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A kind of processing method of high-quality distilled liquor

A processing method and technology for distilled wine, applied in the field of food processing, can solve the problems of high fusel alcohol, low utilization rate of mulberry fruit, and not strong wine aroma in distilled wine, and achieve the effects of unique aroma, unique aroma, and guaranteeing a mellow and positive wine aroma.

Active Publication Date: 2019-07-02
GUANGDONG BOSUN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems existing in the prior art, such as the need to add sugar to the fermented liquid, adding water and low-temperature fermentation, and the low utilization rate of mulberry fruit, the distilled wine has more fusel alcohols and the wine fragrance is not strong, etc., the purpose of the present invention is to provide a A kind of processing method of high-quality distilled liquor

Method used

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  • A kind of processing method of high-quality distilled liquor
  • A kind of processing method of high-quality distilled liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A processing method for high-quality distilled liquor, comprising the following steps:

[0036] a) Pretreatment of fresh mulberries: picking and selecting 1000kg of mulberry fruits with good maturity as raw materials, pouring them into the water tank, cleaning them, draining them, and using them for later use;

[0037] b) Squeeze the pretreated fresh mulberry fruit with a screw juicer to obtain mulberry puree, and use 45°C warm water to activate pectinase for enzymatic hydrolysis of the pectinase After 45 minutes, pressurize at a pressure of 0.75MPa and a power of 17.5kw for 30 minutes to carry out hydraulic treatment, filter to obtain the original mulberry juice, and carry out vacuum decompression concentration at a vacuum of 0.08MPa and a temperature of 70°C for 5 hours to obtain 40wt% mulberry juice concentrate;

[0038] c) Dry the pretreated fresh mulberries at a temperature of 50°C for 24 hours with hot air to obtain dried mulberries accounting for 32wt% of fresh ...

Embodiment 2

[0046] A processing method for high-quality distilled liquor, comprising the following steps:

[0047] a) Pretreatment of fresh mulberries: picking and selecting 1000kg of mulberry fruits with good maturity as raw materials, pouring them into the water tank, cleaning them, draining them, and using them for later use;

[0048] b) Squeeze the pretreated fresh mulberries with a screw juicer to obtain mulberry puree, and use pectinase activated by warm water at 45°C to enzymolyze the mulberry puree with a dosage of 2mL / L for 40min Afterwards, carry out hydraulic treatment at a pressure of 0.5 MPa and a power of 15 kw for 35 minutes, filter to obtain the original mulberry juice, and carry out vacuum decompression and concentration for 6 hours at a vacuum of 0.07 MPa and a temperature of 60 ° C to obtain 35wt% mulberry concentrated juice;

[0049] c) Dry the pretreated fresh mulberries at a temperature of 45°C for 25 hours with hot air to obtain dried mulberries accounting for 30wt...

Embodiment 3

[0057] A processing method for high-quality distilled liquor, comprising the following steps:

[0058] a) Pretreatment of fresh mulberries: picking and selecting 1000kg of mulberry fruits with good maturity as raw materials, pouring them into the water tank, cleaning them, draining them, and using them for later use;

[0059] b) Squeeze the pretreated fresh mulberries with a screw juicer to obtain mulberry puree, and use 45°C warm water to activate pectinase for 50 minutes. Afterwards, carry out hydraulic treatment at a pressure of 1MPa and a power of 15kw for 35 minutes, filter to obtain the original mulberry juice, and carry out vacuum decompression and concentration for 4 hours at a vacuum degree of 0.09MPa and a temperature of 80°C to obtain 45wt% mulberry fruit concentrate juice;

[0060] c) Dry the pretreated fresh mulberries at a temperature of 45~60°C for 23 hours with hot air to obtain dried mulberries accounting for 35wt% of fresh weight, and then combine them with ...

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Abstract

The invention discloses a processing method of high-quality distilled liquor. The processing method comprises the following steps: a) pre-treating fresh mulberry fruits; b) obtaining mulberry fruit concentrated juice; c) obtaining dried mulberry fruits and mixing the dried mulberry fruits with the mulberry fruit concentrated juice; adding pectinase and boiling to obtain a fermentation raw material I; d) putting the fermentation raw material I into a tank; sterilizing and cooling; then adding yeast and carrying out low-temperature fermentation; circularly beating until the fermentation is finished; e) preparing primary distilled base liquor I and vinasse; f) after drying and crushing the obtained vinasse, mixing the vinasse with the mulberry fruit concentrated juice to obtain a fermentation raw material II; g) carrying out steps d) and e) on the fermentation raw material II to obtain primary distilled base liquor II; h) mixing the primary distilled base liquor I and the primary distilled base liquor II, performing secondary distilling and aging to obtain the high-quality distilled liquor. According to the processing method of the high-quality distilled liquor, on one hand, any exogenous sugar is not added and water is not supplemented in a whole fermentation process, and undesirable alcohols in the distilled liquor are reduced, so that the aroma is mellow; on the other hand, nutrient components of the mulberry fruits can be sufficiently utilized and the utilization rate of the mulberry fruits is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing high-quality distilled wine. Background technique [0002] Mulberry (also known as mulberry) is the ripe fruit of the mulberry tree, with juicy pulp and sweet taste, and is a treasure among fruits. Since ancient times, mulberry has been used as a fruit and Chinese medicinal material. It is used as both medicine and food, and is rich in nutrition. It is known as the "third-generation fruit" and has been included in the list of "both food and medicine" by the Ministry of Health. Traditional Chinese medicine believes that mulberry is sweet in taste, cold in nature, and enters the three meridians of liver, spleen, and kidney. Long-term consumption of mulberries can prolong life due to thirst, edema and fullness, blood deficiency and intestinal dryness, constipation, insomnia and forgetfulness. Modern medical research shows that mulberry has pharmacological eff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘子放刘军张炫杜昌陈王艺国古任东梁茂希
Owner GUANGDONG BOSUN HEALTHY FOOD
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