CN107858258B - Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar - Google Patents

Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar Download PDF

Info

Publication number
CN107858258B
CN107858258B CN201810001095.7A CN201810001095A CN107858258B CN 107858258 B CN107858258 B CN 107858258B CN 201810001095 A CN201810001095 A CN 201810001095A CN 107858258 B CN107858258 B CN 107858258B
Authority
CN
China
Prior art keywords
fermentation
succinic acid
vinegar
fermented
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201810001095.7A
Other languages
Chinese (zh)
Other versions
CN107858258A (en
Inventor
李圣云
郭馨馨
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd.
Original Assignee
Shanxi Liangfen Jinlong Fish Vinegar Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shanxi Liangfen Jinlong Fish Vinegar Co ltd filed Critical Shanxi Liangfen Jinlong Fish Vinegar Co ltd
Priority to CN201810001095.7A priority Critical patent/CN107858258B/en
Publication of CN107858258A publication Critical patent/CN107858258A/en
Application granted granted Critical
Publication of CN107858258B publication Critical patent/CN107858258B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention belongs to the technical field of seasoning processing, and provides a preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar for solving the problems of low succinic acid content and poor quality of vinegar in naturally fermented vinegar. Mixing sorghum, yeast for making hard liquor and water according to a certain proportion, uniformly dividing into 2 parts, directly carrying out alcoholic fermentation and acetic fermentation on one part, smoking the fermented grains, adding a corynebacterium glutamicum preparation with the weight of 4-7% of that of the fermented grains for carrying out alcoholic fermentation on the other part, mixing the fermented grains, bran coat, rice hull and water according to a certain proportion, and carrying out acetic fermentation to obtain white grains; mixing the white fermented grains and the smoked fermented grains according to the weight ratio of 7:3, pouring, sterilizing the obtained new vinegar, and filtering. The targeted control of metabolism to generate succinic acid improves the content and acidity of succinic acid, enhances the delicate flavor and has softer and longer mouthfeel. The fermented white grains are firstly subjected to aerobic fermentation and then subjected to anaerobic after-ripening, and the industrial and standardized production of vinegar is realized by adjusting the temperature, the dissolved oxygen amount and the like. The fermented grains are simultaneously fermented by alcohol and acetic acid by rotary solid fermentation equipment.

Description

Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar.
Background
The fermentation process of Shanxi mature vinegar includes two important links of alcohol fermentation and acetic acid fermentation, wherein different microorganisms form a multi-bacterium co-fermentation system in each link, and the multi-bacterium co-fermentation systems are mutually metabolized in a synergistic manner to generate micromolecular substances rich in esters, amino acids, organic acids, vitamins and the like. These material components also form the material basis of color, fragrance, taste and body, and the vinegar also becomes the first seasoning of five-flavor seasoning for daily diet. Although the Shanxi mature vinegar has high acid content, no irritation, soft sourness and unique flavors of acid, soft, sweet and the like, wherein the function of organic acid is very important, and the organic acid is both in acid substance and fragrance, so the composition and the content of the organic acid not only determine the unique flavor of the Shanxi mature vinegar, but also are closely related to the quality of products.
Succinic acid, which is a non-volatile acid in organic acids of vinegar, can increase the mellowness of vinegar, play a role in coordinating the flavor of vinegar and improving the taste, and can stimulate the secretion of digestive glands of a human body to stimulate the appetite.
The corynebacterium glutamicum is a facultative anaerobic microorganism, does not grow under anaerobic conditions, but can convert glucose into substances such as lactic acid, succinic acid and acetic acid, and the like, so that the acidity of the vinegar is improved. In addition, the succinic acid is produced by corynebacterium glutamicum biotransformation method, mainly by passing phosphoenolpyruvate or pyruvate obtained from glycolysis pathway (EMP) through one-step CO branch of tricarboxylic acid cycle (TCA) pathway2The succinic acid is generated by fixing and two-step reduction reaction, so that a glutamic acid bacteria preparation is added in a targeted manner in the alcohol fermentation process to promote the microbial metabolism to generate the succinic acid, and meanwhile, the industrialization and the standardization of the vinegar brewing process rich in the succinic acid are realized by utilizing fermentation equipment convenient for automatic control.
Disclosure of Invention
The invention provides a preparation method of succinic acid-rich mature vinegar and the succinic acid-rich mature vinegar, aiming at solving the problems of low succinic acid content and poor quality of vinegar in the current naturally fermented vinegar.
The invention is realized by adopting the following technical scheme: a preparation method of succinic acid-rich mature vinegar comprises the steps of taking sorghum as main grain, mixing the main grain, yeast and water according to a weight ratio of 1:0.6:3.3, dividing the mixture into 2 parts, directly carrying out alcohol fermentation and acetic acid fermentation on one part, then smoking a fermented substance, adding a corynebacterium glutamicum preparation with the weight of 4% -7% of that of fermented mash into the other part, carrying out alcohol fermentation, and then carrying out the steps of: bran: bran coat: rice hull: mixing materials according to the weight ratio of 400:120:80:80:180 of water, and performing acetic fermentation to obtain white grains; mixing the white fermented grains and the smoked fermented grains according to the weight ratio of 7:3, performing pouring on the obtained white fermented grains and the smoked fermented grains by adopting a circulating pouring method, sterilizing the obtained new vinegar, and filtering.
The method specifically comprises the following steps:
(1) raw material treatment: removing impurities from sorghum, pulverizing to 10-20 mesh, puffing under steam pressure of 0.3MPa to obtain staple food grain, and pulverizing Daqu to curved surface fineness of 10-20 mesh;
(2) mixing materials: mixing the puffed staple food, the yeast and water according to the weight ratio of 1:0.6:3.3, then averagely dividing the mixture into 2 parts, carrying out white fermented grain fermentation on 1 part, and carrying out fumigation fermented grain fermentation on 1 part;
(3) fermenting the white fermented grains: A. alcohol fermentation: adding a corynebacterium glutamicum preparation into the mixed materials in proportion for alcoholic fermentation, controlling the fermentation temperature to be 28-30 ℃, finishing the main fermentation after 48-72h, then sending into a mash tank for anaerobic after-ripening, controlling the temperature to be 15-20 ℃, and finishing the alcoholic fermentation for 15 d; B. acetic acid fermentation: uniformly stirring bran, rice hulls and bran coat, steaming for 15 min, cooling to 25-30 ℃, adding fermented grains, sending into an intelligent continuous drum type solid state fermentation device for acetic acid fermentation, inoculating fermented grains with water content of 63 +/-1% and alcoholic strength of 5.5%, wherein the fermented grains are 10% -15% of the weight of materials in the fermentation device, and fermenting for 9-10d to obtain vinegar fermented grains; compacting mature vinegar grains, sealing, storing for 7 days under anaerobic condition, controlling the temperature at 15-24 deg.C, and then feeding into a white leaching tank;
(4) smoking and fermenting: feeding the mixture for fumigating fermentation into an intelligent continuous rotary drum type solid state fermentation device for alcohol fermentation and acetic acid fermentation, wherein the fermentation conditions are the same as the fermentation conditions of white fermentation, feeding the fermented mature vinegar into a fumigating fermentation unit, fumigating for 5 days, feeding into a fumigating and showering pool, controlling the temperature of the fermented grains to be 85 +/-5 ℃, stirring once every day, and stirring for 10min in a forward rotation mode and 10min in a reverse rotation mode under the stirring conditions;
(5) pouring vinegar: and (3) pouring the obtained white and smoked fermented grains by adopting a circulating pouring method, and sterilizing and filtering the obtained new vinegar.
The ageing time of the Daqu is more than 6 months, and the saccharifying power is 800 enzyme activities.
The corynebacterium glutamicum preparation is corynebacterium glutamicum (C.) (Corynebacterium glutamicum) The preparation method of the fermentation liquor and the corynebacterium glutamicum preparation comprises the following steps: (1) activating strains: glutamic acid stick for preserving refrigeratorInoculating bacillus on a slant activation culture medium in a streaking manner, and activating for 24 hours at the temperature of 28-30 ℃, wherein the activation culture medium comprises the following components in percentage by weight: 1.0L of beef extract, 10.0g of peptone, 5.0g of NaCl and 20.0-25.0 g of agar, and adding water to a constant volume of 1L and a pH value of 7.2-7.4; the preparation method of the beef extract comprises the following steps: cleaning lean beef, chopping, soaking 550 g chopped lean beef in 1375ml water overnight, filtering, and packaging the filtrate to obtain 0.6kg/cm2Sterilizing for 40 min; (2) transferring strains: inoculating the activated strain into BM liquid culture medium, and shake culturing at 30-32 deg.C for 24 hr at 100 r/min; (3) fermentation of a Corynebacterium glutamicum preparation: transferring the transferred strain into a sterilized fermentation tank filled with a fermentation culture medium according to the inoculum concentration of 10-15%, and fermenting for 24-36 hours at 30-32 ℃ by a shaking table at 200r/min, wherein the mixture ratio of the fermentation culture medium is as follows: KH (Perkin Elmer)2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,FeSO4·7H2O 0.0006g,MnSO4·H20.0042g of O, 0.0002g of biotin and 0.0002g of thiamine, and water is added to the mixture until the volume is 1L and the pH value is 7.0-7.2. When the corynebacterium glutamicum grows to the logarithmic phase, the logarithmic phase reaches 108-109Can be used at a dose of one ml.
Corynebacterium glutamicum (C) used in the present inventionCorynebacterium glutamicum) Purchased from China center for preservation and management of industrial microbial strains, and numbered as follows: CICC 10186.
The invention has the beneficial effects that: on the basis of the traditional vinegar alcohol fermentation process, the corynebacterium glutamicum preparation is added, the targeted control of metabolism to generate succinic acid improves the succinic acid content and acidity in vinegar, enhances the delicate flavor of vinegar, and has softer and lingering taste. The fermented white grains are fermented by anaerobic post-ripening alcohol after aerobic fermentation, and the industrial and standardized production of vinegar fermentation is realized by adjusting the temperature, the dissolved oxygen and the like. The rotary drum type solid state fermentation equipment which is developed by oneself is adopted in the process of smoking the unstrained spirits, and the simultaneous implementation of alcoholic fermentation and acetic fermentation is realized.
The invention also provides the succinic acid-rich mature vinegar produced by the preparation method of the succinic acid-rich mature vinegar, and the acidity of the succinic acid-rich mature vinegar is 5.3 degrees. Sensory evaluation tests show that: it has reddish brown color, luster, fresh fragrance, vinegar fragrance, incense, ester fragrance, sweet and sour taste, mellow taste, soft taste, lasting aftertaste, and uniform and clear body state.
The results of comparing the product of the present invention with the conventional Shanxi mature vinegar are shown in Table 1. The results show that the mature vinegar rich in succinic acid prepared by the method disclosed by the invention is higher in total ester, reducing sugar and soluble salt-free solid than the traditional Shanxi mature vinegar, and the succinic acid content is obviously higher than that of the traditional Shanxi mature vinegar.
TABLE 1 comparison of mature vinegar rich in succinic acid with conventional mature vinegar of Shanxi province
Index (I) Mature vinegar rich in succinic acid Traditional Shanxi mature vinegar
Total acid (g/100 mL) 5.32 5.28
Non-volatile acid (g/100 mL) 1.43 1.03
Total esters (g/100 mL) 2.92 2.45
Reducing sugar (g/100 mL) 1.48 1.28
Amino acid nitrogen (g/100 mL) 0.18 0.16
Soluble salt-free solid (g/100 mL) 11.60 10.39
Succinic acid (mg/L) 1418 892
Drawings
FIG. 1 is a schematic flow chart of the preparation method of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1: a preparation method of succinic acid-rich mature vinegar comprises the steps of taking sorghum as main grain, mixing the main grain, yeast and water according to a weight ratio of 1:0.6:3.3, dividing the mixture into 2 parts, directly carrying out alcohol fermentation and acetic acid fermentation on one part, then smoking the other part, adding a corynebacterium glutamicum preparation with the weight being 6% of that of fermented mash into the other part, carrying out alcohol fermentation, and then carrying out the following steps: bran: bran coat: rice hull: mixing materials according to the weight ratio of 400:120:80:80:180 of water, and performing acetic fermentation to obtain white grains; mixing the white fermented grains and the smoked fermented grains according to the weight ratio of 7:3, performing pouring on the obtained white fermented grains and the smoked fermented grains by adopting a circulating pouring method, sterilizing the obtained new vinegar, and filtering.
The method specifically comprises the following steps:
(1) raw material treatment: accurately weighing 70kg of sorghum, removing impurities, crushing to 10 meshes, performing puffing treatment under the steam pressure of 0.3MPa to obtain staple food, inspecting and qualifying the yeast with the saccharifying power of 800 enzyme activity, crushing to the curved surface fineness of 12 meshes, and putting into a temporary storage bin for later use;
(2) mixing materials: mixing the puffed staple food, the yeast and water according to the weight ratio of 1:0.6:3.3, then averagely dividing the mixture into 2 parts, carrying out white fermented grain fermentation on 1 part, and carrying out fumigation fermented grain fermentation on 1 part;
(3) fermenting the white fermented grains: A. alcohol fermentation: adding a corynebacterium glutamicum preparation into the mixed materials in proportion for alcoholic fermentation, controlling the fermentation temperature to be 30 ℃, finishing the main fermentation after 48 hours, sending into a mash tank for anaerobic after-ripening, controlling the temperature to be 20 ℃, and finishing the alcoholic fermentation for 15 days; B. acetic acid fermentation: uniformly stirring bran, rice hulls and bran coat, steaming for 15 min, cooling to 30 ℃, adding wine mash, sending into intelligent continuous drum type solid state fermentation equipment for acetic acid fermentation, stirring with unstrained spirits with the water content of 63% and the alcoholic strength of 5.5%, inoculating unstrained spirits with the weight of 10% in the fermentation equipment, and fermenting for 9d to obtain vinegar unstrained spirits; compacting mature vinegar grains, sealing, storing for 7 days under anaerobic condition, controlling the temperature at 20 ℃, and then putting into a white leaching tank;
(4) smoking and fermenting: feeding the mixture for fumigating fermentation into an intelligent continuous rotary drum type solid state fermentation device for alcohol fermentation and acetic acid fermentation, wherein the fermentation conditions are the same as the fermentation conditions of white fermentation, feeding the fermented mature vinegar into a fumigating fermentation unit, fumigating for 5 days, feeding into a fumigating and showering pool, controlling the temperature of the fermented grains to be 85 ℃, stirring once every day, and stirring for 10min in a forward rotation manner and 10min in a reverse rotation manner under the stirring conditions;
(5) pouring vinegar: and (3) performing pouring on the obtained white and smoked fermented grains by adopting a circulating pouring method, and sterilizing, filtering, performing low-temperature vacuum concentration, blending flavor, performing fine filtration, and performing hot filling on the obtained new vinegar to obtain a finished product.
Wherein: the corynebacterium glutamicum preparation is corynebacterium glutamicum (C.) (Corynebacterium glutamicum) The preparation method of the fermentation liquor and the corynebacterium glutamicum preparation comprises the following steps: (1) activating strains: the corynebacterium glutamicum strain preserved in a refrigerator is streaked and inoculated on a slant activation culture medium, and is activated for 24 hours at the temperature of 28-30 ℃, wherein the proportion of the activation culture medium is as follows: 1.0L of beef extract, 10.0g of peptone, 5.0g of NaCl and 20.0-25.0 g of agar, and adding water to a constant volume of 1L and a pH value of 7.2-7.4; the preparation method of the beef extract comprises the following steps: cleaning lean beef, chopping, weighing 550 g chopped lean beefSoaking in 1375ml water overnight, filtering, and packaging the filtrate to 0.6kg/cm2Sterilizing for 40 min; (2) transferring strains: inoculating the activated strain into BM liquid culture medium, and shake culturing at 30-32 deg.C for 24 hr at 100 r/min; (3) fermentation of a Corynebacterium glutamicum preparation: transferring the transferred strain into a sterilized fermentation tank filled with a fermentation culture medium according to the inoculum concentration of 10-15%, and fermenting for 24-36 hours at 30-32 ℃ by a shaking table at 200r/min, wherein the mixture ratio of the fermentation culture medium is as follows: KH (Perkin Elmer)2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,FeSO4·7H2O 0.0006g,MnSO4·H20.0042g of O, 0.0002g of biotin and 0.0002g of thiamine, and water is added to the mixture until the volume is 1L and the pH value is 7.0-7.2. The viable count of Corynebacterium glutamicum in Corynebacterium glutamicum preparation is 108-109Can be used at a dose of one ml.
Example 2: a preparation method of mature vinegar rich in succinic acid comprises the following specific steps: the sorghum is crushed to 15 meshes, the Daqu is crushed to the curved surface fineness of 10 meshes, and during fermentation of white grains: controlling the fermentation temperature of the alcoholic fermentation to be 29 ℃, finishing the main fermentation after 62 hours, controlling the anaerobic after-ripening temperature to be 18 ℃ and the time to be 15 d; in the acetic acid fermentation: steaming bran, rice hulls and bran coat, cooling to 27 ℃, mixing fermented grains with the water content of 64%, inoculating fermented grains with the weight of 13% in fermentation equipment, fermenting for 10 days, and performing anaerobic storage at the controlled temperature of 15 ℃; in the process of smoking and fermenting: the temperature of the fermented grains is controlled to be 90 ℃, and other preparation methods are the same as the method described in the example 1.
Example 3: a preparation method of mature vinegar rich in succinic acid comprises the following specific steps: the sorghum is crushed to 20 meshes, the Daqu is crushed to the curved surface fineness of 20 meshes, and during fermentation of white grains: controlling the fermentation temperature of the alcoholic fermentation to be 28 ℃, finishing the main fermentation after 72 hours, controlling the anaerobic after-ripening temperature to be 15 ℃, and controlling the time to be 15 d; in the acetic acid fermentation: steaming bran, rice hulls and bran coat, cooling to 25 ℃, mixing fermented grains with the water content of 62%, inoculating fermented grains with the weight of 15% in fermentation equipment, fermenting for 9.5 days, and performing anaerobic storage at the controlled temperature of 24 ℃; in the process of smoking and fermenting: the temperature of the fermented grains is controlled to be 80 ℃, and other preparation methods are the same as the method described in the example 1.

Claims (5)

1. A preparation method of mature vinegar rich in succinic acid is characterized by comprising the following steps: taking sorghum as main grain, mixing the main grain, Daqu and water according to the weight ratio of 1:0.6:3.3, dividing into 2 parts, directly performing alcoholic fermentation and acetic acid fermentation on one part, then smoking the fermented grains, adding a corynebacterium glutamicum preparation with the weight of 4% -7% of the weight of the fermented grains into the other part, performing alcoholic fermentation, and then performing the following steps: bran: bran coat: rice hull: mixing materials according to the weight ratio of 400:120:80:80:180 of water, and performing acetic fermentation to obtain white grains; mixing the white fermented grains and the smoked fermented grains according to the weight ratio of 7:3, performing pouring on the obtained white fermented grains and the smoked fermented grains by adopting a circulating pouring method, sterilizing the obtained new vinegar, and filtering;
the method specifically comprises the following steps:
(1) raw material treatment: removing impurities from sorghum, pulverizing to 10-20 mesh, puffing under steam pressure of 0.3MPa to obtain staple food grain, and pulverizing Daqu to curved surface fineness of 10-20 mesh;
(2) mixing materials: mixing the puffed staple food, the yeast and water according to the weight ratio of 1:0.6:3.3, then averagely dividing the mixture into 2 parts, carrying out white fermented grain fermentation on 1 part, and carrying out fumigation fermented grain fermentation on 1 part;
(3) fermenting the white fermented grains: A. alcohol fermentation: adding a corynebacterium glutamicum preparation into the mixed materials in proportion for alcoholic fermentation, controlling the fermentation temperature to be 28-30 ℃, finishing the main fermentation after 48-72h, then sending into a mash tank for anaerobic after-ripening, controlling the temperature to be 15-20 ℃, and finishing the alcoholic fermentation for 15 d; B. acetic acid fermentation: uniformly stirring bran, rice hulls and bran coat, steaming for 15 min, cooling to 25-30 ℃, adding fermented grains, sending into an intelligent continuous drum type solid state fermentation device for acetic acid fermentation, inoculating fermented grains with water content of 63 +/-1% and alcoholic strength of 5.5%, wherein the fermented grains are 10% -15% of the weight of materials in the fermentation device, and fermenting for 9-10d to obtain vinegar fermented grains; compacting mature vinegar grains, sealing, storing for 7 days under anaerobic condition, controlling the temperature at 15-24 deg.C, and then feeding into a white leaching tank;
(4) smoking and fermenting: feeding the mixture for fumigating fermentation into an intelligent continuous rotary drum type solid state fermentation device for alcohol fermentation and acetic acid fermentation, wherein the fermentation conditions are the same as the fermentation conditions of white fermentation, feeding the fermented mature vinegar into a fumigating fermentation unit, fumigating for 5 days, feeding into a fumigating and showering pool, controlling the temperature of the fermented grains to be 85 +/-5 ℃, stirring once every day, and stirring for 10min in a forward rotation mode and 10min in a reverse rotation mode under the stirring conditions;
(5) pouring vinegar: and (3) pouring the obtained white and smoked fermented grains by adopting a circulating pouring method, and sterilizing and filtering the obtained new vinegar.
2. The method for preparing mature vinegar rich in succinic acid according to claim 1, wherein the mature vinegar rich in succinic acid comprises the following steps: the ageing time of the Daqu is more than 6 months, and the saccharifying power is 800 enzyme activities.
3. The method for preparing mature vinegar rich in succinic acid according to claim 1, wherein the mature vinegar rich in succinic acid comprises the following steps: the corynebacterium glutamicum preparation is corynebacterium glutamicum (C.) (Corynebacterium glutamicum) The preparation method of the fermentation liquor and the corynebacterium glutamicum preparation comprises the following steps: (1) activating strains: the corynebacterium glutamicum strain preserved in a refrigerator is streaked and inoculated on a slant activation culture medium, and is activated for 24 hours at the temperature of 28-30 ℃, wherein the proportion of the activation culture medium is as follows: 1.0L of beef extract, 10.0g of peptone, 5.0g of NaCl and 20.0-25.0 g of agar, and adding water to a constant volume of 1L and a pH value of 7.2-7.4; the preparation method of the beef extract comprises the following steps: cleaning lean beef, chopping, soaking 550 g chopped lean beef in 1375ml water overnight, filtering, and packaging the filtrate to obtain 0.6kg/cm2Sterilizing for 40 min; (2) transferring strains: inoculating the activated strain into BM liquid culture medium, and shake culturing at 30-32 deg.C for 24 hr at 100 r/min; (3) fermentation of a Corynebacterium glutamicum preparation: transferring the transferred strain into a sterilized fermentation tank filled with a fermentation culture medium according to the inoculum concentration of 10-15%, and fermenting for 24-36 hours at 30-32 ℃ by a shaking table at 200r/min, wherein the mixture ratio of the fermentation culture medium is as follows: KH (Perkin Elmer)2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,FeSO4·7H2O 0.0006g,MnSO4·H20.0042g of O, 0.0002g of biotin and 0.0002g of thiamine, and water is added to the mixture until the volume is 1L and the pH value is 7.0-7.2.
4. The mature vinegar rich in succinic acid according to claim 3The preparation method is characterized by comprising the following steps: the viable count of Corynebacterium glutamicum in the Corynebacterium glutamicum preparation is 108-109One per ml.
5. A succinic acid-rich mature vinegar produced by the method for producing succinic acid-rich mature vinegar according to any one of claims 1 to 4.
CN201810001095.7A 2018-01-02 2018-01-02 Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar Active CN107858258B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810001095.7A CN107858258B (en) 2018-01-02 2018-01-02 Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810001095.7A CN107858258B (en) 2018-01-02 2018-01-02 Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar

Publications (2)

Publication Number Publication Date
CN107858258A CN107858258A (en) 2018-03-30
CN107858258B true CN107858258B (en) 2021-01-01

Family

ID=61707710

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810001095.7A Active CN107858258B (en) 2018-01-02 2018-01-02 Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar

Country Status (1)

Country Link
CN (1) CN107858258B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3550008A1 (en) * 2018-04-05 2019-10-09 Mizkan Holdings Co., Ltd. Vinegar with aged taste, process for preparing vinegar with aged taste, and method of adding aged taste to vinegar

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581583A (en) * 1978-12-15 1980-06-19 Nakano Vinegar Co Ltd Method of making vinegar from grain
JPS5645186A (en) * 1979-09-21 1981-04-24 Nakano Vinegar Co Ltd Production of vinegar using grains as starting material
CN101974458A (en) * 2010-09-30 2011-02-16 江南大学 Vacillus subtilis strain and application thereof
CN101984046A (en) * 2010-12-08 2011-03-09 南京工业大学 Corynebacterium glutamicum capable of producing succinic acid in high yield
CN103122304A (en) * 2013-02-05 2013-05-29 山西梁汾醋业有限公司 Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process
CN103509747A (en) * 2013-03-13 2014-01-15 江南大学 Corynebacterium glutamicum engineering bacterium for highly producing succinic acid and building method thereof
CN103740578A (en) * 2014-01-16 2014-04-23 山西梁汾醋业有限公司 Full-automatic solid state fermentation unit
CN103740575A (en) * 2014-01-16 2014-04-23 山西梁汾醋业有限公司 Preparation method for virgin pulp aromatic vinegar
CN106119145A (en) * 2016-05-26 2016-11-16 天津科技大学 A kind of Corynebacterium glutamicum mutant and application
CN106676052A (en) * 2017-03-21 2017-05-17 南京工业大学 Construction method and application of succinic acid-producing escherichia coli
CN106867864A (en) * 2017-03-16 2017-06-20 山西梁汾醋业有限公司 A kind of brewing method of detoxication and toxicant eliminating function vinegar
CN107099441A (en) * 2016-02-20 2017-08-29 崔留平 7 degree of weak base coffee acid and its processing technology
CN107858263A (en) * 2018-01-02 2018-03-30 山西梁汾醋业有限公司 A kind of mature vinegar rich in Antioxidative Factors and preparation method thereof
CN107916208A (en) * 2017-12-07 2018-04-17 山西三盟实业发展有限公司 A kind of lentinan zymotic fluid and its process for solid state fermentation for improving immunity
CN109295085A (en) * 2018-10-19 2019-02-01 北京化工大学 A kind of genetic engineering bacterium producing lactic acid and 3-hydroxybutyrate copolyesters and its construction method and application

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581583A (en) * 1978-12-15 1980-06-19 Nakano Vinegar Co Ltd Method of making vinegar from grain
JPS5645186A (en) * 1979-09-21 1981-04-24 Nakano Vinegar Co Ltd Production of vinegar using grains as starting material
CN101974458A (en) * 2010-09-30 2011-02-16 江南大学 Vacillus subtilis strain and application thereof
CN101984046A (en) * 2010-12-08 2011-03-09 南京工业大学 Corynebacterium glutamicum capable of producing succinic acid in high yield
CN103122304A (en) * 2013-02-05 2013-05-29 山西梁汾醋业有限公司 Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process
CN103509747A (en) * 2013-03-13 2014-01-15 江南大学 Corynebacterium glutamicum engineering bacterium for highly producing succinic acid and building method thereof
CN103740578A (en) * 2014-01-16 2014-04-23 山西梁汾醋业有限公司 Full-automatic solid state fermentation unit
CN103740575A (en) * 2014-01-16 2014-04-23 山西梁汾醋业有限公司 Preparation method for virgin pulp aromatic vinegar
CN107099441A (en) * 2016-02-20 2017-08-29 崔留平 7 degree of weak base coffee acid and its processing technology
CN106119145A (en) * 2016-05-26 2016-11-16 天津科技大学 A kind of Corynebacterium glutamicum mutant and application
CN106867864A (en) * 2017-03-16 2017-06-20 山西梁汾醋业有限公司 A kind of brewing method of detoxication and toxicant eliminating function vinegar
CN106676052A (en) * 2017-03-21 2017-05-17 南京工业大学 Construction method and application of succinic acid-producing escherichia coli
CN107916208A (en) * 2017-12-07 2018-04-17 山西三盟实业发展有限公司 A kind of lentinan zymotic fluid and its process for solid state fermentation for improving immunity
CN107858263A (en) * 2018-01-02 2018-03-30 山西梁汾醋业有限公司 A kind of mature vinegar rich in Antioxidative Factors and preparation method thereof
CN109295085A (en) * 2018-10-19 2019-02-01 北京化工大学 A kind of genetic engineering bacterium producing lactic acid and 3-hydroxybutyrate copolyesters and its construction method and application

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
谷氨酸棒状杆菌厌氧产丁二酸的发酵条件;贾全栋,等;《生物加工过程》;20141231;7-11 *

Also Published As

Publication number Publication date
CN107858258A (en) 2018-03-30

Similar Documents

Publication Publication Date Title
JP5044769B2 (en) Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method
CN109182076A (en) A kind of vinegar brewing method rich in lactic acid and γ-aminobutyric acid
CN108077847A (en) A kind of method for being segmented low-temperature salting sauerkraut
JP7417964B2 (en) Saccharopolyspora and its use in reducing biogenic amines
CN106957762B (en) Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation
CN105876673A (en) Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation
CN107858258B (en) Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar
CN116004479B (en) Lactobacillus plantarum and application thereof
CN115960778B (en) Fermented lactobacillus mucilaginosus and application thereof in regulating flavor of rice products
CN109497133B (en) Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk
CN110881634A (en) Preparation method of low-salt pickled vegetable rich in active probiotics
CN110881568B (en) Application of acetic acid and/or lactic acid in improving DDGS feed color and luster, DDGS feed and preparation method thereof
KR20200061136A (en) Method for manufacturing fermented rice cakes using low temperature fermented grain by complex micro-organisms
CN114668125A (en) Compound lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof
CN111387465B (en) Method for improving acid quality of fish paste by using microbial leavening agent
CN114304564A (en) Microbial fermentation composition and application thereof
JP3337098B2 (en) Fermented acidic whey product and method for producing the same
JPS603805B2 (en) Method for producing salty pickles of vegetables
CN112914079A (en) Production method for making soy sauce by tea making process
CN115109716B (en) Pickle starter and preparation method and application thereof
DE4104710A1 (en) PROCESS FOR PRODUCING KIMCHI-FERMENTED SAUSAGE
CN114350576B (en) Lactobacillus for improving risk resistance of cooking wine and application thereof
CN118020918B (en) Lactic acid fermentation food processing method
CN108968017A (en) A kind of less salt sweet fermented flour sauce and preparation method thereof
US12089619B2 (en) Saccharopolyspora composition and its application in foods

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
TA01 Transfer of patent application right
TA01 Transfer of patent application right

Effective date of registration: 20191224

Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road

Applicant after: Shanxi Liangfen Jinlong fish vinegar Co., Ltd

Address before: 030600 Industrial Zone, Yuci District, Shanxi, Jinzhong

Applicant before: Shanxi Liangfen Vinegar Industry Co., Ltd.

GR01 Patent grant
GR01 Patent grant
CP03 Change of name, title or address
CP03 Change of name, title or address

Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province

Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd.

Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road

Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd.