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Production process of maotai-flavor fruit wine

A production process and fruit wine technology, which is applied in the field of production technology of Maotai-flavored fruit wine, and can solve the problems of different strong aromas and fragrances, etc.

Inactive Publication Date: 2014-02-26
浦北金蕉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] First, the brewing process of Maotai-flavored liquor is special, which is completely different from Luzhou-flavored liquor and Qingxiang-flavored liquor.

Method used

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  • Production process of maotai-flavor fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of production technology of sauce-flavored fruit wine of the present invention is characterized in that, comprises the following steps:

[0027] 1) Disintegration: send the cleaned fresh fruit to the disintegration machine through the conveyor belt, after disintegration, filter out the fruit pomace seeds to obtain fruit mash;

[0028] 2) Stirring: Put the crushed fruit mash into the storage tank, add the sauce-flavored base wine Moutai liquor for stirring;

[0029] 3) Fermentation: Connect the fruit mash obtained after stirring to a fermenter at a fermentation temperature of 30°C, use immobilized yeast as a carrier, add dry yeast with a fruit mash content of 5%, mix well, and ferment for 40 hours;

[0030] 4) Distillation: send the fermented mash into a distillation tower with a set temperature of 80°C, add 10% sodium hydroxide by mass at the same time, distill for 20 minutes, and purify the alcohol in the mash, and the alcohol that does not reach the concentrati...

Embodiment 2

[0033] 1) Disintegration: send the cleaned fresh fruit to the disintegration machine through the conveyor belt, after disintegration, filter out the fruit pomace seeds to obtain fruit mash;

[0034] 2) Stirring: Put the crushed fruit mash into the storage tank, add the sauce-flavored base wine Moutai liquor for stirring;

[0035] 3) Fermentation: Connect the fruit mash obtained after stirring to a fermenter at a fermentation temperature of 32°C, use immobilized yeast as a carrier, add dry yeast with a fruit mash content of 8%, mix well, and ferment for 50 hours;

[0036] 4) Distillation: Send the fermented mash into a distillation tower with a set temperature of 85°C, add 12% sodium hydroxide at the same time, distill for 25 minutes, and purify the alcohol in the mash, and the alcohol that does not reach the concentration index Circular distillation, the distiller's grains are discharged from the distiller's grain tank;

[0037] 5) Cooling: the alcohol produced in the distill...

Embodiment 3

[0039] 1) Disintegration: send the cleaned fresh fruit to the disintegration machine through the conveyor belt, after disintegration, filter out the fruit pomace seeds to obtain fruit mash;

[0040] 2) Stirring: Put the crushed fruit mash into the storage tank, add the sauce-flavored base wine Moutai liquor for stirring;

[0041] 3) Fermentation: Connect the fruit mash obtained after stirring to a fermenter at a fermentation temperature of 30° C., use immobilized yeast as a carrier, add dry yeast with a fruit mash content of 6%, mix well, and ferment for 60 hours;

[0042] 4) Distillation: Send the fermented mash into a distillation tower with a set temperature of 85°C, add 18% sodium hydroxide at the same time, distill for 30 minutes, and purify the alcohol in the mash, and the alcohol that does not reach the concentration index Circular distillation, the distiller's grains are discharged from the distiller's grain tank;

[0043] 5) Cooling: the alcohol produced in the disti...

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Abstract

The invention discloses a production process of maotai-flavor fruit wine. The production process comprises the following production steps: 1) disintegrating: conveying cleaned fresh fruit to a disintegrator through a conveyer belt; 2) agitating: feeding the disintegrated fruit mash into a storage tank to be agitate; 3) fermenting: fermenting the agitated fruit mash, and fermenting for 40-60 hours after uniformly mixing; 4) distilling: feeding the fermented mash into a distillation tower of which the set temperature is 80-85 DEG C, and purifying alcohol in mash; and 5) cooling the alcohol extracted from the distillation tower by a plate-type cooler to normal temperature. The method disclosed by the invention is simple and feasible, energy-saving and environment-friendly, and the maotai-flavor fruit wine produced by the process is thick in fragrance and comfortable in taste, and has good body-building and skin-care effects.

Description

technical field [0001] The invention relates to a production process of a sauce-flavored liquor, in particular to a production process of a sauce-flavored fruit wine brewed from fresh, high-cellulose fruits. Background technique [0002] Maotai-flavored liquor, also known as Maoxiang-flavored liquor, is mainly represented by Kweichow Moutai liquor and belongs to Daqu liquor category. Maotai-flavored liquor has the characteristics of fragrant but not bright, low but not light, mellow and elegant, full-bodied, not thick and not strong, delicate fragrance, and long aftertaste. The aroma lasts for a long time in the middle of the night, and the empty cup is more fragrant than the full cup. Maotai-flavored liquor is made by blending Maotai-flavored wine, cellar-flavored wine and mellow sweet wine. The so-called sauce aroma means that the wine has an aroma similar to that of sauce food. The composition of the aroma of Maotai-flavored wine is extremely complex, which is directly ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 周智会
Owner 浦北金蕉食品有限公司
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