A kind of preparation method of apricot brandy

A technology for brandy and fresh apricots, applied in the field of winemaking, can solve the problems of adverse effects on consumers, heavy color, excessive food additives, etc., and achieve the effects of maintaining fruit flavor, improving nutritional value, and increasing juice yield.

Active Publication Date: 2019-04-19
山东卓雅轩酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit wines on the market are wines, and the quality is uneven, and the food additives are excessive, causing adverse effects on consumers
There are few types of other fruit wines, most of which are blended with white wine or soaked in white wine, with poor authenticity in appearance, heavy color, and few nutrients
However, it is rare to see wine produced with apricot as raw material on the market at present, and some reports only produce blended wine or soaked wine

Method used

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  • A kind of preparation method of apricot brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of apricot brandy, is characterized in that, comprises the following steps:

[0024] 1) Pick ripe golden sun apricots and fresh apricots, wash and remove the core, squeeze the juice, and collect the juice and pomace separately;

[0025] 2) Pomace pretreatment: adjust the water content of pomace to 22%, then add cellulase, hemicellulase, acid protease, α-amylase and mucormyces to mix evenly, cellulase, hemicellulase, acid protease , α-amylase and mucormyces in pomace concentration are 50mg / L, 32mg / L, 38mg / L, 26mg / L, 28mg / L respectively, fermented at 30-35℃ for 4 days, then sterilized at 90℃ for 1h , beating and passing through a 250-mesh sieve to obtain pomace pulp; adding sucrose to the pomace pulp to adjust the sugar content to 18brix, and then adding 0.3% (NH 4 ) 2 SO 4 1. Sodium phytate with 0.3% mass fraction of pomace pulp and Aspergillus niger M228 strain with 0.9% mass fraction of pomace pulp, fermented at 28-35°C for 2 days until ...

Embodiment 2

[0031] A kind of preparation method of apricot brandy, is characterized in that, comprises the following steps:

[0032] 1) Pick ripe golden sun apricots and fresh apricots, wash and remove the core, squeeze the juice, and collect the juice and pomace separately;

[0033] 2) Pomace pretreatment: adjust the water content of pomace to 20%, then add cellulase, hemicellulase, acid protease, α-amylase and mucormyces to mix evenly, cellulase, hemicellulase, acid protease , α-amylase and mucormyces in pomace concentration are 45mg / L, 30mg / L, 35mg / L, 25mg / L, 25mg / L respectively, fermented at 26-32℃ for 3 days, then sterilized at 90℃ for 1h , beating and passing through a 250-mesh sieve to obtain pomace pulp; adding sucrose to the pomace pulp to adjust the sugar content to 18Brix, and then adding 0.3% of the pomace pulp mass fraction (NH 4 ) 2 SO 4 , sodium phytate with a mass fraction of 0.3% of pomace pulp and Aspergillus niger M228 strain with a mass fraction of pomace pulp of 0....

Embodiment 3

[0039] A kind of preparation method of apricot brandy, is characterized in that, comprises the following steps:

[0040] 1) Pick ripe golden sun apricots and fresh apricots, wash and remove the core, squeeze the juice, and collect the juice and pomace separately;

[0041] 2) Pomace pretreatment: adjust the water content of pomace to 25%, then add cellulase, hemicellulase, acid protease, α-amylase and mucormyces to mix evenly, cellulase, hemicellulase, acid protease , α-amylase and mucormyces in pomace concentration are 60mg / L, 35mg / L, 40mg / L, 30mg / L, 30mg / L respectively, fermented at 28-35℃ for 5 days, then sterilized at 90℃ for 1h , beating and passing through a 250-mesh sieve to obtain pomace pulp; adding sucrose to the pomace pulp to adjust the sugar content to 20brix, and then adding 0.3% (NH 4 ) 2 SO 4 , sodium phytate with a mass fraction of 0.3% of pomace pulp and Aspergillus niger M228 strain with a mass fraction of pomace pulp of 1.0%, fermented at 28-35°C for 2 da...

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Abstract

The invention provides a method for preparing an apricot brandy. According to the method, base wine is prepared by adopting twice biofermentation before distillation, colloidal substances in pulp are decomposed by enzymes, thus, the viscosity is lowered, the juice extraction is improved, the effect is improved, and the action of removal of colloidal substances, capable of causing precipitation, from fruit wine is relatively good, so that available nutrients and trace elements of apricots are reserved to the maximum, the nutritive value of the fruit wine is increased, and the fruit flavor of the fruit wine is maintained; during fermentation, citric acid produced from the culture of fruit residues and Aspergillus niger is adopted to carry out color protection and corrosion prevention instead of SO2, so that the method is safer and more environmentally-friendly, and the cost is reduced. According to the method for preparing the apricot brandy, provided by the invention, the operation is simple and convenient, the cost is low, no chemical reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and flavor substance molecules can be effectively prevented, so that the quality and flavor of the wine product can reach optimal requirements to the maximum, the aroma stability and wine body stability of the product are improved, and the mellow feeling of a wine body is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a brandy preparation process, in particular to a method for preparing apricot brandy. Background technique [0002] Apricot fruit is rich in nutrition, contains a variety of organic components and vitamins and inorganic salts necessary for the human body, and has high nutritional value. It is one of the most popular fruits. It is widely cultivated all over the world and can be eaten by the general population. Its nutrition and health care The value has been recognized by everyone. Since apricot is a seasonal fruit with a short maturity period, it is not easy to keep fresh and store. It is mainly eaten as fresh fruit, or processed into canned food, preserved fruit, etc. All of the above-mentioned products suffer from damage and loss of nutrients during processing and storage, poor flavor, and are not durable. and other shortcomings. [0003] Fruit wine is refined from raw fruit af...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H6/02C12G3/024C12R1/23
CPCC12G3/02C12H6/02
Inventor 严金秋史红梅王咏梅胡金凤张尚柱
Owner 山东卓雅轩酒庄有限公司
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