Mechanized solid-state acetic acid fermentation production process of mature vinegar

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.

Description

technical field [0001] The invention belongs to the technical field of mature vinegar production technology, in particular to a production process of mature vinegar mechanized solid-state acetic acid fermentation. Background technique [0002] The traditional grain vinegar represented by Shanxi mature vinegar is characterized by solid-state fermentation. The vinegar produced has a thick texture, a mellow sour taste, and rich nutrition. The craftsmanship has been passed down for thousands of years. Solid-state acetic acid fermentation mainly refers to adding auxiliary materials such as bran and rice bran to the mature wine mash after alcohol fermentation to form solid-state vinegar unstrained spirits, and then introducing acetic acid bacteria and other bacteria to carry out acetic acid fermentation. The addition of auxiliary materials such as bran and grain bran can loosen the vinegar grains and increase dissolved oxygen, which is beneficial to the reproduction and metabolism...

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