RU2301255C1 - Method for producing natural food vinegar - Google Patents

Abstract

FIELD: food processing technology.

SUBSTANCE: method for producing natural food vinegar involves preparing must from alcoholic raw by bringing up the alcohol content in its to the concentration 10-11% and its following feeding into a fermenter filled with beech chips with acetic acid microorganisms immobilized on chips. Then oxidation of alcohol to acetic acid is carried out. Bringing up the alcohol content in must to the concentration 10-11% is carried out with nettle alcoholic solution that is prepared from 5-15 g of dried nettle or 25-35 g of beet, or 5-15 g of dried nettle and 15-35 g of beet per 1 l of ready must. Invention provides enhancing yield of acetic acid up to 14%, increasing duration of exponential phase by 2-3 h and to enrich ready product with components containing in supplements used. Invention can be used in producing natural food vinegar.

EFFECT: improved producing method.

3 cl, 16 ex

Description

The invention relates to food biotechnology, in particular to methods for the production of edible natural vinegar with the participation of acetic acid bacteria Acetobacter aceti.

Vinegar, obtained as a result of acetic acid fermentation of alcohol-containing liquids caused by acetic acid bacteria, has valuable properties, since along with acetic acid, the finished product contains a small amount of complex organic components that provide a beneficial effect on the human body and improve its organoleptic.

From the technical level it is known that the production of natural food vinegar on an industrial scale has been carried out for more than one century. Several methods for producing vinegar are known.

Currently, the circulation method, which consists in the continuous supply of an alcohol-containing liquid to a filler with acetic acid bacteria immobilized on it, has received the most widespread use. The liquid flowing from the bottom of the oxidizing agent is again pumped for irrigation using a pump. Continuous circulation of the alcohol-containing liquid occurs until the acetic acid bacteria almost completely oxidize the alcohol to acetic acid.

The main trends in improving the production of edible natural vinegar are improving the quality of the finished product, accelerating the process and simplifying the technological equipment.

Thus, there is a known method of producing fruit vinegar, aimed at improving the quality of the finished product, for which, before obtaining natural food vinegar, separately stored fermented apple juice and fermented cidonia juice are mixed to ensure sugar content of 0.5-1.0 and acidity of 10-18 g / l, the blend is restored by passing through the reservoir with wine yeast immobilized on the nozzle concentration of 300-800 million cells / ml for 12-48 hours at a rate of 0.02-0.08 h ^-1 , after which the alcohol contained in the blend is oxidized with using vinegar acid bacteria by known methods.

When zidonia juice is added to fermented apple juice, optimal conditions are created for activating the regenerative function of wine yeast, as a result of which the blend acquires a golden straw color, bright fruit aroma, it is additionally enriched with vital products of the yeast cell. (A.S. SU No. 1402612, bull. No. 22, 06.16.88).

The disadvantage of this method is that the added fermented juice of zidonia is a rare and expensive raw material.

Increasing the yield and concentration of the finished product while enriching it with active and mineral substances is achieved in the method for producing finished vinegar according to A.S. SU No. 1555352 A1. The method is as follows, prepare a nutrient medium based on ethanol 6.5-7.0%, finished acetic acid 0.9-1.0%, mineral salts: ammonium phosphate disubstituted, magnesium sulfate and potassium chloride, drinking water. The nutrient medium is continuously fed to the battery of serially connected fermenters for oxidation. When the concentration of acetic acid in the head fermenters reaches 6.0-8.5, which characterizes the phase of slowing down the growth of acetic acid bacteria, fermented apple juice or grape material is introduced into the nutrient medium in a ratio of 1: (0.02-0.03) to values of the OB potential in the medium 545-550 mV. In the process of oxidation, vinegar is obtained in an increased concentration, the process is accelerated, the product yield increases and enrichment with biologically active and mineral substances occurs. (A.S. SU No. 1555352 A1, Bull. No. 13, 04/07/90) The disadvantages of the method are complex technological equipment and large production areas.

As a prototype of the selected circulation method of vinegar production. The method includes the operation of making a wort from an alcohol-containing raw material by adjusting the alcohol concentration thereto to 10-11% and flowing it through a fermenter filled with shavings on which acetic acid bacteria are immobilized. Beech chips are located on a perforated grate. The mass of chips is irrigated with a nutrient solution containing alcohol, acetic acid and mineral salts.

The disadvantage of the prototype is the short duration of the exponential phase (growth phase and active life of bacteria) and the transience of subsequent phases, which determines the acidity of the finished product. The highest content of acetic acid is 10-11%. (Buryan N.I., Tyurina L.V., Microbiology of winemaking. - M: Food industry, 1979, p. 152)

The objective of the invention is to extend the duration of the exponential phase and obtain enriched natural vinegar.

Technical results that can be obtained by implementing the proposed method are:

- an increase in the duration of the exponential phase;

- enrichment of the finished product;

- increased yield of acetic acid.

The solution of this problem and the achievement of the listed technical results became possible:

for the production method of natural food vinegar according to the first embodiment due to the fact that in the known method, which includes the preparation of wort from alcohol-containing raw materials by bringing the alcohol content thereto to 10-11% and its subsequent feeding into a fermenter filled with beech shavings with acetic acid bacteria immobilized on them , bringing the alcohol content in the wort to 10-11% is carried out with alcohol infusion of dry nettle at the rate of 5-15 g of dry nettle per 1 liter of prepared wort;

for the production method of natural food vinegar according to the second embodiment due to the fact that in the known method, which includes the preparation of wort from alcohol-containing raw materials by bringing the alcohol content thereto to 10-11% and its subsequent supply to a fermenter filled with beech shavings with acetic acid bacteria immobilized on them , bringing the alcohol content in the wort to 10-11% is carried out with alcohol infusion of beets, which are prepared at the rate of 25-35 g of beets per 1 liter of ready-made wort.

In the particular case of using the first variant of the method, in preparing alcoholic infusion, beets are added to dry nettles at the rate of 15-35 g of beets per 1 liter of ready-made wort.

Enrichment of the bacterial environment occurs through the introduction of nutrients inherent in nettles or beets, as well as their mixtures within the stated concentration limits, which favorably affects the growth of biomass and makes it possible to withstand high acidity for a longer time, i.e. increase the duration of the exponential phase and, accordingly, provide a higher yield of acetic acid. Such an effect is provided by a group of vitamins B, vitamins P and K contained in beets, as well as iodine, manganese, copper, fiber and pectins; or vitamins A, C and K, as well as carbohydrates of plant origin contained in nettles. The duration of the process increases slightly (from 2 to 3 hours), which is obviously associated with the expansion of the exponential phase, since the finished product has a high concentration of up to 14% acetic acid compared to the prototype.

In this case, additionally introduced nutrients processed by bacteria remain in the finished product, enriching it and, accordingly, improving its merchandising characteristics and increasing nutritional value.

The inventive options for the production of natural edible vinegar are as follows: prepare an alcoholic extract at the rate of 5-15 g of nettles per 1 liter of prepared wort according to the first embodiment, or an alcoholic infusion of beets at the rate of 25-35 g of beets per 1 liter of prepared wort for the second option or alcoholic infusion of dry nettle at the rate of 5-15 g and beets at the rate of 15-35 g per 1 liter of ready-made wort for a particular case of using the method according to the first option by insisting on 70% alcohol at a temperature of 30 ° C for 72 hours . After which the infusion is filtered and squeezed.

The alcohol content in the alcohol feed is determined and the wort is prepared by adjusting the alcohol content in the wort to 10-11% with the appropriate alcohol infusion, or on dry nettle, or on beets, or dry nettles and beets. The prepared wort is fed into a fermenter filled with beech shavings with acetic acid bacteria immobilized on them. Using a pump, the solution is repeatedly circulated through the apparatus until all alcohol is oxidized to acetic acid.

Due to the enrichment of the bacterial environment with nutrients of organic origin, inherent either to nettles or beets, which beneficially affect the growth of biomass, they create the possibility of maintaining high acidity for a longer time, i.e. significantly increase the exponential phase and increase the yield of acetic acid to 12-14% compared with the prototype method of 10-11% acetic acid.

The practical application of the proposed method is shown by the following examples of specific performance.

Example 1

An alcoholic infusion is prepared from dry nettle by insisting it at a temperature of 30 ° C for 72 hours at the rate of 10 g of dry nettle per 1 liter of prepared wort, which corresponds to the average value within the stated limits. The total amount of oxidizer 900 l, eat 400 l, leave the store 500 l.

The total volume of prepared wort 400 l, incl. water 351 l, a mixture of alcohol (filtered tincture) and EAF 49 l. The dry nettle content is 10 g per 1 liter of ready-made wort 10 ^· 400 = 4000 g. The prepared wort is poured into the fermenter, in which acetic acid bacteria are loaded. The oxidation process takes about 73 hours, resulting in vinegar with an acidity of 13%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of greenish color, a softer smell characteristic of vinegar.

Example 2

In example 1, an alcoholic infusion is prepared at the rate of 5 g of dry nettle per 1 liter of finished wort, which corresponds to its minimum value within the stated limits.

The oxidation process takes place in 71 hours, as a result we get vinegar with an acidity of 11%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of greenish color, a milder smell characteristic of vinegar.

Example 3

In example 1, an alcoholic infusion is prepared at the rate of 15 g of dry nettle per 1 liter of finished wort, which corresponds to its maximum value within the stated limits.

The oxidation process takes 74 hours, as a result we get vinegar with an acidity of 13.5%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of greenish color, a milder smell characteristic of vinegar.

Example 4

In example 1, an alcoholic infusion is prepared at the rate of 4 g of dry nettle per 1 liter of finished wort, which is less than the minimum value within the stated limits.

The oxidation process takes 70 hours, resulting in vinegar with an acidity of 9%, containing carbohydrate residues of plant origin. The product does not differ from the product obtained by the prototype.

Example 5

In example 1, an alcoholic infusion is prepared at the rate of 17 g of dry nettle per 1 liter of finished wort, which is greater than the maximum value within the stated limits.

The oxidation process takes 74 hours, resulting in vinegar with an acidity of 13%, containing carbohydrate residues of plant origin. The product has impurities, a light, barely noticeable shade of greenish color, a softer smell characteristic of vinegar.

Example 6

An alcoholic infusion is prepared from dry nettle by insisting it at a temperature of 30 ° C for 72 hours at the rate of 10 g of dry nettle per 1 liter of prepared wort, which corresponds to the average value within the stated limits. The total amount of oxidizer 900 l, eat 400 l, leave in the store 500 l. As alcoholic raw materials, apple juice of alcohol is used - 8.5% filtered nettle infusion of 392 l and EAF of 8.2 l.

The finished wort is poured into a fermenter, in which acetic acid bacteria are loaded. The oxidation process takes about 73 hours, resulting in vinegar with an acidity of 12.5%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of greenish color, a milder smell characteristic of vinegar.

Example 7

In example 1, an alcoholic infusion is prepared at the rate of 15 g of beets per 1 liter of finished wort, which corresponds to the minimum value within the stated limits.

The oxidation process takes place in 71 hours, the result is vinegar with an acidity of 11%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish color, a milder smell characteristic of vinegar.

Example 8

In example 1, an alcoholic infusion is prepared at the rate of 20 g of beets per 1 liter of finished wort, which corresponds to the average value within the stated limits.

The oxidation process takes about 73 hours, resulting in vinegar with an acidity of 13.5%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish color, a milder smell characteristic of vinegar.

Example 9

In example 1, an alcoholic infusion is prepared at the rate of 35 g of beets per 1 liter of finished wort, which corresponds to the maximum value within the stated limits.

The oxidation process takes 74 hours, resulting in vinegar with an acidity of 14%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish color, a milder smell characteristic of vinegar.

Example 10

In example 1, an alcoholic infusion is prepared at the rate of 13 g of beets per 1 liter of finished wort, which is less than the minimum value within the stated limits.

The oxidation process takes 70 hours, as a result we get vinegar with an acidity of 9%, containing carbohydrate residues of plant origin. The product does not have pronounced differences from the finished product made according to the prototype.

Example 11

In example 1, an alcoholic infusion is prepared at the rate of 37 g of beets per 1 liter of finished wort, which is higher than the maximum value within the stated limits.

The oxidation process takes 74 hours, as a result we get vinegar with an acidity of 13.7%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish color, a specific smell not characteristic of vinegar.

Example 12

In example 1, an alcoholic infusion is prepared at the rate of 15 g of beets and 5 g of nettle per 1 liter of ready-made wort, which corresponds to the minimum value within the stated limits.

The oxidation process takes 71 hours, resulting in vinegar with an acidity of 12%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish-green color, a softer smell characteristic of vinegar.

Example 13

In example 1, an alcoholic infusion is prepared at the rate of 20 g of beets and 10 g of nettle per 1 liter of finished wort, which corresponds to the average value within the stated limits.

The oxidation process takes 72 hours, the result is vinegar with an acidity of 12.8%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish-green color, a softer smell characteristic of vinegar.

Example 14

In example 1, an alcoholic infusion is prepared at the rate of 35 g of beets and 15 g of nettle per 1 liter of ready-made wort, which corresponds to the maximum value within the stated limits.

The oxidation process takes about 73 hours, resulting in vinegar with an acidity of 14%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish-green color, a softer smell characteristic of vinegar.

Example 15

In example 1, an alcoholic infusion is prepared at the rate of 13 g of beets and 4 g of nettles per 1 liter of finished wort, which is less than the minimum value within the stated limits.

The oxidation process takes about 70 hours, as a result we get vinegar with an acidity of 10%, containing carbohydrate residues of plant origin. The product does not have pronounced differences from the finished product made according to the prototype.

Example 16

In example 1, an alcoholic infusion is prepared at the rate of 37 g of beets and 17 g of nettle per 1 liter of ready-made wort, which is higher than the maximum value within the stated limits.

The oxidation process takes 74 hours, as a result we get vinegar with an acidity of 13.8%, containing carbohydrate residues of plant origin. The product has a light, barely noticeable shade of yellowish-green color, a specific smell not characteristic of vinegar.

As can be seen from the presented examples, the most optimal concentrations of adding nettle or beet are the average values within the claimed limits. In concentrations below the claimed limits, the expected technical results are not achieved (examples 4, 9). Increasing the concentration above the stated limits is impractical. Examples 11 and 5 show that an increase in concentration limits compared with the claimed leads to the consumption of raw materials, does not allow to achieve a significant increase in technical results and leads to the appearance of undesirable tones in the organoleptic.

Example 6 shows the inventive method is especially interesting in the production of apple cider vinegar, since carbohydrate residues, mixed with acids of apple juice, additionally enrich each other, creating an even more favorable environment for bacteria to work.

Depending on the concentration of additives, the duration of the oxidation process changes, caused by the extension of the duration of the exponential phase (on average by 1-3 hours), which is confirmed by an increase in the acidity of the finished product by 1-3%.

Thus, the claimed combination of essential features of the invention according to the first and second options allows us to solve the problem of the invention - expanding the duration of the exponential phase and obtaining enriched natural vinegar, and to achieve such technical results as increasing the duration of the exponential phase by 2-3 hours; enrichment of the finished product according to the first embodiment with carbohydrates of plant origin, vitamins A, C, K contained in nettles. In the second case, iodine, vitamins of groups B, P, and K contained in beets, and in the particular case of complex organic compounds and a complex of vitamins contained in beets and nettles, in addition, an increase in the content of acetic acid in the finished product to fourteen%.

Claims (3)

1. A method of producing edible natural vinegar, including the preparation of wort from alcoholic raw materials by adjusting the alcohol content thereto to 10-11% and then feeding it to a fermenter filled with beech shavings with acetic acid bacteria immobilized on them, characterized in that the content alcohol in the wort up to 10-11% is carried out with an alcohol infusion of nettle, which is prepared at the rate of 5-15 g of dry nettle per 1 liter of prepared wort. 2. The method according to claim 1, characterized in that when preparing an alcoholic infusion, beets are added to dry nettles at the rate of 15-35 g of beets per 1 liter of prepared wort. 3. A method of producing edible natural vinegar, including the preparation of wort from alcohol-containing raw materials by adjusting the alcohol content thereto to 10-11% and then feeding it to a fermenter filled with beech shavings with acetic acid bacteria immobilized thereon, characterized in that alcohol in the wort up to 10-11% is carried out with alcoholic infusion of beets, which are prepared at the rate of 25-35 g of beets per 1 liter of prepared wort.