CN102373134A

CN102373134A - High-temperature liquor-making technology for making vinegar

Info

Publication number: CN102373134A
Application number: CN2010102614230A
Authority: CN
Inventors: 蔡正飞; 张锦林; 蔡建辉
Original assignee: ZHENJIANG CITY HENGKANG SEASONING FACTORY
Current assignee: ZHENJIANG CITY HENGKANG SEASONING FACTORY
Priority date: 2010-08-25
Filing date: 2010-08-25
Publication date: 2012-03-14

Abstract

The invention discloses a high-temperature liquor-making technology for making vinegar, belonging to a process for making vinegar, aiming at the problem that the liquor productivity obviously declines when the temperature of fermented grains in alcohol fermentation easily reaches to the dangerous zone of fermentation because of a rise of air temperature in summer or hot places. The technology is characterized in that: when the temperature of the fermented grains reaches to 33-35 DEG C by detection, 0.01-0.03 wt% of high temperature alcohol active dry yeast powder is added in the fermented grains, then an air pump is used for stirring to uniformly mix the high temperature alcohol active dry yeast with the existing common alcohol yeast and simultaneously inject enough oxygen to the fermented grains. Compared with the liquor productivity of alcohol fermentation of 35-38 % in summer or early autumn by the prior art, the liquor productivity of alcohol fermentation by using the high-temperature liquor-making technology disclosed herein is increased by 46-48 % which approximate to the liquor productivity of alcohol fermentation with common temperature requirements.

Description

A kind of high temperature wine-making technology of making vinegar

Technical field: the high temperature wine-making technology that the invention belongs to making vinegar production technique, particularly a kind of making vinegar.

Background technology: the production technique of making vinegar is made up of raw material processing → zymamsis → acetic fermentation → pouring vinegar → operations such as sterilization → can, and wherein zymamsis operation is divided into raw material soaking again--boiling--cooling--six successive operation stages such as--driving rake--wine liquid of mixing song and separating of vinasse.The zymamsis raw material of making vinegar is a glutinous rice, through soaking--and boiling becomes rice, and rice is admixed glycase, saccharifying enzyme and distillery yeast after cooling; Usually through two days fermentation, rice is converted into the sugar of fermentability by glycase, saccharifying enzyme, and distillery yeast is the sugar of fermentability; Effect through zymase in the cell; Generated alcohol and CO2, through cytolemma these products excreted then and accomplished alcoholic fermentation process, in the fermenting process except that main generation ethanol; Also generate a spot of other by products, comprise glycerine, organic acid (mainly being succsinic acid), potato spirit (higher alcohols), aldehydes, ester class etc.The production rate of the time length, particularly alcohol of whole fermentation process how much, and except that the influence of factors such as the performance that receives glycase, saccharifying enzyme and distillery yeast, inoculum size, also with inoculation, fermentation mode, especially the control of leavening temperature is closely related.

The activity optimal temperature of liquid distillery yeast is 20～30 ℃, and when temperature reached 20 ℃, saccharomycetic reproduction speed was accelerated; In the time of 30 ℃, reach peak, and when temperature continuation rising reached 35 ℃, its reproduction speed descended rapidly; Yeast is fatigue state, and zymamsis has the danger that stops.When leavening temperature reached certain value, yeast was no longer bred, and dead, and this temperature just is called the fermentation critical temperature.If surpass critical temperature, fermenting speed just descends rapidly, and causes that fermentation stops.Because the fermentation critical temperature receives the influence of saccharomycetic kind and factors such as nutritional condition, ventilation thereof, so be difficult to a certain specific temperature is confirmed as the fermentation critical temperature." dangerous warm area " this notion commonly used is in practice warned temperature controlling, and in the ordinary course of things, the dangerous warm area that ferments is 32～35 ℃.

In weather hot place or summer, when the rising of AT made wine unstrained spirits temperature in the zymamsis be easy to surpass critical temperature, yeast was no longer bred, and dead.The production rate of alcohol what with zymamsis in the breeding amount of liquid distillery yeast how much be directly proportional, the stopping of fermenting process, i.e. fermentation not exclusively must cause the obvious decline of the production rate of alcohol.So the traditional way of vinegar brewing industry is that the annual lunar calendar rises May, no longer carries out the zymamsis operation.Also have and carry out zymamsis in early summer, early autumn, but its yield of liquor (production rate of alcohol) then drops to 35-38% by common 49-51%.This shows that study and design a kind of in weather hot place or summer, the high temperature wine-making technology that when the rising of AT makes wine unstrained spirits temperature in the zymamsis reach the dangerous warm area of fermentation, still can carry out the making vinegar of fully fermenting is necessary.

Summary of the invention: the deficiency that the objective of the invention is to overcome prior art; Research also designs a kind of place or summer in the weather sweltering heat; When the rising of AT makes wine unstrained spirits temperature in the zymamsis reach the dangerous warm area of fermentation, still can carry out the high temperature wine-making technology of the making vinegar of fully fermenting, thereby improve the yield of liquor of the zymamsis under the high-temperature condition.

The objective of the invention is to realize like this: a kind of high temperature wine-making technology of making vinegar; Comprise by the routine requirement and carry out raw material soaking that--------driving rake--wine liquid of mixing song separates with vinasse in cooling in boiling; When it is characterized in that out that rake detection wine unstrained spirits temperature reaches 34 ± 1 ℃; The Temperature Tolerant Active Dry Yeast pulvis that in the wine unstrained spirits, adds weight percent 0.02 ± 0.01% stirs with aerator pump then and makes Temperature Tolerant Active Dry Yeast and existing ethyl alcoh(ol) yeast mixed uniformly simultaneously to the oxygen of injection capacity in the wine unstrained spirits.Described Temperature Tolerant Active Dry Yeast is selected 40～42 ℃ of main fermentation temperatures for use, and anti-alcohol concn reaches 13%, acid fastness pH value 2.5, anti-glucose concn reach 60% Temperature Tolerant Active Dry Yeast.

High temperature resistant active dry yeast is the very capable of a kind of high temperature resistance, can stand the resistant to elevated temperatures dry yeast of 115～120 ℃ of 5min.And common yeast is as long as keep 40～45 ℃ of 1～1.5h or keep the temperature of 60～65 ℃ of 10～15min just can kill fully.Its main fermentation temperature of the Temperature Tolerant Active Dry Yeast of selecting for use reaches 40～42 ℃, reaches 13% at alcohol concn, acidity pH value 2.5, glucose concn reach under 60% the environment and still have vigor.Meanwhile; When Temperature Tolerant Active Dry Yeast mixes with the ethyl alcoh(ol) yeast, under the competent condition of oxygen, can make ethyl alcoh(ol) zymic surface generate the thermotolerance top layer; Effectively improve ethyl alcoh(ol) zymic thermotolerance, it still can be survived and breed when wine unstrained spirits temperature reaches 37 ℃.In sum, the adding of Temperature Tolerant Active Dry Yeast when driving rake and detect wine unstrained spirits temperature and reach 34 ± 1 ℃, the vigor of bringing into play himself on the one hand makes alcoholic fermentation process be able to continue, and has also activated the ethyl alcoh(ol) yeast on the other hand and has continued to participate in fermenting process.In other words, even in weather hot place or summer,, the rising of AT still can carry out fully fermenting when making wine unstrained spirits temperature in the zymamsis reach the dangerous warm area of fermentation.

Technical scheme examination of the present invention is implemented on the making vinegar production line of the Zhengjiang City permanent health Spice Factory at the applicant place; With comparing of prior art at early summer, the yield of liquor 35--38% that carries out zymamsis early autumn; High temperature wine-making technology by the technical scheme enforcement of inventing; Make the yield of liquor rising of zymamsis reach 46--48%, approach the yield of liquor 49-51% of the zymamsis under the conventional temperature requirement.

Embodiment: embodiment: in the summer of temperature up to 36 ℃;--------driving rake--wine liquid of mixing song separates with vinasse in cooling in boiling to carry out raw material soaking by the routine requirement; When wherein driving rake on the 3rd day first, detecting wine unstrained spirits temperature is 34 ℃, in the wine unstrained spirits, adds the Angel Temperature Tolerant Active Dry Yeast pulvis of weight percent 0.02%; Aerator pump with 30 cubic metres of/hour air flow quantitys stirred 4 minutes then; Make Temperature Tolerant Active Dry Yeast and existing ethyl alcoh(ol) yeast mixed uniformly,, record the yield of liquor through wine liquid and separating of vinasse and reach 47% in completion zymamsis in the 7th day simultaneously to injecting the oxygen of capacity in the wine unstrained spirits.

Claims

1. the high temperature wine-making technology of a making vinegar; Comprise by the routine requirement and carry out raw material soaking that--------driving rake--wine liquid of mixing song separates with vinasse in cooling in boiling; When it is characterized in that out that rake detection wine unstrained spirits temperature reaches 34 ± 1 ℃; The Temperature Tolerant Active Dry Yeast pulvis that in the wine unstrained spirits, adds weight percent 0.02 ± 0.01% stirs with aerator pump then and makes Temperature Tolerant Active Dry Yeast and existing ethyl alcoh(ol) yeast mixed uniformly simultaneously to the oxygen of injection capacity in the wine unstrained spirits.

2. the high temperature wine-making technology of making vinegar according to claim 1; It is characterized in that described Temperature Tolerant Active Dry Yeast selects 40～42 ℃ of main fermentation temperatures for use, anti-alcohol concn reaches 13%, acid fastness pH value 2.5, anti-glucose concn reach 60% Temperature Tolerant Active Dry Yeast.