Preparation method for Garcinia mangostana L. distilled liquor

A technology for distilled wine and mangosteen, applied in the field of preparation of mangosteen distilled wine, can solve problems such as poor flavor and loss of flavor nutrients, and achieve the effects of slightly sweet taste, suppressing appetite, and transparent color.

Inactive Publication Date: 2020-08-14
烟台果都生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of preparing fruit distilled wine, there are many problems of flavor and nutrient loss, which lead to poor flavor. Therefore, how to fully introduce the unique flavor of mangosteen in the distilled wine, maintain the stability of the distilled wine during the distillation process and ensure the quality of the distilled wine. wine flavor, and at the same time fully retain the various nutrients of mangosteen, it is worth further exploration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of mangosteen distilled wine, comprising the following steps:

[0030] (1) After the mangosteen is peeled and deseed, the mixed juice is squeezed according to the mass ratio of material and water at 1:3, and then pectinase is added to the juice squeezed from the mangosteen. The addition of pectinase is 0.01% of the quality of the juice squeezed from the mangosteen. Enzymolysis at 34°C for 1 hour, then filtered to obtain mangosteen juice;

[0031] (2) Heat the mangosteen juice to 100°C, keep it warm for 5 minutes, add yeast nutrient salt, the amount added is 0.01% of the mass of the mangosteen juice, then cool the mangosteen juice to 20°C at a cooling rate of 5°C / min, and put it into the dried fruit wine Yeast BV818 was fermented for 7 days, the incorporation amount was 0.01% of the mass of mangosteen juice, and the fermentation temperature was controlled at 20°C to obtain mangosteen fruit wine;

[0032] (3) Transfer the mangosteen fruit wine to the...

Embodiment 2

[0036] A preparation method of mangosteen distilled wine, comprising the following steps:

[0037] (1) After the mangosteen is peeled and deseeded, the mixed juice is squeezed according to the mass ratio of material and water at 1:3, and then pectinase is added to the juice squeezed from the mangosteen. The addition of pectinase is 0.03% of the quality of the juice squeezed from the mangosteen. Enzymolysis at 35°C for 1 hour, and filtration to obtain mangosteen juice;

[0038] (2) Heat the mangosteen juice to 100°C, keep it warm for 5 minutes, add yeast nutrient salt, the amount added is 0.01% of the mass of the mangosteen juice, then cool the mangosteen juice to 20°C at a cooling rate of 5°C / min, and put it into the dried fruit wine Yeast BV818 was fermented for 7 days, the incorporation amount was 0.01% of the mass of mangosteen juice, and the fermentation temperature was controlled at 20°C to obtain mangosteen fruit wine;

[0039] (3) Transfer the mangosteen fruit wine to ...

Embodiment 3

[0043] A preparation method of mangosteen distilled wine, comprising the following steps:

[0044] (1) After the mangosteen is peeled and deseed, the mixed juice is squeezed according to the mass ratio of material and water at 1:3, and then pectinase is added to the juice squeezed from the mangosteen. The addition of pectinase is 0.04% of the quality of the juice squeezed from the mangosteen. Enzymolysis at 34°C for 1 hour, then filtered to obtain mangosteen juice;

[0045] (2) Heat the mangosteen juice to 100°C, keep it warm for 5 minutes, add yeast nutrient salt, the amount added is 0.03% of the mass of the mangosteen juice, then cool the mangosteen juice to 20°C at a cooling rate of 5°C / min, and put it into the dried fruit wine Yeast BV818 was fermented for 7 days, the incorporation amount was 0.03% of the mass of mangosteen juice, and the fermentation temperature was controlled at 20°C to obtain mangosteen fruit wine;

[0046] (3) Transfer the mangosteen fruit wine to the...

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PUM

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Abstract

The invention relates to a preparation method for Garcinia mangostana L. distilled liquor. The preparation method comprises the following steps of: (1) preparing Garcinia mangostana L. juice; (2) fermenting the Garcinia mangostana L. juice to obtain Garcinia mangostana L. fruit liquor; (3) moving the Garcinia mangostana L. fruit liquor to a distiller to be distilled for 40-60 min to obtain Garcinia mangostana L. distilling base liquor, in a distilling process, controlling the temperature of the bottom of the distiller to be 100-120 DEG C, controlling the temperature of the middle of the distiller to be 75-85 DEG C, controlling the temperature of the top of the distiller to be 70-80 DEG C, controlling the temperature of a back condensation temperature of the distiller to be 55-65 DEG C, controlling the temperature of the condensation device of the distiller to be 25-35 DEG C, removing foreshot and feints, then, sealing the Garcinia mangostana L. distilling base liquor, and carrying outlight-avoiding storage to obtain the Garcinia mangostana L. distilled liquor. In a distilling process, a heating oil is adopted to heat the Garcinia mangostana L. fruit liquor so as to avoid uneven heating caused by direct open fire heating, meanwhile, a distilling temperature is controlled to improve the extraction and the collection of volatile flavor substances, and more flavor substances can be collected through distilling.

Description

technical field [0001] The invention relates to a preparation method of mangosteen distilled wine, which belongs to the field of distilled wine brewing. Background technique [0002] Mangosteen is native to Maluku and is widely cultivated in tropical regions of Asia and Africa; it has also been introduced or tested in Taiwan, Fujian, Guangdong and Yunnan. When the mangosteen is ripe, it is purple-red, with yellowish-brown spots in between, smooth, and the aril is juicy and white. The flowering period is September to October, and the fruiting period is November to December. The growth of mangosteen has very strict requirements on the environment, so it is a veritable green fruit. It is as famous as durian and known as the "Queen of Fruits". [0003] Mangosteen pulp is rich in protein, lipid, dietary fiber, sugar, vitamins and mineral elements such as magnesium, calcium, phosphorus and potassium. Every 100 grams of edible part contains 0.66 grams of protein, 0.2 grams of fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02
CPCC12G3/024C12H6/02
Inventor 郑有志董小雷翟乃明
Owner 烟台果都生物科技有限公司
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