CN104263627A - Making method of undaria pinnitafida rice vinegar - Google Patents
Making method of undaria pinnitafida rice vinegar Download PDFInfo
- Publication number
- CN104263627A CN104263627A CN201410561678.7A CN201410561678A CN104263627A CN 104263627 A CN104263627 A CN 104263627A CN 201410561678 A CN201410561678 A CN 201410561678A CN 104263627 A CN104263627 A CN 104263627A
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- CN
- China
- Prior art keywords
- amylase
- undaria pinnitafida
- calcium chloride
- rice
- bacteria liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 26
- 235000009566 rice Nutrition 0.000 title claims abstract description 26
- 239000000052 vinegar Substances 0.000 title claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241001261505 Undaria Species 0.000 title abstract 9
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000004382 Amylase Substances 0.000 claims abstract description 11
- 108010065511 Amylases Proteins 0.000 claims abstract description 11
- 102000013142 Amylases Human genes 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000019418 amylase Nutrition 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 241001261506 Undaria pinnatifida Species 0.000 claims description 31
- 239000002994 raw material Substances 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 18
- 230000002255 enzymatic effect Effects 0.000 abstract 6
- 239000000413 hydrolysate Substances 0.000 abstract 5
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a making method for undaria pinnitafida rice vinegar. The method comprises the following steps: crushing rice, adding 500% of water, regulating a pH value to 5.0, adding 0.5% of amylase, and 0.15% of calcium chloride, putting 0.5% of alcohol active dry yeast, and stirring the crushed rice, the amylase, the calcium chloride and the alcohol active dry yeast to be uniform, sealing the raw materials at the temperature of 28 to 30 DEG C for fermentation for 72 hours, adding 30% of undaria pinnitafida enzymatic hydrolysate, putting acetic acid bacteria liquid seeds of which the mass is 10% of that of culture mediums, stirring the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds to be uniform, and fermenting the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds at the temperature of 30-35 DEG C for 5 days and then fermenting the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds for 10 days after the temperature rises to 35-38 DEG C; filtering and mixing the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds; carrying out sterilizing for 30 minutes at the temperature of 85 DEG C, and aging the crushed rice, the amylase, the calcium chloride, the alcohol active dry yeast, the undaria pinnitafida enzymatic hydrolysate and the acetic acid bacteria liquid seeds, which are sterilized, so that the undaria pinnitafida rice vinegar is obtained.
Description
Technical field
The invention belongs to food processing field, relate to a kind of making method of wakame rice vinegar.
Background technology
Rice vinegar is that numerous vinegar series products Middle nutrition is worth higher one, containing abundant amino acid, carbohydrate, organic acid, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, inorganic salt, mineral substance etc.Effects such as having lipoid and reducing blood pressure of dispelling, reduce cholesterol, detoxify, relieve the effect of alcohol, help digestion, normal food can also soften cardiovascular and cerebrovascular.
Marine alga is the phycophyta of growth in seawater, and mainly comprising sea-tangle, wakame, laver, wakame etc., is extended familys in marine resources.Domestic artificial culture marine alga is very universal, and the cultivation total area about 3,000,000 mu, marine alga ultimate production about more than 700 ten thousand tons, therefore, the marine algae resource of China is very abundant.Wakame is the one in seaweed plant, and it is nutritious, rich vitamin and mineral substance, is described as marine vegetables, and be a kind of food be loved by the people, wakame polysaccharide is one of its activeconstituents.Along with the development of China's wakame processing industry, process scale is increasing, working accuracy is more and more higher, simultaneously, the tankage that annual processing wakame produces also get more and more, and wakame tankage mainly comprise stalk and fragment, the chip etc. of wakame, are not fully utilized at present, this reduces the level of comprehensive utilization of wakame, cause the wasting of resources.
Summary of the invention
The invention provides a kind of making method of wakame rice vinegar.
The object of the invention is to realize in the following manner: broken rice, adds water 500%, adjust pH to 5.0, add amylase 0.5%, calcium chloride 0.15%, access alcohol active dried yeast 0.5%, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filter, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
The preparation method of described wakame enzymolysis solution: with the stalk of wakame, fragment and chip for raw material, through cleaning, adds water 100%, smash to pieces, pull an oar, adjust ph, to 4.0-4.5, adds polygalacturonase 0.2%, cellulase 0.15%, proteinase-10 .1%, 50 DEG C of enzymolysis 3h, are wakame enzymolysis solution.
The cultural method of described acetic bacteria liquid seeds: peptone 4%, glucose 3%, extractum carnis 1%, potassium primary phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access acetic bacteria inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be acetic bacteria liquid seeds.
Wakame have reducing blood-fat, antithrombotic, hypoglycemic, strengthen the effect such as immunity, Tumor suppression growth.
Wakame rice vinegar clear of the present invention, glossy, tart flavour is soft, has strong wakame local flavor.Each seed amino acid, VITAMIN, trace element and polysaccharide etc. contained by wakame have dissolved in rice vinegar at brewing process, and therefore, the nutritive value of wakame rice vinegar of the present invention, higher than common rice vinegar, has the good prospect of marketing.Meanwhile, improve comprehensive utilization ratio and the added value of product of wakame tankage, the exploitation for wakame tankage open new approach.
Four, specific embodiment
Embodiment 1
Take broken rice 100g, add water 500mL, adjusts pH to 5.0, add amylase 0.5g, calcium chloride 0.15g
, access alcohol active dried yeast 0.5g, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 30g, access acetic bacteria liquid seeds 63mL, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filters, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar
Embodiment 2
Take broken rice 500g, add water 2500mL, adjusts pH to 5.0, add amylase 2 .5g, calcium chloride 0.75g, access alcohol active dried yeast 2.5g, stirs, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 150g, access acetic bacteria liquid seeds 315mL, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filter, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
Claims (1)
1. the invention provides a kind of making method of wakame rice vinegar, its feature is as follows: broken rice, add water 500%, adjust pH to 5.0, add amylase 0.5%, calcium chloride 0.15%, access alcohol active dried yeast 0.5%, stir, 28 ~ 30 DEG C of sealing and fermenting 72h, add wakame enzymolysis solution 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 5d, temperature rises to 35 ~ 38 DEG C of fermentation 10d, filters, allotment, 85 DEG C of sterilizing 30min, ageing, is wakame rice vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561678.7A CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561678.7A CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104263627A true CN104263627A (en) | 2015-01-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410561678.7A Pending CN104263627A (en) | 2014-10-22 | 2014-10-22 | Making method of undaria pinnitafida rice vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104263627A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61257178A (en) * | 1985-05-08 | 1986-11-14 | Toshio Higashide | Production of food vinegar |
| CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN1287165A (en) * | 2000-09-25 | 2001-03-14 | 盖万成 | Carrot vinegar and its making process |
| CN1490394A (en) * | 2003-08-22 | 2004-04-21 | 程显峰 | Seaweed vinegar and its production |
| CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
-
2014
- 2014-10-22 CN CN201410561678.7A patent/CN104263627A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61257178A (en) * | 1985-05-08 | 1986-11-14 | Toshio Higashide | Production of food vinegar |
| CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN1287165A (en) * | 2000-09-25 | 2001-03-14 | 盖万成 | Carrot vinegar and its making process |
| CN1490394A (en) * | 2003-08-22 | 2004-04-21 | 程显峰 | Seaweed vinegar and its production |
| CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马丽华: "新型海洋食品—海藻", 《山东食品科技》, 20 July 2004 (2004-07-20), pages 19 - 20 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
| CN105154310B (en) * | 2015-09-25 | 2017-07-21 | 湖北工业大学 | A kind of brown alga pumpkin vinegar beverage preparation method rich in vitamin D |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |