Brewing technology for compound brandy

A technology of brandy and craftsmanship, applied in the field of brewing, can solve the problems of weak overall brand, slow product development, slow industry growth, etc., and achieve the effect of clear and transparent appearance, no suspended matter, and mellow flavor

Inactive Publication Date: 2018-01-09
贵州文松酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country's brandy product structure is single and the overall brand is weak, which inhibits the development of technology and leads to slow growth of the industry; if the industry scale does not reach a certain level, the mandatory supervision of the industry is weak, which will easily lead to self-improvement of enterprises and untimely technological development. Product development is thus slower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A compound brandy brewing process, comprising the following steps:

[0036] 1) Tartary buckwheat treatment: tartary buckwheat is washed with water at 20°C, soaked in water at 25°C for 10 hours, cultivated at 27°C for 3 days, dried, crushed, and passed through a 40-mesh sieve to obtain tartary buckwheat powder, add 5-6 times of tartary buckwheat powder High quality clean water was heated to 84°C, amylase was added, and the mixture was liquefied at 84°C for 40 minutes to obtain a mixed solution, and the mixed solution was saccharified to obtain saccharified tartary buckwheat liquid;

[0037] 2) Passion fruit treatment: wash and homogenize the passion fruit, add solution 1, and seal and ferment at 28°C for 2 days to obtain the passion fruit slurry;

[0038] 3) Heibulin treatment: wash the Heibulin, smash and remove the core, add 0.3 times of water to reconcile, and obtain the Heibulin slurry;

[0039] 4) Fermentation: mix saccharified tartary buckwheat liquid, passion fru...

Embodiment 2

[0056] A compound brandy brewing process, comprising the following steps:

[0057] 1) Tartary buckwheat treatment: tartary buckwheat was washed with water at 21°C, soaked in water at 26°C for 11 hours, cultivated at 28°C for 3.4 days, dried, crushed, and passed through a 60-mesh sieve to obtain tartary buckwheat powder, adding 5.6 times the quality of tartary buckwheat powder Heat water to 84°C, add amylase, keep warm at 84°C and liquefy for 41 minutes to obtain a mixed solution, and saccharify the mixed solution to obtain saccharified tartary buckwheat liquid;

[0058] 2) Passion fruit treatment: wash and homogenize passion fruit, add solution 1, and seal and ferment at 29°C for 2.3 days to obtain passion fruit slurry;

[0059] 3) Heibulin treatment: wash the Heibulin, smash and remove the core, add 0.35 times of water to reconcile, and obtain the Heibulin slurry;

[0060] 4) Fermentation: mix saccharified tartary buckwheat liquid, passion fruit slurry, and black pulin slurr...

Embodiment 3

[0077] A compound brandy brewing process, comprising the following steps:

[0078] 1) Tartary buckwheat treatment: tartary buckwheat was washed with water at 23°C, soaked in water at 27°C for 13 hours, cultured at 29°C for 3.8 days, dried, crushed, and passed through an 80-mesh sieve to obtain tartary buckwheat powder, adding 6 times the quality of tartary buckwheat powder Heat water to 85°C, add amylase, keep warm at 85°C for 44 minutes to liquefy to obtain a mixed solution, and saccharify the mixed solution to obtain saccharified tartary buckwheat liquid;

[0079] 2) Passion fruit treatment: wash and homogenize the passion fruit, add solution 1, and seal and ferment at 30°C for 3 days to obtain the passion fruit slurry;

[0080] 3) Heibulin treatment: wash the Heibulin, smash and remove the core, add 0.4 times of water to reconcile, and obtain the Heibulin slurry;

[0081] 4) Fermentation: mix saccharified tartary buckwheat liquid, passion fruit slurry, and black pulin slur...

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PUM

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Abstract

The invention relates to the technical field of wine brewing and especially relates to a brewing technology for compound brandy. The brewing technology comprises the following steps: treating tartarybuckwheat, treating passion fruits, treating black brin, fermenting, distilling for the first time, standing, distilling for the second time, ageing, blending and filling. Through the special treatment for the raw materials and the suitable raw material ratio and brewing technology, the compound brandy brewed according to the technology looks clear, bright and transparent, is free from suspensionand sediment, is strong in fragrance and is proper in mixed fruit fragrance and wine fragrance; the content of total acids is as high as 0.233g/L; the total ester is as high as 0.258g/L; the maximal tannin content is as high as 621mg/L; and the total phenol is as high as 578mg/L.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of compound brandy. Background technique [0002] Brandy is the transliteration of English "brandy". According to international practice, brandy refers to grape brandy, which is made from grapes through fermentation, distillation, storage and aging. At present, it broadly refers to all distilled wine made from fruit, such as brandy made from other fruit raw materials. [0003] my country's brandy product structure is single and the overall brand is weak, which inhibits the development of technology and leads to slow growth of the industry; if the industry scale does not reach a certain level, the mandatory supervision of the industry is weak, which will easily lead to self-improvement of enterprises and untimely technological development. Product development is thus also slower. [0004] Based on this, the present invention provides a compound brandy, which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A61K36/736A61P1/14C12H6/02
Inventor 鄢文松封家德
Owner 贵州文松酒业有限公司
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