Cassava wine and preparation method thereof

Abstract

The invention belongs to the technical field of alcoholic beverage preparation, and discloses cassava wine and a preparation method thereof. The preparation method comprises the following steps: S1, providing a cassava raw material, and performing pretreatment; s2, adding aspergillus niger into the pretreated cassava raw material to remove cyanide; s3, adding fruit distiller's yeast and brown sugar into the cassava raw material obtained in S2, mixing, and fermenting; s4, distilling the fermentation liquid, and collecting to obtain wine liquid; s5, carrying out deacidification treatment on the distilled wine liquid based on physical adsorption; and S6, filling the wine liquid subjected to deacidification treatment to obtain a cassava wine product. Cassava is adopted as a raw material to prepare the wine drink, the cost of the raw materials is reduced, and acidic components, fusel oil and cyanide generated during fermentation can be effectively removed in the preparation process, so that the high-quality cassava wine which is good in color and luster, good in taste and free of astringent taste is prepared.

Description

Technical Field

[0001] The invention relates to the technical field of alcoholic beverage preparation, in particular to cassava wine and a preparation method of the cassava wine. Background Art

[0002] Edible alcohol production mainly relies on raw materials such as corn, cassava and molasses, among which corn is the main raw material for edible alcohol production. However, in recent years, due to changes in corn and cassava prices, the cost advantage of corn alcohol over cassava alcohol has gradually changed. In recent years, corn prices have continued to rise, and the increase has exceeded the change in cassava prices, so the cost advantage of corn alcohol over cassava alcohol has been lost. The cost of cassava-based edible alcohol is the lowest among the three raw material alcohols, and the decline in raw material prices has opened up considerable profit space for the production of cassava-based edible alcohol.

[0003] Reference is now made to the invention patent application number 201510976173.1, a method for preparing cassava wine and cassava wine, which discloses the preparation of cassava wine. A detailed analysis of the aforementioned patent shows that during the preparation process of the patent, no special measures were taken to treat the acidic components, fusel oil and cyanide produced during cassava fermentation, resulting in the cassava wine being relatively astringent and of poor quality. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a cassava wine and a preparation method thereof to prepare high-quality cassava wine with good color, good taste and no astringency.

[0005] A method for preparing cassava wine comprises the following steps:

[0006] S1 provides cassava raw materials and performs pretreatment;

[0007] S2 adding Aspergillus niger to the pretreated cassava raw material to remove cyanide;

[0008] S3 adds fruit wine yeast and brown sugar to the cassava raw material obtained in S2, mixes and ferments;

[0009] S4 distills the fermented liquid and collects the wine;

[0010] S5 performs deacidification treatment on the distilled wine based on physical adsorption;

[0011] The method for reducing the acidity of the distilled wine is specifically performed as follows:

[0012] S51 Take activated carbon particles and add them to the wine, and place them in a refrigerated environment for 50 to 90 minutes;

[0013] S52 is stirred while being placed in the refrigerator;

[0014] S53 uses a membrane filter to obtain a clear, low-acid wine.

[0015] S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

[0016] As a further improvement of the above scheme, fresh cassava root pieces without insect holes are selected as the cassava raw materials. In the present invention, cassava is used as a raw material to make wine. Cassava has high yield and strong adaptability when planted, and does not require pesticides, insecticides and weed control measures, thereby reducing production costs;

[0017] As a further improvement of the above scheme, the pretreatment method is specifically operated as follows: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, then wash the peeled cassava root block and cut it into small pieces, put it into salt water for soaking, take it out, transfer it to boiling water, take it out after cooking, and grind it for standby use. In the present invention, the purpose of soaking the cassava in salt water is to inhibit the growth of bacteria through salt water treatment, thereby delaying the speed of cassava deterioration, and the purpose of grinding after cooking is to improve the adequacy of the subsequent action of Aspergillus niger and raw materials, and accelerate the fermentation process.

[0018] As a further improvement of the above solution, the concentration of the brine is 2wt% to 5wt%, the mass distribution ratio of the brine to the cassava root pieces is 2 to 4:1, and the soaking time of the cassava root pieces in the brine is 20 to 50 minutes.

[0019] As a further improvement of the above scheme, the amount of Aspergillus niger added is 0.8% to 3% of the cassava raw material. The present invention, by means of Aspergillus niger + steaming treatment, removes cyanide in the cassava raw material in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of the cassava wine obtained by fermentation.

[0020] As a further improvement of the above scheme, the method of adding Aspergillus niger to remove cyanide is specifically performed as follows: adding Aspergillus niger while stirring, keeping warm at 30-40°C for 3-7h, and then steaming for 30-60min. The present invention is based on steaming to allow cyanide to escape in the form of hydrocyanic acid.

[0021] As a further improvement of the above scheme, the weight distribution ratio of the fruit yeast and brown sugar is 1:500-1500, and the added amount of the fruit yeast accounts for 0.6%-1.2% of the cassava raw material.

[0022] As a further improvement of the above scheme, the fruit wine yeast has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:0.2-1.5:0.5-1:0.1-0.6 to obtain the fruit wine yeast. In the present invention, the yeast in the fruit wine yeast decomposes the sugar in the cassava raw material and converts it into alcohol. At the same time, amylase, cellulase and pectinase decompose the starch, cellulose and pectin in the cassava raw material and convert them into sugars to participate in the fermentation reaction. The fermentation system of yeast + enzyme is used to cooperate to improve the fermentation efficiency and the wine yield. The added brown sugar provides energy, promotes fermentation, enhances the taste and adjusts the pH value.

[0023] As a further improvement of the above scheme, the fermentation is carried out in a sealed fermentation tank, the fermentation temperature is 30-40° C., and the fermentation time is 20-45 days.

[0024] As a further improvement of the above scheme, the fruit yeast is put into pure water for activation and then evenly mixed into the cassava raw material; the weight distribution ratio of the fruit yeast and pure water is 1:5-10, and the temperature of the pure water is 30-36°C.

[0025] As a further improvement of the above scheme, the distillation process includes a primary distillation of the wine and a secondary distillation of the wine, and the specific operation of the distillation process is as follows:

[0026] After the S41 fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation;

[0027] The alcohol vapor from S42 after distillation in S41 for 10 to 15 minutes is passed into a rectification tower for secondary distillation;

[0028] S43 When the alcohol content of the wine drops to 30°, the distillation is completed.

[0029] As a further improvement of the above scheme, during the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the bottom temperature of the crude distillation tower is 100-110° C., and the top temperature is 85-95° C. In the present invention, the fermentation liquid is crudely distilled by primary distillation to obtain a head wine with an alcohol content of 60°, which is discarded to ensure the quality of subsequent wine output and improve the purity of the output wine.

[0030] As a further improvement of the above scheme, during the secondary distillation, the alcohol vapor enters the middle of the distillation tower from the top of the crude distillation tower, the temperature at the bottom of the distillation tower is 108-109° C., and the temperature in the middle of the distillation tower is 82-85° C. The present invention distills the alcohol vapor obtained by the primary distillation based on the secondary distillation to obtain alcohol with a degree of 42° to 48°, which has good purity.

[0031] Improvement, the volume ratio of the activated carbon particles to the wine is 1:50-80, and the refrigeration temperature is 0-4° C. The present invention utilizes the large specific surface area and adsorption of the activated carbon particles to selectively adsorb the acidic components and fusel oil in the wine, thereby improving the quality of the obtained wine.

[0032] As a further improvement of the above scheme, during the stirring process, the stirring speed is 30-60 r / min and the stirring time is 20-30 min. The present invention promotes the better release of aroma substances in the wine based on refrigeration, and combines stirring to repeatedly mix the wine and activated carbon particles, thereby enhancing the adsorption and removal effect of acidic components and fusel oil.

[0033] A cassava wine is prepared by adopting the preparation method.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] The invention uses Aspergillus niger and steaming treatment to remove cyanide in the cassava raw material in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of cassava wine obtained by fermentation.

[0036] The present invention removes substances such as lactic acid and tannin in the wine by physical adsorption. Lactic acid and tannin, substances causing the astringency of the wine, can be removed simultaneously during the preparation process, and fusel oil in the wine can also be removed at the same time, thereby obtaining high-quality cassava wine with good color, good taste and no astringency. DETAILED DESCRIPTION

[0037] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be given in part in the following description, and will become apparent from the following description, or will be understood through the practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0038] As used herein, the terms "comprises," "including," "contains," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0039] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range limited by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including a range of "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When a numerical range is described in this article, unless otherwise specified, the range is intended to include its end values ​​and all integers and fractions within the range.

[0040] The specific embodiments of the present invention are described in detail below.

[0041] Example 1

[0042] The present embodiment provides a method for preparing cassava wine, which comprises the following steps:

[0043] S1 provides cassava raw materials and performs pretreatment.

[0044] Fresh cassava root pieces without insect holes are selected as cassava raw materials. In this embodiment, cassava is used as raw material to make wine. Cassava has high yield and strong adaptability when planted, and does not require pesticides, insecticides and weed control measures, thereby reducing production costs.

[0045] The specific operation of the pretreatment method is as follows: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, wash the peeled cassava root block, cut it into small pieces, put it into salt water and soak it for 20 minutes, transfer it to boiling water, take it out after cooking, and grind it for standby use. The concentration of the salt water is 2wt%, and the mass distribution ratio of the salt water to the cassava root block is 2:1. In this embodiment, the purpose of soaking the cassava in salt water is to inhibit the growth of bacteria through salt water treatment, thereby delaying the speed of cassava deterioration, and the purpose of grinding after cooking is to improve the adequacy of the subsequent Aspergillus niger and the raw material, and accelerate the fermentation process.

[0046] S2 adds Aspergillus niger to the pretreated cassava raw material while stirring, keeps warm at 30°C for 7h, and then steams for 30min. Based on steaming, cyanide escapes in the form of hydrocyanic acid, and the amount of Aspergillus niger added accounts for 0.8% of the cassava raw material. In this embodiment, with the help of Aspergillus niger+steaming, cyanide in the cassava raw material is removed in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of the cassava wine obtained by fermentation.

[0047] S3 adds fruit koji and brown sugar to the cassava raw material obtained in S2, and after mixing, transfers the mixture to a sealed fermentation tank for fermentation at a fermentation temperature of 30° C. for 36 days.

[0048] The weight ratio of fruit koji and brown sugar is 1:500, and the amount of fruit koji added accounts for 0.6% of the cassava raw material. The fruit koji has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:0.2:0.5:0.1 to obtain the fruit koji. After the fruit koji is activated in pure water, it is evenly mixed into the cassava raw material, the weight distribution ratio of the fruit koji and pure water is 1:5, and the water temperature of the pure water is 30°C.

[0049] In this embodiment, the yeast in the fruit wine koji decomposes the sugar in the cassava raw material and converts it into alcohol. At the same time, amylase, cellulase and pectinase decompose the starch, cellulose and pectin in the cassava raw material and convert them into sugars to participate in the fermentation reaction. The fermentation system of yeast + enzyme is used to cooperate to improve the fermentation efficiency and the wine yield. The added brown sugar plays a role in providing energy, promoting fermentation, enhancing taste and adjusting pH. The detection indicators of mature fermented mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, alcohol content 10-12% (v / v). When the detection does not meet the standard, the fermentation time is extended until the indicator is met.

[0050] S4 distills the fermented liquid and collects the wine.

[0051] The distillation process includes primary distillation and secondary distillation, and the method of distillation process is specifically performed as follows:

[0052] S41 After the fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation. During the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the bottom temperature of the crude distillation tower is 100°C and the top temperature is 85°C. In this embodiment, the fermentation liquid is crudely distilled by primary distillation to obtain a head wine with a degree of 60°, which is discarded to ensure the quality of subsequent wine output and improve the purity of the wine output.

[0053] S42 The alcohol vapor distilled after S41 is distilled for 10 minutes is passed into the distillation tower for secondary distillation. During the secondary distillation, the alcohol vapor enters the middle of the distillation tower from the top of the crude distillation tower, the bottom temperature of the distillation tower is 108°C, and the temperature in the middle of the distillation tower is 82°C. In this embodiment, the alcohol vapor obtained by the primary distillation is distilled based on the secondary distillation to obtain alcohol with a degree of 43°, which has good purity.

[0054] S43 Since low-alcohol liquor is continuously collected during the distillation process, the longer the distillation time, the lower the alcohol content. When the alcohol content of the liquor drops to 30°, the distillation ends.

[0055] S5 performs a deacidification treatment on the distilled wine based on physical adsorption. In this embodiment, physical adsorption is used to remove substances such as lactic acid and tannin in the wine. Lactic acid and tannin, which are substances that cause the astringency of the wine, can be removed simultaneously during the preparation process, and fusel oil in the wine can also be removed at the same time, thereby obtaining high-quality cassava wine with good color, good taste and no astringency.

[0056] The method for reducing the acidity of the distilled wine is as follows:

[0057] S51: adding activated carbon particles to the wine, the volume ratio of activated carbon particles to wine is 1:50, and placing in a refrigerated environment for 50 minutes, the refrigerated temperature is 0° C. In this embodiment, the activated carbon particles are used to selectively adsorb the acidic components and fusel oil in the wine, thereby improving the quality of the obtained wine.

[0058] S52 is stirring the wine while the wine is placed in the refrigerator. During the stirring process, the stirring speed is 30 r / min and the stirring time is 30 min. In this embodiment, the aroma substances in the wine are better released based on the refrigeration, and the wine and the activated carbon particles are repeatedly mixed with stirring to enhance the adsorption and removal effect of the acidic components and fusel oil.

[0059] S53 uses a membrane filter to obtain a clear, low-acid wine.

[0060] S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

[0061] Example 2

[0062] The present embodiment provides a method for preparing cassava wine, which comprises the following steps:

[0063] S1 provides cassava raw materials and performs pretreatment.

[0064] Fresh cassava root pieces without insect holes are selected as cassava raw materials. In this embodiment, cassava is used as raw material to make wine. Cassava has high yield and strong adaptability when planted, and does not require pesticides, insecticides and weed control measures, thereby reducing production costs.

[0065] The specific operation of the pretreatment method is as follows: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, wash the peeled cassava root block, cut it into small pieces, put it into salt water and soak it for 30 minutes, transfer it to boiling water, take it out after cooking, and grind it for standby use. The concentration of the salt water is 3wt%, and the mass distribution ratio of the salt water to the cassava root block is 2:1. In this embodiment, the purpose of soaking the cassava in salt water is to inhibit the growth of bacteria through salt water treatment, thereby delaying the speed of cassava deterioration, and the purpose of grinding after cooking is to improve the adequacy of the subsequent Aspergillus niger and the raw material, and accelerate the fermentation process.

[0066] S2 adds Aspergillus niger to the pretreated cassava raw material while stirring, keeps warm at 34° C. for 6 hours, and then steams for 40 minutes. Based on steaming, cyanide escapes in the form of hydrocyanic acid, and the amount of Aspergillus niger added accounts for 1% of the cassava raw material. In this embodiment, with the help of Aspergillus niger + steaming, cyanide in the cassava raw material is removed in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of the cassava wine obtained by fermentation.

[0067] S3 adds fruit koji and brown sugar to the cassava raw material obtained in S2, and after mixing, transfers the mixture to a sealed fermentation tank for fermentation at a fermentation temperature of 33° C. for 30 days.

[0068] The weight ratio of fruit koji and brown sugar is 1:800, and the amount of fruit koji added accounts for 0.8% of the cassava raw material. The fruit koji has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:0.5:0.6:0.2 to obtain the fruit koji. After the fruit koji is activated in pure water, it is evenly mixed into the cassava raw material. The weight distribution ratio of fruit koji and pure water is 1:7, and the water temperature of the pure water is 32°C.

[0069] In this embodiment, the yeast in the fruit wine koji decomposes the sugar in the cassava raw material and converts it into alcohol. At the same time, amylase, cellulase and pectinase decompose the starch, cellulose and pectin in the cassava raw material and convert them into sugars to participate in the fermentation reaction. The fermentation system of yeast + enzyme is used to cooperate to improve the fermentation efficiency and the wine yield. The added brown sugar plays a role in providing energy, promoting fermentation, enhancing taste and adjusting pH. The detection indicators of mature fermented mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, alcohol content 10-12% (v / v). When the detection does not meet the standard, the fermentation time is extended until the indicator is met.

[0070] S4 distills the fermented liquid and collects the wine.

[0071] The distillation process includes primary distillation and secondary distillation, and the method of distillation process is specifically performed as follows:

[0072] S41 After the fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation. During the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the bottom temperature of the crude distillation tower is 104°C and the top temperature is 88°C. In this embodiment, the fermentation liquid is crudely distilled by primary distillation to obtain a head wine with a degree of 60°, which is discarded to ensure the quality of subsequent wine output and improve the purity of the wine output.

[0073] S42 The alcohol vapor distilled after S41 is distilled for 12 minutes is passed into the distillation tower for secondary distillation. During the secondary distillation, the alcohol vapor enters the middle of the distillation tower from the top of the crude distillation tower, the bottom temperature of the distillation tower is 108°C, and the temperature in the middle of the distillation tower is 83°C. In this embodiment, the alcohol vapor obtained by the primary distillation is distilled based on the secondary distillation to obtain alcohol with a degree of 45°, which has good purity.

[0074] S43 Since low-alcohol liquor is continuously collected during the distillation process, the longer the distillation time, the lower the alcohol content. When the alcohol content of the liquor drops to 30°, the distillation ends.

[0075] S5 performs a deacidification treatment on the distilled wine based on physical adsorption. In this embodiment, physical adsorption is used to remove substances such as lactic acid and tannin in the wine. Lactic acid and tannin, which are substances that cause the astringency of the wine, can be removed simultaneously during the preparation process, and fusel oil in the wine can also be removed at the same time, thereby obtaining high-quality cassava wine with good color, good taste and no astringency.

[0076] The method for reducing the acidity of the distilled wine is as follows:

[0077] S51: adding activated carbon particles to the wine, the volume ratio of activated carbon particles to wine is 1:60, and placing in a refrigerated environment for 70 minutes, the refrigerated temperature is 2° C. In this embodiment, the activated carbon particles are used to selectively adsorb the acidic components and fusel oil in the wine due to their large specific surface area and adsorption capacity, thereby improving the quality of the obtained wine.

[0078] S52 is stirring the wine while the wine is placed in the refrigerator. During the stirring process, the stirring speed is 40 r / min and the stirring time is 28 min. In this embodiment, the aroma substances in the wine are better released based on the refrigeration, and the wine and the activated carbon particles are repeatedly mixed with stirring to enhance the adsorption and removal effect of the acidic components and fusel oil.

[0079] S53 uses a membrane filter to obtain a clear, low-acid wine.

[0080] S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

[0081] Example 3

[0082] The present embodiment provides a method for preparing cassava wine, which comprises the following steps:

[0083] S1 provides cassava raw materials and performs pretreatment.

[0084] Fresh cassava root pieces without insect holes are selected as cassava raw materials. In this embodiment, cassava is used as raw material to make wine. Cassava has high yield and strong adaptability when planted, and does not require pesticides, insecticides and weed control measures, thereby reducing production costs.

[0085] The specific operation of the pretreatment method is as follows: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, wash the peeled cassava root block, cut it into small pieces, put it into salt water and soak it for 40 minutes, transfer it to boiling water, take it out after cooking, and grind it for standby use. The concentration of the salt water is 4wt%, and the mass distribution ratio of the salt water to the cassava root block is 3:1. In this embodiment, the purpose of soaking the cassava in salt water is to inhibit the growth of bacteria through salt water treatment, thereby delaying the speed of cassava deterioration, and the purpose of grinding after cooking is to improve the adequacy of the subsequent Aspergillus niger and the raw material, and accelerate the fermentation process.

[0086] S2 adds Aspergillus niger to the pretreated cassava raw material while stirring, keeps warm at 38° C. for 5 hours, and then steams for 50 minutes. Based on steaming, cyanide escapes in the form of hydrocyanic acid, and the amount of Aspergillus niger added accounts for 2% of the cassava raw material. In this embodiment, with the help of Aspergillus niger + steaming, cyanide in the cassava raw material is removed in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of the cassava wine obtained by fermentation.

[0087] S3 adds fruit koji and brown sugar to the cassava raw material obtained in S2, and after mixing, transfers the mixture to a sealed fermentation tank for fermentation at a fermentation temperature of 35° C. for 26 days.

[0088] The weight ratio of fruit koji and brown sugar is 1:1100, and the amount of fruit koji added accounts for 1% of the cassava raw material. The fruit koji has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:1:0.8:0.5 to obtain the fruit koji. After the fruit koji is activated in pure water, it is evenly mixed into the cassava raw material, the weight distribution ratio of the fruit koji and pure water is 1:8, and the water temperature of the pure water is 34°C.

[0089] In this embodiment, the yeast in the fruit wine koji decomposes the sugar in the cassava raw material and converts it into alcohol. At the same time, amylase, cellulase and pectinase decompose the starch, cellulose and pectin in the cassava raw material and convert them into sugars to participate in the fermentation reaction. The fermentation system of yeast + enzyme is used to cooperate to improve the fermentation efficiency and the wine yield. The added brown sugar plays a role in providing energy, promoting fermentation, enhancing taste and adjusting pH. The detection indicators of mature fermented mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, alcohol content 10-12% (v / v). When the detection does not meet the standard, the fermentation time is extended until the indicator is met.

[0090] S4 distills the fermented liquid and collects the wine.

[0091] The distillation process includes primary distillation and secondary distillation, and the method of distillation process is specifically performed as follows:

[0092] S41 After the fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation. During the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the bottom temperature of the crude distillation tower is 108°C and the top temperature is 90°C. In this embodiment, the fermentation liquid is crudely distilled by primary distillation to obtain a head wine with a degree of 60°, which is discarded to ensure the quality of subsequent wine output and improve the purity of the wine output.

[0093] S42 The alcohol vapor distilled from S41 after 14 minutes of distillation is passed into the distillation tower for secondary distillation. During the secondary distillation, the alcohol vapor enters the middle of the distillation tower from the top of the crude distillation tower, the bottom temperature of the distillation tower is 109°C, and the temperature in the middle of the distillation tower is 84°C. In this embodiment, the alcohol vapor obtained by the primary distillation is distilled based on the secondary distillation to obtain alcohol with a degree of 46°, which has good purity.

[0094] S43 Since low-alcohol liquor is continuously collected during the distillation process, the longer the distillation time, the lower the alcohol content. When the alcohol content of the liquor drops to 30°, the distillation ends.

[0095] S5 performs a deacidification treatment on the distilled wine based on physical adsorption. In this embodiment, physical adsorption is used to remove substances such as lactic acid and tannin in the wine. Lactic acid and tannin, which are substances that cause the astringency of the wine, can be removed simultaneously during the preparation process, and fusel oil in the wine can also be removed at the same time, thereby obtaining high-quality cassava wine with good color, good taste and no astringency.

[0096] The method for reducing the acidity of the distilled wine is as follows:

[0097] S51 takes activated carbon particles and adds them to the wine, the volume ratio of activated carbon particles to wine is 1:70, and the wine is placed in a refrigerated environment for 80 minutes, and the refrigerated temperature is 1° C. In this embodiment, the activated carbon particles are used to selectively adsorb the acidic components and fusel oil in the wine due to their large specific surface area and adsorption capacity, thereby improving the quality of the obtained wine.

[0098] S52 is stirring the wine while placing it in cold storage. During the stirring process, the stirring speed is 50 r / min and the stirring time is 23 min. In this embodiment, the aroma substances in the wine are better released based on the cold storage, and the wine and the activated carbon particles are repeatedly mixed with stirring to enhance the adsorption and removal effect of the acidic components and fusel oil.

[0099] S53 uses a membrane filter to obtain a clear, low-acid wine.

[0100] S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

[0101] Example 4

[0102] The present embodiment provides a method for preparing cassava wine, which comprises the following steps:

[0103] S1 provides cassava raw materials and performs pretreatment.

[0104] Fresh cassava root pieces without insect holes are selected as cassava raw materials. In this embodiment, cassava is used as raw material to make wine. Cassava has high yield and strong adaptability when planted, and does not require pesticides, insecticides and weed control measures, thereby reducing production costs.

[0105] The specific operation of the pretreatment method is as follows: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, wash the peeled cassava root block, cut it into small pieces, put it into salt water and soak it for 50 minutes, transfer it to boiling water, take it out after cooking, and grind it for standby use. The concentration of the salt water is 5wt%, and the mass distribution ratio of the salt water to the cassava root block is 4:1. In this embodiment, the purpose of soaking the cassava in salt water is to inhibit the growth of bacteria through salt water treatment, thereby delaying the speed of cassava deterioration, and the purpose of grinding after cooking is to improve the adequacy of the subsequent Aspergillus niger and the raw material, and accelerate the fermentation process.

[0106] S2 adds Aspergillus niger to the pretreated cassava raw material while stirring, keeps warm at 40°C for 4h, and then steams for 60min, so that cyanide escapes in the form of hydrocyanic acid based on steaming, and the amount of Aspergillus niger added accounts for 3% of the cassava raw material. In this embodiment, with the help of Aspergillus niger + steaming, cyanide in the cassava raw material is removed in the form of hydrofluoric acid, thereby avoiding the generation of cyanide during subsequent fermentation and improving the quality of the cassava wine obtained by fermentation.

[0107] S3 adds fruit koji and brown sugar to the cassava raw material obtained in S2, and after mixing, transfers the mixture to a sealed fermentation tank for fermentation at a fermentation temperature of 40° C. for 20 days.

[0108] The weight ratio of fruit koji and brown sugar is 1:1500, and the amount of fruit koji added accounts for 0.12% of the cassava raw material. The fruit koji has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:1.5:1:0.6 to obtain the fruit koji. After the fruit koji is activated in pure water, it is evenly mixed into the cassava raw material. The weight distribution ratio of fruit koji and pure water is 1:10, and the water temperature of the pure water is 36°C.

[0109] In this embodiment, the yeast in the fruit wine koji decomposes the sugar in the cassava raw material and converts it into alcohol. At the same time, amylase, cellulase and pectinase decompose the starch, cellulose and pectin in the cassava raw material and convert them into sugars to participate in the fermentation reaction. The fermentation system of yeast + enzyme is used to cooperate to improve the fermentation efficiency and the wine yield. The added brown sugar plays a role in providing energy, promoting fermentation, enhancing taste and adjusting pH. The detection indicators of mature fermented mash are: acidity ≤6.2, residual sugar ≤1%, residual reducing sugar ≤0.3%, alcohol content 10-12% (v / v). When the detection does not meet the standard, the fermentation time is extended until the indicator is met.

[0110] S4 distills the fermented liquid and collects the wine.

[0111] The distillation process includes primary distillation and secondary distillation, and the method of distillation process is specifically performed as follows:

[0112] S41 After the fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation. During the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the bottom temperature of the crude distillation tower is 110°C and the top temperature is 95°C. In this embodiment, the fermentation liquid is crudely distilled by primary distillation to obtain a head wine with a degree of 60°, which is discarded to ensure the quality of subsequent wine output and improve the purity of the wine output.

[0113] S42 The alcohol vapor distilled after S41 distillation for 15 minutes is passed into the distillation tower for secondary distillation. During the secondary distillation, the alcohol vapor enters the middle of the distillation tower from the top of the crude distillation tower, the bottom temperature of the distillation tower is 109°C, and the temperature in the middle of the distillation tower is 85°C. In this embodiment, the alcohol vapor obtained by the primary distillation is distilled based on the secondary distillation to obtain alcohol with a degree of 48°, which has good purity.

[0114] S43 Since low-alcohol liquor is continuously collected during the distillation process, the longer the distillation time, the lower the alcohol content. When the alcohol content of the liquor drops to 30°, the distillation ends.

[0115] S5 performs a deacidification treatment on the distilled wine based on physical adsorption. In this embodiment, physical adsorption is used to remove substances such as lactic acid and tannin in the wine. Lactic acid and tannin, which are substances that cause the astringency of the wine, can be removed simultaneously during the preparation process, and fusel oil in the wine can also be removed at the same time, thereby obtaining high-quality cassava wine with good color, good taste and no astringency.

[0116] The method for reducing the acidity of the distilled wine is as follows:

[0117] S51: adding activated carbon particles to the wine, the volume ratio of activated carbon particles to wine is 1:80, and placing in a refrigerated environment for 90 minutes, the refrigerated temperature is 0° C. In this embodiment, the activated carbon particles are used to selectively adsorb the acidic components and fusel oil in the wine due to their large specific surface area and adsorption capacity, thereby improving the quality of the obtained wine.

[0118] S52 is stirring the wine while placing it in cold storage. During the stirring process, the stirring speed is 60 r / min and the stirring time is 20 min. In this embodiment, the aroma substances in the wine are better released based on the cold storage, and the wine and the activated carbon particles are repeatedly mixed with stirring to enhance the adsorption and removal effect of the acidic components and fusel oil.

[0119] S53 uses a membrane filter to obtain a clear, low-acid wine.

[0120] S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

[0121] The above embodiments are merely preferred implementations of the present invention. Any simple modification, amendment and substitution of the above embodiments based on the technical essence of the present invention shall fall within the scope of the technical solution of the present invention.

Claims

1. A method for preparing cassava wine, characterized in that: The following steps are involved: S1 provides cassava raw materials and performs pretreatment; S2 adding Aspergillus niger to the pretreated cassava raw material to remove cyanide; S3 adds fruit wine yeast and brown sugar to the cassava raw material obtained in S2, mixes and ferments; S4 distills the fermented liquid and collects the wine; S5 performs deacidification treatment on the distilled wine based on physical adsorption; The method for reducing the acidity of the distilled wine is specifically performed as follows: S51 Take activated carbon particles and add them to the wine, and place them in a refrigerated environment for 50 to 90 minutes; S52 is stirred while being placed in the refrigerator; S53 uses a membrane filter to obtain a clear, low-acid wine. S6 fills the wine liquid after the acid reduction treatment to obtain the cassava wine product.

2. The preparation method according to claim 1, characterized in that: Selecting fresh cassava root pieces without insect holes as the cassava raw materials; The pretreatment method has the following specific operations: clean the cassava root block, remove the peel and impurities on the surface of the cassava root block, clean the peeled cassava root block and cut it into small pieces, soak it in salt water, take it out, transfer it to boiling water, take it out after cooking, and crush it for later use.

3. The preparation method according to claim 2, characterized in that: The concentration of the salt water is 2wt% to 5wt%, the mass distribution ratio of the salt water to the cassava root pieces is 2 to 4:1, and the soaking time of the cassava root pieces in the salt water is 20 to 50 minutes.

4. The preparation method according to claim 1, characterized in that: The amount of Aspergillus niger added is 0.8% to 3% of the cassava raw material; The method of adding Aspergillus niger to remove cyanide has the following specific operations: adding Aspergillus niger while stirring, keeping warm at 30-40° C. for 3-7 hours, and then steaming for 30-60 minutes.

5. The preparation method according to claim 1, characterized in that: The weight distribution ratio of the fruit wine yeast and brown sugar is 1:500-1500, and the amount of the fruit wine yeast added accounts for 0.6%-1.2% of the cassava raw material; The fruit wine yeast has the following components: yeast, amylase, cellulase and pectinase are mixed in a ratio of 1:0.2-1.5:0.5-1:0.1-0.6 to obtain the fruit wine yeast.

6. The preparation method according to claim 5, characterized in that: The fermentation is carried out in a sealed fermentation tank at a fermentation temperature of 30 to 40° C. for a fermentation time of 20 to 45 days; The fruit yeast is put into pure water for activation and then evenly mixed into the cassava raw material; the weight distribution ratio of the fruit yeast and pure water is 1:5-10, and the temperature of the pure water is 30-36°C.

7. The preparation method according to claim 1, characterized in that: The distillation process includes primary distillation of wine and secondary distillation of wine, and the method of distillation process is specifically performed as follows: After the S41 fermentation liquid is preheated to 70°C, it is sent to the crude distillation tower for primary distillation; The alcohol vapor from S42 after distillation in S41 for 10 to 15 minutes is passed into a rectification tower for secondary distillation; S43 When the alcohol content of the wine drops to 30°, the distillation is completed.

8. The preparation method according to claim 1, characterized in that: During the primary distillation, the preheated fermentation liquid enters from the top of the crude distillation tower, steam is introduced into the bottom of the crude distillation tower, and the temperature at the bottom of the crude distillation tower is 100-110° C., and the temperature at the top of the tower is 85-95° C.; During the secondary distillation, alcohol vapor enters the middle of the rectifying tower from the top of the crude distillation tower, the temperature at the bottom of the rectifying tower is 108-109°C, and the temperature in the middle of the rectifying tower is 82-85°C.

9. The preparation method according to claim 1, characterized in that: The volume ratio of the activated carbon particles to the wine is 1:50-80, and the refrigeration temperature is 0-4°C; During the stirring process, the stirring speed is 30 to 60 r / min and the stirring time is 20 to 30 min.

10. A cassava wine, characterized in that: The cassava wine is prepared by the preparation method described in any one of claims 1 to 9.