CN1060496A - A kind of technology for making vinegar - Google Patents
A kind of technology for making vinegar Download PDFInfo
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- CN1060496A CN1060496A CN 90108208 CN90108208A CN1060496A CN 1060496 A CN1060496 A CN 1060496A CN 90108208 CN90108208 CN 90108208 CN 90108208 A CN90108208 A CN 90108208A CN 1060496 A CN1060496 A CN 1060496A
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- vinegar
- saccharification
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- wine
- type enzyme
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Abstract
The present invention is a kind of new novel process that goes up system vinegar that is used for system vinegar on the brewery industry.This novel process adopts II type enzyme to replace traditional saccharification of making in the vinegar technology, in the wine chemical industry preface the 3224 saccharifying enzyme bacterium and the Kai Shi cereuisiae fermentum that adopt respectively, and the saccharification-cooling in the tradition system vinegar technology-wine three process is combined into saccharification wineization one procedure, thereby not only simplified the technical process of system vinegar widely, and, saved the energy, improved the yield rate of rice vinegar, increase the output of rice vinegar, guaranteed market supply.
Description
The present invention is a kind of technology for making vinegar that is used on the brewery industry.This technology finds to adopt the document of II type enzyme system vinegar technology to put down in writing through Zhejiang Province's science skill Institute of Social Science Information's international online retrieval that learns a skill.
Traditional system vinegar method is to adopt rice as raw material, and its technical process is: long-grained nonglutinous rice-immersions-defibrination-size mixing-heat-liquefy-cool off-saccharification-cooling-wineization-acetic fermentation cylinder acetify-later stage is incubated maturation-press filtration-join vinegar-heat sterilization-go into hold-up vessel or adorn altar-finished product.In traditional system vinegar technology, saccharification and wine chemical industry preface adopt 3224 saccharifying enzyme bacterium (sort of quyi) and Kai Shi cereuisiae fermentum respectively, and these two kinds of bacterial classifications are cultivated production department's enlarged culturing, use from the laboratory test tube: all need long cycle.Getting bacterial classification from the laboratory as the saccharification sort of quyi (3224 saccharifying enzyme bacterium) that is adopted in the saccharification operation plants bent to enlarging the little bent work of system, and then make the saccharification song with kind of a bent inoculation, successively just need five processes, last that saccharification operation in addition and the desired temperature of wine chemical industry preface differ bigger about ten days, intermediate demand has a cooling refrigerative process.Like this, not only increase the complicacy of whole system vinegar technology, made its increase in cycle, energy consumption, cost up, and also quality product and output all are subjected to the shadow influence.
In view of this, the objective of the invention is saccharification, wine chemical industry preface in the reform traditional system vinegar technology, and saccharification-cooling-wine chemical industry preface is combined into the saccharification operation one,, reduce system vinegar cost, improve the output and the quality of vinegar to simplify system vinegar technology.
Task proposed by the invention is to take following measure to realize: its adopts II type enzyme to replace in saccharification in the tradition system vinegar technology, the wine chemical industry preface institute 3224 saccharifying enzyme bacterium and the Kai Shi cereuisiae fermentum of employing respectively, and the saccharification-cooling in the tradition system vinegar technology-wine three process is combined into saccharification wineization one procedure.
The II type enzyme that the present invention is adopted in saccharification wine chemical industry preface is a kind of novel saccharifying enzyme of being produced by Shanghai enzyme agent factory.This II type enzyme can make saccharification under the specific temperature in technology for making vinegar, wine turns into carrying out simultaneously, thereby it can simplify system vinegar technology save energy widely, and makes the yield rate of rice vinegar improve more than 16%, and its cost reduces more than 30%.In addition, owing to adopt II type enzyme to make that saccharification-cooling-wine three process is combined into one in the former system vinegar technology, and guaranteed that saccharification, wine turn into promptly carrying out in 35 ℃～37 ℃ at normal temperatures, like this, not only overcome the disadvantage that traditional system vinegar technology can not be produced at summer high temperature season, and, its quality and output improved, guarantee market supply, satisfied needs of society.
Concrete technical process of the present invention is: long-grained nonglutinous rice-immersion-defibrination-size mixing-heat-liquefy-cool off-saccharification wineization-acetic fermentation cylinder acetify-later stage insulation maturation-press filtration-join vinegar-heat sterilization-go into hold-up vessel or dress altar-finished product.In saccharification wine chemical industry preface, elder generation dilutes II type enzyme with 400 times 35 ℃ cold boiling water or distilled water, the sugar that adds trace, expanded, add then through being cooled to 32 ℃～38 ℃ (they being that saccharification wine temperature is 32 ℃～38 ℃), and pH value is in 3.5～4.5 the magma, after carrying out saccharification, wineization, can enter down acetic fermentation cylinder acetify operation one, afterwards can be according to traditional system vinegar technical process, dispatch from the factory until the dress altar of finished product vinegar.
Claims (2)
1, a kind of employing II type enzyme technology for making vinegar that is used on the brewery industry, it is characterized in that this process using II type enzyme replaces in saccharification in tradition system vinegar technology, the wine chemical industry preface institute 3224 saccharifying enzyme bacterium and the Kai Shi cereuisiae fermentum of employing respectively, and--cooling--wine three process is combined into saccharification wineization one procedure with the saccharification in the tradition system vinegar technology.
2, employing II type enzyme technology for making vinegar according to claim 1.The temperature that it is characterized in that saccharification wineization is 32-33 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90108208 CN1060496A (en) | 1990-10-04 | 1990-10-04 | A kind of technology for making vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90108208 CN1060496A (en) | 1990-10-04 | 1990-10-04 | A kind of technology for making vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1060496A true CN1060496A (en) | 1992-04-22 |
Family
ID=4880892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90108208 Pending CN1060496A (en) | 1990-10-04 | 1990-10-04 | A kind of technology for making vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060496A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323155C (en) * | 2004-09-10 | 2007-06-27 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN104988041A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar and preparation method thereof |
| CN104988047A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and preparation method of nutritive palatable kumquat rice vinegar |
| CN104988043A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Eyesight-improving heat-dissipation anti-inflammation kumquat black rice vinegar and preparing method thereof |
| CN104988031A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
| CN104988040A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof |
| CN104988039A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Inflammation-diminishing anti-microbial ginseng ginger kumquat rice vinegar and preparing method thereof |
| CN104988042A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof |
| CN104988045A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Qi and blood benefiting brilliant red kumquat rice vinegar and preparation method thereof |
| CN105039125A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Fire-acne-removing delicate-flavor essential oil and golden orange rice vinegar and preparation method thereof |
| CN105039123A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Fish-flavor kumquat rice vinegar with effects of enriching the blood and clearing heat and preparation method of fish-flavor kumquat rice vinegar |
| CN105039124A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Palatable collagen and golden orange rice vinegar and preparation method thereof |
| CN105039122A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Golden orange, almond and lily rice vinegar and preparation method thereof |
-
1990
- 1990-10-04 CN CN 90108208 patent/CN1060496A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323155C (en) * | 2004-09-10 | 2007-06-27 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN104988041A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar and preparation method thereof |
| CN104988047A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and preparation method of nutritive palatable kumquat rice vinegar |
| CN104988043A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Eyesight-improving heat-dissipation anti-inflammation kumquat black rice vinegar and preparing method thereof |
| CN104988031A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
| CN104988040A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof |
| CN104988039A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Inflammation-diminishing anti-microbial ginseng ginger kumquat rice vinegar and preparing method thereof |
| CN104988042A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof |
| CN104988045A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Qi and blood benefiting brilliant red kumquat rice vinegar and preparation method thereof |
| CN105039125A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Fire-acne-removing delicate-flavor essential oil and golden orange rice vinegar and preparation method thereof |
| CN105039123A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Fish-flavor kumquat rice vinegar with effects of enriching the blood and clearing heat and preparation method of fish-flavor kumquat rice vinegar |
| CN105039124A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Palatable collagen and golden orange rice vinegar and preparation method thereof |
| CN105039122A (en) * | 2015-06-17 | 2015-11-11 | 安徽省百益食品有限公司 | Golden orange, almond and lily rice vinegar and preparation method thereof |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |