Ancient brewing method of lily health vinegar and its preparation method

Abstract

The present invention belongs to the technical field of vinegar brewing, and particularly relates to an ancient method for brewing lily health-care vinegar and a preparation method thereof. The present invention provides an ancient method for brewing lily health-care vinegar, which comprises the following raw materials for preparation: a first raw material, a gelatinized lily water extract, and an ancient method vinegar starter. After the lily is blanched and steamed, the invention ferments it with the vinegar starter made by the ancient method, reducing the loss of the original nutrients of the lily. In the later stage of the present invention, the addition of the gelatinized lily water extract can adjust the taste of the lily health-care vinegar, increase the flavor, and increase the content of functional components. The lily health-care vinegar brewed by the ancient method increases the nutritional value and economic value of the vinegar, has natural health-care functions and unique flavor and taste, improves the utilization rate of the lily, and enriches the choices of consumers.

Description

Technical Field

[0001] The present invention belongs to the technical field of vinegar brewing, and particularly relates to an ancient method of brewing lily health vinegar and a preparation method thereof. Background Art

[0002] Lanzhou lily belongs to the Lilium pumilum species. It tastes extremely sweet, has very few fibers, and its color is as white as jade. It is the top grade among lilies and is the only edible sweet lily in the country. The total sugar content in fresh Lanzhou lily is 14-29%; the soluble sugar is 2.8-14.45%; the starch content is 3.5-17.8%; and it contains biotin, colchicine and various alkaloids and nutrients, as well as special nutritional components such as calcium, phosphorus, iron, vitamin B1, vitamin B2, and vitamin C. Given that ordinary vinegar has a relatively stimulating taste and poor health functions, while lily has good nutritional and tonic effects, but there is no relevant report on brewing lily health vinegar by the ancient method in the current market. Summary of the Invention

[0003] The purpose of the present invention is to provide an ancient method of brewing lily health vinegar, and the lily health vinegar brewed by the ancient method provided by the present invention has certain health functions.

[0004] The present invention provides an ancient method of brewing lily health vinegar, which includes the following raw materials for preparation: the first raw material, gelatinized lily water extract, and ancient method vinegar koji.

[0005] The first raw material includes the following raw materials in parts by weight: 70-80 parts of bran, 10-15 parts of wheat, 10-15 parts of peas, and 4-5 parts of blanched lily.

[0006] The quality of the ancient method vinegar koji accounts for 3%-6% of the total quality of the first raw material.

[0007] The ancient method vinegar koji is obtained by fermenting a mixture of Chinese medicine residues and bran.

[0008] Preferably, the fermentation temperature is 28-35°C, and the fermentation time is 20-30 days.

[0009] Preferably, the mass ratio of the Chinese medicine residues to the bran is 2-3:6-7.

[0010] Preferably, the total acid content of the lily health vinegar is ≥4.15 g / 100 mL.

[0011] The present invention provides a preparation method of the ancient method of brewing lily health vinegar described in the above technical solution, including the following steps:

[0012] Soak the wheat and peas respectively and then steam or boil them to obtain cooked wheat and cooked peas respectively.

[0013] Mix the cooked wheat and cooked peas with the blanched lily for the first time to obtain the first mixture;

[0014] Inoculate the first mixture with the traditional method vinegar starter and then add water to carry out alcohol fermentation to obtain fermented mash;

[0015] Mix the fermented mash and bran for the second time to carry out acetic acid fermentation to obtain vinegar solid;

[0016] Age and leach the vinegar solid in sequence to obtain vinegar liquid;

[0017] Mix the vinegar liquid with the water extract of gelatinized lily and then sterilize to obtain the traditional method brewed lily health vinegar.

[0018] Preferably, the alcohol fermentation is liquid fermentation, the temperature of the alcohol fermentation is 25-28 °C, and the time of the alcohol fermentation is 18-22 d.

[0019] Preferably, the acetic acid fermentation is solid fermentation, the temperature of the acetic acid fermentation is 35-40 °C, and the time of the acetic acid fermentation is 20-28 d.

[0020] Preferably, the aging time is 30-90 d.

[0021] Preferably, the vinegar leaching includes mixing and soaking the vinegar solid and water, and the mass ratio of the vinegar solid to water is 1:2.5-3.

[0022] Preferably, the preparation method of the water extract of gelatinized lily includes:

[0023] Mix lily with the first part of water and boil to obtain lily paste;

[0024] Mix the lily paste with the second part of water and then soak and crush in sequence to obtain lily pulp;

[0025] Filter the lily pulp to obtain the water extract of gelatinized lily.

[0026] The beneficial effects of the present invention: The present invention provides a traditional method brewed lily health vinegar, which includes the following raw materials for preparation: the first raw material, the water extract of gelatinized lily and the traditional method vinegar starter;

[0027] The first raw material includes the following raw materials in parts by weight: 70-80 parts of bran, 10-15 parts of wheat, 10-15 parts of peas and 4-5 parts of blanched lily;

[0028] The mass of the traditional method vinegar starter accounts for 3%-6% of the total mass of the first raw material;

[0029] The traditional method vinegar starter is obtained by fermenting a mixture of Chinese medicine residues and bran.

[0030] After the lilies are blanched and steamed, they are fermented with the vinegar koji made by the ancient method, which increases the types of vinegar nutrients. Then, through the late gelatinization of the lily water extract to adjust the taste and flavor of the vinegar, the health-care vinegar of lily bulbs brewed by the ancient method not only serves as a condiment, but also increases certain functional and economic values. It has natural health-care functions and unique flavor and taste, expands the types of lily products, improves the utilization rate of lilies, and enriches the choices of consumers. Detailed implementation mode

[0031] The present invention provides a health-care vinegar of lily bulbs brewed by the ancient method, which comprises the following raw materials for preparation: the first raw material, gelatinized lily water extract and ancient-method vinegar koji;

[0032] The first raw material comprises the following raw materials in parts by weight: 70-80 parts of wheat bran, 10-15 parts of wheat, 10-15 parts of peas and 4-5 parts of blanched lilies;

[0033] The quality of the ancient-method vinegar koji accounts for 3%-6% of the total quality of the first raw material;

[0034] The ancient-method vinegar koji is obtained by fermenting a mixture of traditional Chinese medicine residues and wheat bran.

[0035] In the present invention, the health-care vinegar of lily bulbs brewed by the ancient method provided by the present invention comprises the first raw material. By weight, the first raw material in the present invention comprises 70-80 parts of wheat bran, preferably 72-78 parts, and more preferably 75 parts. The function of the wheat bran in the present invention is to participate in fermentation. Wheat bran is rich in starch, ferulic acid, oligosaccharides and dietary fiber, and has amylase itself, which can promote the fermentation process and become the main raw material in the acetic acid fermentation process.

[0036] Based on the parts by weight of wheat bran, the first raw material of the health-care vinegar of lily bulbs brewed by the ancient method provided by the present invention comprises 10-15 parts of wheat, preferably 11-14 parts, and more preferably 13 parts. The function of the wheat in the present invention is to increase the proportion of carbohydrates (starch), thereby promoting the generation of the fermentation process.

[0037] Based on the parts by weight of wheat bran, the first raw material of the health-care vinegar of lily bulbs brewed by the ancient method provided by the present invention comprises 10-15 parts of peas, preferably 12-14 parts, and more preferably 12.5 parts. The function of the peas in the present invention is to increase the proportion of carbohydrates (starch) and bring in richer nutritional components (lysine, phosphorus, etc.).

[0038] Based on the weight portion of bran, the first raw material of the traditional method for brewing lily health vinegar provided by the present invention includes 4-5 parts of blanched lilies, preferably 4.2-4.8 parts, and more preferably 4.5 parts. In the present invention, the lilies need to be peeled to obtain lily bulbs and then fermented. The lily bulbs in the present invention are more preferably lily bulbs with poor appearance. In the prior art, lily bulbs with poor appearance cannot be directly sold as commodities and will be discarded or used as feed; the present invention provides a new application way for lily bulbs with poor appearance.

[0039] The lilies in the present invention are preferably lilies produced in Lanzhou. As a raw material, the Lanzhou lilies in the present invention contain rich alkaloids and nutrients. Their relatively high total sugar and starch contents can promote the fermentation process. The alkaloids and amino acid nutrients in the lilies are introduced during the fermentation process. Later, the lily health vinegar is prepared by gelatinizing the aqueous extract of lilies, so as to significantly improve the taste, flavor and functionality of the vinegar. The lilies used for fermentation in the present invention are blanched lily bulbs after steaming or boiling; the present invention has no special limitation on the methods of steaming or boiling, and conventional methods can be used. Before steaming or boiling the lilies used for fermentation in the present invention, it is preferred to remove impurities and wash them clean. After blanching and steaming or boiling the lilies used for fermentation in the present invention, steamed blanched lily bulbs or boiled blanched lily bulbs are obtained. Using the steamed lily bulbs or boiled lily bulbs to prepare lily health vinegar is to reduce the miscellaneous bacteria brought into the lilies, and to enable the alcohol fermentation to proceed smoothly after the starch in the lilies undergoes gelatinization. At the same time, it ensures the retention of the original nutrients in the lily bulbs, such as alkaloids (biotin, colchicine) and polysaccharides, increases the nutritional value and economic value of the traditional method for brewing lily health vinegar, and has the natural health care functions and unique flavor and taste of polysaccharides and alkaloids. Compared with the bran vinegar brewed by the traditional method, the lily health vinegar provided by the present invention has a slightly sweet aftertaste and the sour taste of acetic acid is improved.

[0040] The traditional method for brewing lily health vinegar provided by the present invention includes traditional vinegar koji, and the addition amount of the traditional vinegar koji is 3-6% of the total weight of bran, wheat, peas and lilies, preferably 4-6%, further preferably 5-6%, and more preferably 6%. The addition amount of the traditional vinegar koji in the present invention is to ensure the smooth progress of the fermentation process, and the amount of the vinegar koji can reach the proportion of the raw materials. The present invention has no special limitation on the preparation method of the traditional vinegar koji, and conventional methods can be used.

[0041] The traditional-method vinegar starter of the present invention is obtained by fermenting a mixture of Chinese medicine residues and bran. Before the fermentation of the Chinese medicine residues and bran of the present invention, it is preferred to crush the Chinese medicine residues. The particle size of the crushed Chinese medicine residues is preferably 1-1.5 mm, more preferably 1.2 mm. The Chinese medicine residues of the present invention are preferably air-dried Chinese medicine residues. The present invention has no special limitation on the crushing method, and conventional methods can be used. The function of the crushing in the present invention is to fully mix the Chinese medicine residues and bran, thereby promoting the uniformity of the vinegar starter fermentation. The mass ratio of the Chinese medicine residues to the bran of the present invention is preferably 2-3:6-7, further preferably 2-3:7, and more preferably 3:7. The types of the Chinese medicine residues of the present invention preferably include one or more of Codonopsis pilosula, Glycyrrhiza uralensis, Astragalus membranaceus, Angelica sinensis, and Bupleurum chinense, and more preferably Glycyrrhiza uralensis, Astragalus membranaceus, and Angelica sinensis.

[0042] After the Chinese medicine residues are crushed, the present invention preferably sprays distilled water on the mixture of the crushed Chinese medicine residues and bran. The distilled water of the present invention is sprayed until the Chinese medicine residues and bran are wet through. The spraying amount of the distilled water of the present invention is such that the Chinese medicine residues and bran can be molded when grabbed by hand after spraying. After spraying the distilled water, the present invention preferably mixes the Chinese medicine residues and bran evenly and then presses them into vinegar starter blocks, covers them with wheat straws, and then ferments them.

[0043] The fermentation temperature of the present invention is preferably 28-35 °C, further preferably 30-33 °C, and more preferably 32 °C. The fermentation time is preferably 20-30 d, further preferably 22-28 d, and more preferably 26 d. The fermentation of the present invention preferably ends until white mycelia grow all over the vinegar starter blocks.

[0044] The fermentation of the present invention is preferably carried out in a ventilated and rain-sheltered environment. After the fermentation is completed, the present invention preferably stores the vinegar starter in a dry and cool place.

[0045] For the lily health-care vinegar provided by the present invention, the total acid content of the lily health-care vinegar is preferably ≥4.15 g / 100 mL, and the taste acidity is good.

[0046] The present invention has no special limitation on the sources of the above component raw materials, and commercially available products can be used.

[0047] The present invention provides a preparation method of the traditional-method brewed lily health-care vinegar according to any one of the above technical solutions, including the following steps:

[0048] Soak the wheat and peas respectively and then steam or boil them to obtain cooked wheat and cooked peas respectively;

[0049] Mix the cooked wheat and cooked peas with raw lily for the first time to obtain a first mixture;

[0050] Inoculate the traditional-method vinegar starter into the first mixture and then add water, and carry out alcoholic fermentation to obtain fermented mash;

[0051] Mix the fermented glutinous rice and wheat bran for the second time and carry out acetic acid fermentation to obtain vinegar grains.

[0052] Age and leach the vinegar grains in sequence to obtain vinegar liquid.

[0053] Mix the vinegar liquid with the gelatinized lily water extract and sterilize to obtain the traditional method brewed lily health vinegar.

[0054] In the present invention, the wheat and peas are respectively soaked and then steamed or boiled to obtain cooked wheat and peas. The soaking time of the wheat in the present invention is preferably 7-13 h, more preferably 8-12 h, and even more preferably 10-12 h. The soaking time of the peas in the present invention is preferably 7-13 h, more preferably 8-12 h, and even more preferably 10-12 h. The wheat and peas in the present invention are preferably soaked separately until the raw materials of wheat and peas are soft. The soaking time of the wheat and peas in the present invention is adjusted according to the ambient temperature, and the soaking time is based on the softness of the soaked wheat and peas. After soaking, the present invention preferably fishes out the wheat and peas, filters and drains them, washes them clean and then puts them into steaming or boiling. The cooked wheat and peas need to be thoroughly cooked, not burnt, not sticky, and not undercooked.

[0055] In the present invention, the cooked wheat and peas are first mixed with raw lily and then inoculated with traditional method vinegar koji and water is added for alcohol fermentation to obtain fermented glutinous rice. The addition amount of the water in the present invention is preferably 3-5 times the total mass of the cooked wheat and peas and the traditional method vinegar koji, and more preferably 4 times. The alcohol fermentation in the present invention is preferably liquid fermentation. The temperature of the alcohol fermentation in the present invention is preferably 25-28 °C, more preferably 25-27 °C, and even more preferably 25 °C. The time of the alcohol fermentation in the present invention is preferably 18-22 d, and more preferably 20 d. The settings of the alcohol fermentation temperature and time in the present invention are for the purpose of achieving full fermentation of the raw materials.

[0056] After obtaining the fermented glutinous rice, the fermented glutinous rice and wheat bran are mixed for the second time and then acetic acid fermentation is carried out to obtain vinegar grains. The acetic acid fermentation in the present invention is preferably solid-state fermentation. The temperature of the acetic acid fermentation in the present invention is preferably 35-40 °C, more preferably 35-37 °C, and even more preferably 35 °C. The time of the acetic acid fermentation in the present invention is preferably 20-28 d, more preferably 26-28 d, and even more preferably 28 d. The settings of the acetic acid fermentation temperature and time in the present invention are for generating more acetic acid and increasing the acidity of the lily health vinegar. During the acetic acid fermentation process in the present invention, it is preferably stirred once every 3-4 d, and more preferably stirred once every 3 d. Appropriate amount of water can be added before the acetic acid fermentation according to needs. The fermentation after adding water is still solid-state fermentation. The amount of water added in the present invention is preferably measured by the standard that the fermentation raw materials can be kneaded into a ball and not scattered when grabbed by hand before the acetic acid fermentation.

[0057] The acetic acid fermentation time of the present invention is 20 - 28 days. Taking 500 kg of the dry amounts of wheat, peas, wheat bran, and dried lily as the raw materials for making vinegar, when the amount is greater than this, the acetic acid fermentation time should be appropriately extended. The acetic acid fermentation of the present invention stops when the vinegar grains completely turn into a reddish-brown color.

[0058] After obtaining the vinegar grains, the present invention ages and leaches the vinegar grains in sequence to obtain vinegar liquid; the vinegar liquid is mixed with the aqueous extract of gelatinized lily and then sterilized to obtain the traditional method brewed lily health vinegar.

[0059] The aging time of the present invention is preferably 30 - 90 days, more preferably 30 - 50 days, still more preferably 30 - 40 days, and even more preferably 30 days. The aging temperature of the present invention is at room temperature. The function of the aging of the present invention is to improve the taste and flavor quality of the vinegar. The leaching of the present invention is preferably carried out in a leaching tank. The leaching of the present invention preferably includes mixing and soaking the vinegar grains with water. The soaking time of the vinegar grains and water of the present invention is preferably 11 - 13 hours, more preferably 12 hours. The mass ratio of the vinegar grains to water of the present invention is preferably 1:2.5 - 3, more preferably 1:3. The number of leaching times of the present invention is preferably 3 times. The present invention preferably mixes the vinegar liquid obtained from the first leaching and the vinegar liquid obtained from the second leaching to obtain the lily health vinegar, and the vinegar leached for the third time can be used as the solution for repeated leaching of the next batch of vinegar grains.

[0060] In the present invention, the preparation method of the aqueous extract of gelatinized lily preferably includes: mixing lily with the first part of water and boiling to obtain lily gelatinized product;

[0061] mixing the lily gelatinized product with the second part of water and then soaking and pulverizing in sequence to obtain lily pulp;

[0062] filtering the lily pulp to obtain the aqueous extract of gelatinized lily.

[0063] In the present invention, the gelatinization preferably boils after adding water to lily, and the boiling time is preferably 4 - 6 minutes, more preferably 5 minutes. The mass ratio of the product obtained from lily gelatinization to water is preferably 1:200.

[0064] Before pulverization, the present invention preferably soaks the product obtained from lily gelatinization and water first. There is no requirement for the soaking time of the present invention.

[0065] After soaking, the present invention preferably pulverizes the soaked product and then filters. There are no special limitations on the pulverization parameters of the present invention, and conventional parameters can be used. The pore size of the filter membrane used for filtering in the present invention is preferably 0.25 mm. The juice obtained by filtering is the aqueous extract of gelatinized lily.

[0066] After obtaining the gelatinized lily aqueous extract and vinegar liquid, the present invention mixes the vinegar liquid with the gelatinized lily aqueous extract and then sterilizes it to obtain the traditional method brewed lily health vinegar; more preferably, the vinegar liquid and the gelatinized lily aqueous extract are mixed, sterilized, and precipitated to obtain the traditional method brewed lily health vinegar. The mixing in the present invention is preferably blending. The volume ratio of the gelatinized lily aqueous extract and the vinegar liquid blended in the present invention is preferably (1-3):(7-9), further preferably 1:9 or 1.5:8.5 or 2:8 or 2.5:7.5 or 3:7, and more preferably 2:8.

[0067] The sterilization temperature in the present invention is preferably 90-100°C, and the time is preferably 30 min. The total number of colonies of the sterilized lily health vinegar in the present invention is preferably less than 1000 cfu / mL, and Escherichia coli shall not be detected. The sterilized lily health vinegar in the present invention is preferably blended to obtain the blended lily health vinegar. The concentration of acetic acid in the blended lily health vinegar in the present invention is preferably 11-12°be'. By controlling the concentration of acetic acid in the lily health vinegar at 11-12°be', and acetic acid concentration ≥ 3.5 g / 100 mL can effectively inhibit the growth of harmful bacteria, thereby extending the storage time of the lily health vinegar. The lily health vinegar in the present invention can also be adjusted by adding food additives according to different flavors. The food additive in the present invention is preferably granulated sugar.

[0068] After obtaining the blended traditional method brewed lily health vinegar, the present invention preferably sterilizes and precipitates the blended traditional method brewed lily health vinegar. The sterilization method in the present invention is preferably 90-100°C, and the sterilization time is preferably 30 min. The precipitation time in the present invention is preferably 24 h. The precipitated traditional method brewed lily health vinegar is filled to obtain the finished traditional method brewed lily health vinegar. Before filling in the present invention, it is preferably to conduct a physical and chemical inspection on the traditional method brewed lily health vinegar, and it can be filled only when it meets the standard of brewing type fragrant vinegar. The acetic acid concentration of the lily health vinegar in the present invention is 11-12°be'; acetic acid ≥ 3.5 g / 100 mL; soluble sugar ≥ 1.5 g / 100 mL. The filling in the present invention is preferably carried out under a vacuum and aseptic state.

[0069] In the present invention, the content of total acid in the prepared traditional-method-brewed lily health vinegar is preferably 3.98 - 4.30 g / 100 mL, more preferably 4.15 g / 100 mL; the content of non-volatile acid (calculated as lactic acid) in the traditional-method-brewed lily health vinegar is preferably 1.1 - 1.3 g / 100 mL, more preferably 1.22 g / 100 mL; the content of reducing sugar in the traditional-method-brewed lily health vinegar is preferably 0.28 - 0.35 g / 100 mL, more preferably 0.32 g / 100 mL; the total amount of amino acids in the traditional-method-brewed lily health vinegar is preferably 1700 - 1750 mg / 100 mL, more preferably 1726 mg / 100 mL; the content of pharmacodynamic amino acids in the traditional-method-brewed lily health vinegar is preferably 1060 - 1070 mg / 100 mL, more preferably 1067 mg / 100 mL; the content of polysaccharide in the traditional-method-brewed lily health vinegar is preferably 0.78 - 0.84 g / 100 mL, more preferably 0.81 g / 100 mL; the content of soluble sugar in the traditional-method-brewed lily health vinegar is preferably ≥1.5 g / 100 mL.

[0070] The prepared traditional-method-brewed lily health vinegar in the present invention preferably includes one or more of the active ingredients total phenols, total flavonoids, alkaloids and saponins, more preferably includes total phenols, total flavonoids, alkaloids and saponins. The content of total phenols in the present invention is preferably 60 - 70 mg / 100 mL, more preferably 63 mg / 100 mL; the content of total flavonoids is preferably 80 - 90 mg / 100 mL, more preferably 86 mg / 100 mL; the content of alkaloids is preferably 6 - 10 mg / 100 mL, more preferably 8 mg / 100 mL, and the content of saponins is preferably 10 - 15 mg / 100 mL, more preferably 12 mg / 100 mL.

[0071] The prepared traditional-method-brewed lily health vinegar in the present invention preferably includes one or more of calcium, magnesium, iron, zinc, selenium, phosphorus and potassium, more preferably includes calcium, magnesium, iron, zinc, selenium, phosphorus and potassium. The content of calcium in the present invention is preferably 11 - 13 mg / L, more preferably 12.1 mg / L; the content of magnesium is preferably 80 - 100 mg / L, more preferably 95 mg / L; the content of iron is preferably 11 - 13 mg / L, more preferably 12.2 mg / L; the content of zinc is preferably 2.8 - 3.3 mg / L, more preferably 3.1 mg / L; the content of selenium is preferably 0.005 - 0.015 mg / L, more preferably 0.01 mg / L; the content of phosphorus is preferably 24.0 - 25.0 mg / 100 mL, more preferably 24.6 mg / 100 mL, and the content of potassium is preferably 135 - 155 mg / 100 mL, more preferably 147 mg / 100 mL.

[0072] The flavor substances of the ancient - method - brewed lily health vinegar prepared by the present invention include one or more of 2 - butanol, 3 - methyl - 1 - butanol, ethyl acetate, methyl isobutyrate, butyl acetate, ethyl isovalerate, 3 - methylbutanal, decanal, guaiacol, longifolene, and valenciaene. More preferably, they are 2 - butanol, 3 - methyl - 1 - butanol, ethyl acetate, methyl isobutyrate, butyl acetate, ethyl isovalerate, 3 - methylbutanal, decanal, guaiacol, longifolene, and valenciaene. In the ancient - method - brewed lily health vinegar prepared in the present invention, the content of 2 - butanol is preferably 0.23 - 0.28%, more preferably 0.25%; the content of 3 - methyl - 1 - butanol is preferably 0.95 - 1.1%, more preferably 1.01%; the content of ethyl acetate is preferably 0.08 - 0.13%, more preferably 0.11%; the content of methyl isobutyrate is preferably 0.75 - 0.85%, more preferably 0.8%; the content of butyl acetate is preferably 0.83 - 0.88%, more preferably 0.85%; the content of ethyl isovalerate is preferably 0.55 - 0.65%, more preferably 0.61%; the content of 3 - methylbutanal is preferably 15.8 - 16.5%, more preferably 16.2%; the content of decanal is preferably 0.7 - 0.9%, more preferably 0.8%; the content of guaiacol is preferably 15 - 16%, more preferably 15.8%; the content of longifolene is preferably 0.44 - 0.53%, more preferably 0.49%; the content of valenciaene is preferably 0.40 - 0.45%, more preferably 0.42%.

[0073] Basically, the preparation of vinegar in the prior art is through vinegar - koji fermentation. After the raw materials are cooked, they are fermented with vinegar - koji to obtain vinegar raw pulp. The lily health vinegar in the present invention adds lily bulbs and gelatinized lily aqueous extract. Under the specific fermentation raw materials of vinegar - koji, wheat bran, wheat, peas, lily, and the blending of gelatinized lily aqueous extract, a lily health vinegar with a unique flavor is obtained. The lily bulbs play a role in assisting fermentation and generating different flavors. The raw material ratios of wheat bran, wheat, peas, lily, gelatinized lily aqueous extract, and vinegar - koji in the present invention determine the fermentation degree, fermentation time, and acidity of the vinegar during the preparation of lily health vinegar.

[0074] The lily health vinegar of the present invention reduces the loss of the original nutrients of lilies, increases the nutritional value and economic value of vinegar, has natural health - care functions and a unique flavor and taste, expands the variety of lily products, improves the utilization rate of lilies, and enriches the choices of consumers.

[0075] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0076] Example 1

[0077] The preparation method of the traditional method brewed lily health vinegar is as follows:

[0078] The traditional method brewed lily health vinegar is brewed through steps such as making vinegar koji, raw material pretreatment, soaking, adjusting the proportion of raw materials, alcoholic fermentation, acetic acid fermentation, vinegar draining, adding gelatinized lily water extract, blending, precipitation, sterilization, and filling. The method steps are as follows (in kg):

[0079] (1) Making traditional method vinegar koji: Mix 30 kg of crushed and air-dried Chinese medicine residues (the particle size of the Chinese medicine residues is 1 - 1.5 mm, and the types are licorice, astragalus, and angelica, and the mass ratio of licorice, astragalus, and angelica is 3:6:1) and 70 kg of wheat bran in proportion, spray distilled water until the raw materials are wet (can be molded when grabbed by hand), press the evenly mixed vinegar koji material into blocks, place it in a ventilated and rain-sheltered place, cover it with wheat straw, control the fermentation environment temperature at 28 - 35 °C (generally starting from the sixth day of the sixth lunar month every year), ferment for 20 - 30 d until the vinegar koji blocks are covered with white mycelium. After the fermentation is completed, it can be stored in a dry and cool place.

[0080] (2) Preparing raw materials for lily health vinegar: Calculated by 500 kg of raw materials by weight: including 350 kg of wheat bran, 75 kg of wheat, 50 kg of peas, and 25 kg of lily. After peeling the lily to obtain the lily bulb, it is applied.

[0081] 30 kg of traditional method vinegar koji accounts for 6% of the total amount of wheat bran, wheat, peas, and lily.

[0082] (3) Cooking the raw materials for lily health vinegar: Soak the wheat in the raw materials for lily health vinegar in step (2) and water in a mass ratio of 1:2; soak the peas and water in a mass ratio of 1:2; specifically, adjust the soaking time according to the ambient temperature. Both wheat and peas should be soaked until soft. In this embodiment, both wheat and peas are soaked for 12 h. After both wheat and peas are soaked until soft, take them out, drain, wash them clean, and then put them into a cooking pot for steaming or boiling until cooked, not burnt, not sticky, and not undercooked. Remove the impurities from the lily bulb in the raw materials for lily health vinegar in step (2), wash them clean, then put them into a pot for steaming or boiling, take them out after steaming until half-cooked, and drain.

[0083] (4) Alcoholic fermentation: Mix the raw materials steamed or boiled in step (3) with the traditional method vinegar koji in step (2) evenly, add 4 times the amount of water to mix into a paste for fermentation (liquid fermentation), the fermentation temperature is 25 °C, and the fermentation time is 20 d to obtain fermented mash.

[0084] (5) Acetic acid fermentation: Add the wheat bran in step (2) to the fermented mash in step (4), and if necessary, add an appropriate amount of water and stir evenly, then continue to ferment (solid-state fermentation). After the initial fermentation for 3 d, turn it over and stir. Stir once every three days during this process. Do not compact the fermentation layer. Control the fermentation temperature at 35 °C, and the fermentation time is 28 d to obtain vinegar grains.

[0085] (6) Aging: Compact the fermented vinegar grains in step (5) in the aging tank, seal it to isolate air, and store it at room temperature for 30 days.

[0086] (7) Vinegar extraction: Put the fermented and aged vinegar grains in step (6) into the vinegar extraction tank, add water three times the amount of the grains, soak for 12 hours, and then carry out vinegar extraction; The vinegar extraction can be carried out 3 times. Mix the vinegar extracted in the first and second times as the finished vinegar, and the vinegar extracted in the third time can be used as the solution for repeated vinegar extraction;

[0087] (8) Preparation of gelatinized lily water extract. Gelatinize the selected lily scales (boil in boiling water for 5 minutes), add water to the gelatinized lily according to the ratio of material to water of 1:200, and then carry out soaking and grinding in sequence to obtain lily bulb pulp; The lily bulb pulp is filtered through a filter membrane with a pore size of 0.25 mm, and the filtered juice is the gelatinized lily water extract. Adding lily bulb juice to blend vinegar enriches the flavor and taste of the vinegar and increases the content of functional components.

[0088] (9) Blending: Blend and mix the finished vinegar obtained in step (7) and the gelatinized lily water extract obtained in step (8) according to the volume ratio of 8:2. The concentration of the finished lily health vinegar is controlled at 11°Be′ as measured by a hydrometer.

[0089] (10) Sterilization: Heat the blended health vinegar in step (9) to 90 - 100 °C and keep it for 30 minutes. It is required that the total number of colonies is less than 1000 cfu / mL and Escherichia coli is not detected.

[0090] (11) Precipitation: The sterilized health vinegar precipitates for 24 hours.

[0091] (12) Filling: Conduct physical and chemical inspections before filling. It meets the requirements of brewed aromatic vinegar: vinegar concentration 11 - 12°Be′; acetic acid ≥ 3.5 g / 100 mL; soluble sugar ≥ 1.5 g / 100 mL, and fill it under a vacuum and aseptic state.

[0092] 1. Conduct a sensory evaluation on the lily health vinegar prepared in Example 1. The specific method of the sensory evaluation is as follows: The sensory evaluation is tasted by 6 professional personnel, and comprehensive scores are given respectively from three aspects: color, smell, taste, and tissue state. Score the finished lily health vinegar according to Table 1, and calculate the average value as the result of the product sensory evaluation. As can be seen from Table 2, the overall average score is 82.16 points, and the evaluation personnel have a relatively high overall evaluation of this lily health vinegar.

[0093] Table 1 Lily health vinegar scoring standard (total score 100 points)

[0094]

[0095] Table 2 Score Table of Lily Health Vinegar (Total Score: 100)

[0096]

[0097]

[0098] The sensory evaluation of the finished lily health vinegar is as follows: amber color, uniform color, moderate vinegar aroma, special lily fragrance, mild and moderate sour taste, mellow taste, and a sweet aftertaste.

[0099] 2. Evaluate the physical and chemical indexes of the lily health vinegar prepared in Example 1, as follows:

[0100] Determine the total acid by using GB / T5009.41 - 2003 "Analysis Method for Hygienic Standards of Vinegar"; determine the non - volatile acid by using GB / T5009.41 - 2003 "Analysis Method for Hygienic Standards of Vinegar"; determine the reducing sugar by using the method for the determination of reducing sugar in foods in GB / T5009.7 - 2016; determine the soluble sugar of reducing sugar by using the method in GB / T5009.7 - 2016; determine the total amount of amino acids by using the method for the determination of amino acids in foods in GB 5009.124 - 2016; determine the pharmacodynamic amino acids by using the method for the determination of amino acids in foods in GB 5009.124 - 2016; determine the polysaccharide by using the phenol - sulfuric acid method; determine potassium and sodium in foods by using GB 5009.91 - 2017; determine phosphorus in foods by using GB 5009.87 - 2016; determine zinc in foods by using GB / T 5009.14 - 2017, determine iron in foods by using GB 5009.90 - 2016; determine magnesium in foods by using GB 5009.241 - 2017; determine calcium in foods by using GB 5009.92 - 2016; determine trace elements by using the method in GB 5009.93 - 2017 "National Food Safety Standard - Determination of Selenium in Foods"; determine bioactive components by referring to DB22 / T 1668 - 2012 "Determination of Total Ginsenosides in Ginseng Foods", NY / T 1295 - 2007 "Determination of Total Flavonoid Content in Buckwheat and Its Products", GB / T38571 - 2020 "Detection of Alkaloids in Plant Secondary Metabolites", T / AHFIA 005 - 2018 "Determination of Total Polyphenol Content in Plant Extracts and Their Products"; determine volatile aroma components by using the HS - SPME - GC - MS method. The results are shown in Table 1 and Table 2. The pharmacodynamic amino acids in Table 1 are aspartic acid, glutamic acid, glycine, arginine, methionine, phenylalanine, isoleucine, leucine, lysine, which integrate health care, nutrition, and medicinal functions.

[0101] Table 1 Determination Results of Physical and Chemical Indexes of Lily Health Vinegar

[0102]

[0103]

[0104] Table 2 Determination results of volatile aroma components of lily health vinegar

[0105]

[0106]

[0107]

[0108] In summary, the lily health vinegar prepared by the present invention contains pharmaceutically active amino acids, the total phenolic antioxidant active components, saponins, alkaloids, and polysaccharides; incorporates the volatile aroma substances of lilies, has a good taste, makes the flavor of the lily health vinegar richer, and has health care functions at the same time.

[0109] Although the above embodiments have made a detailed description of the present invention, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A preparation method of ancient - method - brewed lily health - care vinegar, characterized in that, It includes the following steps: The ancient method brewed lily health vinegar is prepared from the following raw materials for preparation: the first raw material, gelatinized lily water extract, and ancient method vinegar koji; the first raw material is composed of the following raw materials in parts by weight: 70-80 parts of first wheat bran, 10-15 parts of wheat, 10-15 parts of peas, and 4-5 parts of blanched lilies; the mass of the ancient method vinegar koji accounts for 3%-6% of the total mass of the first raw material; Soak the wheat and peas respectively and then steam or boil them to obtain cooked wheat and cooked peas respectively; Mix the cooked wheat and cooked peas with blanched lilies for the first time to obtain the first mixture; After inoculating the ancient method vinegar koji into the first mixture, add water and carry out alcoholic fermentation to obtain fermented mash; the ancient method vinegar koji is obtained by fermenting a mixture of Chinese medicine residues and wheat bran; the fermentation temperature is 28-35°C, and the fermentation time is 20-30 days; the mass ratio of the Chinese medicine residues to wheat bran is 2-3:6-7; Mix the fermented mash and the first wheat bran for the second time and carry out acetic acid fermentation to obtain vinegar grains; Age and leach the vinegar grains in sequence to obtain vinegar liquid; Mix the vinegar liquid with the gelatinized lily water extract and then sterilize to obtain the ancient method brewed lily health vinegar; the preparation method of the gelatinized lily water extract is: Mix lilies with the first part of water and boil to obtain lily paste; Mix the lily paste with the second part of water and then soak and crush it in sequence to obtain lily pulp; Filter the lily pulp to obtain the gelatinized lily water extract; The total acid content of the lily health vinegar ≥ 4.15 g / 100 mL.

2. The preparation method according to claim 1, characterized in that, The alcoholic fermentation is liquid fermentation, the temperature of the alcoholic fermentation is 25-28°C, and the time of the alcoholic fermentation is 18-22 days.

3. The preparation method according to claim 1, characterized in that, The acetic acid fermentation is solid-state fermentation, the temperature of the acetic acid fermentation is 35-40°C, and the time of the acetic acid fermentation is 20-28 days.

4. The preparation method according to claim 3, characterized in that, The aging time is 30-90 days.

5. The preparation method according to claim 4, wherein The leaching of vinegar includes mixing and soaking the vinegar grains and water, and the mass ratio of the vinegar grains to water is 1:2.5-3.

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