Purification process and purification device for super-mature vinegar

A technology of purification process and purification device, which is applied in the field of vinegar production, and can solve problems such as excessive bacteria

Inactive Publication Date: 2015-05-06
山西太谷通宝醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The second technical problem to be solved by the present invention is the problem that in the prior art, mature vinegar is easy to reproduce microorganisms and lead to excessive bacteria, and then provide a purification process for mature vinegar that can effectively inhibit the reproduction of microorganisms in products

Method used

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  • Purification process and purification device for super-mature vinegar
  • Purification process and purification device for super-mature vinegar
  • Purification process and purification device for super-mature vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Coarse filtration of aged vinegar;

[0049] (2) The vinegar solution after coarse filtration in step (1) is subjected to shaking and agglomeration treatment;

[0050] (3) Sterilize the vinegar solution after step (2) shaking and agglomerate, the temperature of the sterilization treatment is 80 degrees Celsius, and the treatment is 2 hours;

[0051] (4) Carry out a second aging treatment on the vinegar after sterilization, and let it stand for 15 days at room temperature;

[0052] (5) The vinegar solution treated in step (4) is subjected to secondary shaking and agglomeration treatment;

[0053] (6) Carry out the secondary sterilization treatment on the vinegar solution processed in step (5), the temperature during the sterilization treatment is 100 degrees Celsius, and the subsequent filling can be carried out after 2 hours of treatment;

[0054] Wherein, the oscillation aggregation treatment and the secondary oscillation aggregation treatment are: using a voltage of 3000 volt...

Embodiment 2

[0056] (1) Coarse filtration of aged vinegar;

[0057] (2) The vinegar solution after coarse filtration in step (1) is subjected to shaking and agglomeration treatment;

[0058] (3) Sterilize the vinegar solution after step (2) shaking and agglomerate, the temperature during the sterilization treatment is 90 degrees Celsius, and the treatment is for 1 hour;

[0059] (4) Carry out secondary aging treatment to the sterilized vinegar and let it stand for 18 days at room temperature;

[0060] (5) The vinegar solution treated in step (4) is subjected to secondary shaking and agglomeration treatment;

[0061] (6) Carry out a secondary sterilization treatment on the vinegar solution treated in step (5), the temperature during the sterilization treatment is 100 degrees Celsius, and the subsequent filling can be carried out after 1 hour of treatment;

[0062] Wherein, the oscillation aggregation treatment and the secondary oscillation aggregation treatment are: using a voltage of 3800 volts to di...

Embodiment 3

[0064] (1) Coarse filtration of aged vinegar;

[0065] (2) The vinegar solution after coarse filtration in step (1) is subjected to shaking and agglomeration treatment;

[0066] (3) Sterilize the vinegar solution after step (2) shaking and agglomerate, the temperature during the sterilization is 100 degrees Celsius, and the treatment is 2 hours;

[0067] (4) Carry out a second aging treatment on the vinegar after sterilization, and let it stand for 15 days at room temperature;

[0068] (5) The vinegar solution treated in step (4) is subjected to secondary shaking and agglomeration treatment;

[0069] (6) Carry out the secondary sterilization treatment on the vinegar solution processed in step (5), the temperature during the sterilization treatment is 100 degrees Celsius, and the subsequent filling can be carried out after 2 hours of treatment;

[0070] Wherein, the oscillation aggregation treatment and the secondary oscillation aggregation treatment are: using a voltage of 3000 volts to ...

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PUM

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Abstract

The invention relates to a purification process for super-mature vinegar. The purification process comprises the following steps: firstly, performing coarse filtration on the mature vinegar; secondly, performing oscillation gathering treatment, sterilization and aging treatment on the vinegar subjected to the coarse filtration for the first time; thirdly, performing oscillation gathering treatment and sterilization treatment for the second time, wherein a most key step is the oscillation gathering treatment, and a treatment mode is that voltage of not lower than 3,000 V is adopted for carrying out discharge on positive and negative electrode plates, and negative and positive ions generated by the positive and negative electrode plates in electrode space are utilized to adsorb sediments and microorganisms in the vinegar; in addition, oscillators connected to the positive and negative electrode plates are utilized to remove the sediments adhered to the positive and negative electrode plates and enable the sediments to drop into a sediment collecting tray, and the sediments are discharged through a residue discharge pipeline and a residue discharge hole. The process effectively solves serious turbidity and precipitation problems ubiquitous in super-mature vinegar and a problem of over-standard of mixed strains caused by easy microorganism propagation of the super-mature vinegar in the prior art.

Description

Technical field [0001] The invention relates to a purification process and a purification device for aged vinegar, belonging to the technical field of vinegar production. Background technique [0002] Aged vinegar is a traditional seasoning of the Han nationality, with a long history and culture, and the regional history is very distinctive. Shanxi old aged vinegar is a model of the regional history of aged vinegar. Fermentation of solid grains to brew vinegar is one of its characteristics. [0003] Shanxi old vinegar is brewed with grains as the main body, through the stages of microbial koji making, saccharification, alcohol fermentation, and acetic acid fermentation. Among them, common starchy raw materials for brewing vinegar include millet, sorghum, glutinous rice, barley, wheat, and soybeans. [0004] When vinegar is brewed, taste is a very important indicator of vinegar identification, and there are many factors that restrict taste, including any one-step process parameter c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/10
CPCC12J1/00C12J1/10
Inventor 牛斌王文刚
Owner 山西太谷通宝醋业有限公司
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