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Fermenting method of papermulberry peach brandy and application thereof

A technology of brandy and Chutao, which is applied in the field of brewing Chutao brandy, can solve the problems of resource waste and undeveloped Chutao pomace

Inactive Publication Date: 2012-09-19
贵州三农楮桃产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a brewing method and application of Mudao brandy, which can effectively solve the problems existing in the prior art, especially the problem that the mugwort pomace has not been developed and causes waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 of the present invention: a brewing method of mulberry brandy, comprising the following steps: a, taking fresh mulberry pomace, adding water at a volume ratio of 1:3, stirring well, as product A; b, putting product A into fermentation tank, add pectinase 40mg / l, acid protease 250 mg / l, cellulase 250 mg / l, glucoamylase 4.8 g / l and active dry yeast 550mg / l, mix well, and ferment for 8 days; during fermentation, When the amount of residual sugar in the fermented juice reaches 5g / l, the obtained fermented juice is used as product B; c and product B are stored for 30 days, and the yeast is separated by filtering and pouring into the barrel to obtain the original wine of Mutao brandy; d. The original brandy wine is aged for 16 months to obtain Mutao brandy. Step c, when the residual sugar content of the Chu Tao brandy original wine is below 5g / l, and the volatile acid is below 0.5g / l, the Chu Tao brandy original wine is distilled by two batch distillation methods...

Embodiment 2

[0029] Embodiment 2 of the present invention: a brewing method of mulberry brandy, comprising the following steps: a, taking fresh mulberry pomace, adding water at a volume ratio of 1:3, stirring well, as product A; b, putting product A into fermentation tank, add pectin decomposing enzyme 30mg / l, acid protease 200 mg / l, cellulase 200 mg / l, glucoamylase 4 g / l and active dry yeast 400mg / l, mix well, and ferment for 6 days; during fermentation, When the amount of residual sugar in the fermented juice reaches below 5g / l, the obtained fermented juice is used as product B; c and product B are stored for 20 days, and the yeast is separated by filtering and pouring into the barrel to obtain the original wine of Mutao brandy; The original peach brandy wine is aged for 12 months to obtain Chutao brandy.

Embodiment 3

[0030] Embodiment 3 of the present invention: a brewing method of mulberry brandy, comprising the following steps: a, taking fresh mulberry pomace, adding water at a volume ratio of 1:3, stirring well, as product A; b, putting product A into fermentation tank, add pectin decomposing enzyme 30mg / l, acid protease 200 mg / l, cellulase 200 mg / l, glucoamylase 4 g / l and active dry yeast 400mg / l, mix well, and ferment for 6 days; during fermentation, When the amount of residual sugar in the fermented juice reaches below 5g / l, the obtained fermented juice is used as product B; c and product B are stored for 20 days, and the yeast is separated by filtering and pouring into the barrel to obtain the original wine of Mutao brandy; The original peach brandy wine is aged for 12 months to obtain Chutao brandy. In step c, when the residual sugar content of the Chu Tao brandy original wine is below 5g / l and the volatile acid is below 0.5g / l, the Chu peach brandy original wine is distilled: for ...

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PUM

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Abstract

The invention discloses a fermenting method of papermulberry peach brandy and the application thereof. The fermenting method comprises the follows: a, taking fresh papermulberry peach pomace and adding water according to the volume ratio of 1 to 3, stirring, and serving as A product; b, loading the product A into a fermentation tank, adding pectin to break down enzyme of 30 to 50 mg / L, acid protease, cellulose, saccharifying enzyme and active dry yeast 400 to 600 mg / L, stirring, and fermenting for 10 to 12 days; during the prefermentation period, when the residual sugar quantity of fermentingjuice reaches 5g / l below, the obtained ermenting juice serves as product B; c, storing the product B for 20 to 40 days, filtering and pouring into barrel, and separating saccharomycetes to obtain thewine base of papermulberry peach brandy; and d, ageing the wine base of papermulberry peach brandy for more than 12 months. In the invention, the papermulberry peach fruit residues are brewed to be apermulberry peach brandy used for adjusting the alcoholic strength of papermulberry peach red wine or blending for drink, the blended papermulberry peach brandy has high alcohol degrees, unique flavorand is good in taste; waste is changed into valuable, and better economic benefits and social benefits are obtained.

Description

technical field [0001] The invention relates to a brewing method of mulberry brandy and its application, which belongs to the application of mulberry in the technical field of distilled wine brewing, in particular to the application of mulberry pomace in the technical field of distilled wine brewing. Background technique [0002] Paper mulberry, also known as mulberry tree, lemon wood, mulberry peach, is a deciduous tree (Broussonetia papyrifera (L.) vent) of Moraceae plants, dioecious, distributed in most parts of the country, growing on hillsides, ravines, mostly Wild, with a small amount of cultivation. Modern technical research shows that Chu Tao raw juice contains a variety of amino acids, superoxide dismutase (SOD) and peroxidase (POD), of which the total content of amino acids is 7.86%, and the content of essential amino acids is relatively high, accounting for about 10% of the total amino acids. 31.23%, the sugar content is 20.62g / 100g, Chu peach contains a full ran...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/04C12H6/02
Inventor 谢筠郁黄大建潘飞
Owner 贵州三农楮桃产业开发有限公司
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