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Preparation method for fruit flavor-type pomegranate liqueur

A liqueur and fruit-flavored technology, which is applied in the field of preparation of fruit-flavored pomegranate liqueur, can solve the problems of insufficient fruity aroma, inconspicuous alcoholic flavor, and prominent alcoholic flavor, so as to achieve elegant aroma, ensure color, aroma, and Smooth and balanced taste

Pending Publication Date: 2018-02-02
四川会理果果果业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this fruit juice fermentation method has a great improvement in technology compared with the above two methods, the alcohol taste is not obvious, and the wine body has a stronger sense of structure, but the aroma is still insufficient.
[0006] The preparation methods of the above pomegranate liqueurs each have their own advantages and disadvantages, and their common characteristics are insufficient fruit aroma and strong alcohol taste.

Method used

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  • Preparation method for fruit flavor-type pomegranate liqueur
  • Preparation method for fruit flavor-type pomegranate liqueur

Examples

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preparation example Construction

[0027] The preparation method of the fruit-flavored pomegranate liqueur provided by the present invention comprises the following steps: (1) using fresh and mature Huili Qingpi soft-seed pomegranate (sweet pomegranate) as raw material to prepare sweet pomegranate juice with a sugar content of 13-16% Standby; use fresh and ripe Huili sour pomegranate as raw material to prepare sour pomegranate juice with a sugar content of 10-13% for use; use local pomegranate flowers in Huili to prepare pomegranate nectar with a sugar content of 65%-75% for use; process The remaining pomegranate peel of the pomegranate juice is used to make pomegranate peel distilled wine with an alcohol content of 60-65°; 77%, sour pomegranate juice 8-15%, pomegranate nectar 15-20%; (3) add sulfur dioxide and pectinase to the mixed solution in step (2), carry out color protection and enzymolysis to the fruit, and obtain the density For the fermentation broth of 1105-1115, 200-300 mg / L active dry yeast Sacchar...

Embodiment 1

[0037] Mix 65L of sweet pomegranate juice, 15L of sour pomegranate juice, and 20L of pomegranate nectar; the sugar content of sweet pomegranate juice is 14%, the sugar content of sour pomegranate juice is 10%, and the sugar content of pomegranate nectar is 65%, and the obtained density is 1110g / L of fermentation broth, add 6g of sulfur dioxide and 3g of pectinase, then inoculate 20g of low-temperature yeast, control the fermentation temperature at 14°C, and ferment for 20 days. At this time, the density of the fermentation broth is reduced to about 1060g / L. Lower the temperature to 5°C, separate the sediment at the bottom of the fermentation tank, transfer the original wine to another clean container, and add 18L of pomegranate peel distilled wine with an alcohol content of 65° to stop the fermentation. The original wine after the termination of fermentation is separated into another clean storage tank for aging, and the original wine aged for one year is purified and clarifie...

Embodiment 2

[0039] Mix 72L of sweet pomegranate juice, 9L of sour pomegranate juice, and 19L of pomegranate nectar; wherein the sugar content of sweet pomegranate juice is 14.3%, the sugar content of sour pomegranate juice is 11.2%, and the sugar content of pomegranate nectar is 65%. The obtained density is 1112g / L of fermentation broth, add 6g sulfur dioxide and 3g pectinase, then inoculate 20g of low-temperature yeast, control the fermentation temperature at 15°C and ferment for 18 days. At 6°C, separate the sediment at the bottom of the fermentation tank, transfer the original wine to another clean container, and add 19L of pomegranate peel distilled wine with an alcohol content of 65° to stop the fermentation. The original wine after the termination of fermentation is separated into another clean storage tank for aging, and the original wine aged for one year is purified and clarified. After clarification, the original wine is filtered with diatomaceous earth and frozen. The freezing ...

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Abstract

The invention discloses a preparation method for a fruit flavor-type pomegranate liqueur. The method includes the steps of using fresh sweet pomegranate juice, acid pomegranate juice and pomegranate nectar to mix according to a certain proportion, conducting color-protecting and enzymolysis treatment, inoculating activated brewer's dried yeasts to conduct low-temperature fermentation, adding pomegranate rind distilled-liquor to prevent fermentation in the midway of fermentation, increasing the alcoholic strength of fermented raw liquor, and retaining a part of sugar; conducting low-temperaturesealed-aging on the adjusted raw liquor, then conducting purification, clarification and freezing treatment, and finally conducting filtering and bottling. The pomegranate liqueur made by the methodis rich in nutrition, clear, transparent, and vivid garnet in color, and has quietly elegant pomegranate fruit flavor, strong bouquet, a full liquor body and mellow and full mouthfeel.

Description

technical field [0001] The invention relates to the technical field of fruit deep processing, in particular to a preparation method of fruit-flavored pomegranate liqueur. Background technique [0002] Existing pomegranate liqueur preparation method generally comprises following several: [0003] ① Soaking fermentation method (edible alcohol to stop fermentation): Peel fresh pomegranates and crush them into pulp, add sugar and inoculate yeast for alcoholic fermentation, use high-grade edible alcohol to stop fermentation during fermentation, and retain part of the sugar. Although the immersion fermentation method is simple in process and has a certain fruity aroma, the aroma is rough and the alcohol taste is prominent. [0004] ②Fruit juice fermentation (edible alcohol to stop fermentation): Peel fresh pomegranates and squeeze them into juice, add sugar and inoculate yeast for alcoholic fermentation, use high alcohol to stop fermentation during fermentation, and retain part o...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘越飞耿福能黄钦
Owner 四川会理果果果业有限责任公司
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