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Method for concentrating and purifying vinegar

A technology of vinegar and vinegar liquid, which is applied in the field of vinegar production, can solve the problems of vinegar liquid turbidity and troubles in vinegar production and operation, and achieve the effects of good purification of vinegar and convenient concentration and production operation

Pending Publication Date: 2020-11-06
山西老牛湾冰滴醋酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to increase the acidity of vinegar, such as fishing for ice in winter, boiling the vinegar to remove moisture, adding edible glacial acetic acid, and adding high-acidity alcohol vinegar to extract acidity; Factors cause the vinegar liquid to be turbid, and there are many sediments. Although technologies such as press filtration, ultrafiltration, microporous filtration, and reverse osmosis can play a certain role in purifying vinegar, it is difficult for the purification methods in the prior art to The turbidity and precipitation problems of vinegar were solved well, which brought troubles to the production and operation of vinegar

Method used

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  • Method for concentrating and purifying vinegar
  • Method for concentrating and purifying vinegar
  • Method for concentrating and purifying vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, as figure 1 Shown, the method for the concentrated purification of vinegar in the present embodiment may further comprise the steps:

[0024] S1, sub-pack the drenched raw vinegar solution, and pour it into a stainless steel drum with a volume of 10L;

[0025] S2, putting the stainless steel drum with a cover and putting it into a freezer with a temperature of -15°C;

[0026] S3. After freezing for 3 days, the original vinegar liquid is completely frozen into vinegar ice cubes, and the vinegar ice cubes are placed on the ice dripping table to melt the vinegar ice cubes, and the melted ice vinegar solution is collected;

[0027] S4. Detect the acidity of the glacial vinegar solution. When the acidity of the glacial vinegar solution reaches 6 degrees or more, it is collected and stored, and the subsequent glacial vinegar solution that does not reach 6 degrees is collected separately; when it is collected separately, when the subsequent collection After the...

Embodiment 2

[0030] Embodiment 2, as figure 1 Shown, the method for the concentrated purification of vinegar in the present embodiment may further comprise the steps:

[0031] S1, sub-pack the drenched raw vinegar solution, and pour it into a stainless steel drum with a volume of 10L;

[0032] S2, put the stainless steel drum with a cover and put it into a freezer with a temperature of -18°C;

[0033] S3. After freezing for 5 days, the original vinegar liquid is completely frozen into vinegar ice cubes, and the vinegar ice cubes are placed on the ice dripping table to melt the vinegar ice cubes, and the melted ice vinegar solution is collected;

[0034] S4. Detect the acidity of the glacial vinegar solution. When the acidity of the glacial vinegar solution reaches 6 degrees or more, it is collected and stored, and the subsequent glacial vinegar solution that does not reach 6 degrees is collected separately; when it is collected separately, when the subsequent collection After the acidity...

Embodiment 3

[0037] Embodiment 3, as figure 1 Shown, the method for the concentrated purification of vinegar in the present embodiment may further comprise the steps:

[0038] S1, sub-pack the drenched raw vinegar solution, and pour it into a stainless steel drum with a volume of 10L;

[0039] S2, putting the stainless steel drum with a cover and putting it into a freezer with a temperature of -20°C;

[0040] S3. After freezing for 6 days, the original vinegar solution is completely frozen into vinegar ice cubes, and the vinegar ice cubes are placed on the ice dripping table to melt the vinegar ice cubes, and the melted ice vinegar solution is collected;

[0041] S4. Detect the acidity of the glacial vinegar solution. When the acidity of the glacial vinegar solution reaches 6 degrees or more, it is collected and stored, and the subsequent glacial vinegar solution that does not reach 6 degrees is collected separately; when it is collected separately, when the subsequent collection After t...

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Abstract

The invention discloses a method for concentrating and purifying vinegar. The method comprises the following steps of S1, pouring sprinkled raw vinegar liquid into a stainless steel container; S2, after the stainless steel container is sealed, putting the stainless steel container into an ice house with the temperature ranging from-15 DEG C to -20 DEG C for freezing; S3, after freezing is performed for 3-6 days, completely freezing the raw vinegar liquid into vinegar ice blocks, placing the vinegar ice blocks on an ice dripping table, melting the vinegar ice blocks, and collecting a molten vinegar ice dissolving solution; S4, detecting the acidity of the vinegar ice dissolving solution, collecting and storing the vinegar ice dissolving solution when the acidity of the vinegar ice dissolving solution reaches the required acidity, and additionally collecting the vinegar ice dissolving solution of which the acidity does not reach the required acidity subsequently; S5, combining the additionally collected vinegar ice dissolving solution with the raw vinegar liquid subjected to concentration operation next time for use when the concentration operation is performed next time; and S6, taking the vinegar ice dissolving solution of which the acidity reaches the required acidity as the vinegar obtained by concentrating and purifying the raw vinegar liquid.

Description

technical field [0001] The invention relates to the field of vinegar production, in particular to a method for concentrating and purifying vinegar. Background technique [0002] The national standard for vinegar brewed by grain fermentation requires an acidity of not less than 3.5°. Because vinegar is rich in nutrients, it is easy to breed bacteria and deteriorate. If the acidity of vinegar is increased to more than 6°, most of the spoilage bacteria will be destroyed. Inhibited by high acidity, it cannot survive and is not prone to spoilage. There are many ways to increase the acidity of vinegar, such as fishing for ice in winter, boiling the vinegar to remove water, adding edible glacial acetic acid, and adding high-acidity alcohol vinegar to extract acidity; Factors cause the vinegar liquid to be turbid, and there are many sediments. Although technologies such as press filtration, ultrafiltration, microporous filtration, and reverse osmosis can play a certain role in puri...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/10
CPCC12J1/00C12J1/10
Inventor 郭景瑞贾敬元梁卫国
Owner 山西老牛湾冰滴醋酿造有限公司
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