Chaenomeles sinensis distillation extraction method applied to Chaenomeles sinensis wine

A technology of distilling and extracting fragrant wood, which is applied in the field of fragrant papaya distillation and extraction, can solve the problems of unfavorable production of fragrant papaya wine, low alcohol content of fragrant papaya wine, affecting the production and quality of wine, so as to avoid complicated aroma components, strong wine taste, and improve Yield and Quality Effects

Pending Publication Date: 2022-02-15
枣阳市香木瓜技术开发服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the brewing process of fragrant papaya wine, there are certain deficiencies in the method of distilling and extracting fragrant papaya used in fragrant papaya wine, which makes the obtained fragrant papaya wine have a low degree of water content, and the aroma components in the wine are complicated, which seriously affects the production and quality of the wine. Quality, not conducive to the production of fragrant papaya wine

Method used

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  • Chaenomeles sinensis distillation extraction method applied to Chaenomeles sinensis wine
  • Chaenomeles sinensis distillation extraction method applied to Chaenomeles sinensis wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for distilling and extracting fragrant papaya applied to fragrant papaya wine, comprising the steps of:

[0029] 1) Add fragrant papaya wine unstrained spirits respectively in the first distiller 1 and multiple second distillers 2;

[0030] 2) heating the first still 1, and passing the wine steam produced by the fragrant papaya wine grains in the first still 1 into the fragrant papaya wine grains of the first second still 2;

[0031] 3) multiple second stills 2 are heated, and the wine steam produced by the fragrant papaya wine grains in the previous second still 2 is passed into the fragrant papaya wine grains in the next second still 2 in sequence;

[0032] 4) The wine vapor produced by the fragrant papaya wine grains of the last second distiller 2 is passed into the condenser 4, and the fragrant papaya wine produced in the condenser 4 is collected.

[0033] Further, the heating process of the heater 3 includes the following steps:

[0034] Step 1, the init...

Embodiment 2

[0043] A method for distilling and extracting fragrant papaya applied to fragrant papaya wine, comprising the steps of:

[0044] 1) Add fragrant papaya wine unstrained spirits respectively in the first distiller 1 and multiple second distillers 2;

[0045] 2) heating the first still 1, and passing the wine steam produced by the fragrant papaya wine grains in the first still 1 into the fragrant papaya wine grains of the first second still 2;

[0046] 3) multiple second stills 2 are heated, and the wine steam produced by the fragrant papaya wine grains in the previous second still 2 is passed into the fragrant papaya wine grains in the next second still 2 in sequence;

[0047] 4) The wine vapor produced by the fragrant papaya wine grains of the last second distiller 2 is passed into the condenser 4, and the fragrant papaya wine produced in the condenser 4 is collected.

[0048] Further, the heating process of the heater 3 includes the following steps:

[0049] Step 1, the init...

Embodiment 3

[0058] A method for distilling and extracting fragrant papaya applied to fragrant papaya wine, comprising the steps of:

[0059] 1) Add fragrant papaya wine unstrained spirits respectively in the first distiller 1 and multiple second distillers 2;

[0060] 2) heating the first still 1, and passing the wine steam produced by the fragrant papaya wine grains in the first still 1 into the fragrant papaya wine grains of the first second still 2;

[0061] 3) multiple second stills 2 are heated, and the wine steam produced by the fragrant papaya wine grains in the previous second still 2 is passed into the fragrant papaya wine grains in the next second still 2 in sequence;

[0062] 4) The wine vapor produced by the fragrant papaya wine grains of the last second distiller 2 is passed into the condenser 4, and the fragrant papaya wine produced in the condenser 4 is collected.

[0063] Further, the heating process of the heater 3 includes the following steps:

[0064] Step 1, the init...

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Abstract

The invention provides a Chaenomeles sinensis distillation extraction method applied to Chaenomeles sinensis wine. The Chaenomeles sinensis distillation extraction method comprises the following steps: adding Chaenomeles sinensis fermented grains into a first distiller and a plurality of second distillers; and using a heater for heating the first distiller, wherein the Chaenomeles sinensis fermented grains in the first distiller generate wine steam which enters the second distiller connected with the first distiller through a connecting pipe. The Chaenomeles sinensis fermented grains in the first distiller are directly heated, the Chaenomeles sinensis fermented grains in the first distiller are distilled, and in the process of distilling the Chaenomeles sinensis fermented grains in the second distiller, wine steam generated in the first distiller or the previous second distiller is matched with the heater for dual heating, so that the distillation effect of Chaenomeles sinensis fermented grains is improved, and wine steam generated in the first distiller or the previous second distiller can be purified, and thus the Chaenomeles sinensis wine obtained through distillation is rich in wine flavor, complex aroma components in the wine are avoided, and the yield and quality of the Chaenomeles sinensis wine are improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a fragrant papaya distillation extraction method applied to fragrant papaya wine. Background technique [0002] Fragrant papaya, commonly known as papaya, Jianglongmu, Fengshui tree, muskmelon, and wood plum, is a rare fruit tree species unique to China; fragrant papaya is a tall deciduous tree, which is resistant to dryness and waterlogging, and does not choose soil. 10 The height can reach 5-7 meters, and the age of the tree is more than 100 years. [0003] During the brewing process of fragrant papaya wine, there are certain deficiencies in the method of distilling and extracting fragrant papaya used in fragrant papaya wine, which makes the obtained fragrant papaya wine have a low degree of water content, and the aroma components in the wine are complicated, which seriously affects the production and quality of the wine. The quality is not conducive to the production of fragr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02
CPCC12H6/02
Inventor 彭祖安
Owner 枣阳市香木瓜技术开发服务中心
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