Healthy and nutritional dregs vinegar and preparation process thereof

Abstract

The invention provides healthy and nutritional dregs vinegar and a preparation process thereof, and relates to the technical field of food fermentation. The preparation method comprises the following steps: S1, steaming rice, spreading, cooling to room temperature, mixing with distiller's yeast, and carrying out primary fermentation to obtain rice dregs A; s2, steaming hyacinth beans, pulping, mixing with the rice dregs A, and carrying out secondary fermentation to obtain rice dregs B; s3, mashing the fresh olive fruits, adding table salt, and performing sealed pickling to obtain olive sauce; and S4, mixing the olive sauce with the rice dregs B, carrying out third fermentation to obtain fermented vinasse, and adding water and seasonings to prepare the vinasse vinegar. The rice, the red hyacinth beans and the olive sauce are adopted as raw materials and fermented to prepare the dregs vinegar, so that the loss of nutrient substances can be reduced, and the dregs vinegar is rich in nutrient substances such as amino acid and VB6, has an anti-oxidation effect and is nutritional and healthy. The dregs vinegar is naturally fermented to generate the sourness of plant acid and vinasse fragrance, does not need additional addition of exogenous vinegar raw materials such as white vinegar and fruit vinegar, is mild, smooth, non-irritant and non-bitter, is friendly to intestines and stomach, is easier to absorb and utilize, and is highly accepted by consumers.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, and in particular to a healthy and nutritious vinegar made from fermented grains and its preparation process. Background Technology

[0002] Zhaobo vinegar is a local specialty snack of Hainan Province. It is made from the lees left over from brewing, which undergoes secondary fermentation, dilution, and the addition of salt, monosodium glutamate, cooking oil, chili peppers, and other ingredients to create a sour soup. It is tangy and spicy, suitable for all ages. Zhaobo vinegar contains crude protein, crude fat, and polyphenols, making it highly nutritious. However, most Zhaobo vinegar is currently produced in small workshops, making it difficult to guarantee quality and resulting in a short shelf life. Furthermore, improper preparation processes often lead to poor fermentation, making it difficult to retain nutrients. Additionally, white vinegar is often added to balance the sourness, which can cause irritation and throat discomfort during consumption, further reducing its popularity among consumers. Summary of the Invention

[0003] In view of this, the present invention proposes a healthy and nutritious vinegar made from fermented grains and its preparation process. The present invention prepares vinegar from fermented grains through a suitable process, which not only effectively reduces the loss of nutrients in the vinegar, making its taste more mellow, mild, and non-irritating, and easier for consumers to accept, but also effectively extends its shelf life.

[0004] The technical solution of this invention is implemented as follows: A process for preparing healthy and nutritious vinegar made from fermented grains includes the following steps: S1. After the washed rice is steamed, it is spread out to cool to room temperature, and then mixed with yeast for a first fermentation to obtain rice lees A; S2. After steaming the washed green beans until cooked, mash them into a paste and mix them into rice lees A for secondary fermentation to obtain rice lees B. S3. Crush fresh olives, add salt, and then seal and marinate to obtain olive paste; S4. Mix the olive paste into the rice lees B from step S2 and ferment it three times to obtain fermented lees. Then add water and stir to make lees vinegar.

[0005] Furthermore, the lentils are red lentils, and the olives are Ceylon olives.

[0006] Furthermore, the rice includes mountain rice and glutinous rice in a mass ratio of 0.8 to 1:1.

[0007] Furthermore, the mass ratio of rice, yeast, lentils, and olive paste is 100:0.4-1:20-30:12-18.

[0008] Furthermore, the primary fermentation is carried out in a sealed container at a temperature of 24-30°C for 5-6 days.

[0009] Furthermore, the secondary fermentation is carried out in a sealed container at a temperature of 24~30℃ for 3~4 days.

[0010] Furthermore, the three fermentations are carried out in a sealed container at room temperature for 14 to 16 days.

[0011] Furthermore, the amount of salt added is 2% to 5% of the weight of the olives.

[0012] Furthermore, the mass ratio of fermented lees to water is 1:1.2~2.

[0013] Furthermore, the marinating time is 6 to 7 days.

[0014] Furthermore, before using it as a hot pot broth, seasonings such as salt, MSG, chili, and sugar can be added to the prepared vinegar residue.

[0015] The vinegar made from the nutrient-rich lees vinegar produced by the process of the present invention.

[0016] Compared with the prior art, the beneficial effects of the present invention are: This invention utilizes Hainan native mountain rice and high-quality glutinous rice to co-ferment rice lees, then uses red lentils and olive paste as raw materials to ferment and produce lees vinegar. The synergistic effect of these multiple ingredients minimizes nutrient loss, resulting in a lees vinegar rich in amino acids, B vitamins (including VB6), and other B vitamins, making it nutritious, healthy, and possessing antioxidant properties. Furthermore, the natural fermentation process, through the synergistic effect of olive paste and rice lees, eliminates the need for additional microbial inoculum. The plant-based raw materials naturally ferment, producing plant organic acids and a rich aroma of fermented grains, resulting in a harmonious blend of aroma and acidity. No additional white vinegar, fruit vinegar, or other exogenous vinegar ingredients are required. The plant organic acids produced after fermentation contribute to the lees vinegar's mild, smooth, and mellow flavor, creating a natural, rich, and layered taste. It is non-irritating, non-bitter, stomach-friendly, and easily absorbed, leading to high consumer acceptance.

[0017] The process for preparing vinegar from lees in this invention is simple and has broad application prospects. Detailed Implementation

[0018] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0019] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0020] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0021] Example 1 The rice is composed of mountain rice and glutinous rice in a 1:1 mass ratio, and the ingredients are prepared according to a mass ratio of rice, yeast, red lentils and olive paste of 100:0.4:30:12.

[0022] A process for preparing healthy and nutritious vinegar made from fermented grains includes the following steps: S1. After the washed rice is steamed and cooled to room temperature, it is mixed with yeast and poured into a sealed container for a first fermentation at 24℃ for 5 days to obtain rice lees A. S2. After steaming the washed red lentils until cooked, mash them into a paste and mix them into rice lees A. Then, ferment the mixture at 24℃ for 4 days to obtain rice lees B. S3. Crush fresh Ceylon olives, add salt, and seal for 7 days to obtain olive paste; the salt added should be 5% of the weight of the Ceylon olives. S4. Mix the olive paste into the rice lees B from step S2 and ferment it three times at room temperature for 15 days to obtain fermented lees. Then add water and stir to make lees vinegar. The mass ratio of fermented lees to water is 1:1.5.

[0023] Example 2 The rice is composed of mountain rice and glutinous rice in a mass ratio of 0.9:1, and the ingredients are prepared according to a mass ratio of rice, yeast, red lentils and olive paste of 100:1:20:14.

[0024] A process for preparing healthy and nutritious vinegar made from fermented grains includes the following steps: S1. After the washed rice is steamed and cooled to room temperature, it is mixed with yeast and poured into a sealed container for a first fermentation at 30℃ for 6 days to obtain rice lees A. S2. After steaming the washed red lentils until cooked, mash them into a paste and mix them into rice lees A. Then, ferment the mixture at 30℃ for 4 days to obtain rice lees B. S3. Crush fresh Ceylon olives, add salt, and seal for 6 days to obtain olive paste; the salt added is 2% of the weight of the Ceylon olives. S4. Mix the olive paste into the rice lees B from step S2 and ferment it three times at room temperature for 14 days to obtain fermented lees. Then add water and stir to make lees vinegar. The mass ratio of fermented lees to water is 1:1.5.

[0025] Example 3 The rice is composed of mountain rice and glutinous rice in a mass ratio of 0.8:1, and the ingredients are prepared according to the mass ratio of rice, yeast, red lentils and olive paste of 100:0.8:26:18.

[0026] A process for preparing healthy and nutritious vinegar made from fermented grains includes the following steps: S1. After the washed rice is steamed and cooled to room temperature, it is mixed with yeast and poured into a sealed container for a first fermentation at 28℃ for 6 days to obtain rice lees A. S2. After steaming the washed red lentils until cooked, mash them into a paste and mix them into rice lees A. Then, ferment the mixture at 28℃ for 3 days to obtain rice lees B. S3. Crush fresh Ceylon olives, add salt, and seal for 7 days to obtain olive paste; the salt added is 4% of the weight of the Ceylon olives. S4. Mix olive paste into rice lees B from step S2 and ferment for 16 days at room temperature to obtain fermented lees. Then add water and stir to make lees vinegar. The mass ratio of fermented lees to water is 1:1.5.

[0027] Comparative Example 1 The difference between this comparative example and Example 3 is that no red lentils were added during the fermentation process; otherwise, they are the same as in Example 3.

[0028] The comparative example of a nutritious process for preparing vinegar from fermented grains includes the following steps: S1. After the washed rice is steamed and cooled to room temperature, it is mixed with yeast and poured into a sealed container for a first fermentation at 28℃ for 6 days to obtain rice lees. S2. Crush fresh Ceylon olives, add salt, and seal for 7 days to obtain olive paste; the salt added is 4% of the weight of the Ceylon olives. S3. Mix olive paste into rice lees and ferment for 19 days at room temperature to obtain fermented lees. Then add water and stir to make lees vinegar. The mass ratio of fermented lees to water is 1:1.5.

[0029] Comparative Example 2 The difference between this comparative example and Example 3 is that no olive paste was added during the fermentation process; otherwise, they are the same as in Example 3.

[0030] This comparative method for preparing healthy and nutritious vinegar from rice dregs includes the following steps: S1. After the washed rice is steamed and cooled to room temperature, it is mixed with yeast and poured into a sealed container for a first fermentation at 28℃ for 6 days to obtain rice lees A. S2. After steaming the washed red lentils until cooked, mash them into a paste and mix them with rice lees A. Then, ferment the mixture at 28℃ for 19 days to obtain fermented lees. Add water and stir to make lees vinegar. The mass ratio of fermented lees to water is 1:1.5.

[0031] Comparative Example 3 The difference between this comparative example and Example 3 is that the mass ratio of rice, yeast, red lentils, and olive paste during fermentation is 100:0.8:5:36, while the rest is the same as in Example 3.

[0032] Comparative Example 4 The difference between this comparative example and Example 3 is that the Ceylon olives were replaced with young olive leaves during the fermentation process; otherwise, they are the same as in Example 3.

[0033] Comparative Example 5 The difference between this comparative example and Example 3 is that red lentils were replaced with soybeans during the fermentation process; otherwise, they are the same as in Example 3.

[0034] Comparative Example 6 The difference between this comparative example and Example 3 is that red lentils were replaced with mung beans during the fermentation process; otherwise, they are the same as in Example 3.

[0035] Comparative Example 7 The difference between this comparative example and Example 3 is that the rice in this example contains only glutinous rice during the fermentation process, while the rest is the same as in Example 3.

[0036] Comparative Example 8 The difference between this comparative example and Example 3 is that the rice in this example is composed of wild rice and glutinous rice in a mass ratio of 0.1:1 during the fermentation process, while the rest is the same as in Example 3.

[0037] Comparative Example 9 The difference between this comparative example and Example 3 is that the glutinous rice was replaced with premium 9068 rice during the fermentation process, while the rest is the same as in Example 3.

[0038] The lees vinegar prepared in Examples 1-3 and Comparative Examples 1-9 were filtered, and the filtrate was used to determine the total amino acid content, VB6 content, free radical scavenging and other indicators. The results are shown in Table 1 below.

[0039] (1) Determination of total amino acids The determination was performed according to the ninhydrin colorimetric method in GB 5009.124-2016 National Safety Standard for Determination of Amino Acids in Food.

[0040] (2) Determination of VB6 content The determination was carried out in accordance with the "GB 5009.154-2023 National Food Safety Standard - Determination of Vitamin B6 in Food".

[0041] (3) Free radical scavenging ability ① Determination of DPPH· scavenging rate Prepare 2 mL of solution with a concentration of 2×10 -4Add 1.5 mL of the DPPH· solution (mol / L) to each of the examples or comparative examples, mix well, react for 30 min, and then measure the absorbance at 513 nm. At the same time, measure the absorbance of the blank sample and the blank without sample solution, record the corresponding measurement results, and then calculate the DPPH· scavenging rate according to the following formula.

[0042] DPPH clearance rate (%) = [A0 - (A1 - A2)] / A0 × 100%; Wherein, A0 is the absorbance of a mixture of 1.5 mL DPPH solution and 1 mL anhydrous ethanol; A1 is the absorbance of a mixture of 1.5 mL DPPH solution and 1 mL of vinegar sample solution; A2 is the absorbance of a mixture of 1 mL vinegar sample solution and 1.5 mL anhydrous ethanol.

[0043] ② Determination of ABTS clearance rate Mix 7 mmol / L ABTS reagent with 5 mmol / L potassium persulfate at a volume ratio of 1:1 and store in the dark for 12 hours. When using, dilute with anhydrous ethanol to an absorbance of 0.70 ± 0.02 at 734 nm as the ABTS stock solution. Take 1 mL of the 50-fold diluted sample solution of the example and comparative examples as the test sample solution and mix it with 5 mL of the ABTS stock solution. After standing in the dark for 10 minutes, measure its absorbance at 734 nm as A1. Then replace the sample solution with anhydrous ethanol and measure its absorbance as A2. Calculate the ABTS scavenging rate (%) based on the results.

[0044] ABTS clearance rate (%) = (A2-A1) / A2×100%.

[0045] Table 1. Results of various indicators in vinegar made from fermented grains.

[0046] Compared with Example 3, Comparative Example 1 did not add red lentils during fermentation; Comparative Example 2 did not add olive paste during fermentation; Comparative Example 3 changed the mass ratio of rice, yeast, red lentils, and olive paste during fermentation; Comparative Example 4 replaced Ceylon olives with tender olive leaves, resulting in a lack of synergistic effect among the ingredients, a decrease in amino acid and B vitamin content, and a significant decrease in the antioxidant properties of the resulting vinegar. Comparative Example 5, replacing red lentils with soybeans, increased amino acid content and maintained antioxidant properties, but slightly decreased B vitamin content; Comparative Example 6, replacing red lentils with mung beans, also affected the nutrient content and antioxidant properties of the vinegar. Comparative Example 7 only used glutinous rice, and Comparative Example 8 changed the rice ingredient ratio, resulting in a decrease in the total amino acid content and content of the vinegar, and also affecting its effect on DPPH· and ABTS free radicals. Comparative Example 9, replacing glutinous rice with premium 9068 rice, had little impact on nutrient content and free radical scavenging ability.

[0047] The above results indicate that the present invention, through the synergistic fermentation of specific rice, red lentils, and olive paste, is easily absorbed and utilized, and can reduce the loss of nutrients, resulting in a high-nutrient-content vinegar with high amino acid and B vitamin content. Furthermore, this vinegar enhances the ability to scavenge DPPH and ABTS free radicals, thus playing a certain antioxidant role and promoting health.

[0048] Sensory evaluations were conducted on the vinegar made from lees in Examples 1-3 and Comparative Examples 1-9. Ten professional sensory evaluators were invited to conduct sensory evaluations on the vinegar made from lees in Examples 1-3 and Comparative Examples 1-9 according to Table 2 below. The evaluation results are shown in Table 3 below.

[0049] Table 2 Sensory Evaluation Criteria

[0050] Table 3 Sensory evaluation scores of vinegar made from fermented grains

[0051] Compared to Example 3, Comparative Example 1 did not add red lentils during fermentation, resulting in a dull vinegar, a strong olive flavor, a weaker aroma of the lees, and a slight bitterness, thus significantly lowering its appearance, aroma, and sensory scores. Compared to Example 3, Comparative Example 2 did not add olive paste during fermentation, resulting in a beany flavor in the vinegar, a weaker aroma of the lees, and an unbalanced taste. Compared to Example 3, Comparative Example 3 changed the mass ratio of rice, yeast, red lentils, and olive paste during fermentation, which prevented proper fermentation of the vinegar, resulting in a bitter taste and a poor mouthfeel. Compared to Example 3, Comparative Example 4 replaced Ceylon olives with olive leaves, resulting in a bitter taste during fermentation. The uncoordinated flavors resulted in a decrease in aroma and taste scores, and a slightly duller appearance. Compared to Example 3, Comparative Example 5, which replaced red lentils with soybeans, produced vinegar with slightly more sediment, an uncoordinated flavor, and a poorer texture. Compared to Example 3, Comparative Example 6, which replaced red lentils with mung beans, produced vinegar with a grassy taste, a weaker aroma of the lees, and a poorer texture. Comparative Example 7 used only glutinous rice during fermentation. Comparative Example 8 changed the ratio of wild rice and glutinous rice. Comparative Example 9 replaced glutinous rice with other varieties of rice for fermentation. These methods failed to create the unique mellow aroma of wild rice and glutinous rice fermentation, resulting in a weaker aroma, a stronger sour taste, and a poorer texture, which significantly affected the aroma and taste scores.

[0052] The above results indicate that, in the fermentation process of Examples 1-3 of the present invention, by selecting a specific proportion of rice and adding suitable lentils and olive paste, the resulting fermented vinegar has a balanced blend of the aroma of fermented rice and the unique plant organic acids produced by plant fermentation, forming a natural, rich, and layered mellow flavor that is non-irritating, has a mellow and smooth taste, a balanced sweet and sour flavor, is delicious, and has no bitterness, making it highly acceptable to consumers. Furthermore, by selecting high-quality mountain rice and glutinous rice in a specific proportion for fermentation, the quality of the fermented vinegar can be improved, giving it a unique aroma and taste.

[0053] Before the vinegar lees of the present invention is prepared into a soup base, seasonings such as salt, sugar, ginger slices, and minced garlic can be added. The amount of salt added is 1% of the weight of the vinegar lees, the amount of sugar added is 2% of the weight of the vinegar lees, the amount of ginger slices added is 2% of the weight of the vinegar lees, and the amount of minced garlic added is 3% of the weight of the vinegar lees.

[0054] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A process for the preparation of healthy and nutritious vinasse vinegar, characterized by, The preparation process comprises the following steps: S1, steaming and cooling the washed rice to room temperature, then mixing with wine starter for primary fermentation to obtain rice lees A; S2, steaming and beating the washed lentils, then mixing with rice lees A for secondary fermentation to obtain rice lees B; S3, crushing the fresh olive fruits, then adding salt and sealing for pickling to obtain olive paste; S4, mixing the olive paste with rice lees B in S2 for tertiary fermentation to obtain fermented lees, then adding water to obtain lees vinegar.

2. The process for preparing healthy and nutritious vinasse as claimed in claim 1, wherein, The lentils are red lentils, and the olive fruits are Ceylon olive fruits.

3. The process for preparing healthy nutritional vinasse as claimed in claim 1 wherein, The rice comprises Shanlan rice and glutinous rice in a mass ratio of 0.8-1:

1.

4. The process for preparing healthy and nutritious vinegar from rice dregs according to claim 1, characterized in that, The mass ratio of the rice, wine starter, lentils and olive paste is 100:0.4-1:20-30:12-18.

5. The process for preparing healthy and nutritious vinegar from fermented grains according to claim 1, characterized in that, The primary fermentation is carried out in a sealed barrel at a temperature of 24-30℃ for 5-6 days, and the secondary fermentation is carried out in a sealed barrel at a temperature of 24-30℃ for 3-4 days.

6. The process for preparing healthy and nutritious vinegar from rice dregs according to claim 1, characterized in that, The tertiary fermentation is carried out in a sealed barrel in a normal temperature environment for 14-16 days.

7. The process for preparing healthy and nutritious vinegar from fermented grains according to claim 1, characterized in that, The salt is added in an amount of 2%-5% of the mass of the olive fruits.

8. The process for preparing healthy and nutritious vinegar from rice dregs according to claim 1, characterized in that, The mass ratio of the fermented lees to water is 1:1.2-2.

9. The process for preparing healthy nutritional vinasse as claimed in claim 1 wherein, The pickling time is 6-7 days.

10. Lees vinegar prepared by the preparation process of the healthy and nutritious lees vinegar according to any one of claims 1-9.

Images