Balsamic Vinegar Vinegar production process can be divided into three major processes
Vinegar production process can be divided into three major processes: 1. Alcohol fermentation: glutinous rice → impregnation → cooking → pouring → mixing → saccharification → alcohol → finished product (fermented grains) (1) glutinous rice: the choice of high quality glutinous rice, starch content of 72 % Or so, no mildew. (2) impregnation: the starch tissue water swelling, the volume increased by about 40%, easy to fully gelatinization. The ratio of rice to impregnated water is 1: 2. (3) Cooking: so that starch gelatinization, easy to use micro-organisms. (4) pouring rice: by heating, starch expansion viscosity increases. Quickly rinse with cold water, the purpose is to cool, followed by the case of cold contraction of rice, reduce viscosity, in order to facilitate ventilation, suitable for microbial reproduction. (5) mixing: the use of alcohol contained in the role of Rhizopus and yeast, the starch saccharification, and then fermented into alcohol. The general amount of raw materials for the 0.2% to 0.3%. Examples of 100 kg of glutinous rice plus 200 kg of water soaked, 24 hours later, with bamboo Luo picked up, drain the remaining water. Steamed with cold water after the shower to 28 ℃, into the tank and add 300 grams of wine, mix well, at 26 ℃ saccharification 72 hours, add water 150 kg, 28 ℃ under the insulation 7 days, that was mature fermented grains The 2, acetic acid fermentation: acetic acid fermentation is to determine the yield of vinegar, the quality of the key processes. The traditional "solid layered fermentation" process is applied to the cement pool fermentation process, the entire acetic acid fermentation time is 20 days.
The whole acetic acid fermentation was carried out in three stages. ① inoculation and cultivation stage (pre-fermentation): the stage of acetic acid bacteria into the mixture, and gradually culture, expansion, after 1 day, so that all raw materials contain a lot of acetic acid bacteria. In order to make the normal growth of acetic acid bacteria, we must master, adjust the acetic acid bacteria to breed a variety of suitable conditions. According to the practical experience of the plant, the most suitable environment for the growth of acetic acid bacteria is in the solid mixture, the alcohol content of about 6 degrees; water control at about 60%; temperature at 38 ~ 44 ℃; and supply enough air. ② acid production stage (medium-term fermentation): After 13 days of cultivation, the mixture contained in the acetic acid bacteria in 7 to 8 days time gradually alcohol oxidation into acetic acid, then, accordingly reduce the air supply, acetic acid bacteria that enter Death stage, the temperature is also falling every day, the alcohol content of raw materials gradually reduced, acetic acid content increased. When the acetic acid content does not rise, you must immediately seal the vinegar grains isolated from the air, to prevent acetic acid to continue to oxidize into water and carbon dioxide. This phase takes about 20 days. ③ esterification stage (late fermentation): bacteria, acid two stages after the end of the fermentation of mature vinegar grains sealed sealed air. At room temperature, which lasted 30 to 45 days, the vinegar within the acid (acetic acid) and a small amount of ethanol, the esterification reaction. Resulting in ethyl acetate, in which there are trace amounts of various organic acids and higher alcohols for esterification, which is the main source of aroma. Acetic acid fermentation stage of the main production equipment for the anti-corrosion, leak-proof cement pool, pool 10 meters long, 1.5 meters wide, 0.8 meters high. 3, leaching vinegar, sterilization: leaching vinegar, sterilization is the last process of vinegar, with a physical method, the vinegar contained in the acetic acid dissolved in water, filtered, the raw vine drops under the pressure boiled sterilization, Irrigation altar, sealed, can be long-term storage is not bad. Nutritional value of vinegar brewed vinegar and chemical synthesis of vinegar points. Brewing vinegar is based on food, sugar or wine as raw materials, fermented by microbes, the nutritional content of amino acids, sugar, organic acids, vitamins, inorganic salts and alcohols, the human metabolism is very good. Chemical synthesis of vinegar (with vinegar) is treated with glacial acetic acid as raw material, diluted with water, without any nutrients, if the consumption of this vinegar, the human body is harmful. Brewed vinegar contains 18 kinds of free amino acids, including the human body can not be synthesized, must be provided by the food 8 kinds of amino acids. The amino acids in vinegar come from the decomposition of proteins in microorganisms and the dissolution of microorganisms themselves. Because of the different taste of various amino acids, there are flavor, sweet and so on, so that the taste of vinegar delicious, soft and delicious. Amino acid is the main component of synthetic protein, human cells, tissues and metabolism of various enzymes in the composition of substances, but also one of the energy of human activities.
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