Method for increasing yield of table vinegar

Abstract

The invention discloses a method for increasing the yield of table vinegar. The method includes the steps that after grain is decomposed by amylase, the table vingar is produced through fermentation with saccharomycetes and acetic acid bacteria, and is characterized in that when saccharomycetes grow and multiply, a growth and multiplying nutritional agent is added into fermentation culture liquor,and mainly comprises a vitamin B2, a vitamin C, monopotassium phosphate, disodium hydrogen phosphate, ferrous sulfate, oleic acid, inositol and citric acid. Through the method and the growth and multiplying nutritional agent, growing and multiplying of the saccharomycetes and acetic acid bacteria can be promoted, the activity intensity of microorganism metabolism can be improved, accordingly, conversion of all substances is promoted, the problem is solved fundamentally that since a production strain is insufficient in nutrition, production and product quality suffer bad influences, all kindsof nutrients needed by the strain during growing and multiplying can be comprehensively supplemented, and excellent fermentation performance of the strain can be kept all the time. After the product is used, the yield of table vinegar can be increased by 10% or more.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for increasing the output of vinegar. Background technique [0002] Vinegar is a sour condiment that uses grain as the main raw material. Starch is converted into glucose by amylase, and then fermented by yeast into alcohol and carbon dioxide. The alcohol is then oxidized by acetic acid bacteria to produce acetic acid. Its technological process: crushing, cooking, saccharification, alcoholic fermentation, acetic acid fermentation, blending, filtering, finished product. [0003] Saccharomyces and acetic acid bacteria are important strains for vinegar production. During the fermentation process of yeast and acetic acid bacteria, some trace elements and growth factors are indispensable nutrients for their growth and metabolism. Its main function is: to constitute the main component of the bacteria, as a component of enzymes, as an activator or inhibitor of enzymes, to stron...

AI Technical Summary

Problems solved by technology

If they are lacking in the fermentation process, the metabolic intensity of microorganisms will be reduced, and even they will not be able to grow and reproduce. Some of these substances are often lacking in the growth and reproduction of existing strains.

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