Method for producing rose vinegar by pneumatic stirring method

Abstract

The invention discloses a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of soaking rice, steaming rice, cooling cooked rice, building nests, blooming, adding water, fermenting, aging, pressing, and sterilizing steps. The tank is in the shape of a cylinder. The upper end of the tank is open, the diameter-to-height ratio of the cylindrical part of the tank is D:H=1:(0.8~1), one end of the compressed air pipeline is connected to the air inlet, and the other end is connected to the air nozzle installed at the lower part of the mash in the tank connected, the upper port is provided with a grass cover, and the fermentation steps include: (1) medium frequency and large pneumatic stirring intensity fermentation control in the early stage; (2) mid-term high frequency and medium pneumatic stirring intensity fermentation control; (3) Fermentation control with low frequency and small pneumatic agitation intensity in the later stage. The method for producing the rose vinegar by the pneumatic stirring method of the present invention can expand the production scale, increase the yield, improve and stabilize the quality of the rose vinegar, and reduce the labor intensity.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a method for producing rose vinegar by using a pneumatic stirring method instead of manual vat turning (mash). The old concept has promoted the technological progress of Zhejiang rose vinegar brewing industry. Background technique [0002] The basic steps of traditional Zhejiang rose vinegar production are: soaking and washing rice, steaming, cooling and building nests, blooming, adding water to ferment, aging, pressing, sterilizing and blending. In the process of water-added fermentation, due to the fermentation of microorganisms, heat will be generated and oxygen will be consumed, which requires manpower to regularly use rakes to stir and stir the fermented product (ie mash) in the tank (commonly known as turning over the tank) to achieve the purpose of feeding the mash. The effect of heat dissipation, equalizing the temperature of the mash, and supplemen...

AI Technical Summary

Problems solved by technology

[0017] However, the above-mentioned production method of Zhejiang rose vinegar not only has a long production cycle (generally lasts 5 to 7 months), but also is affected by the temperature, so it can only be produced once a year, and the scale and output have not been able to increase.

In particular, the fermentation control is carried out by manually turning the vats regularly, which is labor intensive, low in production efficiency, and the product quality is uneven, so it is difficult to guarantee

Before this application, although there were mechanized production attempts, they all failed, or the deep-fermented rice vinegar was produced instead of rose rice vinegar

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