CN102373142A - Postmaturation process for brewing fermentation substrate of edible vinegar - Google Patents
Postmaturation process for brewing fermentation substrate of edible vinegar Download PDFInfo
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- CN102373142A CN102373142A CN2010102614353A CN201010261435A CN102373142A CN 102373142 A CN102373142 A CN 102373142A CN 2010102614353 A CN2010102614353 A CN 2010102614353A CN 201010261435 A CN201010261435 A CN 201010261435A CN 102373142 A CN102373142 A CN 102373142A
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- vinegar
- unstrained spirits
- ripening
- fermentation substrate
- edible vinegar
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a postmaturation process for brewing a fermentation substrate of edible vinegar, which belongs to the production process for edible vinegar brewage. The postmaturation process for brewing the fermentation substrate of edible vinegar aiming at the current esterification technology phase is characterized in that the maturely fermented fermentation substrate of edible vinegar which is carried out bacterium cultivation and acid production process is isolated from air and sealed for 14-16 days under the normal temperature, work for turning over the fermenting grains needs to be done on the seventh day or the eighth day during the process, otherwise the mixed fungi can be generated. The invention is characterized in that salt with 2-3% of weight percentage is added in the maturely fermented fermentation substrate of edible vinegar before processes of air isolation, sealing and postmaturation under the normal temperature. The postmaturation process of the invention is capable of effectively preventing the pollution on fermentation substrate of edible vinegar caused by the generation of mixed fungi during the esterification process, effectively prolonging the esterification reaction time with more than 30 days, increasing the fragrance and improving the color of the finished vinegar product.
Description
Technical field: the vinegar unstrained spirits after-ripening 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 the acetic fermentation operation is divided into cultivation again, produces acid, three successive operation stages of esterification (after-ripening of vinegar unstrained spirits).The vinegar unstrained spirits after-ripening technology in existing esterification technique stage be with through cultivation, produce sour technology; The vinegar unstrained spirits of fermenting-ripening secluding air at normal temperatures seals 14-16 days; Its main purpose is to let the interior acids (mainly being acetate) of vinegar unstrained spirits and a spot of ethanol carry out esterification; Produce ETHYLE ACETATE, various organic acids and the higher alcohols with trace carries out esterification simultaneously, thereby produces distinctive vinegar fragrance; Also the finished product vinegar is muddy to have vital role with deposition to vinegar unstrained spirits after-ripening technology to reducing.
Pollute the vinegar unstrained spirits in order to prevent assorted growing of bacterium in the esterification process; Must once turn over the unstrained spirits operation in 7-8 days; Nonetheless; The vinegar unstrained spirits after-ripening technology of existing Esterification Stage can only proceed to also that acetate and a spot of ethanol carry out esterification and ends in inadequate about 15 days in the vinegar unstrained spirits, otherwise can occur mixing growing of bacterium and pollute the vinegar unstrained spirits in the esterification.Yet; The key takeaway of the vinegar unstrained spirits after-ripening technology in esterification technique stage: will be through cultivation, produce sour technology; The vinegar unstrained spirits of fermenting-ripening secluding air at normal temperatures seals, its original idea be the ripe vinegar unstrained spirits of blocking-up over oxidation and with in the vinegar unstrained spirits not at all easy through cultivation, produce the acetate that acid obtains and be reduced into carbonic acid gas and water.Again be exposed to airborne key takeaway and the original idea that vinegar unstrained spirits after-ripening technology has obviously been run counter in the unstrained spirits operation of turning over, must cause acetate to be reduced into the loss without redemption that carbonic acid gas and water bring.
This shows that research and design is a kind of effectively to be prevented assorted growing of bacterium in the esterification process and pollute the vinegar unstrained spirits, thereby and can prolong that reaction time of esterification increases fragrance, the vinegar unstrained spirits after-ripening technology of improving the making vinegar of color and luster is necessary.
Summary of the invention: the deficiency that the objective of the invention is to overcome prior art; Design and a kind ofly can effectively prevent in the esterification process assorted growing of bacterium and pollute the vinegar unstrained spirits, thereby and can prolong the vinegar unstrained spirits after-ripening technology that reaction time of esterification increases fragrance, improves the making vinegar of color and luster.
The objective of the invention is to realize like this: a kind of vinegar unstrained spirits after-ripening technology of making vinegar; Will be through cultivation, produce sour technology; The vinegar unstrained spirits of fermenting-ripening secluding air at normal temperatures seals after-ripening; Before it is characterized in that secluding air seals after-ripening at normal temperatures, in the vinegar unstrained spirits of fermenting-ripening, add the salt of 2-3% by weight percentage by weight percentage.
The object of the invention can also adopt following further technical measures to realize:
The process method of the salt of described adding 2-3% is before secluding air seals after-ripening at normal temperatures, and cloth turns over the unstrained spirits operation after being spread on the vinegar unstrained spirits surface of fermenting-ripening, makes the salt and the vinegar unstrained spirits thorough mixing that add even.
Described will be through cultivation, produce sour technology, secluding air time of carrying out after-ripening is no less than 30 days to the vinegar unstrained spirits of fermenting-ripening at normal temperatures.
The principle that prevents after salt adds to mix growing of bacterium in the esterification process and pollute the vinegar unstrained spirits mainly is a seepage water pressure of utilizing the high density salt solution, causes the dehydration of raw material and mikrobe, and (power) loses activity.The most of ionization of salt its molecule in solution is sodium ion and cl ions, and its particle number is than much more with the nonelectrolyte solution of concentration, so have very high osmotic pressure.The salt solution of general 1% concentration can produce 6.1 atmospheric seepage water pressure, and the osmotic pressure of microorganism cells liquid is generally 3.5-16.7 normal atmosphere.When the osmotic pressure of salt solution during, the moisture outflow of cell, thereby make cell dehydration, cause cell plasmolysis, suppressed the activity of mikrobe, played the effect of growing that prevents assorted bacterium greater than the osmotic pressure of microorganism cells liquid.In addition, the physiology toxic action takes place to mikrobe like sodium ion, potassium ion, calcium ion, mg ion etc. in some ions in the salt solution when concentration is higher, also played the booster action that grows that prevents assorted bacterium simultaneously.
Beneficial effect after technical scheme of the present invention is implemented is:
1, effectively prevents assorted growing of bacterium in the esterification process and pollute the vinegar unstrained spirits.As stated; The salt solution of 1% concentration can produce 6.1 atmospheric seepage water pressure, and the osmotic pressure of microorganism cells liquid is generally 3.5-16.7 normal atmosphere, in the technical scheme of the present invention; Be used in the vinegar unstrained spirits of fermenting-ripening and add the salt of 2-3% by weight percentage; Salt solution in the vinegar unstrained spirits can surpass 16.7 atmospheric seepage water pressure to produce completely, can kill the interior harmful microorganism of vinegar unstrained spirits of fermenting-ripening, can be to have played the effect that prevents that assorted bacterium from growing.
2, effectively prolonged reaction time of esterification, thereby made finished product vinegar increase fragrance and improved color and luster.The main purpose in esterification technique stage is to let the interior acids (mainly being acetate) of vinegar unstrained spirits and a spot of ethanol carry out esterification, produces ETHYLE ACETATE, and various organic acids and the higher alcohols with trace carries out esterification simultaneously, thereby produces distinctive vinegar fragrance.After adding salt, effectively prevent growing of assorted bacterium in the esterification process, reaction time of esterification is able to effective prolongation, compares with 14-16 days of prior art, extends to 30 days, even the longer time.This just makes, and acetate and various organic acid carry out sufficient esterification at interior acids and ethanol and higher alcohols in the vinegar unstrained spirits, and producing ETHYLE ACETATE is the various aromatic esters of leading, and has increased the distinctive fragrance of finished product vinegar effectively; The organic acid that comprises each seed amino acid in the vinegar unstrained spirits has vital role to the formation of finished product vinegar color and luster, under the effect of tyrosine oxidase, through a series of biochemical reaction, generates melanochrome at last, i.e. enzymatic browning like tyrosine.Make finished product vinegar be deep yellow brown or chocolate.Simultaneously, amino acid and reducing sugar effect also can generate not only black but also fragrant atrament, i.e. NonEnzymaticbrowning.And enzymatic browning, NonEnzymaticbrowning be in 14-16 days reaction time of esterification of prior art and insufficient, must be through 30 days, even the fully brown stain of longer time, when this just makes finished product vinegar increase fragrance, also improved color and luster.
Embodiment: with implementation detail explanation of the present invention as follows below in conjunction with embodiment:
Embodiment 1: in the cement fermentation vat through cultivation, produce on the vinegar unstrained spirits of sour technology fermenting-ripening; Because of the duration Winter-Spring, dispense weight percent and be 2% commercially available salt of vinegar unstrained spirits, turn over the unstrained spirits operation then; Make itself and vinegar unstrained spirits thorough mixing even; Vinegar unstrained spirits surface in the cement fermentation vat then, use non-toxic plastic film at normal temperatures secluding air seal and reach 30 days, during need not any other operation.
Embodiment 2: in the cement fermentation vat through cultivation, produce on the vinegar unstrained spirits of sour technology fermenting-ripening; Because of the autumn in duration summer, dispense weight percent and be 2.8% commercially available salt of vinegar unstrained spirits, turn over the unstrained spirits operation then; Make itself and vinegar unstrained spirits thorough mixing even; Vinegar unstrained spirits surface in the cement fermentation vat then, use non-toxic plastic film at normal temperatures secluding air seal and reach 35 days, during need not any other operation.
Embodiment 3: in the ceramic jar fermenter through cultivation, produce on the vinegar unstrained spirits of sour technology fermenting-ripening; Because of the autumn in duration summer, dispense weight percent and be 3% commercially available salt of vinegar unstrained spirits, turn over the cylinder operation then; Make itself and vinegar unstrained spirits thorough mixing even; Then at ceramic jar fermenter mouth, use non-toxic plastic film at normal temperatures secluding air seal and reach 32 days, during need not any other operation.
Embodiment 4: in the ceramic jar fermenter through cultivation, produce on the vinegar unstrained spirits of sour technology fermenting-ripening; Because of the duration Winter-Spring, dispense weight percent and be 2.2% commercially available salt of vinegar unstrained spirits, turn over the cylinder operation then; Make itself and vinegar unstrained spirits thorough mixing even; Then at ceramic jar fermenter mouth, use non-toxic plastic film at normal temperatures secluding air seal and reach 38 days, during need not any other operation.
Claims (3)
1. the vinegar unstrained spirits after-ripening technology of a making vinegar; Will be through cultivation, produce sour technology; The vinegar unstrained spirits of fermenting-ripening secluding air at normal temperatures seals after-ripening, it is characterized in that secluding air seals after-ripening at normal temperatures before, in the vinegar unstrained spirits of fermenting-ripening, add the salt of 2-3% by weight percentage.
2. the vinegar unstrained spirits after-ripening technology of a kind of making vinegar according to claim 1; The process method that it is characterized in that the salt of described adding 2-3% is before secluding air seals after-ripening at normal temperatures; Cloth turns over the unstrained spirits operation after being spread on the vinegar unstrained spirits surface of fermenting-ripening, makes the salt and the vinegar unstrained spirits thorough mixing that add even.
3. the vinegar unstrained spirits after-ripening technology of a kind of making vinegar according to claim 1, it is characterized in that described will be through cultivation, produce sour technology, secluding air time of carrying out after-ripening is no less than 30 days to the vinegar unstrained spirits of fermenting-ripening at normal temperatures.
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| CN2010102614353A CN102373142A (en) | 2010-08-25 | 2010-08-25 | Postmaturation process for brewing fermentation substrate of edible vinegar |
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| CN2010102614353A CN102373142A (en) | 2010-08-25 | 2010-08-25 | Postmaturation process for brewing fermentation substrate of edible vinegar |
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| CN102373142A true CN102373142A (en) | 2012-03-14 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104419633A (en) * | 2013-08-23 | 2015-03-18 | 石小和 | Process for sealing, storing and aging brewing mass |
| CN104560591A (en) * | 2013-10-09 | 2015-04-29 | 镇江市恒康调味品厂 | Preparation method of brewing mass |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056121A (en) * | 1991-04-19 | 1991-11-13 | 山东省食品发酵工业研究设计院 | A kind of short period, solid state method for vinegar brewing technology |
| CN1587370A (en) * | 2004-06-30 | 2005-03-02 | 申琳 | Method for producing orignial nutrition type mulberry fruit vinegar |
| CN101457200A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Health beverage with enriching blood and replenishing vital essence function |
| CN101469305A (en) * | 2007-12-28 | 2009-07-01 | 西安天健医药科学研究所 | Medlar fruit vinegar and preparation thereof |
-
2010
- 2010-08-25 CN CN2010102614353A patent/CN102373142A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056121A (en) * | 1991-04-19 | 1991-11-13 | 山东省食品发酵工业研究设计院 | A kind of short period, solid state method for vinegar brewing technology |
| CN1587370A (en) * | 2004-06-30 | 2005-03-02 | 申琳 | Method for producing orignial nutrition type mulberry fruit vinegar |
| CN101457200A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Health beverage with enriching blood and replenishing vital essence function |
| CN101469305A (en) * | 2007-12-28 | 2009-07-01 | 西安天健医药科学研究所 | Medlar fruit vinegar and preparation thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张伊俐: "固态发酵法制醋", 《农产品加工》, no. 11, 15 November 2008 (2008-11-15) * |
| 阮富升等: "机械化浙江玫瑰米醋生产线的建立和评价", 《中国调味品》, no. 10, 15 October 2007 (2007-10-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104419633A (en) * | 2013-08-23 | 2015-03-18 | 石小和 | Process for sealing, storing and aging brewing mass |
| CN104560591A (en) * | 2013-10-09 | 2015-04-29 | 镇江市恒康调味品厂 | Preparation method of brewing mass |
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Application publication date: 20120314 |