CN103005557B - Process for rapidly producing waxberry vinegar drink through immobilized slight fermentation - Google Patents
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Abstract
The invention relates to a process for rapidly producing waxberry vinegar drink through immobilized slight fermentation. The process comprises the steps of fermenting waxberry juice into low-alcoholic strength fruit wine by utilizing the immobilized brewer yeast; fermenting the low-alcoholic strength fruit wine into fruit vinegar by utilizing a carrier of the immobilized acetic bacteria; and finally, blending the fruit vinegar into waxberry vinegar drink. The waxberry vinegar can be finished by serial semi-continuous immobilized fermentation, and inoculation, fermentation tank sterilization and other complicated operations in each batch in the intermittent fermentation process are saved; the shortening of the immobilized yeast slight alcoholic strength fermentation and the adaptive phase of the immobilized acetic bacteria on the waxberry fruit wine can save the total fermentation time by 8-15 days; the immobilized stains can be repeatedly utilized, and the quality of the original waxberry vinegar is obviously improved, so that the production cost can be reduced and the production efficiency is improved in the industrial waxberry vinegar production; and moreover, the quality of the waxberry vinegar drink can be obviously improved, the preserved fruits or organic composting can be produced due to the waxberry fruit residues in the waxberry vinegar production process, and zero slag discharge can be realized generally.
Description
Technical field
The present invention relates to biotechnology and food deep processing field, be specifically related to the Waxberry fruit vinegar beverage rapid production process of the shallow degree fermentation of a kind of immobilization.
Background technology
Red bayberry is China's characteristic fruit, has the edible history of more than 2000 year.Red bayberry fresh fruit is sour-sweet succulence, unique flavor not only, also is rich in the polyphenol components such as anthocyanin, and much research shows that it has the multiple biologically actives such as anti-oxidant, softening blood vessel, inhibition tumor cell growth.Because the red bayberry fresh fruit collecting period is short, it is fresh-keeping to be difficult for, the part red bayberry of selling ，Chan Guo district except aquatic foods is mainly used in the processing of canned arbutu, myrica rubra juice beverage, waxberry wine.Nearly ten years, along with increasing of red bayberry scale cultivar, cultivated area and output present a rapidly rising trend, and red bayberry faces multi-direction process deeply industry problem for this reason, and Waxberry fruit vinegar processing is exactly one of important exploitation direction.
From production efficiency, consider, the liquid deep layer fermenting technology commonly used of the processing of fruit vinegar at present, needed through the alcoholic fermentation of fruit juice and two stages of acetic fermentation of fruit wine.The fruit wine alcoholic strength can affect the acetic fermentation of fruit vinegar, and in general, the zymotic fluid alcoholic strength reaches 6%(v/v) can obviously suppress the acetic acid bacteria growth when above, and cause the prolongation of acetic fermentation time; The acetic acid of accumulating in zymotic fluid reaches the inhibition of Dichlorodiphenyl Acetate bacterium activity after finite concentration and is better than ethanol, when reaching 2～4%, acetate concentration can obviously affect the growth of acetic acid bacteria when above, and the reduction acid production speed, this phenomenon is especially obvious when adopting the free cell fermentation.In addition, acetic fermentation belongs to aerobic fermentation, need continue oxygen supply and make dissolved oxygen concentration have better activity and turn sour ability higher than 2mg/L guarantee acetic acid bacteria to zymotic fluid, but the oxidation that lasting oxygen supply causes and bubble transpiration can cause the chemistry Oxidative demage to polyphenol components such as anthocyanin in waxberry wine, and cause the heavy losses of color and luster and former fruit aromatic substance.Adopt the long liquid state fermentation method of traditional free cell to be difficult to guarantee the quality of Waxberry fruit vinegar for this reason.
Immobilized cell is due to concrete repeatedly used characteristics within certain time limit, therefore the immobilization fermentation technology have enhance productivity, reduce production costs, the advantage such as easy operating, progressively become one of core technology of field of fermentation engineering, be successfully applied to the production of the food such as beer, grape wine, HFCS, there is good production application prospect.Domestic recent two decades has also been carried out the research of many acetic acid bacteria immobilization fermentations, but the process for fixation that most of research adopts is all embedding techniques, as Zhang Jun etc. (1999, " food industry science and technology ") adopt calcium alginate Co-immobilized Lactic bacteria and acetic acid bacteria mixed bacteria for the research of cucumber juice beverage, realized lactic fermentation and acetate in minute fermentation in 2 days; Sodium alginate and PVA composite material embedding acetic acid bacteria for Wu Ding etc. (2005, " China brewages "), product acetate concentration 40.6g/L realizes continuously fermenting in 25 days; Good Quan etc. (2007, " modern chemical industry "; 2008, " Scientific and Technological Institutes Of Zhejiang's journal ") system research the fermentation dynamics of alginic acid embedding acetic acid bacteria and the various influence factors of producing acetic acid; Wang Keming (2005, " Chinese flavouring "; 2008, " China brewages ") adopt the method for the polynary mixed bacteria immobilization of co-immobilization to study Functional Rice health-care vinegar, balsam pear vinegar, the Mixed Microbes related to comprises head mold, saccharomyces cerevisiae, aroma-producing yeast and acetic acid bacteria, due to the product component complexity, does not further investigate the fermentation character of acetic acid bacteria; Zhao little Feng etc. (2008, " food research and development ") utilize co-immobilization wine yeast, aroma-producing yeasts and lactic acid mattress to carry out alcoholic fermentation, and the immobilization acetic acid bacteria carries out acetic fermentation, have explored winter fruit pears Health-care fruit vinegar production technology; Li Xiteng (2010, " Chinese flavouring "; 2010, " China brewages ") and Xiang little Le etc. (2012, " beverage industry ") all adopt the many bacterial classifications of calcium alginate embedded yeast and acetic acid bacteria method to inquire into the experimental study of watermelon vinegar, blueberry vinegar and organge fruit vinegar.Generally speaking, most domestic immobilization acetobacter fermentation research is also in the experimental study stage, and is confined to the embedded immobilization technology that mass-transfer efficiency is little, and few people pay close attention to the improved action to quality aspects such as fruit vinegar functional component and former fruit local flavors.
So far for this reason, the research of the domestic relevant Waxberry fruit vinegar development aspect of publishing and the patent of application all adopt the free cell fermentation technique, the report of not yet relevant immobilization fermentation Waxberry fruit vinegar.For example, " making tranquil state red bayberry fruit extremely and the development of beverage " (Wu Daohong etc., 2008, " Food Science "), " Waxberry fruit vinegar Study on Fermentation " (Zhu Zhengjun etc., 2008, " beverage industry "), " response surface optimize Waxberry fruit vinegar fermentation parameter research " (Lu Ke etc., 2011,200810030949.0) and " preparation method of Waxberry fruit vinegar " (application number: 201110235480.6) all adopt the free cell fermentation process " Chinese flavouring "), and patent of invention " Waxberry fruit vinegar and preparation method thereof " (application number:.
Red bayberry juice is rich in the anthocyanin such as cyanidin, delphinidin and paeonidin, and the glucosides of the flavonols such as myricetin, Quercetin and Kaempferol, although it is different to distribute in different cultivars red bayberry fruit, is the main composition of red bayberry juice.On the other hand, the former fruit aromatic substance of the feature of red bayberry juice is mainly the terpenes compositions such as volatile carypohyllene and aldehyde, pure constituents.Therefore, note preserving to greatest extent these compositions in the deep-processing process of red bayberry very important.Cranberry juice anthocyanin and flavones ingredient are easily oxidized, and the former fruit aromatic substance of red bayberry is subject to transpiration and scatters and disappears, and should shorten as far as possible fermentation time in the Waxberry fruit vinegar oxygen supply acetic fermentation stage for this reason, improve fermentation efficiency and could reduce their loss.Adopt traditional acetobacter free cell liquid submerged fermentation method, if need be by the waxberry wine of complete fermentation (alcoholic strength be generally higher than 4%(v/v)) in ethanol all transform, usually need more than 15 days, this will cause heavy losses to anthocyanin, flavones ingredient and former fruit aromatic substance.Address this problem, must shorten fermentation time, can not excessively pursue the alcoholic strength of waxberry wine simultaneously.Therefore, high-quality Waxberry fruit vinegar be produced and traditional fermentation process that needs lengthy fermentation can not be adopted.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art
,the invention provides and a kind ofly can improve production efficiency that Waxberry fruit vinegar brewages, can keep fruit vinegar quality and local flavor and utilize Waxberry fruit vinegar to be applied to the Waxberry fruit vinegar beverage rapid production process of the shallow degree fermentation of immobilization of high-quality Waxberry fruit vinegar beverage.
The technical solution adopted for the present invention to solve the technical problems is: the Waxberry fruit vinegar beverage rapid production process of the shallow degree fermentation of a kind of immobilization, utilize immobilized brewing yeast that cranberry juice is fermented into to alcoholic strength low fruit wine, the carrier of recycling immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine, finally fruit vinegar is deployed into to the Waxberry fruit vinegar beverage.
Described immobilized brewing yeast is fermented into alcoholic strength low fruit wine by cranberry juice, and the clarification cranberry juice that is first 8～12% by soluble solid content carries out 80 ℃～90 ℃ pasteurization 10 min in ethanol fermentation tank, is cooled to 30 ℃.Saccharomyces cerevisiae after activation is fixed in calcium alginate embedded pearl, and in the embedding pearl, the cell loading rate reaches 1 * 10
7 -10
9individual/mg, adopt the sterile working mode to be seeded to fermentation tank, and embedding pearl inoculum concentration in fermentation tank is controlled at 45～70 kg/M
3; Adopt circulating fluid in screen filtration to stir, pump flow is controlled at 10-30 L/min, ferments 2～3 days, and the shallow degree of red bayberry juice is fermented into to alcoholic strength 1.0～2.0% (v/v)) waxberry wine.
Described immobilized brewing yeast is fermented into alcoholic strength low fruit wine by cranberry juice, adopts the waxberry wine of this immobilization fermentation to reach after alcoholic strength requires and transports to aseptic health basin, and immobilized brewing yeast still is retained in ethanol fermentation tank; The red bayberry juice through sterilizing that adopts the sterile working mode to input again next batch in ethanol fermentation tank is fermented, so circulation, the waxberry wine alcoholic strength of every batch all is controlled in 1.0～2.0% (v/v) scope, repeats fermentation and can reach more than 15 batches.
The carrier of described immobilization acetic acid bacteria, fixation support is bagasse, its preprocessing process is to get the fresh leftover bits and pieces bagasse of cane mill, cross 20 mesh sieves, reject thin slag, sugarcane sclerderm and other impurity, then use 70% alcohol solid-to-liquid ratio 1:3 (w/v) to soak 8～12 h, after squeezing, in 50-100 ℃ of oven dry, cooling rear dress polybag is stand-by.
Described immobilization acetic acid bacteria is that the bagasse that will handle well is by 4～8 kg/M
3loading amount joins the gas-lifting type apparatus for acetic acid fermentation tank, and then 121 ℃ of steam sterilizing 40 min, cooling; Adopt the sterile working mode to input waxberry wine, adjust fruit wine alcoholic strength to 2.0～4.0% (v/v) with alcohol, 30 ℃ of constant temperature, then access the acetic acid bacteria through domestication, adopt gas-lifting type liquid stream circulation stirring, in feed liquid, Dissolved Oxygen concentration Control is at 2～6mg/L, and fermentation 2-3 days ferments to bagasse cell absorption load factor and reaches 1 * 10
6 -10
8finish after individual/mg, emit zymotic fluid, the bagasse carrier is retained in tank.
Described immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine, to adopt the sterile working mode to re-enter alcoholic strength 1.0～2.0% (v/v) in apparatus for acetic acid fermentation tank) low wine degree waxberry wine, 30 ℃ of constant temperature, adopt gas-lifting type liquid stream circulation stirring, in feed liquid, Dissolved Oxygen concentration Control is at 2～4mg/L.Ferment 2～4 days, reach 2.0～2.5% rear end to zymotic fluid total acid (with acetometer) content.
Described adsorption of immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine, is to transport to fruit vinegar health basin after adopting the Waxberry fruit vinegar of this immobilization fermentation to reach total acid content to require, and the immobilization acetic acid bacteria still is retained in apparatus for acetic acid fermentation tank.The waxberry wine that adopts the sterile working mode to input again next batch carries out acetic fermentation, and so circulation repeats fermentation and can reach more than 20 batches.
Described fruit vinegar is deployed into the Waxberry fruit vinegar beverage, that Waxberry fruit vinegar is adopted to 0.45 μ m acetate fiber membrane filtration, be deployed into pure water, clarification cranberry juice, HFCS or white granulated sugar etc. that soluble solid content is 6～13%, total acid content 0.3～0.6% Waxberry fruit vinegar beverage, the employing pop can is filling, through sealing and 85～95 ℃ of pasteurization 10～20 min, make the Waxberry fruit vinegar beverage product after cooling.
The shallow degree fermentation waxberry of fixed yeast fruit wine, at first can shorten the alcoholic fermentation time, and alcoholic strength is enough to meet and is fermented into after Waxberry fruit vinegar for allocating the acetate concentration of fruit vinegar beverage.Simultaneously, low wine degree fruit wine is that immobilization acetic acid bacteria Rapid Fermentation has been created condition, with traditional handicraft, compares, and can shorten the acetic fermentation time, alleviated because of the Oxidative demage of long-time logical aerobe fermentation to bayberry polyphenol, former fruit aromatic substance, better kept the Waxberry fruit vinegar quality.
Good effect of the present invention is: the present invention can be applicable to suitability for industrialized production, Waxberry fruit vinegar can adopt the semicontinuous immobilization fermentation of tandem to complete, and has omitted the Intermittent fermentation troublesome operation such as renewed vaccination, fermentation tank sterilizing of every batch midway; The shallow degree alcoholic strength fermentation of fixed yeast and immobilization acetic acid bacteria, to the shortening of waxberry wine laundering period, can be saved 8～15 days total fermentation times; Immobilized bacteria can reuse, and the former vinegar quality of red bayberry is significantly improved.The comprehensive effect of above measure makes the Waxberry fruit vinegar suitability for industrialized production not only can reduce production costs, enhance productivity, and also can make Waxberry fruit vinegar beverage quality be significantly improved.If configure some auxiliary equipment, the myrica ruba marc produced in the Waxberry fruit vinegar production process can be produced preserved fruit, or produces organic compost, can accomplish generally to discharge without slag.
The accompanying drawing explanation
Fig. 1 is the testing index table of the prepared embodiment of the present invention 1 Waxberry fruit vinegar beverage.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is further described.
The Waxberry fruit vinegar beverage rapid production process of the shallow degree fermentation of a kind of immobilization,
to belong tobiotechnology and food deep processing field, the specifically application of a kind of immobilized cell in the Waxberry fruit vinegar Rapid Fermentation, at the alcoholic fermentation stage control, at shallow degree, ferment, only the part sugar transition is become to low-concentration ethanol, to hang down wine degree waxberry wine in the acetic fermentation stage and be converted into the Waxberry fruit vinegar that meets fruit vinegar beverage allotment requirement, finally with Waxberry fruit vinegar and other batching, produce the Waxberry fruit vinegar beverage, on the basis of realizing the shortening secondary fermentation production time, can reduce the loss of bayberry polyphenol material and fragrant flavor substance.
The shallow degree fermentation waxberry of immobilization of the present invention fruit wine, be the clarification original juice of red bayberry that is first 8～12% by soluble solid content after ethanol fermentation tank carries out pasteurization, be cooled to 30 ℃.Saccharomyces cerevisiae after activation is fixed in calcium alginate embedded pearl, and embedding pearl cell loading rate will reach 1 * 10
7 -10
9individual/mg, then be seeded to fermentation tank, and embedding pearl inoculum concentration in fermentation tank is controlled 45～60 kg/M
3.Adopt circulating fluid in screen filtration to stir, pump flow is controlled at 10～30 L/min, ferments 2～3 days, and the shallow degree of red bayberry juice is fermented into to alcoholic strength 1.0～2.0% (v/v)) waxberry wine.Waxberry wine is transported to fruit wine health basin after reaching the alcoholic strength requirement, immobilized brewing yeast still is retained in ethanol fermentation tank, the red bayberry juice of inputting again next batch in the sterile working mode is fermented, so circulation, the waxberry wine alcoholic strength of every batch all is controlled at 1.0～2.0% (v/v), and batch fermentation can reach more than 15 batches.The waxberry wine of this alcoholic strength can not cause inhibitory action to the acetic acid bacteria in back acetic fermentation stage, but Rapid Fermentation with the wine fermentation technique that all sugar transition is become to ethanol, compare, the fermentation time of every batch of waxberry wine all can be saved 5～7 days.
Immobilization Rapid Fermentation Waxberry fruit vinegar of the present invention, be that first Dichlorodiphenyl Acetate bacillus carries out adsorption of immobilization, then utilizes multiple batches of the recycling of immobilization acetic acid bacteria that the alcoholic strength low waxberry wine is fermented into to Waxberry fruit vinegar.At first, fixation support is bagasse, and its preprocessing process is to get the fresh leftover bits and pieces bagasse of cane mill, cross 20 mesh sieves, reject thin slag, sugarcane sclerderm and other impurity, then use 70% alcohol solid-to-liquid ratio 1:3(w/v) soak 8～12h, stand-by in 50-100 ℃ of oven dry after squeezing.By the bagasse handled well by 4～8 kg/M
3loading amount joins the gas-lifting type apparatus for acetic acid fermentation tank, and then 121 ℃ of sterilizing 40 min, cooling.Then adopt the sterile working mode to input waxberry wine in apparatus for acetic acid fermentation tank, adjust fruit wine alcoholic strength to 2.0～4.0% (v/v) with alcohol), 30 ℃ of constant temperature, then access the acetic acid bacteria through domestication, adopt the gas-lifting type circulating fluid to stir, in feed liquid, Dissolved Oxygen concentration Control, at 2～6mg/L, ferments 2～3 days, ferments to acetic acid bacteria cell absorption load factor in bagasse and reaches 1 * 10
6 -10
8after individual/mg, finish.Emit zymotic fluid, the bagasse carrier is retained in tank.Then, in the sterile working mode, re-enter alcoholic strength 1.0～2.0% (v/v) in apparatus for acetic acid fermentation tank) low wine degree waxberry wine, 30 ℃ of constant temperature, in feed liquid, Dissolved Oxygen concentration Control is at 2～4mg/L.Ferment 2～4 days, after the zymotic fluid total acid content reaches 2.0～2.5%, transport to fruit vinegar health basin.The immobilization acetic acid bacteria still is retained in apparatus for acetic acid fermentation tank, then the waxberry wine of inputting next batch fermented, so circulation, and batch fermentation can reach more than 20 batches.The ethanol of this waxberry wine can change into acetic acid more than 90%, obtain 2.0～2.5% total acid content Waxberry fruit vinegars, can meet the requirement of the former vinegar index of Waxberry fruit vinegar beverage fully.And low-concentration ethanol can not cause inhibitory action by the Dichlorodiphenyl Acetate bacterium, but Rapid Fermentation, with 4%(v/v) acetic fermentation process of above ethanol content fruit wine compares, the fermentation time of every batch of Waxberry fruit vinegar all can be saved 5～10 days.What is more important, compare with the Waxberry fruit vinegar of the long-time free cell fermentation of tradition, and the Determination of Polyphenols storage rate is higher, and color is scarlet, and the former fruit local flavor of red bayberry is more obvious, and the Waxberry fruit vinegar quality is increased dramatically.
The production technology of Waxberry fruit vinegar beverage of the present invention, be by the Waxberry fruit vinegar of above-mentioned shallow degree Rapid Fermentation after 0.45 μ m acetate fiber membrane filtration, be deployed into pure water, clarification cranberry juice, HFCS or white granulated sugar etc. that soluble solid content is 6～13%, total acid content 0.3～0.6% Waxberry fruit vinegar beverage.Filling with pop can, through sealing and 85～95 ℃ of pasteurization 10～20min, make beverage product after cooling.With the beverage of the Waxberry fruit vinegar allotment that adopts the long-time free cell fermentation of tradition, compare, the former fruit local flavor of Waxberry fruit vinegar beverage and color and luster all significantly improve, and quality is increased dramatically.
Saccharomyces cerevisiae of the present invention can adopt the kinds such as commercially available Angel commonly used Wine-making yeast, and acetic acid bacteria can adopt commercially available stench acetobacter.Sodium alginate, calcium chloride, Sucralose etc. are food additive grade, and HFCS, white granulated sugar are food stage.Above bacterial classification and raw material are all purchased from standard producer.Red bayberry fresh fruit is purchased from the fruit scale planting base of Shaoguan municipalization pollution-free food authentication, and kind is eastern stalwart red bayberry.
embodiment 1
(1) immobilization of saccharomyces cerevisiae.Angel saccharomyces cerevisiae after activation is fixed on to 4.0% calcium alginate embedded pearl, embedding bead footpath 2～4mm, in the embedding pearl, the brewing yeast cell load factor is 3 * 10
8individual/mg, adopt sterile manner to be seeded to the cooling 50L ethanol fermentation tank of sterilizing, and embedding pearl inoculum concentration in fermentation tank is 50 kg/M
3.
(2) clarification cranberry juice preparation.The east chief red bayberry that 1530kg was plucked the same day really squeezes into thick fruit juice, and diatomite filtration after 45 ℃ of constant temperature enzymolysis of pectase obtains 1150kg clarification red bayberry juice.Through 85 ℃ of pasteurization 10min, be cooled to 30 ℃, be delivered to through the fruit juice health basin of sterilizing standby.This cranberry juice soluble solid content is 10.8%, total reducing sugar is 7.9%, total acid is 0.70%, total phenol 1420 mg/L, HunterLab colour system a value 38.23
(3) the shallow degree immobilization fermentation of waxberry wine.Adopt sterile manner about 40L red bayberry juice from fruit juice health basin to be delivered to the ethanol fermentation tank of 50L volume, fermentation temperature is controlled at 28 ℃, adopt circulating fluid in screen filtration to stir, pump flow is controlled at 10～30L/min, ferment 2 days, sampling midway detects, and the waxberry wine alcoholic strength reaches 1.0～2.0% (v/v)) this batch of fermentation of end of extent (EOE), adopt the sterile working mode that zymotic fluid is delivered to the fruit wine health basin through sterilizing.Then from fruit juice health basin, about 40L fruit juice is delivered to the wine fermentation that ethanol fermentation tank carries out next batch again, so circulation is fermented 18 batches altogether, again changes immobilized yeast after then, has fermented again as stated above 9 batches.Gained fruit wine amounts to 1056L, and alcoholic strength is 1.6% (v/v), total reducing sugar 4.2%, total acid 0.81%, total phenol 1203 mg/L, HunterLab colour system a value 32.56.
(4) immobilization of acetic acid bacteria.Get the fresh leftover bits and pieces bagasse 102kg of cane mill, cross 20 mesh sieves, reject thin slag, sugarcane sclerderm and other impurity, then use 70% alcohol solid-to-liquid ratio 1:3(w/v) soak 10h, after squeezing, in 50-100 ℃ of oven dry, cooling rear dress polybag, obtain the 52kg dry product stand-by.50L volume gas lift type outer circulation china apparatus for acetic acid fermentation tank charging aperture is connected with fruit wine sanitary can discharging opening.By the bagasse handled well by 5kg/M
3loading amount joins apparatus for acetic acid fermentation tank, passes into 121 ℃ of high pressure steam sterilization 40min, cooling.Input front gained waxberry wine by the sterile working mode, with absolute alcohol, adjust extremely approximately 2.5% (v/v) of fruit wine alcoholic strength), 30 ℃ of constant temperature, then access the stench acetic acid bacteria AS1.41 through domestication, controls dissolved oxygen concentration 2～6mg/L in feed liquid.Ferment 3 days, within the 2nd day, start sampling and detect, bagasse acetic acid bacteria cell absorption load factor reaches 1 * 10
7after individual/mg, finish.Emit zymotic fluid, the bagasse carrier is retained in tank.
(5) immobilization fermentation of Waxberry fruit vinegar.Adopt the sterile working mode by the about 40L input of the fruit wine in fruit wine health basin apparatus for acetic acid fermentation tank, 30 ℃ of constant temperature, in feed liquid, Dissolved Oxygen concentration Control is at 2～4mg/L.Ferment 3 days, sampling midway detects, and reaches this batch of fermentation of 2.0～2.5% rear end to zymotic fluid total acid content (with acetometer), and zymotic fluid is delivered to fruit vinegar health basin.Then from fruit wine health basin, about 40L fruit wine is delivered to the fruit vinegar fermentation that apparatus for acetic acid fermentation tank carries out next batch again, so circulation is fermented 25 batches altogether, amounts to obtain Waxberry fruit vinegar 1005L, adopts 0.45 μ m acetate fiber membrane filtration.Gained fruit vinegar total acid 2.3%, total reducing sugar 3.3%, total phenol 956 mg/L, HunterLab colour system a value 22.86.
(6) preparation of Waxberry fruit vinegar beverage.By above-mentioned steps gained Waxberry fruit vinegar 500 L, with 1850 L pure water, 100L clarification cranberry juice, 300kg HFCS, be deployed into the Waxberry fruit vinegar beverage.Adopt the 250mL pop can filling, after sealing, in 85 ℃ of pasteurization 15min, make the Waxberry fruit vinegar beverage product after cooling.The Waxberry fruit vinegar beverage is light violet magenta, the former fruit fragrance of obvious red bayberry is arranged, sour and sweet palatability.
embodiment 2
With example 1 gained Waxberry fruit vinegar 300 L, with 1100 L pure water, 70L clarification cranberry juice, 30kg white granulated sugar, 160g Sucralose, be deployed into the Waxberry fruit vinegar beverage.Adopt the 250mL pop can filling, after sealing in 90 ℃ of pasteurization 15min, the low-sugar type Waxberry fruit vinegar beverage product that make solubility solid content after cooling and be 3.2%, total sugar content is 2.3%.The Waxberry fruit vinegar beverage is light violet magenta, the former fruit virtue of obvious red bayberry is arranged, sour and sweet palatability.
Claims (3)
1. the Waxberry fruit vinegar beverage rapid production process of the shallow degree fermentation of an immobilization, it is characterized in that: utilize immobilized brewing yeast that cranberry juice is fermented into to alcoholic strength low fruit wine, the carrier of recycling immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine, finally fruit vinegar is deployed into to the Waxberry fruit vinegar beverage;
Wherein, described immobilized brewing yeast is fermented into alcoholic strength low fruit wine by cranberry juice and is: the clarification cranberry juice that is first 8～12% by soluble solid content carries out 80 ℃～90 ℃ pasteurization 10 min in ethanol fermentation tank, is cooled to 30 ℃; Saccharomyces cerevisiae after activation is fixed in calcium alginate embedded pearl, and in the embedding pearl, the cell loading rate reaches 1 * 10
7-10
9individual/mg, adopt the sterile working mode to be seeded to fermentation tank, and embedding pearl inoculum concentration in fermentation tank is controlled at 45～70 kg/M
3; Adopt circulating fluid in screen filtration to stir, pump flow is controlled at 10-30 L/min, ferments 2～3 days, the shallow degree of red bayberry juice is fermented into to the waxberry wine of alcoholic strength 1.0～2.0% (v/v);
The carrier of described immobilization acetic acid bacteria is: fixation support is bagasse, its preprocessing process is to get the fresh leftover bits and pieces bagasse of cane mill, cross 20 mesh sieves, reject thin slag, sugarcane sclerderm and other impurity, then use 70% alcohol solid-to-liquid ratio 1:3 (w/v) to soak 8～12 h, after squeezing, in 50-100 ℃ of oven dry, cooling rear dress polybag is stand-by, by the bagasse handled well by 4～8 kg/M
3loading amount joins the gas-lifting type apparatus for acetic acid fermentation tank, and then 121 ℃ of steam sterilizing 40 min, cooling; Adopt the sterile working mode to input waxberry wine, adjust fruit wine alcoholic strength to 2.0～4.0% (v/v) with alcohol, 30 ℃ of constant temperature, then access the acetic acid bacteria through domestication, adopt gas-lifting type liquid stream circulation stirring, in feed liquid, Dissolved Oxygen concentration Control is at 2～6mg/L, and fermentation 2-3 days ferments to bagasse cell absorption load factor and reaches 1 * 10
6-10
8finish after individual/mg, emit zymotic fluid, the bagasse carrier is retained in tank;
Described immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine, to adopt the sterile working mode to re-enter the low wine degree waxberry wine of alcoholic strength 1.0～2.0% (v/v) in apparatus for acetic acid fermentation tank, 30 ℃ of constant temperature, adopt gas-lifting type liquid stream circulation stirring, in feed liquid, Dissolved Oxygen concentration Control is at 2～4mg/L; Ferment 2～4 days, reach 2.～2.5% rear end with the total acid content of acetometer to zymotic fluid;
Described fruit vinegar is deployed into to the Waxberry fruit vinegar beverage, that Waxberry fruit vinegar is adopted to 0.45 μ m acetate fiber membrane filtration, be deployed into pure water, clarification cranberry juice, HFCS or white granulated sugar etc. that soluble solid content is 6～13%, total acid content 0.3～0.6% Waxberry fruit vinegar beverage, the employing pop can is filling, through sealing and 85～95 ℃ of pasteurization 10～20 min, make the Waxberry fruit vinegar beverage product after cooling.
2. the Waxberry fruit vinegar beverage rapid production process that the shallow degree of immobilization ferments as claimed in claim 1, it is characterized in that: described immobilized brewing yeast is fermented into alcoholic strength low fruit wine by cranberry juice and also comprises: transport to aseptic health basin when the waxberry wine that adopts this immobilization fermentation reaches after alcoholic strength requires, immobilized brewing yeast still is retained in ethanol fermentation tank; The red bayberry juice through sterilizing that adopts the sterile working mode to input again next batch in ethanol fermentation tank is fermented, according to the said process circular treatment, the waxberry wine alcoholic strength of every batch all is controlled in 1.0～2.0% (v/v) scope, repeats fermentation and reaches more than 15 batches.
3. the Waxberry fruit vinegar beverage rapid production process that the shallow degree of immobilization ferments as claimed in claim 1, it is characterized in that: described immobilization acetic acid bacteria is fermented into fruit vinegar by the alcoholic strength low waxberry wine and also comprises: after the Waxberry fruit vinegar that adopts this immobilization fermentation reaches total acid content and requires, transport to fruit vinegar health basin, the immobilization acetic acid bacteria still is retained in apparatus for acetic acid fermentation tank, the waxberry wine that adopts the sterile working mode to input again next batch carries out acetic fermentation, according to the said process circular treatment, repeat fermentation and reach more than 20 batches.
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| CN105087658A (en) * | 2014-05-09 | 2015-11-25 | 白河县永宏化工有限责任公司 | Method for producing alcohol by aid of yellow ginger hydrolysis waste water |
| CN112522060A (en) * | 2021-01-28 | 2021-03-19 | 永春县岵山津源酱醋厂有限公司 | Process for fermenting edible vinegar by immobilized yeast |
| CN113355204A (en) * | 2021-07-22 | 2021-09-07 | 天地壹号饮料股份有限公司 | Hawthorn fruit vinegar and preparation method thereof |
| CN113768067A (en) * | 2021-09-13 | 2021-12-10 | 浙江聚仙庄饮品有限公司 | High-calcium waxberry vinegar beverage and preparation method thereof |
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| CN101544945A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
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| CN101544945A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
| CN102703414A (en) * | 2012-05-22 | 2012-10-03 | 韶关学院 | Method for absorbing and immobilizing bacillus aceticus on fruit tissue |
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