CN103773667A - Novel edible vinegar production technology - Google Patents
Novel edible vinegar production technology Download PDFInfo
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- CN103773667A CN103773667A CN201210394499.XA CN201210394499A CN103773667A CN 103773667 A CN103773667 A CN 103773667A CN 201210394499 A CN201210394499 A CN 201210394499A CN 103773667 A CN103773667 A CN 103773667A
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- wine
- production technology
- vinasse
- vinegar
- edible vinegar
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Abstract
The invention discloses a novel edible vinegar production technology, belongs to the field of edible vinegar brewage, and aims to solve the problems that: in the prior art, a stirring-filter pressing sub-process is established between an alcoholic fermentation process and an acetic fermentation process, and the sub-process has the shortages of complicated operation steps, large workload, and a lot of equipment. In the novel edible vinegar production technology, a simple separation sub-process is set between the alcoholic fermentation process and the acetic fermentation process, namely arranging a separating valve in a position near the bottom part of the sidewall of an alcoholic fermentation tank; when fermented grains, which have been thoroughly fermented, start to separate into wine and vinasse, the separating valve is opened to discharge the wine, and then the separating valve is closed after the wine starts to contain vinasse, wherein the preferable position of the inlet of the separating valve is between an up-floating layer and a precipitation layer of vinasse of matured fermented grains and near the upper part of the precipitation layer. The obtained wine and the unseparated mixture of wine and vinasse after the separation are respectively added into the post process for liquid fermentation and solid fermentation. In the testing process, the novel edible vinegar production technology has the advantages of fewer operation steps, small workload, and no need of stirring or filter-pressing equipment, reduces the production cost, and improves the production efficiency.
Description
Technical field
The invention belongs to edible vinegar and brewage field, particularly a kind of production technology of vinegar.
Background technology
[0002] according to the 5th phase in 2007 " Jiangsu seasoning nonstaple food ", Zhenjiang Heng Shuncu factory disclosed vinegar brewing flow process in " production technology of vinegar " article can be divided three large operations: vinegar sterilization is drenched in zymamsis---acetic fermentation---.Wherein from zymamsis,-----sub-operation is inoculated in press filtration--spice--between acetic fermentation, to be provided with stirring, stir: the wine unstrained spirits that pumps fermenting-ripening from ethanol fermentation tank, adopt air compressor to pass into high-pressure air, wine and grain in ripe wine unstrained spirits are stirred; Press filtration: then use filter press equipment to filter squeezing and obtain wine clear liquid; Spice: pump into again in acetic fermentation pool and mix into semi-solid state wine bran mixture thoroughly with wheat bran, get the even stall with goods spread out on the ground for sale of large chaff (rice husk) in pond above wine bran mixture, then mix and stir and become material to be inoculated; Inoculation: be taken at again vinegar unstrained spirits (being called old kind) of 6～7 days of another place fermentation and be linked into equably in wine bran chaff mixture and go.Above-mentioned existing technological operation step is many, workload is large, also must be equipped with stirring, press filtration, handling equipment.As can be seen here, design is a kind of from zymamsis---and between acetic fermentation, operation steps is few, workload is little, and without stirring and filtering equipment, thereby the production technology of vinegar that reduces costs, enhances productivity is necessary.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, design is a kind of from zymamsis---and between acetic fermentation, operation steps is few, workload is little, the production technology of vinegar that reduces costs, enhances productivity.
The object of the present invention is achieved like this: a kind of production technology of vinegar, and---acetic fermentation---drenches vinegar sterilization to comprise zymamsis, it is characterized in that zymamsis---between acetic fermentation, be provided with simple and easy segregant operation.
Object of the present invention can also take following further measure to realize:
Described simple and easy segregant operation refers to: on zymamsis pot sidewall, near bottom place, seperating vale is set, when in ethanol fermentation tank, the wine unstrained spirits of fermenting-ripening presents wine and poor separate stage, open seperating vale wine liquid is emitted, until the wine liquid of emitting is closed seperating vale while being mixed with vinasse in good time.The wine liquid that separation obtains directly adds in rear road acetic fermentation operation, and the raw material of making liquid fermenting vinegar technique processed uses; In tank, the compound of remaining unsegregated wine liquid and vinasse directly adds rear road acetic fermentation operation, and the raw material of making solid fermentation vinegar technique processed uses.
The entrance location of described seperating vale is chosen between the vinasse floating layer and the beds of precipitation of ripe wine unstrained spirits in tank.Wine unstrained spirits ripe in ethanol fermentation tank must occur: on tank level, present vinasse floating part and become floating layer, fermentor tank part broad in the middle is rice wine clear liquid, becomes the beds of precipitation at the bottom of being sunken to tank under all the other vinasse.The effect that the entrance location of seperating vale is chosen between vinasse floating layer and the beds of precipitation of ripe wine unstrained spirits in tank is to emit most of rice wine clear liquid.
Described seperating vale import is near the optimum position at bottom place on zymamsis pot sidewall, and the vinasse that are chosen in ripe wine unstrained spirits in tank float between layer and the beds of precipitation and near the position above the beds of precipitation.Its effect is more fully to isolate wine liquid as much as possible, obtains denseer thick unsegregated wine liquid and the compound of vinasse simultaneously.
During the present invention is on probation, and compared with existing from zymamsis---being provided with stirring between acetic fermentation--press filtration operation, show 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 technique also need to pump the wine unstrained spirits of fermenting-ripening from ethanol fermentation tank, adopts air compressor to pass into high-pressure air, and wine and grain in ripe wine unstrained spirits are stirred; Then use filter press equipment to filter squeezing and obtain wine clear liquid.Do like this, be obviously must through multiple operators, multitasking step just can reach separating of wine liquid and vinasse.
2, without stirring 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 without purchasing and stirs and filtering equipment.Certainly, reduced greatly compared with the prior art production cost.
3, production efficiency improves.The mixture of the wine liquid that separation obtains and remaining unsegregated wine liquid and vinasse, obtain respectively the reasonable use of rear road acetic fermentation operation, this has just saved filtration in existing technique, has squeezed sub-operation, whole vinegar brewing flow shortens, save the time and artificial, the inevitable production efficiency that improved significantly.
Claims (4)
1. novel production technology of vinegar,---acetic fermentation---drenches vinegar sterilization to comprise zymamsis, it is characterized in that from zymamsis---between acetic fermentation, be provided with simple and easy segregant operation.
2. a kind of production technology of vinegar according to claim 1, it is characterized in that described simple and easy segregant operation refers to: on zymamsis pot sidewall, near bottom place, seperating vale is set, when in ethanol fermentation tank, the wine unstrained spirits of fermenting-ripening presents wine and poor separate stage, open seperating vale wine liquid is emitted, until the wine liquid of emitting is closed seperating vale while being mixed with vinasse in good time.
3. a kind of production technology of vinegar according to claim 1 and 2, is characterized in that the entrance location of described seperating vale is chosen between the vinasse floating layer and the beds of precipitation of ripe wine unstrained spirits in tank.
4. according to a kind of production technology of vinegar described in claim 1 or 3, it is characterized in that the optimum position of described seperating vale import is chosen between floating 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 |
|---|---|---|---|
| CN201210394499.XA CN103773667A (en) | 2012-10-17 | 2012-10-17 | Novel edible vinegar production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210394499.XA CN103773667A (en) | 2012-10-17 | 2012-10-17 | Novel edible vinegar production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103773667A true CN103773667A (en) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210394499.XA Pending CN103773667A (en) | 2012-10-17 | 2012-10-17 | Novel edible vinegar production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103773667A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100253894B1 (en) * | 1997-11-14 | 2000-04-15 | 서권일 | A composition of drink containing persimmon vinegar |
| CN102041228A (en) * | 2009-10-22 | 2011-05-04 | 镇江市恒康调味品厂 | Simple high-efficiency wine and lees separating method in liquid-vinegar brewing flow |
| CN102051326A (en) * | 2009-10-27 | 2011-05-11 | 镇江市恒康调味品厂 | Production technology of vinegar |
-
2012
- 2012-10-17 CN CN201210394499.XA patent/CN103773667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100253894B1 (en) * | 1997-11-14 | 2000-04-15 | 서권일 | A composition of drink containing persimmon vinegar |
| CN102041228A (en) * | 2009-10-22 | 2011-05-04 | 镇江市恒康调味品厂 | Simple high-efficiency wine and lees separating method in liquid-vinegar brewing flow |
| CN102051326A (en) * | 2009-10-27 | 2011-05-11 | 镇江市恒康调味品厂 | Production technology of vinegar |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140507 |