CN103710252A - Preparation method of straw mushroom vinegar - Google Patents
Preparation method of straw mushroom vinegar Download PDFInfo
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- CN103710252A CN103710252A CN201310730269.0A CN201310730269A CN103710252A CN 103710252 A CN103710252 A CN 103710252A CN 201310730269 A CN201310730269 A CN 201310730269A CN 103710252 A CN103710252 A CN 103710252A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 149
- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 81
- 238000000855 fermentation Methods 0.000 claims abstract description 62
- 230000004151 fermentation Effects 0.000 claims abstract description 62
- 239000007788 liquid Substances 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 235000013339 cereals Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
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- 238000001035 drying Methods 0.000 claims abstract description 3
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- 239000002893 slag Substances 0.000 claims description 31
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- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
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Abstract
The invention relates to a preparation method of straw mushroom vinegar, and in particular relates to a method for preparing straw mushroom vinegar by fully utilizing straw mushroom. The invention aims at providing a straw mushroom vinegar preparation method capable of organically combining the tastes of Shanxi mature vinegar and straw mushroom with nutritive values. According to the adopted technical scheme, the straw mushroom vinegar preparation method comprises the following steps: performing straw mushroom pretreatment, namely drying, smashing, soaking and separating the straw mushroom so as to obtain straw mushroom liquid and straw mushroom residue; mixing the straw mushroom residue with sorghum flour, and adding water to moist materials for 4-6 hours; steaming the materials at a normal pressure for 2-3 hours; then adding cooled materials to yeast and water, fermenting for 3 days, adding the straw mushroom liquid and fermenting for 10-11 days to obtain fermented grains; adding vinegar and fermenting for 9-10 days; fumigating the materials after vinegar fermentation and spraying vinegar on the materials through fermentation to obtain fresh vinegar, and aging, filtering, sterilizing and filling the fresh vinegar with the sun to obtain a finished product of straw mushroom vinegar. The delicious taste of straw mushroom is perfectly fused in the taste of mature vinegar.
Description
Technical field
The present invention relates to the preparation method of vinegar, be specifically related to a kind of method that straw mushroom is prepared straw mushroom vinegar that makes full use of.
Background technology
Vinegar is China working people produced a kind of acid condiment in long-term production practice, with a long history.Indispensable in people's dietetic life, in the traditional Chinese medicine and pharmacy of China, vinegar also has certain purposes.LI Shi-Zhen is said vinegar energy " detumescence pain, aproll gas, pathogenic toxin killing " in < < Compendium of Materia Medica > > mono-book, has a large amount of vinegars to participate in prescriptions with illnesss such as treatment stenocardia, constipation, hematuria, sores in the medical book in successive dynasties.Modern medicine is thought: vinegar has stronger kill bacteria, suppresses virus, antioxygenation; Can improve functions of intestines and stomach, improve a poor appetite, and can promote the dissolving of the elements such as calcium in food, phosphorus, iron, be convenient to the absorption of human body; Can improve human body metabolism, have the effect that prevents and lessen fatigue, be the good merchantable brand with multiple beautification function.
Straw mushroom is a kind of important tropical and subtropical zone mushroom class, is the third-largest culturing edible fungus in the world, and China's straw mushroom output occupies first of the world.It is nutritious, delicious flavour, and containing 18 seed amino acids, wherein indispensable amino acid accounts for 40.47～44.47%.In addition, also contain the multiple mineral elements such as phosphorus, potassium, calcium, thereby liked by masses.
Along with growth in the living standard, people's demand is more and more polynary change also, and the mouthfeel of vinegar and nutritive value have also been had to higher requirement, and traditional making vinegar can not meet people's consumers demand, thereby has limited the market expansion of vinegar product.
Patent mushroom vinegar of publication No. CN 101914429 A and preparation method thereof discloses and has adopted said mushroom extract, pure water, edible ethanol, acetic acid bacteria strain liquid and other foodstuff additive mixed fermentation to obtain the method for vinegar, the method adopts liquid raw material and foodstuff additive combination to prepare vinegar, although can possess the local flavor of certain mushroom itself, but except the nutritive ingredient of said mushroom extract itself, in vinegar brewing process, do not possess the material conditions that produce other nutritive ingredients, therefore, when the method realizes quick vinegar processed, lost a large amount of nutrition.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind of straw mushroom vinegar preparation method that the mouthfeel of Shanxi mature vinegar and straw mushroom and nutritive value can be organically combined.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, by clean straw mushroom drying, pulverizing, immersion, separation, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, poach, material moistening 4-6h;
3) steaming, the material normal pressure having moistened steams 2-3h, and quickly discharging, beats and is cooled to rapidly 20-25 ℃;
4) saccharification, zymamsis, cooling material is added to the Daqu of Chinese sorghum grain weight 30-35% and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, maintenance leavening temperature is 28-32 ℃ again, ferments and within 10-11 days, obtains wine unstrained spirits;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 65-70% wheat bran and 55-60% cavings and water to turn evenly, the material moisture controlled of mixing is 60～65%; The material of mixing is entered to acetic fermentation cylinder, the interior 10-15% fermented-, that unstrained spirits temperature reaches 38-43 ℃ of total vinegar unstrained spirits of the unstrained spirits cylinder of getting fire again receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee that the vinegar unstrained spirits temperature of 85-90% in three days should rise to 38-42 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 9-10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
In described material moistening step, the addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight.
In described saccharification, zymamsis step, the addition of straw mushroom liquid is for adding the 8-15% of material gross weight in primary fermentation cylinder.
The method of straw mushroom pre-treatment is: fresh straw mushroom is cleaned section, under the condition of 50-60 ℃, is dried to moisture≤13%, pulverizes; Then add the clear water that 4-8 times of dried agaric mushroom is heavy and soak 4-6h, boil 1-2h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag.
The method of described straw mushroom section is for being longitudinally cut into the thin slice that 0.5cm is thick.
Described straw mushroom is crushed at least 90% by 40 mesh sieves.
Compared with prior art the present invention has following beneficial effect.
The present invention is all applied to vinegar fermentation process processed by the extracting solution of straw mushroom and straw mushroom slag, explore by experiment, by straw mushroom slag and straw mushroom liquid respectively in the different operations of vinegar fermentation processed, straw mushroom slag adds in material moistening operation, participate in complete fermenting process, make the nutritive ingredient that do not leached in straw mushroom slag and thalline carrying out step by step along with each operation of vinegar processed, fully be dissolved in final vinegar liquid, not only the residual protein in straw mushroom slag and other nutritive ingredients are made full use of, make in finished product nutritive ingredient be significantly higher than the fungus vinegar being mixed with as amino acid etc., and can reduce by approximately 8% wheat bran, the consumption of cavings, greatly reduce production cost.
Straw mushroom liquid adds in the process of zymamsis, can, than the straw mushroom nutritive ingredient more completely retaining in straw mushroom liquid, can, under the priority effect of zymamsis and acetic fermentation, the delicious local flavor of straw mushroom is perfectly fused in the local flavor of old vinegar again on the one hand.
The present invention maximizes the utilization of straw mushroom, and the straw mushroom vinegar making organically combines the mouthfeel of Shanxi mature vinegar and straw mushroom and nutritive value, and local flavor is fresh fragrant unique, and color and luster is pleasant, and nutrition is abundanter, can meet the needs of different crowd.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned section, under the condition of 50 ℃, is dried to moisture≤13%, pulverizes; Then add the clear water that 5 times of dried agaric mushrooms are heavy and soak 5h, boil 2h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 4.5h thoroughly; The addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 3h, and quickly discharging, beats and is cooled to rapidly 23 ℃;
4) saccharification, zymamsis, cooling material is added to 34% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 11 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 13% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 60%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 12% of 38 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 88% vinegar unstrained spirits temperature should rise to 42 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 2
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thin slice that 0.5cm is thick, under the condition of 60 ℃, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves; Then add the clear water that 6 times of dried agaric mushrooms are heavy and soak 6h, boil 1.5h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 5h thoroughly; The addition of straw mushroom slag is 7% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 2h, and quickly discharging, beats and is cooled to rapidly 20 ℃;
4) saccharification, zymamsis, cooling material is added to 32% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 10 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 11% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 60%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 10% of 43 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 90% vinegar unstrained spirits temperature should rise to 38 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 3
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thin slice that 0.5cm is thick, under the condition of 58 ℃, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves; Then add the clear water that 4 times of dried agaric mushrooms are heavy and soak 5h, boil 1.5h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 5.5h thoroughly; The addition of straw mushroom slag is 5.5% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 2.5h, and quickly discharging, beats and is cooled to rapidly 25 ℃;
4) saccharification, zymamsis, cooling material is added to 35% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 11 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 10% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 62%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 15% of 40 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 90% vinegar unstrained spirits temperature should rise to 42 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 9 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 4
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thin slice that 0.5cm is thick, under the condition of 50 ℃, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves; Then add the clear water that 8 times of dried agaric mushrooms are heavy and soak 6h, boil 1h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 4h thoroughly; The addition of straw mushroom slag is 5% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 3h, and quickly discharging, beats and is cooled to rapidly 21 ℃;
4) saccharification, zymamsis, cooling material is added to 30% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 10 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 8% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 63%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 14% of 42 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 90% vinegar unstrained spirits temperature should rise to 42 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 5
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thin slice that 0.5cm is thick, under the condition of 54 ℃, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves; Then add the clear water that 6 times of dried agaric mushrooms are heavy and soak 4.5h, boil 1.8h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 6h thoroughly; The addition of straw mushroom slag is 6% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 2h, and quickly discharging, beats and is cooled to rapidly 24 ℃;
4) saccharification, zymamsis, cooling material is added to 33% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 11 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 15% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 62%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 13% of 41 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 90% vinegar unstrained spirits temperature should rise to 39 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 9 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
Embodiment 6
A straw mushroom vinegar preparation method, comprises the steps:
1) straw mushroom pre-treatment, fresh straw mushroom is cleaned, and is longitudinally cut into the thin slice that 0.5cm is thick, under the condition of 52 ℃, is dried to moisture≤13%, is crushed at least 90% by 40 mesh sieves; Then add the clear water that 7 times of dried agaric mushrooms are heavy and soak 5.5h, boil 1.4h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, adds suitable quantity of water, mixes material moistening 5h thoroughly; The addition of straw mushroom slag is 8% of Chinese sorghum grain weight;
3) steaming, the material normal pressure having moistened steams 3h, and quickly discharging, beats and is cooled to rapidly 22 ℃;
4) saccharification, zymamsis, cooling material is added to 35% Daqu and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being substantially full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, keeping leavening temperature is 28～32 ℃, ferments and within 10 days, obtains wine unstrained spirits again; The addition of straw mushroom liquid is for adding 12% of the interior material gross weight of primary fermentation cylinder;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 70% wheat bran and 60% cavings and water to turn evenly, the material moisture controlled of mixing is 65%; The material of mixing is entered to acetic fermentation cylinder, fermented-in unstrained spirits cylinder, the unstrained spirits temperature of getting fire again reaches 10% of 38 ℃ of total vinegar unstrained spirits and receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee in three days that 90% vinegar unstrained spirits temperature should rise to 40 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
The present invention can summarize with other the specific form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only think explanation of the present invention can not limit invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore,, in the implication suitable with claims of the present invention and any variation in scope, all should think to be included in the scope of claims.
Claims (7)
1. a straw mushroom vinegar preparation method, is characterized in that comprising the steps:
1) straw mushroom pre-treatment, by clean straw mushroom drying, pulverizing, immersion, separation, obtains straw mushroom liquid and straw mushroom slag;
2) material moistening, after straw mushroom slag is mixed with sorghum flour, poach, material moistening 4-6h;
3) steaming, the material normal pressure having moistened steams 2-3h, and quickly discharging, beats and is cooled to rapidly 20-25 ℃;
4) saccharification, zymamsis, cooling material is added to the Daqu of Chinese sorghum grain weight 30-35% and 90% water, turn and be evenly placed in jar fermenter, in the middle of after real, stay a hole, with clean plastic cloth, mouth is obturaged, while being full of wine liquid in hole after 3 days, add straw mushroom liquid to mix thoroughly, with clean plastic cloth, mouth is obturaged, maintenance leavening temperature is 28-32 ℃ again, ferments and within 10-11 days, obtains wine unstrained spirits;
5) acetic fermentation: the complete wine unstrained spirits of fermentation is gone out to cylinder, add Chinese sorghum grain weight 65-70% wheat bran and 55-60% cavings and water to turn evenly, the material moisture controlled of mixing is 60～65%; The material of mixing is entered to acetic fermentation cylinder, the interior 10-15% fermented-, that unstrained spirits temperature reaches 38-43 ℃ of total vinegar unstrained spirits of the unstrained spirits cylinder of getting fire again receives in the vinegar unstrained spirits cylinder of mixing as kindling material, and be put in the middle and upper part of vinegar unstrained spirits, by ripe vinegar unstrained spirits and the vinegar unstrained spirits newly mixed turn several under, on top the cool vinegar unstrained spirits lid of surrounding simultaneously, harvest mound shape, covers straw mulch, heat-preservation fermentation; After starting to exchange fire, guarantee that the vinegar unstrained spirits temperature of 85-90% in three days should rise to 38-42 ℃, when component temperature reaches 38 ℃ on vinegar unstrained spirits, start to turn over unstrained spirits, turn over unstrained spirits once later every day; The acetic fermentation cycle is 9-10 days;
6) material after acetic fermentation, through smoked unstrained spirits, pouring vinegar, obtains new vinegar, and new vinegar, through sun power ageing, filtration, sterilizing, filling, obtains straw mushroom vinegar finished product.
2. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that: in described material moistening step, the addition of straw mushroom slag is the 5-8% of Chinese sorghum grain weight.
3. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that: in described saccharification, zymamsis step, the addition of straw mushroom liquid is for adding the 8-15% of material gross weight in primary fermentation cylinder.
4. a kind of straw mushroom vinegar preparation method according to claim 1, is characterized in that the method for straw mushroom pre-treatment is: fresh straw mushroom is cleaned section, under the condition of 50-60 ℃, is dried to moisture≤13%, pulverizes; Then add the clear water that 4-8 times of dried agaric mushroom is heavy and soak 4-6h, boil 1-2h, cooling rear melt cinder is separated, obtains straw mushroom liquid and straw mushroom slag.
5. a kind of straw mushroom vinegar preparation method according to claim 2, is characterized in that: the method for described straw mushroom section is for being longitudinally cut into the thin slice that 0.5cm is thick.
6. a kind of straw mushroom vinegar preparation method according to claim 2, is characterized in that: described straw mushroom is crushed at least 90% by 40 mesh sieves.
7. the straw mushroom vinegar of preparing according to the arbitrary described a kind of straw mushroom vinegar preparation method of claim 1-4.
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| CN106085793A (en) * | 2016-06-13 | 2016-11-09 | 洪洞县南段农业科技种植专业合作社 | A kind of mushroom aromatic vinegar and preparation method thereof |
| CN106929386A (en) * | 2017-05-05 | 2017-07-07 | 山西省农业科学院食用菌研究所 | The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar |
| CN107904127A (en) * | 2017-12-06 | 2018-04-13 | 常州三伊化工有限公司 | A kind of preparation method of apple vinegar |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085793A (en) * | 2016-06-13 | 2016-11-09 | 洪洞县南段农业科技种植专业合作社 | A kind of mushroom aromatic vinegar and preparation method thereof |
| CN106929386A (en) * | 2017-05-05 | 2017-07-07 | 山西省农业科学院食用菌研究所 | The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar |
| CN107904127A (en) * | 2017-12-06 | 2018-04-13 | 常州三伊化工有限公司 | A kind of preparation method of apple vinegar |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
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| CN103710252B (en) | 2015-10-28 |
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