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A technology of mushroom mushroom and garlic vinegar, which is applied in the field of food processing, can solve the problems of general taste, can not meet the high requirements of nutritional flavor, single vinegar ingredients, etc. Effect
Active Publication Date: 2016-05-25
HUBEI UNIV OF TECH
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Problems solved by technology
The composition of vinegar is relatively single, and the taste is average, which cannot meet the high requirements of people for nutrition and flavor.
Method used
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Embodiment 1
[0027] 1) Take garlic with skin and put it into an incubator, and ferment at 60°C for 19 days to obtain black garlic;
[0028] 2) Peel the black garlic, wash it, add water 5 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;
[0029] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate with 0.2% of the black garlic slurry quality, and cultivate in a fermenter 12d;
[0030] The inoculation amount of the mushroom liquid is 5% of the volume of the black garlic slurry;
[0031] Culture conditions in the fermenter: 25°C, 160r / min;
[0032] 4) After the mushroom mycelium grows in the black garlic slurry in step 3), add liquor base wine for blending, adjust the alcohol content to 4°, inoculate lactic acid bacteria and Acetobacter into it and ferment for 8 days at 30°C; The inoculum amounts of the lactic ...
Embodiment 2
[0039] Embodiment 2, with embodiment 1, the difference is,
[0040] 1) Take garlic with skin and put it into an incubator, and ferment at 70°C for 15 days to obtain black garlic;
[0041] 2) Peel the black garlic, wash it, add water 8 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;
[0042] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated shiitake mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate with a mass of 0.7% of the black garlic slurry, and place in a fermenter Cultivate for 15 days;
[0043] The inoculation amount of the mushroom liquid is 10% of the volume of the black garlic slurry;
[0044] Culture conditions in the fermenter: 27°C, 160r / min;
[0045] 4) After mushroom mycelium grows in the black garlic slurry in step 3), add liquor base wine for blending, adjust the alcohol content to 5°, inoculate lactic acid bacteria and Acet...
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Abstract
The invention relates to lentinus edodes mycelia-black garlic vinegar which is prepared by the following steps: putting garlic with peel in an incubator and fermenting at high temperature to obtain black garlic; peeling the black garlic, cleaning and grinding into black garlic liquid with a colloid mill; performing pasteurization and inoculating the black garlic liquid with activated agaric mycelia liquid, adding magnesium sulfate and culturing in a fermentation tank; after lentinus edodes mycelia grow in the black garlic liquid, adding distilled spirit base and blending, adjusting the alcoholic strength to 4-5 degrees, inoculating with the mixed bacteria of lactic acid bacteria and gluconacetobacter xylinum and fermenting; sealing the fermentation liquor at 5-8 DEG C and aging for 2-3 months; and filtering and filling to obtain lentinus edodes mycelia-black garlic vinegar. After the black garlic liquid is inoculated with lentinus edodes mycelia, the vinegar contains lentinan and has certain effect in resisting and preventing cancer; and due to abundant alliin in the vinegar, the final vinegar has remarkably high anti-oxidation activity and realizes obvious functions of softening blood vessels, reducing blood fat, blood sugar and cholesterol, treating constipation and beautifying; and the lentinus edodes mycelia-black garlic vinegar provided by the invention has sour and smooth mouthfeel as well as thick vinegar aroma.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a mushroom black garlic vinegar. Background technique [0002] Vinegar has a long history, and the ancients began to consume vinegar very early. Generally, our country believes that vinegar was brewed in the Western Zhou Dynasty. According to legend, vinegar was invented by Heita, the son of ancient brewer Du Kang. Vinegar, also known as vinegar, acrylic acid, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. The main nutrients of acetic acid include lactic acid, various organic acids, various minerals, etc. Its main effects include increasing appetite, promoting digestion, lowering blood pressure, lowering blood fat, and softening blood vessels. [0003] Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic with its skin fermented in a fermentation box. Black garlic effectively solves the peculiar smell and odor of garlic, ...
Claims
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