CN1696274A

CN1696274A - Method and equipment for producing edible vinegar

Info

Publication number: CN1696274A
Application number: CN 200510012522
Authority: CN
Inventors: 明克宽; 明艳梅; 明保国
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-05-17
Filing date: 2005-05-17
Publication date: 2005-11-16
Anticipated expiration: 2025-05-17
Also published as: CN1308432C

Abstract

A process for preparing the edible vinegar with high output rate features that its raw materials include proportionally sorghum grains, wheat bran, yeast, beta-amylase, dried yeast, rice husk, vinegar dregs, edible salt, and sodium benzoate. A novel fire fumigating apparatus for high uniformity of fire fumigating to all jars is also disclosed.

Description

The production method of edible vinegar and equipment thereof

Technical field

The invention belongs to the food seasoning technical field, be specifically related to a kind of production method and equipment thereof of edible vinegar.

Background technology

In the prior art, wheat bran (fast bent) is mainly adopted in the fermentation of edible vinegar, and this product is generally all manually made with simple equipment in the our factory, and saccharification is most effective to be had only about 3000, has only 1000～2000 conversion coefficient usually.Wheat bran has another name called fast song, and its implication is now to do, existing using, fermentation is fast, produce soon, but be difficult to preserve, the wheat bran chemical examination more than 3000 of harsh output is fine, be poured on the cement flooring and deposit hot day, will heat up in 2 to 3 hours, and become substandard products to such an extent as to reduce quality, and consumption be about 30 jin, cost is higher, the quality instability, often because of the wheat bran quality, alcohol unstrained spirits alcohol is low, the vinegar unstrained spirits returns fire, burn unstrained spirits, cause out vinegar few, do not go out vinegar when serious, directly influenced the output of vinegar, as 100 jin of Chinese sorghums can only output 750～800 jin of the vinegar of 3.5 degree.

In tradition system vinegar technology, the fermented vinegar unstrained spirits mostly adopts the vat fermentation, has been constant technology of centuries, and the workplace sanitary condition is poor, is difficult to reach state food production hygienic standard.In addition, smoked unstrained spirits equipment is also comparatively backward, still uses a fire two row's cylinders now, 12-16 cylinder, preceding fire back chimney, the craspedodrome fire of half quirk, this smoked fire has three shortcomings: 1, heating power is inhomogeneous, and the front fire is big, the vinegar unstrained spirits often has burnt burning, and the back fire is little, ripe evening of vinegar unstrained spirits or immature; 2, the consumption coal is big, and half heat energy is run away from chimney; 3, smoke contamination is serious, and flue dust directly enters atmospheric layer from chimney.

Summary of the invention

The present invention overcomes problems of the prior art, and a kind of steady quality is provided, long quality-guarantee period, edible vinegar compound method and equipment thereof that vinegar productivity is high.

The present invention realizes by following scheme, and a kind of edible vinegar is made by following materials of weight proportions, is that raw material calculates with the double centner Chinese sorghum,

1.5～1.8 kilograms in 10～15 kilograms of saccharifying enzyme of Chinese sorghum double centner wheat bran 80～double centner Daqu

Poor 400～500 kilograms of 20～30 kilograms of vinegar of 0.5～0.8 kilogram of rice bran of dry yeast

Auxiliary material salt is in finished product vinegar 15/1000ths～20, and Sodium Benzoate is in finished product vinegar 0.5/1000th～1.

Edible vinegar of the present invention is made by following materials of weight proportions, is that raw material calculates with the double centner Chinese sorghum,

1.5 kilograms in 10 kilograms of saccharifying enzyme of Chinese sorghum double centner wheat bran double centner Daqu

20 kilograms of vinegar of 0.5 kilogram of rice bran of dry yeast, the 500 kg water double centners that are pickled with grains or in wine

Saccharifying enzyme has been adopted in fermentation in the composition of raw materials of the present invention, and without wheat bran, saccharifying enzyme is the product of producing with high-tech approach, it is 50,000 units that element is imitated in saccharification, and Heat stability is good is comparatively stablized optimum temperature 58-60 ℃ under 60 ℃, and steady quality, 2 years quality guaranteed perioves.

The poor content of vinegar in this prescription increases to 400～500 kilograms, and vinegar is poor can to reuse, and also has the surplus materialss such as carbohydrate that have not been utilized in Chinese sorghum, the wheat bran, and increase vinegar is poor can to reduce the pleasant to the ear powder concentration of drilling of raw material, helps saccharification, zymamsis.

The present invention compared with prior art has the vinegar productivity height, and up to 30%, it is 1100 kilograms of 3.5 vinegar that every double centner raw material goes out acidity, and steady quality than existing prescription.

Production unit of the present invention, include fermentation unit and smoked unstrained spirits fire device, it is characterized in that fermentation unit is made of spice field, material braising pool, aeration-cooling pond, a 4-5 alcohol unstrained spirits fermentation vat, a 9-11 vinegar unstrained spirits fermentation vat and smoked unstrained spirits stove, vinegar spaying pool and vinegar producing pool, pond body and function cement is built into, and Chi Mianshang posts anti-seepage material.

Smoked unstrained spirits stove is by bottom and put the cylinder layer and constitute, be provided with lower floor's flue and smoke outlet in the bottom, the ingress of lower floor's flue is provided with smoked fiery pond, put the cylinder layer and be divided into the right flue in upper strata, a left side, upper strata flue, the right flue in upper strata is equipped with two row's cylinders, turns to mouth on the cigarette that the end of the right flue in upper strata has with the lower floor flue communicates, and right flue in upper strata and a left side, upper strata flue are communicated with by the port of the other end, the end of a left side, upper strata flue has under the cigarette and turns to mouth, and lower floor chimney intake place is provided with flue door.

The cigarette that produces by smoked fiery pond forwards circulation heating in two flues putting the cylinder layer to through lower floor's flue, discharges by the smoke outlet of bottom at last.

The present invention is a straight-lined manufacturing equipment, putting into material braising pool, aeration-cooling pond, a 4-5 alcohol unstrained spirits fermentation vat, a 9-11 vinegar unstrained spirits fermentation vat and smoked unstrained spirits stove, vinegar spaying pool and vinegar producing pool by the spice field constitutes, pond body and function cement is built into, post anti-seepage material on the face of pond, as ceramic tile etc., the raw material in each pond can be poured into one by one by processing requirement during operation, the saving of labor, save time, and health, pollution-free.

Production unit of the present invention has improved Working environment, adopts the blower fan cooling, and 2 tons of heat material several minutes can be finished need only the electricity charge more than 1 yuan, and artificial hypothermia that need not be special can finish the work that the several people just can finish in several hours.

Acetic fermentation technology of the present invention is after vinegar unstrained spirits maturation, superjacent plastic cloth is taken out, add wheat bran and water in proportion, stirrer is placed between alcohol unstrained spirits fermentation vat and the acetic fermentation pond, the alcohol unstrained spirits is directly admixed in the acetic fermentation pond, only needed several minutes just can finish, use the pond neatly and orderly, pollution-free, as also not spread unstrained spirits waste.

Beneficial effect of the present invention:

1, uses prescription of the present invention, reduced cost, improved vinegar productivity, and make the quality of finished product vinegar more stable;

2, adopt the novel fermentation pond can save floor area of building 80%, as build production unit of the present invention, can save 26000 yuan of funds;

3, the integral type fermentation vat can be realized pipelining, and per capital production is more than doubled, and helps keeping health, the cleaning in workshop;

4, adopt novel smoked unstrained spirits fire device can guarantee to the smoked fire of all cylinders evenly to improve heat utilization ratio, and reduced pollution effectively to environment.

Description of drawings

Fig. 1 is a production unit overall structure synoptic diagram of the present invention

Fig. 2 puts cylinder layer structural representation for smoked unstrained spirits stove

Fig. 3 is the infrastructure synoptic diagram of smoked unstrained spirits stove

Fig. 4 is the sectional view of smoked unstrained spirits stove

Among the figure: the smoked unstrained spirits stove bottom 12-of the smoked unstrained spirits stove 7-vinegar spaying pool 8-vinegar producing pool 9-pond body 10-anti-seepage material 11-of the aeration-cooling pond of 2-material braising pool 3-, 1-spice field 4-alcohol unstrained spirits fermentation vat 5-vinegar unstrained spirits fermentation vat 6-puts to turn on the flue 16-cigarette of a left side, right flue 15-upper strata, cylinder layer 13-lower floor flue 14-upper strata and turns to the smoked fiery pond of mouthful 18-port 19-cylinder body 20-flue door 21-22-smoke outlet 23-gas blower under mouthful 17-cigarette

Embodiment

Embodiment:

1, selects materials, take by weighing the poor 500 kg water double centners of 20 kilograms of vinegar of 0.5 kilogram of rice bran of 1.5 kilograms of dry yeast of 10 kilograms of saccharifying enzyme of Chinese sorghum double centner wheat bran double centner Daqu, auxiliary material salt is in finished product vinegar 15/1000ths, and Sodium Benzoate is in finished product vinegar 1/1000th;

2, pulverize;

3, material moistening;

4, steam material, (above technology and prior art are basic identical);

5, discharging, cooling, zymamsis; After material braising pool 2 is provided with an air door and a high-power gas blower, treats that raw material cooks, bar up valve, open air door, lower the temperature with gas blower; Treat temperature reduce to 30 the degree below, stop gas blower 23, Daqu and the dry yeast, the saccharifying enzyme that ferment are divided into 3 parts, be sprinkling upon on the material equably with 1 part, mobile stirrer is gone on the plank between material braising pool 2 and the alcohol unstrained spirits fermentation vat 4, directly stir above the alcohol unstrained spirits fermentation vat 4 1/3rd of material, above again second part of Daqu etc. being sprinkling upon, finish stirring work continuous three times, the pond cleaning is clean, material is shakeout compacting, with plastic cloth material is covered completely, press one deck wheat bran above, again four limits are pressed once, prevent to become flat.

6, acetic fermentation technology, after the wine unstrained spirits maturation superjacent plastic cloth is taken out, add wheat bran and water in proportion, above wheat bran and water will be sprinkling upon equably, stirrer is placed between alcohol unstrained spirits fermentation vat 4 and the acetic fermentation pond 5, the alcohol unstrained spirits is directly admixed in the acetic fermentation pond 5, only need several minutes just to finish, after having swept, insert hot unstrained spirits, cover straw screen or mat, fell the pond in second day, acetic fermentation pond 5 has 9-11, falls one by one and falls one every day, the vinegar unstrained spirits cycle is 9-11 days, and other operation is identical with conventional operation.

Claims

1, a kind of edible vinegar is made by following materials of weight proportions, is that raw material calculates with the double centner Chinese sorghum,

10～15 kilograms in Chinese sorghum double centner wheat bran 80～double centner Daqu

20～30 kilograms in 0.5～0.8 kilogram of rice bran of 1.5～1.8 kilograms of dry yeast of saccharifying enzyme

Poor 400～500 kilograms of auxiliary material salt of vinegar are in finished product vinegar 15/1000ths～20, and Sodium Benzoate is in finished product vinegar 0.5/1000th～1.

2, edible vinegar according to claim 1 is made by following materials of weight proportions, is that raw material calculates with the double centner Chinese sorghum,

3, preparation claim 1 or 2 described equipment, include fermentation unit and smoked unstrained spirits fire device, it is characterized in that fermentation unit is made of spice field (1), material braising pool (2), aeration-cooling pond (3), a 4-5 alcohol unstrained spirits fermentation vat (4), a 9-11 vinegar unstrained spirits fermentation vat (5) and smoked unstrained spirits stove (6), vinegar spaying pool (7) and vinegar producing pool (8), pond body (9) is built into cement, and Chi Mianshang posts anti-seepage material (10);

---smoked unstrained spirits stove (6) is by bottom (11) and put cylinder layer (12) formation, be provided with lower floor's flue (13) and smoke outlet (22) in the bottom (11), the ingress of lower floor's flue (13) is provided with smoked fiery pond (21), put cylinder layer (12) and be divided into the right flue (14) in upper strata, a left side, upper strata flue (15), the right flue in upper strata (14) is equipped with two row's cylinders, the end of the right flue in upper strata (14) has and turns to mouthful (16) on the cigarette that communicates with lower floor's flue (13), right flue (14) in upper strata and upper strata left side flue (15) are communicated with by the port (18) of the other end, the end of upper strata left side flue (15) has and turns to mouthful (17) under the cigarette, and lower floor chimney intake place is provided with flue door (20).