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Fruit vinegar fermented nutrient salt and using method thereof

A technology for nutrient salts and fruit vinegar, applied in the biological field, can solve the problems of large differences, affect the quality of fruit vinegar products, inapplicability, etc., and achieve the effects of improving production efficiency, enriching product nutritional structure, and improving use efficiency.

Active Publication Date: 2015-04-08
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the nutrient salts that have been reported so far are for the fermentation of alcoholic vinegar, but the nutritional components in fruit wine are quite different from the raw materials for fermentation of alcoholic vinegar. Salt may affect the quality of fruit vinegar products

Method used

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  • Fruit vinegar fermented nutrient salt and using method thereof
  • Fruit vinegar fermented nutrient salt and using method thereof
  • Fruit vinegar fermented nutrient salt and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the application of fruit vinegar fermentation nutrient salt in apple cider vinegar fermentation

[0027] The experiment was divided into experimental group and control group:

[0028] (1) Preparation of seed solution:

[0029] Fermentation strain: Acetobacter pasteurianus (Acetobacter pasteurianus) CGMCC No.3089 (purchased from the General Microbiology Center of China Committee for the Collection of Microbial Cultures, Address: No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences , zip code 100101).

[0030] Acetobacter pasteurianus CGMCC 3089 was inoculated from the slant into the seed medium, and cultured on a shaker at 30°C and 180 rpm for 24 hours. The 10% (v / v) inoculum was transferred into fresh seed medium for scale-up culture.

[0031] The composition of the seed medium: glucose 20g / L, yeast extract 15g / L, ethanol 3.5% (v / v).

[0032] (2) Apple cider vinegar fermentation

[0033] A...

Embodiment 2

[0044] Embodiment 2: the application of fruit vinegar fermentation nutrient salt in the production of apple cider vinegar by division and fermentation

[0045] The experiment was divided into experimental group and control group:

[0046] (1) Preparation of seed solution:

[0047] Fermentation strain: Acetobacter pasteurianus HN 101 (purchased from Shanghai Institute of Brewing Science, address: No. 1175, East Yuhang Road, Shanghai, Shanghai, postal code 200080.)

[0048] Acetobacter pasteurianus HN 101 was inoculated from the slant into the seed medium, and cultured on a shaker at 30°C and 180 rpm for 24 hours. The 10% (v / v) inoculum was transferred into fresh seed medium for scale-up culture.

[0049] The composition of the seed medium: glucose 20g / L, yeast extract 15g / L, ethanol 3.5% (v / v).

[0050] (2) Initial apple cider vinegar fermentation:

[0051] According to the inoculum amount of 15% (v / v), the seed solution obtained in step (1) was inoculated into a fermenter, a...

Embodiment 3

[0068] Embodiment 3: the application of fruit vinegar fermentation nutrient salt in hawthorn fruit vinegar fermentation

[0069] The experiment was divided into experimental group and control group:

[0070] (1) Preparation of seed solution:

[0071] Fermentation strain: Acetobacter rancens AS 1.41 (purchased from the Institute of Microbiology, Chinese Academy of Sciences, Address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, Zip code 100101).

[0072] Acetobacter putida AS 1.41 was inoculated from the slant into the seed medium, and cultured on a shaker at 30°C and 180 rpm for 24 hours. The 10% (v / v) inoculum was transferred into fresh seed medium for scale-up culture.

[0073] The composition of the seed medium: glucose 20g / L, yeast extract 15g / L, ethanol 3.5% (v / v).

[0074] (2) Hawthorn fruit vinegar fermentation

[0075] According to the inoculum amount of 10% (v / v), inoculate the seed solution o...

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Abstract

The invention relates to a fruit vinegar fermented nutrient salt and a using method thereof and belongs to the field of biotechnology. The fruit vinegar fermented nutrient salt is prepared from the following components in parts by weight: 5-11 parts of compound amino acid, 1-4 parts of compound vitamin, 0.005-0.01 part of compound trace element, 0-30 parts of sodium acetate, 20-45 parts of potassium dihydrogen phosphate, 20-45 parts of sucrose, 2-5 parts of a yeast extract and 0-3 parts of sorbitol. In the fruit vinegar liquid fermentation production process with fruit wine as a raw material, with utilization of the fruit vinegar fermented nutrient salt and the using method thereof, the growth of thalli can be remarkably promoted, and the activity of the thalli is improved, so that the fermentation efficiency is improved, the fermentation time is shortened, and the production cost is reduced. In addition, according to the using method of the fruit vinegar fermented nutrient salt, the addition amount of the fruit vinegar fermented nutrient salt is calculated according to the concentration of ethanol, instead of fixing the addition amount of the fruit vinegar fermented nutrient salt within some addition range, so that as for acetic acid fermentation with ethanol as a substrate, the fermentation efficiency is ensured, and the utilization ratio of the raw materials is also increased.

Description

Technical field: [0001] The invention relates to a fruit vinegar fermentation nutrient salt and a method for using the nutrient salt. Using the nutrient salt to produce fruit vinegar with fruit wine as a raw material can improve the activity of bacteria, shorten the fermentation cycle and improve production efficiency, and belongs to the field of biotechnology. Background technique: [0002] Fruit vinegar is an acid condiment made from fruit as the main raw material through alcoholic fermentation and acetic acid fermentation. Among them, the liquid submerged fermentation method is often used in the acetic acid fermentation stage, with fruit wine as raw material and acetic acid bacteria for fermentation. [0003] The acetic acid fermentation process mainly involves two membrane-bound enzymes: alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). The substrate ethanol generates acetaldehyde under the action of ADH, which is then catalyzed by ALDH to produce acetic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 王敏郑宇董爱静殷海松苏广玉申雁冰
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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