CN104783118A - Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water - Google Patents
Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water Download PDFInfo
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- CN104783118A CN104783118A CN201510210617.0A CN201510210617A CN104783118A CN 104783118 A CN104783118 A CN 104783118A CN 201510210617 A CN201510210617 A CN 201510210617A CN 104783118 A CN104783118 A CN 104783118A
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Abstract
The invention discloses a secondary fermentation technique in a process of preparing fragrance liquor from wine making byproduct yellow water. The secondary fermentation technique in the process of preparing the fragrance liquor from the wine making byproduct yellow water is used for fermenting the yellow water and comprises the following steps: carrying out primary fermentation, namely taking the yellow water, filtering, adding active dry yeast, inoculating a mixed acid seed liquid and fermenting, and carrying out secondary fermentation on fermentation liquor after the primary fermentation is finished; and carrying out secondary fermentation, namely taking the fermentation liquor after the primary fermentation is finished, adding compound protease and saccharifying enzyme, wherein additive amount of the compound protease is 8% of the total amount of the fermentation liquor, enzyme activity of the compound protease is 50000mu/g, the additive amount of the saccharifying enzyme is 1% of the total amount of the fermentation liquor, and enzyme activity of the saccharifying enzyme is 50000mu/g, fermenting for 5 days at the temperature of 50 DEG C, filtering after fermentation is finished, so that mixed acid fermentation liquor is formed, and carrying out 3-effect concentration distillation on the mixed acid fermentation liquor until 60-80% of the mixed acid fermentation liquor is distilled out, wherein the distilled product is the mixed acid flavouring liquid. The secondary fermentation technique in the process of preparing the fragrance liquor from the wine making byproduct yellow water has the advantages that utilization rate of protein and starch in the yellow water is greatly increased and production cost is reduced.
Description
Technical field
The present invention relates to a kind of manufacturing process of fragrance liquid, particularly relate to a kind of liquor-making byproduct yellow water that utilizes and produce secondary fermentation in fragrance liquid process.
Background technology
Liquor-making byproduct yellow water is in white spirit by solid state method production process, because wine unstrained spirits is under the effect of microorganism. portion of water oozes out, and is deposited on cellar for storing things a kind of brown color at the end, the turbid liquid of micro-thickness.Containing organic acid 0.538 ~ 0.65%, total ester 0.16 ~ 0.24%, starch 2.5 ~ 2.7%, protein 0.08 ~ 0.27%, reduced sugar 2.62 ~ 2.92%, ethanol 3.8 ~ 4% in yellow water.Starch and reduced sugar can be converted into alcohol under the effect of carbohydrase and yeast, simultaneously for compound bacteria provides carbon source to be further converted to organic acid, and the albumen in yellow water is degraded by protease, mixed flavor liquid is prepared in the mode process by decolorization filtering after the starch in yellow water and protein degradation.
Produce in the process of fragrance liquid at the existing liquor-making byproduct yellow water that utilizes, its zymotechnique generally takes one time fermentation, owing to containing a large amount of caproic acid bacterias, lactic acid bacteria, butyric, saccharomycete, bacillus in yellow water, it is the probiotics producing caproic acid and ethyl hexanoate, starch in yellow water, reduced sugar can be further converted to ethanol under the effect of saccharifying agent and enzyme preparation, and the growth for acetic acid bacteria, butyric provides abundant source of nutrition.So traditional straight dough methods can make full use of starch in yellow water and reduced sugar.But after traditional straight dough methods completes, the albumen in yellow water and remaining starch remain more, cause the utilization rate of the albumen of yellow water and starch not enough, improve production cost.
Summary of the invention
Object of the present invention is just to provide to solve the problem a kind of liquor-making byproduct yellow water that utilizes to produce secondary fermentation in fragrance liquid process, and this technique can improve the utilization rate of albumen and starch in yellow water, reduces the production cost of fragrance liquid.
The present invention is achieved through the following technical solutions above-mentioned purpose:
Utilizing liquor-making byproduct yellow water to produce a secondary fermentation in fragrance liquid process, for fermenting to yellow water supernatant, comprising the following steps:
(1) one time fermentation: get yellow water, coarse filtration, obtains yellow water filtrate and loads in fermentation tank, activity coefficient is 0.8, adds the preactivated active dry yeast of yellow water filtrate gross mass 1%, the kind liquid of inoculation yellow water filtrate gross mass 15%, 35 DEG C of bottom fermentations 4 days, after terminating, zymotic fluid carries out secondary fermentation again;
(2) secondary fermentation: get the zymotic fluid after one time fermentation, the enzyme activity adding zymotic fluid gross mass 8% is the compound protease of 50000u/g and the enzyme activity of zymotic fluid gross mass 1% is the carbohydrase of 50000u/g, 50 DEG C of bottom fermentations 5 days, filter after fermentation ends, form mixed acid fermentation liquid, mixed acid fermentation liquid is carried out triple effect distillation and concentration, and when steaming 60% ~ 80%, the product steamed is mixed acid baste.
As preferably: in described step (1), described kind of liquid is secondary kind liquid, and its making step is as follows:
The first step: prepared by one-level kind liquid: with the triangular flask of 1L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation inclined-plane caproic acid bacterial classification, inoculum concentration, for choose 4 rings with oese, is cultivated 1 day, is obtained one-level kind liquid;
Second step: prepared by secondary kind liquid: with the fermentation tank of 10L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation quality, than the one-level kind liquid being 10%, is cultivated 1 day, is obtained secondary kind liquid.
Beneficial effect of the present invention is:
The present invention, by adopting secondary fermentation, makes the utilization rate of the albumen in yellow water and starch greatly improve, reduces production cost.
Specifically, in the secondary fermentation of step (2), at 50 DEG C of bottom fermentations after 5 days, sampling and measuring amino acid nitrogen content, amino acid nitrogen content increases to 0.34g/100mL from 0.29g/100mL, protease terminates an agreement about 17%, and content of starch is down to 0.23 g/100mL from 0.57 g/100mL, absolutely proves that the utilization rate of albumen and starch improves greatly.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment:
Following steps are adopted to carry out secondary fermentation to yellow water supernatant:
(1) one time fermentation: get yellow water, coarse filtration, obtains yellow water filtrate and loads in fermentation tank, activity coefficient is 0.8, adds the preactivated active dry yeast of yellow water filtrate gross mass 1%, the kind liquid of inoculation yellow water filtrate gross mass 15%, 35 DEG C of bottom fermentations 4 days, after terminating, zymotic fluid carries out secondary fermentation again; Described kind of liquid is secondary kind liquid, and its making step is as follows:
The first step: prepared by one-level kind liquid: with the triangular flask of 1L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation inclined-plane caproic acid bacterial classification, inoculum concentration, for choose 4 rings with oese, is cultivated 1 day, is obtained one-level kind liquid;
Second step: prepared by secondary kind liquid: with the fermentation tank of 10L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation quality, than the one-level kind liquid being 10%, is cultivated 1 day, is obtained secondary kind liquid;
(2) secondary fermentation: get the zymotic fluid after one time fermentation, the enzyme activity adding zymotic fluid gross mass 8% is the compound protease of 50000u/g and the enzyme activity of zymotic fluid gross mass 1% is the carbohydrase of 50000u/g, 50 DEG C of bottom fermentations 5 days, filter after fermentation ends, form mixed acid fermentation liquid, mixed acid fermentation liquid is carried out triple effect distillation and concentration, and when steaming 60% ~ 80%, the product steamed is mixed acid baste.
In above-mentioned steps (1), to one time fermentation liquid sampling and measuring starch and reduced sugar, result is as follows: content of starch is down to 0.57 g/100mL from 1.05 g/100mL, degraded about 45%, and reduced sugar is down to 0.8 g/100mL from 3.13 g/100mL, degraded about 74%.
In above-mentioned steps (2), at 50 DEG C of bottom fermentations after 5 days, sampling and measuring amino acid nitrogen content, amino acid nitrogen content increases to 0.34g/100mL from 0.29g/100mL, protease terminates an agreement about 17%, and content of starch is down to 0.23 g/100mL from 0.57 g/100mL; Index determining is carried out to the mixed acid baste steamed, result is as follows: acetic acid: 3411.04 mg/L, butyric acid: 1869.98 mg/L, caproic acid: 2705.86 mg/L, ethyl acetate: 58.96mg/L, ethyl butyrate: 8.89 mg/L, ethyl hexanoate: 35.74 mg/L, ethyl lactate: 1008.88 mg/L.
Above-described embodiment is preferred embodiment of the present invention; it is not the restriction to technical solution of the present invention; as long as without the technical scheme that creative work can realize on the basis of above-described embodiment, all should be considered as falling within the scope of the rights protection of patent of the present invention.
Claims (2)
1. utilizing liquor-making byproduct yellow water to produce a secondary fermentation in fragrance liquid process, for fermenting to yellow water, it is characterized in that: comprise the following steps:
One time fermentation: get yellow water, coarse filtration, obtains yellow water filtrate and loads in fermentation tank, activity coefficient is 0.8, adds the preactivated active dry yeast of yellow water filtrate gross mass 1%, the kind liquid of inoculation yellow water filtrate gross mass 15%, 35 DEG C of bottom fermentations 4 days, after terminating, zymotic fluid carries out secondary fermentation again;
Secondary fermentation: get the zymotic fluid after one time fermentation, the enzyme activity adding zymotic fluid gross mass 8% is the compound protease of 50000u/g and the enzyme activity of zymotic fluid gross mass 1% is the carbohydrase of 50000u/g, 50 DEG C of bottom fermentations 5 days, filter after fermentation ends, form mixed acid fermentation liquid, mixed acid fermentation liquid is carried out triple effect distillation and concentration, and when steaming 60% ~ 80%, the product steamed is mixed acid baste.
2. the liquor-making byproduct yellow water that utilizes according to claim 1 produces secondary fermentation in fragrance liquid process, and it is characterized in that: in described step (1), described kind of liquid is secondary kind liquid, and its making step is as follows:
The first step: prepared by one-level kind liquid: with the triangular flask of 1L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation inclined-plane caproic acid bacterial classification, cultivates 1 day, obtains one-level kind liquid;
Second step: prepared by secondary kind liquid: with the fermentation tank of 10L, activity coefficient is 0.8, by following mass ratio preparation seed culture medium: sodium acetate 0.5%, dipotassium hydrogen phosphate 0.04%, magnesium sulfate 0.02%, ammonium sulfate 0.05%, yeast extract 0.5%, calcium carbonate 1%; Add the ethanol that mass ratio is 2% after sterilizing, inoculation quality, than the one-level kind liquid being 10%, is cultivated 1 day, is obtained secondary kind liquid.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643487A (en) * | 2019-09-26 | 2020-01-03 | 南京华创环境技术研究院有限公司 | Fermentation device and system for producing caproic acid by utilizing white spirit brewing byproduct yellow water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046349A (en) * | 1990-04-28 | 1990-10-24 | 河北省邯郸市酒厂 | Utilize " yellow water " production flavouring wine novel process |
| CN102212451A (en) * | 2010-04-02 | 2011-10-12 | 四川大学 | Method for utilizing yellow water of white spirit on basis of microbial cocultivation |
| CN102321516A (en) * | 2011-08-31 | 2012-01-18 | 重庆诗仙太白酒业（集团）有限公司 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046349A (en) * | 1990-04-28 | 1990-10-24 | 河北省邯郸市酒厂 | Utilize " yellow water " production flavouring wine novel process |
| CN102212451A (en) * | 2010-04-02 | 2011-10-12 | 四川大学 | Method for utilizing yellow water of white spirit on basis of microbial cocultivation |
| CN102321516A (en) * | 2011-08-31 | 2012-01-18 | 重庆诗仙太白酒业（集团）有限公司 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643487A (en) * | 2019-09-26 | 2020-01-03 | 南京华创环境技术研究院有限公司 | Fermentation device and system for producing caproic acid by utilizing white spirit brewing byproduct yellow water |
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