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Preparation method of original sugarcane vinegar

A technology for raw sugarcane vinegar and sugarcane, which is applied to the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of many fermentation raw materials, complicated fermentation processes, etc., and achieves simple resurrection process, soft taste, and sour taste. rich effect

Active Publication Date: 2014-12-31
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of vinegar is usually to insert the yeast that has undergone seed expansion cultivation on the medium containing nitrogen source, carry out alcoholic fermentation, and insert the acetic acid bacteria that has undergone seed expansion cultivation for fermentation. There are many fermentation materials and the fermentation process is complicated.

Method used

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  • Preparation method of original sugarcane vinegar

Examples

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Effect test

Embodiment 1

[0022] Take fresh, insect-free, mildew-free sugarcane with a sucrose content of 14%, squeeze it through a press to obtain mixed sugarcane juice, and the sugarcane juice has a Brix of 19°Bx. Boil the extracted sugarcane juice and keep it boiling for 10 minutes. The surface of the cane juice is foamy, let it cool down to room temperature, and set aside. Weigh 9g of active dry fruit wine yeast, add 150mL of distilled water, stir and dissolve in a 38°C water bath, rehydrate and activate for 30min, and set aside. Take 5L of the supernatant of sugarcane juice after cooling and standing, add 5L of sterile pure water to dilute and configure it as fermentation juice, put it into a pure 10L fermenter, add the activated fruit wine yeast, stir and mix, in 25 Seal the cans at ℃, and let them stand for deep fermentation for 14 days. Take 50g of active dry LB-type acetic acid bacteria and add 100ml of fermentation broth to activate, stir and dissolve in a water bath at 38°C, rehydrate and a...

Embodiment 2

[0024] Take fresh, insect-free, mildew-free sugar cane with a sucrose content of 15%, squeeze it through a press to obtain mixed sugar cane juice, and the sugar cane juice has a Brix of 20°Bx. Boil the extracted sugar cane juice and keep it boiling for 10 minutes. The surface of the cane juice is foamy, let it cool down to room temperature, and set aside. Weigh 15g of active dry fruit wine yeast, add 200mL of distilled water, stir and dissolve in a water bath at 40°C, rehydrate and activate for 30min, and set aside. Take 12L of the supernatant of sugarcane juice after cooling and standing, add 3L of sterile pure water to dilute and configure it as fermentation juice, put it into a pure 15L fermenter, add the activated fruit wine yeast, stir and mix, Seal the cans at ℃, and let them stand for deep fermentation for 18 days. Take 75g of active dry LB-type acetic acid bacteria and add 100ml of fermentation broth to activate, stir and dissolve in a water bath at 40°C, rehydrate an...

Embodiment 3

[0026] Take fresh, insect-free, mildew-free sugarcane with a sucrose content of 16%, squeeze it through a press to obtain mixed sugarcane juice, and the sugarcane juice has a Brix of 21°Brix. Boil the extracted sugarcane juice and keep it boiling for 10 minutes. The surface of the cane juice is foamy, let it cool down to room temperature, and set aside. Weigh 30g of active dry fruit wine yeast, add 250mL of distilled water, stir and dissolve in a water bath at 42°C, rehydrate and activate for 30min, and set aside. Take 18L of the supernatant of sugarcane juice after cooling and standing, add 2L of sterile pure water to dilute and configure it as fermentation juice, put it into a pure 20L fermenter, add the activated fruit wine yeast, stir and mix, Seal the cans at ℃, and let them stand for deep fermentation for 20 days. Take 100g of active dry LB-type acetic acid bacteria and add 100ml of fermentation broth to activate, stir and dissolve in a water bath at 42°C, rehydrate and...

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Abstract

The invention discloses a preparation method of original sugarcane vinegar. The method includes pressing sugarcanes, extracting sugarcane mix, boiling for sterilization, diluting with aseptic purified water to prepare fermentation liquid, inoculating the fermentation liquid to activated fruit wine yeast, and allowing for alcoholic fermentation for 14-20 days at the fermentation temperature of 25-32 DEG C; when initial alcoholic strength reaches (5+ / -0.5) DEG C, adding activated LB acetic bacteria at 20-28 DEG C for acetic fermentation for 13-28 days; filtering and sterilizing after acetic fermentation to obtain original sugarcane vinegar. The preparation method is simple in fermentation process which is convenient to master.

Description

technical field [0001] The invention relates to vinegar, and relates to a method for preparing raw sugarcane vinegar by using squeezed sugarcane juice, which belongs to the technical field of biological fermentation. Background technique [0002] Vinegar is rich in nutrients, including potassium, calcium, sodium, iron and other inorganic salts, amino acids, acetic acid, succinic acid and other organic acids, as well as vitamins, alcohols, sugars, esters and other substances. Regulate gastrointestinal function, prevent high blood pressure and hyperlipidemia, have anti-cancer effects, beautify skin care and prevent aging. [0003] Guangxi is rich in sugarcane, and sugarcane juice is rich in sucrose, fructose and other sugars, as well as calcium, phosphorus, iron and other minerals. Sugarcane juice contains asparagine, alanine, citric acid and other amino acids and vitamin B6, Vitamin B1, B2. Eating raw sugarcane or drinking sugarcane juice can produce body fluids and quench ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 陈赶林李杨瑞郑凤锦林波孙健李志春
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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