A laver vinegar and a method for preparing the same

Abstract

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.

Description

Technical Field

[0001] This invention belongs to the field of edible fungi processing technology, specifically relating to a brewed vinegar rich in lentinan and its preparation method. Background Technology

[0002] Vinegar is one of my country's traditional condiments, playing an important role in people's daily diet due to its appetite-stimulating, digestive, and antibacterial properties. In recent years, with consumers' increasing focus on healthy eating, functional vinegars have gradually gained market favor. Shiitake mushrooms are rich in lentinan, an active ingredient with various biological activities such as immunomodulation, anti-inflammation, and anti-tumor effects. Combining shiitake mushrooms with vinegar holds promise for developing composite products that combine flavoring functions with health benefits.

[0003] However, current mushroom vinegar products on the market still have many shortcomings. On the one hand, most products simply add mushroom powder or extract, resulting in generally low levels of functional ingredients. The specific content of shiitake polysaccharides is often unclear, failing to meet consumers' expectations for functional products. On the other hand, the unique flavor of shiitake mushrooms and the acidity of vinegar do not blend well, resulting in a slightly abrupt taste and affecting the overall acceptability of the product. In addition, the production process is relatively crude, lacking targeted screening of shiitake mushroom raw materials and systematic optimization of extraction processes, leading to insufficient product quality stability. Some products also add preservatives and umami agents to mask flavor defects, which is somewhat inconsistent with consumers' demand for clean labeling.

[0004] Therefore, developing a brewed shiitake mushroom vinegar with a clearly defined shiitake polysaccharide content, harmonious flavor, and no additives has significant practical importance and market value. Summary of the Invention

[0005] This invention aims to solve the problems of low content of functional components, uncoordinated flavor, and widespread use of additives in existing shiitake mushroom vinegar, and provides a brewed vinegar rich in shiitake mushroom polysaccharides and its preparation method.

[0006] This invention first provides a method for preparing brewed vinegar rich in lentinan, comprising the following steps: (1) Preparation of shiitake mushroom extract: The dried fruiting bodies of the shiitake mushroom variety “Shenxiang 1513” were used as raw materials. After being crushed, 15-25 times the weight of water was added, and the mixture was extracted at 90-100℃ for 1-3 hours. The extract was collected by filtration. The extraction was repeated 1 to 2 times, and the extracts were combined. The combined extracts were concentrated under vacuum to obtain shiitake mushroom extract, wherein the content of shiitake mushroom polysaccharides was ≥0.5%. (2) Preparation of vinegar base material: The vinegar prepared by solid-state fermentation process has a total acidity (calculated as acetic acid) ≥5.00g / 100mL; (3) Compounding and aging: Mix the shiitake mushroom extract obtained in step (1) with the vinegar base obtained in step (2) at a mass ratio of 1:50-100, and age at 20-30℃ for 15-30 days, stirring once every 3-5 days; (4) Filtration and sterilization: After aging, the sediment is removed by filtration and sterilized briefly at 80-90℃ before bottling.

[0007] The preparation method does not add any preservatives, flavor enhancers, or sweeteners.

[0008] Preferably, the new plant variety of shiitake mushroom “Shenxiang 1513” mentioned in step (1) comes from the Edible Fungi Research Institute of Shanghai Academy of Agricultural Sciences. The performance parameters can be found in the literature: Journal of Horticulture, 2018, 45(S2): 2777-2778, with the authorization number CNA20182444.6.

[0009] Preferably, the aging time in step (3) is 20-25 days.

[0010] Beneficial effects (1) High content of lentinan: The lentinan content in the brewed vinegar product is ≥50 mg / 100 mL, with clear functional component labeling; (2) Harmonious flavor: The aging process allows the flavor of shiitake mushrooms to fully blend with the acetic acid, resulting in a mellow taste without any abruptness. (3) Zero-additive clean label: No preservatives, flavor enhancers, or sweeteners are added, which aligns with the trend of healthy consumption; (4) Suitable acidity: Total acidity ≥ 5.00 g / 100 mL, balancing mildness and flavor enhancement, suitable for daily cooking; (5) Stable quality: After aging and filtration, the product has good clarity and no sediment. Detailed Implementation

[0011] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0012] Example 1 (1) Preparation of shiitake mushroom extract Take 100 kg of dried shiitake mushrooms (variety "Shenxiang 1513"), add 2000 L of drinking water at a material-to-liquid ratio of 1:20, extract at 95℃ for 2 hours, filter and collect the filtrate; add another 2000 L of drinking water to the residue, extract under the same conditions for 2 hours, and combine the two filtrates. Concentrate under vacuum at 65℃ to approximately 50 kg to obtain shiitake mushroom extract with a shiitake polysaccharide content of 0.61%.

[0013] The detection method for lentinan was determined according to the phenol-sulfuric acid method in the People's Republic of China Agricultural Industry Standard NYT 1676-2008 "Determination of Crude Polysaccharide Content in Edible Fungi".

[0014] (2) Preparation of vinegar base material The selected vinegar is made through solid-state fermentation (Xuzhou Longtoushan Brewing Co., Ltd.), with a total acidity of 5.20 g / 100 mL.

[0015] (3) Blending and aging Take 10 kg of shiitake mushroom extract from step (1), mix it with 800 kg of vinegar base, and age it at 25°C for 20 days, stirring once every 5 days.

[0016] (4) Filtration and sterilization After aging, the wine is filtered through diatomaceous earth, sterilized briefly at 85°C, and then bottled to obtain the finished product.

[0017] The obtained shiitake mushroom vinegar contained 50.8 mg / 100 mL of shiitake polysaccharide, 5.15 g / 100 mL of total acid, and 1.08 g / 100 g of total amino acids. No preservatives, umami agents, or sweeteners were detected.

[0018] For the amino acid detection method, please refer to GB5009.124-2016 Determination of Amino Acids in Food.

[0019] Example 2 (1) Preparation of shiitake mushroom extract Same as Example 1.

[0020] (2) Preparation of vinegar base material The vinegar used was brewed using solid-state fermentation (Xuzhou Longtoushan Brewing Co., Ltd.), with a total acidity of 5.50 g / 100 mL.

[0021] (3) Blending and aging Shiitake mushroom extract and vinegar base are mixed at a weight ratio of 1:70 and aged at 28°C for 25 days.

[0022] (4) Filtration and sterilization Same as Example 1.

[0023] The obtained product had a lentinan content of 52.3 mg / 100 mL and a total acid content of 5.42 g / 100 mL.

[0024] Comparative Example 1 A commercially available brand of shiitake mushroom vinegar contains sodium benzoate in its ingredient list, and the content of shiitake mushroom polysaccharides in the product is below the detection limit.

[0025] Comparative Example 2 Shiitake mushroom vinegar was prepared using commercially available dried shiitake mushrooms (not "Shenxiang 1513") according to the method in Example 1. The shiitake mushroom polysaccharide content was only 25.4 mg / 100 mL, and the shiitake mushroom flavor was not obvious.

[0026] Table 1. Comparison of free amino acid content between the shiitake mushroom vinegar prepared in Example 1 and the ordinary brewed vinegar in Comparative Example 2.

[0027] Note: As shown in Table 1, the total amino acid content of the shiitake mushroom vinegar prepared in Example 1 of this invention is 1.08 g / 100g, which is significantly higher than that of the ordinary brewed vinegar in Comparative Example 2 (about 0.86 g / 100g). The amino acid composition is richer, and the umami and mellowness are significantly improved.

[0028] Example 3 This embodiment is a brewed vinegar prepared based on Example 1, wherein the aging time in step (3) has been adjusted. The specific data and the change curves of lentinan and total acid content in the prepared vinegar are shown in Table 2 below: Table 2. Curves showing the changes in lentinan and total acid content at different aging times.

[0029] Note: As shown in Table 2, during the aging period of 5-25 days, the lentinan content of shiitake mushrooms remained above 50 mg / 100mL, while the total acid content gradually increased from 5.20 g / 100mL to 5.35 g / 100mL. During the aging period of 15-25 days, the lentinan content of shiitake mushrooms remained stable and the total acid content increased moderately, resulting in the best flavor harmony in the product. After 25 days, the lentinan content of shiitake mushrooms decreased significantly, and it is not advisable to continue extending the aging time.

Claims

1. A method for preparing brewed vinegar rich in lentinan, characterized in that... Includes the following steps: (1) Preparation of shiitake mushroom extract: The dried fruiting bodies of the shiitake mushroom variety "Shenxiang 1513" were used as raw materials. After being crushed, 15-25 times the weight of water was added and the mixture was extracted at 90-100℃ for 1-3 hours. The extract was collected by filtration. The extraction was repeated 1 to 2 times and the extracts were combined. The combined extracts were concentrated under vacuum to obtain shiitake mushroom extract. (2) Preparation of vinegar base material: brewed vinegar prepared by solid-state fermentation process; (3) Compounding and aging: Mix the shiitake mushroom extract obtained in step (1) with the vinegar base material in step (2) at a mass ratio of 1:50-100, and age at 20-30℃ for 15-30 days, stirring once every 3-5 days; (4) Filtration and sterilization: After aging, the sediment is removed by filtration and sterilized briefly at 80-90℃ before bottling.

2. The preparation method according to claim 1, wherein the aging time in step (3) is 20-25 days.

3. The brewed vinegar rich in lentinan prepared by the preparation method according to any one of claims 1 or 2.

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