Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit

A method of liquor and by-products, applied in the field of vinegar production, can solve the problems of waste of useful resources, increase the cost of sewage treatment and environmental pollution, etc., and achieve the effects of short production cycle, easy operation and lower production cost.

Active Publication Date: 2007-10-31
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual brewing production, in order to improve product quality, most enterprises generally use yellow water and wine tails as bottom pot water at present. Discharged directly as waste not only increases the cost of sewage treatment and causes different degrees of environmental pollution, but also causes a huge waste of this useful resource.

Method used

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  • Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit
  • Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw materials:

[0044] 1. Fresh yellow water

[0045] It comes from the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing; fresh yellow water with normal color, aroma and taste.

[0046] 2. Bottom pot water

[0047]It comes from the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing: the bottom pot water is mixed with fresh yellow water and wine tails at a ratio of 3:2, and then distilled to extract the wine. Bottom pot solution.

[0048] 3. The other auxiliary materials, glacial acetic acid, salt, and monosodium glutamate, are all commercially available products and have passed the test.

[0049] crafting process:

[0050] 1. Pretreatment of raw materials

[0051] Filter the yellow water and the bottom pot water respectively with filter cloth until clear and free of suspended matter, and purify the filtered yellow water with a purifier to remove peculiar smell, and obtain a purified solution for later use.

[0052] 2....

Embodiment 2

[0070] Raw materials:

[0071] 1. Fresh yellow water

[0072] From the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing; fresh yellow water with normal color, aroma and taste.

[0073] 2. Bottom pot water

[0074] It comes from the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing, using 100% fresh yellow water as distilled water, and distilling the solution in the bottom pot of the still left after the liquor is taken.

[0075] 3. The remaining auxiliary materials, glacial acetic acid, salt, and monosodium glutamate, are all commercially available products and have passed the test.

[0076] crafting process:

[0077] 1. Pretreatment of raw materials

[0078] Filter the yellow water and the bottom pot water with filter cloths until clear and free of suspended matter, and purify the filtered yellow water with a purifier to remove odors for later use.

[0079] 2. Analysis and detection of raw materials

[0080] The yellow wate...

Embodiment 3

[0097] Raw materials:

[0098] 1. Fresh yellow water

[0099] It comes from the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing; fresh yellow water with normal color, aroma and taste.

[0100] 2. Bottom pot water

[0101] It comes from the by-products of Sichuan Tuopai Qujiu Co., Ltd. solid-state liquor brewing, using 100% fresh yellow water as distilled water, and distilling the bottom pot solution left after the liquor is taken.

[0102] 3. The remaining auxiliary materials, glacial acetic acid, salt, and monosodium glutamate, are all commercially available products and have passed the test.

[0103] crafting process:

[0104] 1. Pretreatment of raw materials

[0105] Filter the yellow water and the bottom pot water with filter cloths until clear and free of suspended matter, and purify the filtered yellow water with a purifier to remove odors for later use.

[0106] 2. Analysis and detection of raw materials

[0107] The yellow water and the b...

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Abstract

The invention discloses a process for preparing edible vinegar by utilizing byproduct of solid-state method white spirit brewage characterized in that, using pot bottom water and yellow water in white spirit distillation as the main ingredients of the raw material, carrying out organoleptic indicator and physicochemical index detection, then mixing the two ingredients to make the total acetic acid content in the miscible liquid between the range of 2.5-3.5g / 100ml.

Description

technical field [0001] The invention relates to a process for brewing vinegar, in particular to a process for producing vinegar by using the by-product yellow water and bottom pot water produced in the solid liquor brewing industry as main raw materials. Background technique [0002] In the traditional solid-state liquor brewing process, due to the action of microorganisms during the fermentation process, amber, light yellow and viscous liquid substances will be produced, called yellow water. It is a by-product of rice, sorghum, wheat, bran and other raw materials after liquefaction, saccharification and alcohol fermentation under the action of microorganisms. It contains a variety of organic acids and rich nutrients, such as esters, alcohols, aldehydes, etc., and has good utilization value. However, because the nutrient-rich substances contained in it are easily spoiled by microorganisms and deteriorated, environmental pollution and great waste of effective substances are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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