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

Abstract

A method for producing vinegar using a liquid pouring fermentation tower with a knitted cloth packing system, the fermentation step adopts a liquid pouring fermentation tower with a knitted cloth packing system, and the liquid pouring fermentation tower with a knitted cloth packing system includes Tower body, the top of the tower body is provided with a shower tray, the upper part of the tower body is a knitted cloth packing system, the lower part is a fermentation liquid, and a false bottom is provided between the packing system and the fermentation liquid; the knitted cloth packing system includes a The roller in the tower and the knitted fabric wound on the roller, one end of the knitted fabric is connected to the unwinding device, and the other end is connected to the winding device. The invention uses a knitted cloth-type packing system, utilizes the directional movement of the knitted cloth, and takes away the "sea moon"-bacterial cellulose produced by the fermentation of liquid poured vinegar and its aggregated bacterial cellulose film system. The method completely solves the problem that the film blocks the gaps between the filling materials, and the air and fermentation liquid cannot flow normally, so that the fermentation production of vinegar is terminated.

Description

technical field

[0001] The invention relates to the industries and fields of microorganisms, fermentation, textiles, food and beverages, and in particular to a method for producing vinegar using a liquid pouring fermentation tower with a knitted 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 sa...

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