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Hawthorn brandy and brewage method thereof

A technology of brandy and brandy, which is applied in the field of liquor, and can solve the problems that it is not suitable for the elderly and people with high blood sugar, and the sugar content is large.

Inactive Publication Date: 2012-02-01
宗坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current hawthorn products are mostly preserved fruits, which contain a lot of sugar and are not suitable for the elderly and people with high blood sugar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] (1) Sorting of raw materials: select ripe, plump and fresh hawthorn fruits, and remove rotten, diseased and insect fruits and impurities.

[0014] (2) Crushing: The washed hawthorn fruit is crushed with a large-gauge extrusion crusher, and the core cannot be crushed, otherwise the oil in the core and more bitter substances such as tannins will enter the wine and bring Miscellaneous.

[0015] (3) Pectinase treatment: Add 40-60 ml / liter of pectinase to the crushed hawthorn juice, stir well, and act for 24 hours.

[0016] (4) Strain cultivation: adopt 1450 yeasts from the Institute of Microbiology, Chinese Academy of Sciences, and the inoculum amount of yeast is 6% to 10%. Test tubes: all use 15% wort as a medium; 2 / 3 of fresh hawthorn juice; large triangular bottle: all fresh hawthorn juice is used, and the sugar content of fresh hawthorn juice is adjusted to 12% to 14%. The yeast is cultivated once a year, and after expansion, it is divided into seed tanks for use.

...

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PUM

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Abstract

The invention belongs to liquor manufacturing technologies, and discloses a hawthorn brandy and a brewage method thereof. The brandy is brewed with hawthorns as a main material. The method comprises technical processes of: material selecting, washing, crushing, pre-fermenting, separating and marc removing, brut fermenting, post-fermenting, distilling, raw hawthorn brandy obtaining, storing, brandy blending, storing, component regulating, freeze treating, filtering, bottle filling, checking, and finished product preparing. With the method provided by the invention, nutrients and health caring components are preserved, and the brandy is advantaged in a good taste.

Description

technical field [0001] The invention relates to liquor, in particular to a method for brewing hawthorn brandy. Background technique [0002] Hawthorn contains 20 kinds of amino acids, high mineral content, rich vitamin content, and high nutritional value. Hawthorn contains citric acid, malic acid, succinic acid and other organic acids, which can increase the secretion of pepsin, so it has the functions of digesting stagnation, helping digestion and increasing appetite. The total flavonoids in hawthorn can promote vasodilation, increase coronary blood flow, lower blood pressure, lower blood fat, and increase heart blood flow to the human body. Most of the current hawthorn products are preserved fruits, which contain a lot of sugar and are not suitable for the elderly and people with high blood sugar. Contents of the invention [0003] The invention provides a hawthorn brandy wine and a brewing method, which not only retains the nutrition and health care components of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12R1/645C12H6/02
Inventor 宗坤
Owner 宗坤
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