CN111117830A

CN111117830A - Method for reducing content of methanol in base liquor of apple distilled liquor

Info

Publication number: CN111117830A
Application number: CN202010089866.XA
Authority: CN
Inventors: 杜金华; 韩迎迎; 王妍
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2020-02-13
Filing date: 2020-02-13
Publication date: 2020-05-08

Abstract

The invention relates to a method for reducing the content of methanol in base liquor of apple distilled liquor; the method starts with the preparation of the base liquor of the distilled liquor to reduce the content of methanol, adopts sulfuric acid to adjust the pH value of apple juice to 2.8-3.1, and inhibits pectin methylesterase activity at a low pH value; and fermenting at 10-34 ℃ to reduce the generation of methanol, thereby effectively reducing the generation amount of methanol in the base liquor of the apple distilled liquor. The content of the methanol in the base wine is 2.33 mg/L-2.85 mg/L, which is reduced by 58% -66% compared with the control. The method can obviously reduce the content of methanol in the base liquor of the apple distilled liquor, and has the advantages of obvious effect, simple process, low cost and strong operability.

Description

Method for reducing content of methanol in base liquor of apple distilled liquor

Technical Field

The invention relates to a method for reducing the content of methanol in apple distilled liquor base liquor, in particular to a method for preparing apple distilled liquor base liquor with low content of methanol, and belongs to the technical field of food processing.

Background

The apple is planted in China, has unique geographical environment and climate conditions, the annual yield of the apples is stable in the first world, but the market is only sold in a limited number. The deep processing of the apples is less, a large number of defective apples have no consumption channel, and the apple resource is seriously wasted. The production of the apple distilled liquor is one of the main ways of deep processing of apples, particularly low-value apples. The guiding concept of the fruit wine special committee of the China brewing industry Association in the 2015 planning has clearly pointed out that the fruit fermented wine and the fruit distilled wine are intensively developed, and the fruit distilled wine is used for replacing a part of grain distilled wine; the construction of the production technology and equipment of the fruit distilled liquor is enhanced, and the product quality is improved. The apple is rich in pectin, and can be decomposed to generate methanol under the action of pectin methylesterase. Methanol is a harmful component in the apple distilled liquor and is one of the most important food safety indexes. Even small amounts of methanol can cause chronic poisoning in humans, damaging the nervous system. The boiling point of the methanol is low, and the methanol enters distillate along with ethanol and other volatile components in the alcohol distillation process, so that the key problem of coexistence in the existing fruit wine processing is solved, and the key factor for restricting the development of the apple distilled wine is also realized.

The prior method for removing the methanol in production comprises the processes of fractionating by a rectifying tower, distilling and exhausting steam, pinching the head and the tail, and the like. Methanol removal from cooking heat of the feedstock has also been reported. The process is complex and the energy consumption is huge. Therefore, the control of the methanol content of the apple distilled liquor should be started from the source, the pectin content is reduced, and the pectin methyl esterase activity is inhibited. The pH value is an important factor influencing the activity of pectin methylesterase, and the optimum pH range of the pectin methylesterase in apples is reported to be 7.0-9.5 in documents. The invention utilizes sulfuric acid to adjust the pH value of apple juice so as to reduce the generation amount of methanol in the base liquor of the apple distilled liquor.

Disclosure of Invention

In order to solve the technical key of high methanol content of the apple distilled liquor, the invention provides a method for reducing the methanol content in the base liquor of the apple distilled liquor; firstly, regulating the pH value of apple juice to 2.8-3.1 by using sulfuric acid to inhibit the activity of pectin methyl esterase; and then fermenting the apple juice at the temperature of 10-34 ℃ to further reduce the generation of methanol. Compared with base wine prepared without sulfuric acid treatment, the apple distilled wine prepared by the method has the advantages that the methanol content is reduced by 58-66%, and the methanol reducing effect is obvious.

A method for reducing the content of methanol in base liquor of apple distilled liquor comprises the following steps:

1) selecting healthy apples, and juicing for later use;

2) regulating the pH value of the apple juice to 2.8-3.1 by using sulfuric acid;

3) inoculating active dry wine yeast or fruit wine yeast into the apple juice with the pH value adjusted to 2.8-3.1 in the step 2) according to the yeast instruction, and carrying out alcoholic fermentation at 10-34 ℃;

4) when the total sugar content of the fermentation liquor is lower than 4.0g/L, cooling to below 10 ℃, clarifying the liquor, and separating wine lees to obtain the apple distilled liquor base liquor.

The sulfuric acid is a common processing aid in the food industry (GB 2760-2014 national standard for food safety food additive use: item 48 in the list of processing aids requiring the specified functions and use ranges in Table C.2).

The invention has the beneficial effects that:

the method starts with the preparation of the distilled liquor base liquor to reduce the content of methanol, adopts the key measures of regulating the pH value of apple juice to 2.8-3.1 by using sulfuric acid, inhibiting the activity of pectin methyl ester enzyme by using the pH value, reducing the generation of methanol by fermenting at 10-34 ℃ and the like, and effectively reduces the generation amount of the methanol in the apple distilled liquor base liquor. The content of the methanol in the base wine is 2.33 mg/L-2.85 mg/L, which is reduced by 58% -66% compared with the control. The method can obviously reduce the content of methanol in the base liquor of the apple distilled liquor, and has the advantages of obvious effect, simple process, low cost and strong operability.

Description of the drawings:

FIG. 1 is a diagram showing the effect of reducing methanol in base liquor of apple distilled liquor according to the invention

A, picture A: the effect comparison chart for reducing the methanol content in the base liquor of the apple distilled liquor

And B, drawing: the invention reduces the methanol percentage in the apple distilled liquor base liquor compared with the control group

As can be seen in FIG. 1A, the content of methanol in the base liquor of the apple distilled liquor obtained by the invention is low, and is 2.33 mg/L-2.85 mg/L; as can be seen in FIG. 1B, the use of sulfuric acid to adjust the pH can significantly reduce the methanol content in the cider base liquor, and compared with cider that has not been treated with sulfuric acid, the present invention can reduce the methanol content by 58% to 66%.

Detailed Description

And (4) comparison treatment:

1) selecting healthy apples, and juicing for later use;

2) inoculating active dry wine yeast into apple juice according to the proportion of 0.25g/kg, and performing alcoholic fermentation at 10 ℃;

3) when the total sugar content of the fermentation liquor is lower than 4.0g/L, cooling to below 10 ℃, clarifying the liquor, and separating wine lees to obtain the apple distilled liquor base liquor.

Example 1

1) Selecting healthy apples, and juicing for later use;

2) adjusting the pH value of the apple juice to 3.0 by using sulfuric acid with the volume fraction of 10%;

3) inoculating active dry wine yeast into apple juice with pH value of 3.0 at a ratio of 0.25g/kg, and performing alcoholic fermentation at 10 deg.C;

Example 2

1) Selecting healthy apples, and juicing for later use;

2) adjusting the pH value of the apple juice to 2.8 by using sulfuric acid with the volume fraction of 10%;

3) inoculating active dry wine yeast into apple juice with pH of 2.8 at a ratio of 0.25g/kg, and performing alcoholic fermentation at 34 deg.C;

TABLE 1 base liquor index for apple distilled liquor

Note: the apple distilled spirit base wine prepared by the method has low methanol content of 2.33-2.85 mg/L; compared with the base wine which is not treated by sulfuric acid, the content of the methanol is reduced by 58 to 66 percent.

Claims

1. A method for reducing the content of methanol in base liquor of apple distilled liquor is characterized by comprising the following steps:

1) selecting healthy apples, and juicing for later use;

3) inoculating active dry wine yeast or fruit wine yeast into the apple juice obtained in the step 2) according to a yeast instruction, and carrying out alcoholic fermentation at 10-34 ℃;

2. The method for reducing the content of methanol in the base wine of the apple distilled wine as claimed in claim 1, wherein the sulfuric acid is a common processing aid for food industry as specified in item 48 of the standard table C.2 for food safety national standard GB 2760-.