CN113105964A - Preparation method of shaddock white spirit - Google Patents
Preparation method of shaddock white spirit Download PDFInfo
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- CN113105964A CN113105964A CN202010035236.4A CN202010035236A CN113105964A CN 113105964 A CN113105964 A CN 113105964A CN 202010035236 A CN202010035236 A CN 202010035236A CN 113105964 A CN113105964 A CN 113105964A
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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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P11/00—Drugs for disorders of the respiratory system
- A61P11/10—Expectorants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
- A61P17/18—Antioxidants, e.g. antiradicals
Abstract
The invention relates to the technical field of brewing of white spirit, in particular to a preparation method of grapefruit white spirit, which comprises the following steps: step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh; step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice; step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid; the pomelo white wine prepared by the method is light yellow and bright, has obvious aroma, strong wine aroma, is refreshing and lubricating, is rich in nutrition, has the effects of invigorating stomach and tonifying qi, eliminating phlegm and relieving cough, clearing heat and reducing internal heat, and has good effects of relieving qi stagnation and chest distress and indigestion, resisting aging and beautifying skin.
Description
Technical Field
The invention relates to the technical field of white spirit, in particular to a preparation method of grapefruit white spirit.
Background
Grapefruit, a mature fruit of trees of the genus Citrus of the family Rutaceae, tropical and subtropical. Shaddock, ancient name "Wen Dan", is also called "Redan" or Lei shaddock, valencene, etc., and is called "natural fruit can". The pomelo has high nutritive value, contains abundant protein, organic acid, vitamins and elements necessary for human body such as calcium, phosphorus, magnesium and sodium, and contains water 88.4g, protein 0.7g, fat 0.6g, sugar 10.2g, calcium 41mg, phosphorus 43mg and iron 0.9mg per 100g of edible part. In addition, the grapefruit vinegar also contains nutritional ingredients such as vitamin B1, vitamin B2, vitamin C, carotene and the like, in recent years, the yield of the grapefruit in China is greatly increased, and related department statistics show that the yield of the grapefruit in 2017 reaches 4.80 x 106 t. Most of the fresh pomelo fruits are eaten as fresh fruits, and a small amount of pomelo fruits are processed into a plurality of products such as pomelo juice, pomelo concentrated juice, pomelo tea, honey wine, fruit vinegar, pectin, preserved fruits, various scents taking pomelo peels as raw materials and the like. The pomelo fruit wine is favored by more and more consumers due to the characteristics of unique style, strong wine aroma and low alcohol content. However, most grapefruits produced in the market are brewed into fruit wine, the alcohol concentration of the fruit wine is low, more grapefruits are drunk as beverages in life, but few grapefruits are used for brewing white spirit, and the requirements of more white spirit lovers cannot be met in China of white spirit culture. In view of the above, a preparation method of grapefruit liquor is provided.
Disclosure of Invention
The invention aims to provide a preparation method of grapefruit white spirit, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of grapefruit white spirit comprises the following steps:
step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh;
step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice;
step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid;
step four, adjusting the sugar degree: adding cane sugar into the mixture liquid obtained in the step three, and uniformly stirring;
step five, adjusting the pH: adding edible vinegar into the mixture liquid obtained in the step three, and uniformly stirring;
step six, sterilization: putting the mixed material liquid prepared in the fifth step into a heating box for heating for a period of time, then cooling and placing for a period of time, and maintaining the heat preservation state;
seventhly, activating the yeast: adding yeast into the feed liquid with adjusted sugar degree and pH, and stirring;
step eight, fermentation: putting the mixed liquid prepared in the seventh step into a constant-temperature incubator for fermentation treatment, heating for a period of time after complete fermentation, stopping fermentation, and then cooling to room temperature, wherein the concentration of the fermented fruit wine is about 5%;
step nine, clarification treatment: adding a composite clarifying agent into the mixture liquid prepared in the step eight for clarifying;
step ten, debitterizing treatment: adding beta-cyclodextrin into the mixture liquid prepared in the ninth step for debittering treatment;
step eleven, distillation: directly distilling for 2-3 times after fermentation to obtain the shaddock white spirit with the alcoholic strength of about 40-50 degrees.
Preferably, the heat preservation temperature of the heat preservation box in the second step is 50 ℃, and the heat preservation time is 90 min.
Preferably, the addition amount of the raw material distiller's yeast in the step three is 2 to 3 percent.
Preferably, the raw material distiller's yeast in the third step is prepared by mixing aniseed, a medicine, medlar, rhizoma bletillae root and dried orange peel according to the proportion of 1-3: 1-4: 1-3: 1-4 into a Chinese herbal medicine composition, and then mixing the Chinese herbal medicine composition with the rhizopus yeast, wherein the weight ratio of the Chinese herbal medicine composition to the rhizopus yeast is 2-4: 10.
Preferably, the pH value in step five is 3.5-4.0.
Preferably, the heating temperature in the sixth step is maintained at 60 to 70 ℃, the heating time is maintained at 20 to 30min, and the heat preservation temperature after cooling is maintained at 25 to 30 ℃.
As a preference of the present invention, the flask is shaken 1 time every 24h during the fermentation in step eight.
Preferably, the heating temperature is maintained at 65-70 ℃ after the fermentation is completed in step eight, and the heating time is maintained for 20-25 min.
Preferably, the fermentation is continued for 1-2 months at normal temperature after the debittering treatment in the step ten.
Preferably, the weight ratio of the purified water to the pectinase in the second step is 3-3.5: 1.2-1.5.
Compared with the prior art, the invention has the beneficial effects that:
the pomelo white wine prepared by the method is light yellow and bright, has obvious aroma, strong wine aroma, is refreshing and lubricating, is rich in nutrition, has the effects of invigorating stomach and tonifying qi, eliminating phlegm and relieving cough, clearing heat and reducing internal heat, and has good effects of relieving qi stagnation and chest distress and indigestion, resisting aging and beautifying skin.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The technical scheme provided by the invention is as follows:
example 1
A preparation method of grapefruit white spirit comprises the following steps:
step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh;
step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice;
step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid;
step four, adjusting the sugar degree: adding cane sugar into the mixture liquid obtained in the step three, and uniformly stirring;
step five, adjusting the pH: adding edible vinegar into the mixture liquid obtained in the step three, and uniformly stirring;
step six, sterilization: putting the mixed material liquid prepared in the fifth step into a heating box for heating for a period of time, then cooling and placing for a period of time, and maintaining the heat preservation state;
seventhly, activating the yeast: adding yeast into the feed liquid with adjusted sugar degree and pH, and stirring;
step eight, fermentation: putting the mixed liquid prepared in the seventh step into a constant-temperature incubator for fermentation treatment, heating for a period of time after complete fermentation, stopping fermentation, and then cooling to room temperature, wherein the concentration of the fermented fruit wine is about 5%;
step nine, clarification treatment: adding a composite clarifying agent into the mixture liquid prepared in the step eight for clarifying;
step ten, debitterizing treatment: adding beta-cyclodextrin into the mixture liquid prepared in the ninth step for debittering treatment;
step eleven, distillation: directly distilling for 2-3 times after fermentation to obtain the shaddock white spirit with the alcoholic strength of about 40-50 degrees.
In this embodiment, the temperature of the heat preservation box in the second step is 50 ℃, and the heat preservation time is 90 min.
In this example, the addition amount of the raw material distiller's yeast in step three was 2%.
In the embodiment, the raw material distiller's yeast in the third step is prepared by mixing anise, a medicine, medlar, rhizoma curculiginis root and dried orange peel according to the proportion of 1: 1 into a Chinese herbal medicine composition, and then mixing the Chinese herbal medicine composition and the rhizopus yeast, wherein the weight ratio of the Chinese herbal medicine composition to the rhizopus yeast is 2: 10.
In this example, the pH in step five was 3.5.
In this embodiment, the heating temperature in the sixth step is maintained at 60 ℃, the heating time is maintained at 20min, and the heat preservation temperature after cooling is maintained at 25 ℃.
In this example, the flasks were shaken 1 time every 24h during the fermentation in step eight.
In this example, the heating temperature was maintained at 65 ℃ for 20min after the fermentation in step eight.
In this example, the fermentation was continued for 1-2 months at room temperature after the debittering treatment in step ten.
In this example, the weight ratio of the purified water to the pectinase in the second step is 3: 1.2.
Example 2
A preparation method of grapefruit white spirit comprises the following steps:
step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh;
step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice;
step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid;
step four, adjusting the sugar degree: adding cane sugar into the mixture liquid obtained in the step three, and uniformly stirring;
step five, adjusting the pH: adding edible vinegar into the mixture liquid obtained in the step three, and uniformly stirring;
step six, sterilization: putting the mixed material liquid prepared in the fifth step into a heating box for heating for a period of time, then cooling and placing for a period of time, and maintaining the heat preservation state;
seventhly, activating the yeast: adding yeast into the feed liquid with adjusted sugar degree and pH, and stirring;
step eight, fermentation: putting the mixed liquid prepared in the seventh step into a constant-temperature incubator for fermentation treatment, heating for a period of time after complete fermentation, stopping fermentation, and then cooling to room temperature, wherein the concentration of the fermented fruit wine is about 5%;
step nine, clarification treatment: adding a composite clarifying agent into the mixture liquid prepared in the step eight for clarifying;
step ten, debitterizing treatment: adding beta-cyclodextrin into the mixture liquid prepared in the ninth step for debittering treatment;
step eleven, distillation: directly distilling for 2-3 times after fermentation to obtain the shaddock white spirit with the alcoholic strength of about 40-50 degrees.
In this embodiment, the temperature of the heat preservation box in the second step is 50 ℃, and the heat preservation time is 90 min.
In this example, the addition amount of the raw material distiller's yeast in step three was 2.5%.
In the embodiment, the raw material distiller's yeast in the third step is prepared by mixing aniseed, a medicine, medlar, rhizoma sipelliae and dried orange peel according to the proportion of 2: 2.5: 2: 2.5 into a Chinese herbal medicine composition, and then mixing the Chinese herbal medicine composition with rhizopus yeast, wherein the weight ratio of the Chinese herbal medicine composition to the rhizopus yeast is 3: 10.
In this example, the pH in step five was 37.5.
In this example, the heating temperature in the sixth step was maintained at 65 ℃, the heating time was maintained at 25min, and the heat-retaining temperature after cooling was maintained at 27.5 ℃.
In this example, the flasks were shaken 1 time every 24h during the fermentation in step eight.
In this example, the heating temperature was maintained at 67.5 ℃ after the fermentation was completed in step eight, and the heating time was maintained for 22.5 min.
In this example, the fermentation was continued for 1-2 months at room temperature after the debittering treatment in step ten.
In this example, the weight ratio of the purified water to the pectinase in step two is 3.25: 1.35.
Example 3
A preparation method of grapefruit white spirit comprises the following steps:
step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh;
step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice;
step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid;
step four, adjusting the sugar degree: adding cane sugar into the mixture liquid obtained in the step three, and uniformly stirring;
step five, adjusting the pH: adding edible vinegar into the mixture liquid obtained in the step three, and uniformly stirring;
step six, sterilization: putting the mixed material liquid prepared in the fifth step into a heating box for heating for a period of time, then cooling and placing for a period of time, and maintaining the heat preservation state;
seventhly, activating the yeast: adding yeast into the feed liquid with adjusted sugar degree and pH, and stirring;
step eight, fermentation: putting the mixed liquid prepared in the seventh step into a constant-temperature incubator for fermentation treatment, heating for a period of time after complete fermentation, stopping fermentation, and then cooling to room temperature, wherein the concentration of the fermented fruit wine is about 5%;
step nine, clarification treatment: adding a composite clarifying agent into the mixture liquid prepared in the step eight for clarifying;
step ten, debitterizing treatment: adding beta-cyclodextrin into the mixture liquid prepared in the ninth step for debittering treatment;
step eleven, distillation: directly distilling for 2-3 times after fermentation to obtain the shaddock white spirit with the alcoholic strength of about 40-50 degrees.
In this embodiment, the temperature of the heat preservation box in the second step is 50 ℃, and the heat preservation time is 90 min.
In this example, the addition amount of the raw material distiller's yeast in step three was 3%.
In the embodiment, the raw material distiller's yeast in the third step is prepared by mixing anise, a medicine, medlar, rhizoma curculiginis root and dried orange peel according to the proportion of 3: 4: 3: 4 into a Chinese herbal medicine composition, and then mixing the Chinese herbal medicine composition and the rhizopus yeast, wherein the weight ratio of the Chinese herbal medicine composition to the rhizopus yeast is 4: 10.
In this example, the pH in step five was 4.0.
In this embodiment, the heating temperature in the sixth step is maintained at 70 ℃, the heating time is maintained at 30min, and the cooled heat preservation temperature is maintained at 30 ℃.
In this example, the flasks were shaken 1 time every 24h during the fermentation in step eight.
In this example, the heating temperature was maintained at 70 ℃ for 25min after the fermentation in step eight.
In this example, the fermentation was continued for 1-2 months at room temperature after the debittering treatment in step ten.
In this example, the weight ratio of the purified water to the pectinase in step two is 3.5: 1.5.
The data obtained in 3 groups of examples are compared with the data related to the traditional white spirit, and the obtained comparison data are as follows:
compared with the traditional Chinese liquor fermented by sorghum, the grapefruit Chinese liquor prepared by the preparation method of the grapefruit Chinese liquor has a relatively obvious medicinal effect on human bodies and has a relatively obvious drinking value.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation method of grapefruit white spirit is characterized by comprising the following steps: the method comprises the following steps:
step one, selecting materials and cleaning: selecting fresh and mature white pomelos with full and juicy pulp, light yellow flesh color and strong pomelo fragrance, and ensuring the color, fragrance and taste of finished products; peeling selected white pomelos, removing kernels and capsule coats, and collecting pomelo flesh;
step two, pulping: adding purified water and pectinase into the grapefruit meat, uniformly mixing, crushing the mixture by using a beater, putting the mixture into a heat preservation box for heat preservation, and then heating for enzyme deactivation to obtain grapefruit juice;
step three, batching: mixing raw material distiller's yeast and succus Citri Grandis to obtain mixed feed liquid;
step four, adjusting the sugar degree: adding cane sugar into the mixture liquid obtained in the step three, and uniformly stirring;
step five, adjusting the pH: adding edible vinegar into the mixture liquid obtained in the step three, and uniformly stirring;
step six, sterilization: putting the mixed material liquid prepared in the fifth step into a heating box for heating for a period of time, then cooling and placing for a period of time, and maintaining the heat preservation state;
seventhly, activating the yeast: adding yeast into the feed liquid with adjusted sugar degree and pH, and stirring;
step eight, fermentation: putting the mixed liquid prepared in the seventh step into a constant-temperature incubator for fermentation treatment, heating for a period of time after complete fermentation, stopping fermentation, and then cooling to room temperature, wherein the concentration of the fermented fruit wine is about 5%;
step nine, clarification treatment: adding a composite clarifying agent into the mixture liquid prepared in the step eight for clarifying;
step ten, debitterizing treatment: adding beta-cyclodextrin into the mixture liquid prepared in the ninth step for debittering treatment;
step eleven, distillation: directly distilling for 2-3 times after fermentation to obtain the shaddock white spirit with the alcoholic strength of about 40-50 degrees.
2. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: and the heat preservation temperature of the heat preservation box in the second step is 50 ℃, and the heat preservation time is 90 min.
3. The preparation method of the grapefruit white spirit according to claim 2, characterized by comprising the following steps: the addition amount of the raw material distiller's yeast in the third step is 2 to 3 percent.
4. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: the raw material distiller's yeast in the third step is prepared by mixing aniseed, a Chinese medicine, medlar, rhizoma bletillae root and dried orange peel according to the proportion of 1-3: 1-4: 1-3: 1-4 into a Chinese herbal medicine composition, and then mixing the Chinese herbal medicine composition with rhizopus yeast, wherein the weight ratio of the Chinese herbal medicine composition to the rhizopus yeast is 2-4: 10.
5. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: the pH value in the fifth step is 3.5-4.0.
6. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: and the heating temperature in the sixth step is maintained at 60-70 ℃, the heating time is maintained at 20-30 min, and the cooled heat preservation temperature is maintained at 25-30 ℃.
7. The preparation method of the grapefruit white spirit according to claim 6, characterized by comprising the following steps: shake flasks 1 time every 24h during fermentation in step eight.
8. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: and step eight, after the fermentation is completed, maintaining the heating temperature at 65-70 ℃, and keeping the heating time for 20-25 min.
9. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: in the step ten, after debitterizing treatment, fermentation is continued for 1-2 months at normal temperature.
10. The preparation method of the grapefruit white spirit according to claim 1, characterized by comprising the following steps: the weight ratio of the purified water to the pectinase in the second step is 3-3.5: 1.2-1.5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115595226A (en) * | 2022-11-07 | 2023-01-13 | 樊小妹（Cn） | Preparation method of shaddock white spirit |
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| CN115595226A (en) * | 2022-11-07 | 2023-01-13 | 樊小妹（Cn） | Preparation method of shaddock white spirit |
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