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Process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen

A technology of yeast and Saccharomyces cerevisiae, applied in the direction of immobilized enzymes, enzymes, bacteria, etc., can solve the problems of low utilization rate of starch, high production cost, low export rate, etc., achieve complete transformation, strong anti-bacteria ability, The effect of stable acid production

Pending Publication Date: 2021-03-19
永春县岵山津源酱醋厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a process for fermenting vinegar with immobilized yeast, which solves the problems of slow fermentation, low utilization rate of starch, low export rate and high production cost in vinegar brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for fermenting vinegar by immobilized saccharomyces comprises the following process steps:

[0028] (1) Preparation of immobilized Aspergillus niger, Saccharomyces cerevisiae and Acetobacter cells: immobilize by embedding method, first mix the sterilized carrier aqueous solution with each bacterial suspension, and then drip chlorine In calcium chloride aqueous solution, solidify 1h, wherein carrier uses sodium alginate, carrier mass concentration is 2%, bacterium suspension concentration is 20%, calcium chloride mass concentration is 0.1%; Obtain immobilized Aspergillus niger, Saccharomyces cerevisiae and Acetobacter cells.

[0029] (2) Carry out enhanced cell proliferation of the immobilized Aspergillus niger, Saccharomyces cerevisiae, and acetic acid bacteria: the conditions for the enhanced proliferation of Aspergillus niger cells are 30°C, 180rpm, and 33h; the conditions for the enhanced proliferation of immobilized Saccharomyces cerevisiae cells are 29°C ...

Embodiment 2

[0033] A process for fermenting vinegar by immobilized saccharomyces comprises the following process steps:

[0034] (1) Preparation of immobilized Aspergillus niger, Saccharomyces cerevisiae and Acetobacter cells: immobilize by embedding method, first mix the sterilized carrier aqueous solution with each bacterial suspension, and then drip chlorine In calcium chloride aqueous solution, solidify 1~2h, and wherein carrier uses agar, and carrier mass concentration is 3%, and bacterial suspension concentration is 25%, and calcium chloride mass concentration is 0.5%; Obtain immobilized Aspergillus niger, Saccharomyces cerevisiae and Acetobacter cells.

[0035] (2) Carry out enhanced cell proliferation of the immobilized Aspergillus niger, Saccharomyces cerevisiae, and acetic acid bacteria: the conditions for the enhanced proliferation of Aspergillus niger cells are 31°C, 190rpm, and proliferation for 35h; the conditions for the enhanced proliferation of immobilized Saccharomyces c...

Embodiment 3

[0039] A process for fermenting vinegar by immobilized saccharomyces comprises the following process steps:

[0040] (1) Preparation of immobilized Aspergillus niger, Saccharomyces cerevisiae and Acetobacter cells: immobilize by embedding method, first mix the sterilized carrier aqueous solution with each bacterial suspension, and then drip chlorine In the calcium chloride aqueous solution, solidify for 1h, wherein the carrier uses the same amount of sodium alginate and polyvinyl alcohol; the carrier mass concentration is 4%, the bacterial suspension concentration is 30%, and the calcium chloride mass concentration is 0.8%; the immobilized black Aspergillus, Saccharomyces and Acetobacter cells.

[0041] (2) Carry out enhanced cell proliferation of the immobilized Aspergillus niger, Saccharomyces cerevisiae, and acetic acid bacteria: the conditions for the enhanced proliferation of Aspergillus niger cells are 32°C, 200rpm, and 36h; the conditions for the enhanced proliferation ...

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Abstract

The invention discloses a process for fermenting vinegar by immobilized saccharomyces cerevisiae hansen. The process comprises the following steps: (1) preparing immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti cells; (2) carrying out cell enhanced proliferation on the immobilized aspergillus niger, saccharomyces cerevisiae and acetobacter aceti; (3) carrying out continuous fermentation by utilizing each immobilized cell; and (4) carrying out vinegar sprinkling and aging on a vinegar culture obtained by fermentation to obtain table vinegar with different flavors. The process solves the problems of slow fermentation, low starch utilization rate, low export rate and high production cost in table vinegar brewing. Meanwhile, the immobilized microbial cell technology is adopted in the whole process; compared with traditional yeast ethanol fermentation, the process has the advantages of being high in infectious microbe resistance, short in fermentation time, highin fermentation efficiency and the like, the equipment utilization rate and ethanol yield can be effectively increased, and cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a process for fermenting vinegar with immobilized yeast. Background technique [0002] my country is the earliest country in the world to make vinegar from grains. There have been written records of vinegar as early as the 8th century BC. During the Spring and Autumn Period and the Warring States Period, there were already specialized workshops for making vinegar. By the Han Dynasty, vinegar began to be widely produced. During the Southern and Northern Dynasties, the production and sales volume of vinegar was already very large. The famous book "Qi Min Yao Shu" at that time systematically summarized the vinegar-making experience and achievements of the working people in our country from ancient times to the Northern Wei Dynasty. This is also the earliest record of vinegar brewing from grain in the existing historical materials in our country. [0003] Vineg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12N11/00C12N1/16C12N1/20C12N1/14C12R1/685C12R1/865C12R1/02
CPCC12J1/04C12N11/00C12N1/16C12N1/20C12N1/14
Inventor 郑伟煌
Owner 永春县岵山津源酱醋厂有限公司
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