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Method for producing alcohol by utilizing apple peel residues

A technology for apple peels and residues, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of waste of resources, low utilization rate of apple peels, etc., and achieve low utilization rate, low cost, The effect of abundant raw material resources

Inactive Publication Date: 2013-06-19
LUDONG UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for producing alcohol by using apple pomace, through microbial brewing technology to realize the metabolism and utilization of carbohydrates in apple pomace and the extraction of aroma substances, and to process and convert them into fruit alcohol products, which is extremely Greatly enhance the economic value of apple peel residue, effectively solve the problem of low utilization rate of apple peel residue and waste of resources

Method used

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  • Method for producing alcohol by utilizing apple peel residues

Examples

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Embodiment 1

[0028] Wash, crush, and squeeze Xiaoguoguang apples to separate fresh apple peels; put the apple peels into a high-pressure steamer and heat them to 120°C, keep them for 10 minutes, then cool them to 35°C through cooling coils, and put them into the fermentation tank. The amount of feed is 80% of the tank volume; add 20 mg of activated pectinase, 20 mg of α-amylase and 4 mg of cellulase to each liter of apple pomace, stir well, and react for 6 hours; Inoculate Saccharomyces cerevisiae with good activity in the pomace, the dosage is 250 mg per liter of apple pomace, and the fermentation temperature is controlled at 20-28 degrees; during the alcoholic fermentation, the fermentation temperature and sugar content are monitored once every 8 hours; Stir 4 times, 5-10 minutes each time, stir 6 times a day, 10-20 minutes each time during the vigorous fermentation period; when the sugar content is lower than 3g / L, the fermentation ends, and the fermentation time is 4 days; press and fer...

Embodiment 2

[0030] Wash, crush, and squeeze the Red Fuji apples to obtain fresh apple pomace; heat the apple pomace in a high-pressure steamer to 120°C, keep it for 20 minutes, cool it to 40°C through a cooling coil, and put it into a fermentation tank. The amount of feed is 80% of the tank volume; add 50 mg of activated pectinase, 30 mg of α-amylase and 6 mg of cellulase to each liter of apple pomace, stir well, and react for 12 hours; Saccharomyces cerevisiae with good activity is inoculated into the dregs, the dosage is 250 mg per liter of apple pomace, and the fermentation temperature is controlled at 20-28 degrees; during the alcoholic fermentation, the fermentation temperature and sugar content are monitored once every 8 hours; stirring every day in the early and late stages of fermentation 4 times, 5-10 minutes each time, stirring 6 times a day, 10-20 minutes each time during the vigorous fermentation period; when the sugar content is lower than 3g / L, the fermentation is over, and t...

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Abstract

The invention relates to a method for producing alcohol by utilizing apple peel residues. The method comprises the steps of carrying out squeezing, heating, enzyme reaction, alcoholic fermentation, pressing, distillation and the like on the apple peel residues. According to the method, the alcohol is produced by utilizing the apple peel residues, the resources of the apple peel residues are subjected to recycle and high-value utilization by utilizing a simple, convenient, reasonable and pollution-free production process, and the alcohol produced by utilizing the method disclosed by the invention emits an aroma of apples.

Description

technical field [0001] The invention relates to a method for producing alcohol by using apple pomace, belonging to the technical field of brewing. Background technique [0002] my country is the world's largest apple producer, with an area of ​​2 million apples cultivated, and an annual output of nearly 30 million tons, of which about 9.5 million tons are used for processing apple juice concentrate. The juice yield of apple juice is about 75%, and the remaining 25% is treated as pomace. About 2.6 million tons of pomace are produced every year. Currently, these pomace are mainly discarded as waste or used as fertilizer and feed for comprehensive utilization of resources. The rate is very low, which not only causes waste of resources, but also pollutes the environment. [0003] Therefore, researching and utilizing the useful ingredients in apple pomace, developing its potential economic value, and turning waste into wealth is in line with the national policy of energy conserv...

Claims

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Application Information

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IPC IPC(8): C12P7/08C12R1/865
Inventor 孙舒扬
Owner LUDONG UNIVERSITY
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