Acetic fermentation expanding cultivation and acid steaming process and system

Abstract

The invention relates to an acetic fermentation expanding cultivation and acid steaming process and system. The process comprises the following steps that (1), pretreatment is conducted, wherein firstly, CIP alkaline wash and hot water wash are conducted in sequence on a first-level expanding cultivation tank, then wine vinegar is fed into the first-level expanding cultivation tank for acid steaming, the process conditions of the acid steaming are that the addition of wine vinegar is controlled to be one fifth of the volume of the tank and the total acid of the wine vinegar is not lower than 3%, the stirring speed of the first-level expanding cultivation tank is controlled to be greater than 730 rpm so as to ensure uniform distribution of steam in the tank, the wine vinegar is heated to be 90 DEG C and then lasts for 20 minutes, and the wine vinegar is discharged; (2), fruit wine is added in the pretreated first-level expanding cultivation tank, and then acetic acid bacteria seed fluid is added for first-level expanding cultivation. The wine vinegar is adopted for acid steaming on the expanding cultivation tank, the residual alkaline cleaning fluid is removed, the pH value in the expanding cultivation tank is reduced, the breeding environment of acetic acid bacteria is improved, the lag phase after seeds enter the new environment is shortened, and therefore the expanding cultivation period is shortened and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to an acid steaming process and system for acetic acid fermentation expansion cultivation. Background technique [0002] At present, the acetic acid fermentation process is completed by sending the acetic acid bacteria from the laboratory into the first-level expansion tank and the second-level expansion tank for expanded cultivation, and then sent to the fermenter for fermentation. At present, after the suspension of production, the newly transferred acetic acid bacteria strains from the laboratory need to carry out CIP alkaline washing and hot water cleaning on the expansion tanks, and empty the tanks (120 degrees , 20 minutes), then add aseptic fruit wine and inoculate. Since there will be residual alkaline cleaning solution after alkaline washing, if the expansion of acetic acid bacteria is carried out directly without adding any regulators, the expan...

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Problems solved by technology

Since there will be residual alkaline cleaning solution after alkaline washing, if the expansion of acetic acid bacteria is carried out directly without adding any regulators, the expansion period will naturally be extended or fail due to the long adaptation period of the bacteria to the new environment

And in the prior art, the adjustment of the pH value of the fermentation raw material is mostly to add buffer substances to the fermentation medium to adjust, and these buffer substances are divided into natural and synthetic, and the synthetic buffer substances are often adopted because they are cheap and have a single composition. Some other substances will be introduced, and there is a certain food safety. If the pH value is not adjusted, the fermentation speed of acetic acid bacteria will be relatively hindered

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