CN110317706A - Reduce the brewage process precipitated in finished product vinegar - Google Patents
Reduce the brewage process precipitated in finished product vinegar Download PDFInfo
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- CN110317706A CN110317706A CN201810274731.3A CN201810274731A CN110317706A CN 110317706 A CN110317706 A CN 110317706A CN 201810274731 A CN201810274731 A CN 201810274731A CN 110317706 A CN110317706 A CN 110317706A
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- finished product
- vinegar
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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
Abstract
The invention discloses the brewage process precipitated in a kind of reduction finished product vinegar, comprising the following steps: slurrying: after raw material is crushed plus water is sized mixing, and obtains raw material feed liquid；Liquefaction, saccharification: being added the starch enzyme system of raw material feed liquid total volume 0.2-0.4 ‰ in raw material feed liquid, after mixing evenly, carries out starch decomposition, obtains fermentation liquid；Saccharification, alcoholization: lactic acid being added into fermentation liquid, is stirring evenly and then adding into koji, koji and fermentation liquid are mixed well, and is eventually adding dry ferment, and fermentation obtains raw material wine liquid；It acetifies: carrying out disinfection sterilization processing to raw material wine liquid, it is used in the Microbiological requirements that the raw material wine liquid of fermentation reaches are as follows: after fermentation, total plate count is no more than 1000cfu/100ml in raw material wine liquid, then ferments again, after acidity reaches target acidity, vinegar semi-finished product are obtained；It drowns oneself: carrying out disinfection sterilization processing to vinegar semi-finished product；Filtering: impurity is filtered out, finished product vinegar is obtained.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of to reduce the brewage process precipitated in finished product vinegar.
Background technique
Vinegar is the traditional flavouring in China, mellow, full of nutrition, has many functions, health-care effect, increasingly
Liked by consumer.The production of vinegar is with grain (rice, sorghum, corn, potato) and fruity sugar source, by saccharification, alcohol
The processes such as fermentation, acetic acid oxidative fermentation and be made.Vinegar can be divided into all solid state fermented vinegar, complete according to production fermentation technique difference
Vinegar by liquid fermentation and mushy stage fermented vinegar.
China's vinegar is mainly based on full liquid edible vinegar, though flavor is good, it is muddy be precipitated into the big sense organ of one
Defect, and existing for current China's vinegar and external vinegar (such as Japanese pure rice vinegar of more good fortune, Taiwan Wan Jia aromatic glutinous rice vinegar etc.)
Main gap.Currently, it is more about vinegar precipitating research, generally start with from last filtering link, derivative equipment example
If candle filter, Membrane filtering machine have been substantially achieved relatively broad application, but for prior fermentation process control for
It is very few to precipitate the research influenced.The prior art is without fundamentally solving the problems, such as precipitating, even if going out largely in filtering link
Precipitating, but it is still easy to appear secondary precipitation in shelf life, influence the sense organ of vinegar.
Summary of the invention
The technical problem to be solved in the present invention is to provide the brewage process precipitated in a kind of finished product vinegar, make vinegar obtained
It reduces precipitating and improves clarity.
In order to solve the above technical problems, technical solution provided by the invention are as follows:
It is a kind of to reduce the brewage process precipitated in finished product vinegar, comprising the following steps:
S1, slurrying: after raw material is crushed plus water is sized mixing, and obtains raw material feed liquid；
S2, liquefaction: being added the starch enzyme system of raw material feed liquid total volume 0.2-0.4 ‰ in the raw material feed liquid, and stirring is equal
After even, starch decomposition is carried out, fermentation liquid is obtained, fermentation liquid is cooled to 30-50 DEG C after the completion of liquefaction；
Lactic acid is added in S3, Xiang Suoshu fermentation liquid, is stirring evenly and then adding into koji, the koji and fermentation liquid is sufficiently mixed
It is even, it is added, ferments after dry ferment is activated, obtain raw material wine liquid；
S4, it acetifies: carrying out disinfection sterilization processing to the raw material wine liquid, be used in what the raw material wine liquid of fermentation reached
Microbiological requirements are as follows: after fermentation, total plate count is no more than 1000cfu/100ml in raw material wine liquid, then ferments again,
After acidity reaches target acidity, vinegar semi-finished product are obtained；
S5, it drowns oneself: carrying out disinfection sterilization processing to the vinegar semi-finished product, then drown oneself, required during drowning oneself
Coliform group count is no more than 3MPN/100ml in the vinegar semi-finished product, and total plate count is no more than 1000cfu/100ml；
S6, filtering: filtering out the impurity in the vinegar, obtains finished product vinegar.
Further, starch enzyme system described in step S2 includes alpha-amylase and acid protease, alpha-amylase and acidity
Protease volume ratio is 1-2: 1-2.
Further, step S2 liquefaction process is using segmentation heating: first segment maintains 1.5- under conditions of 55-70 DEG C
2.5h, second segment maintain 50-70min under conditions of 70-80 DEG C, and third section maintains 50-70min under conditions of 80-90 DEG C,
4th section maintains 50-70min under conditions of 88-92 DEG C, and the 5th section maintains 25-35min under conditions of 93-97 DEG C, finally
It is down to 30-50 DEG C.
Further, dry ferment described in step S3 first shifts to an earlier date water activation, is then added in the fermentation liquid.
Further, the condition of the water activation are as follows: 35-38 DEG C of water for taking 10-20 times of dry ferment weight, by dry ferment
It stirs and is dissolved in wherein, put into fermentation liquid described in step S2 and liquefy immediately after rehydration 15-20min；Or it takes
35-38 DEG C of dilution fermentation liquid of 10-20 times of dry ferment weight, dilution fermentation liquid fermentation liquid as described in step S2 dilution
3-5 times obtains, and dry ferment is stirred and is dissolved in wherein, after rehydration 15-20min, cools to 30 DEG C of 1.5-2.5h activated below,
It puts into fermentation liquid described in step S2 and liquefies again.
Further, the additive amount of lactic acid described in step S3 is the 0.2-0.4 ‰ of the fermentation liquid total volume.
Further, the early period of fermentation described in step S3 carries out sufficiently logical oxygen to the fermentation liquid, leads to oxygen 1 every 1-2h
Secondary, the logical oxygen time is adjusted according to fermentation liquid blibbing size, it is desirable that final bubble is limpid bright, obtains the raw material
Wine liquid.
Further, the processing of disinfection and sterilization described in step S4 and step S5 is heat treatment, heating temperature 70-80
℃。
Further, it carries out disinfection after sterilization processing in step S5 to the vinegar semi-finished product, bacterium colony is detected,
The slender bacterium number of microscopy is asked to require≤5, plating medium requires almost sterile.
Further, further includes:
S7, storage: being heated before the storage of finished product vinegar, and heating temperature is 70-80 DEG C, the finished product vinegar storage
Tankage used is carried out disinfection sterilizing with 100 DEG C of boiling water or steam, it is desirable that sterilization time >=30min.
Beneficial effects of the present invention:
On the one hand vinegar produced by the present invention has apparent vinegar fragrance, mouthfeel is soft, does not stimulate, and flavour is relatively abundant, slightly
Flavour containing sweet tea；The clarification of feed liquid, stabilization, only a small amount of powdered precipitating, naked eyes are not noticeable, improve the sense organ matter of vinegar
Amount, solves the problems, such as secondary precipitation generally existing in the prior art；Another aspect amino acid nitrogen content is high, material protein
It decomposes using sufficiently, reduces production cost.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
It is a kind of to reduce the brewage process precipitated in finished product vinegar, comprising the following steps:
S1, slurrying: selected rice, selection high quality white rice are raw material；3-5 times is added after raw material is crushed with Universalpulverizer
It sizes mixing in the water of raw material, obtains raw material feed liquid.
S2, liquefaction, saccharification: the starch enzyme system of raw material feed liquid total volume 0.2-0.4 ‰ is added in the raw material feed liquid, stirs
It after mixing uniformly, opens vapour heating and carries out starch decomposition, liquefaction terminal is then determined using iodine solution, obtains fermentation liquid.The starch
Enzyme system includes but is not limited to alpha-amylase and acid protease, it is preferable that alpha-amylase and acid protease volume ratio are 1-2；
1-2.Starch enzyme system the best use condition (heating condition) is that heated using segmentation: first segment maintains under conditions of 55-70 DEG C
1.5-2.5h, second segment maintain 50-70min under conditions of 70-80 DEG C, and third section maintains 50- under conditions of 80-90 DEG C
70min, the 4th section maintains 50-70min under conditions of 88-92 DEG C, and the 5th section maintains 25- under conditions of 93-97 DEG C
35min.Finally it is cooled to 30-50 DEG C.
S3, saccharification, alcoholization: vexed tank operation is carried out to fermentor with steam or 100 DEG C of boiling water in advance, the time is with 15-20min
It is preferred.Fermentation liquid is poured into fermentor, then dry ferment is added in the fermentation liquid and carries out alcoholization, it is preferable that dry ferment
First shift to an earlier date water activation, is then added in the fermentation liquid.The condition of the water activation are as follows: take 10-20 times of dry ferment weight
35-38 DEG C of water, dry ferment is stirred and is dissolved in wherein, puts into hair described in step S2 after rehydration 15-20min immediately
It liquefies in zymotic fluid；Or 35-38 DEG C of dilution fermentation liquid of 10-20 times of dry ferment weight is taken, the dilution fermentation liquid is by step
Fermentation liquid described in rapid S2 dilutes 3-5 times and obtains, and dry ferment is stirred and is dissolved in wherein, can be with after rehydration 15-20min
Continue to cool to 30 DEG C of 1.5-2.5h activated below, play the role of improving bud ratio and promote yeast propagation, then puts into step
Alcoholization is carried out in fermentation liquid described in rapid S2.
Lactic acid is continuously added into fermentation liquid obtained by S2, koji is stirring evenly and then adding into, the koji and fermentation liquid is filled
Divide and mix (can be judged by the uniformity coefficient of sense organ fermentation liquid color), ferments, obtain raw material wine liquid.Preferably,
The additive amount of lactic acid is the 0.2-0.4 ‰ of the fermentation liquid total volume.The early period of fermentation carries out sufficiently logical oxygen to fermentation liquid, every
1-2h leads to oxygen 1 time, and the logical oxygen time is adjusted according to fermentation liquid blibbing size, it is desirable that final bubble is limpid bright, obtains
To raw material wine liquid.
S4, it acetifies: filters pressing being carried out to raw material wine liquid, obtains limpid raw material wine liquid.It carries out disinfection sterilization to raw material wine liquid
Processing, is placed in liquid fermentation fermentor and carries out liquid state fermentation, and fermentation temperature is 30 DEG C, leads to aerobe fermentation, oxygen-supply quantity 90-110L/m3,
After acidity reaches target acidity, vinegar semi-finished product are obtained.Disinfection and sterilization processing is heat treatment, and heating temperature is 70-80 DEG C.
Raw material wine liquid Microbiological requirements for fermentation are as follows: after fermentation, total plate count is no more than 1000cfu/ in raw material wine liquid
100ml。
S5, it drowns oneself: needing immediately to carry out disinfection sterilization processing to vinegar semi-finished product after fermentation.Disinfection and sterilization processing is to add
Heat treatment, heating temperature are 70-80 DEG C.Vinegar semi-finished product carry out disinfection after sterilization processing, need to detect to bacterium colony, it is desirable that mirror
It examines slender bacterium number and requires≤5, plating medium requires almost sterile.Then it drowns oneself, the time of drowning oneself is 25 days or so, from
Coliform group count in the vinegar semi-finished product is required to be no more than 3MPN/100ml during heavy, total plate count is no more than 1000cfu/
100ml。
S6, filtering: after drowning oneself, using 10000 dalton apertures organic film device in vinegar semi-finished product microorganism,
Albumen and other nutriments are further filtered out, and finished product vinegar is obtained, and filtering requirement is large intestine in rice vinegar after film filtering
Flora≤3MPN/100ml, total plate count≤10cfu/100ml, rice vinegar turbidity need≤0.02NTU after filtering.
S7, storage: being heated before the storage of finished product vinegar, and heating temperature is 70-80 DEG C, the finished product vinegar storage
Tankage used is carried out disinfection sterilizing with 100 DEG C of boiling water or steam, it is desirable that sterilization time >=30min.
Specific experiment data in embodiment 1- embodiment 4 are as shown in table 1:
1 embodiment 1- embodiment of table, 4 specific experiment data
Compared with prior art, the invention has the following advantages:
(1) utilization rate of raw material in Vinegar Production on the one hand can be promoted, so that starch, albumen and cellulose in raw material
It by fully degraded, can not only make the nutriment of saccharomycete, acetic acid bacteria, but also flavor can be improved, reduce dregs；
(2) it on the other hand promotes vinegar and produces full-flow process controlled level, so that each process procedure microorganism obtains
Preferable control and utilization improve clarity to achieve the purpose that reduce precipitating.
Comparative example
Comparative example uses produced in conventional processes vinegar, and technique is the prior art, and this will not be repeated here.
Embodiment 1-4 is obtained into vinegar and comparative example carries out the comparison of organoleptic indicator and physical and chemical index, comparing result is shown in Table
2:
Organoleptic indicator and physical and chemical index of the 2 embodiment 1- embodiment 4 of table with comparative example
Illustrate: turbidity represents the clarity situation of feed liquid, and lower representative is more clarified, and amino-acid nitrogen reflects material protein
It decomposes the case where utilizing, it is higher to illustrate that raw material utilization is more thorough.
It the problem of influencing sense organ currently invention addresses domestic vinegar secondary precipitation, is precipitated from deep structure research vinegar
Mechanism and solution.As known from Table 2, vinegar produced by the present invention has apparent vinegar fragrance, and mouthfeel is soft, does not stimulate, and grows
Taste is relatively abundant, slightly flavour containing sweet tea；The clarification of feed liquid, stabilization, only a small amount of powdered precipitating, naked eyes are not noticeable, improve food
The aesthetic quality of vinegar solves the problems, such as secondary precipitation generally existing in the prior art；Amino acid nitrogen content is high, material protein
Matter is decomposed using sufficiently, and production cost is reduced.The present invention can promote enterprise to the controlled level of zymotechnique and the brand of enterprise
Influence power, result of study have dissemination to entire Vinegar Industry, make certain contribution for vinegar brewing industry.
The above is only a preferred embodiment of the present invention, for those of ordinary skill in the art, according to the present invention
Thought, in specific embodiments and applications can be with many changes may be made, as long as these variations are without departing from structure of the invention
Think, all belongs to the scope of protection of the present invention.
Claims (10)
1. a kind of reduce the brewage process precipitated in finished product vinegar, which comprises the following steps:
S1, slurrying: after raw material is crushed plus water is sized mixing, and obtains raw material feed liquid；
S2, liquefaction, saccharification: being added the starch enzyme system of raw material feed liquid total volume 0.2-0.4 ‰ in the raw material feed liquid, and stirring is equal
After even, starch decomposition is carried out, fermentation liquid is obtained, fermentation liquid is cooled to 30-50 DEG C after the completion of liquefaction；
S3, saccharification, alcoholization: being added lactic acid in Xiang Suoshu fermentation liquid, be stirring evenly and then adding into koji, by the koji and fermentation liquid
It mixes well, is added, ferments after dry ferment is activated, obtain raw material wine liquid；
S4, it acetifies: carrying out disinfection sterilization processing to the raw material wine liquid, be used in micro- life that the raw material wine liquid of fermentation reaches
Object requirement are as follows: after fermentation, total plate count is no more than 1000cfu/100ml in raw material wine liquid, then ferments again, to acid
After degree reaches target acidity, vinegar semi-finished product are obtained；
S5, drown oneself: carrying out disinfection sterilization processing to the vinegar semi-finished product, then drown oneself, required during drowning oneself described in
Coliform group count is no more than 3MPN/100ml in vinegar semi-finished product, and total plate count is no more than 1000cfu/100ml；
S6, filtering: filtering out the impurity in the vinegar, obtains finished product vinegar.
2. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that described in step S2
Starch enzyme system includes alpha-amylase and acid protease, and d- amylase and acid protease volume ratio are 1-2: 1-2.
3. according to claim 2 reduce the brewage process precipitated in finished product vinegar, which is characterized in that step S2 liquefied
Cheng Caiyong segmentation heating: first segment maintains 1.5-2.5h under conditions of 55-70 DEG C, and second segment is tieed up under conditions of 70-80 DEG C
50-70min is held, third section maintains 50-70min under conditions of 80-90 DEG C, and the 4th section maintains 50- under conditions of 88-92 DEG C
70min, the 5th section maintains 25-35min under conditions of 93-97 DEG C.
4. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that described in step S3
Dry ferment first shifts to an earlier date water activation, is then added in the fermentation liquid.
5. according to claim 4 reduce the brewage process precipitated in finished product vinegar, which is characterized in that the water activation
Condition are as follows: dry ferment is stirred and is dissolved in wherein by 35-38 DEG C of water for taking 10-20 times of dry ferment weight, rehydration 15-20min
It puts into fermentation liquid described in step S2 and liquefies immediately afterwards；Or 35-38 DEG C of 10-20 times of dry ferment weight is taken to dilute
Fermentation liquid, dilution fermentation liquid fermentation liquid as described in step S2 dilute 3-5 times and obtain, dry ferment is stirred and is dissolved in
Wherein, after rehydration 15-20min, 30 DEG C of 1.5-2.5h activated below are cooled to, then put into fermentation liquid described in step S2
Carry out alcoholization.
6. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that described in step S3
The additive amount of lactic acid is the 0.2-0.4 ‰ of the fermentation liquid total volume.
7. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that described in step S3
The early period of fermentation carries out sufficiently logical oxygen to the fermentation liquid, leads to oxygen 1 time every 1-2h, leads to the oxygen time according to fermentation liquid blibbing
Size is adjusted, it is desirable that final bubble is limpid bright, obtains the raw material wine liquid.
8. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that step S4 and step
The processing of disinfection and sterilization described in S5 is heat treatment, and heating temperature is 70-80 DEG C.
9. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that institute in step S5
It states vinegar semi-finished product to carry out disinfection after sterilization processing, bacterium colony is detected, it is desirable that the slender bacterium number of microscopy requires≤5, plane
Culture medium requires almost sterile.
10. according to claim 1 reduce the brewage process precipitated in finished product vinegar, which is characterized in that further include:
S7, storage: being heated before the storage of finished product vinegar, and heating temperature is 70-80 DEG C, used in the finished product vinegar storage
Tankage is carried out disinfection sterilizing with 100 DEG C of boiling water or steam, it is desirable that sterilization time >=30min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548897A (en) * | 2020-06-23 | 2020-08-18 | 佛山市海天（江苏）调味食品有限公司 | Clarification method of solid vinegar embryo |
| CN115975765A (en) * | 2023-02-10 | 2023-04-18 | 横山县桂花婆食品酿造有限责任公司 | Brewing process for reducing precipitation in finished vinegar |
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| CN106520509A (en) * | 2016-12-09 | 2017-03-22 | 广东厨邦食品有限公司 | Production method of pure rice vinegar |
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN107523469A (en) * | 2017-10-19 | 2017-12-29 | 福建泉州市福泉春食品有限公司 | It is a kind of to reduce the brewage process precipitated in finished product vinegar |
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Patent Citations (4)
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| JPS61119183A (en) * | 1984-11-15 | 1986-06-06 | Nakano Vinegar Co Ltd | Production of vinegar |
| CN106520509A (en) * | 2016-12-09 | 2017-03-22 | 广东厨邦食品有限公司 | Production method of pure rice vinegar |
| CN107022467A (en) * | 2017-06-16 | 2017-08-08 | 山西梁汾醋业有限公司 | A kind of brewing method of high Free amino acid vinegar |
| CN107523469A (en) * | 2017-10-19 | 2017-12-29 | 福建泉州市福泉春食品有限公司 | It is a kind of to reduce the brewage process precipitated in finished product vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111548897A (en) * | 2020-06-23 | 2020-08-18 | 佛山市海天（江苏）调味食品有限公司 | Clarification method of solid vinegar embryo |
| CN115975765A (en) * | 2023-02-10 | 2023-04-18 | 横山县桂花婆食品酿造有限责任公司 | Brewing process for reducing precipitation in finished vinegar |
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