CN103468560A - Method for brewing vinegar in one step through saccharification and alcohol fermentation - Google Patents
Method for brewing vinegar in one step through saccharification and alcohol fermentation Download PDFInfo
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- CN103468560A CN103468560A CN2013104665993A CN201310466599A CN103468560A CN 103468560 A CN103468560 A CN 103468560A CN 2013104665993 A CN2013104665993 A CN 2013104665993A CN 201310466599 A CN201310466599 A CN 201310466599A CN 103468560 A CN103468560 A CN 103468560A
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- saccharification
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Abstract
The invention relates to a method for brewing vinegar in one step through saccharification and alcohol fermentation and belongs to the method for brewing the vinegar. The method includes the steps of screening and cleaning corn kernels, carrying out degerming on the corn kernels, keeping skins of the corn kernels, smashing the core kernels with the skins to obtain high-fiber corn flour in a certain grain size, adding water into the corn flour according to a certain material-to-water ratio to make into corn flour milk with a certain concentration, carrying out high-temperature processing, high-shear processing, gelatinizing, liquifying, sterilizing, cooling, smashing and mixing on the corn flour milk, adding amylase and saccharomyces cerevisiae into the corn flour milk to carry out saccharification and alcohol fermentation, and completing saccharification and vinegar and alcohol fermentation in one step. By adoption of the method, water and time are saved, energy consumption is low, the production environment is clean, the production cycle is greatly shortened, and production efficiency is improved. In the production process, conditions are mild, no pollution and no hazardous substances generate, any chemical reagent is not used, and products are convenient and safe to use.
Description
Technical field
The invention belongs to a kind of method for brewing vinegar.
Background technology
Vinegar is the traditional tart flavour seasonings of China, is to take the liquid tart flavour seasonings containing acetic acid that Cereals makes through liquefying-saccharifying, zymamsis, acetic fermentation as raw material.Vinegar is warm in nature, distinguishes the flavor of bitter, nontoxic, enters liver, stomach warp.There is the loose stasis of blood, hemostasis, removing toxic substances, desinsection, the subcutaneous ulcer of harnessing the Yellow River, separate effects such as oppressing the dish poison.Add vinegar and there is the power of adjusting sweet taste, saline taste, pungent and delicate flavour in food; Remove the raw meat of fish, meat, the peculiar smell such as have a strong smell; Effects such as improving a poor appetite, render palatable and be tasty and refreshing.Can reduce ascorbic loss with vinegar during vegetable for processing in addition.Vinegar also has certain killing action to staphylococcus, intestinal bacteria etc., has promoting digestion, prevent diabetes, prevents and treats obesity, the effect such as preventing cold.Vinegar is China resident's main seasonings, and year consumption is huge.Maize Starch Content surpasses 70%, and starch forms rationally, is the high quality raw material of making vinegar.Making vinegar substantially all passes through starchy material gelatinization, liquefying-saccharifying at present, zymamsis, and acetic fermentation, the operations such as ageing complete, and its energy consumption is large, the bacterial classification utilization ratio is low, and the production cycle is long, takies equipment many, produces area large.Can realize that by this patent method vinegar saccharification and zymamsis operation one step complete, excellent product quality, production efficiency is high.
Summary of the invention
The invention provides a kind of saccharification and zymamsis single stage method and make the method for vinegar, solve in the vinegar brewing process starchy material saccharification and zymamsis proceed step by step traditional technology and bring long, the problem such as product cost is high of production cycle, reduce energy consumption, realize that consumption reduction reduces discharging, High-efficient Production.
The technical scheme that the present invention takes is to comprise the following steps:
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The corn quarrel of the de-embryo of decortication meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 80-100 mesh sieve fully, the Semen Maydis powder of take adds the ɑ-amylase of anti-105 ℃ of high temperature of tap water that its mass percent is 60-80%, 0.5-1.5% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 165-180 ℃ of condition, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through step () is cooled to normal temperature, and 100-110 ℃ of warm air drying, to water content 10%, pulverized to obtain granularity 80-100 purpose powder, adds its mass ratio 7-8 tap water doubly, mixes, and adjusts pH=4.5-4.8, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, add diastatic enzyme 0.2-0.5% by its mass ratio, this enzyme activity 150000 U/g, by letter (China) Bioisystech Co., Ltd of Novi, produced, Angel TH high-temperature resistant and highly-active dry yeast 0.2-0.6%, this yeast is produced by Angel Yeast Co.,Ltd, product meets GB/T 20886-2007 specification of quality, mix, under 40-42 ℃ of condition, 3-5d is processed in insulation, carry out saccharification and zymamsis, when ethanol content is greater than 8%(mL/100mL) time, be cooled to 30-32 ℃, stop saccharification and zymamsis,
(4) acetic fermentation and ageing
Step (three) the gained material of take is benchmark, by its mass percent 0.2-0.8%, add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.2-4.5,30-32 ℃ of insulation acetic fermentation 2-3d, the feed liquid total acidity is greater than 7%(g/100mL with acetometer) time, finish fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain the salt that former vinegar adds 1-1.2% by mass percentage, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
By the inventive method, adopting decortication to stay the Semen Maydis powder of skin is that raw material carries out vinegar brewing, can avoid excessive fat content to extrude gelatinization liquefaction and ferment to high-shear and normally be brought disadvantageous effect, also avoid its detrimentally affect to the edible vinegar local flavor, simultaneously owing to staying the skin Semen Maydis powder to contain abundant fiber, loose and the dissolved oxygen that is conducive to material, be conducive to growth and breeding and the fermentation of yeast, acetic bacteria, the filter cleaner operation that is conducive to the later stage fermentation wine with dregs is carried out smoothly.By the inventive method because material carries out high-shear gelatinization Operation for liquefaction, make the carrying out of its easier saccharification, therefore can under the optimal temperature of zymamsis, make saccharification, realize that saccharification and zymamsis one step complete, reduce the hold facility amount and produce area, shorten the production cycle, reduce product cost, enhance productivity, realize that consumption reduction reduces discharging, High-efficient Production.
Embodiment
Embodiment 1
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The corn quarrel of Liu Pituo embryo meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 80 mesh sieves fully, the Semen Maydis powder of take adds the ɑ-amylase of tap water that its mass percent is 60%, anti-105 ℃ of high temperature of 0.5% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 165 ℃ of conditions, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through step () is cooled to normal temperature, and 100 ℃ of warm air dryings, to water content 10%, are pulverized to obtain granularity 80 purpose powder, add the tap water of 7 times of its mass ratioes, mixes, and adjusts pH=4.5, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, by its mass ratio, adds diastatic enzyme 0.2%, and this enzyme activity 150000 U/g are produced by letter (China) Bioisystech Co., Ltd of Novi; Angel TH high-temperature resistant and highly-active dry yeast 0.2%, this yeast is produced by Angel Yeast Co.,Ltd, and product meets GB/T 20886-2007 specification of quality.Mix, under 40 ℃ of conditions, 3d is processed in insulation, carries out saccharification and zymamsis.When ethanol content is greater than 8%(mL/100mL) time, be cooled to 30-32 ℃, stop saccharification and zymamsis.
(4) acetic fermentation and ageing
Step (three) the gained material of take is benchmark, by its mass percent 0.2%(g/100g) add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.2,30 ℃ of insulation acetic fermentation 2d, the feed liquid total acidity is greater than 7%(g/100mL with acetometer) time can finish the fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain former vinegar and add by mass percentage 1% salt, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
Embodiment 2
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The quarrel corn of the de-embryo of decortication meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 100 mesh sieves fully, the Semen Maydis powder of take adds the ɑ-amylase of tap water that its mass percent is 80%, anti-105 ℃ of high temperature of 1.5% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 180 ℃ of conditions, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through step () is cooled to normal temperature, and 110 ℃ of warm air dryings, to water content 10%, are pulverized to obtain granularity 100 purpose powder, add the tap water of 8 times of its mass ratioes, mixes, and adjusts pH=4.8, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, by its mass ratio, adds diastatic enzyme 0.5%, and this enzyme activity 150000 U/g are produced by letter (China) Bioisystech Co., Ltd of Novi; Angel TH high-temperature resistant and highly-active dry yeast 0.6%, this yeast is produced by Angel Yeast Co.,Ltd, and product meets GB/T 20886-2007 specification of quality.Mix, under 42 ℃ of conditions, 5d is processed in insulation, carries out saccharification and zymamsis.When ethanol content is greater than 8%(mL/100mL) time, be cooled to 32 ℃, stop saccharification and zymamsis;
(4) acetic fermentation and ageing
Step (two) the gained material of take is benchmark, by its mass percent 0.8%(g/100g) add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.5,32 ℃ of insulation acetic fermentation 3d, the feed liquid total acidity is greater than 7%(g/100mL with acetometer) time can finish the fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain former vinegar and add by mass percentage 1.2% salt, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
Embodiment 3:
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The quarrel corn of the de-embryo of decortication meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 80 mesh sieves fully, the Semen Maydis powder of take adds the ɑ-amylase of tap water that its mass percent is 70%, anti-105 ℃ of high temperature of 1.0% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 172 ℃ of conditions, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through (one) is cooled to normal temperature, and 105 ℃ of warm air dryings, to water content 10%, are pulverized to obtain granularity 100 purpose powder, add the tap water of 7.5 times of its mass ratioes, mixes, and adjusts pH=4.7, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, by its mass ratio, adds diastatic enzyme 0.35%, and this enzyme activity 150000 U/g are produced by letter (China) Bioisystech Co., Ltd of Novi; Angel TH high-temperature resistant and highly-active dry yeast 0.4%, this yeast is produced by Angel Yeast Co.,Ltd, and product meets GB/T 20886-2007 specification of quality.Mix, under 41 ℃ of conditions, 4d is processed in insulation, carries out saccharification and zymamsis, when ethanol content is greater than 8%(mL/100mL) time, be cooled to 31 ℃, stop saccharification and zymamsis;
(4) acetic fermentation and ageing
Step (three) the gained material of take is benchmark, by its mass percent 0.5%(g/100g) add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.4,31 ℃ of insulation acetic fermentation 2.5d, the feed liquid total acidity is greater than 7%(g/100mL with acetometer) time can finish the fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain former vinegar and add by mass percentage 1.1% salt, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
Embodiment 4:
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The quarrel corn of the de-embryo of decortication meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 100 mesh sieves fully, the Semen Maydis powder of take adds the ɑ-amylase of tap water that its mass percent is 80%, anti-105 ℃ of high temperature of 0.3% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 165 ℃ of conditions, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through (one) is cooled to normal temperature, and 110 ℃ of warm air dryings, to water content 10%, are pulverized to obtain granularity 100 purpose powder, add the tap water of 8 times of its mass ratioes, mixes, and adjusts pH=4.8, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, by its mass ratio, adds diastatic enzyme 0.5%, and this enzyme activity 150000 U/g are produced by letter (China) Bioisystech Co., Ltd of Novi; Angel TH high-temperature resistant and highly-active dry yeast 0.2%, this yeast is produced by Angel Yeast Co.,Ltd, and product meets GB/T 20886-2007 specification of quality.Mix, under 42 ℃ of conditions, 5d is processed in insulation, carries out saccharification and zymamsis.When ethanol content is greater than 8%(mL/100mL) time, be cooled to 30-32 ℃, stop saccharification and zymamsis;
(4) acetic fermentation and ageing
Step (two) the gained material of take is benchmark, by its mass percent 0.8%(g/100g) add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.2,30-32 ℃ of insulation acetic fermentation 2d, the feed liquid total acidity is greater than 7%(g/100mL with acetometer) time can finish the fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain former vinegar and add by mass percentage 1.2% salt, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
Claims (1)
1. a saccharification and zymamsis single stage method are made the method for vinegar, it is characterized in that comprising the following steps:
(1) corn screen selecting, pulverizing, shear at high temperature gelatinization liquefaction and sterilization
The corn quarrel of the de-embryo of decortication meets GB2715-2005 grain hygienic standard specification of quality, pulverizing obtains passing through the Semen Maydis powder of 80-100 mesh sieve fully, the Semen Maydis powder of take adds the ɑ-amylase of anti-105 ℃ of high temperature of tap water that its mass percent is 60-80%, 0.5-1.5% as benchmark, this enzyme activity 40000 U/g, by Novi letter (China) Bioisystech Co., Ltd, produced, under 165-180 ℃ of condition, processing is extruded in high-shear, make corn starch pasting and liquefaction, be conducive to saccharification and fermentation, material played to germicidal action simultaneously;
(2) cooling, pulverize, allotment
The material of processing through step () is cooled to normal temperature, and 100-110 ℃ of warm air drying, to water content 10%, pulverized to obtain granularity 80-100 purpose powder, adds its mass ratio 7-8 tap water doubly, mixes, and adjusts pH=4.5-4.8, and clean storage is standby;
(3) saccharification and zymamsis
Step (two) the gained material of take is benchmark, add diastatic enzyme 0.2-0.5% by its mass ratio, this enzyme activity 150000 U/g, by letter (China) Bioisystech Co., Ltd of Novi, produced, Angel TH high-temperature resistant and highly-active dry yeast 0.2-0.6%, this yeast is produced by Angel Yeast Co.,Ltd, product meets GB/T 20886-2007 specification of quality, mix, under 40-42 ℃ of condition, 3-5d is processed in insulation, carries out saccharification and zymamsis, when ethanol content is greater than 8%, be cooled to 30-32 ℃, stop saccharification and zymamsis;
(4) acetic fermentation and ageing
Step (three) the gained material of take is benchmark, by its mass percent 0.2-0.8%, add acetic bacteria (Shanghai makes 1.01) to mix, adjust pH 4.2-4.5,30-32 ℃ of insulation acetic fermentation 2-3d, when the feed liquid total acidity is greater than 7% with acetometer, finish fermentation, with 80 orders, 300 mesh sieve continuous filtration slagging-off, obtain the salt that former vinegar adds 1-1.2% by mass percentage, be sealed in the ageing tank, be positioned under non-freezing natural temperature condition 3-6 month and carry out the ageing processing, then carry out pasteurization, the filling edible vinegar that obtains.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468211A (en) * | 2018-12-20 | 2019-03-15 | 山西紫林醋业股份有限公司 | The production technology of glutinous sorghum brewing mature vinegar |
| CN115960693A (en) * | 2021-10-09 | 2023-04-14 | 隆德县良田食品有限公司 | Edible vinegar production process and production line thereof |
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| CN1904029A (en) * | 2006-06-30 | 2007-01-31 | 徐州恒顺万通食品酿造有限公司 | Production method of liquid fermentation edible vinegar |
| CN101144095A (en) * | 2006-06-29 | 2008-03-19 | 普渡（大学）研究基金 | Method for producing ethanol by starch material |
| CN103243001A (en) * | 2013-05-20 | 2013-08-14 | 江南大学 | Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method |
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| CN86100137A (en) * | 1986-01-07 | 1987-07-15 | 黑龙江商学院 | The new technology of making fermented products from dilated grain |
| WO2006056838A1 (en) * | 2004-11-29 | 2006-06-01 | Elsam Engineering A/S | Enzymatic hydrolysis of biomasses having a high dry matter (dm) content |
| CN101144095A (en) * | 2006-06-29 | 2008-03-19 | 普渡（大学）研究基金 | Method for producing ethanol by starch material |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109468211A (en) * | 2018-12-20 | 2019-03-15 | 山西紫林醋业股份有限公司 | The production technology of glutinous sorghum brewing mature vinegar |
| CN109468211B (en) * | 2018-12-20 | 2022-11-04 | 山西紫林醋业股份有限公司 | Production process for brewing mature vinegar from glutinous sorghum |
| CN115960693A (en) * | 2021-10-09 | 2023-04-14 | 隆德县良田食品有限公司 | Edible vinegar production process and production line thereof |
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Application publication date: 20131225 |