CN1280183A

CN1280183A - Method for producing vinegar by using tail wine

Info

Publication number: CN1280183A
Application number: CN 00103912
Authority: CN
Inventors: 薄玉飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-02-29
Filing date: 2000-02-29
Publication date: 2001-01-17

Abstract

Side product produced in distilling yeast liquor after being burified is mixed with acetic acid, sweetening vinegar, seasoning vinegar, sugar and rice color, and the mixture is treated through aging, filtering and other steps to produce vinegar. The presentinvention uses waste produced in making liquor as material to produce vinegar in relatively lower cost, and can eliminate environmental pollution and reduce waste.

Description

Utilize tail wine to produce the method for vinegar

The present invention relates to the novel process that a kind of vinegar is produced, is the production method of utilizing wine tail processing vinegar.

Vinegar is an indispensable acidic flavouring agent in a kind of people's life, contains 3% above acetic acid and other composition, comprises organic acid, carbohydrate, aldehyde, amino acid and ester class thereof.The wine tail is a tail water, includes materials such as small amount of ethanol and organic acid, carbohydrate, amino acid, ester class, is the by product that bent wine is produced.A brewery that produces 15000 tons of bent wine per year, its by product wine tail can reach 20000 tons, is used as refuse and puts into water drain in daily production, not only contaminate environment but also waste resource.

The purpose of this invention is to provide a kind of production technique of utilizing bent wine to produce depleted by product processing vinegar, to reach the good result that not only solves environmental pollution but also make full use of resource.

Production method of the present invention is earlier the wine tail to be removed by the fill a wine cup for contained ethyl linoleate of tail, ethyl oleate, ethyl palmitate class and assorted flavor of cleaner, make wine tail washings clear no impurity taste, the acetic acid (98%) that the wine tail per ton after will purifying again adds 35～40kg makes it to become work in-process vinegar.The sugar of adding 2-3kg and 140kg's is cream-coloured in work in-process vinegar per ton, carry out the health physico-chemical analysis then, add 8% blending vinegar seasoned vinegar, stored 15 days earlier, and then add after blending vinegar seasoned vinegar stores 15 days again by the weight ratio of 0-2%, change cross-current type micro-filter disinfection filtering over to and be finished product vinegar.

Advantage of the present invention is to reduce to pollute, utilization of waste material, and production cost is low, good product quality.

Accompanying drawing is a process flow sheet of the present invention.

One, processing requirement:

1, the wine tail is a tail water: be that the material that residue contains microcomponents such as small amount of ethanol and alcohol, ester, aldehyde, ketone, amino acid has been distilled after drinking in bent wine production, require to contain acetate 200-600mg/100mL.

2, the extraction of yellow seriflux: yellow seriflux is that bent wine is produced the by product that produces in the fermenting process, contains alcohol, aldehyde, acid, ester, sugar, amino acid etc., is to dig the inflow that Yi Xiaochi is convenient to yellow seriflux for one jiao in the fermentation vat bottom, has treated out behind the wine unstrained spirits that taking-up gets final product again.

3, blending vinegar seasoned vinegar: be meant the vinegar of producing by the solid state fermentation special process, be special aromatic vinegar, contain vinegar, ageing vinegar, the long storage vinegar of ester amount, acid content extra-high-speed, in order to adjust the fragrance of vinegar.

4, parched rice look: be to bake to the chocolate degree through stir-fry with rice 48kg, add again 90kg through long-term fermented distilled after resulting wine tail and bent wine produce by product yellow seriflux 10kg, 140kg parched rice look.

Two, quality standard:

1, Oranoleptic indicator: 1. color and luster: wash brown or reddish-brown, glossy; 2. fragrance: have the distinctive fragrance of vinegar, do not have other unpleasant odor; 3. flavour: flavour is soft, acid and not puckery, fragrant and little sweet, delicious in taste, mellow free from extraneous odour; 4. figure: pure nothing is gone mouldy, no suspended substance, and no vinegar eel, vinegar lice allow little precipitation that has; 5. impurity: do not allow to exist.

2, physical and chemical index:

1. total acid (with acetometer) g/100mL 〉=4.0

2. fixed acid (in lactic acid) g/100mL 〉=1.0

3. reducing sugar (with glucose meter) g/100mL 〉=1.050

3, sanitary index:

1. total plate count: individual/mL≤5000

2. coliform: MPN/100mL≤3

3. free mineral acid: must not detect

4. arsenic (in As) mg/kg≤0.5

5. plumbous (in Pb) mg/kg≤1

Claims

1, a kind of method of utilizing wine tail or tail water to produce vinegar, be earlier with wine tail process purification utensil, the acetic acid that wine tail per ton after will purifying again adds 35～40kg makes it to become work in-process vinegar, it is characterized in that: in work in-process vinegar per ton, add the cream-coloured of 2-3kg sugar and 140kg, the blending vinegar seasoned vinegar that adds 8% (weight ratio) was stored 15 days earlier, by tasting, stored again 15 days by the weight ratio adding blending vinegar seasoned vinegar of 0-2% then, be finished product vinegar through sterilization, filtration.

2, the method for utilizing tail wine to produce vinegar according to claim 1, it is characterized in that: cream-coloured is to bake to the chocolate degree through stir-fry with the 48kg rice, add again 90kg through long-term fermented distilled after resulting wine tail and bent wine produce by product yellow seriflux 10kg, 140kg parched rice look.