What is vinegar made of? How did you do that?

1. Types of vinegar

(1) Rice vinegar, bran vinegar, fruit vinegar, wine vinegar and substitute raw material vinegar are classified according to raw materials.

The famous ones are Sichuan Baoning bran vinegar and Guangdong fruit vinegar.

⑵ According to the saccharified koji used, Daqu vinegar (Shanxi mature vinegar), Xiaoqu vinegar (Zhenjiang balsamic vinegar), red koji vinegar and bran koji vinegar (Kazak people in Liaoning) are divided into three groups.

Zuo Chen vinegar) and so on.

⑶ Solid fermented vinegar is divided into Shanxi mature vinegar and Zhenjiang fragrant vinegar according to the fermentation process.

Liquid fermented vinegar-Fujian monascus vinegar and Guangdong fruit vinegar

Solid-liquid fermented vinegar-Beijing Longmen vinegar and Sichuan bran vinegar

(4) Classify smoked vinegar, light vinegar and white vinegar according to the color of finished products.

In the process of vinegar brewing, salt is added to inhibit the activity of acetic acid bacteria and prevent them from further decomposing acetic acid. Salt can also reconcile the taste of vinegar.

Function.

Saccharifying bacteria commonly used in vinegar brewing process: ① Aspergillus sweetpotato, ② Aspergillus Wu, ③ Aspergillus Hanoi and ④ Aspergillus awamori.

Yeast commonly used in vinegar brewing: ① Lars No.2 yeast ② Lars 12 yeast ③ Nanyang mixed yeast ④ Nanyang No.5 yeast Σ K yeast.

⑥ Active dry yeast

Acetobacter commonly used in vinegar brewing: ①AS. 1.4 1 ② Shanghai Brewing 1.0 1 ③ Acetobacter Xu ④ Acetobacter striatum.

Second, the selection principle of raw materials (1) is low. (2) The content of starch (or sugar and alcohol) is high. (3) Rich in resources, and the place of origin is close to the factory. (4) easy storage

Hide. (5) There is no mildew and deterioration, which meets the hygiene requirements.

The production of vinegar can be divided into three main processes: one is the decomposition of starch in raw materials, that is, the saccharification process;

The second is alcohol fermentation, that is, yeast converts fermentable sugar into ethanol;

The third is acetic acid fermentation, that is, acetic acid bacteria convert ethanol into acetic acid.

The main microorganisms involved in saccharification and fermentation are mold, yeast and acetic acid bacteria.

Technological process of producing vinegar by solid state method

Yeast for brewing spirits.

↓

Sorghum → grinding → soaking (pre-steaming water) → cooking → cooling → feeding → saccharification and alcoholization.

→ 1/2 vinegar fermented grains drenched with vinegar → boiled.

→ Acetic acid fermentation → fermented vinegar →↓

↑→ 1/2 Vinegar grains are smoked in the cylinder → soaked → drenched with vinegar →

Bran and coarse bran salt

New vinegar → insolation → filtration → bottling → finished product.