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CN102191161A - Termite vinegar and preparation method and applications thereof - Google Patents

Termite vinegar and preparation method and applications thereof Download PDF

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Publication number
CN102191161A
CN102191161A CN2011100940367A CN201110094036A CN102191161A CN 102191161 A CN102191161 A CN 102191161A CN 2011100940367 A CN2011100940367 A CN 2011100940367A CN 201110094036 A CN201110094036 A CN 201110094036A CN 102191161 A CN102191161 A CN 102191161A
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vinegar
unstrained spirits
termite
fermentation
kilograms
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CN102191161B (en
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谢华鸣
谢鸣荣
华天波
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Abstract

The invention discloses termite vinegar and a preparation method and applications thereof. The preparation method of the termite vinegar provided by the invention comprises the following steps: alcoholic fermentation is performed to obtain swort, bran and rice bran powder are mixed evenly to obtain wine bran mixture, then the mature vinegar fermented grains prepared from vinegar fermented grains and termite nests are added; swort is added in the mature vinegar fermented grains per day, a layer of rice bran powder is covered on the mixture to ferment, the temperature is controlled to 30-35 DEG C for 5-7 days; the fermenting grains are turned over, the maximum temperature is controlled to less than 35-42 DEG C, fermentation is performed continuously and then completed when the temperature reaches the room temperature; post-fermentation is performed for 26-34 days; and the termite vinegar finished product is obtained after rinsing and decoction. The invention also discloses the applications of the termite vinegar in the preparation of nourishing drinks, food or flavorings. The formic acid in termite nests is utilized to promote fermentation, thus the vinegar yield and the high quality product rate can be increased; and the termite nests contain a lot of nutrients which can be combined with substances such as acetic acid to form a unique flavor.

Description

A kind of termite vinegar and preparation thereof and application
Technical field
The present invention relates to make vinegar technology, relate in particular to a kind of termite vinegar and preparation thereof and application.
Background technology
Termite is one of five universally acknowledged major pests, and the harm forest is various in style, and both at home and abroad people carried out a lot of researchs to termite, and also the Collybia albuminosa that grows with termite fugus gardens is as cuisines.In China, the pharmaceutical use of termite is also more and more valued by people.It is found that to have the disease-resistance substance steroidal in the termite body that mainly contain cholesterol and derivative thereof, Sitosterol, Stigmasterol etc., and have the people to think, these materials have restraining effect to cancer cells.Contained oleic acid, palmitinic acid and stearic acid etc. in the termite fat have the effect that suppresses tumor growth too simultaneously.LI Shi-Zhen is pointed out the fungus garden of termitarium in Compendium of Material Medica " smell is sweet, flat, nontoxic.Cure mainly beneficial stomach, clear refreshing, control hemorrhoid "." middle traditional Chinese medicines sea " points out that also its meridian distribution of property and flavor is " sweet, flat.Nontoxic.Go into the heart, lung, spleen three warps, cure mainly invigorating the spleen and for, beneficial gas refreshing clearly." this shows that termitarium has effects such as beneficial strength, qi-restoratives invigorating the spleen.According to one's analysis, contain 16.5% protein in the termitarium fungus garden, 4% pentosan, 20.91% ash content, and contain 10 seed amino acids such as leucine, Xie Ansuan, tyrosine, proline(Pro), L-Ala, Threonine, arginine, Methionin, L-glutamic acid, aspartic acid.These amino acid have immeasurable pharmaceutical use to the treatment disease.Main nutrient composition is a formic acid in the termitarium, can adopt the method for solid-state vinegar to deduct a percentage, and the technology of at present termitarium being made edible vinegar does not have as yet.
The vinegar productivity of existing aromatic vinegar manufacturing process generally goes out the vinegar of eight jin of 4 degree at one jin of rice.Because the monitoring of QS authentication and food sanitation and safety, system vinegar technology maintains the level that one jin of rice goes out eight jin of vinegar always, and vinegar productivity does not have the way of effective and safe to improve.If can also further improve vinegar productivity, just can improve output, reduce cost.
Summary of the invention
Goal of the invention:, the invention provides a kind of vinegar that utilizes termitarium to make in order to overcome the deficiencies in the prior art; The present invention also provides a kind of preparation method who improves vinegar productivity and possess the termite vinegar of the former nutritive value of termitarium; The invention still further relates to the application of termitarium in system vinegar.
Technical scheme: for achieving the above object, step of the present invention is as follows:
One or more that at first get rice, Chinese sorghum, corn for raw material through boiling, add bent saccharification, fermentation makes distiller's wort.Described distiller's wort can also make by barley, wheat, potato raw material.
60 kilograms of wheat brans of adding and 60 kilograms of big chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, add vinegar unstrained spirits and termitarium then and make ripe vinegar unstrained spirits, and wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 ~ 30 kilograms of termitariums.
Admix alcoholic strength every day and be the distiller's worts of 6 ~ 9 degree in ripe vinegar unstrained spirits, and cover the big chaff of one deck in the above and ferment, temperature was controlled at 30 ~ 35 ℃ of continuing fermentations 5 ~ 7 days;
The vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, the vinegar unstrained spirits is from top to bottom ploughed under in another fermenting container in first day, turns back original fermenting container more from top to bottom in second day, and repeatable operation is 7 ~ 9 times continuously, promptly 14 ~ 18 days.Top temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is reduced to normal temperature;
The vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, promptly the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills down fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 ~ 34 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Obtain finished product termite vinegar after the allotment sterilization then.
Can obtain termite vinegar finished product by above step, both keep the characteristic fragrance of aromatic vinegar, the light taste of traditional Chinese medicine that also has ant nest to produce, fragrance is coordinated pleasant very much; Owing to the amino acid a large amount of in the formic acid and the intervention of mineral substance, the termite vinegar of same acidity weakens greatly than the pungency of vinegar commonly used, and taste is also abundanter, and pleasant impression is long.
Utilize this termite vinegar to can be applicable to prepare vinegar beverage, healthcare products or seasonings, have significantly refresh oneself, antifatigue effect.Termite vinegar converted water and add other batchings process, can make the termite vinegar beverage as sweeting agent, fruit juice, antioxidant etc.Termite vinegar is added the activeconstituents of termitarium again owing to gentle acetic acid, can also after suitably diluting, add other health active compositions and just can make by the common process method as healthcare products.
Beneficial effect: the formic acid system vinegar in termite vinegar provided by the invention and preparation method thereof and the applications exploiting termitarium, can promote fermentation, improve vinegar productivity and quality percentage, and contain a large amount of nutritive substances in the termitarium, particularly formic acid has improved the nutritive ingredient of fermented vinegar greatly, also organically blend with materials such as acetic acid and formed unique local flavor, termite vinegar provided by the invention both can be used as tonic beverage, also can be used as seasonings.
Embodiment
The several embodiment of various details, but content of the present invention is not limited to this fully.
Embodiment 1
Zymamsis: get rice and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
The system unstrained spirits: 60 kilograms of wheat brans of adding and 60 kilograms of big chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, add vinegar unstrained spirits and termitarium then and make ripe vinegar unstrained spirits, and wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 15 kilograms of termitariums.
Primary fermentation: admix alcoholic strength every day and be the distiller's worts of 6 ~ 9 degree in ripe vinegar unstrained spirits, and cover the big chaff of one deck in the above and ferment, temperature was controlled at 30 ~ 35 ℃ of continuing fermentations 5 days;
In fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, the vinegar unstrained spirits is from top to bottom ploughed under in another fermenting container in first day, turns back original fermenting container more from top to bottom in second day, and repeatable operation is 8 times continuously, promptly 16 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is reduced to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, promptly the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills down fine salt on every side and is used for sterilization, secondary fermentation time remaining 30 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Obtain finished product termite vinegar after the allotment sterilization then.
Embodiment 2
Zymamsis: get rice, Chinese sorghum mixture and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
The system unstrained spirits: 60 kilograms of wheat brans of adding and 60 kilograms of big chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, add vinegar unstrained spirits and termitarium then and make ripe vinegar unstrained spirits, and wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 kilograms of termitariums.
Primary fermentation: admix alcoholic strength every day and be the distiller's worts of 9 degree in ripe vinegar unstrained spirits, and cover the big chaff of one deck in the above and ferment, temperature was controlled at 30 ~ 35 ℃ of continuing fermentations 7 days;
In fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, the vinegar unstrained spirits is from top to bottom ploughed under in another fermenting container in first day, turns back original fermenting container more from top to bottom in second day, and repeatable operation is 7 times continuously, promptly 14 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is reduced to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, promptly the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills down fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Obtain finished product termite vinegar after the allotment sterilization then.
Embodiment 3
Zymamsis: get rice and be raw material through dipping, boiling, add bent saccharification, fermentation makes distiller's wort.
The system unstrained spirits: 60 kilograms of wheat brans of adding and 60 kilograms of big chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, add vinegar unstrained spirits and termitarium then and make ripe vinegar unstrained spirits, and wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 30 kilograms of termitariums.
Primary fermentation: admix alcoholic strength every day and be the distiller's worts of 6 degree in ripe vinegar unstrained spirits, and cover the big chaff of one deck in the above and ferment, temperature was controlled at 30 ~ 35 ℃ of continuing fermentations 5 days;
In fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over unstrained spirits, the vinegar unstrained spirits is from top to bottom ploughed under in another fermenting container in first day, turns back original fermenting container more from top to bottom in second day, and repeatable operation is 7 times continuously, promptly 14 days.Temperature is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is reduced to normal temperature;
Secondary fermentation: the vinegar unstrained spirits that above-mentioned steps is made turns over cylinder, promptly the vinegar unstrained spirits is ploughed under in another pithos, compacting, uses diaphragm seal, spills down fine salt on every side and is used for sterilization, secondary fermentation time remaining 26 days;
Drench vinegar: secondary fermentation is soaked pouring with the vinegar unstrained spirits that obtains after finishing, and specifically comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, open and put the pouring hole and emit precipitation, get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
Fry in shallow oil the vinegar finished product: be incubated half an hour after former vinegar is heated to 95 ~ 100 ℃, cooling stores, the long raising that helps local flavor storage time.Obtain finished product termite vinegar after the allotment sterilization then.
Embodiment 4 adds termitarium and does not add the comparison of termitarium vinegar productivity
Method with embodiment 1 obtains termite vinegar test group; With the method for embodiment 1 but do not add termitarium and obtain comparative group, calculate vinegar productivity again, every group is carried out three tests, and the result is as follows:
Table 1
Figure 284146DEST_PATH_IMAGE001
According to above testing data as can be seen, termitarium system vinegar can significantly improve vinegar productivity, and average 1 jin of rice can go out 9.4 jin 4 degree vinegar.
Embodiment 5
Following table provides the termite vinegar that embodiment 1 makes and the subjective appreciation result of common aromatic vinegar:
Table 2
Figure 201286DEST_PATH_IMAGE002
* subjective appreciation is 5 people group evaluation results.

Claims (6)

1. method of utilizing termitarium system vinegar, one or more that at first get rice, Chinese sorghum, corn for raw material through boiling, add bent saccharification, fermentation makes distiller's wort, it is characterized in that also comprising the steps:
(1) 60 kilograms of wheat brans of adding and 60 kilograms of big chaffs are mixed thoroughly and are obtained wine bran chaff mixture in per 180 kilograms of distiller's worts, add vinegar unstrained spirits and termitarium then and make ripe vinegar unstrained spirits, and wherein per 350 wine bran chaff mixtures add 5 kilograms of vinegar unstrained spirits and 5 ~ 30 kilograms of termitariums;
(2) in ripe vinegar unstrained spirits, admix distiller's wort every day, and cover the big chaff of one deck in the above and ferment, be controlled at 30 ~ 35 ℃ of continuing fermentations 5 ~ 7 days;
(3) the vinegar unstrained spirits that step (2) is obtained turns over unstrained spirits, is controlled at continuing fermentation below 35 ~ 42 ℃, treats to finish when leavening temperature is reduced to normal temperature;
(4) the vinegar unstrained spirits that step (3) is obtained turns over cylinder, compacting, sealing, secondary fermentation 26 ~ 34 days;
(5) the vinegar unstrained spirits that secondary fermentation is obtained soaks pouring, obtains former vinegar;
(6) former vinegar is heated to 95 ~ 100 ℃ of postcooling and stores, obtain finished product termite vinegar after the allotment sterilization.
2. the method for utilizing termitarium system vinegar according to claim 1, it is characterized in that, the described unstrained spirits that turns over of step (3) specifically comprises: the vinegar unstrained spirits from top to bottom ploughed under in another fermenting container in first day, turned back original fermenting container, repeatable operation 14 ~ 18 days in second day more from top to bottom.
3. the method for utilizing termitarium system vinegar according to claim 1 is characterized in that, the soaking to drench of step (5) vinegar unstrained spirits comprises: the vinegar unstrained spirits is drenched vinegar with two soaked 24 ~ 48 hours in fermentation vat, put pouring and get supernatant liquor and obtain former vinegar; Wherein, described two drench vinegar and drench vinegar by three and soak and put the vinegar unstrained spirits that drenched and make; Described three pouring vinegar are put the vinegar unstrained spirits that drenched by the clear water immersion and are made.
4. the method for utilizing termitarium system vinegar according to claim 1 is characterized in that, the ethanol content of distiller's wort is at 6 ~ 9 degree in the step (2).
5. a termite vinegar is characterized in that it is to be made by the described method of claim 1.
6. the application of the described termite vinegar of claim 5 in preparation vinegar beverage, healthcare products or seasonings.
CN2011100940367A 2011-04-15 2011-04-15 Termite vinegar and preparation method and applications thereof Expired - Fee Related CN102191161B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107245429A (en) * 2017-08-11 2017-10-13 句容市森林白蚁防治研究所 A kind of termitarium vinegar and its preparation method and application
CN107410931A (en) * 2017-08-11 2017-12-01 句容市森林白蚁防治研究所 Odontotermes formosanus is preparing the application in expediting the emergence of breast milk food

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1098628A (en) * 1994-06-02 1995-02-15 陈远传 Coptotermes formosanus Shtrari. and bacterium plot series preparations thereof
CN1336429A (en) * 2000-07-27 2002-02-20 米璇 Ant health vinegar and its production process
CN101069698A (en) * 2006-05-12 2007-11-14 江西中医学院 Method for preparing termite fugus gardens extract and use thereof
CN101611866A (en) * 2008-06-25 2009-12-30 许新华 Neutral ant powder and preparation thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1098628A (en) * 1994-06-02 1995-02-15 陈远传 Coptotermes formosanus Shtrari. and bacterium plot series preparations thereof
CN1336429A (en) * 2000-07-27 2002-02-20 米璇 Ant health vinegar and its production process
CN101069698A (en) * 2006-05-12 2007-11-14 江西中医学院 Method for preparing termite fugus gardens extract and use thereof
CN101611866A (en) * 2008-06-25 2009-12-30 许新华 Neutral ant powder and preparation thereof

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* Cited by examiner, † Cited by third party
Title
《中药材》 20061031 曹娟等 白蚁菌圃的抗炎作用研究 第29卷, 第10期 *
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107245429A (en) * 2017-08-11 2017-10-13 句容市森林白蚁防治研究所 A kind of termitarium vinegar and its preparation method and application
CN107410931A (en) * 2017-08-11 2017-12-01 句容市森林白蚁防治研究所 Odontotermes formosanus is preparing the application in expediting the emergence of breast milk food

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Address after: 303, room 2, unit 5, Yu Qing lane, Jurong Economic Development Zone, Zhenjiang, Jiangsu, 212400

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