CN105495607A - Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace - Google Patents
Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 235000013532 brandy Nutrition 0.000 title abstract description 9
- 102000004190 Enzymes Human genes 0.000 title abstract 4
- 108090000790 Enzymes Proteins 0.000 title abstract 4
- 238000004821 distillation Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 58
- 239000002893 slag Substances 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 22
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000009833 condensation Methods 0.000 claims description 6
- 230000005494 condensation Effects 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- -1 lipid peroxide Chemical class 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 239000000126 substance Substances 0.000 description 5
- 238000003763 carbonization Methods 0.000 description 4
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- 210000004369 blood Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000020052 applejack Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000019116 sleep disease Diseases 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses a method for simultaneously preparing apple brandy and apple pulp enzyme powder by the utilization of fresh apple pomace. According to the method, apple pomace undergoes solid fermentation; and after cold crushing and pulping, removal of peel and seed and horizontal screw separation, distillation and drying are carried out through a vacuum paddle dryer so as to prepare apple brandy and apple pulp enzyme powder simultaneously. The method is simple to operate. The obtained apple pulp enzyme powder is easy to digest, contains nutritional ingredients such as amino acids, vitamins, mineral matter, polyphenol, dietary fiber and the like, and can be widely applied in baking and various health-care products. The product of the invention has effects of reducing weight, inhibiting and reducing formation of lipid peroxide in the human aging process, delaying senescence and the like if eaten for a long time. After aging, the obtained apple brandy has good fragrance, can reach the class 1 and above of the national brandy standard, and has multiple unique health-care effects.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method utilizing fresh pomace simultaneously to prepare calvados and apple pulp ferment powder.
Background technology
China's apple production is huge, can produce a large amount of pomaces in apple process, and these pomaces directly discard, or as cheap feed, although feed manufacturing alleviates pomace Utilizing question to a certain extent, also causes the significant wastage of high-quality resource.Owing to also containing various vitamin, mineral matter, polyphenol, dietary fiber etc. in pomace, these compositions have the health-care efficacy of multiple uniqueness, as the function such as regulate blood sugar, regulate body fluid acid-base balance, Green Tea Extract anti-oxidant, therefore, also someone passes through the nutritional labeling extracted wherein and recycles, but be difficult to formation scale and energy consumption is large, added value is less than normal relatively, be difficult to carry out factorial praluction.Somebody attempts carrying out fermented soy applejack, apple vinegar to pomace, but due to the impact of Apple Seeds and apple pericarp, applejack quality entirety is poor, is difficult to carry out factorial praluction.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method effectively utilizing fresh pomace simultaneously to prepare calvados and apple pulp ferment powder.
Solve the problems of the technologies described above adopted technical scheme to be made up of following step:
1, in fresh pomace, access saccharomyces cerevisiae and carry out solid fermentation, obtain apple fermentation residue mixed liquor.
2, apple fermentation residue mixed liquor is sent in cold crushing and beating machine through auger elevator, be separated except peeling seed core with the sieve aperture that diameter is 1 ~ 2mm, obtain apple and to ferment full meat slurry.
3, the full meat that fermented by apple slurry carries out sleeping spiral shell separation, makes its moisture be reduced to 75% ~ 80%, collects efflux.
4, meat slag after the spiral shell that step 3 crouched is separated is sent in vacuum blade dryer through auger elevator, it is 40 ~ 60 revs/min at blade rotating speed, blade temperature is that to be dried to moisture at 85 ~ 95 DEG C be 65% ~ 75%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, liquid alcoholic strength < 8% to be condensed, not regather and the blade temperature adjusting vacuum blade dryer is 75 ~ 85 DEG C, being dried to meat slag moisture is 55% ~ 60%, the blade temperature adjusting vacuum blade dryer is again 65 ~ 75 DEG C, being dried to meat slag moisture is 13% ~ 15%, complete drying, dried meat slag Universalpulverizer will be completed pulverize, and cross 60 ~ 80 mesh sieves, obtain apple pulp ferment powder.
5, the condensate liquid mixing that efflux step 3 collected and step 4 are collected, distill in a distillation column, vapo(u)rizing temperature is 90 ~ 95 DEG C, to be distilled go out mixed liquor alcoholic strength when being 40% ~ 50%, by this mixed liquor according to GB11856-2008 ageing in oak barrel, obtain calvados.
In above-mentioned steps 1, described fresh pomace is the pomace of the apple squeezing not having disease and pest and machinery wound, and adopts flowing dripping method to add the vitamin C of fruit quality 0.10% ~ 0.25% during apple squeezing; The solid fermentation of fresh pomace carries out according to traditional fermentation methods in production, adds in sweat except interpolation saccharomyces cerevisiae without other materials.Wherein saccharomyces cerevisiae used is active dry yeast LalvinICVD254, LalvinRC212, DV10, the QA23 etc. after activation, and its access amount is 2% ~ 3% of fresh pomace quality, and solid fermentation temperature is 20 ~ 30 DEG C, the time is 7 ~ 15 days.
In above-mentioned steps 4, meat slag after the spiral shell that preferably step 3 crouched is separated directly is promoted in vacuum blade dryer through auger, it is 40 revs/min at blade rotating speed, blade temperature is that to be dried to moisture at 90 DEG C be 65% ~ 70%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, liquid alcoholic strength < 8% to be condensed, not regather and the blade rotating speed adjusting vacuum blade dryer is 60 revs/min, blade temperature is 80 DEG C, being dried to meat slag moisture is 55% ~ 60%, the blade temperature adjusting vacuum blade dryer is again 70 DEG C, being dried to meat slag moisture is 13% ~ 15%, complete drying, dried meat slag Universalpulverizer will be completed pulverize, and cross 60 mesh sieves, obtain apple pulp ferment powder.
Fresh pomace of the present invention is raw material, and after apple residue solid fermentation, cold crushing and beating removes skin seed core, sleeping spiral shell proceeds to the distillation of vacuum blade dryer and drying after being separated, and is prepared into calvados and apple pulp ferment powder simultaneously.Prepared apple pulp ferment powder is easy to digestion, nutritious containing several amino acids, vitamin, mineral matter, polyphenol, dietary fiber etc., can extensive use bake with in various health products, this product long-term edible has fat-reducing, suppress and in reduction human aging process lipid peroxide formation, the effect such as delay senility.Prepared calvados is the drink that the people of various countries like, there is the health-care efficacy of multiple uniqueness, as the function such as regulate blood sugar, regulate body fluid acid-base balance, Green Tea Extract anti-oxidant, have and help gastro-intestinal digestion, effects such as warm body, dissolving blood stasis and detoxication, antipyretic diuresis of dispeling cold, it is effective vasodilator, can improve cardiovascular intensity, be the good medicine of cardiovascular patient.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to these embodiments.
Embodiment 1
1, select do not have the apple of disease and pest and machinery wound to squeeze, adopt flowing dripping method to add the vitamin C of fruit quality 0.2% during squeezing, obtain fresh pomace; In 100kg fresh pomace, access the active dry yeast LalvinICVD254 (Jie Tu Trade Co., Ltd. provides by Shanghai) after the activation of its quality 2%, solid fermentation 15 days at 20 DEG C, obtains apple fermentation residue mixed liquor.
2, apple fermentation residue mixed liquor step 1 obtained sends into cold crushing and beating machine through auger elevator, and (model is DHLJ03, produced by Xi'an Dinghe Machinery Manufacturing Co., Ltd.) in, be separated removing skin seed core wherein with the sieve aperture that diameter is 1mm, obtain apple and to ferment full meat slurry.
3, the full meat that fermented by apple slurry is sent in horizontal spiral separator and is carried out sleeping spiral shell separation, makes its moisture be reduced to 75% ~ 80%, and collects the efflux in separation process.
4, meat slag after the spiral shell separating treatment that step 3 crouched directly is sent in vacuum blade dryer (being produced by the dry Engineering Co., Ltd of Jiangsu Xin Haolong) with auger elevator, it is 40 revs/min at blade rotating speed, blade temperature is that to be dried to meat slag moisture at 90 DEG C be 70%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, measure the alcoholic strength of condensate liquid at any time, during liquid alcoholic strength < 6% (v/v) to be condensed, not regather and the blade rotating speed adjusting vacuum blade dryer is 60 revs/min, blade temperature is 80 DEG C, being dried to meat slag moisture is 60%, the blade temperature reducing vacuum blade dryer is again 70 DEG C, being dried to meat slag moisture is 15%, complete drying, dried meat slag FW400A type high speed Universalpulverizer will be completed pulverize, and cross 60 mesh sieves, obtain apple pulp ferment powder.
5, the condensate liquid mixing that efflux step 3 collected and step 4 are collected, carry out second distillation in a distillation column, vapo(u)rizing temperature is 90 ~ 95 DEG C, to be distilled go out mixed liquor alcoholic strength when being 40% ~ 50%, by this mixed liquor according to GB11856-2008 ageing 4 ~ 6 months in oak barrel, obtain calvados.
Embodiment 2
1, select do not have the apple of disease and pest and machinery wound to squeeze, adopt flowing dripping method to add the vitamin C of fruit quality 0.2% during squeezing, obtain fresh pomace; In 100kg fresh pomace, access solid fermentation 7 days at the LalvinICVD254 (Jie Tu Trade Co., Ltd. provides by Shanghai) 30 DEG C after the activation of its quality 2%, obtain apple fermentation residue mixed liquor.
2, apple fermentation residue mixed liquor step 1 obtained sends into cold crushing and beating machine through auger elevator, and (model is DHLJ03, produced by Xi'an Dinghe Machinery Manufacturing Co., Ltd.) in, be separated removing skin seed core wherein with the sieve aperture that diameter is 1mm, obtain apple and to ferment full meat slurry.
3, the full meat that fermented by apple slurry is sent in horizontal spiral separator and is carried out sleeping spiral shell separation, makes its moisture be reduced to 75% ~ 80%, and collects the efflux in separation process.
4, meat slag after the spiral shell separating treatment that step 3 crouched directly is sent in vacuum blade dryer (being produced by the dry Engineering Co., Ltd of Jiangsu Xin Haolong) with auger elevator, it is 60 revs/min at blade rotating speed, blade temperature is that to be dried to meat slag moisture at 95 DEG C be 65%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, measure the alcoholic strength of condensate liquid at any time, during liquid alcoholic strength < 8% (v/v) to be condensed, not regather and the blade temperature adjusting vacuum blade dryer is 85 DEG C, being dried to meat slag moisture is 55%, the blade temperature adjusting vacuum blade dryer is again 75 DEG C, being dried to meat slag moisture is 13%, complete drying, dried meat slag FW400A type high speed Universalpulverizer will be completed pulverize, and cross 60 mesh sieves, obtain apple pulp ferment powder.
5, the condensate liquid mixing that efflux step 3 collected and step 4 are collected, carry out second distillation in a distillation column, vapo(u)rizing temperature is 90 ~ 95 DEG C, to be distilled go out mixed liquor alcoholic strength when being 40% ~ 50%, by this mixed liquor according to GB11856-2008 ageing 4 ~ 6 months in oak barrel, obtain calvados.
In order to determine optimal process method of the present invention, inventors performed a large amount of laboratory research tests, various test situation is as follows:
1, the dry rotating speed of blade is determined
Fresh pomace (its nutritional labeling is in table 1) is carried out solid fermentation according to the step 1 of embodiment 1, obtain apple fermentation residue mixed liquor, get 20kg apple fermentation residue mixed liquor totally 3 parts, process according to the method for embodiment 1 step 2 and 3 respectively, then the meat slag after sleeping spiral shell separating treatment is joined in the feed well of vacuum blade dryer, rotating speed 40 revs/min is selected in experiment, 50 revs/min, 60 revs/min low, in, high three levels, drying is divided into two processes, still-process (namely collecting the process of condensate liquid) and meat slag dry run (not regathering the process after condensate liquid) respectively, result of the test is in table 2.
Table 1 pomace Analysis of Nutritive Composition
The dry rotating speed of blade determined by table 2
From table 2, still-process rotating speed 40 revs/min, meat slag dry run rotating speed is proper at 60 revs/min, efficiency is relatively high, and energy consumption is low, and sticky wall rate is low, meets production requirement.
2, blade baking temperature is determined
Baking temperature is divided into two large divisions, mainly comprises vapo(u)rizing temperature (namely collecting the temperature of condensate liquid process), meat slag baking temperature (not regathering the temperature after condensate liquid).
(1) vapo(u)rizing temperature: set 75,80,85,90,95,100 DEG C of six points and test, the results are shown in following table 3.
Table 3 vapo(u)rizing temperature is on the impact of meat slag
| Temperature/DEG C | Meat slag is affected |
| 75 | Distillation speed is very slow, with duration, and meat slag Non-carbonized phenomenon |
| 80 | Distillation speed is comparatively slow, and the used time is longer, meat slag Non-carbonized phenomenon |
| 85 | Distillation speed is moderate, and the used time is longer, meat slag Non-carbonized phenomenon |
| 90 | Distillation speed is fast, and the used time is short, meat slag Non-carbonized phenomenon |
| 95 | Distillation speed is faster, and the used time is shorter, and meat slag has few carbonization phenomenon |
| 100 | Distillation speed is very fast, and the used time is shorter, and meat slag has more obvious carbonization phenomenon |
From table 3, vapo(u)rizing temperature is proper at 85 ~ 95 DEG C, and best vapo(u)rizing temperature is 90 DEG C, less on the impact of meat slag, and the used time is shorter, meets production requirement.
(2) meat slag baking temperature: according to the change of moisture, meat slag baking temperature is divided into two stages, and to ensure that dried material is influenced little, and the used time is few, energy-conserving and environment-protective, to better meet suitability for industrialized production.
First stage, due to meat slag moisture >65%, therefore baking temperature is selected at 70 ~ 85 DEG C, sets 70,75,80,85 DEG C of four points and tests, the results are shown in following table 4.
Table 4 first stage, baking temperature was on the impact of meat slag
| Temperature/DEG C | Meat slag is affected |
| 70 | Distillation speed is comparatively slow, and the used time is longer, meat slag Non-carbonized phenomenon |
| 75 | Distillation speed is moderate, and the used time is longer, meat slag Non-carbonized phenomenon |
| 80 | Distillation speed is fast, and the used time is short, meat slag Non-carbonized phenomenon |
| 85 | Distillation speed is very fast, and the used time is shorter, and meat slag has carbonization phenomenon |
From table 4, first stage baking temperature is proper at 75 ~ 85 DEG C, and optimum drying temperature is 80 DEG C, less on the impact of meat slag, and the used time is shorter, meets production requirement.
Second stage, due to meat slag water content >55%, therefore baking temperature selects 60,65,70,75 DEG C of four points to test, and the results are shown in following table 5.
Table 5 second stage baking temperature is on the impact of meat slag
| Temperature/DEG C | Meat slag is affected |
| 60 | Distillation speed is comparatively slow, and the used time is longer, meat slag Non-carbonized phenomenon |
| 65 | Distillation speed is moderate, and the used time is longer, meat slag Non-carbonized phenomenon |
| 70 | Distillation speed is fast, and the used time is short, meat slag Non-carbonized phenomenon |
| 75 | Distillation speed is very fast, and the used time is shorter, and meat slag has carbonization phenomenon |
From table 5, second stage baking temperature is proper at 65 ~ 75 DEG C, and optimum drying temperature is 70 DEG C, less on the impact of flesh fruit slag, and the used time is shorter, meets production requirement.
In order to verify beneficial effect of the present invention, inventor checks apple pulp ferment powder prepared by the embodiment of the present invention 1 with reference to NY/T1884-2010 " pollution-free food fruit vegetable powder ", and various inspection situation is as follows:
(1) organoleptic detection
Table 6 organoleptic indicator
(2) physical and chemical index
Table 7 ferment powder physical and chemical index
| Project | Moisture | Ash content | Acid-insoluble ash | Total acid |
| National standard | ≤6 | ≤6 | ≤0.8 | ≤10 |
| Product standard | ＜6 | ＜6 | ＜0.7 | ＜5 |
(3) sanitary index detects
Table 8 sanitary index
From the test result of table 6 ~ 8, apple pulp ferment powder prepared by the present invention is except essence (adult food products allows to use), and its organoleptic indicator, physical and chemical index, sanitary index all meet the requirement of NY/T1884-2010 " pollution-free food fruit vegetable powder " standard indices.
In order to simultaneous verification beneficial effect of the present invention, inventor checks calvados prepared by the embodiment of the present invention 1 with reference to GB/T11856-2008 " brandy ", and various inspection situation is as follows:
(1) organoleptic detection
Table 9 sensory evaluation
(2) physical and chemical index
Table 10 brandy standard
(3) sanitary index
Table 11 brandy sanitary standard
From the test result of table 9 ~ 11, the organoleptic indicator of calvados prepared by the present invention, physical and chemical index sanitary index all meet secondary (VS) requirement of GB/T11856-2008 " brandy " standard indices.
Claims (4)
1. utilize fresh pomace to prepare a method for calvados and apple pulp ferment powder simultaneously, it is characterized in that it is made up of following step:
(1) in fresh pomace, access saccharomyces cerevisiae and carry out solid fermentation, obtain apple fermentation residue mixed liquor;
(2) apple fermentation residue mixed liquor is sent in cold crushing and beating machine through auger elevator, be separated except peeling seed core with the sieve aperture that diameter is 1 ~ 2mm, obtain apple and to ferment full meat slurry;
(3) the full meat that fermented by apple slurry carries out sleeping spiral shell separation, makes its moisture be reduced to 75% ~ 80%, collects efflux;
(4) the meat slag after being separated by sleeping for step (3) spiral shell is sent in vacuum blade dryer through auger elevator, it is 40 ~ 60 revs/min at blade rotating speed, blade temperature is that to be dried to moisture at 85 ~ 95 DEG C be 65% ~ 75%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, liquid alcoholic strength < 8% to be condensed, not regather and the blade temperature adjusting vacuum blade dryer is 75 ~ 85 DEG C, being dried to meat slag moisture is 55% ~ 60%, the blade temperature adjusting vacuum blade dryer is again 65 ~ 75 DEG C, being dried to meat slag moisture is 13% ~ 15%, complete drying, dried meat slag Universalpulverizer will be completed pulverize, and cross 60 ~ 80 mesh sieves, obtain apple pulp ferment powder,
(5) the condensate liquid mixing that efflux step (3) collected and step (4) are collected, distill in a distillation column, vapo(u)rizing temperature is 90 ~ 95 DEG C, to be distilled go out mixed liquor alcoholic strength when being 40% ~ 50%, by this mixed liquor according to GB11856-2008 ageing in oak barrel, obtain calvados.
2. the method utilizing fresh pomace simultaneously to prepare calvados and apple pulp ferment powder according to claim 1, it is characterized in that: in step (1), described saccharomyces cerevisiae be activation after active dry yeast LalvinICVD254, LalvinRC212, DV10, QA23 in any one, its access amount is 2% ~ 3% of fresh pomace quality, and solid fermentation temperature is 20 ~ 30 DEG C, the time is 7 ~ 15 days.
3. the method utilizing fresh pomace simultaneously to prepare calvados and apple pulp ferment powder according to claim 1, it is characterized in that: in described step (4), meat slag after being separated by sleeping for step (3) spiral shell is directly promoted in vacuum blade dryer through auger, it is 40 revs/min at blade rotating speed, blade temperature is that to be dried to moisture at 90 DEG C be 65% ~ 70%, the steam produced in dry run uses condensing tower condensation simultaneously, collect condensate liquid, liquid alcoholic strength < 8% to be condensed, not regather and the blade rotating speed adjusting vacuum blade dryer is 60 revs/min, blade temperature is 80 DEG C, being dried to meat slag moisture is 55% ~ 60%, the blade temperature adjusting vacuum blade dryer is again 70 DEG C, being dried to meat slag moisture is 13% ~ 15%, complete drying, dried meat slag Universalpulverizer will be completed pulverize, and cross 60 mesh sieves, obtain apple pulp ferment powder.
4. the fresh pomace that utilizes according to claims 1 to 3 any one prepares the method for calvados and apple pulp ferment powder simultaneously, it is characterized in that: described fresh pomace is the pomace of the apple squeezing not having disease and pest and machinery wound, and during apple squeezing, adopt flowing dripping method to add the vitamin C of fruit quality 0.10% ~ 0.25%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107475006A (en) * | 2017-08-07 | 2017-12-15 | 云南肠和健康科技股份有限公司 | A kind of ferment brandy and preparation method thereof |
| CN107568711A (en) * | 2017-08-07 | 2018-01-12 | 云南肠和健康科技股份有限公司 | A kind of sugarcane ferment and preparation method thereof |
| CN107586655A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | The method for brewageing brandy using Calophyllum Inophyllum L slag solid state fermentation |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107475006A (en) * | 2017-08-07 | 2017-12-15 | 云南肠和健康科技股份有限公司 | A kind of ferment brandy and preparation method thereof |
| CN107568711A (en) * | 2017-08-07 | 2018-01-12 | 云南肠和健康科技股份有限公司 | A kind of sugarcane ferment and preparation method thereof |
| CN107586655A (en) * | 2017-10-30 | 2018-01-16 | 山西西府海棠酒业有限公司 | The method for brewageing brandy using Calophyllum Inophyllum L slag solid state fermentation |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
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