Loquat brandy preparation method

Abstract

The present invention discloses a loquat brandy preparation method, which comprises: (1) juicing the sorted and washed loquat fruits; (2) adopting 0.5% edible gelatin to prepare a 10% gelatin solution, slowly adding to the loquat juice under complete stirring, and carrying out pasteurization; (3) inoculating (calculated as the weight of the loquat juice) 0.1-0.5% of activated grape wine active dry yeast and 0.05-0.15% of activated aroma-producing yeast into the loquat juice, carrying out sealing fermentation at a temperature of 22-26 DEG C for 7 days, and uniformly stirring; (4) distilling, wherein crude distillation is directly performed, the end liquor is cut when the alcohol content of the obtained solution is 1.5-2.5% to obtain the crude distillation loquat wine having the alcohol content of 26-29%, the head liquor of the obtained loquat wine is cut, distillation is slowly performed, and the end liquor is cut until the concentration of the distilled wine decreases to 38-44 DEG; and (5) storing, blending, filtering, and loading the wine. The loquat brandy preparation method is characterized in that the two distillation method is adopted, aldehydes, esters, higher alcohols and other aroma components are collected, and the loquat brandy processed by using the method has characteristics of clear and transparent solution, rich loquat aroma, coordinated wine aroma, unique flavor, refreshing and pleasant property.

Description

technical field [0001] The invention belongs to the field of brewing, and relates to a method for preparing brandy, in particular to a method for preparing loquat brandy brewed from pure loquat. Background technique [0002] Loquat is the most productive fruit variety in several southern provinces such as Hunan and Jiangxi in my country. In recent years, due to the expansion of planting area and improvement of cultivation technology, the total production of loquat has increased every year. However, due to the limited sales of fresh fruit market, farmers cannot sell it. , The high yield is not good, which seriously dampens the enthusiasm of orange farmers. The way to solve this problem is to carry out deep processing of loquat fruit except fresh-keeping storage. At present, there are many deep-processed products of loquat fruit, such as main products such as loquat juice, canned food in syrup, jam, and candied fruit, as well as by-products such as essential oils, pectin, ...

AI Technical Summary

Problems solved by technology

There are still many such patented technologies, but their technology does not fully fit the actual production of loquat brandy. During the actual preparation process, there are many nutrients lost and the taste is not good.