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A kind of production method of yellow water vinegar drink

A technology of vinegar drink and vinegar mother, which is applied in the production field of yellow water vinegar drink, can solve the problems of environmental pollution and the failure to maximize the additional benefits of yellow water, etc., achieve broad market prospects, low production cost, and sweet taste in the mouth luscious effect

Active Publication Date: 2016-04-27
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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  • A kind of production method of yellow water vinegar drink
  • A kind of production method of yellow water vinegar drink
  • A kind of production method of yellow water vinegar drink

Examples

Experimental program
Comparison scheme
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. Lactobacillusplantarumsubsp.plantarum) CGMCCNO.1.2158 Under sterile conditions, pick 3 rings into each triangular flask with an inoculation loop and incubate at 31°C for 48 hours to obtain lactic acid bacteria seed liquid; add 7L medium to a 10L fermenter (The fermenter medium is composed of MRS medium and yellow water, MRS: yellow water volume ratio = 7:3) sterilized at 121°C and 0.15Mpa for 30min, cooled to room temperature, and 8% (v / v) under sterile conditions ) ratio into the triangular flask lactic acid bacteria seed liquid, 31 ℃, static culture for 42 hours, to obtain 7L lactic acid bacteria liquid.

[0038] (2) Preparation of wine mother: pre...

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; 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 cultivated by MRS base 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 inserted at a ratio of 9% (v / v) under sterile conditions The lactic acid bacteria seed liquid in the triangular flask was cultured at 32° C. for 44 hours to obtain 7 L of lactic acid bacteria liquid.

[0046] (2) Preparation of wine mother: prepare 300ml corn mash medium, adjust...

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; Under sterile 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 the lactic acid bacteria seed liquid; add 7L culture medium to a 10L fermenter (fermenter culture medium is cultivated by MRS base and yellow water (7:3 (v / v)); sterilized at 121°C and 0.15Mpa for 30 minutes, cooled to room temperature, and inserted into the Erlenmeyer flask with lactic acid bacteria seeds at a ratio of 10% (v / v) under sterile conditions Liquid, 33 ℃, static culture 45 hours, obtain 7L lactic acid bacteria liquid.

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

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Abstract

The invention discloses a production method of yellow water vinegar drink, which belongs to the technical field of brewing. First, the yellow water is biotransformed with lactic acid bacteria liquid to produce a biotransformation liquid with the aroma components of the vinegar drink precursor, and then a specific wine mother is used to produce yellow water vinegar drink auxiliary rice wine, and then the yellow water biotransformation liquid and auxiliary rice wine are produced Mix according to a specific ratio (7:3), add vinegar mother, control fermentation conditions to obtain yellow water vinegar drink. The present invention combines microbiology, wine-making technology and modern vinegar-making technology to completely transform and utilize yellow water, a by-product of wine-making, to produce a new type of beverage with both vinegar and wine aromas, which not only realizes zero discharge of yellow water, but also maximizes the Realize environmental protection, promote the added value of liquor industry at the same time, this invention has huge economic benefit and social benefit.

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 Patents(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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