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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 extract

Method used

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  • Method for producing alcohol by utilizing apple peel residues

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Example Embodiment

[0027] Example 1

[0028] Clean, crush, squeeze and separate Xiaoguoguang apples to obtain fresh apple peel pomace; heat the apple pomace in an autoclave to 120°C, keep it for 10 minutes, cool it to 35°C through a cooling coil, and then enter the fermentation tank. The feed volume is 80% of the tank volume; add activated 20mg of pectinase, 20mg of α-amylase and 4mg of cellulase to each liter of apple peel dregs, stir well, and react for 6 hours; Inoculate the skin dregs with active Saccharomyces cerevisiae. The dosage is 250mg per liter of apple skin dregs, and the fermentation temperature is controlled at 20-28 degrees. During the alcohol fermentation process, the fermentation temperature and sugar content are monitored once every 8 hours; every day in the early and late stages of fermentation Stir 4 times, 5-10 minutes each time, 6 times a day during vigorous fermentation, 10-20 minutes each time; when the sugar content is lower than 3g / L, the fermentation will end, and the fer...

Example Embodiment

[0029] Example 2

[0030] The Red Fuji apples are washed, crushed, squeezed, and separated to obtain fresh apple peel pomace; the apple pomace is heated to 120°C in an autoclave, kept for 20 minutes, cooled to 40°C through a cooling coil, and then put into the fermentation tank. The feed volume is 80% of the tank volume; add activated 50mg of pectinase, 30mg of α-amylase and 6mg of cellulase to each liter of apple peel dregs, stir well and react for 12 hours; apple peel The residue is inoculated with active Saccharomyces cerevisiae, the dosage is 250mg per liter of apple peel residue, and the fermentation temperature is controlled at 20-28 degrees. During the alcohol fermentation process, the fermentation temperature and sugar content are monitored once every 8 hours; the fermentation is stirred every day at the beginning and end of the fermentation. 4 times, 5-10 minutes each time, stirring 6 times a day during vigorous fermentation, 10-20 minutes each time; when the sugar conte...

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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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