CN1995316A - Preparation process for clarifying quality-keeping vinegar (health vinegar) - Google Patents
Preparation process for clarifying quality-keeping vinegar (health vinegar) Download PDFInfo
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Abstract
The invention discloses a making method of health vinegar, which is characterized by the following: adopting Chinese sorghum (rice) as raw material and bran, Chinese sorghum, rice shell (jujube,longan, safflower, liquorice, tremella, honey and so on) as auxiliary material; obtaining the health vinegar with total acid not less than 2. 5% and not less than 1. 0% non-volatile acid and reducing sugar not less than 2. 0g/100ml; displaying gloss, amber colour to reduce serum cholesterol.
Description
Technical field
The invention belongs to the seasoning brewing field of engineering technology, is modern biological and the combination of chemical engineering technology and traditional fermentation engineering, is a kind of manufacturing process of clarifying and never degenerating vinegar (health vinegar) that the improvement of present vinegar production technique is created.
Technical background
Along with the raising of people life and health care consciousness, the demand of vinegar specification of quality and vinegar is all had very big change and raising, people more and more demand enjoy unique flavor, have good quality, green organic vinegar of mild health care.Specific requirement is: (1) produces the raw and auxiliary material that uses and is organically green; (2) taste changes the sweet and sour taste type vinegar that total acid content is 35g/L into by the extremely sour vinegar of total acid content 50～100g/L; (3) except having traditional seasoning effect, also has nourishing function; (4) the finished product health care edible vinegar is always clarification and free from extraneous odour and denaturalization phenomenon generation between transportation, storage and shelf-lives.(5) do not add or less with Chemical Preservative
Vinegar (health vinegar) production technique is as follows at present:
Acetic bacteria → heat → turn over unstrained spirits (fermentation) → vinegar unstrained spirits → interpolation fried sugar element, saline soak → pouring vinegar → living vinegar → storage → (interpolation date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc.) preparation → sterilization → cooling storage → can → finished product vinegar (health vinegar) are mixed → inoculated to unit rice, Chinese sorghum → pulverizings → (adding water, Ye Huamei) spice → boiling liquefy → add saccharification enzyme glycolysis → interpolations Daqu, high temperature resistant wine brewing active dry yeast fermentation → distiller's wort → (interpolation wheat bran, sorghum husk) thoroughly
There is following drawback in it: (1) vinegar (or health vinegar) product contain acid minuentization, composition nutrient laden, total acid content only are that acidity is low about 35g/L, and are rich in more health nutrient composition, easily by microbial contamination; (2) acetic fermentation adopts the solid-state unstrained spirits ventilation of turning over, need to add a large amount of unpasteurized wheat brans and Chinese sorghum (rice) shell, meeting many impurity of substitution and (3) zymamsis of assorted bacterium and acetic fermentation adopt pure-blood ferment and fermentation period weak point, making with lactic acid is that the nonvolatile organic acids content of representative reduces greatly, and flavor compound is single.Therefore present vinegar manufacturer is in summer, especially the edible vinegar of producing in sultry " Saunas " sky (particularly health vinegar product), between transportation, storage and shelf-lives, the annual phenomenon that all has hundreds and thousands of tons of finished product vinegars muddiness can take place, go bad or increase acid has a strong impact on quality product.It not only causes serious financial loss, and greatly influences the prestige of vinegar manufacturing enterprise.
Technological accumulation of the present invention: in order to capture the technical barrier in the above-mentioned vinegar industrial production, we analyze the production technique and the health care edible vinegar making method that adopts at present of more traditional DULIU vinegar, zhenjiang vinegar and Shanxi mature vinegar, analyze the reason that the problems referred to above take place theoretically.And carry out respectively in summer in 2004,2005 years in summer: (1) is followed the tracks of the production process sampling, is separated, cultivates, observes the kind of pollution microbes and the variation of quantity: the composition of relatively more rotten vinegar of (2) sampling Detection and normal vinegar sample; (3) the organic acid composition of the relatively more rotten vinegar of employing liquid chromatographic detection.
Discover by detecting repeatedly: (1) present vinegar brewing technology is owing to adopt enclosed liquefaction, saccharification, wineization, so pollution microbes is less, add sorghum husk and wheat bran during acetify, the many assorted bacterium of substitution, after acetic fermentation, hot water pouring vinegar, assorted bacterium significantly reduces, and when having only the effect of sterilizing after drenching vinegar bad, can grow a large amount of bacillus at storage vinegar pot bottom.(2) the rotten vinegar sample of getting different times breed, separation, purifying and carry out preliminary evaluation, discovery is some G
+, acidproof 3～4%, salt tolerant 2%, 30～48 ℃ of growth temperatures can sugar fermentation, the thermophilic bacteria that produces a small amount of D-lactic acid.And at the bottom of vinegar spaying pool, the storage vinegar jar, the first-class sampling of Bottling Line separates, and almost can both assign to this type of bacterium, just contains the difference of bacterium quantity; Sometimes also can find clostridium.(3) in the rotten vinegar sample, except that a small amount of volatile acid, mainly be nonvolatile organic acidses such as formic acid, lactic acid, oxaloacetic acid, butyric acid in the acid of increase.According to external: butyric acid can produce the butyric acid stink, and lactic acid effect by milk-acid bacteria in acetic fermentation can generate the 3-oxobutanol in addition, and it further generates di-acetyl in the vinegar maturation, can produce the foreign odor flavor.According to above-mentioned result of study, we think that it is due to the pollution microbes that vinegar increases acid spoiled, especially pollute due to the heat-resisting and assorted bacterium that is difficult for being killed such as clostridium such as butyric bacteria.
Summary of the invention
Based on above-mentioned technical study, the objective of the invention is to overcome the deficiencies in the prior art part, a kind of preparation technology that muddy with rotten vinegar (health vinegar) does not take place between transportation, storage and shelf-lives is provided; The present invention is on existing vinegar (health vinegar) production technique basis, boil vinegar and cooling storage operation by (1) increase, strengthen the clarification and the disinfecting action of former vinegar: when (2) are inserted converted mash and acetic bacteria and carried out acetic fermentation after distiller's wort is admixed wheat bran, sorghum husk, insert cultured lactic-acid-bacterium seed liquor, carry out the mixed fermentation of acetic acid and lactic acid, perhaps adding lactic acid-fermenting blends former vinegar, with nonvolatile organic acids content such as lactic acid in the increase vinegar unstrained spirits, and then the Sodium.alpha.-hydroxypropionate content of raising finished product vinegar; (3) increase sterilization process process between diatomite filtration, high temperature, short time, and adopt aseptic canning as much as possible, make vinegar more clarify and stablize.
Production technique of the present invention as process flow sheet be:
Unit's rice, Chinese sorghum → pulverizing → (add water, Ye Huamei) spice → boiling saccharification enzyme glycolysis → interpolation Daqu that liquefies → add, high temperature resistant wine brewing active dry yeast fermentation → distiller's wort → (add wheat bran, sorghum husk) mixes → inserts acetic bacteria thoroughly, lactobacillus suspension → heat → turn over unstrained spirits fermentation → vinegar unstrained spirits → interpolation fried sugar element, saline soak → pouring vinegar → living vinegar → boil vinegar → cooling to store → (interpolation lactic acid-fermenting, date, longan, safflower, Radix Glycyrrhizae, Radix Glycyrrhizae, white fungus, honey etc.) blend → store → diatomite filtration → high temperature, short time between sterilization → cooling storage → sterile filling → finished product vinegar (health vinegar)
Wherein, when after distiller's wort is admixed wheat bran, sorghum husk, inserting acetic bacteria and carrying out acetic fermentation, insert cultured lactic-acid-bacterium nutrient solution, carry out the mixed fermentation of acetic acid and lactic acid, with the content of the nonvolatile organic acidses such as lactic acid that improve ripe vinegar unstrained spirits.Or in preparation finished product vinegar (health vinegar), add a certain amount of lactic acid-fermenting, make its nonvolatile organic acids content (in lactic acid) 〉=1.0%, reducing sugar 〉=2.0g/100ml, Sodium Benzoate content≤0.5g/L.The milk-acid bacteria of being adopted is lactobacillus delbruckii (Lactobacillus delbrueckii).
The feature of invention is as follows:
(1) drenches the living vinegar increase that and boil vinegar operation, the one, sterilization; The 2nd, increase esterification, promote vinegar flavor to form.
(2) add lactic acid-fermenting etc. former vinegar is blent,,, can suppress the assorted bacterium of finished product vinegar because Sodium.alpha.-hydroxypropionate is a good sanitas with the lactic acid content in the nonvolatile organic acids content that improves the vinegar finished product.
(3) blend and store good finished product vinegar (health vinegar) and adopt diatomite filter to filter, remove the protein isocolloid compound of solubility in the vinegar, and through the sterilization of " between high temperature, short time ", make finished product vinegar (health vinegar) clarify more and stablize.
(4) finished product vinegar (health vinegar) does not add or is the least possible with Chemical Preservative, to improve the health care and the edibleness of product.
Advantage of the present invention and beneficial effect are:
1. the present invention is the combination of modern health food and traditional zymotic engineering, and prepared clarification that goes out and stay-in-grade vinegar (health vinegar) be for amber, sour-sweet fragrance, the soft silk floss that enters the mouth, acid and aftertaste, free from extraneous odour, and vinegar liquid is limpid, and is glossy, do not have muddy; Total acid content (with acetometer) 〉=2.5%, nonvolatile organic acids content (in lactic acid) 〉=1.0% such as lactic acid wherein, reducing sugar 〉=2.0g/100ml, Sodium Benzoate content≤0.5g/L, other physical and chemical indexs and sanitary index meet state quality standard, health vinegar also has the reduction serum cholesterol, and nourishing function such as delay senility.
2. the present invention boils vinegar and cooling storage operation by (1) increase, with clarification and the sterilization of strengthening former vinegar, reduces the living contaminants of production process as much as possible.Particularly strengthen the clarification of former vinegar and kill microorganism in the finished product vinegar.When (2) accessization wine with dregs access acetic bacteria carries out acetic fermentation after distiller's wort is admixed wheat bran, sorghum husk, insert cultured lactic-acid-bacterium seed liquor, carry out the mixed fermentation of acetic acid and lactic acid, perhaps adding lactic acid-fermenting blends, and then the Sodium.alpha.-hydroxypropionate content of raising finished product vinegar, the antiseptic property of enhancing vinegar.(3) increase sterilization process process between diatomite filtration, high temperature, short time, and adopt aseptic canning as much as possible.Thereby make vinegar (health vinegar) not add or add less under the condition of Chemical Preservative, between transportation, storage and shelf-lives, be always clarification and free from extraneous odour and denaturalization phenomenon and take place, improved the health care and the edibleness of vinegar.
Embodiment:
Below in conjunction with embodiment the present invention is described, the scheme of embodiment described here, do not limit the present invention, one of skill in the art can make improvements and change according to spirit of the present invention, described these improvement and variation all should be considered as within the scope of the invention, and scope of the present invention and essence are limited by claim.
Embodiment one
1, the preparation technology of lactic acid bacteria culture solution is:
(1). actication of culture: will preserve original seed lactobacillus delbruckii (Lactobacillus delbrueckii) and receive 10ml5
0In the test tube substratum of Bx wort, cultivate 24h down at 45 ℃.Can suitably transfer several times.
(2). first order seed is cultivated: above-mentioned test tube nutrient solution is inserted be equipped with in the triangular flask of 200ml nutrient solution, its substratum consists of: wort 6～8
0Bx, yeast extract paste 1g/L, pH nature.20～the 25min that under gauge pressure 90kPa, sterilizes, the inoculation back is in 48～50 ℃ of static cultivations 12h, and pH drops to 3.5, adds a small amount of sterilized lime carbonate, continues cultivation 10～12h.
(3). the preparation of liquid glucose, yeast slurry: get the saccharification liquid in the production, the yeast slurry of measuring again in the alcohol fermented beer that has fermented 72 hours is a small amount of, add in the above-mentioned saccharification liquid, be mixed in 60 ℃ of insulation 18h down, alternative yeast extract paste is made nitrogenous source after making yeast autolysis, be incubated the after-filtration that finishes and remove slag, the clear liquid of acquisition is diluted to and contains reducing sugar 15%, the nutrient solution of full nitrogen 0.17%.
(4). this nutrient solution after sterilization, is inserted above-mentioned cultured seed liquid, and in 48～50 ℃ of static cultivation 10～12h, pH drops to 3.5 and adds a small amount of sterilized lime carbonate, continues to cultivate 10～12h, promptly obtains lactic acid bacteria culture solution.
The lactobacillus suspension that the preparation technology of this lactic acid bacteria culture solution is made joins in the vinegar unstrained spirits after distiller's wort is admixed wheat bran, sorghum husk and acetic bacteria carries out lactic acid and acetic fermentation together, improved the content of the nonvolatile organic acidses such as lactic acid of ripe vinegar unstrained spirits, for the clarification, the health vinegar of never degenerating preparation lay the first stone.
2, clarify, the never degenerate preparation of vinegar (health vinegar)
(1). the preparation of liquefaction, saccharification and the wine wine with dregs of major ingredient unit rice, sorghum rice: major ingredient rice, the sorghum rice produced are unit's rice by summer: Chinese sorghum is 65: 35, be 55: 45 all the other seasons, sorghum rice and unit rice are broken into the powder that can pass through ￠ 1.5～2.5mm screen cloth with pulverizer, and adding water furnishing powder, to starch its water addition ratio be 1: (2～2.5); The α-Dian Fenmei that adds 5～10U/g raw starch, transferring the pH of mash is 6.2～6.4; Be warming up to 100 ℃ of enzyme 5min that go out again after in liquefied pot, being warming up to 85 ℃～92 ℃ liquefaction 10～15min, cool then to 65 ℃, squeeze in the saccharifying enzyme jar, and add the saccharifying enzyme of 6～8U/g raw starch, in 63～65 ℃, behind saccharification 1～1.5h, cool to 28～30 ℃, the big distiller's yeast that the Daqu of adding 10～20% and 0.1～0.2% high temperature resistant wine brewing active dry yeast (Saccharomy cerevisiae) spread cultivation, in 33 ℃ of following zymamsis 64～70h, obtain the distiller's wort of 7～8% (v/v) ethanol concn.Adopt as much as possible that the pipe-line transportation feed liquid is sized mixing in closed container, gelatinization, liquefaction, saccharification and zymamsis.
(2). the preparation of vinegar unstrained spirits: distiller's wort is squeezed in the acetic fermentation pond, and be 1: 2.5～3.0 to add auxiliary material wheat bran, Chinese sorghum and the sophisticated acetic bacteria of cultivation (AS.1.01) liquid and by the lactobacillus suspensions of preparation technology's preparation of above-mentioned milk-acid bacteria (Lactobacillus delbrueckii) nutrient solution in major ingredient and secondary material ratio, be warming up to 42～44 ℃ and carried out lactic acid and acetic acid mixed fermentation 4～6 days, turn over unstrained spirits and be cooled to 38～36 ℃, carry out acetic fermentation again 6～8 days, and obtained to contain the ripe vinegar unstrained spirits that total acid concentration is 7.0～8.0/100ml.
(3). vinegar unstrained spirits maturation is with salt and ageing: in the vinegar unstrained spirits that acetic fermentation is ended, add 5% salt of main raw material, can seasoning, can suppress the over oxidation of acetic bacteria again, make the decline of unstrained spirits temperature.Get half vinegar unstrained spirits then as in the outdoor ageing vinegar cylinder, remove to meet blowing and raining and need cover cylinder cap, in case outside rainwater drenches, weather exposure throughout the year was through 3～6 months vinegar unstrained spirits ageing.
(4). drench vinegar: second half maturation is with adding a certain amount of fried sugar element in the salt vinegar unstrained spirits, add earlier last drench vinegar after gained talk vinegar liquid, supply cold water again and be vinegar unstrained spirits weight 2 times, soak 12～14h after, can drench vinegar, all drench until vinegar liquid.Drench the vinegar liquid that squeeze into soak 10～12h in the above-mentioned ageing vinegar unstrained spirits after, drench the vinegar that and claim former vinegar, remainder is drenched the what is said or talked about vinegar liquid that, as the usefulness of next vinegar unstrained spirits immersion.If will the production health vinegar, then in above-mentioned former vinegar, add after date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc. soak 10～12h, drench the vinegar that and be the former vinegar of health care.
(5). boil vinegar: drench the former vinegar (former health vinegar) that and squeeze into and boil in the vinegar jar, be steam heated to the 30～40min that boils.The one, sterilization; The 2nd, increase esterification, promote vinegar flavor to form; The 3rd, favourable destruction colloid makes not the capacitive material precipitate in cooling and storage period and removes.The vinegar that boils is cooled to 70～80 ℃, puts into the hold tank cooling and stores 10～15 days.
(6). blend, storage and diatomite filtration: get the clarification vinegar liquid in the hold tank, measure its nonvolatile organic acids content, if be lower than (in lactic acid)＜1.0%, reducing sugar＜2.0g/100ml then allocates with lactic acid-fermenting and use fried sugar element.The vinegar of blending is squeezed into and store clarification 20～30 days in the hold tank under room temperature, adopts diatomite to filter after the storage clarifying treatment, obtains clarifying former vinegar.
(7). pollution microbes when avoiding can as far as possible, before can, will clarify former vinegar and carry out high temperature (130 ℃) short period of time (0.6min) sterilization and cooling and adopt sterile filling as far as possible rapidly, obtain finished product vinegar (health vinegar) through can.
By above processing step, the clarification of production, the vinegar that never degenerates (health vinegar) be for amber, sour-sweet fragrance, the soft silk floss that enters the mouth, acid and aftertaste, free from extraneous odour, and vinegar liquid is limpid, and is glossy, do not have muddy; Total acid content (with acetometer) 〉=2.5%, nonvolatile organic acids content (in lactic acid) 〉=1.0% such as lactic acid wherein, reducing sugar 〉=2.0g/100ml, Sodium Benzoate content≤0.5g/L, other physical and chemical indexs and sanitary index meet state quality standard.Health vinegar also has the reduction serum cholesterol, and nourishing function such as delay senility.
The following examples are narrated with simplified way, and to the content of having narrated among the embodiment one, the following examples may specifically not narrated, but are considered as identical with embodiment one.
Embodiment two
With the major ingredient unit rice of producing, after sorghum rice is ground into powder, add the high-temperature that water furnishing powder slurry adds 5～10U/g raw starch amount, be warming up to 100 ℃ of enzyme 5min that go out again after being warming up to 85 ℃～92 ℃ liquefaction 10～15min, cool then to 65 ℃, squeeze in the saccharifying enzyme jar, and add the saccharifying enzyme of 6～8U/g raw starch, in 63 ℃, behind the saccharification 1.5h, cool to 30 ℃, the big distiller's yeast that the Daqu of adding 10% and 0.15% high temperature resistant wine brewing active dry yeast (Saccharomy cerevisiae) spread cultivation in 33 ℃ of following zymamsis 64h, obtains the distiller's wort of 8% (v/v) ethanol concn.Distiller's wort is squeezed in the acetic fermentation pond, and in major ingredient and secondary material ratio be add auxiliary material wheat bran at 1: 3, when Chinese sorghum and 1% is cultivated sophisticated acetic bacteria (AS.1.01) liquid, add 2% and press milk-acid bacteria (Lactobacillus delbrueckii) nutrient solution of preparation technology's enlarged culturing of embodiment one lactic acid bacteria culture solution, intensification was carried out lactic acid and acetic acid mixed fermentation after 5 days, turn over unstrained spirits and be cooled to 38～36 ℃, carry out acetic fermentation again 6～8 days, and obtained to contain the ripe vinegar unstrained spirits that total acid concentration is 8.0/100ml.In ripe vinegar unstrained spirits, add 5% salt of main raw material, get half vinegar unstrained spirits then as in the outdoor ageing vinegar cylinder, through 6 months vinegar unstrained spirits ageing.Second half maturation is with adding a certain amount of fried sugar element in the salt vinegar unstrained spirits, add earlier last drench vinegar after gained talk vinegar liquid, supply cold water again and be vinegar unstrained spirits weight 1.5 times, soak 12h after, can drench vinegar, all drench until vinegar liquid.Drench the vinegar liquid that squeeze in the above-mentioned ageing vinegar unstrained spirits soak 10h after, drench the vinegar that and claim former vinegar.If will the production health vinegar, then in above-mentioned former vinegar, add after date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc. soak 12h, drench the vinegar that and be the former vinegar of health care.Drench the former vinegar (former health vinegar) that and squeeze into and boil in the vinegar jar, be steam heated to the 30～40min that boils.The vinegar that boils is cooled to 70～80 ℃, puts into the hold tank cooling and stores 13 days.Get the clarification vinegar liquid in the hold tank, measure its nonvolatile organic acids content, if be lower than (in lactic acid)＜1.0%, reducing sugar＜2.0g/100ml then allocates with lactic acid-fermenting and table sugar pigment.The vinegar of blending is squeezed into and store clarification 30 days in the hold tank under room temperature, adopts diatomite to filter after the storage clarifying treatment, obtains clarifying former vinegar.Pollution microbes when avoiding can as far as possible, before can, will clarify former vinegar and carry out high temperature (134 ℃) short period of time (1.0min) sterilization and cooling rapidly, and adopt sterile filling as far as possible, through can make clarification of the present invention, finished product vinegar (health vinegar) never degenerates.Its total acid content (with acetometer) 〉=2.5%, nonvolatile organic acids content (in lactic acid) 〉=1.0% such as lactic acid wherein, reducing sugar 〉=2.0g/100ml, other physical and chemical indexs and sanitary index meet the national quality index, do not contain the sour-sweet fragrance of Sodium Benzoate, the soft silk floss that enters the mouth, acid and aftertaste, free from extraneous odour, vinegar liquid is limpid, and is glossy, amber vinegar or have the reduction serum cholesterol, the health vinegar of nourishing function such as delay senility.
Embodiment three
After major ingredient unit rice, the sorghum rice of producing is ground into powder, add water and furnishing powder slurry, high-temperature, behind the liquefaction 10～15min that heats up, 100 ℃ of enzyme 5min that go out, cool to 65 ℃, after the adding saccharifying enzyme carries out saccharification 1.5h, cool the big distiller's yeast that the Daqu of adding 10% and 0.2% high temperature resistant wine brewing active dry yeast (Saccharomy Cerevisiae) spread cultivation to 30 ℃, in 33 ℃ of following zymamsis 64h, obtain the distiller's wort of 7.5% (v/v) ethanol concn.Distiller's wort is squeezed in the acetic fermentation pond, and in major ingredient and secondary material ratio be add auxiliary material wheat bran at 1: 2.5, when Chinese sorghum and 1% is cultivated sophisticated acetic bacteria (AS.1.01) liquid, add 0.5% and press milk-acid bacteria (Lactobacillus delbrueckii) nutrient solution of preparation technology's enlarged culturing of embodiment one lactic acid bacteria culture solution, intensification was carried out lactic acid and acetic acid mixed fermentation after 5 days, turn over unstrained spirits and be cooled to 38 ℃, carry out acetic fermentation again 8 days, and obtained to contain the ripe vinegar unstrained spirits that total acid concentration is 7.0/100ml.In ripe vinegar unstrained spirits, add 5% salt of main raw material, get half vinegar unstrained spirits then as in the outdoor ageing vinegar cylinder, through 4 months vinegar unstrained spirits ageing.Second half maturation is with adding a certain amount of fried sugar element in the salt vinegar unstrained spirits, add earlier last drench vinegar after gained talk vinegar liquid, supply cold water again and be vinegar unstrained spirits weight 2 times, soak 12h after, can drench vinegar, all drench until vinegar liquid.Drench the vinegar liquid that squeeze in the above-mentioned ageing vinegar unstrained spirits soak 10h after, drench the vinegar that and claim former vinegar.If will the production health vinegar, then in above-mentioned former vinegar, add after date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc. soak 10h, drench the vinegar that and be the former vinegar of health care.Drench the former vinegar (former health vinegar) that and squeeze into and boil in the vinegar jar, be steam heated to the 30～40min that boils.The vinegar that boils is cooled to 70～80 ℃, puts into the hold tank cooling and stores 12 days.Get the clarification vinegar liquid in the hold tank, measure its nonvolatile organic acids content, if be lower than (in lactic acid)＜1.0%, reducing sugar＜2.0g/100ml then allocates with lactic acid-fermenting and use fried sugar element.The vinegar of blending is squeezed into and store clarification 20 days in the hold tank under room temperature, adopts diatomite to filter after the storage clarifying treatment, obtains clarifying former vinegar.Pollution microbes when avoiding can as far as possible, to clarify before can that former vinegar carries out high temperature (131 ℃) short period of time (0.5min) sterilization and rapidly after the cooling, adopt sterile filling as far as possible, through can make clarification of the present invention, finished product vinegar (health vinegar) never degenerates.Its total acid content (with acetometer) 〉=2.5%, nonvolatile organic acids content (in lactic acid) 〉=1.0% such as lactic acid wherein, reducing sugar 〉=2.0g/100ml, Sodium Benzoate content≤0.5g/L, other physical and chemical indexs and sanitary index meet the sour-sweet fragrance of national quality index, the soft silk floss that enters the mouth, acid and aftertaste, free from extraneous odour, and vinegar liquid is limpid, and is glossy, amber vinegar or have the reduction serum cholesterol, the health vinegar of nourishing function such as delay senility.
Claims (3)
- The preparation technology of 1, a kind of clarification, the vinegar that never degenerates (health vinegar), adopting jowar (rice) is raw material, and wheat bran, Chinese sorghum (rice) shell, date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc. are auxiliary material, and it is characterized in that: its step of preparation process is:(1). major ingredient rice, the sorghum rice produced are unit's rice by summer: Chinese sorghum is 65: 35, and be 55: 45 all the other seasons, and Sorghum vulgare Pers. and first ground rice are broken into the powder that can pass through ￠ 1.5-2.5mm screen cloth, and adding water furnishing powder, to starch its water addition ratio be 1: 2～2.5;(2). add the high-temperature of 5～10U/g raw starch successively, behind liquefaction 10～15min under 85～92 ℃, intensification is gone out behind the enzyme, cool add 6～8U/g raw starch again saccharifying enzyme under 60～65 ℃, behind saccharification 1～1.5h, cool to 28～30 ℃, the big distiller's yeast that the Daqu of adding 10～20% and 0.1～0.2% high temperature resistant wine brewing active dry yeast (Saccharomy cerevisiae) spread cultivation is in 33 ℃ of following zymamsis 64～70h;(3). in distiller's wort, and be 1 in major ingredient and secondary material ratio: (2.5～3.0) add auxiliary material wheat bran, Chinese sorghum and 1% is cultivated sophisticated acetic bacteria (AS.1.01) liquid and 1～2% milk-acid bacteria (Saccharomycerevisiae) nutrient solution, intensification was carried out lactic acid and acetic acid mixed fermentation 4～6 days, turn over unstrained spirits and be cooled to 38～36 ℃, carried out acetic fermentation again 6～8 days;(4). in the vinegar unstrained spirits, after 5% the salt that adds main raw material is mixed thoroughly, get half vinegar unstrained spirits, the vinegar unstrained spirits was carried out weather exposure 3～6 months as in the outdoor ageing vinegar cylinder;(5). get second half maturation with a certain amount of fried sugar element of interpolation in the salt vinegar unstrained spirits, the light vinegar liquid of gained after the vinegar of the last pouring of adding is earlier mended 2 times cold water of vinegar unstrained spirits weight again, behind immersion 10～12h, can drench vinegar, all drenches until vinegar liquid.Drench the vinegar liquid that squeeze into soak 10～12h in the above-mentioned ageing vinegar unstrained spirits after, drench former vinegar, remainder is drenched the light vinegar liquid that, as the usefulness of next vinegar unstrained spirits immersion.If will the production health vinegar, then in above-mentioned former vinegar, add after date, longan, safflower, Radix Glycyrrhizae, white fungus, honey etc. soak 10～12h, drench the former vinegar of health care;(6). drench the former vinegar (former health vinegar) that and squeeze into and boil in the vinegar jar, be steam heated to the 30～40min that boils.The vinegar that boils is cooled to 70～80 ℃, puts into the hold tank cooling and stores 10～15 days;(7). get the clarification vinegar liquid in the hold tank, measure its nonvolatile organic acids content, if be lower than (in lactic acid)＜1.0%, reducing sugar＜2.0g/100ml then allocates with lactic acid-fermenting and use fried sugar element.The vinegar of blending is squeezed into and store clarification 20～30 days in the hold tank under room temperature;(8). adopt diatomite to filter after storing clarifying treatment, obtain clarifying former vinegar.Before can, will clarify former vinegar carry out high temperature (130～134 ℃) short period of time (sterile filling is adopted in 0.5～1.0min) sterilization and rapidly after the cooling as far as possible, through can make clarification of the present invention, finished product vinegar (health vinegar) never degenerates.
- 2. the preparation technology of clarification according to claim 1, the vinegar that never degenerates (health vinegar), it is characterized in that: described in distiller's wort, and be 1 in major ingredient and secondary material ratio: (2.5～3.0) add auxiliary material wheat bran, Chinese sorghum and 1% is cultivated sophisticated acetic bacteria (AS.1.01) liquid simultaneously, and the preparation technology who adds 2% milk-acid bacteria (Saccharomy cerevisiae) nutrient solution is:(1). will preserve original seed lactobacillus delbruckii (Lactobacillus delbrueckii) and receive in the test tube substratum of 5 ° of Bx worts of 10ml, cultivate 24h down, can suitably transfer several times at 45 ℃;(2). above-mentioned test tube nutrient solution access is equipped with in the triangular flask of 200ml nutrient solution, and its substratum consists of: 6～8 ° of Bx of wort, yeast extract paste 1g/L, pH nature.20～the 25min that under the 90kPa gauge pressure, sterilizes, the inoculation back is in 48～50 ℃ of static cultivations 12h, and pH drops to 3.5 and adds a small amount of sterilized lime carbonate, continues cultivation 10～12h;(3). get the saccharification liquid in the production, the yeast slurry of measuring again in the alcohol fermented beer that has fermented 72 hours is a small amount of, add in the above-mentioned saccharification liquid, be mixed in 60 ℃ of insulation 18h down, alternative yeast extract paste is made nitrogenous source after making yeast autolysis, be incubated the after-filtration that finishes and remove slag, the clear liquid of acquisition is diluted to and contains reducing sugar 15%, the nutrient solution of full nitrogen 0.17%;(4). this nutrient solution after sterilization, is inserted above-mentioned cultured seed liquid, and in 48～50 ℃ of static cultivation 12～14h, pH drops to 3.5 and adds a small amount of sterilized lime carbonate, continues to cultivate 10～12h, promptly obtains lactic acid bacteria culture solution.
- 3. the preparation technology of clarification according to claim 1, the vinegar that never degenerates (health vinegar) is characterized in that: the preparation technology who describedly boils vinegar, blends, sterilizes between storage, diatomite filtration and high temperature, short time is:(1). with being steam heated to the 30～40min that boils, and cooling was stored 10～15 days with former vinegar (former health vinegar);(2). allocate with lactic acid-fermenting and table sugar pigment and to blend, its total acid content (with acetometer) 〉=2.5%, nonvolatile organic acids content (in lactic acid) 〉=1.0% such as lactic acid wherein, reducing sugar 〉=2.0g/100ml, other physical and chemical indexs and sanitary index meet the national quality index, and under room temperature, store clarification 20～30 days in the hold tank, and adopt diatomite to filter after the storage clarifying treatment, obtain clarifying former vinegar;(3). former vinegar be will clarify before the can and (0.5～1.0min) sterilization and rapidly cooling, and adopt sterile filling as far as possible carried out high temperature (130～134 ℃) short period of time.
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| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN101603000B (en) * | 2009-07-16 | 2013-01-23 | 天津科技大学 | Method for preparing gamma-aminobutyric acid enriched vinegar |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
| CN103614280A (en) * | 2013-09-18 | 2014-03-05 | 河北科技师范学院 | Folium artemisiae argyi vinegar |
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| CN101603000B (en) * | 2009-07-16 | 2013-01-23 | 天津科技大学 | Method for preparing gamma-aminobutyric acid enriched vinegar |
| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN103614280A (en) * | 2013-09-18 | 2014-03-05 | 河北科技师范学院 | Folium artemisiae argyi vinegar |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
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| CN108300639A (en) * | 2018-05-09 | 2018-07-20 | 山东巧媳妇食品集团有限公司 | The preparation process of multi-cultur es stepwise fermentation vinegar |
| CN109266503A (en) * | 2018-10-12 | 2019-01-25 | 合川区民利权酿造厂 | A kind of health-care vinegar and preparation method thereof |
| CN109554263A (en) * | 2019-01-24 | 2019-04-02 | 四川省宕府王食品有限责任公司 | A kind of production method for sipping wine |
| CN112280715A (en) * | 2020-11-06 | 2021-01-29 | 四川农业大学 | Novel vinegar contaminating bacteria and separation method thereof |
| CN112342110A (en) * | 2020-11-06 | 2021-02-09 | 贵州食品工程职业学院 | Preparation method of coix seed sea-buckthorn vinegar oral liquid |
| CN112280715B (en) * | 2020-11-06 | 2023-08-29 | 四川农业大学 | Vinegar-polluted bacteria |
| CN112457944A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Production process of ginger and garlic aromatic vinegar capable of promoting digestion, relieving exterior syndrome and harmonizing stomach |
| CN113564012A (en) * | 2021-08-03 | 2021-10-29 | 山西守艺人醋业有限责任公司 | Seafood vinegar and preparation method thereof |
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