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Multifunctional enzyme vinegar

A multi-functional and fermentative technology, applied in the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., can solve the problems of pollution, waste of energy, and few types of microorganisms, and achieve rich sources of raw materials, reduce labor intensity, and reduce energy consumption. Effect

Inactive Publication Date: 2016-11-16
TIANJIN TIDAI MEDICINE SCI & TECH
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AI Technical Summary

Problems solved by technology

[0004] However, these loose materials have also brought great troubles in the process of brewing vinegar
Loose materials such as rice husks and corn cobs are used as grain processing waste, and there is no food-grade standard, so it is difficult to guarantee their quality, which brings hidden dangers to food safety; because they are necessary materials in brewing vinegar, they must be purchased, but during the brewing process It does not participate in saccharification, fermentation and other processes, and needs special treatment as waste after brewing, which not only increases costs, but also causes pollution; in the process of waste treatment, loose materials will inevitably bring out some raw materials and nutrients. Invisibly reduces the conversion rate
[0005] In the prior art, the single-strain fermentation method is mostly used for production, and the types of microorganisms are few, the enzyme system is not rich, the content of non-volatile acids such as citric acid and malic acid in vinegar is low, and the components are single, resulting in a more prominent sour taste and astringent taste. The taste is not good, and the degree of commercially available brewed vinegar is low, and heat sterilization is required in the later stage of vinegar production. Not only will all beneficial bacteria such as acetic acid bacteria and lactic acid bacteria be inactivated, most of the enzyme system will be lost, and energy will be wasted.
Therefore, it is necessary to adopt a new technology to brew vinegar, overcome the shortcomings of the finished vinegar, such as lack of flavor, single nutrient content, and excessive use of energy, and find an effective way to solve the problem
[0006] Patent CN2008100799625 discloses a production method of vinegar, that is, the raw materials are steamed and boiled, then fermented with five kinds of koji, aged unstrained spirits, aged, poured with vinegar, and blended to make a finished enzyme vinegar. Key technical data such as the types of raw materials used and the amount of raw materials, koji, and bacteria used are not reflected, and the technical proposal part does not provide a clear and complete description of the applicant

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0053] 1) Put 1000 kg of starchy raw wheat, 800 kg of broken rice, 500 kg of rice bran, and 500 kg of sweet potato into a tablet machine and squeeze them into flakes for later use; the fruit raw materials are 1000 kg of apples, 500 kg of grapes, and 800 kg of mangoes. 1, 400 kg of bananas, pitted, peeled, cleaned and cut into small pieces for later use; 1000 kg of spinach and 500 kg of vegetable raw materials, celery, cleaned and cut into small pieces for later use;

[0054] 2) Put the processed fruit raw materials and vegetable raw materials into the screw press to squeeze out the fruit and vegetable juice, and keep the juice and residue for later use;

[0055] 3) Add the fruit and vegetable juices and residues treated in step 2) to the starchy raw materials treated in step 1), stir evenly, put them into a bio-fermentation machine, add 80 kg of Aspergillus niger, 80 kg of Aspergillus oryzae, and 1600 kg of Daqu , 400 kg of small koji, 480 kg of red koji, add 0.7 kg of nutrien...

Embodiment 2

[0061] 1) Put 500 kg of starchy raw materials sorghum, 1000 kg of barley, 500 kg of corn kernels, and 500 kg of cassava into a tablet machine and squeeze them into flakes for later use; put 500 kg of fruit raw materials papaya, 500 kg of pears, and 500 kg of pineapple 1. 500 kg of kiwi fruit, pitted, peeled, cleaned and cut into small pieces for later use; 800 kg of vegetable raw materials watercress, 900 kg of okra, and 800 kg of cauliflower were cleaned and cut into small pieces for later use;

[0062] 2) Put the processed fruit raw materials and vegetable raw materials into the screw press to squeeze out the fruit and vegetable juice, and keep the juice and residue for later use;

[0063] 3) Add the fruit and vegetable juice and slag treated in step 2) to the starchy raw material treated in step 1), stir evenly, put it into the bio-fermentation machine, add 100 kg of Aspergillus niger, 80 kg of Aspergillus oryzae, and 800 kg of Daqu , 800 kg of small koji, 400 kg of red koj...

Embodiment 3

[0069] 1) Put 500 kg of starchy raw materials of wheat, 800 kg of highland barley, 1000 kg of glutinous rice, and 500 kg of potatoes into a tablet machine and squeeze them into flakes for later use; 500 kg of plums, pitted, peeled, cleaned, and cut into small pieces for later use; 500 kg of bitter gourd, 800 kg of carrots, and 500 kg of lotus root, washed and cut into small pieces for later use;

[0070] 2) Put the fruit raw material and vegetable raw material processed in step 1) into a screw press machine and extrude the fruit and vegetable juice, and keep the juice and dregs for later use;

[0071] 3) Add the fruit and vegetable juice and slag treated in step 2) to the starchy raw material treated in step 1), stir evenly, put it into the bio-fermentation machine, add 160 kg of Aspergillus niger, 160 kg of Aspergillus oryzae, and 1200 kg of Daqu , Xiaoqu 400 kg, Hongqu 640kg, add 0.6 kg of nutrient salt at the same time, stir evenly, keep the tank pressure at 100 kPa, temper...

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Abstract

The invention relates to the technical field of food, and particularly relates to multifunctional enzyme vinegar. The multifunctional enzyme vinegar comprises the following raw materials in parts by weight: 10-50 parts of starch raw material, 20-60 parts of fruits, 20-60 parts of vegetable, 1-3 parts of aspergillus niger, 1-2 parts of aspergillus oryzae, 10-20 parts of Daqu, 5-10 parts of Chinese koji, 5-10 parts of red yeast rice, 2-4 parts of yeast, 0.15-0.4 part of lactic acid bacteria, and 4-7 parts of acetic acid bacteria. In the enzyme vinegar, total acid is greater than 11g / 100 mL, citric acid is greater than 2g / 100 mL, malic acid is greater than g / 100 mL, and lactic acid is greater than 1 g / 100 mL. the invention further relates to a preparation method of the enzyme vinegar. The enzyme vinegar is rich in nutrients, and mellow in mounthfeeling, the proportion of total acid to non-volatile acid is proper, and the enzyme vinegar has multiple nutritional health-care efficacies of strengthening the stomach, moistening intestine, calming down and relieving thirsty, reducing blood pressure and blood lipid, being anti-oxidant and anti-aging, and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a multifunctional enzyme vinegar. Background technique [0002] Vinegar is a commonly used category in condiments, also known as vinegar, acyl, bitter wine, etc. It is a liquid sour seasoning commonly used in cooking. , sweetening, ripening, anti-black, etc. In addition, it also has many functions such as health care, medicine, and medical use. In recent years, a new type of new force has emerged on the market—vinegar beverages, which are deeply sought after by young people. Appropriate consumption of vinegar can mediate blood pH, lose weight, stimulate gastric acid secretion, and help digestion. Clinically, vinegar is used to prevent influenza, meningococcal meningitis, treat biliary ascariasis, pinworm disease, general surgical inflammation and lime burn Wait. [0003] According to the processing method, vinegar can be divided into three categories: synthetic vinegar, brewed vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/685C12R1/69
CPCC12J1/00
Inventor 赵金梁赵发
Owner TIANJIN TIDAI MEDICINE SCI & TECH
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