Productive technology for magma fruit 1iquor

Abstract

The production process of raw nectar fruit white liquor mainly includes the procedures of raw material preparation, fermentation and distillation, etc. and it is characterized by that it includes thefollowing steps: cleaning fruit, cutting the fruit into small blocks; saccharifying glutinous rice or rice and converting it into mixed pulp containing dextrine and glucose; adding double-functional distiller's yeast, adding clean water and making fermentation, then making distillation, filtering and removing impurities so as to obtain the invented product with palatable taste.

Description

Technical field [0001] The invention relates to a production process of puree fruit liquor, which belongs to the beverage and food brewing industry. It is an improvement on the existing production process of using fruit as raw material to brew liquor. It is suitable for places rich in various fruits and used for deep processing of fruits. Background technique [0002] At present, the liquor sold on the market as raw material brewing includes brewing fruit liquor and fruit brandy. The former is to crush the fruit and soak it in white wine for several days, then add the corresponding fruit flavor to the soaking solution to blend with white wine. Although this wine also has fruit flavor, the taste is uncoordinated, not soft, and strong irritating, which is better than the fermented puree There are obvious differences in fruit liquor, which is difficult for consumers to accept. The latter is to squeeze the fruit juice or ferment the skin dregs of the fruit wine with sugar, and ...

AI Technical Summary

Problems solved by technology

Due to the complex production process, long production cycle, high material consumption and high production cost of this wine, the price of finished wine is also high, which is also unbearable for consumers.