CN109055171A - A method of residue and raffinate after being made wine based on Maotai-flavor liquor prepare vinegar - Google Patents
A method of residue and raffinate after being made wine based on Maotai-flavor liquor prepare vinegar Download PDFInfo
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- CN109055171A CN109055171A CN201811050023.8A CN201811050023A CN109055171A CN 109055171 A CN109055171 A CN 109055171A CN 201811050023 A CN201811050023 A CN 201811050023A CN 109055171 A CN109055171 A CN 109055171A
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- raffinate
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 70
- 239000000052 vinegar Substances 0.000 title claims abstract description 70
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 56
- 235000014101 wine Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 239000002893 slag Substances 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000013049 sediment Substances 0.000 claims abstract description 21
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000004062 sedimentation Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 13
- 238000001514 detection method Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 229910052740 iodine Inorganic materials 0.000 claims 1
- 239000011630 iodine Substances 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 6
- 239000006227 byproduct Substances 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 16
- 244000005700 microbiome Species 0.000 description 10
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 8
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 210000003625 skull Anatomy 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000005352 clarification Methods 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 229940116333 ethyl lactate Drugs 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000001360 synchronised effect Effects 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003895 organic fertilizer Substances 0.000 description 2
- QVGXLLKOCUKJST-IGMARMGPSA-N oxygen-16 atom Chemical compound [16O] QVGXLLKOCUKJST-IGMARMGPSA-N 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000721047 Danaus plexippus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 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
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- -1 oxygen radical Chemical class 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
- 239000002002 slurry Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 238000004448 titration Methods 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)
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides the residues and the raffinate method for preparing vinegar 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, the vinasse after being removed the gred；2) the vinasse adjustment alcoholic strength after the slagging-off of step 1) is sealed by fermentation to 5.5~7.5 °, obtains just vinegar；3) the first vinegar in the step 2) is mixed with not iodic salt, gained mixture obtains vinegar in 28~30 DEG C of 22~26h of after-ripening.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 the by-product after making full use of wine brewing, waste resource recycles, 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
The method for preparing vinegar.
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 its generate by-product (i.e. vinasse, microorganism and ethyl lactate,
Ethyl acetate, 4-ethyl guaiacol (4-EG), furfural (furtural) etc. generate the substance of fragrance or paste flavor) quantity also at
Increase again.
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.
In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes:
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) adjust the step 1) except the alcoholic strength of slag lees is to 5.5~7.5 °, be sealed by fermentation, vinegar at the beginning of obtaining；
The mode of the sealing and fermenting are as follows: first ferment under the conditions of 32~35 DEG C 4~6d, then issues in 28~32 DEG C of conditions
16~17d of ferment；
3) the first vinegar in the step 2) is mixed with not iodic salt, the after-ripening under the conditions of 28~30 DEG C of gained mixture
22~26h obtains vinegar.
Preferably, the method for adjustment alcoholic strength is to be adjusted using edible alcohol in the step 2).
Preferably, the degree of the edible alcohol is 48~60 °.
Preferably, the dissolved oxygen concentration for the vinasse that alcoholic strength is 5.5~7.5 ° when being sealed by fermentation in the step 2) is lower than
0.25mg/L。
Preferably, by mass percentage, in the step 3) not the usage amount of iodic salt be first vinegar quality 3.0~
3.5%.
Preferably, the removing method of shell slag is to remove shell slag using rotary drum grid or rotary screen in the step 1).
Preferably, the aperture of sieve is 1.8~2.2mm when the rotary drum grid or rotary screen remove shell slag.
Preferably, the removing method of sediment is to carry out sediment using vertical sedimentation basin in the step 1).
Preferably, the acidity of fermentation liquid is detected when the step 2) is sealed by fermentation；The time of the detection is fermentation 20 days
When start to detect, detection is primary for every eight hours, the fermentation ends as total acidity >=3.5g/100mL of fermentation liquid.
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) residue and raffinate mixture removal shell slag and sediment after Maotai-flavor liquor being made wine are obtained except slag lees；2) by institute
That states step 1) removes slag lees adjustment alcoholic strength to 5.5~7.5 °, is sealed by fermentation, obtains just vinegar；It 3) will be in the step 2)
First vinegar is mixed with not iodic salt, and gained mixture obtains vinegar in 28~30 DEG C of 22~26h of after-ripening.The present invention is using in vinasse
Residual alcohol and addition substrate of the edible alcohol as biofermentation, using be stored in after Maotai-flavor liquor alcoholic residue with
Microorganism in raffinate is inoculated with, and the 4~6d that ferments under the conditions of 32~35 DEG C, activating microorganisms, then at 28~32 DEG C are passed through
Under the conditions of and oxygen 16~17d of acetic fermentation, acetic acid is prepared.The present invention Maotai-flavor liquor is made after residue and raffinate make
It is microorganism fungus kind and raw material brewing into vinegar, recycles waste sufficiently, realize that the high value of white wine by-product utilizes,
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, the condition for adjusting fermentation realize acetic fermentation.The invention proposes that a kind of new raw material, new fermentation controlling method are realized
The fermenting and producing of vinegar, and the feature that this method has raw material cheap and easy to get, easy to operate, reproducible, not only reduce life
Cost is produced, the quality of product is also improved.
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, 17- valve, 18- inflow pipe, 19- drain pipe, 20- scum pipe, 21- overflow weir.
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 for adjusting the step 1) add edible alcohol, adjust alcoholic strength to 5.5~7.5 °, seal hair
Ferment obtains just vinegar；
The mode of the sealing and fermenting are as follows: first ferment under the conditions of 32~35 DEG C 4~6d, then issues in 28~32 DEG C of conditions
16~17d of ferment；
3) the first vinegar in the step 2) is mixed with not iodic salt, gained mixture 28~30 DEG C of after-ripening 22~
26h obtains vinegar.
The present invention removes the shell slag and sediment in residue and raffinate mixture after Maotai-flavor liquor wine brewing, obtains slagging-off wine
Grain.In the present invention, sediment is removed again after preferably first removing shell slag.The mode of shell slag removal preferably use rotary drum grid or
Rotary screen removal.The mesh size of the rotary drum grid is preferably 1.8~2.2mm, more preferably 2mm.The removal sediment
Mode preferably uses vertical sedimentation basin to carry out sediment.Upflow velocity when the progress sediment using vertical sedimentation basin is excellent
Select 0.2~0.3m/s, more preferably 0.25m/s.The diameter of the vertical-flow precipitation tank is preferably 1.5~2.5m, more preferably
2.0m；The available depth of vertical-flow precipitation tank is preferably 1.8~2.2m, more preferably 2.0m.The knot of the vertical-flow precipitation tank
Structure is as shown in figure 1 and 2.
Vertical sedimentation basin 2 is provided with inflow pipe 18, drain pipe 19 and scum pipe 20, and inflow pipe 18 and scum pipe 20 are arranged
In the bottom of vertical sedimentation basin 2, the top of vertical sedimentation basin 2 is equipped with overflow weir 21, and one end setting of drain pipe 19 is being overflow
It flows between weir 21 and vertical sedimentation basin 2.Vertical sedimentation basin 2 is round pond or rectangular pond, and the bottom of vertical sedimentation basin 2
Setting is gathered in funneling or inclination.When vertical sedimentation basin 2 is round pond, the radius in round pond is 1~2m, when vertical-flow
When sedimentation basin 2 is rectangular pond, the side length in rectangular pond is 2~4m, and 0.8~1.5m of the depth of water, the superelevation of vertical sedimentation basin 2 is 0.5
~1.2m.Inflow pipe 18 connects one end of same pipeline with scum pipe 20 by a threeway, and the other end of pipeline sinks with vertical-flow
The bottom in shallow lake pond 2 connects, and inflow pipe 18 and scum pipe 20 are respectively arranged with a valve 17, and the flow velocity of liquid is in inflow pipe 18
0.1~0.2m/s.Obtained sediment is precipitated to be put into sediment slot.
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, including 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 the metabolite ethyl lactate of these microorganisms, 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, it can produce distinctive paste flavor taste.The present invention make wine the Maotai-flavor liquor after residue and raffinate mixture
Source is 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 are purchased from Renhuai City Kweichow Moutai Co., Ltd., Guizhou Guotai Liquor Co., Ltd., the rich wine of monarch
Industry Co., Ltd.The present invention is not particularly limited the equipment of the rotary drum grid or rotary screen, normal using this field field
Advise 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 being sealed by fermentation except after slag lees, present invention adjustment is described except slag lees adjustment alcoholic strength is to 5.5~7.5 °,
Obtain just vinegar；The mode of the sealing and fermenting are as follows: first ferment under the conditions of 32~35 DEG C 4~6d, then under the conditions of 28~32 DEG C
Ferment 16~17d.In the present invention, the method for the adjustment alcoholic strength preferably uses edible alcohol to adjust.The edible alcohol
Degree be preferably 48~60 °.It is the edible of raw material production that the edible alcohol, which is preferably by grain, cassava, sugaring blackstrap,
Use alcohol.The source of heretofore described edible alcohol is biochemical subordinate candy companies of the limited liability company production of Guangxi phoenix sugar.
In the present invention, the vinasse that the alcoholic strength that the mode of the sealing and fermenting will preferably obtain is 5.5~7.5 ° are 33
Ferment 4.5~5.5d under the conditions of~34 DEG C, then the 16.5d that ferments under the conditions of 29~31 DEG C.In the present invention, the sealing and fermenting is excellent
Choosing is carried out using fermentor.The volume of the fermentor is preferably 500L.Alcoholic strength is to 5.5~7.5 ° when the sealing and fermenting
The dissolved oxygen concentration of vinasse is preferably less than 0.25mg/L, more preferably 0.1~0.2mg/L, most preferably 0.15mg/L.
In the present invention, the acidity of preferably synchronous detection fermentation liquid when being sealed by fermentation.Heretofore described detection time is
Start to detect when fermenting 20 days, detection is primary for every eight hours.The method of the acidity of the detection fermentation liquid is preferably that sodium hydroxide is molten
Liquid titration.In the present invention, the fermentation ends as total acidity >=3.5g/100mL of fermentation liquid obtain just vinegar.
In the present invention, using the residual alcohol in vinasse and the edible alcohol of addition as the substrate of biofermentation, utilize
The microorganism being stored in residue and raffinate after Maotai-flavor liquor alcoholic is fermented, by fermenting 4 under the conditions of 32~35 DEG C
~6d, activating microorganisms, then simultaneous oxygen 16~17d of acetic fermentation under the conditions of 28~32 DEG C, are prepared acetic acid.Sauce is utilized simultaneously
Ethyl lactate, ethyl acetate, 4-ethyl guaiacol (4-EG), furfural (furtural) in aromatic white spirit residue and raffinate
Fermented soy is carried out Deng the component for generating fragrance or paste flavor characteristic, makes final tunning that there is unique paste flavor taste.
After obtaining just vinegar, the present invention mixes the just vinegar with not iodic salt, and gained mixture is in 28~30 DEG C of conditions
22~26h of lower after-ripening, obtains vinegar.In the present invention, not iodic salt is preferably added to natural in just vinegar by the hybrid mode
Dissolution.By mass percentage, the usage amount of the not iodic salt is preferably the 3.0~3.5% of just vinegar quality, more preferably
3.1%.Adding not iodic salt in the present invention in first vinegar may also suppress the activity of acetic acid bacteria in addition to playing the role of seasoning, prevent
Only acetic acid is further resolved into carbon dioxide and water by acetic acid bacteria.The temperature of the after-ripening is preferably 29 DEG C.The after-ripening when
Between preferably for 24 hours.
Below in conjunction with the embodiment in the present invention, the technical solution in the present invention is clearly and completely described.It is aobvious
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
After Maotai-flavor liquor wine brewing, obtained residue and raffinate mixture are crossed to the rotary drum grid of 1.8mm sieve,
Shell slag is removed, the residue for removing shell slag and raffinate mixture are flowed through into vertical-flow precipitation tank with 0.25m/s flow velocity and carry out sediment
(diameter of vertical-flow precipitation tank is 2.0m, available depth 2.0m, superelevation 0.50m), the vinasse after obtaining removal skull.Claim
Vinasse after taking 400L to remove skull are packed into the fermentor that volume is 500L/ tank, extremely using 60 ° of edible alcohol adjustment alcoholic strengths
7.5 °, regulating and controlling vinasse temperature in fermentor is 32 DEG C, and 28 DEG C of fermentation 17d are cooled to after sealing and fermenting 6d and obtain just vinegar.It is sealing
The acidity of synchronous detection fermentation cylinder for fermentation liquid in fermentation process.Total acidity is 4.0g/mL when fermentation ends.After obtaining just vinegar,
Not iodic salt (additive amount of salt is the 3.0% of first vinegar quality) is added in first vinegar, after-ripening 26h, obtains vinegar at 28 DEG C.
Embodiment 2
Maotai-flavor liquor wine brewing after, by obtained residue and raffinate mixture cross 2mm sieve rotary drum grid or
Person's roller sieve removes shell slag, and the residue for removing shell slag and raffinate mixture are flowed through vertical-flow precipitating with 0.2m/s flow velocity
Slot carries out sediment (diameter of vertical-flow precipitation tank is 2.5m, available depth 2.0m, superelevation 0.60m), obtains removal skull
Vinasse afterwards.Vinasse after weighing 450L removal skull are packed into the fermentor that volume is 500L/ tank, using 60 ° of edible alcohol
Alcoholic strength is adjusted to 5.5 °, regulating and controlling vinasse temperature in fermentor is 35 DEG C, is cooled to 32 DEG C of fermentation 16d after sealing and fermenting 4d and obtains
First vinegar.The acidity of synchronous detection fermentation cylinder for fermentation liquid during sealing and fermenting.Total acidity is 4.2g/mL when fermentation ends.
After obtaining just vinegar, not iodic salt (additive amount of salt is the 3.5% of first vinegar quality), the after-ripening at 30 DEG C are added in first vinegar
22h obtains vinegar.
Embodiment 3
Maotai-flavor liquor wine brewing after, by obtained residue and raffinate mixture cross 2mm sieve rotary drum grid or
Person's roller sieve removes shell slag, and the residue for removing shell slag and raffinate mixture are flowed through vertical-flow precipitating with 0.25m/s flow velocity
Slot carries out sediment (diameter of vertical-flow precipitation tank is 2.0m, available depth 2.0m, superelevation 0.5m), after obtaining removal skull
Vinasse.Vinasse after weighing 430L removal skull are packed into the fermentor that volume is 500L/ tank, using 60 ° of edible wine accurate adjustment
For whole alcoholic strength to 6.5 °, regulating and controlling vinasse temperature in fermentor is 34 DEG C, is cooled to 30 DEG C of fermentation 16.5d after sealing and fermenting 5d and obtains
First vinegar.The acidity of synchronous detection fermentation cylinder for fermentation liquid during sealing and fermenting.Total acidity is 4.4g/mL when fermentation ends.
After obtaining just vinegar, not iodic salt (additive amount of salt is the 3.2% of first vinegar quality), the after-ripening at 29 DEG C are added in first vinegar
For 24 hours, vinegar is obtained.
Embodiment 4
Using the vinegar that Examples 1 to 3 is prepared as experimental group 1~3, the flavor and acidity 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 | It is amber | 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 | 3.83 | 3.68 | 3.79 |
| Fixed acid (in terms of lactic acid) g/100ml | - | - | - |
| Soluble saltless solid g/100ml | 0.58 | 0.59 | 0.57 |
As can be seen from Table 2, for the vinegar total acidity that the present invention is prepared in 3.68~3.83g/100mL, solubility is salt-free
Solid content is in 0.57~0.59g/100mL.The result shows that: the vinegar that the present invention is prepared meets related making vinegar standard
It is required that.
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 (9)
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) adjust the step 1) except the alcoholic strength of slag lees is to 5.5~7.5 °, be sealed by fermentation, vinegar at the beginning of obtaining；
The mode of the sealing and fermenting are as follows: first ferment under the conditions of 32~35 DEG C 4~6d, then ferments 16 under the conditions of 28~32 DEG C
~17d；
3) the first vinegar in the step 2) is mixed with not iodic salt, gained mixture under the conditions of 28~30 DEG C after-ripening 22~
26h obtains vinegar.
2. the method according to claim 1, wherein the method for adjustment alcoholic strength is using food in the step 2)
It is adjusted with alcohol.
3. preparation method according to claim 2, which is characterized in that the degree of the edible alcohol is 48~60 °.
4. preparation method according to claim 1, which is characterized in that alcoholic strength is when being sealed by fermentation in the step 2)
The dissolved oxygen concentration of 5.5~7.5 ° of vinasse is lower than 0.25mg/L.
5. preparation method according to claim 1, which is characterized in that by mass percentage, be free of in the step 3)
The usage amount of iodine common salt is the 3.0~3.5% of the just vinegar quality.
6. preparation method according to claim 1, which is characterized in that in the step 1), the removing method of shell slag is to adopt
Shell slag is removed with rotary drum grid or rotary screen.
7. preparation method according to claim 6, which is characterized in that when the rotary drum grid or rotary screen removal shell slag
The aperture of sieve is 1.8~2.2mm.
8. preparation method according to claim 1, which is characterized in that in the step 1), the removing method of sediment is to adopt
Sediment is carried out with vertical sedimentation basin.
9. preparation method according to claim 1, which is characterized in that detection fermentation liquid when the step 2) is sealed by fermentation
Acidity；The time of the detection starts to detect when being fermentation 20 days, and detection is primary for every eight hours, when fermentation liquid total acidity >=
Fermentation ends when 3.5g/100mL.
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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: 20181221 |