CN114106975A - Method for brewing vinegar by using horizontal roller solid-state fermentation tank in fed-batch mode - Google Patents
Method for brewing vinegar by using horizontal roller solid-state fermentation tank in fed-batch mode Download PDFInfo
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 83
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 88
- 230000004151 fermentation Effects 0.000 claims abstract description 87
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 63
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000013339 cereals Nutrition 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000007787 solid Substances 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 12
- 239000001301 oxygen Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
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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
-
- 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
- C12J1/10—Apparatus
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Abstract
The invention discloses a method for brewing vinegar by a horizontal roller solid-state fermentation tank in a fed-batch manner, which is simple and convenient to operate, and can shorten the fermentation time and improve the yield. The method comprises the following steps: 1) soaking, size mixing, liquefying and saccharifying to obtain saccharified mash, and pumping the saccharified mash into an alcohol fermentation tank; 2) fermenting with alcohol to obtain mature fermented glutinous rice; 3) solid vinegar fermentation: bran, rice hulls, yeast and acetic acid bacteria powder are fed through a quantitative auger feeding system, the mixed materials are conveyed to a horizontal roller solid-state fermentation tank through air flow after being mixed by a mixing auger, after the solid-state materials are fed, mature fermented grains are pumped into the horizontal roller solid-state fermentation tank through a pipeline, water is added at the same time, the horizontal roller solid-state fermentation tank is rotated to be uniformly mixed, vinegar fermentation is started after initial fermented grain preparation is completed, the tank body is not rotated for 1-2 days, and the temperature and the oxygen concentration of the vinegar fermented grains are monitored; starting fermentation control on the 3 rd day; 4) adding salt and after-ripening: and (3) fermenting the solid vinegar until the alcohol concentration is less than 0.5 vol%, adding the salt-sealed fermented grains, and after-ripening.
Description
Technical Field
The invention relates to a method for brewing vinegar, in particular to a method for brewing vinegar by a horizontal roller solid-state fermentation tank in a fed-batch manner.
Background
The vinegar (also called acetic acid) is a sour flavouring made up by using grain containing starch and sugar or alcohol and making it pass through the process of brewing by using several kinds of bacteria of yeast and acetic acid bacteria as main components, and its brewing process mainly includes three portions, in which the starch is enzymolyzed into saccharide, and saccharified, the yeast or other microorganisms are used to ferment saccharide to produce alcohol, and the acetic acid bacteria are used to oxidize alcohol to produce acetic acid, so that it not only can be used for regulating sour taste of food, but also has the functions of eliminating fatigue, preventing cold, reducing blood pressure and fat, preventing arteriosclerosis, promoting appetite, helping digestion, etc. The vinegar brewing has two modes of solid fermentation and liquid fermentation, the liquid fermentation is generally used for large-scale industrial production, pure culture strains are adopted, the fermentation process is easy to control, the product quality is stable, a segmentation method semi-continuous fermentation mode is suitable for improving the acidity, shortening the fermentation period, and realizing high yield and low cost, but the variety, the flavor, the nutrition and the taste are single; the solid state fermentation vinegar is a production process which takes agricultural products such as grains, potatoes and the like which are rich in starch as main raw materials and Daqu, bran koji, distiller's yeast and the like as saccharification leavening agents to carry out aerobic or anaerobic fermentation on the materials in a solid state. However, as the strains in the solid-state fermentation system are complex, various microorganisms coexist, and multiple enzyme systems are fermented together, the production factors are difficult to control, and the product quality is difficult to ensure. The traditional solid-state method for brewing vinegar is to put the mixture (mainly bran, rice hull, fermented mash and the like) into an open fermentation tank at one time, then add acetic acid bacteria seeds or fermented mature vinegar mash to prepare the mash, and gradually enlarge and culture, wherein if the alcoholic strength of the fermented mash is low, the acetic acid yield is low, and if the alcoholic strength of the fermented mash is high, the starting of the acetic acid bacteria fermentation is affected. In the later stage of fermentation, the nutrient substances in the vinegar culture are deficient, and the period of the acetic acid fermentation stage is prolonged because the vinegar culture cannot supplement sufficient nutrients for the growth and metabolism of acetic acid bacteria during one-time fermentation preparation. If the solid vinegar can be produced by a material supplementing method, the productivity and the yield can be improved; but the traditional solid vinegar brewing process and equipment can not realize uniform material feeding.
The material supplementing technology is suitable for the multi-strain mixed acetic acid fermentation process of the novel drum-type solid-state fermentation tank, the proper material supplementing technology can effectively control the middle metabolism of microorganisms, the novel drum-type solid-state fermentation tank can realize the uniform mixing of newly supplemented materials and original vinegar grains in the tank, and the stirring mixing, the temperature control, oxygen supply and mass transfer effective control or automatic control are easily realized, so that the novel drum-type solid-state fermentation tank is developed towards the direction which is favorable for product accumulation. The feed supplement process is adopted in the solid vinegar fermentation process, so that the repression effect on the metabolism of acetic acid bacteria caused by high-concentration nutrients and catabolites, mainly alcohol, can be relieved; regulating the temperature and humidity in the vinegar grains, controlling the delivery of air supply and oxygen, and realizing the high-efficiency biotransformation of the wine and the vinegar; and because the novel roller type solid-state fermentation tank is a closed system which is easy to control oxygen supply and temperature control, the novel roller type solid-state fermentation tank is beneficial to relatively pure culture of the environment in the tank, and can greatly reduce the influence of the yield and the quality of the vinegar caused by seasonal variation.
Disclosure of Invention
The invention aims to solve the problems and the defects in the prior art and provides a method for fermenting vinegar by feeding in batches in a horizontal roller solid-state fermentation tank, which is simple and convenient to operate, and can shorten the fermentation time and improve the yield.
The invention is realized by the following technical scheme:
the invention discloses a method for fermenting vinegar by a horizontal roller solid-state fermentation tank in a fed-batch manner, which is characterized by comprising the following steps of:
1) soaking, size mixing and liquefying saccharification: adding water into a tank for three-stage liquefaction, starting stirring, starting steam to heat, controlling the water temperature at 40-50 ℃, adding staple food grains while stirring, adding high-temperature alpha-amylase when the temperature is raised to 60 ℃, and continuously heating to 95-98 ℃ and maintaining the liquefaction temperature for more than 1 hour; judging whether liquefaction is finished or not by adopting an iodine test method, closing a steam valve after complete liquefaction, opening a cooling water valve, cooling to 55-65 ℃, adding saccharifying enzyme, preserving heat for more than 1 hour, judging whether saccharification is finished or not by adopting an anhydrous alcohol method, adding cooling water after the saccharification is finished, cooling the temperature of the saccharified mash to 30-40 ℃, adding active dry yeast, activating for more than 30min, adding yeast powder, stirring uniformly, and pumping the saccharified mash into an alcohol fermentation tank;
2) alcohol fermentation: setting the fermentation temperature of an alcohol fermentation tank to be 31 +/-1 ℃, and automatically controlling the temperature for fermentation; fermenting for 2-4 days until the alcohol concentration reaches 10-12 vol% and the residual sugar is close to zero, stopping alcohol fermentation to obtain mature wine mash;
3) solid vinegar fermentation: bran, rice hulls, yeast and acetic acid bacteria powder are fed through a quantitative auger feeding system, the mixed materials are conveyed to a horizontal roller solid-state fermentation tank through air flow after being mixed by a mixing auger, after the solid-state materials are fed, mature fermented grains are pumped into the horizontal roller solid-state fermentation tank through a pipeline, water is added at the same time, the horizontal roller solid-state fermentation tank is rotated to be uniformly mixed, vinegar fermentation is started after initial fermented grain preparation is completed, the tank body is not rotated for 1-2 days, and the temperature and the oxygen concentration of the vinegar fermented grains are monitored; starting fermentation control on the 3 rd day;
4) adding salt and after-ripening: and (3) fermenting the solid vinegar until the alcohol concentration is less than 0.5 vol%, adding the salt-sealed fermented grains, and after-ripening.
The method for making vinegar by feeding in batches in the horizontal roller solid-state fermentation tank has the further technical scheme that the staple food is rice, wheat flour or sorghum flour; in the step 2), when the alcohol concentration is 10-12 vol% and the residual sugar is close to zero, the reducing sugar is not detected.
According to the method for making vinegar by fed-batch fermentation in the horizontal roller solid-state fermentation tank, the further technical scheme can be that the adding amount of the fermented mash and the rice hulls in the initial vinegar grains in the step 3) accounts for 2/3 of the total weight of the raw materials, and the rest fermented mash and the rice hulls are added in batches in the vinegar fermentation process; the amount of the added water in the step 3) is 2 times of the mass of the staple food grains; the fermentation control in the step 3) is that the tank is transferred on day 3, the tank is transferred for 1 time every day, the tank is transferred for more than 20min every time, ventilation is carried out while rotating, the ventilation quantity of the surface layer is 1-1.5 m3/m3 h, the ventilation quantity of the deep layer is kept at 0.01-0.02 m3/m3 h, and the oxygen content of vinegar is kept at 16-20% during fermentation; the fermentation temperature of the table vinegar in the step 3) is controlled to be less than or equal to 40 ℃, and when the temperature exceeds 40 ℃, the temperature is automatically controlled by boiling cooling water. The further technical scheme is that the residual wine mash and the rice hulls are added in batches in the vinegar fermentation process, when the alcoholic strength is lower than 3 vol%, the residual wine mash and the rice hulls are added into a horizontal roller solid-state fermentation tank, and the adding is divided into 1-5 parts and added for 1-5 times. The feeding time point is critical, and the feeding time point is too early, so that a high-concentration alcohol effect is generated, and the growth of acetic acid bacteria is not favorable; when the time point of material feeding is too late, the activity of acetic acid bacteria can be weakened, mixed bacteria pollution is easy to occur after the material feeding, and the material feeding time point is selected to be added when the alcoholic strength is generally less than or equal to 3 vol%.
The method for brewing vinegar by feeding in batches in the horizontal roller solid-state fermentation tank has the further technical scheme that the salt adding amount is 10% of the weight of the staple food during the salting, after-ripening and fermented grains sealing in the step 4).
The method for making vinegar by using the horizontal roller solid-state fermentation tank in fed-batch mode has the further technical scheme that the horizontal roller solid-state fermentation tank is 9-60 m3The horizontal roller solid vinegar fermentation tank.
Compared with the prior art, the invention has the following beneficial effects:
the method for brewing vinegar by using the horizontal roller solid-state fermentation tank in a fed-batch mode adopts a 'front liquid and rear solid' method to brew the vinegar and a liquid method to brew the vinegar, and the vinegar brewing stage of the solid-state method adopts the fed-batch method to relieve the inhibiting effect of high alcoholic strength on acetic acid bacteria, timely supplement nutrition and accelerate solid-state vinegar fermentation, and adopts a novel horizontal roller vinegar fermentation tank which integrates solid-state fermentation, fermented grain smoking and vinegar pouring into a whole, so that the temperature of the fermentation process can be automatically controlled, and the oxygen content of the fermented grain can be monitored and controlled. The defects of long fermentation time, unstable product quality, poor labor environment and the like of the traditional vinegar are overcome to a great extent, the capacity is favorably expanded, the economic benefit is improved, the application expansion of a novel drum-type solid-state fermentation tank in the vinegar industry is promoted, and the transformation upgrading of the traditional seasoning food industry equipment in China is accelerated.
Detailed Description
The vinegar fermentation tank used in the examples is 18m3Horizontal cylinder solid state fermentation jar.
Example 1
1) Soaking and size mixing rice and liquefying and saccharifying: adding 1750kg of water into a triple tank, starting stirring, starting steam to heat, adding 700kg of broken rice when the water temperature is controlled to be about 45 ℃, stirring while adding rice, adding 525ml of high-temperature alpha-amylase when the temperature is raised to 60 ℃, and continuously heating to 95-98 ℃ to maintain the liquefaction temperature for about 1 hour. Judging by adopting an iodine test method, closing a steam valve after complete liquefaction, opening a cooling water valve, cooling to 60 ℃, adding 840ml of saccharifying enzyme, preserving heat at 50-60 ℃, saccharifying for about 1 hour, and judging by adopting an absolute alcohol method. After saccharification, cooling water is added, the temperature of the mash is reduced to about 35 ℃, 700g of active dry yeast (activated for 30min) and 21kg of yeast powder are added and stirred uniformly, and the mash is pumped into an alcohol fermentation tank for alcoholization.
2) Alcohol fermentation: pumping the mash into an alcohol fermentation tank, setting the fermentation temperature to be 31 +/-1 ℃, and automatically controlling the temperature for fermentation; fermenting for 2-4 days, and stopping fermentation when the alcohol concentration reaches 10-12 vol%. The total mash volume is about 2100 kg.
3) Solid vinegar fermentation: 1050kg of bran, 700kg of rice hull, 119kg of yeast and 14kg of acetic acid bacteria powder are put into the mixer through a quantitative auger, and are mixed by a mixing auger and then are sent to a feeding hole. After the solid material feeding is finished, 1400kg of mature mash is pumped into a solid tank through a pipeline, 1400kg of water is added at the same time, the solid tank is rotated for about 1 hour to be uniformly mixed, and the vinegar fermentation is started after the initial fermented grains preparation is finished. Fermenting for 1-2 days, not rotating the tank body, and monitoring the temperature and the oxygen concentration of the vinegar grains; starting on day 3, transferring the canister for 20min each time for 1 time every day, closing deep ventilation, opening surface ventilation, and ventilating at a rate of 20m3H is used as the reference value. Starting from solid vinegar fermentation, ventilating deeply and normally, wherein the ventilation rate is 30L/min, when the alcohol content is lower than 3 vol%, supplementing materials, adding 700kg of mash and 350kg of rice hull, respectively, and fermenting the whole vinegarWhen the temperature is about 40 ℃ and higher than 40 ℃, the temperature is automatically controlled by boiling cooling water.
4) Adding salt and after-ripening: the alcohol content is less than 0.5 vol%, the final acidity is 5.82g/100ml, the vinegar fermentation is finished within 22 days, and then 70kg of fermented grains of salt are added for after-ripening.
Example 2
1) Soaking and size mixing of flour and liquefaction and saccharification: adding 1750kg of water into a triple tank, starting stirring, starting steam to heat, adding 700kg of wheat flour when the water temperature is controlled to be about 45 ℃, stirring while adding materials, adding 525ml of high-temperature alpha-amylase when the temperature is raised to 60 ℃, and continuously heating to 95-98 ℃ to maintain the liquefaction temperature for about 1 hour. Judging by adopting an iodine test method, closing a steam valve after complete liquefaction, opening a cooling water valve, cooling to 60 ℃, adding 840ml of saccharifying enzyme, preserving heat at 50-60 ℃, saccharifying for about 1 hour, and judging by adopting an absolute alcohol method. After saccharification, cooling water is added, the temperature of the mash is reduced to about 35 ℃, 700g of active dry yeast (activated for 30min) and 21kg of yeast powder are added and stirred uniformly, and the mash is pumped into an alcohol fermentation tank for alcoholization.
2) Alcohol fermentation: pumping the mash into an alcohol fermentation tank, setting the fermentation temperature to be 31 +/-1 ℃, and automatically controlling the temperature for fermentation; fermenting for 2-4 days, and stopping fermentation when the alcohol concentration reaches 10-12 vol%. The total mash volume is about 2100 kg.
3) Solid vinegar fermentation: 1050kg of bran, 700kg of rice hull, 119kg of yeast and 14kg of acetic acid bacteria powder are put into the mixer through a quantitative auger, and are mixed by a mixing auger and then are sent to a feeding hole. After the solid material feeding is finished, 1400kg of mature mash is pumped into a solid tank through a pipeline, 1400kg of water is added at the same time, the solid tank is rotated for about 1 hour to be uniformly mixed, and the vinegar fermentation is started after the initial fermented grains preparation is finished. Fermenting for 1-2 days, not rotating the tank body, and monitoring the temperature and the oxygen concentration of the vinegar grains; starting on day 3, transferring the canister for 20min each time for 1 time every day, closing deep ventilation, opening surface ventilation, and ventilating at a rate of 20m3H is used as the reference value. Starting from solid vinegar fermentation, ventilating deep layer to open normally, ventilating amount is 30L/min, performing first material supplement when alcohol content is lower than 3 vol%, dividing the rest wine mash and rice husk into two parts, adding wine mash and rice husk 350kg and 175kg, and fermenting when alcohol content is lower than 3% (v/v) for the second timeAnd (3) performing secondary material supplement, wherein 350kg and 175kg of the wine mash and the rice hulls are added for the second time, the temperature in the whole vinegar fermentation process is about 40 ℃, and when the temperature is higher than 40 ℃, cooling water is boiled for automatic cooling.
4) Adding salt and after-ripening: the alcoholic strength is less than or equal to 0.5 vol%, the final acidity is 5.98g/100ml, the vinegar fermentation is finished after 19 days, and then 70kg of fermented grains of table salt are added for after-ripening.
Example 3
1) Soaking sorghum powder, pulping, liquefying and saccharifying: adding 1750kg of water into a tank for three-phase transformation, starting stirring, starting steam to heat, adding 700kg of sorghum powder when the water temperature is controlled to be about 45 ℃, stirring while adding the materials, adding 525ml of high-temperature alpha-amylase when the temperature is raised to 60 ℃, and continuously heating to 95-98 ℃ to maintain the liquefaction temperature for about 2 hours. Judging by adopting an iodine test method, closing a steam valve after complete liquefaction, opening a cooling water valve, cooling to 60 ℃, adding 840ml of saccharifying enzyme, preserving heat at 50-60 ℃, saccharifying for about 2 hours, and judging by adopting an absolute alcohol method. After saccharification, cooling water is added, the temperature of the mash is reduced to about 35 ℃, 700g of active dry yeast (activated for 30min) and 21kg of yeast powder are added and stirred uniformly, and the mash is pumped into an alcohol fermentation tank for alcoholization.
2) Alcohol fermentation: pumping the mash into an alcohol fermentation tank, setting the fermentation temperature to be 31 +/-1 ℃, and automatically controlling the temperature for fermentation; fermenting for 2-5 days, and stopping fermentation when the alcohol concentration reaches 10-12 vol%. The total mash volume is about 2100 kg.
3) Solid vinegar fermentation: 1050kg of bran, 700kg of rice hull, 119kg of yeast and 14kg of acetic acid bacteria powder are put into the mixer through a quantitative auger, and are mixed by a mixing auger and then are sent to a feeding hole. After the solid material feeding is finished, 1400kg of mature mash is pumped into a solid tank through a pipeline, 1400kg of water is added at the same time, the solid tank is rotated for about 1 hour to be uniformly mixed, and the vinegar fermentation is started after the initial fermented grains preparation is finished. Fermenting for 1-2 days, not rotating the tank body, and monitoring the temperature and the oxygen concentration of the vinegar grains; starting on day 3, transferring the canister for 20min each time for 1 time every day, closing deep ventilation, opening surface ventilation, and ventilating at a rate of 20m3H is used as the reference value. Starting from solid vinegar fermentation, ventilating deep layer always, ventilating at 30L/min, dividing the rest wine mash and rice hull into three parts, and adding wine mash for the first time when alcohol degree slowly diminishes with acidity300kg and 150kg of rice husk, 200kg and 100kg of wine mash and rice husk for the second time, 200kg and 100kg of wine mash and rice husk for the third time, respectively, and when the temperature is 40 ℃ and higher than 40 ℃ in the whole vinegar fermentation process, the temperature is automatically controlled by boiling cooling water.
4) Adding salt and after-ripening: the alcoholic strength is less than 0.5 vol%, the final acidity is 6.04g/100ml, the acetic acid fermentation is finished for 23 days, and then 70kg of table salt fermented grains are added for after-ripening.
According to the national standard GB/T18187-2000 for brewing vinegar, the vinegar brewed in the embodiments 1-3 of the invention reaches the sensory requirements through detection of color, aroma, taste and body state, and the physicochemical indexes completely accord with the national standard. In the examples 1-3, different starchy materials are used for different feeding times, the acidity is about 6g/100ml, and compared with the traditional process, the process has the advantages of short period, high efficiency and good prospect.
Claims (6)
1. A method for fermenting vinegar by a horizontal roller solid-state fermentation tank in a fed-batch manner is characterized by comprising the following steps:
1) soaking, size mixing, pasting, liquefying and saccharifying: adding water into a tank for three-stage liquefaction, starting stirring, starting steam to heat, controlling the water temperature at 40-50 ℃, adding staple food grains while stirring, adding high-temperature alpha-amylase when the temperature is raised to 60 ℃, and continuously heating to 95-98 ℃ and maintaining the liquefaction temperature for more than 1 hour; judging whether liquefaction is finished by adopting an iodine test method, closing a steam valve after complete liquefaction, opening a cooling water valve, reducing the temperature to 55-65 ℃, adding saccharifying enzyme, preserving the temperature for more than 1 hour, judging whether saccharification is finished by adopting an anhydrous alcohol method, adding cooling water after the saccharification is finished, reducing the temperature of the saccharified mash to 30-40 ℃, adding active dry yeast, activating for more than 30min, adding yeast powder, stirring uniformly, and pumping the saccharified mash into an alcohol fermentation tank.
2) Alcohol fermentation: setting the fermentation temperature of an alcohol fermentation tank to be 31 +/-1 ℃, and automatically controlling the temperature for fermentation; and (4) fermenting for 2-4 days, stopping alcoholic fermentation when the alcohol concentration reaches 10-12 vol% and the residual sugar is close to zero, and obtaining the mature fermented glutinous rice.
3) Solid vinegar fermentation: bran, rice hulls, yeast and acetic acid bacteria powder are fed through a quantitative auger feeding system, the mixed materials are conveyed to a horizontal roller solid-state fermentation tank through air flow after being mixed by a mixing auger, after the solid-state materials are fed, mature fermented grains are pumped into the horizontal roller solid-state fermentation tank through a pipeline, water is added at the same time, the horizontal roller solid-state fermentation tank is rotated to be uniformly mixed, vinegar fermentation is started after initial fermented grain preparation is completed, the tank body is not rotated for 1-2 days, and the temperature and the oxygen concentration of the vinegar fermented grains are monitored; fermentation control was started on day 3.
4) Adding salt and after-ripening: and (3) fermenting the solid vinegar until the alcohol concentration is less than 0.5 vol%, adding the salt-sealed fermented grains, and after-ripening.
2. The method for fed-batch brewing of vinegar with a horizontal roller solid state fermenter according to claim 1, wherein the staple food is rice, wheat flour or sorghum flour; in the step 2), when the alcohol concentration is 10-12 vol% and the residual sugar is close to zero, the reducing sugar is not detected.
3. The method for fed-batch brewing of vinegar by using a horizontal roller solid state fermentation tank as claimed in claim 1, wherein the amount of the mash and the rice hulls added in the initial vinegar substrate in step 3) is 2/3 based on the total weight of the raw materials, and the remaining mash and the rice hulls are added in batches during the fermentation of vinegar; the amount of the added water in the step 3) is 2 times of the mass of the staple food grains; the fermentation control in the step 3) is that the tank is transferred from day 3, the tank is transferred for 1 time every day, the time is more than 20min, the ventilation is carried out while rotating, and the ventilation quantity of the surface layer is 1-1.5 m3/m3H, the deep ventilation is kept at 0.01-0.02 m3/m3H, keeping the oxygen content of vinegar at 16-20% during fermentation; the fermentation temperature of the table vinegar in the step 3) is controlled to be less than or equal to 40 ℃, and when the temperature exceeds 40 ℃, the temperature is automatically controlled by boiling cooling water.
4. The method for fermenting vinegar by fed batch in the horizontal roller solid-state fermentation tank according to claim 3, wherein the step of adding the residual wine mash and the rice hulls in batches in the vinegar fermentation process is to add the residual wine mash and the rice hulls into the horizontal roller solid-state fermentation tank when the alcoholic strength is lower than 3 vol%, wherein the adding is divided into 1-5 parts and added in 1-5 times.
5. The method for fed-batch brewing of vinegar with a horizontal roller solid state fermentor according to claim 1, characterized in that the salt addition amount in the step 4) is 10% of the staple food weight when the fermented grains are subjected to salt addition and post-ripening.
6. The method for fed-batch brewing of vinegar with horizontal roller solid state fermentation tank of claim 1, wherein the horizontal roller solid state fermentation tank is 9-60 m3The horizontal roller solid vinegar fermentation tank.
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| CN114540153A (en) * | 2022-03-03 | 2022-05-27 | 江苏大学 | Back-supplementing type vinegar shallow layer solid state fermentation device and fermentation method thereof |
| CN115651800A (en) * | 2022-11-17 | 2023-01-31 | 山西紫林醋业股份有限公司 | Whole-process control method for reducing turbidity of solid-state fermented vinegar |
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