Method and equipment for producing edible vinegar

Abstract

A process for preparing the edible vinegar with high output rate features that its raw materials include proportionally sorghum grains, wheat bran, yeast, beta-amylase, dried yeast, rice husk, vinegar dregs, edible salt, and sodium benzoate. A novel fire fumigating apparatus for high uniformity of fire fumigating to all jars is also disclosed.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a method for producing edible vinegar and equipment thereof. Background technique [0002] In the prior art, the fermentation of edible vinegar mainly adopts bran koji (quick koji), which is generally made artificially in our factory with simple equipment. The highest saccharification efficiency is only about 3000, and usually only has a saccharification rate of 1000-2000. Bran koji, also known as fast koji, means freshly made, ready-to-use, fast fermentation, fast production, but it is difficult to preserve. The freshly produced bran koji has more than 3,000 test results and is very good. It is poured on the cement floor for storage in hot weather, 2 to 3 It will heat up in an hour, so that the quality will be reduced and become a defective product, and the dosage is about 30 catties, the cost is high, and the quality is unstable. It is often caused by the qua...

AI Technical Summary

Problems solved by technology

Bran koji, also known as fast koji, means freshly made, ready-to-use, fast fermentation, fast production, but it is difficult to preserve. The freshly produced bran koji has more than 3,000 test results and is very good. It is poured on the cement floor for storage in hot weather, 2 to 3 It will heat up in an hour, so that the quality will be reduced and become a defective product, and the dosage is about 30 catties, the cost is high, and the quality is unstable. It is often caused by the quality of bran koji, low alcohol in alcoholic grains, backfire of vinegar grains, and burnt grains. Less vinegar is produced, and in severe cases no vinegar is produced, which directly affects the output of vinegar. For example, 100 catties of sorghum can only produce 750-800 catties of 3.5-degree vinegar

[0003] In the traditional vinegar-making process, fermented vinegar grains are mostly fermented in large tanks, which has been unchanged for hundreds of years. The sanitary conditions in the workplace are poor, and it is difficult to meet the national food production hygiene standards.

In addition, the smoked unstrained spirits equipment is also relatively backward, and now still use one fire and two rows of cylinders, 12-16 cylinders, the front fire and the rear chimney, and a straight fire with half a fire path. This kind of smoked fire has three disadvantages: 1. Uneven heat, The fire in the front is big, and the vinegar grains often have a burnt smell; the fire in the back is small, and the vinegar grains are late or immature; 2. The coal consumption is high, and half of the heat energy escapes from the chimney; 3. The smoke pollution is serious, and the smoke is directly discharged into the atmosphere from the chimney

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