Binary compounded fermentation agent and application thereof

A binary compound, starter technology, applied in the directions of enzymes, biochemical equipment and methods, microorganisms, etc., can solve the problems of difficulty in regulating and restoring the flora structure, restricting the development of vinegar brewing process, and changing microbial community structure, etc. The product has the effect of rich flavor, rich flavor and stable quality

Active Publication Date: 2020-02-21
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional inoculation methods are prone to decline of core strains and changes in microbial community structure. The changed bacterial community structure is difficult to control and restore, which poses a huge challenge to product quality and stability.
At the same time, it has a large amount of seeds, is not easy to store and transport, and the conditions of use are limited in many ways, which greatly limits the development of vinegar brewing technology.
[0003] In the prior art, there are di

Method used

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  • Binary compounded fermentation agent and application thereof
  • Binary compounded fermentation agent and application thereof
  • Binary compounded fermentation agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Isolation and identification of bacterial strain Acetobacter pasteurianus

[0028] In this example, calcium carbonate, glucose, agar powder, absolute ethanol, acetic acid and sodium hydroxide were all purchased from Sinopharm Chemical Reagent Co., Ltd., and yeast extract was purchased from OXOID Company in the UK.

[0029] 1. Strain isolation

[0030] Take 10g of Zhenjiang balsamic vinegar fermented grains, add it to 90ml of sterilized normal saline, shake it well on a shaker, then take 100μl of the sample and add it to 900μl of normal saline, mix it in a vortex shaker, and then carry out gradient dilution. Mix well and spread on the solid medium with 20g of calcium carbonate added (each 1L contains 20g of glucose, 10g of yeast extract, 15g of agar powder, sterilized at 121°C for 20min, then cooled, and added with 3% ethanol), cultured at 30°C for 3 days . Observe whether there is a transparent circle on the plate, and pick the corresponding strain.

[...

Embodiment 2

[0038] Embodiment 2: Application in brewing of Zhenjiang balsamic vinegar

[0039] This example provides an application in the brewing of Zhenjiang balsamic vinegar without using traditional seed grains and inoculation methods, and only using the binary compound starter of the present invention.

[0040] 1. Test group

[0041] (1) Take 9 large tanks of 400kg, each take 50kg of glutinous rice and soak in water overnight. Use steam to steam the glutinous rice, pour cold water over the rice until the temperature is about 40°C, add 0.3kg of wine medicine, mix well, put it into a vat and build a nest into a trumpet shape.

[0042] (2) When a certain amount of liquor appears in the nest, add 2.5kg of wheat koji to each tank, then add 150kg of water, and stir evenly.

[0043] (3) During the alcoholic fermentation process, stir regularly, control the temperature at about 30°C, and finish the fermentation in about 5-7 days.

[0044] (4) Get 3 400kg large vats in the above-mentioned ...

Embodiment 3

[0055] Embodiment 3: the strengthening application in brewing of Zhenjiang fragrant vinegar

[0056] This example provides an enhanced application of the binary compound starter of the present invention in the brewing of Zhenjiang aromatic vinegar while maintaining the traditional seed fermented grains and inoculation methods.

[0057] 1. Test group

[0058] (1) Take 9 large tanks of 400kg, each take 50kg of glutinous rice and soak in water overnight. Use steam to steam the glutinous rice, pour cold water over the rice until the temperature is about 40°C, add 0.3kg of wine medicine, mix well, put it into a vat and build a nest into a trumpet shape.

[0059] (2) When a certain amount of liquor appears in the nest, add 2.5kg of wheat koji to each tank, then add 150kg of water, and stir evenly.

[0060] (3) During the alcoholic fermentation process, stir regularly, control the temperature at about 30°C, and finish the fermentation in about 5-7 days.

[0061] (4) Get 3 400kg la...

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Abstract

The invention discloses a binary compounded fermentation agent. The binary compounded fermentation agent comprises a compounded microbial agent I and a compounded microbial agent II. The invention further discloses an application of the binary compounded fermentation agent in table vinegar brewing. The compounded microbial agent I is added prior to acetic acid fermentation, and the compounded microbial agent II is added at an acetic acid fermentation stage. The binary compounded fermentation agent disclosed by the invention can be applied to brewing of solid-state fermented table vinegar and liquid-state fermented table vinegar and is low in dosage, high in fermentation efficiency, high in yield and stable in quality, the content of flavor substances such as nonvolatile acids, amino-acid-state nitrogen and esters can be remarkably increased, and the product is rich in flavor, full and soft in mouth feel and outstanding in fragrance.

Description

technical field [0001] The invention relates to a binary compound starter, and also relates to the application of the binary compound starter in vinegar brewing. Background technique [0002] Vinegar is a liquid acid condiment brewed by microbial fermentation using various materials containing starch, sugar, and edible alcohol alone or in combination. European and American countries generally adopt single-strain fermentation technology to brew vinegar, while China and other Southeast Asian countries mainly use multi-bacteria fermentation technology to brew vinegar. Single-strain fermentation is mainly based on pure-bred acetic acid bacteria, which has a single flavor and poor taste. The traditional multi-strain fermentation process mostly adopts the natural multi-strain open fermentation mode, and the source of the fermentation strains is mostly brought in by the previous generation in the form of seed unstrained spirits (or seed liquid), that is, the previous generation of...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N9/26C12N9/34C12N9/44C12N9/42C12N9/50C12J1/04C12R1/225C12R1/07C12R1/02C12R1/01
CPCC12N1/20C12N9/2414C12N9/2457C12N9/2428C12N9/2437C12N9/50C12J1/04C12Y302/01041C12Y302/01003
Inventor 李国权李信余永建朱胜虎崔鹏景张俊红陆平奚宽鹏
Owner JIANGSU HENGSHUN VINEGAR IND
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