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Method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials

A technology of surplus materials and sugar cane, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems that vinegar has not been developed, achieve environmental protection, improve nutrition and value, and realize waste The effect of using

Inactive Publication Date: 2015-01-14
WEST ANHUI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing vinegar by fermenting rice and sugarcane processing residues as raw materials, so as to solve the undeveloped problem of brewing vinegar with rice and sugarcane processing residues

Method used

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  • Method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials

Examples

Experimental program
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Effect test

Embodiment 1

[0016] ①Weigh 1000g of the cleaned processing residue, which is broken rice, rice bran, and sugarcane pomace with a mass ratio of 100:20:100, and place it in a pulverizer for primary crushing, with a particle size of less than 0.1 cm, and then mixed with 3L water;

[0017] 2. In the self-priming fermenter, add 200g compound enzyme in the mixture that step 1. obtains, and described compound enzyme is α-amylase, hemicellulase and cellulase that mass ratio is 100:100:50, in Ferment at 55°C and pH 5.0±0.2 for 10 hours to obtain liquefied mash;

[0018] ③In a self-priming fermenter, add 40g of glucoamylase to the liquefied mash obtained in step ②, and ferment for 5 hours at 60°C and pH4.2±0.2 to obtain saccharified mash;

[0019] ④In a self-priming fermenter, add 40g of active dry yeast to the saccharified mash obtained in step ③ to carry out alcoholic fermentation, and ferment for 5 days under the conditions of 35°C and pH3.8±0.2 to obtain the saccharified mash;

[0020] ⑤In the...

Embodiment 2

[0023] ①Weigh 1000g of the cleaned processing residue, which is broken rice, rice bran, and sugarcane pomace with a mass ratio of 100:10:50, and place it in a pulverizer for primary crushing, with a particle size of less than 0.1 cm, and then mixed with 3L water;

[0024] 2. In the self-priming fermenter, add 100g compound enzyme in the mixture that step 1. obtains, and described compound enzyme is α-amylase, hemicellulase and cellulase that mass ratio is 100:50:10, in Ferment at 60°C and pH 5.0±0.2 for 8 hours to obtain liquefied mash;

[0025] ③In a self-priming fermenter, add 20g of glucoamylase to the liquefied mash obtained in step ②, and ferment for 8 hours at 65°C and pH4.2±0.2 to obtain saccharified mash;

[0026] ④In a self-priming fermenter, add 30g of active dry yeast to the final saccharified mash obtained in step ③ for alcoholic fermentation, and ferment for 3 days at 37°C and pH 3.8±0.2 to obtain the saccharified mash;

[0027] 5. In the self-priming fermenter,...

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Abstract

The invention discloses a method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials. The method comprises the following steps of cleaning rice and the sugarcane processing residues, smashing, then, mixing the rice, the sugarcane processing residues and water, and adding a compound enzyme into the mixture to carry out liquification fermentation; then, adding a saccharifying enzyme to carry out saccharification fermentation; next, adding an active dry yeast to carry out alcohol fermentation; and finally, adding activated acetic bacteria to carry out acetic fermentation, filtering and collecting filtrate. The table vinegar prepared by using the method is soft in sour, mellow in taste, faint scent and elegant and is also rich in beneficial components in sugarcane bagasse. The method is easy to master and capable of realizing large-scale production, waste utilization and environment protection.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing vinegar by fermentation, in particular to a method for preparing vinegar by fermenting rice and sugarcane processing residues as raw materials. Background technique [0002] Sugarcane husk and bagasse after sugarcane production and processing of sucrose are rich in flavonoids, anthocyanins, catechins, etc. with high antioxidant activity. Flavonoids are a type of natural antioxidants with high efficiency and low toxicity, which can eliminate excessive Free radicals, improve the body's immunity, protect the cardiovascular system, resist liver toxicity, and have anti-inflammation, aging and cancer effects; anthocyanins are pure natural anti-aging nutritional supplements, and are the most effective found by humans today. Antioxidant, its antioxidant performance is 50 times higher than that of vitamin E and 20 times higher than that of vitamin C. Its biological ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 邓辉陈乃富陈存武余茂耘张德华何晓梅
Owner WEST ANHUI UNIV
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