CN101463309A - Longan aquavit - Google Patents
Longan aquavit Download PDFInfo
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- CN101463309A CN101463309A CNA2008101074416A CN200810107441A CN101463309A CN 101463309 A CN101463309 A CN 101463309A CN A2008101074416 A CNA2008101074416 A CN A2008101074416A CN 200810107441 A CN200810107441 A CN 200810107441A CN 101463309 A CN101463309 A CN 101463309A
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Abstract
The invention discloses a longan brandy, which is characterized in that the longan brandy comprises the following raw materials: longan, pectase, compound fermentation additive FERMAID E and active dry yeast. The preparation of the longan brandy is similar to that of the grape brandy. The longan brandy is light golden rod yellow to red gold, bright, transparent and has aging oaken fragrance and velvet bouquet. The longan brandy is a pioneer in the whole county, has white spirit properties, which is in line with the preference of Chinese people for the white spirit; but the longan brandy does not contain aroma flavor development, has more unique mouthfeel, is similar to the grape brandy, and has more longan local flavor. In addition, the longan brandy has low cost and high added value. All kinds of people can drink the longan brandy.
Description
Technical field
The present invention relates to a kind of fruit juice wine, specifically is brandy.
Background technology
It is international unobstructed type wine kind that cognac is called for short " brandy ", originates from Europe, and the production history of centuries is arranged.Its technology is main raw material usually with the grape, stores ageing, allocates grape wine---the brandy that forms through fermentation, distillation, oak barrel.Cognac can be made the wine that helps digestion, and can make aperitif again, is subjected to liking very much of people, the romance of being everlasting, joy and drink celebrating the time.Worldwide very popular and be in great demand obvious economic.China is world ardent spirits big producing country, and national liquor output was 493.95 ten thousand kilolitres in 2007.China is populous nation, and grain is related to national economy, and the grain liquor reaches tens million of tons every year, is unfavorable for the sustainable and stable development of China's economy.The development of new liquor is mended with grain and is striven ground, meets national policy, also meets the needs of industry development.At present, the fruit distillate liquor existing market only has manufacturing enterprise of several family, and product price has very strong competitiveness, and according to China white wine industry development trend, fruit distillate liquor will become the trendy product of human consumer's favor.
Longan is also named longan, is subtropics, south China and western peculiar fruit, be of high nutritive value, and be the good merchantable brand of nourishing and health preserving.China's annual production is ton more than 900,000, aboundresources, but resources advantage is not equal to economic advantages.Since the restriction of correlation techniques such as extending longan shelf life, deep processing, and utilize the narrow of field, industrial chain is not long, and added value is extremely low, and high yield is not had a good harvest, and the low-priced wound farming of fruit has become orchard worker's pain in the heart.China is large agricultural country, agricultural population occupies great majority, and deep processing of farm products is concerning peasant's vital interests and market economy, help increasing peasant income to get rich, and the processing of farm products of greatly developing based on food-processing industry is the important channel that growth of agricultural efficiency increases income.With the alcohol industry is example, and up to the present, except that grape wine, the whole nation does not also have the fruit wine brand of other surging characteristic, so the deep processing of characteristic fruit has a extensive future.In broad terms, be that the wine that the fermenting raw materials distillation forms is also referred to as brandy with longan, promptly, store, allocate the wine that forms through fermentation, distillation, oak barrel and be called longan aquavit being raw material with longan.
Summary of the invention
The objective of the invention is to utilize characteristic fruit---the affluent resources of longan, longan is carried out deep processing, a kind of longan aquavit is provided, make for the development of agricultural products in China deep processing and cognac industry contribution should be arranged.
The present invention is through carrying out test of many times and prescription screening to existing various characteristic fruits, selecting with longan is characteristic fruit, cooperates polygalacturonase and complex ferment auxiliary agent
Deng being raw material, the output longan aquavit, its preparation feedstock composition and weight part ratio thereof comprise:
1～100 part of longan, 5～10 parts of polygalacturonases, complex ferment auxiliary agent
15～25 parts, 3～10 parts of active dry yeasts, 5～30 parts of citric acids.
Preparation method of the present invention is:
Earlier longan fresh fruit or dry fruit are chosen, juice is pulled an oar in the stoning of peeling off, and adds polygalacturonase, complex ferment auxiliary agent then in proportion
, active dry yeast, by fermentation, separate the wine pin,, in oak barrel, store ageing then through twice distillation, blend, filter back can finished product.
Wherein
The physical and chemical index of the longan aquavit of being made by this feedstock composition and component thereof and preparation method comprises: ethanol content 15～85% (vol), and methanol content/(g/L)≤2.0, copper content (mg/L)≤6.0.
Product La11zyme HC, LALLZYME EXTEX and LALLZYME C that described polygalacturonase adopts French Lai Mengte group to provide; The complex ferment auxiliary agent
With the product that active dry yeast also adopts French Lai Mengte group to provide, the product of active dry yeast comprises Lalvin D254, CY3079, QA23 and RC212.
Characteristic brandy of the present invention has following advantage:
1, light golden rod yellow is to the pure gold look, and is bright transparent, has the oak perfume (or spice) of ageing, pure and mild aroma.
2, longan aquavit, domestic initiation has the oak perfume (or spice) of ageing, pure and mild aroma.Existing liquor attribute meets the preference of Chinese for liquor, but does not contain the flavor and fragrance substance of liquor, and mouthfeel is unique more.Similar to Grape brandy, but the local flavor of longan own is more arranged.
3, cost is low, the added value of product height.
Embodiment
Longan is earlier selected, remove rot fruit and impurity, water dashes and drains.Then raw material was handled 10～40 minutes in 2.5～4.0% NaOH solution, 70～80 ℃ of alkali liquid temperatures, treat to pull out immediately after pericarp becomes chocolate, wash away the pericarp bits of corrosion sample with a large amount of clear water, floated 20～40 minutes with clear water again, can put into 0.3～0.5 SO2 and an amount of NaCl in the rinsing liquid and protect look and debitterize.
Longan after the peeling rinsing is really used 100 ℃ of steam treatment 1.5～2.5 minutes, spray with cold water immediately, clean, reduce to normal temperature and dry, can take out the longan fruit pulp at the fruit embryo surface with the vertical slight crack of carving of pocket knife, and fruit pulp is broken into 3～5mm longan fruit pulp with crusher.
Get the longan fruit pulp of weight part 1～100 in proportion, the clear water that adds 1～5 times of longan fruit pulp is pulled an oar.Be mixed with 5% polygalacturonase solution with the polygalacturonase of weight part 5～10 and distilled water, press again pulp heavy 0.1% add this polygalacturonase solution of 5%, stir, coarse filtration was carried out, the pulp liquid of winning after 3～6 hours in the airtight back of leaving standstill.
In the first road pulp liquid, add 5～30 parts of citric acids, complex ferment auxiliary agent
15～25 parts, stirring makes it to dissolve fully, and pH value is controlled between 3.0～4.0.Active dry yeast is converted the yeast juice that water is made into for 3～10 parts, add 1 part of 3～20 parts white sugar and citric acid in this yeast juice, join after stirring in the above-mentioned pulp liquid of adjusting pH value, temperature is controlled between 15～25 ℃, 10～12 days time, carry out zymamsis.
After zymamsis finishes, with pump with supernatant liquor---fermented wine pumps in another jar and adds thermal distillation.The distillate of ethanol content 10%～36% (vol) is collected in distillation for the first time.The former wine of distillation collection for the first time carries out multiple steaming again, and leaves out the beginning and the end, and promptly pinches a liquid of total alcoholic strength content 1% of the former wine of single flash, and removing suitable tail heats up in a steamer composition, makes the former wine of second distillation.
The former wine of the second distillation back of packing in the oak barrel is airtight, put low temperature and high relative humidity, promptly temperature about 15 ℃, humidity stores ageing more than 6 months under 75% left and right sides environment.Taste, as reach the fragrance harmony, after the soft exquisiteness of mouthfeel, can the mixing of complementary wine blend different wine storage time, fragrance mouthfeel, filter back can finished product.
Embodiment 1:
Ratio is got raw material by weight:
10 parts of longan, polygalacturonase Lallzyme HC5 part, complex ferment auxiliary agent
15 parts, 3 parts on active dry yeast D254 type, 5 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 10 weight parts, i.e. 10 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 5 kilograms polygalacturonase Lallzyme HC is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, in the second road pulp liquid, add about 4 kilograms of citric acid, complex ferment auxiliary agent
15 kilograms, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5, with distilled water 3 kilograms active dry yeast D254 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, temperature is controlled at 18 ℃, and yeast phase is 10 days, carries out sealing and fermenting;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking to obtain the about 80L of distillate, its ethanol content 12% (vol), this is the former wine of single flash.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the promptly about 0.1L of a liquid (80L*12%*1%=0.1L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 15% (vol), remove tail and heat up in a steamer composition, make the former wine of second distillation, about 65L.
9, the former wine of the second distillation back of packing in the oak barrel is airtight, place temperature store about 10 ℃, under the environment of humidity 60% ageing 3 months or more than.Blend after the wine maturation, filter back can finished product.
Each parameter of finished product is as follows:
(1) appearance index: light golden rod yellow is to the pure gold look, and is bright transparent, has the oak perfume (or spice) of ageing, pure and mild aroma.
(2) physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 15 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Embodiment 2:
Get the weight part of each raw material:
50 parts of longan, polygalacturonase LALLZYME EX7 part, complex ferment auxiliary agent
20 parts, 6 parts on active dry yeast CY3079 type, 15 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 50 weight parts, i.e. 50 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 7 kilograms polygalacturonase LALLZYME EX is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, add about 14 kilograms of citric acid, complex ferment auxiliary agent
20 kilograms, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5,6 kilograms active dry yeast CY3079 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, carry out sealing and fermenting, the fermented liquid temperature is controlled at 18 ℃, and yeast phase is 10 days;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking distillate and makes its ethanol content 25% (vol), and this is the former wine of single flash, about 80L.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the promptly about 0.20L of a liquid (80L*25%*1%=0.20L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 55% (vol), remove tail and heat up in a steamer composition, make the about 36L of the former wine of second distillation.
9, the former wine branch of the second distillation back of packing in the oak barrel is airtight, place temperature store about 15 ℃, under the environment of humidity 70% ageing 3 months or more than.Blend after the wine maturation, filter back can finished product.Each parameter of finished product is as follows:
Appearance index: light golden rod yellow is to the pure gold look, and is bright transparent, has the oak perfume (or spice) of ageing, pure and mild aroma.
Physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 55 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Embodiment 3:
Get the weight part of each raw material:
100 parts of longan, polygalacturonase LALLZYME C10 part, complex ferment auxiliary agent
25 parts, 10 parts on active dry yeast QA23 type, 30 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 100 weight parts, i.e. 100 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 10 kilograms LALLZYME C polygalacturonase is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, add about 29 kilograms of citric acid, complex ferment auxiliary agent
25 kilograms, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5,10 kilograms active dry yeast QA23 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, carry out sealing and fermenting, the fermented liquid temperature is controlled at 18 ℃, and yeast phase is 10 days;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking the about 200L of distillate, makes its ethanol content 25% (vol), and this is the former wine of single flash.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the about 0.5L of a liquid (200L*25%*1%=0.5L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 85% (vol), remove tail and heat up in a steamer composition, make the former wine of second distillation, about 60L.
9, the former wine branch of the second distillation back of packing in the oak barrel is airtight, place temperature under 20 ℃, the environment of humidity, store 80% ageing 3 months or more than.Treat to blend after the wine maturation, filter back can finished product.
Each parameter of finished product is as follows:
Appearance index: light golden rod yellow is to the pure gold look, and is bright transparent, has the oak perfume (or spice) of ageing, pure and mild aroma.
Physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 85 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Claims (3)
1, a kind of longan aquavit, its feature is comprising following raw material combination thing and weight part thereof:
1～100 part of longan, 5～10 parts of polygalacturonases, complex ferment auxiliary agent
15～25 parts of E, 3～10 parts of active dry yeasts, 5～30 parts of citric acids.
2,, it is characterized in that the preparation method comprises the following steps: according to the longan aquavit described in the claim 1
The making beating step: get 1～100 part of longan, the clear water that adds 1～5 times is pulled an oar, and draws pulp liquid;
The anticorrosion step of hydrotropy: with distilled water 5～10 parts of polygalacturonases are mixed with 5% solution, and polygalacturonase solution is added in the pulp solution, airtight leaving standstill after 3～6 hours carried out coarse filtration, the second road pulp liquid;
PH value controlled step: in the second road pulp liquid, add 5～30 parts of citric acids, complex ferment auxiliary agent
E15～25 part are stirred and are made it to dissolve fully, and pH value is controlled between 3.0～4.0;
Fermentation step: with 3～10 parts of yeast juices that are made into of active dry yeast, in this yeast juice, add 1 part of 3～20 parts white sugar and citric acid, join after stirring in the made pulp liquid of pH value controlled step, carry out zymamsis, temperature is controlled between 15～25 ℃, 10～12 days time, separate the wine pin and promptly obtain fermented wine;
Single flash: get fermented wine and enter distiller and distill, before collecting ethanol content 10%～36% (vol) slip out liquid, this is the former wine of single flash;
Second distillation: the former wine of single flash is carried out multiple steaming, and leave out the beginning and the end, promptly pinch a liquid of total alcoholic strength content 1% of the former wine of single flash, remove tail slide composition, make the former wine of second distillation;
Store ageing: splendid attire is gone in the oak barrel airtight, places temperature ageing more than 3 months under 10～20 ℃, the environment of humidity 60～80%.
3, longan aquavit according to claim 1 and 2 is characterized in that:
The physicochemical characteristics of the longan aquavit of being made by this feedstock composition and weight part thereof and preparation method is: ethanol content 15～85% (vol), and methanol content/(g/L)≤2.0, copper content (mg/L)≤6.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101074416A CN101463309B (en) | 2008-12-31 | 2008-12-31 | Longan aquavit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101074416A CN101463309B (en) | 2008-12-31 | 2008-12-31 | Longan aquavit |
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| Publication Number | Publication Date |
|---|---|
| CN101463309A true CN101463309A (en) | 2009-06-24 |
| CN101463309B CN101463309B (en) | 2011-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101074416A Active CN101463309B (en) | 2008-12-31 | 2008-12-31 | Longan aquavit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904B (en) * | 2008-10-21 | 2011-04-13 | 叶长东 | Longan fermented distilled liquor |
| CN103343073A (en) * | 2013-07-25 | 2013-10-09 | 陈立晓 | Production method of longan brandy |
| CN103627588A (en) * | 2013-12-04 | 2014-03-12 | 钟照恬 | Production technology for fermenting distilled liquor through navel oranges |
| CN105400640A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Longan brandy and processing method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896211A (en) * | 2006-06-01 | 2007-01-17 | 叶长东 | Brewed raw wine made from special fruits |
| CN101402904B (en) * | 2008-10-21 | 2011-04-13 | 叶长东 | Longan fermented distilled liquor |
-
2008
- 2008-12-31 CN CN2008101074416A patent/CN101463309B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904B (en) * | 2008-10-21 | 2011-04-13 | 叶长东 | Longan fermented distilled liquor |
| CN103343073A (en) * | 2013-07-25 | 2013-10-09 | 陈立晓 | Production method of longan brandy |
| CN103627588A (en) * | 2013-12-04 | 2014-03-12 | 钟照恬 | Production technology for fermenting distilled liquor through navel oranges |
| CN105400640A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Longan brandy and processing method thereof |
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| Publication number | Publication date |
|---|---|
| CN101463309B (en) | 2011-04-13 |
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Effective date of registration: 20110616 Address after: 530007, B-2 building, headquarter of China ASEAN enterprise, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Patentee after: Ye Changdong Address before: 530007, B-2 building, headquarter of China ASEAN enterprise, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Co-patentee before: Zhang Fanggang Patentee before: Ye Changdong |
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Effective date of registration: 20111206 Address after: 530007, B-2 building, headquarter of China ASEAN, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Patentee after: Guangxi Qin Tak Polytron Technologies Inc Address before: 530007, B-2 building, headquarter of China ASEAN enterprise, No. 1, headquarters Road, Nanning hi tech Zone, the Guangxi Zhuang Autonomous Region Patentee before: Ye Changdong |