CN111909810A - Method for recycling yellow wine brewing water - Google Patents
Method for recycling yellow wine brewing water Download PDFInfo
- Publication number
- CN111909810A CN111909810A CN202010695568.5A CN202010695568A CN111909810A CN 111909810 A CN111909810 A CN 111909810A CN 202010695568 A CN202010695568 A CN 202010695568A CN 111909810 A CN111909810 A CN 111909810A
- Authority
- CN
- China
- Prior art keywords
- mass
- yellow water
- filter element
- parts
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 94
- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000004064 recycling Methods 0.000 title claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 122
- 238000001914 filtration Methods 0.000 claims abstract description 64
- 239000000126 substance Substances 0.000 claims abstract description 41
- 238000010494 dissociation reaction Methods 0.000 claims abstract description 39
- 230000005593 dissociations Effects 0.000 claims abstract description 29
- 238000007789 sealing Methods 0.000 claims abstract description 25
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 22
- 239000005017 polysaccharide Substances 0.000 claims abstract description 22
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- -1 compound polysaccharide Chemical class 0.000 claims abstract description 20
- 229940044949 eucalyptus oil Drugs 0.000 claims abstract description 19
- 239000010642 eucalyptus oil Substances 0.000 claims abstract description 19
- 238000003860 storage Methods 0.000 claims abstract description 19
- 238000012423 maintenance Methods 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 16
- 239000013058 crude material Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000011514 vinification Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 239000002245 particle Substances 0.000 claims description 87
- 238000002156 mixing Methods 0.000 claims description 79
- 239000000843 powder Substances 0.000 claims description 62
- 239000011575 calcium Substances 0.000 claims description 61
- 239000000706 filtrate Substances 0.000 claims description 61
- 229910052791 calcium Inorganic materials 0.000 claims description 60
- 235000013339 cereals Nutrition 0.000 claims description 52
- 238000000855 fermentation Methods 0.000 claims description 51
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 50
- 230000004151 fermentation Effects 0.000 claims description 50
- 239000000203 mixture Substances 0.000 claims description 48
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 42
- 239000000047 product Substances 0.000 claims description 40
- 238000003756 stirring Methods 0.000 claims description 31
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 23
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 238000000465 moulding Methods 0.000 claims description 21
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 18
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 18
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 15
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 14
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 14
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 claims description 14
- 239000004202 carbamide Substances 0.000 claims description 14
- ONCZQWJXONKSMM-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical compound O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4].[Si+4].[Si+4].[Si+4] ONCZQWJXONKSMM-UHFFFAOYSA-N 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 229920001921 poly-methyl-phenyl-siloxane Polymers 0.000 claims description 14
- 229940080314 sodium bentonite Drugs 0.000 claims description 14
- 229910000280 sodium bentonite Inorganic materials 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 14
- 229910021578 Iron(III) chloride Inorganic materials 0.000 claims description 13
- 238000011049 filling Methods 0.000 claims description 13
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 239000010902 straw Substances 0.000 claims description 13
- 241000228245 Aspergillus niger Species 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 102000057297 Pepsin A Human genes 0.000 claims description 12
- 108090000284 Pepsin A Proteins 0.000 claims description 12
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 12
- 239000001354 calcium citrate Substances 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 12
- BCAARMUWIRURQS-UHFFFAOYSA-N dicalcium;oxocalcium;silicate Chemical compound [Ca+2].[Ca+2].[Ca]=O.[O-][Si]([O-])([O-])[O-] BCAARMUWIRURQS-UHFFFAOYSA-N 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 12
- 230000003179 granulation Effects 0.000 claims description 12
- 229940074358 magnesium ascorbate Drugs 0.000 claims description 12
- AIOKQVJVNPDJKA-ZZMNMWMASA-L magnesium;(2r)-2-[(1s)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2h-furan-3-olate Chemical compound [Mg+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] AIOKQVJVNPDJKA-ZZMNMWMASA-L 0.000 claims description 12
- 229940111202 pepsin Drugs 0.000 claims description 12
- 238000007670 refining Methods 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 12
- 229910021534 tricalcium silicate Inorganic materials 0.000 claims description 12
- 235000019976 tricalcium silicate Nutrition 0.000 claims description 12
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 11
- 229910052918 calcium silicate Inorganic materials 0.000 claims description 11
- JHLNERQLKQQLRZ-UHFFFAOYSA-N calcium silicate Chemical compound [Ca+2].[Ca+2].[O-][Si]([O-])([O-])[O-] JHLNERQLKQQLRZ-UHFFFAOYSA-N 0.000 claims description 11
- 235000012241 calcium silicate Nutrition 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 11
- 229960001462 sodium cyclamate Drugs 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 229940043202 calcium cyclamate Drugs 0.000 claims description 4
- LFVPBERIVUNMGV-UHFFFAOYSA-N fasudil hydrochloride Chemical compound Cl.C=1C=CC2=CN=CC=C2C=1S(=O)(=O)N1CCCNCC1 LFVPBERIVUNMGV-UHFFFAOYSA-N 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 229960004063 propylene glycol Drugs 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 18
- 238000001179 sorption measurement Methods 0.000 abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 230000001766 physiological effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 71
- 241001122767 Theaceae Species 0.000 description 28
- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 18
- 230000008569 process Effects 0.000 description 13
- 125000005456 glyceride group Chemical group 0.000 description 12
- 241000209094 Oryza Species 0.000 description 11
- 238000005520 cutting process Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 125000003118 aryl group Chemical group 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 6
- 229920002521 macromolecule Polymers 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 241001052560 Thallis Species 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000007771 core particle Substances 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000203069 Archaea Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 150000001875 compounds Chemical group 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- WBJINCZRORDGAQ-UHFFFAOYSA-N formic acid ethyl ester Natural products CCOC=O WBJINCZRORDGAQ-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 230000000717 retained effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940005605 valeric acid Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
- B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
- B01J20/12—Naturally occurring clays or bleaching earth
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
- B01J20/24—Naturally occurring macromolecular compounds, e.g. humic acids or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/001—Processes for the treatment of water whereby the filtration technique is of importance
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/28—Treatment of water, waste water, or sewage by sorption
- C02F1/286—Treatment of water, waste water, or sewage by sorption using natural organic sorbents or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/28—Treatment of water, waste water, or sewage by sorption
- C02F1/288—Treatment of water, waste water, or sewage by sorption using composite sorbents, e.g. coated, impregnated, multi-layered
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
- C02F2103/325—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters from processes relating to the production of wine products
Landscapes
- Chemical & Material Sciences (AREA)
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Abstract
The invention belongs to the technical field of brewing, and particularly relates to a method for recycling wine-making yellow water, which comprises the seven steps of S1 coarse filtration, S2 crude material, S3 refined material, S4 separation, S5 sealing storage, S6 maintenance and S7 seasoning wine preparation, and the yellow water is prepared into strain blocks and yellow water seasoning wine respectively. The invention has the advantages that: 1. the strain and the micromolecule aroma-producing substance can be separated as far as possible by a cooling separation method, and the biological activities of the strain and the micromolecule aroma-producing substance are respectively reserved; 2. the process steps are shortened, concentration and separation are completed in one step, and the cost is saved; 3. the tea polysaccharide is a compound polysaccharide with certain physiological activity, a plurality of binding sites can be combined with dissociation materials to form a complex net structure to form a filter element main body with adsorption capacity, eucalyptus oil has an inhibition effect on the activity of strains, and the combination of the tea polysaccharide and the eucalyptus oil promotes the strains to be in a dormant state, so that the prepared strain block is kept for a long time.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a method for recycling brewing yellow water.
Background
Yellow water is a liquid by-product generated in the fermentation process of a cellar of Luzhou-flavor liquor, contains rich Luzhou-flavor liquor flavor (precursor) substances such as alcohol, aldehyde, acid and esters, and also contains rich nutrient substances such as starch, reducing sugar and yeast autolysate and a large amount of long-term domesticated brewing microorganisms, and at present, the yellow water brewed by utilizing liquor in China mainly has the following modes: firstly, the yellow water is directly used for seasoning after precipitation, filtration and decoloration. Secondly, the yellow water, the feints, the Daqu powder and the edible alcohol are mixed according to a certain proportion and then are steamed to extract the fragrance. And thirdly, esterifying yellow water by using a biological enzyme esterification technology, converting components such as organic acid and the like into a mixed solution of the flavor components of the white spirit such as esters and the like, and performing serial steaming, aroma extraction and cellar filling on the prepared esterified solution to improve the content of the flavor substances in the base wine. Fourthly, the yellow water is used for maintaining the pit. The pit mud is the basis of the production of the strong aromatic white spirit, and the pit mud microorganisms generate the white spirit with unique flavor and quality through complex substance energy metabolism, so the quality of the produced white spirit is directly influenced by the quality of the pit mud. The microbial diversity in the pit mud microecology is very complex, including bacteria, fungi and archaea, the microbial communities can change along with the change of the growth environment, and the maintenance of the pit mud has important significance on the wine quality.
The mainstream methods for recycling the yellow water for brewing wine at present are all focused on certain components of the yellow water, the waste of other beneficial components is extremely large, so in recent years, some researchers have also begun to explore a multipurpose yellow wine recycling method, for example, the patent publication number is "CN 106591041A", named as "a yellow wine recycling method", the method uses ether to separate organic macromolecules and aromatic micromolecules for respective treatment, however, this method has problems, for example, the yeast in the method is not retained at all, the maintenance of the pit mud is completely finished by fermentation liquor formed by re-fermentation of organic macromolecular solution, so that the composition of the flavor flora in the current year is difficult to maintain, the pit mud needs to be prepared and used at any time and is difficult to store, the maintenance time of the pit pool is limited, and the construction period is short; moreover, this process requires multiple distillations, which are extremely damaging to the aromatic flavouring substances present therein.
Disclosure of Invention
The invention aims to provide a method for recycling wine-making yellow water, which has the effect of separating strains, macromolecules and clear liquid, retains the activity and proportion of the strains and the activity of aromatic flavoring substances to the greatest extent, and can utilize the wine-making yellow water more efficiently.
The technical purpose of the invention is realized by the following technical scheme: a method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and chopping the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 48-72 hours to obtain a fermentation product, mixing the fermentation product with enzyme, and performing enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.3-0.5 part of sodium bentonite, 0.03-0.06 part of ferric chloride, 0.1-0.3 part of hydroxyl-terminated polymethylphenylsiloxane, 0.08-0.12 part of eucalyptus oil, 0.1-0.2 part of polyvinyl alcohol, 0.05-0.08 part of baking soda and 0.1-0.2 part of tea polysaccharide into each dissociated material in parts by mass, uniformly stirring in a stirrer, and then putting into a roller granulator for granulation to obtain filter element granules;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-12 to-14 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2 to 3 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (4) adding 0.01 part of starch into each part of clear solution in parts by mass of the clear filtrate obtained in the step (S4), heating for 5min at 60 ℃ under a sealed condition, and filling into a bottle for sealed storage.
By adopting the technical scheme, the specially-made filter element particles are convenient for adsorbing bacterial colonies and organic macromolecular substances, and because the tea polysaccharide and the eucalyptus oil are arranged, the tea polysaccharide is combined with medium-short-length cellulose, hemicellulose and short-chain protein decomposed from dissociation materials to form a net structure; eucalyptus oil can be combined with polyvinyl alcohol, and the foaming capacity of the polyvinyl alcohol is adjusted, so that the polyvinyl alcohol can maintain proper pore bubbles in a tea polysaccharide-dissociation material net structure, so that thalli and macromolecules can be adsorbed conveniently without adsorbing micromolecular aromatic substances, and the loss of the micromolecular aromatic substances is reduced; the ferric chloride controls the adsorption capacity of the sodium bentonite, and the sodium bentonite has the capacity of grabbing zymophyte and organic macromolecules, so that thalli and macromolecules adsorbed into holes are not easy to separate; the hydroxyl-terminated polymethylphenylsiloxane can be dehydrated and combined with various substances in the materials at two ends in the process of granulation and gradual dehydration, and the hydroxyl-terminated polymethylphenylsiloxane skeleton does not react, so that the hydroxyl-terminated polymethylphenylsiloxane has the effect similar to a steel bar, the strength of the tea polysaccharide-dissociation material net structure is enhanced, the whole body is not easy to disintegrate in the adsorption process, and the filter element particles are prevented from polluting yellow water; the eucalyptus oil has an inhibiting effect on the yeast, the tea polysaccharide side chain can absorb a large amount of water to form a sol structure, and the yeast has a protection effect, and the sealed yeast is in a low-activity dormant state under the combined action of the eucalyptus oil and the tea polysaccharide, so that the yeast is favorably stored for a long time.
The invention is further provided with: in the crude material obtained in step S2, the added enzymes include one or more of pepsin, aspergillus niger, cellulase and xylanase.
The invention is further provided with: in the step S2, before adding the enzyme, propylene glycol, calcium cyclamate, phytin and urea are added into the fermentation product, wherein the addition amount is that the corresponding substances in the following parts are added into each part of the fermentation product in parts by mass:
propylene glycol: 0.02-0.06 portion
Sodium cyclamate calcium: 0.05 to 0.08 portion
Phytin: 0.04 to 0.06 portion
Urea: 0.08-0.12 part.
By adopting the technical scheme, the grain materials are destroyed for the first time through the first fermentation, the macrostructure of the grain materials is decomposed to a certain degree, a cross-linking network is generated between degradation products due to the addition of the calcium cyclamate and the phytin, the enzymolysis products can be cross-linked into the network after the enzymolysis, the fermentation products and the enzymolysis products are not separated from each other, a colloidal substance convenient to process is finally formed, urea can participate in the cross-linking through amino to strengthen the cross-linking network, and propylene glycol is added to improve the system lubricity and strengthen the enzyme dispersion effect.
The invention is further provided with: in step S3, the temperature of the mixture must be raised to 60 ℃ during both stirring by the stirrer and granulation by the drum granulator.
By adopting the technical scheme, redundant water is evaporated.
The invention is further provided with: in the step S3, after the material is put into a roller granulator, when the primary molding of the granules is observed, calcium powder is scattered into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200 meshes; the addition amount of the calcium powder is that 0.01-0.03 part of calcium powder is added into 1 part of dissociation material by mass part.
By adopting the technical scheme, when the particles are preliminarily molded, the particles still contain a lot of water, calcium powder can be hydrolyzed on the surfaces of the particles, a large number of hydroxyl-containing groups are arranged in a tea polysaccharide-dissociation material system and can be mutually combined with tricalcium silicate to form surface hardening centers, high polymers near the surface hardening centers shrink towards the surface hardening centers due to the water absorption effect of the calcium powder, and a plurality of hardening centers are mutually pulled on the surfaces of the tea polysaccharide-dissociation material system, so that the structure surfaces are tightened, the structure surface strength is improved, and the particles are not easy to collapse in the subsequent adsorption process.
The invention is further provided with: in the step S3, after the filter element particles are prepared, 0.2g/L calcium citrate solution and 0.5g/L magnesium ascorbate solution are uniformly sprayed on the surface of the filter element particles, the filter element particles are baked in a drying room at 70 ℃ for 4-6 hours, and the filter element particles are stored in a cool and sealed place after being baked.
By adopting the technical scheme, on one hand, the calcium citrate solution and the magnesium ascorbate solution play roles of corrosion prevention and oxidation resistance so as to prolong the quality guarantee period of particles, and on the other hand, the surface of the tea polysaccharide-dissociation material system is provided with a plurality of binding sites, calcium and magnesium ions in the two solutions can be bound on the surface of the tea polysaccharide-dissociation material system, so that the strength of the tea polysaccharide-dissociation material system is improved, and the durability of the tea polysaccharide-dissociation material system is improved.
The invention is further provided with: in step S7, 0.01 to 0.02 parts by mass of rosin glycerin ester and 0.01 to 0.03 parts by mass of sucrose stearate are further added to each part by mass of the clarified solution.
By adopting the technical scheme, on one hand, the rosin glyceride and the sucrose stearate are non-ionic emulsifiers, so that organic matters in clear yellow water can be emulsified, the stability of the wine body is improved, flavor substances cannot be greatly settled in the storage process of the yellow water flavoring wine, and more flavor substances can be reserved; on the other hand, the rosin glyceride and the sucrose stearate both have a plurality of binding sites, and can be mutually embedded with flavor substances in the yellow water flavoring wine, so that the degradation of the flavor substances in the processes of heating sterilization and sealed storage is inhibited, and the biological activity of the flavor substances can be kept for a long time.
The invention has the beneficial effects that:
1. according to the invention, the specially-made filter element particles are prepared, the grain waste is processed into the dissociation material, and the dissociation material and the tea polysaccharide are mutually crosslinked to form a net structure, so that macromolecular organic matters and fermentation bacterial colonies in the yellow water can be adsorbed, and a freezing separation method is adopted in the adsorption process, so that the activity of the fermentation bacterial colonies is protected, the macromolecular organic matters and the fermentation bacterial colonies are prevented from returning to the yellow water again, and finally, the residual yellow water with aromatic flavor substances is subjected to one-time concentration, so that the process steps are shortened, and the process cost is saved.
2. According to the invention, the dissociation material is a mixture of cellulose exposing a reduction end group, short-chain protein and a small amount of siliceous particles obtained by fermenting and decomposing the hulls and straws of grains, the tea polysaccharide is a compound polysaccharide with certain physiological activity, a plurality of binding sites can be combined with the dissociation material to form a complex net structure to form a filter core main body with adsorption capacity, the polyvinyl alcohol and the baking soda have the functions of expanding to form a plurality of holes in the tea polysaccharide-dissociation material compound structure, and the eucalyptus oil can be combined with the polyvinyl alcohol to adjust the foaming capacity of the polyvinyl alcohol, so that the holes with proper size are formed in a tea polysaccharide-dissociation material system to facilitate the adsorption of fermentation thalli and macromolecular organic matters; besides the two effects, the eucalyptus oil has a certain inhibition effect on the activity of microorganisms, the tea polysaccharide can absorb water to form a gel structure around the fermentation strain to protect the microorganisms, the tea polysaccharide and the fermentation strain are combined with each other, the activity of the fermentation strain is inhibited while the vitality of the fermentation strain is maintained, the fermentation strain is promoted to be early transformed into spores for dormancy, the phenomenon that the metabolites are excessively accumulated to damage the strain due to excessive propagation is avoided, and the preservation effect of the strain is improved.
3. According to the invention, rosin glyceride and sucrose stearate are added into the prepared yellow water flavoring wine, so that the yellow water flavoring wine is used as an emulsifier to stabilize the wine body shape and avoid loss of flavor substances caused by flocculation and sedimentation of organic matters, and the yellow water flavoring wine has a plurality of binding sites and can be mutually embedded with the flavor substances in the wine body, so that the decomposition of the flavor substances is slowed down, and the quality guarantee period of the yellow water flavoring wine is prolonged.
Detailed Description
The technical solutions in the examples will be clearly and completely described below.
All the following examples and comparative examples were measured with the same parts by mass.
Example 1
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 2
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 72 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.02 part, sodium cyclamate calcium: 0.08 part of phytin: 0.04 part of urea: 0.12 part, uniformly stirring, mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and performing enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.3 part of sodium bentonite, 0.06 part of ferric chloride, 0.1 part of hydroxyl-terminated polymethylphenylsiloxane, 0.12 part of eucalyptus oil, 0.1 part of polyvinyl alcohol, 0.08 part of baking soda and 0.1 part of tea polysaccharide into each dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, putting the mixture into the stirrer to be uniformly stirred, then putting the mixture into the roller granulator to be granulated, and when the primary forming of the granules is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to pass through a 200-mesh sieve; the adding amount of the calcium powder is that 0.03 part of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 4 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-12 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2 hours, and quickly filtering the solution to obtain filter residue with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.02 part of rosin glyceride and 0.01 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 3
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 48 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.06 part of sodium cyclamate calcium: 0.05 part, phytin: 0.06 part of urea: 0.08 part of the raw materials are uniformly stirred, and then pepsin, aspergillus niger, cellulase and xylanase are mixed into the fermentation product for enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.5 part of sodium bentonite, 0.03 part of ferric chloride, 0.3 part of hydroxyl-terminated polymethylphenylsiloxane, 0.08 part of eucalyptus oil, 0.2 part of polyvinyl alcohol, 0.05 part of baking soda and 0.2 part of tea polysaccharide into each dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, putting the mixture into the stirrer to be uniformly stirred, then putting the mixture into the roller granulator to be granulated, and when the primary forming of the granules is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to pass through a 200-mesh sieve; the adding amount of the calcium powder is that 0.01 part of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 6 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of 14 ℃ below zero, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 3 hours, and quickly filtering the solution to obtain filter residue with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.01 part of rosin glyceride and 0.03 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 4
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and chopping the shells and the straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and performing enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 5
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material by mass, heating a stirrer and a roller granulator to 60 ℃, putting the mixture into the stirrer to be uniformly stirred, then putting the mixture into the roller granulator to be granulated to obtain filter element particles, uniformly spraying 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution on the surface of the filter element particles after the filter element particles are prepared, baking the mixture in a baking room at 70 ℃ for 5 hours, and storing the filter element particles in a shady and closed place after the baking is finished;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 6
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter core particles, and the filter core particles are stored in a cool and closed place;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Example 7
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material in parts by mass, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch into each part of the clear solution in parts by mass, heating at 60 ℃ for 5min under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Comparative example 1
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol and 0.068 part of baking soda into 1 part of dissociated material by mass parts, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate by mass parts and grinding the mixture to pass through a 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Comparative example 2
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.18 part of hydroxyl-terminated polymethylphenylsiloxane, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material by mass parts, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and when primary molding of particles is observed, scattering calcium powder into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate by mass parts and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Comparative example 3
A method for recycling wine brewing yellow water comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and cutting the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 60 hours to obtain a fermentation product, and mixing propylene glycol into the fermentation product: 0.045 parts, sodium cyclamate calcium: 0.065 parts of phytin: 0.052 parts of urea: 0.093 part, uniformly stirring, then mixing pepsin, aspergillus niger, cellulase and xylanase into the fermentation product, and carrying out enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.44 part of sodium bentonite, 0.048 part of ferric chloride, 0.096 part of eucalyptus oil, 0.155 part of polyvinyl alcohol, 0.068 part of baking soda and 0.175 part of tea polysaccharide into 1 part of dissociated material by mass, heating a stirrer and a roller granulator to 60 ℃, uniformly stirring the mixture in the stirrer, then putting the mixture into the roller granulator for granulation, and scattering calcium powder into the roller granulator when primary molding of granules is observed, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate by mass and grinding the mixture to 200-mesh sieve; the adding amount of the calcium powder is that 0.018 parts of calcium powder is added into 1 part of dissociation material by mass part to obtain filter element particles, after the filter element particles are prepared, 0.2g/L of calcium citrate solution and 0.5g/L of magnesium ascorbate solution are uniformly sprayed on the surfaces of the filter element particles, the filter element particles are baked in a baking room at 70 ℃ for 5 hours, and the filter element particles are stored in a cool and closed place after being baked;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-13 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2.5 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch, 0.0135 part of rosin glyceride and 0.025 part of sucrose stearate into each part of clear solution in parts by mass, heating for 5min at 60 ℃ under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
Comparative example 4
Filtering yellow water, placing into a kettle, sterilizing under high pressure, sealing, and storing.
In the experimental process, GB/T10781.1-2006 Luzhou-flavor liquor, GB/T10345-2007 liquor analysis method and related national standards of the brewing industry are adopted in the detection process, yellow water obtained in the first brewing process of the applicant is adopted in examples 1-7 and comparative examples 1-4, and the contents of total acid, total ester, ethyl caproate and the like of the batch of liquor are recorded.
For the detection of the formed strain blocks, the applicant simultaneously digs a plurality of newly dug experimental wine tanks of 1m multiplied by 1m in a test field, the formed strain blocks are aged for one month, the formed strain blocks are inoculated into the newly dug experimental wine tanks, the inoculation is carried out once every 1 day for three times, then the experimental wine tanks are used for brewing wine, the sequence and the dosage of adding materials and adding yeast in the wine brewing process are the same as those in the first brewing process, the brewed white wine is taken, the contents of total acid, total ester and ethyl caproate of the batch of white wine are recorded, the contents are compared with the white wine brewed for the first time, and the result is shown in table 1
For the detection of the yellow water flavoring wine, after brewing, 10 identification staff are invited to evaluate the color, aroma and taste of the yellow water flavoring wine which is processed and stored for one month, and the proportion of total acid, total ester, solid matters and aroma-producing substances is detected, wherein the aroma-producing substances are acetaldehyde, acetal, isovaleraldehyde, butyric acid, valeric acid, caproic acid, n-propanol, ethyl caproate, ethyl lactate, ethyl formate, lactic acid and propionic acid, the proportion of the total mass sum of the wine and the total mass of the wine, and the recorded results are shown in table 2.
TABLE 1 physical and chemical test results for brewing Chinese liquor
TABLE 2 physicochemical measurement of yellow water
It can be seen from the results that, as shown in table 1, in the preferred examples 1-3 of the present scheme, the brewed flavor is similar to that of the original wine, and in the strain culture experiment, the ratio of each strain in the bacterial colony obtained by the culture in the examples 1-3 is substantially consistent with that of each strain in the wine cellar after the first wine brewing, which indicates that the filter element particles in the present scheme can effectively separate and protect the fermented bacterial colony, while in the corresponding yellow water flavoring wine, it can be seen that the total acid and the total ester are only reduced in a very small amount, but the ratio of the flavor-producing substances is increased, which indicates that the filter element particles prepared in the present scheme have certain selectivity, the adsorption effect on the small molecule flavor-producing substances is weak, and the yellow water can be effectively concentrated by the freezing filtration method.
In the scheme, the yellow water flavoring wine is only pasteurized at a low temperature, and yeast spores cannot be completely eliminated, but table 2 shows that the yellow water flavoring wine in examples 1-3 is not fermented continuously, total acid and drastic change in flavor are not generated, and certain acid counteractions are generated in comparative examples 1-3 which cannot form an effective adsorption structure, which indicates that no effective yeast is adsorbed. While the un-sprayed example 6 brought in some exogenous mold, the evaluation of the brewed white spirit in table 1 had some influence on the bacterial colony.
It can also be seen from example 7 that the effect of the emulsifier on this scheme is also significantly improved, and in example 7, no emulsifier is added, and the aroma-generating substance is naturally degraded in part during storage, and only starch is added, which is not sufficient to protect the structure of the aroma-generating substance.
Example 4, in which no material such as calcium cyclamate was added before the enzymatic hydrolysis, was one of the applicant's early research experiments, and although usable filter element granules could be produced without adding these materials, the processing of these materials was difficult and the materials were easily separated from each other.
The example 5 without adding calcium powder is also a problem discovered by the applicant in the implementation process, the filter element without adding calcium powder has soft particle texture, on one hand, the filter element is not durable to storage, and is easy to break and crush after a long time, and on the other hand, the filter element has low durability in yellow wine body, and is easy to cause soft collapse. Example 5, in which no calcium powder was added, still maintained a basic shape in the wine body, but comparative example 3, in which no hydroxy-terminated polymethylphenylsiloxane was added, was substantially disintegrated in the wine body.
In the actual production process, the applicant does not spray on the surface in the early experimental process, the scheme is the same as that in example 6, the applicant finds that the prepared filter element particles have short storage period, if the filter element particles are not used in time, most filter element particles begin to mildew, oxidize and brown after being stored for 15 days to 1 month, and the use of the filter element particles is influenced, while in the better example 1, the filter element particles can be stored for more than 4 months, so that the application range is greatly improved.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Claims (7)
1. A method for recycling wine-making yellow water is characterized by comprising the following steps: the method comprises the following steps:
s1 rough filtration: filtering yellow water with fine yarn, filtering to remove large insoluble substances, and collecting filtrate;
s2 crude: drying, baking and chopping the shells and straws of the grains to prepare grain materials, mixing 0.25 part of sticky rice and 0.01 part of distiller's yeast into each part of the grain materials by mass, fermenting for 48-72 hours to obtain a fermentation product, mixing the fermentation product with enzyme, and performing enzymolysis for 2 hours to obtain a dissociation material;
s3 refining material: taking out the dissociated material obtained from the crude material in the step S2, adding 0.3-0.5 part of sodium bentonite, 0.03-0.06 part of ferric chloride, 0.1-0.3 part of hydroxyl-terminated polymethylphenylsiloxane, 0.08-0.12 part of eucalyptus oil, 0.1-0.2 part of polyvinyl alcohol, 0.05-0.08 part of baking soda and 0.1-0.2 part of tea polysaccharide into each dissociated material in parts by mass, uniformly stirring in a stirrer, and then putting into a roller granulator for granulation to obtain filter element granules;
s4 separation: putting the filter element particles in the refined material obtained in the step S3 into the filtrate obtained by rough filtration in the step S1, placing the filtrate in an environment with the temperature of-12 to-14 ℃, slowly stirring the filtrate until the solution is clear and transparent, then standing the solution for 2 to 3 hours, and quickly filtering the solution to obtain filter residues with ice and clear filtrate;
s5 sealing: mixing the residue with ice obtained in S4 with sterilized clean loess rapidly, placing into a mold, press-molding, and baking each face with fire for 2 min. Obtaining a formed strain block, and placing the formed strain block in a shady and cool ventilated place for storage;
s6 maintenance: when the pit needs to be maintained, taking the formed strain blocks prepared in the step S5, breaking, mixing the clean loess and the grain powder which are subjected to the sterilization treatment, adding water with equal mass, uniformly mixing, and coating the mixture on the surface of the pit;
s7 flavoring wine preparation: and (S4) adding 0.01 part of starch into each part of the clear solution in parts by mass, heating at 60 ℃ for 5min under a sealed condition, and filling into bottles for sealing and storing to obtain the yellow water flavoring wine.
2. The method for recycling brewery yellow water according to claim 1, wherein: in the crude material obtained in step S2, the added enzymes include one or more of pepsin, aspergillus niger, cellulase and xylanase.
3. The method for recycling brewery yellow water according to claim 1, wherein: in the step S2, before adding the enzyme, propylene glycol, calcium cyclamate, phytin and urea are added into the fermentation product, wherein the addition amount is that the corresponding substances in the following parts are added into each part of the fermentation product in parts by mass:
propylene glycol: 0.02-0.06 portion
Sodium cyclamate calcium: 0.05 to 0.08 portion
Phytin: 0.04 to 0.06 portion
Urea: 0.08-0.12 part.
4. The method for recycling brewery yellow water according to claim 1, wherein: in step S3, the temperature of the mixture must be raised to 60 ℃ during both stirring by the stirrer and granulation by the drum granulator.
5. The method for recycling brewery yellow water according to claim 1, wherein: in the step S3, after the material is put into a roller granulator, when the primary molding of the granules is observed, calcium powder is scattered into the roller granulator, wherein the calcium powder is prepared by uniformly mixing one part of tricalcium silicate, one part of dicalcium silicate and two parts of calcium carbonate in parts by mass and grinding the mixture to 200 meshes; the addition amount of the calcium powder is that 0.01-0.03 part of calcium powder is added into 1 part of dissociation material by mass part.
6. The method for recycling brewery yellow water according to claim 1, wherein: in the step S3, after the filter element particles are prepared, 0.2g/L calcium citrate solution and 0.5g/L magnesium ascorbate solution are uniformly sprayed on the surface of the filter element particles, the filter element particles are baked in a drying room at 70 ℃ for 4-6 hours, and the filter element particles are stored in a cool and sealed place after being baked.
7. The method for recycling brewery yellow water according to claim 1, wherein: in step S7, 0.01 to 0.02 parts by mass of rosin glycerin ester and 0.01 to 0.03 parts by mass of sucrose stearate are further added to each part by mass of the clarified solution.
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| CN116874144A (en) * | 2023-09-07 | 2023-10-13 | 北京博泰至淳生物科技有限公司 | Method for recycling brewing yellow water in high value |
| CN116874144B (en) * | 2023-09-07 | 2023-12-01 | 北京博泰至淳生物科技有限公司 | Method for recycling brewing yellow water in high value |
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