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Preparation method of shaddock Baijiu

A technology of liquor and pomelo, applied in the field of liquor, can solve the problems of low alcohol concentration and unsatisfactory liquor lovers, and achieve the effect of obvious aroma, rich nutrition and strong aroma

Pending Publication Date: 2021-07-13
仁化县富和信农业技术中心 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the pomelo produced in the market is brewed into fruit wine, which has a low alcohol concentration. It is mostly consumed as a drink in daily life, but rarely brewed into liquor. In China with a liquor culture, it cannot satisfy more liquor hobbies. needs of readers

Method used

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  • Preparation method of shaddock Baijiu

Examples

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Effect test

Embodiment 1

[0031] A preparation method of pomelo liquor, comprising the following steps:

[0032] Step 1. Material selection and cleaning: select white pomelo that is fresh and ripe, with plump and juicy flesh, light yellow flesh color, and strong pomelo fragrance to ensure the color, aroma and taste of the finished product; peel, remove the core, and remove the capsule of the selected white pomelo and collect pomelo flesh;

[0033] Step 2, beating: add pure water and pectinase to the pomelo meat and mix evenly, then use a beater to break the mixture, put it in an incubator to keep it warm, and then heat to inactivate the enzyme to obtain pomelo juice;

[0034] Step 3, batching: batching raw wine koji and grapefruit juice to obtain a mixture;

[0035] Step 4, adjust sugar content: add sucrose to the mixed material liquid of step 3 and stir evenly;

[0036] Step five, adjust the pH: add edible vinegar to the mixed material liquid in step three and stir evenly;

[0037] Step 6. Steriliz...

Embodiment 2

[0053] A preparation method of pomelo liquor, comprising the following steps:

[0054] Step 1. Material selection and cleaning: select white pomelo that is fresh and ripe, with plump and juicy flesh, light yellow flesh color, and strong pomelo fragrance to ensure the color, aroma and taste of the finished product; peel, remove the core, and remove the capsule of the selected white pomelo and collect pomelo flesh;

[0055] Step 2, beating: add pure water and pectinase to the grapefruit meat and mix evenly, then use a beater to break the mixture, put it in an incubator to keep it warm, and then heat it to inactivate the enzyme to obtain grapefruit juice;

[0056] Step 3, batching: batching raw wine koji and grapefruit juice to obtain a mixture;

[0057] Step 4, adjust sugar content: add sucrose to the mixed material liquid of step 3 and stir evenly;

[0058] Step five, adjust the pH: add edible vinegar to the mixed material liquid in step three and stir evenly;

[0059] Step ...

Embodiment 3

[0075] A preparation method of pomelo liquor, comprising the following steps:

[0076] Step 1. Material selection and cleaning: select white pomelo that is fresh and ripe, with plump and juicy flesh, light yellow flesh color, and strong pomelo fragrance to ensure the color, aroma and taste of the finished product; peel, remove the core, and remove the capsule of the selected white pomelo and collect pomelo flesh;

[0077] Step 2, beating: add pure water and pectinase to the pomelo meat and mix evenly, then use a beater to break the mixture, put it in an incubator to keep it warm, and then heat to inactivate the enzyme to obtain pomelo juice;

[0078] Step 3, batching: batching raw wine koji and grapefruit juice to obtain a mixture;

[0079] Step 4, adjust sugar content: add sucrose to the mixed material liquid of step 3 and stir evenly;

[0080] Step five, adjust the pH: add edible vinegar to the mixed material liquid in step three and stir evenly;

[0081] Step 6. Steriliz...

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Abstract

The invention relates to the technical field of baijiu brewing, in particular to a preparation method of shaddock baijiu, which comprises the following steps: step 1, material selection and cleaning: selecting fresh and mature white shaddock with full and juicy pulp, light yellow pulp color and strong shaddock fragrance, and ensuring the color, aroma and taste of a finished product; performing steps of peeling, denucleating and capsule dressing removing on the selected white shaddock, and collecting pomelo pulp; step 2, pulping: adding purified water and pectinase into the shaddock pulp, uniformly mixing, then crushing the mixture by using a pulping machine, putting the crushed mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain shaddock juice; and step 3, burdening: burdening the raw material distiller's yeast and the shaddock juice to obtain a mixed material liquid. The shaddock baijiu prepared by the method is light yellow and bright, obvious in aroma, strong in bouquet, fresh and smooth and rich in nutrition, has the effects of invigorating the stomach, tonifying qi, dissolving phlegm, relieving cough, clearing heat and reducing internal heat, and has good effects of relieving qi depression, chest distress and dyspepsia, resisting aging and beautifying the skin.

Description

technical field [0001] The invention relates to the technical field of liquor, in particular to a preparation method of grapefruit liquor. Background technique [0002] Pomelo is a ripe fruit of tropical and subtropical Rutaceae citrus trees. Grapefruit, known as "Wendan" in ancient times, is now written as "Wendan", also known as Leiyou, Zhu Luan, etc. It is known as "natural canned fruit". Grapefruit has high nutritional value and is rich in protein, organic acids, vitamins, calcium, phosphorus, magnesium, sodium and other essential elements for the human body. Each 100g edible part contains 88.4g of water, 0.7g of protein, 0.6g of fat, and 10.2g of sugar. Calcium 41mg, phosphorus 43mg, iron 0.9mg. In addition, it also contains vitamin B1, B2, vitamin C, carotene and other nutrients. In recent years, the domestic production of pomelo has increased significantly. Statistics from relevant departments show that the production of pomelo in 2017 reached 4.80×106t. Most of th...

Claims

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Application Information

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IPC IPC(8): C12G3/024A61K36/899A61P1/00A61P11/10A61P17/18
CPCC12G3/024A61K36/28A61K36/48A61K36/815A61K36/899A61K36/752A61P1/00A61P11/10A61P17/18A61K2300/00
Inventor 刘耀楼姜波马崇坚罗伟雄
Owner 仁化县富和信农业技术中心
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