What is needed to make vinegar and what is vinegar made from

Vinegar is made from corn raw feed, which is ideal in terms of quality, yield and economic benefits.

1. Process flow: corn crushing, saccharification, wine, acetic acid fermentation, aging, vinegar drenching, disinfection, quality inspection, packaging, finished product.

Second, the operation method.

1.Corn pretreatment. Select fresh corn with full grains, crushed by a crusher, and the finer the particle size, the better. Get wet.

Spare. 2.Saccharification.

Weigh 500 kg of corn flour, put it in the tank, add 3 times the weight of corn in each cylinder, add 50 kg of bran koji and mix well, the cylinder mouth is covered with plastic sheeting, and the sugar ratio at room temperature. Stir once a day, start sampling and test the sugar solution on the 2nd day, and the sugar content is more than 10, that is, the saccharification time is 3 4 days.

3.Alcoholization. After saccharification, 100 kg of fourth-grade yeast solution is added to the vat and mixed well, covered with plastic sheeting, and stirred once a day. The alcohol time is 7 to 8 days, and the alcohol content is more than 6.

4.Acetic fermentation. About 2,500 kilograms of liquor made from 500 kilograms of corn, 500 kilograms of rice bran, 750 kilograms of bran, and 600 kilograms of water, mix well.

On the same day, 80 kg of vigorous acetic acid bacteria were inserted, and the stratification was expanded. Culture, 4 days to clear the bottom, after the day to thoroughly turn the billet 1 time fermented products, the temperature to 38 40 is appropriate. Fermentation for 7 days to take the billet.

And juice test, the billet acid content is more than 4, the juice acid content is more than 6, and the fermentation period is 16 17 days.

5.Aging. The vinegar paste is sealed in a vat or pool, turned once a week, re-sealed, and the whole aging period is 20 to 30 days, the longer the better.

6.Sterilization. The corn vinegar is packed into a cloth bag and squeezed and filtered, the residue is hydrolyzed and filtered, heated to more than 80 and adjusted, so that the acidity is 4 5, that is, corn raw vinegar.

7.Add coloring and flavoring. Add an appropriate amount of burnt pigment to the clarified vinegar to adjust the color of the vinegar, and add spices at the same time to make the finished vinegar.

3. Product quality requirements: total acid (g 100 ml), concentration (Baumé) 70 degrees, amino acid ammonia (g 100 ml), reducing sugar (g 100 ml) 3.

Acetic acid bacteria. It is a highly viable bacterium that reproduces non-stop, and this single-celled prokaryotic organism converts alcohol, a fermentation substrate, into acetic acid. Thus it can participate in the brewing of vinegar.

<> vinegar was invented by the ancient brewing master Du Kang's son, Kurota, who felt that it was a pity to throw away the sake lees after learning the sake brewing technique, so he inadvertently brewed "vinegar". China's famous vinegars include Shanxi old vinegar, Zhenjiang balsamic vinegar, Boring vinegar and red yeast rice vinegar. So, how is vinegar made?

Vinegar includes rice vinegar, aged vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegars, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the different raw materials and production methods, the flavor of the finished product is very different. Vinegar is a more used acidic seasoning, and the acetic acid content in every 100ml of vinegar is more than ordinary vinegar and more than 5g of high-grade vinegar.

Since vinegar improves and regulates the body's metabolism, the demand for vinegar as a dietary seasoning is increasing.

Vinegar is generally divided into the following categories:

1. The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, sorghum and millet in the north of the Yangtze River, and now they are mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

2. Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials, which only need to go through two biochemical stages of ethanol fermentation and acetic acid fermentation.

3. Using ethanol as raw material, adding acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation, such as using low-alcohol liquor or edible alcohol to dilute with water as raw materials, and applying quick-brewing vinegar to make vinegar, only 1 day and 3 days to obtain wine vinegar.

4. White vinegar is prepared by adding edible glacial acetic acid and water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains, and bran in Sichuan and Shaanxi. Nowadays, there are also substitutes for broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw material is first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then fermented with acetic acid bacteria to oxidize ethanol to form acetic acid.

Vinegar is a traditional condiment in China's major cuisines, and the history of vinegar brewing is more than 3,000 years old, and it can generally be divided into two categories: solid fermented black vinegar and liquid fermented red vinegar and white vinegar. Vinegar is mainly made of glutinous rice, wheat, sorghum and other raw materials fermentation, there are amino acids, lactic acid, organic acids and other many wisdom or kinds of ingredients, China's famous vinegar has Zhenjiang balsamic vinegar, Shanxi old vinegar, Sichuan Baoning vinegar, Tianjin Duliu old vinegar and so on.

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains, and bran in Sichuan and Shaanxi. Nowadays, there are also substitutes for broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then fermented with acetic acid bacteria to ferment ethanol to oxidize ethanol to produce acetic acid.

Vinegar is a traditional condiment in all major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the wisdom or history of vinegar brewing according to the literature is at least more than 3,000 years. "Vinegar" was called "vinegar" in ancient China, "醯", "bitter wine" and so on.

酉" is the earliest oracle bone inscription of the word "wine". At the same time, calling "vinegar" "bitter wine" also shows that "vinegar" originated from "wine".

1. Brewed vinegar is table vinegar.

2. Vinegar is generally divided into brewed and blended, and there will be a logo on the packaging, for example, if you want to buy brewed vinegar, you will see that the bottle label indicates that it is brewed vinegar.

3. Natural brewed vinegar is the finished vinegar after raw materials are cooked, cooled to a certain temperature, inoculated (mold), fermented, filtered, sterilized and aseptically filled; This is brewed vinegar; In addition, there is also a way that does not use external strains to inoculate, uses miscellaneous bacteria in the air, and then puts them into the fermentation tank for fermentation, which is pure natural, but the fermentation cycle is longer; At the same time, fermentation can be divided.

4. The raw materials of brewed vinegar are generally divided into grain vinegar (such as glutinous rice vinegar, black vinegar, red vinegar, etc.), fruit vinegar (persimmon vinegar, apple cider vinegar, red date vinegar, etc.), flower vinegar (rose vinegar, peach blossom vinegar, roselle vinegar, etc.).

The above is an introduction to what kind of vinegar is brewed vinegar.

The basic principle of vinegar brewing: high-carbohydrate foods will decompose under the action of microorganisms to produce monosaccharides, disaccharides, organic acids, alcohols, and aldehydes, which will give off a sour or alcoholic taste.

The method of fermentation to make vinegar is made by fermentation and brewing with grains such as millet, sorghum, glutinous rice, barley, wheat and soybeans. Because there are many kinds of microorganisms in koji, in addition to acetic acid, vinegar also has a variety of organic acids such as lactic acid, citric acid, malic acid, gluconic acid, various amino acids, alcohols, phenols, esters and other flavor components.

The difference in the process of winemaking vinegar is mainly in the temperature at the time of fermentation and the time of contact with air during fermentation (taking dry red wine as an example, post-fermentation is called malic acid-lactic acid fermentation and is also called secondary fermentation).

Fermentation Main fermentation: micro-oxygen fermentation for winemaking, sealed fermentation for vinegar (micro-oxygen fermentation is also available).

Post-fermentation: anaerobic fermentation for winemaking, aerobic fermentation for vinegar.

Temperature (inside the tank).

Vinegar: main fermentation, post-fermentation 28 35

Winemaking: main fermentation 23 30, post-fermentation 18 22

The main reasons for making vinegar are:

1. The seal is not good during the second fermentation.

2. The temperature is too high during the second fermentation.

Most of the processes of winemaking and vinegar are the same, but there are also differences, and this difference is also the most fundamental and essential difference!

Because: in principle, to make vinegar, it is also necessary to first make wine from raw materials, and then ferment under the action of acetic bacillus to oxidize wine (ethanol) into vinegar (acetic acid), 1 the same is the previous part:

Soaking rice, steaming rice, cooling, saccharification yeast fermentation, and saccharification and fermentation of sinking powder under the joint action of rhizopus yeast to make wine, this stage of winemaking vinegar is a necessary process.

2. Differences: a winemaking generally enters the stage of (fermented liquor) post-aging or (distilled spirits) distillation after completing the above 1;

After the vinegar is completed above 1, vinegar koji (acetic acid bacillus) is added, acetic acid fermentation is carried out, and the wine (ethanol) is fermented into vinegar (acetic acid), and then it enters the stage of (red vinegar) post-aging or (white vinegar) distillation;

bWinemaking requires anaerobic fermentation, while vinegar brewing is aerobic fermentation;

c. Only wine medicine (koji) is used for winemaking, and vinegar koji is used for vinegar brewing in addition to wine medicine;

dAcetobacterium is a harmful bacterium, while acetobacterium is a necessary beneficial bacterium;

e. Winemaking produces too much, it is bad wine, and bad wine is called rancidity; Vinegar production is too little fermentation is called failure, the more acid production the better, the better the acid.

Like winemaking, it's all fermentation