Production process of fructus hippophae brandy

A technology of seabuckthorn brandy and production process, which is applied in the field of production process of seabuckthorn brandy, can solve the problems of hydrogen sulfide odor, mercaptan odor, no production process, and poor taste, so as to promote fermentation, avoid the sourness and bitterness of the finished product, and promote The effects of alcohol

Inactive Publication Date: 2017-01-04
张掖市润星生物科技有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a production process of seabuckthorn brandy, which solves the problem of sour taste caused by the high acidity of seabuckthorn fruit without brandy made of seabuckthorn fruit as raw material and without detailed production process. The problem is not good, and in some seabuckthorn wine production processes,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A production process of sea buckthorn brandy, including the following steps:

[0025] (1) Broken: Wash the sea-buckthorn fruit and spray it with a certain pressure water until there is no dirty water. Using mechanical crushing and removing stalks, the stalk removal rate is ≥90%, and the fragmentation rate is ≥95%

[0026] (2) Squeezing: Squeeze the sea-buckthorn fruit, and use high-speed centrifugal separation to obtain sea-buckthorn clear juice, the juice yield is ≥35%, and the pressing pressure must be even.

[0027] (3) Pre-fermentation: Add granulated sugar to the seabuckthorn clear juice to dissolve it, and then proceed to pre-fermentation. The fermentation temperature is 20-25℃, and the sugar content is reduced to 3~5g / L. Sugar can increase the potential alcohol content of sea buckthorn juice;

[0028] (4) Freezing: After pre-fermentation, the clear sea-buckthorn juice is frozen to the freezing point, so that the tartar in the juice is precipitated. Th...

Example Embodiment

[0033] Example 2:

[0034] A production process of sea buckthorn brandy, including the following steps:

[0035] (1) Broken: Wash the sea-buckthorn fruit and spray it with a certain pressure water until there is no dirty water. Using mechanical crushing and removing stalks, the stalk removal rate is ≥90%, and the fragmentation rate is ≥95%

[0036] (2) Squeezing: Squeeze the sea-buckthorn fruit, and use high-speed centrifugal separation to obtain sea-buckthorn clear juice, the juice yield is ≥35%, and the pressing pressure must be even.

[0037] (3) Pre-fermentation: add granulated sugar to the seabuckthorn clear juice to dissolve it, and then proceed to pre-fermentation. The fermentation temperature is 20-25℃ and the sugar content is reduced to 3~5g / L. Granulated sugar can increase the potential alcohol content of the seabuckthorn clear juice; after the previous fermentation step is completed, a pot is poured to remove the wine stubs.

[0038] (4) Freezing: After pre-fermentation, th...

Example Embodiment

[0043] Example 3:

[0044] A production process of sea buckthorn brandy, including the following steps:

[0045] (1) Broken: Wash the sea-buckthorn fruit and spray it with a certain pressure water until there is no dirty water. Using mechanical crushing and removing stalks, the stalk removal rate is ≥90%, and the fragmentation rate is ≥95%

[0046] (2) Squeezing: Squeeze the sea-buckthorn fruit, and use high-speed centrifugal separation to obtain sea-buckthorn clear juice, the juice yield is ≥35%, and the pressing pressure must be even.

[0047] (3) Pre-fermentation: add granulated sugar to the seabuckthorn clear juice to dissolve it, and then proceed to pre-fermentation. The fermentation temperature is 20-25℃ and the sugar content is reduced to 3~5g / L. Granulated sugar can increase the potential alcohol content of the seabuckthorn clear juice; after the previous fermentation step is completed, a pot is poured to remove the wine stubs.

[0048] (4) Freezing: After pre-fermentation, th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production process of fructus hippophae brandy. The production process takes fructus hippophae as a main raw material, and comprises: crushing: mechanically crushing and removing stems; squeezing, namely, squeezing the fructus hippophae and centrifuging and separating to obtain fructus hippophae clean juice; carrying out primary fermentation, namely adding granulated sugar into the fructus hippophae clean juice and dissolving the granulated sugar, carrying out the primary fermentation, wherein the fermentation temperature is 20 DEG C to 25 DEG C, and finishing the fermentation when the sugar content is 3g/L to 5g/L; freezing: freezing the fructus hippophae clean juice to a frozen point so as to separate out tartar in the fructus hippophae clean juice; carrying out secondary fermentation: carrying out the secondary fermentation on the fructus hippophae clean juice so as to obtain fructus hippophae raw wine, wherein the secondary fermentation temperature is 18 DEG C to 20 DEG C and the time is 7d to 10d; distilling: distilling the fructus hippophae raw wine, wherein the wine obtaining temperature is 40 DEG C to 45 DEG C; ageing, namely, after distilling, filling and ageing at a full tank state for no less than 6 months at room temperature; freezing for the second time and filtering to obtain fructus hippophae wine. The fructus hippophae brandy produced by the invention has a mellow taste, is not sour and bitter, has a sweet aftertaste after being dunk, and is a novel wine beverage.

Description

technical field [0001] The invention relates to a production process of wine, in particular to a production process of seabuckthorn brandy. Background technique [0002] Seabuckthorn is a deciduous shrub, which is characterized by drought tolerance, wind and sand resistance, and can survive on saline-alkali land, so it is widely used in water and soil conservation. Seabuckthorn is grown in large quantities in northwest China for desert greening. The content of vitamin C in seabuckthorn fruit is high, known as the king of vitamin C. Seabuckthorn is a general term for plants and their fruits. The plant seabuckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. Domestically distributed in North China, Northwest, Southwest and other places. Seabuckthorn is a medicinal and edible plant. The roots, stems, leaves, flowers, and fruits of seabuckthorn, especially the fruit of seabuckthorn, are rich in nutrients and biologically active substances, and can be widely ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 闫广洽尉建平
Owner 张掖市润星生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap