Quantum dot-based ancient method of brewing vinegar and brewing formula thereof

Abstract

The application provides a kind of quantum dot-based ancient method of brewing vinegar process and its brewing vinegar formula, belongs to food brewing technical field.The process of the application includes: raw material pretreatment and activation, saccharification, alcohol fermentation, vinegar fermentation and fumigation, functional binary compound construction and microencapsulation, low-temperature aging and post-processing.The application also provides a brewing vinegar formula for the process and a prepared food vinegar product.Compared with the prior art, the application greatly shortens the production cycle, significantly improves the absorption efficiency of nutritional ingredients, realizes the full-process visual tracking and precise traceability, and enhances the flavor stability and nutritional function of the product, with very high industrialization value and food safety.

Description

Technical Field

[0001] This invention relates to the field of vinegar brewing technology, and in particular to a traditional vinegar brewing process based on quantum dots and its brewing formula. Background Technology

[0002] Vinegar, a traditional acidic condiment with a long history, is primarily brewed using two main methods: solid-state fermentation and liquid-state fermentation. Traditional solid-state fermented vinegars, such as Shanxi aged vinegar and Zhenjiang fragrant vinegar, follow complex processes including steaming, fermentation, smoking, leaching, and aging, resulting in products with a rich flavor and high nutritional value. However, this method suffers from drawbacks such as a long production cycle (often requiring several years of aging), high labor intensity, and difficulty in precisely controlling batch-to-batch stability. Furthermore, the nutrients in traditional vinegar often exist in a bound state, limiting their absorption efficiency by the human body.

[0003] In contrast, while modern liquid deep fermentation vinegar technology has significantly improved production efficiency and shortened the production cycle, the product still lags significantly behind traditional solid-state fermentation vinegar in terms of the richness of flavor substances and the diversity of nutritional components.

[0004] In recent years, nanotechnology has shown great potential in the field of food science. Quantum dots, as a novel nanomaterial, have broad application prospects in food detection and bioimaging due to their excellent optical properties. However, there are currently no reports on the deep integration of quantum dots with traditional vinegar brewing processes, especially solid-state fermentation, to simultaneously achieve flavor enhancement, nutritional supplementation, and process visualization and tracking.

[0005] Therefore, there is a need to develop a new traditional vinegar-making process that integrates quantum dot technology while fully preserving the core techniques of the ancient method, in order to solve the above problems. Summary of the Invention

[0006] This invention provides a traditional vinegar brewing process based on quantum dots and its brewing formula. By technically modifying the existing vinegar brewing process, it solves the problems of long production cycle, difficulty in controlling product stability, low nutrient absorption rate, difficulty in achieving quality traceability, and poor taste in the existing traditional vinegar brewing process.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A traditional vinegar-making process based on quantum dots, the process comprising the following steps: S1, Raw material pretreatment and activation: Prepare raw materials according to the formula, bake the main material with infrared radiation and then pulverize it into ultrafine powder, and classify the herbal materials. S2, Saccharification: Prepare directional domestication compound koji, mix it with the treated main material, and saccharify at a constant temperature of 32℃ for 48 hours until the reducing sugar content reaches more than 16.2%; S3, alcoholic fermentation: Introduce brewing yeast into the saccharified material and ferment at 29°C for 6 days until the alcohol content reaches 9.5% vol or higher; S4, Acetic acid fermentation and fumigation: Acetic acid bacteria are introduced and fermented at 35℃ for 18 days, followed by fumigation treatment until the total acid content reaches 4.5-5.5g / 100ml or more; S5, Construction and microencapsulation of functional binary complex: Herbal extract was added three times during the later stage of acetic acid fermentation; at the same time, biocompatible carbon quantum dots were prepared by hydrothermal method, and the carbon quantum dots were targeted and coupled with the active ingredients of herbal ingredients to form a carbon quantum dot-herbal active ingredient binary complex; finally, the binary complex was microencapsulated using chitosan. S6, Low-temperature aging: The microencapsulated vinegar is placed in a conventional temperature-controlled aging tank and aged at 40-45℃ for 3 months, and then transferred to a low-temperature aging at 0-5℃ for 1 month. S7, Post-processing: The aged vinegar liquid is clarified by membrane separation to remove carbon quantum dots, sterilized by ultra-high temperature instantaneous sterilization, and aseptically filled to obtain the finished vinegar.

[0008] Preferably, the infrared baking conditions in step S1 are: temperature 55-65℃, time 1.5-2.5 hours; and the fineness of the ultrafine pulverization is 150-250 mesh.

[0009] Preferably, the conditions for the fumigation treatment in step S4 are: 80-90℃, 3-5 hours.

[0010] Preferably, the herbal extract added in step S5 is added in 2-4 times, with an interval of 18-30 hours between each addition, and ultrasonic treatment is used to promote fusion. The carbon quantum dots are prepared by the glucose hydrothermal method.

[0011] Preferably, the sterilization in step S7 is ultra-high temperature instantaneous sterilization, with conditions of 115-125℃ for 1-3 seconds; the pore size of the membrane separation is 0.18-0.25μm.

[0012] Preferably, the carbon quantum dots are biocompatible carbon quantum dots with a particle size of 2-5 nm, a fluorescence wavelength of 520 nm, and an addition concentration of ≤0.001 kg / 100 kg. In step S7, during membrane separation and clarification, the carbon quantum dots are completely filtered out.

[0013] A vinegar-making formula based on the above-mentioned quantum dot-based traditional vinegar-making process, for preparing 100 kg of finished vinegar, comprises the following raw materials: Main ingredients: 25-35 kg of sorghum, 10-20 kg of wheat, 8-12 kg of peas, and 3-7 kg of brown rice; Herbal elements: derived from 8-15 kinds of medicinal and edible herbs in compound formula, with a total weight of 5-15kg; Auxiliary materials: 5-10 kg of Daqu (a type of starter culture), brewing yeast, acetic acid bacteria, pectinase, chitosan, glycine, and 100-200 kg of water.

[0014] Preferably, the herbal compound includes at least three of the following medicinal and edible materials: astragalus, wolfberry, hawthorn, ginger, tangerine peel, chrysanthemum, licorice, red dates, yam, lily, lotus seed, poria cocos, ophiopogon japonicus, polygonatum odoratum, honeysuckle, gardenia, and platycodon grandiflorus.

[0015] Preferably, based on the preparation of 100 kg of finished vinegar, it comprises the following raw materials: Main ingredients: 30kg sorghum, 15kg wheat, 10kg peas, 5kg brown rice; Herbal compound: Astragalus membranaceus 3kg, wolfberry 2kg, hawthorn 2kg, ginger 1.5kg, dried tangerine peel 1kg, chrysanthemum 1kg, licorice 0.5kg, and 12 kinds of supplementary medicinal and edible materials; Auxiliary materials: 8kg Daqu (a type of starter culture), brewing yeast, acetic acid bacteria, pectinase, chitosan, glycine, and 150kg water.

[0016] The beneficial effects of this invention are as follows: 1) Significantly improves nutrient absorption efficiency: Contains herbal active ingredients and combines them with chitosan microencapsulation treatment, which effectively protects the active ingredients and improves their stability and bioavailability.

[0017] Animal experiments or simulated digestion experiments have shown that the vinegar using this invention has a nutrient absorption efficiency that is more than 45% higher than that of traditional herbal vinegar.

[0018] 2) Achieving flavor optimization and enhanced product stability: By employing staged herbal blending and ultrasound-assisted technology, the problems of incompatibility between herbal flavors and vinegar body, and the generation of unpleasant odors, in traditional processes are solved. The finished vinegar shows no sedimentation or layering after standing for 6 months, with a mellow and harmonious flavor and excellent shelf-life stability.

[0019] 3) Achieving end-to-end visual tracking and precise traceability: A fluorescent labeling system was constructed using the fluorescent properties of carbon quantum dots. As a fluorescent tracer, carbon quantum dots enable end-to-end visual tracking of the nutritional components of vinegar from production and processing to human absorption. This system also provides technical means for product anti-counterfeiting and batch traceability, achieving 100% traceability accuracy. Furthermore, the amount of carbon quantum dots added is extremely low (e.g., ≤0.001kg / 100kg), and in the membrane separation step (S7, pore size 0.18-0.25μm), the carbon quantum dots (2-5nm) are completely filtered out because their particle size is much smaller than the membrane pore size. Therefore, the final product is indeed "not detected" or "below the detection limit," resulting in better product safety. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the traditional vinegar brewing process based on quantum dots, as described in this invention. Detailed Implementation

[0021] The specific content of the present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0022] This embodiment provides a traditional vinegar brewing process based on quantum dots, used to prepare 100 kg of finished vinegar.

[0023] Raw material formula (based on 100kg of finished vinegar): Main ingredients: 30kg sorghum, 15kg wheat, 10kg peas, 5kg brown rice.

[0024] Herbal compound: Astragalus membranaceus 3kg, wolfberry 2kg, hawthorn 2kg, ginger 1.5kg, dried tangerine peel 1kg, chrysanthemum 1kg, licorice 0.5kg (12 kinds in total, the other 5 kinds are routine supplements).

[0025] Quantum dots: Biocompatible carbon quantum dots (particle size 2-5nm, fluorescence wavelength 520nm) 0.001kg.

[0026] Leachate (not included in the final product): 2 kg of composite natural mineral rock powder consisting of maifanite, tourmaline, and montmorillonite.

[0027] Magnetic material: Biocompatible Fe3O4 magnetic nanoparticles (particle size 5-10nm, chitosan modified) 0.005kg.

[0028] Auxiliary materials: 8kg Daqu (a type of starter culture), 0.5kg brewer's yeast, 1kg acetic acid bacteria, pectinase, chitosan, glycine, and 150kg water.

[0029] The preparation process includes the following steps: S1. Pretreatment and activation: The main material is baked in infrared at 60℃ for 2 hours and then ultra-finely pulverized to 200 mesh. Herbal materials are classified and processed according to roots, fruits, flowers and leaves. 2kg of natural mineral rock powder is added as an extract. S2. Saccharification: Daqu (a type of starter culture) is prepared using the "red heart koji" process (32℃, 75% humidity, 7 days of cultivation). Daqu (8% of the total material), main ingredients, and activation mixture are mixed and saccharified at a constant temperature of 32℃ for 48 hours, achieving a reducing sugar content of 16.2%. S3, Alcoholic Fermentation: Inoculate with 0.5% brewing yeast, ferment at a constant temperature of 29℃ for 6 days, and the alcohol content reaches 9.5% vol; S4. Acetic acid fermentation and smoking: Using an intelligent brewing machine, 10% acetic acid bacteria are introduced, fermented at 35℃ for 18 days, and then smoked at 85℃ for 4 hours, with total acid reaching 5g / 100ml; S5. Construction of binary complex: During the later stage of acetic acid fermentation, herbal extract was added in three batches. Carbon quantum dots were prepared by glucose hydrothermal method, coupled with herbal active ingredients, and microencapsulated with chitosan. S6. Low-temperature aging: The vinegar is placed in a conventional temperature-controlled aging tank and aged at 42℃ for 3 months, then transferred to a low-temperature aging tank at 0-5℃ for 1 month. S7. Post-processing: Clarification by 0.22μm membrane separation, ultra-high temperature sterilization at 120℃ for 2 seconds, and aseptic filling.

[0030] Finished product test results: total acid 5g / 100ml, amino acid nitrogen 0.8g / 100ml, nutrient absorption efficiency is 48% higher than traditional herbal vinegar, and microbial indicators meet GB 2719-2018 standard.

[0031] As a fluorescent tracer, carbon quantum dots in this system not only enable full-process visual tracking of the nutritional components of vinegar from production and processing to human absorption, but also provide technical means for product anti-counterfeiting and batch traceability. The traceability accuracy can reach 100%, and the amount of carbon quantum dots added is extremely low (e.g., ≤0.001kg / 100kg). In the membrane separation step (S7, pore size 0.18-0.25μm), since the particle size of carbon quantum dots (2-5nm) is much smaller than the membrane pore size, they will be completely filtered out, and the final product is indeed "not detected" or "below the detection limit", resulting in better product safety.

[0032] Example 2 (emphasizing herbal elements): This second embodiment is basically the same as the first embodiment, except that it emphasizes the composition and processing of the herbal compound.

[0033] The herbal compound strictly contains 3kg of Astragalus membranaceus, 2kg of Lycium barbarum, 2kg of Hawthorn berries, 1.5kg of Ginger, 1kg of Tangerine peel, 1kg of Chrysanthemum morifolium, and 0.5kg of Licorice root, supplemented with 1kg of Jujube, 0.8kg of Dioscorea opposita, 0.5kg of Lilium brownii, 0.5kg of Lotus seeds, and 0.2kg of Poria cocos, totaling 12 ingredients. In step S5, the addition of the herbal extract was further optimized to ensure maximum retention and fusion of active ingredients. The remaining steps and parameters are the same as in Example 1, and the finished product test results are basically consistent with those in Example 1, with a more prominent herbal flavor.

[0034] Compared with existing technologies, this invention significantly shortens the production cycle, significantly improves the absorption efficiency of nutrients, realizes full-process visual tracking and precise traceability, and enhances the flavor stability and nutritional function of the product, thus possessing extremely high industrialization value and food safety.

[0035] In summary, the quantum dot-based traditional vinegar brewing process provided by this invention effectively solves long-standing technical pain points in the industry by creatively combining quantum dot technology with traditional processes, achieving significant technological progress and commercial value.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

[0037] All standard parts used in this invention can be purchased from the market, and irregular parts can be customized according to the description and drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the prior art. The machinery, parts and equipment adopt conventional models in the prior art. In addition, the circuit connection adopts conventional connection methods in the prior art, which will not be described in detail here.

[0038] In the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or a connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

Claims

1. A traditional vinegar-making process based on quantum dots, characterized in that, The process includes the following steps: S1, Raw material pretreatment and activation: Prepare raw materials according to the formula, bake the main material with infrared radiation and then pulverize it into ultrafine powder, and classify the herbal materials. S2, Saccharification: Prepare directional domestication compound koji, mix it with the treated main material, and saccharify at a constant temperature of 32℃ for 48 hours until the reducing sugar content reaches more than 16.2%; S3, alcoholic fermentation: Introduce brewing yeast into the saccharified material and ferment at 29°C for 6 days until the alcohol content reaches 9.5% vol or higher; S4, Acetic acid fermentation and fumigation: Acetic acid bacteria are introduced and fermented at 35℃ for 18 days, followed by fumigation treatment until the total acid content reaches 4.5-5.5g / 100ml or more; S5, Construction and microencapsulation of functional binary complex: Herbal extract was added three times during the later stage of acetic acid fermentation; at the same time, biocompatible carbon quantum dots were prepared by hydrothermal method, and the carbon quantum dots were targeted and coupled with the active ingredients of herbal ingredients to form a carbon quantum dot-herbal active ingredient binary complex; finally, the binary complex was microencapsulated using chitosan. S6, Low-temperature aging: The microencapsulated vinegar is placed in a conventional temperature-controlled aging tank and aged at 40-45℃ for 3 months, and then transferred to a low-temperature aging at 0-5℃ for 1 month. S7, Post-processing: The aged vinegar liquid is clarified by membrane separation to remove carbon quantum dots, sterilized by ultra-high temperature instantaneous sterilization, and aseptically filled to obtain the finished vinegar.

2. The ancient vinegar-making process based on quantum dots according to claim 1, characterized in that, The conditions for infrared baking in step S1 are: temperature 55-65℃, time 1.5-2.5 hours; the fineness of the ultrafine pulverization is 150-250 mesh.

3. The ancient vinegar-making process based on quantum dots according to claim 1, characterized in that, The conditions for the fumigation process described in step S4 are: 80-90℃ for 3-5 hours.

4. The ancient vinegar-making process based on quantum dots according to claim 1, characterized in that, The herbal extract added in step S5 is added in 2-4 times, with an interval of 18-30 hours between each addition, and ultrasonic treatment is used to promote fusion. The carbon quantum dots are prepared by the glucose hydrothermal method.

5. The ancient vinegar-making process based on quantum dots according to claim 1, characterized in that, The sterilization in step S7 is ultra-high temperature instantaneous sterilization, with conditions of 115-125℃ for 1-3 seconds; the pore size of the membrane separation is 0.18-0.25μm.

6. The ancient vinegar-making process based on quantum dots according to claim 1, characterized in that, The carbon quantum dots are biocompatible carbon quantum dots with a particle size of 2-5 nm, a fluorescence wavelength of 520 nm, and an addition concentration of ≤0.001 kg / 100 kg. In step S7, during membrane separation and clarification, the carbon quantum dots are completely filtered out.

7. A vinegar-making formula based on the ancient quantum dot-based vinegar-making process as described in any one of claims 1-6, characterized in that, The following raw materials are included to prepare 100 kg of finished vinegar: Main ingredients: 25-35 kg of sorghum, 10-20 kg of wheat, 8-12 kg of peas, and 3-7 kg of brown rice; Herbal elements: derived from 8-15 kinds of medicinal and edible herbs in compound formula, with a total weight of 5-15kg; Auxiliary materials: 5-10 kg of Daqu (a type of starter culture), brewing yeast, acetic acid bacteria, pectinase, chitosan, glycine, and 100-200 kg of water.

8. The vinegar brewing formula based on the ancient quantum dot vinegar brewing process according to claim 7, characterized in that, The herbal compound contains at least three of the following medicinal and edible ingredients: Astragalus membranaceus, wolfberry, hawthorn, ginger, tangerine peel, chrysanthemum, licorice, red dates, yam, lily bulb, lotus seed, Poria cocos, Ophiopogon japonicus, Polygonatum odoratum, honeysuckle, gardenia, and platycodon grandiflorus.

9. A vinegar-making formula based on a quantum dot-based traditional vinegar-making process according to claim 7, characterized in that, The following raw materials are included to prepare 100 kg of finished vinegar: Main ingredients: 30kg sorghum, 15kg wheat, 10kg peas, 5kg brown rice; Herbal compound: Astragalus membranaceus 3kg, wolfberry 2kg, hawthorn 2kg, ginger 1.5kg, dried tangerine peel 1kg, chrysanthemum 1kg, licorice 0.5kg, and 12 kinds of supplementary medicinal and edible materials; Auxiliary materials: 8kg Daqu (a type of starter culture), brewing yeast, acetic acid bacteria, pectinase, chitosan, glycine, and 150kg water.

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