SU1306950A1 - Nutrient medium for growing acetic-acid bacteria - Google Patents

Abstract

The invention relates to the food industry, in particular to acetic production. The purpose of the invention is to improve the quality of food vinegar. The nutrient medium for growing acetic acid bacteria contains, kg / 100 l medium: sucrose 0.045-0.055; ammonium sulphate 0.004-0.005; superphosphate 0.004-0.005; potash 0.0016-0.0020, as well as fermented juices, l / 100 l of medium: grape 35-40; block 35-40; pear 8-16; alcohol - to bring its concentration in a mixture of 10 vol.%, water - the rest. Growing bacteria on this medium allows for improved vinegar production by increasing the content of vitamins and microelements. 8 tab. h ss ck sd

Description

The invention relates to the food industry, in particular to acetic production.

The purpose of the invention is to improve the quality of vinegar.

The invention consists in that nutrient medium for acetic acid bacteria for the preparation of edible vinegar, containing ethyl alcohol (ethanol), sugar (sucrose) ammonium sulphate, superphosphate and potash, also contains grape, block and pear fermented juices in the following ratio of components, kg / 100 liters of medium: Sucrose 0.045-0.055 Sulfate

ammonium 0.004-0.005 Superphosphate 0.004-0.005 Potash0.0016-0.0020

as well as liters per 100 liters of medium:

Grape fermented juice 35-40 Apple fermented juice 35-40 Pear fermented juice 8-10 Alcohol Dow

10% by volume of water

a little

Fermented grape juice has all the beneficial qualities of grape juice, contains many trace elements, is a source of calcium required by the human body. Apple juice has the ability to bind with potassium mineral elements such as phosphorus, chlorine, sodium, magnesium, calcium, sulfur, iron, fluorine, silicon, and a number of other trace elements. Pear juice is also rich in vitamins and trace elements, has a delicate aroma.

The chemical composition of the grape,

block and pear juice (mg / 100 g are given in tab. 1,

From tab. 1 shows that the calcium content in fermented fermented juice is 3 times more than in the block, phosphorus - more than 6.5 times, thiamine - 1.6 times. At the same time, ascorbic acid is 2 times more in fermented juice than in grape and riboflavin 5 times more. Apple fermentation juice has a relatively low content of calcium, phosphorus, thiamine.

Of the microelements contained in pears, sulfur compounds with which grape and block juices are poor are of particular importance, then kg1K sulfur is a necessary microelement that regulates metabolism in skin cells (Table 2).

The content of potassium and sulfur in the juices are given in table. 2

The alcohol concentration of 10% is chosen because vinegar should be obtained with a strength of 9%, about 1% is a loss. When the strength of the alcohol is less than 10%, the nutrient medium does not provide a large yield of acetic acid; if the strength of the alcohol is more than 10%, then the bacteria are not vital.

The degree of fermentation of the juices used is full, i.e. to zero sugar content (nominally, dry). The initial sugar content in the juices determines the alcohol content in the juice, the average sugar content in the juices used is 7-8%, which ensures the content of alcohol in fermented juices at the level of 4-5%. The specific amount of added alcohol depends on the specific alcohol content in the juices.

The effect of the contents; on | icroelements on the quality of vinegar is presented in Table. 3-5 (transition of trace elements in the mixture, mg / 100 g).

The total content of trace elements in the mixture (mg / 100 g) is presented in table. 6

Example 1 For a vinegar generator with a capacity of 3,500 liters a mixture is prepared in a blending tank in an amount of 3,000 liters. Fermented grape juice in the amount of 1050 liters, fermented block juice in the amount of 1050 liters and fermented pear juice in the amount of 240 liters are poured into the blending tank. Then, salts with, kg: ammonium sulphate 0.12; superphosphate 0.12; potash 0.048 and sugar 1.35, which are dissolved in a small amount of water, convenient for dissolution. Next, add the calculated amount of alcohol required to bring the mixture to 10 strength, and add water to the level of 3000 l. The mixture is intensively mixed and set in the generator.

II p m m e p 2. For an acetic generator with a capacity of 3,500 liters, the mixture is prepared in a blending tank in the amount of

3000 l. In the blended tank, fermented grape juice in the amount of 1125 l is poured, fermented block juice in the amount of 1125 l and fermented pear juice in the amount of 270 l. Then salts are added, kg: ammonium sulphate 0.135; superphosphate 0.135; potash 0.054 and sugar 1.5, which are dissolved in a small amount of water, convenient for melting. Next, add the calculated amount of alcohol required to bring the mixture to 10% strength, and add water to the 3000 liter mark. The mixture is intensively mixed and set in the generator. .

EXAMPLE 3: For an acetic generator with a capacity of 3,500 liters, a mixture is prepared in a blending tank in an amount of 3,000 liters. In the blending tank, fermented grape juice is poured in the amount of 1200 l, - fermented block juice in the amount of 1200 l and fermented pear juice in the amount of 300 l. Then the salts are added, kg: ammonium sulphate O, 15; superphosphate 0.15; potash 0.060 and sugar 1.65, which are dissolved in a small amount of water, convenient for dissolution. Next, add the calculated amount of alcohol required to bring the mixture to 10% strength, and add water to the 3000 liter mark. The mixture is intensively mixed and set in the generator.

At the tasting, samples of food vinegar from an experimental batch made with the introduction of wine, block and pear fermented juices, samples of wine and table vinegar taken from the trading network were presented.

Tasting was carried out in order to compare the organoleptic and chemical indicators of the experimental and commercial samples of vinegars.

The following samples were taken for tasting: samples 1,2,3,4 and 5 Grape 2446

Apple 87

Pear 95

vinegars obtained from the addition of fermented grape, block and pear juice; sample 6 commercial wine vinegar made according to the existing technology; Sample 7 — commercial table vinegar manufactured using the existing technology, the results are presented in Table 7.

Chemical indicators of vinegar are given in table. eight.

Thus, the proposed environment, compared with the known, allows to obtain higher quality vinegar.

Claims (1)

Invention Formula Nutrient medium for growing acetic acid bacteria, containing ethyl alcohol, sucrose, ammonium sulphate, superphosphate, potash, and water, characterized in that, in order to improve the quality of vinegar, it also contains grape juice, fermented juice in the following ratio of ingredients , kg per 100 l of medium: Sucrose Sulphate ammonium Superphosphate Potash liters per 100 liters of medium: Grape fermented the juice Apple fermented the juice Pear fermented the juice Ethanol 0.045-0.055 0.004-0.005 0.004-0.005 0,0016-0,0020 35-40 35-40 Water 8-10 Bring to a concentration of 10 pb.% Remaining Table 1 ten 20 17 0.04 0.025 0.03 0.04 0.020 0.04 Juice Compound Compound potassium,% sulfur,% Grape 0,500 0,006 Apple 0,170 0,008 Pear 0,175 0,016 Table1DaZ MicroelementMelement content,% in natural blended with juice content,% grape 1 juice34 35 40 45 500 6 2A 46 one wa cis10 0.04 n0.04 170 2 8.16 15.64 Oh ,, 34 3.4 0.013 0.013 Trace element The content of trace elements,% in natural block juice 170 8 8 58 2.7 2.72 75 2.1 8.4 16.1 0.35 200 2, 9.6 18.4 0.40 205 2.46 9.84 18.86 0.41 3.4 3.5 4.0 4.1 0.0136 0.0140 0.0186 0.0164 0.0166 0.01940 0.0160 0.0194 Table4 34 in blended juice content,% 1 40 141 0 2 About 2 o .0 68 3.2 3.2 69.7 3.3 3.28 Trace elementContent of trace elements, Z in natural blended with juice content,% block juice 171 2tLii .... Li ° I.   It i i P O72.38 2.45 2.80 2.87 Carotene20.68 0.70 0.80 0.82 Ascorbian acid 206.8 7.0 8.0 8.2 Thiamin 0.025 0.0085 0.00875 0.01000 0.01025 Riboflavin 0.020 0.0068 0.0070 0.0080 0.0082 Table5 Trace element Trace element content,% in natural blended with juice content, Z pear juice, .LLLii .... K O175 SO, 16 CaO9 P, 0.5 Carotene Ascorbic acid Thiamine Riboflavin 1306950 8 Continuation of table 4 14 1.3 0.72 0.40 17.5 1.6 0.90 0.50 19 1.8 0.99 0.55 1.19 1.36 1. 1.87 0.002.1 0.0024 0.0030 0.0033 0.0028 0.0032 0.0040 0.0044 Trace element 34:34:11 247 6.5 11.87 18.6 1.02 12.07 0.0254 0.0248 Score on a 10-point scale Sample one I IIZIIIIIZI 8.6 8.7 8.5 8.7 8.7 8.8 8.6 8.7 8.8 8.6 8.7 Specific mass, g / cm Acetic acid,% Tartaric acid,% Malic acid,% 1,0131,0131,0141,0151,0151,009 1,003 9,09,09,09,09,09,0 9,0 0.20,20,210,220,220,4 0,30,30,310,320,320,2 Tables a6 The ratio of ingredients 35:35:10 40: 40: 8 41: 41: 7 I 52.3 6.5 12.1 19.05 1.05 282 6.9 13.5 21.6 1.2 12.2 13.36 0.0257 0.0284 0.0250, 0.0272 286.7 6.8 13.7 22.08 1.23 13.49 0.0287 0.0274 Table7 8.5 8.6 8.6 8.5 8.0 8.0 8.0 8.0 Table3 Lactic acid,% Citric acid,% Salicylic acid, mg% Alcohol,% Acetic aldehyde,% 2,3-Butylene glycol,% Ascorbic acid, mg% Riboflavin, mg% Carotene, mg% Thiamine, mg%,% CaO,% Р О 7 0.040.040.040.040.040.05 0.30.30.30.30.30.30 0.30.30.30.30.30.30.20 -0,50,50,50,50,50,5 0,5 0.30.30.30.30.30.30.30 0.3 0.350,350,350,350,350,35 thirty thirty thirty thirty thirty 12 0.06 0.06 0.06 0.06 0.06 0.06 2222222 11111 0.05 0.05 0.05 0.05 0.05 0.05 0.06 0.06 0.06 0.06 0.06 0.06 0.08 0.08 0.08 0.08 0.08 0.08 Compiled by V.Golimbet Editor M. Bandura Tehred A. Kravchuk Proofreader M. Demchik Order 1497/23 Circulation 500 Subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, Projecto st., 4 thirty thirty thirty 12