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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- bacillus aceticus
- fruit
- fermentation
- fruit vinegar
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
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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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CN201210510324.0A CN102994359B (en) | 2012-12-04 | 2012-12-04 | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus |
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CN201210510324.0A CN102994359B (en) | 2012-12-04 | 2012-12-04 | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus |
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CN102994359A true CN102994359A (en) | 2013-03-27 |
CN102994359B CN102994359B (en) | 2014-05-14 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Citations (4)
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---|---|---|---|---|
CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
CN101248899A (en) * | 2008-03-26 | 2008-08-27 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
CN101319188A (en) * | 2008-07-15 | 2008-12-10 | 山东农业大学 | Normal juice fruit vinegar immobilization preparation method |
CN102703414A (en) * | 2012-05-22 | 2012-10-03 | 韶关学院 | Method for absorbing and immobilizing bacillus aceticus on fruit tissue |
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2012
- 2012-12-04 CN CN201210510324.0A patent/CN102994359B/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
CN101248899A (en) * | 2008-03-26 | 2008-08-27 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
CN101319188A (en) * | 2008-07-15 | 2008-12-10 | 山东农业大学 | Normal juice fruit vinegar immobilization preparation method |
CN102703414A (en) * | 2012-05-22 | 2012-10-03 | 韶关学院 | Method for absorbing and immobilizing bacillus aceticus on fruit tissue |
Non-Patent Citations (4)
Title |
---|
张晓等: "灵芝醋酸饮料的研制", 《食品科技》 * |
谢思芸等: "杨梅果醋体外抗氧化性的研究", 《食品与机械》 * |
邓晓皋: "吸附法固定微生物细胞的研究进展", 《生物工程进展》 * |
黄秋云: "龙眼果肉果醋的酿制及其应用", 《中国优秀硕士学位论文 工程科技I辑》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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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CN102994359B (en) | 2014-05-14 |
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