Preparation method of composite pomace distilled liquor

Abstract

The invention discloses a preparation method of a composite pomace distilled liquor, which comprises the following steps: firstly, respectively weighing mulberry peel pomace, blueberry peel pomace and waxberry peel pomace according to a weight ratio of (1.5-3): (4-6): (2-4) for later use; mixing the blueberry peel pomace with sweet water according to a weight ratio of 1: (1-3) to obtain a blueberry peel pomace fermentation material, and adjusting the sugar degree of the mixed blueberry peel pomace fermentation material to 25-35%; putting the blueberry peel pomace fermentation material into a tank, then adjusting the temperature in the tank to 23-25 DEG C, adding active dry yeast to start temperature-controlled fermentation, the mass ratio of the active dry yeast to the fermentation material is (1-2): 10000, conducting fermentation, adding the waxberry peel pomace to continue fermentation, and adding the mulberry peel pomace to continue fermentation; and continuously fermenting for 3-5 days, continuously fermenting the fermentation liquor for 2-3 days, distilling, storing and ageing, blending and preparing to obtain distilled liquor with different alcohol degrees. The method has the advantages that berry peel pomace raw materials can be fully utilized, processing nutrition is rich, rancidity is not prone to occurring, the added value of products is high, pollutant discarding can be effectively reduced, and therefore environmental sanitation is protected.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a method for preparing compound pomace distilled wine. Background technique [0002] my country's total fruit area and total output have been ranking first in the world. The total amount of fruit in the country is 270 million tons, of which the global output of melons, pears and other categories has exceeded 64%. They are mainly fresh food, and some are processed into traditional products such as canned food, fruit juice, fruit wine, and candied fruit. A large amount of leftovers such as leather dregs are mostly discarded and cannot be effectively utilized, which greatly reduces the utilization rate of raw materials and industrial added value, and also pollutes the environment, seriously affecting the high-quality development of the fruit processing industry. [0003] Mulberry, blueberry, red bayberry, etc. belong to berry fruits, which have the characteristics of ...

AI Technical Summary

Problems solved by technology

The total amount of fruit in the country is 270 million tons, of which the global output of melons, pears and other categories has exceeded 64%. They are mainly fresh food, and some are processed into traditional products such as canned food, fruit juice, fruit wine, and candied fruit. A large amount of leftovers such as skin dregs are mostly discarded and cannot be effectively utilized, which greatly reduces the utilization rate of raw materials and industrial added value, and also pollutes the environment, seriously affecting the high-quality development of the fruit processing industry

[0003] Mulberry, blueberry, red bayberry, etc. belong to berry fruits, which have the characteristics of thin skin, rich nutrition, bright and rich color, and good taste. The skin residue in the processing process is about 20-40% of the berry. , deep in color, enriched with a large amount of pigments and nutrients, and is the most nutritious part of the berries. Therefore, making full use of the berry pomace to process high-quality distilled wine is an effective way to effectively solve the fruit pomace and improve the utilization rate of raw materials. However, there are also problems such as the rapid growth of miscellaneous bacteria in the subsequent fermentation process caused by the presence of a large amount of pectin and original miscellaneous bacteria in the fruit skin during the fermentation of pomace wine, the difficulty in dissipating the heat generated, and the wine becoming rancid.

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