Method for preparing vinegar from liquid distiller's grains

The purpose of the invention is to solve the shortage and urgent need of various existing distiller's grains utilization technologies, and to provide an efficient alcohol brewing fragrant vinegar technology, which has unique comprehensive technology, accurate and simple operation, strong practicability, easy popularization, ingenious utilization of distiller's grains, high yield and good quality of vinegar, good aroma of vinegar, green energy conservation and environmental protection, and remarkable comprehensive economic benefits of popularization and use. In order to achieve the above purpose, the technical scheme adopted by the invention is a high-efficiency alcohol brewing fragrant vinegar process using distiller's grains residual liquid, which is characterized in that the alcohol brewing fragrant vinegar process mainly comprises the following steps: firstly, performing microfiltration separation on distiller's grains and residual liquid after solid-liquid fermentation to obtain residual liquid rich in vitamins and containing low-alcohol liquor; Then the residual liquid, vinegar essence and aromatic liquid are weighed according to a proper proportion, put into a special vinegar jar and gradually mixed evenly; Then sealing, naturally increasing acid and upgrading to obtain different acidity. Then measure or taste whether the base vinegar reaches the required acidity with an acidity meter, and if it reaches the required acidity, brew the fragrant vinegar for the required alcohol; If the base acetic acid is too high, you can gradually add cold boiled water or mountain spring water to get the required alcohol to brew balsamic vinegar; If the base acetic acid is too low, vinegar essence can be gradually added to obtain aromatic vinegar brewed with moderate alcohol. At the same time, vinegar with different acidity can be obtained by adding different amounts of balsam respectively. Vinegar is made by mixing high alcohol brewed from staple food or miscellaneous grains with cold boiled water or mineral water in proportion, and fully absorbing oxygen to turn sour. The fragrant liquid is a mixed liquid obtained by weighing mint, star anise and ginger (garlic) in proportion, crushing, cooking and microfiltering. The mixed liquid has the functions of quality guarantee, convergence and fragrance overflow. The preparation method of distiller's grains residual liquid high-efficiency alcohol brewed balsamic vinegar mainly includes the following steps: firstly, filtering and separating various clinkers or raw materials and distiller's grains and residual liquid after solid, semi-solid and semi-liquid fermentation and cooking, and the obtained distiller's grains are used for other purposes, and the obtained residual liquid is directly weighed with vinegar essence and fragrant liquid in proportion to produce alcohol brewed balsamic vinegar. The specific technical operation steps are 1. When preparing raw materials, the distiller's grains and residual liquid are mixed with special filtering equipment or multilayer cloth bags. Then, based on 10, high-alcohol liquor, cold boiled water or mineral water are weighed according to the ratio of 1-2 2-3 to make them absorb a lot of oxygen and become vinegar essence, and the ratio of mint, star anise and ginger (garlic) is 2 1. 2. Fine brewing is based on 100, and the ratio of residual liquid to vinegar essence is 8-7 2-3 O. 1-0. 2. Weigh the residual liquid, vinegar essence and perfume, put them into a special vinegar jar, gradually add them and stir them evenly, then seal them for 5-7 days, naturally increase the acidity and improve the quality to obtain base vinegar with different acidity and flavor. Then measure or taste whether the base vinegar reaches the required acidity with an acidity meter, and if it reaches the required acidity, brew the fragrant vinegar for the required alcohol; If the base acetic acid is too high, you can gradually add cold boiled water or mineral water to get the required alcohol to brew balsamic vinegar; If the base acetic acid is too low, vinegar essence can be gradually added to obtain brewed aromatic vinegar with moderate alcohol. At the same time, according to the ratio of 0. 1-0.3%, the aromatic vinegar with different acidity can be obtained. 3. Packaging and quality guarantee: the obtained fragrant, light fragrant and strong fragrant vinegar are respectively stored in standard special tanks for quality guarantee, and naturally upgraded to 15- 17 days, so that the obtained vinegar is uniform and transparent in color, mellow, sour and natural and fragrant, and the comprehensive acidity index reaches or exceeds the national vinegar quality standard. Beneficial Effects The invention adopts advanced technology to effectively filter and separate the remaining distiller's grains and residual liquid after various kinds of fermentation and brewing in brewing enterprises, and the obtained residual liquid, self-made vinegar essence and plant fragrance liquid are weighed in proportion and scientifically prepared. The comprehensive technology can effectively overcome and fill the disadvantages and shortcomings of the waste and impractical utilization of the remaining distiller's grains and residual liquid after various fermentation and brewing, resulting in the waste of brewing and vinegar resources, increasing production costs, reducing the production efficiency of wine industry and the development of its economic chain. Therefore, its popularization and use can effectively improve the comprehensive economic and social benefits of the simultaneous development of brewing industry and vinegar brewing industry. Example 1: First, all kinds of distiller's grains and residual liquid are separated by microfiltration with special filtering equipment or multi-layer cloth bags, and then the residual liquid is naturally absorbed with oxygen for 6-8 days (high temperature for 6 days, medium temperature for 7 days and low temperature for 8 days) to make the residual liquid sour. Then, on the basis of 10, 20kg of high-alcohol liquor10 and 20kg of cold water are weighed according to the ratio of high-alcohol liquor (more than 50) to cold water 1:2, added and slightly exposed to the sun for 2 days to make it absorb a lot of oxygen and become vinegar essence, and then mixed with mint, star anise and ginger (garlic) at a ratio of 2:/. Then, on the basis of 100, according to the ratio of residual liquid to vinegar essence and perfume liquid of 8 2 O. I, 800kg of residual liquid, 200kg of vinegar essence and perfume liquid 100kg were weighed, put into a special vinegar jar, gradually mixed and stirred, then stored for 5 days, and naturally increased acid and upgraded to obtain basic vinegar with different acidity and flavor. Then measure or taste whether the base vinegar reaches the required acidity with an acidity meter, and if it reaches the required acidity, brew the fragrant vinegar for the required alcohol; If the base acetic acid is too high, you can gradually add cold boiled water or mineral water to get the required alcohol to brew balsamic vinegar; If the base acetic acid is too low, vinegar essence can be gradually added to obtain brewed aromatic vinegar with moderate alcohol. At the same time, according to 0. 1%, balsamic vinegar with different acidity can be obtained. The obtained fragrant vinegar, light fragrant vinegar and strong fragrant vinegar were respectively filled into standard special tanks with filling machines, sealed and naturally upgraded for 65,438 05 days, and the fragrance with uniform and transparent color, no impurity precipitation, mellow, sour and natural flavor was obtained, and the comprehensive acidity index reached or exceeded the national vinegar quality standard. Example 2: First, all kinds of distiller's grains are microfiltered with special filtering equipment or multi-layer cloth bags to separate residual liquid, and then the residual liquid is slightly naturally absorbed with oxygen for 7 days (7 days at moderate temperature) to make the residual liquid sour. Then, on the basis of 10, according to the ratio of high-alcohol liquor (more than 50) to cold boiled water1.5 2.5, weigh 25 kilograms of high-alcohol liquor 15 and cold boiled water, let it stand for 3 days after adding, so that it can absorb a large amount of oxygen to become vinegar essence, and then mix with mint, star anise and ginger (garlic). Then put into a special vinegar jar, gradually mix and stir, and then seal for 6 days, naturally increase the acidity and improve the quality, so as to obtain basic vinegar with different acidity and flavor. Then measure or taste whether the base vinegar reaches the required acidity with an acidity meter, and if it reaches the required acidity, brew the fragrant vinegar for the required alcohol; If the base acetic acid is too high, you can gradually add cold boiled water or mineral water to get the required alcohol to brew balsamic vinegar; If the base acetic acid is too low, vinegar essence can be gradually added to obtain brewed aromatic vinegar with moderate alcohol. At the same time, vinegar with different acidity can be obtained by adding 0.2% seasoning liquid. The obtained fragrant vinegar, light fragrant vinegar and strong fragrant vinegar were respectively filled into standard special tanks with filling machines, sealed and naturally upgraded for 65438 06 days, and the fragrance with uniform and transparent color, no impurity precipitation, mellow, sour and natural flavor was obtained, and the comprehensive acidity index reached or exceeded the national vinegar quality standard. Example 3: First, microfiltration was carried out to separate all kinds of distiller's grains and residual liquid with special filtration equipment or multi-layer cloth bags.