CN111876297A - Method for making low-methanol apple distilled liquor - Google Patents
Method for making low-methanol apple distilled liquor Download PDFInfo
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- CN111876297A CN111876297A CN202010928596.7A CN202010928596A CN111876297A CN 111876297 A CN111876297 A CN 111876297A CN 202010928596 A CN202010928596 A CN 202010928596A CN 111876297 A CN111876297 A CN 111876297A
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- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 230000032683 aging Effects 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 241000220225 Malus Species 0.000 claims description 54
- 238000000855 fermentation Methods 0.000 claims description 54
- 230000004151 fermentation Effects 0.000 claims description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 235000021016 apples Nutrition 0.000 claims description 28
- 238000004821 distillation Methods 0.000 claims description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000010724 Wisteria floribunda Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 235000013405 beer Nutrition 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 10
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 10
- 238000013124 brewing process Methods 0.000 abstract description 6
- 235000015203 fruit juice Nutrition 0.000 description 22
- 239000002253 acid Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000019987 cider Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a method for making low-methanol apple distilled liquor, which comprises the steps of selecting fruits, squeezing, heating, deslagging, fermenting, distilling, ageing and the like. The invention overcomes the technical prejudice of the prior brewing process, and can ensure that the methanol content of the brewed apple distilled liquor is far lower than the national standard under the condition of not adding pectinase.
Description
Technical Field
The invention relates to a preparation method of fruit distilled liquor, in particular to a preparation method of low-methanol apple distilled liquor.
Background
The existing cider wine fermentation method mostly selects whole fruit processing for improving the utilization rate of raw materials, and pectinase is added in the fermentation process. However, the preparation method leads to high methanol content in the fermented cider, and even if corresponding methanol removal treatment is carried out in the distillation process, the methanol in the final product still can hardly reach the national standard of less than 2.0 g/L. Many apple distilled liquor processing enterprises continuously reduce the content of methanol in the liquor by a repeated distillation mode, but as a result, the obtained apple distilled liquor has poor taste and high cost, and the corresponding trace effective components in the apple distilled liquor are damaged by multiple times of distillation.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the method reduces the distillation times in the brewing process of the apple distilled spirit, reduces the manufacturing cost, ensures the taste and the nutritional value, and simultaneously reduces the content of methanol in the spirit.
In order to solve the technical problems, the invention adopts the technical scheme that: a method for preparing low-methanol apple distilled liquor comprises the following steps: selecting fruits: selecting apples with sugar content of more than 13%; squeezing: squeezing to obtain juice, and placing the juice into a fermentation tank; heating: introducing steam into the tank from the bottom of the fermentation tank for 55-65 minutes; deslagging: standing the juice in a fermentation tank for 7-10 days, and filtering to separate juice from residue to obtain pure juice; fermentation: when the pure juice is kept stand to 15-20 ℃, 0.1-0.3 per mill of yeast is added, the fermentation temperature is controlled at 20-35 ℃, the fermentation time is 7-10 days, and when the density of the fermentation liquid is measured by a densimeter to be less than 1, the main fermentation is finished; continuing fermenting for 14 days to obtain fermented mash; and (3) distillation: the method comprises the following steps: a) rough distillation: heating the fermented mash to 73-90 ℃ to obtain a rough distilled liquor with the alcohol content of 20-30 ℃; b) and (3) rectification: heating the crude distilled liquor to 65-70 deg.C, maintaining for 40-60 min, and removing 5% of the alcohol head; continuously heating and distilling to obtain distilled liquor with alcohol content of more than 50%; aging: placing the distilled liquor in a container, keeping the temperature at 15-25 deg.C, aging for more than 6 months, and brewing to obtain low-methanol fructus Mali Pumilae distilled liquor.
The apple with the sugar content of more than 13% is selected, so that more sugar can be converted into alcohol in the fermentation process, and the wine yield is improved. In the existing apple wine brewing process, because more pectin in apple peel can be converted into alcohol, the apple peel is not removed during wine brewing, pectinase is added to decompose the pectin in the apple peel and increase the wine yield, but the operation results in the overproof methanol content in the apple wine; the brewing method adopted by the invention is fruit juice fermentation, namely, the cleaned fresh apples are squeezed to obtain juice for fermentation, only a small amount of pectin remains in the fruit juice in the process to participate in the fermentation, and pectinase is not added later, so that the methanol generated by the brewing method is far lower than that of the existing brewing process; the method is characterized in that the pectin naturally produced in the apples is preheated before fermentation, so that the activity of the pectinase naturally produced in the apples is further reduced, the pectin remained in the fruit juice is prevented from being converted into methanol under the action of the pectinase during fermentation, the fruit juice is precipitated by standing after heating, and the pectin content is further removed by filtering; therefore, distillation and aging are carried out, the apple distilled liquor is basically free of methanol, the heating temperature of rectification is 65-70 ℃, the distillation temperature is controlled in the range, the boiling point of methanol is 64.7 ℃, the boiling point of ethanol is 78.3 ℃, and therefore, under the condition that the distillation temperature is higher than the boiling point of methanol and lower than the boiling point of ethanol, the residual methanol can be completely removed; the content of the alcohol head methanol is high, and the alcohol head can be pinched to reduce the methanol content of the distilled liquor; after the distilled liquor is aged for a long time, some methanol can be further removed, and the distilled liquor is sweet and soft in taste and special in fruit fragrance; after the apple distilled liquor is verified by the detection of professional institutions, the content of methanol is less than 25mg/L and is far lower than the upper limit specified by the national standard; according to the market demands for products with different alcohol contents, the apple distilled liquor can be mixed into different alcohol contents after aging so as to adapt to the drinking of people with different taste preferences.
Furthermore, the apples in the selected fruits are red Fuji apples, the red Fuji apples are rich in taste, high in sugar content and 3.3-3.5 in PH, and are more suitable for brewing cider compared with other apples, and the taste is better after ageing.
Furthermore, the apples squeezed to obtain juice in the squeezing process are thoroughly cleaned, de-rotted and denucleated in advance, so that the taste and trace components of the apple distilled liquor are guaranteed.
Furthermore, a 300-mesh filter screen is selected for filtering during slag removal. This option allows for more complete removal of the residual pomace from the juice.
Further, the beer in the distillation is distilled by a pot distiller. The method has the advantages of good distillation effect, low cost and convenient operation.
The invention has the beneficial effects that: the brewing process of the invention overcomes the technical prejudice of the prior brewing process, and can ensure that the methanol content of the brewed apple distilled wine is far lower than the national standard under the condition of not adding pectinase.
Drawings
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 is a diagram of a third party verification report delegated to the present invention.
Detailed Description
Example 1:
the specific preparation method for brewing the cider comprises the following steps:
s1: selecting fruits: the red Fuji apples with the sugar content of more than 13 percent are selected, the fruit juice sugar and acid of the apples meet the requirements of a fermentation process, the indexes of the sugar and the acid in the fruit juice do not need to be adjusted, and the actual operation process is simplified;
s2: squeezing: thoroughly cleaning and sorting out rotten apples, removing kernels, squeezing to obtain juice, and filling the juice into a fermentation tank, wherein if the fruit juice squeezed from the rotten apples generates a part of methanol, and in addition, the fruit juice also causes the peculiar smell of distilled liquor, so that fresh apples with good quality need to be screened;
s3: heating: introducing steam into the tank from the bottom of the fermentation tank for 55 minutes; the pectinase activity in the fruit juice can be reduced, and the content of methanol can be reduced;
s4: deslagging: standing the fruit juice in a fermentation tank for 7 days to precipitate pericarp and pulp in the fermentation tank; then separating juice and residues, and filtering with a 300-mesh filter screen; obtaining the pure juice. The rest peel and pulp can be reused as livestock feed;
s5: fermentation: adding 0.1 ‰ yeast (0.1 g yeast for extracting 1kg of pure juice) when the temperature of the pure juice in the fermentation tank is still at 15 deg.C, controlling fermentation temperature at 20 deg.C, fermenting for 10 days, performing after-fermentation for 14 days when the density of the fermentation liquid is less than 1, and completely fermenting sugar;
s6: and (3) distillation: the method comprises the following steps:
a) the method comprises the following steps Rough distillation: heating the fermented mash to 90 ℃ to obtain a crude distilled liquor with the alcohol content of 26 ℃;
b) the method comprises the following steps And (3) rectification: heating the crude distilled liquor at 70 deg.C for 40 min, and removing 5% of the alcohol head; continuously heating and distilling to obtain distilled liquor with alcohol content of 50 degrees;
s7: aging: placing the distilled liquor in a container, keeping the temperature at 15 deg.C, aging for 6 months, and brewing to obtain low methanol fructus Mali Pumilae distilled liquor. The alcohol content of the low-methanol apple distilled liquor is adjusted to 40 degrees, and the packaged finished product is approved by food inspection institute of Nanjing city, and the methanol cannot be detected (less than 25 mg/L).
Example 2:
s1: selecting fruits: the red Fuji apples with the sugar content of more than 13 percent are selected, the fruit juice sugar and acid of the apples meet the requirements of a fermentation process, the indexes of the sugar and the acid in the fruit juice do not need to be adjusted, and the actual operation process is simplified;
s2: squeezing: thoroughly cleaning and sorting out rotten apples, removing kernels, squeezing to obtain juice, and filling the juice into a fermentation tank, wherein if the fruit juice squeezed from the rotten apples generates a part of methanol, and in addition, the fruit juice also causes the peculiar smell of distilled liquor, so that apples with good quality need to be screened;
s3: heating: introducing steam into the tank from the bottom of the fermentation tank for 65 minutes; the pectinase activity in the fruit juice can be reduced, and the content of methanol can be reduced;
s4: deslagging: standing the fruit juice in a fermentation tank for 10 days to precipitate pericarp and pulp in the fermentation tank; then separating juice and residue, filtering with a 300-mesh filter screen to obtain pure juice, and reusing the rest pericarp and pulp as livestock feed;
s5: fermentation: adding 0.3 ‰ yeast (equivalent to extracting 1kg of pure juice, adding 0.3g of yeast) when the temperature of pure juice in the fermentation tank is still at 15 deg.C, controlling fermentation temperature at 35 deg.C, fermenting for 7 days, performing after-fermentation for 14 days when the density of fermentation liquid is less than 1, and completely fermenting sugar;
s6: and (3) distillation:
a) the method comprises the following steps Rough distillation: heating the fermented mash at 80 deg.C to obtain a crude distilled liquor with alcohol content of 30 deg.C;
b) the method comprises the following steps And (3) rectification: heating the crude distilled liquor at 65 deg.C for 60 min, and removing 5% of alcohol head; continuously heating and distilling to obtain distilled liquor with alcohol content of 65 degrees;
s7: aging: placing the effluent wine in a container, keeping the temperature at 25 deg.C, aging for 12 months, and brewing to obtain low methanol fructus Mali Pumilae distilled wine. The alcohol content of the low-methanol apple distilled liquor is adjusted to 60 degrees, and the packaged finished product is approved by food inspection institute of Nanjing city, and the methanol cannot be detected (less than 25 mg/L).
Example 3:
s1: selecting fruits: the red Fuji apples with the sugar content of more than 13 percent are selected, the fruit juice sugar and acid of the apples meet the requirements of a fermentation process, the indexes of the sugar and the acid in the fruit juice do not need to be adjusted, and the actual operation process is simplified;
s2: squeezing: thoroughly cleaning and sorting out rotten apples, removing kernels, squeezing to obtain juice, and filling the juice into a fermentation tank, wherein if the fruit juice squeezed from the rotten apples generates a part of methanol, and in addition, the fruit juice also causes the peculiar smell of distilled liquor, so that apples with good quality need to be screened;
s3: heating: introducing steam into the tank from the bottom of the fermentation tank for 60 minutes; the pectinase activity in the fruit juice can be reduced, and the content of methanol can be reduced;
s4: deslagging: standing the fruit juice in a fermentation tank for 8 days to precipitate pericarp and pulp in the fermentation tank; then separating juice and residues, and filtering with a 300-mesh filter screen; obtaining the pure juice. The rest peel and pulp can be reused as livestock feed;
s5: fermentation: adding 0.15 ‰ yeast (equivalent to extracting 1kg of pure juice, adding 0.15g yeast) when the temperature of pure juice in the fermentation tank is still at 15 deg.C, controlling fermentation temperature at 28 deg.C, fermenting for 8 days, performing after-fermentation for 14 days when the density of fermentation liquid is less than 1, and completely fermenting sugar;
s6: and (3) distillation:
a) the method comprises the following steps Rough distillation: heating the fermented mash at 85 deg.C to obtain crude distilled liquor with alcohol content of 26%;
b) the method comprises the following steps And (3) rectification: heating the crude distilled liquor at 68 deg.C for 55 min, and pinching 5% of the alcohol head; continuously heating and distilling to obtain distilled liquor with alcohol content of 60 degrees;
s7: aging: placing the distilled liquor in a container, keeping the temperature at 20 deg.C, aging for 10 months, and brewing to obtain low methanol fructus Mali Pumilae distilled liquor. The alcohol content of the low-methanol apple distilled liquor is adjusted to 55 degrees, and the packaged finished product is approved by food inspection institute of Nanjing city, and the methanol cannot be detected (less than 25 mg/L).
Claims (5)
1. A method for preparing low-methanol apple distilled liquor is characterized by comprising the following steps: the method comprises the following steps:
selecting fruits: selecting apples with sugar content of more than 13%;
squeezing: squeezing to obtain juice, and placing the juice into a fermentation tank;
heating: introducing steam into the tank from the bottom of the fermentation tank for 55-65 minutes;
deslagging: standing the juice in a fermentation tank for 7-10 days, and filtering to separate juice from residue to obtain pure juice;
fermentation: when the temperature of the pure juice is still to 15-20 ℃, 0.1-0.3 per mill of yeast is added, the fermentation temperature is controlled at 20-35 ℃, the fermentation time is 7-10 days, and when the density of the fermentation liquid is measured by a densimeter to be less than 1, the main fermentation is finished; continuing fermenting for 14 days to obtain fermented mash;
and (3) distillation: the method comprises the following steps:
rough distillation: heating the fermented mash to 73-90 ℃ to obtain a rough distilled liquor with the alcohol content of 20-30 ℃;
and (3) rectification: heating the crude distilled liquor to 65-70 deg.C, maintaining for 40-60 min, and removing 5% of the alcohol head; continuously heating and distilling to obtain distilled liquor with alcohol content of above 50%,
aging: placing the distilled liquor in a container, keeping the temperature at 15-25 deg.C, aging for more than 6 months, and brewing to obtain low-methanol fructus Mali Pumilae distilled liquor.
2. The method for making the low-methanol apple distilled liquor as claimed in claim 1, which is characterized in that: the apples in the selected fruits are red Fuji apples.
3. The method for making the low-methanol apple distilled liquor as claimed in claim 1, which is characterized in that: in the squeezing, the apples squeezed to obtain juice are thoroughly cleaned, rotten and denucleated in advance.
4. The method for making the low-methanol apple distilled liquor as claimed in claim 1, which is characterized in that: and during the slag removal, a 300-mesh filter screen is selected for filtering.
5. The method for making the low-methanol apple distilled liquor as claimed in claim 1, which is characterized in that: the beer in the distillation is distilled by a pot distiller.
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| CN202010928596.7A CN111876297A (en) | 2020-09-07 | 2020-09-07 | Method for making low-methanol apple distilled liquor |
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| CN202010928596.7A CN111876297A (en) | 2020-09-07 | 2020-09-07 | Method for making low-methanol apple distilled liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083102A (en) * | 1992-08-22 | 1994-03-02 | 刘德斌 | Process for apple brandy |
| CN1160761A (en) * | 1997-03-10 | 1997-10-01 | 陈志强 | Dry apple wine and its brewage process |
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| CN1904022A (en) * | 2006-07-31 | 2007-01-31 | 陕西科技大学 | Production method of apple wine |
| CN103725582A (en) * | 2014-01-14 | 2014-04-16 | 烟台吉斯波尔葡萄酿酒有限公司 | Process for preparing malolactic fermentation complex flavor distilled white liquor |
| CN105273953A (en) * | 2015-11-25 | 2016-01-27 | 齐鲁工业大学 | Brewing method for cherry rum and acquired cherry rum |
| CN106995766A (en) * | 2017-06-01 | 2017-08-01 | 中国农业科学院果树研究所 | The preparation method of rich selenium fruit Spirit |
| CN107815373A (en) * | 2017-12-07 | 2018-03-20 | 平度市职业中等专业学校 | A kind of calvados and preparation method thereof |
| CN108395959A (en) * | 2018-05-29 | 2018-08-14 | 山东省果树研究所 | A kind of apple spirit production line and production method |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN111117830A (en) * | 2020-02-13 | 2020-05-08 | 山东农业大学 | Method for reducing content of methanol in base liquor of apple distilled liquor |
-
2020
- 2020-09-07 CN CN202010928596.7A patent/CN111876297A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083102A (en) * | 1992-08-22 | 1994-03-02 | 刘德斌 | Process for apple brandy |
| CN1160761A (en) * | 1997-03-10 | 1997-10-01 | 陈志强 | Dry apple wine and its brewage process |
| CN1260389A (en) * | 1999-01-12 | 2000-07-19 | 威海颐阳酒业集团有限公司 | Preparation method of apple white spirit |
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| CN105273953A (en) * | 2015-11-25 | 2016-01-27 | 齐鲁工业大学 | Brewing method for cherry rum and acquired cherry rum |
| CN106995766A (en) * | 2017-06-01 | 2017-08-01 | 中国农业科学院果树研究所 | The preparation method of rich selenium fruit Spirit |
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| CN111117830A (en) * | 2020-02-13 | 2020-05-08 | 山东农业大学 | Method for reducing content of methanol in base liquor of apple distilled liquor |
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