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Preparation method of Malus micromalus brandy

A brandy and sea red fruit technology, applied in the field of preparation of sea red fruit brandy, can solve the problems of unstable quality, backward technology, small production scale, etc., and achieve the effect of pure wine aroma, rich fruit aroma and remarkable characteristics

Active Publication Date: 2013-08-21
府谷县聚金邦农产品开发公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the folks, some people mix the crushed sea red fruit with wheat bran and bran into distiller's yeast for fermentation. After distillation, the sea red fruit liquor can be obtained. This kind of technology is backward, the production process is difficult to control, the quality is unstable, the production scale is small, and the scale , standardized production is difficult to achieve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Juicing, enzymatic hydrolysis

[0026] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 15% soluble solids. Add pectinase to the juice at a mass concentration of 0.1‰, enzymolyze it at 12°C for 60 hours, separate the clear juice and inoculate it immediately fermentation;

[0027] 2) Juicing and yeast activation

[0028] With the Haihong fruit juice obtained in step 1) as the fermented mash, adjust the pH of the Haihong fruit juice with citric acid to be 3.5, weigh the fruit wine high-activity dry yeast according to the inoculation amount of 0.15g / L fermented mash, and use a small amount of Haihong fruit juice to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 30°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 12°C for four weeks;

[0029] 3) fermentation

[0030] When the drop rate of the sugar content is less than 0.1° / day, the tank...

Embodiment 2

[0038] 1) Juicing, enzymatic hydrolysis

[0039] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 18% soluble solids. Add pectinase to the juice at a mass concentration of 0.3‰, enzymatically hydrolyze it at 14°C for 50 hours, separate the clear juice and inoculate immediately fermentation;

[0040] 2) Juicing and yeast activation

[0041] With the sea red fruit juice obtained in step 1) as the fermented mash, adjust the pH of the sea red fruit juice with citric acid to be 3.8, weigh the fruit wine high activity dry yeast by the inoculation amount of 0.2g / L fermented mash, and use 2% sugar water to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 32°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 18°C ​​for four weeks;

[0042] 3) fermentation

[0043] When the drop rate of the sugar content is less than 0.1° / day, the tank is inverted, and the ...

Embodiment 3

[0051] 1) Juicing, enzymatic hydrolysis

[0052] Squeeze the sea red fruit and adjust the sugar content to obtain sea red fruit juice with a concentration of 20% soluble solids. Add pectinase to the juice at a mass concentration of 0.2‰, enzymolyze it at 16°C for 60 hours, separate the clear juice and inoculate immediately fermentation;

[0053] 2) Juicing and yeast activation

[0054] With the Haihong fruit juice obtained in step 1) as the fermented mash, adjust the pH of the Haihong fruit juice with citric acid to be 4.2, weigh the fruit wine high-activity dry yeast according to the inoculation amount of 0.25g / L fermented mash, and use a small amount of Haihong fruit juice to Fruit wine highly active dry yeast is dissolved, and the yeast is activated at 38°C, and then the activated yeast solution is added to sea red fruit juice and fermented at 16°C for four weeks;

[0055] 3) fermentation

[0056] When the drop rate of the sugar content is less than 0.1° / day, the tank is...

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PUM

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Abstract

The invention discloses a preparation method of Malus micromalus brandy. Malus micromalus is used as a raw material, and the method comprises the steps of crushing, juicing, pectinase clarification and filtration before clear juice fermentation, or performs pectinase processing after the crushing and adopts syrup fermentation; in the two fermentation methods, water is not added; auxiliary materials such as wheat bran are not added during distillation; secondary steaming of the wine is performed by a copper kettle; and the Malus micromalus brandy has strong fruit aroma, pure bouquet and obvious characteristics of Malus micromalus and is soft. In juicing, the Malus micromalus is not cleaned, and wild yeasts in the raw material are maintained so as to bring relatively multiple flavor substances to brandy and highlighting the typical style of Malus micromalus.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing sea red fruit brandy wine Background technique [0002] Haihongguo is a geographical landmark fruit in Fugu County, Shaanxi Province. In addition to rich in protein, vitamins and minerals, it also contains flavonoids, which are very beneficial to human health. It is particularly rich in calcium and is known as the king of fruit calcium. The brewing of red wine including dry type and sweet type wine with Haihong fruit as raw material and related patents have been reported (Lin Qinbao; Li Lili. Haihong fruit wine and its manufacturing method [P]. Application number 200810054422.; Li Lili. Haihong fruit wine The preparation and analysis of [D]. Shanxi University master's degree thesis, 2008.6.; Yang Hui, Liu Zixian. A production method of sea red wine [P]. Application number: 201110051044.), they belong to the preparation of fermented wine. Brandy is one o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04C12H6/02
Inventor 杨辉刘子贤
Owner 府谷县聚金邦农产品开发公司
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