Edible vinegar liquid-state fermentation nutrition salt formula and edible vinegar liquid-state semi-continuous fermentation method

A technology of liquid fermentation and nutrient salt, which is applied in the preparation of vinegar, etc., can solve the problems of high economic cost and high price, and achieve the effects of increasing vinegar production, reducing production cost, and shortening the fermentation cycle

Active Publication Date: 2015-09-02
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Now most of the domestic use of nutrient salt imported from abroad is relatively expensive and the economic cost is high. Therefore, the research and development of vinegar liquid fermentation nutrient salt can not only stabilize the production of vinegar, increase the conversion rate of alcohol, and improve the quality of vinegar , Reduce production costs, and the amount of nutrient salt is less, will not affect the final fermentation product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The nutrient salt is prepared into the seed culture liquid according to the ratio described in claim 1, and the seed culture is carried out.

[0020] 1. Add 0.9L of salt-free and preservative-free liquid fermented vinegar with a concentration of 7.5g / 100ml and 90ml of 95% edible alcohol into a 5L seed tank, dilute with water to 3L, mix well, and the acidity is 2.25g / 100ml 100ml, the alcohol content is 2.85%.

[0021] 2. Dissolve the nutrient salt in the above 3L solution with an added amount of 4‰ (m / v), that is, add 12g nutrient salt. The composition of the nutrient salt is 41.6% glucose, 22.3% yeast powder, 13.9% ammonium sulfate, 11.1% Potassium dihydrogen phosphate, 8.3% magnesium sulfate, 2.8% ferrous sulfate.

[0022] 3. Automatically control the temperature of the seed tank to 30°C, rotate at 1000 rpm, insert 300ml of liquid bacteria, and start seed cultivation. After 48-72 hours of cultivation, it can be used as a strain to inoculate the fermente...

Embodiment 2

[0023] Embodiment 2: Nutrient salt is formulated into fermented mash according to the ratio described in claim 1, and carries out the alcoholic vinegar fermentation of 15L self-priming fermenter.

[0024] 1. Add 3.75L of salt-free and preservative-free liquid fermented vinegar with a concentration of 7.5g / 100ml and 0.34L of 95% edible alcohol in a 15L seed tank, dilute with water to 7.5L, mix well, and the acidity is 3.75 g / 100ml, the alcohol content is 4.3%.

[0025] 2. Dissolve the nutrient salt in the above-mentioned 7.5L solution in an amount of 3‰ (m / v), that is, add 22.5g nutrient salt. The composition of the nutrient salt is 41.6% glucose, 22.3% yeast powder, 13.9% ammonium sulfate, 11.1% potassium dihydrogen phosphate, 8.3% magnesium sulfate, 2.8% ferrous sulfate.

[0026] 3. Automatically control the temperature of the fermenter to 30°C, rotate at 1200rpm, insert 0.75L of bacteria, and start fermentation. After 24-36 hours of fermentation, the total acidity can reac...

Embodiment 3

[0029] Embodiment 3: Nutrient salt is formulated into fermented mash according to the ratio described in claim 1, and carries out the alcoholic vinegar fermentation of 50L self-priming fermenter.

[0030] 1. Add 14L of salt-free and preservative-free liquid fermented vinegar with a concentration of 7.5g / 100ml and 1.26L of 95% edible alcohol in a 50L seed tank, dilute with water to 28L, mix well, and the acidity is 3.75g / 100ml 100ml, the alcohol content is 4.28%.

[0031] 2. Dissolve the nutrient salt in the above-mentioned 28L solution at an amount of 3‰ (m / v), that is, add 84g of nutrient salt. The composition of the nutrient salt is 41.6% glucose, 22.3% yeast powder, 13.9% ammonium sulfate, 11.1% Potassium dihydrogen phosphate, 8.3% magnesium sulfate, 2.8% ferrous sulfate.

[0032] 3. Automatically control the temperature of the fermenter to 30°C, rotate at 1000rpm, insert 2.8L of bacteria, and start fermentation. After 24-36 hours of fermentation, the total acidity can re...

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Abstract

The present invention relates to an edible vinegar liquid-state fermentation nutrition salt formula and an edible vinegar liquid-state semi-continuous fermentation method. According to the present invention, the components in the formula comprise 41.6% of glucose, 22.3% of yeast powder, 13.9% of ammonium sulfate, 11.1% of potassium dihydrogen phosphate, 8.3% of magnesium sulfate, and 2.8% of ferrous sulfate; the edible vinegar liquid fermentation adopts the semi-continuous fermentation method; and the nutrition salt formula of the present invention can meet the nutrition required during the edible vinegar liquid-state fermentation process, and the edible vinegar liquid-state semi-continuous fermentation method is combined so as to improve the actual wine vinegar conversion rate, shorten the fermentation cycle, reduce the production cost, and achieve the high economic benefit.

Description

technical field [0001] The invention relates to the technical field of industrial microbial fermentation engineering, in particular to the technical field of fermented nutrient salt and fermentation method, in particular to a vinegar liquid fermentation nutrient salt and a vinegar liquid semi-continuous fermentation method. Background technique [0002] Vinegar tastes sour and mellow, and its liquid is fragrant and soft. It is an indispensable condiment in people's daily life. The main component is acetic acid, and it also contains a variety of organic acids, rich amino acids, vitamins and minerals. In addition to its seasoning and antibacterial activity, vinegar also has multiple functions such as lowering blood pressure, anti-oxidation, reducing the effects of diabetes, preventing cardiovascular diseases, and promoting metabolism. [0003] There are about 6,000 vinegar manufacturers in China. The annual output of vinegar in the country is about 3 million tons. The annual p...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 洪厚胜李历郭会明王文奇李军庆蔡子金
Owner NANJING UNIV OF TECH
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