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
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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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