CN110117522A - The second fermentation process of extra large film vinegar - Google Patents
The second fermentation process of extra large film vinegar Download PDFInfo
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- CN110117522A CN110117522A CN201910439105.XA CN201910439105A CN110117522A CN 110117522 A CN110117522 A CN 110117522A CN 201910439105 A CN201910439105 A CN 201910439105A CN 110117522 A CN110117522 A CN 110117522A
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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
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Abstract
The invention discloses a kind of second fermentation process of extra large film vinegar, specifically includes the following steps: step 1, by 200 mesh filtered through gauze of one time fermentation sea film vinegar, step 2, white granulated sugar is dissolved in cooling boiling water and forms liquid glucose, mixed sugar liquid and one time fermentation sea film vinegar, step 3, distilled water is added in mixed liquor and forms fermentation liquid, is left to ferment；The present invention uses one time fermentation sea film vinegar as fermenting microbe, contain saccharomycete, acetic acid and lactic acid bacteria Multiple components in extra large film vinegar, it is carried out so that various fermentations are synchronous in fermentation process, requirement to yeasting reduces, various tunning interactions, increase aroma-producing substance in the finished product of preparation, finished product is unique in taste, nutritive value is high.
Description
Technical field
The invention belongs to food processing technology fields, more particularly to a kind of second fermentation process of extra large film vinegar.
Background technique
Vinegar has antibacterial, anti-inflammatory, anti-oxidant, control blood glucose, adjustment lipid-metabolism, appetite-stimulating and indigestion-relieving, Antialcoholic liver-protecting prevention fertilizer
The effects of fat, pre- anti-cancer, diabetes, extra large film vinegar is as a kind of characteristic Vinegar Fermentation vinegar, mainly using sugar, water as raw material, leads to
Cross natural fermented vinegar made of the collective effect fermentation of the microorganisms such as saccharomycete, acetic acid bacteria and lactic acid bacteria；Long-term drinking sea film vinegar,
It can promote appetite, beautifying face and moistering lotion, weight-reducing is very popular, and because extra large film vinegar has fruity and soft flavour, people are it
As a kind of drink or flavouring, when having breakfast or go rice noodles shop to eat rice noodles, boss can be to one bowl of extra large film vinegar；Simultaneously
People can also use the cold and dressed with sauce rice noodles of extra large film vinegar, and cold and dressed with sauce chicken feet has the special wind of extra large film vinegar using the cold and dressed with sauce cool product come out of extra large film vinegar
Taste.
Report at present about extra large film vinegar is less, and extra large film vinegar is mainly produced with family workshop type, the sugar when making extra large film vinegar
With the additive amount of mother liquor and the environment of fermentation all without standard, large-scale production is not carried out, the present invention mainly passes through optimization " sea
Film vinegar " technique, the large-scale production for extra large film vinegar provide scientific basis.
Summary of the invention
The object of the invention is also to provide a kind of second fermentation process of extra large film vinegar, this method utilizes during the preparation process
Saccharomycete, acetic acid bacteria and the mixed fermentation of lactic acid bacteria are esterified anti-so that fermentating metabolism product type is abundant during mixed fermentation
Progress should be synchronized, so that the flavor bouquet principles matter generated after fermentation increases, obtained sea film vinegar is unique in taste, pungent without strong,
Beneficial microorganism stability improves when fermented by mixed bacterium simultaneously, is not susceptible to pollute, fermentation process is easy to control, environment
Ask reduction.
The technical scheme adopted by the invention is that the second fermentation process of extra large film vinegar, specifically includes the following steps:
Step 1, by 200 mesh filtered through gauze of one time fermentation sea film vinegar；
Step 2, white granulated sugar is dissolved in boiling water after cooling and forms liquid glucose, liquid glucose is mixed with one time fermentation sea film vinegar
Form liquid before fermenting；
Step 3, distilled water is added in liquid before fermentation and forms fermentation liquid, fermentation liquid is left to ferment；
Contain 9~21g white granulated sugar in every 150mL fermentation liquid, it is fermentation liquid that percent by volume is contained in every 150mL fermentation liquid
10~30% one time fermentation sea film vinegar.
Further, when the step 2 is left to ferment, the initial pH value of fermentation liquid is 2.0~4.0, fermentation temperature 15
DEG C~35 DEG C, fermentation time is subject to the total acid content of fermentation liquid, the fermentation ends when remaining unchanged for total acid content continuous three days.
Further, the optimum addition of white granulated sugar is 18g in every 150mL fermentation liquid, one time fermentation sea film vinegar
Optimum addition is the 20% of fermentating liquid volume.
Further, the most suitable fermentation temperature is 25 DEG C, and fermentation initial pH value is 3.5, and fermentation time is 13 days.
The beneficial effects of the present invention are: the present invention utilizes fermented by mixed bacterium, so that metabolite type is abundant, mention simultaneously
High beneficial microorganism stability, makes that fermentation process is not easy to pollute, facilitates control, reduces to environmental requirement, during the fermentation
Esterification is synchronous to be carried out, and flavor bouquet principles matter content in extra large film vinegar is increased, extra large film vinegar is unique in taste, nutriment is abundant,
The mellow soft, mouthfeel of flavor is pungent without strong, can be used for drink or flavouring, long-term drinking have control blood glucose, promote appetite,
Adjust Human Lipid Metabolism and other effects.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is the schematic diagram that extra large film vinegar total acid content changes with fermentation time.
Fig. 2 a is the schematic diagram that extra large film vinegar content of reducing sugar changes with fermentation time.
Fig. 2 b is the schematic diagram that extra large film vinegar ethanol content changes with fermentation time.
Fig. 2 c is the schematic diagram that extra large film vinegar pH value changes with fermentation time.
Fig. 3 is the schematic diagram that extra large film vinegar total acid content changes with fermentation temperature.
Fig. 4 is the schematic diagram that extra large film vinegar total acid content changes with Preliminary fermentation pH value.
Fig. 5 is the schematic diagram that extra large film vinegar total acid content changes with extra large film vinegar strain inoculum concentration.
Fig. 6 is the schematic diagram that extra large film vinegar total acid content changes with white granulated sugar additive amount.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
The second fermentation process of extra large film vinegar, specifically includes the following steps:
Step 1, by 200 mesh filtered through gauze of one time fermentation sea film vinegar, to remove the impurity in the film vinegar of one time fermentation sea；
Step 2, white granulated sugar is dissolved in boiling water after cooling and forms liquid glucose, liquid glucose is mixed with one time fermentation sea film vinegar
Form liquid before fermenting；
Step 3, distilled water is added in liquid before fermentation and forms fermentation liquid, fermentation liquid is left to ferment, fermentation temperature 15
DEG C~35 DEG C, the pH value of mixed liquor is 2.0~4.0 when fermenting initial, and the total acid periodically measured in extra large film vinegar in fermentation process contains
Amount, when total acid content remains unchanged for three days on end, fermentation ends obtain the extra large film vinegar finished product with fruit flavor.
9~21g white granulated sugar is added in step 1 of the present invention in every 150mL fermentation liquid, is contained in every 150mL fermentation liquid
The one time fermentation sea film vinegar that percent by volume is 10~30%.
When extra large film vinegar secondary fermentation, the optimised quantity that white granulated sugar is added in every 150mL fermentation liquid is 18g, adds one time fermentation
The optimised quantity of extra large film vinegar is that fermentating liquid volume ratio is 20%.
The present invention contains saccharomycete, acetic acid bacteria and lactic acid using one time fermentation sea film vinegar as fermenting microbe in extra large film vinegar
Bacterium, several strain mixed fermentations interact between tunning, so that the taste compound type in finished product increases, mouthfeel is only
Special and nutritive value is high, while beneficial microorganism stability is high when mixed fermentation, and the requirement to yeasting reduces, and ferments
Journey is easy to control, facilitates management.
Embodiment 1
It is inoculated with 37.5mL one time fermentation sea film vinegar, addition distilled water to total volume is 150mL, adds the white granulated sugar of 15g, is adjusted
Whole Preliminary fermentation pH value is fermented at 25 DEG C for 3.0, during the fermentation daily Timing measurement total acid content, for three days on end total acid
The constant then fermentation ends of content obtain extra large film vinegar.
As shown in Figure 1 with the extension of fermentation time, the total acid content in extra large film vinegar is fermenting in the trend subtracted afterwards is first increased
The total acid content of sea film vinegar is respectively 30.94,30.86,30.55 and 30.81g/kg when time is 10~13 days, to content at long last
When fermentation time is 11,12,13 days known to polarity significance analysis, total acid content no significant difference is true by fermentation time with this
It is set to 13 days, fermentation 4~6 days are ethyl alcohol fast-growth period in total acid；By Fig. 2 a~Fig. 2 c it is found that reduced sugar in extra large film vinegar
Content is gradually increased with the extension of fermentation time, and Changes of Reducing Sugar Content is unobvious after fermentation the 10th day, and ethyl alcohol contains
Amount is with extra large film vinegar pH value as the extension of fermentation time gradually decreases, and wherein ethanol content was reduced to 0 after 5 days, and pH value is being sent out
Reach minimum at ferment 11 days, is risen later.
Fermenting, 0~1 day Yeast Growth is vigorous, and content of reducing sugar is caused to increase rapidly in fermentation 1~2 day, with
The carry out saccharomycete and acetic acid bacteria mass propagation of fermentation time, constantly consumption reduced sugar, so that the 2nd~3 day reduced sugar of fermentation contains
Amount declines, and the growth of acetic acid bacteria gradually increases the growth for further suppressing saccharomycete so that producing acid amount in subsequent fermentation process, leads
It causes content of reducing sugar to increases slowly and reaches peak value within the 10th day in fermentation, constantly consuming ethyl alcohol in acetic acid bacteria growth course contains ethyl alcohol
Amount is reduced to 0 when fermenting the 6th day, and alcohol fermentation is synchronous with acetic fermentation when due to secondary fermentation carries out, and works as saccharomycete
When generation amount of alcohol is inadequate, acetic acid bacteria is directly constantly fermented into acetic acid using the later monosaccharide of conversion of saccharomycetes, and ethyl alcohol is caused to contain
When amount is zero, the total acid content of extra large film vinegar still increases always, so pH value is in overall downward trend during the fermentation, but is sending out
There is slow rising at ferment the 7th~8 day, this is because some compounds generated in fermentation process can buffer acidity, such as lactic acid
There is apparent buffer function to ethyl alcohol, total acid content is caused to rise, but pH value slightly has the result risen.
Embodiment 2
In the case where embodiment 1 other experiment conditions are constant, changing fermentation temperature is 15 DEG C, ferments and extra large film vinegar is made,
Measure the total acid content of extra large acid.
Embodiment 3
In the case where embodiment 1 other experiment conditions are constant, changing fermentation temperature is 20 DEG C, ferments and extra large film vinegar is made,
Measure the total acid content of extra large acid.
Embodiment 4
In the case where embodiment 1 other experiment conditions are constant, changing fermentation temperature is 30 DEG C, ferments and extra large film vinegar is made,
Measure the total acid content of extra large acid.
Embodiment 5
In the case where embodiment 1 other experiment conditions are constant, changing fermentation temperature is 35 DEG C, ferments and extra large film vinegar is made,
Measure the total acid content of extra large acid.
As shown in Figure 3 before 25 DEG C of fermentation temperature, with the increase of fermentation temperature, extra large film vinegar total acid content increases, and 25
DEG C when total acid content reach maximum, it is on a declining curve that fermentation temperature is further added by total acid content.
Embodiment 6
In the case where embodiment 1 other experiment conditions are constant, changing Preliminary fermentation pH value is 2.0, ferments and extra large film is made
Vinegar measures the total acid content of extra large acid.
Embodiment 7
In the case where embodiment 1 other experiment conditions are constant, changing Preliminary fermentation pH value is 2.5, ferments and extra large film is made
Vinegar measures the total acid content of extra large acid.
Embodiment 8
In the case where embodiment 1 other experiment conditions are constant, changing Preliminary fermentation pH value is 3.5, ferments and extra large film is made
Vinegar measures the total acid content of extra large acid.
Embodiment 9
In the case where embodiment 1 other experiment conditions are constant, changing Preliminary fermentation pH value is 4.0, ferments and extra large film is made
Vinegar measures the total acid content of extra large acid.
As shown in Figure 4, in the constant situation of other conditions, with the raising of Preliminary fermentation pH value, extra large film vinegar total acid content
In decreasing trend after first increasing, for Preliminary fermentation pH value at 3.5, total acid content is up to 24.24g/kg, can by variance analysis
Know, Preliminary fermentation pH value is significantly higher than other Preliminary fermentation pH value (P≤0.05) when being 3.5, has statistical significance.
Embodiment 10
In the case where embodiment 1 other experiment conditions are constant, the inoculum concentration for changing extra large film vinegar strain is 15mL, fermentation system
Extra large film vinegar is obtained, the total acid content of extra large acid is measured.
Embodiment 11
In the case where embodiment 1 other experiment conditions are constant, the inoculum concentration for changing extra large film vinegar strain is 22.5mL, fermentation
Sea film vinegar is made, measures the total acid content of extra large acid.
Embodiment 12
In the case where embodiment 1 other experiment conditions are constant, the inoculum concentration for changing extra large film vinegar strain is 30mL, fermentation system
Extra large film vinegar is obtained, the total acid content of extra large acid is measured.
Embodiment 13
In the case where embodiment 1 other experiment conditions are constant, the inoculum concentration for changing extra large film vinegar strain is 45mL, fermentation system
Extra large film vinegar is obtained, the total acid content of extra large acid is measured.
As shown in Figure 5, total acid content is as the increase of inoculum concentration is in downward trend after first rising, when extra large film vinegar strain connects
When kind amount is 30mL, extra large film vinegar total acid content reaches highest, is 25.36g/kg, later with the increase of inoculum concentration, total acid content
Slowly decline, therefore the optimum inoculation amount of extra large film vinegar fermentation is 30mL.
Embodiment 14
In the case where embodiment 1 other experiment conditions are constant, the additive amount for changing white granulated sugar is 9g, ferments and extra large film is made
Vinegar measures the total acid content of extra large acid.
Embodiment 15
In the case where embodiment 1 other experiment conditions are constant, the additive amount for changing white granulated sugar is 12g, ferments and sea is made
Film vinegar measures the total acid content of extra large acid.
Embodiment 16
In the case where embodiment 1 other experiment conditions are constant, the additive amount for changing white granulated sugar is 18g, ferments and sea is made
Film vinegar measures the total acid content of extra large acid.
Embodiment 17
In the case where embodiment 1 other experiment conditions are constant, the additive amount for changing white granulated sugar is 21g, ferments and sea is made
Film vinegar measures the total acid content of extra large acid.
By Fig. 6 analysis it is found that total acid content presents with the increase of sugared additive amount and first increases the trend reduced afterwards, pass through
Variance analysis, when 18g sugar additive amount, total acid content highest, be 26.46g/kg be significantly higher than sugared additive amount be 9g, 12g, 15g and
21g (P≤0.05), therefore when sugared additive amount is 18g, it is suitble to sea film vinegar fermentation.
Each embodiment in this specification is all made of relevant mode and describes, same and similar portion between each embodiment
Dividing may refer to each other, and each embodiment focuses on the differences from other embodiments.Especially for system reality
For applying example, since it is substantially similar to the method embodiment, so being described relatively simple, related place is referring to embodiment of the method
Part explanation.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the scope of the present invention.It is all
Any modification, equivalent replacement, improvement and so within the spirit and principles in the present invention, are all contained in protection scope of the present invention
It is interior.
Claims (4)
1. the second fermentation process of extra large film vinegar, which is characterized in that specifically includes the following steps:
Step 1, by 200 mesh filtered through gauze of one time fermentation sea film vinegar；
Step 2, white granulated sugar is dissolved in boiling water after cooling and forms liquid glucose, liquid glucose and one time fermentation sea film vinegar are mixed to form
Liquid before fermenting；
Step 3, distilled water is added in liquid before fermentation and forms fermentation liquid, fermentation liquid is left to ferment；
Contain 9~21g white granulated sugar in every 150mL fermentation liquid, in every 150mL fermentation liquid containing percent by volume be fermentation liquid 10~
30% one time fermentation sea film vinegar.
2. the second fermentation process of sea film vinegar according to claim 1, which is characterized in that when the step 2 is left to ferment,
The initial pH value of fermentation liquid is 2.0~4.0, and fermentation temperature is 15 DEG C~35 DEG C, and fermentation time is with the total acid content of fermentation liquid
Standard, the fermentation ends when remaining unchanged for total acid content continuous three days.
3. the second fermentation process of sea film vinegar according to claim 1, which is characterized in that in every 150mL fermentation liquid
The optimum addition of white granulated sugar is 18g, and the optimum addition of one time fermentation sea film vinegar is the 20% of fermentating liquid volume.
4. the second fermentation process of sea film vinegar according to claim 1, which is characterized in that the most suitable fermentation temperature is 25
DEG C, fermentation initial pH value is 3.5, and fermentation time is 13 days.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102876559A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Healthcare kelp vinegar and preparation method thereof |
| CN103992933A (en) * | 2014-06-13 | 2014-08-20 | 福建师范大学 | Preparation of kelp red rice vinegar |
| CN108485900A (en) * | 2018-03-12 | 2018-09-04 | 大连军门保健食品有限公司 | A kind of preparation method of fermented type brown sugar vinegar beverage |
-
2019
- 2019-05-24 CN CN201910439105.XA patent/CN110117522A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876559A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Healthcare kelp vinegar and preparation method thereof |
| CN103992933A (en) * | 2014-06-13 | 2014-08-20 | 福建师范大学 | Preparation of kelp red rice vinegar |
| CN108485900A (en) * | 2018-03-12 | 2018-09-04 | 大连军门保健食品有限公司 | A kind of preparation method of fermented type brown sugar vinegar beverage |
Non-Patent Citations (1)
| Title |
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| HTTPS://CLUB.AUTOHOME.COM.CN/BBS/THREAD/0D9F69EA8B0A1B39/5129203: "地道地方风味！清明节之——自制海膜醋", 《汽车之家》 * |
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