Navel orange brandy processing method

Abstract

The invention relates to a navel orange brandy processing method, which comprises the following steps: 1) raw material selection; 2) cleaning and peeling; 3) smashing; 4) sugar degree regulation; 5) fermentation: regulating the sugar degree and adding appropriate amount of yeast, fermenting in a sweathouse at a constant temperature of 20-25 DEG C for 7-20 days; 6) squeezing and filtering; 7) precooking; 8) settling; 9) preparation; 10) freezing and filtering; 11) sterilization: sterilizing at 75 DEG C for 10 min; 12) slowly distillation, wherein the material temperature is controlled at about 90 DEG C; 13) ageing; 14) mixing and blending the navel orange brandy raw wine of various batches processed by ageing; and 15) filling the blended raw wine. The invention has the advantages that the navel orange with defective appearance is taken as a raw material to process the navel brandy wine, the application range of the navel orange is improved, the processing period of brandy wine is shortened, the navel orange consumption is quickened, the additional value is enhanced, and the economic benefit of orchard workers is improved.

Description

technical field [0001] The invention relates to a processing method of brandy, in particular to a processing method of navel orange brandy. Background technique [0002] Navel orange is a fruit variety with a large output in my country. In recent years, due to the expansion of planting area. With the improvement of cultivation technology, the total output of navel oranges has increased year by year, but due to the low selling price of fresh fruits with defects in appearance, the yield is high but not good. Seriously dampened the enthusiasm of fruit farmers. Although some are processed into products such as juice. But these products have low added value. also be affected to some extent. In recent decades. There have also been studies on using navel oranges to make distilled wine, but the total non-alcoholic volatiles are not high, and the methanol content is high. In addition, grape brandy must be aged for several to decades to reach a certain standard, and the cost is r...

AI Technical Summary

Problems solved by technology

There have also been studies on using navel oranges to make distilled wine, but the total non-alcoholic volatiles are not high, and the methanol content is high. In addition, grape brandy must be aged for several to decades to reach a certain standard, and the cost is relatively low. higher