CN103416544A - Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric - Google Patents
Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric Download PDFInfo
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Abstract
A method for producing kombucha beverage by a liquid spraying fermentation tower filled with non-woven fabric is disclosed. The liquid spraying fermentation tower filled with non-woven fabric is employed in a fermentation step. The liquid spraying fermentation tower filled with non-woven fabric comprises a tower body, wherein a return spray plate is disposed on the top portion in the tower body, a non-woven fabric filling system is disposed on the upper portion in the tower body, a fermentation liquid is disposed on the lower portion of the tower body, and a false bottom is disposed between the filling system and the fermentation liquid. The non-woven fabric filling system comprises a roller disposed in the tower and non-woven fabric wound on the roller, one end of the non-woven fabric is connected with an unreeling apparatus and the other end of the non-woven fabric is connected with a winding apparatus. The non-woven fabric filling system is employed and the orientation movement of the non-woven fabric is utilized, so that Haiyue produced by fermentation production of liquid sprayed kombucha, which means bacterial cellulose and bacterial cellulose membrane system aggregated thereby, is taken away. The method helps to thoroughly solve the problem that the membrane blocks the gaps in the filler and then the fermentation production of kombucha beverage is terminated because of the failure of normal flow of the air and the fermentation liquid.
Description
Technical field
The present invention relates to microorganism, fermentation, weaving, food and beverage industry and field, be specifically related to a kind of method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filling system.
Background technology
Black-tea fungus drink is a kind of folk tradition acidic beverages that long history is arranged, it result from more than 150 year before, China Bohai Sea one band.Except south east asia such as China, Japan, Korea S, fermented tea is also always wide-spread in central Europe and various countries, east, and people there treat the diseases such as indigestion and artery sclerosis to sour tea wine (being fermented tea) when cold drink.From the initial stage the 90's of 20th century till now, fermented tea is wide-spread in western countries such as Germany, America & Canadas again, becomes a kind of fashion.It is to take glucose-tea broth as raw material, through common fermentations of multiple-microorganism such as black-tea fungus drink acid bacterium, saccharomycete and lactic acid bacterias, forms.In fermented tea bacterium liquid, containing the extract of some tealeaves, microorganism and the metabolite thereof of living, these materials mainly comprise gluconic acid, black-tea fungus drink acid, glucose, fructose, protein, amino acid, vitamin, trace element, Tea Polyphenols, caffeine, ethanol and carbon dioxide etc.It is a kind of health drink that human body is had to various health-care that fermented tea is drunk it is believed that of it always.Its health-care effect comprises: cleaning stomach, prevention and treatment constipation and hemorrhoid; Help digest; The angiocardiopathies such as hypertension, high fat of blood, artery sclerosis and diabetes are had to preventive and therapeutic action; Avoid the generation of various calculus; Help health to get rid of in time toxin, anti-cancer, anticancer and strengthen immunity of organisms etc.Can say that it is a kind of good body-building drink.Although fermented tea has long history in China, its scientific research is started late.China's famous microbiologist side heart virtue first is born in " Huanghai Sea " magazine the 12nd volume the 5th periodical in 1951 and has been stepped on " what Hypon is " literary composition, and this is the first piece of writing scientific paper of China about fermented tea.Think in literary composition that the microbe species of fermented tea is mainly black-tea fungus drink acid bacterium and yeast, point out that the black-tea fungus drink acid bacterium in fermented tea is not only a kind of simultaneously, but take film black-tea fungus drink bacterium as main.Latter stage the 70's of 20th century, black-tea fungus drink was very popular in China to the initial stage in the 80's, and some articles of introducing fermented tea effect and preparation method emerge in multitude.From the initial stage in 20th century to mid-term, some doctors and scholar have reported effect and the effect of fermented tea in the treatment various diseases one after another.Since mid-term in 20th century, until now, the research of the aspects such as the composition of the microorganism of relevant fermented tea and interaction, fermentation condition, bacterium liquid composition, the mechanism of action has bibliographical information successively.The type of 1 fermented tea bacterial classification and the correlation between bacterial classification are mainly black-tea fungus drink acid bacterium and saccharomycete for the bacterial classification of fermented and cultured fermented tea, and it is mainly lactobacillus bulgaricus (Lactobacterium bulagricum) that some fermented teas have a small amount of lactic acid bacteria.Up to the present, the black-tea fungus drink acid bacterium that people are separated to from various fermented teas has: wooden black-tea fungus drink bacillus (Acetobacter xylinum), intend wooden black-tea fungus drink bacillus (Acetobacterxylinoides), gluconobacter suboxydans (Bacterium gluconicum), produce ketone black-tea fungus drink bacillus (Acetobacter ketogenum), weak oxide black-tea fungus drink acid bacterium (Acetobacter suboxydans), glucose black-tea fungus drink acid bacterium (Gluconobacter liquefaciens), black-tea fungus drink black-tea fungus drink bacillus (Acetobacteraceti) and Pasteur's black-tea fungus drink bacillus (Acetobacter pasteurianus), wooden black-tea fungus drink bacillus most importantly wherein.Saccharomycete has saccharomyces cerevisiae (Saccharomyces cerevisiae), not aobvious yeast (Saccharomyces inconspicus), rood class yeast (Saccharomycodes ludwigii), schizosaccharomyces pombe (Schizosaccharomyces pombe), candida tropicalis (Candida tropicans), candida krusei (Candidacrusei), the inferior Dbaly yeast of the Chinese (debaryomyces hansenii), brettanomyce (Brettanyomyces), Ke Leke yeast (Kloeckera), Bayer Zygosaccharomyces (Zygosaccharomyces bailii) etc.The bacterial classification of fermented black tea bacterium is comprised of above-mentioned one or more black-tea fungus drink acid bacterium and one or more above-mentioned saccharomycete, the lactic acid bacteria in addition had.Different bacterial classifications forms, and in its bacterium liquid, the kind of metabolite and quantity also can be different.Saccharomycete and black-tea fungus drink acid bacterium are the symbiosis of mutual reciprocity and mutual benefit in fermented tea.In the fermentation incipient stage, because black-tea fungus drink acid bacterium can not directly utilize sucrose or utilize the speed of sucrose very slow, by saccharomycete, sucrose is degraded to glucose and the fructose one-step fermentation of going forward side by side and produces ethanol, black-tea fungus drink acid bacterium starts the raised growth breeding after glucose, fructose and ethanol have been arranged in nutrient solution, glucose and fructose oxidation are produced to the metabolites such as gluconic acid, acetic acid, and the oxidation of ethanol that yeast is produced generates acetic acid.There is data to show; the ethanol that saccharomycete produces can stimulate the growth of black-tea fungus drink acid bacterium; produce more cellulose membrane and acetic acid; and the acetic acid that black-tea fungus drink acid bacterium produces can stimulate saccharomycete to produce ethanol; and the existence of acetic acid, ethanol can be protected black-tea fungus drink acid bacterium and saccharomycete, make them avoid infecting of other microorganism.
In China, oneself becomes the Hot spots for development of beverage industry to the black-tea fungus drink of various characteristics, and its product is increasingly welcomed by the general public, and at present, China's black-tea fungus drink year consumption figure reaches 100,000 tons (in 100g/L black-tea fungus drink acid contents).But, from quality and performance, can not meet each level thriving demand of society far away.The mouthfeel of the industrial conventional black bacteria beverage of traditional fermentation, allow the consumer continue saying it with interest always, but its production capacity can not meet vigorous demand far away, through the improved sprinkling circumfluence method of Germany, be the carrier fermentation method that drips, because technological equipment investment is little, with short production cycle, power consumption is low, simple to operate, and floor space is little, productive rate is high, is easy to realize that the plurality of advantages such as channelization production are accepted extensively by each manufacturer at present.
Black-tea fungus drink pour ferment method is that the zymotic fluid that contains acetobacter is watered from top to bottom and drenches on the inserts made from rice husk, corncob, reed rod, bag flower or charcoal.Make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, from bottom to top, partial oxygen is dissolved in the inserts surface in the gap of air between inserts, acetic acid bacteria ramp breeding at applicable temperature, and oxidation of ethanol is become to acetic acid.Drench by watering that high acetic acid sweeps away concentration on inserts, and high alcohol fermentation liquid adds on inserts concentration, so repeatedly until alcoholic strength while dropping to 0.5% left and right, be maturation, take out into vinegar, then stay a part as end acid, continue the fermentation that refluxes.Due to the contact area that has increased zymotic fluid and air, effectively improved the concentration of dissolved oxygen, the pour ferment acid production speed is approximately 40 times of static surface fermentation, normal acid production speed is 0.27KG/ (M
3H) (with acetometer).But, in the production of black-tea fungus drink pour ferment, ubiquitous serious problems are after sprinkling about to three months refluxes, Ta Neiyi forms the transparent mycoderm of leather look like fibrous, this film has stopped up the space between inserts, and air and zymotic fluid can not proper flow and must stop fermentation.The domestic report of this way to solve the problem is few.
Black-tea fungus drink pour ferment method is the advanced black-tea fungus drink brewing method of extensive use in the world, and it is mainly that the oxidizing ferment that utilizes acetobacter to produce becomes oxidation of ethanol the process of acetic acid, and its total reaction equation is:
CH
3CH
2The OH(alcohol dehydrogenase) → CH
3The CHO(aldehyde dehydrogenase) → CH
3COOH.
C
2H
5OH+O
2→ CH
3COOH+H
2The O+115 card
A part oxidation of ethanol needs a part oxygen dissolved oxygen to carry out oxidation could to generate a part acetic acid as can be seen from the above equation, and the required carbon source of ethanol and acetic acid bacteria growth and breeding, nitrogenous source, trace element etc. can supplement in time by artificial.Therefore how the speed that wants to improve the acetic acid oxidation will solve as acetic acid bacteria growth and breeding and fermentation provide required dissolved oxygen, how solve economically the problem that throughput guarantees dissolved oxygen concentration.But in actual production, most acetic acid bacteria is all to produce the film bacterium, during fermentation except special-purpose acetic acid bacteria, the more inevitable growth and breeding that wild mushrooms are also arranged, the product film speed of some wild mushrooms is very fast, and these mycoderms the surface of being born in inserts with air, because inserts is unordered stacking, between the gap interlocking, zymotic fluid or external force can't be removed it, when mycoderm grows to a certain degree, just the gap between inserts are blocked, and the sprinkling that affects air and vinegar liquid refluxes.The acetic acid bacteria growth is suppressed, and by the acetic acid oxidation Decomposition, acetic fermentation even is obstructed because of anoxic simultaneously, and acid production speed obviously descends.Therefore the growth of mycoderm Hai Yue is the key issue that the black-tea fungus drink pour ferment is produced.
The mutation that the essence of black-tea fungus drink pour ferment production is solid state fermentation-carrier adsorption fermentation, traditional carrier is generally active carrier, if select inert carrier adsorption of solid state fermentation, can overcome the difficult problems such as inhomogeneities of the poor and substrate of substrate caking, mass transfer and heat transfer in the conventional solid-state sweat.Simultaneously, the high porosity of solid-state carrier provides huge interface for growth of microorganism, make microorganism passing on a small quantity or not need to pass under the condition of air or oxygen, obtain the required oxygen of self growing from the external world, thereby the environment that more is conducive to the growth of microorganism metabolism is provided, has solved the problems such as the high and shearing force destruction of liquid stirring aerobic fementation energy consumption.The solid state fermentation that appears as of inertia absorption carrier fermentation provides new thinking, has widened application prospect, is applied in recent years in the fermenting and producing of organic acid, protease preparation, antibiotic etc.
Xie Kaixi etc. carry out orderly arrangement to inserts, carry out unsettled bottomless processing, the original false end of supporting inserts, be placed in below the zymotic fluid liquid level under tower, form a comparatively perfect acetic fermentation equipment, its operation principle as before, just inserts made the harsh length of mycoderm just be swept away and can not gather than more fully being fermented in the past liquid " spray ", the mycoderm of some dead angle growths is also because conducting oneself with dignity or can artificially it being flushed at false the end, because the false end is located under the zymotic fluid liquid level, mycoderm can not be grown below it, can be mycoderm outside hand-hole be cleared up tower by reducing liquid level, and without carrying out large tracts of land, inserts is changed to cleaning, guarantee the stable of acid production speed, extend the service life of inserts, greatly cost-saving.Owing to having carried out ordered arrangement, the specific utilization coefficient of inserts is doubled than traditional stacking method in addition.Because inserts need carry out layout, fill for the first time tower or change an inserts all cumbersome, the fermentation tower of for example loading a diameter approximately needs 200 man-hours.Even so, inserts must be changed, and inserts change not only time-consuming, take a lot of work, increase production cost, also contaminated environment.This harmful phenomenon of ubiquity in the liquid pour ferment production of black-tea fungus drink both at home and abroad, be the principal element that the liquid sprinkling black-tea fungus drink fermenting and producing of impact can not circulate for a long time and produce at present.
The development of nonwoven production technology and the expansion of product applications promote the use of high-performance inorganic thing, polymer fiber, meet the special demands of fabrics for industrial use, as little as fibre fineness, high temperature resistant, chemical resistance, good intensity and elasticity, medical product comfort, with the requirements such as security of Food Contact.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filling system, to meet the demand in the relevant industries such as microorganism, fermentation, weaving, food and beverage and field.
For achieving the above object, the technical solution used in the present invention is as follows:
Method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filler of the present invention comprises following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-1 ~ 10min that boils, the standing tealeaves precipitation that makes, get supernatant, at 108 ℃～121 ℃ sterilization treatment 10～25min, standby;
2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion are that 5%-10% is to aseptic sugar tea liquid, after inoculating, sugar tea liquid is placed in shaker incubator, 50-200rpm,, cultivate 2～5 days by 25 ℃～35 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, 30-34 ℃ of lower acetic acid bacteria ramp breeding, and oxidation of ethanol is become to acetic acid, by sprinkling, concentration on inserts, high acetic acid sweeps away, and high zymotic fluid adds on inserts concentration of alcohol, so repeatedly until complete the basic oxidation of ethanol, adopt split plot design to continue the next round fermentation.Forced ventilation, maintain dissolved oxygen 60～100%, and 20 ℃～35 ℃ of temperature, unwinding and rewinding equipment operation speed are 1mm ~ 10m/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink after dissolving.
The liquid pour ferment tower of described non-woven fabric type filling system comprises tower body, and the tower body inner top is provided with the return pipe dish, and the tower body internal upper part is the non-woven fabric type filling system, and bottom is zymotic fluid, is provided with the false end between filling system and zymotic fluid; Described non-woven fabric type filling system comprises and is arranged on the roller in tower and is wrapped in the nonwoven on roller, and nonwoven one end connects unwinding device, and the other end connects wrap-up.
Described nonwoven is in the tilted setting of tower, and described roller bearing diameter is 0.004-0.05 rice, and the distance between two roller bearings is 0.1-10 rice.
Described nonwoven is organic woven fabric or inorganic woven fabric, and its grammes per square metre scope is 0.1-7000g/m2; Density range is the 1/20-9/10 that 0.001-10g/cm3, nonwoven packing volume are the tower inner volume.
Described nonwoven be in the composite after electrostatic non-woven cloth, centrifugal nonwoven, melt spraying non-woven fabrics, spun-bonded non-woven fabrics, hollow chrysanthemum lobe nonwoven, water thorn, needle punched non-woven fabrics and processing thereof any one.
The material of described non-woven carrier is any one in polypropylene, polyethylene, polytetrafluoroethylene (PTFE), glass, aluminium oxide or titanium oxide.
The running speed of described unwinding and rewinding equipment is 1mm/h-10m/h.
Liquid pour ferment tower of the present invention is except filling system adopts the woven fabric filler, and all the other not mentioned parts all adopt prior art.
Adopt technique scheme, utilize the directed movement of nonwoven, take away " the Hai Yue "-bacteria cellulose of liquid sprinkling fermented tea fermenting and producing generation and the bacteria cellulose film system be gathered into thereof.Thoroughly solve this film and stop up the space between inserts, air and zymotic fluid can not proper flow and stop the problem of fermenting and producing fermented tea.
Because the functional of bacteria cellulose determined that its value ratio fermented tea is high, the non-woven carrier that covers with bacteria cellulose can or carry out secondary development and retrofit by specific commodity selling, makes up the expense spent because buying non-woven carrier.The too large cost of having saved not only, and can bring new profit.Owing to having carried out ordered arrangement, the specific utilization coefficient of inserts improves than traditional stacking method in addition.
The accompanying drawing explanation
Fig. 1 is the schematic diagram of a kind of version of the liquid pour ferment tower in the present invention.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The method of with the liquid pour ferment tower of non-woven fabric type filler, producing black-tea fungus drink of the present embodiment comprises following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-1 ~ 10min that boils, the standing tealeaves precipitation that makes, get supernatant, at 108 ℃～121 ℃ sterilization treatment 10～25min, standby;
2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion are that 5%-10% is to aseptic sugar tea liquid, after inoculating, sugar tea liquid is placed in shaker incubator, 50-200rpm,, cultivate 2～5 days by 25 ℃～35 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, forced ventilation, maintain dissolved oxygen 60～100%, and 20 ℃～35 ℃ of temperature, unwinding and rewinding equipment operation speed are 1mm ~ 10m/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink after dissolving.
The structural representation of liquid pour ferment tower of the present invention as shown in Figure 1, comprises tower body 1, and tower body 1 inner top is provided with return pipe dish 2, and the tower body internal upper part is filling system, and bottom is zymotic fluid 10, is provided with the false end 9 between filling system and zymotic fluid; The false end 9, be located at below the zymotic fluid liquid level.Be provided with steam vent 11 on tower body top, middle part is provided with air admission hole 7.At the zymotic fluid liquid level, place is provided with visor, for response situation in observing tower.Be provided with the manhole 14 of coming in and going out for operating personnel in the tower body bottom, be provided with respectively thermometer 13 at filling system and zymotic fluid place, the tower body bottom is provided with flowmeter 15, be provided with sample tap 16 in the tower body bottom, the tower body bottom is provided with feed pipe 18 and discharge pipe 19, discharge pipe is provided with acid-proof pump 20, and feed pipe is connected with return pipe dish 2 by upper liquid pipe 17.
Described filling system is the non-woven fabric type filling system.Described non-woven fabric type filling system comprises the roller bearing 4 be arranged in tower and is wrapped in the nonwoven 3 on roller bearing, nonwoven one end connection unwinding device 12, and the other end connects wrap-up 6.According to the actual installation needs, roller bearing 4 can adopt bearing bracket stand to be erected on the ferment inner wall of tower, also can adopt support to be erected at fermentation tower inside.
In the liquid pour ferment tower of square fermented tea, the polypropylene acupuncture nonwoven cloth filler that thickness is 2 millimeters according to density 0.9, use 1/2 tower inner volume and vertical arrangement to be contained in the relevant position of in the liquid pour ferment tower of fermented tea, filler being installed.Non-woven carrier is under the drive unreeled with rolling-up mechanism, according to the direction of motion as shown in the figure, under the process operation velocity conditions, move, the nonwoven inserts is carried out to orderly arrangement, carry out unsettled bottomless processing, the original false end of supporting inserts, be placed in below the zymotic fluid liquid level under tower, form a comparatively perfect acetic fermentation equipment.The zymotic fluid that contains acetic acid bacteria from top to bottom sprinkling on the inserts system made from nonwoven.Making inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flows in the gap of air between inserts, and partial oxygen is dissolved in the inserts surface, acetic acid bacteria ramp breeding at applicable temperature, and oxidation of ethanol is become to acetic acid.By sprinkling, concentration on inserts, high acetic acid sweeps away, and high zymotic fluid adds to inserts concentration of alcohol.So repeatedly until complete the basic oxidation of ethanol.Adopt split plot design (stay the part zymotic fluid and make the way of planting) to continue the next round fermentation, when inserts is normal, acid production speed is 0.27kg/m
3H (with acetometer).After the nonwoven inserts fully is fermented liquid " spray ", the bacteria cellulose mycoderm is grown and is accumulated in the non-woven carrier top.
Non-woven carrier is covered reach when affecting production of acetic acid efficiency fully by the bacteria cellulose mycoderm, new non-woven carrier feeds automatically, and the takers-in that the non-woven carrier that covers the bacteria cellulose mycoderm fully is fermented outside tower under the movement velocity of setting is collected and is automatically changed, a large amount of bacteria celluloses is taken out of outside tower by non-woven carrier, the mycoderm of some dead angle growths, because conducting oneself with dignity or can artificially it being flushed at false the end, is located under the zymotic fluid liquid level because vacation is low.Mycoderm can not be grown below it, by reducing mycoderm that liquid level can deposit collection from hand-hole is cleared up tower, and without being stopped, inserts is changed to cleaning, has guaranteed stablizing of acid production speed.The present invention uses the non-woven fabric type filling system, utilizes the directed movement of nonwoven, takes away " Hai Yue " bacteria cellulose of liquid sprinkling fermented tea fermenting and producing generation and the bacteria cellulose film system be gathered into thereof.Thoroughly solve this film and stop up the space between inserts, air and zymotic fluid can not proper flow and stop the problem of fermenting and producing fermented tea.
The fermentation tower operation principle is as follows:
(1) in the liquid pour ferment tower of square vinegar, the non-woven carrier with certain thickness and spatial shape structure according to certain density, certain volume and certain arrangement mode be contained in filler is installed in the liquid pour ferment tower of vinegar relevant position as shown in the figure.
(2) non-woven carrier is under the drive unreeled with rolling-up mechanism, according to the direction of motion as shown in the figure, under the process operation velocity conditions, move, the nonwoven inserts is carried out to orderly arrangement, carry out unsettled bottomless processing, the original false end of supporting inserts, be placed in below the zymotic fluid liquid level under tower, form a comparatively perfect acetic fermentation equipment.
(3) zymotic fluid that contains acetic acid bacteria from top to bottom sprinkling on the inserts system made from nonwoven.Making inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flows in the gap of air between inserts, and partial oxygen is dissolved in the inserts surface, acetic acid bacteria ramp breeding at applicable temperature, and oxidation of ethanol is become to acetic acid.By sprinkling, concentration on inserts, high acetic acid sweeps away, and high zymotic fluid adds on inserts concentration of alcohol. so repeatedly until complete the basic oxidation of ethanol. and adopt split plot design (stay the part zymotic fluid and make the way of planting) to continue the next round fermentation, when inserts is normal, acid production speed is 0.1-0.5kg/m
3H (with acetometer).
(4), after the nonwoven inserts fully is fermented liquid " spray ", the bacteria cellulose mycoderm is grown and is accumulated in the non-woven carrier top.
(5) non-woven carrier is covered reach when affecting production of acetic acid efficiency fully by the bacteria cellulose mycoderm, new non-woven carrier feeds automatically, and the takers-in that the non-woven carrier that covers the bacteria cellulose mycoderm fully is fermented outside tower under the movement velocity of setting is collected and automatically changed, a large amount of bacteria celluloses are taken out of outside tower by non-woven carrier.
(6) mycoderm of some dead angle growths, because conducting oneself with dignity or can artificially it being flushed at false the end, is located under the zymotic fluid liquid level because vacation is low.Mycoderm can not be grown below it, by reducing mycoderm that liquid level can deposit collection from hand-hole is cleared up tower, and without being stopped, inserts is changed to cleaning, has guaranteed stablizing of acid production speed.
Embodiment 2
Method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filler of the present invention comprises following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-1min of boiling, the standing tealeaves precipitation that makes, get supernatant, at 108 ℃ of sterilization treatment 25min, standby;
2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃ is cultivated 7 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃ is cultivated 7 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), the producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion are 5% to aseptic sugar tea liquid, and after inoculating, sugar tea liquid is placed in shaker incubator, and 50rpm,, cultivate 5 days by 25 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, forced ventilation, maintain dissolved oxygen 60%, and 20 ℃ ℃ of temperature, unwinding and rewinding equipment operation speed are 1mmm/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink.
As shown in Figure 2, described nonwoven vertically arranges in tower as different from Example 1, and described roller bearing diameter is 0.004 meter, and the distance between two roller bearings is 1 meter.
The polyester needle punched non-woven fabrics that described nonwoven is 3 millimeters of thickness, packing volume be tower body long-pending 1/3.
All the other are all with the technical scheme of embodiment 1.
Method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filler of the present invention comprises following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-10min of boiling, the standing tealeaves precipitation that makes, get supernatant, at 121 ℃ of sterilization treatment 10min, standby;
2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 35 ℃ is cultivated 3 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 35 ℃ is cultivated 3 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), the producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion are 10% to aseptic sugar tea liquid, and after inoculating, sugar tea liquid is placed in shaker incubator, and 200rpm,, cultivate 2 days by 35 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, forced ventilation, maintain dissolved oxygen 100%, and 35 ℃ of temperature, unwinding and rewinding equipment operation speed are 1mm ~ 10m/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink.
The fermentation tower used described roller bearing diameter different from embodiment 1 is 0.008 meter, and the distance between two roller bearings is 5 meters.
The basalt fibre nonwoven that described nonwoven is 3 millimeters of thickness, packing volume be tower body long-pending 1/3.
All the other are all with the technical scheme of embodiment 1.
Embodiment 4
Method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filler of the present invention comprises following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-1 ~ 10min that boils, the standing tealeaves precipitation that makes, get supernatant, at 100 ℃ of sterilization treatment 20min, standby;
2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 30 ℃ is cultivated 5 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 30 ℃ is cultivated 5 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), the producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion be 5%-10% to aseptic sugar tea liquid, will inoculate sugar tea liquid afterwards and be placed in shaker incubator, 100rpm,, cultivate 3 days by 30 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, forced ventilation, maintain dissolved oxygen 70%, and 30 ℃ of temperature, unwinding and rewinding equipment operation speed are 5m/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink.
The fermentation tower used described roller bearing diameter different from embodiment 1 is 0.02 meter, and the distance between two roller bearings is 10 meters.
The glass fibre non-woven that described nonwoven is 3 millimeters of thickness, packing volume be tower body long-pending 1/20.
Claims (6)
1. the method that the liquid pour ferment tower with the non-woven fabric type filler is produced black-tea fungus drink is characterized in that comprising following processing step:
(1), the preparation of sugar tea liquid: get raw material tealeaves/sugar/water ratio 1/10/100, with boiling water brewing tea and sugar, keep micro-1 ~ 10min that boils, the standing tealeaves precipitation that makes, get supernatant, at 108 ℃～121 ℃ sterilization treatment 10～25min, standby;
(2), produce respectively S. cervisiae, pyroligneous acid bacteria liquid bacterium liquid:
Producing of A, S. cervisiae liquid bacteria liquid: get S. cervisiae lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain S. cervisiae liquid bacteria liquid;
Producing of B, pyroligneous acid bacteria liquid bacterium liquid: get pyroligneous acid bacterium lawn that a ring purifies with oese to the test tube that glucose yeast cream fluid nutrient medium is housed cooling sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, the incubator that is placed in 25 ℃～35 ℃ is cultivated 3～7 days; Obtain pyroligneous acid bacteria liquid bacterium liquid;
(3), producing of mixing material bacterial classification: S. cervisiae liquid bacteria liquid, pyroligneous acid bacteria liquid bacterium liquid inoculative proportion are that 5%-10% is to aseptic sugar tea liquid, after inoculating, sugar tea liquid is placed in shaker incubator, 50-200rpm,, cultivate 2～5 days by 25 ℃～35 ℃; Obtain the mixing material bacterial classification;
(4), produce fermented tea: in fermentation tower, the mixing material bacterial classification is inoculated in 5% ratio, on the inserts system that sugar tea liquid intermittent shower after sterilizing is made with nonwoven, make inserts a large amount of absorption zymotic fluid and acetic acid bacteria, flow in the gap of air between inserts, partial oxygen is dissolved in the inserts surface, forced ventilation, maintain dissolved oxygen 60～100%, and 20 ℃～35 ℃ of temperature, unwinding and rewinding equipment operation speed are 1mm ~ 10m/h; When total reducing sugar is down to 10～25g/L, total acid rises to 6～10 g/L, Ph2.5～3.0, finish fermentation, obtains black-tea fungus drink after dissolving.
2. the method that the liquid pour ferment tower of use non-woven fabric type filler according to claim 1 is produced black-tea fungus drink, it is characterized in that: the liquid pour ferment tower of described non-woven fabric type filling system comprises tower body, the tower body inner top is provided with the return pipe dish, the tower body internal upper part is the non-woven fabric type filling system, bottom is zymotic fluid, is provided with the false end between filling system and zymotic fluid; Described non-woven fabric type filling system comprises and is arranged on the roller in tower and is wrapped in the nonwoven on roller, and nonwoven one end connects unwinding device, and the other end connects wrap-up; Described nonwoven is in the tilted setting of tower, and described roller bearing diameter is 0.004-0.05 rice, and the distance between two roller bearings is 0.1-10 rice.
3. the method that the liquid pour ferment tower of use non-woven fabric type filling system according to claim 1 is produced black-tea fungus drink, it is characterized in that: described nonwoven is organic woven fabric or inorganic woven fabric, and its grammes per square metre scope is 0.1-7000g/m2; Density range is the 1/20-9/10 that 0.001-10g/cm3, nonwoven packing volume are the tower inner volume.
4. method of producing black-tea fungus drink with the liquid pour ferment tower of non-woven fabric type filling system according to claim 3 is characterized in that: described nonwoven be in the composite after electrostatic non-woven cloth, centrifugal nonwoven, melt spraying non-woven fabrics, spun-bonded non-woven fabrics, hollow chrysanthemum lobe nonwoven, water thorn, needle punched non-woven fabrics and processing thereof any one.
5. the method that the liquid pour ferment tower of use non-woven fabric type filling system according to claim 4 is produced black-tea fungus drink, it is characterized in that: the material of described non-woven carrier is any one in polypropylene, polyethylene, polytetrafluoroethylene (PTFE), glass, aluminium oxide or titanium oxide.
6. the method that the liquid pour ferment tower of use non-woven fabric type filling system according to claim 2 is produced black-tea fungus drink, it is characterized in that: the running speed of described unwinding and rewinding equipment is 1mm/h-10m/h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304325A (en) * | 2020-10-09 | 2022-04-12 | 杭州浙大百川生物食品技术有限公司 | Mulberry kangpu tea fermentation liquor and kangpu tea beverage |
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| CN103416544B (en) | 2014-12-24 |
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