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A method for brewing liquid vinegar using vinegar residue and vinegar precipitation

A technology of vinegar residue and liquid state, which is applied in the field of vinegar preparation technology, can solve problems such as environmental pollution and solid waste treatment difficulties, and achieve the effects of reducing production costs, bright yellow color, and strong competitiveness

Active Publication Date: 2022-05-06
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process will produce a lot of solid waste, mainly diatomite filter aid, but also contains more acidic substances, and the pH is low, which makes solid waste treatment difficult and easy to cause environmental pollution

Method used

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  • A method for brewing liquid vinegar using vinegar residue and vinegar precipitation

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Comparison scheme
Effect test

Embodiment 1

[0034] Such as figure 1 Shown, a kind of method of the present invention utilizes vinegar dregs, vinegar precipitation to brew liquid vinegar, comprises the following steps:

[0035] 1. Raw material processing: the first is the treatment of vinegar residue: after the fermentation of solid-state vinegar, the vinegar in the vinegar residue is drenched with water first, and the residue is dried at 120° C. for 20 seconds by a tunnel-type continuous microwave drier until the moisture is 50% (moisture is too high). Vibrating sieve in the high-impact stage separates chaff and bran), and then sieves bran and chaff through a vibrating sieve, and the bran is pulverized by an ultrafine pulverizer to a fineness of 300 mesh (the purpose of pulverization is to make the bran particles smaller and the fiber Tissue is destroyed, easy to liquefy), and then go to pulp and liquefy, and the chaff returns to ferment again; the second is aging solid vinegar precipitation treatment: after aging solid...

Embodiment 2

[0042] Such as figure 1 Shown, a kind of method of the present invention utilizes vinegar dregs, vinegar precipitation to brew liquid vinegar, comprises the following steps:

[0043] 1. Raw material processing: the first is the treatment of vinegar residue: after the fermentation of solid-state vinegar, the vinegar in the vinegar residue is drenched with water first, and the residue is dried at 120° C. for 20 seconds by a tunnel-type continuous microwave drier until the moisture is 50% (moisture is too high). Vibrating sieve in the high-impact stage separates the chaff and bran), and then sieves the bran and chaff through a vibrating sieve, and the bran is pulverized by an ultrafine pulverizer to a fineness of 400 mesh (the purpose of pulverization is to make the bran particles smaller and the fiber Tissue is destroyed, easy to liquefy), and then go to pulp and liquefy, and the chaff returns to ferment again; the second is aging solid vinegar precipitation treatment: after agi...

Embodiment 3

[0050] Such as figure 1 Shown, a kind of method of the present invention utilizes vinegar dregs, vinegar precipitation to brew liquid vinegar, comprises the following steps:

[0051] 1. Raw material processing: the first is the treatment of vinegar residue: after the fermentation of solid-state vinegar, the vinegar in the vinegar residue is drenched with water first, and the residue is dried at 120° C. for 20 seconds by a tunnel-type continuous microwave drier until the moisture is 50% (moisture is too high). The high-impact post-stage vibrating sieve separates the chaff and bran), and then sieves the bran and chaff through a vibrating sieve. Tissue is destroyed, easy to liquefy), and then go to pulp and liquefy, and the chaff returns to ferment again; the second is aging solid vinegar precipitation treatment: after aging solid vinegar, first extract the upper 98% of the clear liquid, and the remaining 2% of the sediment (PH3.0, total acid 6.0g / 100ml) for subsequent use; the ...

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Abstract

The invention discloses a method for brewing liquid vinegar by using vinegar residue and vinegar precipitation, which comprises the following steps: (1) pretreatment of rice, vinegar residue, and vinegar precipitation; (2) liquefaction: the pretreated rice, vinegar residue, Vinegar precipitation is mixed with water for pulping, amylase is added for high-temperature instant liquefaction, and then cooled to desaccharify to obtain liquefied liquid; (3) Liquid vinegar fermentation: add vinegar precipitation to adjust the pH of the liquefied liquid to 4.0-4.5, add glucoamylase and cellulase Carry out saccharification to obtain a saccharification solution, and the saccharification solution is subjected to alcoholization and vinegarization to obtain liquid raw vinegar. Compared with the liquid vinegar fermented by the existing technology, the liquid vinegar fermented by the method has richer nutrition, unique flavor and bright yellow color, realizes the reuse of vinegar residue and coarse sediment, and is more environmentally friendly and healthy.

Description

technical field [0001] The invention relates to the technical field of vinegar preparation technology, in particular to a method for brewing liquid vinegar by using vinegar residue and vinegar precipitation. Background technique [0002] Liquid vinegar is a traditional Chinese condiment. It uses rice or alcohol as the main raw material and is fermented by microorganisms to form a liquid condiment with special color, taste and shape. [0003] According to the GB / T18187-2000 standard, my country's brewed vinegar is divided into two categories according to different production processes: one is solid-state fermented vinegar, and the other is liquid-state fermented vinegar. The first type is produced by the traditional fermentation process in my country, and the general fermentation period is 30-40 days. The second category is a quick brewing production process (the fermentation period is generally 20-26 hours, and the acid production is 7-8g / 100ml), which is based on the intro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 樊君赵辉平伍学明罗红刚左上春
Owner QIANHE CONDIMENT & FOOD CO LTD
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