Table vinegar production process and equipment utilizing sealed solid fermentation

Abstract

The invention relates to a foodstuff production method and equipment, and particularly relates to a table vinegar production process and equipment utilizing sealed solid fermentation. The process comprises the steps of: adding rice or other starch raw materials and water in a tank, adding water and a saccharifying enzyme, sealing, carrying out mechanical stirring, introducing clean air, controlling the internal temperature of the tank, after saccharification is finished, adding yeast Daqu, carrying out alcoholization, then adding bran, rice hull, corn cob and acetic acid bacteria, carrying out acetification, when the brewing mass is aged, directly adding water for soaking, and spraying vinegar liquid, or heating the internal temperature of the tank to prepare smoked vinegar. The equipment provided by the invention is provided with a hollow tank body (2), a gas introducing pipe (9), a gas discharging pipe (6), a material overturning and stirring device and a temperature control device, wherein the tank body (2) is provided with a feeding port (8) and a discharging port (15). The production process and equipment provided by the invention have the beneficial effects that: material overturning, oxygen supply and temperature-controlled mechanization are realized, the field and manpower are greatly reduced, the volatile gases are completely recovered, the environmental pollution is avoided, the labor conditions are improved, the production efficiency is significantly improved, conditions are provided for realizing computer process control, and the traditional solid vinegar manufacture process is revolutionarily changed.

Description

technical field [0001] The invention relates to a food machine, namely a production process and equipment of closed solid fermented vinegar. Background technique [0002] Vinegar is transformed from starch raw material through fermentation, and its fermentation process is divided into liquid fermentation and solid fermentation. The liquid fermentation product has high purity, but has a single component, poor taste, complex process, expensive equipment and high cost. Therefore, the traditional solid fermentation process is still the main process of the vinegar industry. Solid fermentation is to put raw materials in a container, add saccharifying enzyme, yeast, acetic acid bacteria and other starters, and complete the conversion process of starch, sugar, alcohol and vinegar under certain moisture and temperature conditions with the participation of oxygen. In large-scale production enterprises, the containers used are multiple side-by-side fermentation tanks. In the case of...

AI Technical Summary

Problems solved by technology

Since the containers used for solid fermentation are all open containers, during the overturning process, the material emits a large amount of gas. Although the gas is mostly composed of acetic acid, it shows strong corrosion and irritation after it diffuses into the air. , becoming a source of pollution that damages the environment

Affected by it, the vinegar production site smells bad, and the working conditions are very bad. If the protection is not proper, it will cause physical harm to the workers, and it will also have a certain negative impact on the factory buildings, equipment and the surrounding environment.

In addition, due to the large number of fermentation containers, the occupied space is large, and the temperature control is difficult

Adjusting the temperature by controlling the room temperature not only takes a lot of space and wastes heat energy, but also takes into account the tolerance of workers. It should not be too hot, and the adjustment range is very limited, which directly affects the efficiency of fermentation.

Especially when making smoked vinegar, the fermented materials have to be taken out from the fermentation workshop and moved to a place with a higher temperature. The processing process is very cumbersome

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