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Method for producing rose vinegar by adopting pneumatic stirring way

A technology of pneumatic stirring and rose vinegar, which is applied in the field of food fermentation engineering, can solve the problems of long production cycle, high labor intensity, and the influence of temperature, and achieve the goal of overcoming the bottleneck of seasonal restrictions, accelerating the biological oxidation process, and ensuring production stability. Effect

Active Publication Date: 2018-04-20
绍兴至味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Effect test

Embodiment 1

[0036] The present invention is a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rinsing rice, steaming rice, cooling cooked rice, putting cooked rice into a tank (1) and building a nest, blooming, adding water, fermenting, The aging step, pressing step, and sterilization step are characterized in that: the tank (1) is cylindrical, the upper end of the tank (1) is open, and the lower end of the tank (1) is provided with a conical or arc-shaped bottom, The diameter-to-height ratio of the cylindrical portion of the tank (1) is D:H=1:0.8, the lowest point of the conical or arc-shaped bottom of the tank (1) is provided with a discharge port (2), and one end of the compressed air pipe (3) It is connected to the air inlet (5), and the other end is connected to the air nozzle (4) arranged at the lower part of the mash in the tank (1), and a grass cover (6) is provided on the upper port. The fermentation steps include:

[0037] (1) Ferme...

Embodiment 2

[0045] The present invention is a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rinsing rice, steaming rice, cooling cooked rice, putting cooked rice into a tank (1) and building a nest, blooming, adding water, fermenting, The aging step, pressing step, and sterilization step are characterized in that: the tank (1) is cylindrical, the upper end of the tank (1) is open, and the lower end of the tank (1) is provided with a conical or arc-shaped bottom, The diameter-to-height ratio of the cylindrical portion of the tank (1) is D:H=1:0.9, the lowest point of the conical or arc-shaped bottom of the tank (1) is provided with a discharge port (2), and one end of the compressed air pipe (3) It is connected to the air inlet (5), and the other end is connected to the air nozzle (4) arranged at the lower part of the mash in the tank (1), and a grass cover (6) is provided on the upper port. The fermentation steps include:

[0046] (1) Ferme...

Embodiment 3

[0054] The present invention is a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rinsing rice, steaming rice, cooling cooked rice, putting cooked rice into a tank (1) and building a nest, blooming, adding water, fermenting, The aging step, pressing step, and sterilization step are characterized in that: the tank (1) is cylindrical, the upper end of the tank (1) is open, and the lower end of the tank (1) is provided with a conical or arc-shaped bottom, The diameter-to-height ratio of the cylindrical portion of the tank (1) is D:H=1:1, the lowest point of the conical or arc-shaped bottom of the tank (1) is provided with a discharge port (2), and one end of the compressed air pipe (3) It is connected to the air inlet (5), and the other end is connected to the air nozzle (4) arranged at the lower part of the mash in the tank (1), and a grass cover (6) is provided on the upper port. The fermentation step includes:

[0055] (1) Ferment...

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Abstract

The invention discloses a method for producing rose vinegar by adopting a pneumatic stirring way. The method comprises the steps of carrying out immersion cleaning on rice, steaming the cleaned rice,cooling the cooked rice, building a nest, flooding, adding water, fermenting, aging, squeezing and sterilizing; a tank is in a cylinder shape, an opening is formed in the upper end of the tank, and the diameter-height ratio D / H of the cylinder part of the tank is equal to 1 to (0.8-1); one end of a compressed air pipeline is connected with an air inlet, and the other end of the compressed air pipeline is connected with an air nozzle arranged at the lower part of mash in the tank; a grass cover is arranged at the opening formed in the upper end of the tank; step of fermenting comprises the following process: (1) medium-frequency and large-pneumatic stirring intensity fermentation control in the early stage; (2) high-frequency and medium-pneumatic stirring intensity fermentation control in the middle stage; (3) low-frequency and small-pneumatic stirring intensity fermentation control in the late stage. The method for producing the rose vinegar by adopting the pneumatic stirring way can enlarge the production scale, increase the yield, improve and stabilize the quality of the rose vinegar and lighten the labor intensity.

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 pneumatic stirring 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 supplemen...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 王如樑吴光忠蒋予箭
Owner 绍兴至味食品有限公司
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