Sutdy On New Type Of Liquor Production By Wasted Beer

This subject regards liquor base recycled from the wasting beer as the research object. We have dealt with the liquor base by physical and chemical methods in order to produce high-quality liquor base. And then, we pay more attention to producing liqueur using this liquor base. The study is divided into five parts, the content and results of the study are as follows:1.In the study of dealing with liquor base, we have used three methods: active charcoal, potassium permanganate and both of two substances. The experiment result shows that, the optimum method is using both of two substances. The sense quality of liquor base has been great improved after adsorption, oxidizing and distilling again; The content of main impurity acetaldehyde, methanol, n-propanol and isobutanol+isopentanol in the liquor base has been decreased respectively 76.6%,64.4%,63.7% and 62.4%.The optimum using level of active charcoal is 2.0g/L,the optimum treating time is 24 hours, the using level of potassium permanganate is 0.09g/L,the optimum treating time is 6 hours.2.We produced some apple liqueur using treated liquor base above by Steeped method. The single factor trail and cross rotary trail show that the optimum parameters are: alcohol density 38.2%(v/v), temperature42.3℃, time 13.14hours, the ratio of material and liquid 1:4.25. On this condition, the content of active ingredients is respectively followed: total polyphenol 0.62g/L, pectine 1.63g/L, sugar degree 5.35g/L, total acid 0.86g/L。3.We have dealt with the apple liqueur by sterilizing and adding clarifiers respectively improve its biology stabilization and non-biology stabilization. The experiment result shows that: the sterilizing way that keep 30 minutes under 68-70℃is the optimum way because of its low influence on liqueur's flavor; The optimum clarifier is the compound of PVPP and chitosan. The optimum using level is respectively 0.4g/L and 0.3g/L. The index after using this clarifier is: luminousness 95.6%, absorbency 0.658, the preservation rate of dissoluble solid 96.6%, polyphenol 0.24 g/L, pectine 0.35 g/L, sugar degree 119.30g/L, total acid 3.66g/L。 4.We have made physi-chemical index and healthy index analysis to the liqueur. The results are as follows: alcohol density 22.5%(V/V,20℃), reducing sugar 120.3g/L,total acid 3.62g/L, methanol 0.0023g/L, higher alcohols 0.0049g/L, manganese 0.31mg/L. These index have attained the standard of Chinese integrated alcoholic beverage.5.We have made industrial production plan and cost analysis for the liqueur. The result shows that: A small factory whose output is 360 ton one year needs investing about 480.4 thousand yuan; During the stage of normal working, the factory can earn about 10 million yuan one year. It can be seen that liqueur production has better economic benefit.