Method for producing rose vinegar by pump reflux method

Abstract

The invention discloses a method for producing rose vinegar by a pump reflux method. The method comprises the following steps: rinsing rice; steaming rice; cooling cooked rice; putting the cooked ricein a tank and erecting a nest; floating; adding water; fermenting; aging; squeezing; and sterilizing. The tank is cylindrical, the upper end of the tank is open while the lower end of the tank is provided with a cone-shaped or arc-shaped bottom; a mash discharge hole is formed in the lowest part of the cone-shaped or arc-shaped bottom of the tank; the mash discharge hole is connected to a refluxspray hole in the upper end hole of the tank through a pipeline; a liquid pump is arranged on the pipeline; and a grass cover is arranged on the upper end hole. The fermenting step comprises the following steps: (1) medium frequency large reflux fermentation control in early stage; (2) high frequency medium reflux fermentation control in middle stage; and (3) low frequency small reflux fermentation control in later stage. According to the method for producing rose vinegar by the pump reflux method disclosed by the invention, the production scale of the rose vinegar can be expanded, the yield of the rose vinegar is increased, the quality of the rose vinegar is stabilized and improved, and the labor intensity is alleviated.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a method for producing rose vinegar by using a pump backflow method instead of manual vat turning (mash). The old concept has promoted the technological progress of Zhejiang rose vinegar brewing industry. Background technique [0002] The basic steps of traditional Zhejiang rose vinegar production are: soaking and washing rice, steaming, cooling and building nests, blooming, adding water to ferment, aging, pressing, sterilizing and blending. In the process of water-added fermentation, due to the fermentation of microorganisms, heat will be generated and oxygen will be consumed, which requires manpower to regularly use rakes to stir and stir the fermented product (ie mash) in the tank (commonly known as turning over the tank) to achieve the purpose of feeding the mash. The effect of heat dissipation, equalizing the temperature of the mash, and supplementing ...

AI Technical Summary

Problems solved by technology

[0017] However, the above-mentioned production method of Zhejiang rose vinegar not only has a long production cycle (generally lasts 5 to 7 months), but also is affected by the temperature, so it can only be produced once a year, and the scale and output have not been able to increase.

In particular, the fermentation control is carried out by manually turning the vats regularly, which is labor intensive, low in production efficiency, and the product quality is uneven, so it is difficult to guarantee

Before this application, although there were mechanized production attempts, they all failed, or the deep-fermented rice vinegar was produced instead of rose rice vinegar

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