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Method for producing vinegar with liquid pouring fermentation tower with non-woven fabric packing system

A liquid pouring fermentation, non-woven technology, applied in the fields of food and beverages, fermentation, microorganisms, and textiles, can solve the problems of increasing production costs, time-consuming, environmental pollution, etc., and achieve the effect of cost saving and unit utilization improvement.

Inactive Publication Date: 2015-08-12
ZHONGYUAN ENGINEERING COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the filler must be replaced, and the replacement of the filler is not only time-consuming, labor-intensive, increases production costs, but also pollutes the environment
At present, this harmful phenomenon is common in domestic and foreign vinegar liquid pouring fermentation production, which is the main factor affecting the long-term cycle production of liquid pouring vinegar fermentation production

Method used

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  • Method for producing vinegar with liquid pouring fermentation tower with non-woven fabric packing system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028](1) Liquefaction of raw materials: Take 1000kg of rice, add 1500kg of water, soak for 6 hours, and grind it into slurry by grinding wheel.

[0029] (2) Alcoholic fermentation: Add 3kg of amylase to the slurry, raise the temperature to 92°C, keep it warm for 15 minutes, boil it, and pump it into the alcohol fermentation tank. Add water to adjust the concentration to 9.5°Bé and adjust the temperature to 32°C. Add 2.4 kg of 50,000 units / g of glucoamylase and 2 kg of active dry yeast, mix well, and ferment at 30-34°C for 5 days.

[0030] (3) Plate and frame filter press: the fermented wine mash is filtered through a plate and frame to obtain sake liquid.

[0031] (4) Acetic acid fermentation: add water to the above-mentioned sake liquor to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and spray the filler system made of non-woven fabrics intermittently after sterilization On the top, let the filling material absorb a large amount ...

Embodiment 2

[0043] (1) Raw material liquefaction: take 1000kg of corn, add 1500kg of water, soak for 6 hours, and grind it into slurry by grinding wheel.

[0044] (2) Alcoholic fermentation: Add 3kg of amylase to the slurry, raise the temperature to 92°C, keep it warm for 15 minutes, boil it, and pump it into the alcohol fermentation tank. Add water to adjust the concentration to 9.5°Bé and adjust the temperature to 32°C. Add 2.4 kg of 50,000 units / g of glucoamylase and 2 kg of active dry yeast, mix well, and ferment at 30-34°C for 5 days.

[0045] (3) Plate and frame filter press: the fermented wine mash is filtered through a plate and frame to obtain sake liquor.

[0046] (4) Acetic acid fermentation: add water to the above-mentioned sake liquor to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and spray the filler system made of non-woven fabrics intermittently after sterilization On the top, let the filler absorb a large amount of fermentati...

Embodiment 3

[0051] The difference from Example 1 is that the diameter of the rollers is 0.02 meters, and the distance between the two rollers is 10 meters.

[0052] The non-woven fabric is a glass fiber non-woven fabric with a thickness of 3 mm, and the filling volume is 1 / 20 of the volume of the tower.

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Abstract

A method for producing vinegar using a liquid pouring fermentation tower with a non-woven packing system, the fermentation step adopts a liquid pouring fermentation tower with a non-woven packing system, the liquid pouring fermentation tower of the non-woven packing system The pouring fermentation tower includes a tower body, the top of the tower body is provided with a shower tray, the upper part of the tower body is a non-woven packing system, the lower part is a fermentation liquid, and a false bottom is provided between the packing system and the fermentation liquid; the non-woven fabric The type packing system includes a roller set in the tower and a non-woven fabric wound on the roller. One end of the non-woven fabric is connected to the unwinding device, and the other end is connected to the winding device. The invention uses a non-woven fabric type packing system, utilizes the directional movement of the non-woven fabric, and takes away the "sea moon"-bacterial cellulose produced by the fermentation production of liquid poured vinegar and the bacterial cellulose film system formed by aggregation. The method completely solves the problem that the film blocks the gaps between the filling materials, and the air and the fermented liquid cannot flow normally, so that the fermentation production of vinegar is terminated.

Description

technical field [0001] The invention relates to the industries and fields of microbes, fermentation, textiles, food and beverages, and in particular to a method for producing vinegar using a liquid pouring fermentation tower with a non-woven fabric packing system. Background technique [0002] The fermentation of vinegar in my country can be divided into three major biochemical processes: glucoamylase hydrolysis, alcoholic fermentation and acetic acid fermentation. These three major processes can be liquid or solid. In our country's traditional crafts, these three processes are all liquid, such as Yongchun red yeast rice vinegar, Jiangsu and Zhejiang rose vinegar, etc., and some are all solid, such as Sichuan Baoning vinegar and Sichuan boiled vinegar. At present, all solid-state fermentation is widely used in urban vinegar factories. In addition, there are Shanxi old mature vinegar and Zhenjiang fragrant vinegar, which have the longest history of liquid enzymatic saccharifi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/10
Inventor 张迎晨吴红艳
Owner ZHONGYUAN ENGINEERING COLLEGE
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