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Process method for brewing ginseng vinegar by immobilized fermentation

A technology of immobilized fermentation and process method, applied in the field of ginseng vinegar brewed by immobilized fermentation, can solve the problems of weak aroma, poor stability, light color, etc., and achieve the effect of sour and refreshing taste

Inactive Publication Date: 2013-01-30
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because ginseng is not conducive to fermentation and the stability of ginseng vinegar is not good. Because ginseng contains starch, the sugar content is low, the aroma is weak, the acidity is low, and the color is also light, so the method of direct fermentation cannot meet the requirements of fermented vinegar. Therefore, there is no fermented vinegar product for ginseng

Method used

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  • Process method for brewing ginseng vinegar by immobilized fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Raw material preparation: select 0.25kg of raw sun-dried ginseng, and remove traces of rust.

[0023] 2. Crushing: The raw sun-dried ginseng is crushed into powder with a pulverizer, and the particle diameter is ≤1mm.

[0024] 3. Extraction and enzymatic hydrolysis: extract raw sun-dried ginseng: water according to the material ratio of 1:12, the temperature is 85-90°C, and the time is 1-2 hours. Cool to 65-70°C, add α-amylase for enzymolysis for 1-2 hours, cool to 60-65°C, add glucoamylase for 1-2 hours, heat to 95-100°C to inactivate the enzyme.

[0025] 4. Adjustment: Add concentrated jujube juice with a sugar concentration of 60% (m / m) to the ginseng slurry, the amount added is 5% of the mass of the ginseng slurry, white granulated sugar is made into a 70% concentrated sugar solution and added until the sugar content is reached Reach 10-11%.

[0026] 5. Add yeast: Add 1‰ of high-activity Saccharomyces cerevisiae yeast, activate it as required, add it to th...

Embodiment 2

[0034] During the test, different temperatures, different slurry pH values, and different yeast additions were used to conduct orthogonal experiments to determine the optimal process flow and parameters as follows:

[0035] Process flow: ginseng→selection→cleaning→powdering→leaching→adjusting→adding yeast→alcoholic fermentation→adjusting→adding immobilized acetic acid bacteria→heat sterilization→acetic acid fermentation→heat sterilization→separation and pressing→aging→clarification→filtering→raw vinegar

[0036] Raw materials and accessories: fresh ginseng, white sugar, α-amylase, glucoamylase, brewer's active dry yeast, acetic acid bacteria, concentrated jujube juice, sawdust.

[0037] Pretreatment: When the raw material is fresh ginseng, cut into 3-5mm slices, add water three times the mass of ginseng and heat to 80°C-85°C for beating. Cool to 60°C-65°C, add 0.1%-0.2% α-amylase and 0.1-0.2% glucoamylase respectively and keep for 1-2h to completely saccharify the starch, heat...

Embodiment 3

[0045]Pretreatment: When the raw material is fresh ginseng, take 1kg of fresh ginseng and cut it into 3-5mm slices with a horizontal knife, add water three times the mass of ginseng and heat to 80°C-85°C for beating. Cool to 60°C-65°C, add 0.1%-0.2% α-amylase and 0.1-0.2% glucoamylase respectively and keep for 1-2h to completely saccharify the starch, heat to inactivate the enzyme, cool to room temperature and add sugar concentration of For 60% (m / m) concentrated jujube juice, the amount added is 5% of the juice mass, and white sugar is added to adjust the sugar content to more than 10%.

[0046] Alcoholic fermentation process parameters: fermentation temperature 17°C-20°C, the amount of Saccharomyces cerevisiae added is 1‰ of the juice quality, and the fermentation time is 7-10 days.

[0047] Production process of immobilized particles: Activate and cultivate acetic acid bacteria, insert 10-20mL 4% ginseng wine into one slant medium, and expand the culture for two generations...

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Abstract

The invention relates to a process method for brewing ginseng vinegar by immobilized fermentation, which is characterized by comprising the following steps that firstly, starch in ginseng is saccharified with amylase to increase sugar degree, the alcoholic fermentation is carried out at a lower temperature to ensure full aroma, and then the acetic fermentation is carried out, accordingly, the two methods are combined to clarify; raw materials and accessories are ginseng (fresh ginseng or sun-dried ginseng), white sugar, alpha-amylase, glucoamylase, alcohol-fermentation active dry yeast, acetic acid bacteria, wood chips and concentrated jujube juice; and the specific process comprises pre-treatment, an alcohol fermentation process, a vinegar mother production process, an acetic acid fermentation process and an aging process. The process for immobilized production of fermented vinegar uses ginseng as a raw material, the technical parameters are studied, and the best process flow and technical parameters are determined, so that the product keeps better taste and has unique typicality.

Description

technical field [0001] The invention relates to a process method for brewing ginseng vinegar through immobilized fermentation, which belongs to the field of food processing. Background technique [0002] Fermented vinegar production technology has a long history in the field of food processing. According to different fermentation methods, it can be divided into solid-state fermentation and liquid-state fermentation, such as rice vinegar and apple vinegar. It is a process in which sugar in food is converted into alcohol under the action of yeast, and alcohol is then converted into acetic acid under the action of acetic acid bacteria. Its molecular formula is respectively: [0003] C 6 h 12 o 6 ——→2C 2 h 5 OH+CO 2 +117.04KJ [0004] C 2 h 5 OH+O 2 ——→CH 3 COOH+H 2 O+481J [0005] With the development of the health function of vinegar and the increase of market demand, many achievements have been made in the breeding of acetic acid bacteria, the optimization of fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 文连奎徐璐王治同
Owner JILIN AGRICULTURAL UNIV
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