Method of preparing beer local flavor vinegar

A technology of beer flavor and beer liquid, which is applied in the field of preparation of beer flavor vinegar, can solve the problems of poor clarity, insufficient aroma, and monotonous taste of vinegar, and achieve the effects of increasing filtration efficiency, increasing aroma components, and improving taste

Inactive Publication Date: 2007-08-15
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vinegar prepared by this method has poor clarity and has the problem of returning muddy, and the taste is monotonous and the fragrance is insufficient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: strain expansion cultivation

[0028] a. Expansion of acetic acid bacteria

[0029] Seed medium: glucose 10g, yeast extract 10g, KH 2 PO 4 3g, MgSO 4 2g, 40ml of absolute ethanol (added after sterilization), 1000ml of distilled water.

[0030] First-class seeds: put the acetic acid bacteria seed medium in a 250ml Erlenmeyer flask, sterilize at 121°C for 15 minutes, cool to 70°C, add 4% (volume percentage) absolute ethanol, and insert AS1.41 acetic acid bacteria slant culture bacteria Seeds, cultured on a shaker at 30°C, titrated with sodium hydroxide every 12 hours, the acidity rose to 2%, and the first-class seeds were obtained.

[0031] Secondary seeds: place the filtered beer liquid after boiling in a 10L fermenter with a filling coefficient of 70%, sterilize for 15 minutes, cool, insert 10% (volume percentage) first-grade seeds, and ferment with ventilation at 30°C until The acidity is 2%, and the secondary seeds are obtained. In the same way, th...

Embodiment 2

[0034] Embodiment 2: the preparation of beer flavor vinegar

[0035] 1. Centrifuge the beer yeast puree at a speed of 4000r / min, take the supernatant, boil it, add 0.01% (mass percentage) of Danno B (manufactured by Ajinomoto Omiko, Belgium), and add it 10 minutes after the start of boiling. Under the pressure of 0.08Mpa, boil for 30 minutes. After the boiling, the waste beer liquid enters the sedimentation tank tangentially, and settles for 20-40 minutes. The supernatant is taken as the acetic acid fermentation medium.

[0036] 2. Fermentation

[0037] The waste beer liquid after boiling moves into self-priming acetic acid fermenter after cooling, at first inserts 5% (volume percentage) geotrichum candidum seed liquor (embodiment 1) of aromagenic yeast to increase the fragrance of beer vinegar, after 24 hours of fermentation, Insert 10% (percentage by volume) of acetic acid bacterium three-stage seed (embodiment 1), carry out acetic acid fermentation, liquid loading is 70%, ...

Embodiment 3

[0040] Embodiment 3: As described in Embodiment 2, the difference is

[0041] 1, with embodiment 1

[0042] 2. Fermentation

[0043] After the boiled waste beer liquid is cooled, it is moved into a self-priming acetic acid fermenter, and 3% (volume percentage) of the aroma yeast Geotrichum candidum seed liquid is added to carry out aroma substance fermentation. After 30 hours of fermentation, 8% (volume percentage) is added The tertiary seeds of acetic acid bacteria are subjected to acetic acid fermentation, the liquid content is 80%, the fermentation temperature is controlled at 30°C, the ventilation is fermented, and the appropriate ventilation ratio is controlled. The volume ratio of the ventilation volume to the fermentation liquid is 1: 0.15, and the tank pressure is 0.03Mpa. Ferment for 56 hours until the fermentation terminates with 0.2% alcohol (volume percentage).

[0044] 3. Filtration of fermented mash

[0045] Add a mixture of bentonite and polyvinylpyrrolidone ...

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PUM

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Abstract

The invention discloses a preparing method of beer local flavor vinegar in brewing technical domain, which comprises the following steps: boiling waste beer; yeasting acetic acid mixed bacteria; clarifying; adding into clarificant; switching in scent yeast seed liquid in fermentation tank; proceeding flavor matter yeast; switching in acetic acid bacteria seed liquid; proceeding acetous fermentation; getting ripe fermented glutinour rice; adding into bentonite clay; stirring; stewing; depositing; fetching supernatant fluid; filtering with diatom earth filter; getting the clarifying beer local flavor vinegar. This invention resolves the problem of opacity and back-opacity, which can increase the scent composition of beer vinegar.

Description

technical field [0001] The invention relates to a preparation method of beer-flavored vinegar, belonging to the technical field of brewing. Background technique [0002] During the brewing process of beer, a large amount of by-products of yeast sludge will be produced. For a beer company with an annual production scale of 100,000 tons, the waste yeast sludge can reach 2,000 tons. Among them, there are many developments and utilizations of yeast, which are mainly used as feed to extract ATP, glutathione, nucleic acid, etc., while the remaining waste beer is not used and is directly discharged into the environment, which not only wastes resources, but also pollutes the environment. environment. These beers contain a large amount of yeast, and yeast autolysis releases a large amount of insoluble substances, which are difficult to filter and recover. We call these beers "waste beer liquor". These "waste beer liquids" have poor taste and are difficult to filter. Even if they ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 周广田
Owner QILU UNIV OF TECH
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