Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing high concentration fruit vinegar with liquid state submerged fermentation

A liquid submerged fermentation and high-concentration technology, which is applied in the field of food processing, can solve the problems of undiscovered, high cost, and long time, and achieve the effects of rapid response, shortened production cycle, and improved fermentation rate and yield

Inactive Publication Date: 2008-09-24
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF2 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation technology of these two kinds of fruit vinegar drinks at least includes alcoholic fermentation and acetic acid fermentation, and the time is long, and cost is high
[0004] Have not yet discovered the method for preparing fruit vinegar by using beer or rice wine to prepare secondary seed culture medium and adopting liquid deep-layer vinegar technology (also known as comprehensive fermentation technology)

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Take hawthorn fruit vinegar as an example.

[0028] A preparation method for producing high-concentration hawthorn fruit vinegar by liquid submerged fermentation, the steps comprising:

[0029] (1). Preparation of fruit wine: select fresh hawthorn as raw material, carry out alcohol fermentation after crushing, and make hawthorn fruit wine with an alcohol content of 14% (v / v) for later use.

[0030] (2). Primary seed cultivation: the cultivation of Acetobacter pasteuriani species was carried out in a shaker flask, the rotating speed of the shaker was 150 rpm, the temperature was 30° C., and the cultivation time was 25 hours.

[0031] (3).Secondary seed culture: Add edible ethanol and vinegar to commercially available beer to make the content reach 4% (v / v) and 1.5-2% (v / v) respectively, then add 15% (v / v) The first-level seed liquid is subjected to aeration and agitation amplification culture, and the second-level seed culture liquid with a large amount of...

Embodiment 2

[0035] Embodiment 2: Take apple cider vinegar as an example.

[0036] A preparation method for producing high-concentration apple fruit vinegar by liquid submerged fermentation, the steps comprising:

[0037] (1). Preparation of fruit wine: select fresh apples as raw materials, carry out alcoholic fermentation after crushing, and make apple fruit wine with an alcohol content of 15% by volume (v / v) for later use.

[0038] (2). Primary seed cultivation: the cultivation of Acetobacter pasteuriani species was carried out in a shaker flask, the rotating speed of the shaker was 200 rpm, the temperature was 32° C., and the cultivation time was 28 hours.

[0039] (3).Secondary seed culture: Add edible ethanol and vinegar to commercially available beer to make the content reach 4% (v / v) and 1.5-2% (v / v) respectively, then add 10% (v / v) The first-level seed liquid is subjected to aeration and stirring amplification culture, and the second-level seed culture liquid with a large amount o...

Embodiment 3

[0043] Embodiment 3: Take jujube fruit vinegar as example.

[0044] (1). Preparation of fruit wine: select fresh jujube as raw material, carry out alcoholic fermentation after crushing, and make jujube fruit wine with an alcohol content of 15% by volume (v / v) for subsequent use;

[0045] (2). Primary seed cultivation: the cultivation of Acetobacter pasteuriani species was carried out in a shaker flask, the rotating speed of the shaker was 300 rpm, the temperature was 27° C., and the cultivation time was 20 hours.

[0046] (3).Secondary seed cultivation: add commercially available rice wine into sterile water and vinegar in a certain proportion to make the content reach 4% (v / v) and 1.5-2% (v / v) respectively, and then add 10-15 % (v / v) of the primary seed liquid is aerated, stirred and expanded, and a secondary seed culture liquid with a large amount of bacteria and an acidity of 4.5-5g / 100ml can be obtained in 20 hours.

[0047] (4). Fruit vinegar fermentation: Carry out in f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Acidityaaaaaaaaaa
Login to View More

Abstract

The invention relates to a process for preparing high concentration fruit vinegar through submerged fermentation in liquid state. In the process, beer or yellow wine is used to prepare a secondary seed culture medium; fruit wine is used as the raw material for submerged fermentation in liquid state and preparation of fruit vinegar. The acidity of the fruit vinegar got through fermentation can reach 8 to 13g / 100ml. The percent conversion from ethanol to acetic acid reaches 90 to 101 percent. The invention adopts liquid-state submerged fermentation technology for preparing fruit vinegar, thus significantly reducing the production cycle, significantly saving the raw materials, labor power and material resources, and improving the preparation rate. The finished fruit vinegar has the health protection functions of reducing fat, decreasing blood pressure, promoting digestion and so on.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing high-concentration fruit vinegar produced by liquid submerged fermentation. Background technique [0002] In recent years, with the improvement of people's living standards, various fruit vinegar products that are rich in nutrition and suitable for the taste of the public have come out one after another. At present, there are apple vinegar, orange vinegar, sea buckthorn vinegar, cactus vinegar, strawberry vinegar and other varieties that have been commercialized. Fruit vinegar contains more than ten kinds of organic acids and various amino acids needed by the human body, which can effectively promote metabolism, regulate acid-base balance, and eliminate fatigue; in addition, potassium, zinc and other mineral elements contained in fruit vinegar are metabolized in the body Afterwards, alkaline substances will be generated, which can prevent blood acidification ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12J1/02C12R1/02
Inventor 王敏杜连祥王春霞骆健美刘洪祥王洪臣郑宇
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com