Method and device for preparing Shanxi mellow vinegar by liquid-solid technology

Abstract

The invention discloses a manufacturing method of Shanxi mature vinegar through front-diluting and back-fixing technique, which is characterized by the following: adopting sorghum and or maize with random proportion as raw material; adopting fine powder to feed; simplifying antecedent wetting, gelatinizing and saccharifying technique; proceeding continuous manufacturing in the tank at liquid pattern without artificial turning over and pouring; shortening antecedent ferment technique and time; controlling yeast bacterial easily.

Description

technical field [0001] The invention relates to a production method and equipment for fermented seasoning, in particular to a production method and equipment for Shanxi mature vinegar. Background technique [0002] The production of traditional Shanxi mature vinegar mainly includes seven stages, namely, raw material processing-gelatinization and steaming-alcoholic fermentation-acetic acid fermentation-smoked grains-drenching vinegar and aging stages. [0003] Traditional Shanxi mature vinegar is made of sorghum as the main raw material, and the sorghum raw material is usually crushed into four to six petals, and no whole grains or powders are allowed. Because sorghum is crushed too finely, the proportion of powder in the raw material increases, the air permeability becomes poor during the fermentation process, the product temperature of the fermented grains is not easy to maintain, and the heat and carbon dioxide generated during the fermentation process are difficult to dis...

AI Technical Summary

Problems solved by technology

This kind of fermentation process still adopts the traditional vinegar vat fermentation, and the feeding, stirring and discharging process are all manual operations, and the labor intensity of workers is high and the efficiency is low.

In particular, the saccharification and alcoholization processes are carried out at the same time, which makes the fermentation cycle longer, the utilization rate of raw materials is low, and there is more waste, resulting in increased costs

In addition, the traditional production process is fermented under natural conditions. In order to adapt to the survival of microorganisms, only seasonal production can be carried out

If the method of artificially adjusting the room temperature is adopted, the production cost will be increased

[0006] Shanxi old mature vinegar that adopts the above-mentioned traditional production process still uses the traditional production tool, that is, vinegar vat or wine pond / vat as the main fermentation equipment. All use manual operation, the labor intensity of the workers is high, the work efficiency is low, and the occupation of land and workshop area is large, resulting in high product cost and long production cycle

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