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Preparation method of snow pear fermented alcoholic drink and snow pear brandy

A technology for fermenting wine and brandy, which is applied in the field of food processing, and can solve the problems of product singleness, waste of leather dregs, storage stability, etc., and achieve the effects of fully utilizing resources, reducing the intensity of clarification operations, and reducing waste of resources

Inactive Publication Date: 2020-04-17
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides a kind of preparation method of Sydney fermented wine and Sydney brandy, through Saccharomyces cerevisiae screening, Sydney juice and Sydney dregs are fermented respectively, obtain Sydney fermented wine and Sydney brandy to enrich Sydney fermented products; Meanwhile, in Sydney Supplement the appropriate amount of tartaric acid in the juice fermentation to enhance the storage stability of Sydney fermented wine; solve the problems of relatively single product, waste of skin dregs and low storage stability in the production process of Sydney wine

Method used

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  • Preparation method of snow pear fermented alcoholic drink and snow pear brandy
  • Preparation method of snow pear fermented alcoholic drink and snow pear brandy
  • Preparation method of snow pear fermented alcoholic drink and snow pear brandy

Examples

Experimental program
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Effect test

Embodiment 1

[0042] Select fresh, mature, mildew-free and insect-free Jinchuan Sydney pears from Jinchuan County, Aba Prefecture, Sichuan, wash and drain; remove the stems and cut into pieces, squeeze the juice, separate the pear juice and pear residue, of which the pear juice is 495.8kg in total, and press 120mg / L and immediately add sodium bisulfite; add 29.7g Lallzyme EX-V pectinase to the pear juice, and enzymatically hydrolyze it at 25°C for 12 hours; The initial sugar content is 9%, the target alcohol content is 10%, add white sugar 42.9kg, the initial acid content of pear juice is 2.2g / L, add tartaric acid 3.5g / L, a total of 1.5kg, add activated Saccharomyces cerevisiae S.cerevisiae Y1, the cell concentration of Saccharomyces cerevisiae was 3×10 6 CFU / mL, Sydney juice is fermented at 20°C under temperature control until the residual sugar is less than 4g / L; Sydney juice is fermented for 14 days, after the fermentation is over, pour the tank to remove the wine legs, and add 120mg / L ...

Embodiment 2

[0055] Select fresh, mature, mildew-free and insect-free Jinchuan pears from Jinchuan County, Aba Prefecture, Sichuan, wash and drain the pears; destem and cut the pears, squeeze the juice, separate the pear juice and pear residue, of which the pear juice is 236kg in total, and 120mg / Add sodium bisulfite immediately; add 11.7g Lallzyme EX-V pectinase to pear juice, and enzymolyze it at 25°C for 12h; The sugar content is 9%, the target alcohol content is 10%, 19.5kg of white sugar is supplemented, the initial acid content of pear juice is 2.2g / L, tartaric acid is supplemented with 2.5g / L, a total of 487g, and activated Saccharomyces cerevisiae S. cerevisiae Y1, the cell concentration of Saccharomyces cerevisiae was 1×10 6 CFU / mL, Sydney juice is fermented at 18°C ​​under temperature control until the residual sugar is less than 4g / L; Sydney juice is fermented for 14 days, after the fermentation is over, pour the tank to remove the wine legs, and add 120mg / L sodium bisulfite to...

Embodiment 3

[0065] Select fresh, mature, mildew-free and insect-free Jinchuan pears from Jinchuan County, Aba Prefecture, Sichuan, wash and drain the pears; destem and cut the pears, squeeze the juice, separate the pear juice and pear residue, of which the pear juice is 236kg in total, and 120mg / Add sodium bisulfite immediately; add 11.7g Lallzyme EX-V pectinase to pear juice, and enzymolyze it at 25°C for 12h; The sugar content is 9%, the target alcohol content is 10%, 19.5kg of white granulated sugar is supplemented, the initial acid content of pear juice is 2.2g / L, tartaric acid is supplemented with 2.5g / L, a total of 487g, 19.2g of diammonium hydrogen phosphate and Activated Saccharomyces cerevisiae S.cerevisiae Y1, so that the cell concentration of Saccharomyces cerevisiae was 5×10 6 CFU / mL, Sydney juice was fermented at 22°C with temperature control until the residual sugar was lower than 4g / L; Sydney juice was fermented for 14 days, after the fermentation was over, the tank was po...

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Abstract

The invention discloses a preparation method of snow pear fermented alcoholic drink and snow pear brandy. The method comprises the steps of sorting, juice-residue separation, enzymolysis, clarification, snow pear juice fermentation, tank pouring, snow pear residue fermentation, distillation, aging, clarification and storage, thereby solving problems of relatively single snow pear wine product, waste of peel and residue resources and low storage stability. According to the invention, the snow pear juice and the peel residues are fermented respectively by yeast screening to obtain snow pear fermented alcoholic drink with characteristics of golden and bright color, elegant fragrance, good typicality and harmonious taste. Meanwhile, the snow pear brandy obtained by fermenting and distilling the peel pomace is rich in fragrance and pure in taste; and the fragrance and nutritional ingredients in the peel pomace are better utilized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Sydney fermented wine and Sydney brandy. Background technique [0002] Pears have the functions of moistening lungs and clearing dryness, relieving cough and reducing phlegm, nourishing blood and strengthening muscles, and occupy a large proportion of fruits grown in my country. Therefore, pear wine brewing is of great significance to increase added value and resolve overcapacity. After the Sydney juice is fermented, only Sydney wine is often obtained, and the product is relatively single. At the same time, the pomace after squeezing Sydney juice contains rich aromatic components and nutrients, which will lead to waste of resources if they are not fully utilized in production. And as the storage time prolongs, the problem that the aroma and taste of Sherry wine may be weak, and the golden color will weaken. [0003] Therefore, it is an urgent prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12N1/18C12R1/865
CPCC12G3/024C12H6/02C12R2001/865C12N1/185
Inventor 刘淼林锋王洪波蔡亮张宿义周军陈礼嘉秦昊然张智
Owner LUZHOU PINCHUANG TECH CO LTD
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