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Apple vinegar liquid fermentation process

A technology of liquid fermentation and apple cider vinegar, which is applied to the preparation of vinegar and other directions, can solve the problems of strain variation, long fermentation period, complicated expansion process, etc., and achieve the effects of shortening production period, improving production efficiency and saving energy.

Active Publication Date: 2012-01-11
广东天地壹号食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation cycle is long, and it takes 5-6 days to complete the production of a can of fruit vinegar. In addition, the expansion process is relatively complicated, which may easily cause the variation of bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Dilute the concentrated apple juice with water, adjust the sugar content to 16Brix, add 0.02% wine active dry yeast, carry out alcoholic fermentation at 20°C-25°C, ferment for 5-8 days, and the alcohol content is 6%-10% (V / V ) to stop fermentation. Put the cider into the fermenter, inoculate the acetic acid bacteria liquid of 8% of the volume of the fermenter from the seed tank to the first fermenter, ferment at 32°C-35°C, ferment for 12-30 hours, and the total acid content is 1.8 -2.0g / 100ml, divide the acetic acid bacteria solution with 8% of the volume of the seed tank, inoculate it into the seed tank for cultivation, and then inoculate it into the second fermenter for fermentation, and ferment at 32°C-35°C for 30-60 Hours, the total acid content is 4.0-6.5g / 100ml, and the fermentation ends when the alcohol content is less than 0.5% (V / V). The first fermentation tank is also fermented at 32°C-35°C for 30-60 hours, the total acid content is 4.0-6.5g / 100ml, and the fe...

Embodiment 2

[0027] Dilute the concentrated apple juice with water, adjust the sugar content to 16Brix, add 0.02% wine active dry yeast, carry out alcoholic fermentation at 20°C-25°C, ferment for 5-8 days, and the alcohol content is 6%-10% (V / V ) to stop fermentation. Put the cider into the fermenter, inoculate 15% of the acetic acid bacteria liquid of the fermenter volume from the seed tank to the first fermenter, and ferment at 32°C-35°C for 12-30 hours, with a total acid content of 1.8 -2.0g / 100ml, divide the acetic acid bacteria liquid with 15% of the volume of the seed tank, inoculate it into the seed tank for cultivation, and then inoculate it into the second fermenter for fermentation, and ferment at 32°C-35°C for 30-60 Hours, the total acid content is 4.0-6.5g / 100ml, and the fermentation ends when the alcohol content is less than 0.5% (V / V). The first fermentation tank is also fermented at 32°C-35°C for 30-60 hours, the total acid content is 4.0-6.5g / 100ml, and the fermentation en...

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PUM

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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 [0001] The invention relates to a production process of apple cider vinegar, in particular to a liquid state fermentation process of apple cider vinegar. Background technique [0002] The fruit has high sugar content, rich nutrition and good flavor, and is an ideal raw material for brewing vinegar. Fruit vinegar has its unique advantages compared with grain vinegar. One of the directions of the current brewing industry development is to replace grain with fruit, and utilize fruit as raw material to replace rice, corn, sorghum, sweet potato, etc. to brew fruit vinegar to save grain. [0003] The brewing of fruit vinegar has relatively extensive requirements for raw materials, and fruit peel, fruit chips, fruit core, etc. can be used. Therefore, brewing fruit vinegar can make full use of fruit resources, reduce waste, turn waste into treasure, and benefit the country and the people. In addition, the production of fruit vinegar can also develop wild fruit resou...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 闫斌
Owner 广东天地壹号食品研究院有限公司
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