CN101058785B - Process of producing low-alcohol carbonic acid beverage by using sour slurry of potato starch production - Google Patents
Process of producing low-alcohol carbonic acid beverage by using sour slurry of potato starch production Download PDFInfo
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- CN101058785B CN101058785B CN2007100112562A CN200710011256A CN101058785B CN 101058785 B CN101058785 B CN 101058785B CN 2007100112562 A CN2007100112562 A CN 2007100112562A CN 200710011256 A CN200710011256 A CN 200710011256A CN 101058785 B CN101058785 B CN 101058785B
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- potato starch
- wintercherry
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Abstract
The invention relates to an alcohol carbonic acid drinking with acidity plasm water in the potato starch production, which comprises the following steps: a. adjusting 3%-10% total solid matter of acidity plasm water in the potato starch production; b. adjusting 0. 1%-0. 8% content of reduced citrate of acidity plasm water organic acid in the potato starch production; c. sending the adjusted acidity plasm water for the fermentation tank and adjusting the temperature to 20 Deg. C-30Deg. C; fermenting alcohol 24-72h with yeasts; regarding the low alcohol carbonic acid drinking of the front fermentation as the first wine; d. filtering at the low temperature, filling bottle and sterilizing. The invention dissolves the dealt and blowoff problem of potato starch acidity plasm water, which recovers and applies the acidity plasm water.
Description
Technical field
The present invention relates to a kind of low alcohol soda pop, be specifically related to a kind of utilize acid swelling potato starch factory or with starch be precursor to produce process slurry-yellow seriflux that the factory of products such as vermicelli produces in the starch manufacturing processed be raw material, the technology of utilizing the wintercherry aquatic product low alcohol soda pop of potato starch in producing that undergoes microbial fermentation and make.
Background technology
Potato starch production is generally with sweet potato, potato, cassavas etc. are raw material, in process of production will be with a large amount of water, the 1-5 that generally can reach raw material doubly, this water must separate with starch through after the technological process again, except that the small amount of recycled utilization, major part becomes the depleted pulp-water, wherein contain a large amount of organism such as protein, amino acid, carbohydrate, VITAMIN, mineral substance etc., be precious nutrition goods and materials, but in starch production process, starch sedimentation is used as sewage discharge after separating, COD, BOD content may be up to several thousand to several ten thousand, cause great harm to environment, handle for follow-up sewage purification and bring very big pressure, enterprise not only to need to build the expensive environmental protection facility, pay high working cost and also will pay certain environmental fines.
Summary of the invention
The invention provides a kind of technology of utilizing the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production for solving the problems of the technologies described above, purpose is effectively to utilize to separate depleted wintercherry water in the production of potato starch factory, reduce environmental pollution, raising is to the utilization ratio of wintercherry water, and provides a kind of mouthfeel good low alcohol soda pop to people's lives.
The present invention utilizes the technology of the wintercherry aquatic product low alcohol soda pop of potato starch in producing, and comprises the steps: a, with sugared source the wintercherry water adjusting total solid of potato starch production process is reached 3-10%; B, the content of amounting to citric acid to the wintercherry water adjusting organic acid of potato starch production process with organic acid are 0.1-0.8%; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 20-30 ℃, adds yeast and carried out zymamsis 24-72 hour, finishes primary fermentation, and gained hang down the alcohol soda pop, wine at the beginning of claiming; D, through filter at low temperature, bottling sterilization.
Utilize the technology of the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production, also comprise the steps: e, add the hops water that boils, the hops consumption is the 0.01-0.03% of the wintercherry water yield.
Utilize the technology of the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production, comprise the steps: that also f, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation at low temperature 15-2 ℃, fermentation time is 3 days-180 days, can claim Wine.
Utilize the technology of the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production, comprise the steps: that also g, potato class insert lactic acid bacteria culture behind defibrination,, treat to isolate wintercherry water after the starch sedimentation fully in 40-45 ℃ of fermentation.
Alcoholic strength after the described step f fermentation is 1-5.3 °, CO
2Content 〉=1 times ,≤5 times.
Alcoholic strength after the described step c fermentation is 1-5 °, CO
2Content 〉=1 times ,≤5 times.
Containing residual sugar in the intact Wine behind the described afterripening fermentation is 0.1-0.5%.
Advantageous effect of the present invention: wintercherry molasses sugar class after will separating such as sucrose, high fructose syrup, amylum hydrolysate of the sugar slurry, maltose etc. are regulated pol, anaerobically fermenting under certain environment, make ethanol content 1-5% and the low-alcoholic drink that enriches carbon dioxide gas then, this beverage is not only nutritious, sour and sweet palatability, and owing to contain abundant CO
2, drink other people and feel salubrious stimulation.The present invention has not only solved the processing and the emission problem of potato starch production wintercherry water, and also making originally is that the wintercherry water of refuse is comprehensively reclaimed and utilizes, and has made precious nutritional drink, is the good approach that turns waste into wealth.
Embodiment
Embodiment 1
Utilize the technology of the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production, comprise the steps: a, the spontaneous wintercherry water adjusting of sweet potato starch production process total solid reached 3% with starch syrup; B, the content of the spontaneous wintercherry water of sweet potato starch production process being regulated citric acid with citric acid reach 0.1%; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 20 ℃, adds yeast and carried out zymamsis 72 hours, finishes fermentation, and obtaining alcoholic strength is 1 °, CO
2The first wine that content is 1 times; D, through filter at low temperature, bottling sterilization.
Embodiment 2
Utilize the technology of the low alcohol soda pop of the aquatic product of wintercherry in the potato starch production, comprise the steps: a, the wintercherry water adjusting total solid that the sweet potato starch production process produces reached 7% with the sucrose slurry; B, the content of the wintercherry water of sweet potato starch production process generation being regulated with citrometer with tartrate are 0.8%; The hops that e, adding are boiled, the hops consumption is 0.03% of the wintercherry water yield; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 30 ℃, adds yeast and carried out zymamsis 24 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 3 °, CO
23 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 15 ℃ at low temperature, and fermentation time is 3 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 3.3 °, CO
22 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.1%; D, through filter at low temperature, bottling sterilization.
Embodiment 3
Utilize the technology of the wintercherry aquatic product low alcohol soda pop of potato starch in producing, comprise the steps: that g, potato insert lactic acid bacteria culture behind defibrination, inoculum size be gross weight 3% 45 ℃ of fermentations, treat to isolate wintercherry water after the starch sedimentation fully; A, the wintercherry water that the yam starch production process is produced with high fructose syrup are regulated total solid and are reached 10%; B, the content of the wintercherry water of yam starch production process generation being regulated with citrometer with oxysuccinic acid are 0.5%; The hops that e, adding are boiled, the hops consumption is 0.01% of the wintercherry water yield; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 25 ℃, adds yeast and carried out zymamsis 50 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 5 °, CO
25 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 2 ℃ ± 2 ℃ at low temperature, and fermentation time is 180 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 5.3 °, CO
23 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.5%; D, through filter at low temperature, bottling sterilization.
Embodiment 4
Lactic acid bacteria culture inoculum size 5% in the step g among the embodiment 3,40 ℃ of fermentations, the adjusting total solid among the step a reaches 5%, and the content of regulating with citrometer with lactic acid among the step b is 0.3%, and it is 0.02% of the wintercherry water yield that step e adds the hops consumption; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 26 ℃, adds yeast and carried out zymamsis 40 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 2 °, CO
21 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 10 ℃ at low temperature, and fermentation time is 50 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 2 °, CO
21 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.1%; D, through filter at low temperature, bottling sterilization.
Embodiment 5
Lactic acid bacteria culture inoculum size 4% in the step g among the embodiment 3,42 ℃ of fermentations, the adjusting total solid among the step a reaches 9%, and the content of regulating with citrometer among the step b is 0.4%, and it is 0.02% of the wintercherry water yield that step e adds the hops consumption; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 23 ℃, adds yeast and carried out zymamsis 60 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 4 °, CO
22 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 5 ℃ at low temperature, and fermentation time is 100 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 3 °, CO
25 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.3%; D, through filter at low temperature, bottling sterilization.
Embodiment 6
Lactic acid bacteria culture inoculum size 3% in the step g among the embodiment 3,40 ℃ of fermentations, the adjusting total solid among the step a reaches 3%, and the content of regulating with citrometer among the step b is 0.1%, and it is 0.01% of the wintercherry water yield that step e adds the hops consumption; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 20 ℃, adds yeast and carried out zymamsis 72 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 1 °, CO
21 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 2 ℃ at low temperature, and fermentation time is 180 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 1 °, CO
21 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.1%; D, through filter at low temperature, bottling sterilization.
Embodiment 7
Adjusting total solid among the step a among the embodiment 2 reaches 10%, and the content of regulating with citrometer among the step b is 0.1%, and it is 0.01% of the wintercherry water yield that step e adds the hops consumption; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 20 ℃, adds yeast and carried out zymamsis 72 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 5 °, CO
25 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 2 ℃ at low temperature, and fermentation time is 180 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 5.3 °, CO
22 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.5%; D, through filter at low temperature, bottling sterilization.
Embodiment 8
Adjusting total solid among the step a among the embodiment 2 reaches 6%, and the content of regulating with citrometer among the step b is 0.4%, and it is 0.02% of the wintercherry water yield that step e adds the hops consumption; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 27 ℃, adds yeast and carried out zymamsis 45 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 2 °, CO
22 times of content; F, the wintercherry water behind primary fermentation are transported to the secondary fermentation jar and carry out afterripening fermentation for 8 ℃ at low temperature, and fermentation time is 90 days, can claim Wine, and the alcoholic strength after the secondary fermentation is 2 °, CO
23 times of content, containing residual sugar in the intact Wine behind the afterripening fermentation is 0.3%; D, through filter at low temperature, bottling sterilization.
Embodiment 9
Adjusting total solid among the step a among the embodiment 1 reaches 5%, and the content of regulating with citrometer among the step b is 0.8%; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 30 ℃, adds yeast and carried out zymamsis 24 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 2 °, CO
21.5 times of content; D, through filter at low temperature, bottling sterilization.
Embodiment 10
Adjusting total solid among the step a among the embodiment 1 reaches 4%, and the content of regulating with citrometer among the step b is 0.6%; C, the wintercherry water that will regulate total solid and acidity is delivered to fermentor tank and attemperation reaches 27 ℃, adds yeast and carried out zymamsis 65 hours, finishes primary fermentation, and the alcoholic strength behind the primary fermentation is 2 °, CO
22 times of content; D, through filter at low temperature, bottling sterilization.
Claims (7)
1. utilize the technology of the aquatic product low-alcoholic drink of wintercherry in the potato starch production, comprise the steps:
With sugared source the wintercherry water of potato starch production process is regulated total solid and reach 3-10%;
The content of the wintercherry water of potato starch production process being regulated with citrometer with organic acid is 0.1-0.8%;
The wintercherry water of having regulated total solid and acidity is delivered to fermentor tank and attemperation reaches 20-30 ℃, adds yeast and carried out zymamsis 24-72 hour, finish primary fermentation;
Through filter at low temperature, the bottling sterilization.
2. the technology of utilizing the aquatic product low-alcoholic drink of wintercherry in the potato starch production according to claim 1 comprises the steps:
With sugared source the wintercherry water of potato starch production process is regulated total solid and reach 3-10%;
The content of the wintercherry water of potato starch production process being regulated with citrometer with organic acid is 0.1-0.8%;
Add the hops that boil, the hops consumption is 0.03% of the wintercherry water yield;
The wintercherry water of having regulated total solid and acidity is delivered to fermentor tank and attemperation reaches 20-30 ℃, adds yeast and carried out zymamsis 24-72 hour, finish primary fermentation;
Through filter at low temperature, the bottling sterilization.
3. the technology of utilizing the aquatic product low-alcoholic drink of wintercherry in the potato starch production according to claim 1 comprises the steps:
With sugared source the wintercherry water of potato starch production process is regulated total solid and reach 3-10%;
The content of the wintercherry water of potato starch production process being regulated with citrometer with organic acid is 0.1-0.8%;
The wintercherry water of having regulated total solid and acidity is delivered to fermentor tank and attemperation reaches 20-30 ℃, adds yeast and carried out zymamsis 24-72 hour, finish primary fermentation;
Wintercherry water behind primary fermentation is transported to the secondary fermentation jar and carries out afterripening fermentation at low temperature 15-2 ℃, and fermentation time is 3 days-180 days, has claimed Wine;
Through filter at low temperature, the bottling sterilization.
4. the technology of utilizing the aquatic product low-alcoholic drink of wintercherry in the potato starch production according to claim 1 comprises the steps:
The potato class inserts lactic acid bacteria culture behind defibrination, inoculum size be the 3-5% of gross weight in 40-45 ℃ of fermentation, treat to isolate wintercherry water after the starch sedimentation fully;
With sugared source the wintercherry water of potato starch production process is regulated total solid and reach 3-10%;
The content of the wintercherry water of potato starch production process being regulated with citrometer with organic acid is 0.1-0.8%;
The wintercherry water of having regulated total solid and acidity is delivered to fermentor tank and attemperation reaches 20-30 ℃, adds yeast and carried out zymamsis 24-72 hour, finish primary fermentation;
Through filter at low temperature, the bottling sterilization.
5. the technology of utilizing the aquatic product low-alcoholic drink of wintercherry in the potato starch production according to claim 3 is characterized in that the alcoholic strength behind the described afterripening fermentation is 1-5.3 °, 1 times≤CO
2Content≤5 times.
6. the technology of utilizing the aquatic product low-alcoholic drink of wintercherry in the potato starch production according to claim 1 is characterized in that the alcoholic strength behind the described primary fermentation is 1-5 °, 1 times≤CO
2Content≤5 times.
7. the technology of utilizing the wintercherry aquatic product low-alcoholic drink of potato starch in producing according to claim 3 is characterized in that containing residual sugar in the intact Wine behind the described afterripening fermentation is 0.1-0.5%.
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| CN104016505B (en) * | 2013-02-28 | 2016-02-10 | 盛银河 | Maize straw and fresh sweet potatoes (sweet potato) yellow seriflux make the method for product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
Non-Patent Citations (7)
| Title |
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| CN 1465689 A,全文. |
| 张世满等.黄浆水在低度青稞酒中的应用.酿酒 4.2000,(4),49. |
| 张世满等.黄浆水在低度青稞酒中的应用.酿酒 4.2000,(4),49. * |
| 蒋龙等.米粉生产中的浆水在黄酒酿造中的应用.四川食品与发酵 2.1997,(2),38-40. |
| 蒋龙等.米粉生产中的浆水在黄酒酿造中的应用.四川食品与发酵 2.1997,(2),38-40. * |
| 韩小龙等.黄浆水在木薯原料酒精生产中的应用.酿酒科技 10.2006,(10),89-94. |
| 韩小龙等.黄浆水在木薯原料酒精生产中的应用.酿酒科技 10.2006,(10),89-94. * |
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