CN101130730B - Method for producing flavourings cooking wine - Google Patents
Method for producing flavourings cooking wine Download PDFInfo
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- CN101130730B CN101130730B CN2007100497669A CN200710049766A CN101130730B CN 101130730 B CN101130730 B CN 101130730B CN 2007100497669 A CN2007100497669 A CN 2007100497669A CN 200710049766 A CN200710049766 A CN 200710049766A CN 101130730 B CN101130730 B CN 101130730B
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Abstract
The invention discloses a manufacturing method of flavouring cooking wine, which comprises the following steps: adopting yellow water, squeezing liquid of distiller's grain, wine end and special cavity wine as raw material; predisposing the raw material; boiling; dispensing; filtering; blending the yellow water and distiller's grain with weight rate at 1. 5-5: 1 to do basylous action through hypercritical CO2 extraction; adding 0. 05-0. 1% aromatic yeast in the slurry; culturing at 30 deg. c for 2-5d; adding the cultured slurry into 0. 1-0. 5%. composite condiment material to boil 10-20 min; cooling to 33-35 deg. c to add 20-50% wine end to blend to produce the semi-product; dispensing the semi-product with special cavity wine and edible salt according to the standard of SB/T10416-2007 flavouring cooking wine. The invention prevents environmental pollution of yellow water, wine end and distiller's grain to realize maximum resource transition utility, which saves a large amount of grain and simplifies the technique and operation with low cost and rapid effect in comparison with traditional brewing technique.
Description
Technical field
The invention belongs to seasonings and make the field; Be specifically related to a kind of production method of flavourings cooking wine, particularly relate to and utilize solid spirit brewing thing yellow water, vinasse squeezed fluid, wine tail, specially store wine and be raw material, produce the method for flavourings cooking wine.
Technical background
Flavourings cooking wine is one of indispensable seasonings in the cooking, uses wine as culinary art, has the smelling of fish or mutton effect of removing fish, meat.Why cooking wine can play this effect, and the one, because ethanol has volatilization in the drinks, albumen and amine that smelling of fish or mutton taste is arranged in the meat are vapored away, and when removing smelling of fish or mutton taste, also can not destroy protein and lipid in the meat; The 2nd, because contain more amino acid, sugar, organic acid and multivitamin in the cooking wine, nutritious, the effect that they can play flavouring, render palatable makes food give off a strong fragrance after the heating, and delicious, local flavor is mellow, and is peculiar.Traditional cooking wine generally adopts grain to carry out fermentative production, and the annual cooking wine of producing need expend a large amount of grain, has the problem that production cost is higher and the grain consumption is relatively large.
In Chinese solid spirit fermentation production process, existing alcoholic acid generates, many organic generations (acid, sugar, amino nitrogen etc.) are arranged again, these organism parts are heated up in a steamer in the wine by distillation, material such as another part and water, pigment is synthetic a kind ofly to be amber water slurry and to follow wine brewing output, i.e. yellow water.We are not difficult to find out from the generation approach of yellow water, yellow water is the liquid that high-quality grain produces through the lengthy fermentation metabolism under microbial process in the brewing fermentation pond, has natural color and luster, contain a certain amount of ethanol, protein, amino nitrogen, hemicellulose, more organic acid and trace element etc. are a kind of splendid flavourings cooking wine raw materials for production.
The wine tail is meant liquor after having distilled, and effusive wine degree contains lot of organic acids, ethyl lactate etc. less than the liquid that slips out of 10～35%vol, raw materials for production as flavourings cooking wine, not only can provide a large amount of ethanol, more flavour substances is also contained in the inside, can improve the mouthfeel quality of cooking wine.
The vinasse squeezed fluid is the dense magma that the liquor fermentation vinasse obtain after the extrusion machine solid-liquid separation, contain certain protein, amino nitrogen, organic acid, carbohydrate, ester, aldehyde etc., also be a kind of splendid flavourings cooking wine raw materials for production, can be cooking wine production amino-acid nitrogen and other nutritive substance etc. are provided.
At present, yellow water, wine tail, vinasse squeezed fluid resource technology present development in pluralism, as make esterifying liquid, artificial distiller's yeast and produce nutritive medium, produce soy sauce, vinegar, extraction pigment, calcium lactate or the like, but still there are some defectives in above-mentioned application technology as the second resource, the one, the trans-utilization rate is low, and easily environment is caused secondary pollution etc., as utilize yellow water to extract pigment, calcium lactate; The 2nd, the recycling process is complicated (generally will pass through the ethanol fermentation process) comparatively, so corresponding techniques facilities and equipment input more (mainly being fermentation equipment), as utilize wine tail, yellow water to produce vinegar, soy sauce etc.
In addition, though utilized wine brewing concomitant products such as certain yellow water, wine tail, vinasse squeezed fluid, effectively do not fully utilized but still remain a part by above-mentioned conversion.According to incompletely statistics, as liquor big producing country, China's yellow water, wine tail, the annual production of vinasse squeezed fluid have reached more than 5,000,000 tons, and have only general 2,000,000 tons to be fully used, quite a lot of yellow water, wine tail etc. are used as after the wastewater treatment or directly discharging, both cause the serious environmental pollution, wasted the resource of valuable reproducible utilization again.
Therefore; adopting spirit brewing by-product yellow water, wine tail, vinasse squeezed fluid is the raw material production flavourings cooking wine; both compared with traditional cooking wine 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, economy and environmental benefit are all fairly obvious.
Summary of the invention
The objective of the invention is to: in present solid spirit production process; yellow water, wine tail, vinasse squeezed fluid are wasted in a large number; the situation of serious environment pollution; association product yellow water, wine tail, the vinasse squeezed fluid that utilizes brewed spirit solid is provided and specially stores wine and be raw material; produce a kind of processing method of inexpensive flavourings cooking wine; can effectively fully utilize the wine brewing associated resources more comprehensively, avoid abandoning waste, contaminate environment, thereby reach the purpose that improves resource utilization, preserves the ecological environment.
The present invention seeks to realize by the enforcement following technical proposals:
A kind of method for producing flavourings cooking wine, with solid spirit brewing by-product yellow water, vinasse squeezed fluid, wine tail with specially to store wine be raw material, comprise raw materials pretreatment in regular turn, boil, allocate, filter each operation composition, it is characterized in that: described raw materials pretreatment operation, be that yellow water, vinasse squeezed fluid are mixed according to the part by weight of 1.5～5:1, then through supercritical CO
2Extraction makes its total acid reduce to 0.1～0.5g/100ml, adds the SHENGXIANG yeast of falling acid back feed liquid weight 0.05～0.1% again, cultivates 2～5 days under 30 ℃ of temperature, ferments and removes different assorted technological process; The described operation that boils is through pretreated feed liquid, adds its weight 0.1～0.5 ‰ composite aromatic condiments, it is boiled boil 10～20 minutes, sterilizes, extracts the technological process fragrant, taste compound that is in the spice; Described allotment operation, be will be through the feed liquid that boiled, when treating that its temperature is reduced to 33 ℃-35 ℃, the wine tail that adds this feed liquid weight 20%～50%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make it reach the wine degree and the salinity of standard-required.
Former, the auxilliary material that the present invention is used:
(1) yellow water: get white spirit by solid state method and brewage the normal free from extraneous odour fresh liquid of fermentation, total acid (in lactic acid) content is 4.35～7.05g/100ml, amino acid nitrogen content 0.15～0.3g/100ml.
(2) wine tail: get the water white transparency liquid that the 10～35%vol that slips out is after drinking got in the white spirit by solid state method distillation, total acid (in lactic acid) content is 0.72～3.75g/100ml.
(3) specially store wine: get and lose that poor to carry out the wine degree that Secondary Fermentation produces be the liquor of 55～65%vol after the solid spirit fermentative production.
(4) vinasse squeezed fluid: get the white spirit by solid state method normal vinasse that ferment, the dense magma that obtains after the extrusion machine solid-liquid separation, total acid (in lactic acid) content are that 0.95～1.80g/100ml, amino acid nitrogen content are 0.083～0.18g/100ml.
(5) salt: get the commercially-available food-grade salt that quality meets the GB5461 national standard.
(6) SHENGXIANG yeast: get commercially available SHENGXIANG yeast
(7) composite aromatic condiment: by Ligusticum wallichii, anise, fennel, cassia bark, Chinese prickly ash, cloves, ginger, totally 7 kinds of nothings natural flavoring agent of peculiar smell that goes mouldy mixes by following part by weight:
Ligusticum wallichii 20%, anise 15%, fennel 12%, cassia bark 22%, Chinese prickly ash 15%, cloves 12%, ginger 4%.
Production technique of the present invention:
1, raw materials pretreatment operation: after yellow water, vinasse squeezed fluid mixed according to the part by weight of 1.5～5:1, adopt supercritical CO
2Extraction makes its total acid reduce to 0.1～0.5g/100ml, adds the SHENGXIANG yeast fall the feed liquid weight 0.05～0.1% after the acid again and cultivates 2～5 days down at 30 ℃.
2, boil operation: pretreated feed liquid is added its weight 0.1～0.5 ‰ composite aromatic condiments, boil and boil 10～20 minutes.
3, allotment operation: the feed liquid after will boiling, to be cooled during to 33 ℃～35 ℃, the wine tail that adds this feed liquid weight 20%～50%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make it reach the wine degree and the salinity of standard-required.
4, filter operation: the liquid filtering after deployed to clarification, is promptly made flavourings cooking wine of the present invention.
Distinguishing feature of the present invention and outstanding technical progress are:
1, technology of the present invention is simple, processing ease, low, the instant effect of cost;
2, the present invention has made full use of solid white spirit brewing association product composition characteristic, the color and lusters that amino-acid nitrogen in yellow water, the vinasse squeezed fluid, spontaneous fermentation are produced etc. carry out the advantage combination with ethanol in the wine tail and are converted into flavourings cooking wine, have realized the maximization that resource conversion is utilized.
3, the effective constituent in the abundant full use yellow water of the present invention, wine tail, the vinasse squeezed fluid, prevented that yellow water, wine tail, vinasse squeezed fluid from directly discharging, or the environmental pollution that utilizes insufficient back discharging to cause, and whole production do not produce secondary pollution, and economy and environmental benefit are all very remarkable.
4, raw material of the present invention is to be produced by multiple high-quality grain nature solid state fermentation, includes rich and varied fragrant, the taste compound of being, and makes product fragrance mellow naturally, and the fragrance plyability is better than traditional pure grain fermented flavoring material wine.
5, the present invention compares with traditional method for producing flavourings cooking wine, has saved a large amount of grains, and the product of production has reached SB/T10416---2007 flavourings cooking wine standards.
6, the present invention can be used as liquor-making enterprises and applies as supporting project.
Description of drawings
Embodiment
A kind of method for producing flavourings cooking wine with solid spirit brewing by-product yellow water, vinasse squeezed fluid, wine tail with specially to store wine be raw material, comprises raw materials pretreatment in regular turn, boils, allocates, filters each operation and form; Wherein:
The raw materials pretreatment operation is that yellow water, vinasse squeezed fluid are mixed according to the part by weight of 1.5～5:1, then through supercritical CO
2Extraction makes its total acid reduce to 0.1～0.5g/100ml, adds the SHENGXIANG yeast fall the feed liquid weight 0.05～0.1% after the acid again, cultivates 2～5 days under 30 ℃ of temperature, ferments and removes different assorted technological process;
Boiling operation, is through pretreated feed liquid, adds the composite aromatic condiment of its weight 0.1～0.5 ‰, it is boiled boil 10～20 minutes, sterilizes, extracts the technological process fragrant, taste compound that is in the spice;
The allotment operation, be will be through the feed liquid that boiled, when treating that its temperature is reduced to 33 ℃-35 ℃, the wine tail that adds this feed liquid weight 20%～50%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make its wine degree that reaches standard-required and the technological process of salinity;
Filter operation, be meant through the allotment operation, be filtered to and clarify and obtain the technological process of finished product flavourings cooking wine deployed liquid.
Embodiment 1
Former, auxilliary material:
1, yellow water: brewage the normal free from extraneous odour fresh liquid of fermentation for white spirit by solid state method, total acid (in lactic acid) content is that 4.85g/100ml, amino acid nitrogen content are 0.2g/100ml.
2, wine tail: the water white transparency liquid of the 15%vol that slips out is after drinking got in the white spirit by solid state method distillation, and total acid (in lactic acid) content is 2.60g/100ml.
3, specially store wine: losing that poor to carry out the wine degree that Secondary Fermentation produces be the liquor of 65%vol after the solid spirit fermentative production.
4, vinasse squeezed fluid: the white spirit by solid state method normal vinasse that ferment, the dense magma that after the extrusion machine solid-liquid separation, obtains, total acid (in lactic acid) content is that 1.20g/100ml, amino acid nitrogen content are 0.10g/100ml.
5, salt: quality meets the commercially-available food-grade salt of GB5461 national standard.
6, SHENGXIANG yeast: commercially available Angel board SHENGXIANG yeast.
7, composite aromatic condiment: by seven kinds of nothings go mouldy, the natural flavoring agent of peculiar smell, mix by its total weight percent: Ligusticum wallichii 20%, anistree 15%, fennel 12%, cassia bark 22%, Chinese prickly ash 15%, cloves 12%, ginger 4%.
Technological process:
1, raw materials pretreatment: after yellow water, vinasse squeezed fluid mixed according to the part by weight of 4:1, use supercritical CO
2Extraction makes its total acid reduce to 0.5g/100ml, adds the SHENGXIANG yeast fall the feed liquid weight 0.05% after the acid again, cultivates 5 days down at 30 ℃.
2, boil: pretreated feed liquid is added its weight 0.5 ‰ composite aromatic condiments, boil and boil 20 minutes.
3, allotment: will be through the feed liquid that boiled, when treating that its temperature is reduced to 33 ℃, the wine tail that adds this feed liquid weight 45%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make its wine degree reach 12%vol, salinity is 10.5g/l.
4, filter: the liquid filtering after deployed to clarification, is made flavourings cooking wine of the present invention.
Embodiment 2
Former, auxilliary material:
1, yellow water: brewage the normal free from extraneous odour of fermentation, fresh liquid for white spirit by solid state method, total acid (in lactic acid) content is that 4.35g/100ml, amino acid nitrogen content are 0.15g/100ml.
2, wine tail: for white spirit by solid state method distills the water white transparency liquid of getting the 32.4%vol that slips out after drinking, total acid (in lactic acid) content is 0.92g/100ml.
3, specially store wine: carrying out the wine degree that Secondary Fermentation produces for losing after the solid spirit fermentative production is poor is the liquor of 55.7%vol.
4, vinasse squeezed fluid: be the white spirit by solid state method normal vinasse that ferment, the dense magma that after the extrusion machine solid-liquid separation, obtains, total acid (in lactic acid) content is that 1.0g/100ml, amino acid nitrogen content are 0.18%g/100ml.
5, salt, SHENGXIANG yeast, composite aromatic condiment are with embodiment 1
Technological process:
1, raw materials pretreatment: after yellow water, vinasse squeezed fluid mixed according to the part by weight of 2:1, use supercritical CO
2Extraction is reduced to 0.47g/100ml with its total acid, adds the SHENGXIANG yeast fall the feed liquid weight 0.1% after the acid again, cultivates 3 days down at 30 ℃.
2, boil: pretreated feed liquid is added its weight 0.1% composite aromatic condiment, boil and boil 10 minutes.
3, allotment: will be through the feed liquid that boiled, when treating that it is cooled to 35 ℃, the wine tail that adds this feed liquid weight 20%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make its wine degree reach 12%vol, salinity is 10.5g/l.
4, filter: the liquid filtering after deployed to clarification, is made flavourings cooking wine of the present invention.
Embodiment 3
Former, auxilliary material:
1, wine tail: get the water white transparency liquid that the 10.7%vol that slips out is after drinking got in the white spirit by solid state method distillation, total acid (in lactic acid) content is 3.2g/100ml.
2, specially store wine: get and lose that poor to carry out the wine degree that Secondary Fermentation produces be the liquor of 60%vol after the solid spirit fermentative production.
3, yellow water, vinasse squeezed fluid, salt, SHENGXIANG yeast, composite aromatic condiment are with embodiment 1.
Production technique of the present invention:
1, raw materials pretreatment operation, boils operation with embodiment 1.
2, allotment operation: the feed liquid after will boiling, to be cooled during to 34 ℃, the wine tail that adds this feed liquid weight 50%, become work in-process after mixing, then according to SB/T10416---2007 flavourings cooking wine standards, allocate with special cellar for storing things wine, salt, make its wine degree reach 12%vol, salinity is 10.5g/l.
4, filter operation: the liquid filtering after deployed to clarification, is promptly made flavourings cooking wine of the present invention.
Claims (1)
1. method for producing flavourings cooking wine with association product yellow water, vinasse squeezed fluid, the wine tail of brewed spirit solid with specially to store wine be raw material, comprises raw materials pretreatment in regular turn, boils, allocates, filters each operation and form wherein said raw material:
Yellow water: being meant that getting white spirit by solid state method brewages the normal free from extraneous odour fresh liquid of fermentation, is that 4.35～7.05g/100ml, amino acid nitrogen content are 0.15～0.3g/100ml in its total acid content of lactic acid;
The vinasse squeezed fluid: be meant and get the white spirit by solid state method normal vinasse that ferment, the dense magma that obtains after the extrusion machine solid-liquid separation is that 0.95～1.80g/100ml, amino acid nitrogen content are 0.083～0.18g/100ml in its total acid content of lactic acid;
The wine tail: being meant that getting the white spirit by solid state method distillation gets the water white transparency liquid of distilled 10～35%vol after drinking, is 0.72～3.75g/100ml in its total acid content of lactic acid;
Special cellar for storing things wine is meant to get and loses that poor to carry out the wine degree that Secondary Fermentation produces be the liquor of 55～65%vol after the white spirit by solid state method fermentative production;
It is characterized in that:
Described raw materials pretreatment operation, be with yellow water, vinasse squeezed fluid according to 1.5～5: 1 part by weight mixes, then through supercritical CO
2Extraction makes its total acid reduce to 0.1～0.5g/100ml, adds the SHENGXIANG yeast fall the feed liquid weight 0.05～0.1% after the acid again, cultivates 2～5 days under 30 ℃ of temperature, ferments and removes different assorted technological process;
The described operation that boils is the composite aromatic condiment that adds its weight 0.1～0.5 ‰ through pretreated feed liquid, it is boiled boil 10～20 minutes, sterilize, extract the technological process fragrant, taste compound that is in the spice, and the described composite aromatic condiment that uses, be by following seven kinds of nothings go mouldy, the natural flavoring agent of peculiar smell, mix by its total weight percent example: Ligusticum wallichii 20%, anistree 15%, fennel 12%, cassia bark 22%, Chinese prickly ash 15%, cloves 12%, ginger 4%;
Described allotment operation, be will be through the feed liquid that boiled, when treating that its temperature is reduced to 33 ℃～35 ℃, the wine tail that adds this feed liquid weight 20%～50%, become work in-process after mixing, according to SB/T10416-2007 flavourings cooking wine standard, allocate then, make it reach the wine degree and the salinity of standard-required with special cellar for storing things wine, salt.
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| CN2007100497669A CN101130730B (en) | 2007-08-16 | 2007-08-16 | Method for producing flavourings cooking wine |
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| CN2007100497669A CN101130730B (en) | 2007-08-16 | 2007-08-16 | Method for producing flavourings cooking wine |
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| CN101130730A CN101130730A (en) | 2008-02-27 |
| CN101130730B true CN101130730B (en) | 2011-03-30 |
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| CN101445776B (en) * | 2008-12-30 | 2012-07-04 | 四川银帆生物科技有限公司 | Method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste |
| CN101810293B (en) * | 2009-02-24 | 2012-05-23 | 四川大学 | Preparation method of special cooking wine for cooking soup and increasing flavor |
| CN101810292B (en) * | 2009-02-24 | 2012-05-23 | 四川大学 | Preparation method of special cooking wine for removing river fishy smell and enhancing the flavor |
| CN101810294B (en) * | 2009-02-24 | 2012-05-23 | 四川大学 | Preparation method of special cooking wine for removing sea fishy smell and enhancing flavor |
| CN101928659B (en) * | 2009-06-24 | 2012-08-01 | 伊犁肖尔布拉克酒业有限责任公司 | Cumin liquor and preparation method thereof |
| CN101698817B (en) * | 2009-10-19 | 2012-02-29 | 李家民 | Method for producing white wine by distilled grain continuous solid state fermentation |
| CN101692891B (en) * | 2009-10-22 | 2012-07-25 | 凌百仙 | Production technique of cooking wine with ageing vinasse |
| CN102246945B (en) * | 2011-05-10 | 2012-11-21 | 四川银帆生物科技有限公司 | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit |
| CN102754804B (en) * | 2012-07-18 | 2013-09-25 | 李家民 | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof |
| CN102754805A (en) * | 2012-07-24 | 2012-10-31 | 朱建辉 | Production process of house special cooking wine |
| CN102894336A (en) * | 2012-10-25 | 2013-01-30 | 湖州老恒和酿造有限公司 | Technology for making cooking wine and cooking wine |
| CN103355623B (en) * | 2013-07-25 | 2015-05-27 | 山西毛大姐食品有限公司 | Oil-flavor slice pickle and preparation method |
| CN103766839B (en) * | 2014-01-23 | 2015-08-26 | 山西杨一斋天然植物开发有限责任公司 | The preparation method of cooking wine dedicated liquid spice |
| CN104187528B (en) * | 2014-08-21 | 2016-03-16 | 四川清香园调味品股份有限公司 | A kind of flavourings cooking wine and preparation method thereof |
| CN104382159B (en) * | 2014-10-30 | 2016-04-27 | 江南大学 | A kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage |
| CN105559073B (en) * | 2016-02-01 | 2019-02-26 | 湖北工业大学 | A method of flavored product is prepared using yellow water and brewing microorganism |
| CN106072415A (en) * | 2016-06-15 | 2016-11-09 | 浙江农林大学 | A kind of waste distiller's grains replaces the method for part rice production cooking wine |
| CN106072417A (en) * | 2016-07-07 | 2016-11-09 | 夏放军 | A kind of orectic Chinese medicine auxiliary cooking wine and preparation method thereof |
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