Solid vinegar brewing equipment and brewing process
The solid fermentation fermentation vinegar uses wild microorganisms in nature, so the fermentation cycle is long, and the acetic acid fermentation needs to be turned, and the labor intensity is large. The vinegar is fermented with alcohol, then the vinegar made from acetic acid bacteria is cultivated by pure breed, the vinegar is made with acetic acid bacteria, and the vinegar is produced by acetic acid fermentation. α - 淀粉酶加热液化再加麸曲糖化，糖化醪冷却，加入酒母进行酒精发酵，待酒精发酵结束，将酒醪，麸皮、砻糠与醋母充分混合后，送入设有假底的醋酸发酵池中，假底下有通风洞，可让空气自然进入，利用自然通风及醋回流代替翻醅，并使醋醅发酵温度均匀，直至成熟。 There are also enzymatic liquefaction and ventilation reflux methods. After the raw materials are soaked in water and refined, bacterial α - amylase is added to heat and liquefy, then bran koji is saccharified, and the saccharification is cooled. The wine is added to the alcohol fermentation. After the bran, bran bran and vinegar are thoroughly mixed, they are sent to an acetic acid fermentation tank with a false bottom. There are ventilation holes under the false bottom to allow air to enter naturally. Use natural ventilation and vinegar backflow instead of hoeing and make The vinegar fermented at a uniform temperature until it matured. The yield, vinegar production rate and labor productivity of the enzymatic liquefaction ventilation and reflux method are higher than those of the traditional method.
Solid brewing mainly has the following equipment
Steaming pot, fermentation tank (fermentation tank), pan turning machine, vinegar tank, storage tank, sterilizer, filter and mixing tank, etc.
3 种 The traditional solid fermentation fermentation vinegar technology mainly has the following 3 types
用大曲制醋：以高梁为主要原料，利用大曲中分泌的酶，进行低温糖化与酒精发酵后，将成熟醋醅的一半置于熏醅缸内，用文火加热，完成熏醅后，再加入另一半成熟醋醅淋出的醋液浸泡，然后淋出新醋。 1. Using Daqu to make vinegar: Sorghum is used as the main raw material, and the enzyme secreted in Daqu is used for low-temperature saccharification and alcohol fermentation, and half of the mature vinegar tincture is placed in the smoked tin vat. Add another half of the matured vinegar to soak, then let out the new vinegar. ，制成色泽黑褐、质地浓稠、酸味醇厚、具有特殊芳香的食醋。 Finally, the new vinegar is aged by three volts and one winter sun aging liquid and ice fishing to make dark brown color, thick texture, mellow acidity, and special aromatic vinegar.
用小曲制醋：以糯米和大米为原料，先利用小曲中的根霉和酵母等微生物，在米饭粒上进行固态培菌，边糖化边发酵。 2. Making vinegar with Xiaoqu: Using glutinous rice and rice as raw materials, first use microorganisms such as Rhizopus and yeast in Xiaoqu to solid-state culture bacteria on rice grains, and ferment while saccharifying. Add water and malted rice to continue saccharification and alcohol fermentation. Then the bran is mixed with bran to form a solid into a tank, and high-quality vinegar is added as seeds, and solid-state layered fermentation is used to gradually expand the acetic acid bacteria reproduction. After the vinegar is brewed, the vinegar juice is poured out by the cover method, added with fried beige and white sugar to prepare it. After clarification, it is heated and boiled to obtain balsamic vinegar. Obviously there is Zhenjiang balsamic vinegar.
以麸皮为主料，用糯米加酒或蓼汁制成醋母进行醋酸发酵，醋醅陈酿一年，制得风味独特的麸醋。 3. Bran is used as the main ingredient, and vinegar is made from glutinous rice with wine or vinegar juice for acetic acid fermentation, and the vinegar vinegar is aged for one year to obtain a unique flavor of vinegar.
Solid vinegar process