Persimmon vinegar processing method
Amino Acid,Asn Amino Acid,Leucine Powder,Food Grade L-Tryptophan YT(Xi'an) Biochem Co., Ltd. , https://www.ytnutra.com
November 24 15:07:27, 2021
After adding an equal amount of hydrolysate to the rice flour for 1 hour, add gluten to the mixture and then steam for 1 hour and simmer for 30 to 40 minutes. After the broiler is panned, cool it to 40°C and mix in the persimmon sauce and bran. When it is cooled to about 28°C, it is connected to the jellyfish and put into the fermentation tank. The flour is spread and compacted. The mouth of the pool is sealed with plastic cloth and starch saccharification and alcohol fermentation are performed. After about 3 to 5 days of fermentation, raw bran and vinegar are mixed into the mature fermented vinegar, and the mixture is mixed and acetic acid is fermented. Whenever the product temperature rises to 38°C, loosen it. Fermentation begins 3 to 4 days after fermentation. After matured, the plutonium is leveled and compacted. When the temperature dropped to room temperature, cover with a plastic sheet, cover the plastic sheet 3 to 5 cm thick salt, aging for 1 month, after vinegar, sterilization and clarification, that is finished vinegar.