CN101845380A - Navel orange brandy processing method - Google Patents
Navel orange brandy processing method Download PDFInfo
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- CN101845380A CN101845380A CN201010185072A CN201010185072A CN101845380A CN 101845380 A CN101845380 A CN 101845380A CN 201010185072 A CN201010185072 A CN 201010185072A CN 201010185072 A CN201010185072 A CN 201010185072A CN 101845380 A CN101845380 A CN 101845380A
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- navel orange
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- brandy
- ageing
- navel
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Abstract
The invention relates to a navel orange brandy processing method, which comprises the following steps: 1) raw material selection; 2) cleaning and peeling; 3) smashing; 4) sugar degree regulation; 5) fermentation: regulating the sugar degree and adding appropriate amount of yeast, fermenting in a sweathouse at a constant temperature of 20-25 DEG C for 7-20 days; 6) squeezing and filtering; 7) precooking; 8) settling; 9) preparation; 10) freezing and filtering; 11) sterilization: sterilizing at 75 DEG C for 10 min; 12) slowly distillation, wherein the material temperature is controlled at about 90 DEG C; 13) ageing; 14) mixing and blending the navel orange brandy raw wine of various batches processed by ageing; and 15) filling the blended raw wine. The invention has the advantages that the navel orange with defective appearance is taken as a raw material to process the navel brandy wine, the application range of the navel orange is improved, the processing period of brandy wine is shortened, the navel orange consumption is quickened, the additional value is enhanced, and the economic benefit of orchard workers is improved.
Description
Technical field
The present invention relates to a kind of working method of brandy, relate in particular to a kind of working method of navel orange brandy.
Background technology
Navel orange is the bigger fruit variety of China's output, in recent years, because the expansion of the area of plantation.The raising of cultivation technique, the navel orange ultimate production increases every year, but because the valency that the defective fresh fruit of outward appearance is sold out is low, high yield is not had a good harvest.Serious contusion orchard worker's enthusiasm.Though some are processed into products such as fruit juice.But these added values of product are low.Also be under some influence.In recent decades.Also occurred taking navel orange to do the research of liquor, but its non-alcohol volatile matter total amount is not high, methanol content is higher, and grape-brandy will reach certain standard in addition, must be through ageing several years to time decades, and cost is higher relatively.In the Xiamen, brandy has goed deep into all drinks channels; In Guangdong, brandy has obtained making a pet of of high-end food and drink channel; In Shanghai, Chengdu, brandy is penetrated into the bar from club unconsciously.Because the scalable consumer group, brandy is not only had an effect in this single channel of evening show.In Fujian and Guangdong, brandy has been obtained immense success at the food and drink channel; In landlocked province, the Gindererra of brandy is in the super first-selection of giving a present red-letter day that also becomes of each big merchant.The personage of strong brandy industry points out: strong brandy will progressively be radiated daily channel from the evening show channel.Wherein possessing most in the wine of this full operation of the channel system ability should be exactly brandy.Therefore being processed into cognac with navel orange can improve the navel orange added value, can obtain cheap cognac raw materials for production again.
Summary of the invention
The object of the present invention is to provide a kind of working method of navel orange brandy, it utilizes the defective navel orange of outward appearance to be raw material, and utilization modern food new and high technology leads to high-grade navel orange brandy wine through technologies such as fermentation, distillation, post-processed.
The present invention is achieved like this, and the process steps of navel orange brandy wine is:
1, material choice: selecting the fresh defective navel orange of outward appearance is raw material, requires sugar content height, fragrance dense, and eight fens maturations do not have mould decayed fruit;
2, clean peeling: by hand or machinery the navel orange skin is gone to use up;
3, fragmentation: use juice extractor pulp crushing;
4, adjust pol: the good pulp of fragmentation is added in the warm boiling water adjust pol;
5, fermentation: mix up pol and add an amount of yeast, (temperature 20-25 ℃) fermentation is 7-20 days through between ferment at constant temperature;
6, squeeze and filter: the navel orange mixed solution of fermentation finished thoroughly1 is sent into squeezing machine, squeeze and filter;
7, precook: the wine liquid that press filtration is come out is sent into allotment bucket precook (60-70 ℃);
8, clarification: pre-well-done wine liquid is added an amount of finings ageing 1-3;
9, allotment: with actual wine base is basis, and the allotment taste according to fermented wine (dry type), carries out seasoning with relevant flavoring substance to finished wine, and it is deployed into half-dry type, semi-sweet or sweet type navel orange fruit wine;
10, freezing and filtering: deployed navel orange fruit wine is carried out freezing, and store for some time and filter to subzero 5 degree;
11, sterilization: be to strengthen the keeping quality of wine, guarantee safe storage, adopt 75 ℃ to carry out sterilization in 10 minutes;
12, navel orange fruit wine is packed in the distiller, loading amount is 3/4 of a pot amount, slowly distillation, and the material temperature control obtains the former wine of navel orange brandy through leaving out the beginning and the end about 90 °;
13, the former wine of navel orange brandy is sent into ageing in the oak barrel.Regularly stir, just can make quality reach ripe perfectly degree, be equivalent to natural aging several years to decades;
14, the various batches of former wine of handling well through ageing of navel orange brandy are mixed blend, adjust alcoholic strength simultaneously and mix colours with fried sugar;
15, the former wine of blending again after filtration, can promptly gets navel orange brandy wine.
The invention has the advantages that it is a raw material processing navel orange brandy wine with the defective navel orange of outward appearance, enlarged the Application Areas of navel orange, make the processing of brandy shorten the cycle again.Accelerate the navel orange consumption, increased added value, improved orchard worker's economic benefit.
Detect through national grape wine and Liquor Products quality supervision and test center with the navel orange brandy that the present invention produced, its physics and chemistry and sanitary index, meet quality standard, it is golden yellow to the pure gold look that product is, has harmonious navel orange kind perfume (or spice), the oak perfume (or spice) of ageing, pure and mild aroma, quiet and tastefully laid out strong, taste pure and, sweet ice-cold, soak into, fine and smooth, plentiful, continuous, have the style of this product uniqueness.
Embodiment
The present invention is achieved like this, and the process steps of navel orange brandy wine is:
1, material choice: navel orange, with ripe in well very likely, select fresh fruit 600kg fresh, that moisture content sufficient, sugared peracid is low, nothing is gone rotten;
2, clean peeling: by hand or machinery the navel orange skin is gone to use up;
3, fragmentation: use juice extractor pulp crushing;
4, adjust pol: the about 150kg of sugaring, warm boiling water 660kg, adjusting pol is 22 ° of BX, the good pulp of fragmentation is added in the warm boiling water adjust pol;
5, fermentation: add 200g yeast (Angel fruit yeast), (temperature 20-25 ℃) fermentation is 7-20 days through between ferment at constant temperature; Ferment and reduce to 1 ° of BX end fermentation, keep it to stablize through the circulation conditioning again to pol.
6, squeeze and filter: the navel orange mixed solution of fermentation finished thoroughly1 is sent into squeezing machine, squeeze and filter;
7, precook: the wine liquid that press filtration is come out is sent into allotment bucket precook (60-70 ℃);
8, clarification: through precooking after, add the 200g finings, leave standstill 24 hours after, get the supernatant liquid use and make dry type navel orange wine to contain sugar be 0.375%, half-dry type is 1.0%, semi-sweet is 4.0%, sweet type is 6.0%;
9, allotment: with actual wine base is basis, and the allotment taste according to fermented wine (dry type), carries out seasoning with relevant flavoring substance to finished wine, and it is deployed into half-dry type, semi-sweet or sweet type navel orange fruit wine;
10, freezing and filtering: deployed navel orange fruit wine is carried out freezing, and store for some time and filter to subzero 5 degree;
11, sterilization: be to strengthen the keeping quality of wine, guarantee safe storage, adopt 75 ℃ to carry out sterilization in 10 minutes;
12, navel orange fruit wine is packed in the distiller, loading amount is 3/4 of a pot amount, slowly distillation, and the material temperature control obtains the former wine of navel orange brandy through leaving out the beginning and the end about 90 °;
13, the former wine of navel orange brandy is sent into ageing in the oak barrel, regularly stir, just can make quality reach ripe perfectly degree, be equivalent to natural aging several years to decades;
14, the various batches of former wine of handling well through ageing of navel orange brandy are mixed blend, adjust alcoholic strength simultaneously and mix colours with fried sugar;
15, the former wine of blending again after filtration, can promptly gets navel orange brandy wine.
Claims (1)
1. the working method of a navel orange brandy is characterized in that process steps is:
1) material choice: selecting the fresh defective navel orange of outward appearance is raw material, requires sugar content height, fragrance dense, and eight fens maturations do not have mould decayed fruit;
2) clean peeling: by hand or machinery the navel orange skin is gone to use up;
3) fragmentation: use juice extractor pulp crushing;
4) adjust pol: the good pulp of fragmentation is added in the warm boiling water adjust pol;
5) fermentation: mix up pol and add an amount of yeast, through ferment at constant temperature indirect fermentation 7-20 days, temperature 20-25 ℃;
6) squeeze and filter: the navel orange mixed solution of fermentation finished thoroughly1 is sent into squeezing machine, squeeze and filter;
7) precook: the wine liquid that press filtration is come out is sent into the allotment bucket and is precooked temperature 60-70 ℃;
8) clarification: pre-well-done wine liquid is added an amount of finings ageing 1-3;
9) allotment: with actual wine base is basis, and the allotment taste according to fermented wine, carries out seasoning with relevant flavoring substance to finished wine, and it is deployed into half-dry type, semi-sweet or sweet type navel orange fruit wine;
10) freezing and filtering: deployed navel orange fruit wine is carried out freezing, and store for some time and filter to subzero 5 degree;
11) sterilization: be to strengthen the keeping quality of wine, guarantee safe storage, adopt 75 ℃ to carry out sterilization in 10 minutes;
12) navel orange fruit wine is packed in the distiller, loading amount is 3/4 of a pot amount, slowly distillation, and the material temperature control obtains the former wine of navel orange brandy through leaving out the beginning and the end about 90 °;
13) the former wine of navel orange brandy is sent into ageing in the oak barrel, regularly stir, just can make quality reach ripe perfectly degree, be equivalent to natural aging several years to decades;
14) the various batches of former wine of handling well through ageing of navel orange brandy are mixed blend, adjust alcoholic strength simultaneously and mix colours with fried sugar;
15) the former wine of blending again after filtration, can promptly gets navel orange brandy wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185072A CN101845380A (en) | 2010-05-27 | 2010-05-27 | Navel orange brandy processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185072A CN101845380A (en) | 2010-05-27 | 2010-05-27 | Navel orange brandy processing method |
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| CN101845380A true CN101845380A (en) | 2010-09-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010185072A Pending CN101845380A (en) | 2010-05-27 | 2010-05-27 | Navel orange brandy processing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533510A (en) * | 2012-03-06 | 2012-07-04 | 张岚 | Navel orange brandy |
| CN102586061A (en) * | 2011-10-13 | 2012-07-18 | 周清泉 | Navel orange throat moistening liquor |
| CN103013768A (en) * | 2013-01-11 | 2013-04-03 | 袁勇国 | Preparation method of orange brandy |
| CN103013757A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing navel orange fruit wine |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| CN106118978A (en) * | 2016-06-30 | 2016-11-16 | 陈祥远 | A kind of navel orange fruit wine and preparation method thereof |
| CN107201295A (en) * | 2017-07-31 | 2017-09-26 | 于惠鲜 | A kind of brew method of wine of navel orange |
| CN107868745A (en) * | 2017-11-30 | 2018-04-03 | 黄桂月 | A kind of brewing method of navel orange health preserving wine |
| CN109022203A (en) * | 2018-08-21 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | Navel orange Spirit and its production technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101003774A (en) * | 2006-01-21 | 2007-07-25 | 钟能强 | Method for producing wine of navel orange |
| CN101285028A (en) * | 2008-06-06 | 2008-10-15 | 卢新平 | Processing method of kumquat brandy |
-
2010
- 2010-05-27 CN CN201010185072A patent/CN101845380A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101003774A (en) * | 2006-01-21 | 2007-07-25 | 钟能强 | Method for producing wine of navel orange |
| CN101285028A (en) * | 2008-06-06 | 2008-10-15 | 卢新平 | Processing method of kumquat brandy |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586061A (en) * | 2011-10-13 | 2012-07-18 | 周清泉 | Navel orange throat moistening liquor |
| CN102533510A (en) * | 2012-03-06 | 2012-07-04 | 张岚 | Navel orange brandy |
| CN103013757A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing navel orange fruit wine |
| CN103013768A (en) * | 2013-01-11 | 2013-04-03 | 袁勇国 | Preparation method of orange brandy |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| CN106118978A (en) * | 2016-06-30 | 2016-11-16 | 陈祥远 | A kind of navel orange fruit wine and preparation method thereof |
| CN107201295A (en) * | 2017-07-31 | 2017-09-26 | 于惠鲜 | A kind of brew method of wine of navel orange |
| CN107868745A (en) * | 2017-11-30 | 2018-04-03 | 黄桂月 | A kind of brewing method of navel orange health preserving wine |
| CN109022203A (en) * | 2018-08-21 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | Navel orange Spirit and its production technology |
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Application publication date: 20100929 |