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A kind of solid-state fermented persimmon vinegar and preparation method thereof

A technology of solid-state fermentation and persimmon cakes, applied in the field of fermentation, can solve the problems of fermentation failure, low production efficiency, and extensive production process that are easily contaminated with miscellaneous bacteria, and achieve the effects of increasing microbial diversity, extending the industrial chain, and novel flavors

Active Publication Date: 2021-10-19
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] By searching the existing technologies at home and abroad, it is found that persimmons are mainly eaten directly as preserved fruit snacks, and there is no report on using persimmons as raw materials for vinegar brewing. There is only a method of brewing vinegar with fresh persimmons, such as application number 201310275985.4 The Chinese invention patent published a method of brewing persimmon vinegar by using immature persimmons as raw materials through natural fermentation. The production cycle is more than 5 months, the production efficiency is low, and the production process is extensive, and it is easy to be contaminated with bacteria and cause fermentation. Failed; the Chinese invention patent with application number 201310703130.7 announced a kind of "persimmon bitter wine" obtained by natural fermentation of persimmons after deastringency by sunlight, and then soaking peony bark with the persimmon vinegar to prepare a kind of persimmon vinegar. method, the production cycle of this method is 1 to 3 months, and the production cycle is relatively long, and the persimmon vinegar is completely naturally fermented, and the utilization rate of raw materials is also low

Method used

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  • A kind of solid-state fermented persimmon vinegar and preparation method thereof
  • A kind of solid-state fermented persimmon vinegar and preparation method thereof
  • A kind of solid-state fermented persimmon vinegar and preparation method thereof

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Effect test

Embodiment 1

[0030] (1) Preparation of persimmon enzymatic hydrolyzate: mix persimmon and water at a mass ratio of 1:6, after beating, add pectinase and cellulase with 0.1% of the mass of persimmon, and control the temperature at 55°C after mixing evenly , enzymatic hydrolysis for 3 hours to obtain persimmon enzymatic hydrolyzate.

[0031] (2) Preparation of rice saccharification liquid: mix rice flour and water at a mass ratio of 1:5, gelatinize at a controlled temperature of 105°C for 0.5h; control the temperature at 96°C, add α-amylase of 0.25% of the mass of rice flour , liquefied for 2 hours, then raised the temperature to 110°C for 15 minutes to inactivate the enzyme; controlled the temperature at 60°C, added 0.04% rice mass glucoamylase, and saccharified for 1.5 hours to obtain a rice saccharification solution;

[0032] (3) Addition of medicinal edible fungi: mix persimmon enzymatic hydrolysis solution and rice saccharification solution at a mass ratio of 1:1, heat up to 110°C for 1...

Embodiment 2

[0041] (1) Preparation of persimmon enzymatic hydrolyzate: mix persimmon and water at a mass ratio of 1:6, after beating, add pectinase and cellulase with 0.15% of the mass of persimmon, and control the temperature at 60°C after mixing evenly , enzymatically hydrolyzed for 2h to obtain persimmon enzymatic hydrolyzate.

[0042] (2) Preparation of rice saccharification solution: mix rice flour and water at a mass ratio of 1:5, gelatinize at a temperature of 95°C for 1 hour; Liquefy for 1.5 hours, then raise the temperature to 110°C for 20 minutes to inactivate the enzyme; control the temperature at 62°C, add 0.05% rice mass glucoamylase, and saccharify for 2 hours to obtain rice saccharification liquid;

[0043] (3) Addition of medicinal edible fungi: mix persimmon enzymatic hydrolysis solution and rice saccharification solution at a mass ratio of 1:1, heat up to 110°C for 15 minutes to inactivate the enzyme; cool the mixed mash to below 30°C, and inoculate cicada sticks For Ba...

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Abstract

The invention discloses a solid-state fermented persimmon vinegar and a preparation method thereof. According to the invention, the dried persimmons are treated with pectinase and cellulase, so that the nutritional components existing in the combined state in the dried dried persimmons are freed, the nutritional value of the dried persimmon vinegar is improved, and the utilization rate of raw materials is improved. After enzymatic hydrolysis of raw materials, medicinal edible fungi are added to increase the content of polysaccharides and adenosine, and improve the nutritional content of vinegar. In the alcohol fermentation stage, koji powder was added in addition to yeast, which increased the microbial diversity in the alcohol fermentation stage, enriched the taste and flavor of persimmon wine mash, and further enhanced the flavor and taste of persimmon vinegar. The solid-state fermented dried persimmon vinegar of the present invention has outstanding fruit aroma and soft and lingering sour taste; in addition, it is rich in bioactive polysaccharides, adenosine and various trace elements and vitamins, and has the functions of regulating immunity, improving kidney function, resisting fatigue, clearing away heat and moistening lung , invigorating the spleen and resolving phlegm, lowering blood pressure and other effects.

Description

technical field [0001] The invention relates to a solid-state fermented persimmon vinegar and a preparation method thereof, belonging to the technical field of fermentation. Background technique [0002] Vinegar is an acidic condiment or drink made from raw materials containing starch and sugar or alcohol, fermented by microorganisms or formulated with food-grade glacial acetic acid. It includes a variety of organic acids, minerals, amino acids, peptides, polyphenols and flavonoids, which endow vinegar with functions such as promoting digestion, lowering blood pressure, lowering blood fat, softening blood vessels, losing weight, and anti-oxidation. [0003] Dried persimmon is a cake-shaped preserved fruit made from dried persimmons. It is rich in vitamins, minerals and carbohydrates. . Dried persimmons are not easy to perish due to their low water content and the frosting formed by a layer of glucose and fructose on the surface of persimmons, and are easier to preserve tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/645
CPCC12J1/04
Inventor 许正宏张晓娟邓永建王俊红陆震鸣柴丽娟史劲松房晓星
Owner JIANGNAN UNIV
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