Now we introduce a new method of using Vinegar and bran as raw materials to make vinegar. Not only pure vinegar, delicious taste, but also cost reduction and considerable economic benefits. First, take the material: rice bran 50 kg, bran 50 kg, Daqu 20 kg, 80 kg of acetic acid, salt 3 kg, the above weight ratio of raw materials. Second, steamed: First, a variety of solid raw materials crushed, soaked in water for 24 hours, add water, amount into the cauldron cooked until rotten. In this way, the contact surface between the raw material and the microorganism can be enlarged, which is conducive to uniform gelatinization. After starch is steamed, there is also an effect of accelerating saccharification. 3. Mix the koji: Place the steamed raw materials for 10-20 minutes, then spread them to open. When the temperature drops below 40°C, mix them with Daqu and yeast liquid and acetic acid, and mix them 2-3 times to make them even. The temperature drops to 17-18°C and the fashion cylinders are brewed. Lower temperatures can promote complete saccharification, help inhibit bacteria, and improve the quality of vinegar. IV. Fermentation: After the raw materials are mixed into the cylinder, it begins to enter the saccharification and alcohol fermentation stage. At this time, the temperature is preferably 25-30°C. After about 36 hours, the feed temperature rose to 39°C and entered the acetic acid fermentation stage (the temperature should be controlled at about 40°C). At the same time, indulge in sugar and mix well. One week later, the temperature dropped. Alcohol oxidation ends and vinegar is completed. V. Aging: After vinegarization in the cylinder, add water to reduce the alcohol concentration in the vinegar, which is conducive to breeding and growth of acetic acid bacteria in the air and natural brewing. Generally, 300-350 kilograms of water per 100 kilograms of material, about 20-30 days in summer, and 40-50 days in winter and spring, the vinegar becomes acid and mature. At this time, the vinegar surface has a thin layer of acetic acid bacterium, giving off a pungent sour taste. . The supernatant liquid was clear, and the middle and lower liquids were of a raw material color, slightly turbid. The two are mixed together, filtered to remove the solid suspension, sealed package, to obtain commercial vinegar. (runner up)
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