CN111304041A - Preparation method of dried apricot white spirit and brandy - Google Patents
Preparation method of dried apricot white spirit and brandy Download PDFInfo
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- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 132
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 132
- 235000013532 brandy Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 184
- 230000004151 fermentation Effects 0.000 claims abstract description 184
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 91
- 239000012528 membrane Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 46
- 238000001914 filtration Methods 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 31
- 230000032683 aging Effects 0.000 claims description 30
- 235000000346 sugar Nutrition 0.000 claims description 24
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- 102000004190 Enzymes Human genes 0.000 claims description 15
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- 238000003756 stirring Methods 0.000 claims description 15
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims description 7
- 239000001116 FEMA 4028 Substances 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 7
- 229960004853 betadex Drugs 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000008395 clarifying agent Substances 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000926 separation method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002244 precipitate Substances 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 235000020058 fruit brandy Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 235000019640 taste Nutrition 0.000 abstract description 2
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- 238000003860 storage Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
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- 235000021049 nutrient content Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/00—Preparation of other alcoholic beverages
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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Abstract
The invention discloses a preparation method of dried apricot white spirit and brandy, and belongs to the technical field of wine product manufacture. A process for preparing the dried apricot fruit spirit and brandy includes such steps as peeling fruit, low-temp fermentation, membrane separation, clarifying chitosan, distilling and treating by embedding agent. The method for preparing the dried apricot white spirit solves the technical problems that the spirit body is easy to brown, unstable after being bottled and easy to generate precipitate in the common process, and the product has the characteristics of light yellow color, limpidity, transparency, rich nutrition, unique flavor, good appearance and internal quality and stable vinosity. Meanwhile, the apricot brandy and the preparation method thereof solve the problems of heavy bitter taste and not mellow taste of wine body in conventional processing, and have the characteristics of brownish yellow color, clearness, transparency, strong aroma and unique flavor.
Description
Technical Field
The invention discloses a preparation method of dried apricot white spirit and brandy, in particular relates to apricot fruit wine and brandy which are fermented and brewed by using the methods of fruit peeling treatment, low-temperature fermentation, membrane separation, chitosan clarification, distillation and embedding agent treatment, and belongs to the technical field of wine product manufacture.
Background
In recent years, the cultivation area of the apricots in China is continuously increased, the yield is also continuously increased, the yield of the apricots in China reaches 150 ten thousand tons in 2018, but the apricots in a production area have the characteristics of early maturity, intolerance of storage and transportation of fruits, centralized marketing period and the like, so that the apricots in the production area have low price and are difficult to sell fruits in the centralized maturity period. By processing, the excessive fruits and the like can be consumed, the added value of the fruits can be improved, the industrial chain is improved, and the industrial development is promoted.
The apricot is very suitable for being used as a processing raw material due to the characteristics of the pulp structure and the flavor of the apricot, but common apricot processing products in China mainly comprise jam, preserved fruit, dried fruit, cans, apricot juice and the like, wine processing products are very rare, apricot fermented wine and brandy have the characteristics of lower equipment requirement, simple processing technology, good product sensory quality, high added value improvement and the like, and along with the production and popularization of the processing products, the apricot is believed to inject fresh vitality into the apricot industry in China and provide power for the development of the apricot industry.
Disclosure of Invention
The invention is a preparation method of dried apricot white spirit and brandy developed for solving the problems, which solves the technical problems that the body of the dried apricot white spirit is easy to brown, unstable after bottling and easy to generate precipitation in the common process, and the product has the characteristics of light yellow color, limpidity, transparency, rich nutrition, unique flavor, good appearance and internal quality and stable quality of the spirit; meanwhile, the apricot brandy which is another product in the invention solves the problems of heavy bitter taste and not mellow taste of wine body in conventional processing, and has the characteristics of brownish yellow color, clearness, transparency, strong aroma and unique flavor.
In order to solve the technical problems, the invention is realized by the following technical scheme:
a preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching apricot with 90-100 deg.C water, taking out, cooling, peeling, removing fruit shell with a core-removing crusher, peeling, crushing apricot fruit, adding 1-2ml sulfurous acid solution into per kilogram of fruit pulp, standing for 1-3 hr to obtain fruit pulp solution; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1), and mixing cellulase and pectinase according to a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.02-0.05% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.1-0.5% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, then feeding into a first fermentation tank for fermentation at the fermentation temperature of 20-25 ℃, discharging fermentation liquor from the bottom of the first fermentation container after fermentation is carried out for 48-72 hours without stirring, and reserving residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 16-18 ℃, squeezing the pomace obtained in the step (3), and introducing the obtained squeezed liquor into a third fermentation tank for fermentation at the fermentation temperature of 16-18 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 6-12 months at the ageing temperature of 10-16 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), and separating a clarified liquid from bottom sediment after clarification;
(8) fine filtering and sterilizing the clarified liquid obtained in the step (7) to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 50-55% to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.1-0.2% of the embedding agent by weight into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 3-7 days, and filtering;
(12) baking the fruit core shells prepared in the step (1) to obtain baked fruit core shells;
(13) ageing brandy in the step (11) at the temperature of 16-20 ℃ for more than 1 year, and adding baked kernel shells which are 0.01-0.05% of the weight of the step (12) into the apricot brandy during ageing;
(14) and (3) adding softened water with the weight of 20-40% into the brandy aged in the step (13), filtering and filling to obtain the apricot brandy.
The apricots in the step (1) are cooked in eight minutes, and the blanching time is 40-60 seconds.
The cooling and peeling method in the step (1) is to put the blanched apricots into water with the temperature of 1-5 ℃ for cooling and peeling.
The adding amount of the white granulated sugar in the step (2) is supplemented until the sugar degree is 20-26%.
And (4) squeezing in the step (3) by adopting a frame fence type squeezer.
The clarification treatment in the step (7) is as follows: firstly, heating the fermentation broth to 80-90 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.01-0.02% of the weight of the fermentation broth, and the clarifying treatment time is 7-10 days.
The fine filtration and sterilization step in the step (8) is as follows: adopts a tubular ultrafiltration membrane, and the aperture of the membrane is 0.1-0.3 μm.
The roasting of the fruit core and shell in the step (12) is carried out at the temperature of 180-.
The filtration in the step (14) is carried out by using a diatomite filter.
Due to the adoption of the technical scheme, the invention has the following characteristics and effects:
1. the method for producing the dry white spirit and the brandy by using the apricots as the raw material has the advantages of lower equipment requirement, simple processing technology, good product sensory quality, high added value improvement, consumption of over-fruited fruits and off-fruit fruits, capacity of making up the blank of the apricot processing industry in China and power for the development of the apricot industry.
2. The invention improves the traditional brewing process, utilizes the fruit peeling technology and the low-temperature fermentation technology, solves the problem of serious browning of the dried apricot white spirit, and increases the fragrance in the wine.
3. The invention utilizes the self-made mixed enzyme preparation, the chitosan clarification technology and the separation of the polymer composite membrane, thereby ensuring the stability of the bottled wine.
4. According to the method, the squeezed juice of the fruit residues and the turbid liquid at the bottom of the fermentation tank are collected and distilled, the baked fruit core shells are utilized to prepare the apricot brandy, the utilization rate of raw materials is maximized, the bitter taste in the conventional apricot brandy is removed by a fruit peeling technology, an embedding agent treatment and the addition of the baked fruit core shells, and the quality of the brandy is improved without adding a coloring and aroma-enhancing flavoring agent.
Detailed Description
The methods in the following examples are conventional methods unless otherwise specified.
The percentages in the following examples are by mass unless otherwise specified.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and experimental data. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching eight-part cooked apricot with 90 ℃ water for 40 seconds, taking out, putting into 1 ℃ water for cooling and peeling, performing shell separation and peeling by using a denucleation crusher, crushing apricot fruits, adding 1ml of sulfurous acid solution into each kilogram of fruit pulp, and standing for 1 hour to obtain fruit pulp for later use; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 20%, and adding cellulase and pectinase into the fruit pulp in a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.02 wt% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.1% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, feeding into a first fermentation tank for fermentation at the fermentation temperature of 20 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermentation is carried out for 48 hours without stirring, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 16 ℃, pressing the pomace obtained in the step (3) by using a frame-type presser, and introducing the obtained pressing liquor into a third fermentation tank for fermentation at the fermentation temperature of 16 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 6 months at the ageing temperature of 10 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), heating the dried apricot white spirit to 80 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.01 percent of the weight of fermentation liquor, the clarifying time is 7 days, and after the clarifying treatment, separating the clarifying solution from bottom sediment;
(8) performing fine filtration and sterilization on the clarified liquid obtained in the step (7), adopting a tubular ultrafiltration membrane with the membrane aperture of 0.1 mu m, and performing fine filtration and sterilization to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 50% to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.1 wt% of the embedding agent into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 3 days, and filtering;
(12) baking the fruit shells prepared in the step (1) at 180 ℃ for 5 hours to obtain baked fruit shells;
(13) ageing the brandy in the step (11) at 16 ℃ for more than 1 year, and adding 0.01% of the weight of the baked kernel shell in the step (12) into the apricot brandy during ageing;
(14) and (4) adding 20% by weight of softened water into the brandy aged in the step (13), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
Example 2
A preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching eight-part cooked apricot with 100 ℃ water for 60 seconds, taking out, putting into 5 ℃ water for cooling and peeling, performing shell separation and peeling by using a denucleation crusher, crushing apricot fruits, adding 2ml of sulfurous acid solution into each kilogram of fruit pulp, and standing for 3 hours to obtain fruit pulp for later use; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 26%, and adding cellulase and pectinase into the fruit pulp in a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.05 percent of complex enzyme into the adjusted fruit pulp;
(3) adding 0.5% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, feeding into a first fermentation tank for fermentation at the fermentation temperature of 25 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermentation without stirring for 72 hours, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 18 ℃, pressing the pomace obtained in the step (3) by using a frame-type presser, and introducing the obtained pressing liquor into a third fermentation tank for fermentation at the fermentation temperature of 18 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 12 months at the ageing temperature of 16 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), heating the dried apricot white spirit to 90 ℃, taking chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.02 percent of the weight of fermentation liquor, the clarifying time is 10 days, and after the clarifying treatment, separating the clarifying solution from bottom sediment;
(8) performing fine filtration and sterilization on the clarified liquid obtained in the step (7), adopting a tubular ultrafiltration membrane with the membrane aperture of 0.3 mu m, and performing fine filtration and sterilization to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 55% to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.2% of the embedding agent by weight into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 7 days, and filtering;
(12) baking the fruit shells prepared in the step (1) at 200 ℃ for 7h to obtain baked fruit shells;
(13) ageing the brandy in the step (11) at the temperature of 20 ℃ for more than 1 year, and adding 0.05 percent of the weight of the baked kernel shell in the step (12) into the apricot brandy during ageing;
(14) and (4) adding softened water with the weight of 40% into the brandy aged in the step (13), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
Example 3
A preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching eight-part cooked apricot with 97 deg.C water for 55 s, taking out, adding into 2 deg.C water, cooling, peeling, removing nut shell, crushing apricot fruit with a stone-removing crusher, adding 1.75ml sulfurous acid solution into per kilogram of fruit pulp, standing for 2.5 hr to obtain fruit pulp solution; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 22%, and mixing cellulase and pectinase according to a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.04 wt% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.4% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, feeding into a first fermentation tank for fermentation at the fermentation temperature of 22 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermentation without stirring for 65 hours, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 16.5 ℃, pressing the pomace obtained in the step (3) by using a frame-column type presser, and introducing the obtained pressing liquor into a third fermentation tank for fermentation at the fermentation temperature of 17.5 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 11 months at the ageing temperature of 14 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), heating the dried apricot white spirit to 83 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.013% of the weight of the fermentation broth, the clarifying time is 8 days, and after the clarifying treatment, separating the clarified liquid from the bottom precipitate;
(8) performing fine filtration and sterilization on the clarified liquid obtained in the step (7), adopting a tubular ultrafiltration membrane with the membrane aperture of 0.15 mu m, and performing fine filtration and sterilization to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 54% to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.17 wt% of the embedding agent into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 6 days, and filtering;
(12) baking the fruit shells prepared in the step (1) at 195 ℃ for 5.5h to obtain baked fruit shells;
(13) ageing the brandy in the step (11) at 17 ℃ for more than 1 year, and adding the baked kernel shells which are 0.02% of the weight of the step (12) into the apricot brandy during ageing;
(14) and (4) adding softened water with the weight of 25% into the brandy aged in the step (13), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
Example 4
A preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching eight-part cooked apricot with 93 ℃ water for 45 seconds, taking out, putting into 4 ℃ water for cooling and peeling, performing shell separation and peeling by using a kernel removing crusher, crushing apricot fruits, adding 1.25ml of sulfurous acid solution into each kilogram of fruit pulp, and standing for 1.5 hours to obtain fruit pulp for later use; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 25%, and adding cellulase and pectinase into the fruit pulp in a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.025 wt% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.2% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, feeding into a first fermentation tank for fermentation at the fermentation temperature of 24 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermenting for 55 hours without stirring, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 17.5 ℃, pressing the pomace obtained in the step (3) by using a frame-column type presser, and introducing the obtained pressing liquor into a third fermentation tank for fermentation at the fermentation temperature of 16.5 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 7 months at the ageing temperature of 12 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), heating the dried apricot white spirit to 87 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.017 percent of the weight of the fermentation broth, the clarifying time is 9 days, and separating the clarified liquid from bottom sediment after the clarifying treatment;
(8) performing fine filtration and sterilization on the clarified liquid obtained in the step (7), adopting a tubular ultrafiltration membrane with the membrane aperture of 0.25 mu m, and performing fine filtration and sterilization to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 52 percent to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.13 wt% of the embedding agent into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 4 days, and filtering;
(12) baking the fruit shells prepared in the step (1) at 185 ℃ for 6.5h to obtain baked fruit shells;
(13) ageing the brandy in the step (11) at the temperature of 19 ℃ for more than 1 year, and adding 0.04% of the weight of the baked kernel shell in the step (12) into the apricot brandy during ageing;
(14) and (4) adding softened water with the weight of 35% into the brandy aged in the step (13), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
Example 5
A preparation method of dried apricot white spirit and brandy comprises the following steps:
(1) blanching eight-part cooked apricot with 95 ℃ water for 50 seconds, taking out, putting into 3 ℃ water for cooling and peeling, performing shell separation and peeling by using a kernel removing crusher, crushing apricot fruits, adding 1.5ml of sulfurous acid solution into each kilogram of fruit pulp, and standing for 2 hours to obtain fruit pulp for later use; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 23%, and adding cellulase and pectinase into the fruit pulp in a ratio of 1: 1, preparing a complex enzyme preparation, and adding 0.035% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.3% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, feeding into a first fermentation tank for fermentation at the fermentation temperature of 22 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermentation is carried out for 60 hours without stirring, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 17 ℃, pressing the pomace obtained in the step (3) by using a frame-type presser, and introducing the obtained pressing liquor into a third fermentation tank for fermentation at the fermentation temperature of 17 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 9 months at the ageing temperature of 13 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), heating the dried apricot white spirit to 85 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.015 percent of the weight of fermentation liquor, the clarifying time is 8 days, and after the clarifying treatment, separating the clarifying solution from bottom sediment;
(8) performing fine filtration and sterilization on the clarified liquid obtained in the step (7), adopting a tubular ultrafiltration membrane with the membrane aperture of 0.2 mu m, and performing fine filtration and sterilization to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 52 percent to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.15 wt% of the embedding agent into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 5 days, and filtering;
(12) baking the fruit shells prepared in the step (1) at 190 ℃ for 6h to obtain baked fruit shells;
(13) ageing the brandy in the step (11) at 18 ℃ for more than 1 year, and adding the baked kernel shells which are 0.03 percent of the weight of the step (12) into the apricot brandy during ageing;
(14) and (3) adding 30 wt% of softened water into the brandy aged in the step (13), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
Comparative example 6 of conventional Process
(1) Taking eight-part cooked apricots, removing kernels of the apricots by using a kernel removing crusher, crushing the apricots, adding 1.5ml of sulfurous acid solution into each kilogram of fruit pulp, and standing for 2 hours to obtain fruit pulp for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1) until the sugar degree is 23%, and adding pectinase accounting for 0.035% of the weight of the adjusted fruit pulp;
(3) adding 0.3% of activated yeast liquid into the fruit pulp obtained in the step (2), stirring and uniformly mixing, and then feeding into a fermentation tank for fermentation, wherein the fermentation temperature is 25 ℃;
(4) detecting the sugar degree of the fermented mash 4 in the step (3), and finishing fermentation when the sugar degree is lower than 0.4%;
(5) separating the fermented mash residues in the step (4), ageing the liquid part of the fermented liquid for 9 months, squeezing the fruit residue part by using a frame type squeezing machine, and introducing the obtained squeezed liquid into a wine storage tank;
(6) performing fine filtration sterilization on the aged wine liquid in the step (5), and performing fine filtration sterilization by adopting a tubular ultrafiltration membrane with the membrane aperture of 0.2 mu m to obtain dried apricot white wine;
(7) distilling the fruit residue squeezing liquid in the step (5) until the alcoholic strength is 52 percent, and obtaining apricot original brandy;
(8) ageing the brandy in the step (7) at 18 ℃ for more than 1 year;
(9) and (3) adding 30 wt% of softened water into the brandy aged in the step (8), filtering by using a diatomite filter, and filling to obtain the apricot brandy.
The contents of the nutritional components of the dry apricot white spirit and the apricot brandy prepared in the above examples 1 to 6, which are tested by the conventional method in the field, are shown in tables 1 and 2:
the dried apricot white spirit prepared in the above examples 1 to 6 was used, and the colorimetric value was measured at a wavelength of 440nm by spectrophotometry, and the degree of browning was compared, and the colorimetric value is shown in table 3;
the dried apricot white spirit prepared in the above examples 1 to 6 was filled and left to stand for 12 months, shaken up and sampled, centrifuged at 3000r/m for 10min by a centrifuge, the precipitate was weighed, and the precipitation rate was calculated, the precipitation rate (%) = precipitate weight/sample weight × 100%, and the precipitation rate is shown in table 4;
sensory evaluation was performed using the apricot brandy prepared in examples 1-6 above using methods conventional in the art, see table 5.
TABLE 1 nutrient content of dried apricot wine
TABLE 2 nutritional ingredient content of apricot brandy
TABLE 3 chromaticity value chart of dried apricot wine
TABLE 4 precipitation table of dried apricot wine
TABLE 5 evaluation of apricot brandy alcohol sensory
Claims (9)
1. A preparation method of dried apricot white spirit and brandy is characterized by comprising the following steps:
(1) blanching apricot with 90-100 deg.C water, taking out, cooling, peeling, removing fruit shell with a core-removing crusher, peeling, crushing apricot fruit, adding 1-2ml sulfurous acid solution into per kilogram of fruit pulp, standing for 1-3 hr to obtain fruit pulp solution; crushing the apricot kernels discharged by the kernel removing crusher, removing kernels and leaving shells for later use;
(2) adding white granulated sugar into the fruit pulp obtained in the step (1), and mixing cellulase and pectinase according to a ratio of 1: 1, uniformly mixing the components in a mass ratio to prepare a complex enzyme preparation, and adding 0.02-0.05% of complex enzyme into the adjusted fruit pulp;
(3) adding 0.1-0.5% of activated yeast liquid into the fruit pulp obtained in the step (2), uniformly stirring, then feeding the mixture into a first fermentation tank for fermentation at the fermentation temperature of 20-25 ℃, discharging fermentation liquor from the bottom of the first fermentation tank after fermentation is carried out for 48-72 hours without stirring, and keeping residual fruit residues;
(4) introducing the fermentation liquor obtained in the step (3) into a second fermentation tank for fermentation at the fermentation temperature of 16-18 ℃, squeezing the pomace obtained in the step (3), and introducing the obtained squeezed liquor into a third fermentation tank for fermentation at the fermentation temperature of 16-18 ℃;
(5) detecting the sugar degrees of the fermentation liquids in the second fermentation tank and the third fermentation tank in the step (4), and finishing the fermentation when the sugar degrees are lower than 0.4%;
(6) ageing the upper layer clear fermentation liquor in the second fermentation tank in the step (5) for 6-12 months at the ageing temperature of 10-16 ℃;
(7) clarifying the dried apricot white spirit aged in the step (6), and separating a clarified liquid from bottom sediment after clarification;
(8) fine filtering and sterilizing the clarified liquid obtained in the step (7) to obtain dried apricot white spirit;
(9) mixing the turbid fermentation liquid at the lower layer of the second fermentation tank in the step (5) with the fermentation liquid of the third fermentation tank in the step (5);
(10) distilling the fermentation liquor obtained in the step (9) until the alcoholic strength is 50-55% to obtain apricot original brandy;
(11) mixing β -cyclodextrin and food-grade activated carbon at a mass ratio of 5: 1 to prepare an embedding agent, adding 0.1-0.2% of the embedding agent by weight into the apricot original brandy obtained in the step (10), uniformly mixing, standing for 3-7 days, and filtering;
(12) baking the fruit core shells prepared in the step (1) to obtain baked fruit core shells;
(13) ageing brandy in the step (11) at the temperature of 16-20 ℃ for more than 1 year, and adding baked kernel shells which are 0.01-0.05% of the weight of the step (12) into the apricot brandy during ageing;
(14) and (3) adding softened water with the weight of 20-40% into the brandy aged in the step (13), filtering and filling to obtain the apricot brandy.
2. The method for preparing the dried apricot white spirit and the brandy according to claim 1, wherein the apricot of the step (1) is cooked with eighths, and the blanching time is 40-60 seconds.
3. The method for preparing the dried apricot white spirit and brandy according to claim 1, characterized in that the cooling and peeling method in step (1) is to put the blanched apricot into water with the temperature of 1-5 ℃ for cooling and peeling.
4. The method for preparing the dried apricot white spirit and the brandy according to claim 1, wherein the white granulated sugar in the step (2) is added until the sugar degree is 20-26%.
5. The method for preparing dried apricot wine and brandy according to claim 1, characterized in that the squeezing in step (3) is performed by a frame-and-fence type squeezing machine.
6. The method for preparing the dried apricot white spirit and brandy according to claim 1, characterized in that the clarification treatment in the step (7) is as follows: firstly, heating the fermentation broth to 80-90 ℃, using chitosan as a clarifying agent, wherein the addition amount of the chitosan is 0.01-0.02% of the weight of the fermentation broth, and the clarifying treatment time is 7-10 days.
7. The method for preparing dried apricot white spirit and brandy according to claim 1, characterized in that the fine filtration and sterilization step in the step (8) is as follows: adopts a tubular ultrafiltration membrane, and the aperture of the membrane is 0.1-0.3 μm.
8. The method for preparing dried apricot wine and brandy according to claim 1, characterized in that the baking of the kernel shell in step (12) is performed at 180-200 ℃ for 5-7 h.
9. The method for preparing dried apricot wine and brandy according to claim 1, characterized in that the filtration in step (14) is a diatomite filter.
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