Treatment method of table vinegar fermentation foam liquid

Abstract

The invention relates to a treatment method of table vinegar fermentation foam liquid. The treatment method comprises the following steps: (1) providing the table vinegar fermentation foam liquid; (2) adding a composite adsorbent into the vinegar fermentation foam liquid for adsorption treatment; wherein the composite adsorbent is prepared from bentonite, tannin and pectinase; (3) filtering the vinegar fermentation foam liquid subjected to adsorption treatment in the step (2); and optionally, after the step (3), the method also comprises a step of ultrafiltration of the obtained filtrate. The method is short in time consumption, high in recovery rate, clear and transparent in produced clear liquid and stable in body state, has unique fragrance of table vinegar, and does not have obvious precipitation and turbid after being placed at normal temperature for half a year.

Description

technical field [0001] The invention belongs to the technical field of processing vinegar fermentation by-products, and relates to a method for processing vinegar fermentation foam liquid. Background technique [0002] Vinegar fermentation foam is a by-product of vinegar production and processing. Fermentation foam is produced in the fermentation process of vinegar. It is generally believed that it is rich in protein and other colloidal substances. If it is produced too much, it will affect the fermentation process of vinegar, resulting in blocked gas exchange. The activity of the bacteria is reduced, the mortality rate is increased, and a large amount of fluid escape is caused, resulting in waste of materials. In addition, shaft seal leakage may also occur when the foam rises, resulting in bacterial contamination during the fermentation process. However, the growth and metabolism of acetic acid bacteria is always accompanied by the death of the bacteria, and it needs to be...

AI Technical Summary

Problems solved by technology

[0004] The treatment of vinegar fermentation foam liquid is a common problem faced by vinegar production enterprises. The complexity of its content makes it impossible to directly achieve clarification treatment through press filtration, membrane filtration and other technologies, which will cause machine blockage and serious membrane pollution during the press filtration process. problems, etc., and as sewage discharge, its high concentration of organic matter will cause huge environmental protection treatment costs

[0005] Due to the lack of effective treatment methods for vinegar fermentation foam liquid, the existing vinegar production enterprises are committed to avoiding the output of foam liquid during the fermentation process, such as using chemical methods and physical methods to eliminate foam liquid. Chinese patent 201020587853.7 is a defoaming device for fermenters , discloses a physical defoaming method. A defoaming device is installed on the top of the fermenter, and a combination of a cyclone separator and an automatic foam swallowing machine is used to make part of the foam flow back into the fermenter. However, the defoaming effect is poor and rapid Defoaming will easily lead to foam overflow, and the harmful metabolites produced by the lysis of dead bacteria will accumulate in the fermentation broth, which will cause the problem of reduced acetic acid fermentation rate and lower quality of output vinegar germ

Another document reports that adding a defoamer during the vinegar fermentation process defoams the fermentation process, but it causes the introduction of foreign substances, and the toxicity of the defoamer to acetic acid bacteria affects the fermentation of vinegar.

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