Production technology of loquat kernel wine

A kind of loquat kernel wine, the production process technology, applied in the field of distilled wine brewing, to achieve the effect of fresh and refreshing taste, low temperature and long time

Inactive Publication Date: 2020-01-07
贵州慧创科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research or literature report on making distilled wine from loquat kernels, so this document expects to use loquat kernels as raw materials to produce a kind of distilled liquor from loquat kernels

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A production process of loquat kernel wine, the production process of which is selection of loquat kernels→drying→removal of seed coats by rinsing method→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distillation→decolorization and fine filtration→blending and inspection filling;

[0039] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with a mass fraction of citric acid of 3% at 55° C. for 1 hour; ② placing in 50° C. water Soak for 1 hour; ③ transfer to liquor with a mass ratio of shochu and water of 1:10-15 and soak for 2 hours; ④ adjust the ratio of shochu to 1:4, and soak loquat kernels for 1 hour;

[0040] The concrete production steps of described loquat seed wine are:

[0041] (1) Select loquat kernels

[0042] Collect well-ripe loquat kernels and select them, preferably those that are brownish-yellow or...

Embodiment 2

[0066] A production process of loquat kernel wine, the production process of which is selection of loquat kernels→drying→removal of seed coats by rinsing method→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distillation→decolorization and fine filtration→blending and inspection filling;

[0067] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with 5% citric acid mass fraction at 65°C for 2 hours; ② placing in 60°C water Soak for 2 hours; ③ transfer to liquor with a mass ratio of shochu and water of 1:15 and soak for 3 hours; ④ adjust the ratio of shochu to 1:6, soak loquat kernels for 2 hours;

[0068] The concrete production steps of described loquat seed wine are:

[0069] (1) Select loquat kernels

[0070] Collect well-ripe loquat kernels and select them, preferably those that are brownish-yellow or brown in color,...

Embodiment 3

[0094] A production process of loquat kernel wine, the production process of which is selection of loquat kernels→drying→removal of seed coats by rinsing method→crushing→four-step soaking→steaming→mixing koji→saccharification and fermentation→distillation→decolorization and fine filtration→blending and inspection filling;

[0095] The four-step soaking is: citric acid solution soaking, warm water soaking and white wine soaking; the three-step soaking is specifically: ① soaking in an aqueous solution with 4% citric acid mass fraction at 60°C for 1.5h; ② placing at 55°C Soak in water for 1.5 hours; ③ transfer to liquor with a mass ratio of shochu and water of 1:12 and soak for 2.5 hours; ④ adjust the ratio of shochu to 1:5, and soak loquat kernels for 1.5 hours;

[0096] The concrete production steps of described loquat seed wine are:

[0097] (1) Select loquat kernels

[0098] Collect well-ripe loquat kernels and select them, preferably those that are brownish-yellow or brown...

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Abstract

The invention relates to a production technology of loquat kernel wine. When loquats are eaten, loquat kernels are usually discarded, but have the pharmacological activity of resisting oxidation, improving immunization, resisting inflammation, reducing blood sugar and the like. The method comprises the technologies of sorting loquat kernels, performing baking, removing seed coats by a blanching method, performing crushing, performing four-step soaking, performing cooking, performing distiller's yeast blending, performing saccharification and fermentation, performing distillation, performing decoloring and fine filtration, performing blending, and performing inspection and filling. The loquat kernel tequila which is fresh and smooth in mouth feel, smooth, mellow, clear and bright in appearance, and stable and safe in quality, and has unique fragrance of loquat kernels, is brewed.

Description

technical field [0001] The invention belongs to the field of distilled wine brewing, and in particular relates to a production process of loquat kernel wine. Background technique [0002] With the development of science and technology, fruit wines such as prickly pear wine, red bayberry wine, apple wine, and hawthorn wine have emerged in China, all of which are brewed or made with fresh fruits that people often eat as raw materials. Loquat is a common fruit, and there are many loquat wines on the market, such as the loquat wines invented by Ni Zhengquan and Lin Yue. Loquat is a Rosaceae plant, and it has been documented that its seeds contain saponins, triterpenoids, polyphenols, organic acids and other effective biologically active ingredients, which have pharmacological activities such as anti-oxidation, immune enhancement, anti-inflammation, and hypoglycemia . However, when loquat is eaten, the loquat kernels are usually discarded. In my country, tens of thousands of to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12H6/02
CPCC12G3/026C12H6/02
Inventor 李振斌吴彤林童吉文黄利挂王慧颖何娇楠虎良召赵庆亮
Owner 贵州慧创科技发展有限公司
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