CN106047635A - Method for producing sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid - Google Patents
Method for producing sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid Download PDFInfo
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- CN106047635A CN106047635A CN201610536524.1A CN201610536524A CN106047635A CN 106047635 A CN106047635 A CN 106047635A CN 201610536524 A CN201610536524 A CN 201610536524A CN 106047635 A CN106047635 A CN 106047635A
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- Prior art keywords
- rum
- sugarcane
- liquid
- fermentation
- fruit vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a method for producing a sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid. The method comprises the following steps that 1, 1-2% by weight of edible alcohol is added to the rum vinasse liquid to prepare a strain seed expanding culture medium, then acetobacter aceti is inoculated to the expanding culture medium step by step for strain activation and domestication, the culture temperature is controlled to be 28-37 DEG C, culture time is 3 days, and a strain seed solution is prepared; 2, the rum vinasse liquid is additionally taken, edible alcohol accounting for 4-8% by weight of the rum vinasse liquid is added to prepare a liquid culture medium for acetic fermentation and production; 3, the strain seed solution is inoculated to the liquid culture medium for acetic fermentation and production according to the inoculation amount being 15% by volume ratio, stirring is performed for aerobic fermentation, the sugarcane fruit vinegar stock solution is prepared, the fermentation temperature is 28-37 DEG C, and the fermentation time is 4-10 days. The sugarcane fruit vinegar produced by adopting the method has nutrition and health-care functions, the discharge and pollution problems of the vinasse liquid produced after sugarcane rum distillation are solved.
Description
Technical field
The present invention relates to acetic acid drink technical field, more particularly relate to one and utilize Caulis Sacchari sinensis rum grain liquid to produce Caulis Sacchari sinensis
The method of fruit vinegar stock solution.
Background technology
Fruit vinegar is with fruit or Fruit quality leftover bits and pieces as primary raw material, utilizes the one of modern biotechnology brew
Nutritious, the tart flavour beverage of excellent in flavor.It has the alimentary health-care function of fruit and vinegar concurrently, is collection nutrition, health care, dietetic therapy
The Novel beverage being integrated etc. function.
The nineties in 20th century rises, and on the market of the developed country such as the U.S., France, vinegar beverage is the most once by fashion female
Pursuing of property.Fruit vinegar beverage with Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Crataegi etc. as raw material production has catered to green, healthy the disappearing of people from modern metropolitan cities
Take theory, meet the demand of modern metropolitan cities consumer healthcare, beauty treatment the most simultaneously.At present, the various vinegar of China (include tradition vinegar,
Health promoting vinegar and fruit vinegar) the consumption figure of year per capita be 0.19 kilogram, just correspond to Japan 1/9, the 1/7 of the U.S., wherein, abroad eat
Having 30%-40% in vinegar market is fruit vinegar.This shows, there is huge potentiality to be exploited in the fruit vinegar market of China.And at present at me
State, fruit vinegar beverage is the most just favored by increasing consumer, especially urban woman.Along with growth in the living standard, people
The cognition degree of pollution-free food, Organic food is improved constantly, the Diet concept that city crowd is reasonable, healthy is progressively being established.
Caulis Sacchari sinensis rum grain liquid is the useless mash produced after Caulis Sacchari sinensis juice fermenting and producing rum distills, wherein rich in many ammonia
Base acid, protein, saccharide, flavone, policosanol and inorganic salt.According to analysis, in grain liquid, protein is up to 10.18%, residual sugar
1.19%, alcoholic strength 0.59-1%, flavone 200-300mg/L, policosanol is about 4.58%.Contain 0.02%-simultaneously
The P of 0.04%2O5, the K of 0.6%-1.2%2O.Currently for Caulis Sacchari sinensis rum grain liquid, may often be such that and directly it is discharged into nature
In boundary, so can make environment water eutrophication, thus bring harm to environment.
Summary of the invention
Present invention aim at for the deficiencies in the prior art, it is provided that one utilizes Caulis Sacchari sinensis rum grain liquid to produce Caulis Sacchari sinensis fruit
The method of vinegar stock solution, it is achieved the recycling of trade waste-Caulis Sacchari sinensis rum grain liquid.
The present invention is achieved in that a kind of method utilizing Caulis Sacchari sinensis rum grain liquid to produce sugarcane fruit vinegar stock solution, including
Following steps:
(1) take rum grain liquid and add appropriate edible ethanol, making bacterial strain seed amplification culture base, the food added
The percentage by weight accounting for rum grain liquid with ethanol is 1-2%；Then acetobacter is accessed step by step in gained amplification culture base,
Carrying out activation domesticated strain, cultivation temperature controls at 28-37 DEG C, and incubation time is 3 days, makes bacterial strain seed liquor；
(2) separately take rum grain liquid, and add the edible ethanol accounting for rum grain liquid weight 4-8%, be fabricated to acetic acid and send out
The fluid medium that ferment produces；
(3) by volume 15% inoculum concentration, the bacterial strain seed liquor that step (1) prepares is inoculated into the acetic acid of step (2)
The fluid medium of fermenting and producing, stirring, carry out aerobic fermentation, make sugarcane fruit vinegar stock solution, wherein fermentation temperature controls at 28-
37 DEG C, fermentation time 4-10 days.
Further, the useless mash that described rum grain liquid produces after being the distillation of Caulis Sacchari sinensis juice fermenting and producing rum.
Further, the concentration of edible ethanol used is 95%v/v.
Compared with prior art, the invention have the advantages that
The production method of the present invention, utilizes Caulis Sacchari sinensis rum grain liquid fermenting and producing go out rich in flavone and contain the sweet of policosanol
Sugarcane fruit vinegar, has both nutrition and health care function, produces discharge and the pollution problem of grain liquid after not only solving the distillation of Caulis Sacchari sinensis rum,
And make grain liquid be changed into reproduction resource by garbage, pollutant, produce the sugarcane fruit vinegar with economic worth accordingly, draw
Grow the industrial chain of Caulis Sacchari sinensis rum.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is clearly and completely described, it is clear that described reality
Executing example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is general
The every other embodiment that logical technical staff is obtained under not making creative work premise, broadly falls into present invention protection
Scope.
A kind of method utilizing Caulis Sacchari sinensis rum grain liquid to produce sugarcane fruit vinegar stock solution that the embodiment of the present invention provides, including such as
Lower step:
Step 1, take rum grain liquid and add appropriate edible ethanol, making bacterial strain seed amplification culture base, added
Edible ethanol to account for the percentage by weight of rum grain liquid be 1-2%；Then acetobacter is accessed step by step gained amplification culture
In base, carrying out activation domesticated strain, cultivation temperature controls at 28-37 DEG C, and incubation time is 3 days, makes bacterial strain seed liquor；
Step 2, separately take rum grain liquid, and add the edible ethanol accounting for rum grain liquid weight 4-8%, be fabricated to acetic acid
The fluid medium of fermenting and producing；
The inoculum concentration of step 3, by volume 15%, sends out the acetic acid that the bacterial strain seed liquor that step 1 prepares is inoculated into step 2
The fluid medium that ferment produces, stirring, carry out aerobic fermentation, make sugarcane fruit vinegar stock solution, wherein fermentation temperature controls at 28-37
DEG C, fermentation time 4-10 days.
In embodiments of the present invention, the useless mash that rum grain liquid produces after being the distillation of Caulis Sacchari sinensis juice fermenting and producing rum.
The concentration of edible ethanol used is 95%v/v.
Sugarcane fruit vinegar prepared by the embodiment of the present invention, analyzes after testing, in product containing can promote cardiovascular expansion, crown
Blood flow volume increases, produces the flavone component of antihypertensive effect.Flavone is many to hypertension, hyperlipidemia, cerebral thrombosis, arteriosclerosis etc.
Kind of disease has preventive and therapeutic effect, has antiviral simultaneously, antibacterial, antiinflammatory, the function such as protects the liver.
It addition, Caulis Sacchari sinensis rum grain liquid of the present invention is as raw material, it is possible to retain the cerosin that the Cane Juice Extraction peels off
It is saponified into the composition of policosanol.Policosanol (PPG) is the lipid lowerers of new class.It is independently of Statins, fibrates, cigarette
6th kind new medicine of this five big class lipid lowerers of acids, cholic acid chelating agent and cholesterol absorption inhibitor.Policosanol (PPG) is fall
Cholesterol drugs, it is adaptable to essential IIa (T-CHOL and LDL-C raise) and IIb (T-CHOL, LDL-C and triglyceride
Raise) hyperlipidemia patient.PPG also merges hepatic and kidney function obstacle, non-insulin-depending type sugar to II type hypercholesterolemia
The patient of the diseases such as urine disease, hypertension, high-risk, the heart failure of coronary heart disease；And to statins intolerant patient, woman in menopause
Female, gastrointestinal upset patient all have good curative effect.
The present invention utilizes Caulis Sacchari sinensis rum grain liquid fermenting and producing rich in flavone and the sugarcane fruit vinegar containing policosanol, becomes double
Standby nutrition, the fruit vinegar beverage of health care, started the fruit vinegar with health care and nutritive value.
Further illustrate with specific embodiment below.
Embodiment 1
The present embodiment utilizes Caulis Sacchari sinensis rum grain liquid to produce sugarcane fruit vinegar stock solution, and Caulis Sacchari sinensis rum grain liquid used is from Guangxi
Sea dead drunk prestige wine brewing limited company, the useless mash produced after distilling for Caulis Sacchari sinensis juice fermenting and producing rum.Sugarcane fruit vinegar stock solution
Concrete production method as follows:
(1) add the edible ethanol of 1wt% to rum grain liquid, the concentration of edible ethanol used is 95%v/v, makes bacterium
Strain seed amplification culture base, then accesses acetobacter in gained amplification culture base step by step, carries out activation domesticated strain, training
Foster temperature controls at 28 DEG C, and incubation time is 3 days, makes bacterial strain seed liquor；
(2) separately take rum grain liquid, and add the edible ethanol accounting for rum grain liquid weight 4%, be fabricated to acetic fermentation
The fluid medium produced；
(3) by volume 15% inoculum concentration, prepared bacterial strain seed liquor is inoculated into acetic fermentation produce liquid training
Supporting base, stirring, carry out aerobic fermentation, make sugarcane fruit vinegar stock solution, wherein fermentation temperature controls at 28 DEG C, fermentation time 10 days.
Embodiment 2
The present embodiment utilizes Caulis Sacchari sinensis rum grain liquid to produce sugarcane fruit vinegar stock solution, and Caulis Sacchari sinensis rum grain liquid used is from Guangxi
Sea dead drunk prestige wine brewing limited company, the useless mash produced after distilling for Caulis Sacchari sinensis juice fermenting and producing rum.Sugarcane fruit vinegar stock solution
Concrete production method as follows:
(1) add the edible ethanol of 2wt% to rum grain liquid, the concentration of edible ethanol used is 95%v/v, makes bacterium
Strain seed amplification culture base, then accesses acetobacter in gained amplification culture base step by step, carries out activation domesticated strain, training
Foster temperature controls at 37 DEG C, and incubation time is 3 days, makes bacterial strain seed liquor；
(2) separately take rum grain liquid, and add the edible ethanol accounting for rum grain liquid weight 8%, be fabricated to acetic fermentation
The fluid medium produced；
(3) by volume 15% inoculum concentration, prepared bacterial strain seed liquor is inoculated into acetic fermentation produce liquid training
Supporting base, stirring, carry out aerobic fermentation, make sugarcane fruit vinegar stock solution, wherein fermentation temperature controls at 37 DEG C, fermentation time 4 days.
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creation
Property concept, then can make other change and amendment to these embodiments.So, claims are intended to be construed to include excellent
Select embodiment and fall into all changes and the amendment of the scope of the invention.
Obviously, those skilled in the art can carry out various change and the modification essence without deviating from the present invention to the present invention
God and scope.So, if these amendments of the present invention and modification belong to the scope of the claims in the present invention and equivalent technologies thereof
Within, then the present invention is also intended to comprise these change and modification.
Claims (3)
1. one kind utilizes the method that Caulis Sacchari sinensis rum grain liquid produces sugarcane fruit vinegar stock solution, it is characterised in that comprise the steps:
(1) take rum grain liquid and add appropriate edible ethanol, making bacterial strain seed amplification culture base, the edible wine added
It is 1-2% that essence accounts for the percentage by weight of rum grain liquid；Then acetobacter is accessed step by step in gained amplification culture base, carry out
Activation domesticated strain, cultivation temperature controls at 28-37 DEG C, and incubation time is 3 days, makes bacterial strain seed liquor；
(2) separately take rum grain liquid, and add the edible ethanol accounting for rum grain liquid weight 4-8%, be fabricated to acetic fermentation raw
The fluid medium produced；
(3) by volume 15% inoculum concentration, the bacterial strain seed liquor that step (1) prepares is inoculated into the acetic fermentation of step (2)
The fluid medium produced, stirring, carry out aerobic fermentation, make sugarcane fruit vinegar stock solution, wherein fermentation temperature controls at 28-37
DEG C, fermentation time 4-10 days.
2. the method for claim 1, it is characterised in that described rum grain liquid is that Caulis Sacchari sinensis juice fermenting and producing rum steams
The useless mash produced after evaporating.
3. the method for claim 1, it is characterised in that the concentration of edible ethanol used is 95%v/v.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610536524.1A CN106047635A (en) | 2016-07-08 | 2016-07-08 | Method for producing sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610536524.1A CN106047635A (en) | 2016-07-08 | 2016-07-08 | Method for producing sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid |
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| CN106047635A true CN106047635A (en) | 2016-10-26 |
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| CN201610536524.1A Pending CN106047635A (en) | 2016-07-08 | 2016-07-08 | Method for producing sugarcane fruit vinegar stock solution by utilizing sugarcane rum vinasse liquid |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106345134A (en) * | 2016-08-26 | 2017-01-25 | 广西海酩威酿酒股份有限公司 | Production method of sugarcane plant active water |
| CN110437967A (en) * | 2019-08-16 | 2019-11-12 | 广西壮族自治区农业科学院 | Utilize the method for fresh pure sugar-cane juice production sugarcane fruit vinegar drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN104365994A (en) * | 2014-11-18 | 2015-02-25 | 广西海酩威酿酒有限公司 | Method for producing feed by using sugarcane rum distillers' grains liquid and bagasse |
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2016
- 2016-07-08 CN CN201610536524.1A patent/CN106047635A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN104365994A (en) * | 2014-11-18 | 2015-02-25 | 广西海酩威酿酒有限公司 | Method for producing feed by using sugarcane rum distillers' grains liquid and bagasse |
Non-Patent Citations (1)
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| 任敏强: "利用米酒糟液生产米醋", 《酿酒科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106345134A (en) * | 2016-08-26 | 2017-01-25 | 广西海酩威酿酒股份有限公司 | Production method of sugarcane plant active water |
| CN106345134B (en) * | 2016-08-26 | 2018-10-02 | 广西海酩威酿酒股份有限公司 | A kind of production method of sugarcane plants active water |
| CN110437967A (en) * | 2019-08-16 | 2019-11-12 | 广西壮族自治区农业科学院 | Utilize the method for fresh pure sugar-cane juice production sugarcane fruit vinegar drink |
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Application publication date: 20161026 |
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