CN1061088C - Method for producing vinegar by making use of fermentation liquor of strong liquor - Google Patents
Method for producing vinegar by making use of fermentation liquor of strong liquor Download PDFInfo
- Publication number
- CN1061088C CN1061088C CN94111665A CN94111665A CN1061088C CN 1061088 C CN1061088 C CN 1061088C CN 94111665 A CN94111665 A CN 94111665A CN 94111665 A CN94111665 A CN 94111665A CN 1061088 C CN1061088 C CN 1061088C
- Authority
- CN
- China
- Prior art keywords
- liquor
- fermentation
- making use
- strong
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a method for producing table vinegar by utilizing distillery yeast fermentation liquid, which comprises the steps that the distillery yeast fermentation liquid is steamed, and natural spices are added into the distillery yeast fermentation liquid to prepare the table vinegar by steaming, odor removal, fragrance regulation, afterripening fermentation and filtration. The present invention has the characteristics of simple production technology, high utilization rate of by-products in the process of the production of distillery yeast, and no preservatives in the table vinegar.
Description
The present invention relates to a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar.
The existing method of drinks production by-product production vinegar of utilizing has CN85104589A disclosed " utilizing wine lees liquor to make the method for vinegar ", this method is to utilize existing nutrition in the wine lees liquor, acid amount according to wine lees liquor, acid amount standard according to vinegar, replenish an amount of acetic acid and adjust the acid amount of wine lees liquor (Fu liquid), and add compositions modulation such as suitable salt, monosodium glutamate, caramel, stupid sodium formiate and form.Its technical process is:
Wine lees liquor presses filter → survey acid → adjustment and replenishes → sterilization → packing.It is low that this invention exists drinks production by product utilization ratio, only used wine lees liquor, adds acetic acid in operation, improved product cost, contains shortcomings such as the stupid sodium formiate of sanitas in the product of producing.
The main path that existing solid state process is produced bent wine has: the fermentation approach that bent wine fermentation approach and fermented liquid produce.
Bent wine fermentation approach:
More than five stages for forming the main fermentation approach of bent wine and flavour substances, simultaneously, also can carry out the fermentation of HMP type and the fermentation approach that fermented liquid forms.
The fermentation approach that fermented liquid produces:
From two approach of the solid state fermentation liquor of the bent wine of above production, as can be seen, contain a large amount of organic acids in the making use of fermentation liquor of strong liquor, a spot of alcohol ester, the amino acid of needed by human body and trace element based on acetate.
The purpose of this invention is to provide that a kind of to make full use of bent wine production by-product production good and cheap, do not contain the production method of the vinegar of sanitas.
The objective of the invention is the inherent liquid fermentation liquid that produces by in the bent wine fermentation technology, by boiling, add natural perfume and boil, the blending of removal of impurities flavor, is filtered into vinegar at back hot fermentation.
Technical process of the present invention as shown in drawings.
Removal of impurities flavor blending system selects for use red plum, spice mix, ginger, sugar etc. to add and eliminates assorted flavor in the liquid, increase vinegar flavor.Spice mix is made of Chinese prickly ash, tangerine peel, Radix Glycyrrhizae etc.
Embodiment:
Collect inherent fermented liquid 1200kg in the bent wine fermentation technology, cross with filter cloth and to filter to remove solid matter, put into vessel in heating to 100 ℃ boiling, with the bent wine in the gaseous state condensation collection steam, then with the spontaneous fermentation after 7 days in mug of the liquid storage after the boiling, put into container after the filtration and be warming up to 80 ℃ of addings red plum 500g, spice mix 250g, ginger 500g, sugared 9000g, during temperature control to 85 ℃, color and luster according to fermented liquid adds the 0.5kg dark reddish brown, regularly 20 minutes, put into the jar afterripening fermentation after 2 days, filter, hold tank is dressed up the vinegar finished product.The blending of removal of impurities flavor is wrapped the back with spices with cloth bag and is used.
The present invention has and takes full advantage of bent wine and produce accessory substance, and production technology is simple, become This is low, does not contain the advantage of anticorrisive agent.
Claims (3)
1, a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar is characterized in that: after the making use of fermentation liquor of strong liquor boiling, spontaneous fermentation 7 days adds that natural perfume boils, the blending of removal of impurities flavor, afterripening fermentation, filtration make vinegar again.
2, the described a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar of root a tree name claim 1 is characterized in that: removal of impurities flavor blending system selects for use red plum, spice mix, ginger, sugar to add in the making use of fermentation liquor of strong liquor and eliminates peculiar smell.
3, the described a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar of root a tree name claim 2, it is characterized in that: spice mix is made up of Chinese prickly ash, tangerine peel, Radix Glycyrrhizae.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111665A CN1061088C (en) | 1994-03-08 | 1994-03-08 | Method for producing vinegar by making use of fermentation liquor of strong liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111665A CN1061088C (en) | 1994-03-08 | 1994-03-08 | Method for producing vinegar by making use of fermentation liquor of strong liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1108301A CN1108301A (en) | 1995-09-13 |
| CN1061088C true CN1061088C (en) | 2001-01-24 |
Family
ID=5035508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111665A Expired - Fee Related CN1061088C (en) | 1994-03-08 | 1994-03-08 | Method for producing vinegar by making use of fermentation liquor of strong liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061088C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067717C (en) * | 1998-09-11 | 2001-06-27 | 温象宽 | Health vinegar and its preparation |
-
1994
- 1994-03-08 CN CN94111665A patent/CN1061088C/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 《中国调味品》91年第3 期 1991.3.1 利用酒糟酿制食醋的研究.宣炳康，廖华容 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1108301A (en) | 1995-09-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731742B (en) | Method for catalyzing and adjusting Maillard reaction to produce tobacco flavor | |
| CN101497845B (en) | Method for producing cigarette flavor by maillard reaction with red date extract as raw material | |
| CN101608145B (en) | Method for producing flavor for tobacco by using plant hydrolyzed extract and fruit extract as raw materials | |
| CN102604796B (en) | Preparation method of fermentation type plant flower rice wine | |
| CN104293487B (en) | The method that grape fermentation extract produces tobacco aromatics using by Maillard reaction | |
| CN1072446C (en) | Overcritical multiple fluid tea-processing method and product thereof | |
| CN101731743B (en) | Flavouring essence perfume for tobacco and preparation method thereof | |
| CN103320286A (en) | Composite-flavor health-preserving jade-like white wine and production technique thereof | |
| CN106174688B (en) | A kind of method and its application for preparing turn to red because of sun burn tobacco extract | |
| CN101508950B (en) | Ginseng odor type ginseng distilled liquor processing technique | |
| CN1061088C (en) | Method for producing vinegar by making use of fermentation liquor of strong liquor | |
| CN108497547A (en) | A kind of preparation method and applications of the cigarette liquor tailing fragrance of tool Dark sun-cured fragrance | |
| CN109082357A (en) | The brewage process of health care soft-taste white spirit | |
| CN101703205A (en) | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof | |
| JPH10337164A (en) | Production of beverage | |
| CN115769882A (en) | Roselle dried orange peel concentrated essence and preparation method thereof | |
| CN106509980B (en) | A kind of preparation method of Sun cured tobacco extract for novel tobacco product | |
| CN105238658B (en) | The brewing method of a plant Maotai-flavor liquor | |
| CN103798740A (en) | Preparation method of healthcare pumpkin soy sauce | |
| CN105238637B (en) | It is a kind of to produce the liquid mechanization wine-making technology rich in terpene compound | |
| CN105255850B (en) | A kind of liquid fermentation brewages the method with Maotai-flavor flavor white wine | |
| JP4114924B2 (en) | Sake for cooking, seasoning liquid for cooking, or manufacturing method and product of sake | |
| CN109880727A (en) | A kind of preparation method of bamboo branch leaf flavoring agent | |
| CN108991477A (en) | A kind of production method of no-salt soy sauce | |
| CN108018162A (en) | A kind of production method of the dense white wine of sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |