Method for brewing vinegar by solid and liquid combination fermentation

Abstract

The invention provides a solid and liquid combined fermentation vinegar brewing method, which comprises: fermented fermentation broth is mixed with bran and bran coats, inoculated with acetobacter, aroma-producing yeast and lactobacillus to become a solid fermentation substrate of vinegar, and sent into a fermenter for acetic fermentation, and juice generated by fermentation of inoculated materials flows into the bottom of the fermenter from gaps between barriers; when the fermentation temperature of the solid fermentation substrate of the vinegar is overhigh, crude vinegar in a crude acetate pool is cooled and refluxed and poured into the solid fermentation substrate of the vinegar on the top layer, and simultaneously a vent hole is opened, so as to achieve the aims of oxygenation and temperature reduction of the solid fermentation substrate of the vinegar; and when the fermentation temperature in the solid fermentation substrate of the vinegar is too low, the crude vinegar in the crude acetate pool is heated and refluxed and poured into the solid fermentation substrate of the vinegar, so as to realize temperature rise of the solid fermentation substrate of the vinegar. The solid and liquid combined fermentation vinegar brewing method combines the advantages of solid fermentation vinegar brewing and liquid fermentation vinegar brewing, has the advantages of high acid yield and good flavor, mouthfeel and quality of the vinegar, can control the fermentation temperature of the solid fermentation substrate of the vinegar, and can brew the vinegar all the year around.

Description

technical field [0001] The invention belongs to a food production process, in particular to a method for making vinegar by combining solid and liquid states. Background technique [0002] my country is a big country in the production and consumption of vinegar. Vinegar production technology can be divided into two categories: solid state fermentation and liquid state fermentation. [0003] Folk traditional flavor vinegar is generally produced by solid-state fermentation process. The solid-state fermentation process can also be divided into an all-solid-state fermentation process, a liquid-first solid-state fermentation process, and a solid-state pouring process. [0004] The traditional solid-state fermentation process is used to produce vinegar. Although the flavor, taste and quality are good, there are still problems such as low raw material utilization rate, high energy consumption, high production cost, and high labor intensity, which is not conducive to large-scale pr...

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Problems solved by technology

[0004] The traditional solid-state fermentation process is used to produce vinegar. Although the flavor, taste and quality are good, there are still problems such as low raw material utilization rate, high energy consumption, high production cost, and high labor intensity, which is not conducive to large-scale production. The outstanding performance is as follows: (1) The caliber of the fermentation tank and pond is large, and the alcohol in the vinegar fermented grains is volatile and lost, which affects the acid production rate; (2) The fermentation temperature is difficult to control, especially in the hot summer and cold seasons every year, because the extreme temperature outside is not conducive to vinegar The fermented grains were forced to stop production; (3) The production line was incoherent, mostly operated by hand, with small scale and low output

[0005] The production of vinegar by liquid fermentation process mainly includes submerged fermentation, liquid pouring and static fermentation. The production of vinegar by liquid fermentation has a high raw material utilization rate and acid production rate, but the flavor, taste and quality of the product are poor

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