CN107937236A - The method that pneumatic stirring process produces rose vinegar - Google Patents
The method that pneumatic stirring process produces rose vinegar Download PDFInfo
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- CN107937236A CN107937236A CN201810025220.8A CN201810025220A CN107937236A CN 107937236 A CN107937236 A CN 107937236A CN 201810025220 A CN201810025220 A CN 201810025220A CN 107937236 A CN107937236 A CN 107937236A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention discloses a kind of method of pneumatic stirring process production rose vinegar, including rice is embathed, steamed rice, ripe rice cooling, nest, floating, add water, ferment, ageing, squeezing, and sterilisation step, tank are cylindrical, the upper end of tank is open, and the ︰ (0.8~1) of the blade diameter length ratio D ︰ H of the cylindrical portion of tank=1, compressed air pipe one end is connected with air inlet, the other end is connected with being arranged on the air nozzle of mash lower part in tank, straw mulch is equipped with the upper port, the fermentation step includes：(1) the middle frequency air of early period moves stirring intensity ferment control；(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term；(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time.The method of the pneumatic stirring process production rose vinegar of the present invention, can expand the scale of production, improve to obtain yield, improve and stablize the quality of rose vinegar, reduce labor intensity.
Description
Technical field
The present invention relates to food fermentation field of engineering technology, especially a kind of substituted using pneumatic stirring process manually turns over cylinder
The method of the production rose vinegar of (wine with dregs), is from the change of vectorization science by rule of thumb completely, breaches the old of " non-craft not into "
Idea, promotes the technological progress of Zhejiang Rosy Vinegar brewing industry.
Background technology
The basic step of traditional Zhejiang Rosy Vinegar production is：Soak, wash rice, cook, cool down nest, floating, adds water to send out
Ferment, ageing, squeezing, sterilization and allotment.During water by fermentation is added, due to the fermentation of microorganism, heat can be produced and consume oxygen
Gas, this just needs manpower that periodically fermentate in cylinder (i.e. mash) is stirred and turned and (is commonly called as turning over cylinder) with rake, reaches to wine with dregs
Liquid heat dissipation, balanced mash temperature, the effect to mash supplemental oxygen.Specifically ---
Soak, wash rice：Rice steeping requires the grain of rice to be impregnated with, and periodically changes water, and soaking time is enough, and slowly water suction is suitable micro- to be formed for the grain of rice
The pH environment of biological growth, immersion total time is related with temperature, and mean temperature is at 22~25 DEG C during Jiangsu and Zhejiang Provinces spring vinegar is brewed.Pull out
The grain of rice, is cleaned with clear water.
Rice cooks：The rice (such as early rice) of above-mentioned cleaning is poured into cylinder, adds water to and is higher by grain of rice 15cm or so, cylinder
Center can be inserted into hollow bamboo trailing plants bucket, be higher by the water surface, normal pressure or autoclaving, reach that particle is complete, hand is twisted with the fingers without the white heart with rice grain
It is advisable, grasps rational ripe rice rate.
Cool down nest：The rice natural cooling that will be cooked, is transferred in cylinder, and centre is barricaded as circular nest (pit).
Floating (saccharification)：Saccharificatinn period in Zhejiang Rosy Vinegar traditional handicraft is no less than 12 days.During using pure natural
Solid-state is saccharified, and is usually vividly described as " floating " in production.Utilize the indigneous flora of long-term productive accumulation in the straw mulch of lid cylinder
Rice surface mixing floating in cylinder is fallen on external microbe, rice is contacted the various microorganisms of culture with extraneous maximum area.
Treat to cover with all kinds of variegated microorganisms such as red, black, yellow, green, canescence on rice face, even if floating is completed.Therefore rose
Rare aromatic vinegar category multi microorganism fermentation, finally makes the organic acid in vinegar enrich very much, the smell of vinegar is strong.The floating time is preceding generally at 10 ~ 15 days
Phase rice produces certain acidity by immersion, is beneficial to mould and is fully bred in this environment and temperature, promotes saccharification.
(C6H10O5)nH2OxC6H12O6+yC12H22O11
Starch glucose maltose
Add water by fermentation (alcoholic fermentation and acetic fermentation)：Adding water (rushing cylinder to discharge water) into cylinder, rose vinegar production enters alcohol hair afterwards
Ferment and acetic fermentation stage, in the fermentation process for continuing 3 wheat harvesting periods, decomposition and the alcoholic fermentation of starch are continuous and intersect hair
Raw, starch saccharification first carries out generating unit point sugar, and under saccharomycete effect alcoholic fermentation occurs for sugar, simultaneously because air and instrument
The acetic acid bacteria breeding being brought into (rake) in wine with dregs cylinder, is progressively acetic acid by the alcohol oxidation generated in mash.
C6H12O6 2C2H5OH + 2CO2
Glucose ethanol carbon dioxide
C2H5OH+O2 CH3COOH+H2O
Alcohol, acetic acid
Turn over cylinder (ferment control)：The enzyme classes such as amylase, protease and peptase in mash secreted by mould, by starch, albumen
Matter decomposes the sugar for producing small molecule and amino acid etc., then generates ethanol by saccharomycetes to make fermentation, and ethanol is again by acetic acid bacteria secretion
Alcohol oxidase enzyme is oxidized to acetic acid.This process also has a large amount of biochemistry in addition to the taste compounds such as organic acid, volatile aroma are produced
Reaction heat, which is released, makes wine with dregs temperature rise.Traditional method is manually periodically to open rake (turning over cylinder) cooling and increase oxygen in air to dissolve in,
And ferment beneficial to acetic acid bacteria oxygen consumption.
Squeezing, sterilization：When mash acidity reaches 5-6% and acidity does not rise with the time, addition 2-3% salt terminates vinegar
Acid fermentation, into later stage ageing, most afterwards through squeezing, sterilizing and obtaining rose vinegar finished product.
Zhejiang Rosy Vinegar uses natural mixed bacteria (including mould, yeast, acetic acid bacteria), after up to (May six months
Open wine --- October squeezes vinegar) spontaneous fermentation, product has misty rose, soft frank, the slightly fresh and sweet taste of tart flavour, and flavor outclass
Mechanization submerged fermentation vinegar, is favored by people, in recent years the sales region of rose vinegar from Jiangsu and Zhejiang Provinces one with gradually to East China, China
South, North China extension.
However, the above-mentioned mode of production of Zhejiang Rosy Vinegar, not only production cycle length (generally to continue 5~7 months), but also
Influenced by temperature, so 1 year can only produce once, scale does not increase always with yield.In particular by manually periodically turning over cylinder
Ferment control is carried out, labor intensity is very big, low production efficiency, and product quality is uneven, it is difficult to ensures.The application it
Before, though there is the trial of mechanization production, have failed and come to an end, or what is produced is submerged fermentation rice vinegar rather than rose rice
Vinegar.
The content of the invention
The object of the present invention is to provide a kind of method of pneumatic stirring process production rose vinegar, the production of rose vinegar can be expanded
Scale, that improves rose vinegar obtains yield, improves and stablizes the quality of rose vinegar, reduces labor intensity.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of pneumatic stirring process produces the method for rose vinegar, including embathes rice step, steamed rice step, and ripe rice cooling step is ripe
Rice enters tank and nest step, and floating step, adds water step, fermentation step, ageing step, squeezes step, and sterilisation step, described
Tank it is cylindrical, the upper end of tank is open, and the lower end of tank is equipped with taper or arcuate bottom, the ︰ of the blade diameter length ratio D ︰ H of the cylindrical portion of tank=1
(0.8~1), the taper of tank or the lowest point of arcuate bottom are equipped with discharge port, and compressed air pipe one end is connected with air inlet, is another
The air nozzle connection of mash lower part in tank is held and be arranged on, is equipped with straw mulch in the upper port, the fermentation step includes：
(1) the middle frequency air of early period moves stirring intensity ferment control
Early period i.e. the 1st to the 21st~28 day, air agitation frequency 3 times/2 weeks, the time stirred every time are 5~7 minutes, air pressure control
System is in 3~5kgf/cm2 , straw mulch is raised during pneumatic stirring；
(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term
Mid-term i.e. the 22nd~29 to the 54th~58 day, 2~4 times/week of air agitation frequency, the time stirred every time are 3~5 points
Clock, pressure control is in 3~5kgf/cm2, straw mulch is raised during pneumatic stirring；
(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time
Later stage i.e. the 55~59 to 89~91st day, 1 times/week of air agitation frequency, the time stirred every time are 1~3 minute, air pressure
Control is in 3~5kgf/cm2, straw mulch covers during pneumatic stirring.
The material of the tank is food grade plastic or stainless steel, and the bottom of tank is equipped with leg, and the volume of tank is vertical for 0.8~5
Square rice, the outer wall of tank and/or is internally provided with temperature control device.
In the ferment control step of the early period, the temperature control of mash is at 27~32 DEG C, the time of each air agitation
For 5~7 minutes；In the ferment control step of the mid-term, the temperature control of mash at 32~37 DEG C, each air agitation when
Between be 3~5 minutes；In the ferment control step in the later stage, the temperature control of mash at 25~32 DEG C, each air agitation
Time is 1~3 minute.
Compared with prior art the beneficial effects of the invention are as follows：Due to the adoption of the above technical scheme,
Mash is passed through with the air with certain pressure to be stirred, and be instead of traditional artificial " turning over cylinder " (stirring), is reduced
Labor intensity, improves the mechanization degree of fermentation management process, and not only efficiency improves, but also " turning over cylinder " is more thoroughly, Neng Gourang
Mash comes into full contact with air, makes to enter mash to ferment beneficial saccharomycete, acetic acid bacteria, lactic acid bacteria in air；With with
The air of certain pressure is passed through mash and is stirred, than installing mixer advantageously in tank, first, tank internal volume is not take up,
Second, not influencing ripe rice enters tank and nest.
Further beneficial effect is：According to rose vinegar fermentation process each stage microbial action rule, early period, in
Phase, the later stage mash Aerated stirring effect temperature control quantified, propose 27~32 DEG C of early period, 32~37 DEG C of mid-term,
25~32 DEG C of actual temp control models of later stage, make rose vinegar fermentation process can be quantified from pure be transitioned into " by rule of thumb "
Control, this is conducive to the quality for stablizing natural fermentation products, improves the product yield of rose vinegar；Dissecting " turning over cylinder " operation pair
After the mechanism of action of mash temperature adjustment, oxygen supply and mash mixing, propose in rose vinegar fermentation process, early period pneumatically stirs
It is big to mix intensity, operation of uncapping, useful saccharomycete and acetic acid bacteria are obtained beneficial to mash is made from air；Mid-term pneumatic stirring intensity
Decline, stirring frequency are suitably accelerated, with the biological oxidation process accelerated the material convection current of tank bottom and tank surface, accelerate ethanol；Afterwards
Phase pneumatic stirring intensity is preferably small, and can Capping operation, reduce the volatilization loss for having generated acetic acid as far as possible.The above method, effectively
Solve the problem of the abnormal fermentation such as generation " high wine low vinegar ", " tung oil vinegar ", ensure that the production stability of rose vinegar；Tank
Outer wall and/or temperature control device is internally provided with, overcomes the bottleneck that rose vinegar production is subject to seasonal restrictions, it is possible to achieve is annual uninterrupted
Production.
Before the application, though there is the trial of mechanization production, have failed and come to an end, reason is to send out rose vinegar
The Biochemical changes process understanding deficiency of ferment process.Early period, this stage improve aeration quantity, and mash agitation strength is big during inflation,
Grass cylinder cap will be raised during operation.Main function has：A. mash is allowed to be come into full contact with air, the yeast beneficial to fermentation in air
Bacterium, acetic acid bacteria, lactic acid bacteria can enter mash；B. mash agitation strength is conducive to greatly the dispersion and fining of rice grain, is conducive to accelerate each
Kind saccharification, the process of fermentation；C. saccharomycete completes the propagation of yeast under the conditions of needs early period of alcoholic fermentation are aerobic, to keep
Advantage in mash Bacterial community, prevents varied bacteria growing, accelerates alcoholic fermentation process.If the stage mash agitation strength is inclined
It is small, it is easy to cause the acetic acid bacteria lazy weight (not long film) of mid-term, is formed " high wine low vinegar ", this phenomenon phase before this invention
Frequently occurred in research.2. mid-term, this graduated charge frequency is preferably frequent, aeration quantity is moderate.After alcohol is formed in unstrained spirits, by sky
The acetic acid bacteria that gas is introduced into unstrained spirits gradually starts to grow, it is observed that alcoholic strength slowly rises (the 30th day about 5.2%Vol), acidity
Also slowly (30 days about 2.6g/100ml) is risen, (saccharification of the carbohydrase produced by mould to starch still exists into saccharification
Slowly carry out), alcoholic fermentation, three side of acetic fermentation coordinate fermentation process, and temperature control, oxygen supply should be with acetic fermentation
For main object.If the graduated charge amount is excessive, each inflationtime is long, mash heat dissipation too easily makes mash product temperature inclined
It is low, cause acetic acid bacteria to breed the breeding of slow and various wild yeasts rapid (the suitable the bread worm of acetic acid bacteria at 30~35 DEG C, and wild
The suitable the bread worm of yeast is at 24~30 DEG C), have to form the danger of " tung oil vinegar ".3. later stage, the further conversion of residual sugar, residual wine
In the stage, the biochemical reaction reaction speed that tended to become weak is slack-off in mash.Higher acetic acid, excessive inflation frequency have been accumulated in mash
Rate, aeration quantity can increase volatilization loss, which can complete the operation of mash Aerated stirring in the case of with cover.Different factories pair
The stage turns over that cylinder operational administrative is widely different, this is the main reason for causing rose vinegar yield difference.
Brief description of the drawings
Fig. 1 is the structure diagram of the present invention.
Embodiment
In order to become apparent from technical scheme, below in conjunction with attached drawing 1, the present invention is described in detail.Should
When understanding, the embodiment described in this specification is not intended to limit this just for the sake of explaining the present invention
The protection domain of invention.
Embodiment one：
The present invention is a kind of method of pneumatic stirring process production rose vinegar, including embathes rice step, steamed rice step, ripe rice cooling
Step, ripe rice enter tank（1）And nest step, floating step, add water step, fermentation step, ageing step, squeezes step, and kills
Bacterium step, it is characterised in that：The tank（1）It is cylindrical, tank（1）Upper end it is open, tank（1）Lower end be equipped with taper or arc
Shape bottom, tank（1）Cylindrical portion the ︰ 0.8 of blade diameter length ratio D ︰ H=1, tank（1）Taper or the lowest point of arcuate bottom be equipped with discharge port（2）,
Compressed air pipe（3）One end and air inlet（5）Connection, the other end and be arranged on tank（1）The air nozzle of interior mash lower part（4）Even
Connect, straw mulch is equipped with the upper port（6）, the fermentation step includes：
(1) the middle frequency air of early period moves stirring intensity ferment control
Early period i.e. the 1st controlled the air agitation frequency of mash 3 times/2 weeks to the 21st day, and admission pressure is controlled in 3kgf/cm2, often
The time of secondary air agitation is 5 minutes, and straw mulch 6 is raised during pneumatic stirring；
(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term
Mid-term i.e. the 22nd was to the 54th day, and the air agitation frequency for controlling mash is 2 times/week, and admission pressure is controlled in 3kgf/cm2,
The time of each air agitation is 3 minutes, and straw mulch 6 is raised during pneumatic stirring；
(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time
Later stage i.e. the 55th to 89 day, the air agitation frequency for controlling mash are 1 times/week, and admission pressure is controlled in 3kgf/cm2, often
The time of secondary air agitation is 1 minute, and straw mulch 6 covers during pneumatic stirring.
Preferably, the tank（1）Material be food grade plastic or stainless steel, tank（1）Bottom be equipped with leg, tank
（1）Volume be 0.8 cubic metre, tank（1）Outer wall and/or be internally provided with temperature control device（7）.The ferment control step of the early period
In rapid, for the temperature control of mash at 30~32 DEG C, the time of each air agitation is 5 minutes；The ferment control step of the mid-term
In rapid, for the temperature control of mash at 32~37 DEG C, the time of each air agitation is 3 minutes；The ferment control step in the later stage
In rapid, for the temperature control of mash at 28~32 DEG C, the time of each air agitation is 1 minute.
Embodiment two：
The present invention is a kind of method of pneumatic stirring process production rose vinegar, including embathes rice step, steamed rice step, ripe rice cooling
Step, ripe rice enter tank（1）And nest step, floating step, add water step, fermentation step, ageing step, squeezes step, and kills
Bacterium step, it is characterised in that：The tank（1）It is cylindrical, tank（1）Upper end it is open, tank（1）Lower end be equipped with taper or arc
Shape bottom, tank（1）Cylindrical portion the ︰ 0.9 of blade diameter length ratio D ︰ H=1, tank（1）Taper or the lowest point of arcuate bottom be equipped with discharge port（2）,
Compressed air pipe（3）One end and air inlet（5）Connection, the other end and be arranged on tank（1）The air nozzle of interior mash lower part（4）Even
Connect, straw mulch is equipped with the upper port（6）, the fermentation step includes：
(1) the middle frequency air of early period moves stirring intensity ferment control
Early period i.e. the 1st controlled the air agitation frequency of mash 3 times/2 weeks to the 25th day, and admission pressure is controlled in 4kgf/cm2, often
The time of secondary air agitation is 6 minutes, and straw mulch 6 is raised during pneumatic stirring；
(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term
Mid-term i.e. the 26th was to the 56th day, and the air agitation frequency for controlling mash is 3 times/week, and admission pressure is controlled in 4kgf/cm2,
The time of each air agitation is 4 minutes, and straw mulch 6 is raised during pneumatic stirring；
(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time
Later stage i.e. the 57th to 90 day, the air agitation frequency for controlling mash are 1 times/week, and admission pressure is controlled in 4kgf/cm2, often
The time of secondary air agitation is 2 minutes, and straw mulch 6 covers during pneumatic stirring.
Preferably, the tank（1）Material be food grade plastic or stainless steel, tank（1）Bottom be equipped with leg, tank
（1）Volume be 2 cubic metres, tank（1）Outer wall and/or be internally provided with temperature control device（7）.The ferment control step of the early period
In, for the temperature control of mash at 29~32 DEG C, the time of each air agitation is 6 minutes；The ferment control step of the mid-term
In, for the temperature control of mash at 32~36 DEG C, the time of each air agitation is 4 minutes；The ferment control step in the later stage
In, for the temperature control of mash at 27~32 DEG C, the time of each air agitation is 2 minutes.
Embodiment three：
The present invention is a kind of method of pneumatic stirring process production rose vinegar, including embathes rice step, steamed rice step, ripe rice cooling
Step, ripe rice enter tank（1）And nest step, floating step, add water step, fermentation step, ageing step, squeezes step, and kills
Bacterium step, it is characterised in that：The tank（1）It is cylindrical, tank（1）Upper end it is open, tank（1）Lower end be equipped with taper or arc
Shape bottom, tank（1）Cylindrical portion the ︰ 1 of blade diameter length ratio D ︰ H=1, tank（1）Taper or the lowest point of arcuate bottom be equipped with discharge port（2）, pressure
Contracting air pipeline（3）One end and air inlet（5）Connection, the other end and be arranged on tank（1）The air nozzle of interior mash lower part（4）Even
Connect, straw mulch is equipped with the upper port（6）, the fermentation step includes：
(1) the middle frequency air of early period moves stirring intensity ferment control
Early period i.e. the 1st controlled the air agitation frequency of mash 3 times/2 weeks to the 28th day, and admission pressure is controlled in 5kgf/cm2, often
The time of secondary air agitation is 7 minutes, and straw mulch 6 is raised during pneumatic stirring；
(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term
Mid-term i.e. the 29th was to the 58th day, and the air agitation frequency for controlling mash is 4 times/week, and admission pressure is controlled in 5kgf/cm2,
The time of each air agitation is 5 minutes, and straw mulch 6 is raised during pneumatic stirring；
(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time
Later stage i.e. the 59th to 91 day, the air agitation frequency for controlling mash are 1 times/week, and admission pressure is controlled in 5kgf/cm2, often
The time of secondary air agitation is 3 minutes, and straw mulch 6 covers during pneumatic stirring.
Preferably, the tank（1）Material be food grade plastic or stainless steel, tank（1）Bottom be equipped with leg, tank
（1）Volume be 5 cubic metres, tank（1）Outer wall and/or be internally provided with temperature control device（7）.The ferment control step of the early period
In, for the temperature control of mash at 27~32 DEG C, the time of each air agitation is 7 minutes；The ferment control step of the mid-term
In, for the temperature control of mash at 32~35 DEG C, the time of each air agitation is 5 minutes；The ferment control step in the later stage
In, for the temperature control of mash at 25~32 DEG C, the time of each air agitation is 3 minutes.
Use above-mentioned pneumatic stirring process and the contrast experiment of traditional rose vinegar production method：
1 experimental enviroment and condition
Place：Shaoxin City flat water town, Shaoxing Zhiwei Food Co., Ltd.
Laboratory condition：12 1 (1m of experiment fermentation tank3/ only), 20 traditional zymotic pithos (0.5m3/ only), it is positioned over 72m2
Room in.There is 10m in south-north direction, south2Window, there are 4 m on the north2Door.Such two kinds of fermentations have identical fermenting cellar
Temperature, relative air humidity, the microbiologic population's state contacted in fermentation process are also essentially identical.
Fermentation tank：1m3PE tanks 1, the bottom of tank 1 is taper, bores 150 degree of base angle, diameter and the height of the cylindrical portion of tank 1
Ratio be D：H=1：1, band diameter 760mm × thickness 50mm grass cylinder caps.
Air pump：Using ZB-0.10/8 direct connection portable type reciprocating-piston air compressors, power 1.1kW.
Flowmeter：LZB-3WB glass rotameters.
2 experiment processes
(1) 12 fermentation tank is synchronous with 20 traditional zymotic cylinders, and fed intake June 10 200kg rice/tank, 100kg rice/cylinder,
Nest, is capped careless cylinder cap, and (about 26-29 DEG C) carries out floating under natural temperature.
(2) content of reducing sugar of about 20d time meals base reaches more than 38g/100ml.
(3) rice is pressed：Water (w/w)=1：3, which rush cylinder, discharges water, and carries out alcoholic fermentation and acetic fermentation.
(4) alcoholic strength can slowly rise to more than 6% in week age, and acidity slowly runs up to 1.2g/100ml, cylinder
Material change in (tank) is gradually converted into the trilateral fermentation based on acetic fermentation by starch saccharification, alcoholic fermentation.
(5) rush after cylinder discharges water, 20 traditional zymotic cylinders ferment according to traditional mode of production mode under natural environment, according to warp
Test and carry out turning over cylinder.3 tanks are taken to ferment according to pneumatic stirring process of the present invention in 12 fermentation tanks：Early period (1-
28d), the temperature control of mash is at 30~32 DEG C, and air agitation frequency 3 times/2 weeks, the time stirred every time is 5 minutes, air pressure
Control is in 3kgf.cm2；Mid-term (29-56d), the temperature control of mash is at 32~37 DEG C, 2 times/week of air agitation frequency, every time
The time of stirring is 3 minutes, and pressure control is in 3kgf.cm2；Later stage (57-90d), the temperature control of mash at 28~32 DEG C,
1 times/week of air agitation frequency, the time stirred every time are 1 minute, and pressure control is in 3kgf.cm2 。
The control of temperature is controlled by the temperature control device 7, which includes controller, is arranged on interposition in tank 1
Two temperature sensors in top, lower part put, and the vertical serpentine (trombone) cooler being located in tank 1, the controller take two temperature
The average value of sensor carries out temperature control, and summer is cooled down with 20-25 DEG C of tap water of temperature, winter with 25-32 DEG C of hot water thermal insulating,
The temperature of mash is adjusted by controlling the flow of water.It is it is of course also possible to by artificial thermometric and cold by adjusting vertical coiled pipe
But the flow of water controls the temperature of mash in device.
Acidity reaches more than 6% after (6) 90 days, adds 2.5% salt to terminate fermentation, and acetic fermentation terminates.Continue at normal temperatures
After-ripening 30 days.Early period rice steeping 10 days, floating 20 days, fermentation 90 days, after-ripening 30 days, total fermentation period was at 155 days or so.
3 result of the tests
Scale up test result of the test（Shaoxing Zhiwei Food Co., Ltd., 2017.5.28-2017.10.30）
Note：3 tanks (group number 7#, 8#, 9#) tracking and measuring physical and chemical index and calculating yield, control group are taken during experiment in 12 tanks
(conventional cylinder) individual difference is slightly larger, during fermentation ends will 20 cylinders mix after carry out physical and chemical index measure and yield calculates.
According to country making vinegar standard GB/T 18187-2000, it is desirable to the total acid (with Acetometer) >=3.5 of making vinegar
(g/100ml), fixed acid (in terms of lactic acid) >=0.5 (g/100ml), soluble saltless solid >=0.5 (g/100ml), from
The result measured sees that the rose vinegar sample (7#, 8#, 9#) produced using pump reflux fermentation technique complies fully with wanting for national standard
Ask；The organoleptic feature such as Zhejiang Rosy Vinegar original professional standard, the color and luster of test specimen, fragrance, flavour, figure is compareed to be also fully consistent with
The organoleptic requirements of Zhejiang Rosy Vinegar.The ton-grain yield of rose vinegar is from traditional 1：5.5 bring up to 1：6.5 or so, improve 18%
Left and right.
Claims (3)
1. a kind of method of pneumatic stirring process production rose vinegar, including rice step is embathed, steamed rice step, ripe rice cooling step,
Ripe rice enters tank（1）And nest step, floating step, add water step, fermentation step, ageing step, squeezes step, and sterilization step
Suddenly, it is characterised in that：The tank（1）It is cylindrical, tank（1）Upper end it is open, tank（1）Lower end be equipped with taper or arc
Bottom, tank（1）Cylindrical portion the ︰ (0.8~1) of blade diameter length ratio D ︰ H=1, tank（1）Taper or the lowest point of arcuate bottom be equipped with discharge port
（2）, compressed air pipe（3）One end and air inlet（5）Connection, the other end and be arranged on tank（1）The air nozzle of interior mash lower part
（4）Connection, straw mulch is equipped with the upper port（6）, the fermentation step includes：
(1) the middle frequency air of early period moves stirring intensity ferment control
Early period i.e. the 1st to the 21st~28 day, air agitation frequency 3 times/2 weeks, the time stirred every time are 5~7 minutes, air pressure control
System is in 3~5kgf/cm2 , straw mulch during pneumatic stirring（6）Raise；
(2) pneumatic stirring intensity ferment control in the high frequency time of mid-term
Mid-term i.e. the 22nd~29 to the 54th~58 day, 2~4 times/week of air agitation frequency, the time stirred every time are 3~5 points
Clock, pressure control is in 3~5kgf/cm2, straw mulch during pneumatic stirring（6）Raise；
(3) the small pneumatic stirring intensity ferment control of the low frequency in later stage time
Later stage i.e. the 55~59 to 89~91st day, 1 times/week of air agitation frequency, the time stirred every time are 1~3 minute, gas
Voltage-controlled system is in 3~5kgf/cm2, straw mulch during pneumatic stirring（6）Cover.
2. the method for pneumatic stirring process production rose vinegar according to claim 1, it is characterised in that：The tank（1）Material
Expect for food grade plastic or stainless steel, tank（1）Bottom be equipped with leg, tank（1）Volume be 0.8~5 cubic metre, tank（1）'s
Outer wall and/or it is internally provided with temperature control device（7）.
3. the method for pneumatic stirring process production rose vinegar according to claim 2, it is characterised in that：
In the ferment control step of the early period, the temperature control of mash at 27~32 DEG C, time of each air agitation for 5~
7 minutes；
In the ferment control step of the mid-term, the temperature control of mash at 32~37 DEG C, time of each air agitation for 3~
5 minutes；
In the ferment control step in the later stage, the temperature control of mash at 25~32 DEG C, time of each air agitation for 1~
3 minutes.
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| CN112169661A (en) * | 2020-10-30 | 2021-01-05 | 湖南德隆民生信息科技有限公司 | Natural plant active ingredient research proportioning system |
| CN112877155A (en) * | 2021-01-12 | 2021-06-01 | 浙江工业职业技术学院 | Harrow opening equipment for yellow rice wine manufacturing and use method thereof |
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| CN104232459A (en) * | 2013-06-24 | 2014-12-24 | 张玲玲 | Manufacturing method of rice vinegar |
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| CN112169661A (en) * | 2020-10-30 | 2021-01-05 | 湖南德隆民生信息科技有限公司 | Natural plant active ingredient research proportioning system |
| CN112877155A (en) * | 2021-01-12 | 2021-06-01 | 浙江工业职业技术学院 | Harrow opening equipment for yellow rice wine manufacturing and use method thereof |
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