CN107267326A - 一种发酵工艺及其产物保存装置 - Google Patents
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- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims abstract description 35
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- 235000021001 fermented dairy product Nutrition 0.000 claims description 2
- 238000010563 solid-state fermentation Methods 0.000 claims description 2
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- FOIXSVOLVBLSDH-UHFFFAOYSA-N Silver ion Chemical compound [Ag+] FOIXSVOLVBLSDH-UHFFFAOYSA-N 0.000 abstract description 11
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- 229910052760 oxygen Inorganic materials 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
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- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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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
- C12J1/10—Apparatus
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- General Engineering & Computer Science (AREA)
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Abstract
一种发酵工艺及其产物保存装置是针对自然发酵产品的生产改良及长期保存发酵产品的方法及设备，利用该工艺设备生产上可加快生产周期，无需添加防腐剂而达到长期保存发酵产品的目的，具体是在发酵罐（1）的中上层内壁（2）、液面上层铺有一层银质筛网（3），由于银离子带正电荷及天然杀菌功能，从而达到加快生产周期及天然防腐功能。
Description
技术领域
本发明涉及到发酵食品类的发酵工艺及其产物的保存装置，具体涉及到一种具有加快发酵速度及无需额外添加化学防腐剂而长期保存发酵产品的装置。
背景技术
目前涉及到发酵类食品的发酵方法一般都是通过控制发酵时的温度、酶种、菌种、酵母数量、气体量来加快发酵产品的成熟转换，具有成本高生产周期长，空气中杂菌易感染发酵物导致而失败，生产周期长、时刻注意等缺点。
发酵完成后，为延长产品保存期一般都是通过高温杀菌灭活菌种、罐装密封、添加各类化学防腐剂来实现，但往往高温灭菌时间短，杀菌不彻底，导致产品保质期缩短；而添加化学防腐剂又容易改变发酵产品口感，过量则对人有害。
各类发酵产品残留的糖份、蛋白越高，酸败也越快，特别是发酵酒类。
在长期生产过程中，前人经验总结发现即使密闭的容器中由于内留的空气，加之密封很难达到彻底，酒类发酵产品容易由醇类转化为酸类物质，导致产品酸败。
发明内容
本发明的目的是提供一种具有加快发酵速度及无需添加化学添加剂而安全长期保存发酵产物的装置，达到自然灭菌功能。
实现本发明的技术方案是：一种发酵工艺及其产物保存装置，包括罐体（1）、中上部内壁银涂层（2）、银质筛网组成（3）；其特征是：内壁银涂层、或银质筛网必须浸于发酵物液面的中上层；内壁银涂层起始高度为罐体整体高度50%以上处，底部无银涂层。
本发明罐适用于发酵酒类、发酵醋类、发酵酱油、发酵奶制品、液态及半固态发酵类调味品的发酵及保存，固态发酵产物的二次发酵保存。
银是安全金属，银是人体组织内的微量元素之一，微量的银对人体是无害的，根据WHO最新发布的《世界卫生组织饮用水质量指导标准》第四版，银离子浓度低于0.1ppm的饮水不会对人体造成不良影响。
我国自古就有用银器盛食物达到短期内保鲜作用，但由于银容器底部到顶部都是银器，酵母、霉菌无生存空间，不能有效的进行发酵。
银具有天然杀菌功能，化学结构决定了银具有较高的催化能力，高氧化态银的还原势极高，足以使其周围空间产生原子氧。原子氧具有强氧化性可以灭菌，Ag+可以强烈地吸引细菌体中蛋白酶上的巯基（-SH），迅速与其结合在一起，使蛋白酶丧失活性，导致细菌死亡。当细菌被Ag+杀后，Ag+又由细菌尸体中游离出来，再与其它菌落接触，周而复始地进行上述过程，可能是银杀菌持久性的原因。据测定，水中含Ag+为0.01ppm时，就能完全杀死水中的大杆菌，能保持长达90天内不繁衍出新的菌丛。 有报道发现银离子可以通过凝固病毒的蛋白质分子和束缚其DNA分子上的供电子体导致病毒死亡。
银离子带有正价位电荷，由于发酵产物醇类、酸类物质带负电荷特性，产生吸引力，从而把醇类、酸类物质吸引带动发酵罐上层，而银离子又具有杀菌功能，通过液体流动带到发酵上层的酵母，菌霉、酶类被银离子杀死。
众所周知各类菌种，酵母、酶类物质对醇类、酸类物质都存在一个耐受度的问题，醇类、酸类物质浓度越高，菌种、酵母、酶类工作效率越低，超过其耐受极限，则死亡或进入休眠状态，底层发酵物质的醇类、酸类浓度在中上层银离子正电荷的吸引作用下聚集于中上层，底层发酵产物相对浓度低，在相同的温度下工艺下发酵速度明显加快。
本发明由于银离子只是在发酵物的液体表面外部进入的杂菌被杀死，上部无活酵母，上层发酵产品内醇类、酯类物质与罐内上表层空气中的过量的氧气不发生的羧酸化反应，从而达到稳定产品质量目标。
通过本发明酿造保存的发酵酒类、酸类产品，味醇厚、香浓、色清透亮，在国家规定的保质期内无腐败。
附图说明
图1是结构示意图；罐体（1）、中上部内壁银涂层（2）、银质筛网组成（3）；其特征是：内壁银涂层、或银质筛网必须浸于发酵物液面的中上层；内壁银涂层起始高度为罐体整体高度50%以上处，底部无银涂层。
具体实施方式
例1、黄酒酿造保存：糖化后的大米加入图1罐内，液面上层达到内部银涂层（2）及银质筛网 （3）覆于液表面；发酵成熟过滤残渣返罐保存，无须高温杀菌及添加防腐剂，封罐，长期保存不混浊无酸败。
例2、啤酒二发保存：初发后的啤酒及适量糖加入图1罐内，液面上层达到内部银涂层（2）；密封发酵保存。
例3、酱油发酵保存：拌好盐水的酿造食材加入图1罐内，银质筛网 （3）覆于液表面；发酵成熟过滤残渣返罐保存，无须高温杀菌及添加防腐剂，长期保存不混浊无酸败，且液体澄清透亮。
例4、醋的酿造保存：酿造原材料糖化后加入图1罐内，银质筛网 （3）覆于液表面；微氧发生器气体通入罐内底层，发酵成熟后且液体澄清透亮，无须高温杀菌及添加防腐剂，长期保存液面无白毛。
Claims (8)
1.一种发酵工艺及其产物保存装置，包括罐体（1）、中上部内壁银涂层（2）、银质筛网组成（3）；其特征是：内壁银涂层、或银质筛网必须浸于发酵物液面的中上层；内壁银涂层起始高度为罐体整体高度50%以上处，底部无银涂层。
2.根据权利1所述的一种发酵工艺及其产物保存装置其特征是：所述的发酵物为发酵酒类、发酵醋类、发酵酱油、发酵奶制品、液态及半固态发酵类调味品。
3.根据权利2所述的发酵酒是：黄酒类、果酒类、啤酒类、经发酵后未蒸馏的酒类。
4.根据权利2所述的液态及半固态发酵类调味品是：豆类、食用蔬菜类、食用水果类。
5.根据权利1所述的一种发酵工艺及其产物保存装置其特征是：液态及半固态发酵类调味品的发酵及保存，固态发酵产物的二发发酵保存。
6.根据权利1所述的一种发酵工艺及其产物保存装置其特征是：中上部内壁银涂层（2）、银质筛网（3）可为电镀、喷涂、纯银、合金处理工艺之一。
7.根据权利1所述的一种发酵工艺及其产物保存装置其特征是：中上部内壁银涂层（2）、银质筛网（3）可单用其一。
8.根据权利1所述的一种发酵工艺及其产物保存装置其特征是：罐体外型及容量根据产品需求设计。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2219647Y (zh) * | 1995-02-24 | 1996-02-14 | 申军义 | 银环杯 |
| CN2244366Y (zh) * | 1995-07-26 | 1997-01-08 | 谢庸生 | 茶杯 |
| CN1482046A (zh) * | 2003-07-23 | 2004-03-17 | 李泽润 | 杀菌保健杯 |
| CN202874801U (zh) * | 2012-10-16 | 2013-04-17 | 赵春徽 | 茶杯 |
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- 2016-04-08 CN CN201610215509.7A patent/CN107267326A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2219647Y (zh) * | 1995-02-24 | 1996-02-14 | 申军义 | 银环杯 |
| CN2244366Y (zh) * | 1995-07-26 | 1997-01-08 | 谢庸生 | 茶杯 |
| CN1482046A (zh) * | 2003-07-23 | 2004-03-17 | 李泽润 | 杀菌保健杯 |
| CN202874801U (zh) * | 2012-10-16 | 2013-04-17 | 赵春徽 | 茶杯 |
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