Production of potato peel healthcare vinegar through semi-continuous batch fermentation in self-suction fermentation tank
A technology of potato peels and health-care vinegar, which is applied to the preparation of microorganisms and vinegar, methods based on microorganisms, etc., and can solve problems such as high labor intensity, low raw material utilization rate, and long fermentation cycle
Inactive Publication Date: 2014-05-21
王亚利
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Problems solved by technology
The traditional solid-state brewing process uses artificial and mechanical turning to complete the oxygen transmission, which has the disadvantages of long fermentation period (21 days), high labor intensity, and low utilization rate of raw materials; the immobilized acetic acid bacteria technology has the frequent replacement of the fixed material of the strain, and the bacteria Severe aging and other shortcomings; the liquid deep brewing process forces the filtered air through the rotation of the motor at the bottom of the fermenter to provide sufficient oxygen for the growth and reproduction of acetic acid bacteria. On this basis, the semi-continuous fermentation process can greatly shorten the fermentation time Period (15-22h)
Method used
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Embodiment
[0022] Weigh 46000g of potato peel residue, add 15U·g-1 liquefying enzyme, keep warm at 96°C for 1.5h, cool down to 60°C, adjust pH to 4.5, add 0.83g·100mL-1 cellulase, hydrolyze for 2h, add 120U·glucoamylase g-1, keep warm at 65°C for 4 hours, cool to 30°C, add 5% Saccharomyces cerevisiae, ferment at 30°C-33°C for 4 days, filter the fermented wine and enter the liquid self-priming acetic acid fermenter, at 30°C, Ventilation volume 1: 0.07~0.1vvm fermentation, 4.6g·100mL-1 potato peel health vinegar was obtained after 16h, and 4 batches of fermentation were carried out in a 15L self-priming fermenter, the average fermentation period was 15h, and the fermentation process parameters See attached figure 2 .
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The invention discloses a method for making healthcare vinegar from the mashed potato production waste potato peel through semi-continuous fermentation in a liquid-state deep fermentation tank. The potato peel is rich in potassium (2,600mg / 100g) and calcium (260mg / 100mg), multiple vitamins (Vb, Vc), antioxidant active substances and the like. The potato peel is subjected to liquefaction, cellulose hydrolysis, saccharification and alcohol fermentation, and then the wine is fermented for 15 hours in a liquid-state self-suction fermentation tank to obtain the potato peel healthcare vinegar with acidity of 4.5%, wherein the potassium ion content of the vinegar is up to 520mg / 100g, and the calcium ion content is 130mg / 100g. In liquefaction cooling, an external plate heat exchanger is adopted to force the cooling, a semi-continuous fermentation process is adopted in acetic fermentation, and double effects of energy conservation and high efficiency are realized.
Description
Technical field [0001] The present invention involves a potato pink powder to produce waste potato skin -saving vinegar. It is an efficient energy -saving brewing method. It belongs to the field of deep processing of agricultural products and also belongs to the field of food biological engineering and health products production technology. Background technique [0002] Potatoes have the characteristics of cereals and vegetables at the same time, and they are rich in nutrition, especially the minerals necessary for the human body to survive. The potassium content in the skin per 100g of potato is as high as 2674mg and 260mg of calcium.The sodium excretion of the body enhances the elasticity of blood vessels, which is conducive to reducing the risk of hypertension and stroke.The rich vitamin substances contained in potato skin can promote the digestion of the spleen and stomach, and the pigment activity in the skin has the health effect of antioxidant and resistance.The United Nat...
Claims
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Patent Timeline
Login to View More IPC IPC(8): C12J1/04C12J1/10C12R1/865
Inventor 王亚利洪厚胜
Owner 王亚利
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