A kind of preparation method of compound pomace distilled wine

Abstract

A preparation method of compound pomace distilled wine, comprising weighing mulberry peel residue, blueberry peel residue, and bayberry peel residue in a weight ratio of 1.5-3:4-6:2-4, respectively, and then for subsequent use; The blueberry peel residue is mixed with sugar water in a weight ratio of 1:1-3 to obtain a blueberry peel residue fermentation material, and the sugar content of the mixed blueberry peel residue fermentation material is adjusted to 25-35%; the blueberry peel residue fermentation material is put into a tank, and then Adjust the temperature in the tank to 23-25°C, add active dry yeast to start temperature-controlled fermentation, the mass ratio of active dry yeast to fermentation material is 1-2:10000, ferment, add bayberry peel residue to continue fermentation, add mulberry peel residue to continue fermentation Continue to ferment for 3 to 5 days, continue to ferment the fermented liquid for 2 to 3 days, distill, store and age, blend and mix to obtain distilled wine with different degrees of alcohol. It has the advantages of fully utilizing the raw material of berry peel residue, rich in nutrients, not easy to be rancid, high product added value, and can effectively reduce the waste of pollutants to protect the environmental sanitation.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a preparation method of a compound pomace distilled wine. Background technique [0002] my country's total fruit area and total output have consistently ranked first in the world. The total amount of fruit in the country is 270 million tons, of which the production of melons, fruits, pears and other categories has accounted for more than 64% of the world, mainly fresh food, and some are processed into traditional products such as canned food, juice, fruit wine, candied fruit, etc., which are used in the deep processing of fruits. A large number of leftovers such as skin residues are mostly discarded and cannot be used effectively, which greatly reduces the utilization rate of raw materials and industrial added value, and also pollutes the environment, which seriously affects the high-quality development of the fruit processing industry. [0003] Mulberry, blueberry...

AI Technical Summary

Problems solved by technology

The total amount of fruit in the country is 270 million tons, of which the global output of melons, pears and other categories has exceeded 64%. They are mainly fresh food, and some are processed into traditional products such as canned food, fruit juice, fruit wine, and candied fruit. A large amount of leftovers such as skin dregs are mostly discarded and cannot be effectively utilized, which greatly reduces the utilization rate of raw materials and industrial added value, and also pollutes the environment, seriously affecting the high-quality development of the fruit processing industry

[0003] Mulberry, blueberry, red bayberry, etc. belong to berry fruits, which have the characteristics of thin skin, rich nutrition, bright and rich color, and good taste. The skin residue in the processing process is about 20-40% of the berry. , deep in color, enriched with a large amount of pigments and nutrients, and is the most nutritious part of the berries. Therefore, making full use of the berry pomace to process high-quality distilled wine is an effective way to effectively solve the fruit pomace and improve the utilization rate of raw materials. However, there are also problems such as the rapid growth of miscellaneous bacteria in the subsequent fermentation process caused by the presence of a large amount of pectin and original miscellaneous bacteria in the fruit skin during the fermentation of pomace wine, the difficulty in dissipating the heat generated, and the wine becoming rancid.

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