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Method for preparing strawberry brandy

A technology of brandy and strawberry, applied in the field of preparation of beverage wine

Inactive Publication Date: 2011-08-17
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no reports and listings of alcoholic beverages made from strawberries as raw materials

Method used

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  • Method for preparing strawberry brandy
  • Method for preparing strawberry brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 1000 kg of strawberries; remove the stems; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 50°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 15 minutes; enzymolysis for 2 hours; the temperature of the enzymolyzed strawberry pulp is raised to 85°C; maintain for 15 minutes to inactivate the enzyme; Cool to 20°C to 25°C; then dissolve 0.5 kg of Saccharomyces cerevisiae and add to the enzymatically hydrolyzed strawberry pulp; add 50 kg of 70% deodorized alcohol; 220 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 1150 kg of fermented raw wine; pump 1150 kg of raw wine into the clarification tank; add 1 / 10,000 (W / W) gelatin; mix well; stand still for 12 hour; filter with a diatomaceous earth filter, and concentrate the above-mentioned fermented juice with falling film vacuu...

Embodiment 2

[0029] Take 100 kg of strawberries; remove the stalks; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 15°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 30 minutes; enzymolysis for 4 hours; the temperature of the enzymatically hydrolyzed strawberry pulp is raised to 90°C; and the enzymatic treatment is carried out for 30 minutes; Cool at 20°C to 25°C; then dissolve 0.1 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; add 3.8 kg of 70% deodorized alcohol; 40 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 120 kg of fermented raw wine; pump 120 kg of raw wine into the clarification tank; add 2 / 10,000 (W / W) pectinase solution; mix evenly and stand still 24 hours; filter with a diatomaceous earth filter; concentrate the above-mentioned fermented juice with a ...

Embodiment 3

[0031] Take 4.2 tons of sorted strawberries; remove the stalks; after cleaning, pump the strawberries into a 5-ton enzymolysis tank with a screw pump, adjust the temperature of the strawberry pulp to 35°C; add 250 grams of combined biological enzyme preparations, the biological enzymes are made of pectin Composed of enzymes, hemicellulase and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stir evenly; enzymolysis for 3 hours; the temperature of the strawberry pulp after enzymolysis is raised to 88°C; maintain for 20 minutes Carry out enzymatic treatment; cool 20°C to 25°C; then dissolve 4 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; 240 kg of 70% (W / W) alcohol, 840 grams of sodium metabisulfite, after fermentation The sugar content in the fruit juice is 0.5 g / 100 ml, and the slag juice is separated to obtain 3.8 tons of strawberry wine. Dissolve 1 kg of silica gel in 50 kg of water, add it to 3.8 tons of strawberry wine, turn on the stirr...

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Abstract

The invention relates to a process for preparing strawberry brandy, which comprises the following steps: firstly, cleaning strawberry, utilizing pectase to digeste after grinding, fermenting with distillery yeast after killing enzyme, separating, filtering, decompressing, distilling, and getting semi-product of strawberry brandy after distillate is rectified, and getting strawberry brandy after blending. The products of the invention has natural colors, which is rich in nutrition, and contains vitamin, organic acid and mineral substance, and the products are beneficial for human absorption, which have strong fragrant taste, and have better color, spice and taste. The strawberry brandy does not deteriorate when storing in normal temperature status for a long period, which is a high qualityproduct in fruit wine.

Description

technical field [0001] The invention relates to the field of preparation of drinking wine. In particular, it relates to the technical field of distilling drinking wine from water using strawberry fruit as a raw material by means of biological enzymolysis and fermentation. Background technique [0002] Strawberry, also known as wild bayberry, is the fruit of the Rosaceae plant strawberry, native to South America. It is now distributed in Guangxi, Yunnan, Tibet, Jiangsu, Zhejiang, Jiangxi, Liaoning and other places in China. In Europe, America, Japan and other places, strawberry has a high status and high economic value. In the past two decades, strawberries have gradually become popular in my country and are loved by people. There are more than 2,000 varieties of strawberries. Strawberries are heart-shaped in appearance, delicious and tender, with juicy flesh, sweet and sour taste, strong fragrance, and pleasant aroma that ordinary fruits do not have. The best one, so it ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 毕瑞阳孙尤海王培忠
Owner LIAONING GUANGTIAN FOOD