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Method for producing vinegar with liquid pouring fermentation tower with woven cloth packing system

A technology of liquid pouring fermentation and woven cloth, which is applied in the fields of food and beverage, fermentation, textile, and microorganism, can solve the problems of time-consuming, increase production cost, pollute the environment, etc., and achieve the effect of improving unit utilization rate and saving cost.

Inactive Publication Date: 2015-08-26
ZHONGYUAN ENGINEERING COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the filler must be replaced, and the replacement of the filler is not only time-consuming, labor-intensive, increases production costs, but also pollutes the environment
At present, this harmful phenomenon is common in domestic and foreign vinegar liquid pouring fermentation production, which is the main factor affecting the long-term cycle production of liquid pouring vinegar fermentation production

Method used

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  • Method for producing vinegar with liquid pouring fermentation tower with woven cloth packing system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Liquefaction of raw materials: Take 1000kg of rice, add 1500kg of water, soak for 6 hours, and grind it into slurry by grinding wheel.

[0028] (2) Alcoholic fermentation: Add 3kg of amylase to the slurry, raise the temperature to 92°C, keep it warm for 15 minutes, boil it, and pump it into the alcohol fermentation tank. Add water to adjust the concentration to 9.5°Bé and adjust the temperature to 32°C. Add 2.4 kg of 50,000 units / g of glucoamylase and 2 kg of active dry yeast, mix well, and ferment at 30-34°C for 5 days.

[0029] (3) Plate and frame filter press: the fermented wine mash is filtered through a plate and frame to obtain sake liquid.

[0030] (4) Acetic acid fermentation: add water to the above-mentioned sake liquid to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and intermittently spray the filler system made of woven cloth after sterilization On the top, let the filling material absorb a large amount of ferm...

Embodiment 2

[0042] (1) Raw material liquefaction: take 1000kg of corn, add 1500kg of water, soak for 6 hours, and grind it into slurry by grinding wheel.

[0043] (2) Alcoholic fermentation: Add 3kg of amylase to the slurry, raise the temperature to 92°C, keep it warm for 15 minutes, boil it, and pump it into the alcohol fermentation tank. Add water to adjust the concentration to 9.5°Bé and adjust the temperature to 32°C. Add 2.4 kg of 50,000 units / g of glucoamylase and 2 kg of active dry yeast, mix well, and ferment at 30-34°C for 5 days.

[0044] (3) Plate and frame filter press: the fermented wine mash is filtered through a plate and frame to obtain sake liquor.

[0045] (4) Acetic acid fermentation: add water to the above-mentioned sake liquid to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and intermittently spray the filler system made of woven cloth after sterilization On the top, let the filling material absorb a large amount of fermen...

Embodiment 3

[0050] The used fermentation tower is different from Example 1 in that the diameter of the rollers is 0.008 meters, and the distance between the two rollers is 5 meters.

[0051] The woven fabric is a polyester needle-punched woven fabric with a thickness of 3 mm, and the filling volume is 9 / 10 of the volume of the tower.

[0052] All the other are with the technical scheme of embodiment 1.

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Abstract

A method of liquid pouring and fermentation tower of a weave -type filler system to produce vinegar. Its fermentation steps adopt a liquid pouring fermentation tower with woven fabric fille.The fermentation tower includes the tower body. The top of the tower is equipped with a golf dish. The upper part of the tower is a woven -type filler system.The filler system includes rolling wheels set in the tower and the woven fabric wrapped around the roller. One end of the machine fabric is connected to the roll device, and the other end is connected to the roll -up device.The present invention uses a weave-type filler system, and uses the directional movement of the weaving of the machine to take away the "sea moon"-bacterial cellulose and the bacterial cellulose film system produced by liquid pouring vinegar fermentation production.Thoroughly solve the gap between the film blocking the filling material, the air and fermentation solution cannot flow normally to terminate the problem of fermentation to produce vinegar.

Description

technical field [0001] The invention relates to the industries and fields of microbes, fermentation, textiles, food and beverages, in particular to a method for producing vinegar using a liquid pouring fermentation tower with a woven cloth type packing system. Background technique [0002] The fermentation of vinegar in my country can be divided into three major biochemical processes: glucoamylase hydrolysis, alcoholic fermentation and acetic acid fermentation. These three major processes can be liquid or solid. In our country's traditional crafts, these three processes are all liquid, such as Yongchun red yeast rice vinegar, Jiangsu and Zhejiang rose vinegar, etc., and some are all solid, such as Sichuan Baoning vinegar and Sichuan boiled vinegar. At present, all solid-state fermentation is widely used in urban vinegar factories. In addition, there are Shanxi old mature vinegar and Zhenjiang fragrant vinegar, which have the longest history of liquid enzymatic saccharificati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/10
Inventor 张迎晨吴红艳
Owner ZHONGYUAN ENGINEERING COLLEGE
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