CN104745434A

CN104745434A - Pineapple white spirit brewing method

Info

Publication number: CN104745434A
Application number: CN201310748879.3A
Authority: CN
Inventors: 郝永明
Original assignee: Qingdao Xiuxian Foods Co Ltd
Current assignee: Qingdao Xiuxian Foods Co Ltd
Priority date: 2013-12-31
Filing date: 2013-12-31
Publication date: 2015-07-01

Abstract

The invention discloses a pineapple white spirit brewing method. The method comprises the following steps: removing the peels and cores of the pineapples by use of a slicer and crushing the pineapple fleshes by use of a rotary crusher; adding a cellulose decomposition enzyme to the crushed liquid so that the fibers can be decomposed into fermentable sugar, wherein the cellulose decomposition enzyme is the common cellulase, the dosage of the enzyme for the crushed liquid per 1kg is 1g, and the enzyme treatment conditions are 30 DEG C and 24 hours; pre-culturing a beer yeast, fermenting the obtained culture solution at a room temperature for days and stopping fermentation until the sugar degree is reduced to the range of 1%-2%; after the fermentation is ended, removing settled impurities in the fermentation liquid by use of a filtering method, and performing after-ripening, wherein the alcoholic strength is 8% and the yield of the pineapple spirit is 60% of the crushed liquid; distilling the pineapple spirit to obtain the pineapple white spirit having the alcoholic strength of 40%. The production method is simple; the original flavor of the pineapple is remained; the pineapple white spirit has relatively high nutritional value and is convenient to preserve; besides, waste is avoided.

Description

Pineapple liquor brewing method

Technical field

The invention belongs to fruit wine brewage field, be specifically related to a kind of pineapple liquor brewing method.

Background technology

Pineapple meat is fatty, protein, carbohydrate, robust fibre, calcium, phosphorus, iron, carotene, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, nicotinic acid and organic acid, there is high nutritive value and health-care effect, at present, pineapple is all generally that peeling is directly edible, in the product season of pineapple, if can not sell in time, easily cause rotten, produce and waste greatly.

Summary of the invention

In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of pineapple liquor brewing method, method is simple, and has higher health-care effect.

Pineapple liquor brewing method provided by the invention, comprises the following steps: (1) removes pineapple core-skin with slicing machine, and the meat gyratory crusher of pineapple sarcocarp is broken; (2) in broken liquid, add cellulolytic enzyme, make fiber hydrolization become fermentable sugar, cellulolytic enzyme used is common cellulase, and the use enzyme amount of every 1 kilogram of broken liquid is 1 gram, and ferment treatment condition is 30 DEG C, 24 hours; (3) cereuisiae fermentum is carried out preculture, cultured nutrient solution is used for fermentation, at room temperature ferments 5 days, stops fermentation when pol drops to 1%-2%; (4) after fermentation ends, alcoholic strength is 8%, and the yield of pineapple wine is 60% of broken liquid; (5) distilled by pineapple wine, obtained alcoholic strength is the pineapple white wine of 40%.

Pineapple liquor brewing method provided by the invention, its beneficial effect is, production method is simple, remains the original local flavor of pineapple, has higher nutritive value, make pineapple white wine, is convenient to preserve, avoids waste.

Embodiment

Below in conjunction with an embodiment, pineapple liquor brewing method provided by the invention is described in detail.

Embodiment

The pineapple liquor brewing method of the present embodiment, comprises the following steps: (1) removes pineapple core-skin with slicing machine, and the meat gyratory crusher of pineapple sarcocarp is broken; (2) in broken liquid, add cellulolytic enzyme, make fiber hydrolization become fermentable sugar, cellulolytic enzyme used is common cellulase, and the use enzyme amount of every 1 kilogram of broken liquid is 1 gram, and ferment treatment condition is 30 DEG C, 24 hours; (3) cereuisiae fermentum is carried out preculture, cultured nutrient solution is used for fermentation, at room temperature ferments 5 days, stops fermentation when pol drops to 1%; (4) after fermentation ends, alcoholic strength is 8%, and the yield of pineapple wine is 60% of broken liquid; (5) distilled by pineapple wine, obtained alcoholic strength is the pineapple white wine of 40%.

Claims

1. a pineapple liquor brewing method, is characterized in that: comprise the following steps: (1) removes pineapple core-skin with slicing machine, and the meat gyratory crusher of pineapple sarcocarp is broken; (2) in broken liquid, add cellulolytic enzyme, make fiber hydrolization become fermentable sugar, cellulolytic enzyme used is common cellulase, and the use enzyme amount of every 1 kilogram of broken liquid is 1 gram, and ferment treatment condition is 30 DEG C, 24 hours; (3) cereuisiae fermentum is carried out preculture, cultured nutrient solution is used for fermentation, at room temperature ferments 5 days, stops fermentation when pol drops to 1%-2%; (4) after fermentation ends, alcoholic strength is 8%, and the yield of pineapple wine is 60% of broken liquid; (5) distilled by pineapple wine, obtained alcoholic strength is the pineapple white wine of 40%.