Method for removing pectin in fruit wine fermentation leaching liquor

文档序号:3167 发布日期:2021-09-17 浏览:55次 中文

1. The method for removing pectin from the fruit wine fermentation leaching liquor comprises the following steps:

(1) preparing a fermentation leaching solution: screening out impurities in fruits, cleaning the fruits by using a cleaning machine, and preparing fermentation leaching liquor according to the requirements of different fruit wine production on the quality of the fermentation liquor;

(2) and (3) degumming by charge adsorption: transferring the leaching solution obtained in step (1) into a container provided with positive and negative electrode plates, wherein the gap between the two electrode plates is 3-10cm, the voltage is 24-36V, the current is 3-12A, and the gap adsorption is carried out for 2-4 times, and each time lasts for 20-30 min;

(3) centrifugal degumming: transferring the leaching solution subjected to the charge adsorption degumming in the step (2) into a centrifugal pump, centrifuging for 10-15min at 4000-.

Background

In 2019, the total yield of fruits in China is 27400.84 ten thousand tons, and with the continuous increase of the planting area and the yield of the fruits in China, the deep processing industry of the fruits is vigorously developed, particularly the fruit wine industry. The fruit wine not only retains the original nutrient components in various fruits, but also generates various new functional components in the fermentation process, simultaneously has strong fruit aroma, bright color and wide consumer market prospect,

but the problem of over-standard methanol is often faced in the production process of the fruit wine. The methanol of different batches of products of jujube dry red production enterprises in different areas still can exceed 5 to 10 times after being aged for two years; in addition, the red date brandy also has the problem of over-standard methanol, and is difficult to widely circulate in the market; adding commercial pectinase to ferment fructus Mali Pumilae distilled liquor with methanol content 4.8-6 times higher than the minimum limit specified by national standard; in addition, other fruit wines such as waxberry wine, blueberry wine, hawthorn wine, peach wine, cerasus humilis wine and the like have the same problems. Methanol is a nerve poison, can enter a body through a respiratory tract, skin and a digestive tract, has a special selection function on optic nerves and retina, and can cause temporary or permanent visual disturbance and blindness; people can have serious poisoning once eating 5g by mistake, and death can be caused when the content exceeds 12.5 g; methanol is slowly converted in a human body, the generated formaldehyde and formic acid are not easy to be discharged out of the body, and the toxicity of the formaldehyde and the formic acid is far higher than that of the methanol.

Pectins are cell wall polysaccharide substances with complex plant cell structures, molecules of the pectins are mainly polymerized by galacturonic acid with different esterification degrees through alpha-1, 4 glycosidic bonds, and are generally divided into High Methoxyl (HM) pectins (the esterification Degree (DE) > 50%) and Low Methoxyl (LM) pectins (DE < 50%), and the pectins have various functional characteristics of emulsification, gelation, oxidation resistance, thickening and the like. During the brewing process of the fruit wine, the fruit raw materials contain a large amount of pectin, and methoxy (-OCH 3) of galacturonic acid contained in the pectin is decomposed into methanol and pectic acid under the action of pectin methylesterase, which is the most important reason for over-standard methanol of the fruit wine. The pectin content, the esterification degree and the pectinase content in the fruit raw materials have influence on the generation amount of the methanol. The pectin content in jujube, apple, pear, peach, hawthorn, prune, and citrus fruits is relatively high, and the pectin content in soft fruits such as grapes and cherries is relatively low.

At present, the main means for controlling the excessive methanol in the fruit wine caused by pectin is to reduce the activity of pectinase and added pectinase contained in raw materials, even to make the pectinase lose activity and not continuously decompose pectin, thereby effectively controlling the content of methanol. Mainly adopts microwave treatment, controls the temperature of juice extraction and fermentation, screens pectinase with low methanol production, controls proper use time and determines the composition of the enzyme according to different processing purposes to control the activity of the pectinase. In addition, for trace methanol which is greatly different from ethanol concentration in distilled fruit wine, a rectification method and the adsorption of a molecular sieve can remove a part of trace methanol, but cannot completely remove the trace methanol.

Disclosure of Invention

The invention aims to provide a method for removing pectin in fruit wine fermentation leaching liquor, which aims to remove pectin substances in fruit leaching liquor by an external electric field and a centrifugal method according to the characteristic that pectin charged colloid contains a large amount of charged groups in the pectin and the directional migration flocculation in the electric field, thereby finally solving the problem that the content of methanol exceeds the standard in the fruit wine fermentation industry.

The invention is realized by the following technical scheme.

The method for removing pectin from the fruit wine fermentation leaching liquor comprises the following steps:

(1) preparing a fermentation leaching solution: screening out impurities in fruits, cleaning the fruits by using a cleaning machine, and preparing fermentation leaching liquor according to the requirements of different fruit wine production on the quality of the fermentation liquor;

(2) and (3) degumming by charge adsorption: transferring the leaching solution obtained in the step (1) into a container provided with positive and negative electrode plates, wherein the gap between the two electrode plates is 3-10cm, the voltage is 24-36V, the current is 3-12A, and the gap adsorption is carried out for 2-4 times, each time for 20-30min, so that the pectin removal rate reaches 70% -80%;

(3) centrifugal degumming: transferring the leaching solution subjected to the charge adsorption degumming in the step (2) into a centrifugal pump, centrifuging for 10-15min at 4000-.

The fruit wine fermentation leaching liquor after pectin removal can effectively reduce methanol generation caused by pectin decomposition, so that the methanol content of the produced fruit wine meets the national standard.

According to the characteristic that pectin contains a large number of charged groups, experiments show that most of pectin has negative charges, more pectin is adsorbed on the positive plate, and the area of the positive plate can be increased for improving the separation efficiency; in order to facilitate the separation of the electrode plate and the pectin, the electrode plate is designed to be net-shaped or hole-shaped; in order to improve the adsorption effect, a short-time and intermittent multiple adsorption degumming method is adopted.

The method has the beneficial effects that the pectin with charges is adsorbed and removed by adopting an external physical electric field, and then the pectin in the leaching solution can be more thoroughly removed by assisting centrifugal precipitation degumming. The method is different from the prior method that pectin decomposition is reduced by only controlling the activity of pectinase, but pectin is not really removed. The method adopts a pure physical means, does not add any chemical reagent, has no reagent residue, and produces the fruit wine with strong safety and no environmental pollution; and the pectin is thoroughly removed, and the instability of the pectinase is eliminated. The method can solve the problem that the methanol in the fruit wine production of fruit wine enterprises exceeds the standard, and has the advantages of simple equipment, less investment and low cost; the separated pectin can be recycled while controlling the methanol of the fermented fruit wine.

Detailed Description

The process of the present invention will be further illustrated with reference to the following examples.

Example 1

The method for removing pectin from the fruit wine fermentation leaching liquor comprises the following steps:

(1) preparing a hawthorn wine fermentation leaching liquor: screening out impurities in the hawthorn, cleaning the hawthorn by using a cleaning machine, removing kernels, chopping, and removing the impurities in the hawthorn: water = 1: 3, crushing and pulping in a pulping machine, adding the crushed hawthorn pulp into 0.5 g/L of pectinase, carrying out enzymolysis for 4 hours at 38 ℃ to improve the juice yield of the hawthorn pulp, and then filtering and taking juice to obtain a hawthorn wine fermentation leaching liquor;

(2) and (3) degumming by charge adsorption: transferring the leaching liquor obtained in the step (1) into a container provided with positive and negative electrode plates, wherein the gap between the two electrode plates is 3cm, the voltage is 24V, the current is 3A, and the gap adsorption is carried out for 4 times, and each time is 20 min;

(3) centrifugal degumming: and (3) transferring the leaching liquor subjected to the charge adsorption degumming in the step (2) into a centrifugal pump, rotating at 4500 rpm, centrifuging for 10min, further centrifuging for degumming, and leaving supernatant to obtain the pectin-removed preparation solution.

Example 2

The method for removing pectin from the fruit wine fermentation leaching liquor comprises the following steps:

(1) preparing a red date wine fermentation leaching solution: screening out impurities in the dry red dates, cleaning the dry red dates by using a cleaning machine, cutting the dry red dates by using red date cutting equipment, soaking the cut red dates in water in the leaching equipment according to the mass ratio of 1: 4, wherein the soaking conditions are as follows: firstly, leaching for 30min at 100 ℃, then leaching for 15 hours at 50 ℃, then carrying out solid-liquid separation, and collecting jujube juice leaching liquor;

(2) and (3) degumming by charge adsorption: transferring the leaching liquor obtained in the step (1) into a container provided with positive and negative electrode plates, wherein the gap between the two electrode plates is 10cm, the voltage is 36V, the current is 8A, and the gap adsorption is carried out for 3 times, and each time is 30 min;

(3) centrifugal degumming: transferring the leaching liquor subjected to charge adsorption degumming in the step (2) into a centrifugal pump, rotating at 4200 rpm, centrifuging for 12min, further centrifuging for degumming, and leaving supernatant to obtain a degummed jujube juice preparation liquid.

Example 3

The method for removing pectin from the fruit wine fermentation leaching liquor comprises the following steps:

(1) preparing raspberry wine fermentation leaching liquor: screening impurities in the raspberry, cleaning the impurities with a cleaning machine, squeezing, filtering to obtain raw raspberry juice, adding 0.4% pectinase according to the amount of the raw raspberry juice, performing enzymolysis at 38 ℃ for 4h to improve the juice yield of raspberry pulp, and filtering to obtain juice to prepare raspberry wine fermentation leaching liquor;

(2) and (3) degumming by charge adsorption: transferring the leaching liquor obtained in the step (1) into a container provided with positive and negative electrode plates, wherein the gap between the two electrode plates is 3cm, the voltage is 30V, the current is 10A, and the gap adsorption is carried out for 2 times, and each time is 30 min;

(3) centrifugal degumming: and (3) transferring the leaching liquor subjected to the charge adsorption degumming in the step (2) into a centrifugal pump, centrifuging for 15min at 4000 rpm, further centrifuging for degumming, and leaving supernatant to obtain the pectin-removed jujube juice preparation solution.

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