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Plum brandy and processing method thereof

A processing method and technology of brandy, applied in the field of fruit deep processing, can solve the problems that methanol is easy to exceed the standard and affect the industrialization and marketization of fruit wine, etc., and achieve the effect of low methanol content, unique taste and golden color

Pending Publication Date: 2020-09-18
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production process of fruit wine, methanol is easy to exceed the standard, which seriously affects the industrialization and marketization of fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Pick out rotten, pest-infested and mechanically damaged fruits, select 500 catties of fully mature 'Guose Tianxiang' plums and crush them to obtain plum pulp; add pectin esterase to the crushed pulp for enzymatic hydrolysis, pectin The amount of esterase added is 0.012% of the mass of plum pulp, the enzyme activity is 4400PGNU / g, the enzymolysis temperature is 42°C, and the enzymolysis time is 4.5h; After the juice is boiled, the cooking time is 30min. After the juice is cooled, yeast is added for fermentation. The live bacteria content of the yeast is 10 10 UFC / g, the amount of dry yeast added is 0.05% of the juice weight, the fermentation temperature is 23 °C, the fermentation time is 10 days, and the fermentation juice is obtained after the fermentation is completed; after the fermentation, the fermentation juice is distilled. The temperature of the distillation is 150°C to obtain a crude distilled liquor with an alcohol content (volume ratio) of 28%. The head of the ...

Embodiment 2

[0046] Pick out rotten, pest-damaged, and mechanically damaged fruits, and crush 800 catties of fully mature 'Guose Tianxiang' plums to obtain plum pulp; add pectin esterase to the crushed pulp for enzymatic hydrolysis, pectin The amount of esterase added is 0.016% of the mass of plum pulp, the enzyme activity is 4400PGNU / g, the enzymolysis temperature is 42°C, and the enzymolysis time is 4.0h; After the juice is boiled, the cooking time is 25min. After the juice is cooled, yeast is added for fermentation. The live bacteria content of the yeast is 10 10 UFC / g, the amount of dry yeast added is 0.03% of the weight of the juice, the fermentation temperature is 22°C, the fermentation time is 11 days, and the fermentation is completed; after the fermentation is finished, distillation is carried out, and the first distillation adopts high-fire crude distillation, and the temperature of crude distillation is 170 ℃ to obtain a crude distilled liquor with an alcohol content (volume ratio...

Embodiment 3

[0048] Pick out rotten, pest-damaged and mechanically damaged fruits, and crush 300 catties of fully mature 'lucky plum' plums to obtain plum pulp; add pectin esterase to the crushed pulp for enzymatic hydrolysis, pectin esterase The amount of enzyme added is 0.015% of the mass of plum pulp, the enzyme activity is 4400PGNU / g, the enzymolysis temperature is 40°C, and the enzymolysis time is 3.5h; after the enzymolysis of the pulp, a decanter centrifuge is used to squeeze the juice; After the juice is boiled, the cooking time is 20min. After the juice is cooled, yeast is added for fermentation. The live bacteria content of the yeast is 10 10 UFC / g, the amount of dry yeast added is 0.05% of the juice weight, the fermentation temperature is 20°C, the fermentation time is 12 days, and the fermentation is completed; after the fermentation is finished, distillation is carried out. ℃ to obtain crude distilled liquor with an alcohol content (volume ratio) of 26%. Then the crude distilled...

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PUM

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Abstract

The invention provides plum brandy and a processing method thereof, and belongs to the technical field of deep processing of fruits. The invention provides a processing method of plum brandy. The processing method comprises the following steps of providing plum pulp; carrying out enzymolysis on the plum pulp by adopting pectin esterase to obtain enzymolysis pulp; performing juicing on the enzymolysis pulp, and carrying out enzyme inactivation on the obtained juice to obtain enzyme inactivated juice; performing fermenting on the enzyme inactivated juice by using yeast to obtain fermented juice;performing distilling on the fermented juice to obtain brandy raw wine; and carrying out ageing and blending sequentially on the brandy raw wine to obtain the plum brandy. Results of embodiments showthat the plum brandy prepared by the method is very low in methanol content and conforms to industrial standards, and the plum brandy obtained by the method is clear and transparent, golden yellow incolor, rich in fragrance, unique in taste and high in juice yield, so that the problem that the industrial production of the plum brandy is influenced is solved, and the added value of plums is increased.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a plum brandy and a processing method thereof. Background technique [0002] Plums contain a variety of nutrients and biologically active factors, such as rich anthocyanins, which can beautify the skin and lubricate the skin; especially the antioxidant content in plums is amazing, which can be called a "super anti-aging and disease prevention". fruit". [0003] Plums are sour, can promote the secretion of gastric acid and gastric digestive enzymes, and can promote gastrointestinal peristalsis, so it can improve appetite and promote digestion, especially effective for those with gastric acid deficiency, fullness after eating, and constipation. Amino acids such as serine, glycine, proline, and glutamine in fresh plum meat have diuretic and swelling effects, and have an auxiliary therapeutic effect on liver cirrhosis. [0004] my country is rich in fruit ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H6/02C12H1/22C12G3/04C12G3/06
CPCC12G3/024C12H6/02C12H1/22C12G3/04C12G3/06
Inventor 张素敏王雪松隋韶奕李珂
Owner 辽宁省果树科学研究所
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