Brewing process for pyrus ussuriensis brandy

A technology, the technology of Anli, applied in the field of Anli brandy brewing technology, can solve the problems of single variety, increased production cost, failure to comprehensive utilization, etc., and achieve the effect of reducing production cost and improving deep processing

Inactive Publication Date: 2014-04-09
李侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the variety of Anli wine is single, and the squeezed Anli dregs are discarded at the same time, it cannot be effectively comprehensively utilized, resulting in an increase in production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 (skin brandy)

[0020] Processing step of the present invention comprises:

[0021] 1. Raw material processing: First, store Anli for 120 days, select Anli without green rot, crush it, squeeze it, put Anli juice and skin dregs into a blending tank;

[0022] 2. Take the skin dregs in the blending tank, add 1:1 equal amount of pure water, adjust the sugar content according to the required alcohol level, and add active dry yeast 20-30g / hL for fermentation;

[0023] 3. Control the fermentation temperature at 15-17C°, measure the specific gravity every 12 hours, and measure the temperature at the same time to record the alcohol fermentation. When the specific gravity drops to 990-995, check the residual sugar, and the residual sugar drops below 4g / L. Transfer tank separation, and the fermentation is over , to get skin wine;

[0024] 4. Separate and filter the skin residue wine to obtain skin residue wine juice;

[0025] 5. Distillation: distill the skin resid...

Embodiment 2

[0030] Processing step of the present invention comprises:

[0031] 1. Raw material processing: first, store Anli for 120 days, select Anli without raw green rot, crush it, squeeze it, take Anli juice and put it into a blending tank;

[0032] 2. Take the pear juice in step (1) and settle it for 24 hours, transfer it to the fermenter, adjust the sugar content according to the required alcohol content, and add active dry yeast 20-30g / hL;

[0033] 3. Fermentation: Control the fermentation temperature at 15-17C°, measure the specific gravity every 12 hours, and measure the temperature at the same time to record the alcohol fermentation. When the specific gravity drops to 990-995, check the residual sugar, and the residual sugar drops by 4g / L. After the fermentation, the content of dry pear wine juice with rough legs;

[0034] 4. Separating the coarse wine legs of the dry Anli wine juice, and transferring the separated dry wine juice to a tank;

[0035] 5. Take the separated dry ...

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PUM

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Abstract

The invention discloses a brewing process for pyrus ussuriensis brandy. The process comprises the following steps: squeezing raw materials; taking peel dreg; fermenting; distilling; aging; blending to obtain peel dreg brandy; taking the juice and fermenting; separating and removing rough wine legs; distilling; storing; blending; aging; filtering to obtain the pyrus ussuriensis brandy. According to the brewing process for the pyrus ussuriensis brandy, the problems that the variety of existing pyrus ussuriensis wine is single and squeezed pyrus ussuriensis dreg is removed and cannot be effectively and comprehensively utilized are solved. According to the brewing process for the pyrus ussuriensis brandy, the deep processing of pyrus ussuriensis raw materials is improved and the production cost is effectively reduced.

Description

technical field [0001] The technology relates to a kind of brandy, specifically a kind of Anli brandy brewing technology. Background technique [0002] The nutritional composition of Anli, the soluble solid content of Anli fruit is 12-17%, the organic acid content is 1.10-2.17%, the pectin content is about 1%, and the vitamin C content is 25mg / 100g. In addition, it is also rich in Ca, P, Fe, Mn and other mineral elements. Its high acid content (only 0.2-0.3% in general pear varieties) and special fruity aroma give the juice a unique flavor, which is unmatched by other fruit juices. In addition, the medicinal value of pear fruit has been valued since ancient times, and it has been recorded by famous doctors of all dynasties. Traditional Chinese medicine believes that pears are cold in nature and sweet in taste, and have the functions of moistening the lungs, eliminating phlegm, relieving cough, reducing fire, and clearing the heart. ...Those with cold and heat knots in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 李侠
Owner 李侠
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