CN103421666A - Preparation method of sugarcane original vinegar - Google Patents
Preparation method of sugarcane original vinegar Download PDFInfo
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- CN103421666A CN103421666A CN2013103551637A CN201310355163A CN103421666A CN 103421666 A CN103421666 A CN 103421666A CN 2013103551637 A CN2013103551637 A CN 2013103551637A CN 201310355163 A CN201310355163 A CN 201310355163A CN 103421666 A CN103421666 A CN 103421666A
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- 235000007201 Saccharum officinarum Nutrition 0.000 title claims abstract description 76
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
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- 230000004913 activation Effects 0.000 claims description 13
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- 239000000047 product Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
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- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 5
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- 241000238631 Hexapoda Species 0.000 description 4
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- 239000012153 distilled water Substances 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- AIMMVWOEOZMVMS-UHFFFAOYSA-N cyclopropanecarboxamide Chemical compound NC(=O)C1CC1 AIMMVWOEOZMVMS-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of sugarcane raw vinegar, which comprises the steps of squeezing sugarcane sugar, extracting sugarcane mixed juice, boiling and sterilizing, diluting with sterile purified water to prepare juice for fermentation, inoculating activated fruit wine yeast, and carrying out alcohol fermentation for 14-20 days at the fermentation temperature of 25-32 ℃. When the initial alcoholic strength reaches (5 +/-0.5) °, activated LB type acetic acid bacteria are added at the fermentation temperature of 20-28 ℃ for acetic acid fermentation for 13-28 days, and after the acetic acid fermentation is finished, filtration and sterilization are carried out, so that the sugarcane raw vinegar can be obtained.
Description
Technical field
The present invention relates to a kind of vinegar, relate to the preparation method who utilizes cane milling juice to prepare the former vinegar of sugarcane and belong to technical field of biological fermentation.
Background technology
The nutritive ingredient of vinegar is quite abundant, comprises the inorganic salt such as potassium, calcium, sodium, iron, the multiple organic acids such as amino acid, acetic acid, succsinic acid, and the material such as multivitamin, alcohols, carbohydrate, ester class.Regulate functions of intestines and stomach, preventing hypertension and hyperlipidemia, there is anti-cancer effect, beauty and skin care and anti-aging effect in advance.
Guangxi abounds with sugarcane, and sugar cane juice contains the carbohydrates such as abundant sucrose, fructose, also contains the mineral substance such as calcium, phosphorus, iron, in sugar cane juice containing the multiple amino acids such as asparagine, L-Ala, citric acid and vitamin B6, VITMAIN B1, B2.Eat sugarcane raw or drink sugar cane juice, can promote the production of body fluid to quench thirst, keep the skin wet and energy.If develop former vinegar with it, not only can solve the problem of utilizing of sugarcane resource, can also develop new product at fruit vinegar circle.The preparation method of vinegar normally, at the yeast that contains access process seed enlarged culturing on the substratum of nitrogenous source, carries out zymamsis, and access is fermented through the acetic bacteria of seed enlarged culturing, and fermentation raw material is many, and fermentation procedure is numerous and diverse.
Summary of the invention
The object of the invention is to utilize cane milling juice to prepare the former vinegar of sugarcane.
The present invention is achieved through the following technical solutions:
The preparation method of the former vinegar of a kind of sugarcane comprises the following steps:
(1) cane milling juice preparation: sugarcane directly squeezes and obtains mixing sugar cane juice through squeezing machine the sugar material;
(2) sugar cane juice sterilizing: will mix sugar cane juice and boil, the sugarcane juice liquid level foam that flips, cooling, standing;
(3) zymamsis: get cooling sugarcane juice supernatant liquor after standing, add sterile purified water and dilute and be mixed with fermentation and pack in pure fermentor tank with juice, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans, standing dark state is fermented;
(4) acetic fermentation: the fermentation through zymamsis reaches (5 ± 0.5) ° with the initial alcoholic strength of juice, adds the LB type acetic bacteria activated to continue standing dark state fermentation;
(5) product after fermentation is carried out to filtration sterilization, get final product to obtain the former vinegar of sugarcane;
(6) the former vinegar finished product of sugarcane tinning.
Sugar material sugarcane in described step (1) be fresh, without insect pest, without going rotten, sucrose is divided into 14～16% sugarcane, mix sugar cane juice hammer degree and be controlled at 19～21 ° of Bx.
Boil in described step (2) and keep boiling 10min, be cooled to room temperature.
Sugarcane juice supernatant liquor add-on in described step (3) is 50～90% fermentor tank volumes, and wherein the suitableeest add-on is 80% fermentor tank volume; The sterilized water add-on is 10～50% fermentor tank volumes, and wherein the suitableeest add-on is 20% fermentor tank volume, ferments with juice without adding any nitrogenous source and other nutritive substances; The fruit wine yeast activated refers to get and becomes the active dry yeast of 0.90～1.50g/L mass volume ratio with juice with fermenting, add 150～250mL distilled water, stirring and dissolving under 38～42 ℃ of water-baths, water activation, standing dark state fermentation condition is 25～32 ℃ of bottom fermentation 14-20 days.
The LB type acetic bacteria activated in described step (4) refers to get and becomes the dry LB type acetic bacteria of activity of 5g/L mass volume ratio with juice with fermenting, add 100ml fermentation juice, stirring and dissolving under 38～42 ℃ of water-baths, water activation, standing dark state fermentation condition is 20～28 ℃ of bottom fermentation 18-23 days.
Filtration in described step (5), adopt filter screen or filter cloth that diameter is 1～5mm, adopts pasteurization, and 80 ℃ keep 30min.
The invention is for prior art: fermentation is the Cane Mixed Juice after diluting with juice, do not need to be made into the fermentation culture substrate, also without adding any nitrogenous source and other nutritive substances, the intermediate product sugarcane alcohol fermented juice that the sugar cane juice fermented through fruit wine yeast obtains, color is pale brown or tawny, the juice clarification is bright, aroma is strong, taste is soft, can be formulated into differently flavoured sugarcane alcohol drink, utilize active dry fruit brewer yeast and active dry LB acetic bacteria to realize being prepared by sugar cane juice the innovation and creation of the former vinegar of sugarcane, bacterial classification resurrection process is easy, do not need through seed one, second order fermentation is cultivated, zymotechnique is comparatively simple, process is convenient to hold and is controlled, it is yellow that the former vinegar of tunning sugarcane is, juice is bright, there is slight vinosity, the characteristics such as tart flavour is strong, the high energy of acidity reaches 3.04g/100mL.
The accompanying drawing explanation
Fig. 1 is the former vinegar preparation technology of sugarcane of the present invention flow process.
Embodiment
Below in conjunction with specific embodiment, the present invention is done to further detailed elaboration, but embodiments of the present invention are not limited to the scope that embodiment means.These embodiment are only for the present invention is described, but not for limiting the scope of the invention.In addition, after reading content of the present invention, those skilled in the art can do various modifications to the present invention, and these equivalent variations fall within appended claims limited range of the present invention equally.
Embodiment 1
Get fresh, without insect pest, without going rotten, sucrose is divided into 14% sugar material sugarcane, through the squeezing machine squeezing, obtains mixing sugar cane juice, sugar cane juice hammer degree is 19 ° of Bx, the sugar cane juice extracted is boiled and keeps boiling 10min, the sugarcane juice liquid level foam that flips, cooling standing to room temperature, standby.Take the active dry fruit brewer yeast of 9g, add 150mL distilled water, stirring and dissolving under 38 ℃ of water-baths, water activation 30min, standby.Get the supernatant liquor 5L of cooling standing rear sugar cane juice, add the 5L sterile purified water to dilute to be configured to fermentation use juice, in the 10L fermentor tank of packing into pure, add the fruit wine yeast activated, stirring and evenly mixing, 25 ℃ of lower sealed cans, standing dark state is fermented 14 days.Get the active dry LB type acetic bacteria of 50g and add the activation of 100ml fermented liquid, stirring and dissolving under 38 ℃ of water-baths, water activation 30min, standby.When the initial alcohol of fermented liquid reaches 0.45 °, add and activate LB type acetic bacteria 20 ℃ of continuation fermentations 18 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation finishes is filtered (filter screen that diameter is 1mm or filter cloth) and pasteurization (80 ℃ of maintenance 30min), gets final product to obtain the former vinegar of sugarcane of 2.86g/100mL, the tinning finished product.
Embodiment 2
Get fresh, without insect pest, without going rotten, sucrose is divided into 15% sugar material sugarcane, through the squeezing machine squeezing, obtains mixing sugar cane juice, sugar cane juice hammer degree is 20 ° of Bx, the sugar cane juice extracted is boiled and keeps boiling 10min, the sugarcane juice liquid level foam that flips, cooling standing to room temperature, standby.Take the active dry fruit brewer yeast of 15g, add 200mL distilled water, stirring and dissolving under 40 ℃ of water-baths, water activation 30min, standby.Get the supernatant liquor 12L of cooling standing rear sugar cane juice, add the 3L sterile purified water to dilute to be configured to fermentation use juice, in the 15L fermentor tank of packing into pure, add the fruit wine yeast activated, stirring and evenly mixing, 28 ℃ of lower sealed cans, standing dark state is fermented 18 days.Get the active dry LB type acetic bacteria of 75g and add the activation of 100ml fermented liquid, stirring and dissolving under 40 ℃ of water-baths, water activation 30min, standby.When the initial alcohol of fermented liquid reaches 5 °, add and activate LB type acetic bacteria 25 ℃ of continuation fermentations 20 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation finishes is filtered (filter screen that diameter is 3mm or filter cloth) and pasteurization (80 ℃ of maintenance 30min), gets final product to obtain the former vinegar of sugarcane of 2.96g/100mL, the tinning finished product.
Embodiment 3
Get fresh, without insect pest, without going rotten, sucrose is divided into 16% sugar material sugarcane, through the squeezing machine squeezing, obtains mixing sugar cane juice, sugar cane juice hammer degree is 21 ° of Brix, the sugar cane juice extracted is boiled and keeps boiling 10min, the sugarcane juice liquid level foam that flips, cooling standing to room temperature, standby.Take the active dry fruit brewer yeast of 30g, add 250mL distilled water, stirring and dissolving under 42 ℃ of water-baths, water activation 30min, standby.Get the supernatant liquor 18L of cooling standing rear sugar cane juice, add the 2L sterile purified water to dilute to be configured to fermentation use juice, in the 20L fermentor tank of packing into pure, add the fruit wine yeast activated, stirring and evenly mixing, 32 ℃ of lower sealed cans, standing dark state is fermented 20 days.Get the active dry LB type acetic bacteria of 100g and add the activation of 100ml fermented liquid, stirring and dissolving under 42 ℃ of water-baths, water activation 30min, standby.When the initial alcohol of fermented liquid reaches 5.5 °, add and activate LB type acetic bacteria 28 ℃ of continuation fermentations 23 days, complete acetic fermentation.Product after fermented liquid after acetic fermentation finishes is filtered (filter screen that diameter is 5mm or filter cloth) and pasteurization (80 ℃ of maintenance 30min), gets final product to obtain the former vinegar of sugarcane of 3.04g/100mL, the tinning finished product.
This fermentation is without adding any nitrogenous source and other nutritive substances, do not need through seed I and II fermentation culture, the intermediate product sugarcane alcohol fermented juice that the sugar cane juice fermented through fruit wine yeast obtains, color is pale brown or tawny, the juice clarification is bright, aroma is strong, taste is soft, can be formulated into differently flavoured sugarcane alcohol drink, zymotechnique is comparatively simple, and process is convenient to hold and is controlled, it is yellow that the former vinegar of tunning sugarcane is, the characteristics technical fields such as juice is bright, has slight vinosity, and tart flavour is strong.
Claims (6)
1. the preparation method of the former vinegar of sugarcane comprises the following steps:
(1) cane milling juice preparation: sugarcane directly squeezes and obtains mixing sugar cane juice through squeezing machine the sugar material;
(2) sugar cane juice sterilizing: will mix sugar cane juice and boil, the sugarcane juice liquid level foam that flips, cooling, standing;
(3) zymamsis: get cooling sugarcane juice supernatant liquor after standing, add sterile purified water and dilute and be mixed with fermentation and pack in pure fermentor tank with juice, add the fruit wine yeast activated, stirring and evenly mixing, sealed cans, standing dark state is fermented;
(4) acetic fermentation: the fermentation through zymamsis reaches (5 ± 0.5) ° with the initial alcoholic strength of juice, adds the LB type acetic bacteria activated to continue standing dark state fermentation;
(5) product after fermentation is carried out to filtration sterilization, get final product to obtain the former vinegar of sugarcane;
(6) the former vinegar finished product of sugarcane tinning.
2. the preparation method of the former vinegar of sugarcane according to claim 1, is characterized in that, in step (1), the sucrose of sugar material sugarcane is divided into 14～16%, mixes sugar cane juice hammer degree and be controlled at 19～21 ° of Bx.
3. the preparation method of the former vinegar of sugarcane according to claim 1, is characterized in that, the sugarcane juice supernatant liquor add-on in step (3) is 50～90% fermentor tank volumes, the fermentor tank volume that wherein the suitableeest add-on is 80%; The sterilized water add-on is 10～50% fermentor tank volumes, and wherein the suitableeest add-on is 20% fermentor tank volume, ferments with juice without adding any nitrogenous source and other nutritive substances.
4. the preparation method of the former vinegar of sugarcane according to claim 1, it is characterized in that, the fruit wine yeast activated in step (3) refers to get and becomes the active dry yeast water activation of 0.90～1.50g/L mass volume ratio with juice with fermenting, and standing dark state fermentation condition is 25～32 ℃ of bottom fermentation 14-20 days.
5. the preparation method of the former vinegar of sugarcane according to claim 1, it is characterized in that, the LB type acetic bacteria activated in step (4) refers to get and becomes the dry LB type acetic bacteria water activation of activity of 5g/L mass volume ratio with juice with fermenting, and standing dark state fermentation condition is 20～28 ℃ of bottom fermentation 18-23 days.
6. the preparation method of the former vinegar of sugarcane according to claim 1, is characterized in that, adopts pasteurization in step (5), and 80 ℃ keep 30min.
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| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Preparation method of sugarcane fruit wine |
| CN104479985A (en) * | 2014-10-21 | 2015-04-01 | 皖西学院 | A method of preparing table vinegar by liquid state fermentation of sugarcane processing oddments |
| CN104996947A (en) * | 2015-07-29 | 2015-10-28 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of sugarcane original vinegar pickled products |
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| CN104479985A (en) * | 2014-10-21 | 2015-04-01 | 皖西学院 | A method of preparing table vinegar by liquid state fermentation of sugarcane processing oddments |
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| CN107821902A (en) * | 2017-11-27 | 2018-03-23 | 广西大学 | A kind of sugarcane effervescent tablet and its production method |
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