CN100400641C - Method for producing shanxi mature vinegar using multiple bacterial strain - Google Patents
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- 238000000034 method Methods 0.000 claims description 37
- 244000286779 Hansenula anomala Species 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 19
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- 239000000463 material Substances 0.000 claims description 18
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- 102000013142 Amylases Human genes 0.000 claims description 12
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Abstract
The present invention relates to a method for producing Shanxi mature vinegar by using multiple strains. Different biochemistry enzyme preparation and/or microbial populations are /is added in a mode of direction in the stage of preparing mature vinegar so as to determine a target of each reaction stage; aiming at each reaction stage, optimum temperature which the main microbial populations need is regulated and controlled so as to shorten production circle and reduce product cost, and target production can be maximized.
Description
Technical field
The present invention relates to a kind of preparation method's (technology) of vinegar, especially refer to preparation method's (technology) of Shanxi mature vinegar.
Background technology
The Shanxi mature vinegar production history is long, unique flavor.Traditional Shanxi mature vinegar adopts the daqu fermentation method to produce always.Because Daqu composition complexity, consumption is big, the production cycle long (about about one month), and use smart grain to make.Therefore, this not only taken a lot of work but also to take the Daqu consumption of material very big to the influence of old vinegar production cost.The particularly important is Daqu and belong to many compositions mixture, both comprised wherein that the old vinegar brewing materials was at liquefaction and the major microorganisms saccharifying mould of saccharification during the stage, also comprised old vinegar in yeast major ingredient the wine microorganism of wine when the stage, comprised that also old vinegar during the stage is the acetify microorganism of major ingredient in acetify with the acetic bacteria.The microorganism that these different stepss play a role has suitable separately survival environment and temperature.They are added behind the raw material simultaneously because the environment difference, so the latter stage microorganism of having an effect such as wine microorganism and acetify microorganism can be suppressed or the part deactivation during stage in early days, thereby influence the breeding of its latter stage.Both prolonged old vinegar in the production cycle in wine stage and acetify stage, and produced the vinegar amount and also be difficult to improve.
In order to overcome the defective that exists in the above-mentioned Shanxi mature vinegar production process, people had once carried out many tests, such as there being open report that the Shanxi mature vinegar production technique is improved, added acetic bacteria in the acetic fermentation stage, quickened the acetic fermentation process.But the not basic problem that solves above-mentioned existence.
Summary of the invention
Deficiencies such as the prior fermentation production cycle that the present invention is directed to existing Shanxi mature vinegar production technique existence is grown, the Daqu consumption is big, manpower consumption is more, yield poorly propose a kind of method that adopts many bacterial classifications to produce Shanxi mature vinegars.
The method that the many bacterial classifications of employing of the present invention are produced Shanxi mature vinegar mainly comprises following processing step:
Raw material processing → liquefaction → saccharification → wineization → acetify → smokedization → (pouring vinegar) ageing;
Wherein the part stage in above-mentioned technological process is added amylase, saccharifying enzyme, wheat bran, mature vinegar Daqu and fixed yeast respectively; Interpolation is in proper order:
A. raw material liquefaction stage: adding content by per hundred kilograms of raw material weights is the amylase 50-70ml of 100,000 unit of enzyme, and adding temperature is 90-100 ℃;
B. saccharification stage: adding content by per hundred kilograms of raw material weights is the saccharifying enzyme 160-240ml of 100,000 unit of enzyme; Wheat bran 15-30Kg, adding temperature is 55-65 ℃;
C. wine stage; Add the special-purpose Daqu 20-30Kg of old vinegar by per hundred kilograms of raw material weights, adding temperature is 30-35 ℃; Add fixed yeast 20-24Kg, adding temperature is 25-35 ℃.
The method that the many bacterial classifications of described employing are produced Shanxi mature vinegar, inoculation has liquor-making yeast and ester-producing yeast in the immobilized yeast vector material, and the two ratio is: liquor-making yeast: ester-producing yeast=(15-25)/1.
The method that the many bacterial classifications of described employing are produced Shanxi mature vinegar includes acidproof yeast and thermotolerant yeast in liquor-making yeast.
The method that adopts the many bacterial classifications of employing of the present invention to produce Shanxi mature vinegar is added different biochemical enzyme preparation and/or microbial population targetedly in the part stage of old vinegar brew, make that each step of reaction is with clearly defined objective, can regulate and control at the required optimum temps of each step of reaction primary Microbial Populations in Active, make the production cycle shorten 30%, product cost has reduced by 40%, and target product is maximized.Adjust according to the test enterprise actual measurement of adopting the inventive method, the enterprise that produces 3000 tons of Shanxi mature vinegar scales per year has a net increase of ten thousand yuan/year of benefit 150-200.The Daqu consumption has only original 60%-70%, has saved 30-40% than traditional technology.And every physical and chemical index and sense index all are significantly improved.
Table 1 is that traditional old vinegar and novel process are produced the main raw material consumption of old vinegar and gone out sour rate and single sour cost contrast.
Table 1
| Hundred jin of major ingredient costs | Major ingredient per jin goes out sour rate | Single sour cost | |
| The tradition old vinegar | 400-450 unit | 30-35 | 0.1214 |
| Old vinegar of the present invention | 280-310 unit | 50-55 | 0.0545 |
Table 2 is Shanxi mature vinegar and contrasts of traditional old vinegar quality index of explained hereafter of the present invention.
Table 2
Embodiment
The method that the many bacterial classifications of employing of the present invention are produced Shanxi mature vinegar is on the traditional technology basis, adopts the front end product of modern microbial technique and zymin application facet, at the improvement of Shanxi mature vinegar zymotechnique.
Method of the present invention has comprised the main technique step in original Shanxi mature vinegar production, that is:
Raw material processing → liquefaction → saccharification → wineization → acetify → smokedization → (pouring vinegar) ageing;
Method of the present invention mainly is the part link in above-mentioned technological process, adds amylase, saccharifying enzyme, wheat bran, the special-purpose Daqu of old vinegar, fixed yeast etc. stage by stage respectively; Interpolation is in proper order:
A. raw material liquefaction stage: adding content by per hundred kilograms of raw material weights is the amylase 50-70ml of 100,000 unit of enzyme, and adding temperature is 90-100 ℃.
Main purpose in this stage is that the long-chain starch in the raw material is converted into short-chain amylose, traditional technology is to adopt the way of immersion and boiling to make starch pasting, present method adds amylase after raw material is heated to 90 ℃, and amylase cuts the macromole long-chain starch in the raw material and makes it promptly be converted into micromolecular dextrin in the short period of time.
B. the saccharification stage adds: adding content by per hundred kilograms of raw material weights is the saccharifying enzyme 160-240ml of 100,000 unit of enzyme; Wheat bran 15-30Kg, adding temperature is 55-65 ℃.
Starch material is after liquefaction stage is converted into dextrin, and the effect in this stage through saccharifying enzyme will make it be converted into grape glucose.Simultaneously, in order to keep the local flavor of traditional Shanxi mature vinegar, also will add a certain amount of wheat bran, its effect is to promote saccharifying, simultaneously materials such as the protein in the raw material, pectin and hemicellulose is converted into materials such as amino acids, lipid, alcohols.Add wheat bran and also help certain assorted bacterium quantity in the maintenance feed liquid, be beneficial to the carrying out of subsequent technique and the maintenance of traditional flavor.
C. wine stage: add the special-purpose Daqu 20-30Kg of old vinegar by per hundred kilograms of raw material weights, adding temperature is 30-35 ℃; Adding cell count is the fixed yeast liquid 20-24Kg of 0.8-1.2 hundred million, and adding temperature is 25-35 ℃.
This stage is one of main fermentation stage of Shanxi mature vinegar production technique.Transforming gained glucose etc. and be converted into alcohols material and a small amount of lipid material in this stage will be with saccharifying, wherein mainly is ethanol in the alcohols material.Its main organism of fermentation is a yeast, and the present invention has adopted the fixed yeast fermentation process to make the fermented yeast bacterial classification.Described fixed yeast fermentation process is one of new technology of system wine sector application comparative maturity, but have no precedent precedent in the vinegar industry, reason is to make vinegar than wine brewing process complexity, it is more to relate to microbe species, wine can keep its traditional style by blending old vintage, but the particular flavor with old vinegar of historical tradition hardly may be by blending acquisition.Can only obtain by specific brewing process.Therefore, the making method of various traditional vinegars of China all changes not quite so far.Method of the present invention is introduced the Shanxi mature vinegar production process with the fixed yeast zymotechnique, its main processes is identical with the method for making liquor process, concrete steps comprise: the required bacterial classification of inoculation wine yeast in solid support material, adding is a certain amount of aforementioned through saccharification stage gained saccharification material after putting into yeast culture tank, and maintenance inserts the required temperature range (usually between 20-35 ℃) of bacterial classification, cultivate after 8-12 hour, promptly obtain the fixed yeast liquid that cytokine reaches 0.8-1.2 hundred million, it is added the wine jar, and adding temperature is 25-35 ℃.
The bacterial classification that inserts in present method immobilized yeast vector material mainly is liquor-making yeast and ester-producing yeast two classes.In liquor-making yeast, also can select simultaneously thermotolerant yeast and acidproof yeast as auxiliary yeast.So-called thermotolerant yeast refers to that leavening temperature is at 28-38 ℃ yeast.Add the heatproof degree that can improve whole fermented bacterium group behind this yeast-like fungi, make Shanxi mature vinegar not need season the manual shift room temperature still can ordinary production at summer high-temperature.Acidproof yeast refers to still can keep when distiller's wort acidity reaches 1-1.2 the yeast of vigorous vigor.Select for use such barms can make mash than under the low ph condition normally the fermentation.
Wine yeast commonly used has the Lars, and No. 2, No. 12, Lars, K word yeast, Nanyang No. 5 yeast, Nanyang mix 1308 yeast, workers and peasants' 501 yeast.Ester-producing yeast comprises No. 1295 yeast of AS.2300 yeast, AS2.338 yeast, the preservation of food fermentation institute of former China National Light Industrial Products Department, No. 1312 yeast, No. 1274 yeast, Hansenula anomala.Thermotolerant yeast wherein and acidproof yeast can reach 30-33 ℃ by selecting in the wine yeast as No. 12 yeast fermentation temperature in Lars, reach as high as 38 ℃, are ideal thermotolerant yeasts comparatively; It then is the acidproof yeast of using always that 1308 yeast are mixed in Nanyang.
In addition, in the wine jar, also add the special-purpose Daqu of Shanxi mature vinegar, be traditional be the special-purpose Daqu of Shanxi mature vinegar that raw material is made with barley and pea, its effect is in order to promote wine speed and to keep carrying out smoothly of traditional Shanxi mature vinegar local flavor and subsequent technique.Multiple microbial process in this special use Daqu has guaranteed the peculiar flavour of Shanxi mature vinegar.
In traditional old vinegar production technique, be that the raw material of boiling is directly mixed to go into cylinder behind the song and ferment.The saccharification of raw material and wineization are simultaneously or intersect and carry out.Therefore, its production cycle is very long, and prepared using is not thorough, and the Daqu consumption is a lot.The special-purpose Daqu consumption of old vinegar has only the 40-50% of traditional technology consumption in the technology of the present invention.And fermentation time shortens greatly.
Acetify fermentation stage subsequently and pouring vinegar are then identical with traditional Shanxi mature vinegar technology with the ageing process process.Present method has inserted thermotolerant yeast and acidproof yeast in fixed yeast liquid, therefore, unstrained spirits stage fermentation temperature can reach 42-48 ℃ in acetify, the high 5-8 of acetify temperature of more traditional Shanxi mature vinegar technology ℃, the acetify time decreased 1-3 days, the per kilogram major ingredient goes out sour rate then have been increased about 20%.Single sour cost has only 45% of traditional technology.
Each the phase temperature scope that provides in the specific embodiment of the present invention plays the temperature range of the microorganism suitable growth of principal fermentation when representing this stage, be meant the temperature range that enzyme activity is the strongest for amylase or saccharifying enzyme.Amylase and saccharifying enzyme all can be buied from the domestic market.
Embodiment 1
Get 100 kilograms of jowar raw materials, after pulverizing, moistening crushed grain, add 250 kilograms in water, go into liquefied pot and heat, add the amylase 27ml of 100,000 units, liquefying time 70 minutes to more than 90 ℃.The material that will liquefy is sent into saccharifying tank, when temperature is reduced to 55-65 ℃, is incubated and adds the saccharifying enzyme 95ml of 100,000 units; Add 9 kilograms in wheat bran simultaneously, reaction was squeezed into the wine jar with pump after 3.5-4 hour;
The fixed yeast bacterial classification adopts 3 kilograms in K word yeast as liquor-making yeast, also selects for use Nanyang to mix 1.5 kilograms in 1 kilogram in (1308) yeast and No. 12 yeast in Lars respectively as acidproof yeast and thermotolerant yeast in addition.Section's 2300 yeast during ester-producing yeast adopts 0.5 kilogram.Postvaccinal fixed yeast is put into the fixed yeast culture tank, get the above-mentioned about 15 kilograms saccharification material that makes then and add the fixed yeast culture tank, the jar temperature control incubation time 8-12 hour, gets the yeast juice of cell count at 0.8-1.2 hundred million/milliliter at 23-30 ℃.This yeast juice is squeezed into the wine jar.
Wine jar temperature keeps 25-35 ℃, adds 11 kilograms in the special-purpose Daqu of old vinegar simultaneously.Generate distiller's wort through after 8-10 days the wineization; Distiller's wort that wineization is good takes out with auxiliary material, stopping composition such as 160 kilograms of wheat brans, 90 kilograms of cavings and/or rice husks and mixes the synthetic vinegar unstrained spirits, and the fiery unstrained spirits that inoculation has been fermented three days carries out the acetify fermentation for 7 kilograms, and leavening temperature is between 42-45 ℃, and the acetify time is 10-12 days.Smoking of vinegar unstrained spirits after acetify, pouring vinegar get 1000 kilograms of work in-process vinegar, carry out ageing then.
Following examples 2-5 is provided by following table.
Amylase among the embodiment and saccharifying enzyme all are homemade zymins of 100,000 units/ml.Embodiment 2-5 has only provided the material ratio in the table, and the temperature of each stage addition material and reaction times and subsequent technique etc. are substantially the same manner as Example 1.
Claims (5)
1. method that adopts many bacterial classifications to produce Shanxi mature vinegars mainly comprises following processing step:
Raw materials pretreatment, liquefaction, saccharification, wineization, acetify, smokedization, pouring vinegar and ageing; It is characterized in that: the part stage in above-mentioned technological process is added amylase, saccharifying enzyme, wheat bran, the special-purpose Daqu of old vinegar, fixed yeast respectively; Interpolation is in proper order:
A. raw material liquefaction stage: adding content by per hundred kilograms of raw material weights is the amylase 50-70ml of 100,000 unit of enzyme, and adding temperature is 90-100 ℃;
B. saccharification stage: adding content by per hundred kilograms of raw material weights is the saccharifying enzyme 160-240ml of 100,000 unit of enzyme; Wheat bran 15-30Kg, adding temperature is 55-65 ℃;
C. wine stage: add the special-purpose Daqu 20-30Kg of old vinegar by per hundred kilograms of raw material weights, adding temperature is 30-35 ℃; Add fixed yeast 20-24Kg, adding temperature is 25-35 ℃.
2. the method for producing Shanxi mature vinegar according to the many bacterial classifications of the employing of claim 1 is characterized in that inoculation has liquor-making yeast and ester-producing yeast in the described immobilized yeast vector material, and the two ratio is: liquor-making yeast: ester-producing yeast=15-25: 1.
3. produce the method for Shanxi mature vinegar according to the many bacterial classifications of the employing of claim 2, it is characterized in that described liquor-making yeast comprises that No. 2, Lars and/or No. 12, Lars and/or No. 5 yeast of K word yeast and/or Nanyang and/or Nanyang mix 1308 yeast and/or workers and peasants' 501 yeast; Described ester-producing yeast comprises No. 1274 yeast and/or the Hansenula anomala of No. 1312 yeast of No. 1295 yeast of AS.2300 yeast and/or AS2.338 yeast and/or the preservation of food fermentation institute of former China National Light Industrial Products Department and/or the preservation of food fermentation institute of former China National Light Industrial Products Department and/or the preservation of food fermentation institute of former China National Light Industrial Products Department.
4. the method for producing Shanxi mature vinegar according to the many bacterial classifications of the employing of claim 2 is characterized in that comprising in the described liquor-making yeast acidproof yeast and thermotolerant yeast.
5. the method for producing Shanxi mature vinegar according to the many bacterial classifications of the employing of claim 4 is characterized in that described acidproof yeast is that 1308 yeast are mixed in Nanyang; Described thermotolerant yeast comprises No. 12 yeast in Lars.
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| CN101381670B (en) * | 2008-08-06 | 2012-04-25 | 北京二商金狮龙门食品有限公司 | Method for producing edible vinegar |
| CN102373134A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | High-temperature liquor-making technology for making vinegar |
| CN102329718B (en) * | 2011-10-20 | 2012-10-10 | 安徽农业大学 | Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition |
| CN103525682B (en) * | 2013-11-11 | 2014-10-15 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
| CN104450486A (en) * | 2014-09-15 | 2015-03-25 | 全椒井府富硒生态牧业有限公司 | Preparation method of selenium-enriched vinegar |
| CN105441297B (en) * | 2015-12-11 | 2019-04-30 | 山西水塔醋业股份有限公司 | A kind of preparation method of kudzu root vinegar |
| CN109486645B (en) * | 2018-12-20 | 2021-11-19 | 山西紫林醋业股份有限公司 | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain |
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| CN1073716A (en) * | 1991-12-23 | 1993-06-30 | 石家庄市副食一厂 | A kind of with submerged fermentation production method of high-concentration edible vinegar |
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Assignee: Guangdong Tiandi No. 1 Drink Co., Ltd. Assignor: Yao Wuzhong Contract fulfillment period: 2008.12.28 to 2014.12.28 Contract record no.: 2009990000367 Denomination of invention: Method for producing shanxi mature vinegar using multiple bacterial strain Granted publication date: 20080709 License type: Exclusive license Record date: 20090424 |
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Owner name: SHANXI YUQUANQING OLD MATURE VINEGAR CO., LTD. Free format text: FORMER OWNER: YAO WUZHONG Effective date: 20110117 |
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Free format text: CORRECT: ADDRESS; FROM: 030600 HUAIREN VILLAGE, ZHANGQING TOWNSHIP, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE TO: 030600 NO.178, YINGBIN WEST STREET, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE |
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Owner name: SANXI LAOXIANGCHUN FOOD CO., LTD. Free format text: FORMER OWNER: SHANXI YUQUANQING OLD MATURE VINEGAR CO., LTD. Effective date: 20120515 |
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Effective date of registration: 20120515 Address after: Bao Cun, Yuci District, Shanxi city of Jinzhong Province Zhang Qing Xiang 030600 Patentee after: Shanxi Lao mellow Food Co., Ltd. Address before: 030600 No. 178 Yingbin West Street, Yuci District, Shanxi, Jinzhong Patentee before: Shanxi Yu Quan Qing laochencu Co. Ltd. |
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