CN103773665A - Preferable inoculation method in edible vinegar brewage process with layered fermentation - Google Patents

Abstract

The invention provides a preferable inoculation method in edible vinegar brewage flow. The invention belongs to the field of edible vinegar brewage. According to the present inoculation method, a bacteria strain for inoculation in vinegar fermented grains which fermented for 7-8 days is in a stage that bran is needed to be added everyday for expanding cultivation, and the mycelia growth of acetic bacteria is not in the most vigorous stage, and bran with infectious microbe which is added the day before is easy to be mixed in the vinegar fermented grains which fermented for 7-8 days, and thereby causing pollution of cultivation stage. The technology scheme of the present invention comprises the following steps: partially better fermented vinegar fermented grain, which is selected from a fermenting tank with good fermentation compared with many fermenting tanks of the same batch, in the mature cultivation stage with inoculation of the former batch, that is the tenth to the twelfth after inoculation, is used as old material for inoculation, and is inoculated according to a routine process. The product has the beneficial effects that: only a few detection costs are added, bacterial strain with growth vitality and good disease resistance is continuously and preferably selected for edible vinegar brewage production, and thereby effectively minimizing infectious microbe pollution and improving vinegar quality.

Description

Preferred inoculation method in layering fermentation vinegar brewing process

Technical field

Preferred inoculation method in vinegar brewing flow process.Belong to edible vinegar and brewage field.

Background technology

In existing inoculation method, the fermentation vinegar unstrained spirits of 7～8 days as inoculation with bacterial classification, be in and also need to add the chaff expansion cultivation stage every day, at this moment acetic bacteria hyphal development growth is not the most vigorous stage, takes the fermentation vinegar unstrained spirits of 7～8 days and easily sneaks into the problem that may cause with the large chaff of miscellaneous bacteria the pollution in cultivation stage just having added the day before yesterday yet.

Summary of the invention

Choose last batch of inoculation cultivation stage of maturity, postvaccinal 10-12 days, in multiple fermentation vats, to compare in the good pond of fermentation in same batch, the vinegar unstrained spirits of the more good part of fermenting is as old kind, and processing method is inoculated routinely.Its beneficial effect is: only increasing a small amount of testing cost, and accomplishing that continuous preferred growth vigor and the strongest bacterial strain of disease resistance produce for vinegar brewing, effectively reducing living contaminants and improved product vinegar quality.

  

Claims (3)

1. the preferred inoculation method in a vinegar brewing flow process, it is characterized in that choosing last batch of inoculation cultivation and complete the stage, in multiple fermentation vats of same batch, compare in the good pond of fermentation, the vinegar unstrained spirits of the more good part of fermenting is as old kind, and processing method is inoculated routinely.

2. the preferred inoculation method in vinegar brewing flow process according to claim 1, it is characterized in that the described inoculation cultivation stage of completing refers to: the wine bran in pond all mixes and stirs complete with enough large chaffs, no longer add any auxiliary material, turn over unstrained spirits produce acid before, postvaccinal 10-12 days.

3. the preferred inoculation method in vinegar brewing flow process according to claim 1, compares fermentation described in it is characterized in that and well refers to: A. estimates color and luster: the vinegar unstrained spirits of relative other parts of selected vinegar unstrained spirits part is partially dark in pale yellow middle color;

B. nasil smell: the selected vinegar unstrained spirits part relatively vinegar unstrained spirits of other parts has stronger vinegar fragrance taste, and less vinosity;

C. temperature detection: the selected vinegar unstrained spirits partial interior temperature of use temperature instrumentation amount is 44 ± 1 ℃.