What is distiller's grains? What are the uses of distiller's grains?

Distiller's grains are a kind of nutritious and healthy food that everyone likes to eat in daily life. However, most young people nowadays may not have heard of distiller's grains and don't know much about them. Although distiller's grains are very common in our daily life and are sometimes eaten frequently, most people still don't know much about them. What are the uses of distiller's grains? The following will introduce to you the uses of distiller's grains and what they are.

What is the use of wine lees?

Wine lees are some things left after brewing wine. Wine lees are also called sweet wine. Sweet wine is very popular in life. Many people like to drink sweet wine with eggs or sweet wine to cook glutinous rice balls. It is very nutritious and suitable for all ages. However, wine lees still contain a certain amount of alcohol, so everyone should pay attention to drinking in moderation.

What is wine lees?

Wine lees, also known as red wine lees, fermented grains lees, dregs, etc., are the residue left after brewing rice, wheat, sorghum, etc. In some places, people call wine lees. Wine lees, also known as sweet wine, is a specialty food in some provinces of my country and is deeply loved by local people. Wine lees also refers to sweet wine. As a specialty food in some provinces of my country, it is deeply loved by local people. It is a food made from rice or glutinous rice fermented with wine cakes. It is sweet and delicious, nutritious, suitable for all ages, and is the best food for folk banquets. However, it is sold in major supermarkets, and it is fun to make it yourself. It can also clear away heat and relieve summer heat after eating it in the summer. Add an egg or a few dumplings to it in the morning and it can be eaten as breakfast. It is really delicious.

Wine lees are the direct by-products of the winemaking process. Not only does it contain a certain proportion of grain that can save concentrated feed for cattle, it is also rich in crude protein, about 2-3 times higher than the content in corn. It also contains a variety of trace elements, vitamins, yeast, etc. The content of lysine, methionine and tryptophan is also high, which is something that crop straw cannot provide. Wine grains are formed after fermentation and high-temperature cooking, so their crude fiber content is low. This means that wine grains are very palatable and easy to digest as cattle feed, and can also effectively prevent rumen bloat in cattle.

What are the uses of wine lees?

Wine grains are rich in crude protein and crude fat and have high heat energy. The crude protein content is 54% higher than corn, and the crude fat content is 38% higher than corn. In addition, due to the massive reproduction and accumulation of microorganisms during the fermentation process of koji, the composition and types of amino acids in the protein are relatively balanced and basically complete. The content of minerals in distiller's grains is also very rich, and the content of major trace elements such as calcium and iron is more than 10 times higher than that in wheat and corn.

In rural areas, distiller's grains are now commonly used as feed to feed livestock directly, and the livestock raised are all fat. Using distiller's grains to make compound feed is an economical and effective way to increase its potency and make it better digestible and absorbable. Different compound feeds can be made by adding trace elements and other additives according to the different feeding standards of livestock and poultry.

The lees can also be used to make balsamic vinegar. 10. Store the wine lees in sealed container for 1 to 3 years. Add 20 kg of water. -400 kg, let it ferment, it will reach the climax of fermentation in 2-3 days in summer and 5-6 days in winter, fermentation will be completed in 7-10 days, and the juice can be squeezed out. Then according to a certain ratio, prepare the mixture: 25% wine lees, 25% hot wine lees juice (6oC), and 5% vinegar seed liquid. % mix and ferment at a constant temperature of 30℃ for 30 days. Skim off the bacterial film and store it for 3 to 6 months, then filter it to get the aromatic vinegar. Based on an annual production of 30 tons of pure vinegar, 3.8 tons of grain can be saved.

Wine lees can also be used to make sodium acetate. Soak the lees in cold water, filter out the extract, remove suspended matter, and then add alkali to adjust the pH to about 7. It is further heated and concentrated, decolorized with activated carbon, filtered for the second time, and placed in a tile pool for crystallization for 24 hours. The crystals are then dehydrated and dried to obtain the finished sodium acetate product.