Brewing method of raspberry liqueur
A liqueur and raspberry technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as difficulty in extracting juice, short storage period, weak aroma, etc., and achieve improved nutritional value, The effect of solving thin wine and improving drinkability
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Embodiment 1
[0028] A brewing method of raspberry liqueur, comprising the following steps:
[0029] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries
[0030] 2) Putting into the tank: Put the raspberries into the fermenter, the filling capacity is 80%, and add 60g of potassium metabisulfite per ton of raspberries.
[0031] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 1.5g of double salt acid-reducing agent per L of raspberry slurry to reduce acid. After 24 hours of acid reduction, add pectinase 20mg / L raspberry slurry.
[0032] 4) Fermentation: When the temperature rises to 12°C, add 150mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 30mg / L raspberry slu...
Embodiment 2
[0039] A brewing method of raspberry liqueur, comprising the following steps:
[0040] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries
[0041] 2) Putting into the tank: Put the raspberries into the fermenter, the filling capacity is 75%, and add 50g of potassium metabisulfite per ton of raspberries.
[0042] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 2g of double-salt acid-reducing agent per L of raspberry slurry for acid reduction. After 24 hours of acid reduction, add pectinase 25mg / L of raspberry slurry .
[0043] 4) Fermentation: When the temperature rises to 12°C, add 200mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 20mg / L raspber...
Embodiment 3
[0050] A brewing method of raspberry liqueur, comprising the following steps:
[0051] 1) Sorting of raw materials: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the sundries
[0052] 2) Putting into the tank: Put the raspberries into the fermentation tank, the filling capacity is 80%, and add 40g of potassium metabisulfite per ton of raspberries.
[0053] 3) Raw material treatment: return to temperature after entering the tank. When the temperature rises to 8°C, add 2g of double-salt acid-reducing agent per L of raspberry slurry for acid reduction. After 24 hours of acid reduction, add pectinase 25mg / L of raspberry slurry .
[0054] 4) Fermentation: When the temperature rises to 12°C, add 150 mg / L of Saccharomyces cerevisiae, circulate evenly, and start fermentation. The fermentation temperature is 14-16°C, and the temperature and specific gravity are monitored every 4 hours. One storage tank, then add pectinase 25mg / ...
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