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Reuse fermentation method of various liquid liquor brewage raffinates

A technology of brewing residual liquid and fermentation method, which is applied in the field of fermentation, can solve the problems such as the inability to scientifically and effectively utilize the residual liquid of distiller's grains, and achieves the effects of being practical, strong and easy to popularize, improving the brewing industry technology, the development of comprehensive economic benefits, and the high comprehensive technology.

Inactive Publication Date: 2016-07-27
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the residual liquid of distiller's grains after liquid fermentation can not be scientifically and effectively utilized, and provide a method with higher comprehensive technology, fine process, easy to operate, practical and easy to popularize, separation and filtration of residual liquid of distiller's grains, and reuse of residual liquid after fermentation , quick and efficient brewing, high-yield, high-quality and energy-saving, good wine quality, mellow aroma, green, safe and environmentally friendly, promote the use of various liquid wine-making residues with more obvious comprehensive economic benefits and reuse fermentation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: First, various clinkers or raw materials and the remaining distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filtering equipment or multi-layer cloth bags to separate the remaining liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.4kg of distiller’s yeast, and 40kg of residual liquid according to the ratio of raw material, koji, residual liquid, and purified water of 100:0.4:40:250 (when the temperature is higher than 30°, use koji 0.4 plus residual liquid 40 and water 250). , 250kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it for a...

Embodiment 2

[0010] Embodiment 2: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.5kg of distiller’s yeast, and 35kg of residual liquid according to the ratio of raw material, koji, residual liquid, and purified water of 100:0.5:35:260 (when the temperature is lower than 30°, use koji 0.5 plus residual liquid 35 and water 260). , 260kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it for anaerob...

Embodiment 3

[0011] Embodiment 3: First, various clinkers or raw materials and the leftover distiller's grains after fermentation and steaming of various clinkers or raw materials and their liquid and semi-liquid states are filtered and separated with special filter equipment or multi-layer cloth bags to separate the residual liquid for later use. Then use a cleaning machine to clean the main grains or miscellaneous grain raw materials and spices, and put them into a pulverizer together to pulverize and refine them into mixed raw materials for later use. Then weigh 100kg of raw meal, 0.6kg of distiller’s yeast, and 30kg of residual liquid according to the ratio of raw material, distiller’s yeast, residual liquid, and purified water: 100:0.6:30:270 (when the temperature is lower than 20°, use koji 0.6, residual liquid 30, and water 270). , 270kg of clean water for mixing. Then put the mixed raw meal into the fermentation tank or pool, and use a mixer or manual stirring to evenly seal it for...

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Abstract

The invention discloses a reuse fermentation method of various liquid liquor brewage raffinates, and relates to a fermentation method. The raffinate fermentation method mainly comprises the following steps: carrying out filtering separation on remaining vinasse raffinates obtained after various liquid and semi-liquid fermentation and liquor steaming, weighing and blending a raw material, distiller's yeast, raffinates and purified water according to a ratio of 100:0.4-0.6:40-30:250-270 (the ratio is 100:0.4:40:250 when the temperature is higher than 30DEG C, the ratio of 100:0.5:35:260 when the temperature is lower than 30DEG C, and the ratio is 100:0.6:30:270 when the temperature is lower than 20DEG C), adding the obtained blended raw materials to a fermentation tank or pool, uniformly stirring the blended raw materials, carrying out sealed anaerobic fermentation for 10-12d, adding the obtained mature dark tawny undecanted liquor to a liquor distillation device, and heating and distilling the undecanted liquor for 2-3h to obtain mellow and luscious liquor. The raffinate fermentation method has the advantages of advancement, simplicity, fastness, wide applicability, high yield, high quality, energy saving, environmental protection and extremely obvious economy benefit.

Description

technical field [0001] The invention relates to a fermentation method, in particular to a fermentation method for reusing various liquid brewing residues. Background technique [0002] For a long time, all kinds of wine making enterprises have mostly used clinker and raw material to carry out semi-liquid and liquid fermentation according to different ratios of raw clinker, distiller's yeast, and purified water, and then put in various wine steaming equipment to steam wine. Stillage. Due to problems such as recycling technology, most of the remaining distiller's grains are simply disposed of as waste or feed without filtering out the residual liquid for reuse, resulting in a large waste of resources in the late stage of winemaking, increasing the cost of the production chain and reducing the overall production efficiency. . Of course, some brewing companies also filter and reuse the remaining distiller's grains and residual liquid, but due to technical lag and improper use,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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