
The invention has the beneficial effects that: the quinoa contains a plurality of nutritional and functional components, the quinoa is respectively used as main raw materials of the yeast and the vinegar, the yeast mainly contains the quinoa, and the barley and the pea are matched to increase the activity units of amylase and protease in the yeast, so that the quinoa is suitable for decomposing the quinoa in the vinegar raw material, the vinegar raw material mainly contains the quinoa, and the rice and the sorghum are matched to ensure the nutrition and the mellow taste of the vinegar; in the vinegar preparation process of the chenopodium quinoa, the rice and the sorghum, raw materials are not crushed, whole grains are cleaned, soaked and cooked and then fermented, and the produced chenopodium quinoa vinegar has outstanding chenopodium quinoa fragrance and mellow sour taste, so that the loss of nutrient components is reduced to a greater extent, and the production process is shortened; the yeast powder taking quinoa as a main component is added twice in the process of saccharifying alcohol fermentation, so that raw materials for brewing vinegar are fermented together under the action of the yeast powder, beneficial components in the raw materials are fully dissolved in the fermentation process, incomplete fermentation is avoided, the nutritional ingredients of the finished vinegar are more sufficient, and the taste is mellow; the compound distiller's yeast is added in the alcoholic fermentation and the acetic fermentation respectively, and the auxiliary Daqu powder improves the decomposition capability of enzyme, so that the quinoa, the rice and the sorghum are fully fermented, the fermentation speed is improved, the fermentation time is shortened, and the process is optimized.
The quinoa vinegar provided by the invention is simple in preparation method, short in production period, low in production cost, easy to control preparation conditions, and capable of shortening fermentation time and improving production benefits while ensuring nutrition.
Detailed Description
Example 1: the quinoa vinegar is prepared from the following raw materials in parts by weight: 55 parts of quinoa, 25 parts of rice, 10 parts of sorghum, 0.15 part of saccharifying enzyme, 50 parts of Daqu powder and 0.5 part of compound distiller's yeast; the composite distiller's yeast comprises 30 parts of quinoa, 10 parts of barley and 10 parts of peas, and the composite distiller's yeast contains 0.05 part of rhizopus, 0.05 part of monascus, 0.25 part of saccharomyces cerevisiae, 0.1 part of acetobacter and 0.05 part of bacillus subtilis.
The preparation method of the quinoa vinegar specifically comprises the following steps:
(1) preparing auxiliary material Daqu powder: mixing the materials of the Daqu powder, namely the quinoa, the barley and the pea according to the proportion, crushing, adding 27 parts of water, uniformly stirring, pressing into a brick-shaped yeast blank by using a yeast press, putting the pressed yeast blank into a yeast room for culturing for 25 days, raising the temperature to 60 ℃ twice every day, fermenting for 5 hours, and then reducing the temperature to the culture temperature. The cultured yeast is used after being placed for one month;
(2) cleaning, soaking, cooking and cooling: mixing the raw materials of quinoa, rice and sorghum according to the proportion, washing with clear water for three times, then soaking with warm water at 40 ℃ for 20 hours, putting the soaked raw materials into a cooking pot for cooking for 2 hours, taking the cooked raw materials out of the pot, stirring and cooling in a cooling tank to 25 ℃;
(3) saccharification: adding 25 parts of Daqu powder into the material cooled in the step 2, uniformly stirring, adding saccharifying enzyme for saccharification for 2 hours, and controlling the product temperature to be 50 ℃;
(4) alcohol fermentation: putting the saccharified material in the step 3 into a fermentation cylinder, adding 25 parts of Daqu powder and 0.25 part of compound distiller's yeast, uniformly stirring and fermenting, and controlling the temperature of a product to be 25 ℃ for 10 days;
(5) acetic acid fermentation: putting the material after the alcohol fermentation in the step 4 into an acetic acid fermentation cylinder, adding 0.25 part of compound distiller's yeast, controlling the product temperature at 35 ℃, stirring once every day for 8 days;
(6) pouring vinegar: transferring the material subjected to acetic acid fermentation in the step 5 into a vinegar spraying pool, adding hot water at 80 ℃, soaking for 2 hours, and then starting to spray vinegar;
(7) sterilizing, inspecting and packaging: sterilizing the vinegar-drenched material with 90-100 deg.C steam for 30min, inspecting various indexes after sterilization, bottling after the indexes are qualified, and packaging to obtain the final product.
Example 2: the quinoa vinegar is prepared from the following raw materials in parts by weight: 60 parts of quinoa, 30 parts of rice, 15 parts of sorghum, 0.18 part of saccharifying enzyme, 60 parts of yeast powder and 0.6 part of compound distiller's yeast; wherein, the raw materials of the Daqu powder comprise 36 parts of quinoa, 12 parts of barley and 12 parts of peas, and the composite distiller's yeast comprises 0.06 part of rhizopus, 0.06 part of monascus, 0.3 part of saccharomyces cerevisiae, 0.12 part of acetobacter and 0.06 part of bacillus subtilis.
The preparation method of the quinoa vinegar specifically comprises the following steps:
(1) preparing auxiliary material Daqu powder: mixing the materials of the Daqu powder, namely the quinoa, the barley and the pea according to the proportion, crushing, adding 36 parts of water, uniformly stirring, pressing into a brick-shaped yeast blank by using a yeast press, putting the pressed yeast blank into a yeast room for culturing for 25 days, raising the temperature to 60 ℃ twice every day, fermenting for 5 hours, and then reducing the temperature to the culture temperature. The cultured yeast is used after being placed for one month;
(2) cleaning, soaking, cooking and cooling: mixing the raw materials of quinoa, rice and sorghum according to the proportion, washing with clear water for three times, then soaking with warm water at 45 ℃ for 20 hours, putting the soaked raw materials into a cooking pot for cooking for 2.5 hours, taking the cooked raw materials out of the pot, stirring and cooling in a cooling tank to 30 ℃;
(3) saccharification: adding 30 parts of Daqu powder into the material cooled in the step 2, uniformly stirring, adding saccharifying enzyme, and saccharifying for 2.5h, wherein the product temperature is controlled at 55 ℃;
(4) alcohol fermentation: putting the saccharified material in the step 3 into a fermentation cylinder, adding 30 parts of Daqu powder and 0.3 part of compound distiller's yeast, uniformly stirring for fermentation, and controlling the temperature of a product to be 26 ℃ for 12 days;
(5) acetic acid fermentation: putting the material after the alcohol fermentation in the step 4 into an acetic acid fermentation cylinder, adding 0.3 part of compound distiller's yeast, controlling the product temperature to be 40 ℃, keeping the product temperature for 9 days, and stirring once a day;
(6) pouring vinegar: transferring the material subjected to acetic acid fermentation in the step 5 into a vinegar spraying pool, adding hot water at 90 ℃, soaking for 2 hours, and then starting to spray vinegar;
(7) sterilizing, inspecting and packaging: sterilizing the vinegar-drenched material with 90-100 deg.C steam for 30min, inspecting various indexes after sterilization, bottling after the indexes are qualified, and packaging to obtain the final product.
Example 3: the quinoa vinegar is prepared from the following raw materials in parts by weight: 75 parts of quinoa, 35 parts of rice, 20 parts of sorghum, 0.2 part of saccharifying enzyme, 65 parts of Daqu powder and 0.8 part of compound distiller's yeast; 39 parts of quinoa, 13 parts of barley and 13 parts of pea which are raw materials of the Daqu powder, and 0.08 part of rhizopus, 0.08 part of monascus, 0.4 part of saccharomyces cerevisiae, 0.16 part of acetobacter and 0.08 part of bacillus subtilis in the composite distiller's yeast.
The preparation method of the quinoa vinegar specifically comprises the following steps:
(1) preparing auxiliary material Daqu powder: mixing the materials of the Daqu powder, namely the quinoa, the barley and the pea according to the proportion, crushing, adding 52 parts of water, uniformly stirring, pressing into a brick-shaped yeast blank by using a yeast press, putting the pressed yeast blank into a yeast room for culturing for 25 days, raising the temperature to 60 ℃ twice every day, fermenting for 5 hours, and then reducing the temperature to the culture temperature. The cultured yeast is used after being placed for one month;
(2) cleaning, soaking, cooking and cooling: mixing the raw materials of quinoa, rice and sorghum according to the proportion, washing with clear water for three times, then soaking with warm water at 50 ℃ for 20 hours, putting the soaked raw materials into a cooking pot for cooking for 3 hours, taking the cooked raw materials out of the pot, stirring and cooling in a cooling tank to 35 ℃;
(3) saccharification: adding 32.5 parts of Daqu powder into the material cooled in the step 2, uniformly stirring, adding saccharifying enzyme, and saccharifying for 3 hours, wherein the product temperature is controlled at 60 ℃;
(4) alcohol fermentation: putting the saccharified material in the step 3 into a fermentation cylinder, adding 32.5 parts of Daqu powder and 0.4 part of compound distiller's yeast, uniformly stirring and fermenting, and controlling the temperature of a product to be 28 ℃ for 15 days;
(5) acetic acid fermentation: putting the material after the alcohol fermentation in the step 4 into an acetic acid fermentation cylinder, adding 0.4 part of compound distiller's yeast, controlling the product temperature at 45 ℃, keeping the time at 10 days, and stirring once a day;
(6) pouring vinegar: transferring the material subjected to acetic acid fermentation in the step 5 into a vinegar spraying pool, adding 100 ℃ hot water, soaking for 2 hours, and then starting to spray vinegar;
(7) sterilizing, inspecting and packaging: sterilizing the vinegar-drenched material with 90-100 deg.C steam for 30min, inspecting various indexes after sterilization, bottling after the indexes are qualified, and packaging to obtain the final product.
Example 4: the contents of main components in the quinoa and the quinoa vinegar prepared in example 1, example 2 and example 3 were measured, and the specific results are shown in table 1:
Claims (2)
1. the quinoa vinegar is characterized by being prepared from the following raw materials in parts by weight: 55-75 parts of quinoa, 25-35 parts of rice, 10-20 parts of sorghum and auxiliary materials, wherein the auxiliary materials comprise 0.15-0.2 part of saccharifying enzyme, 50-65 parts of Daqu powder and 0.5-0.8 part of compound distiller yeast; the raw materials of the Daqu powder are quinoa, barley and peas, and the weight ratio of the quinoa, the barley and the peas is 6: 2: 2; the composite distiller's yeast contains rhizopus, monascus, saccharomyces cerevisiae, acetobacter and bacillus subtilis, and the weight ratio of the rhizopus to the monascus is 1: 1: 5: 2: 1;
the quinoa vinegar is prepared by the following preparation method, and specifically comprises the following steps:
(1) preparing auxiliary material Daqu powder: mixing the raw materials of the Daqu powder, namely chenopodium quinoa, barley and pea according to the proportion, crushing, adding water accounting for 30-40% of the weight of the raw materials, uniformly stirring, pressing into brick-shaped yeast blanks by using a yeast press, putting the pressed yeast blanks into a yeast room for culturing for 25 days at the culture temperature of 38-50 ℃, raising the temperature to 60 ℃ twice per day for fermentation for 5 hours, then cooling to the culture temperature, and placing the cultured Daqu for one month for use;
(2) cleaning, soaking, cooking and cooling: mixing the materials of quinoa, rice and sorghum according to the proportion, washing with clear water for three times, soaking with warm water of 40-50 ℃ for 20h, putting the soaked materials into a cooking pot for cooking for 2-3h, taking the cooked materials out of the pot, stirring and cooling in a cooling tank to 25-35 ℃;
(3) saccharification: adding half of the weight of the Daqu powder prepared in the step 1 into the material cooled in the step 2, uniformly stirring, adding saccharifying enzyme for saccharification for 2-3h, and controlling the product temperature at 50-60 ℃;
(4) alcohol fermentation: putting the saccharified material in the step 3 into a fermentation cylinder, adding the rest half of the yeast powder prepared in the step 1 and the half of the compound yeast, uniformly stirring and fermenting, and controlling the temperature of the product to be between 25 and 28 ℃ for 10 to 15 days;
(5) acetic acid fermentation: putting the material after the alcohol fermentation in the step 4 into an acetic acid fermentation cylinder, adding the rest half of the composite distiller's yeast by weight, controlling the product temperature between 35 and 45 ℃ and the time between 8 and 10 days, and stirring once a day;
(6) pouring vinegar: transferring the material subjected to acetic acid fermentation in the step 5 into a vinegar spraying pool, adding hot water at the temperature of 80-100 ℃, soaking for 2 hours, and then starting to spray vinegar;
(7) sterilizing, inspecting and packaging: sterilizing the vinegar-soaked materials with 90-100 deg.C steam for 30min, inspecting various indexes after sterilization, bottling after indexes are qualified, and packaging to obtain quinoa vinegar.
2. The quinoa vinegar according to claim 1, wherein the composite distiller's yeast is cultured at 40-50 ℃ for 48 hours.
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| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN109554274A (en) * | 2019-01-29 | 2019-04-02 | 山西农业大学 | A kind of quinoa vinegar and its brewing method |
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| CN114874873A (en) * | 2022-06-29 | 2022-08-09 | 赵亮 | Vinegar making method |
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