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Preparation method of persimmon baijiu

A technology of persimmon and white wine, which is applied in the field of wine making, can solve problems such as shortage, and achieve the effects of round and sweet taste, rich and mellow wine aroma, and typical outstanding persimmon aroma

Inactive Publication Date: 2018-11-02
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now there is a lack of high-grade persimmon liquor products in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of persimmon liquor is prepared, comprising the steps of:

[0031] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, spray the inside of the persimmons with 500ppm ethephon solution, and store in a sealed room temperature for 4 days , Ventilate for 24 hours after removing the astringency, so that the surface of the persimmon is dry and the bad gas is eliminated;

[0032] (2) Persimmons are peeled, crushed and beaten, add 70mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HE3g / 100L into the pulp, mix well, enzymatically react at 16-20°C for 4 hours, and place in winter -6°C—-9°C outdoors, keep it at a low temperature for 3 days, pay attention to the weather forecast before the preliminary process, and choose a time that meets the above weather temperature for process treatment. It is detected that the...

Embodiment 2

[0040] A kind of persimmon liquor is prepared, comprising the steps of:

[0041] (1) Raw material selection and processing, select large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, spray the inside of the persimmons with 300ppm ethephon solution, and store in a sealed room temperature for 6 days , Ventilate for 12 hours after removing the astringency, so that the surface of the persimmon is dry and the bad gas is removed;

[0042] (2) Persimmons are peeled, crushed and beaten, add 75mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC 4g / 100L into the pulp, mix well, enzymatically react at 16-20°C for 5 hours, place in In winter -6°C-9°C outdoors, keep it at low temperature for 4 days. Before the pre-processing, pay attention to the weather forecast, and choose a time that meets the above weather temperature for processing. It is detected that the internal tempera...

Embodiment 3

[0050] A kind of persimmon liquor is prepared, comprising the steps of:

[0051] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. Naturally remove the astringency for 20 days, and ventilate the persimmons for 12 hours after removing the astringency to make the persimmons The surface is dry to remove bad gas;

[0052] (2) Persimmons are peeled, crushed and beaten, add 80mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC 5g / 100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 6 hours, place in In winter -6°C--9°C outdoors, keep it at low temperature for 5 days. Before the early process treatment, pay attention to the weather forecast, and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and ...

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PUM

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Abstract

The invention provides a preparation method of persimmon baijiu. The method includes: (1) raw material selection and treatment, (2) persimmon peeling, crushing and pulping, (3) squeezing treatment, (4) fermentation, (5) second squeezing fermentation, (6) distillation, and (7) blending aging and bottling. The method provided by the invention has the advantages that the used persimmons have good quality of used, deastringency is carried out at the earlier stage, and the obtained persimmon baijiu has the characteristics of: typical and prominent fragrance, delicate, graceful and harmonious aroma,heavy and mellow bouquet, is mellow, full, sweet, complicated, delicate and complete in taste, and has endless aftertaste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation method of persimmon liquor. Background technique [0002] Persimmon is the fruit of persimmon, a deciduous tree plant of Persimmon family. There are many varieties. The main production areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities. The famous variety is Dagai persimmon, with an average weight of 224 grams and a maximum of 450 grams. The fruit is flat and round with a constriction in the middle. Gaozhuang persimmon is also a well-known variety, mainly produced in Changping County, Beijing. The fruit is large, 3 to 4 per 500 grams, short cylindrical, with cross-shaped longitudinal grooves on the fruit surface, shallow constriction, and sweet taste. In addition to eating fresh persimmons, they are often dried to make persimmon cakes, also known as persimmon peaches, which can be used as dessert fillings. Persimmon is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/865
CPCC12G3/02
Inventor 张军魏纪平杨梅王楠胡迪
Owner TIANJIN AGRICULTURE COLLEGE
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