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Preparation method of liquid edible vinegar and special reactor

A reactor and vinegar technology, which is applied to the production technology field of liquid vinegar, can solve the problems of high power consumption, poor utilization of fermented mash, air, etc., and achieves low power consumption, low equipment cost, and increased dissolved oxygen. amount of effect

Inactive Publication Date: 2010-05-12
山东云德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented mash cannot be well utilized, and the air and power consumption are high

Method used

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  • Preparation method of liquid edible vinegar and special reactor
  • Preparation method of liquid edible vinegar and special reactor
  • Preparation method of liquid edible vinegar and special reactor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] like figure 1 As shown, a special reactor 3 in the preparation method of liquid vinegar is installed at the bottom of the 100-liter fermenter 1, the chassis 6 of the reactor 3 matches the shape of the bottom of the fermenter 1, and the fermentation mash is dropped into the fermenter 1 After 2, feed the compressed air of 0.3 MPa into the reactor 3 through the inlet pipe 5, the volume ratio of the compressed air and the fermented mash is 1:0.08, and the air is evenly distributed from the microporous pipe 4 of the reactor 3. The escape infiltrates into the fermented mash 2 to fully atomize the gas and liquid in the fermented mash 2, improve the oxygen transfer coefficient to the acetic acid bacteria, increase the amount of dissolved oxygen, and satisfy the requirements of the aerobic microorganism acetic acid bacteria to the greatest extent. The needs of growth, reproduction and metabolism continue to ferment the mash 2 maturation after 28 hours to obtain liquid vinegar. ...

Embodiment 2

[0029] Same as Example 1, the difference is that a special reactor 3 in the preparation method of a liquid vinegar is installed at the bottom of the 3 cubic meter fermenter 1, and the chassis 6 of the reactor 3 matches the shape of the bottom of the fermenter 1, to After dropping into the fermented mash 2 in the fermenter 1, feed the compressed air of 0.2 MPa into the reactor 3 through the air inlet pipe 5, the volume ratio of the compressed air and the fermented mash is 1:0.1, and the air from the reactor The microporous tube 4 of 3 evenly escapes and infiltrates into the fermented mash 2, so that the gas and liquid in the fermented mash 2 are fully atomized, improve the oxygen transfer coefficient to the acetic acid bacteria, increase the amount of dissolved oxygen, and maximize the Satisfy the needs of the growth, reproduction and metabolism of aerobic microorganism acetic acid bacteria, and mature after 29 hours to obtain liquid vinegar.

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Abstract

The present invention relates to a preparation method of liquid edible vinegar and its special-purpose reactor. Said preparation method includes the following steps: adding fermenting mash liquor intoa fermentation cylinder, introducing air into a reactor positioned in the bottom portion of said fermentation cylinder, making the air be uniformly escaped from said reactor and penetrated into fermenting mash liquor to make the gas and liquid in fermenting mash liquor be fully atomized continuously for 25-30 hr so as to obtain liquid edible vinegar. Said invention also provides the concrete structure of its special-purpose reactor.

Description

(1) Technical field [0001] The invention relates to a production process of liquid vinegar, in particular to a preparation method of liquid vinegar and a special reactor. (2) Background technology [0002] At present, liquid fermented vinegar is mainly produced by processes such as liquid pouring, static fermentation, and self-priming submerged fermentation. The liquid pouring process requires frequent replacement of fillers, which is too troublesome; the production cycle of the static fermentation process is too long; therefore, at present, many enterprises adopt the self-priming deep fermentation process, but the one-time investment of the self-priming deep fermentation process equipment is relatively low. Many, high power consumption. The self-priming submerged fermentation process is to inhale air through self-priming, drive the rotor to rotate through the rotation of the motor, stir the fermented mash, and the agitated fermented mash contacts the air to absorb oxygen. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 周秉臣杨圣泉张顺年任道亮卞璨慧林玉振苏本坦崔芳芳杜风刚孙香兰
Owner 山东云德食品有限公司
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