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Immobilized fermenting method for table vinegar

A technology of immobilized fermentation and immobilized carrier, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., which can solve the problems of fermentation product pollution, reduced post-fermentation efficiency, and low utilization of immobilized cells , to achieve the effect of increasing cell density, not being easily decomposed by microorganisms, and adapting to the fermentation environment earlier

Inactive Publication Date: 2020-09-18
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high concentration of ethanol and acetic acid in the fermentation process has a certain degradation effect on the immobilized material, resulting in contamination of the fermentation product.
In addition, the cells embedded in the immobilized material will age and die after repeated fermentation, which will directly reduce the efficiency of later fermentation and the utilization rate of immobilized cells is low.

Method used

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  • Immobilized fermenting method for table vinegar
  • Immobilized fermenting method for table vinegar
  • Immobilized fermenting method for table vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: Using cider as raw material, adopting immobilized acetic acid bacteria to carry out repeated batch fermentation to produce apple cider vinegar

[0030] Such as figure 1 As shown, the 2cm × 2cm water chestnut shell 2 is evenly fixed on the 10cm long spiral barrel-shaped immobilization support 1; as figure 2 As shown, a section of iron wire 3 is welded on the spiral barrel-shaped immobilized support 1, and the other end of the iron wire 3 is bent, hooked on the mouth of the triangular bottle 4, so that the spiral barrel-shaped immobilized support 1 is perpendicular to the bottom of the triangular flask 4. After adding the seed liquid of 0.3L and the alcoholic strength of 0.6L in the bottle, be the cider of 9%vol (obtained by the fermentation of apple juice, containing nutrient salt 0.6g / L for fermentation, glucose 1.4g / L), at a temperature of 28 The immobilization and fermentation of the cells were carried out at -30°C and a rotation speed of 120-150r / min....

Embodiment 2

[0032] Embodiment 2: Taking rice wine as raw material, adopting immobilized acetic acid bacteria to carry out repeated batch fermentation to produce rice vinegar

[0033] Evenly fix the bamboo shoots with a size of 4×4cm on the spiral barrel-shaped support of the fermenter. Such as image 3 As shown, place 1 on the spiral barrel-shaped immobilized support in a 50L liquid fermenter 5, add 25L of rice wine with an alcohol content of 5% vol, and insert the seeds in the shake flask according to the inoculation amount of 20% (v / v) Seed medium: glucose 2g / L, peptone 2g / L, yeast extract 1g / L, acetic acid 20ml / L, ethanol 10ml / L. Adjust the ventilation rate to 0.1-0.2vvm, the stirring speed to 120-150r / min, keep the temperature at 28-30°C, and carry out fermentation while immobilizing. Adding 12L alcoholic strength is that 10%vol rice wine is fermented. When the ethanol concentration of the fermented liquid is less than 0.5g / L, remove 1 / 2 volume of the fermented liquid, add 1 / 2 volu...

Embodiment 3

[0035] Embodiment 3: Using edible alcohol as raw material, adopting immobilized acetic acid bacteria to carry out repeated batch fermentation to produce high-acidity white vinegar

[0036]The fermenter and immobilized support are the same as in Example 2. Evenly fix the reed leaves with a size of 4×4cm on the spiral barrel-shaped support of the fermenter, add 25L of edible alcohol solution with 5% alcohol content, 0.9g / L of nutrient salt and 2.5g / L of glucose, according to 30% (v / v) inoculum was inserted into the seed liquid in the shake flask, and the seed medium was: glucose 4g / L, peptone 4g / L, yeast extract 3g / L, acetic acid 40ml / L, ethanol 30ml / L. Adjust the ventilation rate to 0.1-0.2vvm, the stirring speed to 120-150r / min, keep the temperature at 28-30°C, and carry out fermentation while immobilizing. L alcoholic strength is the edible alcohol solution of 15%vol to ferment. When the ethanol concentration of the fermentation broth is less than 1g / L, remove 12.5L volume ...

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Abstract

The invention discloses an immobilized fermenting method for table vinegar. The method comprises the following steps: (1) construction of an immobilized reaction system: arranging an immobilized bracket in a reactor, and fixing an immobilized carrier to the immobilized bracket; and (2) immobilization and immobilized fermentation of a strain: adding a strain seed solution and wine liquid into the immobilized reaction system constructed in the step (1), and simultaneously carrying out the immobilization and immobilized fermentation on the strain. According to the method, the adsorption area of the strain can be increased, the fermenting speed can be increased, the flow resistance of fermenting liquid can be decreased, and gas-liquid-solid three-phase contact in the fermentation process is promoted; the immobilization and the fermentation are carried out simultaneously, so that the fermentation time is shortened; and the immobilized strain can be repeatedly used, so that the utilization rate of the strain is increased, and the utilization rate of a fermenting substrate is increased.

Description

technical field [0001] The invention relates to a method for immobilized fermented vinegar, in particular to a method for immobilized fermented vinegar with high fermentation efficiency and high substrate utilization. Background technique [0002] Vinegar is an essential condiment in human life. The fermentation process of making vinegar mainly includes two kinds of solid state fermentation and liquid state fermentation. The production of vinegar by liquid fermentation has the advantages of short production cycle, stable quality of fermented products, high degree of mechanization of production equipment, and small footprint. At present, white vinegar, rice vinegar and fruit vinegar are mainly produced by liquid fermentation. Liquid vinegar is gradually accepted and loved by consumers due to its unique flavor and function. Among them, white vinegar is not only suitable for the seasoning of Western-style dishes and light-colored dishes, but also has the advantages of fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/04C12J1/10C12R1/01
CPCC12J1/02C12J1/04C12J1/10
Inventor 杨乐云李信陆平朱婷张俊红李海涛陈志娜王英豪
Owner JIANGSU HENGSHUN VINEGAR IND
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