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Method for brewing traditional fermented vinegar by using acetobacter aceti

Acetobacterium and acetic acid fermentation technology, applied in the field of brewing traditional fermented vinegar by using Acetobacterium, can solve the problems of long production cycle and high price, and achieve the effects of accelerating fermentation, reducing production cost and reducing demand

Pending Publication Date: 2021-03-16
永春县岵山津源酱醋厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vinegar brewed by traditional techniques has the characteristics of high quality, but compared with the liquid submerged fermentation vinegar process, its production cycle is longer and the price is more expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method utilizing acetobacter to brew traditional fermented vinegar, said method comprising the following steps:

[0018] The cultivation of S1 compound bacteria preparation: the medium raw material and parts by weight of the compound bacteria preparation are: 25 parts of bran, 18 parts of malt powder, 12 parts of apple, 6 parts of pineapple, add the water of 70% of raw material total amount, pH is 3.5, And sterilized at 100°C for 20 minutes; under aseptic conditions, inoculate Acetobacter, Acetobacter pasteurianus, and gluconacetobacter xylosus seed solution in the above medium under sterile conditions, the inoculum amount is 6%, Acetobacter is at 30°C Static culture for 35 hours, the number of viable bacteria ≥ 1.2×109CFU / g to obtain Acetobacter pasteurian preparations, Acetobacter pasteuriani static culture at 50°C for 40 hours, the number of viable bacteria ≥ 1.1×109CFU / g to obtain Acetobacter pasteurian preparations, xylose Gluconacetobacter was cultured staticall...

Embodiment 2

[0023] A method utilizing acetobacter to brew traditional fermented vinegar, said method comprising the following steps:

[0024] The cultivation of S1 compound bacteria preparation: the medium raw material and parts by weight of the compound bacteria preparation are: 32 parts of bran, 20 parts of malt powder, 15 parts of apple, 10 parts of pineapple, add the water of 70% of raw material total amount, pH is 4, And sterilized at 110°C for 25 minutes; under aseptic conditions, inoculate Acetobacter, Acetobacter pasteurianus, and gluconacetobacter xylosus seed solution in the above medium under sterile conditions, the inoculum amount is 6%, Acetobacter at 30°C Static culture for 35 hours, the number of viable bacteria ≥ 1.2×109CFU / g to obtain Acetobacter pasteurian preparations, Acetobacter pasteuriani static culture at 50°C for 40 hours, the number of viable bacteria ≥ 1.1×109CFU / g to obtain Acetobacter pasteurian preparations, xylose Gluconacetobacter was cultured statically at...

Embodiment 3

[0029] A method utilizing acetobacter to brew traditional fermented vinegar, said method comprising the following steps:

[0030]The cultivation of S1 compound bacterium preparation: the medium raw material of compound bacterium preparation and parts by weight are: 37 parts of bran, 23 parts of malt powder, 18 parts of apple, 14 parts of pineapple, add the water of 70% of raw material total amount, pH is 5, And sterilized at 120°C for 30 minutes; under aseptic conditions, inoculate Acetobacter, Acetobacter pasteurianus and Gluconacetobacter xylosus seed solution in the above medium under sterile conditions, the inoculum amount is 6%, and Acetobacter is at 30°C Static culture for 35 hours, the number of viable bacteria ≥ 1.2×109CFU / g to obtain Acetobacter pasteurian preparations, Acetobacter pasteuriani static culture at 50°C for 40 hours, the number of viable bacteria ≥ 1.1×109CFU / g to obtain Acetobacter pasteurian preparations, xylose Gluconacetobacter was cultured statically...

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Abstract

The invention relates to the technical field of vinegar production and brewing, in particular to a method for brewing traditional fermented vinegar by using acetobacter aceti. The method comprises thefollowing steps that acetobacter aceti, acetobacter pasteurianus and acetobacter gluconate xylose seed liquid are correspondingly inoculated into a culture medium according to the inoculum size of 6%, and the weight ratio of acetobacter aceti to acetobacter pasteurianus to acetobacter gluconate xylose is 1 to 3 to 2; staple food grains are smashed until the particle size is 1.4-1.8 mm, and then the crushed staple food grains are put into a bulking machine for bulking; and the compound bacterium preparation obtained in the step S1 is inoculated into the puffed staple food grains in an amount which is 20% of the weight of the staple food grains, then yeast and water is added for alcoholic fermentation, and then acetic fermentation and post-treatment are carried out. The traditional fermented vinegar is shorter in production period and lower in cost on the premise of ensuring the same quality.

Description

technical field [0001] The invention relates to the technical field of vinegar production and brewing, in particular to a method for brewing traditional fermented vinegar by using Acetobacter. Background technique [0002] The traditional fermentation vinegar process can use rice, grapes, malt, persimmons, pineapples, apples and other vegetables and fruits as raw materials, and adopts a solid or semi-solid fermentation method. Its vinegar production method can be divided into three steps, namely starch saccharification, alcohol fermentation and acetic acid fermentation. These operations are all carried out in an open space, including the growth and metabolism of various microorganisms. These microorganisms can provide a large number of different types of enzymes, thereby promoting the synthesis and metabolism of aroma substances and nutrients, such as various organic acids, amino acids, volatile substances and Ligustrazine and other substances. Vinegar brewed by traditional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/01
CPCC12J1/04
Inventor 郑伟煌
Owner 永春县岵山津源酱醋厂有限公司
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