CN1944622A - Method for producing vinegar using solid spirit brewing by-product - Google Patents
Method for producing vinegar using solid spirit brewing by-product Download PDFInfo
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- CN1944622A CN1944622A CN 200610022122 CN200610022122A CN1944622A CN 1944622 A CN1944622 A CN 1944622A CN 200610022122 CN200610022122 CN 200610022122 CN 200610022122 A CN200610022122 A CN 200610022122A CN 1944622 A CN1944622 A CN 1944622A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The process of producing vinegar with solid spirit brewing by-product includes the steps of pre-treatment, fermentation, filtering, sterilizing and cooling, seasoning, ageing, packing, etc. The process features that yellow aqua or spent wash as main material is added with red rice, fresh vinegar wine and mature vinegar wine before semi-liquid fermentation. The present invention has the advantages of simple operation, low product cost, good look, good taste, high nutritious value, no preservative, etc.
Description
Technical field
The present invention relates to a kind of production method of making vinegar, exactly be a kind of association product that utilize brewed spirit solid industry to produce: yellow water or residual water are main raw material, adopt solid-liquid combination method to produce the processing method of vinegar.
Technical background
Vinegar and wine all are to be raw material with grain, brewage by microbial fermentation to form.Producing wine is that starch substance generates ethanol under action of microorganisms, and vinegar production is to utilize acetic bacteria under the condition of fully oxygen supply oxidation of ethanol to be acetic acid, and vinegar is the fermentation again of wine thus.Its chemical equation is:
Yellow water or the residual water supervened when in the present invention, the raw material that is used to produce vinegar mainly is wine brewing solid state fermentation.Yellow water is meant the liquid that high-quality grain produces through the lengthy fermentation metabolism in the brewing fermentation pond.According to detection, yellow water contains higher total acid, amino-acid nitrogen, reducing sugar, salt-less solid, crude protein, thick starch etc., and its composition is than horn of plenty, and tart flavour is pure, vinosity, aroma are stronger.The color of yellow water and constituent class are like vinegar, and color and luster is amber, the reddish-brown that forms naturally during the fermentation; Flavor acid, and the total acid of the approaching commercially available vinegar of total acid (35 ~ 50g/l), mainly be organic acid, this also is the major ingredient of vinegar; Wine degree 4 ~ 7%; Salt-less solid reaches 0.62 ~ 1.6g/100ml, also has a certain amount of sugar, has possessed the basis of system vinegar, is splendid system vinegar raw material.
Among the present invention, another raw material that is used to produce vinegar is a residual water.In traditional solid spirit still-process, in order to improve vinosity to a certain extent, the common practice of some enterprises is yellow water to be poured in the distillation end pot as vinasse get steaming wine water in the wine process in distillation, forms one of main raw material of the present invention residual water after drinking thereby steam.Be not difficult to find from the generation approach of residual water: the liquid substance behind the actual yellow water process still-process of residual water (also we can say the infusion process of crying).Show through test, residual water is behind the process still-process, though the poor unstrained spirits of the distillation on each component and its top has carried out exchange of substance, but its main component and content thereof change before and after distillation and are not obvious, some have the material of volatile undesired off taste, are decomposed or are removed by volatilization by thermal response, have also absorbed the part flavor and fragrance substance in the poor unstrained spirits simultaneously, it is the same with yellow water, also is a kind of splendid vinegar raw materials for production.
At present, yellow water and residual water resource technology present development in pluralism, as make esterifying liquid, artificial distiller's yeast and produce nutritive medium, produce soy sauce, extract pigment, lactic acid or the like, but still remaining a part is not effectively fully utilized, quite a lot of yellow water or residual water are used as wastewater treatment or directly discharging, both cause the serious environmental pollution, wasted valuable reproducible utilization resource again.
Therefore, adopting spirit brewing by-product yellow water or residual water is the raw material production vinegar, compares with traditional vinegar production and can save a large amount of grains; reduce production costs; can effectively utilize the wine brewing associated resources again comprehensively, preserve the ecological environment, increase yellow water or residual water and effectively utilize new way.
At present, also there are white spirit brewing association product such as utilizing yellow water, residual water to produce the method for vinegar.But, or utilize direct effective constituent in yellow water, the residual water, carry out adding behind the purification and impurity removal Glacial acetic acid etc. and modulate, make this vinegar taste dullness of producing; Perhaps directly add some spices and boil,, cause production cost higher owing to need the fragrance material of more costliness.In addition, the vinegar that adopts above method to make, grade is not high, the nutritive value of product is also lower.
Summary of the invention
The objective of the invention is: the These characteristics that makes full use of yellow water or residual water; with it as raw material; the applying biological fermentation technique is produced a kind of inexpensive high-quality vinegar, reaches comprehensive, effective, comprehensive utilization wine brewing association product resource, avoids the purpose that abandons waste, preserves the ecological environment.
The objective of the invention is to realize by the enforcement following technical proposals:
One, supplementary material
(1) residual water
Brewageing fermentation normal free from extraneous odour, fresh yellow water by white spirit by solid state method carries out white spirit by solid state method as the distillation water and brewages poor unstrained spirits distillation and get pot solution at the bottom of after drinking the distiller, its total acid (with acetometer) content 〉=4.0g/100ml, reducing sugar 3.0-6.0%, amino-acid nitrogen 0.15-0.3%, salt-less solid 12-16%.
(2) yellow water
White spirit by solid state method is brewageed the normal free from extraneous odour fresh liquid of fermentation, total acid (with acetometer) content 〉=3.0g/100ml, reducing sugar 2.0-3.5%, ethanol 47V/V%, amino-acid nitrogen 0.15-0.3%, salt-less solid 〉=1.0%.
(3) fresh vinegar unstrained spirits
According to traditional solid state process vinegar brewing method, be raw material with the rice, be aided with wheat bran, cavings, through material cooking, saccharification, zymamsis, the normal fresh vinegar unstrained spirits of acetic fermentation (before salt).Its total acid (with acetometer) content is 5.0-7.5g/100ml, wherein acetic bacteria (viable count) 〉=10
5The fresh vinegar unstrained spirits of individual/g, yeast (viable count) 〉=10
2The fresh vinegar unstrained spirits of individual/g.Mainly be for the fermentation of yellow water or residual water provides bacterial classification in the present invention, and be perfume, taste compound etc.
(4) ripe vinegar unstrained spirits
According to traditional solid state process vinegar brewing method, with fresh vinegar unstrained spirits with salt after, carry out the ripe vinegar unstrained spirits after ageing 30-45 days, its total acid (with acetometer) content is 4.5-8.5g/100ml.
(5) red colouring agent for food, also used as a Chinese medicine
A
s3.2637 monascus is kind of the bent powder of the bent one-tenth of making, look valency 〉=1000U/g, amylase 〉=200U/g, protease activity 〉=90U/g.
(6) composite purification enzyme is commercially available purification medium.
(7) salt
Quality meets the commercially-available food-grade salt of national standard.
Technical scheme of the present invention is:
A kind of method of utilizing solid spirit brewing by-product to produce vinegar, comprise raw materials pretreatment, fermentation, filtration, sterilization cooling, seasoning, ageing, each operation composition of inspection after construction packing warehouse-in in regular turn, it is characterized in that: present method is to be main raw material with yellow water or residual water, mix with this main raw material with fresh vinegar unstrained spirits and ripe vinegar unstrained spirits with red colouring agent for food, also used as a Chinese medicine and to ferment, by fragrant, the taste compound of being in fresh vinegar unstrained spirits of fermenting process lixiviate and the ripe vinegar unstrained spirits, and it is carried out painted anticorrosion by red colouring agent for food, also used as a Chinese medicine; The whole process of present method is not dosed any spice, Glacial acetic acid, caramel, Sodium Benzoate and seasonings.
The described raw materials pretreatment operation of present method is meant and earlier fresh yellow water or residual water is filtered, and adds the composite purification enzyme of its weight 11-17% again, under 100 ℃ of-120 ℃ of temperature it is boiled 25-35 minute then, and is standby after filtering.
The described fermentation procedure of present method, be meant yellow water or residual water through removal of impurities after the raw materials pretreatment operation, with fresh vinegar unstrained spirits, ripe vinegar unstrained spirits and red colouring agent for food, also used as a Chinese medicine, successively according to 11-19: the weight ratio of 1-6: 2-5: 0.05-0.3 is put into fermentor tank and is carried out the semi liquid state fermentation, fermented product is stirred 3-5 time/day, leavening temperature is controlled at 32 ℃-38 ℃, ferments to get fermented liquid after 5-8 days.
The described filtration operation of present method is meant fermented liquid was left standstill one day, extracts supernatant liquid out and is filtered to clarification, does not have precipitation, no suspended substance.
The described sterilization refrigerating work procedure of present method is meant filtrate under 100 ℃, sterilizes 10-20 minute, treats that temperature drops to normal temperature seasoning again.
The described seasoning operation of present method is meant through the filtrate after the sterilization cooling process, gets the ripe vinegar unstrained spirits of its part, drenches vinegar according to the conventional solid-state fermentation method, carries out flavor mixing with the solid-state making vinegar that obtains then.
The described ageing operation of present method is meant the new vinegar after the seasoning is put into Tao Tan, ageing 1-4 month at normal temperatures, makes product further be fragrant hyperchromic.
The described inspection after construction of present method packing warehouse-in operation, be with the finished product vinegar according to inspecting standard, packing warehouse-in after the assay was approved.
Outstanding advantage of the present invention is: simple to operate, compare with conventional solid-state method making vinegar that production cost vinegar color and luster low, that make is good, mouthfeel is good, is of high nutritive value, does not contain sanitas, can reach the primary standard of national making vinegar GB2719-2003.
The present invention also has following characteristics:
1, low for equipment requirements, processing condition require low, and technology is simple, and is workable, and production cost is lower;
2, make full use of white spirit by solid state method and brewageed effective nutritive ingredient in association product yellow water and the residual water, prevented the environmental pollution that yellow water and residual water bring;
3, compare with traditional solid-state vinegar production method, the present invention has saved a large amount of grains, and the product of production has reached national making vinegar (solid state fermentation) GBT2719-2003 primary standard;
4, white spirit by solid state method is brewageed the association product and utilize comprehensively, can carry out large-batch processing and utilization, thereby solved the difficult problem of present liquor-making enterprise yellow water or residual water processing to the yellow water or the residual water of Production of Luzhou-flavor Liquor;
5, utilize the composite purification enzyme that yellow water or residual water are heated purification and impurity removal, overcome effectively and utilized yellow water or residual water to produce the drawback that the different assorted flavor of vinegar is difficult to remove;
6, utilize beneficial microorganism such as yeast, acetic bacteria and red colouring agent for food, also used as a Chinese medicine in the fresh vinegar unstrained spirits, effective constituents such as the carbohydrate in yellow water or the residual water, alcohols are fermented, make it to be converted into acetate etc.Simultaneously, by effectively being fragrant, taste compound in fresh vinegar unstrained spirits of lixiviate and the ripe vinegar unstrained spirits, and it is painted anticorrosion to utilize red colouring agent for food, also used as a Chinese medicine to carry out, whole technology is not dosed any spice, Glacial acetic acid, caramel (perhaps parched rice look), Sodium Benzoate, seasonings (as monosodium glutamate, soy sauce) etc., the vinegar of making has that color and luster is good, mouthfeel is good, be of high nutritive value, do not contain the advantage of sanitas;
7, carbohydrate and the alcohols material that makes full use of in yellow water or the residual water is converted into acetate, to replenish the deficiency (yellow water or residual water mainly are based on fixed acid) of self volatile acid, reached the most comprehensive comprehensive utilization efficiently.
8, can be white spirit by solid state method brewages manufacturing enterprise and applies as supporting project.
Description of drawings
Fig. 1 is the tabulation of finished product vinegar acceptance index
Fig. 2 is a process flow sheet of the present invention
Embodiment
A kind of method of utilizing solid spirit brewing by-product to produce vinegar, comprise raw materials pretreatment, fermentation, filtration, sterilization cooling, seasoning, ageing, each operation composition of inspection after construction packing warehouse-in in regular turn, it is characterized in that: present method is to be main raw material with yellow water or residual water, mix with this main raw material with fresh vinegar unstrained spirits and ripe vinegar unstrained spirits with red colouring agent for food, also used as a Chinese medicine and to ferment, by fragrant, the taste compound of being in fresh vinegar unstrained spirits of fermenting process lixiviate and the ripe vinegar unstrained spirits, and it is carried out painted anticorrosion by red colouring agent for food, also used as a Chinese medicine; The whole process of present method is not dosed any spice, Glacial acetic acid, caramel (perhaps parched rice look), Sodium Benzoate and seasonings (as monosodium glutamate).
Embodiment 1:
1, raw and auxiliary material
(1) yellow water:
From Tuopai Yeast Spirit Co., Ltd., Sichuan, brewage the normal free from extraneous odour of fermentation, fresh liquid for white spirit by solid state method, total acid (with acetometer) content is 3.8g/100ml, reducing sugar 2.5%, ethanol 5V/V%, amino-acid nitrogen 0.20%, salt-less solid 1.8%.
(2) fresh vinegar unstrained spirits:
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be according to traditional solid state process vinegar brewing method, be raw material with the rice, be aided with wheat bran, cavings, pass through material cooking, zymamsis, the normal fresh vinegar unstrained spirits of acetic fermentation (before salt) again.Its total acid (with acetometer) content is 5.5g/100ml, and wherein acetic bacteria (viable count) is 2 * 10
5The fresh vinegar unstrained spirits of individual/g, yeast (viable count) is 2 * 10
2The fresh vinegar unstrained spirits of individual/g.
(3) ripe vinegar unstrained spirits:
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be with above-mentioned fresh vinegar unstrained spirits with salt after, carry out the ripe vinegar unstrained spirits after ageing 30-45 days, its total acid (with acetometer) content is 5.3g/100ml.
(4) red colouring agent for food, also used as a Chinese medicine
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be with A
s3.2637 monascus is kind of the bent powder of the bent one-tenth of making, the look valency is 1480U/g, and amylase is 301U/g, and protease activity is 110U/g.
(5) composite purification enzyme
From the good one-tenth biological products in Wuhan company, be II type product, accord with Q/WJC002-2000 company standard.
(6) salt
Quality meets the commercially-available food-grade salt of national standard.
The raw materials pretreatment operation: after fresh yellow water filtered, add the composite purification enzyme of its weight 15%, boiled 30 minutes at 100 ℃, it is standby to filter the back.
Fermentation procedure: the yellow water after the removal of impurities of process pretreatment process, with fresh vinegar unstrained spirits, ripe vinegar unstrained spirits and red colouring agent for food, also used as a Chinese medicine, by yellow water: fresh vinegar unstrained spirits: ripe vinegar unstrained spirits: red colouring agent for food, also used as a Chinese medicine=15: 1: 2: 0.05 weight ratio is put into the fermentor tank mixing, carry out the semi liquid state fermentation, fermented product is stirred 3 times/day, leavening temperature is controlled at 32 ℃-38 ℃, ferments to get fermented liquid after 7 days.
Filter operation: fermented liquid was left standstill one day, extract supernatant liquid out and be filtered to clarification, do not have precipitation, no suspended substance.
Sterilization refrigerating work procedure: filtrate under 100 ℃ of temperature, was sterilized 20 minutes, treated that temperature drops to normal temperature seasoning again.
Seasoning operation: will get the ripe vinegar unstrained spirits of its part through the filtrate after the sterilization cooling process, and drench vinegar, and carry out flavor mixing with the solid-state making vinegar that obtains then according to the conventional solid-state fermentation method.
The ageing operation: the new vinegar that seasoning is good is put into Tao Tanzhong ageing at normal temperatures 3 months, makes product further be fragrant hyperchromic.
Finished product vinegar test package warehouse-in operation: the finished product vinegar is packed warehouse-in after the assay was approved according to inspecting standard.
The index that makes the finished product vinegar is as follows:
| Sense organ | Look | Sorrel, glossy |
| Fragrant | Tangible solid-state vinegar fragrance | |
| Flavor | Tart flavour is soft, and aftertaste is long | |
| Body | Clarification | |
| Physics and chemistry | Total acid (with acetometer), g/100ml | 5.2 |
| Fixed acid (in lactic acid), g/100ml | 1.9 | |
| Soluble saltless solid, g/100ml | 1.2 | |
| Every index is all less than GB2719-2003 vinegar hygienic standard | ||
Embodiment 2:
1, raw and auxiliary material
(1) residual water
From Tuopai Yeast Spirit Co., Ltd., Sichuan, brewage the normal free from extraneous odour of fermentation, fresh yellow water as the distillation water with white spirit by solid state method, carry out distilling with vinasse and get pot solution at the bottom of after drinking the distiller, its total acid (with acetometer) content is 4.0g/100ml, reducing sugar 3.3%, amino-acid nitrogen 0.2%, salt-less solid 15%.
(2) fresh vinegar unstrained spirits
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be according to traditional solid state process vinegar brewing method, be raw material with the rice, be aided with wheat bran, cavings, pass through material cooking, zymamsis, the normal fresh vinegar unstrained spirits of acetic fermentation (before salt) again.Its total acid (with acetometer) content is 5.0g/100ml, and wherein acetic bacteria (viable count) is 6 * 10
5The fresh vinegar unstrained spirits of individual/g, yeast (viable count) is 3 * 10
2The fresh vinegar unstrained spirits of individual/g.
(3) ripe vinegar unstrained spirits
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be with above-mentioned fresh vinegar unstrained spirits with salt after, carry out the ripe vinegar unstrained spirits of ageing after 30 days, its total acid (with acetometer) content is 5.9g/100ml.
(4) red colouring agent for food, also used as a Chinese medicine
From Tuopai Yeast Spirit Co., Ltd., Sichuan, be with A
s3.2637 monascus is kind of the bent powder of the bent one-tenth of making, the look valency is 1400U/g, and amylase is 325U/g, and protease activity is 128U/g.
All the other supplementary materials are with embodiment 1.
The raw materials pretreatment operation: after residual water filtered, add the composite purification enzyme of its weight 12%, boiled 25 minutes at 100 ℃, it is standby to filter the back.
Fermentation procedure: the residual water after the removal of impurities of process pretreatment process, with fresh vinegar unstrained spirits, ripe vinegar unstrained spirits and red colouring agent for food, also used as a Chinese medicine, by residual water: fresh vinegar unstrained spirits: ripe vinegar unstrained spirits: red colouring agent for food, also used as a Chinese medicine=17: 1.5: 2: 0.07 weight ratio is put into the fermentor tank mixing, carry out the semi liquid state fermentation, fermented product is stirred 4 times/day, leavening temperature is controlled at 32 ℃-38 ℃, ferments to get fermented liquid after 8 days.
Filter operation: fermented liquid was left standstill one day, extract supernatant liquid out and be filtered to clarification, do not have precipitation, no suspended substance.
Sterilization refrigerating work procedure: the filtrate of fermented liquid under 100 ℃, was sterilized 20 minutes, treated that temperature drops to normal temperature seasoning again.
Seasoning operation: will get the ripe vinegar unstrained spirits of its part through the filtrate after the sterilization cooling process, and drench vinegar, and carry out flavor mixing with the solid-state making vinegar that obtains then according to the conventional solid-state fermentation method.
The ageing operation: the new vinegar that seasoning is good is put into Tao Tan, and ageing 2 months under the condition in the open makes product further be fragrant hyperchromic.
Finished product vinegar test package warehouse-in operation: the finished product vinegar is packed warehouse-in after the assay was approved according to inspecting standard.
The index that makes the finished product vinegar is as follows:
| Sense organ | Look | Sorrel, glossy |
| Fragrant | Tangible solid-state vinegar fragrance | |
| Flavor | Tart flavour is soft, and aftertaste is long | |
| Body | Clarification | |
| Physics and chemistry | Total acid (with acetometer), g/100ml | 5.0 |
| Fixed acid (in lactic acid), g/100ml | 1.8 | |
| Soluble saltless solid, g/100ml | 1.3 | |
| Every index is all less than GB2719-2003 vinegar hygienic standard | ||
Claims (4)
1, a kind of method of utilizing solid spirit brewing by-product to produce vinegar, comprise raw materials pretreatment, fermentation, filtration, sterilization cooling, seasoning, ageing, each operation composition of inspection after construction packing warehouse-in in regular turn, it is characterized in that: present method is to be main raw material with yellow water or residual water, mix with this main raw material with fresh vinegar unstrained spirits and ripe vinegar unstrained spirits with red colouring agent for food, also used as a Chinese medicine and to ferment, by fragrant, the taste compound of being in fresh vinegar unstrained spirits of fermenting process lixiviate and the ripe vinegar unstrained spirits, and it is carried out painted anticorrosion by red colouring agent for food, also used as a Chinese medicine; The whole process of present method is not dosed any spice, Glacial acetic acid, caramel, Sodium Benzoate and seasonings.
2, according to the described method of utilizing solid spirit brewing by-product to produce vinegar of claim 1, it is characterized in that: described raw materials pretreatment operation, be meant and earlier fresh yellow water or residual water filtered, the composite purification enzyme that adds its weight 11%-17% again boils it 25-35 minute under 100 ℃ of-120 ℃ of temperature then.
3, according to claim 1 or the 2 described methods of utilizing solid spirit brewing by-product to produce vinegar, it is characterized in that: described fermentation procedure, be meant yellow water or residual water after the process raw materials pretreatment operation, with fresh vinegar unstrained spirits, ripe vinegar unstrained spirits and red colouring agent for food, also used as a Chinese medicine, according to yellow water or residual water: fresh vinegar unstrained spirits: ripe vinegar unstrained spirits: the weight ratio of red colouring agent for food, also used as a Chinese medicine=11-19: 1-6: 2-5: 0.05-0.3 is put into fermentor tank and is carried out the semi liquid state fermentation.
4, according to the described method of utilizing solid spirit brewing by-product to produce vinegar of one of claim 1-3, it is characterized in that: described seasoning operation, being meant will be through the filtrate after the sterilization cooling process, get the ripe vinegar unstrained spirits of its part, drench vinegar according to the conventional solid-state fermentation method, carry out flavor mixing with the solid-state making vinegar that obtains then.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268357A (en) * | 2011-08-01 | 2011-12-07 | 李家民 | Method for producing vinegar by utilizing dried lees of strong aromatic white spirit |
| CN103060169A (en) * | 2012-12-21 | 2013-04-24 | 西北农林科技大学 | Novel red jujube aromatic vinegar and preparation method thereof |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
| CN116144450A (en) * | 2022-09-06 | 2023-05-23 | 广东美味鲜调味食品有限公司 | Method for brewing vinegar with good flavor by using swill |
-
2006
- 2006-10-25 CN CNB2006100221226A patent/CN100491516C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268357A (en) * | 2011-08-01 | 2011-12-07 | 李家民 | Method for producing vinegar by utilizing dried lees of strong aromatic white spirit |
| CN103060169A (en) * | 2012-12-21 | 2013-04-24 | 西北农林科技大学 | Novel red jujube aromatic vinegar and preparation method thereof |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
| CN106675990B (en) * | 2017-03-23 | 2020-04-07 | 泸州品创科技有限公司 | Edible vinegar produced by utilizing white spirit distillation tail wine and production method |
| CN116144450A (en) * | 2022-09-06 | 2023-05-23 | 广东美味鲜调味食品有限公司 | Method for brewing vinegar with good flavor by using swill |
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| Publication number | Publication date |
|---|---|
| CN100491516C (en) | 2009-05-27 |
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Effective date of registration: 20170425 Address after: No. 999 road 629200 Shehong County of Sichuan province Tuopai Tuopai town Patentee after: SICHUAN TUOPAI SHEDE WINE CO., LTD. Address before: 629209 Shehong County, Sichuan province willow town street, No. 149 Patentee before: Li Jiamin |
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