CN1182131A - Comprehensive utilization of waste liquor from yellow wine production - Google Patents
Comprehensive utilization of waste liquor from yellow wine production Download PDFInfo
- Publication number
- CN1182131A CN1182131A CN 96121229 CN96121229A CN1182131A CN 1182131 A CN1182131 A CN 1182131A CN 96121229 CN96121229 CN 96121229 CN 96121229 A CN96121229 A CN 96121229A CN 1182131 A CN1182131 A CN 1182131A
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- China
- Prior art keywords
- vinegar
- waste liquor
- swill
- yellow wine
- wine production
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Abstract
The present invention is that waste liquor from yellow wine production is used to produce vinegar by the processes of acetic acid fermentation, filtration, blending and disinfection. The present invention utilizes the waste liquor, and this can save grains and supplementary material and reduce cost of vinegar greatly while eliminating the related waste liquor pollution.
Description
The present invention relates to a kind of method of comprehensive utilization of waste liquor from yellow wine production, in brewing yellow rice wine industry, the slurry swill that produces in its dipping raw material process is unique yellow rice wine industry waste liquid, and enormous amount.
It contains materials such as a large amount of carbohydrates, starch, protein, microorganism, wherein have 18 kinds of amino acid that human body is necessary, the slurry swill is used to make wine except that denier the acid adjustment, existing yellow rice wine industry does not have the method for utilizing fully to waste liquid slurry swill, manufacturer will starch swill and directly or indirectly be thrown into nature, this not only causes contaminated wastewater, also causes carbohydrate in the waste water, the significant wastage of useful composition such as protein.
The objective of the invention is to provide a kind of method of comprehensive utilization of brewing yellow rice wine industrial effluent slurry swill, making it turns waste into wealth.
Design of the present invention is: because the starch and the reducing sugar that contain unartificial yeast and from raw material, leach in the waste liquid slurry swill, because saccharomycetic effect can make amylofermentation become alcohol and carbonic acid gas.In waste liquid slurry swill, add yeast and acetic bacteria, whole acetic fermentation processing condition are possessed, acetic bacteria and zymamsis produce acetic acid, also corresponding being transplanted in the vinegar wine with dregs of partial protein, recuding sugars in the while liquid, the slurry swill ferments through acetic bacteria, filters and blends, sterilizes, and promptly brews vinegar into, or look the slurry swill starch, Protein content what, add materials such as an amount of starchiness, protein, vinegar unstrained spirits during the fermentation.The vinegar that the slurry swill is made is edible not only, also can make industrial raw material.Vinegar after the filtration is poor can make farm crop compound manure or poultry and livestock feed.
Feature of the present invention is that the waste liquor from yellow wine production fermentation is led to vinegar.
Advantage complete digestion of the present invention slurry swill waste liquid, utilized simultaneously the beneficiating ingredient in the waste liquid fully.Be a kind of more comprehensive waste water method of comprehensive utilization, the technology that present method is made vinegar is simple and direct, practical, and having good social benefit and economic benefit is worth using and promoting.
The present invention is described in further detail below in conjunction with embodiment.
The method of comprehensive utilization of 1 one kinds of waste liquor from yellow wine production of embodiment leads to vinegar with acetic bacteria to waste liquid slurry fermenting swill, can be that waste liquid is starched swill sterilization or unsterilised, adds acetic bacteria, through acetic fermentation, filters, and blends, and sterilization leads to vinegar.
2 one kinds of Huangs of embodiment spill the method for comprehensive utilization of industrial effluent slurry swill, with acetic bacteria waste liquid slurry fermenting swill are led to vinegar, can be that waste liquid is starched the swill sterilization, or unsterilised, add right amount alcohol or spirituosity material and acetic bacteria, and an amount of starch-containing matter and proteinic material, saccharifying enzyme, yeast, liquid vinegar unstrained spirits, solid vinegar unstrained spirits, through acetic fermentation, filter, blend, sterilization leads to vinegar.
Embodiment 1, when fermentation leads to vinegar to waste liquor from yellow wine production with acetic bacteria,, need make sterilising treatment earlier, otherwise need not to do sterilising treatment if a large amount of microbial contaminations are arranged the high slurry swill of concentration, can in the slurry swill, directly add acetic bacteria and carry out acetic fermentation, vinegar unstrained spirits after the fermentation, technology is pickled with grains or in wine vinegar liquid and vinegar and is separated after filtration, vinegar liquid can be converted and collude into different acidity, color and luster, promptly leads to finished product.
When embodiment 2 usefulness acetic bacterias led to vinegar to waste liquor from yellow wine production fermentation, the slurry swill low to concentration was if there are a large amount of microbial contaminations need make sterilising treatment, otherwise can not make sterilising treatment, and directly add acetic bacteria and carry out acetic fermentation, during the fermentation or look starchiness in the waste water, Protein content what, or, can suitably add starchiness according to the specification of quality of wine vinegar, yeast, saccharifying enzyme, recuding sugars, protein, the material of alcohol or alcohol, liquid vinegar unstrained spirits, solid vinegar unstrained spirits.Make after filtration after the fermentation that vinegar liquid and vinegar are poor to be separated, vinegar liquid can blend into vinegar liquid or the industrial vinegar liquid that contains different acidity, color and luster, solid substance, kills residual microbial in the vinegar liquid through sterilization process again, finished product.
The slurry swill ferments through acetic bacteria, starch in its liquid, partial reduction sugar through the slurry swill in self yeast or the yeast fermentation of interpolation become alcohol, then alcohol is fermented into acetic acid by acetic bacteria again, if in fermentation, add right amount alcohol or vinegar unstrained spirits, or starchiness and yeast and saccharifying enzyme, more impel the acetic fermentation of starching swill.Have part to go back carbohydrate and a large amount of amino acid after slurry swill acetic fermentation finishes, comprise 18 seed amino acids that human body is necessary, also corresponding being transplanted in the vinegar liquid become the reducing sugar and the solid substance of vinegar liquid, enriched the nutrition of vinegar.Vinegar liquid after blending is made sterilising treatment, kill the residual microbial that it includes, help the preservation and the storage of finished product vinegar.The vinegar of separating in filtration process simultaneously is pickled with grains or in wine, and it includes rich in protein, can directly feed and raise the fowl poultry or make fodder additives, or make the compound manure of farm crop.The slurry swill carries out the temperature of acetic fermentation, filters the technology of blending sterilization and prior art roughly the same.
Fermentation leads to the method for vinegar to waste liquor from yellow wine production with acetic bacteria, not only waste liquid slurry swill has been done complete digestion, also stopped waste liquor contamination, and the slurry swill of fully having recycled waste liquid has been done complete digestion, also stopped waste liquor contamination, and the water among the waste liquid, starchiness, useful composition such as protein have fully been recycled.It not only can save existing wine vinegar necessary a large amount of grains of industry and auxiliary material, and a large amount of brewing waters, and the production cost of the vinegar that also descended significantly has good social benefit and economic benefit.
Claims (3)
1. the method for comprehensive utilization of a waste liquor from yellow wine production is characterized in that the waste liquor from yellow wine production fermentation is led to vinegar.
2. when its feature also is waste liquor from yellow wine production brew vinegar according to claim 1, can be with useless slurry swill sterilization or unsterilised, add the acetic bacteria fermentation, blend after filtration, sterilization leads to vinegar.
3. when its feature is that also waste liquor from yellow wine production leads to vinegar according to claim 1, can be that waste liquid is starched swill sterilization or unsterilised, add an amount of alcohol or alcoholic material, starchiness, protein, saccharifying enzyme, yeast, acetic bacteria, solid vinegar unstrained spirits, liquid vinegar unstrained spirits, through fermentation, filter, blend, sterilization leads to vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96121229 CN1182131A (en) | 1996-11-12 | 1996-11-12 | Comprehensive utilization of waste liquor from yellow wine production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96121229 CN1182131A (en) | 1996-11-12 | 1996-11-12 | Comprehensive utilization of waste liquor from yellow wine production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1182131A true CN1182131A (en) | 1998-05-20 |
Family
ID=5126797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96121229 Pending CN1182131A (en) | 1996-11-12 | 1996-11-12 | Comprehensive utilization of waste liquor from yellow wine production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1182131A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789405B (en) * | 2005-12-23 | 2010-12-29 | 鲁洲生物科技（山东）有限公司 | Preparation process of syrup dedicated for vinegar |
| CN110387306A (en) * | 2018-04-23 | 2019-10-29 | 吴海洋 | A method of peculiar smell in the condensed water that removal agricultural byproducts processing generates |
| CN116144450A (en) * | 2022-09-06 | 2023-05-23 | 广东美味鲜调味食品有限公司 | Method for brewing vinegar with good flavor by using swill |
-
1996
- 1996-11-12 CN CN 96121229 patent/CN1182131A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789405B (en) * | 2005-12-23 | 2010-12-29 | 鲁洲生物科技（山东）有限公司 | Preparation process of syrup dedicated for vinegar |
| CN110387306A (en) * | 2018-04-23 | 2019-10-29 | 吴海洋 | A method of peculiar smell in the condensed water that removal agricultural byproducts processing generates |
| CN116144450A (en) * | 2022-09-06 | 2023-05-23 | 广东美味鲜调味食品有限公司 | Method for brewing vinegar with good flavor by using swill |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |