Secondary inoculation process capable of improving fermentation efficiency of aromatic vinegar

Abstract

The invention discloses a secondary inoculation process capable of improving the fermentation efficiency of aromatic vinegar, which comprises the following steps: cleaning raw materials with clear water, and putting the cleaned raw materials into a stirrer to be fully stirred; spreading the stirred raw materials on a clean spreading field, and naturally cooling to about 38 DEG C; adding a fermenting agent for vinegar into the cooled raw materials, and uniformly stirring; putting the uniformly stirred raw materials into a fermentation tank, keeping air circulation, and setting the fermentation temperature to be 35-38 DEG C; preparing a prepared material which is about 2 times of the total amount of the raw materials, repeating the steps 1-2, mixing the prepared material with the fermented raw materials, and uniformly stirring; and putting the uniformly mixed raw materials and the prepared materials into a fermentation tank for continuous fermentation. The method is ingenious in design, acetic bacteria can be fully propagated in a secondary inoculation mode, raw materials are more fully fermented, and the fermentation efficiency is higher.

Description

technical field [0001] The invention relates to a secondary inoculation process capable of improving the fermentation efficiency of balsamic vinegar. Background technique [0002] Vinegar is a traditional condiment in all major Chinese cuisines. According to existing written records, the working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to documented records is at least three thousand years. "Vinegar" was called "酱", "醯" and "bitter wine" in ancient China. Acetic acid bacteria are commonly used as a starter for vinegar fermentation. Acetic acid bacteria are a type of aerobic bacteria that require oxygen for fermentation and reproduction. However, the raw materials at the bottom of the fermenter are not exposed to oxygen, resulting in insufficient overall fermentation of raw materials. Contents of the invention [0003] The purpose of the present invention ...

AI Technical Summary

Problems solved by technology

Acetic acid bacteria are often used as a starter for the fermentation of vinegar. Acetic acid bacteria are also a type of aerobic bacteria that require oxygen for fermentation and reproduction. However, the raw materials at the bottom of the fermenter are not exposed to oxygen, resulting in insufficient overall fermentation of raw materials.