CN112592799A - Method for double fermentation of vinegar - Google Patents
Method for double fermentation of vinegar Download PDFInfo
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- CN112592799A CN112592799A CN202011624594.5A CN202011624594A CN112592799A CN 112592799 A CN112592799 A CN 112592799A CN 202011624594 A CN202011624594 A CN 202011624594A CN 112592799 A CN112592799 A CN 112592799A
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- vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a method for double fermentation of vinegar, which comprises the following steps: (1) soaking the raw material rice at constant temperature; (2) cooking and sterilizing the soaked rice through a continuous cooking jar, and then respectively adding amylase and saccharifying enzyme for liquefaction and saccharification; (3) adding the culture yeast and yeast into the product obtained in the step (2) to prepare wine mash; (4) pumping the prepared mash into a fermentation tank to be mixed with wheat bran and chaff; (5) turning over the mixture obtained in the step (4) for fermentation, pumping out liquid at the lower part of the filter screen, spraying the liquid on the surface layer of the vinegar, and pouring for fermentation; (6) adding table salt into the fermented vinegar in the step (5), mixing the table salt with the fermented vinegar, turning and stirring uniformly, flattening, treading, sealing the periphery with the table salt after covering a film, and aging the sealed fermented vinegar; (7) pumping a predetermined amount of tap water into the aged vinegar grains in the step (5), pumping the vinegar liquid from the bottom at the same time for back pouring, and discharging the vinegar liquid from the bottom after the vinegar liquid is fully poured to finish the vinegar pouring.
Description
Technical Field
The invention relates to a method for double fermentation of vinegar, and belongs to the technical field of vinegar production.
Background
The existing vinegar brewing fermentation process is as follows: adding the rice wine after alcoholic fermentation into a fermentation tank, uniformly mixing the rice wine with wheat bran and rice husk, inoculating and fermenting, turning over the fermented grains once per day according to the temperature after inoculation so as to provide oxygen supply for the strains in the fermentation process, transferring the vinegar fermented grains into a vinegar spraying tank for vinegar spraying after the fermentation is finished, and finishing the acetic fermentation process by the method with the operation time of about 25 days generally. However, this process operation has the following disadvantages: a, after uniformly mixing wheat bran and rice husks in the early fermentation stage, adding wine mash, feeding into a fermentation tank, and then uniformly mixing, wherein the mixing is difficult to be uniform after repeated times, so that the fermentation speed is seriously influenced, and the mixed bacteria are easy to breed; b, controlling the fermentation temperature by turning over the fermented grains in the fermentation process, wherein the number of times of turning over the fermented grains is large, the consumed time is long, and the cost is high; c, after fermentation, the vinegar culture needs to be transported to a vinegar pouring pool for vinegar pouring, the transportation time is long, the labor intensity is high, and the turnover efficiency of the fermentation pool is low; d, the vinegar is fermented in a solid state, so that the vinegar precipitate cannot be effectively filtered by vinegar pouring, and the sensory quality of the vinegar is greatly influenced.
In view of the above, it is urgently needed to provide a vinegar fermentation method which can reduce labor intensity, effectively control fermentation temperature, improve vinegar quality and improve fermentation yield.
Disclosure of Invention
The invention aims to provide a vinegar fermentation method which can reduce the labor intensity, effectively control the fermentation temperature, improve the vinegar quality and improve the fermentation yield.
A method for double fermentation of vinegar comprises the following steps:
soaking raw material rice at constant temperature, steaming and sterilizing by a continuous steaming jar, adding amylase and saccharifying enzyme respectively for liquefaction and saccharification, and adding culture yeast and yeast to prepare wine mash;
spreading a filter screen and filter cloth at the bottom of the fermentation tank, pumping the fermented liquor into the fermentation tank to mix with the wheat bran and the chaff, then performing fermentation by turning over, pumping the liquid at the lower part of the filter screen out and uniformly spraying the liquid on the surface layer of the vinegar grains, and performing pouring fermentation;
adding salt into the vinegar residue, mixing with the vinegar residue, turning, flattening, trampling, covering with a film, sealing with salt, and aging;
pumping tap water into the aged vinegar grains, simultaneously pumping the vinegar liquid from the bottom for back pouring, and after the vinegar liquid is fully poured, discharging the vinegar liquid from the bottom to finish pouring the vinegar.
Furthermore, a filter screen of 5-30 cm is added at the bottom of the fermentation tank, and a layer of filter cloth is laid on the filter screen.
Further, the pouring fermentation method comprises the step of pumping out bottom vinegar liquid to pour the vinegar mash while the fermentation mash turning is finished.
Further, the fermentation temperature of the upper vinegar grains is controlled to be 35-50 ℃, and the fermentation temperature of the bottom vinegar liquid is controlled to be 25-38 ℃.
Further, the alcohol content of the wine mash is more than 8% Vol.
Further, the fermentation temperature of the upper vinegar grains is controlled to be 35-48 ℃, and the fermentation temperature of the bottom vinegar liquid is controlled to be 25-38 ℃.
Further, the rice is soaked at the temperature of 30-50 ℃ for 2-3 h.
Further, the method further comprises: and grinding the fineness of the rice to 150-400 meshes.
Further, the cooking temperature is 110-130 ℃, and the cooking time is 30-90 s.
Compared with the prior art, the invention has the following beneficial effects: according to the invention, a pouring fermentation method is added in the traditional fermentation process of the fermented grains in the pond to form a double fermentation mode, the operation of the method can accelerate the uniform mixing speed of the materials in the early stage, the fermentation speed is accelerated, the pouring fermentation forms the double fermentation mode, the vinegar flavor can be improved, the vinegar can be clearer in the continuous pouring process, the vinegar impurities are reduced, after the vinegar fermentation is finished, the vinegar can be directly poured in the original pond, the transfer work of the fermented grains in the vinegar is reduced, the utilization efficiency of the fermentation pond is improved, and the fermentation capacity of the existing solid fermentation equipment is improved.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The invention discloses a method for double fermentation of vinegar, which comprises the following steps:
soaking: pouring 1 ton of rice into two rice soaking tanks, adding warm water at 40 ℃ to soak the rice for 10cm above, preserving heat until no sandwich exists in the rice, and slightly kneading the rice into powder, wherein the heat preservation time is 2.5-3 h;
cooking, liquefaction and saccharification:
after rice soaking is finished, opening a water drain valve and a discharging valve at the bottom of the rice soaking tank (the water drain valve discharges water to a saccharification tank, the water and the rice are separated by a material-water separator), feeding the separated rice into a continuous cooking tank, and performing cooking sterilization, wherein the cooking temperature is controlled to be 120-124 ℃, and the cooking time is 80 s;
the inner wall of the rice soaking tank is washed clean by using a proper amount of water at the same time of feeding, and the washed water is discharged into the saccharification tank at the same time, so that no rice soaking is ensured;
sending the rice into a saccharification tank after the rice is cooked;
adding a predetermined amount of tap water into the saccharification tank to enable the total volume to reach about 4 m;
starting a stirring device, opening a steam valve to heat to 50 ℃ after uniform stirring, adding 2.5kg of amylase, stirring for 10min, gradually heating to 80-90 ℃, maintaining for 60min (testing liquefaction effect by using iodine solution), and then heating to 100 ℃ and maintaining for 30 min;
adding a predetermined amount of tap water into a saccharification tank, reducing the temperature of the rice milk to 80-90 ℃, adding 1.5kg of amylase, continuously maintaining for 10min, sampling and detecting that the iodine color reaction of the rice milk is brownish red, and keeping the DE value at 15-18%;
adding a predetermined amount of tap water into a saccharification tank, opening a tap water cooling system to reduce the temperature of the rice milk to 55-60 ℃, adding 4kg of saccharifying enzyme, maintaining for 80min for saccharification, and sampling to determine that iodine in the saccharification liquid is orange yellow, wherein the DE value reaches 25-35%;
after the saccharification is finished, adding a predetermined amount of tap water, opening a tap water cooling system to reduce the temperature of the rice milk to 30-35 ℃, keeping the total volume at about 6m of thin film rice seedlings, and closing the stirrer;
alcohol fermentation:
reviving dry yeast as required, and pulverizing Daqu for use;
pumping the prepared rice milk into an alcohol fermentation tank, introducing sterile air, stirring for 10-20 min, adding the reactivated yeast liquid, adding the crushed Daqu powder, and starting alcohol fermentation;
controlling the alcoholic fermentation temperature to be 30-32 ℃, the fermentation time to be 72-80 h, introducing sterile air every 3h for 5-10 min in the first 12h, wherein the period is the early stage of fermentation and is mainly used for rapid growth of yeast; the 12 th to 36 th hours are the peak period of wine production, the period is aerated once every 6 hours, each time lasts for 5 to 10min, and the period is the main fermentation period; after 36h, the alcoholization reaction gradually declines, the stage is a post-fermentation stage, the stage is mainly a wine mash flavor stroke process, and sampling is carried out to detect the alcoholization liquid;
feeding and putting into a pool:
cleaning and disinfecting a fermentation tank before feeding, laying designed filter screens and filter cloth at the bottom of the fermentation tank, and disinfecting the filter screens and the filter cloth;
uniformly putting 1600kg of wheat bran and 800kg of rice husk into a fermentation tank, uniformly stirring, adding 6m of wine mash (uniformly spraying on the surface layer of the material), naturally permeating for 24h, stirring for the first time by using a mash stirring machine, then pumping out the mash at the bottom, pouring for the first time, and pushing the surface layer to be flat;
pouring and turning over dual fermentation:
turning over the fermented grains once every 7 days before fermentation, breeding a large amount of acetic acid bacteria in the stage, having a large oxygen demand, simultaneously heating bottom fermentation liquor (generally heating according to the temperature of a material layer and the temperature of the bottom fermentation liquor for 3 days before summer, and heating for 7 days before winter), pumping out the bottom fermentation liquor and pouring the bottom fermentation liquor onto a surface layer, so that the early-stage fermentation temperature can be effectively increased, the growth of the acetic acid bacteria is accelerated, the fermentation temperature in the stage is controlled to be 35-45 ℃ at the fermentation temperature of the upper fermented grains, and the fermentation temperature of the bottom vinegar liquor is controlled to be 30-38 ℃. (ii) a
After 7-15 days of fermentation, the temperature of the material layer is raised, the bottom fermentation liquor stops heating, the number of times of fermentation culture overturning is reduced from every day to every 2 days, pouring is carried out according to the temperature, the number of pouring is increased when the temperature is higher, the fermentation temperature at the stage is controlled to be 40-45 ℃ at the upper part of the vinegar culture, and the bottom vinegar is 28-35 ℃;
fermenting for 15 days until the fermentation is finished, wherein the fermentation process belongs to the later stage fermentation process, the times of turning over the fermented grains are reduced to once every 3 days, and pouring is carried out once every day;
sampling and detecting acidity at the end of 3 stages of fermentation, wherein the acidity is controlled to be 6.5-8 g/100ml at the end of the final stage;
sealing and aging: adding a predetermined amount of salt into the fermented grains, mixing with the fermented grains, turning, flattening, trampling, covering with a film, sealing with salt, and aging;
pouring vinegar: and after the fermentation broth sealing is finished, discharging the fermentation broth at the bottom, pumping a predetermined amount of tap water, uniformly spraying the fermentation broth into the vinegar fermentation broth through a sprayer, pumping the fermentation broth from the bottom, repeatedly spraying for 60min, discharging the fermentation broth from the bottom, mixing the fermentation broth with the previously discharged fermentation broth, uniformly stirring to form a vinegar semi-finished product, and controlling the turbidity to be less than 300.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The method for double fermentation of vinegar is characterized by comprising the following steps:
soaking raw material rice at constant temperature, steaming and sterilizing by a continuous steaming jar, adding amylase and saccharifying enzyme respectively for liquefaction and saccharification, and adding culture yeast and yeast to prepare wine mash;
spreading a filter screen and filter cloth at the bottom of the fermentation tank, pumping the fermented liquor into the fermentation tank to mix with the wheat bran and the chaff, then performing fermentation by turning over, pumping the liquid at the lower part of the filter screen out and uniformly spraying the liquid on the surface layer of the vinegar grains, and performing pouring fermentation;
adding salt into the vinegar residue, mixing with the vinegar residue, turning, flattening, trampling, covering with a film, sealing with salt, and aging;
pumping tap water into the aged vinegar grains, simultaneously pumping the vinegar liquid from the bottom for back pouring, and after the vinegar liquid is fully poured, discharging the vinegar liquid from the bottom to finish pouring the vinegar.
2. The method for double fermentation of vinegar according to claim 1, wherein a filter screen of 5-30 cm is added to the bottom of the fermentation tank, and a layer of filter cloth is further laid on the filter screen.
3. The method of dual fermenting vinegar of claim 1, wherein the drenching fermentation comprises pumping the bottom vinegar out of the vinegar substrate at the same time of the end of the fermentation substrate turning.
4. The method for double-fermenting vinegar according to claim 1, wherein the fermentation temperature of the top fermented grains is controlled to 35 to 50 ℃ and the fermentation temperature of the bottom vinegar is controlled to 25 to 38 ℃.
5. The method of double fermenting vinegar of claim 1, wherein the alcohol content of the mash is greater than 8% Vol.
6. The method for double-fermenting vinegar according to claim 1, wherein the fermentation temperature of the top fermented grains is controlled to 35 to 48 ℃ and the fermentation temperature of the bottom vinegar is controlled to 25 to 38 ℃.
7. The method for double-fermenting vinegar according to claim 1, wherein the rice is soaked at 30-50 ℃ for 2-3 hours.
8. The method of double fermenting vinegar of claim 1, further comprising: and grinding the fineness of the rice to 150-400 meshes.
9. The method for double-fermenting vinegar according to claim 1, wherein the cooking temperature is 110 to 130 ℃ and the cooking time is 30 to 90 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011624594.5A CN112592799A (en) | 2020-12-31 | 2020-12-31 | Method for double fermentation of vinegar |
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| CN202011624594.5A CN112592799A (en) | 2020-12-31 | 2020-12-31 | Method for double fermentation of vinegar |
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| CN112592799A true CN112592799A (en) | 2021-04-02 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317190A (en) * | 2021-11-30 | 2022-04-12 | 阳西美味鲜食品有限公司 | Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield |
| CN115353947A (en) * | 2022-09-30 | 2022-11-18 | 夏福高 | Mature vinegar brewing process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104513778A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Method for brewing edible vinegar through solid-liquid state combination |
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2020
- 2020-12-31 CN CN202011624594.5A patent/CN112592799A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104513778A (en) * | 2013-10-06 | 2015-04-15 | 镇江市恒康调味品厂 | Method for brewing edible vinegar through solid-liquid state combination |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317190A (en) * | 2021-11-30 | 2022-04-12 | 阳西美味鲜食品有限公司 | Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield |
| CN115353947A (en) * | 2022-09-30 | 2022-11-18 | 夏福高 | Mature vinegar brewing process |
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