Method and equipment for producing edible vinegar

A technology of edible vinegar and raw materials, which is applied in the field of food condiments, can solve the problems of difficult preservation, unstable quality, uneven heat, etc., and achieve the effects of improving heat utilization rate, increasing per capita output, and saving construction area

Inactive Publication Date: 2005-11-16
明克宽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bran koji, also known as fast koji, means freshly made, ready-to-use, fast fermentation, fast production, but it is difficult to preserve. The freshly produced bran koji has more than 3,000 test results and is very good. It is poured on the cement floor for storage in hot weather, 2 to 3 It will heat up in an hour, so that the quality will be reduced and become a defective product, and the dosage is about 30 catties, the cost is high, and the quality is unstable. It is often caused by the quality of bran koji, low alcohol in alcoholic grains, backfire of vinegar grains, and burnt grains. Less vinegar is produced, and in severe cases no vinegar is produced, which directly affects the output of vinegar. For example, 100 catties of sorghum can only produce 750-800 catties of 3.5-degree vinegar
[0003] In the traditional vinegar-making process, fermented vinegar grains are mostly fermented in large tanks, which has been unchanged for hundreds of years. The sanitary conditions in the workplace are poor, and it is difficult to meet the national food production hygiene standards.
In addition, the smoked unstrained spirits equipment is also relatively backward, and now still use one fire and two rows of cylinders, 12-16 cylinders, the front fire and the rear chimney, and a straight fire with half a fire path. This kind of smoked fire has three disadvantages: 1. Uneven heat, The fire in the front is big, and the vinegar grains often have a burnt smell; the fire in the back is small, and the vinegar grains are late or immature; 2. The coal consumption is high, and half of the heat energy escapes from the chimney; 3. The smoke pollution is serious, and the smoke is directly discharged into the atmosphere from the chimney

Method used

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  • Method and equipment for producing edible vinegar
  • Method and equipment for producing edible vinegar
  • Method and equipment for producing edible vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0033] 1. Material selection, weigh 100 kg of sorghum wheat bran, 100 kg of Daqu, 10 kg of glucoamylase, 1.5 kg of dry yeast, 0.5 kg of rice bran, 20 kg of vinegar grains, 500 kg of water, and 100 kg of water. 1 / 1000 of finished vinegar;

[0034] 2. Crushing;

[0035] 3. Moisturizing material;

[0036] 4, steaming material, (the above process is basically the same as the prior art);

[0037] 5. Discharging, cooling, and alcohol fermentation; there is a ventilation door and a high-power blower in the steaming tank 2. After the raw materials are steamed, close the valve, open the air door, and use the blower to cool down; when the temperature drops below 30 degrees , stop the blower 23, divide Daqu and fermented dry yeast, glucoamylase into 3 parts, sprinkle 1 part evenly on the material, move the mixer into the plank between the steaming material tank 2 and the alcoholic grain fermentation tank 4 , stir one-third of the material directly into the alcohol fermented grain ferm...

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PUM

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Abstract

A process for preparing the edible vinegar with high output rate features that its raw materials include proportionally sorghum grains, wheat bran, yeast, beta-amylase, dried yeast, rice husk, vinegar dregs, edible salt, and sodium benzoate. A novel fire fumigating apparatus for high uniformity of fire fumigating to all jars is also disclosed.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a method for producing edible vinegar and equipment thereof. Background technique [0002] In the prior art, the fermentation of edible vinegar mainly adopts bran koji (quick koji), which is generally made artificially in our factory with simple equipment. The highest saccharification efficiency is only about 3000, and usually only has a saccharification rate of 1000-2000. Bran koji, also known as fast koji, means freshly made, ready-to-use, fast fermentation, fast production, but it is difficult to preserve. The freshly produced bran koji has more than 3,000 test results and is very good. It is poured on the cement floor for storage in hot weather, 2 to 3 It will heat up in an hour, so that the quality will be reduced and become a defective product, and the dosage is about 30 catties, the cost is high, and the quality is unstable. It is often caused by the qua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 明克宽明艳梅明保国
Owner 明克宽
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