Preparation method of fruit and vegetable mixed type nutritional liquor

A hybrid, fruit and vegetable technology, applied in the preparation of alcoholic beverages, can solve problems such as harm to human body, impact on human health, single taste, aroma and nutritional components of liquor, and achieve long aftertaste, clear and transparent liquor, and taste of liquor. The effect of concentrated alcohol

Inactive Publication Date: 2015-12-23
赵青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing fruit and vegetable mixed nutritional liquor, which solves the problem of single taste, aroma and nutritional components of traditional liquor, and produces harmful substances in the brewing process, which will affect human health after drinking. The unique production method of using fruits or vegetables as the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: the preparation method of chili liquor comprises the steps:

[0019] (1) Pre-treatment of chili peppers: clean fresh chili raw materials, remove lignified stalks, and crush them into small blocks with a length of 5-10mm for later use.

[0020] (2) Preparation of required chili supernatant: put chili block raw materials into a tank, add edible alcohol, add water in an appropriate amount to make the alcohol concentration 65 degrees, and the weight ratio is: chili raw material 1: alcohol 2-3, carry out Extract at room temperature (solid-liquid extraction or leaching) for 72 hours, use the siphon method to take the pepper supernatant for later use, and filter the remaining pepper mixture with a plate-and-frame filter, and use the filtered pepper extract residue for later use in solid fermentation as filler.

[0021] (3) Preparation of the required chili reflux liquid: take 200 kg of chili block raw materials and put them into a 1-ton interlayer reflux tank, a...

Embodiment 2

[0034] Embodiment 2: the preparation method of peach liquor comprises the steps:

[0035] (1) Pre-treatment of peaches: Take fresh peaches, such as juicy peaches or Jiubao peaches, for cleaning, remove the peach pits, and crush them into pieces with a length of no more than 10 mm for later use. Incomplete crushing is used to avoid the formation of peach mud But not very good extraction and reflux.

[0036] (2) Preparation of the required peach supernatant: take the raw peach pieces and put them in a tank, add edible alcohol, add water to make the alcohol concentration 65 degrees, and the weight ratio is: peach raw material 1: alcohol 2.5, and extract at room temperature (solid-liquid extraction or leaching) for 48 hours, filter the peach mixture with a plate-and-frame filter, use the siphon method to take the peach supernatant for later use, and also filter the peach extraction residue for later use, which is used to add to solid fermentation as filling material.

[0037] (3) ...

Embodiment 3

[0049] Embodiment 3: the preparation method of balsam pear liquor comprises the steps:

[0050] (1) Pretreatment of balsam pear: fresh chili raw materials are taken for cleaning, woody stalks are removed, and crushed into small pieces with a length of 5-10mm for later use.

[0051] (2) Preparation of required bitter gourd supernatant: put bitter gourd block raw materials into a tank, add edible alcohol, add water in an appropriate amount to make the alcohol concentration 65 degrees, and the weight ratio is: bitter gourd raw material 1: alcohol 3, and extract at room temperature (Solid-liquid extraction or leaching) for 72 hours, use the siphon method to take the pepper supernatant for later use, and filter the remaining bitter gourd mixture with a plate and frame filter, and the filtered bitter gourd extraction residue for later use, which is used to add to solid fermentation to make For fillers.

[0052] (3) Preparation of required bitter gourd reflux liquid: Take 200 kg of ...

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PUM

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Abstract

The invention provides a preparation method of fruit and vegetable mixed type nutritional liquor and solves the problems that conventional liquor has single taste, aroma and nutrition ingredients, harmful substances to a human body are produced in the brewing process and body health is affected. The method comprises steps as follows: (1), pretreatment of fruits and vegetables: fresh fruits and vegetables are taken, cleaned and cut into small blocks; (2), preparation of a fruit and vegetable supernatant: the block-shaped fruits and vegetables are put in a tank, alcohol is added, the mixture is extracted for standby application; (3), preparation of a fruit and vegetable backflow liquid: the block-shaped fruits and vegetables are taken, heated at the low temperature, subjected to backflow, cooled and filtered for standby application; (4), preparation of a fruit and vegetable distillation liquor: the mixture is mixed and fermented, and the fruit and vegetable distillation liquor is prepared for standby application; (5), blending: 20-25 parts of the fruit and vegetable supernatant, 20-25 parts of the fruit and vegetable backflow liquid and 50-60 parts of the fruit and vegetable distillation liquor are stored for at least 30 days. Through solid fermentation, fusel oil and methanol are removed, and the unique liquor with natural fruit and vegetable flavors is formed.

Description

technical field [0001] The invention relates to a method for preparing fruit and vegetable mixed nutritional liquor with fruits and vegetables as main raw materials. Background technique [0002] Liquor is a traditional beverage in my country with a long history. There are various brewing techniques, all of which use starchy cereal crops as the main material, and are brewed through koji making, fermentation, distillation and blending steps. The liquor produced has only The aroma and taste of traditional liquor; the production of traditional fruit wine is mainly made of fruit, which is generally made through the steps of fruit pulping, enzyme treatment, fermentation, cellar storage and blending. Although its aroma and taste are unique, its alcohol content and wine The mellowness of the taste is far lower than that of white wine, and the aroma and nutritional content of the original fruits and vegetables are greatly reduced, and the wine also contains sediment, which affects dri...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 赵青
Owner 赵青
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