CN102321516A - Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor - Google Patents
Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor Download PDFInfo
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- CN102321516A CN102321516A CN 201110253793 CN201110253793A CN102321516A CN 102321516 A CN102321516 A CN 102321516A CN 201110253793 CN201110253793 CN 201110253793 CN 201110253793 A CN201110253793 A CN 201110253793A CN 102321516 A CN102321516 A CN 102321516A
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Abstract
The invention discloses processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor, which comprises the following steps: (1) on a mass basis, blending 110-140 parts of yellow water, 70-90 parts of spent wash, 2-5 parts of moldy meal, 3-8 parts of high-quality bottom cellar mud, 4-7 parts of double bottom grains, 8-13 parts of tail liquor, and 12.5-20 parts of caproic acid bacterial solutions; (2) timely stirring yellow water and spent wash under a condition with a temperature of 70-85 DEG C, uniformly sealing to obtain an A solution; (3) uniformly mixing and stirring moldy meal, high-quality bottom cellar mud, double bottom grains, caproic acid bacterial solutions, and tail liquor below 35 DEG C to obtain a B solution; (4) allowing the A solution to stand for one day, well mixing the A solution and the prepared B solution at 35-38 DEG C, performing sealing fermentation for 30-45 days; (5) performing distillation and concentration of the fermented A and B mixed solution to obtain a taste-adjusting and flavour-adjusting solution C which is stored for a half year for blending middle-grade liquor. The invention makes full and comprehensive use of organic matter, nitrogen-containing compounds, saccharides and phenolic compounds, greatly reduces the discharging amount of pollutants such as organic matter.
Description
Technical field
The invention belongs to the wine brewing field, specifically, relate to the technology that the by product that is produced in a kind of wine brewing carries out second stage employ.
Background technology
Aromatic Chinese spirit is in brewing process; Want poor etc. at the bottom of by-product yellow water, residual water, caproic acid bacteria solution, the two-wheel; These by products all fail to be utilized effectively always for a long time, are abandoned on one side as refuse, not only waste resource but also severe contamination surrounding environment.Over the past two years, the poor analysis and research found to contain a lot of useful matteies at the bottom of domestic yellow water, residual water, caproic acid bacteria solution, the two-wheel.These all are the precursors that generates ester, and in the yellow water except that containing a certain amount of alcohol, also contain useful microbe, organism and other flavor and fragrance substance of the long-term domestication of a large amount of processes.
The part component content of residual waterMg/100ml
| Title | N-propyl alcohol | Isopropylcarbinol | Primary isoamyl alcohol | NSC 8882 | Lactic acid second fat | ETHYLE ACETATE |
| Content | 5.49 | 6.87 | 24.10 | 38.98 | 703.87 | 5.49 |
The shared per-cent of residual water composition%
| Title | Total acid | Total ester | Total alcohol | Total aldehyde | Other |
| Content | 8.95 | 26.35 | 12.56 | 0.34 | 5.8 |
At present, each big brewery recycles to have separately in every kind of material in poor at the bottom of to yellow water, caproic acid bacteria solution, two-wheel and appears in the newspapers, but the recycling of residual water is not really appeared in the newspapers, and various organic content are very high in the residual water, can be used fully.
Summary of the invention
For solving above technical problem, the object of the present invention is to provide the by product that will be produced in a kind of will the wine brewing, carry out the technology that second stage employ is used to make wine.
The present invention seeks to realize like this:
A kind of aromatic Chinese spirit solid state fermentation organism second stage employ complete processing is characterized in that carrying out as follows:
(1) joins by mass fraction and get at the bottom of 110 ~ 140 parts of yellow waters, 70 ~ 90 parts of residual waters, 2 ~ 5 parts in bent powder, 3 ~ 8 parts of the bed muds in high-quality cellar for storing things, the two-wheel 8 ~ 13 parts of poor 4 ~ 7 parts, tail wine, 12.5 ~ 20 parts of caproic acid bacteria solutions;
(2) sealing that under the condition of 70 ~ 85 ℃ of temperature, in time stirs of yellow water and residual water is obtained A liquid;
(3) poor at the bottom of bent powder, high-quality cellar for storing things bed mud, the two-wheel, caproic acid bacteria solution, tail wine are made B liquid 35 ℃ of following mixing and stirring;
(4) the A liquid that will place after one day mixes sealing and fermenting 30 ~ 45 days with the B liquid for preparing under 35 ~ 38 ℃;
(5) A, the B mixed solution after will fermenting is concentrated through distilling, and obtains seasoning, blending liquid C, stores to be used to blend middle-grade liquor half a year.Through storage seasoning, blending liquid C, be high-ester flavouring.Utilize by product, reduced the cost of wine, and improved the fragrance of wine, taste.
Earlier yellow water is poured in the cleaned watt cylinder in the step (2), poured residual water into mixing again.
A described in the step (5), B mixed solution are proposed the drinking vessel distillation through the wine tail and are concentrated.
A large amount of caproic acid bacterias is an enlarged culturing system.
Be pickled with grains or in wine at the bottom of yellow water, the residual water of the raw material that utilizes, high-quality cellar for storing things bed mud, the two-wheel in above-mentioned, that tail wine, caproic acid bacteria solution etc. are common brew aromatic Chinese spirit enterprise is used and produced.
Beneficial effect: organism, nitrogenous compound, carbohydrate and phenolic cpd etc. have obtained comprehensive utilization fully among the present invention; Reduced the quantity discharged of pollutents such as organism greatly, alleviated environmental pollution, improved the quality of products; When creating economic benefit, its obvious social benefit.
Embodiment
Embodiment 1
Join and get poor 4kg at the bottom of yellow water 110 kg, residual water 70 kg, bent powder 2 kg, high-quality cellar for storing things bed mud 3 kg, the two-wheel, tail wine 8kg, caproic acid bacteria solution 12.5kg;
(2) sealing that under the condition of 70 ℃ of temperature, in time stirs of yellow water and residual water is obtained A liquid;
(3) poor at the bottom of bent powder, high-quality cellar for storing things bed mud, the two-wheel, caproic acid bacteria solution, tail wine are made B liquid 35 ℃ of following mixing and stirring;
(4) the A liquid that will place after one day mixes sealing and fermenting 30 days with the B liquid for preparing under 35 ℃;
(5) A, the B mixed solution after will fermenting is concentrated through distilling, and obtains seasoning, blending liquid C, stores to be used to blend middle-grade liquor half a year.
Embodiment 2
Join and get poor 7 kg at the bottom of yellow water 140 kg, residual water 90 kg, bent powder 5 kg, high-quality cellar for storing things bed mud 8 kg, the two-wheel, tail wine 13 kg, caproic acid bacteria solution 20 kg;
(2) will earlier yellow water be poured in the cleaned watt cylinder, and pour residual water into mixing again, the sealing that under the condition of 85 ℃ of temperature, in time stirs obtains A liquid;
(3) poor at the bottom of bent powder, high-quality cellar for storing things bed mud, the two-wheel, caproic acid bacteria solution, tail wine are made B liquid 35 ℃ of following mixing and stirring;
(4) the A liquid that will place after one day mixes sealing and fermenting 30 ~ 45 days with the B liquid for preparing under 38 ℃;
(5) A after will fermenting, B mixed solution are proposed the drinking vessel distillation through the wine tail and are concentrated, and obtain seasoning, blending liquid C, store to be used to blend middle-grade liquor half a year.
Embodiment 3
Join by mass fraction and to get poor 5 kg at the bottom of yellow water 130 kg, residual water 80 kg, bent powder 3 kg, high-quality cellar for storing things bed mud 5 kg, the two-wheel, tail wine 10 kg, caproic acid bacteria solution 15 kg;
(2) will earlier yellow water be poured in the cleaned watt cylinder, and pour residual water into mixing again, the sealing that under the condition of 80 ℃ of temperature, in time stirs obtains A liquid;
(3) poor at the bottom of bent powder, high-quality cellar for storing things bed mud, the two-wheel, caproic acid bacteria solution, tail wine are made B liquid 35 ℃ of following mixing and stirring;
(4) the A liquid that will place after one day mixes sealing and fermenting 35 days with the B liquid for preparing under 37 ℃;
(5) A after will fermenting, B mixed solution are proposed the drinking vessel distillation through the wine tail and are concentrated, and obtain seasoning, blending liquid C, store to be used to blend middle-grade liquor half a year.
Claims (3)
1. organism second stage employ complete processing in the aromatic Chinese spirit solid state fermentation is characterized in that carrying out as follows:
(1) joins by mass fraction and get at the bottom of 110 ~ 140 parts of yellow waters, 70 ~ 90 parts of residual waters, 2 ~ 5 parts in bent powder, 3 ~ 8 parts of the bed muds in high-quality cellar for storing things, the two-wheel 8 ~ 13 parts of poor 4 ~ 7 parts, tail wine, 12.5 ~ 20 parts of caproic acid bacteria solutions;
(2) sealing that under the condition of 70 ~ 85 ℃ of temperature, in time stirs of yellow water and residual water is obtained A liquid;
(3) poor at the bottom of bent powder, high-quality cellar for storing things bed mud, the two-wheel, caproic acid bacteria solution, tail wine are made B liquid 35 ℃ of following mixing and stirring;
(4) the A liquid that will place after one day mixes sealing and fermenting 30 ~ 45 days with the B liquid for preparing under 35 ~ 38 ℃;
(5) A, the B mixed solution after will fermenting is concentrated through distilling, and obtains seasoning, blending liquid C, stores to be used to blend middle-grade liquor half a year.
2. according to organism second stage employ complete processing in the said aromatic Chinese spirit solid state fermentation of claim 1, it is characterized in that: earlier yellow water is poured in the cleaned watt cylinder in the step (2), poured residual water into mixing again.
3. according to organism second stage employ complete processing in the said aromatic Chinese spirit solid state fermentation of claim 1, it is characterized in that: A described in the step (5), B mixed solution are proposed the drinking vessel distillation through the wine tail and are concentrated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110253793 CN102321516B (en) | 2011-08-31 | 2011-08-31 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110253793 CN102321516B (en) | 2011-08-31 | 2011-08-31 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
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| CN102321516A true CN102321516A (en) | 2012-01-18 |
| CN102321516B CN102321516B (en) | 2013-04-03 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604774A (en) * | 2012-03-19 | 2012-07-25 | 酒鬼酒股份有限公司 | Continuous empty vinasse double-round bottom fermentation process |
| CN104004677A (en) * | 2014-05-04 | 2014-08-27 | 河南科技大学 | Method for production of bacillus licheniformis preparation by utilizing ethanol industrial yellow water |
| CN104312897A (en) * | 2014-11-11 | 2015-01-28 | 四特酒有限责任公司 | Device for producing specially-scented seasoning wine from distillers' grains and seasoning wine producing method |
| CN104783118A (en) * | 2015-04-29 | 2015-07-22 | 四川银帆生物科技有限公司 | Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water |
| CN104818176A (en) * | 2014-06-04 | 2015-08-05 | 泸州科源生物科技有限公司 | Production method and applications of highly-flavored Baijiu biological fermentation broth |
| CN111410606A (en) * | 2020-02-20 | 2020-07-14 | 宜宾五粮液股份有限公司 | Process for preparing 2-hydroxycaproic acid and/or its polymer |
| CN113355183A (en) * | 2021-07-16 | 2021-09-07 | 四川轻化工大学 | Method for treating bottom boiler water through low-cost anaerobic fermentation |
-
2011
- 2011-08-31 CN CN 201110253793 patent/CN102321516B/en active Active
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| 《中国酿造》 20050228 王传荣等 黄水在新型白酒生产中的应用 27-28 1-3 , 第2期 * |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604774A (en) * | 2012-03-19 | 2012-07-25 | 酒鬼酒股份有限公司 | Continuous empty vinasse double-round bottom fermentation process |
| CN104004677A (en) * | 2014-05-04 | 2014-08-27 | 河南科技大学 | Method for production of bacillus licheniformis preparation by utilizing ethanol industrial yellow water |
| CN104004677B (en) * | 2014-05-04 | 2016-08-31 | 河南科技大学 | A kind of method utilizing alcohol industry yellow fluid to produce lichens bacillus preparation |
| CN104818176A (en) * | 2014-06-04 | 2015-08-05 | 泸州科源生物科技有限公司 | Production method and applications of highly-flavored Baijiu biological fermentation broth |
| CN104818176B (en) * | 2014-06-04 | 2017-02-15 | 泸州科源生物科技有限公司 | Production method and applications of highly-flavored Baijiu biological fermentation broth |
| CN104312897A (en) * | 2014-11-11 | 2015-01-28 | 四特酒有限责任公司 | Device for producing specially-scented seasoning wine from distillers' grains and seasoning wine producing method |
| CN104312897B (en) * | 2014-11-11 | 2016-05-18 | 四特酒有限责任公司 | Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof |
| CN104783118A (en) * | 2015-04-29 | 2015-07-22 | 四川银帆生物科技有限公司 | Secondary fermentation technique in process of preparing fragrance liquor from wine making byproduct yellow water |
| CN111410606A (en) * | 2020-02-20 | 2020-07-14 | 宜宾五粮液股份有限公司 | Process for preparing 2-hydroxycaproic acid and/or its polymer |
| CN113355183A (en) * | 2021-07-16 | 2021-09-07 | 四川轻化工大学 | Method for treating bottom boiler water through low-cost anaerobic fermentation |
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| CN102321516B (en) | 2013-04-03 |
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Effective date of registration: 20171113 Address after: 404047 No. 466, Tong Fang Avenue, Tian Town, Wanzhou District, Chongqing Patentee after: Chongqing Taibai Wine Co. Ltd. the poem Address before: 404047 No. 466, Tong Fang Avenue, Tian Town, Wanzhou District, Chongqing Patentee before: Chongqing Shixian Taibai Liquor Industry (Group) Co., Ltd. |
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