CN105441295A - Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner - Google Patents
Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner Download PDFInfo
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- CN105441295A CN105441295A CN201510579981.4A CN201510579981A CN105441295A CN 105441295 A CN105441295 A CN 105441295A CN 201510579981 A CN201510579981 A CN 201510579981A CN 105441295 A CN105441295 A CN 105441295A
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Abstract
The invention relates to a method for producing table vinegar by taking yellow wine lees as a main raw material in a solid state fermentation manner. The method comprises the following steps: soaking the yellow wine lees, and sufficiently stirring the yellow wine lees into paste; stirring in bran and husks to obtain a solid matter; crushing the solid matter by virtue of a crushing machine, separately placing the crushed solid matter into various cylinders, inoculating acetic bacteria, and then performing the fermentation; inoculating 5 to 8 percent of mature strain materials, insulating, and proliferating; after the temperature of the fermented mash is lowered and is approximately stable, sealing the cylinders with plastic cloth, throwing the table salt into the cylinders, re-turning the materials, sealing the cylinders, and aging; placing the final fermented mash in a filter cylinder, soaking the fermented mash in water, filtering, and adjusting the acidity; performing vinegar decoction for the filtered liquor for 30 min at 80 DEG C; and placing the vinegar liquor after the vinegar decoction and sterilization into an earthen jar to be stored. The method of the table vinegar is high in mechanization degree, can reduce the manmade control errors, sufficiently utilizes the nutritional value of the yellow wine lees, facilitates the simplification and large scale of the production process, increases the economic value, and further guarantees the stability of the product quality.
Description
Technical field
The present invention relates to a kind of method of producing vinegar, especially a kind of method taking yellow wine lees as main raw material solid state fermentation and make vinegar.
Background technology
Yellow rice wine is the quintessence of Chinese culture of Chinese name race, has long developing history.Along with the raising of the progress of science and technology and people's level of consumption, consciousness, yellow rice wine receives the favor of human consumer greatly because of its special cultural deposits and trophicity, yellow rice wine occupation rate in the market improves day by day, output is also increasing rapidly, therefore have a large amount of yellow wine lees outputs every year, therefore the process of yellow wine lees has just become a problem demanding prompt solution;
The Land use systems of current yellow wine lees is too simple, is all generally undersell to use as feed, even abandons and pollute.This simple processing mode is the waste greatest to resource, therefore promotes the utility value of yellow wine lees, and developing its potential value becomes the task of top priority.
Summary of the invention
In order to solve the problem of yellow wine lees waste, the invention provides a kind of method taking yellow wine lees as main raw material solid state fermentation and make vinegar; The method combines the special property of yellow wine lees itself; raw material is processed; acetic bacteria is used to improve the producing level of raw material further; the technique such as adopt solid state fermentation pattern, longer fermentation period and large urn to display; whole making method mechanization degree is high; reduce the error of manual control; make full use of the nutritive value of yellow wine lees; make production technique simplification, mass-producing; provide cost savings; improve its economic worth, for industrialized development provides certain direction, thus ensure that the stability of quality product.
The present invention solves the concrete scheme that its technical problem takes:
The method is that main raw material carries out solid state fermentation making vinegar with yellow wine lees, and its making method is as follows:
(1). yellow wine lees soaks: put into vat after yellow wine lees is carried out meal, soak 4 hours with 14%v/v yellow rice wine, controls the total ethanol concn of material at 12%/w, fully stirs into pasty state;
(2). other raw materials are admixed: admix wheat bran, rice husk, make wheat bran: rice husk: yellow wine lees: yellow rice wine=1:1:2:3, fully stir, and make it mix, and form solid substance;
(3). pulverize: above-mentioned solid substance is pulverized through pulverizer, makes its particle less, mixing evenly, increase space simultaneously, improve solid substance oxygen level;
(4). point cylinder fermentation: the solid substance after above-mentioned pulverizing is divided and is put in each cylinder, ferment after access acetic bacteria;
(5). temperature control: the mature strains material of mixture access 5-8%, insulation propagation; 3rd day starts, and according to the speed stirring of 6cm degree of depth every day, makes the material temperature degree climbed over maintain 42-44 DEG C; Until material is all translated in cylinder, and all temperature reaches 42-44 DEG C; After 11 days, by turning over cylinder, temperature of charge is reduced, until reach room temp with the speed of 2 degrees Celsius every day;
(6). rear ferment: after karusen product temperature declines and tends towards stability, now in karusen, cylinder plastic cloth, about 8, seals by acetic acid degree, and is sprinkled into salt according to 2% ratio, maintains 6 days, stirring again, and stirring completes and seals cylinder again and display;
(7). regulate acidity: the fermentation liquid that fermentation ends is put into filtering cloth jar and is soaked in water, filter, regulate acidity to 4.5, put into and decoct vinegar tank;
(8). decoct vinegar: the wine liquid after filtration 80 DEG C decocts vinegar 30min, kill acetic bacteria and bacterium miscellaneous bacteria body, and clarify vinegar liquid further;
(9). storage: decoct the vinegar liquid after vinegar sterilizing and load in 100L urn, put in vinegar field and enter long storage;
(10). the yellow wine lees in described (1) is the fresh vinasse that yellow wine fermentation terminates rear squeezing and obtains, and yellow rice wine is squeeze the fresh yellow rice wine obtained; There is provided material using yellow wine lees as main protein, and the yellow rice wine containing 10% is provided.
The invention has the beneficial effects as follows: the method combines the special property of yellow wine lees itself; raw material is processed; acetic bacteria is used to improve the producing level of raw material further; the technique such as adopt solid state fermentation pattern, longer fermentation period and large urn to display; whole making method mechanization degree is high; reduce the error of manual control; make full use of the nutritive value of yellow wine lees; make production technique simplification, mass-producing; improve its economic worth; for industrialized development provides certain direction, thus ensure that the stability of quality product.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Accompanying drawing 1, accompanying drawing 2 and accompanying drawing 3 are that the vinegar liquid that the inventive method makes vinegar carries out liquid chromatogram.
Embodiment
Specific embodiment one:
Get 100kg yellow wine lees, soak 4h with the 14%v/v yellow rice wine of 150kg, then pulverizer is pulverized, and admixes the wheat bran of 50kg and the rice husk of 50kg, again pulverizes through pulverizer, puts into cylinder stored for future use.Access bacterial classification, the even stirring in upper strata, makes bacterial classification ramp, then operates according to technical process, and the vinegar liquid obtained carries out liquid-phase chromatographic analysis.
Claims (2)
1. be the method that main raw material solid state fermentation makes vinegar with yellow wine lees, its making method is as follows:
(1). yellow wine lees soaks: put into vat after yellow wine lees is carried out meal, soak 4 hours with 14%v/v yellow rice wine, controls the total ethanol concn of material at 12%/w, fully stirs into pasty state;
(2). other raw materials are admixed: admix wheat bran, rice husk, make wheat bran: rice husk: yellow wine lees: yellow rice wine=1:1:2:3, fully stir, and make it mix, and form solid substance;
(3). pulverize: above-mentioned solid substance is pulverized through pulverizer, makes its particle less, mixing evenly, increase space simultaneously, improve solid substance oxygen level;
(4). point cylinder fermentation: the solid substance after above-mentioned pulverizing is divided and is put in each cylinder, ferment after access acetic bacteria;
(5). temperature control: the mature strains material of mixture access 5-8%, insulation propagation; 3rd day starts, and according to the speed stirring of 6cm degree of depth every day, makes the material temperature degree climbed over maintain 42-44 DEG C; Until material is all translated in cylinder, and all temperature reaches 42-44 DEG C; After 11 days, by turning over cylinder, temperature of charge is reduced, until reach room temp with the speed of 2 degrees Celsius every day;
(6). rear ferment: after karusen product temperature declines and tends towards stability, now in karusen, cylinder plastic cloth, about 8, seals by acetic acid degree, and is sprinkled into salt according to 2% ratio, maintains 6 days, stirring again, and stirring completes and seals cylinder again and display;
(7). regulate acidity: the fermentation liquid that fermentation ends is put into filtering cloth jar and is soaked in water, filter, regulate acidity to 4.5, put into and decoct vinegar tank;
(8). decoct vinegar: the wine liquid after filtration 80 DEG C decocts vinegar 30min, kill acetic bacteria and bacterium miscellaneous bacteria body, and clarify vinegar liquid further;
(9). storage: decoct the vinegar liquid after vinegar sterilizing and load in 100L urn, put in vinegar field and enter long storage.
2.
according to claima kind of described in 1 take yellow wine lees as the method that main raw material solid state fermentation makes vinegar, it is characterized in that: this yellow wine lees is the fresh vinasse that yellow wine fermentation terminates rear squeezing and obtain, and yellow rice wine is the fresh yellow rice wine that squeezing obtains; There is provided material using yellow wine lees as main protein, and the yellow rice wine containing 10% is provided.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510579981.4A CN105441295A (en) | 2015-09-14 | 2015-09-14 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
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| CN201510579981.4A CN105441295A (en) | 2015-09-14 | 2015-09-14 | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861259A (en) * | 2016-05-30 | 2016-08-17 | 绍兴创易科技有限公司 | Method for preparing vinegar from yellow wine lees |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
| CN110846201A (en) * | 2019-12-27 | 2020-02-28 | 江南大学 | Method for producing delicious vinegar rich in dendrobe polysaccharide by using dendrobe yellow wine dregs |
| CN110951574A (en) * | 2019-12-23 | 2020-04-03 | 清华大学无锡应用技术研究院 | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium |
| CN112725135A (en) * | 2021-01-21 | 2021-04-30 | 江苏斯佳贝酒庄有限公司 | Method for producing strawberry fruit vinegar by utilizing strawberry vinasse |
| CN113999749A (en) * | 2021-07-01 | 2022-02-01 | 阳西美味鲜食品有限公司 | Formula and process method for preparing vinegar from wine dregs |
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| CN1092103A (en) * | 1994-02-05 | 1994-09-14 | 山东省科学院生物研究所 | The vinasse that produce in order to solid state fermentation legal system liquor are the method for raw material making vinegar |
| CN101974402A (en) * | 2010-11-05 | 2011-02-16 | 山西三盟实业发展有限公司 | Preparation method of balsamic vinegar from unsmoked solid fermentive substrate |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
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2015
- 2015-09-14 CN CN201510579981.4A patent/CN105441295A/en active Pending
Patent Citations (3)
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| CN1092103A (en) * | 1994-02-05 | 1994-09-14 | 山东省科学院生物研究所 | The vinasse that produce in order to solid state fermentation legal system liquor are the method for raw material making vinegar |
| CN101974402A (en) * | 2010-11-05 | 2011-02-16 | 山西三盟实业发展有限公司 | Preparation method of balsamic vinegar from unsmoked solid fermentive substrate |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861259A (en) * | 2016-05-30 | 2016-08-17 | 绍兴创易科技有限公司 | Method for preparing vinegar from yellow wine lees |
| CN106675990A (en) * | 2017-03-23 | 2017-05-17 | 泸州品创科技有限公司 | Vinegar produced through baijiu distillation tail alcohol and production method |
| CN106675990B (en) * | 2017-03-23 | 2020-04-07 | 泸州品创科技有限公司 | Edible vinegar produced by utilizing white spirit distillation tail wine and production method |
| CN110951574A (en) * | 2019-12-23 | 2020-04-03 | 清华大学无锡应用技术研究院 | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium |
| CN110846201A (en) * | 2019-12-27 | 2020-02-28 | 江南大学 | Method for producing delicious vinegar rich in dendrobe polysaccharide by using dendrobe yellow wine dregs |
| CN112725135A (en) * | 2021-01-21 | 2021-04-30 | 江苏斯佳贝酒庄有限公司 | Method for producing strawberry fruit vinegar by utilizing strawberry vinasse |
| CN113999749A (en) * | 2021-07-01 | 2022-02-01 | 阳西美味鲜食品有限公司 | Formula and process method for preparing vinegar from wine dregs |
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