Vinegar brewing process detailed

Vinegar making technology

I. Raw material proportioning

1, 100 kg of sorghum, 63 kg of Daquan, water consumption is 75 kg before steaming, 180 kg after steaming, 100 kg of grain bran, 6 kg of salt.

2, 100 kilograms of dried sweet potatoes, 50 kilograms of drum curd, 40 kilograms of yeast liquid, 50 kilograms of acetic acid liquid, water consumption before steaming 275 kilograms, after steaming 125 kilograms of coarse grain chaff 50 kilograms of fine grain chaff 175 kilograms, 13 kilograms of table salt.

Two, crushing and steaming

Substitute brewing generally must be crushed through this process, and then steamed. Make raw materials to increase microbial contact surface, in order to facilitate fermentation and raw materials paste uniformity, accelerate saccharification.

Three, mixing vinegar

The steamed raw materials stewed 15-20 minutes, can be spread. Dry to below 40 degrees, mix into the song and yeast, yeast liquid, tossing 2-3 times to make it uniform. Vinegar can be made artificially when the temperature drops to 17℃-18℃. Lower temperature can promote saccharification and alcohol fermentation completely. Alcohol yield is high. It has the effect of inhibiting stray bacteria and can improve the quality of vinegar.

Four, into the altar fermentation

The raw material after mixing the song is loaded into the fermentation tank or altar for fermentation. The first stage is saccharification and alcoholic fermentation. Requirements for the temperature 28 ℃ -30 ℃, after 36 hours of fermentation, to the product temperature rose to 39 ℃ or so. Meanwhile, it should be turned evenly. And mixed with grain chaff, increase the degree of vegetable pine, oxygen and temperature, in order to facilitate the vinification. About 7 days after the pin temperature began to fall. Indicates the end of alcohol oxidation, vinification is also basically complete.

Fifth, the finished product seasoning

Through the altar after the vinification, generally 20-30 days in summer, 40-50 days in winter and spring, acetic acid is sour and mature. At this time, the vinegar surface has a thin film of acetic acid bacteria, pungent sour flavor. Mature vinegar, the upper layer of vinegar liquid bright yellow, in the lower layer of vinegar liquid milky white, slightly turbid, the two mixed for the white vinegar, generally every 100 kg of grains can be brewed 400 kg of white vinegar, vinosity 2.5-3 grams/100 ml.

The filtered vinegar residue can be pickled pickles or mixed with fodder to feed animals and poultry. Add five spices and sugar color, sesame and other seasonings in white vinegar, which is balsamic vinegar after precipitation and filtration.

Expanded Information:

Vinegar contraindications

1, is taking some western medicine should not eat vinegar. Because acetic acid can change the pH of the local environment in the body, so that some drugs can not play a role, sulfonamides are easy to form crystals in the kidneys in the acidic environment, damage to the renal tubules, so it is not advisable to eat vinegar when taking such drugs.

When taking alkaline drugs such as sodium bicarbonate, magnesium oxide and gastroenterology, vinegar should not be eaten, because acetic acid can neutralize alkaline drugs and make them ineffective. When using gentamicin, kanamycin, streptomycin, erythromycin and other antimicrobial drugs, it is not advisable to eat vinegar, because the role of these antimicrobial agents in an acidic environment will be reduced, affecting the efficacy of the drug.

2, the service "to solve the table sweating" of Chinese medicine should not eat vinegar. Because vinegar is astringent, Chinese medicine believes that acid can astringent, when the compound Yin Qiao tablets such as antipyretic sweating Chinese medicine with it, vinegar will promote the contraction of the body sweat pore, but also to destroy the alkaloids and other active ingredients in the traditional Chinese medicine, thus interfering with the sweating and antipyretic effect of the traditional Chinese medicine.

3, stomach ulcer and stomach acid patients should not eat vinegar. Because vinegar will not only corrode the gastrointestinal mucosa and aggravate the development of ulcer disease, and vinegar itself is rich in organic acids, which can make the digestive organs secrete a lot of digestive juices, thus increasing the digestive effect of gastric acid, so as to avoid the increase of gastric acid, ulcer aggravation.

4, allergic to vinegar and low blood pressure should be avoided. Because the vinegar will cause the body to appear allergic and rash, itching, edema, asthma and other symptoms. In addition, some of the vinegar is not adapted to the person should be careful to eat. Patients suffering from low blood pressure, vinegar will lead to lower blood pressure and headache, dizziness, general weakness and other adverse reactions.

5, the elderly should avoid eating vinegar during the treatment and rehabilitation of bone fracture, vinegar can soften the bones and decalcification, destroying the dynamic balance of calcium in the body, which will promote and aggravate osteoporosis, make the injured limb sore and weak, increase the pain, and the fracture can't be healed late.

6, no matter how strong your stomach and intestines, are not suitable for drinking vinegar on an empty stomach, lest stimulate the secretion of too much gastric acid, hurt the stomach wall. Between meals, or drink vinegar an hour after a meal, not to stimulate the stomach and intestines, by the way, to help digestion.

Baidu Encyclopedia - Vinegar