CN103421666B - Preparation method of original sugarcane vinegar - Google Patents
Preparation method of original sugarcane vinegar Download PDFInfo
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- CN103421666B CN103421666B CN201310355163.7A CN201310355163A CN103421666B CN 103421666 B CN103421666 B CN 103421666B CN 201310355163 A CN201310355163 A CN 201310355163A CN 103421666 B CN103421666 B CN 103421666B
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Abstract
The invention discloses a preparation method of original sugarcane vinegar. The method includes pressing sugarcanes, extracting sugarcane mix, boiling for sterilization, diluting with aseptic purified water to prepare fermentation liquid, inoculating the fermentation liquid to activated fruit wine yeast, and allowing for alcoholic fermentation for 14-20 days at the fermentation temperature of 25-32 DEG C; when initial alcoholic strength reaches (5+/-0.5) DEG C, adding activated LB acetic bacteria at 20-28 DEG C for acetic fermentation for 13-28 days; filtering and sterilizing after acetic fermentation to obtain original sugarcane vinegar. The preparation method is simple in fermentation process which is convenient to master.
Description
Technical field
The present invention relates to a kind of vinegar, relate to the preparation method utilizing cane milling juice to prepare original sugarcane vinegar and belong to technical field of biological fermentation.
Background technology
The nutritive ingredient of vinegar is quite abundant, comprises the inorganic salt such as potassium, calcium, sodium, iron, the multiple organic acids such as amino acid, acetic acid, succsinic acid, and the material such as multivitamin, alcohols, carbohydrate, ester class.Regulate functions of intestines and stomach, preventing hypertension and hyperlipidemia, there is anti-cancer effect, beauty and skin care and effect anti-aging in advance.
Guangxi abounds with sugarcane, and sugar cane juice contains the carbohydrates such as abundant sucrose, fructose, also containing mineral substance such as calcium, phosphorus, iron, containing multiple amino acids and vitamin B6, VITMAIN B1, B2 such as asparagine, L-Ala, citric acids in sugar cane juice.Eat sugarcane raw or drink sugar cane juice, can promote the production of body fluid to quench thirst, keeping the skin wet and energy.If develop former vinegar with it, not only can solve the Utilizing question of sugarcane resource, can also develop new product at fruit vinegar circle.The preparation method of vinegar, normally containing the yeast substratum of nitrogenous source accessed through seed enlarged culturing, carries out zymamsis, and the acetic bacteria accessed through seed enlarged culturing ferments, and fermentation raw material is many, and fermentation procedure is numerous and diverse.
Summary of the invention
The object of the invention is to utilize cane milling juice to prepare original sugarcane vinegar.
The present invention is achieved through the following technical solutions:
A preparation method for original sugarcane vinegar, comprises the following steps:
(1) cane milling juice preparation: sugar material sugarcane directly squeezes through squeezing machine and obtains mixing sugar cane juice;
(2) sugar cane juice sterilizing: mixing sugar cane juice is boiled, flip sugarcane juice liquid level foam, cooling, leaves standstill;
(3) zymamsis: get cooling leave standstill after sugarcane juice supernatant liquor, add sterile purified water and carry out diluting and be mixed with juice for fermentation liquid and load in pure fermentor tank, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans, leave standstill deep states fermentation;
(4) acetic fermentation: the initial alcoholic strength of juice for fermentation liquid through zymamsis reaches (5 ± 0.5) °, adds the LB type acetic bacteria activated and continues to leave standstill deep states fermentation;
(5) by fermentation after product carry out filtration sterilization, original sugarcane vinegar;
(6) original sugarcane vinegar finished product tinning.
Sugar material sugarcane in described step (1) be fresh, without insect pest, without going rotten, sucrose be divided into 14 ~ 16% sugarcane, mixing sugar cane juice brix controls at 19 ~ 21 ° of Bx.
Boil in described step (2) and keep boiling 10min, be cooled to room temperature.
Sugarcane juice supernatant liquor add-on in described step (3) is 50 ~ 90% fermenter volume, and wherein the suitableeest add-on is 80% fermenter volume; Sterilized water add-on is 10 ~ 50% fermenter volume, and wherein the suitableeest add-on is 20% fermenter volume, and juice for fermentation liquid is without the need to adding any nitrogenous source and other nutritive substances; The fruit wine yeast activated refers to get the active dry yeast becoming 0.90 ~ 1.50g/L mass volume ratio with juice for fermentation liquid, add 150 ~ 250mL distilled water, stirring and dissolving under 38 ~ 42 DEG C of water-baths, water activation, leaving standstill deep states fermentation condition is 25 ~ 32 DEG C of bottom fermentation 14-20 days.
The LB type acetic bacteria activated in described step (4) refers to get and becomes the activity of 5g/L mass volume ratio to do LB type acetic bacteria with juice for fermentation liquid, add 100ml juice for fermentation liquid, stirring and dissolving under 38 ~ 42 DEG C of water-baths, water activation, leaving standstill deep states fermentation condition is 20 ~ 28 DEG C of bottom fermentation 18-23 days.
Filtration in described step (5), employing diameter is filter screen or the filter cloth of 1 ~ 5mm, adopts pasteurization, and 80 DEG C keep 30min.
The invention is for prior art: juice for fermentation liquid is the Cane Mixed Juice after dilution, do not need to be made into fermentation culture substrate, also without the need to adding any nitrogenous source and other nutritive substances, through the intermediate product sugarcane alcohol fermented juice that the sugar cane juice of fruit wine yeast fermentation obtains, color is pale brown or tawny, juice clarification is bright, aroma is strong, taste is soft, can be formulated into differently flavoured sugarcane alcoholic beverages, utilize active dry fruit brewer yeast and activity to do LB acetic bacteria and achieve the innovation and creation being prepared original sugarcane vinegar by sugar cane juice, bacterial classification resurrection process is easy, do not need through seed one, second order fermentation is cultivated, zymotechnique is comparatively simple, process is convenient to hold and is controlled, tunning original sugarcane vinegar is in yellow, juice is bright, there is slight vinosity, the features such as tart flavour is strong, the most high energy of acidity reaches 3.04g/100mL.
Accompanying drawing explanation
Fig. 1 is original sugarcane vinegar preparation technology flow process of the present invention.
Embodiment
Below in conjunction with specific embodiment, elaboration detailed is further done to the present invention, but embodiments of the present invention are not limited to the scope that embodiment represents.These embodiments only for illustration of the present invention, but not for limiting the scope of the invention.In addition, after reading content of the present invention, those skilled in the art can do various amendment to the present invention, and these equivalent variations fall within appended claims limited range of the present invention equally.
Embodiment 1
Get fresh, without insect pest, without go rotten, sucrose be divided into 14% sugar material sugarcane, through squeezing machine squeezing obtain mix sugar cane juice, sugar cane juice brix is 19 ° of Bx, the sugar cane juice extracted is boiled and keeps boiling 10min, flip sugarcane juice liquid level foam, and cooling leaves standstill to room temperature, for subsequent use.Take the active dry fruit brewer yeast of 9g, add 150mL distilled water, stirring and dissolving under 38 DEG C of water-baths, water activation 30min, for subsequent use.Get cooling leave standstill after the supernatant liquor 5L of sugar cane juice, add 5L sterile purified water and carry out dilution and be configured to juice for fermentation liquid, load in pure 10L fermentor tank, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans at 25 DEG C, standing deep states is fermented 14 days.Get the dry LB type acetic bacteria of 50g activity and add the activation of 100ml fermented liquid, stirring and dissolving under 38 DEG C of water-baths, water activation 30min, for subsequent use.When the initial alcohol of fermented liquid reaches 0.45 °, add and activate LB type acetic bacteria 20 DEG C of continuation fermentations 18 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation terminates carries out filtering (filter screen or filter cloth that diameter is 1mm) and pasteurization (80 DEG C keep 30min), the original sugarcane vinegar of 2.86g/100mL, tinning finished product.
Embodiment 2
Get fresh, without insect pest, without go rotten, sucrose be divided into 15% sugar material sugarcane, through squeezing machine squeezing obtain mix sugar cane juice, sugar cane juice brix is 20 ° of Bx, the sugar cane juice extracted is boiled and keeps boiling 10min, flip sugarcane juice liquid level foam, and cooling leaves standstill to room temperature, for subsequent use.Take the active dry fruit brewer yeast of 15g, add 200mL distilled water, stirring and dissolving under 40 DEG C of water-baths, water activation 30min, for subsequent use.Get cooling leave standstill after the supernatant liquor 12L of sugar cane juice, add 3L sterile purified water and carry out dilution and be configured to juice for fermentation liquid, load in pure 15L fermentor tank, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans at 28 DEG C, standing deep states is fermented 18 days.Get the dry LB type acetic bacteria of 75g activity and add the activation of 100ml fermented liquid, stirring and dissolving under 40 DEG C of water-baths, water activation 30min, for subsequent use.When the initial alcohol of fermented liquid reaches 5 °, add and activate LB type acetic bacteria 25 DEG C of continuation fermentations 20 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation terminates carries out filtering (filter screen or filter cloth that diameter is 3mm) and pasteurization (80 DEG C keep 30min), the original sugarcane vinegar of 2.96g/100mL, tinning finished product.
Embodiment 3
Get fresh, without insect pest, without go rotten, sucrose be divided into 16% sugar material sugarcane, through squeezing machine squeezing obtain mix sugar cane juice, sugar cane juice brix is 21 ° of Brix, the sugar cane juice extracted is boiled and keeps boiling 10min, flip sugarcane juice liquid level foam, and cooling leaves standstill to room temperature, for subsequent use.Take the active dry fruit brewer yeast of 30g, add 250mL distilled water, stirring and dissolving under 42 DEG C of water-baths, water activation 30min, for subsequent use.Get cooling leave standstill after the supernatant liquor 18L of sugar cane juice, add 2L sterile purified water and carry out dilution and be configured to juice for fermentation liquid, load in pure 20L fermentor tank, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans at 32 DEG C, standing deep states is fermented 20 days.Get the dry LB type acetic bacteria of 100g activity and add the activation of 100ml fermented liquid, stirring and dissolving under 42 DEG C of water-baths, water activation 30min, for subsequent use.When the initial alcohol of fermented liquid reaches 5.5 °, add and activate LB type acetic bacteria 28 DEG C of continuation fermentations 23 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation terminates carries out filtering (filter screen or filter cloth that diameter is 5mm) and pasteurization (80 DEG C keep 30min), the original sugarcane vinegar of 3.04g/100mL, tinning finished product.
This fermentation is without the need to adding any nitrogenous source and other nutritive substances, do not need through seed I and II fermentation culture, through the intermediate product sugarcane alcohol fermented juice that the sugar cane juice of fruit wine yeast fermentation obtains, color is pale brown or tawny, juice clarification is bright, aroma is strong, taste is soft, can be formulated into differently flavoured sugarcane alcoholic beverages, zymotechnique is comparatively simple, and process is convenient to hold and is controlled, tunning original sugarcane vinegar is in yellow, juice is bright, has slight vinosity, the feature technical fields such as tart flavour is strong.
Claims (1)
1. a preparation method for original sugarcane vinegar, comprises the following steps:
Get fresh, without insect pest, without go rotten, sucrose be divided into 16% sugar material sugarcane, through squeezing machine squeezing obtain mix sugar cane juice, sugar cane juice brix is 21 ° of Bx, the sugar cane juice extracted is boiled and keeps boiling 10min, flip sugarcane juice liquid level foam, and cooling leaves standstill to room temperature, for subsequent use; Take the active dry fruit brewer yeast of 30g, add 250mL distilled water, stirring and dissolving under 42 DEG C of water-baths, water activation 30min, for subsequent use; Get cooling leave standstill after the supernatant liquor 18L of sugar cane juice, add 2L sterile purified water and carry out dilution and be configured to juice for fermentation liquid, load in pure 20L fermentor tank, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans at 32 DEG C, standing deep states is fermented 20 days; Get the dry LB type acetic bacteria of 100g activity and add the activation of 100ml fermented liquid, stirring and dissolving under 42 DEG C of water-baths, water activation 30min, for subsequent use; When the initial alcohol of fermented liquid reaches 5.5 °, add and activate LB type acetic bacteria 28 DEG C of continuation fermentations 23 days, complete acetic fermentation; Product after fermented liquid after acetic fermentation terminates filters, and uses filter screen or filter cloth that diameter is 5mm, pasteurization, and 80 DEG C keep 30min, obtain the original sugarcane vinegar of 3.04g/100mL, tinning finished product.
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| CN104479985A (en) * | 2014-10-21 | 2015-04-01 | 皖西学院 | A method of preparing table vinegar by liquid state fermentation of sugarcane processing oddments |
| CN104312834B (en) * | 2014-10-29 | 2016-04-13 | 广西壮族自治区农业科学院 | A kind of preparation method of Sugarcane fruit wine |
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| CN105441296B (en) * | 2015-12-11 | 2018-05-04 | 广西轻工业科学技术研究院 | A kind of sugarcane fermentation fruit vinegar beverage and preparation method thereof |
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| CN106047649A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation technology of sugarcane fruit vinegar |
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| CN106190749A (en) * | 2016-08-12 | 2016-12-07 | 广西大学 | A kind of preparation method of blue berry flavor sugarcane fruit vinegar functional drinks |
| CN106281941A (en) * | 2016-08-12 | 2017-01-04 | 广西大学 | A kind of preparation method of the sugarcane fruit vinegar functional drinks of Passifolra edulis taste |
| CN107760549A (en) * | 2017-10-31 | 2018-03-06 | 广西壮族自治区农业科学院农产品加工研究所 | The preparation method of fermented type sugarcane tea vinegar drink |
| CN107821902A (en) * | 2017-11-27 | 2018-03-23 | 广西大学 | A kind of sugarcane effervescent tablet and its production method |
| CN108862295A (en) * | 2018-08-31 | 2018-11-23 | 贺州市骏鑫矿产品有限责任公司 | A method of reducing albite in powder conductivity |
| CN110448512B (en) * | 2019-09-11 | 2022-07-01 | 广西壮族自治区农业科学院 | Preparation method of mask cream based on sugarcane vinegar |
| CN110559401B (en) * | 2019-10-28 | 2021-10-15 | 广西壮族自治区农业科学院 | Anti-inflammation and antibacterial sugarcane vinegar cream |
| CN110903941A (en) * | 2019-12-06 | 2020-03-24 | 云南省农业科学院甘蔗研究所 | Preparation method of sugarcane fruit vinegar and fruit vinegar beverage |
| CN115363157A (en) * | 2022-08-05 | 2022-11-22 | 江南大学 | Preparation method of sugarcane fermentation type beverage |
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| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
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|---|---|---|---|---|
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
Non-Patent Citations (1)
| Title |
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| 甘蔗果醋加工工艺及最佳配方的研究;龚红菊等;《江西农业学报》;20110315;第23卷(第03期);第140－142页 * |
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