Method for preparing anoectochilus formosanus vinegar through liquid fermentation
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A technology of liquid fermentation and fermented vinegar, which is applied in the field of food processing, can solve the undeveloped problems in the field of clematis vinegar production, and achieve the effects of environmental protection, waste utilization, and improvement of nutrition and value
Inactive Publication Date: 2015-01-14
WEST ANHUI UNIV
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[0005] The purpose of the present invention is to provide a method for preparing clematis vinegar by liquid fermentation, s
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Embodiment 1
[0022] 1) Preparation of fermented vinegar from sugarcane processing residues
[0023] ①Weigh 800g of cleaned sugarcane bagasse and 200g of sugarcane leaves, place them in a pulverizer for primary crushing, the crushed particle size is less than 0.2 cm, and then mix with 3L of water;
[0024] ②In the self-priming fermenter, add 200g of compound enzyme to the mixture obtained in step ①. The compound enzyme is cellulase and hemicellulase with a mass ratio of 1:0.5. Ferment for 10 hours under the condition of 0.2 to obtain liquefied mash;
[0025] 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;
[0026] 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;
[0027] ⑤In the sel...
Embodiment 2
[0034] 1) Preparation of fermented vinegar from sugarcane processing residues
[0035] ①Weigh 900g of cleaned sugarcane bagasse and 100g of sugarcane leaves, place them in a pulverizer for primary crushing, the crushed particle size is less than 0.3 cm, and then mix with 3L mountain spring water;
[0036] ②In the self-priming fermenter, add 100g of compound enzyme to the mixture obtained in step ①. The compound enzyme is cellulase and hemicellulase with a mass ratio of 1:0.2. Ferment for 8 hours under the condition of 0.2 to obtain liquefied mash;
[0037] 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;
[0038] 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;
[0039] 5. In the self-priming...
Embodiment 1-2
[0047] Table 1: Sensory Test of Clematis Vinegar Example 1-2
[0048]
[0049] Table 2: Physicochemical tests of clematis vinegar embodiment 1-2
[0050]
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Abstract
The invention discloses a method for preparing anoectochilus formosanus vinegar through liquid fermentation. The method comprises the following steps of (1) preparing a fermented vinegar solution by carrying out liquid fermentation on sugarcane processing residues serving as raw materials, namely cleaning the sugarcane processing residues, smashing, then, mixing the sugarcane processing residues and water, adding a compound enzyme into the mixture to carry out liquification fermentation, and then, adding a saccharifying enzyme to carry out saccharification fermentation; next, adding an active dry yeast to carry out alcohol fermentation; and finally, adding activated acetic bacteria to carry out acetic fermentation, filtering and collecting filtrate; (2) preparing dry powder of anoectochilus formosanus, namely cleaning annual anoectochilus formosanus plants, drying, and smashing for later use; and (3) preparing the anoectochilus formosanus vinegar, namely mixing the fermented vinegar solution prepared by carrying out liquid fermentation on the sugarcane processing residues serving as the raw materials and the dry powder of the anoectochilus formosanus, uniformly stirring the mixture, processing at high temperature, and airing at normal temperature to obtain the anoectochilus formosanus vinegar. The anoectochilus formosanus vinegar prepared by using the method is soft in sour, mellow in taste, faint scent and elegant and is also rich in the anoectochilus formosanus and beneficial components in sugarcane bagasse and leaves. The method is easy to master and capable of realizing large-scale production, 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 vinegar from aurantia chinensis by liquid fermentation. Background technique [0002] Sugarcane husk, bagasse and sugarcane leaves after sugarcane production and processing 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-inflammatory, aging and cancer effects; anthocyanins are pure natural anti-aging nutritional supplements, which are discovered by humans today. The most effective antioxidant, its antioxidant properties are fifty times higher than vitamin E and twenty times higher than vitamin C. Its bioavailability to the human bo...
Claims
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