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Method for producing vinegar with liquid pouring fermentation tower with knitted cloth packing system

A technology of liquid pouring fermentation and knitting cloth type, which is applied in the fields of textile, fermentation, microorganism, food and beverage, can solve the problems of increasing production cost, time-consuming and polluting the environment, and achieves the effect of saving cost and improving unit utilization rate.

Inactive Publication Date: 2015-08-26
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 knitted cloth 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 liquid to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and spray intermittently on the filler system made of knitted cloth after sterilization , so that the filling material absorbs a large amount of fe...

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 liquid to adjust the alcohol content to 6.5% (v / v), insert 800kg of acetic acid bacteria (AS1.41), and spray intermittently on the filler system made of knitted cloth after sterilization , so that the filling material absorbs a large amount of fermen...

Embodiment 3

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

[0052] The knitted fabric is a glass fiber knitted 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 knitted cloth packing system, the fermentation step adopts a liquid pouring fermentation tower with a knitted cloth packing system, and the liquid pouring fermentation tower with a knitted cloth packing system includes Tower body, the top of the tower body is provided with a shower tray, the upper part of the tower body is a knitted cloth packing system, the lower part is a fermentation liquid, and a false bottom is provided between the packing system and the fermentation liquid; the knitted cloth packing system includes a The roller in the tower and the knitted fabric wound on the roller, one end of the knitted fabric is connected to the unwinding device, and the other end is connected to the winding device. The invention uses a knitted cloth-type packing system, utilizes the directional movement of the knitted cloth, and takes away the "sea moon"-bacterial cellulose produced by the fermentation of liquid poured vinegar and its aggregated bacterial cellulose film system. The method completely solves the problem that the film blocks the gaps between the filling materials, and the air and fermentation 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 microorganisms, fermentation, textiles, food and beverages, and in particular to a method for producing vinegar using a liquid pouring fermentation tower with a knitted cloth type 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 sa...

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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