CN1884470A - Method for producing shanxi mature vinegar using multiple bacterial strain - Google Patents
Method for producing shanxi mature vinegar using multiple bacterial strain Download PDFInfo
- Publication number
- CN1884470A CN1884470A CN 200610027012 CN200610027012A CN1884470A CN 1884470 A CN1884470 A CN 1884470A CN 200610027012 CN200610027012 CN 200610027012 CN 200610027012 A CN200610027012 A CN 200610027012A CN 1884470 A CN1884470 A CN 1884470A
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- CN
- China
- Prior art keywords
- yeast
- vinegar
- producing
- shanxi mature
- stage
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 69
- 239000000052 vinegar Substances 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 230000001580 bacterial effect Effects 0.000 title claims description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims description 37
- 244000286779 Hansenula anomala Species 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 19
- 239000004382 Amylase Substances 0.000 claims description 13
- 102000013142 Amylases Human genes 0.000 claims description 13
- 108010065511 Amylases Proteins 0.000 claims description 13
- 235000019418 amylase Nutrition 0.000 claims description 13
- 235000015099 wheat brans Nutrition 0.000 claims description 11
- 150000002148 esters Chemical class 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 79
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 79
- 238000005516 engineering process Methods 0.000 description 12
- 244000005700 microbiome Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000015096 spirit Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007483 microbial process Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
Hundred jin of major ingredient costs | Major ingredient per jin goes out sour rate | Single sour cost | |
The tradition old vinegar | 400-450 unit | 30-35 | 0.1214 |
Old vinegar of the present invention | 280-310 unit | 50-55 | 0.0545 |
Sequence number | Liquor-making yeast Kg | Ester-producing yeast Kg | Thermotolerant yeast Kg | Acidproof yeast Kg | Saccharification material Kg | Yeast juice Kg | ||||
2 | No. 2, Lars | 20 | Hansenula anomala | 1 | No. 12, Lars | 3 | 280 | 300 | ||
3 | No. 5, Nanyang | 20 | AS2300 | 1 | No. 12, Lars | 2 | The Nanyang mixed yeast | 2 | 230 | 250 |
4 | Workers and peasants 501 | 15 | 1274 yeast | 1 | No. 12, Lars | 3 | The Nanyang mixed yeast | 1 | 185 | 200 |
5 | No. 12, Lars | 7 | 1295 yeast | 0.5 | The Nanyang mixed yeast | 0.5 | 115 | 120 |
Embodiment | Raw material weight kg | Amylase ml | Saccharifying enzyme ml | Wheat bran kg | Old vinegar Daqu kg | Fixed yeast liquid kg |
2 | 100 | 50 | 160 | 15 | 20 | 20 |
3 | 150 | 105 | 300 | 45 | 45 | 60 |
4 | 200 | 120 | 480 | 50 | 50 | 60 |
5 | 250 | 130 | 450 | 50 | 57 | 88 |
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2006100270129A CN100400641C (en) | 2006-05-29 | 2006-05-29 | Method for producing shanxi mature vinegar using multiple bacterial strain |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2006100270129A CN100400641C (en) | 2006-05-29 | 2006-05-29 | Method for producing shanxi mature vinegar using multiple bacterial strain |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1884470A true CN1884470A (en) | 2006-12-27 |
CN100400641C CN100400641C (en) | 2008-07-09 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2006100270129A Active CN100400641C (en) | 2006-05-29 | 2006-05-29 | Method for producing shanxi mature vinegar using multiple bacterial strain |
Country Status (1)
Country | Link |
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CN (1) | CN100400641C (en) |
Cited By (7)
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 |
CN102373134A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | High-temperature liquor-making technology for making vinegar |
CN101381670B (en) * | 2008-08-06 | 2012-04-25 | 北京二商金狮龙门食品有限公司 | Method for producing edible vinegar |
CN103525682A (en) * | 2013-11-11 | 2014-01-22 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
CN104450486A (en) * | 2014-09-15 | 2015-03-25 | 全椒井府富硒生态牧业有限公司 | Preparation method of selenium-enriched vinegar |
CN105441297A (en) * | 2015-12-11 | 2016-03-30 | 山西水塔醋业股份有限公司 | Preparation method for kudzu vine root vinegar |
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 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1073716A (en) * | 1991-12-23 | 1993-06-30 | 石家庄市副食一厂 | A kind of with submerged fermentation production method of high-concentration edible vinegar |
CN1772871A (en) * | 2004-11-12 | 2006-05-17 | 陈松 | Vinegar making process |
-
2006
- 2006-05-29 CN CNB2006100270129A patent/CN100400641C/en active Active
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101381670B (en) * | 2008-08-06 | 2012-04-25 | 北京二商金狮龙门食品有限公司 | Method for producing edible vinegar |
CN102373134A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | High-temperature liquor-making technology for making vinegar |
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 |
CN103525682A (en) * | 2013-11-11 | 2014-01-22 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
CN104450486A (en) * | 2014-09-15 | 2015-03-25 | 全椒井府富硒生态牧业有限公司 | Preparation method of selenium-enriched vinegar |
CN105441297A (en) * | 2015-12-11 | 2016-03-30 | 山西水塔醋业股份有限公司 | Preparation method for kudzu vine root vinegar |
CN105441297B (en) * | 2015-12-11 | 2019-04-30 | 山西水塔醋业股份有限公司 | A kind of preparation method of kudzu root vinegar |
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 |
Also Published As
Publication number | Publication date |
---|---|
CN100400641C (en) | 2008-07-09 |
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Legal Events
Date | Code | Title | Description |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Guangdong Tiandi No. 1 Drink Co., Ltd. Assignor: Yao Wuzhong Contract fulfillment period: 2008.12.28 to 2014.12.28 Contract record no.: 2009990000367 Denomination of invention: Method for producing shanxi mature vinegar using multiple bacterial strain Granted publication date: 20080709 License type: Exclusive license Record date: 20090424 |
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LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.12.28 TO 2014.12.28; CHANGE OF CONTRACT Name of requester: GUANGDONG TIANDI NUMBER 1 BEVERAGE COMPANY LIMITED Effective date: 20090424 |
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ASS | Succession or assignment of patent right |
Owner name: SHANXI YUQUANQING OLD MATURE VINEGAR CO., LTD. Free format text: FORMER OWNER: YAO WUZHONG Effective date: 20110117 |
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C41 | Transfer of patent application or patent right or utility model | ||
COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 030600 HUAIREN VILLAGE, ZHANGQING TOWNSHIP, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE TO: 030600 NO.178, YINGBIN WEST STREET, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE |
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TR01 | Transfer of patent right |
Effective date of registration: 20110117 Address after: 030600 No. 178 Yingbin West Street, Yuci District, Shanxi, Jinzhong Patentee after: Shanxi Yu Quan Qing laochencu Co. Ltd. Address before: Yuci District, Huairen Zhang Qing Xiang Village 030600 Shanxi city of Jinzhong Province Patentee before: Yao Wuzhong |
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ASS | Succession or assignment of patent right |
Owner name: SANXI LAOXIANGCHUN FOOD CO., LTD. Free format text: FORMER OWNER: SHANXI YUQUANQING OLD MATURE VINEGAR CO., LTD. Effective date: 20120515 |
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C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20120515 Address after: Bao Cun, Yuci District, Shanxi city of Jinzhong Province Zhang Qing Xiang 030600 Patentee after: Shanxi Lao mellow Food Co., Ltd. Address before: 030600 No. 178 Yingbin West Street, Yuci District, Shanxi, Jinzhong Patentee before: Shanxi Yu Quan Qing laochencu Co. Ltd. |
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PP01 | Preservation of patent right |
Effective date of registration: 20211021 Granted publication date: 20080709 |
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PP01 | Preservation of patent right |