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Method for producing lactic acid compound liquor by using brewing yellow water

A technology of wine mixing liquid and lactic acid, which is applied in the field of wine making, can solve the problems of inability to realize clean production, low lactic acid extraction rate, and affect the quality of wine body, etc., and achieve the effect of long production cycle, large hardware investment, and high polyol content

Active Publication Date: 2019-11-19
WULIANGYE
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has the disadvantage of low lactic acid extraction rate, incomplete fermentation will easily lead to high residual sugar, high impurity content due to crystallization, low quality of finished lactic acid, and heavy odor. It is easy to affect the quality of wine body when used as a liquor. Time will also deepen the color
And in the production process, sulfuric acid is used for acidification, which will inevitably cause secondary pollution to the environment, serious environmental pollution, and problems such as the inability to achieve clean production

Method used

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  • Method for producing lactic acid compound liquor by using brewing yellow water
  • Method for producing lactic acid compound liquor by using brewing yellow water

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) 10 tons of wine brewing by-product yellow water collected in the production workshop was concentrated to a total acidity of 14.28% by a thin-film evaporator, the concentration temperature was 65°C, and the vacuum degree was 0.095mpa to obtain a concentrated solution of 3.5 tons.

[0045] (2) Add 24.5 tons of 98% food-grade ethanol, stir while adding to ensure uniform precipitation, settle for 24 hours, settle and separate and release the supernatant.

[0046] (3) The ethanol is recovered from the supernatant through rectification, and the recovered ethanol concentration is 98%.

[0047] (4) Dilute the still bottom liquid after rectification and recovery of ethanol to a total acid content of 4.88%, then use activated carbon for decolorization and impurity removal, and use old activated carbon for the first time, and the addition amount is 5%. Use new activated carbon for the second time, adding 5%. Then use a plate frame to separate and filter to obtain a clear liqu...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a method for producing lactic acid-containing compound wine-blending liquid from wine-brewing yellow water. The technical problem to be solved by the invention is to extract the compound wine-blending liquid with lactic acid as a main component from the wine-brewing yellow water; the colorless and transparent high-quality lactic acid-containing compound wine-blending liquid with the lactic acid as the main component is produced by the following steps: concentrating the yellow water, extracting by using ethanol, precipitating, recycling through distillation separation, decolorizing, removing cations, performing nanofiltration, concentrating and the like. By the method, the lactic acid extracting rate is 80% or above, and the produced lactic acid-containing compound wine-blending liquid has high polyol content, so that mellow and sweet tastes are added from senses.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for producing lactic acid compound liquor by utilizing brewing yellow water. Background technique [0002] During the fermentation process of traditional Luzhou-flavor liquor, there are fermentation by-products such as distilled grains, yellow water, and bottom pot water. Yellow water is the yellow-brown slurry water formed at the bottom of the cellar during the fermentation process, which mainly contains a large amount of organic acids (such as lactic acid, Butyric acid, caproic acid, etc., mainly lactic acid), residual sugar, starch, alcohol, protein, esters, hydroxyl compounds, nitrogen-containing compounds, heterocyclic compounds, etc. Many enterprises attach great importance to the development of the utilization value of yellow water: such as making esterification liquid, string steaming liquid, returning cellar fermentation liquid, etc. The utilization ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/04
CPCC12G3/04C12G3/06
Inventor 陈林彭智辅练顺才王小琴李杨华谢正敏赵东范国琼安明哲廖勤俭李秋涛
Owner WULIANGYE