CN85104280A

CN85104280A - A kind of method of utilizing microorganism continuous brewing water fruit vinegar

Info

Publication number: CN85104280A
Application number: CN 85104280
Authority: CN
Inventors: 石代光
Original assignee: Individual
Current assignee: Individual
Priority date: 1985-05-31
Filing date: 1985-05-31
Publication date: 1986-11-26

Abstract

A kind of vinegar that is applicable to; And utilize microorganism to make the fruit syrup fermentation be fruit wine in the preparation, and then the fermentation of the fruit wine of fermentation, it is the method that fruit vinegar is produced in oxidation, its base program is that grape wine bacterial strain and acetic bacteria are cultivated respectively or raised and train and be prepared into immobilized cell suspension, with embedded materials such as sodium alginate or carrageenins their embeddings are become embedding medium again, and to place respectively in two biochemical reactors be the continuous production of practicable vinegar, promptly one go on foot continuously producing vinegar, can shorten 5～6 times of production cycles, and it is good to produce the vinegar quality, both can save a large amount of plant and equipment, can create good conditions for the production automation again.

Description

A kind of method of utilizing microorganism continuous brewing water fruit vinegar

A kind of method of microorganism continuous brewing water fruit vinegar of utilizing the invention belongs to vinegar; And utilize microorganism to make the fruit syrup fermentation be fruit wine in the preparation, and then just fermented-fruit wine fermentation, i.e. the continuous brewing method of fruit vinegar is produced in oxidation.

The known method for preparing vinegar generally adopts batch fermentation, at first need 2 to 3 days with wine yeast fermentation fruit syrup, to ferment with the acetic bacteria of brewageing acetic acid again with the fruit wine that top fermentation is made subsequently, its technology is handled more than 2 weeks for leaving standstill, also make fermented liquid through deep ventilation, processing such as stirring, sterilization.Being prepared into vinegar length so then needs more than 30 day, at least about 20 days.

The cycle that makes vinegar for shortening at large the method for research and utilization carrier increase the ability to function and the survival rate of acetic bacteria, for example, the employing sorghum rod that has, corn stalk is done the weighting agent of acetic bacteria, though but these weighting agents can increase some acetic fermentation abilities, weighting agent self with hemicellulose very easily be dissolved in the vinegar that is preparing and cause strange taste.Brewageing expert OrlearnsShi in France then adopts acetic bacteria is incubated on the wood chip surface, increase contacting of acetic bacteria on wine liquid and the wood chip, vinegar brewageed have certain booster action, but this method acetic bacteria thalline in brewing process is easy to flow away from wood chip with reactant, limit its application and acceleration degree, so it is long all can not to overcome the brewing water fruit vinegar cycle effectively, accounted for factory building, equipment is many, labor strength is big, and the vinegar goods are easy to by the situation of living contaminants.

Be entitled as " a kind of method and apparatus that utilizes microorganism rapid accelerating ripening liquor " in People's Republic of China's patent application for No. 85102852 and disclosed the yeast strain of utilization routine through cultivating repeatedly and raising and train, improve ability to function, with entrapping method new liquor is carried out rapid accelerating ripening subsequently.The biochemical reaction device of the new liquor that accelerates the ripening that is used for entrapping method also is provided, and still, the bacterial classification of the embedding that this method is used is a yeast strain, is suitable for the rapid accelerating ripening of liquor, and only liquor uses in order to produce.

The object of the invention is to provide a kind of new continuous method for preparing fruit vinegar, and it mainly is that fruit wine yeast (wine yeast) is had good product ester through cultivating, raising and train to make, and produces wine, anti-SO ²Ability, and the acetic bacteria of fruit vinegar fermentation adds to cultivate to have more by force again wine is oxidized to the vinegar ability, they are prepared into immobilized cell separately, become embedding medium with the embedded material embedding, utilize biochemical reactor to install like that continuously, produce vinegar fast, make the production cycle that shortens vinegar greatly, reduce loss and prevent living contaminants.

The technical process of brewing water fruit vinegar; Fruit → cleaning → fragmentation → press filtration → fruit juice → hot defecation → adding polygalacturonase → with fruit wine yeast → add acetic bacteria (making last fermentation is vinegar) → sterilization → packing.Utilize this law fruit can use inferior fruit, wherein about hot defecation postcooling to 50 ℃, add polygalacturonase or 1～2% black bent, about 50 ℃, act on 1～2 hour, filter and measure filtrate sugar degree and vinegar degree.Add 0.01～0.04%SO ₂Make sanitas, and the concentration of adjusting sugar is 8～16%, such fruit syrup treats that fermentation is with relatively good.

The used fruit wine yeast of the present invention is generally the wine yeast bacterial strain and belongs to Saccharomy-cesEllipsoidiue and derive from the grape surface skin and to separate or relevant factory introduces, on the cell characteristic ellipse and oval, cultivated subsequently and raised and train, this cell optimal temperature is 25～30 ℃, sucrose can ferment, glucose, fructose; Produce wine, produce the fat height, ability 16～18% ethanol concns and have anti-SO ₂Ability, its culturing process are that selected wine yeast bacterial strain is received in 10% Fructus Hordei Germinatus (adding a small amount of glucose) or 18～20% fruit syrup substratum, cultivate 24 hours down for 28～30 ℃ in temperature, again at SO ₂Under raise and train, it raises and train used SO ₂Concentration progressively and repeatedly be incremented to 0.01 grams per liter from 0.001 grams per liter, to improve the anti-SO of bacterial strain (kind) ₂Ability, anticorrosion and kill assorted bacterium in the wine yeast bacterial strain.SO ₂Can adopt liquid SO ₂, can also prepare with chemical reaction, for example S-WAT adds generations such as hydrochloric acid.Above-mentioned cultivation of process and the strain cultured solution of raising and train collect, separated 10 minutes with whizzer (7000 rev/mins), incline and remove last clear liquid in front, use distilled water wash, can repeat one, two, inferior, be prepared into immobilized cell 2 * 10 with normal saline solution or distilled water then ⁸～2 * 10 ¹⁰The cell suspending liquid of individual/milliliter, it is standby to put into refrigerator.

The acetic acid bacterial strain that the speed of fruit vinegar continuously producing vinegar is made vinegar belongs to Acetobecfer Aceti, this bacterium source separates in the vinegar unstrained spirits of fast vinegar factory or introduces from units concerned, acetic bacteria is at fruit juice wine liquid surface film former, and cell is avette or quarter butt shape, and deformity is seldom arranged.Iodine staining is not blue look, and growth temperature is 25～34 ℃, and alcohol is oxidized to vinegar, and vinegar-producing rate is 7～9%, and every degree alcohol is oxidable to be acetic acid once, produces the ethyl acetate of trace.Acetic acid is oxidized to CO ₂Faint with the ability of water.In containing sugared 10% wort (or fruit syrup) and 1% yeast extract medium, this substratum pH value is transferred to PH4～4.5 acidophilic conditions earlier for the enlarged culturing of this acetic bacteria, makes to mix that bacterium can not grow and acetic bacteria can growth and breeding, in 1 kilograms per centimeter ²Under sterilized 30 minutes, to be cooled to about 30 ℃, shake up the back in 100 milliliters of malt extract mediums, add 2% alcohol (95 concentration) and 2% mother of vinegar, insert acetic bacteria then, under 25～34 ℃, static processing 5～7 days.The adding of alcohol becomes vinegar in order to make wine fermentation better, and does not make acetic acid continue to be oxidized to strongly water and CO ₂In order to reach this balance, institute thinks maintenance 5% left and right sides alcohol in the acetic acid, and the number of times and the amount that add alcohol can determine by measuring and differentiating according to actual needs.Nutrient solution through above processing separates with whizzer, and 7000 rev/mins of speed are removed top clear liquid, is equipped with agent with washings such as distilled water and becomes immobilized cell 2 * 10 ⁸～2 * 10 ¹⁰The suspension of individual/milliliter.

The immobilized cell of making through enlarged culturing and raising and train adopts agar, gelatin, and embedded material embeddings such as Na-alginate, carrageenin are made the wine yeast embedding medium respectively and are made the acetic bacteria embedding medium of vinegar.Its embedding medium is made particulate state, and the particulate state circle is best.

The embedding medium of making places respectively in two biochemical reactors fruit syrup is carried out continuous catalysis production fruit vinegar.Continuous catalytic method is that fruit syrup was handled in the biochemical reactor that is equipped with the wine yeast embedding medium 16～24 hours, is catalyzed into fruit wine; And then flow in the biochemical reactor that is equipped with the acetic bacteria embedding medium and handled 24～48 hours, be catalyzed into fruit vinegar.After the Bollinger body sterilization, can pack.

Be total up to 2 to 3 days with the above footwork continuous production fruit vinegar time, the known method for brewing vinegar of time ratio shortens 5-6 doubly, and the vinegar liquid of handling with entrapping method is limpid transparent, no living contaminants and impurity, the smell of vinegar is fragrant strongly fragrant dense, acid content reaches 5～6% with the NaOH titration, and the vinegar that inferior fruit is cooked also can reach same standard, has enlarged system vinegar fruit and has utilized scope.To improving vinegar productivity, strengthen the quality of production management of vinegar with microorganism used therefor continuous production fruit vinegar method of the present invention, reduce factory building, facility investment, and carry out the production automation and bring tangible benefit.

Example 1, utilize sodium alginate to make embedded material, about 3 milliliters～10 milliliters of the immobilized cell suspension of desirable wine yeast bacterial strain or acetic bacteria bacterial strain join about 50 milliliters in 2.5% sodium alginate soln, and the back that stirs splashes into 2%Cacl with the nozzle of φ 1.5mm ₂Moulding in the solution was washed dry hardening treatment 6～8 hours, made the embedding medium of wine yeast or acetic bacteria.

Claims

1, a kind of method of utilizing microorganism continuous to produce fruit vinegar comprises epidermis separation or the relevant factory introduction wine yeast bacterial strain from grape, and its cell characteristic is ellipse and oval, and in component substratum such as wort and through SO ₂Raise and train; Separate the acetic bacteria of making vinegar rapidly in vinegar factory's vinegar unstrained spirits, its cell characteristic is a quarter butt shape and avette, enlarged culturing the invention is characterized in that said wine yeast bacterial strain all separates respectively with the acetic bacteria of making vinegar in component substratum such as wort, and washing is prepared into immobilized cell 2 * 10 ⁸～2 * 10 ¹⁰Individual/milliliter also becomes embedding medium with embedded material embeddings such as sodium alginate, carrageenins, puts respectively in two biochemical reactors of what fruit syrup is carried out continuous catalysis production fruit vinegar.

2, the method for production fruit vinegar according to claim 1 is characterized in that fruit syrup handled 16～24 hours in the biochemical reactor that contains the wine yeast embedding medium, is catalyzed into fruit wine; And then flow in the biochemical reactor that contains the acetic bacteria embedding medium and handled 24～48 hours, be catalyzed into fruit vinegar, promptly a step continuously producing vinegar was total up to 2～3 days.