Integrated process formula based on high-efficiency prunus humilis bunge distilled liquor

Abstract

The invention provides an integrated process formula based on high-efficiency prunus humilis Bunge distilled liquor, and relates to the field of liquor making, and the integrated process formula is characterized by comprising the following steps: step 1, pretreating prunus humilis Bunge raw materials, cleaning and crushing fresh prunus humilis Bunge fruits, and adding a compound enzyme preparation in a specific proportion for enzymolysis treatment; step 2, adopting a sectional fermentation process, and firstly carrying out pre-fermentation; the method disclosed by the invention has the advantages that through an integrated process of combining compound enzyme preparation synergistic treatment, sectional precise fermentation, multi-stage distillation purification and ageing blending, the fermentation period is shortened by 50% or more, the alcohol extraction rate is increased to 85%, 70% or more of core nutritional ingredients such as calcium, iron, zinc and vitamin C in the Prunus humilis Bunge are effectively reserved, and the quality of the Prunus humilis Bunge is improved. The aroma level and flavor uniqueness of the wine body are remarkably enhanced, the efficient and low-consumption production of the high-quality prunus humilis bunge distilled wine is successfully realized, and the industrialization bottlenecks of the traditional process in the aspects of efficiency, quality and cost are comprehensively broken through.

Description

An integrated process formula based on high-efficiency calcium fruit distilled spirits Technical Field

[0001] This invention relates to the field of winemaking, and in particular to an integrated process formula based on high-efficiency calcium fruit distilled spirits. Background Technology

[0002] Distilled spirits, following naturally fermented mash, are the culmination of wisdom achieved through artificial distillation techniques to extract high-alcohol beverages. The core principle is to utilize the fact that alcohol's boiling point is lower than water's. By heating the original fermentation liquid, collecting and cooling the evaporated alcohol vapors, a clear spirit with an alcohol content far exceeding that of the original liquid is obtained. This process not only significantly enhances the strength and shelf life of the spirit but also cultivates rich and complex aromas and a full-bodied flavor during aging.

[0003] Calcium plum, also known as European plum, is a unique fruit tree resource that combines ornamental, edible, and medicinal value. Calcium plum fruit is rich in minerals such as calcium, iron, and zinc, as well as vitamin C, making it extremely nutritious. Traditional processing methods for calcium plum mainly involve eating it fresh, making jam, or simple fermentation, which involve low technical content and low added value.

[0004] Currently, the preparation of calcium fruit distilled spirits mainly follows the traditional fruit fermentation and distillation process. This process typically suffers from low fermentation efficiency and a long fermentation cycle, resulting in low production efficiency. Simultaneously, the alcohol extraction rate is generally low, leading to insufficient utilization of raw materials. More importantly, during the lengthy fermentation and distillation process, the main minerals, vitamins, and other nutrients abundant in calcium fruit are severely lost, significantly reducing the nutritional value of the final product. Furthermore, the distilled spirits produced by this process suffer from a lack of diverse aroma components, monotonous taste, and distinctive characteristics, making it difficult to meet the market demand for high-quality, personalized fruit wines. Finally, the complex steps and high energy consumption of this traditional process also result in high production costs. These problems collectively restrict the industrialization and market competitiveness of calcium fruit distilled spirits. Summary of the Invention

[0005] The purpose of this invention is to provide an integrated process formula based on high-efficiency calcium fruit distilled spirits, which solves a series of technical problems that restrict the industrialization of calcium fruit distilled spirits in the traditional preparation process, such as long fermentation cycle, low alcohol extraction rate, large loss of nutrients, poor aroma and taste, high energy consumption and high cost.

[0006] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0007] An integrated process formulation based on high-efficiency calcium fruit distilled spirits includes the following steps:

[0008] Step 1: Pre-treat the calcium fruit raw materials by washing and crushing the fresh calcium fruit, and adding a specific proportion of compound enzyme preparation for enzymatic hydrolysis.

[0009] Step 2: A segmented fermentation process is adopted, firstly pre-fermenting, and then inoculating with special fermentation bacteria for main fermentation;

[0010] Step 3: Distillation and purification. Multi-stage distillation technology is used to collect different fractions, which are then graded and collected according to alcohol content and aroma components.

[0011] Step 4: Aging the distilled spirit and blending it according to quality requirements.

[0012] As an improvement, the compound enzyme preparation in step one includes pectinase, cellulase and protease, and the amount added is 0.1-0.3% of the weight of the calcium fruit.

[0013] As an improvement, in step two, the pre-fermentation is carried out at 15-20℃ for 24-48 hours, and then brewing yeast is introduced for primary fermentation, with the fermentation temperature controlled at 22-28℃.

[0014] As an improvement, the multi-stage distillation technology in step three includes three stages: initial distillation, rectification, and refining. The initial distillation collects the fraction with an alcohol content of 85-95% vol, and the rectification is controlled at 78-85℃ to collect the main alcohol components.

[0015] As an improvement, the fermentation cycle in step two is shortened to 7-12 days, which is more than 50% shorter than the traditional process.

[0016] As an improvement, the alcohol extraction rate reaches over 85%, which is 15-20% higher than that of traditional processes.

[0017] As an improvement, the process maintains the content of minerals such as calcium, iron, and zinc, as well as vitamin C in the fruit of the calcium fruit at no less than 70% of the raw material.

[0018] As an improvement, the aging process is carried out in a cool, dry place for at least 6 months to promote the complexity of aroma components.

[0019] As an improvement, the blending process incorporates natural plant extracts to enhance the aroma and nutritional value of the wine.

[0020] The beneficial effects of this invention are as follows: by adopting an integrated process of treating raw materials with compound enzyme preparations, segmented fermentation process, multi-stage distillation purification and aging blending, the fermentation cycle is significantly shortened, the alcohol extraction rate is improved, the minerals and vitamins in calcium fruit are effectively preserved, and the aroma and taste of the product are enhanced. This achieves efficient and high-quality production of calcium fruit distilled spirits and solves the technical problems of low efficiency, large nutrient loss, single flavor and high cost of traditional processes.

[0021] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention. Detailed Implementation

[0022] To make the objectives, technical solutions, and technical effects of this invention clearer, specific embodiments of this invention are described below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0023] An integrated process formulation based on high-efficiency calcium fruit distilled spirits includes the following steps:

[0024] Step 1: Pre-treatment of calcium fruit raw materials. Fresh calcium fruit is washed, crushed, and enzymatically hydrolyzed with a specific proportion of compound enzyme preparation. Step 2: A segmented fermentation process is adopted. First, pre-fermentation is carried out, and then a special fermentation strain is introduced for main fermentation. Step 3: Distillation and purification. Multi-stage distillation technology is used to collect different fractions, which are then graded and collected according to alcohol content and aroma components. Step 4: The distilled spirit is aged and blended according to quality requirements.

[0025] In step one, the compound enzyme preparation includes pectinase, cellulase, and protease, added at 0.1-0.3% of the weight of the calcium fruit. In step two, the pre-fermentation is carried out at 15-20℃ for 24-48 hours, followed by inoculation with brewer's yeast for primary fermentation, with the fermentation temperature controlled at 22-28℃. In step three, the multi-stage distillation technology includes three stages: initial distillation, rectification, and refining. The initial distillation collects the fraction with an alcohol content of 85-95% vol, and the rectification is controlled at 78-85℃ to collect the main alcohol components.

[0026] In step two, the fermentation cycle is shortened to 7-12 days, more than 50% shorter than traditional processes. The alcohol extraction rate reaches over 85%, 15-20% higher than traditional processes. During the process, the content of minerals such as calcium, iron, and zinc, as well as vitamin C, in the calcium fruit is maintained at no less than 70% of the raw material. The aging process is carried out in a cool, dry place for no less than 6 months to promote the complexity of aroma components. Natural plant extracts are added during the blending process to enhance the aroma layers and nutritional value of the wine.

[0027] In the process of use, the calcium fruit is first cleaned and crushed, and then enzymatically hydrolyzed by adding 0.1-0.3% of a compound enzyme preparation (containing pectinase, cellulase and protease). Then, a segmented fermentation process is adopted. After pre-fermentation at 15-20℃ for 24-48 hours, brewing yeast is introduced and the main fermentation is carried out at 22-28℃, with the total fermentation cycle controlled within 7-12 days. Then, a three-stage distillation technique is used. The initial distillation collects 85-95% vol fraction, and the rectification stage is controlled at 78-85℃ to collect the main alcohol components. Finally, the distilled spirit is aged for more than 6 months and blended with natural plant extracts to obtain a high-quality calcium fruit distilled spirit that retains more than 70% of the nutrients and has an alcohol extraction rate of more than 85%.

[0028] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. An integrated process formula based on high-efficiency calcium fruit distilled spirits, characterized in that, Includes the following steps: Step 1: Pre-treatment of calcium fruit raw materials. Fresh calcium fruit is washed, crushed, and enzymatically hydrolyzed with a specific proportion of compound enzyme preparation. Step 2: A segmented fermentation process is adopted. First, pre-fermentation is carried out, and then a special fermentation strain is introduced for main fermentation. Step 3: Distillation and purification. Multi-stage distillation technology is used to collect different fractions, which are then graded and collected according to alcohol content and aroma components. Step 4: The distilled spirit is aged and blended according to quality requirements.

2. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, The compound enzyme preparation in step one includes pectinase, cellulase and protease, and the amount added is 0.1-0.3% of the weight of the calcium fruit.

3. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, In step two, the pre-fermentation is carried out at 15-20℃ for 24-48 hours, and then brewing yeast is introduced for primary fermentation, with the fermentation temperature controlled at 22-28℃.

4. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, The multi-stage distillation technology in step three includes three stages: initial distillation, rectification, and refining. The initial distillation collects fractions with an alcohol content of 85-95% vol, while the rectification is controlled at 78-85℃ to collect the main alcohol components.

5. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, In step two, the fermentation cycle is shortened to 7-12 days, which is more than 50% shorter than the traditional process.

6. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, The alcohol extraction rate reaches over 85%, which is 15-20% higher than that of traditional processes.

7. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, During the process, the content of minerals such as calcium, iron, and zinc, as well as vitamin C in the calcium fruit is maintained at no less than 70% of the raw material.

8. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, The aging process is carried out in a cool, dry place for at least 6 months to promote the complexity of aroma components.

9. The integrated process formula based on high-efficiency calcium fruit distilled spirits according to claim 1, characterized in that, The blending process incorporates natural plant extracts to enhance the wine's aroma and nutritional value.