Preparation method of apple brandy

A technology of apple brandy and production method, applied in the field of winemaking, can solve the problem of rare brandy, and achieve the effects of long aftertaste, rich and mellow aroma and rich nutrition.

Inactive Publication Date: 2018-08-24
李红光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But brandy made from apples is rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A method for producing apple brandy, characterized in that it consists of the following raw materials in parts by weight: 10 kg of apple extract, 26 kg of brandy alcohol, 26 kg of white sugar, 0.5 kg of caramel color, 10 kg of molasses alcohol, and 20 kg of demineralized water . Its preparation method is as follows: take apple extract, brandy alcohol, white granulated sugar, caramel color, molasses alcohol, demineralized water according to the above-mentioned parts by weight, mix apple extract, brandy alcohol, white granulated sugar, caramel color, molasses alcohol, demineralized water and Stable in the tank for more than one week, the mixed solution is obtained and set aside; the mixed solution is filtered with a plate-and-frame filter to obtain apple brandy original wine. The preparation method of the apple extract comprises the following steps: clean the selected fresh apples, remove the core, divide them into four halves, and obtain the broken apples, and set aside:...

Embodiment 2

[0011] A method for producing apple brandy, characterized in that it consists of the following raw materials in parts by weight: 12 kg of apple extract, 30 kg of brandy alcohol, 32 kg of white sugar, 1.5 kg of caramel color, 12 kg of molasses alcohol, and 22 kg of demineralized water . Its preparation method is as follows: take apple extract, brandy alcohol, white granulated sugar, caramel color, molasses alcohol, demineralized water according to the above-mentioned parts by weight, mix apple extract, brandy alcohol, white granulated sugar, caramel color, molasses alcohol, demineralized water and Stable in the tank for more than one week, the mixed solution is obtained and set aside; the mixed solution is filtered with a plate-and-frame filter to obtain apple brandy original wine. The preparation method of the apple extract comprises the following steps: clean the selected fresh apples, remove the core, divide them into four halves, and obtain the broken apples, and set aside:...

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PUM

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Abstract

The invention provides a preparation method of apple brandy, and relates to the technical field of brewing processing. The apple brandy is characterized by comprises the following raw materials in parts by weight: 10-12 parts of apple extract, 26-30 parts of brandy alcohol, 26-32 parts of white granulated sugar, 0.5-1.5 parts of burnt sugar coloring, 10-12 part of fermented molasses alcohol, and 20-22 parts of softened water. The preparation method comprises the following steps: mixing the raw materials and stabilizing for more than one week in a pot, thereby obtaining a mixed solution for later use; and filterin the mixed solution by a plate and frame filter to obtain an apple brandy raw wine. The preparation method has the beneficial effects that nutritions are rich, the aroma of the product, namely the apple brandy, is strong and mellow, and the apple brandy is sweet and sour in taste, and is long in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a production method of apple brandy. Background technique [0002] At present, the brandy on the market is full of beautiful things in eyes, and the variety is various. But brandy made from apples is rare. Contents of the invention [0003] In order to overcome the above-mentioned problems, the present invention provides a kind of production method of apple brandy, to make up for its deficiency. [0004] The technical scheme adopted by the present invention to solve the technical problem is: a production method of apple brandy, which is characterized in that it consists of the following raw materials in parts by weight: 10-12 parts of apple extract, 26-30 parts of brandy alcohol, white granulated sugar 26-32 parts, caramel color 0.5-1.5 parts, molasses alcohol 10-12 parts, demineralized water 20-22 parts. Its preparation method is as follows: (1) take apple extra...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/06C12G3/02
Inventor 李红光
Owner 李红光
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