Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit

A method of white wine and by-products, applied in the field of vinegar production, can solve the problems of increasing sewage treatment cost, environmental pollution, waste of useful resources, etc., and achieve the effects of reducing production cost, comprehensive utilization, and mellow and soft sour taste.

Active Publication Date: 2006-10-11
SICHUAN TUOPAI SHEDE WINE
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual brewing production, in order to improve product quality, most enterprises generally use yellow water and wine tails as bottom pot water at present. Discharged directly as waste not only increases the cost of sewage treatment and causes different degrees of environmental pollution, but also causes a huge waste of this useful resource.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit
  • Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw materials:

[0044] 1. Fresh yellow water

[0045] It comes from the by-product of solid-state liquor brewing from Sichuan Tuopai Liquor Co., Ltd.; fresh yellow water with normal color, aroma and taste.

[0046] 2. Bottom pot water

[0047]It comes from the by-products produced by the solid-state liquor brewing of Sichuan Tuopai Qujiu Co., Ltd.; the bottom pot water is mixed according to the ratio of fresh yellow water and the wine tail in a ratio of 3:2, and then distilled to obtain the remaining distillation Bottom pot solution.

[0048] 3. The other auxiliary materials, glacial acetic acid, salt, and monosodium glutamate, are all commercially available products and have passed the test.

[0049] crafting process:

[0050] 1. Pretreatment of raw materials

[0051] The yellow water and the bottom pot water are respectively filtered with a filter cloth to clarify and have no suspended matter, and the filtered yellow water is purified with a purifier to remove peculiar s...

Embodiment 2

[0070] Raw materials:

[0071] 1. Fresh yellow water

[0072] It is a by-product of solid-state liquor brewing from Sichuan Tuopai Liquor Co., Ltd.; fresh yellow water with normal color, aroma and taste.

[0073] 2. Bottom pot water

[0074] The by-product from the solid-state liquor brewing of Sichuan Tuopai Liquor Co., Ltd. uses 100% fresh yellow water as distilled water to distill the distiller bottom pot solution left after the liquor.

[0075] 3. The other auxiliary materials, glacial acetic acid, salt, and monosodium glutamate are all commercially available products and have passed the test.

[0076] crafting process:

[0077] 1. Pretreatment of raw materials

[0078] The yellow water and bottom pot water are respectively filtered with a filter cloth to clarify and have no suspended matter, and the filtered yellow water is purified with a purifier to remove peculiar smells for use.

[0079] 2. Analysis and testing of raw materials

[0080] The yellow water and bottom pot wat...

Embodiment 3

[0097] Raw materials:

[0098] 1. Fresh yellow water

[0099] It comes from the by-product of solid-state liquor brewing from Sichuan Tuopai Liquor Co., Ltd.; fresh yellow water with normal color, aroma and taste.

[0100] 2. Bottom pot water

[0101] It comes from the by-product of solid-state liquor brewing from Sichuan Tuopai Liquor Co., Ltd., using 100% fresh yellow water as distilled water to distill the distiller bottom pot solution left after the liquor.

[0102] 3. The other auxiliary materials, glacial acetic acid, salt, and monosodium glutamate are all commercially available products and have passed the test.

[0103] crafting process:

[0104] 1. Pretreatment of raw materials

[0105] The yellow water and bottom pot water are respectively filtered with a filter cloth to clarify and have no suspended matter, and the filtered yellow water is purified with a purifier to remove peculiar smells for use.

[0106] 2. Analysis and testing of raw materials

[0107] The yellow wa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a process for preparing edible vinegar by utilizing byproduct of solid-state method white spirit brewage characterized in that, using pot bottom water and yellow water in white spirit distillation as the main ingredients of the raw material, carrying out organoleptic indicator and physicochemical index detection, then mixing the two ingredients to make the total acetic acid content in the miscible liquid between the range of 2.5-3.5g / 100ml.

Description

Technical field [0001] The invention relates to a process method for brewing vinegar, specifically, it relates to a process method for producing vinegar by using yellow water and bottom pot water produced as by-products in the solid liquor brewing industry as main raw materials. Background technique [0002] In the traditional solid-state liquor brewing process, due to the action of microorganisms during the fermentation process, an amber, light yellow and viscous liquid substance, called yellow water, is produced. It is a by-product produced by liquefaction, saccharification, and alcohol fermentation of raw materials such as rice, sorghum, wheat, and bran under the action of microorganisms. It contains a variety of organic acids and rich nutrients, such as esters, alcohols, aldehydes, etc., and has good utilization value. However, due to the nutrient-rich substances contained therein, they are easily spoiled and deteriorated by microorganisms, resulting in environmental pollutio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12J1/00
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com