CN111235001A - Production process of efficient vinasse residual liquid alcohol-brewed aromatic vinegar - Google Patents
Production process of efficient vinasse residual liquid alcohol-brewed aromatic vinegar Download PDFInfo
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Abstract
The invention relates to the field of vinasse recycling, and provides a production process for efficiently brewing aromatic vinegar by using vinasse residual liquid, which fully utilizes wet vinasse generated in the brewing process, wherein the wet vinasse is rich in vitamins and alcohol, and the residual liquid and the vinasse in the wet vinasse are recovered through dry-wet separation; the vinasse, the bran and the fermentation liquor are used as nutrient substances of the acetic acid bacteria together, and the vinasse contains rich protein, amino acid, alcohol and aromatic substances of wine, so that the nutrition of the aromatic vinegar can be improved; the residual liquid is added into the material generated by fermenting the acetic acid bacteria, so that the fermentation can be promoted, the taste and the fragrance of the vinegar are improved, and the aromatic vinegar is mellow, sweet, moist and natural in fragrance. The method of the invention has reasonable design, adopts wet distiller's grains on the basis of the traditional brewing process, brings rich and harmonious fragrance to the product, and improves the quality and grade of the product.
Description
Technical Field
The invention relates to the field of vinasse recycling, in particular to a production process for efficiently brewing aromatic vinegar by vinasse residual liquid.
Background
In the white spirit industry, the vinasse is generally discarded or processed at low cost to be used as feed after being brewed, but the vinasse contains rich alcohol, crude protein and crude fat, the amino acid composition in the protein is balanced and is basically complete, and in addition, a large amount of flavor substances such as acid, ester, alcohol, carbonyl compound and the like are contained, so that a large amount of waste is caused when the vinasse is not utilized. However, as no excessively hard reutilization technology exists, most of the residual liquid in the vinasse is not separated, but the vinasse is directly used as feed to feed livestock, so that the waste of wine brewing resources is greatly caused, the production chain cost is increased, and the production benefit is reduced. Although some breweries filter the residual distiller's grains and the residual liquid for other purposes, the utilization of the distiller's grains and the residual liquid for filtering is not related and regarded as the aromatic vinegar for alcohol brewing.
Disclosure of Invention
The invention provides a production process of aromatic vinegar by efficiently brewing residual liquid of vinasse, which makes full use of wet vinasse and improves the nutrition, taste and fragrance of the aromatic vinegar.
The technical scheme of the invention is realized as follows:
a production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
b) cleaning grains, soaking the grains in water for 10-15 hours, wherein the water content is 10-20 cm higher than the surfaces of the grains; fishing out the grains, and then cooking for 50-60 min to obtain clinker;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 80-100 ℃, maintaining for 15-20 min, and heating to 110-120 ℃ for enzyme deactivation; cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, and saccharifying for 2-3 h;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at the temperature of 30-35 ℃ for 3-5 days, and heating to the temperature of 35-40 ℃ for sealed fermentation for 2-3 days;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 40-50 ℃, carrying out sealed fermentation for 10-15 d, filtering, reducing the temperature of the filtrate to 30-35 ℃, adding the residual liquid obtained in the step a), and carrying out sealed fermentation for 20-30 d;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
Further, in the step a), the water content of the vinasse is 8-10%.
Further, in the step b), the cereal is selected from one or more of sorghum, barley, glutinous rice, wheat and buckwheat.
Further, in the step c), the addition amount of the amylase is 0.05-0.08% of the mass of the grains, and the addition amount of the saccharifying enzyme is 0.05-0.08% of the mass of the grains.
Further, in the step d), stirring for 2-3 times every day in the two sealing fermentation processes, and each time lasts for 20-30 min; in the step e), stirring for 1 time every 2 days in the two sealing fermentation processes, and each time is 20-30 min.
Further, in the step d), the inoculation amount of the Kluyveromyces marxianus is 0.02-0.03% of the mass of the grains,
further, in the step e), the mass ratio of the grains to the vinasse to the bran is 1: 1.5-2: 0.3-0.5 percent of acetic acid bacteria, wherein the addition amount of the acetic acid bacteria is 0.3-0.5 percent of the mass of the grains; the mass ratio of the volume of the residual liquid to the grains is 0.1-0.2: 1.
the invention provides a production process of aromatic vinegar efficiently brewed by alcohol from residual liquid of vinasse, which fully utilizes wet vinasse generated in the brewing process, wherein the wet vinasse is rich in vitamins and alcohol, and the residual liquid and the vinasse in the wet vinasse are recovered through dry-wet separation; the vinasse, the bran and the fermentation liquor are used as nutrient substances of the acetic acid bacteria together, and the vinasse contains rich protein, amino acid, alcohol and aromatic substances of wine, so that the nutrition of the aromatic vinegar can be improved; the residual liquid is added into the material generated by fermenting the acetic acid bacteria, so that the fermentation can be promoted, the taste and the fragrance of the vinegar are improved, and the aromatic vinegar is mellow, sweet, moist and natural in fragrance. The method of the invention has reasonable design, adopts wet distiller's grains on the basis of the traditional brewing process, brings rich and harmonious fragrance to the product, and improves the quality and grade of the product.
Detailed Description
A production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
b) cleaning grains, soaking the grains in water for 10-15 hours, wherein the water content is 10-20 cm higher than the surfaces of the grains; fishing out the grains, and then cooking for 50-60 min to obtain clinker;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 80-100 ℃, maintaining for 15-20 min, and heating to 110-120 ℃ for enzyme deactivation; cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, and saccharifying for 2-3 h;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at the temperature of 30-35 ℃ for 3-5 days, and heating to the temperature of 35-40 ℃ for sealed fermentation for 2-3 days;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 40-50 ℃, carrying out sealed fermentation for 10-15 d, filtering, reducing the temperature of the filtrate to 30-35 ℃, adding the residual liquid obtained in the step a), and carrying out sealed fermentation for 20-30 d;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
The wet distiller's grains produced after brewing are rich in vitamins and alcohol, and residual liquid and distiller's grains in the wet distiller's grains can be recovered through dry-wet separation. In the embodiment of the invention, the water content of the vinasse is 8-10%.
Taking grains as raw materials for brewing aromatic vinegar, cleaning the grains, soaking the grains in water for 10-15 hours, wherein the water content is 10-20 cm higher than the surfaces of the grains; and fishing out the grains, and then cooking for 50-60 min to obtain the cooked material. In the embodiment of the invention, the water added during cooking is cooked for 50-60 min to obtain the clinker, wherein the water amount exceeds 2-3 cm of the surface of the grain. The above process is convenient for subsequent steps, and improves the yield of aromatic vinegar.
In the embodiment of the present invention, the kind and source of the grain are not limited, and may be selected from one or more of sorghum, barley, glutinous rice, wheat, and buckwheat.
Cooling the clinker to room temperature, adding amylase, uniformly stirring, heating to 80-100 ℃, maintaining for 15-20 min, and heating to 110-120 ℃ to inactivate enzyme; and cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, and saccharifying for 2-3 h. The clinker is liquefied by using amylase and then saccharified by using saccharifying enzyme. In the embodiment of the invention, the addition amount of the amylase is 0.05-0.08% of the mass of the grains, and the addition amount of the saccharifying enzyme is 0.05-0.08% of the mass of the grains.
It is noted that after saccharification is completed by adding saccharifying enzyme, the clinker needs to be inactivated at 110-120 ℃.
Cooling the fermented material obtained in the step c) to room temperature, adding Kluyveromyces marxianus, sealing and fermenting for 3-5 days at the temperature of 30-35 ℃, and heating to 35-40 ℃ for sealing and fermenting for 2-3 days; the inoculation amount of the Kluyveromyces marxianus is 0.02-0.03% of the mass of the grains; it should be noted that, in the two sealing fermentation processes, the mixture is stirred for 2-3 times every day, and each time lasts for 20-30 min.
Adding vinasse, bran and acetic acid bacteria into the fermentation material, stirring uniformly, raising the temperature to 40-50 ℃, fermenting in a sealed manner for 10-15 d, filtering, reducing the temperature of the filtrate to 30-35 ℃, adding the residual liquid obtained in the step a), and fermenting in a sealed manner for 20-30 d. The distiller's grains contain abundant proteins, amino acids, alcohols, and aromatic substances of wine, and can be used as nutrient substances of acetic acid bacteria to improve nutrition of aromatic vinegar; bran also provides nutrients for acetic acid bacteria; the addition of the residual liquid can promote fermentation and improve the taste and flavor of the vinegar. Wherein the mass ratio of the grains to the vinasse to the bran is 1: 1.5-2: 0.3-0.5 percent of acetic acid bacteria, wherein the addition amount of the acetic acid bacteria is 0.3-0.5 percent of the mass of the grains; the mass ratio of the volume of the residual liquid to the grains is 0.1-0.2: 1.
it is noted that in the step e), the two sealed fermentation processes are stirred for 1 time every 2 days, and each time lasts for 20-30 min
And (3) pouring vinegar into the fermentation liquor to obtain vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
In order to further illustrate the present invention, the following examples are provided to describe the production process of the highly effective vinegars brewed with distillers' grains with residual liquid in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
A production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
the water content of the vinasse is 8 percent;
b) cleaning sorghum, soaking in water for 10h, wherein the water content is 10cm higher than the surface of grain; taking out the grains, steaming for 50min to obtain cooked material, wherein the amount of water added during steaming is 2cm higher than the surface of the grains;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 80 ℃, maintaining for 15min, and heating to 110 ℃ for enzyme deactivation; cooling, adding saccharifying enzyme when the temperature is reduced to 60 ℃, saccharifying for 2h, and inactivating enzyme of the clinker at 110 ℃ after saccharification is finished; the addition amount of amylase is 0.05 percent of the mass of the grains, and the addition amount of saccharifying enzyme is 0.05 percent of the mass of the grains;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at 30 ℃ for 3d, and heating to 35 ℃ for sealed fermentation for 2 d; the inoculation amount of the Kluyveromyces marxianus accounts for 0.02% of the mass of the grains; stirring for 20min for 2 times per day in the two sealed fermentation processes;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 40 ℃, sealing and fermenting for 10d, filtering, reducing the temperature of the filtrate to 30 ℃, adding the residual liquid obtained in the step a), and sealing and fermenting for 20 d; stirring for 20min every 2 days in the two-time sealed fermentation process for 1 time;
the mass ratio of the grains to the vinasse to the bran is 1: 1.5: 0.3, the adding amount of acetic acid bacteria is 0.3 percent of the mass of the grains; the mass ratio of the volume of the residual liquid to the grains is 0.1: 1;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
Example 2
A production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
the water content of the vinasse is 10 percent;
b) cleaning barley and buckwheat, soaking in water for 15h, wherein the water content is 20cm higher than the surface of the grains; fishing out the barley and the buckwheat, and then cooking for 60min to obtain clinker, wherein the amount of water added during cooking is 2-3 cm higher than the surface of the grains; the mass ratio of the barley to the buckwheat is 1: 1;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 100 ℃, maintaining for 120min, and heating to 120 ℃ to inactivate enzyme; cooling, adding saccharifying enzyme when the temperature is reduced to 65 ℃, saccharifying for 3h, and inactivating enzyme of the clinker at 120 ℃ after saccharification is finished; the addition amount of amylase is 0.08 percent of the mass of the grains, and the addition amount of saccharifying enzyme is 0.08 percent of the mass of the grains;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at 35 ℃ for 5d, and heating to 40 ℃ for sealed fermentation for 3 d; the inoculation amount of the Kluyveromyces marxianus is 0.03 percent of the mass of the grains; stirring for 30min for 3 times per day in the two sealed fermentation processes;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 50 ℃, carrying out sealed fermentation for 15d, filtering, reducing the temperature of the filtrate to 35 ℃, adding the residual liquid obtained in the step a), and carrying out sealed fermentation for 30 d; stirring for 30min every 2 days in the two-time sealed fermentation process for 1 time;
the mass ratio of the grains to the vinasse to the bran is 1: 2: 0.5, the adding amount of the acetic acid bacteria is 0.5 percent of the mass of the grains; the ratio of the volume of the residual liquid to the mass of the grains is 0.2: 1;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
Example 3
A production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
the water content of the vinasse is 9 percent;
b) cleaning glutinous rice and wheat, soaking in water for 12h, wherein the water content is 15cm higher than the surface of the grains; taking out glutinous rice and wheat, steaming, wherein the amount of water added during steaming is 2.5cm higher than the surface of grains, and steaming for 55min to obtain cooked material; the mass ratio of the glutinous rice to the wheat is 1: 1;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 90 ℃, maintaining for 18min, and heating to 115 ℃ to inactivate enzyme; cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, saccharifying for 2.5 hours, and after the saccharification is finished, inactivating enzyme of the clinker at 115 ℃; the addition amount of amylase is 0.06 percent of the mass of the grains, and the addition amount of saccharifying enzyme is 0.06 percent of the mass of the grains;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at 32 ℃ for 4 days, and heating to 38 ℃ for sealed fermentation for 2.5 days; the inoculation amount of the Kluyveromyces marxianus is 0.025 percent of the mass of the grains; stirring for 25min for 2.5 times per day in the two sealed fermentation processes;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 45 ℃, carrying out sealed fermentation for 12d, filtering, reducing the temperature of the filtrate to 32 ℃, adding the residual liquid obtained in the step a), and carrying out sealed fermentation for 25 d; stirring for 25min every 2 days for 1 time in the two-time sealed fermentation process;
the mass ratio of the grains to the vinasse to the bran is 1: 1.8: 0.4, the adding amount of the acetic acid bacteria is 0.4 percent of the mass of the grains; the ratio of the volume of the residual liquid to the mass of the grains is 0.15: 1;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
Comparative example 1
A production process of aromatic vinegar efficiently brewed by vinasse residual liquid comprises the following steps:
a) cleaning grains, soaking the grains in water for 12 hours, wherein the water content is 15cm higher than the surfaces of the grains; taking out the grains, steaming, wherein the amount of water added during steaming is 2.5cm higher than the surface of the grains, and steaming for 55min to obtain cooked material;
b) cooling the clinker obtained in the step a) to room temperature, adding amylase, uniformly stirring, heating to 90 ℃, maintaining for 18min, and heating to 115 ℃ to inactivate enzyme; cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, saccharifying for 2.5 hours, and after the saccharification is finished, inactivating enzyme of the clinker at 115 ℃; the addition amount of amylase is 0.06 percent of the mass of the grains, and the addition amount of saccharifying enzyme is 0.06 percent of the mass of the grains;
c) adding Kluyveromyces marxianus into the fermented material obtained in the step b), performing sealed fermentation at 32 ℃ for 4 days, and heating to 38 ℃ for sealed fermentation for 2.5 days; the inoculation amount of the Kluyveromyces marxianus is 0.025 percent of the mass of the grains; stirring for 25min for 2.5 times per day in the two sealed fermentation processes;
d) adding bran and acetic acid bacteria into the fermentation material obtained in the step c), stirring uniformly, raising the temperature to 45 ℃, carrying out sealed fermentation for 12d, filtering, reducing the temperature of the filtrate to 32 ℃, and carrying out sealed fermentation for 25 d; stirring for 25min every 2 days for 1 time in the two-time sealed fermentation process;
the mass ratio of the grains to the bran is 1: 0.4, the adding amount of the acetic acid bacteria is 0.4 percent of the mass of the grains;
e) pouring vinegar on the fermentation liquor obtained in the step d) to obtain vinegar pouring liquid, and sterilizing the vinegar pouring liquid to obtain the mellow wine aromatic vinegar.
The contents of acetic acid, lactic acid, total esters, alcohol content and reducing sugar of the aromatic vinegar prepared in examples 1 to 3 and comparative example 1 were measured, and the results are shown in table 1.
The method for measuring the alcoholic strength comprises the following steps: alcohol method, reference GB/T15038-2006; the total acid determination method comprises the following steps: the total sugar determination method comprises the following steps: acid-base neutralization method, see GB/T5009.41-2003; summarizing; the film method, performed with reference to GB/T15038-2006; the total ester determination method comprises the following steps: potentiometric titration, see GB/T15038-2006.
TABLE 1 Experimental results for examples 1-3 and comparative example 1
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements, etc. made within the spirit and principles of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. The production process of the aromatic vinegar efficiently brewed by the alcohol in the residual liquid of the vinasse is characterized by comprising the following steps of:
a) carrying out dry-wet separation on wet vinasse generated after brewing to obtain residual liquid and vinasse for later use;
b) cleaning grains, soaking the grains in water for 10-15 hours, wherein the water content is 10-20 cm higher than the surfaces of the grains; fishing out the grains, and then cooking for 50-60 min to obtain clinker;
c) cooling the clinker obtained in the step b) to room temperature, adding amylase, uniformly stirring, heating to 80-100 ℃, maintaining for 15-20 min, and heating to 110-120 ℃ for enzyme deactivation; cooling, adding saccharifying enzyme when the temperature is reduced to 60-65 ℃, and saccharifying for 2-3 h;
d) adding Kluyveromyces marxianus into the fermented material obtained in the step c), performing sealed fermentation at the temperature of 30-35 ℃ for 3-5 days, and heating to the temperature of 35-40 ℃ for sealed fermentation for 2-3 days;
e) adding the vinasse, the bran and the acetic acid bacteria obtained in the step a) into the fermentation material obtained in the step d), uniformly stirring, raising the temperature to 40-50 ℃, carrying out sealed fermentation for 10-15 d, filtering, reducing the temperature of the filtrate to 30-35 ℃, adding the residual liquid obtained in the step a), and carrying out sealed fermentation for 20-30 d;
f) and e) pouring vinegar into the fermentation liquor obtained in the step e) to obtain a vinegar pouring liquid, and then sterilizing the vinegar pouring liquid to obtain the vinasse residual liquid high-efficiency alcohol brewing aromatic vinegar.
2. The production process of the highly efficient alcohol-brewing aromatic vinegar from the residual liquid of the distiller's grains according to claim 1, wherein the water content of the distiller's grains in the step a) is 8-10%.
3. The process for producing highly effective vintage aromatic vinegar from residual liquid of distillers' grains according to claim 1, wherein in step b), the cereal is selected from one or more of sorghum, barley, glutinous rice, wheat and buckwheat.
4. The process for producing the highly effective vinasse-based aromatic vinegar from the residual liquid of the distiller's grains according to claim 1, wherein in the step c), the addition amount of amylase is 0.05-0.08% of the mass of the grains, and the addition amount of saccharifying enzyme is 0.05-0.08% of the mass of the grains.
5. The production process of the highly effective alcohol brewing aromatic vinegar from the residual liquid of the distiller's grains according to claim 1, wherein in the step d), the stirring is performed for 2-3 times per day in the two sealing fermentation processes, and each time lasts for 20-30 min; in the step e), stirring for 1 time every 2 days in the two sealing fermentation processes, and each time is 20-30 min.
6. The process for producing highly effective vintage aromatic vinegar from residual liquid of distiller's grains according to claim 1, wherein the inoculation amount of Kluyveromyces marxianus in step d) is 0.02-0.03% of the mass of grains.
7. The production process of the highly-efficient alcohol-brewing aromatic vinegar from the residual liquid of the distiller's grains according to claim 1, wherein in the step e), the mass ratio of the grains to the distiller's grains to the bran is 1: 1.5-2: 0.3-0.5 percent of acetic acid bacteria, wherein the addition amount of the acetic acid bacteria is 0.3-0.5 percent of the mass of the grains; the mass ratio of the volume of the residual liquid to the grains is 0.1-0.2: 1.
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| CN111484914A (en) * | 2020-05-25 | 2020-08-04 | 镇江丹和醋业有限公司 | Process for improving fermentation quality of fermented glutinous rice by using enzyme preparation |
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| CN111484914A (en) * | 2020-05-25 | 2020-08-04 | 镇江丹和醋业有限公司 | Process for improving fermentation quality of fermented glutinous rice by using enzyme preparation |
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