CN102311908A - Apple vinegar liquid fermentation process - Google Patents
Apple vinegar liquid fermentation process Download PDFInfo
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- CN102311908A CN102311908A CN201110257695A CN201110257695A CN102311908A CN 102311908 A CN102311908 A CN 102311908A CN 201110257695 A CN201110257695 A CN 201110257695A CN 201110257695 A CN201110257695 A CN 201110257695A CN 102311908 A CN102311908 A CN 102311908A
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Abstract
The invention relates to a process for liquid submerged fermenting fruit vinegar. The invention is characterized in that apple concentrated juice is taken as a raw material, wine active dry yeast is added for alcoholic fermentation, acetic bacteria is inoculated for fermenting acetic acid, a segmentation technique is used during the process of acetic acid fermentation to segment strain liquid which accounts for 8%-15% of volume of a seeding tank for first-grade expansion culture and second-grade expansion culture, then the strain liquid enters into a fermentation cylinder for acetic acid fermentation which enables a continuous and cyclic usage of strains. The apple vinegar liquid fermentation process is capable of saving the process of culturing stains by a triangular flask in an early stage, shortening the fermentation period, saving the energy, raising the production efficiency and minimizing the possibility of strains variation. The process of the invention can be used for other fruit vinegar production.
Description
Technical field
The present invention relates to a kind of process technique of apple vinegar, be specifically related to a kind of cider vinegar liquid-state fermentation technology.
Background technology
The fruit sugar degree is higher, and is nutritious, and raciness is the desirable feedstock of brewing vinegar, and fruit is made vinegar and compared its unique advantages with grain wine vinegar.One of direction of Brewing industry development at present be with fruit for grain, utilize fruit to replace brewing fruit vinegars such as rice, corn, Chinese sorghum, sweet potato to save food for raw material.
Fruit vinegar brewing is more extensive to ingredient requirement, pericarp, fruit bits, core etc. all can, so brewing fruit vinegar can make full use of the fruit resource, cuts the waste, and turns waste into wealth, and benefits the nation and the people.Fruit vinegar production also can be developed the wild fruit resource in addition, and a lot of areas of China exist wild fruit resource, and wild fruit mostly is grown in the remote, thickly forested mountains or on the sand dune, wilderness; Be that self-sow has no pollution fully; Contained vitamin is abundant especially, as gathers brewing fruit vinegar, can not only make full use of wild resource; Increase farmers' income, but also can produce the green health fruit vinegar.
The tartaric acid that contains in the fruit is the non-volatility organic acid, and local flavor is good, and tartaric acid gets into the ratio that fruit vinegar has changed fixed acid and volatile acid (mainly being acetic acid) in the fruit vinegar, and the stimulation tart flavour of vinegar is weakened, and it is soft that tart flavour becomes, and improved the mouthfeel quality of fruit vinegar.Though the fragrance ingredient of fruit is lost in the fruit vinegar production process, all get into a vinegar part more or less, make vinegar have the fragrance of fruit, its local flavor obviously is superior to grain vinegar.
Along with the development of Food science and the raising of living standards of the people, the nutrient health-care function of vinegar more and more is familiar with by people.Therefore develop acetic acid beverage, prospect is very wide.The fruit vinegar that is used for beverage is compared with grain vinegar, and it is of high nutritive value and local flavor obviously is superior to grain vinegar, so fruit vinegar is an optimal selection raw material of producing acetic acid beverage.Fruit vinegar beverage not only has the nourishing function of general vinegar: relieving fatigue, eliminate myalgia, bring high blood pressure down, decompose blood cholesterol, the generation of prevention of arterial sclerosis and cardiovascular diseases, improve a poor appetite, effects such as promoting digestion, protection skin; But also having the nourishing function of corresponding fruit concurrently, a lot of fruit have the physiological hygiene function to human body.
Existing liquid state fermentation cider vinegar technology; Major part is to adopt zymamsis, acetic fermentation Secondary Fermentation technology; Acetic fermentation is through the enlarged culturing process of acetic bacteria inclined-plane, triangular flask, first class seed pot, secondary seed jar, accomplishes to ferment tank again.Fermentation period is longer, needs the 5-6 talent to accomplish the production of one jar of fruit vinegar, and the process that spreads cultivation in addition more complicated causes the variation of bacterial classification easily.
Summary of the invention
In view of this, in order to overcome the deficiency of prior art, it is short that the present invention provides a kind of fermentation period, and production efficiency is high, and bacterial classification is difficult for causing a kind of cider vinegar liquid-state fermentation technology of variation.
A kind of cider vinegar liquid-state fermentation technology provided by the invention; Comprise raw material screening, cleaning, fragmentation, zymamsis, acetic fermentation, sterilization, filtration and finished product preparation; In the said acetic fermentation process; Contain the acetic bacteria fermented liquid from what fermentor tank was partitioned into seeding tank volume 8%-15%, be inoculated into and carry out the firsts and seconds enlarged culturing in the seeding tank, get into another fermentor tank again and carry out acetic fermentation.
Further, said zymamsis is that pol behind the AJC thin up is adjusted to 16-18Brix, adds the wine active dry yeast bacterium of 0.02-0.05%, at 20 ℃-25 ℃, ferment 5-8 days, and ethanol content stops to ferment during for 6%-10%.
Said Brix is meant the content of the soluble solid in the product, is Brix degree again.
Further, said acetic fermentation is that bacillus aceticus is carried out one-level jar and secondary jar enlarged culturing, obtains acetic bacteria liquid, is inoculated in the fermentor tank that hard cider is housed, and inoculum size is the 8%-15% of fermentor tank volume, under 32 ℃-35 ℃, ferments.
Further, being divided into of said acetic bacteria fermented liquid: acetic bacteria is at the first fermentation cylinder for fermentation 12-30 hour, when total acid content is 1.8-2.0g/100ml; Be partitioned into the acetic bacteria liquid of seeding tank volume 8%-15%; Be inoculated into and carry out in the seeding tank being inoculated in second fermentor tank and fermenting after two-stage cultivates, 32 ℃-35 ℃ bottom fermentation 30-60 hour; The detection total acid content is 4.0-6.5g/100ml, and the wine degree was less than 0.5% o'clock fermentation ends; Said first fermentor tank 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, the wine degree was less than 0.5% o'clock fermentation ends; Said acetic bacteria was at second fermentation cylinder for fermentation 12-30 hour; When total acid content is 1.8-2.0g/100ml; Be partitioned into the acetic bacteria liquid of the 8%-15% of seeding tank volume; Be inoculated into and carry out in the seeding tank after two-stage cultivates, inoculate in first fermentor tank of the 3rd fermentor tank or emptying and ferment, the fermentation circulation is carried out continuously.
Further, the sterilization of said cider vinegar and filtration are that the cider vinegar with fermentation ends carries out high-temperature short-time sterilization, are 115-135 ℃ of lasting 3-5 second in temperature, filter with diatomite filter then, obtain as clear as crystal cider vinegar.
Beneficial effect of the present invention is:
The cider vinegar liquid-state fermentation technology spreads cultivation cider vinegar fermentation culture and bacterial classification and can circulate simultaneously and carries out, and will shorten to 2-3 days the production cycle, has practiced thrift the energy, has improved production efficiency, has more reduced the possibility of bacterial classification variation.
Cider vinegar each item index that the present invention produces meets the requirement of " making vinegar " GB 18187-2000 through check.
(1) Oranoleptic indicator
Adopt method visual, that nose is heard, mouth is tasted to carry out, said cider vinegar color and luster is faint yellow or white yellow, and clear has the peculiar fragrance of apple, and tart flavour is soft, free from extraneous odour.
(2) physical and chemical index
Said cider vinegar records total acid with acid and is at least 3.5 g/100ml.Arsenic (in As) content must not surpass 0.5mg/kg, and plumbous (in Pb) content must not surpass 1mg/kg.
(3) microbiological indicator
Said cider vinegar total number of bacterial colony must not surpass 10000cfu/mL, and coliform must not surpass 3MPN/100mL, and pathogenic bacterium (meaning pathogen enterobacteria) must not detect.
Embodiment 1:
The AJC thin up, pol is adjusted to 16Brix, adds 0.02% wine active dry yeast bacterium, carries out zymamsis at 20 ℃-25 ℃, ferments 5-8 days, and ethanol content stops fermentation when being 6%-10% (V/V).Put into fermentor tank to hard cider, to first fermentor tank, under 32 ℃-35 ℃, ferment from 8% acetic bacteria liquid of seeding tank inoculation fermentation tank volume; Fermented 12-30 hour; When total acid content is 1.8-2.0g/100ml, be partitioned into the acetic bacteria liquid of seeding tank volume 8%, be inoculated in the seeding tank and cultivate; And then be inoculated in second fermentor tank and ferment; 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, wine degree fermentation ends during less than 0.5% (V/V).First fermentor tank also be 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, wine degree fermentation ends during less than 0.5% (V/V).Acetic bacteria was at second fermentation cylinder for fermentation 12-30 hour; When total acid content is 1.8-2.0g/100ml; Tell 8% acetic bacteria liquid of seeding tank volume, be inoculated in the seeding tank and cultivate, and then be inoculated in the 3rd fermentor tank (or first fermentor tank of emptying) and ferment.So fermentation culture and bacterial classification spread cultivation to circulate simultaneously and carry out, and will shorten to 2-3 days the production cycle, have practiced thrift the energy, have improved production efficiency, have more reduced the possibility of bacterial classification variation.
The cider vinegar of fermentation ends is carried out high-temperature short-time sterilization, is 115-135 ℃ of lasting 3-5 second in temperature, filters with diatomite filter then, obtains as clear as crystal cider vinegar.
Embodiment 2:
The AJC thin up, pol is adjusted to 16Brix, adds 0.02% wine active dry yeast bacterium, carries out zymamsis at 20 ℃-25 ℃, ferments 5-8 days, and ethanol content stops fermentation when being 6%-10% (V/V).Put into fermentor tank to hard cider, to first fermentor tank, under 32 ℃-35 ℃, ferment from 15% acetic bacteria liquid of seeding tank inoculation fermentation tank volume; Fermented 12-30 hour; When total acid content is 1.8-2.0g/100ml, be partitioned into the acetic bacteria liquid of seeding tank volume 15%, be inoculated in the seeding tank and cultivate; And then be inoculated in second fermentor tank and ferment; 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, wine degree fermentation ends during less than 0.5% (V/V).First fermentor tank also be 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, wine degree fermentation ends during less than 0.5% (V/V).Acetic bacteria was at second fermentation cylinder for fermentation 12-30 hour; When total acid content is 1.8-2.0g/100ml; Tell 15% acetic bacteria liquid of seeding tank volume, be inoculated in the seeding tank and cultivate, and then be inoculated in the 3rd fermentor tank (or first fermentor tank of emptying) and ferment.So fermentation culture and bacterial classification spread cultivation to circulate simultaneously and carry out, and will shorten to 2-3 days the production cycle, have practiced thrift the energy, have improved production efficiency, have more reduced the possibility of bacterial classification variation.
The cider vinegar of fermentation ends is carried out high-temperature short-time sterilization, is 115-135 ℃ of lasting 3-5 second in temperature, filters with diatomite filter then, obtains as clear as crystal cider vinegar.
Claims (5)
1. cider vinegar liquid-state fermentation technology; Comprise raw material screening, cleaning, fragmentation, zymamsis, acetic fermentation, sterilization, filtration and finished product preparation; It is characterized in that, in the said acetic fermentation process, contain the acetic bacteria fermented liquid from what fermentor tank was partitioned into seeding tank volume 8%-15%; Be inoculated into and carry out the firsts and seconds enlarged culturing in the seeding tank, get into another fermentor tank again and carry out acetic fermentation.
2. cider vinegar liquid-state fermentation technology according to claim 1; It is characterized in that; Said zymamsis is that pol behind the AJC thin up is adjusted to 16-18Brix, adds the wine active dry yeast bacterium of 0.02-0.05%, at 20 ℃-25 ℃; Fermented 5-8 days, ethanol content stops fermentation during for 6%-10%.
3. cider vinegar liquid-state fermentation technology according to claim 1; It is characterized in that; Said acetic fermentation is that bacillus aceticus is carried out one-level jar and secondary jar enlarged culturing, obtains acetic bacteria liquid, is inoculated in the fermentor tank that hard cider is housed; Inoculum size is the 8%-15% of fermentor tank volume, under 32 ℃-35 ℃, ferments.
4. cider vinegar liquid-state fermentation technology according to claim 1; It is characterized in that being divided into of said acetic bacteria fermented liquid: acetic bacteria is at the first fermentation cylinder for fermentation 12-30 hour, when total acid content is 1.8-2.0g/100ml; Be partitioned into the acetic bacteria liquid of seeding tank volume 8%-15%; Be inoculated into and carry out in the seeding tank being inoculated in second fermentor tank and fermenting after two-stage cultivates, 32 ℃-35 ℃ bottom fermentation 30-60 hour; The detection total acid content is 4.0-6.5g/100ml, and the wine degree was less than 0.5% o'clock fermentation ends; Said first fermentor tank 32 ℃-35 ℃ bottom fermentation 30-60 hour, the detection total acid content is 4.0-6.5g/100ml, the wine degree was less than 0.5% o'clock fermentation ends; Said acetic bacteria was at second fermentation cylinder for fermentation 12-30 hour; When total acid content is 1.8-2.0g/100ml; Be partitioned into the acetic bacteria liquid of the 8%-15% of seeding tank volume; Be inoculated into and carry out in the seeding tank after two-stage cultivates, inoculate in first fermentor tank of the 3rd fermentor tank or emptying and ferment, the fermentation circulation is carried out continuously.
5. cider vinegar liquid-state fermentation technology according to claim 1; It is characterized in that; The sterilization of said cider vinegar and filtration are that the cider vinegar with fermentation ends carries out high-temperature short-time sterilization; In temperature is 115-135 ℃ of lasting 3-5 second, filters with diatomite filter then, obtains as clear as crystal cider vinegar.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653121A (en) * | 2013-11-21 | 2014-03-26 | 陕西师范大学 | Pure natural apple vinegar concentrate drink and preparation method thereof |
| CN103952281A (en) * | 2014-05-20 | 2014-07-30 | 河北科技大学 | Method for producing pear vinegar |
| CN104164351A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid-state fermentation and partition method of apple vinegar |
| CN104164355A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid fermentation technique of hawthorn vinegar |
| CN104946501A (en) * | 2015-07-15 | 2015-09-30 | 广东天地壹号食品研究院有限公司 | Acetic fermentation expanding cultivation and acid steaming process and system |
| CN105586240A (en) * | 2016-03-21 | 2016-05-18 | 华南理工大学 | Preparation method of apple vinegar primary pulp |
| CN106367284A (en) * | 2016-09-26 | 2017-02-01 | 宁夏强尔萨清真食品有限公司 | Liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar |
| CN107384736A (en) * | 2017-08-31 | 2017-11-24 | 张小燕 | A kind of preparation method of liquid state fermentation apple vinegar |
| CN104877886B (en) * | 2014-02-28 | 2018-06-29 | 南京工业大学 | Edible vinegar liquid state fermentation nutrient salt formula and edible vinegar liquid state semi-continuous fermentation method |
| CN114015532A (en) * | 2021-11-22 | 2022-02-08 | 中华全国供销合作总社济南果品研究院 | Red yeast rice esterifying enzyme aroma-enhanced apple vinegar and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653121A (en) * | 2013-11-21 | 2014-03-26 | 陕西师范大学 | Pure natural apple vinegar concentrate drink and preparation method thereof |
| CN104877886B (en) * | 2014-02-28 | 2018-06-29 | 南京工业大学 | Edible vinegar liquid state fermentation nutrient salt formula and edible vinegar liquid state semi-continuous fermentation method |
| CN103952281A (en) * | 2014-05-20 | 2014-07-30 | 河北科技大学 | Method for producing pear vinegar |
| CN104164355A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid fermentation technique of hawthorn vinegar |
| CN104164351B (en) * | 2014-08-12 | 2016-07-20 | 承德红源果业有限公司 | A kind of liquid fermentation dividing method of apple vinegar |
| CN104164351A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid-state fermentation and partition method of apple vinegar |
| CN104946501A (en) * | 2015-07-15 | 2015-09-30 | 广东天地壹号食品研究院有限公司 | Acetic fermentation expanding cultivation and acid steaming process and system |
| CN105586240A (en) * | 2016-03-21 | 2016-05-18 | 华南理工大学 | Preparation method of apple vinegar primary pulp |
| CN105586240B (en) * | 2016-03-21 | 2018-09-14 | 华南理工大学 | A kind of preparation method of apple vinegar magma |
| CN106367284A (en) * | 2016-09-26 | 2017-02-01 | 宁夏强尔萨清真食品有限公司 | Liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar |
| CN106367284B (en) * | 2016-09-26 | 2020-02-14 | 宁夏强尔萨生物科技有限公司 | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples |
| CN107384736A (en) * | 2017-08-31 | 2017-11-24 | 张小燕 | A kind of preparation method of liquid state fermentation apple vinegar |
| CN114015532A (en) * | 2021-11-22 | 2022-02-08 | 中华全国供销合作总社济南果品研究院 | Red yeast rice esterifying enzyme aroma-enhanced apple vinegar and preparation method thereof |
| CN114015532B (en) * | 2021-11-22 | 2023-10-03 | 中华全国供销合作总社济南果品研究院 | Monascus esterifying enzyme aroma-enhanced apple vinegar and preparation method thereof |
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Effective date of registration: 20221111 Address after: 529000 building 10, No. 121, Jintong Third Road, Tangxia Town, Pengjiang district, Jiangmen City, Guangdong Province Patentee after: GUANGDONG TIANDIYIHAO FOOD RESEARCH INSTITUTE Co.,Ltd. Address before: No. 1, Gongye Road, Longhua Town, Longhua County, Chengde City, Hebei Province 068150 Patentee before: CHENGDE HONGYUAN FRUIT Co.,Ltd. |
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