A kind of fermentation process of white vinegar and white vinegar

Abstract

The present application relates to the field of vinegar fermentation, and specifically discloses a fermentation process of white vinegar and white vinegar. The fermentation process of white vinegar includes the following steps: S1, alcohol fermentation: pulverizing, cooking, liquefying, saccharifying, and fermenting the fermentation raw materials to obtain alcohol; S2, acetic acid fermentation: adding white vinegar and acetic bacteria suspension to the alcohol, adjusting the initial fermentation alcohol The fermentation temperature is 3-5%, the total acid is 5-7g / 100mL, the fermentation temperature is 29-33℃, the ventilation rate is 40-60L / h, and the acetic acid content is regularly detected. When the acetic acid content is more than 6% and the acidity growth rate is When the temperature is 0-0.29%, stop fermentation; S3, fixing: the fixing temperature is 110-125°C, and the fixing time is 4-6s. The white vinegar fermentation process of the present application removes the tedious steps of the traditional process, shortens the fermentation period, reduces the color depth of the white vinegar, prevents it from affecting the shape of light-colored dishes, and enables the white vinegar to assist in reducing phlegm and relieving cough, and the bacteriostatic effect is enhanced.

Description

technical field [0001] The present application relates to the technical field of vinegar fermentation, and more specifically, to a fermentation process of white vinegar and white vinegar. Background technique [0002] Vinegar is an indispensable condiment in people's life. The traditional Chinese vinegar brewing process is a solid-state brewing method. It is fermented into ethanol, supplemented with bran, rice husk and other fillers for acetic acid fermentation, and then aged, drenched in vinegar, and sterilized to obtain the finished product. [0003] In the prior art, the Chinese invention patent document with application number CN201710048820.1 discloses an application method of various enzyme preparations in the solid-state acetic acid fermentation process of whole grain old mature vinegar, comprising the following steps: (1) crushing raw materials; (2) ) liquefaction; (3) saccharification; (4) alcoholic fermentation: the temperature drops to 32°C, the concentration of ...

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Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that during the fermentation period of this existing solid-state brewing method, it is not necessary to turn over the fermented grains of vinegar every day, and the fermentation period ranges from 21 to 27 days, the fermentation period is longer, and the color of the finished product is It is dark brown or reddish brown, which can easily affect the shape of Western dishes or light dishes

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