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Method for making rubus parvifolius liqueur

A production method and liqueur technology are applied in the field of winemaking, which can solve the problems of no production process, no commodity sales, and blank liqueurs, and achieve the effects of improving fermentation technology and improving stability.

Inactive Publication Date: 2019-03-19
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the market and the demand of consumption, citrus liqueurs, cherry liqueurs, blueberry liqueurs, peach liqueurs, cream liqueurs, vanilla liqueurs, coffee liqueurs and other products have appeared successively. However, the research and development of Maoberry Liqueur is still in a blank, and there is no commodity sales in the market, and there is no mature production process

Method used

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  • Method for making rubus parvifolius liqueur

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Taking a 1-ton fermenter as an example, the production method of Maoberry Liqueur is as follows:

[0025] (1) Plucking and purchasing of Mao berries, purchasing wild Mao berries with large and plump grains, no pests, and no mildew;

[0026] (2) Cleaning and screening, rinsing with clear water in the cleaning tank to remove various impurities such as leaf stems and soil;

[0027] (3) Squeeze the juice with an airbag press, collect the berry juice, heat it up to 85-90°C with a plate heat exchanger, keep it for 3-5min, passivate the polyphenol oxidase, and improve the stability of the juice pigment;

[0028] (4) Add 800 kg of berry fruit juice to a 1-ton fermentation tank, add 88-104 kg of white sugar to adjust the sugar content of the juice to 200-220g / L, and add 80 grams of sulfur dioxide according to 80mg / L;

[0029] (5) Inoculate Saccharomyces cerevisiae, feed sterile air for 15 minutes, carry out alcoholic fermentation at 20-22°C, when the alcoholic content reaches a...

Embodiment 2

[0038] Taking a 10-ton fermentation tank as an example, the production method of Maoberry Liqueur is as follows:

[0039] (1) Plucking and purchasing of Mao berries, purchasing wild Mao berries with large and plump grains, no pests, and no mildew;

[0040] (2) Cleaning and screening, rinsing with clear water in the cleaning tank to remove various impurities such as leaf stems and soil;

[0041] (3) Squeeze the juice with an airbag press, collect the berry juice, heat it up to 85-90°C with a plate heat exchanger, keep it for 3-5min, passivate the polyphenol oxidase, and improve the stability of the juice pigment;

[0042] (4) Add 8,000 kg of berry fruit juice to a 10-ton fermenter, add 880-1,040 kg of white granulated sugar to adjust the sugar content of the juice to 200-220g / L, and add 800 grams of sulfur dioxide according to 80mg / L;

[0043] (5) Inoculate Saccharomyces cerevisiae, feed sterile air for 15 minutes, carry out alcoholic fermentation at 20-22°C, when the alcoholi...

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Abstract

The invention discloses a method for making rubus parvifolius liqueur. The method compises the following steps: picking qualified wild rubus parvifolius, cleaning and screening the picked rubus parvifolius, removing leaf stems, soil and other various impurities; juicing the rubus parvifolius, collecting the rubus parvifolius juice, raising the temperature of the rubus parvifolius juice to 85-90 DEG C, and maintaining for 3-5 minutes; adjusting the sugar degree of the rubus parvifolius juice, and adding sulfur dioxide; inoculating saccharomyces cerevisiae to perform alcoholic fermentation, adding alcohol to regulate the alcoholic strength to 20-22% when the alcoholic strength reaches about 5%, and ending fermentation to obtain green rubus parvifolius liqueur; sealing and aging the green rubus parvifolius liqueur, and filtering; and canning, thereby obtaining the finished rubus parvifolius liqueur. According to the method disclosed by the invention, the rubus parvifolius liqueur is prepared by adopting hot-dipping primary fermentation, alcohol ended fermentation and a membrane separation degerming clarification technology, so that the stability of rubus parvifolius pigments is improved, the fermentation technology of high-degree rubus parvifolius liqueur is improved, and the gap of the product technology is filled.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing berry liqueur. Background technique [0002] Maoberry (Rubus parvifolius L.), also known as Sanyuepao, belongs to Rosaceae and is a small deciduous shrub distributed in Heilongjiang, Jilin, Liaoning, Hebei, Shanxi, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, In Taiwan, Henan, Hubei, Hunan, Guangdong, Guangxi, Sichuan, Guizhou and other places, it is a unique flavor fruit that has not been widely developed. Its fresh fruit contains 78.53% water, 8.21% soluble solids, 5.25% total sugar, protein 2.41%, organic acid 1.09%; every 100g of fresh juice contains 21.89mg of Vc, also rich in carotene, riboflavin, thiamine, various amino acids, vitamin E, B, B 2 And iron, zinc, selenium and other trace elements, is a kind of pure natural green food. In addition, the protein and organic acid content of Maoberry fruit is much higher than that o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/22C12H1/07C12R1/865
CPCC12G3/02C12H1/063C12H1/22
Inventor 吴镝瞿朝霞丁泓帆
Owner HUAIHUA UNIV
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