Layered solid state fermentation process for aromatic vinegar fermentation

• Main Author: SHI RONGBING
• Format: Patent
• Language: Chinese; English
• Published: 29.06.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; VINEGAR; WINE

The invention discloses a layered solid state fermentation process for aromatic vinegar fermentation. The layered solid state fermentation process comprises the following steps: crushing raw materials, uniformly stirring, and adding water while stirring, so that the raw materials fully absorb water; steaming the raw materials, sieving the steamed raw materials, cooling the sieved raw materials to about 40 DEG C at room temperature, watering, turning the raw materials evenly and spreading the raw materials flat; crushing distiller's yeast, uniformly spreading the crushed distiller's yeast on the flattened cooked material, then uniformly stirring and spreading the yeast liquid on the crushed distiller's yeast, fully and uniformly stirring, putting the mixture into a fermentation vat, and fermenting until saccharification and alcoholization are finished; adding acetic acid bacteria seeds into the fermented grains after fermentation, uniformly stirring, loading the mixture into the fermentation vat in a layered m