CN108795647A - The production method of pineapple original plasm wine and intelligent installation for fermenting - Google Patents
The production method of pineapple original plasm wine and intelligent installation for fermenting Download PDFInfo
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- CN108795647A CN108795647A CN201810714398.3A CN201810714398A CN108795647A CN 108795647 A CN108795647 A CN 108795647A CN 201810714398 A CN201810714398 A CN 201810714398A CN 108795647 A CN108795647 A CN 108795647A
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Abstract
The invention discloses a kind of production methods of pineapple original plasm wine, include the following steps：By the broken obtained pretreatment pineapple of pineapple, pretreatment pineapple is mixed with the mixed enzyme being made of cellulase and pectase, is digested under different temperatures and time, and it is that 3-4 obtains pineapple mash that pH is adjusted after enzymolysis；Dry ferment and white sugar are added in pineapple mash, carries out aerobic fermentation and filters to obtain the first zymotic fluid after 4-5 days；First zymotic fluid adds diatomite, starts to be sealed by fermentation using hot and cold alternation, then detach and supernatant is taken to obtain the second zymotic fluid, through distilling up to pineapple original plasm wine.The present invention also provides the pineapple original plasm wine made of the production method of pineapple original plasm wine and the intelligent installation for fermentings for being used to prepare pineapple original plasm wine.The present invention digests broken liquid at different temperatures by the way that cellulase and pectase is added and allocates different proportion, improves the broken crushing juice rate of pineapple and clarity, and be conveniently accomplished fermentation process through intelligent installation for fermenting finally to obtain pineapple original plasm wine.
Description
Technical field
The present invention relates to fruit wine production method and engineering device technique field, more particularly to a kind of production method of pineapple original plasm wine
And intelligent installation for fermenting.
Background technology
Pineapple is commonly called as pineapple, originates in american torrid zone area, is famous one of tropical fruit (tree), in Fujian China, wide
There is cultivation in east, Hainan Guangxi, Yunnan.Pineapple is full of nutrition, ingredient include carbohydrate, protein, fat, vitamin A, B1, B2,
C, breaks down proteins element and calcium, phosphorus, iron, organic acid, niacin etc., especially ascorbic content is higher, and pineapple gas
Taste fragrance, sweet in flavor, slightly sour, juice is abundant, and delicious pineapple can provide body a variety of nutrients, but largely listing is pineapple
In summer, hot climate, storage endurance, does not have many generations to transportational process elsewhere from the place of production and rots, therefore, in addition to portion
Divide outside fresh pineapple direct marketing, it is most of as deep processing, such as：Preserved fruit, fruit wine etc., and current people are in order to for a long time
Some freshs fruit of vegetables not easy to maintain are eaten, voluntarily fermentation fruit wine of being in is also very common.And pineapple is utilized to make fruit wine, directly
It is used after being crushed to pineapple, not only crushing juice rate is low, but also turbidity is also high, effectively causes waste.Due to fruits and vegetables cell wall
Containing a large amount of celluloses, and the intercellular substance in intercellular layer is mainly soluble pectin composition, therefore, when being crushed fruits and vegetables, fiber
Whether element is completely broken to influence crushing juice rate, and the spilling of pectin causes the muddiness of juice, and people are using addition pectase at present
Or cellulase carries out broken wall, and broken wall efficiency and then crushing juice rate is improved to improve, after fermentation with gelatin-tannin, fine jade
Fat or bentonite are clarified, although can meet the needs of market, are virtually wasted raw material and are also increased energy consumption, and
Homemade fruit wine is because in the production process also can be more difficult without the large-scale filter device of modernization, therefore, fundamentally
It solves to destroy cell wall and be clarified, existing existing issue is solved extremely important.
Invention content
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of production methods of pineapple original plasm wine, can be by being used in mixed way pectin
Enzyme and cellulase improve crushing juice rate, improve turbidity, and can produce fruit wine according to pineapple magma liquor method for making.
It is a still further object of the present invention to provide a kind of intelligent installation for fermentings being used to prepare pineapple original plasm wine, utilize intelligence
Energy installation for fermenting can complete wine fermentation process according to the method for preparing pineapple original plasm wine, and conveniently pass through intelligent installation for fermenting
Adjust the fermentation stage demand different to temperature.
In order to realize these purposes and other advantages according to the present invention, a kind of making side of pineapple original plasm wine is provided
Method comprises the steps of：
S1：It counts in parts by weight, after carrying out break process after 100 parts of pineapples peelings, corings, obtains pretreatment pineapple,
Pineapple and 0.5-1 parts in mass ratio 1 will be pre-processed:The mixed enzyme mixing of cellulase and pectase that 1-1.5 is constituted, in 40-
8-12h is digested at 45 DEG C, it is 3.0-4.0 to adjust pH after enzymolysis, obtains pineapple mash；
S2：Dry ferment is added by the 0.5-0.8% of pineapple gross mass into pineapple mash obtained by S1,10-15% is added white
Sugar carries out aerobic fermentation under the conditions of 18-25 DEG C, intermittent stirring is carried out in fermentation process, and fermentation is obtained by filtration first after 4-5 days
Zymotic fluid；
S3：Solid diatomite is added into the first zymotic fluid obtained by S2 by mass fraction 5-10%, at hot and cold alternation
Logos is first sealed by fermentation 31-35d under the conditions of 18-20 DEG C, then is placed under the conditions of 0-4 DEG C, continues to seal 4-6d, when pol is
The fermentation ends in 1g/L or less, separation take supernatant, obtain the second zymotic fluid；
S4：Second zymotic fluid obtained by S4 is distilled, obtains fraction to get the pineapple original plasm wine.
Preferably, the quality of cellulase and pectase described in the mixed enzyme of cellulase described in S1 and pectase
Than being 1:1.1-1.3.
Preferably, the quality of cellulase and pectase described in the mixed enzyme of cellulase described in S1 and pectase
Than being 1:1.2.
Preferably, the hydrolysis temperature is 42-44 DEG C, enzymolysis time 9-10h.
Preferably, the hydrolysis temperature is 43 DEG C, enzymolysis time 9h.
Preferably, the actual conditions stirred described in S2 are：20min, rotating speed 300rpm are stirred per 8-12h；Institute in S3
State fermentation 4-5 days after filter the first zymotic fluid is to reach 10-11%vol with the alcoholic strength of first zymotic fluid, pol reaches
It is standard to 4g/L or less.
Preferably, further comprising the steps of：
Pineapple original plasm wine obtained by S4 is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
The pineapple original plasm wine that a kind of production method with the pineapple original plasm wine makes.
A kind of intelligent installation for fermenting being used to prepare the pineapple original plasm wine, including：
There is first fermentation chamber the staving of the first opening, first fermentation chamber to be divided by lateral partitions for upper end
Rabbling mechanism is arranged in fermentation chamber and lower fermentation chamber, the top fermentation intracavitary, and the rabbling mechanism includes agitating shaft, paddle and moves
Force mechanisms form, and the agitating shaft is vertically arranged among the portion of the top fermentation bottom of chamber, and the paddle is evenly distributed on described
On agitating shaft, in the lower fermentation intracavitary, the actuating unit drives the agitating shaft and paddle for the actuating unit setting
Rotation；Heater strip is arranged in the partition board lower surface, is heated with the liquid to the top fermentation intracavitary, the top fermentation chamber
Multiple first temperature sensors are respectively set in internal side and bottom；Filtrate port, institute is arranged close to bottom in the top fermentation chamber
It is to protrude the pipeline on top fermentation chamber surface to state filtrate port, in the filtrate port from inside to outside longitudinally disposed three layers it is dismountable
The aperture of filter screen, the filter screen tapers into from inside to outside, and the first valve is arranged in the filtrate port；First opening two
Side is symmetrical arranged one group of exhaust outlet, and openable and closable baffle is arranged in the exhaust outlet；And
Second fermentation chamber has the staving of the second opening, the lid of second opening equipped with adaptation described for upper end
Lid and second opening are spirally connected；Second fermentation chamber is to have double-layer structure with dissection, the double-layer structure packet
Outer layer chamber and inner layer cavity are included, the first blow vent and the second blow vent, first ventilation is arranged in the bottom end side of the outer layer chamber
Mouth is by the external hot gas source of the first vent line, with to the inner layer cavity heat supply, first vent line nearly described first leads to
The second valve is equipped at gas port；Second blow vent is by the external cold air source of the second vent line, to be dropped to the inner layer cavity
Temperature is equipped with third valve at nearly second blow vent of second vent line；The internal side wall of the inner layer cavity and bottom
Multiple second temperature sensors are respectively set；Inlet is arranged close to bottom end in the inner layer cavity, and the inlet passes through inlet tube
The end of the filtrate port is connected through the outer layer chamber, and the 4th valve is set at the closely described inlet of the inlet tube.
Preferably, further include control mechanism, the control mechanism includes controller, and the controller is separately connected described
Actuating unit, heater strip, the first temperature sensor, baffle, the second valve, third valve and second temperature sensor and respectively into
Row control；And
Instruct system comprising database and display screen；The databases contain the actuating unit and start every time
Time, rotating speed and duration, the max-thresholds and minimum threshold of the first temperature sensor and second temperature sensor
Max-thresholds；The display screen is connected with the data control, and the controller is connect with the database and display screen respectively, with
Make the data information that the controller transfers actuating unit according to the database that the actuating unit be instructed to be actuated for stirring,
And the data information of the actuating unit is sent to display screen and is shown；When the temperature sensor of the first sensor is more than
Max-thresholds make the data information that the controller is transferred the first temperature sensor by the database that the baffle be instructed to open
It is exhausted, when the temperature sensor of the first sensor is less than minimum threshold, so that the controller is transferred by database described
The data information of first temperature sensor instructs the heater strip to be actuated for heating, and by the number of first temperature sensor
It is believed that breath is sent to display screen and is shown；When the second temperature sensor is higher than max-thresholds, the controller is made to have
The data information that the database transfers second temperature sensor instructs second valve to close, and opens simultaneously third valve,
When the second temperature sensor is less than max-thresholds, the controller is made to have the database to transfer second temperature sensing
The data information of device instructs the third valve to close, and opens simultaneously the second valve, and by the number of the second temperature sensor
It is believed that breath is sent to the display screen and shows.
The present invention includes at least following advantageous effect：
First, the present invention can make pineapple original plasm wine by the production method of pineapple original plasm wine, in order to make full use of
Pineapple raw material carry out broken enzymolysis, since fruits and vegetables cell wall contains using pectase and cellulase to pineapple raw material
There are a large amount of celluloses, and the intercellular substance in intercellular layer is mainly soluble pectin, therefore, the destruction effect of cellulose in cell wall
Fruit affects broken crushing juice rate, and intercellular substance overflows so that juice is muddy after cell wall breakage, and the application passes through pectase
With the addition of the mixed enzyme of cellulase, and use cellulase and pectase mass ratio 1:Proportioning different 1.1-1.5, not
The synthermal lower influence for measuring two kinds of enzymes to crushing juice rate after broken wall and turbidity finds crushing juice rate can be made to improve after mixed enzyme is added
12% or more, clarity improves 40% or more, so as to make pineapple raw material be fully used, and high broken of clarity
Liquid can also simplify the filter process after fermentation, be conducive to the manufacturing process for simplifying entire fruit wine.
Secondly, in the fermentation process that pineapple original plasm wine is prepared using intelligent installation for fermenting, different fermentations rank can be automatically adjusted
The required temperature range of section, and bucket fermentation is changed after aerobic fermentation, filtrate port that can be directly through the first fermentation chamber enters
In second fermentation chamber, so that the solid residue of pineapple and fermentation liquid phase separation, simple laborsaving, particularly with oneself is small quantities of at home
The fermentation that carries out of amount is more suitable for.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Description of the drawings
Fig. 1 is the structural schematic diagram of intelligent installation for fermenting of the present invention.
Specific implementation mode
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein are not precluded one or more
The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of production method of pineapple original plasm wine, comprises the steps of：
S1：It counts in parts by weight, after carrying out break process after 100 parts of pineapples peelings, corings, obtains pretreatment pineapple.
Pineapple and 0.5-1 parts in mass ratio 1 will be pre-processed:The mixed enzyme mixing of cellulase and pectase that 1-1.5 is constituted, in 40-
8-12h is digested at 45 DEG C, it is 3.0-4.0 to adjust pH after enzymolysis, obtains pineapple mash；
S2：Dry ferment is added by the 0.5-0.8% of pineapple gross mass into pineapple mash obtained by S1,10-15% is added white
Sugar carries out aerobic fermentation under the conditions of 18-25 DEG C, carries out intermittent stirring in fermentation process, and fermentation is filtered after 4-5 days to be obtained first and send out
Zymotic fluid；
S3：Solid diatomite is added into the first zymotic fluid obtained by S2 by mass fraction 5-10%, at hot and cold alternation
Logos is first sealed by fermentation 31-35d under the conditions of 18-20 DEG C, then is placed under the conditions of 0-4 DEG C, continues to seal 4-6d, when pol exists
Fermentation ends when 1g/L or less, separation take supernatant, obtain the second zymotic fluid；
S4：Second zymotic fluid obtained by S4 is distilled, obtains fraction to get the pineapple original plasm wine.
In one preferred embodiment, cellulase and pectase described in the mixed enzyme of cellulase described in S1 and pectase
Mass ratio be 1:1.1-1.3.
In one preferred embodiment, cellulase and pectase described in the mixed enzyme of cellulase described in S1 and pectase
Mass ratio be 1:1.2.
In one preferred embodiment, the hydrolysis temperature is 42-44 DEG C, enzymolysis time 9-10h.
In one preferred embodiment, the hydrolysis temperature is 43 DEG C, enzymolysis time 9h.
In one preferred embodiment, the actual conditions stirred described in S2 are：20min, rotating speed 300rpm are stirred per 8-12h；
Filtered after fermenting 4-5 days described in S3 the first zymotic fluid is to reach 10-11%vol with the alcoholic strength of first zymotic fluid,
It is standard that pol, which reaches 4g/L or less,.
It is further comprising the steps of in one preferred embodiment：
Pineapple original plasm wine obtained by S4 is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
The production method of pineapple original plasm wine of the present invention is further illustrated below by specific embodiment.
The application alcoholic strength is measured to be measured according to national standard distillation hydrometer method；Clarity measurement is to utilize spectrophotometer
It is measured using colorimetric method；Pol is measured using saccharimeter.
Embodiment 1
It counts in parts by weight, after carrying out break process after 100 parts of pineapples peelings, corings, obtains pretreatment pineapple, it will be pre-
Handle pineapple and 0.5-1 parts in mass ratio 1:The mixed enzyme mixing of 1 cellulase constituted and pectase, digests at 40 DEG C
8h, it is 3.0-4.0 that pH is adjusted after enzymolysis, obtains pineapple mash；
Dry ferment is added by the 0.6% of pineapple gross mass into gained pineapple mash, 10% is added white sugar, in 22 DEG C of conditions
Lower carry out aerobic fermentation, intermittent stirring is carried out in fermentation process, and fermentation filters to obtain the first zymotic fluid after 4 days；
Solid diatomite is added into the first zymotic fluid of gained by mass fraction 8%, using hot and cold alternation facture, first exists
It is sealed by fermentation 31d under the conditions of 18 DEG C, then is placed under the conditions of 4 DEG C, continues to seal 6d, fermentation ends when pol is 1g/L, separation takes
Supernatant obtains the second zymotic fluid；
The second zymotic fluid of gained is distilled, obtains fraction to get the pineapple original plasm wine.
Gained pineapple original plasm wine is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
In the above-described embodiment, before the mixed enzyme of plain enzyme and pectase without added fiber, the broken juice of pineapple
Rate is 72.2%, clarity 37%, and the crushing juice rate and clarity that the fermentation liquid obtained after mixed enzyme is added are respectively
81% and 54.3%, it is respectively increased 12.5% compared to not being added before mixed enzyme, clarity 46.7%；The alcohol of gained original plasm wine
Degree is 53.5%vol.
Embodiment 2
It counts in parts by weight, after carrying out break process after 100 parts of pineapples peelings, corings, obtains pretreatment pineapple, it will be pre-
Handle pineapple and 0.5 part in mass ratio 1:The mixed enzyme mixing of 1.2 cellulases constituted and pectase, digests at 43 DEG C
9h, it is 3.0-4.0 that pH is adjusted after enzymolysis, obtains pineapple mash；
Dry ferment is added by the 0.6% of pineapple gross mass into gained pineapple mash, 10% is added white sugar, in 22 DEG C of conditions
Lower carry out aerobic fermentation, intermittent stirring is carried out in fermentation process, and fermentation filters to obtain the first zymotic fluid after 4 days；
Solid diatomite is added into the first zymotic fluid of gained by mass fraction 8%, using hot and cold alternation facture, first exists
33d is sealed by fermentation under the conditions of 19 DEG C, then under the conditions of being placed in 4 DEG C under, continue to seal 6d, fermentation ends when pol is 0.8g/L, point
From supernatant is taken, the second zymotic fluid is obtained；
The second zymotic fluid of gained is distilled, obtains fraction to get the pineapple original plasm wine.
Gained pineapple original plasm wine is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
In the above-described embodiment, before pectase and cellulase are not added, the broken crushing juice rate of pineapple is
72.2%, the crushing juice rate and clarity of the fermentation liquid obtained after pectase and cellulase is added in clarity 37%
Respectively 84.5% and 55.6%, it is respectively increased 17.0% compared to not being added before pectase and cellulase, clarity
50.3%；The alcoholic strength of gained original plasm wine is 54.4%vol.
This embodiment is made pineapple raw material be fully used and is obtained with best mixed enzyme ratio and optimal fermentation condition
To the pineapple original plasm wine of the high number of degrees.
Embodiment 3
It counts in parts by weight, after carrying out break process after 100 parts of pineapples peelings, corings, obtains pretreatment pineapple, it will be pre-
Handle pineapple and 0.5 part in mass ratio 1:The mixed enzyme mixing of 1.5 cellulases constituted and pectase, digests at 45 DEG C
12h, it is 3.0-4.0 that pH is adjusted after enzymolysis, obtains pineapple mash；
Dry ferment is added by the 0.6% of pineapple gross mass into gained pineapple mash, 10% is added white sugar, in 22 DEG C of conditions
Lower carry out aerobic fermentation, intermittent stirring is carried out in fermentation process, and fermentation filters to obtain the first zymotic fluid after 5 days；
Solid diatomite is added into the first zymotic fluid of gained by mass fraction 8%, using hot and cold alternation facture, first exists
35d is sealed by fermentation under the conditions of 20 DEG C, then under the conditions of being placed in 4 DEG C under, continue to seal 6d, fermentation ends when pol is 1g/L, separation
Supernatant is taken, the second zymotic fluid is obtained；
The second zymotic fluid of gained is distilled, obtains fraction to get the pineapple original plasm wine.
Gained pineapple original plasm wine is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
In the above-described embodiment, before pectase and cellulase are not added, the broken crushing juice rate of pineapple is
72.2%, the crushing juice rate and clarity of the fermentation liquid obtained after pectase and cellulase is added in clarity 37%
Respectively 84.5% and 52.1%, it is respectively increased 18.5% compared to not being added before pectase and cellulase, clarity
40.8%；The alcoholic strength of gained original plasm wine is 53.0%vol.
In aerobic fermentation stage overwhelming majority sugar transition at alcohol, after waiting for aerobic fermentation, start oxygen-free seal hair
Ferment；Anaerobic fermentation process be fruit wine mouthfeel quality formed important stage, and be sealed by fermentation phase temperature and fermentation time for
The tools such as flavor, mouthfeel after fruit wine is formed have a certain impact, and fermentation is carried out by the way of hot and cold alternation and is conducive to fruit wine wind
The formation of taste will be illustrated below with specific embodiment.
Embodiment 4
10 professionals that experience is judged with fruit wine taste after different temperatures and fermentation time carry out anaerobic fermentation
Then the fruit wine of making (as shown in table 1, quotes source according to sensory evaluation scores standard：Wang Fu honor wine brewing analysis and detection [M]
Beijing Chemical Industry Press, 2005) sensory evaluation is carried out, sensory evaluation scores result uses the average value of 10 professionals scoring
It indicates, as shown in table 2.
1 sensory evaluation scores standard of table
2 sensory evaluation scores result of table
The present invention also provides a kind of pineapple original plasm wines that the production method with pineapple original plasm wine makes.
It in the above scheme, can according to making step using the production method of the pineapple original plasm wine described in embodiment 1-3
To make pineapple original plasm wine.
As shown in Figure 1, the present invention also provides a kind of intelligent installation for fermenting being used to prepare the pineapple original plasm wine, packet
It includes：
There is first fermentation chamber the staving of the first opening, first fermentation chamber to be divided by lateral partitions for upper end
Rabbling mechanism is arranged in fermentation chamber and lower fermentation chamber, the top fermentation intracavitary, and the rabbling mechanism includes agitating shaft, paddle and moves
Force mechanisms form, and the agitating shaft is vertically arranged among the portion of the top fermentation bottom of chamber, and the paddle is evenly distributed on described
On agitating shaft, in the lower fermentation intracavitary, the actuating unit drives the agitating shaft and paddle for the actuating unit setting
Rotation；Heater strip is arranged in the partition board lower surface, is heated with the liquid to the top fermentation intracavitary, the top fermentation chamber
Multiple first temperature sensors are respectively set in internal side and bottom；Filtrate port, institute is arranged close to bottom in the top fermentation chamber
It is to protrude the pipeline on top fermentation chamber surface to state filtrate port, in the filtrate port from inside to outside longitudinally disposed three layers it is dismountable
The aperture of filter screen, the filter screen tapers into from inside to outside, and the first valve is arranged in the filtrate port；First opening two
Side is symmetrical arranged one group of exhaust outlet, and openable and closable baffle is arranged in the exhaust outlet；And
There is second fermentation chamber staving of the second opening, second opening to be equipped with the lid of adaptation for upper end,
The lid and second opening are spirally connected；Second fermentation chamber is to have double-layer structure with dissection, the double-deck knot
Structure includes outer layer chamber and inner layer cavity, and the bottom end side of the outer layer chamber is arranged the first blow vent and the second blow vent, and described first
Blow vent is by the external hot gas source of the first vent line, with to the inner layer cavity heat supply, first vent line nearly described the
The second valve is equipped at one blow vent；Second blow vent is by the external cold air source of the second vent line, with to the internal layer
Chamber cools down, and third valve is equipped at nearly second blow vent of second vent line；The internal side wall of the inner layer cavity and
Multiple second temperature sensors are respectively set in bottom；The inner layer cavity close to bottom end be arranged inlet, the inlet by into
Liquid pipe connects the end of the filtrate port through the outer layer chamber, and the 4th valve is arranged at the closely described inlet of the inlet tube.
In the above scheme, the first fermentation chamber is connected with the second fermentation chamber by inlet tube, and the first fermentation chamber is set
In the position higher than the second fermentation chamber, in favor of zymotic fluid from the first fermentation chamber since gravity flows into the second fermentation chamber naturally
It is interior, first opening 100 and second opening 110 be all interior closing in shape and i.e. opening width less than corresponding staving opening with
The width of lower part.Since the fermentation of pineapple original plasm wine includes aerobic fermentation and the fermentation of the oxygen-free seal in later stage of early period, and
After aerobic fermentation, needs to detach zymotic fluid and solid residue, in favor of later stage fermentation and the implementation of filtering, therefore set
Set the first fermentation chamber and the second fermentation chamber being connected；It is put into the first fermentation chamber after pineapple raw material are broken, and by the
One opening 100 is sealed with double gauze so that pineapple carries out aerobic fermentation, fermentation process by heater strip continued for constant heat supply,
And ensure that fermentation process carries out in 18-25 DEG C of most suitable range；Agitating shaft 103 and distribution are equipped among 101 bottom of top fermentation chamber
The paddle 104 on agitating shaft 103, also actuating unit 105 include motor and the controller and power supply that are connect with motor, pass through
Controller opens power initiation motor to drive agitating shaft 103 to stir 20min per 8-12h, and such intermittent rotation can assist
The ventilatory capacity for adjusting zymotic fluid in top fermentation chamber 101 in fermentation process, is conducive to the progress of fermentation；As fermentation carries out, will produce
A large amount of bubble causes internal temperature and pressure all to increase, and is needed through setting to maintain the temperature in optimum range
Exhaust outlet 106 is exhausted, and ferments within the scope of suitable temperature so that the temperature in top fermentation chamber 101 drops in time；When aerobic
Fermentation ends open the first valve 109 and the 4th valve 120, by the filter screen 108 in filtrate port 107 can by supernatant and
Solid residue is detached to obtain the first zymotic fluid so that solid residue stays in the first fermentation chamber, and the first zymotic fluid pass through into
Liquid mouth 119 enters the inner layer cavity of the second fermentation chamber, and the lid of the second fermentation chamber is tightened to seal the second opening, is simultaneously closed off
4th valve, 120 first zymotic fluid starts oxygen-free seal fermentation, and the anaerobic fermentation stage needs hot and cold alternation ferment, can be with
By adjusting the first blow vent 114 and 116 corresponding valve of the second blow vent so that enter the gas of the different temperatures of interlayer,
To supply anaerobic fermentation process required temperature, anaerobic fermentation is set to be normally carried out in preference temperature scope, anaerobic fermentation knot
After beam by siphon by supernatant be sucked out carry out distillation purifying obtain pineapple original plasm wine, then through TRANSIENT HIGH TEMPERATURE sterilizing and after can carry out
Packing；First temperature sensor 121 and second temperature sensor 122 can be respectively induced top fermentation chamber 101 and inner layer cavity constantly
The temperature of 113 liquid can ensure fermentation process quality can see whether to ferment in the normal temperature range at any time.
Further include control mechanism in one preferred embodiment, the control mechanism includes controller, and the controller connects respectively
Connect the actuating unit 105, heater strip, the first temperature sensor 121, baffle, the second valve 115, third valve 117 and second
Temperature sensor 122 is simultaneously respectively controlled；And
Instruct system comprising database and display screen；The databases contain the actuating unit 105 and open every time
Dynamic time, rotating speed and the duration, the max-thresholds and second temperature sensor 122 of the first temperature sensor 121 are most
Big threshold value；The display screen is connected with the data control, and the controller is connect with the database and display screen respectively, so that
The data information that the controller transfers actuating unit 105 according to the database instructs the actuating unit 105 to be actuated for
Stirring, and the data information of the actuating unit 105 is sent to display screen and is shown；When the induction of the first sensor
Temperature is more than max-thresholds, and the data information that the controller is transferred the first temperature sensor 121 by the database is made to instruct
Baffle opening is exhausted, and when the temperature sensor of the first sensor is less than max-thresholds, the baffle can be instructed to close
It closes, and the data information of first temperature sensor 121 is sent to display screen and is shown；When the second temperature senses
When device 122 is higher than max-thresholds, the data information that the controller is transferred second temperature sensor 122 by the database is made to refer to
It leads second valve 115 to close, opens simultaneously third valve 117, when the second temperature sensor 122 is less than max-thresholds
When, the third valve 117 can be instructed to close, open simultaneously the second valve 115, and by the second temperature sensor 122
Data information is sent to the display screen and shows.
In the above scheme, in the aerobic fermentation stage, can by store actuating unit in the database dependency number it is believed that
Breath instructs the keying of controller control actuating unit, with intermittent start actuating unit so that agitating shaft is rotated, auxiliary
The ventilatory capacity for increasing top fermentation intracavitary is helped, and the time stirred every time and duration will be shown in display with side every time
Just it checks at any time；When the first temperature inductor of top fermentation intracavitary sense zymotic fluid temperature be more than setting maximum temperature,
Controller can be then transmitted a signal to, so that controller has database to transfer the data information of the first temperature inductor and then know
Controller control baffle is opened, and deflates, temperature is made to drop in normal range (NR), flapper closure；The aerobic fermentation stage terminates, will
Zymotic fluid and solid residue separation, the inner layer cavity that zymotic fluid enters the second fermentation chamber starts anaerobic fermentation, when being needed in inner layer cavity
When 18 DEG C of hot gas is fermented, the second valve is opened so that the first blow vent is continued for open gas supply, when with ferment into
Row, second temperature inductor sense that the temperature of inner layer cavity is more than max-thresholds, then second temperature sensor can be by signal transmission
To controller, the data information that then controller transfers second temperature inductor by database instructs controller by comparing
Control the second valve close and third valve opening cooled down by the low cold air of nearly temperature, reach normal fermentation temperature range
Afterwards, controller transferred by database second temperature inductor data information compare again after, control third valve is closed, the
Two valves are opened, and only the first blow vent gas supply is continued；The generation of these relevant data informations can simultaneously during the fermentation
It is sent to display and shows in the display, to facilitate temperature real-time condition in inquiry fermentation process.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (10)
1. a kind of production method of pineapple original plasm wine is comprising following steps：
S1：It counts in parts by weight, 100 portions of pineapples is removed the peel, carry out break process after coring, obtain pretreatment pineapple, will locate in advance
Manage pineapple and 0.5-1 parts in mass ratio 1:The mixed enzyme mixing of cellulase and pectase that 1-1.5 is constituted, at 40-45 DEG C
8-12h is digested, it is 3.0-4.0 to adjust pH after enzymolysis, obtains pineapple mash；
S2：Dry ferment is added by the 0.5-0.8% of pineapple gross mass into pineapple mash obtained by S1, white sugar is added in 10-15%,
Aerobic fermentation is carried out under the conditions of 18-25 DEG C, intermittent stirring is carried out in fermentation process, and the first fermentation is filtered to obtain in fermentation after 4-5 days
Liquid；
S3：Solid diatomite is added into the first zymotic fluid obtained by S2 by mass fraction 5-10%, using hot and cold alternation facture,
First be sealed by fermentation 31-35d under the conditions of 18-20 DEG C, then be placed under the conditions of 0-4 DEG C, continue to seal 4-6d, when pol 1g/L with
Fermentation ends when lower, separation take supernatant, obtain the second zymotic fluid；
S4：Second zymotic fluid obtained by S4 is distilled, obtains fraction to get the pineapple original plasm wine.
2. the production method of pineapple original plasm wine as described in claim 1, wherein cellulase described in S1 and pectase it is mixed
The mass ratio of cellulase described in synthase and pectase is 1:1.1-1.3.
3. the production method of pineapple original plasm wine as described in claim 1, wherein cellulase described in S1 and pectase it is mixed
The mass ratio of cellulase described in synthase and pectase is 1:1.2.
4. the production method of pineapple original plasm wine as described in claim 1, wherein the hydrolysis temperature is 42-44 DEG C, when enzymolysis
Between be 9-10h.
5. the production method of pineapple original plasm wine as described in claim 1, wherein the hydrolysis temperature is 43 DEG C, enzymolysis time
For 9h.
6. the production method of pineapple original plasm wine as described in claim 1, wherein the specific method stirred described in S2 is：Often
8-12h stirs 20min, rotating speed 300rpm；Filtered after fermenting 4-5 days described in S3 the first zymotic fluid be with it is described first ferment
It is standard that liquid pol, which reaches 4g/L or less,.
7. the production method of pineapple original plasm wine as described in claim 1, wherein further comprising the steps of：
Pineapple original plasm wine obtained by S4 is subjected to high-temperature short-time sterilization 10-15s with 125 DEG C of steam, is sterilized then at 80 DEG C of constant temperature
Then 20min bottles under aseptic condition, last low-temperature preservation.
8. the pineapple original plasm wine that a kind of production method with pineapple original plasm wine as described in claim 1 makes.
9. a kind of intelligent installation for fermenting being used to prepare pineapple original plasm wine as described in claim 1, wherein including：
There is first fermentation chamber the staving of the first opening, first fermentation chamber to be divided into top fermentation by lateral partitions for upper end
Rabbling mechanism is arranged in chamber and lower fermentation chamber, the top fermentation intracavitary, and the rabbling mechanism includes agitating shaft, paddle and engine
Structure forms, and the agitating shaft is vertically arranged among the portion of the top fermentation bottom of chamber, and the paddle is evenly distributed on the stirring
On axis, the actuating unit is arranged in the lower fermentation intracavitary, and the actuating unit drives turn of the agitating shaft and paddle
It is dynamic；Heater strip is arranged in the partition board lower surface, is heated with the liquid to the top fermentation intracavitary, top fermentation intracavitary portion
Side and bottom multiple first temperature sensors are respectively set；Filtrate port, the filter is arranged close to bottom in the top fermentation chamber
Liquid mouth is the pipeline for protruding top fermentation chamber surface, longitudinally disposed three layers of removable filter from inside to outside in the filtrate port
The aperture of net, the filter screen tapers into from inside to outside, and the first valve is arranged in the filtrate port；First opening both sides pair
Claim setting one group of exhaust outlet, openable and closable baffle is arranged in the exhaust outlet；
Second fermentation chamber has the staving of the second opening, the lid of second opening equipped with adaptation, the lid for upper end
It is spirally connected with second opening；Second fermentation chamber is to have double-layer structure with dissection, and the double-layer structure includes outer
The first blow vent and the second blow vent is arranged in the bottom end side of layer chamber and inner layer cavity, the outer layer chamber, and first blow vent is logical
The external hot gas source of the first vent line is crossed, with to the inner layer cavity heat supply, nearly first blow vent of first vent line
Place is equipped with the second valve；Second blow vent passes through the external cold air source of the second vent line, to cool down to the inner layer cavity, institute
It states and is equipped with third valve at nearly second blow vent of the second vent line；The internal side wall of the inner layer cavity and bottom are set respectively
Set multiple second temperature sensors；Inlet is arranged close to bottom end in the inner layer cavity, and the inlet runs through institute by inlet tube
The end that outer layer chamber connects the filtrate port is stated, the 4th valve is set at the closely described inlet of inlet tube.
10. the intelligent installation for fermenting as claimed in claim 9 for being used to prepare pineapple original plasm wine, wherein further include control mechanism,
The control mechanism include controller, the controller be separately connected the actuating unit, heater strip, the first temperature sensor,
Baffle, the second valve, third valve and second temperature sensor are simultaneously respectively controlled；And
Instruct system comprising database and display screen；The databases contain the when that the actuating unit starts every time
Between, rotating speed and duration, the max-thresholds and minimum threshold of the first temperature sensor and the maximum of second temperature sensor
Threshold value；The display screen is connected with the data control, and the controller is connect with the database and display screen respectively, so that institute
It states controller and transfers the data information of actuating unit according to the database and the actuating unit is instructed to be actuated for stirring, and will
The data information of the actuating unit is sent to display screen and is shown；When the temperature sensor of the first sensor is more than maximum
Threshold value makes the data information that the controller is transferred the first temperature sensor by the database that the baffle be instructed to open progress
Exhaust, when the first sensor temperature sensor be less than minimum threshold, so that the controller is transferred described first by database
The data information of temperature sensor instructs the heater strip to be actuated for heating, and the data of first temperature sensor are believed
Breath is sent to display screen and is shown；When the second temperature sensor is higher than max-thresholds, the controller is set to have described
The data information that database transfers second temperature sensor instructs second valve to close, and opens simultaneously third valve, when working as
When the second temperature sensor is less than max-thresholds, the controller is made to have the database to transfer second temperature sensor
Data information instructs the third valve to close, and opens simultaneously the second valve, and the data of the second temperature sensor are believed
Breath is sent to the display screen and shows.
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| CN112457940A (en) * | 2019-09-09 | 2021-03-09 | 杭州同福永酿酒有限公司 | Cold air stirring and rapid cooling yellow wine brewing fermentation barrel and brewing process |
| CN115093917A (en) * | 2022-06-28 | 2022-09-23 | 闽南理工学院 | Intelligent fermentation wine jar |
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