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Brewing technology of prickly pear brandy

A technology of prickly pear and brandy, applied in the field of wine brewing, can solve the problems of increasing equipment and labor costs, thick prickly skin of prickly pear, affecting the taste of fruit wine, etc., to promote development and utilization, reduce equipment and labor costs, and improve raw materials The effect of utilization

Inactive Publication Date: 2018-05-08
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent CN104651159A discloses a brewing process of prickly pear wine, which has the following technical defects: 1. Complicated process steps such as skin and flesh separation and burr removal are required, and prickly pear has thick skin and many thorns, which greatly increases equipment and labor costs; 2. The higher alcohol content in Xianren fruit wine is not only harmful to human health, but also affects the taste of fruit wine
[0006] Prickly pear brandy is the distilled liquor of prickly pear, and there is no distilled liquor of prickly pear on the market at present. Distilled liquor with the unique fruity aroma and mellow aroma of prickly pear

Method used

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  • Brewing technology of prickly pear brandy

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] 1) Raw material pretreatment: Sorting and washing 200kg of mature prickly pear fruit and breaking them into prickly pear crumbs, and beating the prickly pear crumbs to make about 200L prickly pear pulp, adding heavy weight during the beating process of prickly pear berries Potassium bisulfite solution, potassium metabisulfite solution is prepared from potassium metabisulfite and pure water at a mass ratio of 1:20, and the mass of potassium metabisulfite is 10g.

[0073] 2) Enzymolysis: 32 g of pectinase was added to the prickly pear pulp, the enzymolysis temperature was 35° C., and the enzymolysis time was 5 hours.

[0074] 3) Squeeze: Squeeze the enzymatically hydrolyzed fruit pulp into celestial fruit juice and discard the residue;

[0075] 4) Boiling: heating the fairy juice to boiling, then cooling to room temperature;

[0076] 5) Clarification and filtration: add 200g of bentonite to the cooled celestial fruit juice, mix evenly, and after standing for 3 days at 20...

Embodiment 2

[0087] 1) Raw material pretreatment: Sorting and washing 200kg of mature prickly pear fruit and breaking them into prickly pear crumbs, and beating the prickly pear crumbs to make about 200L prickly pear pulp, adding heavy weight during the beating process of prickly pear berries Potassium bisulfite solution, potassium metabisulfite solution is prepared from potassium metabisulfite and pure water at a mass ratio of 1:20, and the mass of potassium metabisulfite is 10g.

[0088] 2) Enzymolysis: 40 g of pectinase was added to the prickly pear pulp, the enzymolysis temperature was 40° C., and the enzymolysis time was 6 hours.

[0089] 3) Squeeze: Squeeze the enzymatically hydrolyzed fruit pulp into celestial fruit juice and discard the residue;

[0090] 4) Boiling: heating the fairy juice to boiling, then cooling to room temperature;

[0091] 5) Clarification and filtration: add 220g of bentonite to the cooled celestial fruit juice, mix evenly, and after standing for 3 days at 20...

Embodiment 3

[0102] 1) Raw material pretreatment: Sorting and washing 200kg of mature prickly pear fruit and breaking them into prickly pear crumbs, and beating the prickly pear crumbs to make about 200L prickly pear pulp, adding heavy weight during the beating process of prickly pear berries Potassium bisulfite solution, potassium metabisulfite solution is prepared from potassium metabisulfite and pure water at a mass ratio of 1:20, and the mass of potassium metabisulfite is 10g.

[0103] 2) Enzymolysis: Add 48 g of pectinase to the prickly pear pulp, the enzymolysis temperature is 55° C., and the enzymolysis time is 7 hours.

[0104] 3) Squeeze: Squeeze the enzymatically hydrolyzed fruit pulp into celestial fruit juice and discard the residue;

[0105] 4) Boiling: heating the fairy juice to boiling, then cooling to room temperature;

[0106]5) Clarification and filtration: add 240g of bentonite to the cooled fairy fruit juice, mix well, and after standing for 6 days at 25°C, pass throug...

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Abstract

The invention discloses a brewing technology of prickly pear brandy. The brewing technology comprises the following steps: pre-treating raw materials, carrying out enzymolysis, squeezing, boiling, clarifying and filtering, blending, activating a yeast, fermenting and purifying, distilling, ageing and the like. The prickly pear brandy provided by the invention is brewed by taking ripe prickly pearsas raw materials; the whole prickly pears are subjected to squeezing treatment, and conventional complicated technological steps including peel and pulp separation, prick removal and the like are removed; the equipment and labor cost is reduced and the utilization rate of the raw materials is improved; meanwhile, the content of colloid of obtained prickly pear juice is greatly reduced and the content of high-grade alcohol in the brandy is effectively reduced; aromatic substances are kept to the greatest extent through a low-temperature fermentation technology; finished-product wine is clear and transparent, the aroma is extremely rich and is kept for a long time and the aroma is remained after the wine in a cup is drunk; the finished-product wine is soft and fresh after being drunk, is sweet and palatable and has the effects of promoting flow of qi and blood circulation, and clearing dampness and clearing away heat.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a prickly pear brandy brewing process. Background technique [0002] The original name of prickly pear is Juma, and the pulp is rich in trace elements, proteins, amino acids, vitamins, polysaccharides, flavonoids and pectin, etc. It has extremely high nutritional value. It is recorded in the "Dictionary of Traditional Chinese Medicine" that prickly pear has the function of promoting qi and blood circulation. It is a high-quality nutritious fruit integrating nutrition and health care. In America, Indians and Mexicans have used it as food and medicine for thousands of years. , my country's prickly pear is rich in resources, but the market share of prickly pear is not high, and the economic value of prickly pear is not well reflected. [0003] Brandy is "burnt wine" in Dutch. It is a kind of distilled wine, which is made from fruit after fermentation, distillation and storage; the distilled w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘念孙中理谢邦祥王超凯张磊张翼余航常少健郭杰蔡海燕彭奎刘义会张颖
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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