Equipment for apple cider vinegar processing

(1) Fruit vinegar process. Raw material→crushing→heating treatment→saccharification→alcoholic fermentation→acetic acid fermentation→drenching vinegar→sterilization→aging, filtration→packaging→finished product.

(2) Fruit vinegar fermentation raw material ratio. Apple 500 kg, 75 kg of bran, salt 15 kg, 50 kg of hulls, saccharase 0.2 kg, fruit wine yeast 0.5 kg, fruit vinegar active acetic acid bacteria 0.5 kg.

(3) Specific operation method. Remove the residual rotten part of the fallen fruit, put into the water to clean, crushed into a paste. Put the crushed paste into the iron pot heated to 80 ℃, sterilized for 30 minutes, and then cooled to 45 ℃, add saccharification enzyme for saccharification. When the temperature drops to 28-30℃, add dry yeast for fruit wine, and then carry out alcoholic fermentation. During the alcoholic fermentation, the temperature should be measured regularly, and the fermentation temperature should not exceed 35°C. Generally, the alcoholic fermentation ends after 6 to 7 days. Add bran and the acetic acid bacteria activated for 1 hour by the alcohol solution with a volume fraction of 3% to 4%, mix them well, and then mix in the grain hulls for vat solid acetic acid fermentation. The salt and fermented acetic acid are mixed well and compacted, and finally 1 layer of cover salt is sprinkled on the surface, which can be stored for 2 to 3 days to achieve the purpose of after-ripening, and then cold boiled water is added for soaking and drenching with vinegar. Soaking time is 1 day and night, repeated drenching 2 times, the vinegar obtained from these 2 times is mixed, heated to 65 ℃, sterilized for 25 ~ 35 minutes, stored in the altar, sealed and stored for 2 ~ 3 months for aging. Take it out at the end of aging, filter it with 4 layers of gauze, that is to say, the vinegar is finished.