Persimmon Vinegar Production Line Technology

Vinegar is a kind of acetic acid dilution obtained through two stages of fermentation: the first stage is yeast converting fermentable sugar into ethanol; the second stage is acetic acid bacteria oxidizing ethanol into acetic acid.DF Automatic Vinegar Machine is a variety of high-acid-producing bacterial strains LB2001, LB2039, which were obtained after separation, AS1.41, Shanghai Brewing 1.01 cells are kept in a special container for immobilization, and this single-cell organism is given enough nutrient substrate, constant fermentation conditions, and optimal monitoring facilities to ensure more acetic acid yield. Fruit vinegar is an international emerging health seasoning good in the nineties. Persimmon is rich in nutrients: every 100g contains 6g of water, 0.7g of protein, 0.4g of fat, 19.7g of carbonized water content, 1.8g of crude fiber, 2.9g of ash, 10.0mg of Ca, 19.0mg of P, 16.0mg of Vc, 1.8g of carotene, 49.7mg of iodine and many kinds of microelements such as minerals, which determines that it has the best nutritional quality, and is a good choice for the production of fruit vinegar. minerals and other trace elements, determining its significant healthcare value. The main technical principle is that the persimmon is sorted, cleaned, crushed, juiced, clarified by applying compound pectinase to get the persimmon juice, added with alcoholic fermentation of brewer's yeast, converted into acetic acid by the fermentation of DF automatic continuous vinegar making machine, and then filtered and sterilized, aged, blended and clarified. At the same time, the leftover pomace of the juice is mixed with grain to produce vinegar by solid state fermentation process. The two production routes have different product quality and styles due to the differences in raw materials, production process and operation factors. The liquid fermentation of persimmon juice is aerobic fermentation under the condition of sterile air, which requires high performance of equipment and operation parameters, and the investment of equipment in the early stage is larger, but due to its high degree of automation and short fermentation time (8~24 hours), the utilization rate of equipment and raw material yield are higher, while the solid state fermentation of persimmon dregs has long fermentation period (15~20 days) due to the simple and sloppy equipment, poor operation environmental conditions, and easy to contaminate the stray bacteria, etc. The two production routes are different due to different raw materials and production process factors. (15~20 days), raw material yield and equipment utilization are lower, for this reason, the production of the two combined production route, the product according to their respective characteristics and then different combinations of blending, thus ensuring the quality of the product between batches of balanced stability, but also improve the utilization of raw materials.

Through our research to solve the persimmon vinegar production in persimmon juice treatment process and conditions, the influence of alcoholic fermentation, acetic acid fermentation of external factors, such as: strains, temperature, PH and ventilation, etc., to determine the optimal process parameters, and at the same time, for the vinegar products generally exist in the non-biological stability of the problem of more systematic research, figuring out the persimmon vinegar with the main causes of turbidity and sedimentation of solid fermentation vinegar, and put forward the corresponding solutions to solve the problem. The main reasons for turbidity and precipitation of persimmon vinegar and solid fermented vinegar were clarified, and corresponding solutions and measures were proposed. The persimmon vinegar produced by this process is clarified and transparent, and has no turbidity and precipitation within twelve months of shelf life, which fills the blank of vinegar clarification technology in the same industry in China, and reaches the leading level of the same kind of research project in China. (Vinegar making equipment Vinegar making machine Acetic acid bacteria Fruit vinegar)

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