CN1036859C - Preparation method of flavouring vinegar and acetic acid type beverage - Google Patents
Preparation method of flavouring vinegar and acetic acid type beverage Download PDFInfo
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- CN1036859C CN1036859C CN91105747A CN91105747A CN1036859C CN 1036859 C CN1036859 C CN 1036859C CN 91105747 A CN91105747 A CN 91105747A CN 91105747 A CN91105747 A CN 91105747A CN 1036859 C CN1036859 C CN 1036859C
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Abstract
The present invention relates to edible aromatic vinegar which is prepared by that waste beer is used as raw materials, inoculated with acetic acid bacterial strains processed by enlarged culture for acetic acid fermentation, fennel and other spices are added after the fermentation is finished, and the edible aromatic vinegar is obtained through sterilization, distillation and filtration. The edible aromatic vinegar is diluted with drinking water, and then sugar and other auxiliary materials are added to prepare vinegar beverages. To increase the content of the amino acid in the edible aromatic vinegar and the vinegar beverages, the present invention can uses the waste beer as raw materials which is fermented with lactic acid firstly, and then fermented with acetic acid. Sugar or honey, bean milk and yellow serous liquid can be added in the course of fermentation for fermentation so as to improve the acidity and the quality of the vinegar.
Description
The present invention relates to utilize waste beer to produce the edible fragrant cruel method that reaches acetic acid type beverage.
Waste beer is meant to be produced under abnomal condition, and its physical and chemical index does not reach the beer of quality standard, and mouthfeel, local flavor and qualified product are incomparable, drinks and scraps owing to not working as beer, and most of producers are poured into water drain.Even under stringent regulations, the waste beer amount of brew-house's output can not be less than yet produces 1% of beer total amount.The annual waste beer amount of China is about tens thousand of tons, if abandon it, adjusts and then wastes about ten thousand tons in grain, and with a toll of tens million of units, be unfortunate in fact.In fact waste beer is divided into through safety examination and can not utilizes and can utilize two classes; Beer obviously putrid and deteriorated, that frowst is arranged and have pathogenic microorganism to detect can not utilize; And available beer comprises that colourity exceeds standard, alcoholic strength and fermentation degree deficiency, di-acetyl exceed standard and reclaim beer etc., though can not drink as beer, but the VITAMIN that wherein contains is compared not how many losses with amino acid with qualified beer, still have high nutritive value, yet the user is very few.
The purpose of this invention is to provide a kind of method, utilize this available waste beer to carry out acetic fermentation and produce edible aromatic vinegar and acetic acid type beverage.
Brewageing of vinegar is with a long history, its principle be with the saccharification song with grain (or its surrogate) saccharification, carry out distiller's yeast fermentation then, then with the acetic bacteria fermentation and make edible vinegar.China various places use vinegar that traditional method brewages mostly heavy flavour of vinegar fragrance, have their own characteristics each, as Shanxi mature vinegar, zhenjiang vinegar, Jiangsu and Zhejiang Provinces rose vinegar, Fujian Monas cuspurpureus Went vinegar etc.Its production cycle is long, labour intensity is big.At present comparatively advanced is to adopt liquid submerged fermentation legal system vinegar, technical process as shown in Figure 1, its maximum characteristics are to enter a certain amount of air to quicken fermentation when acetic fermentation below fermented liquid.All brewage legal system vinegar is raw material with grain, potato class or other surrogates all.
The present invention is to be fermentation raw material with the waste beer, produces edible aromatic vinegar and acetic acid type beverage, and its technical process as shown in Figure 2.The slant medium of acetic bacteria and seed culture medium can adopt the bent juice of rice, wort, semisynthetic medium (glucose 10%, yeast extract paste 1%, CaCO
3%) wherein any with waste beer.Slant culture carries out in test tube, and the substratum Intake Quantity is 1/3,25~30 ℃ of blank down 72h that cultivate in sterilization back, and acetic acid bacteria strain, constant temperature culture 72~96h are inserted in aseptic back.About 1/2~1/3 amount of triangular flask seed enlarged culturing fashionable dress substratum after the sterilization, inserts the slant culture bacterial classification, at 25~40 ℃ of following shaking culture 18~30h.One-level, secondary, multistage seed enlarged culturing, container are filled and are held 60%, and sterilization back inoculum size 10~50% stirs aerated culture down at 25~40 ℃, and air flow is than (ratio of volume and per minute air flow, down with) 1: 0.10~0.20, and the time is 18~30h.Acetic fermentation: the waste beer wine with dregs of packing into, ethanol content 3~4%, capacity fills and holds 60%, sterilization, inoculum size 10~50% stirs aerobic fermentation 18~30h down at 25~40 ℃, and the air flow ratio is 1: 0.10~0.20, and total acid content is constant promptly finishes fermentation.Add sugar (sucrose, glucose) or honey in fermented liquid, (add-on is 0.5~3.0%), soya-bean milk (consumption is 1.0~4.0%), yellow seriflux (consumption is 1-5%) ferment and can improve the quality of acidity and vinegar.In order to increase amino acid whose content and organic acid kind and content in the vinegar, can make fermented liquid carry out lactic fermentation earlier, and then carry out acetic fermentation, technical process is as shown in Figure 3.Carry out slant culture with lactobacillus inoculation, triangular flask, one-level, secondary, multistage enlarged culturing are that raw material carries out lactic fermentation again with the waste beer.Cultivation is 25~40 ℃ with leavening temperature, and lactic fermentation is 2~4 days, stops lactic fermentation when fermented liquid acidity reaches 0.5% (in lactic acid content).The milk-acid bacteria slant medium adds 2% agar with the wort of 10~12 ° of Bx and makes; Seed culture medium all can with wort or the waste beer of 10~12 ° of Bx.After finishing, lactic fermentation carries out acetic fermentation (fermenting procedure such as above-mentioned acetic fermentation) then.Acetic fermentation finishes and adds a certain amount of spice heat sterilization and flavour passage, adds spice kind amount (is 100 with fermented liquid):
Fennel 0.05~0.10% aniseed 0.001~0.005%
Cloves 0.01~0.05% cassia bark 0.001~0.005%
Ginger powder 0.01~0.03% fructus amomi 0.0001~0.0005%
Cardamom 0.002~0.006% Chinese cassia tree 0.001~0.010%
After Radix Glycyrrhizae 0.01~0.10% Su Ye 0.05~0.10% added spice, heat tracing reached the purpose of sterilization and flavour passage simultaneously.Promptly obtain edible aromatic vinegar after the filtration, its unique flavor.Acid content is every milliliter of consumption 0.1MNaOH2~4ml if be diluted with water to wherein with disinfectant soup this aromatic vinegar, and adding auxiliary material more promptly becomes the acetic acid type beverage Normal juice with peculiar flavour.The kind of auxiliary material and add-on (is 100 with diluent) are:
Sugar 3~4% honey 0.5~1.5%
Sodium Cyclamate 0.05~0.15% salt 0.0~0.1%
Sodium Benzoate 0.03% this beverage Normal juice both can add picks up doubly cool (ice) water and drinks, and also can inject CO after adding water
2Make bottled carbonated drink and drink, refrigerant good to eat.
Characteristics of the present invention are to fully utilize the beer of having scrapped, and make it to become the raw material of brewing edible aromatic vinegar and acetic acid type beverage, saved grain, reduced cost, and have saved rice milling song and technology of alcohol and equipment again.Because special spice and accessory formula makes product have unique local flavor.
Example 1
Slant tube culture medium prescription (in 100ml): the bent 6 ° of Bx of rice, lime carbonate 1g, agar 2.5g, PH6~7, test tube fills and holds 1/3, and test tube is jumped a queue, and pressurization (98KPa) sterilization 30min is the blank 72h of cultivation in inclined-plane, the aseptic AS141 bacterial classification that then inserts, 30 ℃ of constant temperature are cultivated 72h.The same substratum of packing in the triangular flask, the pressurization sterilization adds 3% ethanol after the cooling, insert the slant culture bacterial classification, at 31 ℃ of following shaking culture 24h.The waste beer distiller's wort that spirituosity 3.2~3.5% is all packed in one-level cultivation (carrying out in the 200L narrow-necked earthen jar), secondary cultivation (carrying out in the 2000L narrow-necked earthen jar) into fills and holds 60%, the chuck heating, heat up 80 ℃, be cooled to 36 ℃, insert upper level enlarged culturing strain liquid, access amount 10%.Stir aerated culture 24h, the air flow ratio is 1: 0.15.In 20000L fermentation narrow-necked earthen jar, carry out acetic fermentation, the waste beer wine with dregs (ethanol content 3.5%) of packing into, fill and hold 60%, be warming up to 80 ℃, be cooled to 36 ℃ and insert 10% secondary enlarged culturing bacterial classification, 34~35 ℃ are stirred aerobic fermentation 24h, three sections of air flow scores down, in earlier stage, the later stage is 1: 0.10, be 1: 0.15 mid-term.Every 2h sampling of fermenting detects total acidity, the last constant terminal point that promptly reaches of total acidity (being about 4-5%).The back is 100 with fermented liquid, add spice by following per-cent: heat 80 ℃ under fennel 0.05% aniseed 0.001% cloves 0.01% cassia bark 0.001% ginger powder 0.01% fructus amomi 0.0001% cardamom 0.002% Chinese cassia tree 0.001% Radix Glycyrrhizae 0.05% Su Ye 0.05% stirs, insulation 24h, the clarification of cooling back is filtered with GL-400 type diatomite filter, obtains edible aromatic vinegar.Through measuring, wherein contain 18 seed amino acid total amount 520mg/L such as aspartic acid, Threonine, Serine, L-glutamic acid but also contain abundant vitamin B group, nicotinic acid, pantothenic acid and vitamin H.
Example 2
Add the substratum that 2% agar is made with the wort of 10~12 ° of BX, the inoculating lactic acid bacterium bacterial classification carries out slant culture, is that substratum carries out the seed enlarged culturing with 10~12 ° of Bx worts or waste beer then.With the sterilization waste beer is that raw material (in 2000L fermentation narrow-necked earthen jar) carries out lactic fermentation: fill and hold 60%, inoculum size 15%, 25~40 ℃ fermented 3 days, fermented liquid acidity (in lactic acid content) is termination lactic fermentation in 0.5% o'clock, in fermented liquid, add sucrose 2%, soya-bean milk 3%, yellow seriflux 3% (is 100 with fermented liquid), the inoculation acetic acid bacteria strain carries out acetic fermentation.Fermentation process such as example 1.
Claims (6)
1, a kind of method of comprehensive utilization of waste beer, it is characterized by with available waste beer is that raw material carries out acetic fermentation and produces edible aromatic vinegar and acetic acid type beverage, its processing method is: the waste beer sterilization back inoculation acetic acid bacteria strain liquid of ethanol content 3~4%, inoculum size 10~50%, stir down aerobic fermentation 18~30h at 25~40 ℃, air flow is 1: 0.10~0.20, and total acid content is constant promptly finishes fermentation, add spice then and carry out flavour passage, sterilization, promptly get fragrant cruel after the filtration; Then thin up, add auxiliary material and form acetic acid type beverage.
2, a kind of method of comprehensive utilization of waste beer, it is characterized by with available waste beer is raw material, carry out lactic fermentation earlier, carry out acetic fermentation again and produce edible aromatic vinegar and acetic acid type beverage, its processing method is: ethanol content is 3~4% waste beer sterilization back inoculating lactic acid bacterial classification liquid, 25~40 ℃ of bottom fermentations 2~4 days, when reaching 0.5%, the acidity of fermented liquid stops fermentation; And then inoculation acetic acid bacteria strain liquid, under 25~40 ℃, stirring aerobic fermentation 18~30h, air flow is 1: 0.10~0.20, total acid content is constant promptly finishes fermentation, adds spice then and carries out flavour passage, sterilization, promptly gets aromatic vinegar after the filtration; Then thin up, add auxiliary material and form acetic acid type beverage.
3, the method for comprehensive utilization of waste beer as claimed in claim 1 or 2, it is characterized by in fermented liquid add sugar or honey, soya-bean milk, yellow seriflux ferments, its consumption is:
With fermented liquid is 100
Sugar or honey 0.5~3.0%
Soya-bean milk 1.0~4.0%
Yellow seriflux 1.0~5.0%
4, the method for comprehensive utilization of waste beer as claimed in claim 1 or 2, the kind and the consumption that it is characterized by the adding spice are:
With fermented liquid is 100
Fennel 0.05~0.10% aniseed 0.001~0.005%
Cloves 0.01~0.05% cassia bark 0.001~0.005%
Ginger powder 0.01~0.03% fructus amomi 0.0001~0.0005%
Cardamom 0.002~0.006% Chinese cassia tree 0.001~0.010%
Radix Glycyrrhizae 0.01~0.10% Su Ye 0.05~0.10%
5, the method for comprehensive utilization of waste beer as claimed in claim 1 or 2, the method for making that it is characterized by acetic acid type beverage is that edible aromatic vinegar is diluted with cool tap water, making wherein, acid content is that every milliliter of consumption 0.1MNaOH is 2~4ml, add auxiliary material then and make acetic acid type beverage Normal juice, auxiliary material adds kind and amount is:
With the edible aromatic vinegar after the dilution is 100
Sugar 3.0~4.0% honey 0.5~1.5%
Sodium Cyclamate 0.05~0.15% salt 0.0~0.1%
Sodium Benzoate 0.03% this beverage Normal juice adds ten times in water, or adds the water carbonic acid gas that reinjects and make beverage and carbonated drink.
6, the method for comprehensive utilization of waste beer as claimed in claim 1 or 2 is characterized by the acetic acid bacteria strain liquid of described inoculation, can be substratum with utilizing waste beer when its inclined-plane and seed culture at different levels when making; The lactobacillus inoculation liquid of inoculation can be substratum with utilizing waste beer during its seed culture at different levels when making.
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CN91105747A CN1036859C (en) | 1991-08-16 | 1991-08-16 | Preparation method of flavouring vinegar and acetic acid type beverage |
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CN91105747A CN1036859C (en) | 1991-08-16 | 1991-08-16 | Preparation method of flavouring vinegar and acetic acid type beverage |
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CN1036859C true CN1036859C (en) | 1997-12-31 |
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Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1056875C (en) * | 1998-06-16 | 2000-09-27 | 王金鸣 | Process for producing vineger by using beer yeast mud and product thereby |
CN100448976C (en) * | 2007-02-09 | 2009-01-07 | 山东轻工业学院 | Method of preparing beer local flavor vinegar |
CN102242050B (en) * | 2011-07-07 | 2014-08-27 | 河北农业大学 | Preparation method of sea cucumber vinegar |
CN102488282B (en) * | 2011-12-14 | 2013-08-28 | 林秋莉 | Method for making red date and glutinous rice vinegar drink, and red date and glutinous rice vinegar drink prepared by method |
CN103695286B (en) * | 2014-01-03 | 2014-12-03 | 南京飞马食品有限公司 | Method for producing beer vinegar |
CN106350430A (en) * | 2016-09-14 | 2017-01-25 | 元壮河北生物科技有限公司 | Beer vinegar and preparation method thereof |
CN106867860A (en) * | 2017-01-16 | 2017-06-20 | 姚入维 | The preparation method of food acids jujube vinegar and the vinegar made of this method |
CN110564665B (en) * | 2019-09-26 | 2021-04-09 | 长沙洁洁环保科技开发有限公司 | Microbial preparation for sewage treatment and preparation method and application thereof |
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