Method for producing white spirit by marc solid fermentation

Abstract

The invention discloses a method for producing white wine by solid fermentation of pomace. Juiced apple waste residue is mixed with rice husk, and the weight of rice husk is 8-10% of the weight of apple waste residue; adding glucoamylase, yeast and water to fully stir, and saccharification The weight of enzyme and yeast is respectively 0.1-0.2% and 0.05-0.1% of the sum of the weight of apple waste residue and rice husk, and the water content of the mixture after stirring is 54-57%; the obtained mixture is fermented at a temperature of 15-21°C for 8- 12 days; distillation, storage, blending, inspection, filtration, standing, packaging. Produce cheap, nutritious, mellow taste, colorless, clear and transparent liquor, appearance color and quality that meet the standard requirements, and can save a lot of grain for making liquor every year. The fiber and sugar in the apple waste dregs have been thoroughly fermented, and their properties have been completely changed (rich in protein, amino acids and other nutrients), which can completely replace the existing grain and feed, not only meeting the environmental protection requirements of zero emissions, but also saving energy. Feed grains reduce feeding costs.

Description

Technical field: [0001] The invention relates to a production method of liquor, in particular to a method for producing liquor by solid fermentation with waste pomace (apple pomace) as raw material. Background technique: [0002] Apple is one of the nutritious fruits. It is mainly produced in North China and Northeast China. The annual output is large and the price is low. At present, there are many products using apples as raw materials, such as apple juice, canned apples, apple sauce and so on. Apple juice is to crush and squeeze apples, take the juice and add water, sugar, preservatives and other ingredients, and then sterilize it at high temperature to produce a beverage that can be drunk directly. The waste generated in the whole production process is the apple waste residue after squeezing. Because apple waste residue contains a lot of fiber, sugar, etc., eating too much will cause discomfort such as diarrhea, so the existing apple waste residue can only be used as a f...