Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing brandy by adopting red dates and mazus micromalus makino as raw materials

A sea red fruit and brandy technology, which is applied in the field of wine making, can solve the problems of unsatisfactory quality and poor taste of brandy, and achieve the effects of enhancing the body's immunity, mellow taste and rich nutrition

Inactive Publication Date: 2018-01-19
山西西府海棠酒业有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jujubes and sea red fruits can be used to brew brandy, but because red dates have high sugar and low acidity, and sea red fruit has high acidity and low sugar, so the brandy brewed with red dates and sea red fruits has a poor taste and unsatisfactory quality

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

Embodiment 1

[0026] A method for brewing brandy with jujube and sea red fruit as raw materials, the steps are:

[0027] (1) Raw material pretreatment: After sorting and cleaning the red dates and sea red fruits respectively, mix 57Kg red dates and 37Kg sea red fruits;

[0028] (2) Boiling extraction: boil the mixed jujube and sea red fruit with water, and keep stirring for 4 hours at a temperature of 95-100°C to obtain an extract;

[0029] (3) Enzymolysis: firstly cool the extract rapidly to below 55°C, then add compound enzyme, and perform enzymolysis at 40-50°C for 5 hours, wherein the amount of compound enzyme added is 50ppm, and the protease content is ≥70%;

[0030] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0031] (5) Fermentation: first cool the separation liquid to 18-22°C, then send the separation liquid into the fermenter, the injection volume is 80% of the fermenter, then add yeast for fermentation, the fermentation temperatur...

Embodiment 2

[0034] A method for brewing brandy with jujube and sea red fruit as raw materials, the steps are:

[0035] (1) Raw material pretreatment: After sorting and cleaning the red dates and sea red fruits respectively, mix 58Kg red dates and 43Kg sea red fruits;

[0036] (2) Boiling extraction: boil the mixed jujube and sea red fruit with water, and keep stirring for 4.5 hours at a temperature of 95-105°C to obtain an extract;

[0037] (3) Enzymolysis: firstly, rapidly cool the extract to below 55°C, then add compound enzyme, and perform enzymolysis at 45-55°C for 4 hours, wherein the amount of compound enzyme added is 50ppm, and the protease content is ≥70%;

[0038] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0039] (5) Fermentation: first cool the separation liquid to 18-22°C, then send the separation liquid into the fermenter, the injection volume is 80% of the fermenter, then add yeast for fermentation, the fermentation tempera...

Embodiment 3

[0042] A method for brewing brandy with jujube and sea red fruit as raw materials, the steps are:

[0043] (1) Raw material pretreatment: after sorting and cleaning the jujube and sea red fruit respectively, mix 60Kg red date and 40Kg sea red fruit;

[0044] (2) Boiling extraction: boil the mixed jujube and sea red fruit with water, and keep stirring for 5 hours at a temperature of 95-105°C to obtain an extract;

[0045] (3) Enzymolysis: firstly cool the extract rapidly to below 55°C, then add compound enzyme, and perform enzymolysis at 45-55°C for 6 hours, wherein the amount of compound enzyme added is 50ppm, and the protease content is ≥70%;

[0046] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0047] (5) Fermentation: first cool the separation liquid to 18-22°C, then send the separation liquid into the fermenter, the injection volume is 80% of the fermenter, then add yeast for fermentation, the fermentation temperature is 1...

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 method for brewing brandy by adopting red dates and mazus micromalus makino as raw materials, belongs to the technical field of wine brewing and relates to the brewing of thebrandy. The method comprises the following steps: (1) sorting and cleaning the red dates and the mazus micromalus makino, and mixing according to the mass ratio of (57-63):(37-43); (2) adding water into the red dates and the mazus micromalus makino which are mixed, boiling, maintaining for 4-5 hours at the temperature of 95 DEG C or above under the stirring condition, and collecting extracting solution; (3) rapidly cooling the extracting solution, adding enzyme to carry out enzymolysis for 4-6 hours; (4) carrying out centrifugal separation on slurry after enzymolysis, and collecting separatedliquid; (5) cooling the separated liquid, adding yeasts for fermentation, and stopping fermentation when the content of residual sugar is less than or equal to 1.0g / 100mL; and (6) filling fermented liquid after fermentation into a distiller for distillation, thus obtaining the brandy. According to the method disclosed by the invention, the wine is clear and transparent, the taste is mellow and sweet, the nutrition is rich, and the effects of invigorating the spleen and the stomach, helping digestion, tonifying qi and blood, resisting cancers, softening blood vessels and enhancing the immunityof the organism can be achieved.

Description

technical field [0001] The invention belongs to the technical field of brewing, relates to the brewing of brandy, in particular to a method for brewing brandy by using jujube and sea red fruit as raw materials. Background technique [0002] Jujube is sweet and warm in nature, and belongs to the spleen and stomach meridian. It has the functions of invigorating the middle and nourishing qi, nourishing blood and calming the nerves, and alleviating the medicinal properties. Modern pharmacological research has found that jujube is rich in vitamins and has the reputation of "natural vitamin pill". It has a wide range of planting areas in Shanxi Province, my country, and its output is extremely high. [0003] Haihong fruit is rich in nutrition, has the same source of medicine and food, and has a wide range of uses. The fruit contains 15.18% soluble sugar, 1.04% dichromatic acid, and 2.38mg / 100g vitamin C. In addition, it also contains various trace elements needed by the human body,...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 王丽华乔培明高跃科
Owner 山西西府海棠酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com