Method for brewing juicy peach baijiu

A technology of peach and flavor type, which is applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve the problems that cannot be solved such as excessive methanol in peach wine, and achieve the effect of strong aroma and sweet taste

Inactive Publication Date: 2019-08-09
宁波弥香源果酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the patent does not involve the co-fermentation of three bacteria and the removal of impuritie

Method used

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  • Method for brewing juicy peach baijiu
  • Method for brewing juicy peach baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Fresh peaches are processed by an automatic peach pitting and peeling machine MDJ1-2.5 to obtain peach puree. The peach puree is added with rock sugar to adjust the sugar content to 26BX. It is divided into three barrels for fermentation. Barrel A is fermented with Saccharomyces cerevisiae CICC 1383; Barrel B is fermented with two strains of yeast, Saccharomyces cerevisiae CICC 1383 and Angel Aroma yeast active dry yeast, inoculate at the same time and inoculate in equal amounts. Barrel C was co-fermented with the addition of three yeast strains. The three yeast strains were Saccharomyces cerevisiae CICC1383, Saccharomyces angelica active dry yeast, and Hansenula spp. CICC1959. Alcohol, sensory evaluation of aroma, detection of ethyl acetate.

[0036] Table 2 Comparison of single-bacteria fermentation and three-bacteria fermentation of peach puree plus rock sugar to adjust sugar content

[0037] Determination index Alcohol %(V / V) Ethyl acetate (mg / L) s...

Embodiment 2

[0039] The peach wine with an alcohol concentration of 13.5% is distilled into 35% crude distilled liquor; the crude distilled liquor is distilled again into "original peach liquor" with an average alcohol content of 58 degrees. Put it in 50 tons of stainless steel and store it for half a year, alcoholize with intermittent aeration, and the alcohol content will be 55% after half a year.

Embodiment 3

[0041] The peach liquor obtained in Example 2 was treated with 0.2% added amount of coconut shell activated carbon particles for food grade wine for 24 hours to remove impurities and turbidity, and then pass through composite molecular sieve (4A+5A molecular sieve) and wine polymer resin (Macroporous Adsorbent Resin HPD600) Continuous methanol removal and impurity removal treatment, the liquor is translucent. The alcohol content, methanol content, and ethyl acetate content before and after treatment are shown in Table 3.

[0042] Table 3 Peach liquor coconut shell activated carbon, composite molecular sieve and wine polymer materials

[0043] Determination index Alcohol %(V / V) Ethyl acetate (mg / L) Methanol (mg / L) before processing 55 556 1610 after treatment 54.6 360 815 Comparative example 1 54.3 356 918 Comparative example 2 53.4 317 1256 Comparative example 3 53.8 243 967

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Abstract

The invention relates to a method for brewing juicy peach baijiu, and belongs to the technical field of fruit wine deep processing. The method for brewing the juicy peach flavor baijiu can make the methanol concentration reduced by 50%, a juicy peach baijiu flavor compound is detected through solid-phase micro-extraction, and 81 kinds of flavor compounds are detected. The obtained baijiu is sweetin taste and mellow in fragrance, various indexes meet the requirements of national standard GB2757-2012, and industrialized production of the juicy peach flavor baijiu is realized.

Description

technical field [0001] The invention relates to a method for brewing peach liquor, belonging to the technical field of fruit wine deep processing. Background technique [0002] Peach cultivation in Fenghua has a history of more than 2,000 years. Juicy peach has become a traditional famous fruit in Fenghua District and one of the four traditional famous peaches in China. As of 2018, Fenghua's peach cultivation area has reached 53,000 mu, with a total output of over 50,000 tons and a total output value of nearly 600 million yuan. A pillar industry for getting rich. But in the summer of July and August, the peach picking season, due to the very short shelf life of peaches, ripe peaches are not suitable for long-distance transportation. If the peaches are not sold in time, they will rot and deteriorate, and they will be thrown away. Therefore, providing a method to solve the problem of selling local peaches can increase the income of peach farmers, extend the local peach indus...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/06C12R1/865C12R1/78
CPCC12G3/06C12G3/024
Inventor 郑亚龙
Owner 宁波弥香源果酒有限公司
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