CN112195081A - Processing technology of hawthorn brandy - Google Patents
Processing technology of hawthorn brandy Download PDFInfo
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- CN112195081A CN112195081A CN202011254111.7A CN202011254111A CN112195081A CN 112195081 A CN112195081 A CN 112195081A CN 202011254111 A CN202011254111 A CN 202011254111A CN 112195081 A CN112195081 A CN 112195081A
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 101
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 101
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 101
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 101
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 101
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 101
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 101
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 101
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 101
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 101
- 235000013532 brandy Nutrition 0.000 title claims abstract description 80
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 100
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000000706 filtrate Substances 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims abstract description 24
- 230000032683 aging Effects 0.000 claims abstract description 19
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000001179 sorption measurement Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940055726 pantothenic acid Drugs 0.000 claims abstract description 12
- 235000019161 pantothenic acid Nutrition 0.000 claims abstract description 12
- 239000011713 pantothenic acid Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 6
- 239000011268 mixed slurry Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 210000002966 serum Anatomy 0.000 claims 3
- 238000010009 beating Methods 0.000 description 10
- 238000000926 separation method Methods 0.000 description 9
- 238000004821 distillation Methods 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 235000007106 Crataegus suborbiculata Nutrition 0.000 description 1
- 241000073432 Crataegus suborbiculata Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000013202 a hawthorn Nutrition 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000004911 serous fluid Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- 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
-
- C—CHEMISTRY; METALLURGY
- 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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a processing technology of hawthorn brandy, which comprises the following steps: cleaning hawthorn, airing water on the surface, crushing, pulping, centrifugally separating, collecting fruit juice, and performing enzymolysis on fruit residues by adopting cellulase and pantothenic acid; mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, and placing the mixed pulp in a fermentation tank to add pectinase and yeast for sealed fermentation; filtering the fermented slurry, collecting filtrate, adding active carbon into the filtrate, stirring for 10-30min, and filtering again; distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction to obtain the hawthorn brandy; placing the hawthorn brandy in an oak barrel for storage and ageing for 3-6 months. The yield of the hawthorn brandy is improved by 6-18%, and the hawthorn brandy is mellow in taste and free of acerbity.
Description
Technical Field
The invention relates to the technical field of brandy processing, in particular to a processing technology of hawthorn brandy.
Background
Brandy, also called grape brandy, is a distilled liquor, which is made from white grapes through fermentation, distillation and storage. The brandy processing technology is mainly that grapes are crushed and separated to obtain separated juice, then the separated juice is fermented, distilled and stored in an oak barrel for ageing, and the brandy is obtained.
During ageing of brandy, the inner surface of the oak barrel in contact with brandy has a large amount of soluble substances leached out, wherein the tannin is leached out in the largest amount. The tannin of oak makes brandy plump, active and skeleton. In addition to tannins, the proportion of lignin that is leached out is relatively large. After lignin is decomposed, aromatic substances such as aromatic aldehyde and aromatic alcohol can be generated, so that the brandy can generate elegant aging fragrance. However, the aging period of grape brandy often requires several years to obtain brandy with good taste.
In order to further enrich the brandy grade and taste, more different types of fruit wine appear on the market. The hawthorn has strong adaptability, is pleased with cool and moist environments, is cold-resistant and high-temperature-resistant, can grow at the temperature of minus 36-43 ℃, and is also a main economic crop in part of mountainous areas. The hawthorn is processed into the fruit wine, so that the economic value of the hawthorn can be improved, and meanwhile, the mouthfeel of the fruit wine is enriched.
Chinese patent CN201210448403.3 discloses a production method of hawthorn brandy, which is characterized in that hawthorn is cleaned, pre-cooked, then pulped, and pectinase is added into the pulp for enzymolysis; centrifuging the slurry after enzymolysis to collect fruit juice, and sterilizing; adding the fruit juice into dry yeast for secondary fermentation to obtain fermented glutinous rice; centrifuging the fermented mash to obtain liquid-phase hawthorn wine, distilling and filtering; and finally placing the mixture in an oak barrel for ageing to obtain the hawthorn brandy.
Chinese patent CN201010234302.7 discloses a hawthorn brandy and a brewing method, wherein the hawthorn brandy is brewed by taking hawthorn as a raw material, and the process flow is as follows: selecting and cleaning → washing → crushing → pre-fermentation → separating and removing pomace → fermented wine base → post-fermentation → distillation → raw hawthorn brandy → storage → blending brandy → storage → adjusting ingredients → freezing → filtering → bottling. The material selection is to select ripe and full fresh hawthorn fruits without mildew and insects as raw materials; the crushing is to crush the washed hawthorn pulp, but the kernel cannot be crushed; the pre-fermentation is to put the crushed hawthorn fruits into a sterilized fermentation tank, add sugar water with the concentration of 14% and yeast to ferment the hawthorn fruits, control the fermentation temperature at 18-22 ℃ and ferment for 10-12 days; after the primary fermentation is finished, performing secondary fermentation on the separated hawthorn fermented raw wine, wherein the fermentation time is 20-30 days, and the fermentation temperature is about 18 ℃; distilling for 2 times by using a distiller, and distilling crude hawthorn brandy for the first time; the second time, the crude distilled hawthorn brandy is put into a distillation pot for distillation with slow fire, and the hawthorn brandy is obtained; the storage is to store the newly distilled wine in an oak barrel to form aging fragrance. The blending is to blend the stored original hawthorn brandy with different flavors and different wine ages, and syrup is added into the hawthorn brandy to ensure that the sugar content is 0.7-1.5 percent.
The moisture content of fresh and mature hawthorn is relatively low, but the yield of brandy prepared by using hawthorn juice in the existing processing technology is low, and meanwhile, the taste is sour and astringent, and a certain amount of sugar needs to be added to adjust the taste.
Disclosure of Invention
Based on the problems, the invention aims to provide a processing technology of hawthorn brandy, which fully prepares sugar in hawthorn into brandy and improves the yield of the brandy. Compared with the traditional process, the yield of the hawthorn brandy is improved by 6-18 percent. Meanwhile, the hawthorn brandy is mellow in taste and is not sour and astringent.
The processing technology of the hawthorn brandy comprises the following steps:
(1) cleaning fructus crataegi, air drying, pulverizing, pulping, centrifuging, collecting fruit juice, performing enzymolysis on fruit residue with cellulase and pantothenic acid at 45-65 deg.C for 3-6 hr;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp in a fermentation tank, adding pectinase and yeast, and performing sealed fermentation at 35-40 deg.C for 12-24 h;
(3) filtering the fermented slurry, collecting filtrate, adding active carbon into the filtrate, stirring for 10-30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction to obtain the hawthorn brandy;
(5) placing the hawthorn brandy in an oak barrel for storage and ageing for 3-6 months.
Preferably, in the step (1) of the invention, the addition amount of the cellulase accounts for 5-10% of the mass of the pomace during enzymolysis of the pomace, and the addition amount of the pantothenic acid accounts for 0.5-1.5% of the mass of the pomace.
Preferably, the yeast is added in an amount of 0.5-2.5% by weight of the mixed slurry and the pectinase is 1-2% by weight of the mixed slurry in the step (2) of the invention for sealed fermentation of the mixed slurry.
Further preferably, the yeast is dissolved in warm water of 5 to 10 times and added to the mixed slurry. More preferably, the warm water is water at 35-40 ℃.
Preferably, the amount of activated carbon added in step (3) of the present invention is 10 to 30% by weight.
Preferably, the fraction at 70-80 ℃ is collected in step (4).
Compared with the prior art, the invention has the following beneficial effects: the invention is characterized in that fresh hawthorn is smashed and then the fruit residue of the hawthorn is subjected to enzymolysis, then the fruit juice and the fruit residue are subjected to mixed fermentation, the fermentation liquor is added with active carbon for clarification treatment, and finally the hawthorn brandy is obtained after distillation, and the high-quality hawthorn brandy with mellow and sweet taste can be obtained after the hawthorn is stored and aged in an oak barrel. The yield of the hawthorn brandy is improved by 6-18 percent.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 7.2 wt% of cellulase and 1.5 wt% of pantothenic acid at the enzymolysis temperature of 50 ℃ for 4.5 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 1.5 wt% of pectinase and 0.5 wt% of yeast (adding the yeast into the mixed pulp after dissolving with 10 times of 35 ℃ water) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 15 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 ℃ to obtain the hawthorn brandy with the yield of 46.7%;
(6) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 2
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 5.5 wt% of cellulase and 1.0 wt% of pantothenic acid at the enzymolysis temperature of 45 ℃ for 6 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 1 wt% of pectinase and 2 wt% of yeast (dissolving the yeast with 10 times of 35 ℃ water, and adding the yeast into the mixed pulp) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 20 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction at 70-80 deg.C to obtain fructus crataegi brandy with a yield of 44.9%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 3
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 9.7 wt% of cellulase and 1.3 wt% of pantothenic acid at the enzymolysis temperature of 55 ℃ for 6 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 2 wt% of pectinase and 2. wt% of yeast (the yeast is dissolved by 10 times of 35 ℃ water and then added into the mixed pulp), sealing and fermenting at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 10 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction at 70-80 deg.C to obtain fructus crataegi brandy with yield of 43.5%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 4
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, performing enzymolysis on fruit residues by adopting 8 wt% of cellulase and 1.2 wt% of pantothenic acid at the enzymolysis temperature of 65 ℃ for 3 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 2 wt% of pectinase and 0.5 wt% of yeast (adding the yeast into the mixed pulp after dissolving with 10 times of 35 ℃ water) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 25 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 ℃ to obtain the hawthorn brandy with the yield of 45.5%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 5
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 10 wt% of cellulase and 1.5 wt% of pantothenic acid at the enzymolysis temperature of 60 ℃ for 5 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 1.5 wt% of pectinase and 2.5 wt% of yeast (adding the yeast into the mixed pulp after dissolving with 10 times of 35 ℃ water) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 10 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction at 70-80 deg.C to obtain fructus crataegi brandy with a yield of 45.7%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 6
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 6.5 wt% of cellulase and 1.0 wt% of pantothenic acid at the enzymolysis temperature of 55 ℃ for 4 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 1.2 wt% of pectinase and 1.8 wt% of yeast (the yeast is dissolved by 10 times of 35 ℃ water and then added into the mixed pulp), sealing and fermenting at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 25 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 ℃ to obtain the hawthorn brandy with the yield of 45.0%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Example 7
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, and performing enzymolysis on fruit residues by adopting 5 wt% of cellulase and 1.5 wt% of pantothenic acid at the enzymolysis temperature of 50 ℃ for 5 hours;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 2 wt% of pectinase and 0.5 wt% of yeast (adding the yeast into the mixed pulp after dissolving with 10 times of 35 ℃ water) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 10 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction at 70-80 deg.C to obtain fructus crataegi brandy with a yield of 45.2%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Comparative example 1
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing the moisture on the surface, crushing and beating into serous fluid;
(2) putting the slurry into a fermentation tank, adding 1.5 wt% of pectinase and 0.5 wt% of yeast (adding the yeast into the mixed slurry after dissolving with 10 times of 35 ℃ water) for sealed fermentation at 40 ℃ for 24 h;
(3) filtering the fermented slurry, collecting filtrate, adding 15 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 ℃ to obtain the hawthorn brandy with the yield of 34.1%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Comparative example 2
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing water on the surface of the hawthorn, crushing the hawthorn, beating the hawthorn into pulp, performing centrifugal separation, collecting fruit juice, performing enzymolysis on fruit residues by adopting 7.2 wt% of cellulase at the enzymolysis temperature of 50 ℃ for 4.5 hours;
(2) mixing the fruit residue after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp into a fermentation tank, adding 0.5 wt% yeast (adding yeast into the mixed pulp after dissolving with 10 times of 35 deg.C water) for sealed fermentation at 40 deg.C for 24 hr;
(3) filtering the fermented slurry, collecting filtrate, adding 15 wt% of active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 deg.C to obtain the hawthorn brandy with a yield of 37.5%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
Comparative example 3
A processing technology of hawthorn brandy comprises the following steps:
(1) cleaning hawthorn, airing the moisture on the surface, crushing, beating into slurry, performing centrifugal separation, and collecting fruit juice;
(2) putting the fruit juice into a fermentation tank, adding 1.5 wt% of pectinase and 0.5 wt% of yeast (adding yeast into the fruit juice after dissolving with 10 times of 35 deg.C water), sealing, and fermenting at 40 deg.C for 24 hr;
(3) filtering the fermented fruit juice, collecting filtrate, adding 15 wt% active carbon into the filtrate, stirring for 30min, and filtering again;
(4) distilling the filtrate after the adsorption of the activated carbon at normal pressure, and collecting the fraction at 70-80 ℃ to obtain the hawthorn brandy with the yield of 28.7%;
(5) placing fructus crataegi brandy in oak barrel, and aging for 6 months.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (7)
1. A processing technology of hawthorn brandy is characterized by comprising the following steps:
(1) cleaning fructus crataegi, air drying, pulverizing, pulping, centrifuging, collecting fruit juice, performing enzymolysis on fruit residue with cellulase and pantothenic acid at 45-65 deg.C for 3-6 hr;
(2) mixing the fruit residues after enzymolysis with fruit juice to obtain mixed pulp, placing the mixed pulp in a fermentation tank, adding pectinase and yeast, and performing sealed fermentation at 35-40 deg.C for 12-24 h;
(3) filtering the fermented slurry, collecting filtrate, adding active carbon into the filtrate, stirring for 10-30min, and filtering again;
(4) distilling the filtrate after the activated carbon adsorption under normal pressure, and collecting the fraction to obtain the hawthorn brandy;
(5) placing the hawthorn brandy in an oak barrel for storage and ageing for 3-6 months.
2. The process for preparing hawthorn brandy according to claim 1, wherein the amount of cellulase added in the step (1) for enzymolysis of the pomace is 5-10% of the pomace by mass, and the amount of pantothenic acid is 0.5-1.5% of the pomace by mass.
3. The process for preparing hawthorn brandy according to claim 1, wherein the addition amount of yeast in the sealed fermentation of the mixed serum in step (2) is 0.5-2.5% of the weight of the mixed serum, and the pectinase is 1-2% of the weight of the mixed serum.
4. The process of claim 3, wherein the yeast is dissolved in 5-10 times warm water and added to the mixed slurry.
5. The process of claim 3, wherein the warm water is water at 35-40 ℃.
6. The process for preparing hawthorn brandy according to claim 1, wherein the amount of the added activated carbon in step (3) is 10-30 wt%.
7. The process for preparing hawthorn brandy according to claim 1, wherein the fraction at 70-80 ℃ is collected in step (4).
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