SU1470760A1 - Method of producing food vinegar - Google Patents

Abstract

The invention relates to the food industry, food biotechnology. The purpose of the invention is to increase the yield of the finished product and improve its quality. The method consists in the following: using a grain alcohol brew of two- or three-day fermentation or their mixture with an alcohol content of 6.8–8.5%, from which the precipitate is previously separated, mixed with 30–40% alcohol solution, the mixture is kept 8-12 hours for autolysis and extraction of biologically active substances contained in the sediment are decanted and the clarified part is set into the initial, separated from the sediment, grain drying mash to obtain an alcohol concentration in a mixture of 9.2-10%, followed by oxidation of the enriched medium with acetic acid bacteria Mi in aeration and mixing conditions with the selection of the finished vinegar. 1 tab.

Description

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The invention relates to food biotechnology, and specifically to methods for producing food vinegar by the biochemical method.

The aim of the invention is to increase the yield of the finished product and improve its quality.

According to the proposed method of obtaining food vinegar, it is envisaged to prepare a nutrient medium from a grain alcohol brew with an alcohol content of 6.8-8.5% by volume, the oxidation of alcohol contained in a vinegar with acetic acid bacteria under the conditions of aeration. And mixing the culture medium with the selection finished vinegar. The sediment is pre-separated from the mash, mixed with alcohol to obtain 30-40% by volume of the solution, the mixture is held for 8-12 hours for autolysis of the yeast and extraction of biologically active substances contained in the sediment, decanted and clarified. grain alcohol mash to obtain an alcohol concentration in the environment of 9.2-10%, followed by oxidation of the enriched medium with acetic acid bacteria.

Example 1. 1000 liters of grain alcohol brew after a two-day crop with an alcohol content of 6.8%,

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0.4% acid is filtered, the cage is separated, which is mixed with spir, having a concentration of 30%, in the amount of 115 l, held for 12 hours, autolysis and extraction of biologically active substances contained in the cells of microorganisms are carried out and the solution is decanted and It is mixed with a filtered grain-potato alcohol brew, obtaining in a nutrient medium an alcohol concentration of 9.2% and an acidity of 0.4%. The total concentration of alcohol and acid is 9.6%. This medium is fed 15 to a fermenter with a culture fluid volume of 2000 liters. The oxidation of alcohol with acetic acid by bacteria is carried out at 30 ° C, with a constant supply of air at the rate of 12 m / h per 1 m of 20 culture medium and stirring. After 2.5 days get ready vinegar in the amount of 1000 liters with a concentration of acetic acid of 9.0%. The yield was 93%, the performance of 100% acetic acid hydrochloric acid from 1 m of culture fluid per day was 34.4 kg. ,

Example 2. The process of preparation of the nutrient medium is carried out analogously to example 1, only the brew is taken from three days of fermentation with an alcohol content of 8.5% and an acidity of 0.5%. Autolysis and extraction of the precipitate are carried out in 60 liters of a 35% alcohol solution for 10 hours. The nutrient medium, after mixing the alcohol brew and solution, is obtained with an alcohol concentration of 10%. After 2.2 days, get 1000 liters of finished vinegar with an acetic acid content of 9.5%. The output of Q is 90% performance. 45 kg of 100% acetic acid with 1 and culture fluid per day. Example 3, P1 process of preparing a nutrient medium is carried out similarly to Example 1, only taking a mixture of alcohol bryozha 2 and 3 days of fermentation in a ratio of 1: 1, the concentration of alcohol in the mixture of brewing 7.8% and acidity 0, L . Autolysis and extraction of biologically active substances of the precipitate are carried out with a 4% alcohol solution in an amount of 55 liters for 10 hours.

the soil of the nutrient medium after displacement is 9.5% and the total concentration of acetic acid and alcohol is 9.9%. After 2 days, the finished vinegar has an acetic acid concentration of 9.1%, a yield of 91.6%, a productivity of 43.5 kg of 100% acetic acid with 1 m of culture fluid per day.

Comparison of technical and economic indicators of the proposed and known methods are given in the table.

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The proposed method provides for the introduction of an antolysate solution containing a complex of biologically active substances, enzymes, vitamins, as well as the use of a grain alcohol brew after two-day fermentation, which contains mineral salts, phosphates and other substances necessary for the viability and acidification of acidic acid bacteria, product, production of 5 x acetic acid from 1 m of culture liquid, does not require the consumption of auxiliary materials, improves the quality in finished vinegar.

Claims (1)

Formula from. gaining The method of obtaining food vinegar, the preparation of nutrient media based on grain alcohol brewing, the oxidation of alcohol with acetic acid bacteria under conditions of aeration and mixing of the medium with the selection of finished vinegar, so as to increase the output of the finished product and improve it. quality, the mash is used after separation from it of a precipitate with an alcohol content of 6.8-8.5 OBD, and the precipitate is stirred with a 30-40% vol. solution, alcohol, incubated for 8-12 hours for autolysis of yeast and extraction of biologically active substances, decanted , liquid phase and inject it into a grain alcohol mash to obtain an alcohol concentration in the mixture equal to 9.2-10.0% by volume. Yield% 88,090-90,3 Productivity, kg ,. 100% acetic acid from 1 m cultural Fluids per day28-32.34-46 Auxiliary materials - Source Required Not Required masonite, other mineral salts, culture liquid, cgt cultivation of the producer of glutamic acid The quality of vinegar Conventional vinegar Aromatic vinegar with fruit a shade