CN102296020A - Preparation method for yeast solid-state fermentation apple vinegar - Google Patents
Preparation method for yeast solid-state fermentation apple vinegar Download PDFInfo
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- CN102296020A CN102296020A CN 201110307724 CN201110307724A CN102296020A CN 102296020 A CN102296020 A CN 102296020A CN 201110307724 CN201110307724 CN 201110307724 CN 201110307724 A CN201110307724 A CN 201110307724A CN 102296020 A CN102296020 A CN 102296020A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 51
- 239000000052 vinegar Substances 0.000 title claims abstract description 51
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000005700 microbiome Species 0.000 claims abstract description 9
- 241000589232 Gluconobacter oxydans Species 0.000 claims abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 229940095714 cider vinegar Drugs 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 22
- 238000010009 beating Methods 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000013467 fragmentation Methods 0.000 claims description 14
- 238000006062 fragmentation reaction Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 235000015096 spirit Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000005352 clarification Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 244000286779 Hansenula anomala Species 0.000 claims description 7
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 239000003905 agrochemical Substances 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 238000011534 incubation Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 230000002787 reinforcement Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 6
- 230000001476 alcoholic effect Effects 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 241000235648 Pichia Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003501 co-culture Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method for yeast solid-state fermentation apple vinegar, and relates to a preparation method for table vinegar. The method comprises the following steps of: selecting raw materials; cleaning and crushing the raw materials; protecting color with 0.5 percent sodium sulfite solution and then pulping; adding pectinase for zymolysis and pulping; adding yeast into fermenting mash and stirring the yeast; adding liquid-state saccharomyces cerevisiae, hansenula and monascus to perform alcoholic fermentation; adding mixture of bran and bran coat and mixed strain solution of fortified shanghai brewing 1.01, As 1.41 and bacterium gluconicum to perform acetic acid fermentation; showering vinegar; clarifying; sterilizing; and canning to obtain a finished product. In the method, a multi-strain cocultivation system of alcoholic fermentation and acetic acid fermentation is established; and by adding the yeast and specific microorganisms, the yeast solid-state fermentation apple vinegar is prepared by a solid-state acetic acid fermentation process. The apple vinegar is clear and transparent, has rich and harmonious smell and soft sourness and has the special smell and flavor of Shanxi old mature vinegar.
Description
Technical field
The present invention relates to the preparation method of vinegar, be specifically related to a kind of Daqu solid state fermentation preparation of apple vinegar.
Background technology
Traditional vinegar be a kind of main be the acid condiment that raw material is brewageed with cereal.Along with the continuous expansion in vinegar market, and the human consumer is to the diversified demand of edible vinegar, and the product category that enlarges vinegar becomes a kind of development trend with the innovation edible vinegar.
Fruit vinegar is compared than the vinegar based on seasonings, because fruit nutrition is abundant, contains materials such as the necessary sugar of a large amount of human bodies, minerals and vitamins, and the production of multiple fruit vinegar is all arranged both at home and abroad.Because fruit vinegar not only can be used as general food flavouring, effects such as that it has is aid digestion, hypotensive, Ginseng Extract are by increasing human consumer's favor, therefore, active development fruit vinegar product, market outlook are very wide.
Vast territory and abundant resources in China, and produce are abundant, fruit variety and the output prostatitis, boundary of all conducting oneself in society.In recent years, apple production increases rapidly, but the share that is used to process is very little.At present, the field rotting rate height of China's apple causes significant wastage, and industrialization, the utilization ratio of apple are low, have a long way to go with Hesperian.If on brewery industry, the traditional fermentation raw material is improved, trial for grain, has not only been saved grain with apple, has also reduced apple waste problem, has also enriched the kind of vinegar product.
Summary of the invention
The purpose of this invention is to provide a kind of Daqu solid state fermentation preparation of apple vinegar.
The present invention is achieved by the following technical solutions:
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 25-40 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 180-200rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 62-65%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 34-37 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 30-60min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
The present invention has set up zymamsis and many bacterial classifications of acetic fermentation co-culture system, adding by Daqu and specified microorganisms, make Daqu solid state fermentation cider vinegar through solid-state acetic fermentation technology, this cider vinegar clear, aromatic flavour harmony, tart flavour are soft, and have the characteristic of Shanxi mature vinegar fragrance and local flavor are arranged, after testing, every index is as shown in table 1 below.
The every index of table 1 Daqu solid state fermentation cider vinegar
| Project | Product index |
| Color and luster | Light yellow to blush |
| Fragrance | Fruital, ester perfume (or spice), give off a strong fragrance |
| Flavour | Soft mellow, the sour and sweet palatability of tart flavour |
| The figure | Clarification |
| Total acid, g/100mL | ≥4.5 g/100mL |
| Fixed acid, g/100mL | ≥0.7 g/100mL |
| Reducing sugar, g/100mL | ≥0.8 g/100mL |
| Total ester, g/100mL | ≥1.5 g/100mL |
Embodiment
Embodiment 1
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 25 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 200rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 63%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 34 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 40min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
Embodiment 2
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 30 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 190rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 62%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 35 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 30min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
Embodiment 3
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 35 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 180rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 65%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 37 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 60min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
Embodiment 4
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 40 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 180rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 64%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 34 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 50min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
Embodiment 5
A kind of Daqu solid state fermentation preparation of apple vinegar may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 30 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 190rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 62%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 35 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 50min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
Claims (1)
1. Daqu solid state fermentation preparation of apple vinegar is characterized in that may further comprise the steps:
(1) material choice: selective maturation degree height, the plentiful apple of fruit, reject disease and pest and septic apple, as raw material;
(2) clean: the flowing water rinsing, will clean attached to the earth on the apple, microorganism and agricultural chemicals, the current temperature is controlled at 25-40 ℃;
(3) fragmentation: it is fritter below the 1cm that apple is broken into particle diameter;
(4) protect look making beating: the apple after the fragmentation with 0.5% sodium sulfite solution immersion, is put into then in the food stamp mill and pulls an oar;
(5) enzymolysis: with adding polygalacturonase 600u/100g in the apple after making beating, be under 35 ℃ of conditions in temperature, enzymolysis 60min;
(6) making beating: the Sucus Mali pumilae behind the enzymatic liquefaction is pulled an oar the processing back as karusen with the hollander machine;
(7) mix song: will add the Daqu of karusen quality 20% in the karusen, 35% water is mixed song;
(8) zymamsis: in temperature is 29 ℃, be that 2:2:1 carries out liquid yeast saccharomyces cerevisiae, Hansenula anomala and monascus and cultivates altogether according to mass ratio under the condition that pH is 5.0, shaking speed is 180-200rpm, incubation time is 24h, then three bacterium number average is reached 1.0 * 10
8Individual/as to join in the karusen during ml, inoculum size is 3% of a karusen quality;
(9) acetic fermentation: in the karusen with zymamsis after intact, auxilliary mass ratio 1:1 adds auxiliary material according to wine with dregs, wherein auxiliary material is that mass ratio is the wheat bran of 6:4 and the mixture of cavings, turn evenly, adjusting the moisture mass content is 62-65%, ethanol content≤5.5g/100ml, obtain the vinegar unstrained spirits, the Shanghai that adds the reinforcement of vinegar unstrained spirits quality 8% then makes 1.01, As1.41 and gluconobacter suboxydans mixed bacteria liquid, is 34-37 ℃ in temperature, and initial pH carries out many bacterial classifications under 6.0 the condition to ferment altogether;
(10) drench vinegar: after above-mentioned fermentation finishes, adopt circulation cover pouring method to drench system, obtain cider vinegar;
(11) clarification: the diatomite that adds cider vinegar quality 0.4% is clarified, and settling time is 30-60min;
(12) sterilization: the cider vinegar after will clarifying is sterilized, can, gets product.
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| CN2011103077247A CN102296020B (en) | 2011-10-12 | 2011-10-12 | Preparation method for yeast solid-state fermentation apple vinegar |
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| CN102296020B CN102296020B (en) | 2012-11-14 |
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| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
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| CN105950434A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Method for rapidly and efficiently brewing red rice mature vinegar |
| CN106616226A (en) * | 2016-10-21 | 2017-05-10 | 吴迪 | Method for preparing fruit astringency removal agents |
| CN107384736A (en) * | 2017-08-31 | 2017-11-24 | 张小燕 | A kind of preparation method of liquid state fermentation apple vinegar |
| CN108611246A (en) * | 2018-05-10 | 2018-10-02 | 平凉市金汇丰酿造有限责任公司 | A kind of technique of Thin-solid method production apple vinegar |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN111876360A (en) * | 2020-08-10 | 2020-11-03 | 青岛农业大学 | Gluconobacter oxydans and application thereof |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
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| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
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| CN103421665B (en) * | 2013-07-17 | 2014-11-19 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
| CN105950434B (en) * | 2016-07-22 | 2019-12-06 | 福建省潘氏食品有限公司 | method for brewing monascus mature vinegar |
| CN105950434A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Method for rapidly and efficiently brewing red rice mature vinegar |
| CN106616226A (en) * | 2016-10-21 | 2017-05-10 | 吴迪 | Method for preparing fruit astringency removal agents |
| CN107384736A (en) * | 2017-08-31 | 2017-11-24 | 张小燕 | A kind of preparation method of liquid state fermentation apple vinegar |
| CN108611246A (en) * | 2018-05-10 | 2018-10-02 | 平凉市金汇丰酿造有限责任公司 | A kind of technique of Thin-solid method production apple vinegar |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN111876360A (en) * | 2020-08-10 | 2020-11-03 | 青岛农业大学 | Gluconobacter oxydans and application thereof |
| CN111876360B (en) * | 2020-08-10 | 2022-02-25 | 青岛农业大学 | Acetobacter gluconacetobacter oxydans and application thereof |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
| CN114015532A (en) * | 2021-11-22 | 2022-02-08 | 中华全国供销合作总社济南果品研究院 | Red yeast rice esterifying enzyme aroma-enhanced apple vinegar and preparation method thereof |
| CN114015532B (en) * | 2021-11-22 | 2023-10-03 | 中华全国供销合作总社济南果品研究院 | Monascus esterifying enzyme aroma-enhanced apple vinegar and preparation method thereof |
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Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd. Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd. |