Production method of yellow water vinegar beverage

A technology of vinegar drink and vinegar mother, which is applied in the production field of yellow water vinegar drink, can solve the problems that the additional benefits of yellow water have not been maximized, environmental pollution, etc., and achieve low production costs, broad market prospects, and enhanced additional benefits. value effect

Active Publication Date: 2015-02-18
JIANGSU YANGHE BREWERY JOINT STOCK
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AI Technical Summary

Problems solved by technology

[0002] During the fermentation process of liquor, a large amount of by-product yellow water is produced. For the recycling and utilization of yellow water, some enterprises only distill, concentrate and extract one or several components in the large amount of alcohol, aldehyde, acid and ester in the yellow water. The additional benefits of yellow water have not been maximized, and the yellow water after distillation and concentration still contains a large amount of organic matter such as sugars and proteins, which will still cause serious pollution to the environment after discharge, and have not fundamentally solved the problem of yellow water. water pollution problem

Method used

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  • Production method of yellow water vinegar beverage
  • Production method of yellow water vinegar beverage
  • Production method of yellow water vinegar beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1 produces yellow water vinegar drink according to the following steps:

[0037] (1) Preparation of lactic acid bacteria liquid: prepare 700ml of MRS medium, adjust pH to 6.3, distribute into seven 300ml Erlenmeyer flasks, autoclave at 121°C for 30min, and cool to room temperature; Lactobacillus plantarum subsp. Lactobacillus plantarum subsp.plantarum) CGMCC NO.1.2158 Under aseptic conditions, pick 3 rings from each conical flask and inoculate them with an inoculation loop, culture at 31°C for 48 hours to obtain lactic acid bacteria seed solution; add to a 10L fermenter 7L medium (fermenter medium is composed of MRS medium and yellow water, MRS: yellow water volume ratio = 7:3) was sterilized at 121°C and 0.15Mpa for 30min, cooled to room temperature, and 8% ( The ratio of v / v) was inserted into the lactic acid bacteria seed solution in a triangular flask, and cultured at 31°C for 42 hours to obtain 7L lactic acid bacteria solution.

[0038] (2) Preparation ...

Embodiment 2

[0044] Embodiment 2 produces yellow water vinegar drink according to the following steps:

[0045] (1) Preparation of lactic acid bacteria liquid: prepare 700ml of MRS medium, adjust the pH to 6.4, divide into seven 300ml Erlenmeyer flasks, autoclave at 121°C for 30min, and cool to room temperature; the lactic acid bacteria (CGMCC NO.1.2158) Under sterile conditions, pick 4 loops and insert them with inoculation loops in each triangular flask, and cultivate them at 32°C for 48 hours to obtain lactic acid bacteria seed liquid; add 7L culture medium to a 10L fermenter (fermenter culture medium is provided by MRS Composition of culture medium and yellow water, MRS: yellow water = 7:3 (v / v)) sterilized at 121°C and 0.15Mpa for 30 minutes, cooled to room temperature, and inoculated according to the ratio of 9% (v / v) under sterile conditions Put the lactic acid bacteria seed liquid into the triangular flask, 32 ℃, static culture for 44 hours, to obtain 7L lactic acid bacteria liquid...

Embodiment 3

[0052] Embodiment 3 produces yellow water vinegar drink according to the following steps:

[0053] (1) Preparation of lactic acid bacteria liquid: Prepare 700ml of MRS medium, adjust the pH to 6.5, divide into seven 300ml Erlenmeyer flasks, autoclave at 121°C for 30min, and cool to room temperature; the lactic acid bacteria (CGMCC NO.1.2158) Under aseptic conditions, pick 5 rings and insert them with inoculation loops in each triangular flask, and cultivate them at 33°C for 48 hours to obtain lactic acid bacteria seed liquid; Culture medium and yellow water (7:3 (v / v) composition); sterilized at 121°C and 0.15Mpa for 30 minutes, cooled to room temperature, and inserted into a triangular flask with lactic acid bacteria at a ratio of 10% (v / v) under sterile conditions The seed liquid was cultured statically at 33° C. for 45 hours to obtain 7 L of lactic acid bacteria liquid.

[0054] (2) Preparation of wine mother: Prepare 300ml corn mash medium, adjust pH to 4.5, divide into t...

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Abstract

The invention discloses a production method of a yellow water vinegar beverage and belongs to the technical field of brewing. The production method comprises the following steps: carrying out biotransformation on yellow water by using lactic acid bacteria liquid to produce biotransformation liquid with a fragrant component of a vinegar beverage precursor; then, producing yellow water vinegar beverage-assistant rice wine by adopting special distiller's yeast; then mixing the yellow water biotransformation liquid with the assistant rice wine in a proportion of (7: 3); inoculating yeast; and controlling fermentation conditions to obtain the yellow water vinegar beverage. According to the production method disclosed by the invention, the brewing byproduct yellow water is thoroughly converted and utilized by combining microbiology, a brewing technique and a modern vinegar making technique, so that a novel beverage product with fragrances of vinegar and wine is produced. Therefore, zero emission of the yellow water is realized to achieve environmental protection to the maximum extent, but also the additional value in the white spirit industry is increased. The production method disclosed by the invention has huge economic and social benefits.

Description

technical field [0001] The invention relates to a production method of yellow water vinegar drink, which belongs to the technical field of brewing. Background technique [0002] During the fermentation process of liquor, a large amount of by-product yellow water is produced. For the recycling and utilization of yellow water, some enterprises only distill, concentrate and extract one or several components in the large amount of alcohol, aldehyde, acid and ester in the yellow water. The additional benefits of yellow water have not been maximized, and the yellow water after distillation and concentration still contains a large amount of organic matter such as sugars and proteins, which will still cause serious pollution to the environment after discharge, and have not fundamentally solved the problem of yellow water. Water pollution problem. Contents of the invention [0003] The technical problem solved by the present invention is to use yellow water to produce a kind of ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/25C12R1/865
CPCC12J1/04
Inventor 周新虎陈翔王永伟谢杰余美丽谭洪弟樊康
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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