Method for making cucumber vinegar with microaerobic fermentation technique

Abstract

The invention discloses a method for making cucumber vinegar with a microaerobic fermentation technique. The method comprises the following steps: (1) freezing treatment; (2) enzymolysis; (3) component adjustment; (4) pasteurization; (5) alcoholic fermentation; (6) acetic fermentation: fermentation broth is placed into another oxygen-controlled fermentation tank, and acetic acid bacteria is addedfor microaerobic fermentation; in the early stage of fermentation, thalli proliferate relatively slowly, and fermentation temperature and oxygen input quantity are controlled; in the mid-stage of fermentation, the acetic acid bacteria proliferate rapidly and needs a large amount of oxygen, and the fermentation temperature is controlled at 28-34 DEG C; in the late stage of fermentation, quantity ofthe acetic acid bacteria is reduced slowly, and the fermentation temperature is kept at 26-30 DEG C; (7) blending, filtering and storage in bottles. According to the method, cucumber raw material canbe used fully, microaerobic fermentation is performed by adopting the oxygen-controlled fermentation tanks invented by the team, and the high-quality precipitation-free cucumber vinegar with bright color, strong cucumber flavor and mellow and rich taste is made and has huge market promotional value.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of cucumbers, in particular to a method for brewing cucumber vinegar by adopting micro-aerobic fermentation technology. 【Background technique】 [0002] As an indispensable acid condiment in people's daily life, vinegar also has multiple nutritional and health care functions and medical value in addition to its seasoning function. Traditional vinegar brewing is brewed from rice, glutinous rice, corn, sorghum and other starches as main raw materials, which not only consumes a lot of food, but also cannot meet people's increasingly higher requirements for nutrition, flavor, and taste. At the same time, my country's fruit and vegetable production ranks among the top in the world, but due to reasons such as sales lag and fresh-keeping technology, fruits and vegetables suffer serious losses in the circulation process, with a loss rate as high as 30%. Processing fruits and vegetables into ace...

AI Technical Summary

Problems solved by technology

In the existing micro-aerobic fermentation equipment, the stirring temperature control device and the stirring device are designed separately, occupying a limited volume of the fermentation tank, and the effective utilization rate of the machine is low; at the same time, the oxygen supply equipment is directly connected to the fermentation tank, so it is difficult to control the fermentation The oxygen content in the tank cannot effectively control the degree of microbial fermentation

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