STUDIES ON PRODUCING VINEGAR BY SOLID-STATE FERMENTATION OF RAW MATERIAL

The new technology of solid-state alcoholic fermentation and solid-state acetic fermentation were used to produce vinegar. The influence to technique parameters of the solid-state alcoholic fermentation caused by proportion of water and material, temperature and usage of lees were considered. The influence to technique parameters of the solid-state acetic fermentation caused by ethanol concentration, temperature and inoculations dosage were considered. The method of orthogonal design was employed to determine the optimal technological conditions of the vinegar. The optimal conditions for solid-state alcoholic fermentation were found: proportion of water and material 1∶3, temperature 30 ℃, the usage of lees is 6 %, time 5 d. The optimal solid-state acetic fermentation conditions were obtained: ethanol concentration of 7 %, temperature 34 ℃, inoculations dosage of 6 %, time 15 d. With the traditional vinegar method, showed solid raw fermented vinegar legal system can be effective energy conservation, reduced labor intensity, simplify the process.