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

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...

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