CN103555518A - Distilled liquor of pomace and brewing method thereof - Google Patents
Distilled liquor of pomace and brewing method thereof Download PDFInfo
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- CN103555518A CN103555518A CN201310569808.7A CN201310569808A CN103555518A CN 103555518 A CN103555518 A CN 103555518A CN 201310569808 A CN201310569808 A CN 201310569808A CN 103555518 A CN103555518 A CN 103555518A
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Abstract
The invention relates to a distilled liquor of pomace and a brewing method thereof, and belongs to the technical field of brewing science and engineering. The oral liquid, namely the distilled liquor is characterized by being the distilled liquor of pomace. The distilled liquor of the pomace has the characteristics that the distilled liquor is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of an apple. The processing method of the distilled liquor of the pomace comprises the following steps: removing impurities and pulping fresh pomace, and then cooking; adding fresh apple pulp to blend, and then adding enzyme to ferment; carrying out Methode Charantaise pot distillation on a fermentation liquor; and bulking the distilled liquor in an oak barrel after ageing. The distilled liquor of the pomace disclosed by the invention is a pure natural distilled liquor of the pomace, is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of the apple.
Description
Technical field
The present invention relates to a kind of apple residue liquor and brewing method thereof, belong to wine brewing scientific and engineering technical field.
Background technology
China is Production of fruit big country in the world, and production occupies first of the world.The increase year by year of the tremendous development of fruit-growing industry and output, constantly promotes the development of processing fruits industry.Along with the attention of people to diet nutrient health, fruit juice, as the leading product of fruit processing industry, more and more obtains people's favor.And the pomace producing recycling problem also receives much concern thereupon.
Since 2002, the annual production of China's apple is stable reaches 2,000 ten thousand tons of left and right, accounts for the more than 40% of the total product in the world.According to relevant data, show, wherein 20%(is nearly 4,500,000 tons) apple as fruit juice processing, and along with squeeze the juice industrial expansion and constantly promoting of China.Apple can produce a large amount of byproduct---apple residues after squeezing the juice, and accounts for the 25%-40% of total amount.These apple residues are except directly being utilized on a small quantity, and most abandoneds, cause the huge wasting of resources and serious environmental pollution, become one of major issue of puzzlement enterprise development.Fresh pomace water content is very high, and is rich in the nutritive substances such as robust fibre, crude fat, ash content, protein, soluble sugar.Utilize apple residue to prepare the aspects such as pectin, food fibre, jam, alcohol, edible fungus culture medium, citric acid, oligose, zymin both at home and abroad and all carried out deep development, but not yet reach industrialization production requirement, the utilization of apple residue remains a problem demanding prompt solution aborning so far.Because the nutritive substance that apple residue is contained is abundant, can be used as the starting material of producing fruit wine.With apple residue, prepare fruit wine, not only solved a processing difficult problem for apple residue, produced product innovation-fermentation of apple pulp liquor cheaply, its by product also can extract food fibre or as fermented feed, its many-sided economic worth is all far above unfermentable apple residue, also opened up a new processing channel, increased the long-range economic benefit of fruit juice enterprise simultaneously.In the prior art, have no and take the method for apple residue as raw material production liquor.
Summary of the invention
Technical problem one to be solved by this invention is to propose a kind of original local flavor of apple, apple residue liquor that mouthfeel is good of keeping, the 2nd, a kind of brewing method of apple residue liquor is proposed.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of apple residue liquor, is characterized in, aroma component is evenly distributed, the mellow nature of mouthfeel, and gradation sense is strong, has the peculiar fragrance of apple.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of brewing method of apple residue liquor, is characterized in:
Processing technology routine: the former wine → filtration → distillation → ageing of fresh apple slag → removal of impurities → making beating → boiling → pulp proportioning → apple residue magma → enzyme-added processing → composition adjustment → inoculation yeast → fermentation → apple residue → blend allotment → apple residue liquor
Operative technique main points:
(1) raw materials pretreatment: the removal of impurities of fresh apple slag, making beating, boiling 20min, mix according to the ratio of 1:2 with fresh apple slurry, fresh apple slurry adopts high-speed tissue mashing machine's making beating to make with red fuji apple (wormed fruit that market cannot directly be sold, malformed fruit etc.);
(2) pre-treatment before fermentation: add 0.6 ‰ polygalacturonase, 0.3 ‰ cellulase, the SO of 40mg/L in apple residue magma
2;
(3) fermentation condition: pH is 4.0, under the leavening temperature condition of 20 ℃, in constant incubator, ferments, and adopts liquid seal method to provide anaerobic environment for fermenting process in fermenting process, and Angel active dry yeast inoculum size is 0.3 ‰;
(4) distillation: the former wine of apple residue is carried out to the distillation of Charente kettle formula, in the kettle that is 200 ~ 500L at capacity, add the former wine newly fermenting, steam to till the alcohol containing amount seldom in steam, distillate is thick apple residue liquor always, and alcoholic strength is 5 ~ 10% (V/V).Multiple steaming after thick apple residue liquor is merged, separates 1% ~ 2% foreshot and part wine tail, and the average wine degree of its main distillate is 58 ~ 60% (V/V), is former apple residue liquor;
(5) ageing: the ageing 2 ~ 3 years in oak barrel of the former apple residue liquor after distillation;
(6) filling: ageing finishes by blending allotment (adjusting sugar, acid adjustment, blending, and the adjustment of alcoholic strength), then carries out post-treatment processing, the filling finished product that is;
The invention has the beneficial effects as follows, after apple press juice per ton, produce apple residue 300kg, by the price of 1 yuan of per kilogram, buy malformed fruit or the wormed fruit that 600kg market cannot direct marketing and ferment together, count 600 yuan; 300 yuan of various enzyme consumption expenses; 300 yuan of labour costs, amounting to cost is 1200 yuan.Press pilot plant test result and calculate, the pomace that apple per ton is discharged after squeezing the juice can produce the about 120L of fermentation of apple pulp liquor of 40%vol, is 120 bottles of fruit wine after packing, and 20 yuan of/bottle of calculations of bottled fruit wine (1L dress) at market price, can have a net gain 1200 yuan.After remaining ferment, pomace still can be used as animal-feed, and after fermentation, apple residue is compared fresh apple slag, and after processing, mouthfeel more easily allows animals received, has more nutrition, is easier to animal and absorbs.Of the present invention applying, can accelerate the commercialization process of apple, solve apple residue and abandon the problem of environmental pollution bringing, promote the sustainable and healthy development of Apple production and Fresh Juice industry, make Apple production volume increase, orchard worker increases income, and drives the relevant appurtenance of pomace fermented wine manufacturing enterprise periphery, solves certain problem of employment.Not only there is considerable economic benefit, also have good social benefit.
Embodiment
Embodiment 1.A liquor, aroma component is evenly distributed, the mellow nature of mouthfeel, gradation sense is strong, has the peculiar fragrance of apple.
Embodiment 2.A kind of brewing method of apple residue liquor.
Processing technology routine: the former wine → filtration → distillation → ageing of fresh apple slag → removal of impurities → making beating → boiling → pulp proportioning → apple residue magma → enzyme-added processing → composition adjustment → inoculation yeast → fermentation → apple residue → blend allotment → apple residue liquor
Operative technique main points:
(1) raw materials pretreatment: the removal of impurities of fresh apple slag, making beating, boiling 20min, mix according to the ratio of 1:2 with fresh apple slurry, fresh apple slurry adopts high-speed tissue mashing machine's making beating to make with red fuji apple (wormed fruit that market cannot directly be sold, malformed fruit etc.);
(2) pre-treatment before fermentation: add 0.6 ‰ polygalacturonase, 0.3 ‰ cellulase, the SO of 40mg/L in apple residue magma
2;
(3) fermentation condition: pH is 4.0, under the leavening temperature condition of 20 ℃, in constant incubator, ferments, and adopts liquid seal method to provide anaerobic environment for fermenting process in fermenting process, and Angel active dry yeast inoculum size is 0.3 ‰;
(4) distillation: the former wine of apple residue is carried out to the distillation of Charente kettle formula, in the kettle that is 200 ~ 500L at capacity, add the former wine newly fermenting, steam to till the alcohol containing amount seldom in steam, distillate is thick apple residue liquor always, and alcoholic strength is 5 ~ 10% (V/V).Multiple steaming after thick apple residue liquor is merged, separates 1% ~ 2% foreshot and part wine tail, and the average wine degree of its main distillate is 58 ~ 60% (V/V), is former apple residue liquor;
(5) ageing: the ageing 2 ~ 3 years in oak barrel of the former apple residue liquor after distillation;
(6) filling: ageing finishes by blending allotment (adjusting sugar, acid adjustment, blending, and the adjustment of alcoholic strength), then carries out post-treatment processing, the filling finished product that is.
Claims (2)
1. an apple residue liquor, is characterized in that, aroma component is evenly distributed, the mellow nature of mouthfeel, and gradation sense is strong, has the peculiar fragrance of apple.
2. the working method of a kind of apple residue liquor according to claim 1, is characterized in that,
(1) raw materials pretreatment: the removal of impurities of fresh apple slag, making beating, boiling 20min, mix according to the ratio of 1:2 with fresh apple slurry, fresh apple slurry adopts high-speed tissue mashing machine's making beating to make with red fuji apple;
(2) pre-treatment before fermentation: add 0.6 ‰ polygalacturonase, 0.3 ‰ cellulase, the SO2 of 40mg/L in apple residue magma;
(3) fermentation condition: pH is 4.0, under the leavening temperature condition of 20 ℃, in constant incubator, ferments, and adopts liquid seal method to provide anaerobic environment for fermenting process in fermenting process, and Angel active dry yeast inoculum size is 0.3 ‰;
(4) distillation: the former wine of apple residue is carried out to the distillation of Charente kettle formula, in the kettle that is 200 ~ 500L at capacity, add the former wine newly fermenting, steam in steam containing till a small amount of alcohol, distillate is thick apple residue liquor, alcoholic strength is 5 ~ 10% (V/V), and multiple steaming after thick apple residue liquor is merged, separates 1% ~ 2% foreshot and part wine tail, the average wine degree of its main distillate is 58 ~ 60% (V/V), is former apple residue liquor;
(5) ageing: the ageing 2 ~ 3 years in oak barrel of the former apple residue liquor after distillation;
(6) filling: ageing finishes by blending allotment (adjusting sugar, acid adjustment, blending, and the adjustment of alcoholic strength), then carries out post-treatment processing, the filling finished product that is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310569808.7A CN103555518A (en) | 2013-11-13 | 2013-11-13 | Distilled liquor of pomace and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310569808.7A CN103555518A (en) | 2013-11-13 | 2013-11-13 | Distilled liquor of pomace and brewing method thereof |
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| CN103555518A true CN103555518A (en) | 2014-02-05 |
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| CN201310569808.7A Pending CN103555518A (en) | 2013-11-13 | 2013-11-13 | Distilled liquor of pomace and brewing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911058A (en) * | 2015-06-16 | 2015-09-16 | 山东省农业科学院农产品研究所 | Cantaloupe sweet wine and production method thereof |
| CN105039082A (en) * | 2015-08-11 | 2015-11-11 | 桂林市银泉酒业有限责任公司 | Preparing method of apple wine |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN105779240A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot brandy |
| CN107586687A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | Utilize the method for Bin fruit brewed fruit wine |
| CN112195081A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Processing technology of hawthorn brandy |
| CN114164073A (en) * | 2021-10-29 | 2022-03-11 | 山东姜公农业科技有限公司 | Ginger-flavored distilled liquor and preparation method thereof |
-
2013
- 2013-11-13 CN CN201310569808.7A patent/CN103555518A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911058A (en) * | 2015-06-16 | 2015-09-16 | 山东省农业科学院农产品研究所 | Cantaloupe sweet wine and production method thereof |
| CN105039082A (en) * | 2015-08-11 | 2015-11-11 | 桂林市银泉酒业有限责任公司 | Preparing method of apple wine |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN105779240A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot brandy |
| CN105779240B (en) * | 2016-05-10 | 2019-04-19 | 济南卓雅轩酒庄有限公司 | A kind of preparation method of apricot |
| CN107586687A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | Utilize the method for Bin fruit brewed fruit wine |
| CN112195081A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Processing technology of hawthorn brandy |
| CN114164073A (en) * | 2021-10-29 | 2022-03-11 | 山东姜公农业科技有限公司 | Ginger-flavored distilled liquor and preparation method thereof |
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Application publication date: 20140205 |