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

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.

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...

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned peach wine-making techniques and processes are mostly low-alcohol peach wine preparation methods, in which there are many operations such as adding sugar to fermentation and adding pectinase treatment, which affects the quality of peach wine. The brewing method of peach wine" is clear juice fermentation, and there is still the problem of filtering peach pulp and the utilization rate of raw materials is not high; Indirect distillation requires manufacturers to purchase steam generators, which increases the cost of equipment purchases. It is not suitable for the production of small and medium-scale distilled wine, and there are problems of single product style and high energy consumption.

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