High-yield and energy-saving production method of peach distilled liquor

A production method and technology for distilled wine, applied in the field of food and beverage processing, can solve problems such as being unsuitable for small and medium-scale distilled wine production, low utilization rate of peach pulp filtration raw materials, affecting the quality of peach fermented wine, etc. Improve the effect of clarification and separation, and avoid the effect of clarification and separation

CN108570392AActive Publication Date: 2018-09-25QILU UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2018-09-25

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Abstract

The invention discloses a high-yield and energy-saving production method of peach distilled liquor. The method comprises material selection, beating, sulfur adjustment, fermentation, clarification, distillation, alcohol content reduction and aging. The distillation device is a double-tank distiller and works in a mode of single-pass continuous distillation of a clear juice and clear juice feint and mixed juice tandem distiller distillation. The method does not utilize pectinase and exogenous sugar, utilizes the mode of single-pass continuous distillation of a clear juice and clear juice feintand mixed juice tandem distiller distillation to respectively distill the clear juice and mixed juice brewed liquor, solves the problem of high clarification and separation difficulty of peach paste and the brewed liquor, prevents pot paste in distillation and mixing in the double-tank distiller, significantly improves the utilization rate of raw materials, realizes high-yield and energy-saving distillation and improves the yield of the peach distilled liquor. The two types of the peach distilled liquors have a pure taste, a rich fruit flavor and low content of methanol and miscellaneous alcohol, have high quality, are health and are suitable for the production of the peach distilled liquor in large, medium and small scales.
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Description

technical field

[0001] The invention relates to a production method of peach distilled wine and the resulting peach distilled wine, in particular to a production method with simple process, high yield and energy saving, high raw material utilization rate, and capable of producing two kinds of peach distilled wine at the same time, belonging to the technical field of food and beverage processing . Background technique

[0002] The peach ripening period is mainly concentrated in July to August, which is also the ripening period of other fruits (watermelon, apricot, etc.), which puts pressure on the market sales of peaches. In addition, because peaches are perishable and go bad, the processed varieties are relatively single. Except for fresh food, most of them are processed into canned food. In addition, the bad competition among canned food companies has caused huge losses to the peach industry. For the production of peach fermented wine, since the sugar content of peach is a...

Examples

Embodiment 1

[0045] In June 2017, Mengyin peaches were used to brew peach distilled wine. The steps are as follows:

[0046] Material selection: choose moderately overripe fruits, pick out rotten and diseased fruits and leaves and other sundries, and remove the core and crush the fruits as soon as possible after the selection is over, so as to avoid fruit rupture caused by long-term extrusion of fruits, thus infecting miscellaneous plants. bacteria.

[0047] Beating: Wash and remove the core of the screened fruit, and use a mixer with a rotating blade to beat the fruit into a homogenate by secondary crushing. The particle size in the homogenate is less than 0.5cm. Put the homogenate into the fermenter that has been filled with carbon dioxide in advance. And calculate the proportion and utilization rate of the fruit stone, and measure the sugar content and pH of the peach pulp.

[0048] Sulfur adjustment: adjust sulfur to 80mg / L to prevent oxidation of peach homogenate and inhibit the act...

Embodiment 2

[0060] In June 2017, Mengyin peaches were used to brew peach distilled wine. The steps are as follows:

[0061] Material selection: Choose moderately overripe fruits, pick out rotten and diseased fruits and leaves and other sundries, and remove the core and crush the fruits as soon as possible after the selection is over, so as to avoid fruit rupture caused by long-term extrusion between fruits, which will cause infection Miscellaneous bacteria.

[0062] Beating: Wash and remove the core of the screened fruit, and use a mixer with a rotating blade to beat the fruit into a homogenate by secondary crushing. The particle size in the homogenate is less than 0.5cm. Put the homogenate into the fermenter that has been filled with nitrogen in advance. And calculate the proportion and utilization rate of the fruit stone, and measure the sugar content and pH of the peach pulp.

[0063] Sulfur adjustment: adjust sulfur to 70mg / L to prevent oxidation of peach homogenate and inhibit the ...

Embodiment 3

[0075] Prepare peach distilled wine according to the method of embodiment 1, difference is: used peach is the mature Feicheng peach of Tai'an City, Shandong.

[0076] Present embodiment raw material and product technical parameter are as follows:

[0077]

[0078] Note: Liquor production rate=volume of 40% Vol distilled liquor / volume of fermented liquor; test method for methanol content: gas chromatography; test method for fusel alcohol content: gas chromatography-mass spectrometry.