Novel process for making table vinegar by distillers' grains

Abstract

The invention discloses a novel process for making table vinegar by distillers' grains. The process comprises the following preparation steps of S1, fermentation: putting unstrained spirits materialsinto an acetic acid fermentation rotating tube for fermentation; S2, fumigating spraying: conveying the unstrained spirits materials completing the fermentation step into a fumigating spraying integral machine to complete the fumigating and spraying; S3, evaporation and concentration: putting vinegar liquid into a steam evaporator to be concentrated for 2 to 3 hours at the pressure intensity being40 to 55 KPa. According to the invention, the vinegar is made by using the distillers' grains, so that the processes of starch dextrinization and alcoholic fermentation in the conventional grain madetable vinegar are omitted; the whole production period is shortened; the production cost is reduced; the made vinegar has the unique flavor; the vinegar grains after the vinegar making by distillers'grains are effectively utilized to prepare soil improving fertilizer; the environment pollution is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a new process for brewing vinegar from distiller's grains. Background technique [0002] In the liquor industry, after brewing, the distiller's grains are generally discarded or processed cheaply as feed, but the distiller's grains also contain part of alcohol and starch, which will cause a lot of waste if not utilized. The tail wine and yellow water of liquor contain a lot of aroma substances (such as acids and lipids), which are the active ingredients of mature vinegar, which increase the flavor of vinegar, reduce the irritation, and make the taste softer. However, in actual production, part of the wine tail and most of the yellow water are generally discharged as waste water, causing waste of resources and environmental pollution; in the rice wine industry, the content of alcohol and starch contained in the dross cake after pressing is higher, and the waste is even g...

AI Technical Summary

Problems solved by technology

However, in actual production, part of the wine tails and most of the yellow water are generally discharged as waste water, resulting in waste of resources and environmental pollution; in the rice wine industry, the content of alcohol and starch contained in the dross cake after pressing is higher, and the waste is even greater if it is not used.

[0003] The solid-state vinegar making process has a long process cycle. The early stage usually includes starch gelatinization (saccharification), alcohol fermentation and acetic acid fermentation stages. The process cycle is very long and the production cost is high.

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