CN101270329A - Method for preparing high concentration fruit vinegar with liquid state submerged fermentation - Google Patents
Method for preparing high concentration fruit vinegar with liquid state submerged fermentation Download PDFInfo
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Abstract
The invention relates to a process for preparing high concentration fruit vinegar through submerged fermentation in liquid state. In the process, beer or yellow wine is used to prepare a secondary seed culture medium; fruit wine is used as the raw material for submerged fermentation in liquid state and preparation of fruit vinegar. The acidity of the fruit vinegar got through fermentation can reach 8 to 13g/100ml. The percent conversion from ethanol to acetic acid reaches 90 to 101 percent. The invention adopts liquid-state submerged fermentation technology for preparing fruit vinegar, thus significantly reducing the production cycle, significantly saving the raw materials, labor power and material resources, and improving the preparation rate. The finished fruit vinegar has the health protection functions of reducing fat, decreasing blood pressure, promoting digestion and so on.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of method for preparing high concentration fruit vinegar with liquid state submerged fermentation.
Background technology
In recent years, along with the raising of people's living standard, various fruit vinegar products nutritious and suitable popular taste were come out one after another, and business-like at present have cider vinegar, orange vinegar, sea-buckthorn vinegar, Radix et Caulis Opuntiae Dillenii vinegar, kinds such as strawberry vinegar.Contain the organic acid more than ten kinds and the multiple amino acids of needed by human body in the fruit vinegar, can effectively enhance metabolism, regulate acid base equilibrium, Ginseng Extract; In addition, several kinds of mineral elements such as the potassium that contains in the fruit vinegar, zinc can generate alkaline matter after the metabolism in vivo, can prevent acidification of blood, reach the purpose of regulating acid base equilibrium; Often drink the purpose that fruit vinegar can reach illness prevention and fitness, promote longevity.
Through retrieval, found two pieces of patent documentations relevant with present patent application, one piece is that (number of patent application: 200510090829.6), another piece of writing is organe fruit vinegar drink and preparation method thereof (patent No.: 02114159.2) to haw fruit vinegar and preparation method thereof.The preparation technology of these two kinds of fruit vinegar beverages comprises zymamsis and acetic fermentation at least, and the time is long, the cost height.
Do not find as yet at present to adopt liquid deep layer to make the method that vinegar technology (being called comprehensive fermentation technique again) prepares fruit vinegar with beer or yellow rice wine preparation secondary seed medium.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of method for preparing high concentration fruit vinegar with liquid state submerged fermentation is provided, present method is with short production cycle, the productive rate height, and cost is low.
The objective of the invention is to be achieved through the following technical solutions:
A kind of method for preparing high concentration fruit vinegar with liquid state submerged fermentation, its preparation method may further comprise the steps:
(1). fruit wine preparation: selecting fresh fruit is raw material, and through laggard smart fermentation of serving a round of liquor to the guests of break process, the fruit wine of making alcoholic strength and be 13-15% (v/v) is standby;
(2). first order seed is cultivated: carry out in shaking bottle, shaking speed is 100-300 rev/min, and temperature is 27-35 ℃, and incubation time is 19-30 hour;
(3). secondary seed is cultivated: commercially available beer or yellow rice wine add edible ethanol and vinegar after sterilizing, making wherein, ethanol content reaches 3-6% (v/v), acetic acid content reaches 1.5-2% (v/v), the first order seed nutrient solution that inserts 10-15% (v/v) then carries out the aeration-agitation amplification cultivation, culture temperature is 27-35 ℃, cultivates to obtain the secondary seed nutrient solution that the big and acidity of biomass reaches 3-5g/100ml in 18-30 hour;
(4). fruit vinegar fermentation: in fermentor tank, carry out, with fruit wine is substrate, inoculum size by 10-15% (v/v) inserts the fermentation that the secondary seed nutrient solution carries out fruit vinegar in fermention medium, the primary fermentation temperature is 28-30 ℃, be 30 ℃-34 ℃ mid-term, later stage is 28-30 ℃, fermenting process ventilation in early stage is 1: 0.07 (vvm), be adjusted into 1: 0.12 mid-term (vvm), later stage is 1: 0.01 (vvm), and fermentation time was at 55-90 hour, and products obtained therefrom is former vinegar, total acidity reaches 8-13g/100ml, and total acidity is calculated with acetic acid;
(5). sterilization and filtration: with the former vinegar high-temperature short-time sterilization of gained after the fermentation ends, continue 3-5 down after second, carry out coarse filtration, the smart filter of recycle silicon algae soil filter through flame filter press at 130-140 ℃;
(6). make finished product: the former vinegar after the filtration through the allotment, filling and sealing, the high concentration fruit vinegar finished product.
And the bacterial classification that described fruit vinegar fermentation inserts is Pasteur's bacillus aceticus AC2005.
And used substratum during fermentation is sterilized water, fruit vinegar, fruit wine to be prepared by a certain percentage make ethanol content and acetic acid content reach 2-4% (v/v), 1-3% (v/v) respectively.
And Pasteur's bacillus aceticus AC2005 that described fruit vinegar fermentation inserts obtains through cultivating with beer or the formulated secondary seed medium of yellow rice wine.
And described fruit raw material is hawthorn, strawberry, banana, lichee, watermelon, apple, pears or date.
And, in the fruit vinegar fermentation step, need feed supplement, be 2-3% (v/v) to keep ethanol content.
Advantage of the present invention and positively effect are:
1. liquid deep layer of the present invention is made the vinegar technology and is called comprehensive fermentation technique again, its main points are to adopt the method for forced ventilation and controlled temperature, fully mix with fermentating wine and through the acetic bacteria of amplification cultivation air-flow in short period of time by powerful sterile air or air self-suction, strengthen the gas-liquid mixed area, thereby carried out the high acidity vinegar that comprehensive oxidation of ethanol generates uniform quality.Owing to be swift in response, fermentation rate and productive rate have been improved in the short period of time.The production that the liquid submerged fermentation technology is used for fruit vinegar is shortened the production cycle greatly, has saved raw material, man power and material's consumption greatly.
2. fruit vinegar provided by the present invention, be that raw material is brewageed and made with fruit wine, utilize beer or yellow rice wine preparation secondary seed medium that Pasteur's bacillus aceticus (Acetobacter pasteurium) AC2005 is carried out amplification cultivation, inoculum size with 10-15% (v/v) adds the secondary seed nutrient solution in fermention medium, to alcohol concn is that the fruit wine of 2-3g/100ml carries out liquid submerged fermentation, fermentation gained fruit vinegar acidity can reach 8-13g/100ml, ethanol reaches 90-101% to the acetate transformation efficiency, uses nutritive substance and aroma component that this technology can farthest keep fruit vinegar.
3. fruit vinegar finished product of the present invention has lipopenicillinase, and is hypotensive, and health-care effect such as help digestion.
Embodiment
The invention will be further described below in conjunction with specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Fruit raw material of the present invention is one of them of hawthorn, strawberry, banana, lichee, watermelon, apple, pears or date.
The used bacterial classification of the present invention: Pasteur's bacillus aceticus (Acetobacter pasteurium) AC2005, by the commercially available prod of University Of Science and Technology Of Tianjin microbiological pharmacy research department production.Pasteur's bacillus aceticus AC2005 is through slant culture, and first order seed is cultivated, and secondary seed is cultivated back access ferment tank and produced fruit vinegar.The fermentation time of present method was at 55-90 hour, and fermentation ends gained fruit vinegar acidity can reach 8-13g/100ml, and ethanol reaches 90-101% to the transformation efficiency of acetate, and the fruit vinegar color, smell and taste of gained are dense, and its quality index is seen attached list.
Used substratum in seed culture of the present invention or the fermentation culture process, must possess the required nutritive ingredient of microorganism growth, as carbon sources such as glucose, fruit wine, nitrogenous source and phosphoric acid salt (phosphorus source) and vitriol (sulphur source) etc. such as urea, ammonium salt, yeast extract or yeast powder; Substratum must can use in sterilization (sterilizing 15～20 minutes down as 121 ℃).
Embodiment 1: be example with the haw fruit vinegar.
A kind of liquid submerged fermentation is produced high-concentration haw fruit vinegar preparation method, and its step comprises:
(1). fruit wine preparation: selecting fresh hawthorn is raw material, and through laggard smart fermentation of serving a round of liquor to the guests of break process, the Howthorn Wine of making alcoholic strength and be 14% (v/v) is standby.
(2). first order seed is cultivated: the cultivation of Pasteur's bacillus aceticus kind is carried out in shaking bottle, and shaking speed is 150 rev/mins, and temperature is 30 ℃, and incubation time is 25 hours.
(3). secondary seed is cultivated: beer that will be commercially available adds edible ethanol and vinegar to be made its content reach the primary seed solution that 4% (v/v), 1.5-2% (v/v) back adds 15% (v/v) respectively to carry out the aeration-agitation amplification cultivation, cultivate can obtain in 18 hours biomass greatly and acidity reach the secondary seed nutrient solution of 4.5-5g/100ml.
(4). fruit vinegar fermentation: carrying out in fermentor tank, is substrate with standby Howthorn Wine, carries out the fermentation of haw fruit vinegar by the inoculum size access secondary seed nutrient solution of 12% (v/v).Used substratum during fermentation is that sterilized water, haw fruit vinegar, Howthorn Wine is formulated by a certain percentage, makes ethanol content and acid content reach 3% (v/v), 3% (v/v) respectively.The primary fermentation temperature is 28 ℃, be 30 ℃ mid-term, later stage is 28 ℃, fermenting process ventilation in early stage is 1: 0.07 (vvm), is adjusted into 1: 0.12 mid-term (vvm), and the later stage is 1: 0.01 (vvm), fermentation time was at 55 hours, the content of fermentation ends total acid (with acetometer) reaches 10g/100ml, stops fermentation, and products obtained therefrom is the hawkthorn acetic acid product.Needing feed supplement in the fermenting process 3 times, is 3% (v/v) to keep ethanol content.
(5). sterilization and filtration: with the former vinegar process high-temperature short-time sterilization of gained after the fermentation ends, after 135 ℃ of down lasting 4 seconds, carry out coarse filtration through flame filter press, the smart filter of recycle silicon algae soil filter, obtain the former vinegar product of haw fruit vinegar at last, the content of its total acid (with acetometer) is 11g/100ml.
(6). make finished product: the hawkthorn acetic acid product after will filtering is through allotment, the filling and sealing of routine, high-concentration haw fruit vinegar finished product.
Embodiment 2: with the apple fruit vinegar is example.
A kind of liquid submerged fermentation production high density apple fruit vinegar preparation method, its step comprises:
(1). fruit wine preparation: selecting fresh apple is raw material, and through laggard smart fermentation of serving a round of liquor to the guests of break process, the apple fruit wine of making alcoholic strength and be volume ratio 15% (v/v) is standby.
(2). first order seed is cultivated: the cultivation of Pasteur's bacillus aceticus kind is carried out in shaking bottle, and shaking speed is 200 rev/mins, and temperature is 32 ℃, and incubation time is 28 hours.
(3). secondary seed is cultivated: beer that will be commercially available adds edible ethanol and vinegar to be made its content reach the primary seed solution that 4% (v/v), 1.5-2% (v/v) back adds 10% (v/v) respectively to carry out the aeration-agitation amplification cultivation, cultivate can obtain in 18 hours biomass greatly and acidity reach the secondary seed nutrient solution of 4.5-5g/100ml.
(4). fruit vinegar fermentation: carrying out in fermentor tank, is substrate with standby apple fruit wine, carries out the fermentation of apple fruit vinegar by the inoculum size access secondary seed nutrient solution of 13% (v/v).Used substratum during fermentation is that sterilized water, apple fruit vinegar, apple fruit wine is formulated by a certain percentage, makes ethanol content and acid content reach 4% (v/v), 2% (v/v) respectively.The primary fermentation temperature is 30 ℃, and be 34 ℃ mid-term, and the later stage is 30 ℃, and fermenting process ventilation in early stage is 1: 0.07 (vvm), is adjusted into 1: 0.12 mid-term (vvm), and the later stage is 1: 0.01 (vvm).Total fermentation time maintains 70 hours, reaches 10g/100ml until the content of total acid (with acetometer), stops fermentation, and products obtained therefrom is the former vinegar product of apple.Feed supplement is 3 times in the fermenting process, is 3% (v/v) to keep ethanol content.
(5). sterilization and filtration: with the former vinegar process of the apple of gained after fermentation ends high-temperature short-time sterilization, after 135 ℃ of down lasting 4 seconds, carry out coarse filtration through flame filter press, the smart filter of recycle silicon algae soil filter, obtain apple fruit vinegar product at last, the content of its total acid (with acetometer) is 10g/100ml.
(6). make finished product: the former vinegar product of the apple after will filtering is through allotment, the filling and sealing of routine, high density apple fruit vinegar finished product.
Embodiment 3: with the date fruit vinegar is example.
(1). fruit wine preparation: selecting fresh date is raw material, and through laggard smart fermentation of serving a round of liquor to the guests of break process, the date fruit wine of making alcoholic strength and be volume ratio 15% (v/v) is standby;
(2). first order seed is cultivated: the cultivation of Pasteur's bacillus aceticus kind is carried out in shaking bottle, and shaking speed is 300 rev/mins, and temperature is 27 ℃, and incubation time is 20 hours.
(3). secondary seed is cultivated: will commercially available yellow rice wine add sterilized water and vinegar by a certain percentage and make its content reach primary seed solution that 4% (v/v), 1.5-2% (v/v) back adds 10-15% (v/v) respectively to carry out aeration-agitation and spread cultivation, can obtain in 20 hours biomass greatly and acidity reach the secondary seed nutrient solution of 4.5-5g/100ml.
(4). fruit vinegar fermentation: carrying out in fermentor tank, is substrate with standby date fruit wine, carries out the fermentation of date fruit vinegar by the inoculum size access secondary seed nutrient solution of 15% (v/v).Used substratum during fermentation is that sterilized water, date fruit vinegar, date fruit wine is formulated by a certain percentage, makes ethanol content and acid content reach 3% (v/v), 3% (v/v) respectively.The primary fermentation temperature is 28 ℃, and be 30 ℃ mid-term, and the later stage is 28 ℃, and fermenting process ventilation in early stage is 1: 0.07 (vvm), is adjusted into 1: 0.12 mid-term (vvm), and the later stage is 1: 0.01 (vvm); Total fermentation time maintains 60 hours, stops fermentation, and products obtained therefrom is the former vinegar product of date.Needing feed supplement in the fermenting process 3 times, is 3% (v/v) to keep ethanol content.
(5). sterilization and filtration: with the former vinegar process of the date of gained after fermentation ends high-temperature short-time sterilization, after 135 ℃ of down lasting 4 seconds, carry out coarse filtration through flame filter press, the smart filter of recycle silicon algae soil filter, obtain date fruit vinegar product at last, the content of its total acid (with acetometer) is 9g/100ml.
(6). make finished product: the former vinegar product of the date after will filtering is through allotment, the filling and sealing of routine, high density date fruit vinegar finished product.
Further verify advance of the present invention according to the quality index that subordinate list provided below.
Subordinate list
1, Oranoleptic indicator
| Project | The requirement of liquid state fermentation fruit vinegar |
| Color and luster | Yellow or scarlet |
| Fragrance | Pure and fresh fruital and ester perfume (or spice) |
| Flavour | Tart flavour is soft, and is strong, and aftertaste is long, do not have other peculiar smell |
| Outward appearance | Clarification, no suspended substance does not have precipitation |
2, physical and chemical index
| Project | The requirement of liquid state fermentation fruit vinegar |
| Total acid (with acetometer), g/100ml | 4-6 |
| Fixed acid (in lactic acid), g/100ml | 0.5-0.8 |
| The salt-free solidity thing of solubility, g/100ml | ≥2.00 |
| Reducing sugar (with glucose meter), g/100ml | 0.5-2 |
| Amino nitrogen (in nitrogen), mg/100ml | 0.4-0.6 |
| Organic acid (in citrate malate acid) | 0.5～0.6 |
3, sanitary index
| Index name | Index |
| The bacterium number, individual/ml | ≤100 |
| Intestinal bacteria, individual/100ml | ≤3 |
| Pathogenic bacterium (being pathogen enterobacteria and pathogenic coccus) | Must not detect |
| Arsenic (in As), mg/kg | ≤0.5 |
| Copper (in Cu), mg/kg | ≤5 |
| Plumbous (in Pb), mg/kg | 0.5 |
Claims (6)
1, a kind of method for preparing high concentration fruit vinegar with liquid state submerged fermentation, it is characterized in that: the preparation method may further comprise the steps:
(1). fruit wine preparation: selecting fresh fruit is raw material, and through laggard smart fermentation of serving a round of liquor to the guests of break process, the fruit wine of making alcoholic strength and be 13-15% (v/v) is standby;
(2). first order seed is cultivated: carry out in shaking bottle, shaking speed is 100-300 rev/min, and temperature is 27-35 ℃, and incubation time is 19-30 hour;
(3). secondary seed is cultivated: commercially available beer or yellow rice wine add edible ethanol and vinegar after sterilizing, making wherein, ethanol content reaches 3-6% (v/v), acetic acid content reaches 1.5-2% (v/v), the first order seed nutrient solution that inserts 10-15% (v/v) then carries out the aeration-agitation amplification cultivation, culture temperature is 27-35 ℃, cultivates to obtain the secondary seed nutrient solution that the big and acidity of biomass reaches 3-5g/100ml in 18-30 hour;
(4). fruit vinegar fermentation: in fermentor tank, carry out, with fruit wine is substrate, inoculum size by 10-15% (v/v) inserts the fermentation that the secondary seed nutrient solution carries out fruit vinegar in fermention medium, the primary fermentation temperature is 28-30 ℃, be 30 ℃-34 ℃ mid-term, later stage is 28-30 ℃, fermenting process ventilation in early stage is 1: 0.07 (vvm), be adjusted into 1: 0.12 mid-term (vvm), later stage is 1: 0.01 (vvm), and fermentation time was at 55-90 hour, and products obtained therefrom is former vinegar, total acidity reaches 8-13g/100ml, and total acidity is calculated with acetic acid;
(5). sterilization and filtration: with the former vinegar high-temperature short-time sterilization of gained after the fermentation ends, continue 3-5 down after second, carry out coarse filtration, the smart filter of recycle silicon algae soil filter through flame filter press at 130-140 ℃;
(6). make finished product: the former vinegar after the filtration through the allotment, filling and sealing, the high concentration fruit vinegar finished product.
2, high concentration fruit vinegar with liquid state submerged fermentation production technique according to claim 1 is characterized in that: the bacterial classification that described fruit vinegar fermentation inserts is Pasteur's bacillus aceticus AC2005.
3, high concentration fruit vinegar with liquid state submerged fermentation production technique according to claim 1, it is characterized in that: used substratum during fermentation is sterilized water, fruit vinegar, fruit wine to be prepared by a certain percentage make ethanol content and acetic acid content reach 2-4% (v/v), 1-3% (v/v) respectively.
4, high concentration fruit vinegar with liquid state submerged fermentation production technique according to claim 1 is characterized in that: Pasteur's bacillus aceticus AC2005 that described fruit vinegar fermentation inserts obtains through cultivating with beer or the formulated secondary seed medium of yellow rice wine.
5, high concentration fruit vinegar with liquid state submerged fermentation production technique according to claim 1 is characterized in that: described fruit raw material is hawthorn, strawberry, banana, lichee, watermelon, apple, pears or date.
6, high concentration fruit vinegar with liquid state submerged fermentation production technique according to claim 1 is characterized in that: in the fruit vinegar fermentation step, needing feed supplement, is 2-3% (v/v) to keep ethanol content.
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