Method for reducing foam generation amount in vinegar fermentation process

Abstract

The invention discloses a method for reducing foam generation amount in a vinegar fermentation process. The method comprises the following steps of: providing completely fermented wine mash; centrifuging the wine mash, and performing solid-liquid separation to obtain a wine stock solution; adding a filter aid into the wine stock solution, and performing circulating filter pressing until the filtrate is clarified, thereby obtaining filter-pressed clear liquid; clarifying and filtering the filter-pressed clear liquid by using an ultrafiltration membrane, thereby obtaining refined filtered clear liquid; and applying the refined filtered clear liquid to acetic fermentation. According to the method disclosed by the invention, the foam retention property of the wine is improved by a specific composite filtering and clarifying process technology, the foam output ratio in the vinegar fermentation process is effectively reduced, the yield of the fermented vinegar is improved, the utilization rate and production efficiency of the fermentation equipment are improved, the loss rate of the materials is reduced, and the technical problem that the foam generation amount in the vinegar fermentation process is high is fundamentally solved. Moreover, the wine mash is subjected to primary filtration by adopting a centrifugal process, so that the overall usage amount of the filter aid is reduced, the cost is reduced, and the additional value of wine residues is improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar fermentation, and in particular relates to a method for reducing foam production in the vinegar fermentation process. Background technique [0002] Vinegar is an indispensable condiment in daily life, and its fermentation methods can be divided into solid state fermentation and liquid state fermentation. Compared with solid-state fermentation, liquid-state fermentation has many advantages such as short fermentation period, high utilization rate, and low labor intensity, and is more suitable for industrial production. In liquid fermentation technology, the main brewing methods include traditional surface static fermentation method, immobilized acetic acid bacteria fermentation method and submerged liquid fermentation method, etc. Among them, submerged liquid fermentation method is currently the most commonly used brewing method in the vinegar industry. According to the different operation methods,...

AI Technical Summary

Problems solved by technology

However, although the foam treatment method of collecting foam and returning it to the fermentation system after centralized treatment can reduce the material loss caused by foam overflow in vinegar fermentation, it has not fundamentally solved the problem of large foam volume, and added additional equipment and labor input, resulting in increased production costs