Preparation method of nanguo pear brandy through low-temperature aroma-recovering

A technology of brandy and fruit pears, which is applied in the field of wine making, can solve the problems of decomposition loss of aromatic components and precursor substances, the inability to realize the volatile aroma of Nanguo pears, unfavorable nutrition and volatile flavor components, etc., so as to enrich product varieties and increase product additions. Value and economic benefits, the effect of uniform and stable fermentation broth

Pending Publication Date: 2020-12-29
LIAONING ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The relevant patent publications are as follows: Ding Jianhui provided a "method for producing fairy plum brandy with red bayberry concentrated juice as raw material". reservation
Yan Jinqiu and others provided "a method for making apricot brandy", which reduced the viscosity of pulp by adding pectinase, and produced citric acid instead of SO through joint cultivation of pomace and Aspergillus niger. 2 However, the juicy fruit of Nanguo pear does not require pectinase treatment. On the one hand, the complex process of this patent increases the production cost, and on the other hand, the joint cultivation process of Aspergillus niger increases the difficulty of quality control.
Sheng Wenjun and others provided "a brewing method of early crisp pear brandy". After the raw material is squeezed, it is fermented at a constant temperature of 20-23°C for 8-11 days to prepare dry wine juice. Constant temperature fermentation is the key

Method used

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Embodiment 1

[0032]The preparation method of Nanguo pear brandy low-temperature back fragrance of the present embodiment, its production steps are as follows:

[0033] The preparation method of Nanguo pear brandy with low-temperature back fragrance, the steps are as follows:

[0034] Raw material processing: Naturally ripe and non-rotten Nanguo pears are naturally post-ripened at room temperature for 5 days, and then rinsed with water in a fruit washing machine for 3 minutes to remove surface dust, and after natural drying, use a screw press Squeeze and crush the fruit of Nanguo pear into a pulp containing pulp. The pulp accounts for 50% of the total mass of the pulp, and the integrity rate of the fruit seeds is ≥95%. At the same time, add color protection solution to prevent the pulp from oxidative browning and color protection. The specific ingredients and mass fraction added to the liquid are 50ppm potassium metabisulfite and 200ppm Vc, and β-glucosidase with a mass fraction of 50ppm is...

Embodiment 2

[0041] The preparation method of Nanguo pear brandy low-temperature back fragrance of the present embodiment, its production steps are as follows:

[0042] The preparation method of Nanguo pear brandy with low-temperature back fragrance, the steps are as follows:

[0043] Raw material processing: Naturally mature and non-rotten Nanguo pears are naturally post-ripened at room temperature for 7 days, and then rinsed with water bubbles in a fruit washing machine to remove surface dust, dried by an air dryer, and then used a screw press Squeeze and crush the fruit of Nanguo pear into a pulp containing pulp. The pulp accounts for 70% of the total mass of the pulp, and the integrity rate of the fruit seeds is ≥ 95%. At the same time, color protection solution is added to prevent the pulp from oxidative browning and color protection. The specific ingredients and dosage of the solution are 100ppm potassium metabisulfite and 50ppm Vc, and the beta-glucosidase with a mass fraction of 75...

Embodiment 3

[0050] The preparation method of Nanguo pear brandy low-temperature back fragrance of the present embodiment, its production steps are as follows:

[0051] The preparation method of Nanguo pear brandy with low-temperature back fragrance, the steps are as follows:

[0052] Raw material processing: Naturally ripe and non-rotten Nanguo pears are naturally post-ripened at room temperature for 6 days, and then rinsed with water bubbles in a fruit washing machine to remove surface dust, dried naturally, and squeezed by a screw press Crushing, crushing the fruit of Nanguo pear into pulp containing pulp, pulp accounts for 60% of the total mass of pulp, and the integrity rate of fruit seeds is ≥ 95%, adding color protection solution to prevent oxidative browning of pulp while crushing, color protection liquid The specific added ingredients and dosage are 75ppm potassium metabisulfite and 100ppm Vc, adding β-glucosidase with a mass fraction of 100ppm to the fruit pulp, and aromatizing t...

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Abstract

The invention discloses a preparation method of nanguo pear brandy through low-temperature aroma-recovering, and belongs to the technical field of wine brewing. The preparation method of nanguo pear brandy through low-temperature aroma-recovering adopts a low-temperature fermentation and rectification aroma-recovering process, and comprises the following steps: selecting raw materials, conductingsqueezing and crushing, conducting aroma-increasing treatment, adjusting components, conducting fermenting, separating peel from residues, conducting secondary fermentation, conducting filtering, conducting distilling, conducting rectifying, conducting ageing and blending to prepare brandy. The preparation method of the invention has the advantages that the processes of juicing, beta-glucosidase aroma enhancing treatment, low-temperature and lactic acid bacteria two-time fermentation and rectification aroma-recovering distillation are replaced by the incompletely crushed fruit pulp, so that the original aroma in the raw materials is reserved to the greatest extent, the aroma loss in the fermentation and distillation processes is reduced, and the finished product wine is free from any alcohol, pigment and essence. The nanguo pear brandy is clear and transparent and has fruity flavor.

Description

technical field [0001] The present invention relates to a kind of Nanguo pear wine distilled wine and its preparation method, in particular to a kind of Nanguo pear as raw material, which is produced through cleaning, crushing, enzyme treatment, component adjustment, low-temperature fermentation, distillation, rectification and aroma treatment. The invention discloses a method for preparing Nanguo pear brandy with a unique aroma of Nanguo pear and its low-temperature after-aroma, which belongs to the technical field of brewing. Background technique [0002] Brandy is a kind of distilled wine, which is made from fruit after fermentation, distillation and storage. Usually one liter of brandy needs about eight liters of fruit wine to concentrate, so BRANDY usually means "the soul of fruit wine" in English and is known as "the water of life". The brandy often referred to refers to grape brandy. If other fruit raw materials are used to make brandy, the name of the fruit should ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/04C12G3/06C12H6/02C12R1/72C12R1/25C12R1/01
CPCC12G3/024C12G3/04C12G3/06C12H6/02
Inventor 韩艳秋王琛李莉峰高雅张晓黎徐立伟
Owner LIAONING ACAD OF AGRI SCI
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