CN103013768A

CN103013768A - Preparation method of orange brandy

Info

Publication number: CN103013768A
Application number: CN2013100096207A
Authority: CN
Inventors: 袁勇国
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-01-11
Filing date: 2013-01-11
Publication date: 2013-04-03

Abstract

The invention discloses a preparation method of orange brandy The preparation method comprises the following steps of: (1), juicing sorted and washed oranges, and cleanly washing, shelling and juicing the oranges; (2), carrying out wine yeast cultivation; (3), pasteurizing the orange juice; (4), adding 1% of wine yeast into the orange juice, and fermenting in a sealed manner at 20-30 DEG C for 7 days; (5), distilling: firstly, directly carrying out crude distillation, and cutting the wine tailing when the alcohol content of the solution to be distilled is 1.5-2.5%, so that the crude distillation orange wine with the alcohol content of 26-29% is obtained; and then, after pinching the foreshot of the obtained crude distillation orange wine, slowly distilling till the concentration of the distilled wine solution is decreased to 38-44 DEG, and then, cutting the wine tailing; and (6), storing, allocating, filtering and loading. The preparation method of the orange brandy disclosed by the invention is characterized in that the distillation method is adopted for two times; aroma components, such as aldehydes, esters and high-grade alcohols are collected; the orange brandy processed by the method is clear and transparent, unique in flavour, refreshing and pleasant, and has full-bodied orange aroma and harmonious wine aroma.

Description

The preparation method of citrus brandy

Technical field

The invention belongs to the wine brewing field, relate to a kind of preparation method of cognac, particularly relate to a kind of preparation method of the citrus brandy that is formed by pure citrus brew.

Background technology

Citrus is the fruit variety of several southern provinces output maximums such as China Hunan, Jiangxi, in recent years, because the expansion of cultivated area, the raising of cultivation technique, the citrus ultimate production increases every year, but because the restriction of fresh fruit market sales volume, the peasant can not be sold, the high yield do not have a good harvest, serious contusion the enthusiasm of tangerine farming.The way that addresses this problem except fresh-retaining preserving, is carried out the deep processing of citrus fruit exactly.The product of at present citrus fruit deep processing is existing a lot, such as byproducts such as the major product such as citrus juice, syrup capsule lobe can, jam, preserved fruit and volatile oil, pectin, pigments.The market of these products also is subject to certain restrictions.

In the prior art, the patented technology that prepare the cognac technology has take fruit as main raw material has more, more representational patented technology has: Chinese patent CN200410000839.1 discloses a kind of take tropical and subtropical fruit shaddock, pineapple, lichee, banana as raw material, carry out the wine that distillation forms after enzyme processing, the temperature control mixed fermentation and be referred to as tropical fruit brandy, its technique: choosing fruit, rinsing, peeling stoning, making beating (fragmentation), enzyme, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filter, pack and be finished product.The wine degree is 40 ± 2 degree, and odor type is the natural fragrance of tropical fruit.Chinese patent CN201010502842.9 discloses a kind of red date brandy and production method thereof, belongs to brewing technical field.Full fruit fermentation is adopted in this invention, take full advantage of the red date resource, both save cost and improved economic benefit, avoided again environmental pollution, kept again simultaneously the nutritive ingredient of enriching in the red date, have good health-care effect, and utilize multiple strain fermentation to make to contain multiple different flavour substances in the product; Adopt three times distillating method, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain the high-quality liquor; Jujube wine ageing after-ripening process using is ultrasonic, the high-voltage pulse complex method carries out artificial aging to jujube wine, compare with traditional technology, greatly shortened the jujube wine ageing time, guaranteed the typical flavor of jujube wine, the fragrance that the red date liquor that forms through allotment has the red date wine uniqueness, aroma is pleasant, and the wine body is mellow.Suchlike patented technology also has a lot, but its technique the and not exclusively production of applying citrus brandy is actual, and nutrition runs off morely in actual fabrication process, and mouthfeel is not good.

Summary of the invention

The present invention provides a kind of preparation technology simple in order to overcome the deficiencies in the prior art, the nutrition of the citrus preparation method of citrus brandy of less and taste good that runs off in the production process.

The objective of the invention is to realize by following measures: a kind of preparation method of citrus brandy, comprise the steps: that (1) squeeze the juice the citrus fruit after sorting, the washing first, orange is cleaned peeling and is squeezed the juice; (2) distiller's yeast is cultivated; (3) orange juice pasteurize; (4) in citrus juice, add 1% distiller's yeast in 20 ℃～30 ℃ sealing and fermenting 7 days; (5) distillation is directly carried out simple distillation first, and the ethanol content of liquid to be distillated is 1.5%-2.5%The time cut the wine tail, obtain 26%-29%Ethanol content slightly heat up in a steamer citrus wine; And then the citrus wine that slightly heats up in a steamer of gained pinched behind the heads removal slowly distillation until the wine liquid concentration that steams is reduced to 38 °-44 °The time cut again the wine tail; (6) store, allocate, filter, fill wine.

As improvement of the present invention, distillation temperature is controlled at 85 ℃ ± 2 ℃ in described step 5 still-process.

As improvement of the present invention, the citrus brandy of distillation gained first carries out ageing in oak barrel, store again, the secondary allotment, filter, dress wine.

Advantage of the present invention is: the full fruit fermentation of employing, take full advantage of the citrus resource, and both save cost and improved economic benefit, avoided again environmental pollution, kept again the nutritive ingredient of enriching in the citrus simultaneously, have good health-care effect; Adopt distillating method twice, collect the aroma components such as aldehydes, ester class, higher alcohols, obtain the high-quality liquor; Compare with traditional technology, greatly shortened the citrus wine preparation time, guaranteed the typical flavor of citrus wine, the fragrance that the citrus liquor that forms through allotment has the citrus wine uniqueness, aroma is pleasant, and the wine body is mellow; The present invention can make the citrus wine of different flavor different wine precision, and is easy and simple to handle to be fit to consumer group's demand of different taste, saves time.It is limpid transparent to process rear citrus brandy with the present invention, has strong citrus fragrance and the aroma of coordination, and unique flavor is clearly pleasant.

Embodiment

Embodiment: a kind of preparation method of citrus brandy, comprise the steps: that (1) squeeze the juice the citrus fruit after sorting, the washing first, orange is cleaned peeling and is squeezed the juice; (2) distiller's yeast is cultivated; (3) orange juice pasteurize; (4) in citrus juice, add 1% distiller's yeast in 20 ℃～30 ℃ sealing and fermenting 7 days; (5) distillation is directly carried out simple distillation first, and the ethanol content of liquid to be distillated is 1.5%-2.5%The time cut the wine tail, obtain 26%-29%Ethanol content slightly heat up in a steamer citrus wine; And then the citrus wine that slightly heats up in a steamer of gained pinched behind the heads removal slowly distillation until the wine liquid concentration that steams is reduced to 38 °-44 °The time cut again the wine tail; (6) store, allocate, filter, fill wine.Wherein, distillation temperature is controlled at 85 ℃ ± 2 ℃ in the still-process; The citrus brandy of distillation gained first carries out ageing in oak barrel, store again, the secondary allotment, filter, dress wine.

Though it is pointed out that above-described embodiment to the present invention's detailed text description of contrasting, these text descriptions are just to the simple description of mentality of designing of the present invention, rather than to the restriction of thinking of the present invention.Any combination, increase or modification that is no more than mentality of designing of the present invention all falls within the scope of protection of the present invention.

Claims

1. the preparation method of a citrus brandy is characterized in that, comprises the steps: that (1) squeeze the juice the citrus fruit after sorting, the washing first, and orange is cleaned peeling and squeezed the juice; (2) distiller's yeast is cultivated; (3) orange juice pasteurize; (4) in citrus juice, add 1% distiller's yeast in 20 ℃～30 ℃ sealing and fermenting 7 days; (5) distillation is directly carried out simple distillation first, and the ethanol content of liquid to be distillated is 1.5% -2.5%The time cut the wine tail, obtain 26%-29%Ethanol content slightly heat up in a steamer citrus wine; And then the citrus wine that slightly heats up in a steamer of gained pinched behind the heads removal slowly distillation until the wine liquid concentration that steams is reduced to 38 ° -44 °The time cut again the wine tail; (6) store, allocate, filter, fill wine.

2. the preparation method of citrus brandy according to claim 1 is characterized in that, distillation temperature is controlled at 85 ℃ ± 2 ℃ in described step 5 still-process.

3. the preparation method of citrus brandy according to claim 1 is characterized in that, the citrus brandy of distillation gained first carries out ageing in oak barrel, store again, the secondary allotment, filter, dress wine.