CN1880436A - Process for production of table vinegar by using fixed yeast - Google Patents
Process for production of table vinegar by using fixed yeast Download PDFInfo
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- CN1880436A CN1880436A CN 200610042784 CN200610042784A CN1880436A CN 1880436 A CN1880436 A CN 1880436A CN 200610042784 CN200610042784 CN 200610042784 CN 200610042784 A CN200610042784 A CN 200610042784A CN 1880436 A CN1880436 A CN 1880436A
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- yeast
- fixed yeast
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a vinegar producing method of fixed yeast, which comprises the following steps: adding the fixed yeast at 5-15 percent carrier adding quantity in the maize mash to breed 6-12 h at 30+-1 Deg.C; blending cooled clinker to proceed front-dilute-back-solid or full-solid edible vinegar producing after the yeast number reaches over 1.8*108units/mL.
Description
Technical field:
The present invention relates to a kind of method of utilizing table vinegar by using fixed yeast to produce.
Background technology
Immobilized cell technology is that animal and plant or microorganism cells are fixed on the suitable insoluble carrier, not only can enhance productivity, prolong cell survival, increase throughput, and be easy to cellular segregation, the recyclable a kind of new technique that utilizes again producing the later stage.
At present, in China's vinegar brewing, wine chemical industry preface mostly adopts Daqu, vat distiller's yeast or active dry yeast, and it exists, and fermentation is slow, starch utilization ratio is low, problems such as yield rate is low, production cost height.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing table vinegar by using fixed yeast to produce, the fermentation that exists in the present vinegar brewing is slow, starch utilization ratio is low to solve, the problem that yield rate is low, production cost is high.
The method of table vinegar by using fixed yeast production of the present invention comprises the following steps, fixed yeast was joined in the corn mash propagation 6-12 hour by the carrier addition of 5-15%, and temperature is 30 ℃ ± 1, when the hyperplasia yeast cells number can reach 1.8 * 10
8Individual/as when mL is above, admixes and carry out the solid or all solid state vinegar production in preceding rare back in the chilled grog.
The carrier addition of fixed yeast is preferably 7% in the method, and fixed yeast generation time in corn mash is preferably 8 hours.
The present invention adopts the fixed yeast proliferative cell in the wine stage, and it is strong that more traditional yeast zymamsis has anti-assorted bacterium ability, and fermentation time is short, advantages such as fermentation efficiency height.Can improve plant factor, alcohol output effectively and reduce cost.
Embodiment
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1:
Fixation support is a polyvinyl alcohol plural gel, the fixed yeast preparation method is for joining 10 liter 10% yeast suspension in 90 liter 9% the polyvinyl alcohol plural gel solution, pouring into after stirring and being paved into thickness in the iron pan is 4 centimetres flat board, then-20 ℃～30 ℃ following freezing treatment 24～48 hours, take out after the moulding and be cut into bulk, physical dimension is: 4cm * 4cm * 4cm.
Fixed yeast was joined in the corn mash propagation 8 hours by 7% carrier addition, and temperature is 30 ℃ ± 1, when the hyperplasia yeast cells number can reach 1.8 * 10
8Individual/as when mL is above, admixes and carry out the vinegar fermentation admittedly of preceding rare back in the chilled grog.The result shows: immobilized cell density is big, the fermentation activity height, and anti-assorted bacterium ability is strong, and alcoholic strength reaches 8.41 (L/100L), and acetic acid content reaches 4.8g/100mL, can reuse more than the 200d continuously.
Embodiment 2:
Fixed yeast was joined in the corn mash propagation 6 hours by 5% carrier addition, and temperature is 30 ℃ ± 1, when the hyperplasia yeast cells number can reach 1.8 * 10
8Individual/as when mL is above, admixes and carry out all solid state vinegar vinegar fermentation in the chilled grog.The result shows: immobilized cell density is big, the fermentation activity height, and anti-assorted bacterium ability is strong, and alcoholic strength reaches 7.28 (L/100L), and acetic acid content reaches 4.5g/100mL, can reuse more than the 200d continuously.
Embodiment 3:
Fixed yeast was joined in the corn mash propagation 12 hours by 15% carrier addition, and temperature is 30 ℃ ± 1, when the hyperplasia yeast cells number can reach 1.8 * 10
8Individual/as when mL is above, admixes and carry out the vinegar fermentation admittedly of preceding rare back in the chilled grog.The result shows: immobilized cell density is big, the fermentation activity height, and anti-assorted bacterium ability is strong, and alcoholic strength reaches 6.51 (L/100L), and acetic acid content reaches 4.2g/100mL, can reuse more than the 200d continuously.
Claims (2)
1. the table vinegar by using fixed yeast method of producing, it is characterized in that: it comprises the following steps, fixed yeast was joined in the corn mash propagation 6-12 hour by the carrier addition of 5-15%, and temperature is 30 ℃ ± 1, when the hyperplasia yeast cells number can reach 1.8 * 10
8Individual/as when mL is above, admixes and carry out the solid or all solid state vinegar production in preceding rare back in the chilled grog.
2. according to the method for the described table vinegar by using fixed yeast production of claim 1, it is characterized in that: the carrier addition of fixed yeast is 7%, and fixed yeast generation time in corn mash is 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610042784 CN1880436A (en) | 2006-04-29 | 2006-04-29 | Process for production of table vinegar by using fixed yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610042784 CN1880436A (en) | 2006-04-29 | 2006-04-29 | Process for production of table vinegar by using fixed yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1880436A true CN1880436A (en) | 2006-12-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610042784 Pending CN1880436A (en) | 2006-04-29 | 2006-04-29 | Process for production of table vinegar by using fixed yeast |
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| CN (1) | CN1880436A (en) |
Cited By (4)
| 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 |
| CN104513783A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Vinegar brewing production method with immobilized yeast |
| CN109486645A (en) * | 2018-12-20 | 2019-03-19 | 山西紫林醋业股份有限公司 | The method for targeting mostly micro- strain brewage blending mature vinegar using immobilization |
| CN112522060A (en) * | 2021-01-28 | 2021-03-19 | 永春县岵山津源酱醋厂有限公司 | Process for fermenting edible vinegar by immobilized yeast |
-
2006
- 2006-04-29 CN CN 200610042784 patent/CN1880436A/en active Pending
Cited By (5)
| 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 |
| CN104513783A (en) * | 2013-10-08 | 2015-04-15 | 镇江市恒康调味品厂 | Vinegar brewing production method with immobilized yeast |
| CN109486645A (en) * | 2018-12-20 | 2019-03-19 | 山西紫林醋业股份有限公司 | The method for targeting mostly micro- strain brewage blending mature vinegar using immobilization |
| CN109486645B (en) * | 2018-12-20 | 2021-11-19 | 山西紫林醋业股份有限公司 | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain |
| CN112522060A (en) * | 2021-01-28 | 2021-03-19 | 永春县岵山津源酱醋厂有限公司 | Process for fermenting edible vinegar by immobilized yeast |
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