CN110628548A - Fermented beverage prepared from yellow wine lees and its preparation method - Google Patents
Fermented beverage prepared from yellow wine lees and its preparation method Download PDFInfo
- Publication number
- CN110628548A CN110628548A CN201910924968.6A CN201910924968A CN110628548A CN 110628548 A CN110628548 A CN 110628548A CN 201910924968 A CN201910924968 A CN 201910924968A CN 110628548 A CN110628548 A CN 110628548A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- stirring
- fermentation tank
- fermented beverage
- wine lees
- 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.)
- Pending
Links
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 136
- 230000004151 fermentation Effects 0.000 claims abstract description 136
- 238000003756 stirring Methods 0.000 claims abstract description 88
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 25
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 23
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 23
- 239000011550 stock solution Substances 0.000 claims abstract description 20
- 239000000047 product Substances 0.000 claims abstract description 16
- 241000209761 Avena Species 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 244000075850 Avena orientalis Species 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 239000011265 semifinished product Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 241000589220 Acetobacter Species 0.000 claims description 10
- 241000193448 Ruminiclostridium thermocellum Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000523 sample Substances 0.000 claims description 4
- 230000008878 coupling Effects 0.000 claims description 3
- 238000010168 coupling process Methods 0.000 claims description 3
- 238000005859 coupling reaction Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 6
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 description 9
- 239000006227 byproduct Substances 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 239000006260 foam Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000002518 antifoaming agent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a fermented beverage taking yellow wine lees as raw materials and a preparation method thereof. The preparation method comprises the following steps: adding yellow wine lees and oats into a boiling furnace, boiling, and fully gelatinizing to obtain wine lees and oats; putting the vinasse oat into a fermentation tank, adding acetic acid strain and ethanol into the fermentation tank, fermenting the mixture in the fermentation tank, taking out a fermented product, separating filter residues, and extracting filtrate to obtain a fermentation stock solution; putting the fermentation stock solution into a stirring tank, adding maltose powder into the stirring tank, and fully dissolving maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage; the semi-finished fermented beverage is filtered and sterilized, and the obtained fermented beverage has natural fermented mellow flavor, good taste and flavor, rich nutrition and a certain health-care function, and the yellow wine lees are fully utilized, so that the manufacturing cost of the fermented beverage is reduced.
Description
Technical Field
The invention relates to the technical field of fermented beverage food processing, in particular to a fermented beverage taking yellow wine lees as a raw material and a preparation method thereof.
Background
Yellow wine lees, which is a byproduct in the production of yellow wine, contains various proteins, amino acids, vitamins, starch, reducing sugar and fragrant substances, is high in yield and rich in nutrient substances, is very easy to decay due to the rich nutrient components, and is difficult to treat.
The fermented beverage prepared from the yellow wine lees can endow the yellow wine lees with unique sour taste and fresh flavor, and increase the refreshing property of the product. Meanwhile, the fermented beverage has multiple functions of treating intestinal dysfunction, regulating the balance of intestinal flora, reducing cholesterol, resisting tumors and immunity, preventing and treating lactose intolerance and the like, and is popular with more and more consumers. Therefore, the fermented beverage prepared by taking the yellow wine lees as the raw material not only can fully utilize the by-products in the production process of the yellow wine, but also can produce a functional beverage integrating taste and nutrition.
Disclosure of Invention
The invention aims to provide a fermented beverage taking yellow wine lees as a raw material and a preparation method thereof, wherein the fermented beverage is prepared by fully utilizing byproducts in the production process of yellow wine in the preparation process, has natural fermented mellow flavor, good taste and flavor and rich nutrition, is suitable for sour and sweet, has a certain health-care function, is low in preparation cost, avoids the discharge of yellow wine lees liquid, and reduces the treatment cost of the yellow wine lees.
The technical problems to be solved by the invention are as follows:
1. the yellow wine lees produced in the prior art contains a large amount of yellow wine lees by-products, contains various proteins, amino acids, vitamins, starch, reducing sugar and fragrant substances, is rich in nutrition, but has low utilization rate on the yellow wine lees, and the nutrient substances in the yellow wine lees are not effectively utilized.
2. Yellow wine lees produces a large amount of foams when fermenting in the fermentation cylinder, if these foams of elimination in time, the foam can reach the fermentation cylinder top, blocks up the feed inlet easily, causes serious pollution, influences the fermentation effect, adopts to add chemical defoaming agent increase surface tension among the prior art, gets rid of the bubble that the fermentation process produced, has increased manufacturing cost, and on the other hand, it also has certain influence to add the taste of fermented beverage to add the defoaming agent.
The purpose of the invention can be realized by the following technical scheme:
a fermented beverage taking yellow wine lees as a raw material is prepared from the following raw materials in parts by weight: 70-80 parts of yellow wine lees, 5-10 parts of oat, 0.2-0.6 part of maltose, 0.02-0.05 part of acetic acid strain, 0.01-0.03 part of ethanol and 0.01-0.03 part of lactic acid bacteria;
a preparation method of a fermented beverage taking yellow wine lees as a raw material comprises the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 15-20min, and fully gelatinizing to obtain wine lees and oats;
step two, putting the vinasse oat into a fermentation tank, adding acetic acid bacteria, ethanol and lactic acid bacteria into the fermentation tank, setting the stirring speed to be 200-250r/min, the fermentation temperature to be 30-35 ℃, the fermentation time to be 16-18h, fermenting the mixture in the fermentation tank, continuously contacting the materials through stirring, accelerating the fermentation speed to obtain a fermented product, taking out the fermented product, separating filter residues, and extracting to obtain a fermentation stock solution;
step three, putting the fermentation stock solution into a stirring tank, adding maltose into the stirring tank, setting the stirring speed to be 200-;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing undissolved solid particles in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
As a further scheme of the invention: the acetic acid strain consists of clostridium thermocellum and acetobacter mucilaginosus, and the proportion of the clostridium thermocellum to the acetobacter mucilaginosus is 1: 1 to 3.
As a further scheme of the invention: the fermentation tank in the second step comprises a fermentation tank body, wherein a stirring motor, a coupler, a fermentation tank cover and a stirring shaft are arranged at the center of the top of the fermentation tank body, the stirring motor is fixedly connected with the stirring shaft through the coupler to form a rotation driving main body, the fermentation tank cover is fixedly connected with the center of the top of the fermentation tank body through a flange, the stirring shaft penetrates through the fermentation tank cover, and the center of the top of the fermentation tank body is vertically inserted into the fermentation tank;
the top of the fermentation tank body is provided with a feed inlet and a pressure relief outlet, the side wall of the fermentation tank body is wrapped with a heating sleeve, the inner wall of the fermentation tank body is provided with a temperature probe, and the center of the bottom of the fermentation tank body is provided with a discharge valve;
the upper part of the stirring shaft is provided with a defoaming device which comprises a shaft sleeve, the shaft sleeve is sleeved at the upper part of the stirring shaft, and the distance between the shaft sleeve and the fermentation liquid level is 5-10 cm;
a first pin hole is formed in the side wall of the shaft sleeve, a row of second pin holes are formed in the corresponding stirring shaft along the axial direction, the diameters of the first pin hole and the second pin hole are the same, the inner walls of the first pin hole and the second pin hole are provided with the same internal threads, and a bolt is screwed into the first pin hole and further screwed into the second pin hole to enable the shaft sleeve to be fixedly sleeved on the stirring shaft;
two defoaming rods are circumferentially arranged on the side edge of the shaft sleeve, gauze is wound at the other end of each defoaming rod and is in contact with the inner wall of the fermentation tank body, so that on one hand, the phenomenon that the end part of each defoaming rod scrapes the inner wall of the fermentation tank body to damage the tank body is avoided, and on the other hand, bubbles are prevented from escaping from a gap between each defoaming rod and the fermentation tank body to influence defoaming efficiency;
the side wall of the defoaming rod is provided with a defoaming arc tube along the circumferential direction of the defoaming rod;
two layers of stirring blades are arranged on the stirring shaft at the lower side of the foam removing device, and the two layers of stirring blades are arranged to fully and uniformly mix the fermentation product.
The invention has the beneficial effects that:
1. the fermented beverage prepared by the invention takes the yellow wine lees which are byproducts in the production process of yellow wine as main raw materials, the yellow wine lees contain various proteins, amino acids, vitamins, starch, reducing sugar and flavor substances, the yield of the yellow wine lees is high, the nutrient substances are rich, other nutrient substances are not required to be added when the fermented beverage is prepared, the production and preparation cost of the fermented beverage is reduced, the adopted preparation process is simple, enzymolysis is not required, the production process is simple, the preparation cost of the fermented beverage is reduced, the problems of high yield and low utilization rate of the byproducts in the production process of the yellow wine are solved, the yellow wine lees are recycled and utilized, resources are utilized, the prepared fermented beverage contains a large amount of nutrient substances, and the fermented beverage has the natural fermented mellow and fruity flavor, is suitable for sour and sweet, has good taste and rich nutrition, and has.
2. The invention designs a defoaming device in a fermentation tank, the defoaming device comprises two defoaming rods, one end of each defoaming rod is fixedly connected with the outer ring of a shaft sleeve, and the defoaming device comprises a shaft sleeve which is sleeved at the upper part of a stirring shaft and is 5-10cm away from the fermentation liquid level; a first pin hole is formed in the side wall of the shaft sleeve, a row of second pin holes are formed in the corresponding stirring shaft along the axial direction, the diameters of the first pin hole and the second pin hole are the same, the inner walls of the first pin hole and the second pin hole are provided with the same internal threads, and a bolt is screwed into the first pin hole and further screwed into the second pin hole to enable the shaft sleeve to be fixedly sleeved on the stirring shaft; selecting a corresponding second pin hole according to the height of the fermentation liquid level;
two defoaming rods are circumferentially arranged on the side edge of the shaft sleeve, gauze is wound at the other end of each defoaming rod and is in contact with the inner wall of the fermentation tank body, so that on one hand, the phenomenon that the end part of each defoaming rod scrapes the inner wall of the fermentation tank body to damage the tank body is avoided, and on the other hand, bubbles are prevented from escaping from a gap between each defoaming rod and the fermentation tank body to influence defoaming efficiency;
3. remove and be equipped with the defoaming arc pipe along defoaming pole circumference on the pole lateral wall, the defoaming arc pipe rotates on the liquid level along with removing the bubble pole, and the defoaming arc pipe stirs the bubble of breaking fermentation production on the liquid level repeatedly, eliminates fermentation process and produces the bubble, and the increase of control zymotic fluid bubble reaches the purpose of eliminating the bubble.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic view of a fermenter;
FIG. 2 is a schematic view of the structure and connection of the bubble removing device;
fig. 3 is a side schematic view of a bubble removal device.
In the figure: 1-a fermentation tank body, 2-a stirring motor, 3-a coupler, 4-a fermentation tank cover, 5-a stirring shaft, 6-a defoaming device, 7-a stirring blade, 51-a second pin hole, 11-a feeding port, 12-a pressure relief port, 13-a heating sleeve, 14-a discharge valve, 15 temperature probes, 61-a shaft sleeve, 62-a first pin hole, 63-a defoaming rod, 64-a defoaming arc tube, 65-gauze and 66-bolts.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A fermented beverage taking yellow wine lees as a raw material is prepared from the following raw materials in parts by weight: 25 parts of yellow wine lees, 8 parts of oat, 0.4 part of maltose powder, 0.4 part of acetic acid strain and 0.02 part of ethanol;
the acetic acid strain consists of clostridium thermocellum and acetobacter mucilaginosus, and the proportion of the clostridium thermocellum to the acetobacter mucilaginosus is 1: 2.
a preparation method of a fermented beverage taking yellow wine lees as a raw material comprises the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 18min, and fully gelatinizing to obtain wine lees and oats;
putting the vinasse oat into a fermentation tank, adding acetic acid strains and ethanol into the fermentation tank, setting the stirring speed to be 230r/min, the fermentation temperature to be 33 ℃, the fermentation time to be 17h, fermenting the mixture in the fermentation tank, continuously contacting the materials through stirring, accelerating the fermentation speed to obtain a fermented product, taking out the fermented product, separating filter residues, and extracting filtrate to obtain a fermentation stock solution;
putting the fermentation stock solution into a stirring tank, adding maltose powder into the stirring tank, setting the stirring speed to be 250r/min, and stirring for 40min to fully dissolve the maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing the maltose powder which is not dissolved in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
Example 2
A fermented beverage taking yellow wine lees as a raw material is prepared from the following raw materials in parts by weight: 30 parts of yellow wine lees, 5 parts of oat, 0.6 part of maltose powder, 0.02 part of acetic acid strain and 0.03 part of ethanol;
the acetic acid strain consists of clostridium thermocellum and acetobacter mucilaginosus, and the proportion of the clostridium thermocellum to the acetobacter mucilaginosus is 1: 1.
a preparation method of a fermented beverage taking yellow wine lees as a raw material comprises the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 15min, and fully gelatinizing to obtain wine lees and oats;
putting the vinasse oat into a fermentation tank, adding acetic acid strains and ethanol into the fermentation tank, setting the stirring speed to be 200r/min, the fermentation temperature to be 30 ℃, the fermentation time to be 18h, fermenting the mixture in the fermentation tank, continuously contacting the materials through stirring, accelerating the fermentation speed to obtain a fermented product, taking out the fermented product, separating filter residues, and extracting filtrate to obtain a fermentation stock solution;
putting the fermentation stock solution into a stirring tank, adding maltose powder into the stirring tank, setting the stirring speed to be 200r/min, and stirring for 50min to fully dissolve the maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing the maltose powder which is not dissolved in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
Example 3
A fermented beverage taking yellow wine lees as a raw material is prepared from the following raw materials in parts by weight: 20 parts of yellow wine lees, 10 parts of oat, 0.2 part of maltose powder, 0.05 part of acetic acid strain and 0.01 part of ethanol;
the acetic acid strain consists of clostridium thermocellum and acetobacter mucilaginosus, and the proportion of the clostridium thermocellum to the acetobacter mucilaginosus is 1: 3.
a preparation method of a fermented beverage taking yellow wine lees as a raw material comprises the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 20min, and fully gelatinizing to obtain wine lees and oats;
putting the vinasse oat into a fermentation tank, adding acetic acid strains and ethanol into the fermentation tank, setting the stirring speed to be 250r/min, the fermentation temperature to be 35 ℃, the fermentation time to be 16h, fermenting the mixture in the fermentation tank, continuously contacting the materials through stirring, accelerating the fermentation speed to obtain a fermented product, taking out the fermented product, separating filter residues, and extracting filtrate to obtain a fermentation stock solution;
putting the fermentation stock solution into a stirring tank, adding maltose powder into the stirring tank, setting the stirring speed to be 300r/min, and stirring for 30min to fully dissolve the maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing the maltose powder which is not dissolved in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
Please refer to fig. 1-3: the fermentation tank comprises a fermentation tank body 1, wherein a stirring motor 2, a coupler 3, a fermentation tank cover 4 and a stirring shaft 5 are arranged at the center of the top of the fermentation tank body 1, the stirring motor 2 is fixedly connected with the stirring shaft 5 through the coupler 3 to form a rotation driving main body, the fermentation tank cover 4 is fixedly connected to the center of the top 1 of the fermentation tank body through a flange, the stirring shaft 5 penetrates through the fermentation tank cover 4, and the center of the top of the fermentation tank body 1 is vertically inserted into the fermentation tank body 1;
the top of the fermentation tank body 1 is provided with a feed inlet 11 and a pressure relief port 12, the side wall of the fermentation tank body 1 is wrapped with a heating sleeve 13, the inner wall of the fermentation tank body 1 is provided with a temperature probe, and the center of the bottom of the fermentation tank body 1 is provided with a discharge valve 14;
the upper part of the stirring shaft 5 is provided with a bubble removing device 6, the bubble removing device 6 comprises a shaft sleeve 61, the shaft sleeve 61 is sleeved on the upper part of the stirring shaft 5, and the distance between the shaft sleeve 61 and the fermentation liquid level is 5-10 cm;
a first pin hole 62 is formed in the side wall of the shaft sleeve 61, a row of second pin holes 51 are formed in the corresponding stirring shaft along the axial direction, the first pin hole 62 and the second pin hole 51 have the same aperture, the inner walls of the first pin hole 62 and the second pin hole 51 are provided with the same internal threads, and the bolt 66 is screwed into the first pin hole 62 and further screwed into the second pin hole 51, so that the shaft sleeve 61 is fixedly sleeved on the stirring shaft 5;
selecting a corresponding second pin hole 51 according to the height of the fermentation liquid level;
two bubble removing rods 63 are circumferentially arranged on the side edge of the shaft sleeve 61, gauze 65 is wound on the other end of each bubble removing rod 63 and is in contact with the inner wall of the fermentation tank body 1, so that the phenomenon that the end part of each bubble removing rod 63 scrapes the inner wall of the fermentation tank body 1 to damage the fermentation tank body is avoided, and bubbles are prevented from escaping from a gap between the bubble removing rods 63 and the fermentation tank body 1 to influence the bubble removing efficiency;
the bubble removing arc pipe 64 is arranged on the side wall of the bubble removing rod 63 along the circumferential direction of the bubble removing rod 63, the bubble removing arc pipe 64 rotates on the liquid level along with the bubble removing rod 63, the bubble removing arc pipe 64 repeatedly stirs bubbles generated by fermentation on the liquid level, bubbles generated in the fermentation process are eliminated, the increase of bubbles in the fermentation liquid is controlled, and the purpose of eliminating the bubbles is achieved;
two layers of stirring blades 7 are arranged on the stirring shaft 5 positioned at the lower side of the bubble removing device 6, and the two layers of stirring blades are arranged to fully and uniformly mix the fermentation product.
The working principle of the fermentation tank is as follows: open agitator motor 2, agitator motor 2 passes through shaft coupling 3 drive (mixing) shaft 5 and rotates, and then the drive cover is established and is being stirred epaxial axle sleeve 61 and rotate, and then drive and remove bubble pole 63 and rotate, it drives and removes bubble arc tube 64 and rotates on the liquid level to remove bubble pole 63, remove bubble arc tube 64 and stir the bubble of breaking fermentation production on the liquid level repeatedly, the increase of control zymotic fluid bubble, two stirring leaves that are fixed in simultaneously on the (mixing) shaft 5 rotate, make each material fully contact, each material heating in to the fermentation tank through heating jacket 13, reach the required temperature of fermentation.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (8)
1. A fermented beverage taking yellow wine lees as a raw material is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of yellow wine lees, 5-10 parts of oat, 0.2-0.6 part of maltose, 0.02-0.05 part of acetic acid strain, 0.01-0.03 part of ethanol and 0.01-0.03 part of lactic acid bacteria;
the preparation method of the fermented beverage comprises the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 15-20min, and fully gelatinizing to obtain wine lees and oats;
step two, putting the vinasse oat into a fermentation tank, adding acetic acid strains and ethanol into the fermentation tank, fermenting the mixture in the fermentation tank, stirring to enable the materials to be in continuous contact with each other, accelerating the fermentation speed to obtain a fermented product, taking out the fermented product, separating filter residues, and extracting filtrate to obtain a fermentation stock solution;
putting the fermentation stock solution into a stirring tank, and adding maltose powder into the stirring tank to fully dissolve the maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing the maltose powder which is not dissolved in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
2. The fermented beverage using yellow wine lees as raw material according to claim 1, wherein the acetic acid bacteria is composed of clostridium thermocellum and acetobacter mucilaginosus, and the ratio of clostridium thermocellum to acetobacter mucilaginosus is 1: 1 to 3.
3. A preparation method of a fermented beverage taking yellow wine lees as a raw material is characterized by comprising the following steps:
step one, adding yellow wine lees and oats into a boiling furnace, boiling for 15-20min, and fully gelatinizing to obtain wine lees and oats;
step two, the vinasse oat is put into a fermentation tank through a feed inlet (11), acetic acid bacteria and ethanol are added into the fermentation tank through the feed inlet (11), a stirring motor (2) drives a stirring shaft (5) to rotate through a coupling (3), further driving a shaft sleeve (61) sleeved on the stirring shaft (5) to rotate, further driving a bubble removing rod (63) to rotate, repeatedly stirring bubbles generated by fermentation on the liquid level by a bubble removing arc pipe (64) on the bubble removing rod, meanwhile, two stirring blades (7) fixed on the stirring shaft (5) rotate along with the stirring shaft (5) to ensure that all materials are fully contacted, a heating sleeve (13) heats all materials, the mixture is fermented in a fermentation tank, and the materials are continuously contacted through the stirring blade (7), the fermentation speed is accelerated to obtain a fermented product, the fermented product is taken out to separate filter residues, and filtrate is extracted to obtain a fermentation stock solution;
putting the fermentation stock solution into a stirring tank, and adding maltose powder into the stirring tank to fully dissolve the maltose into the fermentation stock solution to obtain a semi-finished product of the fermented beverage;
and step four, putting the semi-finished fermented beverage into a filter for filtering, removing the maltose powder which is not dissolved in the solution, putting the semi-finished fermented beverage after filtering into a sterilization chamber, and sterilizing at the high temperature of 90 ℃ for 10min to obtain the fermented beverage.
4. The method as claimed in claim 3, wherein the rotation speed of the fermentation tank in the second step is set to 200-250r/min, the fermentation temperature is set to 30-35 ℃, and the fermentation time is set to 16-18 h.
5. The method for preparing fermented beverage using yellow wine lees as raw material according to claim 3, wherein the stirring speed of the stirring tank in the third step is set to 200-300r/min, and the stirring time is set to 30-50 min.
6. The method for preparing the fermented beverage by using the yellow wine lees as the raw material according to claim 3, wherein the fermentation tank comprises a fermentation tank body (1), the center of the top of the fermentation tank body (1) is provided with a stirring motor (2), a coupler (3), a fermentation tank cover (4) and a stirring shaft (5), the stirring motor (2) is fixedly connected with the stirring shaft (5) through the coupler (3), the fermentation tank cover (4) is fixed at the center of the top (1) of the fermentation tank body through flange connection, the stirring shaft (5) penetrates through the fermentation tank cover (4), and the center of the top of the fermentation tank body (1) is vertically inserted into the fermentation tank body (1);
the top of the fermentation tank body (1) is provided with a feed inlet (11) and a pressure relief port (12), the side wall of the fermentation tank body (1) is wrapped with a heating sleeve (13), the inner wall of the fermentation tank body (1) is provided with a temperature probe (15), and the center of the bottom of the fermentation tank body (1) is provided with a discharge valve (14);
the upper part of the stirring shaft (5) is provided with a bubble removing device (6), the bubble removing device (6) comprises a shaft sleeve (61), the shaft sleeve (61) is sleeved on the upper part of the stirring shaft (5), and the distance between the shaft sleeve (61) and the fermentation liquid level is 5-10 cm;
a first pin hole (62) is formed in the side wall of the shaft sleeve (61), a row of second pin holes (51) is formed in the corresponding stirring shaft (5) along the axial direction, the first pin hole (62) and the second pin hole (51) are identical in aperture, identical internal threads are formed in the inner walls of the first pin hole (62) and the second pin hole (51), a bolt (66) is screwed into the first pin hole (62) and further screwed into the second pin hole (51), and the shaft sleeve (61) is fixedly sleeved on the stirring shaft (5);
two defoaming rods (63) are circumferentially arranged on the side edge of the shaft sleeve (61), gauze (65) is wound on the other end of each defoaming rod (63), and the gauze (65) is in contact with the inner wall of the fermentation tank body (1);
two layers of stirring blades (7) are arranged on the stirring shaft (5) positioned at the lower side of the bubble removing device (6).
7. The method for preparing the fermented beverage by using the yellow wine lees as the raw material according to the claim 6, wherein the bubble removing arc tube (64) is arranged on the side wall of the bubble removing rod (63) along the circumferential direction of the bubble removing rod (63).
8. The method for preparing fermented beverage from yellow wine lees as raw material according to claim 6, wherein the working method of the fermentation tank is as follows: open agitator motor (2), agitator motor (2) are passed through shaft coupling (3) drive (mixing) shaft (5) and are rotated, and then the drive sleeve is established and is rotated in axle sleeve (61) on (mixing) shaft (5), and then drive and remove bubble pole (63) and rotate, remove on the bubble pole and remove bubble arc pipe (64) and stir the bubble of breaking fermentation production on the liquid level repeatedly, two stirring leaves (7) that are fixed in on (mixing) shaft (5) simultaneously rotate along with (mixing) shaft (5), make each material fully contact, heat each material through heating jacket (13), reach the required temperature of fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910924968.6A CN110628548A (en) | 2019-09-27 | 2019-09-27 | Fermented beverage prepared from yellow wine lees and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910924968.6A CN110628548A (en) | 2019-09-27 | 2019-09-27 | Fermented beverage prepared from yellow wine lees and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110628548A true CN110628548A (en) | 2019-12-31 |
Family
ID=68974677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910924968.6A Pending CN110628548A (en) | 2019-09-27 | 2019-09-27 | Fermented beverage prepared from yellow wine lees and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110628548A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3649557A (en) * | 1969-10-14 | 1972-03-14 | New Brunswick Scientific Co | Centrifugal mechanical defoamer |
| CN2130454Y (en) * | 1991-11-06 | 1993-04-28 | 张曜 | Steam-and-water circulation rice pot with four procedures |
| CN104382159A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for preparing lactic acid fermentation beverage by using yellow wine lees |
| CN106578802A (en) * | 2016-12-14 | 2017-04-26 | 曹书华 | Method for preparing fermented beverage by utilizing vinasse |
| CN107325929A (en) * | 2017-09-07 | 2017-11-07 | 宜宾学院 | A kind of use rice wine grain prepares the method and fermented beverage of fermented beverage |
| CN209113915U (en) * | 2018-11-23 | 2019-07-16 | 青岛旭日汇鑫环保科技有限公司 | A kind of efficient biological fermentation tank |
-
2019
- 2019-09-27 CN CN201910924968.6A patent/CN110628548A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3649557A (en) * | 1969-10-14 | 1972-03-14 | New Brunswick Scientific Co | Centrifugal mechanical defoamer |
| CN2130454Y (en) * | 1991-11-06 | 1993-04-28 | 张曜 | Steam-and-water circulation rice pot with four procedures |
| CN104382159A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for preparing lactic acid fermentation beverage by using yellow wine lees |
| CN106578802A (en) * | 2016-12-14 | 2017-04-26 | 曹书华 | Method for preparing fermented beverage by utilizing vinasse |
| CN107325929A (en) * | 2017-09-07 | 2017-11-07 | 宜宾学院 | A kind of use rice wine grain prepares the method and fermented beverage of fermented beverage |
| CN209113915U (en) * | 2018-11-23 | 2019-07-16 | 青岛旭日汇鑫环保科技有限公司 | A kind of efficient biological fermentation tank |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942102B (en) | A kind of production method of haw fermented beverage | |
| CN105255953B (en) | Physical-chemical-Biological Pretreatment corn stover method | |
| CN110892928A (en) | Semi-continuous preparation method and device of black tea fungus fermentation liquor | |
| WO2021017695A1 (en) | Soybean milk powder without causing abdominal distension and preparation method thereof | |
| CN101921687A (en) | A kind of preparation method of red date cognac | |
| CN105969573B (en) | Method for brewing kiwi fruit wine by using cellar-type fermentation tank | |
| CN104830626A (en) | Wild cherry fruit wine deacidifying method | |
| CN110643487A (en) | Fermentation device and system for producing caproic acid by utilizing white spirit brewing byproduct yellow water | |
| CN110628548A (en) | Fermented beverage prepared from yellow wine lees and its preparation method | |
| CN106174501A (en) | A kind of manufacture method of spirit Chinese holly ferment | |
| CN109875039A (en) | A kind of preparation process of mixed bacterium stepwise fermentation emblic ferment product and the ferment product of preparation | |
| CN211035878U (en) | Fermentation device and system for producing caproic acid by utilizing white spirit brewing byproduct yellow water | |
| CN207175966U (en) | A kind of novel saccharification tank | |
| CN211211284U (en) | Semi-continuous black tea fungus fermentation liquor preparation facilities | |
| CN108271868A (en) | A kind of walnut beverage using the production fermentation of walnut oil processing byproduct | |
| CN108902315A (en) | A kind of probiotic mixed fermentation Yoghourt and production method | |
| CN111000182B (en) | Preparation method of Pu' er tea jelly | |
| CN204897932U (en) | Fermentation cylinder that production hyaluronic acid used | |
| WO2014209752A1 (en) | Process for producing ethanol from agave bagasse and agave leaves | |
| CN108277150A (en) | A kind of Zymolysis Equipment prepared by kudzu root tea | |
| CN106755208A (en) | The method that low energy consumption digests shitosan preparation solution body shell oligosaccharides | |
| CN203923191U (en) | A kind of defoaming device of fermenter | |
| CN114214155A (en) | Preparation method of SOD fruit wine | |
| CN108611248A (en) | A kind of wax gourd vinegar and its brewing method | |
| CN218290948U (en) | Stirring bioreactor for preparing GOS-rich low-lactose milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191231 |