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...

AI Technical Summary

Problems solved by technology

[0004] In the traditional production process, the acetic acid fermentation process is fermented in ceramic vats. The entry, heating, turning, pouring, and unloading of the vinegar grains all require manpower. Manual operation has uneven turning of the grains, which affects the fermentation result and product quality. The stability is greatly affected by human factors, the workshop environment is poor, and the labor intensity is high, so it cannot adapt to modern industrial production

[0005] In order to adapt to large-scale vinegar production, in the 1990s, the solid-state vinegar production process used long strips of acetic acid fermentation tanks connected to the side walls instead of ceramic vats for acetic acid fermentation, and used aerial driving grabs instead of manual turning. The effect of turning the fermented grains by the bucket is not ideal, and the fermentation tank will be damaged if the operation is careless, and a high plant height is required, which is not conducive to the heat preservation of the fermented grains of vinegar, and the building structure is complicated, and the civil construction investment is relatively large

[0006] At present, in the Chinese patent database, there are already some utility model designs for improving the acetic acid fermentation process of mature vinegar by adding bacterial strains, or overturning the grain machinery, for example, 201010197926.6 "A Standardized Industrialized Production Process for Shanxi Mature Vinegar" only adds Composite acetic acid bacteria liquid, using a fermenter for fermented grains, inserting the compound acetic acid bacterial liquid without connecting to the fire, the structure of the bacteria in the vinegar fermented grains is single, and cannot improve the flavor of vinegar, 201120465599.8 "Dual-purpose equipment for fermented grains for solid-state fermentation and poured fermented grains "It is only for the turning and pouring equipment of traditional ceramic tanks, and it is not suitable for large-scale solid-state acetic acid fermentation production mode; 201210318907.3 "Automatic Grain Turning Machine Based on Multi-sensor", 201420735277.4 "An Automatic Turning Device for Vinegar Production" It realizes automatic turning over of uncooked grains, but it can only turn over uncooked grains in the original pool, and cannot perform operations such as pouring uncooked grains from pool to pool, feeding and unloading vinegar grains, so continuous mechanized production of fixed-point feeding and fixed-point discharging cannot be realized

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