CN104312897B - Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof - Google Patents
Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof Download PDFInfo
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- CN104312897B CN104312897B CN201410631420.XA CN201410631420A CN104312897B CN 104312897 B CN104312897 B CN 104312897B CN 201410631420 A CN201410631420 A CN 201410631420A CN 104312897 B CN104312897 B CN 104312897B
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Abstract
The invention provides a kind of device that vinasse produce special odor type blending liquor and method of production blending liquor thereof utilized, taking vinasse as raw material, comprise that fermentation pit and wine tail carry wine device, described in it, fermentation pit is the Jiao Bi of the non-stone of non-mud, is provided with overcoat in the bottom of fermentation pit; Described wine tail is carried wine device and is comprised and carry drinking vessel and cooling device. It comprises installation for fermenting and carries wine device, to vinasse after installation for fermenting fermentation, carry wine device through wine tail again and carry wine, make the special odor type blending liquor of producing, more than its total ester content reaches 3.0g/L, more than wherein ethyl acetate content reaches 1.0g/L, and increase substantially vinasse and put forward wine rate, thereby produced good economic benefit.
Description
Technical field:
The invention belongs to brewed spirit device and method field, relate to a kind of device that vinasse produce special odor type blending liquor and method of production blending liquor thereof utilized.
Background technology:
White wine industry is China's conventional industries, is national industry with Chinese characteristics and traditional genetic engineering industry, and white wine industry is also brought the problem of discarded object vinasse in promoting economic boom. spirit stillage is to extract the residue after alcohol taking Chinese sorghum, wheat, corn, cereal etc. as raw material through solid state fermentation, distillation. according to statistics, China's brewed spirit industry annual produce approximately 2,500 ten thousand tons vinasse (Li Xinshe, Lu Bushi. the effect research [J] that distills ' grains replaces rice bran to produce little song. make wine, 2006(7): 65-66.). spirit stillage acidity is large, moisture is more than 65%, very easily corrupt and difficult storage, if arbitrarily abandon or burn, can to environment cause severe contamination (Shi Anhui. present situation and prospect [J] that domestic environmental and ecologicalization of white wine industrial solid vinasse utilized. China brewages, 2006(3): 4-6.), on the other hand, remaining starch of failing to utilize completely in spirit stillage, the protein of enrichment, metabolite amino acid, vitamin, mineral element, cellulose, nutriment (the Wuzhong meetings such as NFE and the residual body of microorganism, Liu Qingbo, Liu Zhengan. the research [J] of spirit stillage " zero-emission ". Food Science, 2008, 29(8) 201-204.), if it can be fully utilized timely and effectively, both solved the problem of environmental pollution, can save food again, reduce production costs, and then obtain significantly economic results in society (Li Zhengyi. distillers ' grains comprehensive utilizating research [J]. Beijing Technology and Business University's report, 2003 (1): 9-13).
In traditional liquor solid ferment process, the most of starch in liquor-making raw material is utilized, but in spirit stillage, still has certain starch residual, thick starch 10%-13%, residual more protein also simultaneously, crude protein 10%-16% and fat, crude fat 3.83%-8.04% and crude fibre 18%-24%. (Wang Zhaoying, Xiao Min. the comprehensive utilization of spirit stillage and development prospect thereof [J]. brewing science and technology, 2004 (1): 65-67.). In vinasse, in residual starch, fermentability content of starch is also very high, reaches 2%-3% (ZL201210212204.2 " fermentability amylofermentation assay method 》 &ZL201210212260.6 " fermentability amylorrhexis assay method in vinasse " in vinasse).
The at present utilization of spirit stillage, 1, to utilize mode be as animal feed for the main tradition of spirit stillage, by microbial bacterial agent process solid spirit vinasse improve protein content and digestibility in feed (Wang Yuhong, fourth Double Ninth Festival, Zhang Kechang, etc. The optimization [J] of the process conditions of the fermenting and producing single cell protein taking distiller's grain as matrix. Wine brewing, 2002.29(5).
Circular agriculture is a kind of modern agriculture Economic Development Mode of effectively utilizing discarded object, accessory substance resource and protection of the environment; it is mainly by undergoing technological transformation to conventional industries; reduce to greatest extent resource consumption and waste discharge, with protection of the environment and the promotion sustainable development of socio-economy. Developing a circular economy is to implement a scientific outlook on development, and advances China's economic restructuring, transform mode of economic growth, and the inevitable choice of taking a new road to industrialization. Developing Circulation Economy, just more and more becomes common recognition and the action of the whole society.
By technological transformation, directly utilize the fresh grain stillage that is rich in flavor substance and fermentability starch to carry out production blending liquor, improve added value of product, and solve Liquor-making Enterprises & waste discharge problem. Not only can improve technical research level and the level of production of China's white wine industry, can also set up in traditional industries with Chinese characteristics the production model of recycling economy, play exemplary role, there is far-reaching economy and social effect. Meanwhile, to improving competitiveness in industry, promote that the industrial upgrading of China's agricultural, food processing industry is significant.
Produce vinasse wine, in vinasse, have certain residual starch, therefore can be again fermented into vinasse wine. Zhao Dong etc. are by adding forced fermentation bacterial strain, the carbohydrase of 60U/g, 6 ‰ koji powder and 5 ‰ complex enzyme, carry out forced fermentation and produce multiple arrack, fermentation time is 35 days, produce more than wine and the best (Zhao Dong of vinosity, Peng Zhiyun, Niu Guangjie, Deng. the research [J] that white wine is produced in the regeneration of forced fermentation vinasse. China brewages, 2011(2) 147-149). the research also having cellulase produce the effect (Qin Guangli aspect wine efficiency improving spirit stillage fermentation, Guo Kunliang, Wang Qiang, Deng. cellulase is to spirit stillage research of utilization [J]. brewing science and technology, 2009(4) 34-35).
Utilize at present the apparatus structure of vinasse production blending liquor single, or use single device to produce as only use wine tail to carry drinking vessel and directly steam wine, or use existing fermenting tank for fermentation, use this device single to carry out fermenting and producing low to the fermentation efficiency of vinasse, particularly utilize vinasse to produce special odor type blending liquor, utilizing existing is only that wine tail is put forward the poor effect that the device of drinking vessel is produced, the little liquor output rate that affects vinasse of input-output ratio, thus production economy benefit affected.
Summary of the invention:
The invention provides a kind of device that vinasse produce special odor type blending liquor and method of production blending liquor thereof utilized, it comprises installation for fermenting and carries wine device, to vinasse after installation for fermenting fermentation, carry wine device through wine tail again and carry wine, make the special odor type blending liquor of producing, more than its total ester content reaches 3.0g/L, more than wherein ethyl acetate content reaches 1.0g/L, and increase substantially vinasse and put forward wine rate, thereby produced good economic benefit.
A kind of vinasse of the present invention are produced the device of special odor type blending liquor, taking vinasse as raw material, comprise that fermentation pit and wine tail carry wine device, and described in it, fermentation pit is the Jiao Bi of the non-stone of non-mud, is provided with overcoat in the bottom of fermentation pit; Described wine tail is carried wine device and is comprised and carry drinking vessel and cooling device.
Vinasse of the present invention are produced the device of special odor type blending liquor, and described in it, the non-stone of non-mud is preferably red Chu's rectangular slab of stone.
Vinasse of the present invention are produced the device of special odor type blending liquor, and the overcoat of described fermentation pit bottom is impervious barrier, is provided with cellar for storing things mud on the surface of described impervious barrier.
Cooling device of the present invention is preferably enclosed type cooler.
The preferred quality of the non-stone of non-mud of the present invention is loose, many, the bibulous stone materials in space.
Another goal of the invention of the present invention is to utilize vinasse to produce the method for the device production blending liquor of special odor type blending liquor, and it is taking vinasse as raw material, comprises following processing step:
1) fermentation, is placed in fermentation pit by vinasse and ferments, and the controlled fermentation time is 27-48 days, obtains fermentation vinasse,
2) distillation, will be through 1) step fermentation vinasse distill for the first time, control slow fire distillation in still-process, and big fire is knocked into the back, and controls and heats up in a steamer wine speed, heats up in a steamer wine temperature control≤30 DEG C, heats up in a steamer wine alcoholic strength and approaches 0%vol, must mix wine tail;
3) multiple steaming, by 2) step mixes wine tail and is placed in wine tail and carries the wine tail chamber of wine device, and with heating steam heating, control vapo(u)rizing temperature is 75-85 DEG C, must concentrate wine tail;
4) concentrated, by 3) the concentrated wine tail wine tail of step gained carries in the cooling device of wine device, carries out closed coolingly, controlling wine outlet, to go out wine temperature be 20-25 DEG C, the alcoholic strength that goes out wine is 53-60%vol, repeats 3) step operate and answers and concentrate, and obtains special odor type blending liquor.
Method of the present invention, described 3) step is steamed again, and the pressure of preferably controlling heating steam is 0.01-0.05Mpa.
Method of the present invention, they are 4 years old) repeat 3 described in step) step operates and answers concentrated, refer to through 3) after step steams again, through 4) after step is concentrated cooling, while controlling be down to≤40%vol of its wine outlet blending liquor number of degrees, stopping connecing wine, all the other make tail wine.
The invention discloses and directly utilize fresh grain stillage to produce equipment and the preparation method of special odor type blending liquor; The present invention utilizes vinasse to produce the device of special odor type blending liquor, be to comprise following two kinds of devices, utilize vinasse to produce the fermentation vat of red Chu's rectangular slab of stone of special odor type blending liquor, the red Chu's rectangular slab of stone of its Longhushan by Jiangxi Yingtan special product is built into, pointed with cement mortar, and storing the end and cellar for storing things mud for envelope cellar for storing things. The neutral red Chu rectangular slab of stone is durable in use, acidproof extremely strong, not perishable; Its feature quality is loose, space is many, water imbibition is strong, is conducive to beneficial microbe growth, has improved distillation yield, increases single pond output. The Jiao Bi of the non-stone of the non-mud of uniqueness that the present invention uses and the fermentation vat of cellar for storing things mud at the end, cellar for storing things and for envelope cellar for storing things, provide special environment for utilizing vinasse to produce special odor type blending liquor. The acidity of vinasse is larger, and in acidproof pond, cellar for storing things of the present invention, fermentation just can obtain good effect. Below the pond bottom of cellar for storing things, be also provided with impervious barrier, described impervious barrier is a sand bedding course, and described sand bedding course adopts medium coarse sand, and the compacting or with the dull and stereotyped ram-jolt sand bedding course that shakes of adding water, prevents seepage. On the surface of sand bedding course, establish cellar for storing things mud. Make the special odor type blending liquor of producing, more than its total ester content reaches 3.0g/L, more than wherein ethyl acetate content reaches 1.0g/L, and increased substantially vinasse and put forward wine rate, thereby produced good economic benefit.
Brief description of the drawings:
Fig. 1 is the generalized section of fermentation pit of the present invention; Fig. 2 is that wine tail of the present invention is carried drinking vessel structural representation;
In Fig. 1,2,1, fermentation pit, 2, the red Chu rectangular slab of stone, 3 sand bedding courses, 4, cellar for storing things mud; 5,501 water inlet pipes, 6, enclosed type cooler, 7,701, drainpipe, 8, carry drinking vessel tank body, 9, during wine tail enters, 10, air inlet pipe, 11, thermometer, 12, wine tail tag note pipe, 13 preheating chambers, 14, wine outlet, 15, vinasse; 16 wine tail chambers.
Detailed description of the invention:With regard to detailed description of the invention, the present invention is described in further detail below.
As shown in Figure 1, in the pond, cellar for storing things of fermentation pit 1, the in-built vinasse 15 that are useful on fermentation and auxiliary material mixture thereof are as koji powder etc., and described fermentation pit 1 is the Jiao Bi of the non-stone of non-mud, and the non-stone of described non-mud is red Chu's rectangular slab of stone 2;
Bottom at fermentation pit is provided with overcoat; The overcoat of described fermentation pit bottom is impervious barrier, and described impervious barrier is a sand bedding course 3, and described sand bedding course 3 adopts medium coarse sand, and the compacting or with the dull and stereotyped ram-jolt sand bedding course that shakes of adding water, and prevents seepage. On the surface of described impervious barrier, be provided with cellar for storing things mud 4. Vinasse 15 go out pond as poor unstrained spirits and steam wine after fermentation. Be illustrated in figure 2 wine tail and carry wine device, described wine tail is carried wine device and is comprised and carry drinking vessel and cooling device
Wine tail of the present invention is carried drinking vessel and is made up of wine tail extractor and enclosed type cooler two parts. Carry out multiple distillation in the production process of blending liquor time, use, its concrete grammar is as follows:
1, poor unstrained spirits goes out pond,
Fermentation ends is taken out poor unstrained spirits in fermentation pit of the present invention, optionally can add the rice husk of having steamed in clear soup in right amount, generally does not need to add rice husk, mixes thoroughly, makes vinasse evenly loose, without large agglomerate.
2, distillation for the first time
Rice steamer distillation the above-mentioned poor unstrained spirits taking out in fermentation pit is carried out, requires " light, loose, even, thin, accurate, flat ". Be that material will loosen, loaded steamer action wants light and handy, and lid material is wanted accurately, and material should not once spread too thick, and spreading and upper vapour are wanted evenly, and material requires limit high, normal, basic from being low to moderate, and loaded steamer is not answered overfill, is advisable to fill flat Zeng Kou;
In still-process, will note slow fire distillation, big fire is knocked into the back, and controls and heats up in a steamer wine speed, heats up in a steamer wine temperature and is controlled at below 30 DEG C, heats up in a steamer wine alcoholic strength and approaches 0%vol.
3, multiple distillation refers to distillation for the second time, uses wine tail to carry drinking vessel;
After the wine tail of distillation for the first time is mixed, add wine tail chamber 16 from wine tail entrance 9; According to the height of wine tail tag note pipe 12 instructions, control the input amount of wine tail, forbid exceeding the highest scale;
Open and carry drinking vessel cooling water and air inlet pipe 10 valves, use the Steam Heating wine tail of 0.01-0.05Mpa, after temperature rise to 80 DEG C, wine tail rotates into preheating chamber 13 through coil pipe. Carry drinking vessel in course of normal operation, the temperature of carrying drinking vessel material should be controlled at 80 DEG C of left and right, is that the temperature of carrying in drinking vessel is controlled to 78-85 DEG C. Water temperature can, from carrying wine tower water inlet 5, add recirculated water to carry in wine tower higher than 83 DEG C, enters in preheating chamber 13, until water temperature is down to below 83 DEG C.
4, wine tail through carry drinking vessel concentrated after, opening enclosed formula cooler recirculated water water inlet, allows recirculated water or workshop running water or underground water, enters in enclosed type cooler 6, after enclosed type cooler 6 is cooling, temperature is that the special odor type blending liquor of 22 DEG C of left and right is flowed out by wine outlet 14. In the time that the blending liquor number of degrees of wine outlet 14 are down to 55%vol left and right, repeat once above-mentioned 3 steps, and then cooling concentrated blending liquor for the second time once. When the cooled blending liquor number of degrees are down to 40%vol for the second time, stop connecing wine, the wine below 40%vol is cooked the processing of wine tail, is connected to 0%vol, and next time is concentrated;
After blending liquor in wine tail chamber 16 is returned and steamed, the waste water of wine tail chamber is put totally by the outlet of drainpipe 7, used in order to next seasoning wine dipper wine;
The blending liquor number of degrees after purification are 60%vol, and the wine tail number of degrees are 20%vol;
After blending liquor in wine tail chamber is returned and steamed, the waste water of wine tail chamber is put totally by discharge outlet, used in order to next seasoning wine dipper wine.
Utilize vinasse of the present invention to produce the device of special odor type blending liquor, the blending liquor of production reaches state quality standard requirement after testing, and specific targets are as follows:
Sense organ, look: colourless, limpid transparent, no suspended substance, without precipitation;
Fragrant: to there is the peculiar fragrance of vinasse;
Taste: smell coordination, mellow soft, without obvious different assorted taste;
Style: have the solid style of four special base liquors;
Alcoholic strength: (%vol) >=60; Total acid (g/l) >=1; Total ester (g/l) >=3.0;
Ethyl acetate (g/l) >=3.0; Methyl alcohol (g/l)≤0.4.
Claims (5)
1. utilize vinasse to produce a device for special odor type blending liquor, described device comprises that fermentation pit and wine tail carry wine device; Described fermentation pit is the Jiao Bi of the non-stone of non-mud, and the non-stone of described non-mud is that red Chu's rectangular slab of stone or quality are loose, many, the bibulous stone materials in space, it is characterized in that being provided with overcoat in the bottom of fermentation pit; Described wine tail is carried wine device and is comprised and carry drinking vessel and cooling device;
Described overcoat is impervious barrier, is provided with cellar for storing things mud on the surface of described impervious barrier.
2. according to the device that utilizes vinasse to produce special odor type blending liquor claimed in claim 1, it is characterized in that described cooling device is enclosed type cooler.
3. a foundation method of utilizing vinasse to produce the device production blending liquor of special odor type blending liquor claimed in claim 1, is characterized in that, taking vinasse as raw material, comprising following processing step:
1) fermentation, is placed in fermentation pit by vinasse and ferments, and the controlled fermentation time is 27-48 days, obtains fermentation vinasse,
2) distillation, will be through 1) step fermentation vinasse distill for the first time, control slow fire distillation in still-process, and big fire is knocked into the back, and controls and heats up in a steamer wine speed, heats up in a steamer wine temperature control≤30 DEG C, heats up in a steamer wine alcoholic strength and approaches 0%vol, must mix wine tail;
3) multiple steaming, by 2) step mixes wine tail and is placed in wine tail and carries the wine tail chamber of wine device, and with heating steam heating, control vapo(u)rizing temperature is 75-85 DEG C, must concentrate wine tail;
4) concentrated, by 3) the concentrated wine tail wine tail of step gained carries in the cooling device of wine device, carries out closed coolingly, controlling wine outlet, to go out wine temperature be 20-25 DEG C, the alcoholic strength that goes out wine is 53-60%vol, repeats 3) step operate and answers and concentrate, and obtains special odor type blending liquor.
4. according to method claimed in claim 3, it is characterized in that described 3) step steams again, and the pressure of controlling heating steam is 0.01-0.05Mpa.
5. according to method claimed in claim 3, it is characterized in that 4) repeat 3 described in step) step operate and answer and concentrate, refer to through 3) after step steams again, through 4) step concentrate cooling after, while controlling be down to≤40%vol of its wine outlet blending liquor number of degrees, stop connecing wine, all the other make tail wine.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107083308A (en) * | 2017-07-03 | 2017-08-22 | 绵竹市剑西酒业有限责任公司 | The brewing system that a kind of bent wine is brewageed |
| CN108531359B (en) * | 2018-07-18 | 2021-06-22 | 四特酒有限责任公司 | Anti-leakage special-flavor liquor fermentation pit |
| CN109198578A (en) * | 2018-11-07 | 2019-01-15 | 广东石湾酒厂集团有限公司 | A method of high concentration esters blending liquor is prepared using soybean-flavor liquor by-product |
| CN110699207A (en) * | 2019-12-04 | 2020-01-17 | 四川陈塘关文旅集团有限公司 | Fermentation brewing system of white spirit |
| CN110734827A (en) * | 2019-12-04 | 2020-01-31 | 四川陈塘关文旅集团有限公司 | Sand setting flexible closed system of white spirit fermentation tank |
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