CN107937236B - Method for producing rose vinegar by pneumatic stirring method - Google Patents
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Abstract
The invention discloses a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of soaking and washing rice, steaming rice, cooling cooked rice, nesting, raising flowers, adding water, fermenting, ageing, squeezing and sterilizing, wherein a tank is cylindrical, the upper end of the tank is open, the diameter-height ratio of a cylindrical part of the tank is D: H = 1: 0.8-1, one end of a compressed air pipeline is connected with an air inlet, the other end of the compressed air pipeline is connected with an air nozzle arranged at the lower part of mash in the tank, a straw cover is arranged at the upper end, and the fermenting step comprises the following steps: (1) controlling the fermentation of the medium-frequency secondary pneumatic stirring intensity in the early stage; (2) controlling the middle-period high-frequency middle-pneumatic stirring intensity fermentation; (3) and controlling the fermentation of the low-frequency secondary small pneumatic stirring intensity in the later period. The method for producing the rose vinegar by the pneumatic stirring method can enlarge the production scale, improve the yield, improve and stabilize the quality of the rose vinegar and reduce the labor intensity.
Description
Technical Field
The invention relates to the technical field of food fermentation engineering, in particular to a method for producing rose vinegar by replacing manual jar turning (mash) with a pneumatic stirring method, which is a scientific revolution from experience vectorization completely, breaks through the old concept of 'non-manual becoming', and promotes the technical progress of the Zhejiang rose vinegar brewing industry.
Background
The traditional Zhejiang rose vinegar production method comprises the following basic steps: soaking and washing rice, steaming, cooling, making nest, growing flower, adding water, fermenting, ageing, squeezing, sterilizing and blending. In the process of adding water for fermentation, as the fermentation of microorganisms can generate heat and consume oxygen, the raking is needed to regularly stir and stir the fermentation product (namely mash) in the cylinder (commonly called as cylinder turning) by manpower, thereby achieving the effects of dissipating heat of the mash, balancing the temperature of the mash and supplementing oxygen to the mash. Particularly, it is used in combination with other drugs
Soaking and washing rice: soaking rice requires soaking rice grains, changing water regularly for enough time, slowly absorbing water to form a pH environment suitable for microbial growth, wherein the total soaking time is related to the air temperature, and the average temperature during the brewing period of the Jiangzhe spring vinegar is 22-25 ℃. Taking out the rice grains and cleaning the rice grains with clear water.
Steaming rice: pouring the cleaned rice (such as early indica rice) into a jar, adding water until the water is about 15cm higher than the rice grains, inserting a hollow bamboo-gloo barrel into the center of the jar, and steaming at normal pressure or high pressure until the rice grains are complete and have no white core when twisted by hand, and controlling reasonable rice yield.
Cooling and nesting: naturally cooling the cooked rice, transferring into a jar, and making into a circular pit (pit) in the middle.
Flowering (saccharification): the saccharification time in the traditional process of Zhejiang rose vinegar is not less than 12 days. The process employs purely natural solid saccharification, often visually described as "blooming" in production. Natural flora accumulated in the straw cover covering the jar for a long time and external microorganisms fall on the surface of the rice in the jar to mix and bloom, so that the rice is in contact with the external maximum area to culture various microorganisms. And (4) finishing the flowering when the rice surface is full of various variegated microorganisms such as red, black, yellow, green, offwhite and the like. Therefore, the rose-scented vinegar belongs to multi-bacterium co-fermentation, and finally, the organic acid in the vinegar is very rich and the vinegar taste is strong. The flowering time is generally 10-15 days, and the rice in the early stage is soaked to generate a certain acidity, so that the sufficient propagation of mould in the environment and at the temperature is facilitated, and saccharification is promoted.
(C6H10O5)nH2O 
xC6H12O6 + yC12H22O11
Starch glucose maltose
Adding water for fermentation (alcoholic fermentation and acetic acid fermentation): adding water into the jar (flushing the jar with water), then producing rose vinegar, namely entering into the stage of alcoholic fermentation and acetic acid fermentation, in the fermentation process lasting for more than 3 months, the decomposition of starch and the alcoholic fermentation are continuous and crossed, the starch saccharification is firstly carried out to produce partial sugar, the sugar is subjected to the alcoholic fermentation under the action of yeast, and simultaneously, the alcohol generated in mash is gradually oxidized into acetic acid due to the propagation of acetic acid bacteria brought into the mash jar in air and a tool (rake).
C6H12O6 
2C2H5OH + 2CO2
Glucose ethanol carbon dioxide
C2H5OH+O2 
CH3COOH+H2O
Ethaneacetic acid
Cylinder turning (fermentation control): amylase, protease, peptidase and other enzymes secreted by the mold in mash decompose starch and protein to produce micromolecular sugar, amino acid and the like, and the micromolecular sugar, the amino acid and the like are fermented by yeast to produce ethanol, and the ethanol is oxidized into acetic acid by alcohol oxidase secreted by acetic acid bacteria. The process not only produces flavor substances such as organic acid, volatile aroma and the like, but also releases a large amount of biochemical reaction heat to raise the temperature of mash. The traditional method is to manually open the rake (turn over the cylinder) regularly to reduce the temperature and increase the dissolution of oxygen in the air, and is beneficial to oxygen-consuming fermentation of acetic acid bacteria.
Squeezing and sterilizing: when the acidity of mash reaches 5-6% and the acidity does not rise with time, adding 2-3% of salt to finish acetic fermentation, aging at the later stage, and finally squeezing and sterilizing to obtain the finished rose vinegar.
The Zhejiang rose vinegar adopts natural mixed strains (comprising mould, yeast and acetic acid bacteria) to naturally ferment for half a year (5-month brewing-10-month vinegar squeezing), the product has light rose color, soft and refreshing sourness and slightly fresh sweet taste, the flavor is far superior to that of mechanical deep-layer fermented vinegar, the product is deeply loved by people, and the sale area of the rose vinegar gradually expands from Jiangzhe to Huadong, south and North in recent years.
However, the above-mentioned production method of Zhejiang rose vinegar has a long production period (generally lasting for 5-7 months) and is affected by air temperature, so that the production can be performed only once a year, and the scale and yield are not removed all the time. Especially, the fermentation control is carried out by manually turning over the vat at regular intervals, the labor intensity is high, the production efficiency is low, and the product quality is uneven and difficult to ensure. Prior to this application, attempts to produce them mechanically have failed, or produced deeply fermented rice vinegar instead of rose rice vinegar.
Disclosure of Invention
The invention aims to provide a method for producing rose vinegar by a pneumatic stirring method, which can enlarge the production scale of the rose vinegar, improve the yield of the rose vinegar, improve and stabilize the quality of the rose vinegar and reduce the labor intensity.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for producing rose vinegar by a pneumatic stirring method comprises a rice soaking step, a rice steaming step, a cooked rice cooling step, a cooked rice tank entering and nesting step, a flowering step, a water adding step, a fermentation step, an aging step, a squeezing step and a sterilization step, wherein the tank is cylindrical, the upper end of the tank is open, the lower end of the tank is provided with a conical or arc-shaped bottom, the diameter-height ratio of a cylindrical part of the tank is D: H = 1: (0.8-1), the lowest part of the conical or arc-shaped bottom of the tank is provided with a discharge hole, one end of a compressed air pipeline is connected with an air inlet, the other end of the compressed air pipeline is connected with an air nozzle arranged at the lower part of mash in the tank, the upper end of the compressed air pipeline is provided with a straw cover:
(1) early-stage medium-frequency secondary pneumatic stirring intensity fermentation control
The early stage, i.e., days 1 to 21-28, the frequency of aeration and stirring is 3 times/2 weeks, the time of stirring is 5-7 minutes, and the air pressure is controlled to be 3-5 kgf/cm2 The straw cover is lifted during pneumatic stirring;
(2) medium-term high-frequency medium-pneumatic stirring intensity fermentation control
The middle period is 22-29 th to 54-58 th days, the frequency of aeration and stirring is 2-4 times/week, the time of stirring is 3-5 minutes, and the air pressure is controlled at 3-5 kgf/cm2The straw cover is lifted during pneumatic stirring;
(3) late fermentation control of low-frequency sub-small pneumatic stirring intensity
In the later period, i.e., 55-59-89-91 days, the frequency of aeration and stirring is 1 time/week, the time of stirring is 1-3 minutes, and the air pressure is controlled to be 3-5 kgf/cm2And the straw cover is covered during pneumatic stirring.
The material of jar is food level plastics or stainless steel, and the bottom of jar is equipped with the stabilizer blade, and the volume of jar is 0.8 ~ 5 cubic meters, and the outer wall and/or the inside temperature control device that is equipped with of jar.
In the early fermentation control step, the temperature of mash is controlled to be 27-32 ℃, and the time of aeration and stirring is 5-7 minutes each time; in the middle-stage fermentation control step, the temperature of mash is controlled to be 32-37 ℃, and the time of aeration and stirring is 3-5 minutes each time; in the fermentation control step in the later period, the temperature of mash is controlled to be 25-32 ℃, and the time of aeration and stirring for each time is 1-3 minutes.
Compared with the prior art, the invention has the beneficial effects that: due to the adoption of the technical scheme, the device has the advantages that,
air with certain pressure is introduced into mash to stir, traditional manual ' cylinder turning ' (stirring) is replaced, labor intensity is reduced, mechanization degree of a fermentation management process is improved, efficiency is improved, cylinder turning ' is more thorough, mash can be fully contacted with air, and saccharomycetes, acetic acid bacteria and lactic acid bacteria which are beneficial to fermentation in the air enter the mash; the mash is introduced with air with a certain pressure for stirring, which is more advantageous than installing a stirrer in the tank, firstly, the volume in the tank is not occupied, and secondly, the cooked rice entering the tank and the nest are not influenced.
The further beneficial effects are that: according to the microbial action rule of each stage of the rose vinegar fermentation process, the temperature control of the aeration stirring action of mash in the early stage, the middle stage and the later stage is quantized, and a specific temperature control mode of 27-32 ℃ in the early stage, 32-37 ℃ in the middle stage and 25-32 ℃ in the later stage is provided, so that the rose vinegar fermentation process is transited from pure experience to quantitative control, the quality of a natural fermentation product is stabilized, and the product yield of the rose vinegar is improved; after analyzing the action mechanism of the cylinder turning operation on mash temperature adjustment, oxygen supply and mash mixing, the rose vinegar fermentation process is provided, the pneumatic stirring strength is high in the early stage, and the cover opening operation is favorable for enabling the mash to obtain useful saccharomycetes and acetic acid bacteria from the air; the pneumatic stirring strength is reduced in the middle period, and the stirring frequency is properly accelerated so as to accelerate the substance convection between the bottom of the tank and the surface of the tank and accelerate the biological oxidation process of the ethanol; the pneumatic stirring intensity in the later period is preferably low, and the operation of covering can be carried out, so that the volatilization loss of the generated acetic acid is reduced as much as possible. The method effectively solves the problem of abnormal fermentation of high-alcohol low-acid vinegar, tung oil vinegar and the like, and ensures the production stability of the rose vinegar; the outer wall and/or the inside of jar are equipped with temperature control device, have overcome the bottleneck that rose vinegar production is restricted by the season, can realize the incessant production throughout the year.
Before this application, mechanical production attempts have been made, but all have failed because of the lack of knowledge about the biochemical changes of the fermentation process of rose vinegar.
In the early stage, the aeration quantity is increased, the stirring intensity of mash is high during aeration, and the cover of the straw cylinder is opened during operation. The main functions are as follows: a. the mash is fully contacted with air, and yeast, acetic acid bacteria and lactic acid bacteria which are beneficial to fermentation in the air can enter the mash; b. the mash stirring intensity is high, which is beneficial to the crushing and refining of rice grains and the acceleration of various saccharification and fermentation processes; c. the yeast needs to complete the proliferation of the yeast under the aerobic condition in the early stage of the alcohol fermentation so as to maintain the advantages in the structure of mash flora, prevent the growth of mixed bacteria and accelerate the alcohol fermentation process. If the stirring intensity of mash at the stage is small, the shortage of acetic acid bacteria (no film growth) at the middle stage is easily caused, and the phenomenon of 'high-alcohol low-acid vinegar' is frequently generated in the earlier research of the invention. Second, in the middle period, the inflation frequency is proper and the inflation quantity is proper. After the alcohol in the fermented grains was formed, the acetic acid bacteria introduced into the fermented grains from the air gradually started to grow, and it was observed that the alcohol content slowly increased (about 5.2% Vol in 30 days) and the acidity also slowly increased (about 2.6g/100ml in 30 days), and the fermentation proceeded in a coordinated manner in saccharification (saccharification of starch by saccharifying enzyme produced by mold is still slowly proceeding), alcohol fermentation, and acetic acid fermentation, and the temperature control and oxygen supply should be subject to acetic acid fermentation. If the aeration amount is too large and the aeration time is too long each time in the stage, the mash is excessively radiated, so that the temperature of mash products is easily lowered, the propagation of acetic acid bacteria is slow, the propagation of various wild yeasts is rapid (the suitable propagation temperature of the acetic acid bacteria is 30-35 ℃, and the suitable propagation temperature of the wild yeasts is 24-30 ℃), and the danger of forming tung oil vinegar is caused. ③ residual sugar and residual wine in later periodThe biochemical reaction in the mash liquid is weakened and the reaction speed is reduced. Higher acetic acid is accumulated in the mash, the volatilization loss is increased due to excessively high aeration frequency and aeration quantity, and the mash aeration stirring operation can be completed under the condition of a cover. The cylinder turning operation management of different factories at the stage is very different, which is a main reason for the difference of the rose vinegar yield.
Drawings
Fig. 1 is a schematic structural view of the present invention.
Detailed Description
In order to make the technical solution of the present invention clearer, the present invention is described in detail below with reference to fig. 1. It should be understood that the detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The first embodiment is as follows:
the invention relates to a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rice soaking and washing, rice steaming, cooked rice cooling, placing the cooked rice into a tank (1) and nesting, flowering, water adding, fermenting, ageing, squeezing and sterilizing, and is characterized in that: jar (1) be the cylinder, the upper end of jar (1) is uncovered, the lower extreme of jar (1) is equipped with toper or arc end, the footpath height ratio D of the cylindric portion of jar (1) is H = 1: 0.8, the toper of jar (1) or the lowest department at the arc end are equipped with discharge gate (2), compressed air pipeline (3) one end is connected with air inlet (5), the other end is connected with air nozzle (4) that set up in jar (1) mash lower part the upper port is equipped with grass cover (6), the fermentation step includes:
(1) early-stage medium-frequency secondary pneumatic stirring intensity fermentation control
The early stage, i.e. days 1 to 21, is to control the aeration and stirring frequency of mash to 3 times/2 weeks and the air inlet pressure to 3kgf/cm2The time of aeration and stirring for each time is 5 minutes, and the grass cover 6 is lifted during pneumatic stirring;
(2) medium-term high-frequency medium-pneumatic stirring intensity fermentation control
Middle term, i.e. 22 th to 5 th4 days, controlling aeration stirring frequency of mash at 2 times/week, and controlling air inlet pressure at 3kgf/cm2The time of aeration and stirring for each time is 3 minutes, and the grass cover 6 is lifted during pneumatic stirring;
(3) late fermentation control of low-frequency sub-small pneumatic stirring intensity
In the later period (55-89 days), the aeration and stirring frequency of the mash is controlled to be 1 time/week, and the gas inlet pressure is controlled to be 3kgf/cm2The time of aeration and stirring is 1 minute each time, and the grass cover 6 is covered during pneumatic stirring.
Preferably, the tank (1) is made of food-grade plastics or stainless steel, support legs are arranged at the bottom of the tank (1), the volume of the tank (1) is 0.8 cubic meter, and a temperature control device (7) is arranged on the outer wall and/or the inner part of the tank (1). In the early fermentation control step, the temperature of mash is controlled to be 30-32 ℃, and the time of aeration and stirring is 5 minutes each time; in the middle-stage fermentation control step, the temperature of mash is controlled to be 32-37 ℃, and the time of aeration and stirring is 3 minutes each time; in the later fermentation control step, the temperature of mash is controlled to be 28-32 ℃, and the time of aeration and stirring is 1 minute each time.
Example two:
the invention relates to a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rice soaking and washing, rice steaming, cooked rice cooling, placing the cooked rice into a tank (1) and nesting, flowering, water adding, fermenting, ageing, squeezing and sterilizing, and is characterized in that: jar (1) be the cylinder, the upper end of jar (1) is uncovered, the lower extreme of jar (1) is equipped with toper or arc end, the footpath height ratio D of the cylindric portion of jar (1) is H = 1: 0.9, the toper of jar (1) or the lowest department at the arc end are equipped with discharge gate (2), compressed air pipeline (3) one end is connected with air inlet (5), the other end is connected with air nozzle (4) that set up in jar (1) mash lower part the upper port is equipped with grass cover (6), the fermentation step includes:
(1) early-stage medium-frequency secondary pneumatic stirring intensity fermentation control
Controlling aeration and stirring frequency of mash for 3 times/2 weeks in the early stage, i.e. days 1 to 25,the air inlet pressure is controlled at 4kgf/cm2The time of aeration and stirring for each time is 6 minutes, and the straw cover 6 is lifted during pneumatic stirring;
(2) medium-term high-frequency medium-pneumatic stirring intensity fermentation control
In the middle stage, i.e. from 26 th to 56 th days, aeration and stirring frequency of mash is controlled to be 3 times/week, and gas inlet pressure is controlled to be 4kgf/cm2The time of aeration and stirring for each time is 4 minutes, and the grass cover 6 is lifted during pneumatic stirring;
(3) late fermentation control of low-frequency sub-small pneumatic stirring intensity
In the later period, i.e. 57-90 days, the aeration and stirring frequency of the mash is controlled to be 1 time/week, and the air inlet pressure is controlled to be 4kgf/cm2The time of aeration and stirring is 2 minutes each time, and the grass cover 6 is covered during pneumatic stirring.
Preferably, the tank (1) is made of food-grade plastics or stainless steel, support legs are arranged at the bottom of the tank (1), the volume of the tank (1) is 2 cubic meters, and a temperature control device (7) is arranged on the outer wall and/or the inner part of the tank (1). In the early fermentation control step, the temperature of mash is controlled to be 29-32 ℃, and the time of aeration and stirring is 6 minutes each time; in the middle-stage fermentation control step, the temperature of mash is controlled to be 32-36 ℃, and the time of aeration and stirring is 4 minutes each time; in the later fermentation control step, the temperature of mash is controlled to be 27-32 ℃, and the time of aeration and stirring is 2 minutes each time.
Example three:
the invention relates to a method for producing rose vinegar by a pneumatic stirring method, which comprises the steps of rice soaking and washing, rice steaming, cooked rice cooling, placing the cooked rice into a tank (1) and nesting, flowering, water adding, fermenting, ageing, squeezing and sterilizing, and is characterized in that: jar (1) be the cylinder, the upper end of jar (1) is uncovered, the lower extreme of jar (1) is equipped with toper or arc end, the footpath height ratio D of the cylindric portion of jar (1) is H = 1: 1, the toper of jar (1) or the lowest department at the arc end are equipped with discharge gate (2), compressed air pipeline (3) one end is connected with air inlet (5), the other end is connected with air nozzle (4) that set up in jar (1) mash lower part the last port is equipped with straw cover (6), the fermentation step includes:
(1) early-stage medium-frequency secondary pneumatic stirring intensity fermentation control
The early stage, i.e. days 1 to 28, is to control the aeration-stirring frequency of mash at 3 times/2 weeks and the gas inlet pressure at 5kgf/cm2The time of aeration and stirring for each time is 7 minutes, and the grass cover 6 is lifted during pneumatic stirring;
(2) medium-term high-frequency medium-pneumatic stirring intensity fermentation control
In the middle stage, from 29 th to 58 th days, aeration and stirring frequency of mash is controlled to be 4 times/week, and air inlet pressure is controlled to be 5kgf/cm2The time of aeration and stirring for each time is 5 minutes, and the grass cover 6 is lifted during pneumatic stirring;
(3) late fermentation control of low-frequency sub-small pneumatic stirring intensity
In the later period, i.e. from 59 to 91 days, the aeration and stirring frequency of the mash is controlled to be 1 time/week, and the air inlet pressure is controlled to be 5kgf/cm2The time of aeration and stirring is 3 minutes each time, and the grass cover 6 is covered during pneumatic stirring.
Preferably, the tank (1) is made of food-grade plastics or stainless steel, support legs are arranged at the bottom of the tank (1), the volume of the tank (1) is 5 cubic meters, and a temperature control device (7) is arranged on the outer wall and/or the inner part of the tank (1). In the early fermentation control step, the temperature of mash is controlled to be 27-32 ℃, and the time of aeration and stirring is 7 minutes each time; in the middle-stage fermentation control step, the temperature of mash is controlled to be 32-35 ℃, and the time of aeration and stirring is 5 minutes each time; in the fermentation control step in the later period, the temperature of mash is controlled to be 25-32 ℃, and the time of aeration and stirring is 3 minutes each time.
A comparison experiment using the pneumatic stirring method and a traditional rose vinegar production method comprises the following steps:
1 test conditions and environments
A location: shaoxing-market-level-town, Shaoxing-flavor food Co Ltd
Laboratory conditions: 12 test fermentors 1(1 m)3One), 20 traditional fermentation pottery jars (0.5 m)3One) placed at 72m2In the room of (a). North and southTowards the south, 10m2The north side of the window is 4 m2The door of (2). Thus, the two fermentations have the same fermentation room temperature and air relative humidity, and the microbial community states in contact with the two fermentations during the fermentation process are basically the same.
A fermenter: 1m3PE tank 1, the bottom of tank 1 is conical, the conical bottom angle is 150 degrees, the ratio of the diameter to the height of the cylindrical portion of tank 1 is D: h = 1: 1, with a head of grass cylinders 760mm in diameter by 50mm in thickness.
An air pump: ZB-0.10/8 direct-connection portable reciprocating piston air compressor is adopted, and the power is 1.1 kW.
A flow meter: lZB-3WB glass rotameter.
2 test procedure
(1) synchronizing 12 fermentation tanks with 20 conventional fermentation tanks, feeding 200kg of cooked rice/tank, 100kg of cooked rice/tank, building nest, covering with grass jar cover, and performing germination at natural gas temperature (about 26-29 ℃).
(2) the reducing sugar content of the rice blank reaches more than 38g/100ml in about 20 days.
(3) by meter: water (w/w) = 1: 3 flushing the tank and discharging water, and performing alcoholic fermentation and acetic acid fermentation.
(4) the alcoholic strength can slowly rise to more than 6 percent within one week, the acidity is slowly accumulated to 1.2g/100ml, and the change of substances in a jar (tank) is gradually changed from starch saccharification and alcohol fermentation into trilateral fermentation mainly based on acetic acid fermentation.
(5) after flushing the tank and discharging water, fermenting 20 traditional fermentation tanks in a natural environment according to a traditional production mode, and turning over the tanks according to experience. Out of 12 fermentors, 3 fermentors were fermented according to the pneumatic stirring method described in the present invention: in the early stage (1-28d), the temperature of mash is controlled at 30-32 deg.C, the frequency of aeration and stirring is 3 times/2 weeks, the time of each stirring is 5 minutes, and the air pressure is controlled at 3kgf.cm2(ii) a In the middle stage (29-56d), the temperature of mash is controlled at 32-37 deg.C, the frequency of aeration and stirring is 2 times/week, the time of each stirring is 3 min, and the air pressure is controlled at 3kgf.cm2(ii) a At the later stage (57-90d), the temperature of mash is controlled at 28-32 deg.C, the frequency of aeration and stirring is 1 time/week, the time of each stirring is 1 min, and the air pressure is controlled at 3kgf.cm2 。
The temperature control is controlled by the temperature control device 7, the temperature control device 7 comprises a controller, two temperature sensors which are arranged at the upper part and the lower part of the middle position in the tank 1, and a vertical coil cooler which is arranged in the tank 1, the controller takes the average value of the two temperature sensors to control the temperature, the temperature is reduced by using tap water with the temperature of 20-25 ℃ in summer, the temperature is preserved by using hot water with the temperature of 25-32 ℃ in winter, and the temperature of mash is adjusted by controlling the flow of the water. Of course, the mash temperature can also be controlled by manual temperature measurement and by adjusting the water flow rate in the vertical coil cooler.
(6) after 90 days, the acidity reaches more than 6%, adding 2.5% of salt to stop fermentation, and ending acetic acid fermentation. After-ripening is continued for 30 days at normal temperature. Soaking rice for 10 days at the early stage, growing flower for 20 days, fermenting for 90 days, and after-ripening for 30 days, wherein the total fermentation period is about 155 days.
Pilot production test results (Shaoxing flavor food Co., Ltd., 2017.5.28-2017.10.30)
Note: during the test, 3 tanks (group numbers 7#, 8#, 9#) in 12 tanks are tracked to determine the physical and chemical indexes and calculate the yield, the individual difference of a control group (traditional tank) is slightly larger, and 20 tanks are mixed after the fermentation is finished to determine the physical and chemical indexes and calculate the yield.
According to the national standard GB/T18187-2000 for brewing vinegar, the total acid (calculated by acetic acid) of the brewing vinegar is required to be more than or equal to 3.5(g/100ml), the non-volatile acid (calculated by lactic acid) is required to be more than or equal to 0.5(g/100ml) and the soluble salt-free solid is required to be more than or equal to 0.5(g/100ml), and from the measured result, rose vinegar samples (7#, 8#, 9#) produced by adopting the pump-reflux fermentation technology completely meet the requirements of the national standard; compared with the original industry standard of Zhejiang rose vinegar, the sensory characteristics of the test sample such as color, aroma, taste, body state and the like also completely meet the sensory requirements of Zhejiang rose vinegar. The yield of rose vinegar per ton is 1: 5.5 to 1: about 6.5, which is improved by about 18 percent.
Claims (1)
1. A method for producing rose vinegar by a pneumatic stirring method comprises a rice soaking step, a rice steaming step, a cooked rice cooling step, a cooked rice tank (1) and nest building step, a flower growing step, a water adding step, a fermentation step, an aging step, a squeezing step and a sterilization step, and is characterized in that: jar (1) be the cylinder, the upper end of jar (1) is uncovered, the lower extreme of jar (1) is equipped with toper or arc end, the footpath height ratio D of the cylindric portion of jar (1) is H = 1: (0.8 ~ 1), the toper of jar (1) or the lowest department at the arc end are equipped with discharge gate (2), compressed air pipeline (3) one end is connected with air inlet (5), the other end is connected with air nozzle (4) that set up mash lower part in jar (1) it is equipped with straw cover (6) to go up the port, the fermentation step includes:
(1) early-stage medium-frequency secondary pneumatic stirring intensity fermentation control
The early stage, i.e., days 1 to 21-28, the frequency of aeration and stirring is 3 times/2 weeks, the time of stirring is 5-7 minutes, and the air pressure is controlled to be 3-5 kgf/cm2 The grass cover (6) is lifted during pneumatic stirring;
(2) medium-term high-frequency medium-pneumatic stirring intensity fermentation control
The middle period is 22-29 th to 54-58 th days, the frequency of aeration and stirring is 2-4 times/week, the time of stirring is 3-5 minutes, and the air pressure is controlled at 3-5 kgf/cm2The grass cover (6) is lifted during pneumatic stirring;
(3) late fermentation control of low-frequency sub-small pneumatic stirring intensity
In the later period, i.e., 55-59-89-91 days, the frequency of aeration and stirring is 1 time/week, the time of stirring is 1-3 minutes, and the air pressure is controlled to be 3-5 kgf/cm2The grass cover (6) is covered during pneumatic stirring,
the tank (1) is made of food-grade plastics or stainless steel, support legs are arranged at the bottom of the tank (1), the volume of the tank (1) is 0.8-5 cubic meters, a temperature control device (7) is arranged on the outer wall and/or inside the tank (1),
in the early fermentation control step, the temperature of mash is controlled to be 27-32 ℃, and the time of aeration and stirring is 5-7 minutes each time;
in the middle-stage fermentation control step, the temperature of mash is controlled to be 32-37 ℃, and the time of aeration and stirring is 3-5 minutes each time;
in the fermentation control step in the later period, the temperature of mash is controlled to be 25-32 ℃, and the time of aeration and stirring for each time is 1-3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810025220.8A CN107937236B (en) | 2018-01-11 | 2018-01-11 | Method for producing rose vinegar by pneumatic stirring method |
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| CN202081087U (en) * | 2011-06-17 | 2011-12-21 | 湘西自治州边城醋业科技有限责任公司 | Pneumatic mixing device for vinegar production in wet method |
| CN104232459A (en) * | 2013-06-24 | 2014-12-24 | 张玲玲 | Manufacturing method of rice vinegar |
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| CN202081087U (en) * | 2011-06-17 | 2011-12-21 | 湘西自治州边城醋业科技有限责任公司 | Pneumatic mixing device for vinegar production in wet method |
| CN104232459A (en) * | 2013-06-24 | 2014-12-24 | 张玲玲 | Manufacturing method of rice vinegar |
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| 浙江玫瑰醋生产工艺现状及其改进;蒋予箭等;《中国调味品》;20081231(第1期);68-71 * |
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