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Apricot brandy and preparation method thereof

A technology of brandy and apricot, applied in the field of apricot brandy and its preparation, can solve the problems of high cost of use, easy deterioration of apricot juice, and difficult storage, etc., and achieve the effects of cost saving, reduction of fusel oil content, and pure taste

Inactive Publication Date: 2018-05-08
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 fruit brandies are brewed with fruit juice as raw material, but the apricot juice is easy to deteriorate during storage, the cost of use is high, and its flavor and mouthfeel are not as good as those brewed with apricot pulp. However, the brewing of fresh apricot meat has the problems of difficult storage and slow fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0023] (1) Pretreatment: fresh apricots are removed from the green and rotten fruits and leave the mature fruits, and then use the peeling machine and the pitting machine to remove the skin and core. As a result, resource utilization is improved and costs are saved.

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

[0025] (3) Drying: the sliced ​​or pulverized apricots are dried 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) Expansion: add the dried apricots to a microwave extruder for expansion, the expansion condition is 15 kilowatts of power, puffed for 1 min, and ...

Embodiment 2

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

[0032] (1) Pretreatment: fresh apricots are removed from the green and rotten fruits and leave the mature fruits, and then use the peeling machine and the pitting machine to remove the skin and core. As a result, resource utilization is improved and costs are saved.

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

[0034] (3) Drying: before drying, put sliced ​​or crushed apricots into a mixed solution of 0.2% isovitamin C and 0.1% citric acid to protect the color according to the ratio of material to liquid at 1:1. The soaking time is 30 minutes, and the finished product is fermented. The wine tastes good. The sliced ​​or pulverized apricots are dried to a water content of 20%-30%. The dryin...

Embodiment 3

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

[0041] (1) Pretreatment: fresh apricots are removed from the green and rotten fruits and leave the mature fruits, and then use the peeling machine and the pitting machine to remove the skin and core. As a result, resource utilization is improved and costs are saved.

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

[0043] (3) Drying: before drying, put sliced ​​or crushed apricots into a mixed solution of 0.2% isovitamin C and 0.1% citric acid to protect the color according to the ratio of material to liquid 1:2. The soaking time is 30 minutes, and the finished product is fermented. The wine tastes good. The sliced ​​or pulverized apricots are dried to a water content of 20%-30%. The drying method adopted is firstl...

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Abstract

The invention belongs to the technical field of brandy and in particular relates to apricot brandy and a preparation method thereof. The apricot brandy is prepared by fermenting apricot crisp chips puffed by microwaves. The preparation method comprises the following preparation steps: pre-treating, slicing or crushing, drying, puffing, fermenting, distilling and storing. According to the apricot brandy and the preparation method thereof, the problem that apricot juice and fresh apricot pulp easily go bad is solved through the method of puffing apricot pulp and fruits by the microwaves and fermenting to obtain the brandy; meanwhile, the content of fusel oil in the apricot brandy also can be reduced through puffing treatment and an obtained finished product has a good taste and high quality.

Description

technical field [0001] The invention belongs to the technical field of brandy, in particular to an apricot 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 wine, which is made from fruit after fermentation, distillation and storage. [0003] Apricot is an important economic fruit tree species and one of the common fruits. It is extremely nutritious and contains more sugar, protein, calcium, phosphorus and other minerals. It also contains provitamin A, vitamin C and B vitamins. [0004] Now when apricots are processed into almonds, there will be a lot of apricot flesh, which has a low comprehensive utilization rate and is thrown away as waste, causing environmental pollution; making wine with this part of apricot flesh can maximize the use of resources, but most of the fruit brandy now It is brewed with fruit juice, but the apricot juice is easy to dete...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 胡曰德窦磊
Owner 平度市职业中等专业学校
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