Method for manufacturing jujube vinegar by microbial technology

Abstract

The invention discloses a method for manufacturing a jujube vinegar by a microbial technology. The method comprises the following steps of: 1) cleaning and selecting jujube; 2) placing the jujube obtained in the step 1) in temperature-controlling cooking equipment, and adding water into the equipment to leach sugars; 3) mixing the sugars obtained in the step 2) through leaching, and adjusting the sugar degree to 7 to 21BRIX by using granulated sugar or glucose; 4) placing the product obtained in the step 3) in a temperature-controlling fermenting jar, adding a fruit wine yeast or a yeast for wine into the fermenting jar to perform alcoholic fermentation, and sealing the fermenting jar; 5) placing the material obtained in the step 4) in automatic vinegar brewing equipment, and performing acetic fermentation to obtain an original vinegar; 6) sampling and testing the original vinegar obtained in the step 5), and adjusting the original vinegar according to physical and chemical indicators to obtain the fresh jujube vinegar; and 7) performing ultrafiltration on the fresh jujube vinegar obtained in the step 6), and filling the vinegar in bottles. The industrialization degree is high, the production period is shorten by 170 times compared with that of the traditional brewing technology, the bacterial index is 20 times lower than that of the national requirement, the yield is improved by 8 times compared with the traditional process, and the ethanol conversion rate is more than 98.7 percent.

Description

technical field [0001] The invention belongs to the technical field of jujube vinegar processing, in particular to a method for preparing jujube vinegar by applying microorganism technology. Background technique [0002] my country is a producer of jujubes. During the processing of jujubes, a large amount of jujube peels and jujube cores will be produced, which cannot be fully utilized, resulting in great waste. However, due to various reasons, my country's ability to pick, preserve and process jujubes is relatively low, and a large number of defective jujubes and wind-fall jujubes are produced every year. Since dates are not suitable for long-term storage in natural environment, discoloration, decay and deterioration often occur, resulting in waste and loss. [0003] At present, there is a technical report that the winter jujube is crushed to 12mm and then placed in a temperature-controlled fermentation tank, and yeast liquid is added to carry out alcohol fermentation. Aft...

AI Technical Summary

Problems solved by technology

[0002] my country is a jujube-producing country. During the jujube processing process, a large amount of jujube skin and jujube stones will be produced, which cannot be fully utilized, resulting in great waste

However, due to various reasons, my country’s ability to pick, preserve and process jujubes is low, and a large number of defective jujubes and Fengluo jujubes are produced every year, and jujubes have a short storage time and are not easy to keep fresh.

Because dates are not suitable for long-term storage under natural environmental conditions, discoloration, rot and deterioration often occur, resulting in waste and loss

[0003] At present, there is a technical report on crushing winter jujube to 12mm and placing it in a temperature-controlled fermenter, adding yeast liquid for alcoholic fermentation, and putting the obtained product in an acetic acid tank and adding acetic acid mother liquor for acetic acid fermentation after 5 days. The raw material of this technology is stirred and fermented for 15 Days, 6 days after ripening to get vinegar unstrained spirits; three times of drenching to get fresh winter jujube vinegar; but it cannot be industrialized production, and the output is low, and the cycle is correspondingly longer