CN101709260B - Strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar - Google Patents
Strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar Download PDFInfo
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- CN101709260B CN101709260B CN 200910191707 CN200910191707A CN101709260B CN 101709260 B CN101709260 B CN 101709260B CN 200910191707 CN200910191707 CN 200910191707 CN 200910191707 A CN200910191707 A CN 200910191707A CN 101709260 B CN101709260 B CN 101709260B
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Abstract
The invention provides a strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar. The strong oxygen-supplying liquid rotary fermentation process for the navel orange vinegar comprises the steps of: selecting navel oranges and extruding the navel oranges to obtain navel orange juice; adjusting the sugar degree of the navel orange juice; adding liqueur koji and activated yeast into the navel orange juice of which the sugar degree is adjusted so as to perform fermentation; adding acetobacter into the fermented navel orange juice to generate the navel orange vinegar through the strong oxygen-supplying liquid rotary fermentation process; and clarifying and filtering the navel orange vinegar. The strong oxygen-supplying liquid rotary fermentation process minimizes the loss of the nutrient components of the navel oranges and does not lose characteristic of brewed vinegar; in the fermentation process, the acetic fermentation needs to be finished in a shorter time, so the fermentation process of the invention has the characteristics of short time, stable products, high efficiency, and less labor intensity.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar.
Background technology
The tradition seasoned vinegar is take grain as raw material, adopts solid-state fermentation process more; Only have small part to adopt the surface to leave standstill liquid-state fermentation technology and folded formula surface helps the oxygen liquid-state fermentation technology.Therefore, all there is long processing time in above-mentioned complete processing, the technical problem that product is unstable, efficient is not high.
Summary of the invention
The invention provides the strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar that a kind of process period is short, product stable, efficient is high.
To achieve these goals, the invention provides following technical scheme:
A kind of strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar, it comprises step:
Navel orange is chosen with fragmentation and is obtained naval orange juice;
Described naval orange juice is carried out sugar degree regulation;
To ferment in koji and the naval orange juice after the yeast juice of overactivation adds above-mentioned sugar degree regulation;
Bacillus aceticus is added in the naval orange juice after the above-mentioned fermentation, carry out navel orange vinegar and help by force the fermentation of oxygen liquid rotary formula to produce navel orange vinegar;
Clarify and filter described navel orange vinegar.
Wherein, preferred, described clarification and filter described navel orange vinegar afterwards, further comprises: allocate described navel orange vinegar according to product standard and product special flavour.
Wherein, preferred, describedly allocate described navel orange vinegar according to product standard and product special flavour, afterwards, further comprise: navel orange vinegar is placed 93 ℃-95 ℃ sterilization 30s, rapidly cooling packings.
Wherein, preferred, described navel orange is chosen and is broken, specifically comprises:
To be attached to the supracutaneous earth of navel orange, microorganism and pesticide residue and clean up, and then the navel orange of cleaning be oozed bubble 48 hours in 40 ℃ of-42 ℃ of degree, juice is got in the debitterize rear fragmentation of taking away the puckery taste.
Wherein, preferred, described described naval orange juice is carried out sugar degree regulation, specifically comprise:
According to the sugared content results of naval orange juice test, naval orange juice is added sugar carry out the standard adjustment, reach initial pol 140g/L, pH value and be 6.8 standard.
Wherein, preferred, described will the fermentation in koji and the naval orange juice after the yeast juice of overactivation adds above-mentioned sugar degree regulation; Specifically comprise:
With koji with through the yeast juice of overactivation, it is in the naval orange juice of 140g/L standard that inoculation enters initial pol, and inoculum size is 0.7%; The leavening temperature standard is 28 ℃-30 ℃, in the alcoholic fermentation process, should check fermented liquid sugar, sour conversion situation and the variation of ethanol content on time.The zymamsis time is about 4d, and the residual sugar amount is down to 0.4% and is finished zymamsis when following.
Wherein, preferred, described bacillus aceticus is added in the naval orange juice after the above-mentioned fermentation, carry out navel orange vinegar and help by force the fermentation of oxygen liquid rotary formula to produce navel orange vinegar; Specifically comprise:
Bacillus aceticus through three grades of enlarged culturing is inoculated in the alcohol fermented beer, described inoculum size is 12%, ethanol content is 4-5%, leavening temperature is controlled at 28 ℃-30 ℃, fermentation time is 72 hours, per hour helps by force oxygen to stir between yeast phase 16 minutes, in acetic fermentation 72 hours, helping by force the oxygen time altogether is 19.2 hours, until acetic acid content stops fermentation when no longer rising.
Wherein, preferred, described clarification and filter described navel orange vinegar; Specifically comprise:
Adopt the chitosan clarification filtration, described chitosan addition is 0.3g/L, filters once again with charcoal filter after the clarification.
Useful technique effect: technique provided by the invention, help by force oxygen liquid rotary formula zymotechnique by adopting, make the loss of navel orange nutritive ingredient minimum, and don't lose the characteristic make vinegar, making method must consider to finish in the short period of time the process of acetic fermentation, the time is short, product is stable, efficient is high, and labour intensity is little.
Description of drawings
The processing process figure that Fig. 1 provides for the embodiment of the invention;
The structural representation that helps by force oxygen liquid rotary formula fermentor tank that Fig. 2 provides for the embodiment of the invention.
Embodiment
Technical scheme is for a better understanding of the present invention described embodiment provided by the invention in detail below in conjunction with accompanying drawing.
At first carry out the raw material sub-sieve: the navel orange of rejecting disease and pest and rotting, not affect the final color of navel orange vinegar, the pollution that reduces miscellaneous bacteria is the key technical indexes requirement.Then carry out following process steps:
101, navel orange is chosen and fragmentation obtains naval orange juice:
To be attached to the supracutaneous earth of navel orange, microorganism and pesticide residue cleans up.The navel orange of cleaning was oozed bubble 48 hours in 40 ℃ of-42 ℃ of degree, add polygalacturonase, juice is got in the debitterize rear fragmentation of taking away the puckery taste.
102, pol adjustment:
In order to make the wine of navel orange liquid of brewageing, ethanol content meets index request, and guarantees normally carrying out of acetic fermentation.According to the sugared content results of naval orange juice test, naval orange juice is added sugar (starch syrup) carry out the standard adjustment, reach initial pol 140g/L standard, satisfy zymamsis to the needed content's index of sugar, wherein, pH value standard: pH value: 6.8.
103, zymamsis:
With koji with through the yeast juice of overactivation, it is in the naval orange juice of 140g/L standard that inoculation enters initial pol, and inoculum size is 0.7%; The leavening temperature standard is 28 ℃-30 ℃.In the alcoholic fermentation process, should check fermented liquid sugar, sour conversion situation and the variation of ethanol content on time.The zymamsis time is about 4d, and the residual sugar amount is down to 0.4% and is finished zymamsis when following.
104, the product of step 103 being obtained filters and takes off slag and process and to obtain the navel orange slag.
105, obtain wine of navel orange liquid.
106, navel orange vinegar helps by force oxygen liquid rotary formula zymotechnique:
Bacillus aceticus (Shanghai wine) inoculation through three grades of enlarged culturing enters in the alcohol fermented beer, and inoculum size is 12%, and ethanol content is 4-5%, and leavening temperature is controlled at 28 ℃-30 ℃.
Navel orange vinegar helps by force oxygen liquid rotary formula zymotechnique, fermentation time is 72 hours, per hour helps by force oxygen to stir between yeast phase 16 minutes, in acetic fermentation 72 hours, helping by force the oxygen time altogether is 19.2 hours, is that the surface is left standstill liquid fermentation process and helped 6.4 times of oxygen amount; That folded formula surface helps the oxygen liquid-state fermentation technology to help 3.2 times of oxygen amount; In helping by force oxygen liquid rotary formula ferment tank 72 hours, strict controlled fermentation liquid temp is measured the parameters such as alcohol declines, acetic acid content rising, until acetic acid content stops to ferment (being lower than 72 hours) when no longer rising.
107, then carrying out after-ripening processes
108, clarification and allotment:
For stability and the transparency that improves navel orange vinegar, adopt the chitosan clarification filtration, addition is 0.3g/L, filters once again with charcoal filter after the clarification.Then allocate according to product standard and product special flavour.
109, sterilising packaging is processed:
Navel orange vinegar is placed 93 ℃-95 ℃ sterilization 30s, rapidly cooling packings.
In the above-mentioned technique, committed step is: navel orange vinegar helps by force oxygen liquid rotary formula zymotechnique.Wherein:
1, help by force oxygen liquid rotary formula navel orange vinegar fermentation experiment condition to determine:
In order to help by force the accuracy of oxygen liquid rotary formula zymotechnique experiment, initial sugared concentration in the zymamsis, pH value, koji and yeast-inoculated amount, leavening temperature etc. are affected the principal element of acetic fermentation, carried out experiment of single factor, unified standard is after the experiment:
1.1, initial sugared concentration standard: 14%.
Sugar is converted into alcohol under the effect of yeast, require to promote the unit content of ethanol concn, must consider the increasing of initial sugared concentration, in the experiment of zymamsis, sugar becomes the positive relation with wine, but when initial sugared concentration surpasses 16%, because osmotic pressure is too high, the metabolism of yeast growth is suppressed, although can give birth to a certain amount of alcohol by fecund, but fermentation can't normally be carried out, and causes the utilization ratio of initial sugar to reduce.So, help by force in the experiment of oxygen liquid rotary formula zymotechnique, stipulate that initial sugared concentration is 14%.
1.2, yeast-inoculated amount standard: 0.7%.
Zymamsis be yeast under the state of anaerobism, sugar is converted into alcohol, so the inoculum size of yeast is the key of producing wine, in experiment of single factor, often take the inoculum size that strengthens yeast as cost, the quantum of output of the alcohol that covets.But excessive inoculum size can cause production cost to rise, and the product yeast flavour is serious, after the factors such as comprehensive production cost, fermentation time, finished product local flavor, helps by force in the experiment of oxygen liquid rotary formula zymotechnique, and regulation yeast-inoculated amount is 0.7%.
1.3, help oxygen liquid rotary formula leavening temperature standard by force: 28 ℃-30 ℃.
Acetic acid is that alcohol is produced by the acetic bacteria oxidation, but in the process of acetic bacteria oxidation alcohol, the breeding that acetic bacteria is a large amount of, produce carbonic acid gas and water, produce simultaneously a large amount of heat energy, so help by force in the experiment of oxygen liquid rotary formula zymotechnique at acetic acid, the acetic fermentation temperature is extremely important, acetic acid helps by force oxygen liquid rotary formula zymotechnique, because help the oxygen amount large, helps the oxygen time long, miscellaneous bacteria increases with the increase of air capacity, be the formation of the miscellaneous bacteria infringement product special flavour of protecting from infection, acetic acid helps by force in the experiment of oxygen liquid rotary formula zymotechnique, and the acetic fermentation temperature is defined as 28 ℃-30 ℃.
2, acetic fermentation and help by force the experiment of oxygen relation:
Acetic fermentation is to utilize acetic bacteria under the condition of aerobic, and alcohol oxidation is transformed into acetic acid.From the principal element that affects acetic fermentation dissolved oxygen, ethanol content, acetic bacteria inoculum size, leavening temperature, pH value, stirring velocity etc. are arranged, in order to guarantee that acetic acid helps by force the accuracy of oxygen liquid rotary formula fermenting experiment, get rid of multifactorial instability, experiment prescribed ferment temperature is 28 ℃-30 ℃; The pH value is 6.8; 30 rev/mins of stirring velocitys; Other three principal element experiment parameters are chosen as:
2.1, initial ethanol content selects: 4%, 5%, 6%;
2.2, the acetic bacteria inoculum size selects: 10%, 12%, 14%;
2.3, help the oxygen amount to select: 2m3/h, 2.5m
3/ h, 3m
3/ h.
2.4, three principal element test-results and range analysis such as following table:
Qiang Zhuliang and fermentation results experiment: (table one)
The range analysis of data is learnt from above table one, and the size that affects of three principal element Dichlorodiphenyl Acetate transformation efficiencys is followed successively by: help oxygen amount＞ethanol content＞acetic bacteria inoculum size.Be that fermented liquid is not strict to initial ethanol content and the requirement of acetic bacteria inoculum size, and fermented liquid during fermentation helps the raising impact of oxygen amount Dichlorodiphenyl Acetate transformation efficiency very large, next is only ethanol content and acetic bacteria inoculum size.Find in the 1st group of experiment, the initial ethanol content of fermented liquid is 4%; Inoculum size is 10%; The acetic acid transformation efficiency is 75%; Find in the 2nd group of experiment, the initial ethanol content of fermented liquid is 5%, and inoculum size is 12%, and the acetic acid transformation efficiency rises 3.5%, and the initial ethanol content of fermented liquid rises 25%, and inoculum size rises 20%, and the acetic acid transformation efficiency just rises 3.5%; Between the 1st group and the 2nd group of experimental result, the initial ethanol content of fermented liquid and inoculum size are described, when not reaching optimum value, these two factors transform fermented liquid acetic acid and play a role, because synchronously rising, the obvious effect that helps by force oxygen is not described.But find in the 3rd group of experiment, the initial ethanol content of fermented liquid rises 50%; Inoculum size rises 40%; The acetic acid transformation efficiency has but descended 6.5%, illustrates in the 3rd group of experimental result, and the initial ethanol content of fermented liquid and the impact of inoculum size Dichlorodiphenyl Acetate transformation efficiency are little, understand on the contrary the useful effect that helps the oxygen amount that fermented liquid acetic acid is transformed that helps by force oxygen.
3, the impact analysis that helps oxygen amount Dichlorodiphenyl Acetate to transform:
Acetic bacteria is aerobic bacteria, and it needs the participation of oxygen in metabolic process, and acetic bacteria is when amount reproduction, along with oxygen absorption can carry out the extension of two processes:
3.1, oxidation of ethanol is acetic acid;
3.2, acetic acid is oxidized to carbonic acid gas (CO2) and water (H2O).
Helping the oxygen amount that oxidation of ethanol is changed into acetic acid is directly proportional, the acetic acid oxidation transformation is that carbonic acid gas and water then change acetic acid into oxidation of ethanol and is inversely proportional to, change acetic acid into so help the oxygen amount to finish oxidation of ethanol in the control of the different times of acetic fermentation, controlling again the undue oxidation transformation of acetic acid is carbonic acid gas and water.So make at present the vinegar industry, be carbonic acid gas and water in order to prevent the undue oxidation transformation of acetic acid, many employings are conservative to help the oxygen method to come making vinegar.In helping by force the oxygen experiment by stages, the oxygen amount that helps of 100 L fermented liquid the bests is 3m3/h (dissolved oxygen amount 3v.vm/h), in order to prevent helping excessively by force oxygen to cause acetic acid to be oxidized to carbonic acid gas (CO2) and water (H2O), actual brewageing helps by force oxygen to be designed in the fermentative production:
In earlier stage (first day 0h-24h) 2.5m
3/ h; (dissolved oxygen amount: 2.5v.vm/h)
Mid-term (second day 24h-48h) 3.0m
3/ h; (dissolved oxygen amount: 30v.vm/h)
Later stage (the 3rd day 48h-72h) 3.0m
3/ h.(dissolved oxygen amount: 30v.vm/h)
3.3, help oxygen amount and acetic acid inversion quantity relation table between each yeast phase: (table two)
4, help by force oxygen liquid rotary formula fermentation navel orange vinegar achievement to sum up:
4.1, physical and chemical index:
4.1.1, total acid (with acetometer): 〉=3.5g/100ml;
4.1.2, amino-acid nitrogen (in nitrogen):＞0.12g/100ml;
4.1.3, reducing sugar (with glucose meter):＞1.50g/100ml.
4.2, sanitary index:
4.2.1, arsenic (in As) :≤0.5mg/L;
4.2.2, plumbous (in Pb) :≤1.0mg/L;
4.2.3, total plate count :≤2000/mL;
4.2.4, coliform :≤3/100mL;
4.2.5, pathogenic bacterium (meaning pathogen enterobacteria): must not detect.
4.3, the Oranoleptic indicator: (table three)
4.4, Product Quality Evaluation: (table four)
This embodiment of the invention provides a kind of oxygen liquid rotary formula fermentor tank that helps by force, as shown in Figure 2, it comprises: tank body 200, described tank body 200 tops are equiped with stirs power set 202, described stirring power set 202 is rotated paddle wheel 203 by stir shaft 201, and described paddle wheel 203 and described stir shaft 201 are positioned at described tank body 200 inside; Described paddle wheel 203 is connected to the lower end of described stir shaft 201, and described power set 202 is connected to the upper end of described stir shaft 201.
Described tank body 200 1 sides are provided with gas blower 205, described gas blower 205 is communicated with air filter 206, be communicated with an end of tracheae 204 on the described air filter 206, the other end of described tracheae 204 stretches into described tank body 200 inside from the top of described tank body 200, described tracheae 204 stretches on the tube wall of part of described tank body 200 and is provided with production well 208, be equiped with in the described tracheae 204 and help oxygen punch ball 207, the described oxygen punch ball 207 that helps is positioned near the described production well 208.The air-flow of gas blower 205 enters tank body 200 along tracheae 204 according to the direction of dotted arrow, and the liquid in the tank body 200 rotate along the direction of broad arrow.
Wherein, in the present embodiment, preferred, described power set 202 is electric motor.
This helps by force oxygen liquid rotary formula fermentor tank, and the advantage that liquid state fermentation cylinder and folded formula surface help the oxygen liquid fermentation fermentor is left standstill on the surface that is preferably, and project organization is simple; Because be normal pressure oxygenation, fermentor tank need not to be strict with sealing, and fermentor tank is made easily; Charging, discharging are carried by pipeline, and labour intensity is low; Help by force oxygen utilization gas blower and help the oxygen punch ball to help oxygen to the fermented liquid endosome, utilize agitator to make fermented liquid do cyclotron motion, allow fermented liquid evenly be subjected to oxygen, increase the oxygen meltage of fermented liquid, the acetic acid oxidation rate is speeded, and fermentation period shortens, and needs 72 hours just can finish smoothly fermenting process; This helps by force oxygen liquid rotary formula fermentor tank, because need not sealing, fermented liquid is in atmospheric pressure state, to leave standstill the liquid state fermentation cylinder like the surface the same with air contact, and contact area is large, has a power failure or unexpected equipment failure if meet, open top cover and can guarantee that the oxygen supply of thalline breathes, fermentation is normally carried out.
The above a kind of strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar that the embodiment of the invention is provided is described in detail, for one of ordinary skill in the art, thought according to the embodiment of the invention, all will change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (1)
1. a strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar is characterized in that, comprises step:
Navel orange is chosen with fragmentation and obtained naval orange juice, and is concrete: will be attached to the supracutaneous earth of navel orange, microorganism and pesticide residue and clean up, and then the navel orange of cleaning be oozed bubble 48 hours in 40 ℃ of-42 ℃ of degree, juice is got in the debitterize rear fragmentation of taking away the puckery taste;
Described naval orange juice is carried out sugar degree regulation, concrete: as according to the sugared content results of naval orange juice test, naval orange juice to be added sugar carry out the standard adjustment, reach initial pol 140g/L, pH value and be 6.8 standard;
To ferment in koji and the naval orange juice after the yeast juice of overactivation adds above-mentioned sugar degree regulation, concrete: with koji with through the yeast juice of overactivation, it is in the naval orange juice of 140g/L standard that inoculation enters initial pol, and inoculum size is 0.7%; The leavening temperature standard is 28 ℃-30 ℃, in the alcoholic fermentation process, should check fermented liquid sugar, sour conversion situation and the variation of ethanol content on time, and the zymamsis time is about 4d, and the residual sugar amount is down to 0.4% zymamsis of end when following;
Bacillus aceticus is added in the naval orange juice after the above-mentioned fermentation, carrying out navel orange vinegar helps by force the fermentation of oxygen liquid rotary formula to produce navel orange vinegar, concrete: the bacillus aceticus through three grades of enlarged culturing is inoculated in the alcohol fermented beer, described inoculum size is 12%, ethanol content is 4-5%, leavening temperature is controlled at 28 ℃-30 ℃, fermentation time is 72 hours, per hour help by force oxygen to stir between yeast phase 16 minutes, in acetic fermentation 72 hours, helping by force the oxygen time altogether is 19.2 hours, until acetic acid content stops fermentation when no longer rising;
Clarification and filter described navel orange vinegar, concrete: adopt the chitosan clarification filtration, described chitosan addition is 0.3g/L, filters once again with charcoal filter after the clarification.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
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2009
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
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