Processing method of birch juice brandy

A processing method and technology of birch sap, which is applied in the field of brewing wine, can solve the problems of processing brandy without birch sap, and achieve the effects of increasing variety, rich aroma and improving flavor

Inactive Publication Date: 2016-01-06
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, birch sap processed products include birch sap wine, birch sap beverage, birch sap daily chemical products, etc., but there is no report of using birch sap to process brandy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing birch sap brandy, characterized in that: adding ginseng extract to birch sap brandy according to the weight of raw sun-dried ginseng at 3 g / 500 mL, the final alcohol content of the brandy is 40%; using ginseng extract as a blending raw material Add birch sap to the original wine, first freeze and concentrate the birch sap, return the concentrated birch sap to normal temperature, add sucrose, then inoculate yeast for alcohol fermentation, and brew the birch sap original wine through low-temperature fermentation; the specific processing steps are as follows:

[0017] 1. The newly collected birch sap is thermally sterilized, and then placed in an environment with a temperature of -10~-15°C for 10-15 days to remove frozen ice slag, that is, one-third of the total amount of ice slag, so as to achieve The purpose of freezing and concentrating is to obtain birch sap with richer aroma and richer nutritional components. After returning to normal temperatur...

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PUM

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Abstract

The invention relates to a processing method of birch juice brandy. The processing method is characterized by including: adding ginseng extract into birch juice brandy according to raw sun-cured ginseng weight of 3g / 500mL to enable final alcohol content of brandy to be 40%; using the ginseng extract as a blending raw material to be added into birch juice raw wine, freezing and concentrating birch juice, restoring the birch juice after being concentrated to normal temperature, adding sucrose, inoculating yeast for alcohol fermentation, and brewing birch juice raw wine through low-temperature fermentation. A low-temperature fermentation process is adopted, so that nutritional ingredients and aroma of the birch juice can be retained better; ginseng liquid can be used for blending, so that nutritional value of the birch juice brandy is increased, and taste of the birch juice brandy is improved.

Description

technical field [0001] The invention relates to a processing method of birch sap brandy, which belongs to the field of brewing wine. Background technique [0002] The famous brandy in the world is mainly made of grapes, and there are relatively few brandies made of other fruit materials. The processing technology of brandy is as follows: first use alcohol fermentation to brew raw wine, and then use alcohol distillation technology to process into brandy. Birch sap is the wound fluid from birch trees (white birch and maple birch) in spring and autumn. It is commonly known as the "blood" of birch trees and contains rich nutrients. Birch sap processed products include birch sap wine, birch sap beverages, birch sap daily chemical products, etc., but there is no report on using birch sap to process brandy. Contents of the invention [0003] The purpose of the present invention is to provide a processing method of birch sap brandy, which adopts a low-temperature fermentation pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12G3/12C12H6/02
Inventor 文连奎王治同曲迪张凯慧董昕
Owner JILIN AGRICULTURAL UNIV
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