432results about "Vinegar preparation" patented technology

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The invention provides an optimal control system and method for brewing fermentation of gingko and tartary buckwheat vinegar, and relates to the technical field of food fermentation engineering. The method comprises the following steps: S1, on the basis of a mixed raw material of a fed ginkgo biloba extract and tartary buckwheat powder, acquiring raw material component data in real time by adopting an online spectrum analysis technology, associating initial environment parameters by a multivariable fusion analysis method, and generating raw material characteristic fingerprints and an optimal starting environment parameter set; raw material component data are obtained in real time through an online spectral analysis technology, initial environment parameters are associated with a multivariate fusion analysis method, accurate generation of raw material characteristic fingerprints and optimal starting environment parameters is achieved, adaptability and stability of the fermentation starting stage are remarkably improved, real-time calculation of a dynamic time sequence prediction model on the pH change trend is achieved, and the stability of the fermentation starting stage is improved. And a parameter adaptive control algorithm is matched.

The present application relates to the technical field of strain fermentation, and particularly relates to a multi-strain fermentation equipment and a fermentation process thereof, which comprises a mixing mechanism, the mixing mechanism comprises a chassis, a cleaning mechanism for cleaning raw materials and a material distribution mechanism for putting the raw materials into the mixing mechanism are arranged on the mixing mechanism; the present application realizes full-process automatic operation of multi-strain fermentation by integrating the functions of cleaning, crushing, sub-packaging, additive distribution and mixed liquid transfer, the cleaning mechanism adopts a spiral lifting type cleaning disc combined with a crushing design of a pressing disc, so that the cleaning and crushing of the raw materials can be completed in the same equipment, the process conversion time is greatly reduced, and the production efficiency is improved; the present application can automatically distribute the cleaned and crushed raw materials to different fermentation cylinders in equal amounts and accurately add fermentation aids suitable for different strains by arranging the material distribution mechanism and a double-cavity additive box, the opening and closing of the feeding gap are controlled by an output electric cylinder, so that the quantitative addition of the additives is ensured, and the stability and consistency of the fermentation products are improved.

The invention belongs to the technical field of table vinegar production, and discloses health-preserving table vinegar based on a codonopsis pilosula extract, which comprises the following components in percentage by weight: 70-80% of domestic drinking water, 10-20% of bran, 10-20% of wheat, 10-20% of corn, 10-20% of highland barley, 10-20% of pea, 10-20% of barley, 10-20% of codonopsis pilosula extract, 10-20% of edible salt, 10-20% of alcoholization microorganism and 10-20% of acetic fermentation microorganism. The wheat bran accounts for 15%-20%; the wheat accounts for 5%-15%. The radix codonopsis extract is added into the table vinegar, the radix codonopsis extract, the wheat, the corn, the highland barley, the peas and the barley are jointly used as production raw materials of the table vinegar, and compared with traditional table vinegar, due to addition of the radix codonopsis extract, the taste of the table vinegar can be improved; the health-care vinegar has the effects of nourishing the heart, tonifying middle-Jiao and Qi, invigorating spleen and tonifying lung, nourishing blood and promoting salivation, enhancing immunity, improving cardiovascular and cerebrovascular functions, soothing the nerves and nourishing the heart, and compared with traditional vinegar, the health-care vinegar is higher in nutritional value and does not cause damage to the health of eaters while the edible safety of the vinegar is guaranteed.

The invention relates to a health-preserving and sleep-aiding vinegar beverage and a preparation method thereof. The prepared health-preserving and sleep-aiding vinegar beverage has the effects of soothing the nerves, aiding sleep, nourishing the liver, arresting sweating and maintaining heart and blood vessels.

This invention relates to a highly stress-tolerant cyst-forming yeast and its application in aged vinegar production, belonging to the field of vinegar brewing technology. To screen for ester-producing yeast strains with high stress tolerance and apply them to the aged vinegar brewing process, this invention isolated a yeast strain ZLCY-93 from the fermentation mash and vinegar mash of Shanxi aged vinegar. This strain exhibits high enzyme production, high ester production capacity, stronger adaptability to high temperature, high acidity, high osmotic pressure, and high concentration of ethanol during fermentation, good fermentation performance, and outstanding aroma production. Morphological and molecular biological analysis identified this yeast strain as a cyst-forming yeast. This invention combines yeast ZLCY-93 with practical experience in aged vinegar production to create bran koji, which, when applied to aged vinegar production, can shorten the fermentation cycle, improve raw material utilization, promote flavor compound formation, and enhance product quality.

The invention relates to the technical field of vinegar brewing, and discloses a vinegar brewing device which comprises a workbench, multiple sets of supporting assemblies used for adjusting the height are arranged on the side wall of the workbench, multiple sets of position adjusting assemblies are arranged on the wall face of the bottom of the workbench, and each position adjusting assembly comprises a sliding block assembled with the wall face of the bottom of the workbench in a sliding mode. A mechanical arm is mounted at the bottom of the sliding block, and a dispersing manipulator for turning over solid acetic acid is mounted at the other end of the mechanical arm. According to the technical scheme, through the supporting assembly, the position adjusting assembly, the mechanical arm and the dispersing mechanical arm, the dispersing mechanical arm can directly turn over and stir solid acetic acid in the turning over cylinder and can continuously grab and disperse the solid acetic acid, and after the dispersing mechanical arm continuously takes out the solid acetic acid from a grabbing part in the solid acetic acid, the solid acetic acid is rotationally dispersed; and a plurality of groups of dispersion manipulators can be used for simultaneously carrying out grabbing operation, so that the overturning efficiency of the solid acetic acid is improved.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing potato raw materials and a product prepared by the method. The potato probiotic fermented beverage and the potato vinegar product provided by the invention are rich in potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and have potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato high-fiber nutrition powder is rich in dietary fiber and can be widely applied to processing of staple food and snack food. In addition, through continuous production of the potato probiotic fermented beverage / vinegar and the high-fiber nutrition powder, full utilization of potato raw materials can be realized.

The object of the present invention is a method of producing acetic acid by acetic fermentation, wherein the fermentation medium, which is cider containing 5.2 % w / w ethanol and 20 g / dm3 glucose, is fed from above into a tubular bioreactor at a volume rate of 30 cm3 / h, using a retention time of 66.6 h for the fermentation medium in the reactor; oxygen is fed from the bottom of the bioreactor at a pressure of 110 000 Pa and a volume intensity of 480 cm3 / h; characterised in that the tubular bioreactor is filled with a porous bed obtained by a method comprising the steps of: (a) the apple pomace shall be vacuum dried at a temperature of 40 to 80°C, preferably 50 to 70°C, more preferably at 60°C and under pressure of 60 000Pa to give a product with a moisture content of 40%; (b) the material obtained is subjected to further drying, preferably in a convection dryer, at a temperature of 100 to 110°C, preferably 105°C, until a product with a moisture content of 20% is obtained; (c) the apple pomace with a moisture content of 20% is mixed with charcoal, preferably apple charcoal, silicon oxide, calcium carbonate and calcium sulphate and crushed, followed by the addition of an aqueous glass solution and the whole is mixed, the quantities of the individual components being as follows: apple pomace with a moisture content of 20% (61.82%), charcoal (30.91%), silicon oxide SiO2 (0.46%), aqueous glass, solution of 10% by weight in water (6.18%), calcium carbonate anhydrous (0.31%), calcium sulphate anhydrous (0.31%); (d) the resulting mass is extruded in an extruder operating at a screw speed of 200 rpm, a compression ratio of 1.75 and a heating power of 2kW to produce extrudates with a diameter of 20-30 mm, preferably 25 mm; (e) extrudates are allowed to rest for 24 h; whereby, prior to the acetic fermentation process, the bed is subjected to conditioning, in which the extrudates are crushed, washed with distilled water at room temperature, and poured over a solution of the following composition: water (62.28%), apple juice (31.14%), ethanol 70% v / v (6.23%), magnesium sulphate (VI) (0.05%), lyophilised cultures of Acetobacter (0.31%); and left for 48 h using a pure oxygen flow rate of 10 ml / min.

The utility model discloses a rice vinegar production liquefying tank which comprises a liquefying tank main body, the outer side wall of the liquefying tank main body is fixedly connected with a support frame, the top end of the liquefying tank main body is provided with a sealing cover, the sealing cover is provided with a stirring mechanism and a liquid discharging mechanism, and the liquid discharging mechanism is locally positioned in the stirring mechanism; the stirring mechanism comprises a motor and a rotating hollow rod, the side wall of the upper portion of the rotating hollow rod penetrates through the top end of the sealing cover and is fixedly connected with a driven gear, the output end of the motor is fixedly connected with a driving gear, and the outer side wall of the driving gear is in meshed connection with the outer side wall of the driven gear. By arranging the stirring mechanism, when the raw materials are stirred, the stirring mechanism continuously conveys the raw materials at the lower part upwards and scatters the raw materials, so that the raw materials are fully fermented; by arranging the liquid discharging mechanism and the filter screen, when rice vinegar is fermented and discharged, liquid is directly extracted, the liquid is filtered by the filter screen during extraction, the liquid is pure, the quality of finished products is high, and the processing efficiency is improved.

The utility model discloses an acetic fermentation stirring device for condiment production, which relates to the technical field of condiment production and comprises a fermentation device body, the fermentation device body comprises a bearing base, and a fermentation tank is movably mounted at the top of the bearing base. A supporting vertical plate is fixedly installed at the edge position of the rear end of the top of the bearing base, material guiding mechanisms are arranged on the two sides of the fermentation tank, and a lifting mechanism is arranged in the supporting vertical plate. The second motor is arranged, the output end of the second motor is used for driving the driving rod to rotate, the fermentation tank is driven to turn over, materials inside the second motor can be conveniently guided out and guided into the next working procedure in cooperation with the guide hopper, then the materials inside the second motor can be rapidly taken out, labor force is reduced, meanwhile, the working efficiency can be improved, and the limiting ring is arranged, so that the working efficiency is improved. When the fermentation tank is overturned, the limiting sliding columns slide in the limiting grooves in a matched mode, the overturning position of the fermentation tank can be limited, and overturning stability is promoted.

The utility model relates to the field of rice vinegar fermentation, and discloses a rice vinegar fermentation reaction device which comprises a fermentation barrel, a heat preservation ring is sleeved on the periphery of the fermentation barrel, a heating plate is arranged between the heat preservation ring and the fermentation barrel, a temperature sensor is embedded on the fermentation barrel, a motor is arranged on the bottom wall of the fermentation barrel, and the motor is connected with the heating plate. The center rods are rotationally connected with connecting rods through bearings, one ends of the connecting rods extend to be fixedly connected with stirring blades, the gears are in meshed connection with racks, the racks are arranged on the outer sides of adjusting rods, the adjusting rods are arranged in the center rods in an up-down sliding mode, and the tops of the adjusting rods are in threaded connection with adjusting knobs. According to the rice vinegar fermentation device, the temperature sensor, the heating plate, the motor, the gear, the rack and the stirring blades are matched to realize efficient fermentation of rice vinegar.

The invention belongs to the field of vinegar preparation, and particularly relates to health-preserving vinegar, a preparation method thereof and a movable health-preserving vinegar workshop. The health-preserving vinegar comprises the following raw materials in parts by weight: 90-110 parts of sorghum, 8-12 parts of millet, 8-12 parts of rice husks, 8-12 parts of black beans, 8-12 parts of soybeans, 8-12 parts of red dates, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of apples and 2-4 parts of radix codonopsis. The preparation method comprises the following steps: crushing apples to obtain apple paste, crushing and mixing other raw materials, mixing the crushed and mixed raw materials with the apple paste and water, fermenting at 40-45 DEG C for 30-35 days to obtain vinegar culture, spraying vinegar, taking first sprayed vinegar, and filling and packaging after sampling inspection is qualified. The raw materials are scientifically matched, process parameters are accurate, and the product is rich in nutrition and mellow in flavor, has seasoning and health preserving effects, and is safe and reliable to eat.

The application provides application of a Codonopsis lanceolata composite fruit vinegar in preparation of a drug for preventing and treating acute liver injury, and belongs to the technical field of medicines.The Codonopsis lanceolata composite fruit vinegar is prepared from Codonopsis lanceolata as raw material and a composite fermentation fruit vinegar prepared from Pueraria lobata and Hovenia dulcis as research object, an acute alcoholic liver injury model of mice is established, the activities of ALT and AST in serum of the mice and the contents of TC, TG, LDL-C and HDL-C in serum of the mice and the contents of SOD, MDA and GSH in liver tissue of the mice are determined, and pathological sections of the livers of the mice are used as evaluation indexes, and it is found that the Codonopsis lanceolata composite fruit vinegar has a remarkable prevention and treatment effect on acute alcoholic liver injury.

The invention belongs to the technical field of vinegar cylinder fermented grain turning, and particularly discloses a full-automatic vinegar cylinder fermented grain turning machine which comprises a cross body, a radial-opening self-adaptive fermented grain turning mechanism and a distance-adjustable walking device, the radial-opening self-adaptive fermented grain turning mechanism is arranged on the cross body, and the distance-adjustable walking device is arranged on the cross body. The adaptability to the size of the vinegar jar is high, and the walking distance and the fermented grain turning part can be flexibly adjusted to adapt to the vinegar jars with different sizes and inner diameters; various components work cooperatively, so that not only is the vinegar grains turned over comprehensively, but also the vinegar grains adhered to the cylinder wall are scraped off, and the vinegar quality is improved; the operation of transferring the vinegar culture between the vinegar cylinders is high in automation degree, clear in process and easy to operate, and the labor intensity of workers is reduced.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.

This invention belongs to the field of cryogenic concentration technology, specifically relating to a cryogenic concentration method. It involves freezing a dilute solution into a solid or solid-liquid mixture, using gas as an energy medium, and leveraging the solid structure of the frozen material's surface and interior. Heat is transferred to the frozen material by applying negative or positive pressure. Through dissolution and separation, solutions are collected in stages to obtain solutions of different concentrations. Solutions meeting the target concentration are transferred to the next stage; solutions not meeting the target concentration are reused to further increase the concentration. This method improves the efficiency of cryogenic concentration and separation purification, is simple to operate, and is suitable for applications in food, cosmetics, biopharmaceuticals, petrochemicals, metal processing, and environmental protection.

The invention discloses an ethanol-tolerant and acetic-tolerant acetobacter pasteurianus strain and application thereof in production of fruit vinegar. The invention provides an acetobacter pasteurianus CL247, the classification name of the acetobacter pasteurianus is Acetobacter pasteurianus, the acetobacter pasteurianus is preserved in China General Microbiological Culture Collection Center (CGMCC) on March 21, 2025, the preservation number is CGMCC No.33924, and the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing. The acetobacter pasteurianus CL247 has the characteristics that the acid yield in 72 hours is greater than or equal to 49 g / L, and the acetobacter pasteurianus CL247 can tolerate 7% acetic acid and 18% ethanol. An efficient, tolerant and stable strain solution is provided for fruit vinegar production, the industry is promoted to be upgraded from'low-efficiency discontinuous' to'efficient continuous', and remarkable technical innovation and economic value are achieved.

A clarification and filtration device for rice vinegar includes a clarification tank for clarifying rice vinegar and a filter assembly for filtering rice vinegar. The clarification tank has legs installed at its bottom and also includes a mounting frame. The filter assembly is mounted above the mounting frame. A vertical slide block is connected to the bottom of the inner wall of the clarification tank. A sealing plate is vertically slidably connected to the vertical slide block. An outlet is provided on the sealing plate. An extension seat corresponding to the vertical slide block extends from the outside of the clarification tank. The extension seat communicates with the clarification tank through the outlet. A control mechanism is connected to the clarification tank to control the up-and-down movement of the sealing plate. In this invention, the outlet is located on the sealing plate, and the sealing plate is vertically slidably connected to the vertical slide block. Therefore, the height of the outlet can be adjusted according to the height of the sediment layer, ensuring that the outlet is above the sediment layer and preventing a large amount of sediment from flowing out of the outlet pipe, which would affect the operation of the pump.

The application belongs to the technical field of freeze concentration and specifically relates to a freeze concentration device, which comprises a freeze-dissolution assembly and a negative pressure air extraction device. The freeze-dissolution assembly comprises a container, a container upper cover, a container bottom cover, and a gas guide hole and a negative pressure guide pipe channel arranged on the container upper cover. The negative pressure air extraction device comprises a negative pressure guide pipe port, a negative pressure guide pipe, a gas-liquid separation device, and a negative pressure air extractor. After a dilute solution is frozen into a frozen material in a solid state or a solid-liquid mixed state in the freeze-dissolution assembly, the negative pressure air extraction device is started, and gas enters the container as an energy medium to transfer heat to the frozen material for dissolution. The dissolved solution is segmented and collected, the solution meeting the target concentration is collected for standby, and the solution not meeting the target concentration is continuously frozen and dissolved by using the freeze concentration device to realize concentration of the dilute solution.

The invention discloses a novel functional microbiome fortified yeast and application thereof in improving the quality of Shanxi mature vinegar. The invention provides a combined bacterium, which is prepared from Aspergillus sp. (ACCC 34193), Saccharomycopsis fibulligera (9203) ACCC 21511, Lichtheimia ramosa (5977) ACCC 34192, Bacillus velezensis (9386) ACCC 64506, and Lactobacillus plantarum (9600) ACCC 64531, and the combined bacterium is prepared from the following raw materials: Aspergillus sp. (9177), Saccharomycopsis fibulligera (9203), ACCC 21511, Lichtheimia ramosa (5977), ACCC 64506, and Lactobacillus plantarum (9600). The invention also provides a fortified yeast containing the combined bacteria. Compared with the traditional vinegar koji, the Shanxi mature vinegar prepared by using the strengthened koji disclosed by the invention not only improves the saccharification power, flavor and appearance of the vinegar koji, but also effectively improves the quality, flavor and functional substance content of the mature vinegar.

The invention relates to the field of food biotechnology and fermentation engineering, and discloses lipid-lowering health-preserving vinegar capable of strengthening an amino acid metabolic pathway and a preparation process thereof, and the lipid-lowering health-preserving vinegar capable of strengthening the amino acid metabolic pathway is prepared by fermenting soybean protein isolate, silkworm chrysalis protein powder, broken rice, oat bran, a metabolism anchoring regulation composite emulsion and a plant extract. According to the metabolism anchoring regulation composite emulsion, carrier oligopeptide, pyridoxal-5-phosphoric acid and metal ions are utilized to construct a coordination system, and the microbial amino acid metabolism flow direction is directionally regulated. The preparation process is completed by adopting lactobacillus plantarum and acetobacter pasteurianus through anaerobic-aerobic variable-temperature variable-dissolved-oxygen coupling fermentation. Through a metabolic network intervention strategy, the enrichment efficiency of gamma-aminobutyric acid and hydrophobic active oligopeptide in the finished product is remarkably improved, and the flavor of the product is improved, so that the table vinegar is endowed with stronger auxiliary lipid-lowering and pressure-lowering effects.

The utility model provides a solid acetic acid homogenizing fermentation drum which comprises a fermentation drum body, a feed port, a liquid inlet, a stainless steel pipe, a flange, a heating belt, an electric slip ring, a rack, a motor transmission system and a transmission shaft. Raw materials are conveyed through the left-side pipeline, wine and acetic bacteria are conveyed through the right-side pipeline, and mechanical conveying of the raw materials is achieved; a temperature control device is arranged, so that the temperature of vinegar grains in the fermentation drum can be monitored in real time to determine a fire point; a heating belt is wound on the drum body, and the drum body is wound through an electric slip ring and a heating belt connector, so that the entangling phenomenon can be avoided when the fermentation drum rotates forwards and backwards, and materials in the drum can be heated to reach a proper fermentation temperature; a rack is arranged below the rotary drum, transmission shafts are arranged on the periphery of the rack, and the fermentation rotary drum is positively and negatively rotated through rollers, so that the fermentation uniformity of vinegar grains in the rotary drum is ensured. According to the utility model, the problems of more required equipment and manpower and unstable acetic fermentation in the acetic fermentation stage are solved.

The utility model provides a high-efficiency sterilization device for rice vinegar production, which belongs to the technical field of rice vinegar production devices and comprises a tower body, a tower cover arranged at the top of the tower body, a tower bottom arranged at the bottom of the tower body, a feed port arranged in the tower cover in a penetrating manner, a discharge port arranged in the tower bottom in a penetrating manner and an annular distributor arranged in the tower body, the annular distributor is connected with the feeding port through the filtering assembly, the turbulent flow generator is arranged below the annular distributor, the spiral heating pipe is arranged in the tower body, a user can filter rice vinegar entering the tower body in a multi-layer mode through the filtering assembly, impurities of different particle sizes are effectively intercepted, and impurity residues in the rice vinegar are reduced; after the rice vinegar is treated by the filtering assembly, smooth transition and uniform distribution of the filtered rice vinegar are realized through the annular distributor, and then the rice vinegar is in a turbulent flow state by virtue of the turbulent flow generator, so that the contact area and time of the rice vinegar and the heating component during heating sterilization are increased, and the sterilization stability of the device on the rice vinegar is improved.

The present application relates to the technical field of vinegar brewing, and discloses a method for brewing Guizhou sun-dried vinegar by using high-temperature Daqu to ferment wine mash, which relies on the unique microbial ecological advantages of the Chishui River basin, and comprises the following steps: firstly, pretreating glutinous rice, then adding the pretreated glutinous rice into local sauce-flavor high-temperature Daqu to prepare wine mash through alcohol fermentation; secondly, mixing the wine mash with bran and chaff at a ratio of 3L:1kg:0.125kg, and inoculating the mixture with traditional sun-dried vinegar seed koji; thirdly, completing vinegar koji fermentation by following the solid-state layered fermentation process of vinegar koji; and finally, obtaining finished sun-dried vinegar through three sets of circulating vinegar spraying, pasteurization, daily sunning and night airing aging. The present application optimizes the flavor basis of wine mash from the source, increases the total content of esters in vinegar koji by 22.1% and the total content of acids by 28.1%, introduces three kinds of volatile flavor substances unique to high-temperature Daqu, shortens the sunning aging period from 1-3 years to 6-8 months, and forms a differentiated flavor with both sauce-flavor heritage and sun-dried vinegar original flavor, thereby providing a new path for the quality upgrading and characteristic development of Guizhou sun-dried vinegar industry.

The utility model relates to the technical field of vinegar production, and discloses a stock solution clarification device for vinegar production, which comprises a clarification tank, a material collecting box is arranged at the top of the clarification tank, a rotating shaft is rotatably connected between the front surface and the back surface of the inner wall of the material collecting box, and a plurality of partition plates are fixedly connected to the outer surface of the rotating shaft. And the two ends of the rotating shaft rotationally penetrate through the material collecting box. After the motor II is started to drive the rotating shaft, the plurality of partition plates and the two cams to rotate, granulated sugar added into the material collecting box can be vibrated and is prevented from being adhered to the inner wall of the material collecting box, and intermittent blanking is performed after the granulated sugar is uniformly distributed into the material collecting box, so that the granulated sugar can be uniformly added into the clarification tank; the subsequent stirring and mixing efficiency is improved, and meanwhile, the problems that part of granulated sugar is wasted, the quality of vinegar after being subsequently fused with the granulated sugar is reduced and the working environment is polluted due to the fact that the vinegar is easy to fly to the outside of the clarification tank in a manner of uniformly blanking by beating are avoided.

The utility model provides solid-state fermentation mature vinegar fumigating and spraying integrated equipment which comprises a cylinder body, a liquid storage tank, a liquid storage tank, a liquid storage tank and a liquid storage tank, the steam heating device is used for heating materials through steam isolated from the materials and comprises at least one of a cylinder interior steam heating part and a cylinder exterior steam heating part, and the cylinder interior steam heating part is located in the cylinder so as to directly heat the materials or heat the materials by heating materials except the materials in the cylinder. The cylinder external steam heating part is positioned outside the cylinder so as to heat materials by heating the cylinder wall of the cylinder; the vinegar spraying device comprises a vinegar spraying feeding and spraying pipeline arranged in the cylinder body, and the vinegar spraying feeding and spraying pipeline is configured to spray a vinegar spraying stock solution to the materials in the cylinder body.

The invention relates to the technical field of vinegar liquid production equipment, in particular to an anti-precipitation vinegar liquid circulation mixing tank which comprises a tank body, a stirring device, a stirring device and a stirring device. The lifting assembly comprises a mounting ring plate, a lifting control box, two lifting transmission rods, a lifting connecting plate, a lifting transmission block and a reciprocating screw rod, the tank body is fixedly sleeved with the mounting ring plate, the lifting control box is fixedly connected to the top of the mounting ring plate, and the reciprocating screw rod is rotationally connected between the mounting ring plate and the lifting control box. In the vinegar liquid mixing process, a lifting motor is controlled to be started to drive a reciprocating lead screw to rotate, finally, two stirring paddle plates move up and down in the tank body along with a fixed ring plate and a fixed box while rotating, layering of vinegar liquid in the tank body is broken, and it is ensured that the vinegar liquid in the upper area, the middle area and the lower area in the tank body is forcibly mixed; meanwhile, the mixing efficiency of the vinegar liquid is greatly improved.

The invention relates to an all-solid-state vinegar fermentation process which comprises the following steps: based on a starchy raw material, adding and mixing a plurality of fermentation catalysts and waste vinasse to prepare a fermentation raw material; filling the fermentation raw materials into a fermentation tank for fermentation; in the fermentation process, an interval bottom-starting and fermented grain turning mode is adopted. According to the method, a wine mash preparation link is creatively omitted, a starchy raw material is taken as a basis, and a fermentation catalyst is synchronously added to directly enter a tank, so that the mixed fermentation raw material is fermented in a whole-course solid-state environment, and the integrity of a fermentation substrate is guaranteed while a process chain is simplified. According to the invention, an indirect bottom turning fermentation process is adopted to replace a daily turning operation mode commonly used in the prior art; through indirect oxygen supply regulation and control, a micro-ecological environment preferred by functional microorganisms such as lactic acid bacteria is constructed for a fermentation system, and growth and reproduction of the fermentation system and synthesis of target metabolites (non-volatile acids) are facilitated.