TW200925270A - Simple acetic acid fermentation tank and implementation method thereof - Google Patents

Abstract

A simple acetic acid fermentation tank and its implementation method, mainly utilizing a circulation system to work with the property of immobilization of the acetic acid bacteria on the substrate so as to increase the fermentation efficiency and reduce the sedimentation of the membranes of acetic acid bacteria in vinegar liquid during edible vinegars production. The fermentation tank mainly includes an acid-resistant barrel, and a motor. The motor is connected to a feeding pipe and a discharging pipe. In addition, at least one through hole is disposed on the top of the barrel. The inside of the barrel has a bearer for dividing the barrel into an upper space and a lower space. The substrate that provides acetic acid bacteria to attach and ferment and allows fermentation broth downwardly seeping is beared by the bearer. The upper space and the lower space communicate with each other. The lower portion of the barrel has a hole for passing through the feeding pipe of the motor. The discharging pipe of the motor passes through the upper portion of the barrel, and communicates with the inside of the barrel. The fermentation broth to be fermented produced by mixing the raw material liquid required for acetic acid fermentation and the acetic acid bacteria is accommodated in the lower space of the barrel, and can be pumped by the motor to perform circular acetification. Accordingly, the simple acetic acid fermentation tank having low costs, high efficiency, no contamination concern and is beneficial to be mass promoted in folks is formed.

Description

200925270 IX. Description of the invention: [Technical field of Ίχ明 belongs.] The purpose of achieving simple vinegar implementation is to divert and singularly. And the cost is low and the operation is convenient. [Previous technology] In today's 4 health protection system, although the cash and the creation, but most of them have been through the business operations of the industry, the high price 2 Kang food is not everyone Have the ability to buy. In fact, in daily life, there are cheap and riding products, such as "food (four)", vinegar on the body of the top ten health functions: 1 · eliminate fatigue - vinegar is rich in organic acids, can promote sugar metabolism in the muscles Lactic acid and pyruvate metabolism to eliminate fatigue. 2. Regulate the acid-base balance in the blood—According to the nutritionist's analysis, vinegar is an alkaline food that regulates the acidic body caused by the excessive consumption of meat by modern people. 3. Help digestion to absorb volatile substances and amino acids in a vinegar. It can stimulate the brain's nerve center to secrete digestive juice in the digestive organs, which helps to enhance the digestive function. 4. Prevention of aging A vinegar can inhibit and reduce the formation of peroxides during aging. 5. Improve the bactericidal ability of the gastrointestinal tract. A vinegar has a strong killing effect on staphylococcus, Escherichia coli, and dysentery. 200925270 Candied fruit function - vinegar contains amino acid, acetic acid, lactic acid, pingjin ^ Chen ^ Xie. Dozens of nutrients can improve liver function and detoxification and reduce urinary sugar. • Prevent cardiovascular diseases, reduce the level of amines in vinegar, and the secrets that can promote the body's body. The metabolism of the sputum is carried out smoothly, with a good function of reducing the urinary effect of vinegar, preventing constipation, preventing kidney stones, bladder stones and gallstones. The skin with two of its sonar secrets...# has a soft stimulating effect, which enables the company to “slip the blood circulation” and kill the finest parts of the skin. Although “vinegar” has so many advantages, it is generally on the market. == Too many artificial additives to read ^ high, so that #许^ use 'will be longer due to homemade vinegar or cost over two Sasang: come t step' currently the general public commonly use the following two brewing 艮Vinegarization with vinegar and vinegar fermentation: U) The static method is a method that has been implemented since ancient times. Due to the low equipment cost, it can be small: 食 Γ 的 的 的 仍然 仍然 仍然 仍然 仍然 仍然 仍然 仍然. The use of the 曰 式 ', for example, used to use wooden barrels in the past, but recently began to be resistant to gold riding or Helin grease tank, or scale (four) is more convenient 200925270 Ο

2 square slots. In the process of fermentation, in order to ensure the temperature in the fermentation tank - =, in the past, the barrels and even the cover were wrapped with straw mats, but now foaming, vinyl and other insulation materials are used instead of straw mats. In order to adjust the temperature of the tank cover and change the air, place more than two holes in the appropriate place of the cover, insert the bamboo tube or tube, or insert the wedge type wood between the cover and the groove. In order to prevent the water droplets falling down from the body, there is also a method of trying to tilt the gas-gathered vinyl plate or the glass plate to collect the water droplets on the side. In short, there must be no reduction in the temperature of the product (four) wind reduction, _ Wei Kong _ species design. When the brewing method is started by the standing method, the warmed alcohol-containing residual body is injected therein: fully vinegar. The temperature for heating should be calculated from the ratio of the vinegar to the raw material liquid in advance, and the suitable temperature for the vinegar fermentation is about 25 to 30 °C. ^ ^ After the material is covered with a cover and kept warm, after 3 to 4 days, the liquid surface is thinly oxidized. The time for vinegaration will vary depending on the size, shape and aeration of the tank, but it will take at least 2 to 3 months to complete the acetification. Because acetic acid fermentation is liquid level fermentation

= The shallower groove, or the volume per unit area: H: The shorter the fermentation time. J (2) immersion fermentation method is a mixture of raw material liquid and acetic acid bacteria suspension, put into 15 = pass and set cold and light, not _ trough, from the gas to a small gas into the vinegar all, the fish Air acre; gas & $ & n η β, direct contact, can quickly vinegar, remote = based: attack important conditions, V-ventilation under high acidity will lead to the death of bacteria. 200925270 When starting the operation, first enter the (4) (four) in a small fermentation tank. After about ~0 days, the cultured bacteria will be moved to a large-scale plant to start the operation, and the fermentation will start from the third day after the inoculation. At the beginning, with the increase rate of the bacteria The rate of vinegarization will also increase relatively, and the amount of money _ appropriate air supply 'control bacteria' can increase by 15% per hour in the case of 24-hour fermentation. The vinegar produced by this method is turbid due to the inclusion of a substance of acetic acid bacteria or a substance which is not easily dissolved. Special substances are required to aid filtration. It is known from the above that it takes a month to three months for the standing method to be used, and the brewing method of the immersion fermentation method is faster, but the sedimentation fermentation method is slightly complicated and requires personnel cooperation. In addition, the production of large-scale fermentation tanks is fast and convenient, but the cost of equipment is high and the operating costs are high. Therefore, it is still not suitable for the general public. In addition, 'fermentation' is the action of microorganisms on materials. In order to improve the rate and quality of fermentation, various types of fermentation tanks have been developed, and the fermentation tanks are designed according to the desired purpose, different materials, environment and temperature. There will be different changes, so the variety of fermenters is also varied. SUMMARY OF THE INVENTION The present inventors have in view of the fact that the standing method and the immersion fermentation method currently used are not applicable to the general public, and have intensively studied and understood the acetic acid fermentation. The inventors observed the metabolism of acetic acid produced by acetic acid bacteria from alcohol and saccharide. As follows: 8 200925270 CH3CH2OH + 1/2 〇2 — CH£H0 + Η2Ο Ethanol acetaldehyde OHI CHa-c-OHI H hydrated acetaldehyde 0H I 1 CHs-C-OH Η -1/2 a -> chsCooh 1 Η Hydrated acetaldehyde acetate Ο From the above formula, acetic acid fermentation is aerobic fermentation, so the inventors have found that rapid fermentation can be achieved by increasing the contact surface of the fermentation liquid with air. Therefore, the power component (such as a motor) is connected to the pipeline to achieve the cyclability of the fermentation liquid, and the immobilization of the acetic acid bacteria can achieve the purpose of simple vinegarization, and the equipment can be easily made with environmental protection equipment. Environmental protection, low cost and the feasibility of mass production of acetic acid bacteria. The 'fermentation tank of the present invention mainly comprises an acid-resistant barrel and a motor'. The motor is connected with a feeding tube and a discharging tube, and a perforation is provided under the barrel for the feeding tube of the motor. And the discharge pipe of the motor is disposed above the barrel body to communicate with the inside of the barrel body, and the nozzle at the top of the barrel body passing through the top of the barrel body can be provided with a nozzle, and at least one through hole is arranged above the barrel body; The barrel body has a body body that divides the barrel body into upper and lower spaces, and the upper space and the lower space are in communication with each other, and the carrier body can be a grid-like shape, and the extension number bracket is inserted in the lower space preset In the wall hole, and the wall hole is located in the upper section of the reduced space 200925270, which may be several for the bracket to be inserted, and for the air circulation in the barrel; further, the carrier carries the vinegar The fungus is attached to the fermentation and the substrate for the downward flow of the fermentation liquid, and the substrate can be biochemical cotton; in addition, the barrel body can have a cover body, and the cover body has an inlet hole for the outlet pipe to be inserted into the barrel body, and The through hole above the barrel is provided on the cover. According to the above configuration, the embodiment of the present invention is to place a liquid to be fermented in a space below the barrel, wherein 'the fermentation liquid is an alcohol-containing raw material liquid and the acetic acid bacteria are mixed in a ratio of 1:1, and the raw material liquid It may include distiller's juice, wine and water; after being left empty _ to accommodate the fermentation broth, turn on the motor to allow the fermentation broth to be extracted from the feeding tube, and then flow back to the upper space of the barrel and sprinkle from the discharge tube Placed on the substrate, and by the matrix money vinegar _ _ above; * If the discharge tube is provided with a nozzle, the nozzle is used to sprinkle water to disperse the flow, so that the acetic acid bacteria are evenly distributed and attached to the substrate, and at the same time The pores and the pores are obtained by obtaining sufficient oxygen to carry out the reaction, and (4) the fermentation broth of the filament kinetic reaction is flowed back into the space below the barrel, and the circulation is repeated until the complete vinegar is reached. Chemical. Therefore, the object of the present invention is to form a simple acetic acid fermentation tank in a simple and low-cost manner, which can be applied to the food industry, the chemical industry, and the agricultural production, and it can be used in the production of edible vinegar. Simplified production costs, reduced technician operating costs, and the other eight operations read * Wang, no need to consider the excellent impurities of the bacteria, can also form industrial-scale mass production according to the required size of the week. [Embodiment] 〇月见第® 'The simple acid fermentation tank of the present invention mainly comprises 200925270 an acid resistant barrel; and a motor 2, the motor 2 is connected with a feeding tube 2 1 and a discharge The tube 2 2 is provided with a perforating worker under the barrel 1 for the feeding tube 2 1 of the motor 2 to pass through the group and the discharging tube 2 2 of the motor 2 is inserted through the cover body 3 provided above the barrel body 1 The inlet hole 3 1 is provided and communicates with the inside of the barrel body 2, and the lid body 3 is further provided with at least one through hole 3 2 for discharging hot air generated during fermentation. Further, the front end of the discharge pipe 2 2 is provided with a nozzle 2 2 1 . Next, the barrel 1 has a carrier body 2 which divides the barrel 1 into an upper space a and a lower space, and the carrier i 2 carries a substrate for providing fermentation of acetic acid bacteria and downward flow of the fermentation liquid. 4, and the upper space a and the lower space b are in communication with each other, that is, the substrate 4 is attached to the acetic acid bacteria and is available for liquid permeation, and the lower space b provides the fermentation liquid c required for acetic acid fermentation, and is contained in the barrel. At least one wall hole 13 for flowing air is provided at the upper portion of the space b below the body 1. The carrier i 2 may be in the shape of a grid, and the extension brackets 21 are inserted into the wall holes i 3 of the lower space b, and the positions of the wall holes 13 are mainly disposed in the barrel 1 The upper part of the lower space b may be 'several' for the bracket 1 2 1 to be inserted, and for the air circulation (oxygen supply) in the barrel body; further, the substrate 4 on the carrier 12 must be used for the flow rate. The material that slows down and infiltrates, allowing the acetic acid bacteria to fully ferment, which can be biochemical cotton. According to the above configuration, the embodiment of the present invention is to place the liquid to be fermented c in the space 丄 under the barrel ,, wherein 'the to-be-tested secret liquid and the acetic acid bacterium are mixed in a ratio of 1:1, and The raw material liquid may include distiller's juice, wine, and water. After the contents of the barrel 1 are set to the fermentation liquid c, the motor 2 is turned on to allow the 200925270 fermentation liquid C to be withdrawn from the feeding tube 21, and then discharged from the discharging tube 2 2 to the space a above the barrel 1, and borrowed The nozzle 2 2 1 disperses the flow rate by spraying, so that the acetic acid bacteria are uniformly distributed and adhered to the substrate 4, and at the same time, sufficient oxygen is obtained by the through hole 3 2 and the wall hole 13 to carry out a fermentation reaction, and the permeation through the substrate 13 And the fermentation broth of the fermentation reaction flows back down to the space b below the barrel 1, and the cycle is repeated according to this, until complete vinegaring is achieved. In addition, bacteria that produce acetic acid by oxidizing alcohol are collectively called Acetic acid bacteria, which are mainly classified into Acetobacter and Glac〇nbacter, which can oxidize alcohol to produce acetic acid and C〇2. And H2 leader. Brewing vinegar is an oxidized alcohol of acetic acid bacteria for fermentation. Acetic acid fermentation is generally carried out at a temperature of 25~30, which is suitable for temperature and the flow rate of the motor used is about 4-7 days to obtain S sputum. The vinegar is cooked and sublimed to obtain a final product with a more rounded flavor. According to the present invention, the invention is based on the fact that the fermentation liquid c is circulated to increase the contact surface of the air with the air, and the object is rapidly fermented, and is proved by the following experiments: (1) The production process of the fermentation liquid: / Refer to the first figure 'for example, distiller's juice (6 〇〇 g) can be heat-sterilized to cool < after ' with 50 ° /. The wine liquid (4〇〇g) and the R water (3) are mixed into a raw material, and the raw material liquid is placed in the space b below the barrel 1, and the amount of the mi species in the acetic acid strain is added to the fermentation liquid. The ratio is 1 small so the experiment = 4 〇〇〇g of acetic acid bacteria) 'to be uniformly mixed to become the fermentation liquid c, turn on the motor 2 to allow the fermentation liquid c to loop. In addition, in order to adjust the amount of flow 12 200925270 and allow the acetic acid bacteria to be evenly distributed on the substrate 4, we will machine the front end of the discharge pipe 2 2 through the cover into a nozzle 2 2 !, which is formed like a sprinkler. The dispersed flow' is such that the acetic acid bacteria are evenly distributed on the substrate 4. (2) Determination of the total acidity and pH of the cool: The total acidity and pH value are measured every 12 hours. The experiment is based on the determination of the total acidity and pH of acetic acid, and the concentration ratio is calculated to confirm whether it is reached. Target acetic acid concentration ratio. a, total acidity determination:

The organic acid (weak acid) in the food is neutralized with standard alkali droplets and neutralized to form salts. Using age 駄 as an indicator 'when titrating to the end point, the total acid content of the sample is calculated based on the standard test volume consumed'. The reaction formula is as follows: T · RC00H + NaOH-> RCOONa + H2O sample is titrated to accurately absorb the filtrate of acetic acid fermentation broth l 〇 ml, add 2-3 drops of phenolphthalein indicator, and use 〇. imol / L standard alkali droplets to reddish 30 seconds does not fade 'record usage, while doing a blank experiment. The following formula calculates the acid content of the sample. Total acidity (./〇) = χ κ X Vs X100% V3 In the above formula: C---The concentration of standard sodium hydroxide solution m〇i/L.

Vl--the volume of standard lye consumed by titration.

The volume of standard lye consumed by Vz-blank is ml. - A total volume of sample dilution ml. 13 200925270

Vs---The volume of the sample solution taken by the titration. K is converted to the coefficient of the appropriate acid, that is, im〇i sodium hydroxide is equivalent to the number of grams of acid. Because the food contains a variety of organic acids, the total acidity is measured, '·. It is usually expressed as the acid with the highest sample content. Brewed vinegar is represented by acetic acid ’ Κ=〇· 060. b· Determination of pH: In order to accurately measure the pH value, we do not use the titration method to measure, but use the “electrode acid and alkali analyzer”. According to the above, the electrode acid-base tester is mainly composed of a glass membrane electrode which is easy to be a reference electrode, a salt bridge containing KC1 in the middle of the two electrodes, and a potential energy meter connecting the two electrodes. During the measurement, a glass membrane electrode is inserted into the solution to be tested, and a potential energy difference is generated between the solution to be tested and the reference solution, which can be determined by an energy meter. The measuring principle of the acidity measuring instrument is to measure the potential of the object to be measured by the glass electrode, and to measure the pII value of the analyte by measuring the potential of the standard buffer. Before the measurement, the instrument can be used to determine the temperature value by using the standard value of the known pH value, and to avoid the influence of the error. The pH value of the acetic acid in the fermentation is to be measured, and the pH value of the original strain is compared to define the final value. In addition, the calibration procedure of the extreme acid and alkali analyzer: firstly, the electrode rod is flushed through RQ^, (to ensure no Weinu remains), and then the electrode rod is immersed in the pH value of 7: 'quasi-liquid, first adjust the temperature to the room Temperature value (1: 25 C is the temperature), then adjust the standard button (s_^andardize) (if 25 C, the value is 7) 'Push the electrode rod through RQ water, immerse the electrode rod at pH 4 In the standard solution, it can be measured by rushing through R water. 200925270, after the completion of the money, the age of each _, each silk out - half of the vinegar Sa Brew / ‘additional — to the next fermentation to make (four) acetic acid bacteria. At the time of fermentation, the beads are produced by the dead acetic acid cell protein, and the acetic acid is connected to the edible product, and the chemical defoaming agent should not be used. Therefore, the beads should be cleaned every time the vinegar is taken. Finally, we will seal the vinegar and let it stand for a while before it is cooked. (3) Results and discussion: ❹ Lu See the second, third, fourth and fifth graphs for the experimental plots of the pH value and the total acidity measured at about every 12 o'clock. The second graph is the flow method results table measured every hour, and the third graph is the fermentation time and pH distribution map measured every hour. The fourth graph is the total acidity measurement value table measured every 12 hours. The fifth graph is The distribution of the measured fermentation time and total acidity measured every 12 hours. It can be seen from the above chart that the pH of the mixture is slightly higher at the beginning because of the addition of the raw material liquid, and the pH value rapidly decreases after the logarithmic growth phase of the acetic acid bacteria. We observe that the uniformly mixed fermentation liquid c is subjected to repeated cycles. Hair, after about 96 hours, the acidity value reached the highest peak, so the vinegar was formed and then the fermentation was completed. The experiment proves that the invention has the following characteristics and progress: 1. The edible vinegar can be quickly produced by using immobilized acetic acid bacteria on the substrate. ^ 2. The use of the circulatory system in the production of edible vinegar can increase the fermentation rate and reduce the use of the acetic acid membrane in the vinegar sedimentation to affect the quality of the edible vinegar. 3. If equipment is produced using environmentally-friendly equipment and the production cost is reduced, it can be widely promoted by the public. , 15 200925270 4. Using the principle of immobilized bacteria to reduce the convenience of technical people, and easy to operate without understanding the principle. Cost, operation 5. After the immobilization of the strain, the operation is safe, no need to consider the bacteria ^ Bu, _ this _ and the static material and immersion hair can be, the table "comparison results of the figure" from the figure, the fermentation tube of the standing method : ί see: It depends on years of experience, fermentation time is also because only liquid::

The system is much slower than the implementation method of the present invention. In addition, although it is closed, the method can be produced quickly, but the cost of the device is high, and the control is not easy. If there is any loss of the second person, the death of the material is produced, and the fermenting agent such as the earthworm is needed to help filter the process. In general, the self-produced by the people, in contrast, the implementation of the hair-type fermentation tank, the production process is simple, the required personnel skills are low, can also achieve the same production speed. Therefore, the invention with low production cost can not only facilitate the large-scale promotion of the development of the fermentation industry of rural and private households, but also form an industrial-grade mass production type according to the required adjustment. According to the above description, it is understood that the present invention can indeed improve the lack of conventional acetic acid fermentation methods, and is widely used by the public to improve its economic efficiency, so it has industrial utilization, novelty and progress, and meets the requirements of invention patents. The above is only the preferred embodiment of the present invention and is not intended to limit the scope of the present invention. That is, the equivalent changes and modifications made by the scope of the patent application of the present invention are covered by the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a schematic diagram of the planar structure and the cyclic action of the fermentation tank of the present invention. The second figure is a flow chart result table experimentally determined by the present invention. 16 200925270 The third figure is the experimentally determined fermentation time and pH distribution of the present invention.

〇 The fourth graph is a table of measured total acidity values determined experimentally in the present invention. The fifth graph is a distribution map of the fermentation time and total acidity measured by the experiment. Figure 6 is a comparison of the functions of the present invention with the standing method and the immersion fermentation method. [Description of main component symbols] 1.. .. barrel 1 2....carrier 1 3....wall hole 2...motor 2 1....feed tube 2 2 1——nozzle 3.. .. cover 3 2.... through hole

1 1....Perforation 1 2 1....Brace 2 2....Outlet tube 3 1____Inlet hole b....Lower space 4....Matrix a_____L space c....wait Fermentation liquid 17

Claims (1)

200925270 Patent application scope · · Acidic i barrel acetic acid fermentation tank 'The fermentation touch includes a tolerant barrel and motor, the riding money has - the tube and the - discharge officer's barrel is provided with perforations for the The feeding pipe of the motor is worn through the group, and the discharging pipe is disposed above the barrel body and can be smashed into the barrel ^, 1... 4 1 ^ Na internal money, and on the barrel body 2 3 = hole; in addition, the barrel body has a barrel The body is divided into the upper, the work of the body, the body is supported by the top of the support. (4) The brain is fermented ❹ ^ The base of the fermentation liquid can be oozing down, and the upper space and the lower space are mutually phased, and the space is provided. The acetic acid is required to be placed in the fermentation liquid, and at least the upper part of the space below the barrel is provided with a wall hole for the flowing air. 2. If you apply for a patent scope! The "simplified acetic acid fermentation slag" as described in the section, wherein the substrate may be biochemical cotton. 3. The "simplified acetic acid fermentation tank" as described in the scope of the patent application, wherein the discharge pipe above the barrel is provided with a nozzle at the front end. 4. The "simple acetic acid fermentation tank" as described in the first paragraph of the patent application, wherein the number of wall holes in the lower space may be several, and the carrier is in the shape of a grid, and the number of extension brackets is inserted into the wall hole. . 5. The "simple acetic acid fermentation tank" as described in claim 1, 2, 3 or 4, wherein the top cover of the barrel body has a cover body, and the cover body has an inlet hole for the outlet pipe to be inserted into the barrel body. And the through hole above the barrel is disposed on the cover body. 6. A method for implementing a simple acetic acid fermentation tank for carrying out the method of fermenting tank as described in claim 5, first placing the fermentation liquid in a space below the barrel 18 200925270, and then turning on the motor to wait The fermentation broth is extracted from the feed pipe and then flows back to the inside of the barrel by the discharge pipe, and the space above the barrel is sprinkled on the base, and the vinegar is attached to the substrate, and at the same time, due to the through hole and the wall hole. The fermentation reaction is carried out by obtaining sufficient oxygen, and the fermentation liquid permeating through the substrate is recirculated back to the space below the barrel to repeat the circulation until a predetermined acetification effect is achieved. 7. The "method for carrying out a simple acetic acid fermentation tank" as described in claim 6 wherein the fermentation liquid is a mixture of a raw material liquid and an acetic acid bacteria, and the rehydration solution contains _ juice, ride and water. 8. The "method for carrying out a simple acetic acid fermentation tank" as described in the seventh paragraph of the patent application, wherein the raw material liquid and the acetic acid bacteria are mixed in a ratio of 1:1. 19