CN102051326A - Production technology of vinegar - Google Patents
Production technology of vinegar Download PDFInfo
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- CN102051326A CN102051326A CN2009102333323A CN200910233332A CN102051326A CN 102051326 A CN102051326 A CN 102051326A CN 2009102333323 A CN2009102333323 A CN 2009102333323A CN 200910233332 A CN200910233332 A CN 200910233332A CN 102051326 A CN102051326 A CN 102051326A
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- vinegar
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- wine
- seperating vale
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a production technology of vinegar, which belongs to the field of vinegar brewing and solves the problem that the existing technique is complicated in operation steps, large in workload and various in equipment since a stirring-filter pressing subprocess is provided between the alcoholic fermentation and the acetic fermentation. In the invention, a simple separation subprocess is provided between the alcoholic fermentation and the acetic fermentation, that is, a separating valve is arranged on the side wall close to the bottom, of the alcoholic fermentation tank; after the fermented matured grains are in the state that the alcohol is separated from grains, the separating valve is opened to discharge the alcohol liquid; the separating valve is closed in due time till the discharged alcohol liquid is mixed with grains; the preferable position of the inlet of the separating valve is arranged between the grain floating layer and the sediment layer of the matured grains and approaches to the upper side of the sediment layer; and the separated alcohol liquid and the mixture of the non-separated alcohol and grains are respectively and directly added into a subsequent process for liquid fermentation and solid fermentation. The test shows that the production technology of vinegar has few operation steps and small workload, and requires no stirring device and filter pressing device; the production cost is reduced; and the production efficiency is improved.
Description
Technical field: the invention belongs to edible vinegar and brewage the field, particularly a kind of vinegar production technique.
Background technology: according to 2007 the 5th phases " Jiangsu seasoning nonstaple food ", Zhenjiang is permanent can divide three big operations along vinegar factory disclosed vinegar brewing flow process in " vinegar production technique " article: the vinegar sterilization is drenched in zymamsis---acetic fermentation---.-----sub-operation is inoculated in press filtration--spice--to be provided with stirring between the acetic fermentation wherein from zymamsis, promptly stir: the wine unstrained spirits that from ethanol fermentation tank, pumps fermenting-ripening, adopt air compressor to feed high-pressure air, the wine in the ripe wine unstrained spirits is stirred with poor; Press filtration: use filter press equipment to filter squeezing then and obtain the wine clear liquid; Spice: pump in the acetic fermentation pond again and mix into semi-solid state wine bran mixture thoroughly with wheat bran, evenly the stall with goods spread out on the ground for sale is in the pond above the wine bran mixture to get big chaff (rice husk), and mixing and stirring becomes material to be inoculated again; Inoculation: be taken at vinegar unstrained spirits (being called old kind) of 6～7 days of another place fermentation again and be linked into equably in the wine bran chaff mixture and go.Above-mentioned existing technological operation step is many, workload is big, also must be equipped with stirring, press filtration, handling equipment.This shows, design a kind of from zymamsis---operation steps is few between the acetic fermentation, workload is little, need not to stir and filtering equipment, thereby the vinegar production technique that reduces cost, enhances productivity is necessary.
Summary of the invention: the objective of the invention is to overcome the deficiencies in the prior art, design a kind of from zymamsis---operation steps is few between the acetic fermentation, workload is little, the vinegar production technique that reduces cost, enhances productivity.
The object of the present invention is achieved like this: a kind of vinegar production technique, and---acetic fermentation---drenches the vinegar sterilization to comprise zymamsis, it is characterized in that zymamsis---be provided with simple and easy segregant operation between the acetic fermentation.
Purpose of the present invention can also take following further measure to realize:
Described simple and easy segregant operation is meant: near the place, bottom seperating vale is set on the zymamsis pot sidewall, when treating that the wine unstrained spirits of fermenting-ripening presents wine and poor separate stage in the ethanol fermentation tank, open seperating vale wine liquid is emitted, when the wine liquid of emitting is mixed with vinasse, close seperating vale in good time.Separate the wine liquid that obtains and directly add in road, the back acetic fermentation operation, the raw material of making liquid fermenting system vinegar technology uses; The compound of remaining unsegregated wine liquid and vinasse then directly adds road, back acetic fermentation operation in jar, and the raw material of making solid fermentation system vinegar technology uses.
The entrance location of described seperating vale is chosen between the vinasse come-up layer and the beds of precipitation of jar interior ripe wine unstrained spirits.Sophisticated wine unstrained spirits must occur in the ethanol fermentation tank: present vinasse come-up part on the tank level and become the come-up layer, fermentor tank part broad in the middle then is the rice wine clear liquid, becomes the beds of precipitation at the bottom of being sunken under all the other vinasse jar.The entrance location of seperating vale is chosen in the vinasse come-up layer of jar interior ripe wine unstrained spirits and the effect between the beds of precipitation is to emit most of rice wine clear liquid.
Near the optimum position at place, bottom, the vinasse that are chosen in jar interior ripe wine unstrained spirits float between the layer and the beds of precipitation and the position above the close beds of precipitation on the zymamsis pot sidewall in described seperating vale import.Its effect is more fully to isolate wine liquid as much as possible, obtains the denseer thick unsegregated wine liquid and the compound of vinasse simultaneously.
During the present invention was on probation, the press filtration operation was compared---to be provided with stirring between the acetic fermentation--with existing from zymamsis, has shown following beneficial effect:
1, operation steps is few, workload is little.Only need 1 operator, open or close the simple operations of seperating vale, just reach separating of wine liquid and vinasse.Existing technology then also needs to pump the wine unstrained spirits of fermenting-ripening from ethanol fermentation tank, adopt air compressor to feed high-pressure air, and the wine in the ripe wine unstrained spirits is stirred with poor; Use filter press equipment to filter squeezing then and obtain the wine clear liquid.Do like this, obviously be must through a plurality of operators, the multitasking step just can reach separating of wine liquid and vinasse.
2, need not to stir and filtering equipment, reduced production cost.As mentioned above, operation steps is few, workload is little, has saved the time, has also saved manually, adds to need not to purchase to stir and filtering equipment.Undoubtedly, compare with existing technology and then reduced production cost greatly.
3, production efficiency improves.The wine liquid that separation obtains and the mixture of remaining unsegregated wine liquid and vinasse, obtain the reasonable use of road, back acetic fermentation operation respectively, this has just saved filtration in the existing technology, has squeezed sub-operation, whole vinegar is brewageed flow process and is shortened, saved the time and artificial, the inevitable production efficiency that improved significantly.
Claims (4)
1. vinegar production technique,---acetic fermentation---drenches the vinegar sterilization to comprise zymamsis, it is characterized in that from zymamsis---be provided with simple and easy segregant operation between the acetic fermentation.
2. a kind of vinegar production technique according to claim 1, it is characterized in that described simple and easy segregant operation is meant: on the zymamsis pot sidewall, seperating vale is set near the place, bottom, when treating that the wine unstrained spirits of fermenting-ripening presents wine and poor separate stage in the ethanol fermentation tank, open seperating vale wine liquid is emitted, when the wine liquid of emitting is mixed with vinasse, close seperating vale in good time.
3. a kind of vinegar production technique according to claim 1 and 2 is characterized in that the entrance location of described seperating vale is chosen between the vinasse come-up layer and the beds of precipitation of jar interior ripe wine unstrained spirits.
4. according to claim 1 or 3 described a kind of vinegar production technique, it is characterized in that the optimum position of described seperating vale import is chosen between the come-up layer and the beds of precipitation and near the position above the beds of precipitation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102333323A CN102051326A (en) | 2009-10-27 | 2009-10-27 | Production technology of vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102333323A CN102051326A (en) | 2009-10-27 | 2009-10-27 | Production technology of vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102051326A true CN102051326A (en) | 2011-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102333323A Pending CN102051326A (en) | 2009-10-27 | 2009-10-27 | Production technology of vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN102051326A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773667A (en) * | 2012-10-17 | 2014-05-07 | 镇江市恒康调味品厂 | Novel edible vinegar production technology |
-
2009
- 2009-10-27 CN CN2009102333323A patent/CN102051326A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773667A (en) * | 2012-10-17 | 2014-05-07 | 镇江市恒康调味品厂 | Novel edible vinegar production technology |
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Application publication date: 20110511 |