Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for producing edible vinegar through acetic acid fermentation process

An acetic acid fermentation and vinegar technology, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, and vinegar preparation, etc., can solve the problems of low alcohol tolerance, long fermentation period and low acid production efficiency in acetic acid fermentation.

Inactive Publication Date: 2015-04-15
ZHENJIANG HENGKANG FLAVORING FACTORY
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problems of low alcohol tolerance, long fermentation period and low acid production efficiency in the traditional method of acetic acid fermentation, and provides a method for producing vinegar by acetic acid fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The method for producing vinegar by acetic acid fermentation method may further comprise the steps:

[0014] (1) Liquefaction of raw materials: Mix sorghum flour, corn flour and rice flour in a mass ratio of 3:2:1 as raw materials, then mix the raw materials and water evenly in a mass ratio of 1:3:5, and then add the total weight of raw materials 0.3% high-temperature amylase, liquefied at 98°C for 1 hour.

[0015] (2) Alcoholic fermentation: after the liquefaction is completed, when the temperature drops to 30°C, add 30% Daqu, 20% saccharified koji, 10% red koji, 0.1% Saccharomyces cerevisiae and 0.05% aroma Yeast, after stirring evenly, carry out low temperature continuous aeration or open fermentation for the first 24 hours. The temperature is kept at 29°C. After 24 hours, carry out airtight anaerobic fermentation. The fermentation cycle is 5 days, and the wine mash is fermented with an alcohol content of 9° .

[0016] (3) Acetic acid fermentation: the wine mash is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses acetic acid bacteria nutrient and a usage method thereof, and belongs to the technical field of industrial microbe fermentation engineering. The acetic acid bacteria nutrient is blended to form a seed culture usage mash or an acetic acid fermentation usage mash and is further applied to production process. The method is efficient and practical, is in favor of production of stable liquid vinegar and improvement of alcohol conversion rate, helps to reduce the production cost of liquid vinegar and fills the technical blank in domestic.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and relates to a method for producing vinegar by acetic acid fermentation. Background technique [0002] my country is a big country in the production and consumption of vinegar. The traditional solid-state fermentation method is mainly used to brew vinegar, which has high quality and good taste. However, it has disadvantages such as high labor intensity, long fermentation cycle, low yield, and low acetic acid content. However, due to its poor intrinsic quality and flavor, liquid fermentation has not been able to replace traditional solid-state fermentation on a large scale in the actual production of brewing. Contents of the invention [0003] The invention aims to solve the problems of low alcohol tolerance, long fermentation cycle and low acid production efficiency in the traditional method of acetic acid fermentation, and provides a method for producing vinegar by acetic acid fermen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 张锦林蔡建辉蔡正飞
Owner ZHENJIANG HENGKANG FLAVORING FACTORY
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com