CN103710253B - A kind of method utilizing yellow seriflux, fermenting bean dregs to produce vinegar - Google Patents
A kind of method utilizing yellow seriflux, fermenting bean dregs to produce vinegar Download PDFInfo
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Abstract
The invention discloses a kind of method utilizing yellow seriflux, Dregs Manufacture vinegar, by the by product bean dregs that bean product are processed, dehydrate, extrusion pretreatment; Yellow seriflux high-temperature sterilization or after boiling cooling, adds the compound enzymic preparation of the bean dregs after process, cellulase and polygalacturonase, enzymolysis 24h; Soya-bean milk, 95% edible ethanol is added again in enzymolysis solution, A.S1.01 seed liquor is made in inoculation yeast saccharomyces cerevisiae seed liquor and acetic bacteria Shanghai, be placed in aerobic fermentation 5-10d under 20-30 DEG C of temperature condition, then by centrifugal for the fermented liquid of maturation, filter, sterilizing then obtains finished product vinegar.The method cost is low, it is high to return, without grain raw material, with short production cycle, plant factor is high, has broad mass market potentiality, can alleviate social each level to the arguement of edible vinegar security (phenomenon blent by industrial Glacial acetic acid) and misgivings, save grain.
Description
Technical field
The invention belongs to leavened food preparing technical field, relate to a kind of yellow seriflux, bean dregs being undergone microbial fermentation and produce the processing method of vinegar.
Background technology
Yellow plasm of soybean has another name called bean curd water, is mainly derived from the swill that hot soya-bean milk solidifies, base squeezes out.Owing to containing water-soluble flavones and carotenoid pigment in soya bean, at mill beans, solidify, a small amount of yellow pigment is brought in swill in base process, swill is made to be yellow, so also claim " yellow swill " to show after testing: containing the protein of 0.25% ~ 0.4% and the reducing sugar of about 0.1% and polysaccharose substance in yellow seriflux, in addition containing a small amount of neurological progression composition.
bean dregsbe produce soymilk or
bean curdbyproduct in process, generally
bean dregswater content 85%,
protein3.0%,
fat0.5%,
carbohydrate(Mierocrystalline cellulose, polysaccharide etc.) 8.0%, in addition, also containing mineral substance such as calcium, phosphorus, iron.In bean product processing, yellow plasm of soybean is regarded as refuse always and discards, right
bean dregsutilization ratio also lower, traditional Land use systems be using bean dregs as
animal-feed, direct nutrition purposes, especially for feeding animals is a lot of high in bean dregs
nutritive valuecomposition waste.Moreover, the biochemical oxygen demand (BOD) of yellow seriflux is 4000-6000mg/L, and chemical oxygen demand (COD) (COD) is 2400-3000mg/L, and pH value is 5-6, and temperature is about 55 DEG C.There is the yellow seriflux of upper kiloton every day, bean dregs emit, this not only causes the significant wastage of resource, also pollution is brought to environment, therefore strengthen yellow seriflux, key technology research that bean dregs utilize, to improve bean curd and product enterprise thereof comprehensive benefit, increase product direct benefit, reduce environmental pollution tool and be of great significance.
According to the planning proposal that " national foodstuffs industry Eleventh Five-Year Development Plan planning proposal " is put into effect, give sufficient attention to the development of China's bean product industry.Particularly propose in foodstuffs industry industry and production development emphasis: " Soybean Industry science, development of rationality will be paid much attention to, add great development dynamics, improve the nutritional quality of soybean protein; Improve bean curd and various traditional soybean product industrialization, standardized production level, go deep into the various high quality nutritive food of development of new, bean product secondary industry is done greatly, run business into strong one ".Suggestion simultaneously required by 2015, and the consumption of soybean and goods thereof will reach 16Kg for each person every year, calculates according to the resident population of city 3,000,000 people, consumed bean product for each person every day and reached 50g.Under these circumstances, the quantum of output of yellow seriflux, bean dregs will increase further, and how this resource of Appropriate application brings immeasurable benefit will to enterprise and society.
In recent years, comprehensive utilization for yellow plasm of soybean, bean dregs has caused the attention of people, current people have also done some discussion work to the exploitation of yellow seriflux, bean dregs, such as utilize yellow plasm of soybean fermentative production vitamin B12, Xin Jiaying extracts the yellow seriflux such as oligose, Zhu Zhu, Liang Ying and carry out lactic fermentation from bean curd yellow pulp water; From bean dregs, extract food fibre, bean dregs are carried out fermentation for lactic acid or amino acid or directly make mould bean dregs eat mouldy for bean dregs for people.But the report carrying out acetic fermentation with yellow seriflux, bean dregs there is not yet, and the vinegar acid condiment that to be China traditional, with a long history, the dark welcome by consumers in general.And technique many employings solid fermentation of traditional mode of production acetic acid, with grain as raw material, fermentation time is long, and labour intensity is high, and raw material availability is low.The present invention is on the basis of inheriting tradition technique, in order to realize high-quality better, high yield, low consumption product, first the yellow seriflux of high-quality, bean dregs acetic acid bacteria strain is selected, again yellow seriflux, bean dregs acetic fermentation novel process are studied, the yellow plasm of soybean of output during production bean curd, bean dregs are fully reclaimed change and " give up " as " treasured ", for the vinegar of production high-quality less energy-consumption provides excellent species and novel technique.
Summary of the invention
The object of the invention is: for above-mentioned the deficiencies in the prior art, a kind of method utilizing yellow seriflux, Dregs Manufacture vinegar is provided.The method cost is low, it is high to return, without grain raw material, with short production cycle, plant factor is high, has broad mass market potentiality, can alleviate social each level to the arguement of edible vinegar security (phenomenon blent by industrial Glacial acetic acid) and misgivings, save grain.
Utilize a method for yellow seriflux, Dregs Manufacture vinegar, comprise the following steps:
1) collect the by product bean dregs of bean product processing, to carry out dehydrating to bean dregs water content as being no more than 15%, dry bean dregs are pulverized, carry out expanded after crossing 60 mesh sieves;
2) collect the yellow seriflux high-temperature sterilization squeezing out in the bean product courses of processing or after boiling in time being chilled to 30-40 DEG C, the enzyme of the bean dregs adding the step 1) process being no more than 30% by mass percentage, the volume ratio 1:1 being no more than 0.3% is lived and is all reached the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, pH is regulated to be 4.0, at 55 DEG C, enzymolysis 24h;
3) bean product adding 5%-10% in above-mentioned enzymolysis solution by volume add obtain man-hour soya-bean milk, 1%-6% 95% edible ethanol, mix, inoculation volume ratio is no more than the yeast saccharomyces cerevisiae seed liquor of 3% and A.S1.01 seed liquor is made in the acetic bacteria Shanghai of volume ratio 1%-7%, be placed in aerobic fermentation 5-10d under 20-30 DEG C of temperature condition, then by centrifugal for the fermented liquid of maturation, filter, sterilizing then obtains finished product vinegar;
Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0-3.0 × 10
7individual/mL; It is 1.0-3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL.
The preparation method of yeast saccharomyces cerevisiae seed liquor is: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 28 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 1.0-3.0 × 10
7individual/mL.
A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 1.0-3.0 × 10
8individual/mL.
A kind of method utilizing yellow seriflux, Dregs Manufacture vinegar, collect the by product yellow seriflux of bean product source mill, high-temperature sterilization or boil cooling 30-40 DEG C time, alcoholic strength is regulated to be 5%, it is 4%-6% that bean product add the soya-bean milk addition volume percent obtained man-hour, the constant temperature aerobic fermentation 7-10d that A.S1.01 seed liquor inoculum size volume percent is 1%-3%, 28-30 DEG C is made in acetic bacteria Shanghai, centrifugal, filter, clarification, sterilizing; It is 1.0-3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL; A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 1.0-3.0 × 10
8individual/mL.
Above-mentioned cellulase, polygalacturonase are known conventional zymin, can buy from zymin manufacturer, require that enzyme is lived and reach 10000U/L.
It is known conventional microorganism that above-mentioned yeast saccharomyces cerevisiae, acetic bacteria Shanghai make A.S1.01, all can buy from Chinese Research for Industrial Microbial Germ preservation center.
The present invention has the following advantages:
1, bean dregs and yellow seriflux all belong to bean product process in by product, in this, as the supplementary material that vinegar makes, can reach and make full use of processing byproduct, extension product chain, reduce the object of bean product enterprise waste pollution, realize cleaner production and the cyclic production of bean-curd product enterprise, the discharge of basic controlling yellow seriflux, bean dregs, energy-conservation of consumption reduction, increases the added value of product of bean product enterprise.
2, contain a certain amount of pectin, Mierocrystalline cellulose and xylogen in bean dregs, by puffing method, more pure cellulose is discharged, then by enzyme preparation degrades to obtain the sugar needed for zymamsis.Decrease the add-on of alcohol, obtained the substrate of acetic fermentation by cellulose degradation and zymamsis, both taking full advantage of bean dregs, and again saved the cost that separately should add alcohol and bring, is a kind of cost-effective method.
3, the nutritive ingredient contained by yellow seriflux and bean dregs, functional component organically merge by the present invention, improve nutritive value and the nourishing function of vinegar, for exploitation health vinegar provides a thinking.
4, the present invention also can with the practical technique improving liquid submerged fermentation vinegar quality local flavor: flavouring meat flavor formulating technology, increase the correlation techniques such as taste flavoring technology, hyperchromic technology of mix colors and clarification technique and combine and apply, for the preparation of other acetic acid goods, liquid edible vinegar quality flavor is significantly improved, fragrance, color and luster can be compared with Solid-State Fermented Vinegar Producion, close to Solid-State Fermented Vinegar Producion on taste.This sample liquid vinegar can dip in as high-quality the acidic flavored liquid eaten and go with rice or bread, and shows the powerful market competitiveness.
In a word, the present invention adopts microbial fermentation technology and clearer production technology to yellow seriflux, bean dregs carry out deep research and processing, have studied yellow seriflux simultaneously, the development key technology of bean dregs industrialization processing goes out readily marketable products, realize the zero release of soybean curd production process waste, not only can solve discarded yellow seriflux, the environmental pollution that bean dregs cause, and exploitation yellow seriflux, it is low that the edible vinegar product that bean dregs are made have cost, return high, without grain raw material, with short production cycle, plant factor height waits broad mass market potentiality, alleviate social each level to the arguement of edible vinegar security (phenomenon blent by industrial Glacial acetic acid) and misgivings, save grain, for building " resource-conserving, environmentally friendly " harmonious society, exploitation for recycling economy has important value.
Embodiment
Below in conjunction with embodiment, the invention will be further described.These embodiments must not be used for explaining limiting the scope of the invention.
Embodiment 1
1) the by product bean dregs processed with a collection of bean product are collected, carry out dehydrating to water content be about 15%, dry bean dregs are pulverized, extrusion pretreatment (I district temperature 60 C, II district temperature 90 DEG C, III district temperature 100 DEG C is carried out after crossing 60 mesh sieves, the complete expanded production line of Saixin Mechinery Co., Ltd., Jinan High and New Developement District DS56-X type twin screw, the time of each temperature section process is undertaken by the operation instructions of this production line.
2) collect step 1) process with a collection of bean product the yellow seriflux high-temperature sterilization that squeezes out or after boiling in time being chilled to 30-40 DEG C, add by mass percentage the bean dregs of the step 1) process of 30%, 0.3% volume ratio 1:1 enzyme live all reach the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, pH is regulated to be 4.0, at 55 DEG C, enzymolysis 24h;
3) add by volume in above-mentioned enzymolysis solution 6% step 1) with a collection of bean product add prepare man-hour soya-bean milk (soymilk concentration 10.5-11 degree Beaume), 1% 95% edible ethanol, mix, A.S1.01 seed liquor is made in the yeast saccharomyces cerevisiae seed liquor of inoculation volume ratio 3% and the acetic bacteria Shanghai of volume ratio 2%, be placed in aerobic fermentation 10d under 30 DEG C of temperature condition, then by centrifugal for the fermented liquid of maturation, filter, sterilizing then obtains finished product vinegar; Vinegar liquid color is amber or reddish-brown, the fragrant and heavy flavour of vinegar fragrance of ester, delicious, alcohol is soft, sour and sweet palatability, and clarification, no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.
Yeast saccharomyces cerevisiae seed liquor bacterium number is 3.0 × 10
7individual/mL; It is 2.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL.
The preparation method of yeast saccharomyces cerevisiae seed liquor is: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 28 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 3.0 × 10
7individual/mL.
A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 2.0 × 10
8individual/mL.
Embodiment 2
1) collect the by product bean dregs processed with a collection of bean product, carrying out dehydrating to water content is about 15%, is pulverized by dry bean dregs, carries out extrusion pretreatment (I district temperature 60 C, II district temperature 90 DEG C, III district temperature 100 DEG C) after crossing 60 mesh sieves
2) collect step 1) process with a collection of bean product the yellow seriflux high-temperature sterilization that squeezes out or after boiling in time being chilled to 30-40 DEG C, add by mass percentage the bean dregs of the step 1) process of 20%, 0.2% volume ratio 1:1 enzyme live all reach the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, pH is regulated to be 4.0, at 55 DEG C, enzymolysis 24h;
3) add by volume in above-mentioned enzymolysis solution 6% step 1) with a collection of bean product add prepare man-hour soya-bean milk, 2% 95% edible ethanol, mix, A.S1.01 seed liquor is made in the yeast saccharomyces cerevisiae seed liquor of inoculation volume ratio 2% and the acetic bacteria Shanghai of volume ratio 2%, be placed in aerobic fermentation 8d under 30 DEG C of temperature condition, then by centrifugal for the fermented liquid of maturation, filter, sterilizing then obtains finished product vinegar; Vinegar liquid color is amber or reddish-brown, the fragrant and heavy flavour of vinegar fragrance of ester, delicious, alcohol is soft, sour and sweet palatability, and clarification, no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.
Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0 × 10
7individual/mL; It is 3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL.
The preparation method of yeast saccharomyces cerevisiae seed liquor is: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 28 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 1.0 × 10
7individual/mL.
A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 3.0 × 10
8individual/mL.
Embodiment 3
Collect the by product yellow seriflux of Tofu processing factory in fermentor tank, as stated above after sterilizing, cooling, regulate alcoholic strength to be 5%, soya-bean milk addition is 6%, and acetic bacteria inoculum size is 1%, the ferment at constant temperature 7d of 30 DEG C, centrifugal, filter and clarification after, gained vinegar liquid color is amber or reddish-brown, ester perfume and heavy flavour of vinegar fragrance, delicious, alcohol is soft, sour and sweet palatability, clarification, no suspended substance inclusion-free, acetic acid content reaches more than 3.5%, meets Vinegar requirement.
It is 3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL.
A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 3.0 × 10
8individual/mL.
Claims (4)
1. utilize a method for yellow seriflux, Dregs Manufacture vinegar, it is characterized in that, comprise the following steps:
1) collect the by product bean dregs of bean product processing, to carry out dehydrating to bean dregs water content as being no more than 15%, dry bean dregs are pulverized, carry out expanded after crossing 60 mesh sieves;
2) collect the yellow seriflux high-temperature sterilization squeezing out in the bean product courses of processing or after boiling in time being chilled to 30-40 DEG C, adding the step 1 being no more than 30% by mass percentage) bean dregs that processed, the enzyme that is no more than the volume ratio 1:1 of 0.3% live and all reach the cellulase of 10000U/L and the compound enzymic preparation of polygalacturonase, pH is regulated to be 4.0, at 55 DEG C, enzymolysis 24h;
3) bean product adding 5%-10% in above-mentioned enzymolysis solution by volume add obtain man-hour soya-bean milk, 1%-6% 95% edible ethanol, mix, inoculation volume ratio is no more than the yeast saccharomyces cerevisiae seed liquor of 3% and A.S1.01 seed liquor is made in the acetic bacteria Shanghai of volume ratio 1%-7%, be placed in aerobic fermentation 5-10d under 20-30 DEG C of temperature condition, then by centrifugal for the fermented liquid of maturation, filter, sterilizing then obtains finished product vinegar;
Yeast saccharomyces cerevisiae seed liquor bacterium number is 1.0-3.0 × 10
7individual/mL; It is 1.0-3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL.
2. the method utilizing yellow seriflux, Dregs Manufacture vinegar according to claim 1, it is characterized in that, the preparation method of yeast saccharomyces cerevisiae seed liquor is: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 28 DEG C are cultured to logarithmic phase, impouring stroke-physiological saline solution, wash lower lawn, make bacterium number be 1.0-3.0 × 10
7individual/mL.
3. the method utilizing yellow seriflux, Dregs Manufacture vinegar according to claim 1, it is characterized in that, A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, impouring stroke-physiological saline solution, wash lower lawn, make bacterium number be 1.0-3.0 × 10
8individual/mL.
4. the method utilizing yellow seriflux, soya-bean milk to produce vinegar, it is characterized in that, collect the by product yellow seriflux of bean product source mill in fermentor tank, high-temperature sterilization or boil cooling 30-40 DEG C time, regulate alcoholic strength to be 5%, it is 4%-6% that bean product add the soya-bean milk addition volume percent obtained man-hour, and it is 1%-3% that A.S1.01 seed liquor inoculum size volume percent is made in acetic bacteria Shanghai, the constant temperature aerobic fermentation 7-10d of 28-30 DEG C, centrifugal, filter, clarification, sterilizing; It is 1.0-3.0 × 10 that A.S1.01 seed liquor bacterium number is made in acetic bacteria Shanghai
8individual/mL; A.S1.01 seed liquor preparation method is made in acetic bacteria Shanghai: will be kept at the slant strains streak inoculation of this bacterium of 4 DEG C of refrigerators to fresh slant medium, 37 DEG C are cultured to logarithmic phase, and impouring stroke-physiological saline solution washes lower lawn, make bacterium number be 1.0-3.0 × 10
8individual/mL.
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| CN102919917A (en) * | 2012-10-17 | 2013-02-13 | 深圳市福荫食品集团有限公司 | Health drink taking yellow serofluid as main raw material and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0354563A (en) * | 1989-07-24 | 1991-03-08 | Konica Corp | Color image forming material and color transferred image forming method using the same material |
| JP2826989B2 (en) * | 1995-12-11 | 1998-11-18 | 合名会社酢屋商店 | Soy vinegar |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100743644B1 (en) * | 2005-11-11 | 2007-07-27 | 이경호 | Manufacturing method of vinegar by using filtered water of bean-curd and vinegar manufactured thereby |
| CN101558863A (en) * | 2009-05-11 | 2009-10-21 | 天津市利民调料有限公司 | Method for preparing soybean sauce rich in soluble dietary fibers |
| CN102919917A (en) * | 2012-10-17 | 2013-02-13 | 深圳市福荫食品集团有限公司 | Health drink taking yellow serofluid as main raw material and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 大豆黄浆水醋酸菌种选育及其发酵试验初探;李素丽，等;《大众科技》;20091231(第7期);第109-110页、87页 * |
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