Method for preparing sugarcane juice flavor vinegar

A technology of sugarcane juice and flavor, applied in the field of preparation of sugarcane juice flavored vinegar, to achieve the effects of wide sources, high yield, and easy control of the fermentation process

Active Publication Date: 2011-01-26
广东茂德公食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the leading foods using sugarcane resources are sucrose and alcohol, but there is no report on using sugarcane juice to brew vinegar. It is necessary

Method used

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  • Method for preparing sugarcane juice flavor vinegar
  • Method for preparing sugarcane juice flavor vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of fermentation medium

[0032] After the sugarcane is cleaned, squeezed, and separated from solid and liquid, take 5.4L of sugarcane juice (reducing sugar content is 112g / L, fermentable nitrogen content is 0.45g / L), add 115.2g of sucrose and 8.4g of diammonium hydrogen phosphate to make alcohol During fermentation, the initial reducing sugar content was 120g / L and the initial fermentable nitrogen content was 0.7g / L, adjusted to pH 5.0 with acetic acid, put into a 10L fermenter, sterilized at 121°C for 15min, cooled, and set aside.

[0033] (2) Alcoholic fermentation

[0034] The process of expanding yeast culture is as follows: slant → shake flask culture.

[0035] Shake flask culture medium: sugarcane juice 600mL, diammonium hydrogen phosphate 7.0g, pH 5.0 adjusted with acetic acid, divided into three 1000mL Erlenmeyer flasks, sterilized at 121°C for 15min, cooled for later use.

[0036] The slant strains of Saccharomyces cerevisiae CICC31143 (purcha...

Embodiment 2

[0044] (1) Preparation of fermentation medium

[0045] After the sugarcane is cleaned, squeezed and separated from solid and liquid, take 7075mL of sugarcane juice (reducing sugar content is 110g / L, fermentable nitrogen content is 0.40g / L), add 268.7g of sucrose and 17.3g of diammonium hydrogen phosphate to make the alcoholic fermentation When the initial reducing sugar content was 145g / L and the initial fermentable nitrogen content was 0.9g / L, the pH was adjusted to 5.5 with acetic acid, put into a 10L fermenter, sterilized at 121°C for 15min, cooled, and set aside.

[0046] (2) Alcoholic fermentation

[0047] The process of expanding yeast culture is as follows: slant → shake flask culture.

[0048] Shake flask culture medium: sugarcane juice 145mL, diammonium hydrogen phosphate 1.71g, pH 5.5 adjusted with acetic acid, filled into a 1000mL Erlenmeyer flask, sterilized at 121°C for 15min, cooled for later use.

[0049] The slant strains of Saccharomyces cerevisiae CICC31146...

Embodiment 3

[0057] (1) Preparation of fermentation medium

[0058] After the sugarcane is cleaned, squeezed, and solid-liquid separated, take 6.24L of sugarcane juice (reducing sugar content is 114g / L, fermentable nitrogen content is 0.42g / L), add 520g of sucrose and 23.2g of ammonium dihydrogen phosphate, and make alcoholic fermentation When the initial reducing sugar content was 180g / L and the initial fermentable nitrogen content was 0.8g / L, the pH was adjusted to 5.0 with acetic acid, put into a 10L fermenter, sterilized at 121°C for 15min, cooled, and set aside.

[0059] (2) Alcoholic fermentation

[0060] The process of expanding yeast culture is as follows: slant → shake flask culture.

[0061] Shake flask culture medium: 600 mL of sugarcane juice, 12.2 g of ammonium dihydrogen phosphate, adjusted to pH 5.0 with acetic acid, divided into six 500 mL Erlenmeyer flasks, sterilized at 121°C for 15 min, and cooled for later use.

[0062] The slant strains of Hansenula anomalies CICC310...

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Abstract

The invention discloses a method for preparing sugarcane juice flavor vinegar, which comprises the following steps of: cleaning sugarcane, pressing, and performing solid-liquid separation and other treatment to obtain clarified sugarcane juice, and preparing into a fermentation medium; introducing yeast culture solution for alcoholic fermentation, wherein the introduced volume is 2 to 10 percent based on an initial volume of the alcoholic fermentation, and fermenting at the temperature of between 28 and 32 DEG C for 72 to 120 hours; finishing the alcoholic fermentation and introducing acetobacter culture solution, wherein the introduced volume is 5 to 10 percent based on the initial volume of acetic fermentation, performing submerged aeration fermentation, controlling the aeration amount to be 0.06 to 0.12L/(L*min), controlling the temperature to be between 28 and 32 DEG C, fermenting for 144 to 240 hours and finishing the acetic fermentation; and finally performing solid-liquid separation on fermenting mash, and conventionally sterilizing to prepare the sugarcane juice flavor vinegar. The prepared sugarcane juice flavor vinegar has the characteristics of rich aroma, soft sour, full mouthfeel and the like, can be used as a novel leading product of a sugarcane resource, and brings a novel economic growth point to the sugarcane industry.

Description

technical field [0001] The invention relates to vinegar, in particular to a preparation method of sugarcane juice flavored vinegar, which belongs to the technical field of brewing. Background technique [0002] Vinegar has been brewed in China for thousands of years. It not only has the function of seasoning, but also has nutritional and health effects such as eliminating fatigue, promoting body fluids, quenching thirst, increasing appetite, skin care and beautification, and reducing blood fat. Vinegar drink has been a traditional Chinese health care since ancient times. way. In recent years, people have paid more and more attention to the nutritional and health benefits of vinegar, and various vinegar drink products have been developed and produced in large quantities. [0003] In the world's total sugar production, sucrose accounts for about 70%. With the continuous development of various starch sugars, people's consumption habits are gradually changing, and various fact...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865C12R1/78C12R1/02
Inventor 邓毛程李静张远平方俊鹏王文文谢星星陈伟杰潘梦琴李艳清张行陈勤
Owner 广东茂德公食品集团有限公司
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