Making method of fruit-flavored Baijiu

A production method and technology of fruity aroma, which is applied in the field of liquor production, can solve problems such as the small proportion of fruity aroma wine, and achieve the effect of no suspended matter, strong fruity aroma, and clear and transparent liquor body

Inactive Publication Date: 2017-05-10
安徽缘酒酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aroma substances in liquor are generally brought in by raw materials, products in the fermentation process, or substances produced by chemical changes caused by compounds such as alcohols, esters, aldehydes, and ketones during fermentation, distillation, or long-term storage. At present, the proportion of fruit flavored wines in the market is relatively small, and most of them are low alcohol wines blended with essences.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, a kind of method for making fruit flavor liquor, concrete steps are:

[0011] Clean the apple skin, spray a layer of caprylic acid glycerin on the apple skin, and place it in a water bath at 45°C for 30 minutes;

[0012] Fully immerse the apples in white wine at a weight ratio of 1:8, and set an infrared radiation source in the container containing the white wine. After the container is evacuated and sealed, use infrared radiation to radiate the apples. The wavelength adjustment range of infrared radiation is 3 μm. When the fruit surface When the temperature reaches 38°C, stop the radiation, and when the surface temperature of the apples drops to 30°C, turn on the radiation and continue the treatment for 80 minutes;

[0013] Separate the apples from the original wine, put the original wine into a container twice its volume, and after vacuuming, put nitrogen into the container and let it stand for 10 hours, then vacuum again, put oxygen into the container a...

Embodiment 2

[0014] Embodiment 2, a kind of method for making fruit flavor liquor, concrete steps are:

[0015] Clean the skin of the pineapple, spray a layer of caprylic acid glyceride on the skin of the pineapple, and place it in a water bath at 50°C for 40 minutes;

[0016] Immerse the pineapple completely in white wine at a weight ratio of 1:10, and set an infrared radiation source in the container containing the white wine. After the container is evacuated and sealed, use infrared radiation to radiate the pineapple. The wavelength adjustment range of infrared radiation is 4 μm. When the surface of the pineapple When the temperature reaches 38°C, stop the radiation, and when the surface temperature of the pineapple drops to 30°C, turn on the radiation and continue the treatment for 90 minutes;

[0017] Separate the pineapple from the original wine, put the original wine into a container three times its volume, and after vacuuming, put nitrogen into the container and let it stand for 12...

Embodiment 3

[0018] Embodiment 3, a kind of fruit flavor liquor production method, concrete steps are:

[0019] Clean the orange skin, spray a layer of caprylic acid glyceride on the orange skin, and place it in a water bath at 48°C for 35 minutes;

[0020] Completely immerse the oranges in white wine at a weight ratio of 1:9, and set an infrared radiation source in the container containing the white wine. After the container is evacuated and sealed, use infrared radiation to radiate the oranges. The wavelength adjustment range of infrared radiation is 3.5 μm. When the oranges When the surface temperature reaches 38°C, stop the radiation, and when the surface temperature of the orange drops to 30°C, turn on the radiation and continue the treatment for 85 minutes;

[0021] Separate the oranges from the original wine, put the original wine into a container 2.5 times its volume, and after vacuuming, put nitrogen into the container and let it stand for 11 hours, then vacuum again, put oxygen i...

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PUM

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Abstract

The invention relates to the technical field of Baijiu production, in particular to a making method of fruit-flavored Baijiu. The making method comprises the following specific sptes: cleaning a fruit peel, spraying the fruit peel with a layer of caprylic capric triglyceride for water-curing treatment, completely impregnating a fruit in Baijiu, radiating the fruit by adopting infrared rays, separating the fruit from raw wine, repeatedly vacuum-pumping, filling nitrogen and oxygen and finally canning for sealing and storage. The fruit-flavored Baijiu obtained by the making method provided by the invention can effectively improve the mouth feeling and the fragrance of the Baijiu on the premise of ensuring that the alcohol content of original Baijiu is not reduced; the obtained fruit-flavored Baijiu is slightly spicy firstly and sweet later after entering a mouth, rich and prominent in fruit fragrance, durable in fragrance, clear and transparent and free from suspended matter and precipitation, and can generate a better pleasant feeling after people drink.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a method for preparing fruity flavor liquor. Background technique [0002] Wine making has a long history in our country. Liquor is a distilled wine made from grains and grains, with Daqu, Xiaoqu or bran koji and distiller's saccharification starter, cooking, saccharification, fermentation and distillation. Also known as Shaojiu, Laobaigan, Burning Knife, etc. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. [0003] Aroma substances in liquor are generally brought in by raw materials, products in the fermentation proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 黄晔
Owner 安徽缘酒酿造有限公司
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