CN102102065A - Production technology of sea buckthorn brandy - Google Patents
Production technology of sea buckthorn brandy Download PDFInfo
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- CN102102065A CN102102065A CN2009102616483A CN200910261648A CN102102065A CN 102102065 A CN102102065 A CN 102102065A CN 2009102616483 A CN2009102616483 A CN 2009102616483A CN 200910261648 A CN200910261648 A CN 200910261648A CN 102102065 A CN102102065 A CN 102102065A
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- sea
- buckthorn
- production technology
- acid
- sea buckthorn
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a production technology of a sea buckthorn brandy. The production technology comprises the following steps: taking sea buckthorn fruits, clarifying the juice, performing chemical deacidification, performing physical deacidification, performing primary fermentation, perform biological deacidification, separating, perform secondary fermentation, distilling, clarifying, aging, canning, and inspecting to obtain the sea buckthorn brandy finished product. The production technology is characterized in that calcium carbonate is combined with resin for deacidification, the fermentation temperature is 20-35 DEG C and the yeast inoculation quantity is 200-400ppm. By adopting the production technology for brewing, the sea buckthorn brandy has milder mouth feeling and is more refreshing.
Description
Technical field
The present invention is a kind of brewing process of cognac, relates in particular to a kind of production technique of sea-buckthorn cognac.
Background technology
China is the abundantest country of sea buckthorn resources, main product is in three northern areas of China, contain 200 multiple nutrients materials such as carbohydrate, Vc, Ve, multiple amino acids, lipid acid, flavonoid compound, phospholipids compounds and phytosterin compound in the root of sea-buckthorn, stem, leaf, flower, the fruit, at present, it is more to utilize Fructus Hippophae to be processed into the primary products of beverage, jam etc., and product with high content of technology is less relatively.Brandy (Brandy) be a kind of be raw material with fruit, through formulated liquors of process such as fermentation, distillation, storages, be one of the world's six big liquors, also be one of wine kind of international drinks market trade volume maximum, alcoholic drink has become international.For making full use of the local abundant sea buckthorn resources in Qinghai, at Fructus Hippophae activity substance content height, wild thick flavor, advantage such as color and luster is good has been carried out sea-buckthorn brandy technical process wine preparation technology's research.
Summary of the invention
The technical problem to be solved in the present invention is: improving with the sea-buckthorn is the production technique of the sea-buckthorn cognac made of fermenting raw materials.
In order to solve the technology that above-mentioned black rice wine is brewageed, the present invention has adopted Fructus Hippophae-clear fruit juice-chemistry to fall acid-physics and fall acid-primary fermentation-biological acid reduction-separation-secondary fermentation-distillation-clarification-ageing-canned-check-sea-buckthorn cognac finished product, it is characterized in that: adopt lime carbonate and resin to fall the mode that acid combines, leavening temperature is 20 ~ 35 ℃, and the yeast inoculum size is 200 ~ 400ppm.
The invention has the beneficial effects as follows: the mouthfeel of brewageing that makes sea-buckthorn cognac wine becomes gentle, tasty and refreshing quality is better.
Embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
Fructus Hippophae high speed centrifugation after rinsing well gets Hippophae (rhamnoides) original juice, is used for the preparation of sea-buckthorn cognac.With CaCO3 Hippophae (rhamnoides) original juice pH is transferred to about 3.5～3.8.With resin Hippophae (rhamnoides) original juice pH value is transferred to 3.8～4.1.To fall juice of Fructus Hippophae after the acid and add death of monks or nuns and cross in the fermentor tank of bacterium, juice of Fructus Hippophae and syrup add by a certain percentage.Insert yeast, leavening temperature is controlled at 18 ℃～22 ℃, and the time is about 10～12d.With the isolating juice of Fructus Hippophae fermented wine of juice slag, tank switching carries out secondary fermentation, and the time is 20～30d, about 18 ℃ of temperature.When fermentation finished thoroughly1 stopped, the Seabucklthorn fruit wine residual sugar was below 5g/L, and volatile acid is below 0.5g/L.Distillation is for the first time promptly steamed to get and is slightly heated up in a steamer former sea-buckthorn brandy, and the brandy raw material seabuckthorn wine is preheated to about 70 ℃.Add the raw material seabuckthorn wine, with the distillation of temperature fire, the average wine degree of distillate is 25～30 (v/v).With the distillation gained slightly heat up in a steamer sea-buckthorn brandy, in the still pot of packing into, carry out fiery distillation of temperature second time, to carry out butt in the still-process and truncate.Clarification pumps into the ageing cylinder with the wine sample that ageing will be filtered after clarifying, and deposits 10d, and temperature is controlled at 10 ℃～12 ℃ and is advisable.Ripe sea-buckthorn brandy is gone into quick-frozen in the refrigerated cylinder after adjusting composition, make temperature remain on-10 ℃～-13 ℃, insulation 2～3d, freezing and filtering, the back can of rising again.
Claims (3)
1. the production technique of a sea-buckthorn cognac, Fructus Hippophae-clear fruit juice-chemistry falls acid-physics and falls acid-primary fermentation-biological acid reduction-separation-secondary fermentation-distillation-clarification-ageing-canned-check-sea-buckthorn cognac finished product, it is characterized in that: adopt lime carbonate and resin to fall the mode that acid combines, leavening temperature is 20 ~ 35 ℃, and the yeast inoculum size is 200 ~ 400ppm.
2. the production technique of a kind of sea-buckthorn cognac according to claim 1 is fallen in the sour process, it is characterized in that: chemistry falls acid and adopts lime carbonate, and it is AT one 90B that acid resin falls in physics, and pH is 3.6.
3. the production technique of a kind of sea-buckthorn cognac according to claim 1 is characterized in that: the yeast inoculum size is 300ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616483A CN102102065A (en) | 2009-12-18 | 2009-12-18 | Production technology of sea buckthorn brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616483A CN102102065A (en) | 2009-12-18 | 2009-12-18 | Production technology of sea buckthorn brandy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102102065A true CN102102065A (en) | 2011-06-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102616483A Pending CN102102065A (en) | 2009-12-18 | 2009-12-18 | Production technology of sea buckthorn brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102102065A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281850A (en) * | 2016-08-12 | 2017-01-04 | 张掖市润星生物科技有限公司 | A kind of processing technology of Fructus Hippophae brandy |
| CN116235915A (en) * | 2023-03-20 | 2023-06-09 | 上海紫泉饮料工业有限公司 | Method for reducing acid content of Choerospondias axillaris juice rich in organic acid |
-
2009
- 2009-12-18 CN CN2009102616483A patent/CN102102065A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281850A (en) * | 2016-08-12 | 2017-01-04 | 张掖市润星生物科技有限公司 | A kind of processing technology of Fructus Hippophae brandy |
| CN116235915A (en) * | 2023-03-20 | 2023-06-09 | 上海紫泉饮料工业有限公司 | Method for reducing acid content of Choerospondias axillaris juice rich in organic acid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110622 |