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Method for producing table vinegar by fermenting yellow serofluid and bean dregs

A technology of yellow pulp water and bean dregs, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and vinegar preparation, can solve the problems of low raw material utilization, long fermentation time, and high labor intensity, and achieve quality and flavor. The effect of reducing the amount of addition and reducing waste pollution

Inactive Publication Date: 2014-04-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports of acetic acid fermentation with yellow pulp water and bean dregs, and vinegar is a traditional acidic condiment in my country with a long history and is very popular among consumers.
However, the traditional production process of acetic acid mostly adopts solid fermentation and uses grain as raw material, which has long fermentation time, high labor intensity and low utilization rate of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Collect the by-product bean dregs from the same batch of soy products, dehydrate and dry them until the water content is about 15%, crush the dried bean dregs, pass through a 60-mesh sieve, and perform puffing pretreatment (temperature in zone I is 60°C, temperature in zone II is 90°C , The temperature in Zone III is 100°C, Jinan High-tech Development Zone Saixin Machinery Co., Ltd. DS56-X twin-screw full-extrusion production line, the processing time of each temperature section is carried out according to the operation instructions of this production line.

[0025] 2) Collection step 1) High-temperature sterilization or boiling of the yellow pulp water squeezed out of the same batch of soy products, and when it is cooled to 30-40°C, add 30% of step 1) Treated bean dregs, 0.3% of A compound enzyme preparation of cellulase and pectinase with a volume ratio of 1:1 and an enzyme activity of 10,000 U / L, adjusted to pH 4.0, and enzymatically hydrolyzed at 55°C for 24 hours...

Embodiment 2

[0031] 1) Collect the by-product bean dregs from the same batch of soy products, dehydrate and dry them until the water content is about 15%, crush the dried bean dregs, pass through a 60-mesh sieve, and perform puffing pretreatment (temperature in zone I is 60°C, temperature in zone II is 90°C , Zone III temperature 100°C)

[0032] 2) Collection step 1) High-temperature sterilization or boiling of the yellow pulp water squeezed out of the same batch of soy products, and when it is cooled to 30-40°C, add 20% of step 1) Treated bean dregs, 0.2% of A compound enzyme preparation of cellulase and pectinase with a volume ratio of 1:1 and an enzyme activity of 10,000 U / L, adjusted to pH 4.0, and enzymatically hydrolyzed at 55°C for 24 hours;

[0033] 3) Add 6% by volume to the above enzymolysis liquid, step 1) Soymilk prepared during the processing of the same batch of soybean products, 2% 95% edible alcohol, mix evenly, inoculate 2% Saccharomyces cerevisiae seed liquid and volume ...

Embodiment 3

[0038] Collect the by-product yellow pulp water from the tofu processing factory in the fermenter, sterilize it according to the above method, cool it, adjust the alcohol content to 5%, the amount of soybean milk added to 6%, the inoculum amount of acetic acid bacteria to 1%, and the constant temperature at 30°C After fermentation for 7 days, centrifugation, filtration and clarification, the color of the obtained vinegar solution is amber or reddish brown, with strong ester and vinegar aromas, fresh, mellow, sweet and sour taste, clear, no suspended matter and impurities, and the acetic acid content reaches 3.5 % above, in line with the requirements of commercially available vinegar.

[0039] The number of bacteria in the seed solution of acetic acid bacteria Huyao A.S1.01 is 3.0×10 8 individual / mL.

[0040] Preparation method of acetic acid bacteria Huyao A.S1.01 seed solution: Streak inoculate the slant strain of the bacterium stored in a refrigerator at 4°C into fresh slan...

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Abstract

The invention discloses a method for producing table vinegar by fermenting yellow serofluid and bean dregs, which comprises the following steps: dehydrating bean dreg byproducts from bean product processing, and performing puffing pretreatment; sterilizing or boiling yellow serofluid at a high temperature, cooling, adding the treated bean dregs and a cellulase / pectinase composite enzyme preparation, and performing enzymolysis for 24 hours; and adding bean milk and 95% edible alcohol into the enzymolysis solution, inoculating with a Saccharomyces cerevisiae seed solution and an acetic acid bacterium Huniang A.S1.01 seed solution, performing aerobic fermentation at 20-30 DEG C for 5-10 days, centrifuging the matured fermentation solution, filtering, and sterilizing to obtain the finished table vinegar product. The method is low in cost, high in return, short in production cycle, high in equipment utilization rate and huge in market potential, avoids using grain materials, can relieve argument and scruple of all levels in the society about safety of table vinegar (industrial glacial acetic acid blending phenomenon), and saves grains.

Description

technical field [0001] The invention belongs to the technical field of fermented food preparation, and relates to a process for producing vinegar by fermenting yellow pulp water and bean dregs through microorganisms. Background technique [0002] Soybean yellow milk water, also known as tofu water, mainly comes from the swill that is coagulated by hot soybean milk and pressed from billet making. Because soybeans contain water-soluble flavonoids and carotene pigments, a small amount of yellow pigments are brought into the swill during the grinding, coagulation, and billet making processes, making the swill yellow, so it is also called "yellow swill" after testing It shows that yellow pulp water contains 0.25% to 0.4% protein and about 0.1% reducing sugar and polysaccharide substances, and also contains a small amount of physiological functional ingredients. Okara is the production of soy milk or Tofu By-products of the process, generally Okara Contains 85% moisture, pro...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 周红丽陈琦蒋立文周辉
Owner HUNAN AGRICULTURAL UNIV
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