CN1302860A - Process for brewing pineapple wine or vinegar with waste pineapple peel - Google Patents

Abstract

A process for brewing pineapple wine or vinegar with discarded pineapple peel as waste is disclosed. Its advantages are use of waste, decreasing environmental pollution, and rich nutrients and good smell of product.

Description

Utilize the production technique of discarded pineapple peel brew pineapple wine and pineapple vinegar

The invention belongs to a kind of production technique of utilizing discarded pineapple peel brew pineapple wine and pineapple vinegar.

The pineapple peel that the objective of the invention is to utilize southern pineapple producing region pineapple source mill, canning factory to have every year and go out of use in a large number and inferior pineapple fruit brew pineapple wine and pineapple vinegar, with utilization of waste material, turn waste into wealth, the wound of rising in value again benefit, thereby reach the minimizing environmental pollution, can provide the nutritious aromatic pineapple wine and the production technique of nutrition pineapple vinegar for people again.

The present invention utilizes discarded pineapple peel brew pineapple wine and pineapple vinegar, by pineapple peel or inferior pineapple fruit, wine yeast, Temperature Tolerant Active Dry Yeast is formed, and ratio is: pineapple peel or pineapple fruit 99%, wine yeast 0.1-0.5%, Temperature Tolerant Active Dry Yeast 0.1-0.5%.

Pineapple wine and pineapple vinegar production technique:

One, pineapple wine:

1., pineapple peel or inferior pineapple are really cleaned dried earlier;

2., the pulper of packing into blends pulping, puts into double boiler and is heated to 80-90 ℃, through the 5-10min germicidal treatment, carries out Primary Fermentation then;

3., the pericarp after the sterilization or fruit juice are poured in the fermenting container that hot wash and sulfur fumigation are crossed;

4., immediately add the grape wine activated yeast mixture that accounts for total amount 4-6%, be placed on after stirring and carry out zymamsis under 25-32 ℃;

5., during the fermentation to prevent the pollution of outside assorted bacterium, under 25-32 ℃ after fermentation about 4-6 days, the suspended substance in the wine sinks, and produces gas volume and reduces gradually, the expression fermentation finishes, promptly available wine distiller tool steams wine;

6., the ethanol content height that just steamed, slowly descend thereafter, when the ethanol content that steams is the 10 degree left and right sides, stop distillation, change over to and make the vinegar operation;

7., for the first time the pineapple wine that steams is if any strange assorted flavor, and the sodium hydroxide that can add 1/10000 potassium permanganate and 2/10000 makes it oxidation, places 12 hours, carries out the second time again and distills;

8., will after period of storage reaches, carry out clarifying treatment through the second time of distillatory pineapple wine tankage more than half a year, with gelatin or Ovum Gallus domesticus album, add in the wine and mix evenly, leave standstill 24 hours after, carried out again freezing treatment 5-7 days;

9., with the wine after the ageing clarifying treatment, wine degree is on demand adjusted, and suitably adds a little spices, in the bottle of packing into, uprightly is placed on sterilization 15-20min in 65-70 ℃ the hot water after the capping, takes out cooling and is finished product.Two, pineapple vinegar:

1., after carrying out the pineapple wine distillation process, remaining Pineapple in glutinous rice wine slurries move in other container stand-by;

2., the wine with dregs slurry sugar degree after distillation is few, should replenish proper amount of sugar part and saccharifying enzyme;

3., the Temperature Tolerant Active Dry Yeast that adds 0.1-0.5%, the limit edged stirs, butt joint bacterium temperature must be controlled, can not be too low, 33 ℃ of spring and summers, 35 ℃ of autumn and winters, during 33-35 ℃, fermented 65-72 hour, when pineapple slurry wine with dregs feed liquid wineization when ethanol content is 7-8%, can inoculate acetic bacteria or add kind of vinegar and carry out acetic fermentation;

4., the leavening temperature during acetic fermentation generally should remain on about 30 ℃, and passes to an amount of sterile air frequently, guarantees to stir 1-2 time every day, impels fermentation evenly, when fermented liquid acid amount reached 6% left and right sides, acetify was finished, fermentation finishes, and can drench vinegar;

5., will drench the former vinegar of pineapple behind the filter made, allocate according to the standard of finished product vinegar, acetic acid content is up to state standards;

6., the pineapple vinegar after the allotment stirs after adding 2 kilograms of refined salt for per 100 kilograms, and it is fully dissolved, and is the quality pineapple mature vinegar in ageing 5-6 month.

Technical process as shown in drawings.

Claims (3)

1, a kind of production technique of utilizing discarded pineapple peel brew pineapple wine and pineapple vinegar, by pineapple peel or inferior pineapple fruit, wine yeast, Temperature Tolerant Active Dry Yeast are formed;

Be characterised in that: pineapple peel or inferior pineapple fruit 99%, wine yeast 0.1-0.5%, Temperature Tolerant Active Dry Yeast 0.1-0.5%;

2, utilize the production technique of discarded pineapple peel brew pineapple wine, its feature and below the manufacture craft:

1., pineapple peel or inferior pineapple are really cleaned dried earlier;

2., the pulper of packing into blends pulping, puts into double boiler and is heated to 80-90 ℃, through the 5-10min germicidal treatment, carries out Primary Fermentation then;

3., the pericarp after the sterilization or fruit juice are poured in the fermenting container that hot wash and sulfur fumigation are crossed;

4., immediately add the grape wine activated yeast mixture that accounts for total amount 4-6%, be placed on after stirring and carry out zymamsis under 25-32 ℃;

5., during the fermentation to prevent the pollution of outside assorted bacterium, under 25-32 ℃ after fermentation about 4-6 days, the suspended substance in the wine sinks, and produces gas volume and reduces gradually, the expression fermentation finishes, promptly available wine distiller tool steams wine;

6., the ethanol content height that just steamed, slowly descend thereafter, when the ethanol content that steams is the 10 degree left and right sides, stop distillation, change over to and make the vinegar operation;

7., for the first time the pineapple wine that steams is if any strange assorted flavor, and the sodium hydroxide that can add 1/10000 potassium permanganate and 2/10000 makes it oxidation, places 12 hours, carries out the second time again and distills;

8., will after period of storage reaches, carry out clarifying treatment through the second time of distillatory pineapple wine tankage more than half a year, with gelatin or Ovum Gallus domesticus album, add in the wine and mix evenly, leave standstill 24 hours after, carried out again freezing treatment 5-7 days;

9., with the wine after the ageing clarifying treatment, wine degree is on demand adjusted, and suitably adds a little spices, in the bottle of packing into, uprightly is placed on sterilization 15-20min in 65-70 ℃ the hot water after the capping, takes out cooling and is finished product.

3, utilize the production technique of discarded pineapple peel brew pineapple vinegar, its feature and below the manufacture craft:

1., after carrying out the pineapple wine distillation process, remaining Pineapple in glutinous rice wine slurries move in other container stand-by;

2., the wine with dregs slurry sugar degree after distillation is few, should replenish proper amount of sugar part and saccharifying enzyme;

3., the Temperature Tolerant Active Dry Yeast that adds 0.1-0.5%, the limit edged stirs, butt joint bacterium temperature must be controlled, can not be too low, 33 ℃ of spring and summers, 35 ℃ of autumn and winters, during 33-35 ℃, fermented 65-72 hour, when pineapple slurry wine with dregs feed liquid wineization when ethanol content is 7-8%, can inoculate acetic bacteria or add kind of vinegar and carry out acetic fermentation;

4., the leavening temperature during acetic fermentation generally should remain on about 30 ℃, and passes to an amount of sterile air frequently, guarantees to stir 1-2 time every day, impels fermentation evenly, when fermented liquid acid amount reached 6% left and right sides, acetify was finished, fermentation finishes, and can drench vinegar;

5., will drench the former vinegar of pineapple behind the filter made, allocate according to the standard of finished product vinegar, acetic acid content is up to state standards;

6., the pineapple vinegar after the allotment stirs after adding 2 kilograms of refined salt for per 100 kilograms, and it is fully dissolved, and is the quality pineapple mature vinegar in ageing 5-6 month.

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