First, the proportion of raw materials.
L, sorghum 100 kg, Daqu 63 kg, water consumption is 75 kg before steaming, 180 kg after steaming, rice bran 100 kg, and salt 6 kg.
2. Dried sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, and the water consumption is 275 kg before and after steaming 125 kg, coarse rice bran 50 kg, fine rice bran 175 kg, and salt 13 kg.
3. Wet starch residue 160 kg, fresh distiller's grains 160 kg, wheat bran 100 kg, rice bran 100 kg, koji 40 kg, yeast 20 kg and salt 12 kg.
4. 50 kg of rice bran, 50 kg of wheat bran, 20 kg of koji and 80 kg of acetic acid solution.
2. Crushing and steaming. Generally, substitute brewing must go through the process of crushing and then steaming. Increase the microbial contact surface of raw materials, which is beneficial to fermentation and gelatinization of raw materials, and accelerate saccharification.
Third, mixing koji to make vinegar. Stew the steamed raw materials for 15-20 minutes, and then spread them out. When the air temperature is below 40℃, add koji, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can make saccharification and sprinkling fermentation complete. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar.
Fourth, enter the altar for fermentation. The raw materials after koji mixing are put into a fermentation tank or jar for fermentation. The early stage is saccharification and alcohol fermentation. The required temperature is 28℃-30℃, and after 36 hours of fermentation, it is better to raise the temperature of the product to about 39℃. At the same time, turn it evenly. And adding chaff to increase the degree of vegetable loosening, oxygen supply and temperature increase, so as to facilitate vinegar. After about 7 days, the product temperature began to drop. It shows that the oxidation of alcohol is over and the acetylation is basically completed.
Five, the finished product seasoning. After vinegar in the jar, the acetic acid will turn sour and mature in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a thin film of acetic acid bacteria on the vinegar surface, which has a pungent sour taste. Mature vinegar, the upper vinegar liquid is clear and yellow, and the middle and lower vinegar liquid is milky white and slightly turbid. The mixture of the two is white vinegar. Generally, 400 kg of white vinegar can be brewed per 100 kg of miscellaneous grains, and the vinegar degree is 2.5-3 g/100 ml. The filtered vinegar residue can be pickled in sauerkraut or mixed with feed for livestock and poultry. White vinegar is made by adding spice, sugar, sesame and other condiments, which are precipitated and filtered.