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Fruit vinegar fermentation process suitable for high-volume fermentation tank

A fermentation process and fermentation tank technology, applied in the field of fermentation, can solve the problems of fermentation failure and inability to obtain fruit vinegar products, etc., and achieve the effect of reducing process costs

Pending Publication Date: 2022-02-15
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, if the fermentation tank is simply enlarged, it will easily lead to fermentation failure and fruit vinegar products cannot be obtained, and "Apple Vinegar Beverages" (GB / T 30884-2014) stipulates that in the production process of apple cider vinegar for beverages, grain and its by-products must not be used. Products, sugars, alcohol, organic acids and other carbohydrate accessories

Method used

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  • Fruit vinegar fermentation process suitable for high-volume fermentation tank
  • Fruit vinegar fermentation process suitable for high-volume fermentation tank

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Embodiment 1

[0055] The present embodiment provides a kind of fruit vinegar fermentation technology that is applicable to large-capacity fermentation tank, adopts figure 1 with figure 2 The fermentation tank in carries out fermentation, comprises the steps:

[0056] Using wine vinegar with an alcohol content of about 0.6% vol and fruit wine with an alcohol content of about 9.1% vol as the mixed fermentation substrate, the acidity of the mixed fermentation substrate is controlled to be about 1.0g / 100mL, and the alcohol content is about 5.0% vol. Inoculate acetic acid bacteria to ferment, and the acetic acid bacteria seeds are derived from two different seed expansion tanks (one part adopts the expansion base material alcohol content to be 5.0%vol, soluble solids 4.6%, and another part adopts the expansion base material alcohol content to be 4.0% vol, 3.7% soluble solids, expansion temperature is 35°C, expansion transfer acidity is 2.5g / 100mL), the mass ratio of acetic acid bacteria liquid...

Embodiment 2

[0059] The present embodiment provides a kind of fruit vinegar fermentation technology that is applicable to large-capacity fermentation tank, adopts figure 1 The difference between the process route in Example 1 and Example 1 is that the fermentation process adopts a two-stage hierarchical oxygen ventilation method, and within the first 6 hours after the start of fermentation, the ventilation rate per hour is to control the volume ratio of air volume to fermentation mash to 7.0:1 , and then fermented to the end according to the volume ratio of 8.0:1.

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Abstract

The invention discloses a fruit vinegar fermentation process suitable for a high-volume fermentation tank, and relates to the technical field of fermentation. According to the fruit vinegar fermentation process, fruit wine and wine vinegar are adopted as fermentation substrates, acetic acid bacteria are inoculated, then fermentation is performed to reach target acidity and alcoholic strength, and the acidity and alcoholic strength of the mixed fermentation substrates are controlled, so the fermentation substrates provide a certain acidic environment, the fermentation substrates can quickly adapt to a new environment after being inoculated with the acetic acid bacteria, and process is adapted to the high-volume fermentation tank with a volume of 20,000-28,000 L; and a fruit vinegar product meeting process requirements is obtained through fermentation, then fermentation of the high-volume fermentation tank is achieved, and process cost is remarkably reduced.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a fruit vinegar fermentation process suitable for large-capacity fermentation tanks. Background technique [0002] With the concept of health taking root in the hearts of consumers, vinegar beverages that can promote digestion have risen rapidly in the market, and the vinegar industry has developed rapidly. [0003] At present, industrialized deep-layer liquid fruit vinegar fermentation tanks are generally 10t small-capacity fermentation tanks, with low production efficiency and production capacity, high comprehensive energy consumption of water, electricity, and steam, and a large amount of diatomaceous earth for single average filtration, which is not conducive to enterprises. sustainable development. Based on this, it is necessary to develop a large-capacity fermenter to meet the needs of industrial production. However, if the fermentation tank is simply enlarged, it wi...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/10C12R1/02
CPCC12J1/04C12J1/10
Inventor 李炜炤徐晓怡曾庆鑫熊贤平刘瑞结刘淑珍
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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