CN101182441B - Method for producing white spirit by marc solid fermentation - Google Patents
Method for producing white spirit by marc solid fermentation Download PDFInfo
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- CN101182441B CN101182441B CN2007101585648A CN200710158564A CN101182441B CN 101182441 B CN101182441 B CN 101182441B CN 2007101585648 A CN2007101585648 A CN 2007101585648A CN 200710158564 A CN200710158564 A CN 200710158564A CN 101182441 B CN101182441 B CN 101182441B
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Abstract
The invention discloses a liquor production method through solid fermentation of fruit residue. After extraction of juice, apple residue and rice hull are mixed; the weight of the rice hull is 8 percent to 10 percent of the weight of the apple residue; saccharified enzyme, yeast and water are mixed well; the weight of the saccharified enzyme and the yeast are respectively 0.1 percent to 0.2 percent and 0.05 percent to 0.1 percent of the weight sum of the apple residue and the rice hull; after being stirred, water is 54 percent to 57 percent of the mixture; the mixed is arranged for fermentation for 8 days to 12 days at a temperature between 15 DEG C and 21 DEG C; then the product is distilled, stored, blended, inspected, filtered, laid statically and packaged. Liquor of low price, rich nutrition, mellow flavor, colorlessness, clarity and transparency can be produced; the color of appearance and quality of the liquor suit the standards; each year, a large amount of foodstuffs used for manufacturing liquor can be saved. And properties of fiber and sugar in the apple residue have been completely changed after thorough the fermentation (containing rich protein, amino acid and other nutrients); thus the apple residue can completely replace the current grain feed. The invention not only achieves the environmental requirements of zero emission, but also saves grains used as feed, and reduces the breeding cost.
Description
Technical field:
The present invention relates to a kind of production method of liquor, is raw material with discarded pomace (apple residue) especially, and solid fermentation is produced the method for liquor.
Background technology:
Apple is one of nutritious fruit, main product in North China, a northeast generation, annual production is big and cheap, at present, is that the product of raw material is more with the apple, as Sucus Mali pumilae, canned apple, pomace or the like.Sucus Mali pumilae is with apple fragmentation, squeezing, gets its juice and adds batchings such as entry, sugar, sanitas, produces beverage capable of direct drinking through high-temperature sterilization, and the waste material that whole process of production produced is the apple waste residue after the squeezing.Because of containing a large amount of fibers, sugar etc. in the apple waste residue, food too much can cause discomfort such as diarrhoea, therefore existing apple waste residue can only be as fodder additives and a small amount of use, can not the existing grain feed of replacing whole and reduce feeding cost.Horn of plenty apple products kind, Chinese patent application number is that 02160788.5 application for a patent for invention discloses a kind of " is the technology that raw material is made high wine with fruit ", concrete manufacture method is that the broken slagging of fruit (apple) is placed encloses container, 10～17 ℃ of temperature bottom fermentations 10～20 hours, squeeze out juice then, again with gained fruit juice as in the encloses container, Secondary Fermentation is 10～15 days under 10～18 ℃ of temperature, and then, produce the wine that conformance with standard requires through system wine programs such as distilling, store, blend.But above-mentioned patent application exists following problem:
1. raw materials used is apple etc., and material cost is higher relatively; Need technologies such as squeezing, Secondary Fermentation, cost of manufacture is higher relatively;
2. whole process of production is spontaneous fermentation, especially institute's depleted apple waste residue is only through 10～20 hours of short duration fermenting processs, fiber wherein, sugar etc. are the material change not, the apple waste residue that Sucus Mali pumilae produced is the same with producing, can only be as fodder additives, can not the existing grain feed of replacing whole;
3. be difficult to remove fusel wet goods contained in the Sucus Mali pumilae, the potato spirit content in the high wine is higher, can not satisfy the standard-required less than 2g/l.
Summary of the invention:
The present invention is in order to solve the above-mentioned technical problem of existing in prior technology, the method for the producing white spirit by marc solid fermentation that a kind of technology is simple, with low cost, environmental protection (zero release) is energy-conservation to be provided.
Technical solution of the present invention is: a kind of method of producing white spirit by marc solid fermentation, and step is as follows:
A. the apple waste residue of getting after squeezing the juice mixes with rice husk, and rice husk weight is 8～10% of apple waste residue weight;
B. add saccharifying enzyme, yeast and water and fully stir, saccharifying enzyme weight is 0.1～0.2% of apple waste residue and rice husk weight sum, and yeast weight is 0.05～0.1% of apple waste residue and rice husk weight sum, and the moisture content that stirs the back mixture is 54～57%;
C. b step gained mixture is placed 15～21 ℃ of fermentations of temperature 8～12 days;
D. distill, store, blend, check, filter, leave standstill, pack.
Described distillation pressure is 0.3～0.4Mpa.
Describedly be stored as 2～6 months.
Described leaving standstill to static deposited 15 days at least.
The difference of the present invention and prior art maximum is that adopting through the apple waste residue after the squeezing filtered juice is raw material, add an amount of rice husk, saccharifying enzyme, yeast and water, the moisture content that makes it to reach solid fermentation requires and ferments under specific temperature conditions, can produce the wine base of 50～55 degree after the distillation, output capacity can reach 6～8%, through storing, blend, check, filter, leave standstill, packing, can produce cheap, nutritious, the taste sweet-smelling, colourless, as clear as crystal, the liquor that the equal conformance with standard of appearance color and quality requires can be saved a large amount of grains that are used to make liquor every year.And the fiber in the apple waste residue, sugared through thoroughly fermentation, its character changes (containing nutritive substances such as rich in protein, amino acid) fully, but the existing grain feed of replacing whole not only reaches the environmental requirement of zero release, and saved feed-use grain, reduced feeding cost.
Embodiment:
A. the apple waste residue that the squeezing machine of learning from else's experience squeezes after the Sucus Mali pumilae mixes with rice husk, and rice husk weight is 8～10% of apple waste residue weight;
B. add saccharifying enzyme, yeast and water and fully stir, stir material by raising the base machine usually, the time is that 25～35min gets final product.Saccharifying enzyme weight is 0.1～0.2% of apple waste residue and rice husk weight sum, and yeast weight is 0.05～0.1% of apple waste residue and rice husk weight sum, and the moisture content that stirs the back mixture is 54～57%;
C. be that 54～57% mixture places 15～21 ℃ of fermentations of temperature 8～12 days with b step gained moisture content;
D. the mixture that will go out the cellar for storing things after will fermenting distills, distillation pressure can be 0.2～0.4Mpa, promptly get alcoholic strength and be the wine bases of 50～55 degree, again with the wine base by prior art store (ageing), blend and by performed standard test, filter, leave standstill, packing is dispatched from the factory at last.Wherein be stored as 2～6 months, leave standstill to static and deposited at least 15 days.
Obtained wine thereby base sanitary index meets the regulation of GB2757-81, and physical and chemical index meets the standard-required of GB10781.1-2006.
Claims (4)
1. the method for a producing white spirit by marc solid fermentation, step is as follows:
A. the apple waste residue of getting after squeezing the juice mixes with rice husk, and rice husk weight is 8～10% of apple waste residue weight;
B. add saccharifying enzyme, yeast and water and fully stir, saccharifying enzyme weight is 0.1～0.2% of apple waste residue and rice husk weight sum, and yeast weight is 0.05～0.1% of apple waste residue and rice husk weight sum, and the moisture content that stirs the back mixture is 54～57%;
C. b step gained mixture is placed 15～21 ℃ of fermentations of temperature 8～12 days;
D. distill, store, blend, check, filter, leave standstill, pack.
2. the method for producing white spirit by marc solid fermentation according to claim 1, it is characterized in that: its pressure of described distillation is 0.3～0.4Mpa.
3. the method for producing white spirit by marc solid fermentation according to claim 1 and 2 is characterized in that: describedly be stored as 2～6 months.
4. the method for producing white spirit by marc solid fermentation according to claim 3, it is characterized in that: described leaving standstill to static deposited 15 days at least.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101585648A CN101182441B (en) | 2007-11-28 | 2007-11-28 | Method for producing white spirit by marc solid fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101585648A CN101182441B (en) | 2007-11-28 | 2007-11-28 | Method for producing white spirit by marc solid fermentation |
Publications (2)
| Publication Number | Publication Date |
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| CN101182441A CN101182441A (en) | 2008-05-21 |
| CN101182441B true CN101182441B (en) | 2011-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101585648A Expired - Fee Related CN101182441B (en) | 2007-11-28 | 2007-11-28 | Method for producing white spirit by marc solid fermentation |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462743A (en) * | 2014-08-20 | 2016-04-06 | 中国林业科学研究院资源昆虫研究所 | Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method |
| CN104263591A (en) * | 2014-10-28 | 2015-01-07 | 吉林敖东大高酵素有限公司 | Fermented wine and brewing method thereof |
| CN105495607B (en) * | 2015-11-27 | 2018-01-12 | 陕西师范大学 | A kind of method for preparing calvados and apple pulp ferment powder simultaneously using fresh pomace |
| CN112592791A (en) * | 2021-01-25 | 2021-04-02 | 河南葛仙饮品有限公司 | Cactus and jujube wine and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325952A (en) * | 2001-05-29 | 2001-12-12 | 邱仓贵 | Process for brewing spirit with apple |
| CN1425756A (en) * | 2002-12-28 | 2003-06-25 | 崔风源 | Method for producing high degree wine using fruit as raw material |
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2007
- 2007-11-28 CN CN2007101585648A patent/CN101182441B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325952A (en) * | 2001-05-29 | 2001-12-12 | 邱仓贵 | Process for brewing spirit with apple |
| CN1425756A (en) * | 2002-12-28 | 2003-06-25 | 崔风源 | Method for producing high degree wine using fruit as raw material |
Non-Patent Citations (2)
| Title |
|---|
| 宋安东等.利用苹果渣生产酒精的试验研究.《中国沼气》.2003,第21卷(第2期),第45-47页. * |
| 宋纪蓉等.苹果资源的深加工研究.《西北大学学报(自然科学版)》.2002,第32卷(第3期),第217-220页. * |
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| CN101182441A (en) | 2008-05-21 |
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Granted publication date: 20111228 Termination date: 20121128 |