CN1616645A - Liquid vinegar fermenting method using palm fiber as acetobacter carrier - Google Patents
Liquid vinegar fermenting method using palm fiber as acetobacter carrier Download PDFInfo
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Abstract
The present invention relates to edible vinegar producing process, and is improved circulating liquid acetic acid fermentation process for producing rice vinegar and fruit vinegar. The rice vinegar and fruit vinegar is used as seasoning, and compounding beverage vinegar and health care vinegar. The production process includes the main technological steps of crushing rice and fruit material, liquification, saccharification and alcohol fermentation with 303 rice rhizopus and active dry yeast to obtain clear wine liquid, and reflux circulation in acetobacter on palm fiber carrier for fermentation. The production process is advanced, and has low production cost, stable quality and low cost.
Description
Technical field: the present invention is a kind of production method of edible vinegar.The liquid state acetic fermentation technology that circulates is improved, be applied to the production of rice vinegar and fruit vinegar, this rice vinegar and fruit vinegar also can be used as synthetic beverage vinegar and health vinegar except that making edible-flavouring.
Technical background: the production technique of vinegar mainly contains solid-state acetic fermentation and liquid acetic acid fermentation two big classes.The production method that adopts solid-state acetic fermentation is just like Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar etc.Adopt the liquid acetic acid fermentative Production as Yongchun Monas cuspurpureus Went vinegar.The vinegar that solid-state acetic fermentation method is produced, owing to added auxiliary material wheat bran and husk during the fermentation, though product odour fragrance, yet this just peculiar taste that produces by wheat bran, when making vinegar beverage, but become assorted flavor, should not produce fruit vinegar beverage, and the general edible-flavouring vinegar that only suits to do.The production method of liquid acetic acid can be divided into liquid surface fermentation, liquid submerged fermentation and three kinds of methods of liquid circulating fermentation again, and it is short that liquid circulating fermentation method wherein has the specific surface fermentation method cycle, and product special flavour is than advantages such as liquid submerged fermentation method are good.The liquid acetic acid fermentation method can keep the pure smell of fruit vinegar, suitable for producing fruit vinegar beverage and health vinegar owing to need not add the auxiliary material wheat bran.
Liquid circulating fermentation method is that acetic bacteria is fixed on the carrier (weighting material), with wine liquid reflux cycle system vinegar method therebetween, it and solid-state acetic fermentation method relatively have more advantage: (1). shortened the cycle, solid-state acetic fermentation needs 25-30 days at least, and liquid circulating fermentation only needs about 7 days.(2). facility investment is few, has reduced plant area, is easy to realize mechanize, has improved starch utilization ratio 5%-8%.
Liquid circulating fermentation method is not only good than solid-state acetic fermentation method, just superiority is preferably more also arranged with liquid surface fermentation method and liquid submerged fermentation method, as comparing with the liquid submerged fermentation method, have the following advantages: (1) product is distinguished the flavor of (2). facility investment few (3). and little power consumption, liquid circulating fermentation method production concentration are the vinegar power consumption 20 degree/tons of 5 degree, and more than the submerged fermentation power consumption 100 degree/tons.(4). tank fermentation method such as short period of time have a power failure will suffer havoc, even the time is very short, acetic bacteria also needs to recover for a long time.
Summary of the invention: the liquid acetic acid fermentation method is the most advanced with liquid circulating fermentation process, and this technology was mainly used in the production of alcohol vinegar originally.Alcohol vinegar is to be raw material with alcohol, and alcohol can output acetic acid through acetic bacteria fermentation in 24 hours.Alcohol vinegar local flavor dullness, tart flavour stimulates, and the local flavor of this vinegar is near the Glacial acetic acid after diluting, acetic acid content adopts this product preparation vinegar beverage, even below 1%, also can make us feeling that stomach is had strong impulse, be reluctant to drink, especially child and youngster more.
Because alcohol vinegar is raw material with alcohol, there is not or seldom exists sticking shape colloid thing in the wine liquid, so be particularly suitable for liquid circulating fermentation, when liquid circulating fermentation method is produced alcohol vinegar, the carrier that is used for fixing acetic bacteria is beech wood shavings, charcoal, corn cob, wood chip, branch etc., wherein with beech wood shavings the best.
The objective of the invention is to use this advanced liquid circulating fermentation method and produce fine health vinegar and beverage vinegar.1. must at first use rice vinegar and fruit vinegar substituted alcohol vinegar synthetic beverage vinegar and health vinegar for this reason, just can remove the shortcoming of alcohol vinegar local flavor dullness, tart flavour stimulation.Desire to produce fine vinegar, must produce fine wine earlier, because being wine, vinegar produces through acetic bacteria fermentation oxidation, the present invention is exactly to be the prescription of raw material with the best with rice and fruit juice, adopt advanced technology, at first produce the fine distiller's wort, this distiller's wort is the special-purpose distiller's wort of rice milling vinegar and fruit vinegar, like this, can solve the thin problem of liquid cyclic production alcohol vinegar local flavor, the present invention adopts excellent species Q303 Rhizopus oryzae song and the alcohol active dried yeast by the separation and purification of Guizhou Province's light industry institute, rice and fruit juice are carried out liquid saccharified and zymamsis, obtain strong sweet wine and make the fragrance flavor, and rice protein is resolved into a certain amount of amino acid, be in harmonious proportion the tart flavour of liquid vinegar with this abundant flavour substances, value has additional nutrients.
2. rice vinegar and fruit vinegar are with rice, fruit juice is raw material, bent and the alcohol active dried yeast fermentative production distiller's wort with the Q303 Rhizopus oryzae, the material that contains a large amount of sticking shape colloid things in the distiller's wort, when producing with liquid circulating fermentation method, when wine liquid reflux cycle between carrier, to the beech wood shavings, acetic bacteria carriers such as corn cob produce serious latch up phenomenon, cause reflux cycle to have some setbacks, ventilation absolute magnitude deficiency, the oxidising process of influence alcohol, make acetify speed slow, the vinegar productive rate is low, even can not produce, therefore, acetic bacteria carrier how to select liquid circulation method for use is to utilize liquid circulation method to produce the key of rice vinegar and fruit vinegar, the present invention is through research for many years, the palm fiber (being called for short palm fibre) that optimizes with palm tree is done the acetic bacteria carrier, replaces the beech wood shavings, charcoal, corn cobs etc. have guaranteed the absolute oxygen supply of large vol acetic fermentation device, it is low to have solved acetify speed, and the difficult problem of the continuous production rice vinegar that can circulate for a long time, simultaneously, because the tight part of palm fibre bottom is equivalent to the fine grid of gel, can the embedding acetic bacteria, solved during liquid circulating fermentation method produces, the every batch of acetic fermentation is finished the problem that must stay 1/3 vinegar and following batch co-fermentation, thereby has improved plant factor and production efficiency.
Process flow sheet of the present invention such as accompanying drawing 1 and accompanying drawing 2.
Accompanying drawing 1. rice vinegar technological process of production figure.
Accompanying drawing 2. fruit vinegar production flow processs.
Find out from accompanying drawing 1, rice vinegar production technique of the present invention at first is that rice meal is broken to 40 orders-50 order, the water that adds 2 times of rice weight, the liquid starch enzyme that adds 0.2% rice weight is heated to about 90 ℃, liquefaction, treat to add after liquefaction stage is finished the tap water of 2 times of rice weight, pump into ethanol fermentation tank, regulate 30-32 ℃ of slurry temperature, in liquefaction rice liquid, add Q303 Rhizopus oryzae (rice quality 1/10) and alcohol active dried yeast (rice quality 1/1000) then and carry out saccharification and zymamsis generation distiller's wort, distiller's wort gets wine liquid through Plate Filtration, wine liquid must be clarified wine liquid after clarification, to clarify the wine liquid pump goes into to circulate standby under the vacation of acetic fermentation device, in addition palm fiber (palm fibre) is cleaned up, boiling sterilization, the vinegar liquid of getting 6 degree soaked 4 hours, then palm fibre is placed circulation acetic fermentation device at false the end, high 2.3m, sprayed 1 minute with the clarification wine liquid that contains 10% acetic bacteria then, stop spray, treat that acetic bacteria solidified 2 hours, the palm fibre bed temperature rises gradually, when brown bed temperature rises to 38 ℃, sprayed 1-2 minute with the clarification wine liquid under the vacation of circulation acetic fermentation device again, control palm fibre temperature is 30-38 ℃ (being no more than 42 ℃), then repeatedly with clarification wine liquid spray acetic fermentation bacterium carrier---palm fibre.
After 3 days, wine liquid generates acetic acid, pickle acidity reaches more than 5 degree, can put false beneath pickle below residual wine 1 degree, then the clarifying wine liquid of next batch is directly pumped under the fermentation container vacation, in beginning next round circulated sprinkling fermentation (the fermentation container bottom is provided with the stainless steel steam coils, keeps the wine liquid temp at the 30-32 ℃) production afterwards, needn't add acetic bacteria again, also needn't solidify.
If with this explained hereafter fruit vinegar, then in saccharification and zymamsis stage, except that adding Q303 Rhizopus oryzae song and alcohol active dried yeast, also to add 32 ° of B ' e fruit juice concentrate 10% (in rice qualities) after obtaining fruit vinegar, also to add honey sucrose and fruit juice concentrate and be deployed into fruit vinegar.The consumption of honey and sucrose is decided according to various places custom and product standard, and the consumption of fruit juice concentrate is the 5%-10% of fruit vinegar quality, sees accompanying drawing 2.
The production of embodiment 1. rice vinegars
Get rice 1000kg, be crushed to the 40-50 order, add 2000kg water, add 8kg liquid starch enzyme and be heated to liquefaction about 90 ℃, with the dilution Iodine test when light yellow, illustrating liquefies finishes, add the 2000Kg tap water and be chilled to 30-32 ℃, add the bent 100kg of Q303 Rhizopus oryzae then, alcohol active is in yeast 1kg, carry out saccharification and zymamsis at 28-35 ℃, about about 3 days, just obtain the distiller's wort that strong sweet wine is made the fragrance flavor, get wine liquid through Plate Filtration, with the clarification of wine liquid, get clarification wine liquid and be diluted to 6 degree (v/v), get about 6 degree (v/v) clarification wine liquid 7500kg, it is standby to get 300 liter of 6 degree (v/v) clarification wine liquid adding 30kg acetic acid bacteria strain, and all the other 6 degree clarification wine liquid pumps are gone into 10M
3False beneath (3 circulation acetic fermentations of 7500kg wine liquid packing device) of circulation acetic fermentation device.
Other gets palm fiber (being called for short palm fibre) 75kg through cleaning, after the boiling, soaked 4 hours with 6 degree (v/v) vinegar, then the palm fiber of handling well is placed at the false end of circulation acetic fermentation device, ф 2.6m, h2.3m, 300 liters of clarification wine liquid of standby adding acetic bacteria spray on palm fibre, solidify 2 hours, extract false 6 beneath degree (v/v) clarification wine liquid sprays 1 minute, later on whenever temperature is raised to 38 ℃ of sprays 1-2 minute, control palm fibre temperature is 30-38 ℃ (being no more than 42 ℃), and wine liquid generates acetic acid after 3 days, more than pickle acidity 5 degree, can put false beneath pickle below residual wine 1 degree, get the 6750kg rice vinegar.Present method is cyclic production continuously, as long as after being fixed on acetic bacteria on the brown carrier for the first time, next batch wine liquid can directly pump under the fermentation container vacation, no longer gets some (300 liters) and adds acetic bacteria and spray on palm fibre, and the clarification wine liquid temp under the vacation of acetic fermentation device remains on 30-32 ℃.
The production of embodiment 2. fruit vinegars
Get rice 1000kg, be crushed to the 40-50 order, add 2000kg water, add 8kg liquid starch enzyme and be heated to liquefaction about 90 ℃, with the dilution Iodine test when light yellow, illustrating liquefies finishes, the tap water of adding 2000kg is chilled to 30-32 ℃, add the bent 100kg of Q303 Rhizopus oryzae then, alcohol active dried yeast 1kg, 28-35 ℃ of 32 ° of B ' of fruit juice e 100kg normal temperature carried out saccharification and zymamsis about about 3 days, obtain the fruit wine wine with dregs, get wine liquid, wine liquid is clarified through Plate Filtration, get clarification wine liquid and be diluted to 6 degree (v/v), about 6 degree (v/v) clarification wine liquid 7500kg, getting 300 liter of 6 degree (v/v) clarification wine liquid, to add the 30kg acetic acid bacteria strain standby, all the other 6 degree are clarified wine liquid pumps and are gone into 10M
3Under the vacation of circulation acetic fermentation device, other gets palm fiber (being called for short palm fibre) 75kg through cleaning, after the boiling, soaked 4 hours with 6 degree vinegar, then the palm fiber of handling well is placed at the false end of circulation acetic fermentation device, thick about 2.3m; get 300 liters of standby adding acetic bacteria clarification wine liquid and spray on palm fibre, solidified 2 hours extracts the 6 degree clarification wine liquid sprays 1 minute under false; later on whenever temperature is raised to 38 ℃ of sprays 1-2 minute; control palm fibre temperature is 30-38 ℃ (being no more than 42 ℃), and wine liquid generates fruit vinegar after 3 days, more than pickle acidity 5 degree; residual wine 1 degree is following can put the beneath pickle of vacation, gets the 6750kg fruit vinegar.Present method is cyclic production continuously, as long as after being fixed on acetic bacteria on the brown carrier for the first time, next batch wine liquid can directly pump into the beneath circulating fermentation of fermentation container vacation, do not inoculate acetic bacteria, clarification wine liquid temp under the vacation of acetic fermentation device remains on 30-32 ℃, after getting fruit vinegar, press product requirement and adjust fruity, acidity and sugar degree, experimental results show that to be best taste wherein with fruit vinegar acetic acid content 1.3%, honey content 15%, sucrose content 10%.The acetic acid yield of utilizing palm fibre to do the acetic bacteria carrier is 90% and is difficult for taking place the viscous material latch up phenomenon, guaranteed the absolute oxygen supply of large vol acetic fermentation device, acetify speed is greatly greater than the acetify speed of other carrier, and every batch of acetic fermentation can all emit under the loop fermenter vacation after finishing, and needn't will keep 1/3 as former technology and make bacterial classification.
The present invention utilizes 6 10M
3Circulation acetic fermentation device is produced 1000 tons of rice vinegars per year, and 2000 tons of fruit vinegars, per kilogram rice can be produced the rice vinegar 6.75kg greater than 5 degree.
The fruit vinegar technical indicator that the present invention produces
(1). the sense organ standard
Color and luster: amber or corresponding fruit look.
Fragrance: have denseer corresponding fruital and rice vinegar perfume (or spice).
Flavour: the flavour deliciousness, mellow, tart flavour is soft, and is agreeably sweet, clearly sticking.
Figure: clarification
(2). physical and chemical index: transmittance 〉=90%
Acidity (with acetometer) 0.6-1.2g/100ml
Reducing sugar 〉=8.0g/100ml
Full sugar 〉=15g/100ml
(3). sanitary index: press GB2759.2 " soda pop hygienic standard " execution rice vinegar technical indicator and press GB2817 " making vinegar " execution.
The cider vinegar and the not only full check, qualified of black vinegar (honey aromatic vinegar) that utilize the present invention to produce have also obtained first order of Japan.
Claims (5)
1. method that liquid circulating fermentation is produced rice vinegar and fruit vinegar, it is characterized in that rice is pulverized liquefaction, join or be unworthy of fruit juice concentrate, through the Q303 Rhizopus oryzae is bent and alcohol active dried yeast carries out saccharification and zymamsis becomes distiller's wort, distiller's wort filter clarify clarification wine liquid, clarification wine liquid pump goes into to circulate under the vacation of acetic fermentation device, in addition palm fibre is cleaned, soak with vinegar after the boiling, place at the false end of circulation acetic fermentation device, and with the wine liquid drip washing that contains acetic bacteria on palm fibre, through being solidified into the acetic bacteria carrier, clarification wine liquid under the vacation of circulation acetic fermentation device is drenched spray acetic bacteria carrier palm fibre repeatedly, thereby generate rice vinegar or fruit vinegar.
2. the method that a kind of liquid circulating fermentation according to claim 1 is produced rice vinegar and fruit vinegar, it is characterized in that it is the 40-50 order that rice is pulverized, the liquefaction water yield is 4 times of rice quality, the Q303 rhizopus is 1/10 of a rice quality, alcohol active dried yeast is 1/1000 of a rice quality, 28-35 ℃ of saccharification and zymamsis temperature, clarification wine liquid concentration 6 degree, temperature 30-32 ℃.
3. the method that a kind of liquid circulating fermentation according to claim 1 and 2 is produced rice vinegar and fruit vinegar, it is characterized in that soaking brown vinegar liquid is 6 degree, the clarification wine liquid of drip washing palm fibre contains acetic bacteria (weight ratio) 10%, 2 hours set times.
4. the method that a kind of liquid circulating fermentation according to claim 3 is produced rice vinegar and fruit vinegar, it is characterized in that palm fibre cooked the acetic bacteria carrier, control palm fibre temperature is no more than 42 ℃ at 30-38 ℃, when temperature is raised to 38 ℃, just with 6 degree clarification wine liquid sprays under the vacation of circulation acetic fermentation device.
5. the method that a kind of liquid circulating fermentation according to claim 4 is produced rice vinegar and fruit vinegar, the 6 ℃ of beneath clarification wine liquid of acetic fermentation device vacation that it is characterized in that circulating become more than pickle acidity 5 degree, can emit circulation acetic fermentation device below residual wine 1 degree.
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| CN 200310110943 CN1250703C (en) | 2003-11-12 | 2003-11-12 | Liquid vinegar fermenting method using palm fiber as acetobacter carrier |
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| CN 200310110943 CN1250703C (en) | 2003-11-12 | 2003-11-12 | Liquid vinegar fermenting method using palm fiber as acetobacter carrier |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329718A (en) * | 2011-10-20 | 2012-01-25 | 安徽农业大学 | Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition |
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
-
2003
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329718A (en) * | 2011-10-20 | 2012-01-25 | 安徽农业大学 | Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition |
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
| CN111100779B (en) * | 2020-01-15 | 2023-06-13 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
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Owner name: GUIYANG WEI CHUN YUAN FOOD CO., LTD. Free format text: FORMER NAME OR ADDRESS: GUICHUNYUAN FOOD (GROUP) CO., LTD., GUIYANG |
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Address after: 550018 No. 36, Shun Feng Road, Guizhou, Guiyang Patentee after: Guiyang Weichunyuan Foods Co., Ltd. Address before: 550018 No. 36, Shun Feng Road, Guizhou, Guiyang Patentee before: Guichunyuan Food (Group) Co., Ltd., Guiyang |
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