Title: Production method of high-concentration edible vinegar by use of deep-layer fermentation
Application Number: 91111798 Application Date: 1991.12.23
Publication Number: 1073716 Publication Date: 1993.06.30
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12J1/04
Applicant(s) Name: No.1 Non-Staple Food Processing Factory, Shijiazhu Address: 050051
Inventor(s) Name: Wang Yang, Zhang Lin
Attorney & Agent: LUO GYONGEN
Abstract:
     The present invention relates to a production method of high-concentration edible vinegar by using grain as raw material and using deeper fermentation. The grain passes through the prousses of wet-pulverization and liquefaction to obtain liquefied wort, and passes through saccharification to obtain sugar liquid, and passes through the alcohol fermentation to obtain alcohol fermented beer. In the course of acetic acid fermentation its initial total concentration is controlled within 6.0-6.5. When the fermented alcohol content is come up to 0.5%, the edible alcohol is added, so that an acetic acid raw liquid whose raised total concentration is 10-10.5 can be obtained, and then under the condition of high-concentration the above-mentioned material is partioned and formented to make vinegar, its raw liquid passes through filtration and (larification, so that the invented high-concentration edible vinegar can be made. Its product flavour is unique.
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