CN109022238A - A kind of vinegar and preparation method thereof of residue and raffinate preparation after the wine brewing based on Maotai-flavor liquor - Google Patents
A kind of vinegar and preparation method thereof of residue and raffinate preparation after the wine brewing based on Maotai-flavor liquor Download PDFInfo
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 100
- 239000000052 vinegar Substances 0.000 title claims abstract description 100
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 56
- 235000014101 wine Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 117
- 230000004151 fermentation Effects 0.000 claims abstract description 83
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 50
- 239000002893 slag Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 235000013339 cereals Nutrition 0.000 claims abstract description 19
- 239000013049 sediment Substances 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 241000209094 Oryza Species 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 238000004062 sedimentation Methods 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000010903 husk Substances 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000015096 spirit Nutrition 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 244000005700 microbiome Species 0.000 abstract description 11
- 239000002699 waste material Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 16
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 6
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 210000003625 skull Anatomy 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 238000005352 clarification Methods 0.000 description 4
- 239000013065 commercial product Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 229940116333 ethyl lactate Drugs 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- -1 oxygen radical Chemical class 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- OTEKOJQFKOIXMU-UHFFFAOYSA-N 1,4-bis(trichloromethyl)benzene Chemical compound ClC(Cl)(Cl)C1=CC=C(C(Cl)(Cl)Cl)C=C1 OTEKOJQFKOIXMU-UHFFFAOYSA-N 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003895 organic fertilizer Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 241000721047 Danaus plexippus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides the vinegar and preparation method thereof of residue and raffinate preparation after a kind of wine brewing based on Maotai-flavor liquor, belong to vinegar production technical field.The method for preparing vinegar includes the following steps: the shell slag and sediment in residue and raffinate mixture after 1) removal Maotai-flavor liquor wine brewing, obtains except slag lees；2) slag lees will be removed to mix with wheatfeed with the mass ratio of 9~12:8~11, obtains premix；3) by premix alcoholic fermentation, alcoholic fermentation material is obtained；4) alcoholic fermentation material is mixed with long rice flour with the mass ratio of 20:3~4；5) by obtained vinegar fermented grain under the conditions of 39~41 DEG C acetic fermentation, obtain vinegar.The vinegar that the present invention is prepared has unique Sauce flavor.Residue and raffinate after being made wine simultaneously using Maotai-flavor liquor are made, and as microorganism fungus kind and raw material, waste resource recycles the by-product after making full use of wine brewing, turns waste into wealth.
Description
Technical field
The invention belongs to vinegar production technical fields, and in particular to it is a kind of based on Maotai-flavor liquor wine brewing after residue and raffinate
Vinegar of preparation and preparation method thereof.
Background technique
Maotai-flavor liquor is also known as thatch odor type, and so-called paste flavor refers to that wine product have the fragrance of similar sauce food, Maotai-flavor liquor
It is natural fermentation products by pure grain brewing.Maotai-flavor liquor contains SOD, is the single-minded scavenger of oxygen radical, and major function is clear
Except free radical extra in human body, antitumor, antifatigue, antiviral, anti-aging effect is particularly evident.In recent years, with people
Living standard continuous improvement, Sauce flavor, health-care effect and the cultural taste of Maotai-flavor liquor obtain the universal of people
Approve, the production scale of Maotai-flavor liquor constantly expands, but by-product (i.e. vinasse, fermentative microorganism and the lactic acid of its generation
Ethyl ester, ethyl acetate, 4-ethyl guaiacol (4-EG), furfural (furtural) etc. generate the substance of fragrance or paste flavor) number
Amount is also doubled and redoubled.
Currently, the by-product (residue and raffinate) that production Maotai-flavor liquor generates partially is entered farmland, river as waste
Stream, refuse landfill and waste land, cause environment to be contaminated；Part be used to produce organic fertilizer or biological organic fertilizer,
Biogas and biogas slurry foliar fertilizer are produced, by microbial fermentation, makes bio-feritlizer and biology regeneration energy resource, but it produces valence
It is worth relatively low.
Summary of the invention
In view of this, the purpose of the present invention is to provide it is a kind of based on Maotai-flavor liquor wine brewing after residue and raffinate preparation
The method of vinegar, the waste to brew Maotai-flavor liquor generation make vinegar as raw material, and the by-product after making full use of wine brewing makes to make
Standby obtained vinegar is in good taste.
To solve the above-mentioned problems, the present invention provides following technical schemes:
The present invention provides the vinegar and preparation method thereof of residue and raffinate preparation after a kind of wine brewing based on Maotai-flavor liquor,
Include the following steps:
1) the shell slag and sediment in the residue and raffinate mixture after the wine brewing of removal Maotai-flavor liquor, obtains except slag lees；
2) slag lees that remove of the step 1) are mixed with wheatfeed with the mass ratio of 9~12:8~11, obtains premix；
3) by the rice husk of premix surface covering 1.5~2.5cm thickness of the step 2), the first nothing under the conditions of 35~40 DEG C
1~2d of aerobe fermentation, then anaerobic fermentation under the conditions of 28~32 DEG C are examined daily after anaerobic fermentation 25d under the conditions of 28~32 DEG C
An alcoholic strength and reduced sugar are surveyed, when alcoholic strength reaches 6%~8% or content of reducing sugar is less than 0.2g/mL, terminates anaerobic
Fermentation, obtains alcoholic fermentation material；
4) the alcoholic fermentation material of the step 3) is mixed with long rice flour with the mass ratio of 20:3~4, obtains vinegar fermented grain；
5) by the vinegar fermented grain of the step 4) under the conditions of 39~41 DEG C acetic fermentation, after acetic fermentation 6d, detect daily
The acidity and alcoholic strength of fermentation liquid terminate acetic acid when the alcoholic strength of fermentation liquid is zero or total acidity >=7g/100mL of fermentation liquid
Fermentation, obtains vinegar.
Preferably, in the step 3), the time of anaerobic fermentation is 28~35d under the conditions of 28~32 DEG C.
Preferably, the step 5) during acetic fermentation, carries out vinegar fermented grain once to turn over unstrained spirits daily.
Preferably, the time of acetic fermentation is 7~9d in the step 5).
Preferably, after the step 5) acetic fermentation, further include vinegar, salt and the water mixing that will be obtained, stand
20~drench vinegar afterwards for 24 hours, 25~35d of vinegar anaerobic fermentation out will be drenched；
The mass ratio of the vinegar, salt and water is 100:2.5~3.5:80~120.
Preferably, the number of the leaching vinegar is 2~4 times.
Preferably, in the step 1), the removing method of shell slag is to remove shell slag using rotary drum grid or rotary screen.
Preferably, the rotary drum grid or aperture of sieve is 1.8~2.2mm when rotary screen.
Preferably, in the step 1), the removing method of sediment is to carry out sediment using vertical sedimentation basin.
The present invention provides the vinegar that a kind of method described in above scheme is prepared.
The present invention provides the vinegar and preparation method thereof of residue and raffinate preparation after a kind of wine brewing based on Maotai-flavor liquor,
The present invention utilizes Maotai-flavor liquor alcoholic using the residual alcohol in vinasse and the wheatfeed of addition as the substrate of biofermentation
The microorganism remained in residue and raffinate afterwards is fermented, 1~2d of anaerobic fermentation, activation under the conditions of 35~40 DEG C by elder generation
Microorganism, then 28~35d of anaerobic fermentation under the conditions of 28~32 DEG C, obtain alcoholic fermentation material；By alcoholic fermentation material and long rice flour
It is mixed with the mass ratio of 20:3~4, acetic fermentation under the conditions of 39~41 DEG C obtains vinegar.The present invention makes Maotai-flavor liquor
Residue and raffinate afterwards, at vinegar, recycles waste sufficiently, realizes white wine pair as microorganism fungus kind and raw material brewing
The high value of product utilizes, and simultaneously effective solves problem of environmental pollution.
Simultaneously vinegar preparation method provided by the invention, using contain in Maotai-flavor liquor residue and raffinate ethyl lactate, second
Acetoacetic ester, 4-ethyl guaiacol (4-EG), furfural (furtural) etc. generate the component of fragrance or paste flavor, in fermented soy
In the process, distinctive paste flavor taste can be generated, the vinegar of preparation is made to have the characteristics that unique flavor.In addition, system provided by the invention
Preparation Method, micro- life present in vinasse when not accessing new fermentative microorganism during vinegar fermentation but utilizing brewing white spirit
Object, such as saccharomycete, mould, bacterium, bacillus subtilis, lactic acid bacteria, acetic acid bacteria, the condition for adjusting fermentation realizes acetic fermentation.
The invention proposes a kind of new raw material, and new fermentation controlling method realizes the fermenting and producing of vinegar, and this method has original
Expect feature cheap and easy to get, easy to operate, reproducible, not only reduce production cost, also improves the quality of product.
Detailed description of the invention
Fig. 1 is the structural schematic diagram one of vertical sedimentation basin；
Fig. 2 is the structural schematic diagram two of vertical sedimentation basin；
Wherein: 2- vertical sedimentation basin, 19- valve, 20- overflow weir, 21- inflow pipe, 22- drain pipe, 23- scum pipe.
Specific embodiment
The present invention provides the residue and the raffinate method for preparing vinegar after a kind of wine brewing based on Maotai-flavor liquor, including it is as follows
Step:
1) the shell slag and sediment in the residue and raffinate mixture after the wine brewing of removal Maotai-flavor liquor, obtains except slag lees；
2) slag lees that remove of the step 1) are mixed with wheatfeed with the mass ratio of 9~12:8~11, obtains premix；
3) the premix surface of the step 2) is covered to the rice husk after 1.5~2.5cm, first the nothing under the conditions of 35~40 DEG C
1~2d of aerobe fermentation, then anaerobic fermentation under the conditions of 28~32 DEG C are examined daily after anaerobic fermentation 25d under the conditions of 28~32 DEG C
An alcoholic strength and reduced sugar are surveyed, when alcoholic strength reaches 6%~8% or content of reducing sugar is less than 0.2g/mL, terminates anaerobic
Fermentation, obtains alcoholic fermentation material；
4) the alcoholic fermentation material of the step 3) is mixed with long rice flour with the mass ratio of 20:3~4, obtains vinegar fermented grain；
5) by the vinegar fermented grain of the step 4) under the conditions of 39~41 DEG C acetic fermentation, after acetic fermentation 6d, detect daily
The acidity and alcoholic strength of fermentation liquid terminate acetic acid when the alcoholic strength of fermentation liquid is zero or total acidity >=7g/100mL of fermentation liquid
Fermentation, obtains vinegar.
The present invention is removed the gred shell slag and sediment in residue and raffinate mixture after removing Maotai-flavor liquor wine brewing
Vinasse.In the present invention, sediment is removed again after preferably first removing shell slag to residue and raffinate mixture.The mode of the shell slag removal
Preferably removed using rotary drum grid or rotary screen.The mesh size of the rotary drum grid or rotary screen is preferably 1.8~
2.2mm, more preferably 2mm.The mode of the removal sediment preferably uses vertical sedimentation basin to carry out sediment.Described use is erected
Flow settling pond carries out the upflow velocity preferably 0.2~0.3m/s, more preferably 0.25m/s when sediment.The vertical-flow precipitating
The diameter in pond is preferably 1.5~2.5m, more preferably 2.0m；The available depth of vertical sedimentation basin is preferably 1.8~2.2m, more
Preferably 2.0m.The structure of the vertical sedimentation basin is as shown in figure 1 and 2.Vertical sedimentation basin 2 be provided with inflow pipe 21,
The bottom of vertical sedimentation basin 2, vertical sedimentation basin 2 is arranged in drain pipe 22 and scum pipe 23, inflow pipe 21 and scum pipe 23
Top be equipped with overflow weir 20, one end of drain pipe 22 is arranged between overflow weir 20 and vertical sedimentation basin 2.Vertical-flow precipitating
Pond 2 is round pond or rectangular pond, and setting is gathered in the bottom funneling of vertical sedimentation basin 2 or inclination.When vertical-flow precipitating
When pond 2 is round pond, the radius in round pond is 1~2m, when vertical sedimentation basin 2 is rectangular pond, the side length in rectangular pond is 2~
4m, 0.8~1.5m of the depth of water, the superelevation of vertical sedimentation basin 2 are 0.5~1.2m.Inflow pipe 21 and scum pipe 23 pass through a threeway
One end of same pipeline is connected, the other end of pipeline is connect with the bottom of vertical sedimentation basin 2, and inflow pipe 21 and scum pipe 23
It is respectively arranged with a valve 19, the flow velocity of liquid is 0.1~0.2m/s in inflow pipe 21.23 discontinuity of inflow pipe 21 and scum pipe
The sediment of precipitating is discharged into sediment slot by work, scum pipe 23.
In the present invention, in order to inhibit the metabolism of microorganism in vinasse, slag lees are removed for the moment after removing shell slag and sediment
When having little time to prepare vinegar, low tempertaure storage should be properly given.For the activity for retaining microorganism in vinasse, after removing shell slag and sediment
Except slag lees are preferably stored at 4~6 DEG C.
In the present invention, contain microbial flora, (such as yeast in the residue and raffinate mixture after Maotai-flavor liquor wine brewing
Bacterium, mould, bacterium, bacillus subtilis, lactic acid bacteria, acetic acid bacteria etc.) and these microorganisms metabolite ethyl lactate,
Ethyl acetate, 4-ethyl guaiacol (4-EG), furfural (furtural) etc. generate the component of fragrance or paste flavor, make in fermentation
During making, distinctive paste flavor taste can produce.The present invention is to the residue and raffinate mixture after Maotai-flavor liquor wine brewing
Source be not particularly limited, using this field conventional commercial product.In the embodiment of the present invention, after Maotai-flavor liquor wine brewing
Residue and raffinate mixture it is rich purchased from Renhuai City Kweichow Moutai Co., Ltd., Guizhou Guotai Liquor Co., Ltd., monarch
Wine Co., Ltd.The present invention is not particularly limited the equipment of the rotary drum grid or rotary screen, using this field routine
Commercial product.It is separated in the embodiment of the present invention using full-automatic roller screen formula solid-liquid separating machine, integrated solid liquid separator.
It obtains except after slag lees, the present invention is mixed described except slag lees with wheatfeed with the mass ratio of 9~12:8~11,
Obtain premix.In the present invention, the mass ratio except slag lees and wheatfeed is preferably 1:1.The granularity of the wheatfeed is excellent
It is selected as 100~300 mesh, more preferably 200 mesh.The mixed mode preferably stirs.The revolving speed of the stirring is preferably 100
~200r/min, more preferably 150r/min.The time of the stirring is preferably 3~8min, more preferably 5min.The present invention
In, the wheatfeed improves the vinegar of brew to hexichol generation mainly as vinegar raw material processed or the substrate of microbial fermentation
The scavenging effect of bitter taste free acyl radical (DPPH.).
The present invention is not particularly limited the source of the wheatfeed, using this field conventional commercial product, this hair
Wheatfeed described in bright embodiment is that Baixiang five is got profit wheat bran.
After obtaining premix, the present invention is by the rice husk of premix surface covering 1.5~2.5cm thickness, first 35~40
1~2d of anaerobic fermentation under the conditions of DEG C, then anaerobic fermentation under the conditions of 28~32 DEG C, when anaerobic fermentation under the conditions of 28~32 DEG C
After 25d, detect an alcoholic strength and reduced sugar daily, when alcoholic strength reach 6%~8% or content of reducing sugar be less than 0.2g/mL
When, terminate anaerobic fermentation, obtains alcoholic fermentation material.In the present invention, preferably premix is fitted into fermentation vat, then covers rice husk.
The thickness of the covering rice husk is preferably 1.8~2.2cm, more preferably 2cm.In the present invention, rice husk is covered on premix surface
As filler material, has the effects that loose, pre- anti-sticking glutinous, covering and heat insulating.In the present invention, the preferably first anaerobic fermentation at 38 DEG C
1.5d, then anaerobic fermentation under the conditions of 30 DEG C.First 1~2d of anaerobic fermentation at 38 DEG C, can activate the microorganism in vinasse, benefit
In the growth metabolism of microorganism.In the present invention, after anaerobic fermentation 25d under the conditions of 28~32 DEG C, an alcohol is detected daily
Degree and reduced sugar terminate anaerobic fermentation when alcoholic strength reaches 6%~8% or content of reducing sugar is less than 0.2g/mL.The present invention
In, the number of days of anaerobic fermentation under the conditions of 28~32 DEG C is preferably 28~35d, more preferably 32d.It is described in the present invention
The method for detecting alcoholic strength is preferably density bottle method.The method of the detection reduced sugar is preferably permanganimetric method.
After obtaining alcoholic fermentation material, the present invention mixes the alcoholic fermentation material with long rice flour with the mass ratio of 20:3~4,
Obtain vinegar fermented grain.In the present invention, the mass ratio of the alcoholic fermentation material and long rice flour is preferably 20:3.5.The granularity of the long rice flour
Preferably 100~300 mesh, more preferably 200 mesh.The mixed mode preferably stirs.The revolving speed of the stirring is preferably
100~200r/min, more preferably 150r/min.The time of the stirring is preferably 3~8min, more preferably 5min.
The present invention is not particularly limited the source of the long rice flour, using this field conventional commercial product, this hair
The long rice flour sold in bright embodiment using the 91 degree of commerce and trade Co., Ltds in Nanning.
After obtaining vinegar fermented grain, present invention acetic fermentation under the conditions of at 39~41 DEG C by the vinegar fermented grain, after acetic fermentation 6d,
The acidity and alcoholic strength of detection fermentation liquid daily, when the alcoholic strength of fermentation liquid is zero or total acidity >=7g/100mL of fermentation liquid
Terminate acetic fermentation, obtains vinegar.In the present invention, during the acetic fermentation, carry out once turning over unstrained spirits daily.In the present invention,
Once oxygen can be increased by turning over unstrained spirits for progress daily.In the present invention, the time of acetic fermentation is preferably 7~9d, more preferably 8d.This
In invention, the method for the detection alcoholic strength is preferably density bottle method.The method of the detection total acidity is preferably potassium permanganate
Titration.
In the present invention, after the acetic fermentation, preferably obtained vinegar, salt and water are mixed, standing 20~for 24 hours
After drench vinegar, 25~35d of vinegar anaerobic fermentation out will be drenched；The mass ratio of the vinegar, salt and water be 100:2.5~3.5:80~
120.In the present invention, the mass ratio of the vinegar, salt and water is preferably 100:3:100.The number of the leaching vinegar is preferably 2~4
It is secondary, more preferably 3 times.The time of the anaerobic fermentation is preferably 30d.In the present invention, after acetic fermentation, addition salt and
The flavor of the adjustable vinegar of water.
The present invention provides a kind of vinegar that above scheme the method is prepared.In the present invention, the vinegar is in amber
Or rufous, tart flavour is soft, remain the distinctive paste flavor taste of Maotai-flavor liquor and nutriment, as ethyl lactate, ethyl acetate,
4-ethyl guaiacol (4-EG) and SOD and hexichol for bitter taste free acyl radical (DPPH.) etc., total acid (with Acetometer) between
3.6~3.85g/100mL.
In order to further illustrate the present invention, technical solution provided by the invention is retouched in detail below with reference to embodiment
It states, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
Maotai-flavor liquor make wine after, by obtained residue and raffinate mixture cross 1.8mm sieve rotary drum grid or
Person's rotary screen removes shell slag, and the residue for removing shell slag and raffinate mixture are flowed through vertical sedimentation basin with 0.25m/s flow velocity
Sediment (diameter of vertical sedimentation basin is 2.0m, available depth 2.0m, superelevation 0.6m) is carried out, after obtaining removal skull
Vinasse.Vinasse after weighing 900Kg removal skull are mixed with 1100Kg wheatfeed, obtain premix.Obtained premix is filled
Enter in fermentation vat, surface covers the rice husk of 1.5cm thickness, first anaerobic fermentation 1d under the conditions of 40 DEG C, then anaerobic under the conditions of 32 DEG C
Ferment 28d, and (when fermenting 25d, detecting daily to alcoholic strength and reduced sugar) obtains alcoholic fermentation material.After fermentation,
The alcoholic strength of fermentation material is 6.9%, reduced sugar 0.13g/mL.By obtained alcoholic fermentation material and long rice flour with the quality of 20:4
Than mixing, vinegar fermented grain is obtained.The temperature of vinegar fermented grain is adjusted to 39 DEG C, acetic fermentation 9d under the conditions of 39 DEG C obtains just vinegar.By what is obtained
First vinegar is mixed with salt and water according to the mass ratio of 100:2.5:120, and immersion carries out leaching vinegar afterwards for 24 hours.It drenches 2 times, will drench every time altogether
Vinegar liquid out merges, and anaerobic fermentation 35d obtains vinegar.
Embodiment 2
After Maotai-flavor liquor wine brewing, obtained residue and raffinate mixture are crossed to the rotary drum grid of 2.0mm sieve
Or rotary screen, shell slag is removed, the residue for removing shell slag and raffinate mixture are flowed through into vertical-flow precipitating with 0.22m/s flow velocity
Pond carries out sediment (diameter of vertical sedimentation basin is 2.2m, available depth 2.0m, superelevation 0.6m), after obtaining removal skull
Vinasse.Vinasse after weighing 1200Kg removal skull are mixed with 800Kg wheatfeed, with the revolving speed of 100r/min, stir 8min,
Obtain premix.Surface covers the rice husk of 2.5cm thickness, first anaerobic fermentation 2d under the conditions of 35 DEG C, then anaerobic under the conditions of 28 DEG C
Ferment 35d, and (when fermenting 25d, detecting daily to alcoholic strength and reduced sugar) obtains alcoholic fermentation material.After fermentation,
The alcoholic strength of fermentation material is 7.3%, reduced sugar 0.05g/mL.By obtained alcoholic fermentation material and long rice flour with the matter of 20:3.8
Amount is stirred 3min and is obtained vinegar fermented grain than mixing with the revolving speed of 200r/min.The temperature of vinegar fermented grain is adjusted to 41 DEG C, under the conditions of 41 DEG C
Acetic fermentation 7d (after acetic fermentation 6d, detects the acidity and alcoholic strength of fermentation liquid, alcoholic strength is zero when 7d, fermentation daily
Total acidity >=7.3g/100mL of liquid) obtain vinegar.Obtained first vinegar is mixed with salt and water according to the mass ratio of 100:3.5:80
It closes, carries out leaching vinegar after impregnating 20h.It drenches 4 times altogether, vinegar liquid merging out will be drenched every time, anaerobic fermentation 25d obtains vinegar.
Embodiment 3
After Maotai-flavor liquor wine brewing, obtained residue and raffinate mixture are crossed to the rotary drum grid of 2.0mm sieve
Or rotary screen, shell slag is removed, the residue for removing shell slag and raffinate mixture are flowed through into vertical-flow precipitating with 0.23m/s flow velocity
Pond carries out sediment (diameter of vertical sedimentation basin is 2.25m, available depth 2.1m, superelevation 0.65m), obtains removal skull
Vinasse afterwards.Vinasse after weighing 1000Kg removal skull are mixed with 1000Kg wheatfeed, with the revolving speed of 150r/min, stirring
5min obtains premix.Surface covers the rice husk of 2cm thickness, first 1~2d of anaerobic fermentation under the conditions of 38 DEG C, then at 28~32 DEG C
Under the conditions of 28~35d of anaerobic fermentation, (when fermenting 25d, detecting daily to alcoholic strength and reduced sugar) obtains alcoholic fermentation
Material.After fermentation, the alcoholic strength of fermentation material is 6.1%, reduced sugar 0.13g/mL.The alcoholic fermentation material and long-grained nonglutinous rice that will be obtained
Powder is mixed with the mass ratio of 20:3.5, with the revolving speed of 150r/min, is stirred 5min and is obtained vinegar fermented grain.The temperature of vinegar fermented grain is adjusted to 40
DEG C, under the conditions of 40 DEG C after acetic fermentation 8d acetic fermentation 6d, the acidity and alcoholic strength of fermentation liquid are detected daily, wine when 8d
Precision is zero, total acidity >=7.8g/100mL of fermentation liquid, obtains just vinegar.By obtained first vinegar and salt and water according to 100:3:
100 mass ratio mixing, immersion carry out leaching vinegar afterwards for 24 hours.It drenches 3 times altogether, vinegar liquid merging out will be drenched every time, anaerobic fermentation 30d is obtained
To vinegar.
Embodiment 4
Using the vinegar that Examples 1 to 3 is prepared as experimental group 1~3, the flavor and total acid of the vinegar being prepared are identified.
Concrete outcome is as shown in table 1, table 2.
The flavor for the vinegar that 1 distinct methods of table are prepared
| Experimental group 1 | Experimental group 2 | Experimental group 3 | |
| Color | Rufous | It is amber | Rufous |
| Flavor | Paste flavor taste | Paste flavor taste | Paste flavor taste |
| Flavour | Tart flavour is soft, free from extraneous odour | Tart flavour is soft, free from extraneous odour | Tart flavour is soft, free from extraneous odour |
| Posture | Clarification | Clarification | Clarification |
As can be seen from Table 1, the vinegar color that the present invention is prepared has paste flavor taste in reddish brown or amber, and tart flavour is soft
With, free from extraneous odour, posture clarification shows that the edible quality for the vinegar that the present invention is prepared is good.
The acidity for the vinegar that 2 distinct methods of table are prepared
| Experimental group 1 | Experimental group 2 | Experimental group 3 | |
| Total acid (with Acetometer) g/100mL | 3.85 | 3.60 | 3.76 |
| Fixed acid (in terms of lactic acid) g/100mL | 0.58 | 0.60 | 0.61 |
| Soluble saltless solid g/100mL | 0.59 | 0.58 | 0.59 |
As can be seen from Table 2, in 3.60~3.85g/100mL, fixed acid exists the vinegar total acidity that the present invention is prepared
0.58~0.61g/100mL, soluble saltless solid is in 0.58~0.59g/100mL.The result shows that: the present invention is prepared
Vinegar meet the requirement of related making vinegar standard.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of method that the residue and raffinate after wine brewing based on Maotai-flavor liquor prepare vinegar, includes the following steps:
1) the shell slag and sediment in the residue and raffinate mixture after the wine brewing of removal Maotai-flavor liquor, obtains except slag lees；
2) slag lees that remove of the step 1) are mixed with wheatfeed with the mass ratio of 9~12:8~11, obtains premix；
3) by the rice husk of premix surface covering 1.5~2.5cm thickness of the step 2), first anaerobic is sent out under the conditions of 35~40 DEG C
1~2d of ferment, then anaerobic fermentation under the conditions of 28~32 DEG C detect one after anaerobic fermentation 25d under the conditions of 28~32 DEG C daily
Secondary alcoholic strength and reduced sugar terminate anaerobic fermentation when alcoholic strength reaches 6%~8% or content of reducing sugar is less than 0.2g/mL,
Obtain alcoholic fermentation material；
4) the alcoholic fermentation material of the step 3) is mixed with long rice flour with the mass ratio of 20:3~4, obtains vinegar fermented grain；
5) by the vinegar fermented grain of the step 4) under the conditions of 39~41 DEG C acetic fermentation, after acetic fermentation 6d, detection fermentation daily
The acidity and alcoholic strength of liquid terminate acetic acid hair when the alcoholic strength of fermentation liquid is zero or total acidity >=7g/100mL of fermentation liquid
Ferment obtains vinegar.
2. the method according to claim 1 for preparing vinegar, which is characterized in that in the step 3), in 28~32 DEG C of conditions
The time of lower anaerobic fermentation is 28~35d.
3. the method according to claim 1 for preparing vinegar, which is characterized in that during the step 5) acetic fermentation,
Vinegar fermented grain is carried out daily once to turn over unstrained spirits.
4. the method according to claim 1 or 3 for preparing vinegar, which is characterized in that in the step 5) acetic fermentation when
Between be 7~9d.
5. the method according to claim 1 for preparing vinegar, which is characterized in that after the step 5) carries out acetic fermentation,
Further include will obtain vinegar, salt and water mixing stand 20~drench vinegar afterwards for 24 hours, 25~35d of vinegar anaerobic fermentation out will be drenched；
The mass ratio of the vinegar, salt and water is 100:2.5~3.5:80~120.
6. the method according to claim 5 for preparing vinegar, which is characterized in that the number of the leaching vinegar is 2~4 times.
7. the method according to claim 1 for preparing vinegar, which is characterized in that in the step 1), the removing method of shell slag
To remove shell slag using rotary drum grid or rotary screen.
8. the method according to claim 7 for preparing vinegar, which is characterized in that sieve in the rotary drum grid or rotary screen
Aperture be 1.8~2.2mm.
9. according to claim 1, preparing the method for vinegar described in 7 and 8 any one, which is characterized in that in the step 1), sink
The removing method of slag is to carry out sediment using vertical sedimentation basin.
10. the vinegar that method described in any one of claim 1 to 9 is prepared.
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| CN113493729A (en) * | 2020-03-18 | 2021-10-12 | 石小和 | Vinasse processing method, vinegar and preparation method thereof |
| CN114062528A (en) * | 2020-07-29 | 2022-02-18 | 丘比株式会社 | Vinegar, food and drink, method for imparting smoke aroma, and method for masking unpleasant odor |
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Address after: 530000 Building 903, No. 1, Tang Headquarters, 21 Pingle Avenue, Liangqing District, Nanning City, Guangxi Zhuang Autonomous Region Applicant after: GREEN ENVIRONMENTAL TECHNOLOGY Co.,Ltd. Address before: 530000 Tang, 21 Pingle Avenue, Liangqing District, Nanning City, Guangxi Zhuang Autonomous Region. 9th Floor, Building 1, Headquarters Applicant before: NANNING CITY GREEN ENVIRONMENTAL ENGINEERING CO.,LTD. |
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Application publication date: 20181218 |