CN109666578B - Truffle health-care vinegar and preparation process thereof - Google Patents
Truffle health-care vinegar and preparation process thereof Download PDFInfo
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Abstract
The invention provides truffle health-care vinegar and a preparation process thereof, wherein the preparation process comprises the following operations: preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%; extracting effective components of truffle; blending: adding 30-50g of the Chinese liquor containing truffle extract into one liter of base liquor, and stirring; preparing vinegar: pouring the product obtained in the last step into a pottery jar, inoculating acetic acid bacteria liquid, fermenting at 38-39 deg.C for 15-20 days, stirring 3-5 times per day, sequentially spraying vinegar, blending, sun drying vinegar, filtering, sterilizing, and packaging. Compared with the prior art, the truffle health vinegar prepared by the preparation process has almost all nutrient substances of wheat germs and truffles, has wheat germ faint scent and truffle special fragrance, and has the advantages of good taste, strong fragrance, high nutritional value, short brewing period and high production efficiency.
Description
Technical Field
The invention belongs to the technical field of vinegar brewing, and particularly relates to truffle health-care vinegar and a preparation process thereof.
Background
The vinegar contains high amino acids, can accelerate digestion, inhibit human aging, and prevent various senile diseases, and is an indispensable seasoning in human life. Wheat germ is the core and life of wheat, although it only accounts for 2% of the wheat grain weight, but the nutrition accounts for 97% of the whole wheat grain, wherein more than 50 kinds of rich nutrition needed by human body and some trace physiological active ingredients which are not discovered by present science are stored, and the wheat germ has extremely high nutritional value and medicinal value and is known as' natural nutrition treasury of human by nutriologists. Truffle is a mushroom fungus, contains various beneficial components required by human body, such as 18 amino acids (including 8 essential amino acids which can not be synthesized by human body), unsaturated fatty acid, multiple vitamins, trace elements, sphingolipid, cerebroside, ceramide, triterpene, male ketone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide and other mass metabolites, and has extremely high nutritional and health-care values. Therefore, if the wheat germ vinegar is used and the truffle is added, the health care vinegar which is rich in all nutrient substances of the wheat germ and the truffle and is beneficial to enhancing the immunity of a human body, softening blood vessels, preventing senile dementia and resisting aging can be obtained. At present, no report about brewing the truffle health care vinegar by taking wheat germ as a raw material and adding truffle is seen.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides truffle health-care vinegar and a preparation process thereof.
The technical scheme of the invention is realized as follows:
a preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 52-70% vol Chinese liquor at 1-1.5atm at 10-15 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 30-50g of the Chinese liquor containing truffle extract into one liter of base liquor, and stirring;
s4, vinegar preparation: pouring the product obtained in the last step into a pottery jar, inoculating acetic acid bacteria liquid, fermenting at 38-39 deg.C for 15-20 days, stirring 3-5 times per day, sequentially spraying vinegar, blending, sun drying vinegar, filtering, sterilizing, and packaging.
The specific operation for preparing the base wine is as follows:
step one, puffing: the wheat germs are cleaned and dried until the water content is 12 to 15 percent, and then the wheat germs are dried under the pressure of 180-2The temperature is increased to 150 ℃, the screw rotation speed is increased to 160 and 180rpm, and the expanded material is obtained after the expansion and the crushing;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to be 50-55% and the pH to be 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 1 to 2 percent of bacillus subtilis, 3 to 5 percent of aspergillus oryzae threo-16 and 5 to 8 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 30 to 35 ℃, and the filtration, clarification and decoloration are carried out after the fermentation is carried out for 1 month.
Preferably, the acetic acid bacteria liquid in S4 is prepared by respectively activating and expanding acetic acid bacteria 1.41, A.GP-1 and A.SN-1, and then mixing the activated and expanded acetic acid bacteria and A.SN-1 according to the volume ratio of 2:1:1, and the expanding culture method of the acetic acid bacteria 1.41, A.GP-1 and A.SN-1 specifically comprises the following steps: inoculating slant seeds into the fermentation product of step 4 with alcohol content of 3%, and culturing at 33 deg.C for 30-50h with oxygen consumption.
Preferably, in the second step, the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 5% -8% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1-1% of the addition amount of the complex enzyme.
More preferably, in the third step, the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is (5-10) to 1, the specific operation of the atmospheric steaming is atmospheric steaming, the steaming is carried out at 120 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is (8-10) to 1; three stages of starter propagation and nutrient culture are carried out: culturing at 30-35 deg.C and humidity of 80-90% for 3-5 days, culturing at 50-60 deg.C and humidity of above 90% for 8-10 days, and culturing at 35-40 deg.C and humidity of 70-80% for 10-15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above higher than the set temperature, the koji blocks need to be turned over by 180 degrees.
Most preferably, the addition amount of the enzyme activator is 0.1-0.5% of the addition amount of the complex enzyme.
The invention firstly uses wheat germ puffed material as raw material, and prepares base wine through enzymolysis, starter propagation and fermentation, then slices the truffle and soaks in white wine to obtain white wine containing truffle extract, and finally mixes the base wine and the white wine containing truffle extract and acidifies the mixture to finally prepare truffle health care vinegar which has almost all nutrient substances of wheat germ and truffle and contains wheat germ faint scent and the peculiar fragrance of truffle.
The invention also provides the truffle health-care vinegar prepared by the preparation process.
Compared with the prior art, the invention has the following beneficial effects:
1. the truffle health vinegar prepared by the preparation process has almost all nutrient substances of wheat germ and truffle, has wheat germ faint scent and truffle special fragrance, and has high nutritional value, short brewing period and high production efficiency;
2. in the base wine fermentation, a mixed microbial inoculum comprising bacillus subtilis, aspergillus oryzae threo-16 and saccharomyces cerevisiae is used as a saccharification leavening agent, the fermentation effect is good, the finally obtained base wine has good taste, and the taste of the finally obtained truffle health-care vinegar is favorably improved;
3. the technological parameters of puffing, enzymolysis and starter propagation are scientific and reasonable, the brewing period of the base wine is short, and the production efficiency is high.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with the alcoholic strength of 13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 58% vol Chinese liquor at 1.4atm at 15 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 50g of the Chinese liquor containing truffle extract into one liter of base liquor, and stirring uniformly;
s4, vinegar preparation: pouring the product obtained in the last step into a ceramic jar, inoculating acetic acid bacteria liquid (the acetic acid bacteria liquid is prepared by respectively carrying out activation propagation on acetobacter pasteurianus 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1, and mixing according to the volume ratio of 2:1:1, wherein the propagation method of the acetic acid bacteria 1.41, the acetic acid bacteria A.GP-1 and the acetic acid bacteria A.SN-1 specifically comprises the steps of inoculating slant seeds into the fermentation product obtained in the step 4 with the alcoholic strength of 3 percent, carrying out oxygen consumption culture for 30-50h at the temperature of 33 ℃, fermenting for 15 days at the temperature of 39 ℃, turning and stirring for 5 times every day, and then carrying out vinegar spraying, blending, vinegar airing, filtering, sterilizing and filling in sequence.
The specific operation for preparing the base wine is as follows:
step one, puffing: cleaning wheat germ, oven drying until water content is 12%, and pressurizing at 240kg/cm2Puffing at 130 ℃ and at the screw rotating speed of 160rpm, and crushing to obtain a puffed material;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to 55% and the pH to 7.5, performing heat preservation and enzymolysis at 40 ℃ for 80 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 6% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1 percent of the addition amount of the complex enzyme;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; wherein the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is 7:1, the specific operation of steaming at normal pressure is steaming at 100 ℃ for at least 15min at normal pressure, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is 10: 1; three stages of starter propagation and nutrient culture are carried out: culturing at 33 deg.C and 80% humidity for 5 days, culturing at 55 deg.C and 90% humidity for 8 days, and culturing at 40 deg.C and 75% humidity for 10 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 1.8 percent of bacillus subtilis, 4.5 percent of aspergillus oryzae threo-16 and 7.5 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, and then the sealed fermentation is carried out, the fermentation temperature is 35 ℃, the fermentation is carried out for 1 month, and then the filtration, the clarification and the decoloration are carried out.
Example 2
A preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 60% vol Chinese liquor at 1.3atm and 13 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 45g of the white spirit containing the truffle extract prepared in the previous step into each liter of base wine, and uniformly stirring;
s4, vinegar preparation: pouring the product obtained in the last step into a ceramic jar, inoculating acetic acid bacteria liquid (the acetic acid bacteria liquid is prepared by respectively carrying out activation propagation on acetobacter pasteurianus 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1, and mixing according to the volume ratio of 2:1:1, wherein the propagation method of the acetic acid bacteria 1.41, the acetic acid bacteria A.GP-1 and the acetic acid bacteria A.SN-1 specifically comprises the steps of inoculating slant seeds into the fermentation product obtained in the step 4 with the alcoholic strength of 3 percent, fermenting for 17 days at the temperature of 38.5 ℃, stirring for 4 times every day, and then sequentially carrying out vinegar pouring, blending, vinegar drying, filtering, sterilizing and filling.
The specific operation for preparing the base wine is as follows:
step one, puffing: cleaning wheat germ, oven drying until water content is 15%, and pressurizing at 200kg/cm2Puffing at 120 ℃ and at the screw rotating speed of 180rpm, and crushing to obtain a puffed material;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to 52% and the pH to 7, performing heat preservation and enzymolysis at 55 ℃ for 70 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 5% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1 percent of the addition amount of the complex enzyme;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; wherein the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is 10:1, the specific operation of steaming at normal pressure is steaming at 110 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is 8: 1; three stages of starter propagation and nutrient culture are carried out: culturing at 35 deg.C and 85% humidity for 3 days, culturing at 60 deg.C and 90% humidity for 9 days, and culturing at 35 deg.C and 80% humidity for 12 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 1.2 percent of bacillus subtilis, 3.5 percent of aspergillus oryzae threo-16 and 7 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 32 ℃, the filtration, the clarification and the decoloration are carried out after the fermentation is carried out for 1 month.
Example 3
A preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 60% vol Chinese liquor at 1.5atm and 10 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 40g of the Chinese liquor containing truffle extract into one liter of base liquor, and uniformly stirring;
s4, vinegar preparation: pouring the product obtained in the last step into a ceramic jar, inoculating acetic acid bacteria liquid (the acetic acid bacteria liquid is prepared by respectively carrying out activation propagation on acetic acid bacteria 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1, and then mixing according to the volume ratio of 2:1:1, wherein the propagation method of the acetic acid bacteria 1.41, the acetic acid bacteria A.GP-1 and the acetic acid bacteria A.SN-1 specifically comprises the steps of inoculating slant seeds into the fermentation product obtained in the step 4 with the alcoholic strength of 3 percent, fermenting for 15 days at 39 ℃, turning over and stirring for 4 times every day, and then sequentially carrying out vinegar pouring, blending, vinegar drying, filtering, sterilizing and filling.
The specific operation for preparing the base wine is as follows:
step one, puffing: cleaning wheat germ, oven drying until water content is 14%, and pressurizing at 180kg/cm2Puffing at 150 ℃ and the screw rotating speed of 170rpm, and crushing to obtain a puffed material;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to 50% and the pH to 8, performing heat preservation and enzymolysis at 50 ℃ for 60 hours, and filtering after enzymolysis to obtain filtrate and filter residues; the compound enzyme is alpha-amylase and diastase, and the addition amount of the compound enzyme is 8% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.5 percent of the addition amount of the complex enzyme;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; wherein the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is 5:1, the specific operation of steaming at normal pressure is steaming at normal pressure and 120 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is 9: 1; three stages of starter propagation and nutrient culture are carried out: culturing at 30 deg.C and 90% humidity for 4 days, culturing at 50 deg.C and 90% humidity for 10 days, and culturing at 38 deg.C and 70% humidity for 15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 1.5 percent of bacillus subtilis, 3 percent of aspergillus oryzae Su-16 and 8 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 33 ℃, the filtration, the clarification and the decoloration are carried out after the fermentation is carried out for 1 month.
Example 4
A preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 70% vol Chinese liquor at 12 deg.C under 1atm for at least 24 hr until the Chinese liquor just submerges the truffle surface, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 50g of the Chinese liquor containing truffle extract into one liter of base liquor, and stirring uniformly;
s4, vinegar preparation: pouring the product obtained in the last step into a ceramic jar, inoculating acetic acid bacteria liquid (the acetic acid bacteria liquid is prepared by respectively carrying out activation propagation on acetic acid bacteria 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1, and then mixing according to the volume ratio of 2:1:1, wherein the propagation method of the acetic acid bacteria 1.41, the acetic acid bacteria A.GP-1 and the acetic acid bacteria A.SN-1 specifically comprises the steps of inoculating slant seeds into the fermentation product obtained in the step 4 with the alcoholic strength of 3 percent, fermenting for 18 days at 38 ℃, stirring for 5 times every day, and then sequentially carrying out vinegar pouring, blending, vinegar drying, filtering, sterilizing and filling.
The specific operation for preparing the base wine is as follows:
step one, puffing: cleaning wheat germ, oven drying until water content is 14%, and pressurizing at 220kg/cm2Puffing at 130 ℃ and a screw rotating speed of 165rpm, and crushing to obtain a puffed material;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to 53% and the pH to 7.5, performing heat preservation and enzymolysis at 45 ℃ for 65 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 6% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.5 percent of the addition amount of the complex enzyme;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; wherein the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is 6:1, the specific operation of steaming at normal pressure is steaming at normal pressure and 105 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is 10: 1; three stages of starter propagation and nutrient culture are carried out: culturing at 32 deg.C and 85% humidity for 3 days, culturing at 50 deg.C and 90% humidity for 10 days, and culturing at 35 deg.C and 70% humidity for 10 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 2 percent of bacillus subtilis, 4 percent of aspergillus oryzae threo-16 and 5 percent of saccharomyces cerevisiae, then the fermentation is firstly carried out by introducing sterile oxygen, then the sealed fermentation is carried out, the fermentation temperature is 35 ℃, and the filtration, clarification and decoloration are carried out after the fermentation is carried out for 1 month.
Example 5
A preparation process of truffle health-care vinegar comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%;
s2, extracting effective components of truffle: slicing truffle, soaking in 52% vol Chinese liquor at 1.2atm at 15 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 30g of the Chinese liquor containing truffle extract into one liter of base liquor, and uniformly stirring;
s4, vinegar preparation: pouring the product obtained in the last step into a ceramic jar, inoculating acetic acid bacteria liquid (the acetic acid bacteria liquid is prepared by respectively carrying out activation propagation on acetic acid bacteria 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1, and then mixing according to the volume ratio of 2:1:1, wherein the propagation method of the acetic acid bacteria 1.41, the acetic acid bacteria A.GP-1 and the acetic acid bacteria A.SN-1 specifically comprises the steps of inoculating slant seeds into the fermentation product obtained in the step 4 with the alcoholic strength of 3 percent, fermenting for 20 days at the temperature of 38.5 ℃, stirring for 3 times every day, and then sequentially carrying out vinegar pouring, blending, vinegar drying, filtering, sterilizing and filling.
The specific operation for preparing the base wine is as follows:
step one, puffing: cleaning wheat germ, oven drying until water content is 14%, and pressurizing at 200kg/cm2Puffing at 130 ℃ and the screw rotating speed of 175rpm, and crushing to obtain a puffed material;
step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to 53% and the pH to 8, performing heat preservation and enzymolysis at 40 ℃ for 75 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme is alpha-amylase and glucoamylase, and the addition amount of the compound enzyme is 7% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 1 percent of that of the complex enzyme;
step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; wherein the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is 8:1, the specific operation of steaming at normal pressure is steaming at 110 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is 9: 1; three stages of starter propagation and nutrient culture are carried out: culturing at 35 deg.C and 85% humidity for 4 days, culturing at 55 deg.C and 90% humidity for 9 days, and culturing at 35 deg.C and 80% humidity for 10 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above the set temperature, the koji blocks need to be turned for 180 degrees;
step four, fermentation: adding the koji obtained in the third step into the puffed material obtained in the first step, uniformly mixing, transferring into a fermentation container, and then inoculating a mixed microbial inoculum into the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to a fermented product is respectively as follows: 1% of bacillus subtilis, 5% of aspergillus oryzae threo-16 and 6% of saccharomyces cerevisiae, then fermenting by introducing sterile oxygen, sealing and fermenting, wherein the fermentation temperature is 30 ℃, and filtering, clarifying and decoloring after fermenting for 1 month.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein. The processes not described in detail in the present invention all use the prior art.
Claims (6)
1. A preparation process of truffle health-care vinegar is characterized by comprising the following steps: the method comprises the following operation steps:
s1, preparing base wine: puffing wheat germ, pulverizing, sequentially performing enzymolysis, starter propagation and fermentation to obtain base wine with alcohol content of 12-13%; the specific operation of S1 is as follows: step one, puffing: the wheat germs are cleaned and dried until the water content is 12 to 15 percent, and then the wheat germs are dried under the pressure of 180-2The temperature is increased to 150 ℃, the screw rotation speed is increased to 160 and 180rpm, and the expanded material is obtained after the expansion and the crushing; step two, enzymolysis: adding a complex enzyme and an enzyme activator into the puffed material obtained in the first step, uniformly stirring, adjusting the water content to be 50-55% and the pH to be 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue; step three, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and filter residues obtained in the second step at normal pressure, mixing the cooked materials with wheat bran after the cooked materials are cooled to normal temperature, uniformly stirring the materials, then putting the materials into a mould to press the materials into koji blocks with a plurality of mesopores uniformly distributed in the middle, putting the koji blocks in a koji making chamber at certain intervals, carrying out intermittent ventilation firstly, then carrying out koji making culture through continuous ventilation, and alternately spraying the koji blocks with filtrate obtained in the second step and normal-temperature distilled water in the koji making culture; step four, fermentation: adding the yeast material obtained in the third step into the expanded material obtained in the first step, uniformly mixing, and transferring into a hairAnd (2) inoculating a mixed microbial inoculum to the fermentation container, wherein the mixed microbial inoculum is a mixed microbial inoculum of bacillus subtilis, aspergillus oryzae threonine-16 and saccharomyces cerevisiae, and the mass ratio of each microbial inoculum to the fermentation product is respectively as follows: 1 to 2 percent of bacillus subtilis, 3 to 5 percent of aspergillus oryzae threo-16 and 5 to 8 percent of saccharomyces cerevisiae, and then the fermentation is firstly carried out by introducing sterile oxygen and then is carried out in a sealing way, wherein the fermentation temperature is 30 to 35 ℃;
s2, extracting effective components of truffle: slicing truffle, soaking in 52-70% vol Chinese liquor at 1-1.5atm at 10-15 deg.C for at least 24 hr until the Chinese liquor just submerges the surface of truffle, and filtering to obtain Chinese liquor containing truffle extract;
s3, blending: adding 30-50g of the Chinese liquor containing truffle extract into one liter of base liquor, and stirring;
s4, vinegar preparation: pouring the product obtained in the last step into a pottery jar, inoculating acetic acid bacteria liquid, fermenting at 38-39 deg.C for 15-20 days, stirring 3-5 times per day, sequentially spraying vinegar, blending, sun drying vinegar, filtering, sterilizing, and packaging.
2. The preparation process of truffle health vinegar according to claim 1, which is characterized by comprising the following steps: the acetic acid bacteria liquid in the S4 is prepared by respectively activating, expanding and culturing 1.41 of acetobacter pasteurianus, A.GP-1 of acetic acid bacteria and A.SN-1 of acetic acid bacteria according to the volume ratio of 2:1:1, and the expanding and culturing method of the 1.41 of acetic acid bacteria, the A.GP-1 of acetic acid bacteria and the A.SN-1 of acetic acid bacteria specifically comprises the following steps: inoculating slant seeds into the fermentation product of step 4 with alcohol content of 3%, and culturing at 33 deg.C for 30-50h with oxygen consumption.
3. The preparation process of truffle health vinegar according to claim 1, which is characterized by comprising the following steps: in the second step, the compound enzyme is alpha-amylase and saccharifying enzyme, and the addition amount of the compound enzyme is 5-8% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the addition amount of the enzyme activator is 0.1-1% of that of the compound enzyme.
4. The preparation process of truffle health vinegar according to claim 1, which is characterized by comprising the following steps: in the third step, the ratio of the dry weight of the wheat germ to the dry weight of the filter residue is (5-10) to 1, the specific operation of atmospheric steaming is atmospheric steaming at 120 ℃ for at least 15min, and the ratio of the dry weight of the clinker to the dry weight of the wheat bran is (8-10) to 1; the three stages of starter propagation and nutrient culture are carried out: culturing at 30-35 deg.C and humidity of 80-90% for 3-5 days, culturing at 50-60 deg.C and humidity of above 90% for 8-10 days, and culturing at 35-40 deg.C and humidity of 70-80% for 10-15 days; in each stage, if the temperature of the koji blocks is 5 ℃ or above higher than the set temperature, the koji blocks need to be turned over by 180 degrees.
5. The preparation process of truffle health vinegar according to claim 3, characterized in that: the addition amount of the enzyme activator is 0.1-0.5% of the addition amount of the complex enzyme.
6. Health vinegar of truffle prepared by the process for preparing the health vinegar of truffle according to any one of claims 1 to 5.
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