Production process for peony-cherry brandy
A kind of cherry brandy, the technology of production technology, applied in the field of alcoholic beverage processing, can solve the problems such as short ripening period of cherries, intolerance to storage, restrictions on the export of cherries and large-scale production and planting, and achieve good nutrients, strong taste, marketable promising effect
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Embodiment 1
[0015] The manufacturing process of peony flower cherry brandy, its steps are as follows:
[0016] (1) Heat 5kg of water to boil, add 8kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 10°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in the sugar solution medium, sealed and stored at 3°C to make peony flower sugar dipping solution;
[0017] (2) Destem and crush 80kg of cherries and add them to the fermenter;
[0018] (3) Prepare 0.5kg of sucrose solution with a mass concentration of 5%, add 0.03kg of yeast, and incubate in a constant temperature incubator at 38-40°C for 30 minutes to obtain activated yeast;
[0019] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 18%, add activated yeast, and then add 0.05kg of pectinase to increase the enzyme activity 100,000 u / g, carry out fermentation, carry ...
Embodiment 2
[0021] The manufacturing process of peony flower cherry brandy, its steps are as follows:
[0022] (1) Heat 6kg of water to boil, add 12kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 30°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in the sugar solution medium, sealed and stored at 5°C to make peony flower sugar dipping solution;
[0023] (2) Destem and crush 120kg of cherries and add them to the fermenter;
[0024] (3) Prepare 0.8kg of sucrose solution with a mass concentration of 10%, add 0.05kg of yeast, and incubate in a constant temperature incubator at 38-40°C for 60 minutes to obtain activated yeast;
[0025] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 20%, add activated yeast, and then add 0.1kg of pectinase to increase the enzyme activity 100,000 u / g, carry out fermentation, carry ...
Embodiment 3
[0027] The manufacturing process of peony flower cherry brandy, its steps are as follows:
[0028] (1) Heat 6kg of water to boil, add 10kg of white granulated sugar, after the white granulated sugar dissolves, cool down to 10-30°C, add 0.01kg of vitamin C and dissolve to make sugar solution, soak 1kg of fresh peony flowers in In the sugar solution, it is sealed and stored at 4°C to make a peony flower sugar solution;
[0029] (2) Destem and crush 100kg of cherries and add them to the fermenter;
[0030] (3) Prepare 0.6kg of sucrose solution with a mass concentration of 8%, add 0.04kg of yeast, and incubate in a constant temperature incubator at 38°C for 50min to obtain activated yeast;
[0031] (4) In the fermenter filled with cherries, add peony flower syrup to form a fermented mash, adjust the sugar content of the fermented mash to 18%, add activated yeast, and then add 0.08kg of pectinase to increase the enzyme activity 100,000 u / g, carry out fermentation, carry out pre-f...
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