固态醋旋转发酵设备的开发及应用

Development and Application of Rotary Fermentation Equipment for Solid Vinegar

借鉴葡萄酒旋转发酵罐,结合固态醋酿造工艺,开发出了集接种、酒精发酵、醋酸发酵、淋醋多道工序于一体的7m3固态醋旋转发酵设备。随后将旋转发酵设备和传统发酵池进行了对比研究试验。研究结果表明:(1)旋转发酵设备的原料利用率提高。酒精发酵结束时的酒度由6.50g/dL提高到8.61g/dL,醋酸发酵结束时的酸度由6.54g/dL提高到8.12g/dL;(2)淋醋产品品质和出品率明显提高。淋醋产品的总酸、总酯和出品率分别由4.56g/dL,4.45g/dL,6.83提高到4.81g/dL,4.52g/dL,7.37;(3)工艺时间缩短,节省人工。酒精发酵周期缩短1d,醋酸发酵周期缩短8d。

Based on the wine rotary fermentation tank and solid vinegar brewing technology, a 7-cubic meter solid vinegar rotary fermentation equipment is developed, which integrates inoculation, alcoholic fermentation, acetic acid fermentation and vinegar leaching. Subsequently, the rotary fermentation equipment and traditional fermentation tank are compared. The results show that:(1) The utilization rate of raw materials in rotary fermentation equipment is improved. At the end of alcoholic fermentation, the alcohol content increases from 6.50 g/dL to 8.61 g/dL, and at the end of acetic acid fermentation, the acidity increases from 6.54 g/dL to 8.12 g/dL.(2) The quality and yield of vinegar leaching products are significantly improved. The total acid, ester and yield of vinegar leaching products are increased from 4.56 g/dL , 4.45 g/dL and 6.83 to 4.81 g/dL, 4.52 g/dL and 7.37 respectively.(3) The processing time is shortened and the labor is saved. The alcoholic fermentation period is shortened by 1 day and the acetic acid fermentation period is shortened by 8 days.