CN109370846A - A kind of Perry and its production technology - Google Patents
A kind of Perry and its production technology Download PDFInfo
- Publication number
- CN109370846A CN109370846A CN201811616911.1A CN201811616911A CN109370846A CN 109370846 A CN109370846 A CN 109370846A CN 201811616911 A CN201811616911 A CN 201811616911A CN 109370846 A CN109370846 A CN 109370846A
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- CN
- China
- Prior art keywords
- perry
- rice
- distiller
- pear
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The present invention relates to a kind of Perry, have thorough effect of fermenting.The invention discloses a kind of Perry, including 100-150 parts of pears, 10-20 portions of sugar, 1-1.5 portions of rice and 0.5-0.6 parts of distiller's yeasts.By the cooperation of distiller's yeast and rice, the fast purpose of fermenting speed is realized.
Description
Technical field
The present invention relates to a kind of Perry, more specifically, it relates to a kind of Perry and its production technology.
Background technique
With the raising of people 's material life level, fruit wine brew also to retain fruit effective ingredient and pure natural
Matter direction is developed.Due to the brew of traditional fruit wine be fermented distillation, clarification, filtering, ageing, pasteurization be made, it is not only
It need to be sterilized with mass energy, and destroy the effective nutrition i.e. microelement of fruit；Not only complex process, time
Length, liquor output rate is low, at high cost, the shelf-life is short, and nutritive value and mouthfeel be not good enough.Because fermented yeast is adopted in conventional brew technique
It is artificial culture yeasts or the fermentation of common dry ferment, this fermentation method fermenting speed is slow, and volatile acid is more, ferments not thorough
Bottom, finished product residual sugar amount are high.
Summary of the invention
In view of the deficienciess of the prior art, having fermentation thorough it is an object of the present invention to provide a kind of Perry
The effect at bottom.
To realize the above-mentioned technical purpose, the present invention provides the following technical scheme that a kind of Perry, including 100-150 parts
Pears, 10-20 parts of sugar, 1-1.5 portions of rice and 0.5-0.6 parts of distiller's yeasts.
By using above-mentioned technical proposal, carry out spontaneous fermentation by distiller's yeast, while distiller's yeast can also ferment neighbouring rice, mention
The speed of height fermentation, obtains magma Perry, entrance is soft, natural faint scent, moistening lung to arrest cough, and has drunk not headache.
In view of the deficienciess of the prior art, it is another object of the present invention to provide a kind of production works of Perry
Skill has thorough effect of fermenting.
To realize the above-mentioned technical purpose, the present invention provides the following technical scheme that a kind of production technology of Perry, including
Following steps,
S1. pear is enucleated, the pulp of pear is crushed and poured into fermenter；
S2. sugar, rice and distiller's yeast are poured into fermenter, is stirred evenly；
S3. fermenter is sealed and is maintained at 30-40 DEG C, spontaneous fermentation 1 month；
S4. the mixture fermented is poured into boiler, and is distilled；
S5. it after collecting the original plasm wine that distillation obtains, is dispensed.
By using above-mentioned technical proposal, the pulverized sufficiently rear and other materials of pear meat ferments, then carries out distillation processing,
Guarantee that pear meat and distiller's yeast sufficiently react, while distiller's yeast can also ferment rice during fermentation, the fermenting speed of rice compares pears
Sub- meat can further speed up the efficiency of fermentation.When distillation, gaseous cocktail party is separated with remaining impurity, is guaranteed in Perry
Free from foreign meter and particle improves the mouthfeel of wine.
Preferably, the meter Cai Yong glutinous rice.
By using above-mentioned technical proposal, glutinous rice is less than the amylose that rice contains, and amylopectin is more, and branch
Starch is easier to be decomposed, therefore can reduce remaining impurity after fermentation as far as possible.
Preferably, the pear is using sweet pears.
By using above-mentioned technical proposal, the pulp endoparticle of sweet pears is few, and meat is full, is further reduced miscellaneous in fermenter
The generation of matter.
In conclusion the present invention achieves following effect:
1. it is fast to realize fermenting speed by the cooperation of distiller's yeast and rice.
Specific embodiment
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Embodiment: a kind of Perry, including 100-150 parts of pears, 10-20 portions of sugar, 1-1.5 portions of rice and 0.5-0.6 portions of wine
It is bent.Carry out spontaneous fermentation by distiller's yeast, while distiller's yeast can also ferment neighbouring rice, improve the speed of fermentation, obtain magma pear
Wine, entrance is soft, natural faint scent, moistening lung to arrest cough, and has drunk not headache.
A kind of production technology of Perry, includes the following steps,
S1. pear is enucleated, the pulp of pear is crushed and poured into fermenter；
S2. sugar, rice and distiller's yeast are poured into fermenter, is stirred evenly；
S3. fermenter is sealed and is maintained at 30-40 DEG C, spontaneous fermentation 1 month；
S4. the mixture fermented is poured into boiler, and is distilled；
S5. it after collecting the original plasm wine that distillation obtains, is dispensed.
The pulverized sufficiently rear and other materials of pear meat ferments, then carries out distillation processing, guarantees that pear meat and distiller's yeast are abundant
Reaction, while distiller's yeast can also ferment rice during fermentation, the fermenting speed of rice can further speed up hair than pear meat
The efficiency of ferment.When distillation, gaseous cocktail party is separated with remaining impurity, is guaranteed free from foreign meter and particle in Perry, is improved
The mouthfeel of wine.
Wherein, the meter Cai Yong glutinous rice in S2.Glutinous rice is less than the amylose that rice contains, and amylopectin is more, and props up
Chain starch is easier to be decomposed, therefore can reduce remaining impurity after fermentation as far as possible.
Wherein, the pear in S1 is using sweet pears.The pulp endoparticle of sweet pears is few, and meat is full, is further reduced fermenter
The generation of interior impurity.
Claims (4)
1. a kind of Perry, it is characterised in that: including 100-150 parts of pears, 10-20 portions of sugar, 1-1.5 portions of rice and 0.5-0.6 parts
Distiller's yeast.
2. a kind of production technology of Perry, it is characterised in that: include the following steps,
S1. pear is enucleated, the pulp of pear is crushed and poured into fermenter；
S2. sugar, rice and distiller's yeast are poured into fermenter, is stirred evenly；
S3. fermenter is sealed and is maintained at 30-40 DEG C, spontaneous fermentation 1 month；
S4. the mixture fermented is poured into boiler, and is distilled；
S5. it after collecting the original plasm wine that distillation obtains, is dispensed.
3. a kind of production technology of Perry according to claim 2, it is characterised in that: the meter Cai Yong glutinous rice.
4. a kind of production technology of Perry according to claim 3, it is characterised in that: the pear is using sweet pears.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811616911.1A CN109370846A (en) | 2018-12-27 | 2018-12-27 | A kind of Perry and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811616911.1A CN109370846A (en) | 2018-12-27 | 2018-12-27 | A kind of Perry and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109370846A true CN109370846A (en) | 2019-02-22 |
Family
ID=65372044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811616911.1A Pending CN109370846A (en) | 2018-12-27 | 2018-12-27 | A kind of Perry and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109370846A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN104419591A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Pear wine brewing method |
| CN107746776A (en) * | 2017-12-12 | 2018-03-02 | 安徽省寿县丰茂农产品开发有限公司 | A kind of industrialization fast preparation method of bergamot pear rice wine |
| CN108410655A (en) * | 2018-06-07 | 2018-08-17 | 山西师范大学 | A kind of yuluxiang pear glutinous millet wine and its brewage process |
-
2018
- 2018-12-27 CN CN201811616911.1A patent/CN109370846A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN104419591A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Pear wine brewing method |
| CN107746776A (en) * | 2017-12-12 | 2018-03-02 | 安徽省寿县丰茂农产品开发有限公司 | A kind of industrialization fast preparation method of bergamot pear rice wine |
| CN108410655A (en) * | 2018-06-07 | 2018-08-17 | 山西师范大学 | A kind of yuluxiang pear glutinous millet wine and its brewage process |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190222 |