Apple vinegar brewing technology
Nowadays, many people like to drink apple cider vinegar. Because apple cider vinegar is a good thing to digest and is healthier than most carbonated drinks, how is apple cider vinegar brewed?
(1) Process
Fresh apple juice or diluted 10% concentrated apple juice → ethanol fermentation → coarse filtration or centrifugation → storage tank → acidification → coarse filtration → aged tank → fine filtration → dilution → sterilization → bottling
(II) Description of operation points
(1) Fermentation: Nowadays, wine dry yeast is commonly used. This yeast can be directly inoculated into fruit juice, and the inoculum amount is 150 mg/kg. After the fermentation, the wine is squeezed out and then left for more than 1 month to promote clarification and improve the acidification quality. Conventional processing methods are no longer clarified after fermentation, but when apple vinegar is made entirely from concentrated apple juice, separation and fine filtration must be carried out in order to obtain a clarified product.
(2) Acidification: The acidification method currently used is a continuous aerated deep culture fermentation method. With the Fring-type acidifier, a portion of the apple cider vinegar can be periodically discharged from the upper part of the fermenter while the new material is charged from the bottom.
(3) Ageing: After the acidification is finished, the product is pumped into a wooden barrel or a stainless steel tank for aging. Aged enhances fragrance and enhances clarity, reducing turbidity after bottling. In the past, the aging time is usually about 1 year. With the increase in the demand for apple vinegar, the output is increasing. If the storage is too large and the cost is increased, it is now aged for 1 to 2 months.
(4) Clarification and filling: Fully aged apple cider vinegar is coarsely filtered, diluted with water to the appropriate concentration (usually 5% retail), and then sterilized by plate heat exchanger, sterilization temperature is in the range of 65-85 ° C, sterilization It can be hot-filled in a glass bottle or cooled and placed in a plastic bottle. The deep culture of fermented apple vinegar has a high content of Acetobacter, and it is best to use high temperature sterilization. In order to avoid turbidity after bottling, it can be clarified with activated carbon or gelatin and diatomaceous earth before coarse filtration and dilution.
For the wonderful pictures and popular comments on apple vinegar brewing technology, you may be interested in the following recommended content, welcome to read.
Introduction:
The bulb of garlic,an allium plant in the lily family.with the pungent flavor and spicy taste.spherical shape with a diameter of 3-6.5cm. The surface is covered with white and papery-skin.
The top is slightly pointed, with residual scape in the middle,many fibrous root marks at the base. After peeling off the skin, a single head or 6 to 16 petal-shaped small bulbs, inserted around the base of the remaining flower stems. The bulbous valve is slightly ovoid, with a membranous outer skin, slightly pointed at the apex, and an arcuate bulge on one side.
In order to ensure the maximum freshness and nutrients.
We adhere to the traditional natural drying method without any human intervention.
Our fresh red garlic contains thiamine, riboflavin, nicotinic acid, allicin, citral, selenium and germanium.etc
Therefore help to improve immunity,anti-aging,lower blood sugar and pressure,improve indigestion etc.
what'more,it`s the easy way to improve flavor,add unique aroma for your food.
Specification
Brand:Changrong
Variety:Liliaceous Vegetables
Color:Purple red
Fresh Red Garlic,Chesnok Red Garlic,Red Chinese Garlic,Natural Fresh Red Garlic
shandong changrong international trade co.,ltd. , https://www.changronggarliccn.com