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Production method of oyster mushroom rice vinegar

A production method and technology of oyster mushroom rice are applied in the field of food processing, which can solve problems such as waste of resources, and achieve the effects of increasing added value, high nutritional value and soft sour taste.

Inactive Publication Date: 2014-12-24
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The output of Pleurotus ostreatus in my country is very large, and it is widely cultivated all over the country. A large amount of leftovers such as mushroom legs and broken mushrooms will be produced in every harvest season. The total amount accounts for about 10% of the output of Pleurotus ostreatus. It can be said to be huge, and the composition analysis shows that the nutritional content of leftovers such as mushroom legs and crushed mushrooms is basically the same as that of whole mushrooms. If they are not fully utilized, resources will be wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh 100g of crushed rice, add 300mL of water, 50mL of oyster mushroom juice, adjust the pH to 5.0, add 0.5g of amylase, 0.15g of calcium chloride, add 0.5g of alcohol active dry yeast, stir well, and ferment in a sealed manner at 28-30°C for 72 hours , add 150g of bran, 100g of defatted rice bran, 30g of oyster mushroom dregs, add 73mL of acetic acid bacteria liquid seeds, stir evenly, ferment at 30-35°C for 5 days, raise the temperature to 35-38°C for 10 days, add 10g of salt, and mix well , drenched with vinegar, filtered, sterilized at 85°C for 30 minutes, and aged to obtain Pleurotus ostreatus rice vinegar.

Embodiment 2

[0012] Weigh 500g of crushed rice, add 1500mL of water, 250mL of oyster mushroom juice, adjust the pH to 5.0, add 2.5g of amylase, 0.75g of calcium chloride, add 2.5g of alcoholic active dry yeast, stir well, and ferment in a sealed manner at 28-30°C for 72 hours , add 750g of bran, 500g of defatted rice bran, 150g of oyster mushroom dregs, add 365mL of acetic acid bacteria liquid seeds, stir evenly, ferment at 30-35°C for 5 days, raise the temperature to 35-38°C for 10 days, add 50g of salt, and mix well , the rice vinegar is leached out by the shower method, filtered, sterilized at 85°C for 30 minutes, and aged, which is Pleurotus ostreatus rice vinegar.

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PUM

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Abstract

The invention provides a production method of oyster mushroom rice vinegar. The production method comprises the following steps of: adding 350% water into broken ice, adjusting pH value to be 5.0, adding 0.5% of amylase and 0.15% of calcium chloride, adding 0.5% of alcohol active dry yeast, stirring to uniformity, sealing and fermenting for 72h at the temperature of 28-30 DEG C, adding 150% of bran, 100% of defatted rice bran, 30% of oyster mushroom pulp, adding acetic bacteria liquid seed which weighs 10% of mass of culture medium, stirring to uniformity, fermenting for 5d at the temperature of 30-35 DEG C, raising the temperature to 35-35 DEG C to ferment for 10d, adding 10% of salt, stirring to uniformity, adding vinegar, filtering, sterilizing for 30min at the temperature of 85 DEG C, aging, and thereby obtaining the oyster mushroom rice vinegar.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of oyster mushroom rice vinegar. Background technique [0002] Rice vinegar is one of the most nutritionally valuable vinegar products, rich in amino acids, carbohydrates, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc. It has the effects of removing fat and lowering blood pressure, lowering cholesterol, detoxifying, hangover, and digestion, and regular food can also soften the heart and brain blood vessels. [0003] Pleurotus ostreatus is rich in nutrition, with more than 20 grams of protein per 100 grams of dry product, high amino acid content and complete types, and mineral content is also very rich. Pleurotus ostreatus also contains physiologically active substances such as oyster mushroom and acidic polysaccharides, which have good effects on health, longevity, prevention of "flu", and enhancement of human immunity. The o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV
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