Grapefruit brandy and preparation method thereof

A technology of brandy and pomelo, which is applied in the field of wine making, can solve the problems of poor flavor and taste, and achieve the effect of increasing added value, improving anti-risk ability, and extending the industrial chain

Inactive Publication Date: 2019-01-01
江西省东篱柚业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, other fruits are also used as raw materials to brew brandy, but the flavor and mouthfeel are relatively poor.

Method used

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  • Grapefruit brandy and preparation method thereof

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preparation example Construction

[0027] The present invention provides a kind of preparation method of pomelo brandy, comprises the following steps:

[0028] 1) The pomelo pulp is crushed and beaten, and the obtained pulp is heated to 105-115° C. to obtain the pulp of inactivated pectin;

[0029] 2) mixing the pulp of the inactivated pectin in the step 1), sugar and water to obtain the blended pulp;

[0030] The mass ratio of the pulp, sugar and water of the inactivated pectin is 10:0.9~1.1:9~11;

[0031] 3) mixing the blended pulp of the step 2) with yeast, and aerobically fermenting at 25-40° C. for 6-8 days to obtain the first fermentation product;

[0032] Stirring was carried out 1 to 3 times a day in the first 3 days of the fermentation;

[0033] 4) anaerobically fermenting the first fermentation product in step 3) at 20-25°C and an ambient humidity of 70%-85% for 28-32 days to obtain a second fermentation product;

[0034] 5) separating the solid-liquid of the second fermentation product in step 4),...

Embodiment 1

[0048] The pomelo pulp was crushed and beaten, and the obtained pulp was heated in steam at 105° C. for 3 minutes to obtain the pulp of inactivated pectin. Mix the pulp of the inactivated pectin, sugar and water (the mass ratio of the pulp of the inactivated pectin, sugar and water is 10:0.9:11), stir at a speed of 600r / min for 2min, and obtain the blended fruit. pulp. Mix the prepared fruit pulp with yeast and pomelo peel (the mass ratio of prepared fruit pulp, yeast and pomelo peel is 50:9:2, and the yeast is self-prepared yeast, the specific method is: mix raisins, water and white sugar by 1 : mixed at a mass ratio of 0.9:0.2, placed at 22°C for 5h under the condition of humidity above 85%, to obtain yeast.), fermented at 25°C for 8 days (the first 3 days of fermentation were carried out at a speed of 480r / min every day) 3 times of stirring, each stirring for 2min), to obtain the first fermentation product. The first fermentation product was anaerobically fermented for 32...

Embodiment 2

[0050] The pomelo pulp was crushed and beaten, and the obtained pulp was heated in steam at 115° C. for 2 minutes to obtain the pulp of inactivated pectin. Mix the pulp, sugar and water of the inactivated pectin (the mass ratio of the pulp, sugar and water of the inactivated pectin is 10:1.1:9), and stir for 1min at a speed of 480r / min to obtain the blended fruit. pulp. Mix the prepared fruit pulp with yeast and pomelo peel (the mass ratio of prepared fruit pulp, yeast and pomelo peel is 50:11:3, and the yeast is self-prepared yeast, the specific method is: mix raisins, water and white sugar by 1 : 1.1:0.1 mass ratio, placed at 28°C for 3.5h under the condition of humidity above 85%, to obtain yeast.), fermented at 40°C for 6 days (in the first 3 days of fermentation, with a rotating speed of 180r / min every day Carry out 2 stirrings, each stirring 1min), obtain the first fermentation product. The first fermentation product was anaerobically fermented for 28 days under the co...

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Abstract

The invention provides grapefruit brandy and a preparation method thereof, and belongs to the technical field of wine brewing. The preparation method is characterized in that grapefruit is used as a raw material; before fermenting, fruit pulp is heated, so as to perform sterilizing on one hand and deactivate pectin on the other hand, so that prepared crude wine can meet a safety standard, namely the content of methanol is smaller than 0.12g / 100mL. By adopting the preparation method, most of beneficial components in the grapefruit can be reserved; the prepared grapefruit brandy is rich in aromatic component, naringin and limonin, and has the particular aroma of the grapefruit is contained; after the grapefruit brandy is drunk, a heavy fruit flavor and slight bitter taste are reserved in anoral cavity, and the bitter taste can be quickly dissipated.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to grapefruit brandy and a preparation method thereof. Background technique [0002] Pomelo is abundant in the south. Ripe pomelo has a strong aroma, crisp and tender meat, sweet and sour. Grapefruit has high nutritional value and is rich in protein, sugar, organic acid, provitamin A, B1, B2, C, P and calcium, phosphorus, magnesium, sodium and other nutrients. Yuzu not only has high nutritional value, but also has the effects of strengthening the spleen, moistening the lungs, nourishing the blood, clearing the intestines, and facilitating the bowels. It is a healthy fruit. my country is a rich pomelo producing country, and the annual output of Majia pomelo in Shangrao alone can reach 1 million tons. [0003] Brandy uses grapes as raw materials, and undergoes procedures such as squeezing, peeling, pitting, and fermentation to obtain low-alcohol grape wine, and then dist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/00
CPCC12G1/0203C12G1/00
Inventor 周油涌徐小平吴方方俞礼贵杨懿圣王灵斌
Owner 江西省东篱柚业科技有限公司
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