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CN-121975599-A - Method for brewing functional vinegar by fermenting astragalus composite grains

CN121975599ACN 121975599 ACN121975599 ACN 121975599ACN-121975599-A

Abstract

The invention discloses a method for fermenting and brewing functional vinegar by using astragalus composite grains, belonging to the technical field of vinegar brewing. The invention aims to solve the problems that the existing health vinegar has unobtrusive functions, heavy medicinal taste or complex process and the functions and the flavor of the astragalus-based vinegar are difficult to be compatible. The method takes astragalus as a main material and carries out compound fermentation with multiple grains, and mainly comprises the steps of respectively crushing the astragalus and the grains, mixing and moistening the grains according to a specific proportion, carrying out compound enzymolysis and alcoholic fermentation after steaming the grains, mixing the grains with bran and rice hulls, carrying out solid acetic acid fermentation, adding salt after fermentation, spraying vinegar, sterilizing and filling to obtain the finished product. The invention has the key points that the astragalus accounts for 30-50% of the raw materials, and the balance of barley, wheat, peas, bran, sweet corn, sweet sorghum and rice hulls, and the temperature, time and strain inoculation amount of each fermentation stage are limited. The functional vinegar obtained by the invention has coordinated flavor and soft medicinal taste, and has the functions of seasoning and health care.

Inventors

  • YUAN YOUPING

Assignees

  • 袁有平

Dates

Publication Date
20260505
Application Date
20260127

Claims (7)

  1. 1. A method for fermenting and brewing functional vinegar by using astragalus composite grains is characterized by comprising the following steps: s1, crushing astragalus membranaceus to 20-80 meshes, mixing barley, wheat, peas, bran, sweet corn, sweet sorghum and rice hulls, and crushing to 40-100 meshes; s2, weighing the following raw materials, by mass, 30% -50% of astragalus membranaceus, 10% -20% of barley, 10% -20% of wheat, 5% -15% of peas, 5% -15% of bran, 5% -15% of sweet corn, 5% -15% of sweet sorghum, 3% -8% of rice hulls and the balance of drinking water, mixing the crushed astragalus membranaceus, grains, bran and rice hulls, adding water to moisten until the water content reaches 40% -55%, and standing for 1-4 hours; S3, steaming the mixture after moistening for 30-90 minutes until the mixture is well-done and has no hard core, and spreading the mixture for cooling to 28-35 ℃; S4, inoculating a saccharifying enzyme system into the clinker, wherein the inoculation amount is 0.05-0.3% of the mass of the dry matter of the material, and carrying out enzymolysis for 2-8 hours at 45-60 ℃ to obtain saccharified mash; S5, inoculating saccharomycetes into the mash, wherein the inoculation amount is 0.1-0.5% of the mass of the dry matter of the material, and performing closed fermentation for 3-7 days at 25-30 ℃ until the alcoholic strength reaches 4-8% vol to obtain the wine mash; S6, mixing the beer with bran and rice hulls according to the mass ratio of 1 (0.5-1.5) (0.3-0.8), adjusting the water content to 55-65%, inoculating acetic acid bacteria with the inoculation amount of 1-5% of the mass of the beer, and performing solid state fermentation at 30-40 ℃ for 8-20 days, wherein the fermentation is turned over for 1-3 times every day until the total acid reaches 3.5-7.0 g/100 mL; s7, adding edible salt accounting for 0.5-2.0% of the mass of the mature vinegar grains, uniformly stirring, sealing, and after-ripening for 5-30 days at 15-25 ℃; s8, leaching the after-ripening vinegar grains with drinking water, collecting primary vinegar, and adjusting the acidity to 3.0-6.0 g/100 mL; and S9, sterilizing the vinegar with the acidity regulated at 70-95 ℃ for 10-30 minutes, cooling, and aseptically filling to obtain the astragalus composite cereal fermentation brewing functional vinegar.
  2. 2. The method for fermenting and brewing functional vinegar with astragalus membranaceus and composite cereal as claimed in claim 1, wherein the mass percentage of the astragalus membranaceus in the step S2 is 35% -45%.
  3. 3. The method for fermenting and brewing functional vinegar with astragalus membranaceus and composite cereal as claimed in claim 1, wherein the saccharifying enzyme in the step S4 is composed of high temperature resistant alpha-amylase and saccharifying enzyme in a mass ratio of 1 (1-3).
  4. 4. The method for fermenting and brewing functional vinegar with astragalus composite grains according to claim 1, wherein the saccharomycete in the step S5 is a combination of Saccharomyces cerevisiae and high alcohol resistant saccharomycete.
  5. 5. The method for fermenting and brewing functional vinegar with astragalus composite cereal as claimed in claim 1, wherein the acetic acid bacteria in the step S6 are a combination of Acetobacter and Acetobacter gluconate.
  6. 6. The method for fermenting and brewing functional vinegar with astragalus composite grains according to claim 1, wherein the post-ripening time in the step S7 is 10-20 days.
  7. 7. The method for fermenting and brewing functional vinegar with astragalus membranaceus and composite cereal as claimed in claim 1, wherein the total acid of the finished vinegar in the step S8 is 4.0-5.5g/100 mL.

Description

Method for brewing functional vinegar by fermenting astragalus composite grains Technical Field The invention relates to the technical field of vinegar brewing, in particular to a method for fermenting and brewing functional vinegar by using astragalus composite grains. Background The edible vinegar is an acidic condiment prepared from starch raw materials such as grains and the like through microbial fermentation, and has the traditional health-care cognition of helping digestion, softening blood vessels and the like besides the seasoning function. Along with the rising of the large health industry, the health vinegar becomes a research and development hot spot, and the main technical route of the health vinegar can be categorized into one of two types, namely, the compound traditional Chinese medicine health vinegar is prepared by crushing and steaming a plurality of medicinal and edible raw materials such as astragalus, medlar, red date and the like together with grains and then fermenting the crushed and steamed raw materials. Although the method can realize the primary dissolution and bioconversion of the active ingredients, the method has the common limitation that the medicinal taste is too heavy, the taste is bitter and astringent, and the method is difficult to be accepted by wide consumers as daily condiments. And secondly, the extract added vinegar is prepared by firstly obtaining target active ingredients from raw materials through water extraction, alcohol extraction and other modes, and then adding the target active ingredients into the brewed basic vinegar. Although the process can accurately control the addition amount, the high temperature or high alcohol environment in the extraction process is easy to damage heat-sensitive or alcohol-sensitive substances, so that the activity is lost, the risk of solvent residue and the production cost are increased, and the process complexity and the economy are poor. The two technical routes have the common characteristics that the utilization of raw materials is mostly physical mixing or in-vitro extraction, and the advantages of the cooperative conversion of complex components by microbial fermentation cannot be fully exerted; for the specific raw material of astragalus, the research of applying the astragalus to vinegar brewing has formed a certain foundation, and the research is mainly focused on the development of astragalus matrix vinegar, namely, the astragalus or the processing byproducts thereof are used as main carbon and nitrogen sources for fermentation. Compared with the prior art, the method is more beneficial to the degradation and conversion of macromolecular substances such as astragalus polysaccharide, saponin and the like under the action of microbial enzyme systems, and small molecular active substances which are easier to absorb are generated. However, the existing astragalus-based vinegar process still has the remarkable defects that firstly, the functional attribute is not outstanding, most of researches are conducted to balance the flavor and the cost, the adding proportion of astragalus is controlled at a lower level (usually lower than 30%), the content of astragalus-based vinegar is limited, and the health care function flows in concept. Secondly, the fermentation process is extensive, single strain or simple natural fermentation is adopted, and fine regulation and control on key stages of saccharification, alcohol fermentation, acetic acid fermentation and the like are lacked, so that the flavor substance composition of the product is inconsistent, green taste or bad fermentation taste is often possessed, and the conversion rate of functional substances is not high. Finally, basic research is weak, dynamic change and retention mechanisms of astragalus characteristic markers (such as astragaloside IV and calycosin glucoside) in the fermentation process and relevance research of the dynamic change and retention mechanisms and flavor substance generation are insufficient, so that the process optimization lacks scientific basis, and the product quality is unstable; On the other hand, the traditional multi-grain solid state fermentation technology (such as Shanxi aged vinegar and Zhenjiang aromatic vinegar) can generate hundreds of flavor substances by compounding various grains such as sorghum, rice, glutinous rice, wheat and corn and utilizing the synergistic effect among different raw material components, so that the typical flavor with rich layers and mellow and long-lasting flavor is formed. The technology provides a precious thought for solving the flavor defect of a single raw material. However, the existing multi-grain brewing technology is mainly used for producing common table vinegar, and the formula design and the process system are not combined with the astragalus membranaceus with high proportion. If the astragalus is simply added into the multi-grain vinegar grains, the loose air permeability of the grains can be da