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Preparation method of yellow peach distilled liquor

A technology for distilled wine and yellow peach, applied in the field of preparation of yellow peach distilled wine, can solve problems such as loss of nutrients and aroma of yellow peach, poor flavor and the like, achieve the effects of stabilizing the taste, preventing the content of miscellaneous flavors from exceeding the standard, and having a strong flavor

Pending Publication Date: 2020-08-18
烟台果都生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] During the preparation of distilled liquor, the nutrients and aroma of yellow peach are lost more, which leads to the problem of bad flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: a kind of preparation method of yellow peach distilled wine, the steps are as follows:

[0040] (1) Remove debris such as soil, branches and leaves; remove rotten and scarred peaches; fully ventilate and wash the floating dust and residual pesticides on the surface of yellow peaches with a bubbling washing machine;

[0041] (2) crushing: yellow peaches are broken into pieces less than 4mm in diameter with a disc hammer crusher;

[0042] (3) Main fermentation: Add Angel Wine Yeast with a mass of 0.5% of the mass of yellow peach fruit, ventilate for 20 minutes per hour in the early stage, control the temperature not exceeding 30°C, and carry out main fermentation for 8 days. When the residual sugar is 4.7%, after the transfer fermentation;

[0043] (4) post-fermentation: control the temperature at about 22°C until the fermentation basically stops, and stop the fermentation when the residual sugar is 0.4%;

[0044] (5) One-stage distillation: use a copper s...

Embodiment 2

[0053] As described in Example 1, the difference is:

[0054] Main fermentation: add Angel Wine Yeast, the added mass is 0.06% of the mass of yellow peach fruit, ventilated for 30 minutes per hour in the early stage, temperature control does not exceed 30°C, the main fermentation is about 7 days, when the residual sugar is 5.0%, transfer to post-fermentation ;

[0055] Post-fermentation: Control the temperature at about 22°C until the fermentation basically stops, and stop fermentation when the residual sugar is 0.5%;

[0056] Secondary distillation: The primary crude distillate of 35% vol of alcohol is subjected to secondary distillation to obtain raw wine with an alcohol content of 64.7% vol, and at the same time, the aroma components are effectively enriched to the maximum.

Embodiment 3

[0058] As described in Example 1, the difference is:

[0059] Main fermentation: add Angel wine yeast, the added quality is 0.07% of the mass of yellow peach fruit, ventilate for 30 minutes every hour in the early stage, and control the temperature not exceeding 30°C. After 8 days of main fermentation, when the residual sugar is 4.8%, transfer to post-fermentation;

[0060] Post-fermentation: Control the temperature at about 22°C until the fermentation basically stops, and stop fermentation when the residual sugar is 0.45%;

[0061] First-stage distillation: use a small copper pot still for crude distillation to obtain a crude fraction with an alcohol content of about 30% Vol; filter out impurities: use fine equipment for removing higher alcohols to filter out spray and most of the higher alcohols;

[0062] Secondary distillation: The primary crude distillate of 30% vol of alcohol is subjected to secondary distillation to obtain raw wine with an alcohol content of 62.1% vol, a...

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Abstract

The invention relates to a preparation method of yellow peach distilled liquor. The method comprises the following steps: adding fruit wine yeast into yellow peach granules, carrying out main fermentation, when the residual sugar content is less than or equal to 5%, carrying out secondary fermentation, and when the residual sugar content is less than or equal to 0.5%, stopping fermentation. The method comprises the following steps: firstly carrying out coarse distillation and impurity removal, then carrying out secondary distillation to obtain raw wine with the alcoholic strength of more than60% Vol, storing the raw wine in an oak barrel, and reducing the alcoholic strength by using lotus leaf tea; carrying out flocculation clarification and impurity removal on the alcohol-reduced wine byadopting ultraviolet irradiation, and then freezing; filtration filling. According to the invention, the main fermentation residual sugar amount and the post-fermentation residual sugar amount are accurately controlled, and various technical means such as raw wine storage, pulp use for lowering the alcohol content, clarification and the like are mutually supported, so that the yellow peach distilled wine with sufficient yellow peach flavor, low bitter taste, lasting flavor and full wine body is finally obtained.

Description

technical field [0001] The invention relates to a preparation method of yellow peach distilled wine, which belongs to the field of distilled wine brewing. Background technique [0002] Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow flesh. Regular consumption can play a role in laxative, lowering blood sugar and blood lipids, anti-free radicals, removing dark spots, delaying aging, improving immunity, etc., and can also promote appetite. It can be called a health-care fruit and a peach of health. Yellow peach is very nutritious, rich in antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (the pulp contains a lot of nutrients needed by the human body) The pectin and cellulose in the fruit play many roles such as assisting digestion and absorption), iron calcium and various trace elements (the content of selenium and zinc is obvious, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/055C12H6/02C12H1/22C12H1/06C12H1/07C12R1/865
CPCC12G3/024C12G3/055C12H6/02C12H1/22C12H1/06C12H1/063
Inventor 郑有志董小雷侯成跃
Owner 烟台果都生物科技有限公司
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