A kind of raspberry liqueur and its brewing method

A liqueur and raspberry technology, applied in the field of raspberry liqueur and its brewing, to achieve the effect of clear liquor, highlighting style and complexity

Active Publication Date: 2016-04-27
河南绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the utilization of raspberry is mostly for making fruit juice, dried fruit, etc., and there is no application of using raspberry for the preparation of liqueur

Method used

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  • A kind of raspberry liqueur and its brewing method
  • A kind of raspberry liqueur and its brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A raspberry liqueur is obtained by the following brewing method: using raspberries as raw materials, it is obtained through cleaning, crushing, fermentation, distillation, blending, aging, and freezing and filtration; after cleaning, it is divided into two parts A and B for fermentation, Part A is fermented and then distilled to obtain distilled wine, and the distilled wine is added and blended when part B is fermented.

[0024] During fermentation, the solid content in the fermentation broth is controlled to not be lower than 20 Brix, sulfur dioxide and active fruit wine yeast EC1118 are added, and fermentation is carried out at 16°C.

[0025] Sulfur dioxide was added in two times, one time before yeast addition and one time after deployment, the ratio of the two additions was 3:1, and the total amount of sulfur dioxide added was 0.2% of the mass of the fermentation broth in part B. The amount of active dry yeast is 8% of the fermentation broth quality.

[0026] After...

Embodiment 2

[0036] A raspberry liqueur is obtained by the following brewing method: using raspberries as raw materials, it is obtained through cleaning, crushing, fermentation, distillation, blending, aging, and freezing and filtration; after cleaning, it is divided into two parts A and B for fermentation, Part A is fermented and then distilled to obtain distilled wine, and the distilled wine is added and blended when part B is fermented.

[0037] When fermenting, control the solid content in the fermentation liquid to not less than 20 Brix, add sulfur dioxide and active fruit wine yeast EC1118, and ferment at 17°C.

[0038] Sulfur dioxide was added in two times, one time before yeast addition and one time after deployment, the ratio of the two additions was 2.5:1, and the total amount of sulfur dioxide added was 0.18% of the mass of the fermentation broth in part B. The amount of active dry yeast is 10% of the fermentation broth quality.

[0039] After adding sulfur dioxide for the firs...

Embodiment 3

[0044] A raspberry liqueur is obtained by the following brewing method: using raspberries as raw materials, it is obtained through cleaning, crushing, fermentation, distillation, blending, aging, and freezing and filtration; after cleaning, it is divided into two parts A and B for fermentation, Part A is fermented and then distilled to obtain distilled wine, and the distilled wine is added and blended when part B is fermented.

[0045] During fermentation, the solid content in the fermented liquid is controlled to not be lower than 20 Brix, sulfur dioxide and active fruit wine yeast EC1118 are added, and fermented at 18°C.

[0046] Sulfur dioxide was added in two times, one time before yeast addition and one time after deployment, the ratio of the two additions was 2:1, and the total amount of sulfur dioxide added was 0.1% of the mass of the fermentation broth in part B. The amount of active dry yeast is 12% of the fermentation broth quality.

[0047] After adding sulfur diox...

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PUM

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Abstract

The invention belongs to the technical field of processing of agricultural and sideline products and in particular relates to raspberry liqueur and a brewing method thereof. The method comprises the following steps: by taking raspberry as a raw material, cleaning, crushing, fermenting, distilling, blending, aging, freezing and filtering, wherein two parts A and B are subjected to fermentation respectively after cleaning; the part A is fermented and distilled to obtain distilled liquor; the distilled liquor is added when the part B is fermented or after fermentation and the liquor is blended. According to the process, the characteristics of raspberries are fully considered, multiple active beneficial substances in the raspberries are remained, bad flavor generated by heating the liquor is avoided, and the unique flavor and typicality of the liquor are remained.

Description

technical field [0001] The invention belongs to the technical field of agricultural by-product processing, and in particular relates to a raspberry liqueur and a brewing method thereof. Background technique [0002] Raspberry has another name called raspberry, and its fruit contains at least 17 kinds of amino acids, and its roots, stems, leaves, and fruits can be used as medicine. In addition, it is rich in natural antioxidants SOD, anthocyanins, vitamin A, vitamin C, calcium, potassium, magnesium and other nutrients, as well as a lot of fiber. Taking red raspberry as an example, every 100g of red raspberry contains 1.48g of protein, 0.1g of fat, 13.6g of carbohydrate, 1mg of sodium, 22mg of calcium, 25mg of vitamin C, 276mg of anthocyanin, 1.7mg of ellagic acid and raspberry ketone 102 μg. Natural superoxide dismutase and vitamin C are excellent human scavengers, which can eliminate a large number of harmful metabolites produced by the human body, improve human immunity, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 葛章春葛继廷焦竹梅王胜辉
Owner 河南绿色食品有限公司
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