Apple vinegar production method
Core Tip: The vinegar processing method can be summarized as fresh fruit vinegar, fruit juice vinegar, fresh fruit soaked vinegar, fruit wine vinegar. The fresh fruit vinegar is fermented with fresh fruit, which is characterized by its origin, low cost, strong seasonality, high acidity, and is suitable for seasoning fruit vinegar. Juice vinegar is directly fermented with fruit juice. It is also characterized by production from non-producing areas. It is not affected by the seasons. High acidity is suitable for seasoning fruit vinegar.
The fruit vinegar processing method can be summarized as fresh fruit vinegar, fruit juice vinegar, fresh fruit soaked vinegar, fruit wine vinegar. The fresh fruit vinegar is fermented with fresh fruit, which is characterized by its origin, low cost, strong seasonality, high acidity, and is suitable for seasoning fruit vinegar. Juice vinegar is directly fermented with fruit juice. It is also characterized by production from non-producing areas. It is not affected by the seasons. High acidity is suitable for seasoning fruit vinegar. Soaking vinegar with fresh fruit is like immersing fresh fruit in a certain concentration of alcohol solution or vinegar solution. After the fresh fruits, fruit acids and some nutrients enter the alcohol solution or vinegar solution, acetic acid fermentation is performed, which is characterized by simple technology. Good aroma, high acidity, suitable for seasoning fruit vinegar and drinking fruit vinegar. Wine vinegar is fermented with brewed apple cider. The apple vinegar processing method is divided into a solid brewing method, a liquid brewing method, and a solid-liquid brewing method depending on the method of the fermentation process.
Solid State Fermentation
The method uses grain as the main material, and uses apple (multiple peel residue and lingering fruit) as auxiliary materials. After processing, it is obtained by solid state fermentation of yeast and acetic acid bacteria. Process flow; fruit raw materials → cut off the rotting part → washing → crushing → mixing with grain processed goods → steaming → saccharification and alcoholic fermentation → solid acetic acid fermentation → immersed vinegar → sterilization → aging → finished product. This method has many auxiliary materials and fillers added during the process of making vinegar, and the basic substances are richer than liquid fermentation methods, which are conducive to the reproduction of microorganisms and produce different metabolites, which result in high concentrations of amino acids and sugars in the finished products. Therefore, the products are sour and sour in acid. It is sweet, rich in aroma and fruity. It has mellow taste and good color. It is a traditional vinegar method. However, this method also has some drawbacks, such as poor sanitary conditions, high labor intensity, long production cycle, low raw material utilization rate, and low production capacity. At the same time, the rate of vinegar production is low and the quality is not easily stabilized.
Liquid fermentation
The liquid fermentation method is divided into a static surface fermentation method and a liquid deep fermentation method depending on the process. The former is in the fermentation process of acetic acid fermentation temperature controlled fermentation at 28 ~ 30 °C for stationary fermentation, after 2 to 3 days, the page has a film to prove the formation of acetic acid bacilli, acetic acid fermentation began, continuous fermentation until the acidity is no longer Obvious increase, this method takes a long time; the latter has a high degree of mechanization, short brewing cycle, high output, low labor intensity, high utilization of raw materials, finished product hygiene, small footprint, stable and easy to control and so on. Because _______ this is the direction of the development of the brewing industry.
Juice vinegar
Juice vinegar is first squeezed out of apple juice and then fermented using liquid fermentation. This method has the advantages of a liquid vinegar process. However, due to the use of purely cultivated strains and the lack of enzyme systems, this method, coupled with the short brewing cycle, has a lack of flavor and color. Therefore, it generally takes more than two months of aging to further develop the color, aroma, and taste of vinegar, thereby improving the quality of vinegar. The process flow is as follows: apple → cleaning → crushing → enzymatic liquefaction → juice → juice → heating and enzymatic clarification → filtration → adjusting sugar concentration → alcohol fermentation → acetic acid fermentation → aging → filtration → blending → sterilization → packaging → finished products.
Wine vinegar
Wine vinegar is fermented with brewed apple cider. The process flow is as follows: cider → acetic acid fermentation → filtration → blending → sterilization → finished product. Due to the use of pure culture strains, the liquid fermentation method has fewer microorganisms and is not rich in enzyme systems. Coupled with the short brewing cycle, the flavor, color, and appearance of the product are inferior to the vinegar produced by the solid state fermentation method. Therefore, the use of post-cooking and blending means to increase the flavor and texture of the product.
Brewing method
The method is divided into two stages: alcohol fermentation and acetic acid fermentation, which are divided into solid-state or liquid-state processes.
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