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

By using compound enzyme preparations and a process of segmented fermentation, multi-stage distillation, and aging blending, the problems of long fermentation cycle, low alcohol extraction rate, and large loss of nutrients in the preparation of calcium fruit distilled spirits have been solved, thus achieving efficient and high-quality calcium fruit distilled spirits production.

CN121950428APending Publication Date: 2026-05-01吉林省亿嘉回韵科技中心(个人独资)
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Patent Information

Application Number
CN202610202111.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-02-12
Publication Date
2026-05-01

AI Technical Summary

Technical Problem

Existing calcium fruit distilled spirits production processes suffer from problems such as long fermentation cycles, low alcohol extraction rates, significant loss of nutrients, monotonous aroma and taste, and high energy consumption, resulting in low production efficiency, high costs, and difficulty in meeting market demands.

Method used

The raw material of calcium fruit is treated with compound enzyme preparations, combined with a process of staged fermentation, multi-stage distillation and aging blending, including pre-fermentation, primary fermentation, multi-stage distillation and aging treatment, and natural plant extracts are added to enhance aroma and nutritional value.

Benefits of technology

It significantly shortens the fermentation cycle, increases the alcohol extraction rate, retains nutrients, enhances the aroma, reduces energy consumption, and achieves efficient and high-quality calcium fruit distilled spirits production.

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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.
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