Production method of apple-pear distilled liquor

Abstract

The invention provides a production method of apple-pear distilled liquor, and belongs to the technical field of beverage processing. The production method comprises the following steps of cleaning raw materials, freezing, unfreezing, crushing, fermenting, distilling, filtering, filling and obtaining a finished product. The innovation of the production method lies in that the characteristic aromaof the product is highlighted by utilizing freezing and unfreezing links in the production process of the product, and the production process comprises the following specific steps that (1), the picked fresh raw materials are frozen at -21 DEG C to -23 DEG C for 3 months; and (2), the frozen raw materials are placed in drinking water for being unfrozen at room temperature. The apple-pear distilledliquor is endowed with a special flavor by utilizing freezing treatment, which cannot be realized by a conventional process. After freezing and unfreezing treatment, pulp cells are broken, cell sap with high sugar content seeps out, pulp dry substances, pectin substances among the cells, kernels, peels and stone cells in pulp are precipitated, fermentation liquor is layered obviously, and clarification treatment of the product is facilitated; and meanwhile, the wine yield is increased, the obtained product is clear and transparent in wine body, and the characteristic flavor of apple-pears isoutstanding.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a production method of apple pear distilled wine. Background technique [0002] In the prior art, in the production process of fruit fermented drinks, the method of adding pectinase is often used to increase the juice yield, but the use of pectinase often causes the phenomenon of high methanol in fruit wine and fruit distilled wine, which is harmful to the human body. healthy. In particular, pectin in apples and pears is mainly high-ester pectin with a large number of methoxyl groups. Pectinase can hydrolyze the methyl ester bond in the pectin molecule to produce pectin acid and methanol, which may easily lead to excessive methanol content in the product . In addition, the apple pear distilled wine produced by traditional technology uses fresh fruit as raw material to directly crush, extract juice, ferment, and distill. The resulting product lacks the characteristic...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, in the production process of fruit fermented drinks, the method of adding pectinase is often used to increase the juice yield, but the use of pectinase often causes the phenomenon of high methanol in fruit wine and fruit distilled wine, which is harmful to the human body. healthy

In particular, pectin in apples and pears is mainly high-ester pectin with a large number of methoxyl groups. Pectinase can hydrolyze the methyl ester bond in the pectin molecule to produce pectin acid and methanol, which may easily lead to excessive methanol content in the product

In addition, the apple pear distilled wine produced by traditional technology uses fresh fruit as raw material to directly crush, extract juice, ferment, and distill. The resulting product lacks the characteristic aroma of apple pear and cannot reflect the characteristics of the product.

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