Solid-state fermentation tank for brewing edible vinegar

Abstract

The invention relates to a solid-state fermentation tank for brewing edible vinegar. The solid-state fermentation tank for brewing the edible vinegar is characterized by being of a multilayer type; the solid-state fermentation tank provided by the invention overcomes the defects of the traditional edible vinegar solid state fermentation brewing method that a large amount of rice husk, sorghum shell and the like which have no nutritional value and can produce harmful substances in a fermentation process need to be added in a fermented material; pentosan contained in the rice husk can produce furfural during fermentation, so that the obtained vinegar tastes scorched bitter; pectin substances can be decomposed to generate methyl alcohol which influences the quality of the vinegar in a fermentation process and is the main source of various foreign flavours in the edible vinegar; even the rice husk is steamed in clear soup before use, only bran smell and soil smell can be removed, and external factors are avoided but intrinsic factors are not avoided, so that the quality of the edible vinegar is influenced.

Description

(1) Technical field [0001] The invention belongs to the technical field of machinery, in particular to a solid-state fermentation tank for brewing vinegar. (2) Background technology [0002] Most of the traditional high-quality vinegars in my country (such as: Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan Baoning vinegar, Tianjin Duliu vinegar, Beijing Longmen rice vinegar, etc.) are brewed by solid-state fermentation. In the traditional solid-state fermentation vinegar production process that has been handed down for thousands of years in my country, the fermentation tank is a deep and simple layer, so a large amount of fiber-based filling materials without any nutritional value such as rice husks and sorghum husks must be added during the fermentation and brewing process. The function is to make the fermented material loose and breathable. If filling materials such as rice husks and sorghum husks are not added, the sorghum, corn, wheat, barley, etc. (collectiv...

AI Technical Summary

Problems solved by technology

[0006] my country's traditional solid-state fermentation of vinegar brewing has complex processes, long production cycles, high energy consumption, low vinegar production rate, and a large amount of waste vinegar residues

Although pure grain is used as the raw material and water is used as the filling medium to brew vinegar by liquid fermentation, most of the vinegar produced has a bland taste, poor quality and low commodity value

Although the vinegar brewed by the traditional

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