Method for ventilating reflux esterification of millet vinegar

A kind of millet vinegar and millet technology, applied in the preparation of vinegar, etc., can solve the problems of inability to realize fully mechanized production, high cost of raw materials, heavy workload, etc., and achieve the effects of high nutritional value and absorption, convenient operation, and good quality

Inactive Publication Date: 2013-09-18
SHANXI SANSHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional acetic acid fermentation process cools down the vinegar grains by manual turning over the grains. The workload is heavy and the operation is complicated, and it is impossible to realize fully mechanized production. At the same time, the traditional turning grains process has a low acid yield and high raw material costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A millet vinegar ventilated reflux vinegarization method is to put inoculated millet vinegar grains with an alcohol content of 5.2 and a moisture content of 63% into a tank with a false bottom and a tank wall with ventilation holes The fermenter is used for acetic acid fermentation, and the temperature of the vinegar grains is controlled by spraying the vinegar juice at the bottom of the tank on the vinegar grains. Ventilate and return every 4 hours, and the ventilation volume is 62.5m each time. 3 , the top fire temperature in the early stage is 38-40°C, the time is 72 hours, the fermentation temperature in the later stage is 39-41°C, and the fermentation is 22 days to complete the acetic acid fermentation.

Embodiment 2

[0012] A millet vinegar ventilation and reflux vinegarization method is to put inoculated millet vinegar grains with an alcohol content of 4.2 and a water content of 65% into a tank with a false bottom and a tank wall with ventilation holes The fermenter is used for acetic acid fermentation, and the temperature of the vinegar grains is controlled by spraying the vinegar juice at the bottom of the tank on the vinegar grains. Ventilate and return every 4 hours, and the ventilation volume is 21m each time. 3 , the top fire temperature in the early stage is 38-40°C, the time is 48 hours, the fermentation temperature in the later stage is 39-41°C, the fermentation is 27 days, and the acetic acid fermentation is completed.

Embodiment 3

[0014] A method for vinegaring millet vinegar with ventilated reflux is to put inoculated millet vinegar unstrained spirits with an alcohol content of 5 and a water content of 64% into a tank with a false bottom at the bottom and ventilation holes on the tank wall The fermenter is used for acetic acid fermentation, and the temperature of the vinegar grains is controlled by spraying the vinegar juice at the bottom of the tank on the vinegar grains. Ventilate and return every 4 hours, and the ventilation volume is 50m each time. 3 , the top fire temperature in the early stage is 38-40°C for 60 hours, the fermentation temperature in the later stage is 39-41°C, and the fermentation takes 25 days to complete the acetic acid fermentation.

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PUM

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Abstract

The invention discloses a method for ventilating reflux esterification of millet vinegar, belongs to the technical field of an acetic fermentation technology of table vinegar, and aims at solving the technical problem of providing the method for ventilating reflux esterification of the millet vinegar. The method is simple in equipment, convenient to operate, high in acid-producing rate, and easy to control fermentation conditions. The adopted technical scheme is as follows: the method comprises the steps of: refluxing and spraying vinegar juice at the bottom of a tank on a vinegar grain to control the temperature of the vinegar grain, ventilating and refluxing once at an interval of four hours, wherein the ventilating amount is 21-62.5 m<3>; the top temperature at the early stage is 38-40 DEG C; the time is 48-72 hours; the fermentation temperature at a later stage is 39-41 DEG C; the fermentation time is 22-27 days, so as to finish acetic fermentation. The method is widely applied to the technical field of fermentation of the millet vinegar.

Description

technical field [0001] The invention discloses a ventilation and reflux vinegarization method for millet vinegar, which belongs to the technical field of vinegar acetic acid fermentation. Background technique [0002] With the rapid improvement of people's living standards, the demand for condiments is also increasing. Vinegar is an acidic seasoning, it can not only increase the taste, but also promote the digestion and absorption of the human body, it is a good seasoning. The traditional acetic acid fermentation process cools the vinegar grains by manually turning the grains. The workload is heavy, the operation is complicated, and it is impossible to realize fully mechanized production. At the same time, the traditional turning grains process has a low acid yield and high raw material costs. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the present invention provides a millet vinegar ventilated reflux esterification method w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 王德才
Owner SHANXI SANSHENGHE BREWING
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