Brewing method for orange brandy

A brandy and citrus technology, which is applied in the field of citrus brandy brewing, can solve the problems of not being suitable for the production of citrus brandy, loss of nutrients, and product market restrictions, etc., and achieve the goals of shortening preparation time, rich citrus aroma, and saving food. Effect

Active Publication Date: 2014-12-10
何怀功
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the market for these products is also subject to certain restrictions
[0003] In the prior art, there are many technologies for preparing brandy with fruit as the main raw material, but it is not suitable for the actual production of citrus brandy. In the actual brewing process, there are many nutrients lost and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Brewing citrus brandy, the steps are as follows:

[0025] (1) Raw material processing: choose fresh and ripe citrus, wash and drain, peel, steam the material for 25 minutes, beating after sterilization to obtain fruit pulp;

[0026] (2) Koji saccharification: When the temperature of the fruit pulp drops to 30°C, stir in the sweet koji, the amount of which is 0.6% of the quality of the fruit pulp, stir evenly, seal the can, and control the temperature at 25℃~30℃ After saccharification until the material produces sweet and sour taste (2 days), the saccharification is completed, and the wine material is obtained;

[0027] (3) Alcohol fermentation: adjust the sugar concentration to 20% (add white sugar for adjustment), adjust the pH to 6 (adjust with dilute sulfuric acid), and then add brewing koji and rehydrate with high temperature resistance activity. Yeast, the amount of brewing koji added is 0.5% of the quality of the wine, and the amount of rehydration high-temper...

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PUM

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Abstract

The invention discloses a brewing method for an orange brandy. The method comprises the steps: (1) treatment of raw materials: fresh and ripe oranges are selected, washed, drained, peeled, steamed for 20-30 min, sterilized and pulped to get pulp, (2) yeast mixing and glycation, (3) alcoholic fermentation, (4) distillation: an orange brandy in accordance with national standards and with a degree of 38-44 is obtained, (5) product finishing: the above orange brandy is loaded into oak barrels to be stored, blended after storage, frozen, filtered, and bottled to obtain finished products. The orange brandy brewed by the method is advantaged by no enzyme-adding clarification, no squeezing, filtration and reladling, low production cost, and simple processes. The orange brandy is sweet and tasty and has a lingering aftertaste. The orange brandy has functions of health care and cosmetic effect and contains vitamins and amino acids. The orange brandy has a cholesterol-lowering effect and contains fruit acids. The orange brandy has a cancer cell-inhibiting effect and contains an anticancer substance of Nuomiling. The orange brandy has a blood vessel-softening effect and contains dietary fibers.

Description

Technical field [0001] The invention relates to a brewing method of citrus brandy. Background technique [0002] Citrus is the largest fruit variety in my country's southern provinces such as Hunan and Jiangxi. In recent years, due to the expansion of planting area and the improvement of cultivation techniques, the total output of citrus has increased year by year. However, due to sales restrictions on the fresh fruit market, farmers cannot sell it. , High yield but not good harvest, seriously dampened the enthusiasm of orange farmers. The solution to this problem is to deep-process citrus fruits in addition to preservation and storage. At present, there are many products for deep processing of citrus fruits, such as main products such as citrus juice, canned syrup, jam and candied fruit, and by-products such as essential oil, pectin and pigment. But the market for these products is also subject to certain restrictions. [0003] In the prior art, there are many techniques for pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/865C12H6/02
Inventor 何怀功
Owner 何怀功
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