Apple brandy and preparation method thereof

An apple brandy and apple technology, applied in the field of apple brandy and its preparation, can solve the problems of easy deterioration of apple juice and fresh apples, easy deterioration of apple juice and high use cost, and achieve the effects of good taste, pure taste and the effect of solving perishable deterioration.

Inactive Publication Date: 2018-03-20
平度市职业中等专业学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is that most of the apple brandy is now brewed with apple juice as raw material, but the apple juice is easy to deteriorate during storage, the cost of use is high, and its flavor and taste are not as good as those brewed with apple pulp. However, the brewing of fresh apples has the problems of difficult storage and slow fermentation.
[0006] In order to solve the above problems, the present invention provides an apple brandy, which solves the problem that apple juice and fresh apples are easy to deteriorate by microwave puffing apple fruit and then fermenting the brandy, and meanwhile the puffing treatment can also reduce the fusel oil content in the apple brandy , the resulting finished product tastes good and is of high quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An apple brandy is prepared by fermenting apple crisps puffed by microwave. It is prepared by the following steps: pretreatment, slicing or crushing, drying, puffing, fermentation, distillation, and storage. Specifically:

[0023] (1) Pretreatment: the fresh apples are removed from the green and rotten fruits and the mature fruits are left, and then peeled and cored with a peeling machine and a pitting machine, using the remaining inferior fruits and other fruits in the production process. As a result, resource utilization is improved and costs are saved.

[0024] (2) Slicing or crushing: Use a slicer to cut into slices with a thickness of 8mm for the next step of puffing.

[0025] (3) Drying: Dry the sliced ​​or crushed apples to a water content of 20%-30%. The drying method adopted is hot air drying, the drying temperature is 75°C, and the drying time is 4 hours.

[0026] (4) Puffing: Add the dried apples to a microwave puffing machine for puffing. The puffing conditions ar...

Embodiment 2

[0031] An apple brandy is prepared by fermenting apple crisps puffed by microwave. It is prepared by the following steps: pretreatment, slicing or crushing, drying, puffing, fermentation, distillation, and storage. Specifically:

[0032] (1) Pretreatment: the fresh apples are removed from the green and rotten fruits and the mature fruits are left, and then peeled and cored with a peeling machine and a pitting machine, using the remaining inferior fruits and other fruits in the production process. As a result, resource utilization is improved and costs are saved.

[0033] (2) Slicing or crushing: the crusher crushes into cubes of 1-3mm for the next step of puffing.

[0034] (3) Drying: Before drying, slice or crush the apple into a mixture of 0.2% isovitamin C and 0.1% citric acid to preserve the color according to the material-to-liquid ratio 1:1, soak for 30 minutes, and ferment the finished product. The wine looks good. The sliced ​​or crushed apples are dried to a water conten...

Embodiment 3

[0040] An apple brandy is prepared by fermenting apple crisps puffed by microwave. It is prepared by the following steps: pretreatment, slicing or crushing, drying, puffing, fermentation, distillation, and storage. Specifically:

[0041] (1) Pretreatment: the fresh apples are removed from the green and rotten fruits and the mature fruits are left, and then peeled and cored with a peeling machine and a pitting machine, using the remaining inferior fruits and other fruits in the production process. As a result, resource utilization is improved and costs are saved.

[0042] (2) Slicing or crushing: use apple pomace for the next step of puffing.

[0043] (3) Drying: Before drying, slice or crush the apple into a mixture solution of 0.2% isovitamin C and 0.1% citric acid according to the material-to-liquid ratio 1:2, soak the color, soak for 30 minutes, and ferment the finished product. The wine looks good. The sliced ​​or crushed apples are dried to a water content of 20%-30%, and th...

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Abstract

The invention belongs to the technical field of brandy wine, and in particular relates to apple brandy and a preparation method thereof. The apple brandy is prepared by fermentation of microwave puffing apple crisp chips. The preparation method comprises the following steps: pretreatment, slicing or crushing, drying, puffing, fermentation, distillation and storage. The method for preparation of the apple brandy by fermentation of microwave puffing apple fruits solves the problem of the perishableness of apple juice and fresh apples, the puffing treatment can also reduce the fusel oil content of the apple brandy, and the resulting product has good taste and high quality.

Description

Technical field [0001] The invention belongs to the technical field of brandy, and specifically relates to an apple brandy and a preparation method thereof. Background technique [0002] Brandy, originally from the Dutch word Brandewijn, means "fired wine". Brandy is a kind of distilled liquor, which is made from fruits after fermentation, distillation and storage. [0003] Apple has always enjoyed the reputation of "King of Fruits". It has high nutritional value and medical value, and is called "Doctor's First Medicine" by more and more people. Apples are rich in sugars, acids, aromatic alcohols and pectin, and contain vitamin B, vitamin C, calcium, phosphorus, potassium, iron and other nutrients necessary for the brain. [0004] In apple production areas, due to various reasons such as cultivation management, transportation, etc., a large number of external fruits are produced, and the price is low, which makes fruit growers suffer losses. Using this part of apples for winemaking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 傅文辉邵春国
Owner 平度市职业中等专业学校
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