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
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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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