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A method for brewing cucumber vinegar using microaerobic fermentation technology

A micro-aerobic fermentation and cucumber technology is applied in the field of utilization and processing of cucumber, and can solve the problems of occupation, low effective utilization rate of machines, inability to effectively control the degree of microbial fermentation, and the like

Active Publication Date: 2021-09-14
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A method for brewing cucumber vinegar using microaerobic fermentation technology
  • A method for brewing cucumber vinegar using microaerobic fermentation technology
  • A method for brewing cucumber vinegar using microaerobic fermentation technology

Examples

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Effect test

Embodiment 1

[0036] A method for brewing cucumber vinegar by adopting micro-aerobic fermentation technology, comprising the following steps:

[0037] (1) Freezing treatment: put the cucumber pulp in a freezer, freeze it for 24 hours at a freezing temperature of -25°C, take it out and thaw it, and obtain a cooling liquid;

[0038](2) Enzymolysis: by weight, put 100 parts of cooling liquid and 0.1 part of compound enzyme into the enzymolyzer, mix well, adjust the temperature to 45°C for 2 hours, and centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.5:1;

[0039] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 10Brix with sucrose, then adjust the pH value to 3.0 and the acidity to 0.2% with citric acid to obtain the conditioning solution;

[0040] (4) Pasteurization: Sterilize ...

Embodiment 2

[0045] A method for brewing cucumber vinegar by adopting micro-aerobic fermentation technology, comprising the following steps:

[0046] (1) Freezing treatment: put the cucumber pulp in a freezer, freeze it for 25 hours at a freezing temperature of -25°C, take it out and thaw it, and obtain a cooling liquid;

[0047] (2) Enzymolysis: put 100 parts of cooling liquid and 0.15 parts of compound enzyme into an enzymolyzer by weight, mix well, adjust the temperature to 48°C for 2.5 hours, and then centrifuge with a three-legged centrifuge. The obtained liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1.1:1.5:1;

[0048] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 11Brix with sucrose, then adjust the pH value to 3.2 and the acidity to 0.25% with citric acid to obtain the conditioning solution;

[0049] (4) Pasteurization:...

Embodiment 3

[0054] A method for brewing cucumber vinegar by adopting micro-aerobic fermentation technology, comprising the following steps:

[0055] (1) Freezing treatment: put the cucumber pulp in a freezer, freeze it for 26 hours at a freezing temperature of -25°C, take it out and thaw it, and obtain a cooling liquid;

[0056] (2) Enzymolysis: put 100 parts of cooling liquid and 0.13 parts of compound enzyme into the enzymolyzer according to parts by weight, mix well, adjust the temperature to 47°C for 3 hours, and then centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1.2:1.5:1;

[0057] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 12Brix with sucrose, then adjust the pH value to 3.4 and the acidity to 0.33% with citric acid to obtain the conditioning solution;

[0058] (...

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Abstract

The invention discloses a method for brewing cucumber vinegar by micro-aerobic fermentation technology, which comprises the following steps: (1) freezing treatment; (2) enzymatic hydrolysis; (3) component adjustment; (4) pasteurization; (5) alcohol Fermentation; (6) Acetic acid fermentation: put the fermented liquid into another oxygen-controlled fermenter, add acetic acid bacteria to carry out microaerobic fermentation; in the early stage of fermentation, the growth of bacteria is relatively slow, and the temperature and oxygen flow of fermentation are controlled; in the middle stage of fermentation, Acetic acid bacteria multiply rapidly and require a large amount of oxygen consumption. Control the fermentation temperature at 28-34°C; in the later stage of fermentation, the amount of acetic acid bacteria begins to decline slowly, and keep the fermentation temperature at 26-30°C; (7) Blending, filtering and bottle storage. The present invention can make full use of cucumber raw materials. By using the oxygen-controlled fermentation tank invented by our team for micro-aerobic fermentation, it can be brewed into high-quality cucumber vinegar with bright color, strong cucumber aroma, no precipitation, round taste and richness, which has a wide market promotion 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李昌宝孙健周主贵辛明李丽杨莹唐雅园李杰民盛金凤刘国明
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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