CN103602543A - Method used for preparing wine from radix puerariae residue - Google Patents
Method used for preparing wine from radix puerariae residue Download PDFInfo
- Publication number
- CN103602543A CN103602543A CN201310527889.4A CN201310527889A CN103602543A CN 103602543 A CN103602543 A CN 103602543A CN 201310527889 A CN201310527889 A CN 201310527889A CN 103602543 A CN103602543 A CN 103602543A
- Authority
- CN
- China
- Prior art keywords
- wine
- root
- radix puerariae
- residue
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims abstract description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 47
- 241000219781 Pueraria montana var. lobata Species 0.000 claims description 44
- 239000002893 slag Substances 0.000 claims description 20
- 239000002699 waste material Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims 3
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000011268 mixed slurry Substances 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- 239000000835 fiber Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000219780 Pueraria Species 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method used for preparing wine from radix puerariae residue. The method comprises steps such as preparation of a mixed slurry, dewatering and drying, powder preparation, gelatinization, saccharification, fermentation, and residue and water separation or distillation. According to the method, radix puerariae starch and equipment in powder preparation workshops are used for processing the residue which is generated in preparation processes of radix puerariae beverage, and the residue is taken as a raw material for wine making, and wine is prepared via liquid state fermentation. The radix puerariae wine prepared by the method possesses special fragrance of radix puerariae; the taste of the radix puerariae wine is slightly bitter at first, and then becomes sweet; it is difficult to get drunk, and easy to dispel the effects of alcohol.
Description
Technical field
The present invention relates to wine industry field, specifically a kind of method with the wine brewing of root of kudzu vine slag.
Technical background
At present, when producing kudzu root beverage, can produce a large amount of root of kudzu vine waste residues, mainly contain two kinds of fecula and fibrous residues, root of kudzu vine waste residue can be directly as animal feedstuff additive, but addition is fewer, adds that root of kudzu vine waste residue easily ferments, not resistance to storage, these shortcomings have hindered it as the widespread use of fodder additives.Root of kudzu vine waste residue major part is thrown away in field at present, has caused very large pollution.Along with the raising gradually of environmental consciousness, more and more concern for the environment pollution problem of people, produces a kind of new way that the root of kudzu vine waste residue staying after kudzu root beverage becomes environmental pollution.Because kudzu root beverage has its unique taste and nourishing function, so the turnout of kudzu root beverage is increasing, so the waste residue producing is also more and more, root of kudzu vine waste residue can be effectively re-used to the visual field that enters people.Research report about the recycling of root of kudzu vine waste residue is less, for example application number is the patent application technology of " 201010104242.7 ", a kind of method of root of kudzu vine fiber for spinning of preparing from root of kudzu vine waste residue is provided, but this method only limits to produce the root of kudzu vine slag that pueraria starch produces, and the root of kudzu vine slag starch content that production kudzu root beverage produces is very high, very high with the cost of root of kudzu vine fiber for the preparation of spinning, waste huge.If the waste residue that can produce with kudzu root beverage wine brewing; not only can reduce grain consumption; the protection of the environment that simultaneously turns waste into wealth, kudzuvine root wine also has its unique nourishing function, so the waste residue that research produces with kudzu root beverage is made wine, has very important using value.
Summary of the invention
Object of the present invention has just been to provide a kind of method with the wine brewing of root of kudzu vine slag.
The present invention's adopted technical scheme of dealing with problems is: a kind of method with the wine brewing of root of kudzu vine slag, comprises the following steps:
1., with kudzu root beverage, produce the waste residue produced: 1 part of 3 parts of fecula, fibrous residue add water and stir into slurries;
2., by the slurries dehydration of making, dry, make the granulated slag mixture that moisture is less than 14%;
3., the granulated slag mixture of drying is pulverized, make 300 order micro mists;
4., the quality temperature such as the fine powder after pulverizing adds are no more than in the cold water of 40 ℃, stir and make underflow, then add while stirring 4 times of quality in the hot water of 95 ℃ of granulated slag fine powder, make it abundant gelatinization;
5., when equitemperature is reduced to 60 ℃ after gelatinization, then to add 0.3%-0.35% activity be the UV-11 saccharifying enzyme of 50000u/g, after stirring, then in temperature, is 58 ℃ of insulation saccharification 45min by feed liquid;
6., the feed liquid of saccharification is cooled to 35 ℃, add the liquor of 0.25%-0.5% bent, after stirring, fermentation 15-20 days;
7., the liquid form mixt pulp water that ferments is separated, refilter, obtain filtration kudzuvine root wine;
Or, the liquid form mixt fermenting is distilled to the pure root of kudzu vine distilling liquor of making different wine precision.
The present invention, in order to solve the problem of discarded root of kudzu vine slag, considers that the root of kudzu vine is plant, utilizes the equipment in pueraria starch, full powder workshop, and the waste residue that kudzu root beverage is produced is processed, and makes it to become liquor-making raw material, and reusable liquid fermentation method is made wine.Adopt the method for the invention to be convenient to root of kudzu vine enterprise and carry out scale operation with existing equipment, reduce costs, increase the benefit.The root of kudzu vine slag producing due to drink production wets, be not easy to store, and the fecula and the fibrous residue that produce separate, and starch is wanted in wine brewing, increase root of kudzu vine fragrance and want fiber, fecula and fibrous residue must be needed simultaneously, so adopting process is mixed them to carry out dewatered drying in the present invention; Consider that root of kudzu vine fiber is difficult to release in the distiller of brewery, adopt breaking method to be made into differential, finally by saccharification and fermentation, obtain kudzuvine root wine.The kudzuvine root wine that present method is produced has the distinctive fragrance of the root of kudzu vine, Hui Tian after mildly bitter flavor, top not, the feature such as easily sober up.
Embodiment
Below with reference to embodiment, the present invention is described in detail, the experimental technique of unreceipted actual conditions in preferred embodiment, conventionally according to normal condition.
Embodiment
1, get the waste residue that kudzu root beverage produces, fecula 1500kg, fibrous residue 500kg, put in the settling tank of pueraria starch production plant, adds the water of homogenous quantities 2000kg, opens stirrer, makes it fully to mix and form slurries.To in slurries suction horizontal type scraper centrifuge, dewater, after dehydration, automatically send in airflow dryer, it is 65 ℃ that gas flow temperature is set, and obtains the granulated slag mixture 833kg that moisture is less than 14% after oven dry.Again granulated slag mixture is sent in full powder production plant, with pulverizer, pulverize, first with 80 order coarse-cracking machines, pulverize, then with 300 order low-temperature fine powder machines, again pulverize.Obtain root of kudzu vine granulated slag fine powder 784kg, the granulated slag fine powder after pulverizing is packaged spare with polyethylene bag.
2, the granulated slag fine powder of getting 100kg adds 100kg temperature to be no more than the cold water of 40 ℃, stirs and makes underflow, adds while stirring the hot water of 400kg95 ℃, makes it abundant gelatinization.When equitemperature is reduced to 60 ℃, adding 340g activity is the UV-11 saccharifying enzyme of 50000u/g again, after stirring, feed liquid is put in thermostat container, set temperature is 58 ℃ again, after insulation saccharification 45min, from thermostat container, takes out, be cooled to 35 ℃, add the liquor of 490g bent, after stirring, put into ceramic jar sealing and fermenting 15 days.
3, the liquid form mixt fermenting is poured in white liquor distilling pot, with vapor distillation, through being condensed into liquid wine, in still-process, collected respectively 46 ° of kudzuvine root wine 26kg, 28 ° of kudzuvine root wine 28kg, 10 ° of kudzuvine root wine 8kg, be colourless transparent liquid.
Or it is separated to pour the liquid form mixt fermenting into pulp water separating machine, then the liquid after separation is filtered through microporous membrane filters.First is selected polypropylene filter membrane filter, and aperture 2 μ m do initial filter; Connect again the filter of a 1 μ m, finally select the nylon membrane filter of 0.1 or 0.22 μ m again to filter as end filter filtering membrane, must filter brown color kudzuvine root wine, 15 ° of alcoholic strengths.
Claims (1)
1. by a method for root of kudzu vine slag wine brewing, comprise the following steps:
1., with kudzu root beverage, produce the waste residue produced: 1 part of 3 parts of fecula, fibrous residue add water and stir into slurries;
2., by the slurries dehydration of making, dry, make the granulated slag mixture that moisture is less than 14%;
3., the granulated slag mixture of drying is pulverized, make 300 order micro mists;
4., the quality temperature such as the fine powder after pulverizing adds are no more than in the cold water of 40 ℃, stir and make underflow, then add while stirring 4 times of quality in the hot water of 95 ℃ of granulated slag fine powder, make it abundant gelatinization;
5., when equitemperature is reduced to 60 ℃ after gelatinization, then to add 0.3%-0.35% activity be the UV-11 saccharifying enzyme of 50000u/g, after stirring, then in temperature, is 58 ℃ of insulation saccharification 45min by feed liquid;
6., the feed liquid of saccharification is cooled to 35 ℃, add the liquor of 0.25%-0.5% bent, after stirring, fermentation 15-20 days;
7., the liquid form mixt pulp water that ferments is separated, refilter, obtain filtration kudzuvine root wine;
Or the liquid form mixt distillation fermenting is made to the pure root of kudzu vine distilling liquor of different wine precision.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527889.4A CN103602543B (en) | 2013-10-31 | 2013-10-31 | Method used for preparing wine from radix puerariae residue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527889.4A CN103602543B (en) | 2013-10-31 | 2013-10-31 | Method used for preparing wine from radix puerariae residue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103602543A true CN103602543A (en) | 2014-02-26 |
| CN103602543B CN103602543B (en) | 2015-04-29 |
Family
ID=50120813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310527889.4A Expired - Fee Related CN103602543B (en) | 2013-10-31 | 2013-10-31 | Method used for preparing wine from radix puerariae residue |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103602543B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400829A (en) * | 2015-11-24 | 2016-03-16 | 广西罗城科潮基业科技发展有限公司 | Method for making ethyl alcohol |
| CN106562157A (en) * | 2016-10-28 | 2017-04-19 | 成都鑫瑞现代农业开发有限公司 | Production method of kudzu root beverage |
| CN107541415A (en) * | 2017-10-24 | 2018-01-05 | 贵州万牛酒业有限公司 | A kind of root of kudzu vine alcoholic beverage and preparation method thereof |
| CN109234120A (en) * | 2018-11-16 | 2019-01-18 | 湖南犟哥生态农业有限公司 | Method of the pueraria root residue generated in a kind of processing of pueraria starch for wine brewing |
| CN109468199A (en) * | 2018-12-25 | 2019-03-15 | 湖北工业大学 | A method for preparing kudzu shiitake mushroom wine with kudzu dregs waste and shiitake mushrooms as raw materials |
| CN111269775A (en) * | 2020-04-17 | 2020-06-12 | 泸州品创科技有限公司 | Highland barley tea mung bean wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101270370A (en) * | 2008-03-17 | 2008-09-24 | 张永浩 | Method for producing ethanol and cultivating edible mushroom with manioc waste |
-
2013
- 2013-10-31 CN CN201310527889.4A patent/CN103602543B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101270370A (en) * | 2008-03-17 | 2008-09-24 | 张永浩 | Method for producing ethanol and cultivating edible mushroom with manioc waste |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400829A (en) * | 2015-11-24 | 2016-03-16 | 广西罗城科潮基业科技发展有限公司 | Method for making ethyl alcohol |
| CN106562157A (en) * | 2016-10-28 | 2017-04-19 | 成都鑫瑞现代农业开发有限公司 | Production method of kudzu root beverage |
| CN107541415A (en) * | 2017-10-24 | 2018-01-05 | 贵州万牛酒业有限公司 | A kind of root of kudzu vine alcoholic beverage and preparation method thereof |
| CN109234120A (en) * | 2018-11-16 | 2019-01-18 | 湖南犟哥生态农业有限公司 | Method of the pueraria root residue generated in a kind of processing of pueraria starch for wine brewing |
| CN109468199A (en) * | 2018-12-25 | 2019-03-15 | 湖北工业大学 | A method for preparing kudzu shiitake mushroom wine with kudzu dregs waste and shiitake mushrooms as raw materials |
| CN111269775A (en) * | 2020-04-17 | 2020-06-12 | 泸州品创科技有限公司 | Highland barley tea mung bean wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103602543B (en) | 2015-04-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103602543B (en) | Method used for preparing wine from radix puerariae residue | |
| CN101531690B (en) | New technology for extracting tea saponin and tea seed oil from tea seeds by using water as solvent | |
| CN101851559B (en) | Method for extracting rose essential oil from rose dregs | |
| CN103102253B (en) | Method for comprehensively utilizing straw liquid by liquefaction and separation | |
| CN101302402B (en) | Method for reclaiming rosin and terebinth using resin plant residue waste liquor | |
| CN107794195A (en) | A kind of method made wine with pueraria root residue | |
| CN104550199B (en) | Rubbish from cooking recycling processing method | |
| CN101787067B (en) | Method for extraction of ergosterol by mushroom scrap | |
| CN105132244A (en) | Liquid fermentation distilled liquor technique | |
| CN102286250A (en) | Method for processing primary rosin by middle layer grease liquid | |
| CN101701040B (en) | Method for extracting kudzuvine root starch | |
| CN100469750C (en) | Method of extracting calcium gluconate from mother liquid after calcium gluconate crystallization | |
| CN109666565A (en) | A kind of preparation method of sugar residue glutinous rice wine | |
| CN103865643A (en) | Physical refining process and system for low-temperature cold-pressed peanut oil | |
| CN102511658B (en) | Processing method of sugar slag generated in wet-method sugar preparation, endosperm protein product and wet-method sugar preparation method | |
| CN102860410B (en) | Method for rapidly producing biological fermentation feed | |
| CN112931441A (en) | Fish bait essential oil and using method thereof | |
| CN105385559A (en) | Fruit vinegar brewed by using waste grape pomace | |
| CN205856437U (en) | A kind of brewer of intelligent high-quality and high-efficiency | |
| CN101724660B (en) | Method for preparing ethanol by using sorgo | |
| CN1292074C (en) | Separation of soya polypeptide, protein peptone and amino acid by biological fermentation | |
| CN107312618A (en) | A kind of tea oil high-efficiency purifying method | |
| CN105419841B (en) | Method for preparing jerusalem artichoke alcohol pyrolyzed enteromorpha renewable energy bio-oil | |
| KR102364596B1 (en) | Nonalcohol beer manufacturing method | |
| GB2454148A (en) | A Method of brewing ethanol |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150429 Termination date: 20151031 |
|
| EXPY | Termination of patent right or utility model |