Method for increasing yield of table vinegar

A vinegar and yield technology, applied in the field of food processing, can solve the problems of inability to grow and reproduce and reduce the metabolic intensity of microorganisms, and achieve the effects of solving various adverse effects, promoting growth and reproduction, and improving the intensity of metabolic activity.

Inactive Publication Date: 2019-04-23
JIANGSU INST OF ECONOMIC & TRADE TECH
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  • Abstract
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  • Application Information

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Problems solved by technology

If they are lacking in the fermentation process, the metabolic intensity of microorganisms will be reduced, and even they will n

Method used

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  • Method for increasing yield of table vinegar
  • Method for increasing yield of table vinegar
  • Method for increasing yield of table vinegar

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Embodiment Construction

[0010] The invention is a method for increasing the output of vinegar. The raw materials are pulverized, boiled, saccharified (high temperature-resistant α-amylase and glucoamylase), the saccharification mash is cooled, alcoholic fermentation is carried out by adding winebacillus and growth and breeding nutrient, and acetic acid is carried out by adding acetic acid bacteria Fermentation, blending, filtration, and finished product, vinegar is prepared by the above-mentioned method. The production method of vinegar, after the saccharification mash is cooled, add distiller’s yeast and growth and reproduction nutrient to carry out alcoholic fermentation, and the main components of the growth and reproduction nutrient are calculated by the volume of the fermentation liquid: vitamin B2: 0.0015g / L, vitamin C: 0.02g / L, potassium dihydrogen phosphate: 0.4g / L, disodium hydrogen phosphate: 0.35g / L, ferrous sulfate: 0.05g / L, oleic acid: 0.014g / L, inositol: 0.14g / L, Citric acid: 3g / L. Com...

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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...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 毕静周密
Owner JIANGSU INST OF ECONOMIC & TRADE TECH
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