The method takes grain as the main material, apples (mostly peel dregs and defective fruits) as the auxiliary materials, and is prepared by inoculating yeast and acetic acid bacteria for solid-state fermentation after treatment. Technological process; Fruit raw materials → cutting rotten parts → cleaning → crushing → mixing with processed grain products → steaming → saccharification and alcohol fermentation → solid acetic acid fermentation → vinegar leaching → sterilization → aging → finished products. In the process of making vinegar by this method, more auxiliary materials and fillers are added, and the basic substances are richer than those by liquid fermentation, which is beneficial to microbial reproduction and produces different metabolites, so that the concentration of amino acids and sugar in the finished product is high, so the product is soft in sour taste, sweet in acid, rich in aroma, obvious in fruit fragrance, mellow in taste and good in color, and it is a traditional vinegar making method. However, this method also has some shortcomings, such as poor sanitary conditions, high labor intensity, long production cycle, low utilization rate of raw materials, low production capacity, low yield of vinegar and unstable quality.

Liquid fermentation method

Liquid fermentation method can be divided into static surface fermentation method and liquid submerged fermentation method according to different processes. In the former, the temperature of fermentation liquid is controlled at 28 ~ 30℃ during acetic acid fermentation, and after 2 ~ 3 days, a thin film appears on the page, which proves that an acetic acid bacterial film is formed, and acetic acid fermentation begins, and continuous fermentation is carried out until the acidity no longer increases obviously. This method takes a long time. The latter has the advantages of high mechanization, short brewing cycle, high output, low labor intensity, high utilization rate of raw materials, good hygiene of finished products, small floor space, stable quality and easy control. Therefore, it is the development direction of brewing industry.

Vinegar made from fruit juice

Juice vinegar is made by squeezing apple juice first, and then fermenting it by liquid fermentation. This method has the advantages of liquid vinegar production process. However, due to the lack of pure cultured strains and enzymes, and the short brewing period, the flavor and color of the product are insufficient. Therefore, it usually takes more than two months to age, so that the color, aroma and taste of vinegar can be further formed, thus improving the quality of vinegar. The technological process is as follows: apple → cleaning → crushing → enzymatic liquefaction → juicing → fruit juice → heating and clarification with enzyme → filtering → adjusting sugar concentration → alcohol fermentation → acetic acid fermentation → aging → filtering → blending → sterilization → packaging → finished product.

Vinegar made from fruit wine

Vinegar made from fruit wine is fermented by acetic acid with brewed cider as raw material. The technological process 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 few kinds of microorganisms and rich enzyme systems, and the brewing cycle is short, so the flavor, color and posture of the product are worse than that of vinegar produced by solid fermentation method. Therefore, after-ripening and blending are often used to increase the flavor and texture of products.

Brewing method

According to the two stages of alcohol fermentation and acetic acid fermentation, the method is divided into two different forms: solid fermentation before liquid fermentation or solid fermentation before liquid fermentation.

Manual production method editing

Making method of apple vinegar:

Ingredients: apple white vinegar rock sugar

Apple vinegar production

Apple vinegar production

1, wash the apple, dry the surface moisture, and then cut into small pieces (dry the surface moisture, which is beneficial to preservation. )；

2. Spread some crystal sugar on the bottom of the bottle, then code the apple slices layer by layer, and sprinkle crystal sugar on the surface (I like to add sugar like this, hehe, in fact, you can drop it any way ...) Vinegar is corrosive, so it is best to put it in a glass bottle;

3, pour in rice vinegar, vinegar should not have apple slices at all (about the amount of vinegar and sugar: I used 450ml vinegar in this bottle, and the rock sugar was about 80 g. The amount of vinegar is based on the apple, just soak the apple pulp completely. The amount of sugar can be arbitrary. Family DIY, there are not so many rules and regulations! )；

4. Cover the bottle mouth with a layer of plastic wrap, screw on the lid, and place it in a cool and dry place for more than 3 months;

5. When the vinegar is golden yellow, it means that it is soaked. Pick up the apple pieces and filter the fruit vinegar with clean gauze or filter paper 1-2 times (after a long time of soaking, there will be very fine pulp suspended matter in the vinegar, so filter it first and then bottle it, and the fruit vinegar will look clearer and brighter. ）；

6. Put the filtered fruit vinegar into a clean, waterless glass bottle, cover the bottle with plastic wrap, and then screw on the lid. Store in a cool place or refrigerate. When drinking, take a proper amount of fruit vinegar and mix it with purified water or honey water twice as much as 1-2 times.

Brewing raw vinegar

Ingredients: pure water apple puree vinegar food addition (citric acid, acesulfame, spice day, sunset yellow)

1. Wash the apple and slice it;

2. Put the apple slices and rock sugar layer by layer in a large glass bottle to ensure that there is a big gap between each layer. The amount of rock sugar should be controlled, and the amount of rock sugar should be less than half of that of apples. The specific proportion should be grasped by individuals. It is easy to ferment more rock sugar, and the fermentation is sour, but the apple flavor is less;

3. The glass bottle is sealed tightly, and fermented in a cool place above 20℃ and below 30℃;

4. If there is glutinous rice vinegar, when it is fermented for about 2 months, open it, add glutinous rice vinegar and seal it for fermentation again. 5. If it is added with glutinous rice vinegar, it can be opened for about 6 months, otherwise it will take about 10 month. At this point, the original apple vinegar can be said to have been brewed. The original apple vinegar is very poor in appearance, and there will be impurities such as suspended solids. Don't worry, it will not affect the consumption.

Treating raw vinegar

Sterilize, boil with a sharp fire, immediately turn off the fire and let it stand for half a minute (in fact, it doesn't matter if you don't sterilize, the acetic acid bacteria themselves have the effect of inhibiting the growth of bacteria, and sterilization here is for the convenience of storage)

Filtering, there will be some impurities such as suspended solids in the original vinegar. These suspended solids are actually denatured pectin, which is harmless to the body, but affects the impression. Simply filter them out with multi-layer gauze. Blending apple vinegar:

Squeeze apple juice and filter it, and mix it with raw vinegar and honey. Generally, 80% apple juice, 15% raw vinegar and 5% honey are more suitable, and the proportion can be modified according to personal taste.

It is best to mix purified water when drinking (boiling water is not allowed, boiling water will destroy nutrients), because if the concentration is too high, the taste will be too heavy, and the nutrient absorption effect will be poor.