CN103710253A - Method for producing table vinegar by fermenting yellow serofluid and bean dregs - Google Patents

Method for producing table vinegar by fermenting yellow serofluid and bean dregs Download PDF

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CN103710253A
CN103710253A CN201310739267.8A CN201310739267A CN103710253A CN 103710253 A CN103710253 A CN 103710253A CN 201310739267 A CN201310739267 A CN 201310739267A CN 103710253 A CN103710253 A CN 103710253A
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bean
vinegar
bacterium
seed liquor
dregs
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CN201310739267.8A
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CN103710253B (en
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周红丽
陈琦
蒋立文
周辉
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湖南家嘉食品有限公司
周红丽
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Abstract

The invention discloses a method for producing table vinegar by fermenting yellow serofluid and bean dregs, which comprises the following steps: dehydrating bean dreg byproducts from bean product processing, and performing puffing pretreatment; sterilizing or boiling yellow serofluid at a high temperature, cooling, adding the treated bean dregs and a cellulase/pectinase composite enzyme preparation, and performing enzymolysis for 24 hours; and adding bean milk and 95% edible alcohol into the enzymolysis solution, inoculating with a Saccharomyces cerevisiae seed solution and an acetic acid bacterium Huniang A.S1.01 seed solution, performing aerobic fermentation at 20-30 DEG C for 5-10 days, centrifuging the matured fermentation solution, filtering, and sterilizing to obtain the finished table vinegar product. The method is low in cost, high in return, short in production cycle, high in equipment utilization rate and huge in market potential, avoids using grain materials, can relieve argument and scruple of all levels in the society about safety of table vinegar (industrial glacial acetic acid blending phenomenon), and saves grains.

Description

A kind of method of utilizing yellow seriflux, fermenting bean dregs to produce vinegar

Technical field

The invention belongs to leavened food preparing technical field, relate to and a kind of yellow seriflux, bean dregs are undergone microbial fermentation and produce the processing method of vinegar.

Background technology

Yellow plasm of soybean has another name called bean curd water, is mainly derived from the swill that hot soya-bean milk solidifies, base squeezes out.Owing to containing water-soluble flavones and carotenoid pigment in soya bean, at mill beans, solidify, a small amount of yellow pigment is brought in swill in base process, make swill be yellow, so also claim " yellow swill " to show after testing: contain 0.25%~0.4% protein and reducing sugar and the polysaccharose substance of 0.1% left and right in yellow seriflux, contain in addition a small amount of neurological progression composition. bean dregsbe produce soymilk or bean curdbyproduct in process is general bean dregswater content 85%, protein3.0%, fat0.5%, carbohydrate(Mierocrystalline cellulose, polysaccharide etc.) 8.0%, in addition, also contain the mineral substance such as calcium, phosphorus, iron.In bean product processing, yellow plasm of soybean is regarded as refuse always and discards, right bean dregsutilization ratio also lower, traditional utilize mode be using bean dregs as animal-feed, directly nutrition purposes, especially for feeding animals, a lot of high in bean dregs nutritive valuecomposition all wasted.Moreover, the biochemical oxygen demand of yellow seriflux (BOD) is 4000-6000mg/L, and chemical oxygen demand (COD) (COD) is 2400-3000mg/L, and pH value is 5-6, and temperature is 55 ℃ of left and right.There are every day yellow seriflux, the bean dregs of upper kiloton to emit, this not only causes the significant wastage of resource, also to environment, bring pollution, therefore strengthen the gordian technique research that yellow seriflux, bean dregs utilize, to improving the comprehensive benefit of bean curd and product enterprise thereof, increase direct benefit, the minimizing environmental pollution tool of product and be of great significance.

The planning proposal of putting into effect according to < < whole nation foodstuffs industry Eleventh Five-Year Development Plan planning proposal > >, has given sufficient attention to the development of China's bean product industry.Particularly in foodstuffs industry industry and production development emphasis, propose: " will pay much attention to Soybean Industry science, development of rationality, add great development dynamics, improve the nutritional quality of soybean protein; Improve bean curd and various traditional soybean product industrialization, standardized production level, go deep into the various high quality nutritive food of development of new, bean product secondary industry is done greatly, run business into strong one ".Suggestion simultaneously required by 2015, and the consumption of soybean and goods thereof will reach 16Kg for each person every year, according to city 3,000,000 people's resident population, calculated, and consumed for each person every day bean product and reached 50g.Under these circumstances, the quantum of output of yellow seriflux, bean dregs will further increase, and how rationally utilize this resource to bring immeasurable benefit to enterprise and society.

In recent years, for the comprehensive utilization of yellow plasm of soybean, bean dregs, caused people's attention, people have also done some discussion work to the exploitation of yellow seriflux, bean dregs at present, such as utilizing yellow plasm of soybean fermentative production vitamin B12, Xin Jiaying to extract oligose, Zhu Zhu, Liang Ying etc. from bean curd yellow pulp water using, with yellow seriflux, carry out lactic fermentation; From bean dregs, extract food fibre, bean dregs are fermented and prepare lactic acid or amino acid or directly mouldy to make mould bean dregs edible for people by bean dregs.But the report that carries out acetic fermentation with yellow seriflux, bean dregs there is not yet, and the traditional acid condiment of vinegar You Shi China is with a long history, is deeply subject to consumers in general's welcome.And the technique of traditional mode of production acetic acid adopts solid fermentation more, with grain, as raw material, fermentation time is long, and labour intensity is high, and raw material availability is low.The present invention is on the basis of inheriting tradition technique, in order to realize better high-quality, high yield, low consumption product, first select yellow seriflux, the bean dregs acetic acid bacteria strain of high-quality, yellow seriflux, bean dregs acetic fermentation novel process are studied, yellow plasm of soybean, the bean dregs of output fully reclaim change and " give up " as " treasured " when producing bean curd again, for the vinegar of production high-quality less energy-consumption provides excellent species and novel technique.

Summary of the invention

The object of the invention is: for above-mentioned the deficiencies in the prior art, provide a kind of method of utilizing yellow seriflux, Dregs Manufacture vinegar.The method cost is low, it is high to return, without grain raw material, with short production cycle, plant factor is high, has wide market potential, can alleviate arguement and the misgivings of each level of society to edible vinegar security (industrial Glacial acetic acid is blent phenomenon), saved grain.

A method of utilizing yellow seriflux, Dregs Manufacture vinegar, comprises the following steps:

1) collect the by product bean dregs of bean product processing, dehydrate to bean dregs water content as being no more than 15%, dry bean dregs are pulverized, after mistake 60 mesh sieves, carry out expanded;

2) collect yellow seriflux high-temperature sterilization out of squeezing in the bean product course of processing or boil after when being chilled to 30-40 ℃, the enzyme that add by mass percentage the bean dregs that are no more than 30% step 1) and processed, is no more than 0.3% volume ratio 1:1 is lived and is all reached the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, regulating pH is 4.0, at 55 ℃, enzymolysis 24h;

3) in above-mentioned enzymolysis solution, add by volume the bean product of 5%-10% to add the soya-bean milk obtaining man-hour, 95% edible ethanol of 1%-6%, mix, inoculation volume ratio is no more than the acetic bacteria Shanghai of 3% yeast saccharomyces cerevisiae seed liquor and volume ratio 1%-7% and makes A.S1.01 seed liquor, be placed in aerobic fermentation 5-10d under 20-30 ℃ of temperature condition, more ripe fermented liquid is centrifugal, filtration, sterilizing obtain finished product vinegar;

Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0-3.0 * 10 7individual/mL; It is 1.0-3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL.

The preparation method of yeast saccharomyces cerevisiae seed liquor is: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, in fresh slant medium, 28 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 1.0-3.0 * 10 7individual/mL.

A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 1.0-3.0 * 10 8individual/mL.

A kind of method of utilizing yellow seriflux, Dregs Manufacture vinegar, collect the by product yellow seriflux of bean product source mill, high-temperature sterilization or while boiling cooling 30-40 ℃, regulating alcoholic strength is 5%, it is 4%-6% that bean product add the soya-bean milk addition volume percent obtaining man-hour, it is 1%-3% that A.S1.01 seed liquor inoculum size volume percent is made in acetic bacteria Shanghai, the constant temperature aerobic fermentation 7-10d of 28-30 ℃, centrifugal, filtration, clarification, sterilizing; It is 1.0-3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL; A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 1.0-3.0 * 10 8individual/mL.

Above-mentioned cellulase, polygalacturonase are known conventional zymin, and Ke Cong zymin manufacturer buys, and require enzyme work to reach 10000U/L.

It is known conventional microorganism that A.S1.01 is made in above-mentioned yeast saccharomyces cerevisiae, acetic bacteria Shanghai, all can buy from Chinese Research for Industrial Microbial Germ preservation center.

The present invention has the following advantages:

1, bean dregs and yellow seriflux all belong to the by product in bean product processing, using this supplementary material of making as vinegar, can reach and make full use of processing byproduct, extension product chain, the object that reduces bean product enterprise waste pollution, realizes cleaner production and the cyclic production of bean-curd product enterprise, the discharge of basic controlling yellow seriflux, bean dregs, energy-conservation of consumption reduction, the added value of product of increase bean product enterprise.

2, in bean dregs, contain a certain amount of pectin, Mierocrystalline cellulose and xylogen, by puffing method, more pure cellulose discharged, then by enzyme preparation degrades to obtain the required sugar of zymamsis.Having reduced the add-on of alcohol, obtained the substrate of acetic fermentation by cellulose degradation and zymamsis, both taken full advantage of bean dregs, saved again and should separately add the cost that alcohol brings, is a kind of cost-effective method.

3, the present invention organically merges yellow seriflux and contained nutritive ingredient, the functional component of bean dregs, has improved nutritive value and the nourishing function of vinegar, for exploitation health vinegar provides a thinking.

4, the present invention also can with the practical technique that improves liquid submerged fermentation vinegar quality local flavor: flavouring meat flavor formulating technology, increase the application that combines of the correlation techniques such as taste flavoring technology, hyperchromic technology of mix colors and clarification technique, for the preparation of other acetic acid goods, liquid edible vinegar quality flavor is significantly improved, on fragrance, color and luster, can compare with Solid-State Fermented Vinegar Producion, on taste, approach Solid-State Fermented Vinegar Producion.Liquid vinegar can be used as the high-quality acidic flavored liquid that food is gone with rice or bread, the show strong market competitiveness of dipping in like this.

In a word, the present invention adopts microbial fermentation technology and clearer production technology to yellow seriflux, bean dregs carry out deep research and processing, studied yellow seriflux simultaneously, the development key technology of bean dregs industrialization processing goes out readily marketable products, realize the zero release of soybean curd production process waste, not only can solve discarded yellow seriflux, the environmental pollution that bean dregs cause, and exploitation yellow seriflux, it is low that the edible vinegar product that bean dregs are made have cost, return high, without grain raw material, with short production cycle, the wide market potentials such as plant factor height, alleviate arguement and the misgivings of each level of society to edible vinegar security (industrial Glacial acetic acid is blent phenomenon), saved grain, for building " resource-conserving, environmentally friendly " harmonious society, for the exploitation of recycling economy has important value.

Embodiment

Below in conjunction with embodiment, the invention will be further described.These embodiment must not be for explaining limiting the scope of the invention.

Embodiment 1

1) collect the by product bean dregs with a collection of bean product processing, dehydrate to water content be 15% left and right, dry bean dregs are pulverized, after crossing 60 mesh sieves, carry out expanded pre-treatment (I district temperature 60 C, 90 ℃ of II district temperature, 100 ℃ of III district temperature, the complete expanded production line of the DS56-X of Saixin Mechinery Co., Ltd., Jinan High and New Developement District type twin screw, the time that each temperature section is processed is undertaken by the operation instructions of this production line.

2) collect the yellow seriflux high-temperature sterilization that step 1) squeezes out with a collection of bean product processing or boil after when being chilled to 30-40 ℃, add by mass percentage bean dregs that 30% step 1) processed, 0.3% volume ratio 1:1 enzyme to live and all reach the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, regulating pH is 4.0, at 55 ℃, enzymolysis 24h;

3) in above-mentioned enzymolysis solution, add by volume 6% step 1) to add the soya-bean milk (soymilk concentration 10.5-11 degree Beaume) of preparing man-hour, 1% 95% edible ethanol with a collection of bean product, mix, A.S1.01 seed liquor is made in the inoculation yeast saccharomyces cerevisiae seed liquor of volume ratio 3% and the acetic bacteria Shanghai of volume ratio 2%, be placed in aerobic fermentation 10d under 30 ℃ of temperature condition, more ripe fermented liquid is centrifugal, filtration, sterilizing obtain finished product vinegar; Vinegar liquid color is amber or reddish-brown, and ester perfume (or spice) and heavy flavour of vinegar fragrance are delicious, alcohol is soft, sour and sweet palatability, clarification, and no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.

Yeast saccharomyces cerevisiae seed liquor bacterium number is 3.0 * 10 7individual/mL; It is 2.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL.

The preparation method of yeast saccharomyces cerevisiae seed liquor is: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, in fresh slant medium, 28 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 3.0 * 10 7individual/mL.

A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 2.0 * 10 8individual/mL.

Embodiment 2

1) collect the by product bean dregs with a collection of bean product processing, dehydrate to water content be 15% left and right, dry bean dregs are pulverized, carry out expanded pre-treatment (I district temperature 60 C, 90 ℃ of II district temperature, 100 ℃ of III district temperature) after crossing 60 mesh sieves

2) collect the yellow seriflux high-temperature sterilization that step 1) squeezes out with a collection of bean product processing or boil after when being chilled to 30-40 ℃, add by mass percentage bean dregs that 20% step 1) processed, 0.2% volume ratio 1:1 enzyme to live and all reach the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, regulating pH is 4.0, at 55 ℃, enzymolysis 24h;

3) in above-mentioned enzymolysis solution, add by volume 6% step 1) to add the soya-bean milk of preparing man-hour, 2% 95% edible ethanol with a collection of bean product, mix, A.S1.01 seed liquor is made in the inoculation yeast saccharomyces cerevisiae seed liquor of volume ratio 2% and the acetic bacteria Shanghai of volume ratio 2%, be placed in aerobic fermentation 8d under 30 ℃ of temperature condition, more ripe fermented liquid is centrifugal, filtration, sterilizing obtain finished product vinegar; Vinegar liquid color is amber or reddish-brown, and ester perfume (or spice) and heavy flavour of vinegar fragrance are delicious, alcohol is soft, sour and sweet palatability, clarification, and no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.

Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0 * 10 7individual/mL; It is 3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL.

The preparation method of yeast saccharomyces cerevisiae seed liquor is: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, in fresh slant medium, 28 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 1.0 * 10 7individual/mL.

A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 3.0 * 10 8individual/mL.

Embodiment 3

Collect the by product yellow seriflux of Tofu processing factory in fermentor tank, after sterilizing, cooling as stated above, regulating alcoholic strength is 5%, and soya-bean milk addition is 6%, and acetic bacteria inoculum size is 1%, the ferment at constant temperature 7d of 30 ℃, centrifugal, filter and clarification after, gained vinegar liquid color is amber or reddish-brown, ester perfume (or spice) and heavy flavour of vinegar fragrance, delicious, alcohol is soft, sour and sweet palatability, clarification, no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.

It is 3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL.

A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 3.0 * 10 8individual/mL.

Claims (4)

1. a method of utilizing yellow seriflux, Dregs Manufacture vinegar, is characterized in that, comprises the following steps:
1) collect the by product bean dregs of bean product processing, dehydrate to bean dregs water content as being no more than 15%, dry bean dregs are pulverized, after mistake 60 mesh sieves, carry out expanded;
2) collect yellow seriflux high-temperature sterilization out of squeezing in the bean product course of processing or boil after when being chilled to 30-40 ℃, the enzyme that add by mass percentage the bean dregs that are no more than 30% step 1) and processed, is no more than 0.3% volume ratio 1:1 is lived and is all reached the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, regulating pH is 4.0, at 55 ℃, enzymolysis 24h;
3) in above-mentioned enzymolysis solution, add by volume the bean product of 5%-10% to add the soya-bean milk obtaining man-hour, 95% edible ethanol of 1%-6%, mix, inoculation volume ratio is no more than the acetic bacteria Shanghai of 3% yeast saccharomyces cerevisiae seed liquor and volume ratio 1%-7% and makes A.S1.01 seed liquor, be placed in aerobic fermentation 5-10d under 20-30 ℃ of temperature condition, more ripe fermented liquid is centrifugal, filtration, sterilizing obtain finished product vinegar;
Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0-3.0 * 10 7individual/mL; It is 1.0-3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL.
2. the method for utilizing yellow seriflux, Dregs Manufacture vinegar or acetic acid beverage according to claim 1, it is characterized in that, the preparation method of yeast saccharomyces cerevisiae seed liquor is: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators in fresh slant medium, 28 ℃ are cultured to logarithmic phase, impouring stroke-physiological saline solution, wash lower lawn, making bacterium number is 1.0-3.0 * 10 7individual/mL.
3. the method for utilizing yellow seriflux, Dregs Manufacture vinegar or acetic acid beverage according to claim 1, it is characterized in that, A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators to fresh slant medium, 37 ℃ are cultured to logarithmic phase, impouring stroke-physiological saline solution, wash lower lawn, making bacterium number is 1.0-3.0 * 10 8individual/mL.
4. a method of utilizing yellow seriflux, Dregs Manufacture vinegar, it is characterized in that, collect the by product yellow seriflux of bean product source mill in fermentor tank, high-temperature sterilization or while boiling cooling 30-40 ℃, regulating alcoholic strength is 5%, and it is 4%-6% that bean product add the soya-bean milk addition volume percent obtaining man-hour, and it is 1%-3% that A.S1.01 seed liquor inoculum size volume percent is made in acetic bacteria Shanghai, the constant temperature aerobic fermentation 7-10d of 28-30 ℃, centrifugal, filtration, clarification, sterilizing; It is 1.0-3.0 * 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai 8individual/mL; A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: by the slant strains streak inoculation of this bacterium that is kept at 4 ℃ of refrigerators, to fresh slant medium, 37 ℃ are cultured to logarithmic phase, and impouring stroke-physiological saline solution is washed lower lawn, and making bacterium number is 1.0-3.0 * 10 8individual/mL.
CN201310739267.8A 2013-12-30 2013-12-30 A kind of method utilizing yellow seriflux, fermenting bean dregs to produce vinegar CN103710253B (en)

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