Mechanized production technique for mature vinegar by solid-state acetic acid fermentation

A technology of solid-state acetic acid fermentation and production technology, which is applied in the direction of microorganisms, vinegar preparation, and methods based on microorganisms. It can solve problems such as high labor intensity, damage to fermentation tanks, and single strain structure, so as to increase the content of non-volatile acid. Reduces irritation and enhances enzyme activity

CN106635735AActive Publication Date: 2017-05-10SHANXI ZILIN VINEGAR
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-05-10

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Abstract

The invention provides a mechanized production technique for mature vinegar by solid-state acetic acid fermentation. A machine for stirring fermented grains is used to mix wine mash obtained after an thick mash alcoholic fermentation is ended, accessories and multi-microbe mouldy bran; a conveyor belt conveys materials into a stainless steel long-strip-shaped acetic acid fermentation vat for performing later solid-state alcoholic fermentation; then fire-fermented grains mixed with lactic acid bacteria is added for performing multi-microbe acetic acid fermentation; a temperature control type machine for automatically stirring and pouring the fermented grains is used to replace manpower for stirring and tank pouring of the fermented grains. The prepared multi-microbe mouldy bran and the lactic acid bacteria are added in a preparation process, so the physical appearance and flavor of a product are improved.
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Description

Technical field

[0001] The invention belongs to the technical field of old mature vinegar production technology, and is specifically a production process for mechanized solid-state acetic acid fermentation of old mature vinegar. Background technique

[0002] Traditional grain vinegar represented by Shanxi mature vinegar is characterized by solid-state fermentation. The vinegar produced has a thick texture, mellow sour taste and rich nutrition. The craftsmanship has been passed down for thousands of years. Solid-state acetic acid fermentation mainly refers to mixing bran, bran and other auxiliary materials into the mature mash after alcohol fermentation to form solid vinegar, and then introducing acetic acid bacteria and other strains to carry out acetic acid fermentation. The addition of bran, bran and other auxiliary materials can loosen the vinegar and increase the dissolved oxygen, which is beneficial to the reproduction and metabolism of acetic acid bacteria. The starch cont...

Examples

Embodiment Construction

[0043] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0044] A mechanized solid-state acetic acid fermentation production process for aged vinegar includes the following steps:

[0045] (1) Preparation of multi-micro-bran koji and lactic acid bacteria liquid

[0046] (1) Preparation of No. I Aspergillus niger Bran Koji

[0047] 1.1. Preparation of No. 1 Aspergillus niger seed koji: use soybean meal and bran mass ratio of 5:1~10:1 as raw materials, add 80%~85% water, mix well, and dispense into 500mL triangles that have been sterilized at high temperature Bottles, each containing about 30g~50g, stuffed with cotton stopper, wrapped with kraft paper, 0.1MPa, sterilized by moist heat for 30 minutes, cooled to 30~35℃, connected to Aspergillus niger (Aspergillus niger) 3.350 1 ~2 loops, mix well and cultivate in a thermostat at 30~32℃. When the surface of the raw material becomes slightly white after a cert...