Rapid solid-state fermentation process of vinegar

Abstract

The invention relates to a rapid solid-state fermentation process of vinegar. The rapid solid-state fermentation process of the vinegar includes saccharification process, alcohol fermentation processand acetic acid fermentation process. The rapid solid-state fermentation process of the vinegar is characterized in that the process conducts the fermentation by using a vinegar solid-state fermentation machine capable of cooking, cooling, inoculation, alcohol fermentation, acetic acid fermentation, automatic turning over fermenting grains, oxygen supply, vinegar drenching and slag discharging; inthe alcohol fermentation process, fermentation temperature is 28-37 DEG C, and fermentation time is 100-168 hours; in the acetic acid fermentation process, fermentation temperature is 26-37 DEG C, and fermentation time is 48-120 hours. The rapid solid-state fermentation process of the vinegar has the advantages of greatly shortening the fermentation time, improving the utilization of raw Materials and accessories and increasing productivity, efficiency and cost-effectiveness with the raw materials and product quality not changed.

Description

technical field [0001] The invention relates to a solid-state rapid fermentation process of vinegar. Background technique [0002] The production process of brewing vinegar can be divided into solid-state fermentation and liquid-state fermentation. Traditional vinegar production bases such as Shanxi, Jiangsu Zhenjiang, Sichuan, Gansu and other places still use pure solid-state fermentation or pre-liquid and post-solid fermentation for 80% of seasoning vinegar. craft. Solid-state fermented vinegar has a long fermentation time, many types of microorganisms, many types of fermentation products, and a high degree of esterification. In addition to the main component of acetic acid, it also contains various amino acids, organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components. , high-quality, is the domestic mainstream consumer goods. At present, domestic vinegar solid-state fermentation almost adopts backward production methods such as larg...

AI Technical Summary

Problems solved by technology

At present, domestic vinegar solid-state fermentation almost adopts backward production methods such as large vats, large ponds, fermentation tanks, and fermenting machines, which cannot effectively control the temperature, oxygen supply, and fermenting process. The fermentation cycle is long and labor-intensive. High, and open production leads to disadvantages such as poor sanitation

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