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Production method of faint scent hawthorn distilled liquor

A production method and technology of distilled wine, which is applied in the production field of hawthorn distilled wine with fragrance, can solve problems such as uncoordinated acid ester ratio, long fermentation cycle, discomfort, etc., and achieve the effect of ensuring product quality, enriching taste and aroma

Pending Publication Date: 2020-09-04
SHANXI TONGKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the deep processing of hawthorn, but there are few studies on hawthorn distilled wine, mainly because of the high content of pectin and total acid, and a large amount of methanol will be produced after enzymatic hydrolysis of pectin, which exceeds the methanol in national distilled wine Limit index (<2.0g / L), high total acid will not only lead to too long fermentation cycle and high fusel oil, but also cause high acid and low ester of hawthorn distilled wine, and uncoordinated ester ratio, which will easily cause Discomfort after drinking

Method used

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Examples

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Effect test

Embodiment 1

[0030] A kind of production method of fragrant hawthorn distilled wine, comprises the following steps:

[0031] 1) Extraction and enrichment of microbial strains in Fen-flavor Daqu: first mix Fen-flavor Daqu with pure water at a ratio of 1:5, put it in a constant temperature incubator and cultivate it at a temperature of 25°C for 3 days, then use a filter to Cloth coarse filtration, separate the koji residue and collect the filtrate, the filtrate is the extract of Qingxiang Daqu, refrigerated for later use;

[0032] 2) Take fresh "Zezhou Red" hawthorn fruit as raw material, clean it with a brush cleaning machine and a spray cleaning machine, pick out unqualified fruits such as green fruit and rotten fruit on the belt sorter, and then put the qualified hawthorn fruit After the fruit is lifted by the plate elevator, it is transported to the spiral pre-cooking machine. The water in the pre-cooking machine is heated to about 90°C, and the hawthorn fruit is pre-cooked for 5 minutes...

Embodiment 2

[0040] A kind of production method of fragrant hawthorn distilled wine, comprises the following steps:

[0041] 1) Extraction and enrichment of microbial strains in Fen-flavor Daqu: first mix Fen-flavor Daqu with pure water at a ratio of 1:5, put it in a constant temperature incubator and cultivate it at a temperature of 25°C for 7 days, then use a filter to Cloth coarse filtration, separate the koji residue and collect the filtrate, the filtrate is the extract of Qingxiang Daqu, refrigerated for later use;

[0042] 2) Take fresh "Zezhou Red" hawthorn fruit as raw material, clean it with a brush cleaning machine and a spray cleaning machine, pick out unqualified fruits such as green fruit and rotten fruit on the belt sorter, and then put the qualified hawthorn fruit After the fruit is lifted by the plate elevator, it is transported to the spiral pre-cooking machine. The water in the pre-cooking machine is heated to 80°C, and the hawthorn fruit is pre-cooked for 6 minutes;

[...

Embodiment 3

[0050] A kind of production method of fragrant hawthorn distilled wine, comprises the following steps:

[0051] 1) Extraction and enrichment of microbial strains in Fen-flavor Daqu: first mix Fen-flavor Daqu with pure water at a ratio of 1:5, put it in a constant temperature incubator and cultivate it at a temperature of 25°C for 5 days, then use a filter to Cloth coarse filtration, separate the koji residue and collect the filtrate, the filtrate is the extract of Qingxiang Daqu, refrigerated for later use;

[0052] 2) Take fresh "Zezhou Red" hawthorn fruit as raw material, clean it with a brush cleaning machine and a spray cleaning machine, pick out unqualified fruits such as green fruit and rotten fruit on the belt sorter, and then put the qualified hawthorn fruit After the fruit is lifted by the plate elevator, it is transported to the spiral pre-cooking machine. The water in the pre-cooking machine is heated to 90°C, and the hawthorn fruit is pre-cooked for 5 minutes;

[...

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Abstract

The invention belongs to the technical field of biological fermentation, and particularly relates to a production method of faint scent hawthorn distilled liquor. The invention aims to provide the production method of the faint scent hawthorn distilled liquor, which comprises the following steps of: fermenting hawthorn pulp by using faint scent Daqu and saccharomyces cerevisiae together, and distilling to obtain the faint scent hawthorn distilled liquor. The production method of the faint scent type hawthorn distilled liquor comprises the following steps: 1) preparing hawthorn pulp; 2) fermenting hawthorn fruit pulp, 3) distilling hawthorn fruit wine mash, and 4) ageing and stabilizing hawthorn fruit distilled liquor. The faint scent hawthorn fruit distilled liquor prepared by the method has low methanol content and higher ester content than single yeast fermentation, not only has the fruity flavor of hawthorn fruits, but also has the unique fragrance of fragrant Daqu, and is fresh andsweet in fragrance and sweet in taste.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a method for producing light-flavor hawthorn distilled wine. Background technique [0002] Hawthorn, also known as red fruit, belongs to the Rosaceae plant and is a food with nutritional and health care effects. At present, there are many studies on the deep processing of hawthorn, but there are few studies on hawthorn distilled wine, mainly because of the high content of pectin and total acid, and a large amount of methanol will be produced after enzymatic hydrolysis of pectin, which exceeds the methanol in national distilled wine Limit index (<2.0g / L), high total acid will not only lead to too long fermentation cycle and high fusel oil, but also cause high acid and low ester of hawthorn distilled wine, and uncoordinated ester ratio, which will easily cause Discomfort after drinking. A large number of microorganisms and enzymes secreted by microo...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H6/02C12H1/065
CPCC12G3/024C12H6/02C12H1/061
Inventor 刘华丽成铖杨帅郭青青蔡宁芳关鹏
Owner SHANXI TONGKANG FOOD
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