CN103160545A - Method for producing alcohol by utilizing apple peel residues - Google Patents
Method for producing alcohol by utilizing apple peel residues Download PDFInfo
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- CN103160545A CN103160545A CN2013100956735A CN201310095673A CN103160545A CN 103160545 A CN103160545 A CN 103160545A CN 2013100956735 A CN2013100956735 A CN 2013100956735A CN 201310095673 A CN201310095673 A CN 201310095673A CN 103160545 A CN103160545 A CN 103160545A
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Abstract
The invention relates to a method for producing alcohol by utilizing apple peel residues. The method comprises the steps of carrying out squeezing, heating, enzyme reaction, alcoholic fermentation, pressing, distillation and the like on the apple peel residues. According to the method, the alcohol is produced by utilizing the apple peel residues, the resources of the apple peel residues are subjected to recycle and high-value utilization by utilizing a simple, convenient, reasonable and pollution-free production process, and the alcohol produced by utilizing the method disclosed by the invention emits an aroma of apples.
Description
Technical field
The present invention relates to a kind of method of utilizing apple peel to produce alcohol, belong to technology and brewing technology.
Background technology
China is world-class apple production state, and apple cultivation area reaches 2,000,000, nearly 3,000 ten thousand tons of annual production, wherein approximately 9,500,000 tons be used for the processing apple condensed juice.The crushing juice rate that apple is squeezed the juice is 75% left and right, and remaining 25% processes as the skin slag, the annual approximately 2,600,000 tons of apple peels that produce, current these apple peels are used as mainly that waste material is given up or process as fertilizer, feed, the comprehensive utilization of resources rate is very low, not only causes the wasting of resources and contaminate environment.
Therefore, the useful component in the research and utilization apple peel is developed its potential economic worth, and it is turned waste into wealth, and meets that national energy-saving reduces discharging, the policy of resource regeneration, more to reasonable utilization and protect national resource significant.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of utilizing apple peel to produce alcohol, realize metabolism utilization and the aroma substance of the glucide in apple peel are extracted by the microorganism brewing technique, process change is the fruit alcohol product, greatly promoted the economic worth of apple peel, solved effectively that the apple peel utilization ratio is low, wasting of resources problem.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of method of utilizing apple peel to produce alcohol comprises:
1) get apple, clean, squeeze after fragmentation, collect and separate apple peel;
2) apple peel that step 1) is obtained is heated to 110～120 ℃, keeps after 10～20 minutes, and is cooling, enters fermenter, and feeding is the 80%(v/v that groove holds);
3) to step 2) add respectively α-amylase, polygalacturonase and cellulase in the apple peel that obtains, stir, reacted 6～12 hours;
4) in the apple peel that obtains to step 3), the good yeast saccharomyces cerevisiae of inoculation activation, stir, and leavening temperature is controlled at 20～28 ℃, stir every day 4～6 times, fermentation pol and the leavening temperature of monitoring apple peel, fermentation time 3～6 days obtains the apple peel that ferments;
5) squeeze the fermentation apple peel that step 4) obtains, separate solid skin slag and fermented liquid;
6) the solid skin slag that obtains of step 5) adopts the distillation of white wine rice steamer bucket distillation plant, and the fermented liquid that step 5) obtains adopts tower distillation plant distillation, obtains respectively alcoholic strength and be 65～70%(v/v) alcohol product.
On the basis of technique scheme, the present invention can also do following improvement.
Further, be cooled to 35～40 ℃ step 2).
Further, the addition of α-amylase described in step 3) is that every liter of apple peel adds 20～30mg, and the addition of described polygalacturonase is that every liter of apple peel adds 20～50mg, and the addition of described cellulase is that every liter of apple peel adds 4～6mg.
The consumption of the yeast saccharomyces cerevisiae that further, the activation of inoculation described in step 4) is good is that every liter of apple peel adds 200～500mg.
Further, squeezing described in step 5) is for adopting expeller squeezing fermentation apple peel.
Compare with the immediate prior art of the present invention, the invention has the beneficial effects as follows:
1, the fresh squeezing apple peel that produces in the processing such as raw material choose apple condensed juice, raw material resources are abundant, and are with low cost, and effectively solve the problems such as the apple peel utilization ratio is low, the wasting of resources, environmental pollution;
2, how at utmost containing a large amount of sugars, aroma substance etc. in the extraction and application apple peel is gordian technique point of the present invention, the present invention adopts high temperature steaming and biological enzyme (polygalacturonase, cellulase, α-amylase) zymolysis technique, efficiently solves this problem.
3, adopt solid-state fermentation technology, utilize glucide in apple peel by the inoculation yeast saccharomyces cerevisiae, be converted into the materials such as ethanol.By the control to the key parameter such as leavening temperature, stirring in fermenting process, the gentleness of skin slag alcohol, production have efficiently been realized.
4, after zymamsis finishes, adopt expeller expression separation apple peel and fermented liquid, and adopt respectively white wine rice steamer bucket and tower distillation two kind equipments to distill, solve the distillation of traditional liquor rice steamer bucket, fermented liquid partly runs off, the problems such as the yield of liquor is not high realize the at utmost extraction of apple peel fermentation alcohol is reclaimed.
5, the present invention has developed a kind of easy, green, free of contamination method of utilizing apple peel to produce alcohol, utilize microbial fermentation to produce alcohol product, rich in proteins in the pomace that after fermentation ends, distillation obtains, can be used as organic feed processing and sell, further promoted the economic worth of apple peel.
6, the alcohol product of the present invention's production, be colourless transparent liquid, and sweet-smelling is pure, strong, and has typical apple variety fragrance, and mouthfeel is pure, little sweet, can be used for the production of the products such as apple brandy and fruit wine, and economic worth is high.
Description of drawings
Fig. 1 is process flow sheet of the present invention;
Embodiment
Below principle of the present invention and feature are described, example only be used for to be explained the present invention, is not be used to limiting scope of the present invention.
Yeast saccharomyces cerevisiae used in the present invention is the commercialization active dry yeast that French Lallemand USA Inc. produces, and the yeast title is LALVIN RA17.What take that the dried yeast saccharomyces cerevisiae of 300mg is placed in 10～20ml contains sugar aqueous solution (sugared concentration is 10%～20%, mass volume ratio), and 30～40 ℃ are constantly stirred, keep can activate dried yeast saccharomyces cerevisiae in 20～30 minutes.
Embodiment 1
With little Guoguang apple cleaning, broken, squeezing, separate obtaining fresh apple peel; Apple peel is entered pressure cooker be heated to 120 ℃, keep after being cooled to 35 ℃ by spiral coil cooling tube, entering fermenter after 10 minutes, feeding is 80% of groove appearance; Add respectively polygalacturonase, the α-amylase of 20mg and the cellulase of 4mg of activation 20mg well in every liter of apple peel, stir, reacted 6 hours; The good yeast saccharomyces cerevisiae of inoculating active in the apple peel, consumption is that every liter of apple peel adds 250mg, leavening temperature is controlled at 20～28 degree; In alcoholic fermentation process, every 8 hours 1 time monitoring leavening temperature and pol; Fermentation initial stage and every day in later stage stir 4 times, and each 5～10 minutes, the fermentation animated period stirred 6 times every day, each 10～20 minutes; When pol during lower than 3g/L, fermentation ends, fermentation time is 4 days; Adopt expeller squeezing fermentation apple peel, separate solid skin slag and fermented liquid; Solid skin slag and fermented liquid distill respectively, utilize white wine rice steamer bucket distillation plant distillation solid skin slag, utilize tower distillation plant distillation fermented liquid, obtain respectively alcoholic strength and be 65～70%(v/v) alcohol product.
Embodiment 2
With red fuji apple cleaning, broken, squeezing, separate obtaining fresh apple peel; Apple peel is entered pressure cooker be heated to 120 ℃, keep after being cooled to 40 ℃ by spiral coil cooling tube, entering fermenter after 20 minutes, feeding is 80% of groove appearance; Add respectively polygalacturonase, the α-amylase of 30mg and the cellulase of 6mg of activation 50mg well in every liter of apple peel, stir, reacted 12 hours; The good yeast saccharomyces cerevisiae of inoculating active in apple peel, consumption are that every liter of apple peel adds 250mg, and leavening temperature is controlled at 20～28 degree; In alcoholic fermentation process, every 8 hours 1 time monitoring leavening temperature and pol; Fermentation initial stage and every day in later stage stir 4 times, and each 5～10 minutes, the fermentation animated period stirred 6 times every day, each 10～20 minutes; When pol during lower than 3g/L, fermentation ends, fermentation time is 6 days; Adopt expeller squeezing fermentation apple peel, separate solid skin slag and fermented liquid; Utilize white wine rice steamer bucket distillation plant distillation solid skin slag, utilize tower distillation plant distillation fermented liquid, obtain respectively alcoholic strength and be 65～70%(v/v) alcohol product.
Two kinds of apple peel alcohol that above-mentioned 2 embodiment obtain, wherein:
(1) alcohol product that utilizes the fermented liquid distillation to obtain is colourless transparent liquid, and sweet-smelling is pure, strong, and has strong apple variety fragrance; Mouthfeel is pure, little sweet.
(2) alcohol product that utilizes the distillation of skin slag to obtain is colourless transparent liquid, and it is complicated that the smell of fruits is very sweet, band boiling apple fragrance; Mouthfeel is mellow, little sweet.
The above is only preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a method of utilizing apple peel to produce alcohol, is characterized in that, comprising:
1) get apple, clean, squeeze after fragmentation, collect and separate apple peel;
2) apple peel that step 1) is obtained is heated to 110～120 ℃, keeps after 10～20 minutes, and is cooling;
3) to step 2) add respectively α-amylase, polygalacturonase and cellulase in the apple peel that obtains, stir, reacted 6～12 hours;
4) in the apple peel that obtains to step 3), the good yeast saccharomyces cerevisiae of inoculation activation, stir, and leavening temperature is controlled at 20～28 ℃, stir every day 4～6 times, fermentation pol and the leavening temperature of monitoring apple peel, fermentation time 3～6 days obtains the apple peel that ferments;
5) squeeze the fermentation apple peel that step 4) obtains, separate solid skin slag and fermented liquid;
6) the solid skin slag that obtains of step 5) adopts the distillation of white wine rice steamer bucket distillation plant, and the fermented liquid that step 5) obtains adopts tower distillation plant distillation, obtains respectively alcoholic strength and be 65～70% alcohol product.
2. method according to claim 1, is characterized in that step 2) described in be cooled to 35～40 ℃.
3. method according to claim 1, it is characterized in that, the addition of α-amylase described in step 3) is that every liter of apple peel adds 20～30mg, the addition of described polygalacturonase is that every liter of apple peel adds 20～50mg, and the addition of described cellulase is that every liter of apple peel adds 4～6mg.
4. method according to claim 1, is characterized in that, the consumption of the yeast saccharomyces cerevisiae that the activation of inoculation described in step 4) is good is that every liter of apple peel adds 200～500mg.
5. method according to claim 1, is characterized in that, squeezing described in step 5) is for adopting expeller squeezing fermentation apple peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013100956735A CN103160545A (en) | 2013-03-22 | 2013-03-22 | Method for producing alcohol by utilizing apple peel residues |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100956735A CN103160545A (en) | 2013-03-22 | 2013-03-22 | Method for producing alcohol by utilizing apple peel residues |
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| CN103160545A true CN103160545A (en) | 2013-06-19 |
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| CN2013100956735A Pending CN103160545A (en) | 2013-03-22 | 2013-03-22 | Method for producing alcohol by utilizing apple peel residues |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387897A (en) * | 2016-04-11 | 2017-02-15 | 刘祖波 | Preparation method of Luohanshen ferment stock solution |
| CN114574310A (en) * | 2022-04-19 | 2022-06-03 | 山东省葡萄研究院 | Preparation method of composite fruit wine and fermented fruit paste |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101875888A (en) * | 2009-04-28 | 2010-11-03 | 陈栋梁 | Brewing process of herbal fresh fruit wine and preparation method of series wines thereof |
-
2013
- 2013-03-22 CN CN2013100956735A patent/CN103160545A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101875888A (en) * | 2009-04-28 | 2010-11-03 | 陈栋梁 | Brewing process of herbal fresh fruit wine and preparation method of series wines thereof |
Non-Patent Citations (2)
| Title |
|---|
| 谢晶晶: "苹果渣的生物利用及发酵工艺的研究", 《中国优秀硕士学位论文全文数据库》, 15 April 2012 (2012-04-15) * |
| 马艳萍等: "苹果渣固态酒精发酵工艺研究", 《西北农林科技大学学报》, 30 November 2004 (2004-11-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387897A (en) * | 2016-04-11 | 2017-02-15 | 刘祖波 | Preparation method of Luohanshen ferment stock solution |
| CN114574310A (en) * | 2022-04-19 | 2022-06-03 | 山东省葡萄研究院 | Preparation method of composite fruit wine and fermented fruit paste |
| CN114574310B (en) * | 2022-04-19 | 2024-02-09 | 山东省葡萄研究院 | Preparation method of composite fruit wine and fermented fruit puree |
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Application publication date: 20130619 |