CN102676364A

CN102676364A - Method of producing hawthorn vinegar by fermentation of high temperature resisting dried yeast

Info

Publication number: CN102676364A
Application number: CN2012102093868A
Authority: CN
Inventors: 张斌
Original assignee: SUZHOU BAIQU FOOD CO Ltd
Current assignee: SUZHOU BAIQU FOOD CO Ltd
Priority date: 2012-06-25
Filing date: 2012-06-25
Publication date: 2012-09-19

Abstract

The invention provides a method of producing hawthorn vinegar by fermentation of high temperature resisting dried yeast. According to the method, the high temperature resisting dried yeast is used as a starting strain, test and study are carried out on a fermentation process of hawthorn vinegar, changes of main components in the fermentation process are analyzed, and processing technological parameters are determined.

Description

A kind of method of utilizing high temperature resistant dry yeast fermentative prodn haw fruit vinegar

Technical field

The invention belongs to fermentation technical field, be specifically related to a kind of method of utilizing high temperature resistant dry yeast fermentative prodn haw fruit vinegar.

Background technology

Hawthorn is to have the fruit resource that nutrition and health care is worth, and contains the flavones that hypertension and cardiovascular system diseases are had clear and definite curative effect, and its massfraction is up to 77 mg/100 g, and being classified as by the Ministry of Health is food, is again one of fruit of medicine.The hawthorn dietotherapeutic is one of optimum feed stock of processing health food.Fruit vinegar is with fruit, comprises apple, hawthorn, grape, persimmon, pears, apricot, oranges and tangerines, Kiwifruit, watermelon etc., or the fruit processing fent is main raw material, a kind of nutritious, the tart flavour seasonings that local flavor is good that utilize that the modern biotechnology brew forms.It has the nutrient health-care function of fruit and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Scientific research finds that fruit vinegar has multiple function.

Fruit vinegar can enhance metabolism, and regulates acid, contains organic acid and the multiple amino acids of needed by human body more than ten kinds in the Ginseng Extract fruit vinegar.The kind of vinegar is different, and organic acid content also has nothing in common with each other.Organic acids such as acetic acid help normally carrying out of human body tricarboxylic acid cycle, thereby make aerobic metabolism smooth and easy, help removing sedimentary lactic acid, play the effect of Ginseng Extract.After long-time work and strenuous exercise, can produce a large amount of lactic acid in the human body, the people is felt fatigue, as replenishing fruit vinegar at this moment, can promote metabolic function to recover, thus 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.

In recent years the research of haw fruit vinegar is received people's generally attention.Its brewing method is consolidated method (zymamsis is liquid, and acetic fermentation is solid-state) and liquid surperficial standing for fermentation method after mainly containing traditional solid fermentation method, preceding liquid, and is still blank to the research of complete liquid liquid submerged fermentation.

This patent is a starting strain with high temperature resistant dry yeast, and the fermentation technology process of haw fruit vinegar has been carried out experimental study, has analyzed the variation of each staple in the fermenting process, has confirmed working process parameter.

Summary of the invention

The invention provides a kind of method of utilizing high temperature resistant dry yeast fermentative prodn haw fruit vinegar; This patent is a starting strain with high temperature resistant dry yeast; Fermentation technology process to haw fruit vinegar has carried out experimental study, has analyzed the variation of each staple in the fermenting process, has confirmed working process parameter.

1. a method of utilizing high temperature resistant dry yeast fermentative prodn haw fruit vinegar when it is characterized in that fermenting, inoculates a certain amount of high temperature resistant active dry yeast in Sucus Crataegi; Zymamsis; Ferment at a certain temperature after the regular hour, change acetic fermentation, adopt the liquid submerged fermentation method; 30 ℃, 72 h.

2. the preparation process of the described Sucus Crataegi of step 1 is: hawthorn broken (particle maximum length 3～5 mm), add polygalacturonase 0.5 g/100 g behind the enzyme that goes out.Enzymolysis processing times 3.5 h squeezes the juice, and massfraction sugared in the Sucus Crataegi is adjusted into 12%.

3. the described active dry yeast of step 1 adopts the different activated condition to handle, and the optimal activation medium is rare liquid glucose.

4. the described zymamsis optimum temps of step 3 is 40 ℃.

5. the high temperature resistant active dry yeast inoculum size of the described the best of step 1 is 0.2 g/100 g.

Description of drawings

The influence that Fig. 1 leavening temperature generates alcohol;

Active dry yeast inoculum size that Fig. 2 is high temperature resistant is to the influence of zymamsis;

The variation of alcohol quality mark and total acid in Fig. 3 acetic acid generative process.

Embodiment

Following embodiment elaborates to the present invention, but to not restriction of the present invention.

The used bacterial strain of this patent is high temperature resistant dry yeast, buys in ATCC, is numbered: ATCC20289.

Embodiment 1

Present embodiment explanation active dry yeast activation condition is to the influence of zymamsis, and active dry yeast adopts the different activated condition to handle, and measures bud ratio and the yeast number of 2,4,6 h respectively, and the result sees table 1.

Can find out that by Fig. 1 different leavening temperatures, the production of bacterial strain exocellular polysaccharide are obviously different.As can be seen from the figure higher at the exopolysaccharides of bacterial strain more than 30 ℃, when temperature reached 40 ℃, exopolysaccharides was the highest, descended gradually and surpass this temperature exopolysaccharides.Therefore experimental selection is best temperature of producing exocellular polysaccharide for 40 ℃.

Embodiment 2

Present embodiment explanation leavening temperature is to the influence of zymamsis, and leavening temperature is got 20 ℃ respectively, and 30 ℃, 40 ℃, 50 ℃, 24 h that ferment generate the amount of alcohol, and the result is as shown in Figure 1.

Fig. 1 can find out that leavening temperature is high more, and the alcohol amount of generation is many more, and it is just short more promptly to produce the required fermentation time of same quantity alcohol, therefore suitably improves leavening temperature and helps shortening the production cycle, need increase energy consumption but temperature is too high.So the temperature that adopts in the test is 40 ℃

Embodiment 3

Present embodiment explanation yeast-inoculated amount is to the influence of zymamsis, and inoculum size is got 0.1 g/100 g respectively, 0.2 g/100 g, and 0.3 g/100 g, 0.4 g/100 g, 40 ℃ of fermentation culture, the result is as shown in Figure 2.

Visible by Fig. 2, the yeast-inoculated amount is big more, and fermentation time is short more.The time of accomplishing fermentation when inoculum size is 0.1 g/100 g is 72 h, and as long as fermentation time when inoculum size is 0.4g/100 g is 24 h.After taking all factors into consideration factors such as cost, fermentation time, finished product local flavor, the yeast-inoculated amount that sees fit is that 0.2 g/100 g fermentation time is 48 h.

Embodiment 4

The variation of alcoholic strength and total acid in the present embodiment explanation acetic acid generative process; The process that acetic acid generates is exactly the continuous oxidation alcohol of bacillus aceticus; Generate the process of acetic acid, acetic fermentation adopts liquid submerged fermentation, 30 ℃ of leavening temperatures; Fermentation time 72 h, Fig. 3 is seen in the variation of alcohol quality mark and total acid during this period.

Visible by Fig. 3, in for some time of beginning, mother of vinegar utilizes acetic acid that alcohol produces seldom, and alcohol quality mark suppression ratio is slower; Acetic bacteria is bred in a large number behind 12 h, and it is the most prosperous that metabolism reaches, and oxidation alcohol speed also reaches the highest, and the alcohol quality mark descends rapidly; Arrived the fermentation later stage, fermented liquid alcohol quality mark is reduced to below 1%, and acetic acid no longer raises, even on a declining curve, proves that the acetic acid oxidation finishes.

Claims

2. method according to claim 1 is characterized in that, the preparation process of Sucus Crataegi is: hawthorn is broken, adds polygalacturonase 0.5 g/100 g behind the enzyme that goes out; Enzymolysis processing times 3.5 h squeezes the juice, and massfraction sugared in the Sucus Crataegi is adjusted into 12%.

3. method according to claim 1 is characterized in that active dry yeast adopts the different activated condition to handle, and activated media is rare liquid glucose.

4. method according to claim 1, its characteristic is 40 ℃ in the zymamsis temperature.

5. method according to claim 1 is characterized in that high temperature resistant active dry yeast inoculum size is 0.2 g/100 g.