CN1350803A

CN1350803A - Technology for preparing soy sauce from residual water or distiller's grains after extracting spirit by distillation

Info

Publication number: CN1350803A
Application number: CN00131581A
Authority: CN
Inventors: 侯汉澄
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-10-29
Filing date: 2000-10-29
Publication date: 2002-05-29

Abstract

A process for preparing soy sauce from the residual water after extracting spirit by distillation or distiller's grains includes such steps as filtering said residual water and removing dregs or washing distiller's grains to educe out nutrients and filtering to obtain nutritive liquid, neutralizing it with ammonia, adding microbes for transforming ammonium salt of organic acid to protein and amino acids, hydrolyzing, high-temp sterilizing, deactivating enzyme, regulating concentration, and adding salt, antiseptic and flavouring.

Description

Put forward the method that residual water behind the liquor (comprising bent wine) or vinasse are produced soy sauce with distillation

Present technique is to produce soy sauce with residual water or vinasse that fermentation, distillation are extracted behind the liquor (comprising bent wine).

The output of liquor (comprising bent wine) is very big.Follow liquor production, produce a large amount of residual waters or vinasse, fail well to utilize always.Up to now, some is used for feed vinasse, and a part is removed with burning then only from environmental angle; A part is then just made rubbish with it.The application of residual water has following several respects: the one, and adopt monascus or its enzyme to act on the purpose compound flavour enhancer that residual water production is the nucleic acid of distinguishing the flavor of; The 2nd, add sodium sulfite, mash is carried out secondary fermentation and is produced glycerine; The 3rd, utilize this waste liquid to extract fusel oil and succinic acid; The 4th, extract lactic acid with it, acetate; The 5th, I produce vinegar (comprising acetic acid) in invention in 98 years with it.Preceding four because of drop into height, output is low, is difficult to production practices.The 5th, the vinegar of production exceeds standard through the quality testing department test rating, and through placeing goods on trial sale successfully, but little because of the consumption of vinegar, limited output.A large amount of residual waters remain puts into rivers and lakes, irrigation canals and ditches.Thereby I am in a large amount of experiments and created the method for producing soy sauce with this residual water or vinasse on the basis of quality testing department check.Concrete grammar is as follows:

One, raw material arrangement:, get nutrient solution with the residual water filter and remove residue.As then vinasse being washed out nutrient solution with clear water with vinasse, and the elimination slag.Be used to produce the preferably first high-temperature sterilization of nutrient solution of soy sauce and endure to suitable concentration.

Two, neutralization: with ammoniacal liquor with above-mentioned nutrient solution neutralize (to PH5.5).

Three, transform: the nutrient solution with after the Avirulent microbes adding neutralization that the organic acid ammonium salt can be converted into protein (comprising amino acid) is converted into microprotein with the organic acid ammonium salt.

Four, boil hydrolysis: microbial hydrolytic is produced amino acid, flavour nucleotide.

Five, high-temperature sterilization, the activity of removing enzyme: the liquid that generally will boil after the hydrolysis is warmed up to about 90 ℃, is incubated about 1 hour.Be better than most and sterilize once more next day.

Six, preparation finished product: aforesaid liquid is transferred to the concentration that needs by national standard, allocates salt, anticorrisive agent, flavouring etc. into and get the finished product soy sauce.

Present technique can solve the environmental issue that liquor (comprising bent wine) is produced preferably, realizes the comprehensive utilization of resource.

Accompanying drawing is seen in its technological process.

Claims

Putting forward the method that residual water behind the liquor (comprising bent wine) or vinasse produce soy sauce with distillation is the treasured that becomes useless, realizes the method for comprehensive utilization of resources.Characteristics of the present invention are:

One, residual water or the vinasse of carrying behind the liquor (comprising bent wine) with distillation are produced soy sauce.
Two, the nutrient solution that residual water is leached or the nutrient solution that vinasse wash out neutralized with ammonia, adding can be converted into the organic acid ammonium salt protein Avirulent microbes of (comprising amino acid), makes it be converted into microprotein.
Three, hydrolysising microorganism produces amino acid, flavour nucleotide.
Four, with the gained sterilization of liquids, remove enzymatic activity, adjust concentration, allocate salt, anticorrisive agent, flavouring etc. into and get finished product.