Method for brewing table vinegar by feeding materials in batches through horizontal roller solid state fermentation tank

Abstract

The invention discloses a method for brewing table vinegar by feeding materials in batches through a horizontal roller solid-state fermentation tank. The method is simple and convenient to operate, and can shorten the fermentation time and improve the yield. The method comprises the following steps: (1) soaking, mixing, liquefying and saccharifying to obtain sweet mash, and pumping the sweet mash into an alcohol fermentation tank; 2) performing alcoholic fermentation to obtain mature wine mash; 3) solid state vinegar fermentation: adding bran, rice husks, yeast and acetic acid bacteria powder through a quantitative auger feeding system, mixing by a mixing auger, conveying to a horizontal roller solid state fermentation tank by airflow, pumping mature wine mash into the horizontal roller solid state fermentation tank through a pipeline after the solid state materials are fed, adding water, rotating the horizontal roller solid state fermentation tank, and uniformly mixing, so as to obtain the solid state vinegar. Vinegar fermentation is started after initial fermented grain preparation is completed, and the temperature and oxygen concentration of vinegar fermented grains are monitored without rotating the tank body on the first to second days of fermentation; fermentation control is carried out on the third day; and 4) adding salt for after-ripening: fermenting solid vinegar when the alcohol concentration is less than 0.5 vol% to complete vinegar fermentation, and adding salt for sealing the fermented grains for after-ripening.

Description

Technical field [0001] The present invention relates to a method of brewing vinegar, and more specifically to a method of brewing vinegar in batches with a horizontal drum solid-state fermentation tank. Background technique [0002] Vinegar (also called acetic acid) is a sour condiment brewed from grain or alcohol containing starch and sugar, and brewed by various types of bacteria, mainly yeast and acetic acid bacteria. The brewing process mainly consists of three parts. Starch is enzymatically decomposed into sugars, which is saccharification. Yeast or other microorganisms ferment sugars to generate alcohol, which is alcoholization. Acetic acid bacteria oxidize alcohol to generate acetic acid, which is acetification. It is not only used to adjust the sourness of food, but also eliminates fatigue and prevents colds. It has the functions of lowering blood pressure, reducing fat, and preventing arteriosclerosis. It can promote appetite, help digestion, facilitate absorption, ...

AI Technical Summary

Problems solved by technology

In the later stage of fermentation, the nutrients in the vinegar grains are lacking, and because the grains are not supplemented with sufficient nutrients for the growth and metabolism of acetic acid bacteria, the period of the acetic acid fermentation stage is prolonged

If the feeding method can be used to produce solid vinegar, it will help to increase production capacity and yield; but the traditional solid vinegar brewing process and equipment cannot achieve uniform feeding