CN106929283A - A kind of preparation method of delicate fragrance type mulberry brandy - Google Patents

A kind of preparation method of delicate fragrance type mulberry brandy Download PDF

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Publication number
CN106929283A
CN106929283A CN201710353288.4A CN201710353288A CN106929283A CN 106929283 A CN106929283 A CN 106929283A CN 201710353288 A CN201710353288 A CN 201710353288A CN 106929283 A CN106929283 A CN 106929283A
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brandy
finished
semi
mulberry
stoste
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CN201710353288.4A
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Chinese (zh)
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赵君
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赵君
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

The invention discloses a kind of preparation method of delicate fragrance type mulberry brandy, its step includes the preparation of cloudy mulberry juice, fermentation, distillation, first ageing, blends to obtain transparent semi-finished product brandy, also including mixing colours;Wherein, the toning refer in semi-finished product stoste after distillation and/or semi-finished product brandy in, in mass ratio 100:10~20 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 12%~17%, ageing more than 0.5 1 years, and then make finished product brandy be amber.The present invention provides a kind of preparation method of delicate fragrance type mulberry brandy, it can be by the ageing stage, cloudy mulberry juice stoste is concentrated to being added in semi-finished product stoste or semi-finished product brandy, toning treatment is carried out to product, the Chinese medicine odor produced by fermentation and still-process in semi-finished product stoste or semi-finished product brandy is removed, the original fruit fragrant of product is added, so that the finished product in product later stage has, and the smell of fruits is very sweet, mouthfeel is soft, without taste of traditional Chinese medicine, the characteristics of delicate fragrance.

Description

A kind of preparation method of delicate fragrance type mulberry brandy

Technical field

The present invention relates to a kind of preparation method used in the case of fruit wine processing.It is more particularly related to one Plant the preparation method that a kind of delicate fragrance type mulberry brandy wine used in the case of fruit wine is prepared using sorosis.

Background technology

Sorosis, also known as mulberries, have " Chinese fruit king ", " human body blood bank ", the good reputation of " holy fruit among the people ", is Ministry of Public Health's approval One of " integration of drinking and medicinal herbs " product, its nutrition is enriched very much, containing glucose, mineral matter, vitamin and various amino acid, to people Body health is highly beneficial.But it is not easy to maintain because the seasonality of sorosis is very strong, therefore in the market occurs in that many sorosis deep processings Product, such as cloudy mulberry juice, mulberries cream, common mulberry wine, sorosis brandy Related product.

Wherein deep processed product sorosis brandy, because it passes through traditional sorosis or the fermentation of sorosis slag, then is distilled out To obtain, so that the sorosis brandy finished product that its later stage obtains has offending Chinese medicine taste, to allow consumer to be difficult to connect Receive, cause the difficulty of a large amount of listings of product very big.

Brandy shading process general in the world at present, is that the former wine for distilling is placed in oak barrel simultaneously Row ageing, so as to during ageing, cause that originally colourless brandy becomes amber by the material of oak barrel, but rubber During the long-term use of wooden barrel, easy breed bacteria, not manageability, product quality stability cannot ensure, therefore at home one As use caramel added in former wine to mix colours, but show and reports for work according to related data, the excess of caramel is edible, can be right Body produces injury;And caramel colorant is uneven, therefore the quality of later product cannot be guaranteed.

In the prior art in addition to addition caramel is mixed colours, also mixed colours using other methods, such as patent Shen Please number be:201410456568.4, it is entitled:A kind of production method of mulberries brandy, its toning is exactly to employ Tibetan Safflower soaks to obtain, but because safflower is famous precious Chinese herbal medicine, it is sweet mild-natured, therefore it is used for processing medicinal liquor, therefore Brandy is mixed colours in this way, although can play painted effect, but can not removed in white orchid wine Flavour of a drug, make its taste stronger on the contrary, influence mouthfeel and taste.

The content of the invention

It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent Point.

It is a still further object of the present invention to provide a kind of preparation method of delicate fragrance type mulberry brandy, its can by In the ageing stage, to concentration cloudy mulberry juice stoste is added in semi-finished product stoste or semi-finished product brandy, toning treatment is carried out to product, The Chinese medicine odor produced by fermentation and still-process in semi-finished product stoste or semi-finished product brandy is removed, the original fruit of product is added Fragrant so that the finished product in product later stage has that the smell of fruits is very sweet, and mouthfeel is soft, without taste of traditional Chinese medicine, the characteristics of delicate fragrance.

In order to realize these purposes of the invention and further advantage, there is provided a kind of delicate fragrance type mulberry brandy Preparation method, the preparation of its step including cloudy mulberry juice, fermentation, blends to obtain transparent semi-finished product white orchid at distillation, first ageing Ground wine, also including toning;

Wherein, the toning refer in semi-finished product stoste after distillation and/or semi-finished product brandy in, in mass ratio 100:1~20 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 12%~17%, more than ageing 0.5-1, and then make into It is amber to savor brandy.

Preferably, wherein, during the toning is semi-finished product stoste after distillation, in mass ratio 100:15 ratio, The concentration cloudy mulberry juice stoste that concentration is 12%, first ageing more than 1 year are added, and then makes finished product brandy be amber.

Preferably, wherein, the toning refers in semi-finished product brandy in mass ratio 100:10 ratio, plus Enter the concentration cloudy mulberry juice stoste that concentration is 15%, secondary ageing more than 0.5 year, and then make finished product brandy be amber.

Preferably, wherein, the fermentation process includes:

Pulp temperature in adjustment bacteria vat is 18~25 DEG C, in mass ratio 100:1 ratio is active to being added in jam Dry ferment, starts temperature controlled fermentation;

It is 7~12 days to control fermentation time, and fermentation temperature is 18~25 DEG C;

As the residual sugar content≤5.0g/L in pulp, and alcoholic strength is when being 12 degree, is considered as fermentation and completes, in zymotic fluid plus Enter 52~60 degree of grain wine, its alcoholic strength be adjusted to 22-25 degree, after be transferred to hold-up tank store 20-30 days, in case distill.

Preferably, wherein, the distillation includes:Slightly evaporate and rectifying;

Wherein, slightly evaporating and/or needing in the zymotic fluid of cloudy mulberry juice during rectifying, by weight 1:1 ratio adds mulberry Leaf soak is obtaining mixed liquor;

The preparation method of mulberry leaf soak is, by fresh mulberry leaf cleaning and sterilization after, the grain wine with more than 25 degree is by weight Amount compares 1:1 ratio, soaks 72-96 hours to obtain.

Preferably, wherein, the process for slightly evaporating includes:

Mixed liquor is inserted in boiler, and it is the 50%~60% of boiler capacity to set the amount of mixed liquor;

To boiler steam is passed through to be heated with to the mixed liquor in pot, when in pot mixed liquor temperature reach 82~ At 90 DEG C, it is 0.15-0.25Mpa to control admission pressure;

When condenser water temperature is up to 40 DEG C, condenser inlet valve is opened, to ensure that kettle temperature is constant;

Continue to be passed through in boiler steam to the distillate alcoholic strength for distilling out be less than 2% when, stop heating with distillation, Completion slightly evaporates.

Preferably, wherein, the process of rectifying includes:

Thick distillate after slightly evaporating is inserted in boiler, and set the amount of thick distillate for boiler capacity 50%~ 60%;

When there is distillate, condenser inlet valve is opened, control distillate temperature is cast out at first at 16-18 DEG C The foreshot of the distillate volume 2% for distilling out;

When the distillate alcoholic strength of distillation is to less than 2%, stop distillation, obtain semi-finished product stoste.

Preferably, wherein, the method for the first ageing is, will distill the semi-finished product stoste for obtaining and insert stainless cylinder of steel In, and it is the 90~95% of stainless cylinder of steel volume to set its volume, is preserved more than 1 year;

The blending method is, by different alcohol contents, the brandy stoste of the different storage time limits after first ageing, by phase The volume ratio Mixed adjustment answered, to obtain alcohol content as the semi-finished product brandy of 35-65%.

Preferably, wherein, the preparation method of the cloudy mulberry juice includes:

From the smell of fruits is very sweet, sugar content is high, abundant ripe sorosis kind;

Reject mildew and rot, crude fruit and other impurity by hand on transporting belt;

On the conveyor belt to selecting after the logical steam of sorosis carry out first sterilization;

Mashing treatment is carried out to the sorosis after first sterilization;

Re-pasteurization is carried out to the pulp after mashing, cloudy mulberry juice is obtained, fermentation tank is pumped into.

Preferably, wherein, the finished product brandy be by by the secondary ageing of semi-finished product brandy 0.5 year with On, then filtration treatment is carried out to obtain;

Described preparation method also includes:

Washing bottle, will be rinsed and dried by washer with pure water to the inside and outside wall of bottle;

Filling and sealing, filling and sealing machine is pumped into by the finished product brandy after filtering, is filled in time and is cleaned up and dry In dry bottle and play plug;

Lamp inspection product, is estimated using light to the product by lamp inspection desk, with detect in bottle whether have impurity and its He influences the situation of product quality, and underproof secondary, waste product etc. is all rejected into production line;

Labeling, using labelling machine Paste Product label;

Vanning storage, product is put into packing case, packaging and storage.

The present invention at least includes following beneficial effect:First, the present invention is by the ageing stage, to semi-finished product stoste or half In finished product brandy, certain density concentration cloudy mulberry juice stoste is added by a certain percentage, toning treatment is carried out to product, remove Because of the Chinese medicine odor that fermentation and still-process are produced in semi-finished product stoste or semi-finished product brandy, the addition original fruit of product is clear Fragrance so that the finished product in product later stage has that the smell of fruits is very sweet, and mouthfeel is soft, without taste of traditional Chinese medicine, the characteristics of delicate fragrance, meets the right of masses The esthetic requirement of wine, the stability of product is more preferable, to the crowd of drinking without attached effect, more with marketing degree.

Second, the present invention is in distillation, to adding a certain proportion of mulberry leaf soak in zymotic fluid so that spill middle because of fermentation The taste of traditional Chinese medicine of generation and other strange taste, can be removed by mulberry leaf soak, while increase the delicate fragrance of mulberry leaf, so that after distillation The products taste of stoste is obtained, and local flavor experiences more excellent, while improving the comprehensive utilization ratio of raw material, improves the attached of product It is value added.

Third, in preparation technology of the invention, after sorosis fermentation plus the mixing of mulberry leaf soak, to be steamed by second distillation Volatile alcohol can be distilled when evaporating turns into original brandy after supercooling, improves raw material level of comprehensive utilization, carries High product added value, extends sorosis industrial chain, has expanded sorosis plantation and development space, promotes increment and the hair of fruit mulberry industry Exhibition.

Fourth, be all the time that pulp is processed in whole process of the invention, without being carried out at filtering to it Reason, so that its technique is more simple relative to prior art, comprehensive utilization ratio is higher, and in process, without any addition Agent, its product quality is more environmentally-friendly, health.

Further advantage of the invention, target and feature embody part by following explanation, and part will also be by this The research and practice of invention and be understood by the person skilled in the art.

Specific embodiment

The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text Word can be implemented according to this.

It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many The presence or addition of individual other elements or its combination.

A kind of way of realization of delicate fragrance type mulberry brandy preparation method of the invention, its step includes cloudy mulberry juice Preparation, fermentation, is blent to obtain transparent semi-finished product brandy at distillation, first ageing, also including mixing colours;

Wherein, the toning refer in semi-finished product stoste after distillation and/or semi-finished product brandy in, in mass ratio 100:10~20 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 12%~17%, more than ageing 0.5-1, and then make Finished product brandy is amber, while increasing the fragrance of brandy, removes it because of the various smells produced in fermentation.Using this The scheme of kind is mixed colours product by the cloudy mulberry juice after concentration, relative to addition caramel of the prior art, or addition safranine For flower toning, it is ensured that the healthy and safe and mouthfeel of product, and the sorosis for retaining delicate fragrance mouthfeel, good taste, mouthfeel is soft With and without not acceptable taste of traditional Chinese medicine, with can implementation result it is good, product quality stabilization, fragrant in taste, acceptance is high Benefit.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, Appropriate replacement and/or modification can be carried out according to user's demand.

In another example, during the toning is semi-finished product stoste after distillation, in mass ratio 100:15 ratio, The concentration cloudy mulberry juice stoste that concentration is 12%, first ageing more than 1 year are added, and then makes finished product brandy be amber.Adopt With this scheme by adding the process that cloudy mulberry juice stoste is mixed colours that concentrates in still-process so that the fragrance of its cloudy mulberry juice With still-process, it is added in the semi-finished product stoste for distilling out so that more preferably, local flavor is more preferable for the mouthfeel of its stoste product, and Any additive need not be added, the need for meeting modern to natural, health, environmental protection, with can implementation result it is good, it is operable The strong benefit of property.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.Implementing this hair When bright, appropriate replacement and/or modification can be carried out according to user's demand.

In another example, the toning refers in semi-finished product brandy in mass ratio 100:10 ratio, plus Enter the concentration cloudy mulberry juice stoste that concentration is 15%, secondary ageing more than 0.5 year, and then make finished product brandy be amber.Adopt The semi-finished product brandy after distillation is mixed colours with this scheme so that still residual in semi-finished product brandy after distillation The strange taste for staying is removed, and makes the wine after its last ageing, and with the smell of fruits is very sweet, mouthfeel is soft, without taste of traditional Chinese medicine, delicate fragrance it is favourable Part.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can be with root Appropriate replacement and/or modification is carried out according to user's demand.

In another example, the fermentation process includes:

Pulp temperature in adjustment bacteria vat is 18~25 DEG C, in mass ratio 100:1 ratio is active to being added in jam Dry ferment, starts temperature controlled fermentation;

It is 7~12 days to control fermentation time, and fermentation temperature is 18~25 DEG C;

As the residual sugar content≤5.0g/L in pulp, and alcoholic strength is when being 12 degree, is considered as fermentation and completes, in zymotic fluid plus Enter 52~60 degree of grain wine, its alcoholic strength be adjusted to 22-25 degree, after be transferred to hold-up tank store 20-30 days, in case distill. Fermentation process is carried out to pulp using this scheme, so that fruit jam fermentation is more abundant, the utilization rate of product is higher, with can be real Apply effect good, workable, the benefit of good stability.Also, this mode is a kind of explanation of preferred embodiments, but It is not limited thereto.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.

In another example, the distillation includes:Slightly evaporate and rectifying;

Wherein, slightly evaporating and/or needing in the zymotic fluid of cloudy mulberry juice during rectifying, by weight 1:1 ratio adds mulberry Leaf soak to obtain mixed liquor, its role is to by adding a certain proportion of mulberry leaf soak in zymotic fluid, make The middle taste of traditional Chinese medicine and other strange taste produced because fermenting must be spilt, can be removed by mulberry leaf soak, while increasing the clear of mulberry leaf It is fragrant;

The preparation method of mulberry leaf soak is, by fresh mulberry leaf cleaning and sterilization after, with the grain wine of 25-60 degree by weight Than 1:1 ratio, soaks 72-96 hours to obtain.Sent out in sorosis using this scheme

Ferment add mulberry leaf soak mix after, by second distillation, during distillation volatile alcohol can distill by Turn into original brandy after cooling, improve raw material level of comprehensive utilization, improve added value of product, extend sorosis industrial chain, Sorosis plantation and development space are expanded, has promoted the increment and development of fruit mulberry industry, while so that obtaining the product of stoste after distillation Product mouthfeel and local flavor experience are more excellent, while improving the comprehensive utilization ratio of raw material, value-added content of product are improved, with can be real Apply effect good, adaptability is good, the benefit of good stability.Also, this mode is a kind of explanation of preferred embodiments, but simultaneously It is not limited to this.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.

In another example, the process for slightly evaporating includes:

Mixed liquor is inserted in boiler, and it is the 50%~60% of boiler capacity to set the amount of mixed liquor;

To boiler steam is passed through to be heated with to the mixed liquor in pot, when in pot mixed liquor temperature reach 82~ At 90 DEG C, it is 0.15-0.25Mpa to control admission pressure;

When condenser water temperature is up to 40 DEG C, condenser inlet valve is opened, to ensure that kettle temperature is constant;

Continue to be passed through in boiler steam to the distillate alcoholic strength for distilling out be less than 2% when, stop heating with distillation, Completion slightly evaporates, and boiler is exhausted, deslagging, flushing to be to carry out the rectifying of next step.Using this scheme to the mistake that slightly evaporates Cheng Jinhang is strictly controlled so that the comprehensive utilization ratio of its product is higher, with can implementation result it is good, it is workable it is favourable it Place.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can basis User's demand carries out appropriate replacement and/or modification.

In another example, the process of rectifying includes:

All equipment thoroughly cleanings for slightly being evaporated excessively must could totally be used before rectifying;

Thick distillate after slightly evaporating is inserted in boiler, and set the amount of thick distillate for boiler capacity 50%~ 60%;

When there is distillate, condenser inlet valve is opened, control distillate temperature is cast out at first at 16-18 DEG C The foreshot of the distillate volume 2% for distilling out, rectifying will pinch a back-end crop, and general foreshot is exactly the liquid distilled when just starting Body, main component is alcohol, but methanol content is higher, because methyl alcohol is more volatile than ethanol, and methyl alcohol can excessively be poisoned, so Remove;Liquor tailing is relatively low because of alcohol content, and other component contents more not volatile than alcohol are high, so also to remove;

When the distillate alcoholic strength of distillation is to less than 2%, stop distillation, (foreshot, liquor tailing and distillation are residual for venting waste liquid Stay), obtain semi-finished product stoste.The process and parameter of rectifying are further limited using this scheme, so that itself and original Expect that the design parameter of sorosis matches, with preferably distillating effect, with can implementation result it is good, it is workable it is favourable it Place.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can basis User's demand carries out appropriate replacement and/or modification.

In another example, the method for the first ageing is that will distill the semi-finished product stoste for obtaining to insert stainless steel In tank, and it is the 90~95% of stainless cylinder of steel volume to set its volume, is preserved more than 1 year, and stoste is adding the toning of 12% mulberry juice Afterwards, in stainless cylinder of steel by more than 1 year storage ageing (placements) manage, it is perfect to can be only achieved maturation, and its relative to Existing use oak barrel is carried out for aging process, and its cleannes is controllable, and in traditional aging process, it will not occur to be grown because of bacterium It is raw, and cause mouthfeel to decay;

The blending method is, because the brandy after ageing has different alcohol contents, therefore will be different after first ageing The brandy stoste of alcohol content, the different storage time limits, by corresponding volume ratio Mixed adjustment, be to obtain alcohol content The semi-finished product brandy of 35-65%, at present on the market the preferable white orchid local specialties of popularization degree be alcoholic strength be 35% (V/V) and 65% two kinds of (V/V) brandy (two kinds of product standard alcoholic strengthes), therefore by different alcoholic strengthes, different wine storage time (the ageing time limit) it is white Blue ground Mixed adjustment by a certain percentage, is meeting product standard, it is ensured that on the premise of product quality stabilization, pursue product integrally complete Beautiful and coordination, without adding industrial alcohol, makes its product more incline to environmental protection and health.Had using this scheme operable Property, controllability it is strong, the benefit of good stability.Also, this mode is a kind of explanation of preferred embodiments, but is not limited to In this.When the present invention is implemented, appropriate replacement and/or modification can be carried out according to user's demand.

In another example, the preparation method of the cloudy mulberry juice includes:

It is " big without seed after such as fully ripe harvesting from the smell of fruits is very sweet, sugar content is high, abundant ripe sorosis kind Ten " kind, the same day is transported in factory in time, and acceptance(check) person can carry out the processing of next step;

Reject mildew and rot, crude fruit and other impurity, such as silt, branches and leaves impurity by hand on transporting belt, it is used for Ensure the quality and mouthfeel of later product;

On the conveyor belt to selecting after the logical steam of sorosis carry out first sterilization, the preferably selection of its conveyer belt can make sorosis spin The conveyer belt for turning, comprehensive sterilizing action is carried out to lead to surface when steam carries out sterilization to sorosis again;

Mashing treatment is carried out to the sorosis after first sterilization, it is used to for sorosis to be prepared into juice, to coordinate the operation in later stage;

Re-pasteurization is carried out to the pulp after mashing, cloudy mulberry juice is obtained, fermentation tank is pumped into, it is used to be deposited in sorosis gap Bacterium, after-treatment is not carried out by the first sterilized bacterium for killing, to ensure the quality and mouthfeel of later product.Using this The cloudy mulberry juice that kind of scheme tool is obtained has good stability, and product quality is high, sugar content stabilization, can implementation result it is good it is favourable it Place.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.When the present invention is implemented, can basis User's demand carries out appropriate replacement and/or modification.

In another example, the finished product brandy be by by the secondary ageing of semi-finished product brandy 0.5 year with On, then filtration treatment is carried out to obtain;

Described preparation method also includes:

Washing bottle, will be rinsed and dried by washer with pure water to the inside and outside wall of bottle;

Filling and sealing, filling and sealing machine is pumped into by the finished product brandy after filtering, is filled in time and is cleaned up and dry In dry bottle and play plug;

Lamp inspection product, is estimated using light to the product by lamp inspection desk, with detect in bottle whether have impurity and its He influences the situation of product quality, and underproof secondary, waste product etc. is all rejected into production line;

Labeling, using labelling machine Paste Product label;

Vanning storage, product is put into packing case, packaging and storage.Using this scheme to blending after semi-finished product white orchid Ground wine carries out ageing, so that its mouthfeel is softer, taste is better, and more clarifies, reliable with product quality good stability The strong benefit of property.Also, this mode is a kind of explanation of preferred embodiments, but is not limited thereto.Implementing this hair When bright, appropriate replacement and/or modification can be carried out according to user's demand.

Embodiment 1:

(1) raw material is checked and accepted;Ripe " big ten " sorosis;

(2) mildew and rot rejecting, crude fruit and silt, branches and leaves are selected;

(3) it is beaten after sterilization is carried out to sorosis surface;

(4) pulp after being beaten carries out sterilization, and pumps into fermentation tank

(5) after the pulp after step (4) sterilization is entered tank by fermentation, adjustment pulp temperature adds 3 ferment of activation to 20-28 DEG C Mother starts temperature controlled fermentation, and activated yeast is 1 with the mass ratio of pulp:100;Fermentation time is 8 days, and fermentation temperature is 25 DEG C, when When residual sugar is 12 degree containing 5.0G/L and alcoholic strength, it is 24 degree to add grain alcohol adjustment alcoholic strength, and zymotic fluid is transferred into storage Tank, waits to be distilled;And the grain wine alcohol that 25 degree are put into after fresh mulberry leaf cleaning is carried out into immersion 3-4 days;

(6) zymotic fluid of step (5) is distilled in distillation, and distillation is carried out in two steps:

Slightly evaporate:A is by step (5) by the zymotic fluid after fermentation and mulberry leaf soak according to 1:1 ratio row mixing is loaded on distillation In pot, the amount of the mixed liquor that ferments should be the 54% of pot volume, be passed through steam heating distillation,

B stops heating with distillation when the distillate alcoholic strength of distillation is to less than 2%;

C exhausts, deslagging, flushing boiler;

Rectifying;Operations of the A ' before feed liquid boiling is with the step A in slightly evaporating;

B ' carries out pinching head back-end crop when there is distillate;

C ' stops distillation when the distillate alcoholic strength of distillation is to less than 2%, and venting waste liquid, collection liquid is original brandy;

(7) original brandy that original brandy storage ageing obtains step (6) need to be in stainless cylinder of steel by more than 1 year Storage ageing;

(8) brandy blend, allocated after ageing has different alcohol contents, in different wine contents, different storage years Mixed adjustment obtains the semi-finished product brandy that brandy alcohol content is 35-65% to the brandy of limit in proportion;

(9) step (8) is added the semi-finished product wine after the allotment of 15% cloudy mulberry juice through more than half by semi-finished product brandy storage ageing Storage ageing more than year;

(10) filtering obtains delicate fragrance type mulberry brandy by by the semi-finished product brandy filtration treatment of storage ageing.

Embodiment 2

(1) raw material checks and accepts that sorosis kind is that the smell of fruits is very sweet, sugar content is high, abundant ripe " big ten " kind, sorosis fills The same day is transported in factory in time after being divided into ripe harvesting, and acceptance(check) person can be processed;

(2) impurity such as mildew and rot, crude fruit and other silts, branches and leaves are rejected by hand on transporting belt;

(3) wet sterilization is led to sorosis;

(4) after the sorosis after sterilization is beaten tank, adjustment juice temperature adds activated yeast to start temperature control to 20-28 DEG C Fermentation activated yeast is 1-100 with the mass ratio of fruit juice;Ferment control at 9 days, temperature control at 23 DEG C, when residual sugar content< When 5.0G/L and alcoholic strength are 12 degree, add grain wine to adjust alcoholic strength to 25 degree, and zymotic fluid is transferred to hold-up tank 25 days, etc. It is to be distilled;Fresh mulberry leaf are cleaned up after sterilization according to mulberry leaf and 25 degree of grain wines according to 1:1 ratio row carry out immersion and treat With;

(5) distillation is carried out in two steps, and one is slightly to evaporate:

A opens steam valve, and steam begins through pot internal steam pipe and feed liquid in pot is heated, and boiler charging liquid measure should be The 57%. of pot volume

B controls initial steam pressure for 0.15Mpa when feed temperature reaches 90 DEG C in pot, feed temperature is slowly increased (slow Slow rising is mainly rapid increase former wine can be made to be gone out with alcohol, do not allow usually boiling or feed liquid temperature in control pot Degree is less than 82 DEG C;

C opens condenser inlet valve when condenser water temperature is up to 40 DEG C;

E stops heating with distillation when the distillate alcoholic strength of distillation is to less than 2%;

F and after boiler is rinsed well, prepares rectifying next time;

Two is rectifying:

A ' rectifying is slow distillation, and the operation before feed liquid boiling is with the step A operating conditions in slightly evaporating;When occurring distillating During liquid, condenser inlet valve is opened, control distillate temperature is at 1 DEG C;.

B ' stops distillation when the distillate alcoholic strength of distillation is to less than 2%, and venting waste liquid is received after removing foreshot, liquor tailing It is original brandy to integrate the distillate for obtaining;

C ' must could be totally used all equipment thoroughly cleanings for slightly being evaporated excessively before rectifying;

(7) original brandy storage ageing, original brandy is after the toning of 12% mulberry juice is added by 1 year in stainless cylinder of steel Storage ageing (placement) management above, can be only achieved ripe perfection;

(8) blend, allocate, the brandy after ageing has different alcohol contents, and semi-finished product brandy alcohol content is 35~65%, different alcoholic strengthes, the brandy of different wine storage time (the ageing time limit) Mixed adjustment by a certain percentage is meeting product On the premise of standard, guarantee product quality stabilization, the overall perfection of product and coordination are pursued, it is 35% to be mainly deployed into alcoholic strength (V/V) and 65% (V/V), two kinds of brandy (two kinds of product standard alcoholic strengthes), the wine for obtaining referred to as semi-finished product brandy;Half into Savoring the semi-finished product wine after brandy storage ageing allotment needs by storage ageing more than half a year, one work of being allowed for access down Sequence;

(10) by storage ageing filtration treatment, you can carry out filling and package storage.

Number of devices described herein and treatment scale are for simplifying explanation of the invention.To of the invention a kind of clear Application, the modifications and variations of the preparation method of odor type mulberry brandy are to one skilled in the art apparent 's.

Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method With.It can be applied to various suitable the field of the invention completely.For those skilled in the art, can be easily Realize other modification.Therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited In specific details and shown here as the legend with description.

Claims (10)

1. a kind of preparation method of delicate fragrance type mulberry brandy, its step includes the preparation of cloudy mulberry juice, fermentation, distillation, first Ageing, blend to obtain transparent semi-finished product brandy, it is characterised in that also including toning;
Wherein, the toning refer in semi-finished product stoste after distillation and/or semi-finished product brandy in, in mass ratio 100: 10~20 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 12%~17%, more than ageing 0.5-1, and then make finished product Brandy is amber.
2. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the toning is to steam In semi-finished product stoste after evaporating, in mass ratio 100:15 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 12%, first old Make more than 1 year, and then make finished product brandy be amber.
3. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the toning refer to In semi-finished product brandy, in mass ratio 100:10 ratio, adds the concentration cloudy mulberry juice stoste that concentration is 15%, secondary ageing More than 0.5 year, and then make finished product brandy be amber.
4. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the fermentation process bag Include:
Pulp temperature in adjustment bacteria vat is 18~25 DEG C, in mass ratio 100:1 ratio is to adding active dry ferment in jam Mother, starts temperature controlled fermentation;
It is 7~12 days to control fermentation time, and fermentation temperature is 18~25 DEG C;
As the residual sugar content≤5.0g/L in pulp, and alcoholic strength is when being 12 degree, is considered as fermentation and completes, to adding 52 in zymotic fluid ~60 degree of grain wine, 22-25 degree is adjusted to by its alcoholic strength, after be transferred to hold-up tank store 20-30 days, in case distill.
5. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the distillation includes: Slightly evaporate and rectifying;
Wherein, slightly evaporating and/or needing in the zymotic fluid of cloudy mulberry juice during rectifying, by weight 1:1 ratio adds mulberry leaf leaching Liquid is steeped to obtain mixed liquor;
The preparation method of mulberry leaf soak is, by fresh mulberry leaf cleaning and sterilization after, the grain wine with more than 25 degree is by weight 1:1 ratio, soaks 72-96 hours to obtain.
6. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 5, it is characterised in that the thick process bag for evaporating Include:
Mixed liquor is inserted in boiler, and it is the 50%~60% of boiler capacity to set the amount of mixed liquor;
Steam is passed through to boiler to be heated with to the mixed liquor in pot, when mixed liquor temperature reaches 82~90 DEG C in pot When, it is 0.15-0.25Mpa to control admission pressure;
When condenser water temperature is up to 40 DEG C, condenser inlet valve is opened, to ensure that kettle temperature is constant;
Continue to be passed through in boiler steam to the distillate alcoholic strength for distilling out be less than 2% when, stop heating with distillation, complete Slightly evaporate.
7. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 5, it is characterised in that the process bag of rectifying Include:
Thick distillate after slightly evaporating is inserted in boiler, and it is the 50%~60% of boiler capacity to set the amount of thick distillate;
When there is distillate, condenser inlet valve is opened, control distillate temperature is cast out and distilled at first at 16-18 DEG C The foreshot of the distillate volume 2% for going out;
When the distillate alcoholic strength of distillation is to less than 2%, stop distillation, obtain semi-finished product stoste.
8. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the first ageing Method is, will distill the semi-finished product stoste for obtaining and insert in stainless cylinder of steel, and set that its volume is stainless cylinder of steel volume 90~ 95%, preserve more than 1 year;
The blending method is, by different alcohol contents, the brandy stoste of the different storage time limits after first ageing, by corresponding Volume ratio Mixed adjustment, to obtain alcohol content as the semi-finished product brandy of 35-65%.
9. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the system of the cloudy mulberry juice Preparation Method includes:
From the smell of fruits is very sweet, sugar content is high, abundant ripe sorosis kind;
Reject mildew and rot, crude fruit and other impurity by hand on transporting belt;
On the conveyor belt to selecting after the logical steam of sorosis carry out first sterilization;
Mashing treatment is carried out to the sorosis after first sterilization;
Re-pasteurization is carried out to the pulp after mashing, cloudy mulberry juice is obtained, fermentation tank is pumped into.
10. the preparation method of delicate fragrance type mulberry brandy as claimed in claim 1, it is characterised in that the finished product white orchid Ground wine is by by the secondary ageing of semi-finished product brandy more than 0.5 year, then to be carried out filtration treatment to obtain;
Described preparation method also includes:
Washing bottle, will be rinsed and dried by washer with pure water to the inside and outside wall of bottle;
Filling and sealing, filling and sealing machine is pumped into by the finished product brandy after filtering, is filled to what is cleaned up and dry in time In bottle and play plug;
Whether lamp inspection product, is estimated using light to the product by lamp inspection desk, to detect in bottle there is impurity and other shadows The situation of product quality is rung, and underproof secondary, waste product etc. is all rejected into production line;
Labeling, using labelling machine Paste Product label;
Vanning storage, product is put into packing case, packaging and storage.
CN201710353288.4A 2017-05-18 2017-05-18 A kind of preparation method of delicate fragrance type mulberry brandy CN106929283A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102807939A (en) * 2012-07-11 2012-12-05 广东省农业科学院蚕业与农产品加工研究所 Method for producing mulberry fruit cordial
CN102344868B (en) * 2011-10-26 2013-04-03 浙江医药高等专科学校 Method for preparing mulberry brandy
CN104195002A (en) * 2014-09-09 2014-12-10 广东石油化工学院 Method for producing mulberry brandy
KR20150134880A (en) * 2014-05-23 2015-12-02 조정형 Manufacturing Method of mulberry Brandy Intensified Wine Using Yeast of Saccharomyces cerevisiae B-8 Screened from Organic Farming Rubus occidentalis Fermentation Broth

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102344868B (en) * 2011-10-26 2013-04-03 浙江医药高等专科学校 Method for preparing mulberry brandy
CN102807939A (en) * 2012-07-11 2012-12-05 广东省农业科学院蚕业与农产品加工研究所 Method for producing mulberry fruit cordial
KR20150134880A (en) * 2014-05-23 2015-12-02 조정형 Manufacturing Method of mulberry Brandy Intensified Wine Using Yeast of Saccharomyces cerevisiae B-8 Screened from Organic Farming Rubus occidentalis Fermentation Broth
CN104195002A (en) * 2014-09-09 2014-12-10 广东石油化工学院 Method for producing mulberry brandy

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