Navel orange brandy processing method

A technology for navel orange brandy and a processing method, which is applied to the processing field of navel orange brandy, can solve the problems of low total amount of non-alcoholic volatiles, high cost and high methanol content, and achieves the effects of mellow taste, shortening cycle and improving economic benefits.

Inactive Publication Date: 2010-09-29
卢新平
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  • Application Information

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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 c

Method used

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Embodiment Construction

[0022] The present invention is achieved like this, and the processing method step of navel orange brandy is:

[0023] 1. Selection of raw materials: navel oranges, preferably seven to eight mature, choose 600kg of fresh fruit with sufficient moisture, high sugar and low acidity, and no mildew;

[0024] 2. Cleaning and peeling: peel off the navel orange peel by hand or machine;

[0025] 3. Crushing: crush the pulp with a juicer;

[0026] 4. Adjust the sugar content: add sugar about 150kg, warm boiled water 660kg, adjust the sugar content to 22°BX, add the crushed pulp into warm boiled water to adjust the sugar content;

[0027] 5. Fermentation: Add 200g of yeast (Angel fruit yeast), ferment in a constant temperature fermentation room (temperature 20-25°C) for 7-20 days; ferment until the sugar content drops to 1°BX to end the fermentation, and then keep it stable through circulation conditioning.

[0028] 6. Squeeze and filter: send the fully fermented navel orange mixture i...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 卢新平
Owner 卢新平
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