CN102994359A - Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus - Google Patents
Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus Download PDFInfo
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- CN102994359A CN102994359A CN2012105103240A CN201210510324A CN102994359A CN 102994359 A CN102994359 A CN 102994359A CN 2012105103240 A CN2012105103240 A CN 2012105103240A CN 201210510324 A CN201210510324 A CN 201210510324A CN 102994359 A CN102994359 A CN 102994359A
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Abstract
The invention discloses a process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus, comprising the following steps: adsorbing bacillus aceticus by using treated lucid ganoderma fruit bodies as a vector, and inoculating immobilized bacillus aceticus into a fruit wine substrate for continuous submerged fermentation to produce the fruit vinegar, wherein the acetic acid conversion rate reaches 90-95%, and the fermentation period is shortened to be less than 8 days. As an adsorption immobilization technology is used for producing the fruit vinegar, the production cycle can be greatly shortened, the production cost can be lowered, the production efficiency can be improved, and the flavor of the fruit vinegar is enhanced.
Description
Technical field
The invention belongs to biotechnology and food fermentation field, particularly a kind of take Ganoderma sporophore as absorption carrier fixedly bacillus aceticus send out the method for preparing the ferment fruit vinegar.
Background technology
Fruit vinegar is that a class has seasoning concurrently and drinks the emerging food of function.Because fruit vinegar had both had some health-care effects of vinegar, kept again nutritive ingredient and the fruital material of fruit simultaneously, rather in vogue both at home and abroad in recent ten years.Fruit vinegar processing experience according to American-European countries, compare with the raw material of fruit wine processing with fruit juice, the fruit class requirement that is used for the processing fruit vinegar can be relatively low, especially the discarded inferior grade fruit of wild fruit and processing fruits factory, pericarp pomace etc. all can be used for processing fruit vinegar, the utilization ratio of raising fruit.
From the angle of technology, in the actual production process of fruit vinegar, according to different fruit raw material own characteristics, adopt respectively the techniques such as solid state fermentation, liquid-solid fermentation or liquid submerged fermentation.In general, traditional solid fermentation and liquid-solid fermentation technique fermentation time is oversize, production efficiency is low, labour intensity is large, but vinegar product special flavour quality is better, and price is also relatively more expensive; And liquid submerged fermentation technology level of automation is high, fermentation parameter and sanitary condition are all more easy to control, and production efficiency is high, and the fruit vinegar of most kinds all adopts this explained hereafter on the foreign market at present.But also there are some defectives in liquid submerged fermentation, as in the acetic fermentation stage because the transpiration that oxygen supply is stirred often causes the loss of the former fruit flavour substances of volatility, also cause simultaneously ethanol volatilization loss, cause at last the acetic acid transformation efficiency to reduce.Long-term knowhow and scientific research show that the fruit vinegar quality depends primarily on three factors: the ageing of raw material, fermentation technique and product.And factor the most rambunctious is exactly fermentation technique.At present, the control that the fermentor tank of producing both at home and abroad all can the basic fermentation parameter of equipment control such as temperature, potential of hydrogen, oxygen supply, froth breaking etc., even also has the meta-bolites on-line analysis system.In the situation that production unit is determined, guarantee that the controlling factor of leavened prod production efficiency and quality is mainly zymotechnique and bacterial activity, and immobilized cell technology often becomes a kind of effective means that improves fermentation efficiency and bacterial activity.
The advantages such as immobilized cell owing to have is enhanced productivity, reduced production costs, easy handling progressively become one of core technology of field of fermentation engineering.Many achievements have been successfully applied to the biochemical industry raw material, have good production application prospect.Carry out the research of many acetic bacteria immobilization fermentations over domestic nearly 10 years, although start late, made fast progress, formed especially in recent years a new research and development focus.Domestic scholars is almost carried out synchronously to the research of vinegar and fruit vinegar immobilization fermentation technique, the scholar who has also combines immobilization technology and has explored the feasibility of many bacterial classifications of co-immobilization acetic fermentation with the mixed fermentation technology, but the process for fixation that most of research is adopted all is Lalgine isocolloid embedding techniques.Calcium-alginate-immobilized embedding techniques can be realized acetic fermentation automatization and serialization, but because the embedding of alginate calcium Dichlorodiphenyl Acetate bacillus, to a certain extent affected the mass transfer process of dissolved oxygen and other nutritive substance, prolonged fermentation time.The systematic studyes such as good Quan the fermentation kinetics of Lalgine embedding vinegar bar acid bacterium and the various influence factors of producing acetic acid; Sodium alginate and the PVA mixing material embedding bacillus aceticus such as Wu Ding, product acetate concentration 40.6g/L realizes continuously fermenting in 25 days; Zhu Zhengjun adopts surperficial static fermentation mode take red bayberry as raw material, successively makes red bayberry vinegar through zymamsis and acetic fermentation.
On the whole, at present most domestic immobilization bacillus aceticus fermentation technique research still is in the experimental study stage, and its purpose mainly is in order to improve fermentation efficiency, and few people pay close attention to the improved action to fruit vinegar flavor, production efficiency aspect; In the existing relevant patent of immobilization fruit vinegar, relate to process for fixation and be mainly entrapping method, such as many bacteria immobilizations cell composition vinegar method processed (application number 201110320703.9) of continuously fermenting.Therefore, need to seek the problem that new process for fixation solves existing technology and the existence of existing patent.
Order of the present invention provides a kind of processing method of adsorption of immobilization bacillus aceticus fermentation fruit vinegar, to solve the problem that the sluggish fermentation, the production cost that exist in the present fruit vinegar brewing are high and improve fruit vinegar flavor.
Summary of the invention
Low for solving in the present fruit vinegar brewing process fermentation efficiency, the problems such as production cost height and fruit vinegar flavor deficiency adopt the Technology of the fermentation fruit vinegar take Ganoderma sporophore as the carrier adsorption bacillus aceticus.Its concrete operation method is as follows:
One aspect of the present invention relate to a kind of take Ganoderma sporophore as absorption carrier fixedly bacillus aceticus send out the method for preparing the ferment fruit vinegar, it is characterized in that comprising the steps:
(1) bacillus aceticus with slant preservation carries out actication of culture, and the activation number of times is 2-5 time;
(2) adsorption of immobilization carrier Ganoderma sporophore is carried out desugar, degreasing and deproteinization pre-treatment;
(3) in 1:0.5-3(v/w) ratio add fruit wine and soak the Ganoderma sporophore carrier of having handled well and carry out high pressure steam sterilization, drop in the fermentor tank after the cooling, then the inoculum size of bacillus aceticus by 1-5 mL/100 mL added in the fruit wine matrix of the ethanol that contains (2-6) mL/100 mL, in the 25-32 ℃ of 6-8 d that ferments, products obtained therefrom is fruit vinegar, turns sour rate and reaches 90-95%.
In a preferred embodiment of the present invention, it is characterized in that: the bacterial classification of fermentation fruit vinegar access is stench bacillus aceticus GIM1.67.
In a preferred embodiment of the present invention, it is characterized in that: the bacillus aceticus inoculation during fermentation is to the fruit wine matrix domestication that contains 2-6 mL/100 mL ethanol, and the bacillus aceticus after the domestication is as ferment-seeded.
In a preferred embodiment of the present invention, it is characterized in that: described Ganoderma sporophore also comprises preprocessing process after pre-treatment, described preprocessing process comprises Ganoderma sporophore with edible ethanol by solid-liquid ratio 1:1-8(w/v) heating in water bath is to 30-70 ℃, 0.5-6 filter behind the h, filter after adding water backflow 0.5-6 h, in 50-100 ℃ of oven dry, the dress plastics bag is stand-by after the cooling.
In a preferred embodiment of the present invention, it is characterized in that: used wine fermentation matrix during fermentation is that sterilized water, fruit wine matrix are prepared the content that makes ethanol by a certain percentage is 2-6 mL/100 mL.
In a preferred embodiment of the present invention, it is characterized in that: described fruit wine matrix is red hayberry wine, hard cider, wine of longan or litchi spirit.
In a preferred embodiment of the present invention, it is characterized in that: the circulating fermentation time of described bacillus aceticus is more than 180 days, turns sour rate and reaches more than 90%, and its carrier loaded rate is 1 * 10
5-6 * 10
6Individual bacillus aceticus/mg carrier.
In a preferred embodiment of the present invention, it is characterized in that dissolved oxygen is controlled at 1.0-3.0 mg/L between yeast phase.
In a preferred embodiment of the present invention, described carrier Ganoderma sporophore carries out desugar, degreasing and deproteinization pre-treatment and comprises: with Ganoderma sporophore, press solid-liquid ratio 1:4-8(w/v with edible ethanol) heating in water bath is to 40-60 ℃, 0.5-1.5h rear the filtration, filter residue adds water and refluxes and filter behind 2 h, the filter residue oven dry, stand-by after the cooling.
The present invention is used for the adsorption of immobilization technology production of fruit vinegar, can significantly shorten the production cycle, reduce production costs and enhance productivity, owing to shortened the production cycle, so that the oxidation of the flavour substances in the fruit wine and volatilization all reduce greatly, strengthened the local flavor of fruit vinegar.
Embodiment
Embodiment 1
(1) bacillus aceticus with slant preservation carries out actication of culture, activates 3 times;
(2) the carrier Ganoderma sporophore is carried out desugar, degreasing and deproteinization pre-treatment: with Ganoderma sporophore 500 g, press solid-liquid ratio 1:6(w/v with edible ethanol) heating in water bath to 50 ℃, filter behind 1 h, filter residue adds water and refluxes and filter behind 2 h, filter residue is in 70 ℃ of oven dry, and the dress plastics bag is stand-by after the cooling;
(3) Ganoderma sporophore carrier 20 g and the 30 mL alcoholic strengths that will handle well are 6%(v/v) apple fruit wine mix laggard horizontal high voltage steam sterilizing, after the cooling it is dropped in the fermentor tank, then the stench bacillus aceticus GIM1.67 that 200 mL is in logarithmic phase latter stage accesses 10 L and contains in the fermentor tank of 6 L apple fruit wines that concentration is 6 degree, carry out adsorption of immobilization fermentation in 30 ℃, dissolved oxygen is controlled at 2.0 mg/L all the time between yeast phase, obtain having the apple fruit vinegar of apple local flavor behind the fermentation 7d, the acetic acid transformation efficiency reaches 92%; Take out the Ganoderma sporophore carrier, find that by detecting Ganoderma sporophore is 6.0 * 10 to the load factor of stench bacillus aceticus
5Individual/the mg carrier.
Example 2
(1) implements according to example 1 described step (1), (2);
(2) will handle Ganoderma sporophore carrier 15 g well and 30 mL longan fruit wine mix laggard horizontal high voltage steam sterilizing, after the cooling it is dropped in the fermentor tank, the stench bacillus aceticus GIM1.67 that 400 mL are in logarithmic phase latter stage accesses 10 L and contains in the fermentor tank of 8 L longan fruit wine that concentration is 6 mL/100 mL, carry out adsorption of immobilization fermentation in 25 ℃, dissolved oxygen is controlled at 2.0 mg/L all the time between yeast phase, 8 d that ferment obtain having the longan fruit vinegar of longan local flavor, and the acetic acid transformation efficiency reaches 95%; The Ganoderma sporophore carrier is 1.0 * 10 to the load factor of stench bacillus aceticus
6Individual/the mg carrier.
Example 3
(1) implements according to example 1 described step (1), (2);
(2) will handle Ganoderma sporophore carrier 15 g well and 20 mL lichee fruit wine and its mix laggard horizontal high voltage steam sterilizing, after the cooling it is dropped in the fermentor tank, the stench bacillus aceticus GIM1.67 that 300 mL are in logarithmic phase latter stage accesses 10 L and contains in the fermentor tank of 8 L lichee fruit wine and its that concentration is 6 mL/100 mL, carry out adsorption of immobilization fermentation in 25 ℃, dissolved oxygen is controlled at 2.0 mg/L all the time between yeast phase, 8 d that ferment obtain having the litchi fruit vinegar of lichee local flavor, and the acetic acid transformation efficiency reaches 94%; The Ganoderma sporophore carrier is 3.0 * 10 to the load factor of stench bacillus aceticus
5Individual/the mg carrier.
Example 4
(1) implements according to example 1 described step (1), (2);
(2) will handle Ganoderma sporophore carrier 15 g well and 30 mL apple fruit wines mix laggard horizontal high voltage steam sterilizing, after the cooling it is dropped in the fermentor tank, the stench bacillus aceticus GIM1.67 that 200 mL are in logarithmic phase latter stage accesses 10 L and contains in the fermentor tank of 6 L apple fruit wines that concentration is 6 mL/100 mL, carry out adsorption of immobilization fermentation in 30 ℃, dissolved oxygen is controlled at 2.0 mg/L all the time between yeast phase, 6 d that ferment obtain having the apple fruit vinegar of apple local flavor, and the acetic acid transformation efficiency reaches 93%; The Ganoderma sporophore carrier is 4.0 * 10 to the load factor of stench bacillus aceticus
5Individual/the mg carrier.The stench bacillus aceticus that adsorption of immobilization is good carries out continuous apple fruit wine acetic fermentation, about 25 the fermentation circulations of 180 d(of can sustained continuous fermenting of the bacillus aceticus of adsorption of immobilization).
Example 5
(1) implements according to example 1 described step (1), (2);
(2) will handle Ganoderma sporophore carrier 15 g well and 30 mL longan fruit wine mix laggard horizontal high voltage steam sterilizing, after the cooling it is dropped in the fermentor tank, the stench bacillus aceticus that 300 mL are in logarithmic phase latter stage accesses 10 L and contains in the fermentor tank of 5 L longan fruit wine that concentration is 6 mL/100 mL, carry out adsorption of immobilization fermentation in 30 ℃, dissolved oxygen is controlled at 2.0 mg/L all the time between yeast phase, 10 d that ferment obtain having the apple fruit vinegar of longan flavor, and the acetic acid transformation efficiency reaches 95%; The Ganoderma sporophore carrier is 8.0 * 10 to the load factor of stench bacillus aceticus
5Individual/the mg carrier.The stench bacillus aceticus that adsorption of immobilization is good carries out continuous longan fruit wine acetic fermentation, the bacillus aceticus of adsorption of immobilization 180 d that can sustained continuous ferment.
The above be the specific embodiment of the present invention only, but protection scope of the present invention is not limited to this, and any variation or replacement of expecting without creative work all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.
Claims (8)
- One kind take Ganoderma sporophore as absorption carrier fixedly bacillus aceticus send out the method for preparing the ferment fruit vinegar, it is characterized in that comprising the steps:(1) bacillus aceticus with slant preservation carries out actication of culture, and the activation number of times is 2-5 time;(2) adsorption of immobilization carrier Ganoderma sporophore is carried out desugar, degreasing and deproteinization pre-treatment;(3) in 1:0.5-3(v/w) ratio add fruit wine and soak the Ganoderma sporophore carrier of having handled well and carry out high pressure steam sterilization, drop in the fermentor tank after the cooling, then the inoculum size of bacillus aceticus by 1-5 mL/100 mL added in the fruit wine matrix of the ethanol that contains (2-6) mL/100 mL, in the 25-32 ℃ of 6-8 d that ferments, products obtained therefrom is fruit vinegar, turns sour rate and reaches 90-95%.
- 2. method according to claim 1 is characterized in that: the bacterial classification of fermentation fruit vinegar access is stench bacillus aceticus GIM1.67.
- 3. method according to claim 1 is characterized in that: the bacillus aceticus inoculation during fermentation is to the fruit wine matrix domestication that contains 2-6 mL/100 mL ethanol, and the bacillus aceticus after the domestication is as ferment-seeded.
- 4. described method according to claim 1, it is characterized in that: described Ganoderma sporophore also comprises preprocessing process after pre-treatment, described preprocessing process comprises Ganoderma sporophore with edible ethanol by solid-liquid ratio 1:1-8(w/v) heating in water bath is to 30-70 ℃, 0.5-6 filter behind the h, filter after adding water backflow 0.5-6 h, in 50-100 ℃ of oven dry, the dress plastics bag is stand-by after the cooling.
- 5. method according to claim 1 is characterized in that: used wine fermentation matrix during fermentation is that sterilized water, fruit wine matrix are prepared the content that makes ethanol by a certain percentage is 2-6 mL/100 mL.
- 6. method according to claim 5, it is characterized in that: described fruit wine matrix is red hayberry wine, hard cider, wine of longan or litchi spirit.
- 7. method according to claim 1, it is characterized in that: the circulating fermentation time of described bacillus aceticus is more than 180 days, turns sour rate and reaches more than 90%, its carrier loaded rate is 1 * 10 5-6 * 10 6Individual bacillus aceticus/mg carrier.
- 8. method according to claim 1 is characterized in that dissolved oxygen is controlled at 1.0-3.0 mg/L between yeast phase.
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Cited By (4)
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| CN103194409A (en) * | 2013-04-03 | 2013-07-10 | 天地壹号饮料股份有限公司 | Bacillus aceticus and application thereof in preparing apple vinegar |
| CN104450482A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Preparation method of waxberry vinegar |
| CN106222055A (en) * | 2016-07-28 | 2016-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof |
| CN112522060A (en) * | 2021-01-28 | 2021-03-19 | 永春县岵山津源酱醋厂有限公司 | Process for fermenting edible vinegar by immobilized yeast |
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Cited By (5)
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|---|---|---|---|---|
| CN103194409A (en) * | 2013-04-03 | 2013-07-10 | 天地壹号饮料股份有限公司 | Bacillus aceticus and application thereof in preparing apple vinegar |
| CN103194409B (en) * | 2013-04-03 | 2014-09-17 | 天地壹号饮料股份有限公司 | Bacillus aceticus and application thereof in preparing apple vinegar |
| CN104450482A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Preparation method of waxberry vinegar |
| CN106222055A (en) * | 2016-07-28 | 2016-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof |
| CN112522060A (en) * | 2021-01-28 | 2021-03-19 | 永春县岵山津源酱醋厂有限公司 | Process for fermenting edible vinegar by immobilized yeast |
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