CN1108301A - 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
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- CN1108301A CN1108301A CN 94111665 CN94111665A CN1108301A CN 1108301 A CN1108301 A CN 1108301A CN 94111665 CN94111665 CN 94111665 CN 94111665 A CN94111665 A CN 94111665A CN 1108301 A CN1108301 A CN 1108301A
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- liquor
- fermentation
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- strong
- vinegar
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The edible vinegar is made up from the fermented liquid of yeast for making hard liquor through digestion, adding natural perfume, boiling, deodoring, blending and afterripening fermentation. Said invention features simple process, high utilizing factor of the by product of the prodn. of hard liquor made by yeast and without antiseptic in the produced edible 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, Sodium Benzoate 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:
(1) starch (amylase)/() glucose
(2) glucose (1.6-bisphosphate fruit enzyme sugar)/() pyruvic acid
(3) pyruvic acid (decarboxylase)/() acetaldehyde and carbonic acid gas ↑
(4) acetaldehyde (desaturase)/() ethanol (major ingredient in the bent wine)
(5) alcohol+acid (synthesizing)/() vinegar
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:
(1) starch (amylase)/() glucose
(2) glucose (ATP)/(H
3PO
X) phosphoric acid defends sugar
(3) phosphoric acid is defended sugar (cracking)/() triose+acetate (primary product of fermented liquid)
(4) triose (synthesizing)/() lactic acid
(5) yeast (synthesizing)/() amino acid
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 afterripening 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, cost is low, does not contain the advantage of anticorrisive agent.
Claims (2)
1, a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar is characterized in that making use of fermentation liquor of strong liquor by boiling, adds that natural perfume boils, blending is distinguished the flavor of in removal of impurities, afterripening fermentation, filtration make vinegar.
2, a kind of method of utilizing making use of fermentation liquor of strong liquor to produce vinegar according to claim 1 is characterized in that the blending of removal of impurities flavor is to select for use in the adding making use of fermentation liquor of strong liquor such as red plum, spice mix, ginger, sugar to eliminate peculiar smell.
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 true CN1108301A (en) | 1995-09-13 |
| CN1061088C 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) |
Cited By (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
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1061088C (en) | 2001-01-24 |
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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 |