Vinegar brewing production method with immobilized yeast

A technology of immobilized yeast and production methods, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems of low starch utilization rate, high production cost, slow fermentation, etc., and achieve resistance to miscellaneous bacteria The effect of strong capacity, lower alcohol production, and shorter fermentation time

Inactive Publication Date: 2015-04-15
ZHENJIANG HENGKANG FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a vinegar production method using immobilized yeast to solve the problems of slow fermentation, low starch utilization rate, low yield and high production cost in vinegar brewing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The immobilized carrier is polyvinyl alcohol composite gel. The preparation method of immobilized yeast is to add 10L of 10% yeast suspension to 90L of 9% polyvinyl alcohol composite gel solution, stir evenly, pour it into an iron plate and spread it to a thickness It is a flat plate of 5 cm, and then frozen at 20-30°C for about 2 days, and then taken out and cut into blocks after forming.

[0009] Add the immobilized yeast to the corn mash with 7% carrier addition amount to proliferate for 8 hours at a temperature of about 30°C. When the number of proliferating yeast cells can reach 1.8*10 8 When it is more than one / ml, mix it into the cooled clinker to carry out the vinegar fermentation after pre-diluted and then solidified. The results show that the immobilized cell density is high, the fermentation activity is high, the antibacterial ability is strong, the alcohol content reaches 8.41 (L / 100L), the acetic acid content reaches 4.5g / 100ml, and it can be used continuou...

Embodiment 2

[0011] The immobilized yeast was added to the corn mash with 15% carrier addition amount to proliferate for 12 hours at a temperature of about 30°C. When the number of proliferating yeast cells reached 1.8*10 8 When it is more than one / ml, mix it into the cooled clinker to carry out the vinegar fermentation after pre-diluted and then solidified. The results show that the immobilized cell density is high, the fermentation activity is high, the antibacterial ability is strong, the alcohol content reaches 6.51 (L / 100L), the acetic acid content reaches 4.2g / 100ml, and it can be used continuously for more than 200.

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PUM

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Abstract

The invention discloses a vinegar brewing production method with immobilized yeast for solving problems of slow fermentation, low utilization rate of starch, low output yield and high production cost during vinegar brewing in the prior art. During a liquor preparing step, yeast proliferation cells are employed, which is strong in impurity bacteria resistant capability, is short in fermentation time and is high in fermentation efficiency when being compared with a conventional yeast alcohol fermentation method. The vinegar brewing production method can effectively increase utilization rate of equipment and the yield of alcohol and can reduce cost.

Description

technical field [0001] The invention relates to a method for producing vinegar by using immobilized yeast. Background technique [0002] At present, my country's vinegar brewing process generally uses Daqu, large vat distiller's mother or active dry yeast, which has problems such as slow fermentation, low starch utilization rate, low yield, and high production cost. Immobilized cell technology is to immobilize animal, plant or microbial cells on a suitable insoluble carrier, which can not only improve production efficiency, prolong cell life, increase production capacity, but also facilitate cell separation in the later stage of production, and can be recycled and reused. technology. Contents of the invention [0003] The invention provides a vinegar production method using immobilized yeast to solve the problems of slow fermentation, low starch utilization rate, low yield and high production cost existing in vinegar brewing. [0004] 1, a kind of immobilized yeast of t...

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 张锦林蔡建辉蔡正飞
Owner ZHENJIANG HENGKANG FLAVORING FACTORY
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