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Method for brewing vinegar in one step through saccharification and alcohol fermentation

A technology of alcohol fermentation and saccharification, which is applied in the field of vinegar making, can solve the problems of long production cycle and high product cost, and achieve the effects of improving production efficiency, reducing product cost and shortening the production cycle

Inactive Publication Date: 2013-12-25
BEIKANG BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a one-step vinegar brewing method of saccharification and alcohol fermentation, which solves the problems of long production cycle and high product cost caused by the traditional process of saccharification of starchy raw materials and alcohol fermentation step by step in the vinegar brewing process, and reduces energy consumption. Realize consumption reduction, emission reduction and high-efficiency production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Corn screening, crushing, high-temperature shear gelatinization, liquefaction and sterilization

[0016] The degerminated corn dregs with the husks left meet the quality requirements of GB2715-2005 food hygiene standards, and are crushed to obtain corn flour that can completely pass through an 80-mesh sieve. Based on corn flour, 60% of its mass percentage is added to drinking water, 0.5% of 105 α-amylase at ℃ high temperature, the enzyme activity is 40000 U / g, produced by Novozymes (China) Biotechnology Co., Ltd. It is extruded under high shear at 165 ℃ to gelatinize and liquefy cornstarch. It is beneficial to saccharification and fermentation, and at the same time has a bactericidal effect on materials;

[0017] (2) Cooling, crushing and blending

[0018] The material treated in step (1) is cooled to room temperature, dried with hot air at 100°C until the water content is 10%, crushed to obtain a powder with a particle size of 80 mesh, added drinking water with a ...

Embodiment 2

[0024] (1) Corn screening, crushing, high-temperature shear gelatinization, liquefaction and sterilization

[0025] The dehulled and degermed corn meets the quality requirements of GB2715-2005 food hygiene standards, and the corn flour that can completely pass through a 100-mesh sieve is obtained by crushing. Based on the corn flour, 80% of its mass percentage is added to drinking water, 1.5% of which can withstand 105°C High-temperature α-amylase with an activity of 40,000 U / g, produced by Novozymes (China) Biotechnology Co., Ltd., is extruded under high-shear conditions at 180°C to gelatinize and liquefy cornstarch, which is beneficial to Saccharification and fermentation, while sterilizing materials;

[0026] (2) Cooling, crushing and blending

[0027] The material treated in step (1) is cooled to normal temperature, dried with hot air at 110°C until the water content is 10%, crushed to obtain a powder with a particle size of 100 mesh, added drinking water with a mass rati...

Embodiment 3

[0033] (1) Corn screening, crushing, high-temperature shear gelatinization, liquefaction and sterilization

[0034] The dehulled and degerminated corn meets the quality requirements of the GB2715-2005 food hygiene standard, and the corn flour that can completely pass through an 80-mesh sieve is obtained by crushing. Based on the corn flour, 70% of its mass percentage is added to drinking water, 1.0% of which can withstand 105°C High-temperature α-amylase with an activity of 40,000 U / g, produced by Novozymes (China) Biotechnology Co., Ltd., is extruded under high-shear conditions at 172°C to gelatinize and liquefy cornstarch, which is beneficial to Saccharification and fermentation, while sterilizing materials;

[0035] (2) Cooling, crushing and blending

[0036] (1) The treated material is cooled to room temperature, dried with hot air at 105°C until the water content is 10%, crushed to obtain a powder with a particle size of 100 mesh, added drinking water with a mass ratio o...

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Abstract

The invention relates to a method for brewing vinegar in one step through saccharification and alcohol fermentation and belongs to the method for brewing the vinegar. The method includes the steps of screening and cleaning corn kernels, carrying out degerming on the corn kernels, keeping skins of the corn kernels, smashing the core kernels with the skins to obtain high-fiber corn flour in a certain grain size, adding water into the corn flour according to a certain material-to-water ratio to make into corn flour milk with a certain concentration, carrying out high-temperature processing, high-shear processing, gelatinizing, liquifying, sterilizing, cooling, smashing and mixing on the corn flour milk, adding amylase and saccharomyces cerevisiae into the corn flour milk to carry out saccharification and alcohol fermentation, and completing saccharification and vinegar and alcohol fermentation in one step. By adoption of the method, water and time are saved, energy consumption is low, the production environment is clean, the production cycle is greatly shortened, and production efficiency is improved. In the production process, conditions are mild, no pollution and no hazardous substances generate, any chemical reagent is not used, and products are convenient and safe to use.

Description

technical field [0001] The invention belongs to a method for brewing vinegar. Background technique [0002] Vinegar is a traditional sour condiment in China. It is a liquid sour condiment containing acetic acid made from grains and grains through liquefaction and saccharification, alcoholic fermentation and acetic acid fermentation. Vinegar is warm in nature, sour and bitter in taste, non-toxic, and enters the liver and stomach meridians. It has the effects of dispelling blood stasis, stopping bleeding, detoxifying, killing insects, treating jaundice, and detoxifying fish, meat and vegetables. Adding vinegar to food can adjust the strength of sweetness, saltiness, spicy taste and umami taste; remove fishy, ​​muttony and other peculiar smells of fish and meat; increase appetite, improve taste and refreshment. In addition, adding vinegar when processing vegetables can reduce the loss of vitamin C. Vinegar also has a certain killing effect on Staphylococcus, Escherichia coli...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 李俊先刘婷婷
Owner BEIKANG BREWING FOOD
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