Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material
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A technology of Dendrobium huoshanense and fermented vinegar, which is applied in the fields of preparing vinegar by fermentation and preparing Dendrobium huoshanense vinegar by fermentation
Inactive Publication Date: 2015-01-07
WEST ANHUI UNIV
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[0005] The purpose of the present invention is to provide a kind of method that ferments and prepares Huoshan Dendrobium vinegar with rice and sugarcane processing residue as raw material, and solves the problem of brewing Huoshan Mountain with rice and sugarcane processing residue. Dendrobium vinegar has not been developed
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Embodiment 1
[0022] ①Weigh 1000g of the cleaned processing residue, which is broken rice, rice bran, and sugarcane pomace with a mass ratio of 100:20:100, and place it in a pulverizer for primary crushing, with a particle size of less than 0.1 cm, and then mixed with 3L water;
[0023] 2. In the self-priming fermenter, add 200g compound enzyme in the mixture that step 1. obtains, and described compound enzyme is α-amylase, cellulase and hemicellulase that mass ratio is 100:100:50, in Ferment at 55°C and pH 5.0±0.2 for 10 hours to obtain liquefied mash;
[0024] ③In a self-priming fermenter, add 40g of glucoamylase to the liquefied mash obtained in step ②, and ferment for 5 hours at 60°C and pH4.2±0.2 to obtain saccharified mash;
[0025] ④In a self-priming fermenter, add 40g of active dry yeast to the saccharified mash obtained in step ③ to carry out alcoholic fermentation, and ferment for 5 days under the conditions of 35°C and pH3.8±0.2 to obtain the saccharified mash;
[0026] ⑤In the...
Embodiment 2
[0033] ①Weigh 1000g of the cleaned processing residue, which is broken rice, rice bran, and sugarcane pomace with a mass ratio of 100:10:50, and place it in a pulverizer for primary crushing, with a particle size of less than 0.1 cm, and then mixed with 3L water;
[0034] 2. In the self-priming fermenter, add 100g compound enzyme in the mixture that step 1. obtains, and described compound enzyme is α-amylase, cellulase and hemicellulase that mass ratio is 100:50:10, in Ferment at 60°C and pH 5.0±0.2 for 8 hours to obtain liquefied mash;
[0035] ③In a self-priming fermenter, add 20g of glucoamylase to the liquefied mash obtained in step ②, and ferment for 8 hours at 65°C and pH4.2±0.2 to obtain saccharified mash;
[0036] ④In a self-priming fermenter, add 30g of active dry yeast to the final saccharified mash obtained in step ③ for alcoholic fermentation, and ferment for 3 days at 37°C and pH 3.8±0.2 to obtain the saccharified mash;
[0037] 5. In the self-priming fermenter,...
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Abstract
The invention discloses a method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material. The method comprises the following steps; firstly, fermenting and preparing fermented vinegar by taking the processing excess material of rice and sugarcane as a raw material: cleaning, crushing and mixing the processing excess material of rice and sugarcane with water, feeding compound enzyme into the processing excess material to perform liquidation fermentation, then feeding saccharifying enzyme into the processing excess material to perform saccharifying fermentation, feeding active dry yeast into the processing excess material to perform alcoholic fermentation, finally feeding activated acetic bacteria into the processing excess material to perform acetic fermentation, filtering and collecting filter liquor, secondly, preparing dendrobium huoshanense dry powder: cleaning, drying and crushing biennial dendrobium huoshanense plant for later use, and thirdly, preparing dendrobium huoshanense vinegar: mixing and uniformly stirring the fermented vinegar fermented and prepared by taking the processing excess material of rice and sugarcane as raw material and the dendrobium huoshanense dry powder, and obtaining the dendrobium huoshanness vinegar after high-temperature treatment and normal-temperature airing. The dendrobium huoshanness vinegar prepared by the method has soft sour taste, mellow taste and faint scent, and is rich in beneficial constituents of dendrobium huoshanness and sugarcane pomace. The method is easy to master, can realize volume production, and simultaneously can realize waste utilization and environment protection.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing vinegar by fermentation, in particular to a method for preparing Huoshan Dendrobium vinegar by fermenting rice and sugarcane processing residues as raw materials. Background technique [0002] Broken rice and rice bran after rice processing are rich in various nutrients and are traditional raw materials for brewing Huoshan Dendrobium vinegar. Sugarcane husk and bagasse after sugarcane production and processing of sucrose are rich in flavonoids, anthocyanins, catechins, etc. with high antioxidant activity. Flavonoids are a type of natural antioxidants with high efficiency and low toxicity, which can eliminate excessive Free radicals, improve the body's immunity, protect the cardiovascular system, resist liver toxicity, and have anti-inflammation, aging and cancer effects; anthocyanins are pure natural anti-aging nutritional supplements, and are the most effect...
Claims
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Application Information
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