CN109943461A - A kind of fermentation process of highly acidity apple vinegar - Google Patents
A kind of fermentation process of highly acidity apple vinegar Download PDFInfo
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- CN109943461A CN109943461A CN201910366976.3A CN201910366976A CN109943461A CN 109943461 A CN109943461 A CN 109943461A CN 201910366976 A CN201910366976 A CN 201910366976A CN 109943461 A CN109943461 A CN 109943461A
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Abstract
The present invention provides a kind of fermentation process of highly acidity apple vinegar, this method is in conventional liquid fermentation apple vinegar technical process, add the fruit vinegar that a certain number of fermentations are completed, the acid basis for improving fermentation liquid, can be shortened fermentation time and fermentation phase, acetic acid degree is by original 4-6%(g/100ml), it is increased to 6-10%(g/100ml), the acetic acid degree for improving final fermentation fruit vinegar, can improve the production efficiency of fruit vinegar in this way, advantageously reduce production cost and transportation cost.
Description
Technical field
The present invention relates to a kind of fermentation process of apple vinegar.
Background technique
Apple vinegar beverage is increasingly by the favor of the majority of consumers in recent years, because it not only has vinegar, promotion to digest, disappear
Except fatigue, prevention and treatment fatty liver, the health-care efficacies such as preventing hypertension, also have the distinctive fragrance of apple and nutrition extremely abundant at
Point.
The main component of apple vinegar beverage is apple vinegar, is using liquid state fermentation technology, by alcoholic fermentation, acetic fermentation
Secondary fermentation, acetic fermentation are the expansion cultures by acetic acid bacteria inclined-plane, triangular flask, first class seed pot, secondary seed tank
Process, then complete to ferment tank.The final acetic acid degree average out to 5.5g/100ml or so of this technique production, can fit
Answer a part of fruit vinegar beverage manufacturer to use, some manufacturer in order to save transportation cost, need 6.0g/100ml with
Upper highly acidity apple vinegar needs to improve on original Process ba- sis.
Summary of the invention
In order to solve the problems in the existing technology, the present invention provides a kind of fermentation process of highly acidity apple vinegar,
The relatively existing apple vinegar zymotechnique of this method, acetic acid degree are obviously improved.
In order to solve above-mentioned technical problem, present invention employs following scheme:
A kind of fermentation process of highly acidity apple vinegar, concentrated apple juice are obtained by alcoholic fermentation, first round acetic fermentation
After savoring vinegar, in next round fermentor ingredient, the finished product vinegar for accounting for fermentating liquid volume ratio 10%-20% is added, is issued in similarity condition
Ferment obtains the high apple vinegar of apple vinegar acidity that ferments than the first round.
The fermentation under similarity condition refers to ferments at 32 DEG C -35 DEG C, and obtaining acetic acid content is 6-10g/
When 100ml, alcohol content < 0.5%, terminate fermentation.
The alcoholic fermentation refers to: by concentrated apple juice plus water sugar addition to 18-25%, a certain number of dry ferment are added
Female bacterium stops fermentation in 20 DEG C of -25 DEG C of progress alcoholic fermentations when alcohol by volume degree is 9%-13%.
After first round acetic fermentation refers to that applejack adds water to deploy, by filtering and pasteurize, then the acetic acid that will be spread cultivation
Bacterium is inoculated into fermentor, ferments at 32 DEG C -35 DEG C；Fermentation 30-55 hours, acetic acid content 4.0-6.0g/
When 100ml, alcohol content < 0.5%, terminate fermentation.
After the acetic acid bacteria is by laboratory inclined-plane culture and triangular flask culture, expand into first class seed pot and secondary seed tank
It is obtained after big culture.
After continuing fermentation and obtaining apple vinegar, further includes the steps that sterilizing and filter.
Compared with the existing technology, the beneficial effects of the present invention are:
The present invention be in normal fermentation liquid be added fermentating liquid volume percentage 10%-20% finished product vinegar, according to normal condition into
Row fermentation, fermentation time reduction 10-20 hours, shortens fermentation period, acidity improves 2-4g/100ml.Improve production
Efficiency reduces production cost.The apple vinegar indices of production are met the requirement of " making vinegar " GB/T 18187-2000.
Specific embodiment
Below according to specific embodiment, the invention will be further described, but is not limited to following embodiment.
Embodiment 1
Apple juice concentrate pol is adjusted to 18-25%, suitable active dry yeast bacterium is added, in 20 DEG C of -25 DEG C of progress alcohol hairs
Ferment stops fermentation when alcohol content is 9%-13%.Applejack by filtering and being put into fermentor after pasteurize, inoculation is expanded
The acetic acid bacterium solution of training carries out first round fermentation at 32 DEG C -35 DEG C, ferments 45 hours, and detection total acid content is 5.3g/100ml,
Wine degree is 0.2%, obtains finished product vinegar.
When next round acetic fermentation carries out fermentor ingredient, 10% manufactured finished product vinegar, the vinegar of enlarged -incu bating is added
Sour bacterium solution is fermented at 32 DEG C -35 DEG C, is fermented 34 hours, and detection total acid content is 7.8g/100ml, when wine degree is 0.3%
Fermentation ends.The apple vinegar of fermentation ends is subjected to high-temperature short-time sterilization, then is filtered with filter, is obtained as clear as crystal
Apple vinegar.
Obtained apple vinegar is detected according to the requirement of " making vinegar " GB/T 18187-2000, from organoleptic indicator,
It meets the requirements in physical and chemical index and microbiological indicator.
Embodiment 2
Apple juice concentrate pol is adjusted to 18-25%, suitable active dry yeast bacterium is added, in 20 DEG C of -25 DEG C of progress alcohol hairs
Ferment stops fermentation when alcohol content is 9%-13%.Applejack by filtering and being put into fermentor after pasteurize, inoculation is expanded
The acetic acid bacterium solution of training carries out first round fermentation at 32 DEG C -35 DEG C, ferments 43 hours, and detection total acid content is 5.6g/100ml,
Wine degree is zero, obtains finished product vinegar.
When next round acetic fermentation carries out fermentor ingredient, 15% manufactured finished product vinegar, the acetic acid of enlarged -incu bating is added
Bacterium solution is fermented at 32 DEG C -35 DEG C, is fermented 32 hours, and detection total acid content is 9.1g/100ml, and wine degree is sent out when being 0.1%
Ferment terminates.The apple vinegar of fermentation ends is subjected to high-temperature short-time sterilization, then is filtered with filter, as clear as crystal apple is obtained
Fruit vinegar.
Obtained apple vinegar is detected according to the requirement of " making vinegar " GB/T 18187-2000, from organoleptic indicator,
It meets the requirements in physical and chemical index and microbiological indicator.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.Therefore, of the invention
Protection scope should be determined by the scope of protection defined in the claims.
Claims (6)
1. a kind of fermentation process of highly acidity apple vinegar, which is characterized in that concentrated apple juice is passing through alcoholic fermentation, first round vinegar
After acid fermentation obtains finished product vinegar, in next round acetic fermentation, the finished product vinegar for accounting for fermentating liquid volume ratio 10%-20% is added, same
It ferments under batten part, obtains the high apple vinegar of apple vinegar acidity that ferments than the first round.
2. a kind of fermentation process of highly acidity apple vinegar as described in claim 1, which is characterized in that described under similarity condition
Fermentation refers to and ferments at 32 DEG C -35 DEG C, and obtaining acetic acid content is 6-10g/100ml, when alcohol content < 0.5%, terminates
Fermentation.
3. a kind of fermentation process of highly acidity apple vinegar as claimed in claim 2, which is characterized in that the alcoholic fermentation is
Refer to: by concentrated apple juice plus water sugar addition to 18-25%, a certain number of cerevisins is added, in 20 DEG C of -25 DEG C of progress wine
Essence fermentation, stops fermentation, obtains applejack when alcohol by volume degree is 9%-13%.
4. a kind of fermentation process of highly acidity apple vinegar as claimed in claim 3, which is characterized in that first round acetic fermentation is
After referring to that applejack adds water to deploy, by filtering and pasteurize, then the acetic acid bacteria to spread cultivation is inoculated into fermentor, 32 DEG C-
It ferments at 35 DEG C；At fermentation 30-55 hours, acetic acid content 4.0-6.0g/100ml, alcohol content < 0.5%, terminate hair
Ferment.
5. a kind of fermentation process of highly acidity apple vinegar as claimed in claim 4, which is characterized in that the acetic acid bacteria is by testing
After room inclined-plane culture and triangular flask culture, obtained after expanding culture into first class seed pot and secondary seed tank.
6. a kind of fermentation process of highly acidity apple vinegar as described in claim 1, which is characterized in that obtain apple continuing fermentation
After fruit vinegar, further includes the steps that sterilizing and filter.
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| CN201910366976.3A CN109943461A (en) | 2019-05-05 | 2019-05-05 | A kind of fermentation process of highly acidity apple vinegar |
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| CN201910366976.3A CN109943461A (en) | 2019-05-05 | 2019-05-05 | A kind of fermentation process of highly acidity apple vinegar |
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Citations (9)
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|---|---|---|---|---|
| CN101921699A (en) * | 2010-07-30 | 2010-12-22 | 陕西师范大学 | Method for preparing red date fruit vinegar by surface static fermentation method |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
| CN104164351A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid-state fermentation and partition method of apple vinegar |
| CN104328022A (en) * | 2014-10-31 | 2015-02-04 | 天地壹号饮料股份有限公司 | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar |
| KR20150034063A (en) * | 2013-09-25 | 2015-04-02 | 계명대학교 산학협력단 | Apple Vinegar with High Acidity and Manufacting Method Thereof by Using Two Stage Fermentation |
| CN104862205A (en) * | 2015-04-17 | 2015-08-26 | 杨定海 | Processing method of apple vinegar |
| CN106367298A (en) * | 2016-11-01 | 2017-02-01 | 天地壹号饮料股份有限公司 | High-acidity apple vinegar supplementary material fermentation technology |
| CN108441400A (en) * | 2018-06-29 | 2018-08-24 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of high quality apple vinegar |
| CN108949489A (en) * | 2018-08-14 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of liquid state fermentation method of highly acidity vinegar |
-
2019
- 2019-05-05 CN CN201910366976.3A patent/CN109943461A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921699A (en) * | 2010-07-30 | 2010-12-22 | 陕西师范大学 | Method for preparing red date fruit vinegar by surface static fermentation method |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
| KR20150034063A (en) * | 2013-09-25 | 2015-04-02 | 계명대학교 산학협력단 | Apple Vinegar with High Acidity and Manufacting Method Thereof by Using Two Stage Fermentation |
| CN104164351A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid-state fermentation and partition method of apple vinegar |
| CN104328022A (en) * | 2014-10-31 | 2015-02-04 | 天地壹号饮料股份有限公司 | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar |
| CN104862205A (en) * | 2015-04-17 | 2015-08-26 | 杨定海 | Processing method of apple vinegar |
| CN106367298A (en) * | 2016-11-01 | 2017-02-01 | 天地壹号饮料股份有限公司 | High-acidity apple vinegar supplementary material fermentation technology |
| CN108441400A (en) * | 2018-06-29 | 2018-08-24 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of high quality apple vinegar |
| CN108949489A (en) * | 2018-08-14 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of liquid state fermentation method of highly acidity vinegar |
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Application publication date: 20190628 |
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