CN1324125C - Tropical fruit brandy - Google Patents
Tropical fruit brandy Download PDFInfo
- Publication number
- CN1324125C CN1324125C CNB2004100008391A CN200410000839A CN1324125C CN 1324125 C CN1324125 C CN 1324125C CN B2004100008391 A CNB2004100008391 A CN B2004100008391A CN 200410000839 A CN200410000839 A CN 200410000839A CN 1324125 C CN1324125 C CN 1324125C
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- fruit
- wine
- brandy
- tropical
- tropical fruit
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to wine which is called tropical fruit brandy. The wine is prepared in a manner that tropical and subtropical fruit of pomelo, pineapple, litchi and banana are used as raw materials, and after enzyme processing, temperature control and mixed fermentation are carried out, the mixture is distilled. The technology comprises: fruit selecting, rinsing, peeling, enucleation, pulping (crushing), enzyme processing, mixed fermenting, filter pressing, distilling, long-term storing, preparing, freezing, filtering and packing, and finished products are obtained. The wine is 40%Vol+/-2%Vol, and the odor type is natural fragrance of tropical fruit.
Description
Tropical fruit brandy is that fruit such as the shaddock that abounds with the subtropics with the torrid zone, pineapple, lichee, banana are raw material, will distill the wine that brew forms after the pulp enzyme processing fermentation.Tropical fruit brandy of the present invention, only glycogen and the fragrance of self fermentation with tropical fruit self is converted into wine degree and odor type, distills, old storage is aging etc. again.
Technical scheme of the present invention is: select fruit such as fresh shaddock, pineapple, lichee, banana, (add polygalacturonase and amylase with the peeling stoning of the clean back of tap water rinsing, making beating (fragmentation), enzyme processing, come unstuck and the conversion of starch) its temperature is controlled at 55 ℃ ± 2 ℃, 3 ± 0.5 hours time, pulp after the enzymeization carries out mixed fermentation, and its temperature was controlled at 18 ℃ ± 2 ℃ fermentation times about 20 days.Adopting pressure filter to carry out mash after the fermentation ends separates, wine liquid after the separation and schlempe are stored in respectively in the airtight jar, distill respectively then, its distillatory temperature is controlled at 85 ℃ ± 2 ℃, and the former wine of distillatory is stored in respectively in the aging jar of old storage (with 1000L separately, the former wine of 60 degree is radix, in jar, add 1 ‰ oak chip), minimum 1 year of aging time of old storage, the former wine after aging is allocated, the wine degree transfers to 40 ℃ ± 2 ℃ degree, and odor type is the natural fragrance of fruit.Wine after the allotment adopts food fast freezer with extremely-15 ℃ ± 1 ℃ of wine temperature drop, and the stability processing of vinosity was carried out in insulation in 24 hours, adopts the crossflow membrane filtration machine to filter back packing etc. at last.
Technology characteristics of the present invention is: choosing fruit, rinsing, peeling stoning, making beating (fragmentation) enzymeization, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, packing etc. are tropical fruit brandy.
Further describe of the present invention below
Utilization of the present invention be the higher typical shaddock of fragrance of sugar degree that the torrid zone abounds with the subtropics, pineapple, litchi, fruit such as banana are raw material, selecting medium well above fruit, to carry out rinsing clean, adopt hollander after the peeling stoning or adopt crusher that pulp is broken and be pulpous state, then the pulp with fragmentation pumps into (55 ℃ ± 2 ℃ of interpolation polygalacturonase and its enzyme treatment temps of amylase in the enzyme treatment tank, 3 ± 0.5 hours time), pulp after handling pumped into carry out temperature controlled fermentation in the mixed fermentation jar (its temperature is controlled at 18 ℃ ± 2 ℃, about 20 days of time), adopt the closed delivery plate-and-frame filter press to carry out separating of wine liquid and schlempe the mash after the fermentation, the wine liquid after the separation and schlempe are stored in respectively in different jars and carry out fractional distillation.Also want the old storage of classification aging in former wine base after the distillation, can adopt the old storage of stainless cylinder of steel aging (in old storage process, with 1000L, the former wine of 60 degree are that radix adds 1 ‰ oak chip) its temperature is normal temperature, its time was not less than 1 year, former wine after aging is transferred to 40 ± 2 degree, odor type is the original natural fragrance of fruit, tropical fruit brandy after the allotment adopts food fast freezer that the wine temperature is reduced to-15 ℃ ± 1 ℃ fast, be incubated the stability of carrying out vinosity in 24 hours then and handle, the brandy after the processing (adopting the crossflow membrane filtration machine) filters, packing etc. is tropical fruit brandy.
Example proportioning: (in pulp 1000kg)
Shaddock 300kg pineapple 400kg
Lichee 100kg banana 200kg
Its technology characteristics is the same.
Claims (2)
1. the method for brew tropical fruit brandy; Its feature: will add polygalacturonase in the pulp after shaddock, pineapple, lichee and the banana crushing and beating and amylase carries out the enzyme processing, its treatment temp is controlled at 55 ℃ ± 2 ℃, 3 ± 0.5 hours time, and leavening temperature is controlled at 18 ℃ ± 2 ℃, distillation temperature is controlled at 85 ℃ ± 2 ℃, and the brandy that distillation is good adopts the old storage of stainless cylinder of steel and spends former wine with 1000L, 60 is that radix adds 1 ‰ oak chip.
2. the described method of claim 1; Its feature: choosing fruit, rinsing, peeling stoning, making beating fragmentation, enzymeization, mixed fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, pack and be tropical fruit brandy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100008391A CN1324125C (en) | 2004-01-05 | 2004-01-05 | Tropical fruit brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100008391A CN1324125C (en) | 2004-01-05 | 2004-01-05 | Tropical fruit brandy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1641009A CN1641009A (en) | 2005-07-20 |
| CN1324125C true CN1324125C (en) | 2007-07-04 |
Family
ID=34866914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100008391A Expired - Fee Related CN1324125C (en) | 2004-01-05 | 2004-01-05 | Tropical fruit brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1324125C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560452B (en) * | 2009-05-15 | 2012-07-25 | 广东十二岭酒业有限公司 | Processing technique of lichee brandy |
| CN102649925B (en) * | 2012-03-09 | 2013-05-01 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN104031790A (en) * | 2013-03-08 | 2014-09-10 | 开远市中繁科技有限责任公司 | Pineapple wine and preparation method thereof |
| CN103131593A (en) * | 2013-03-08 | 2013-06-05 | 开远市中繁科技有限责任公司 | Banana liquor and preparation method thereof |
| CN103409307A (en) * | 2013-09-06 | 2013-11-27 | 陈镇 | Production method of banana wine |
| CN103484307A (en) * | 2013-10-12 | 2014-01-01 | 陈镇 | Production method of fruit brandy using taxus chinensis |
| CN105199933A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of longan wine |
| CN105420029A (en) * | 2015-12-31 | 2016-03-23 | 李德禄 | Monkey fruit wine and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215082A (en) * | 1997-10-20 | 1999-04-28 | 华南热带农业大学工学院 | Litchi wine brewed by alcohol leaching semi-ferment method |
| CN1242420A (en) * | 1999-03-15 | 2000-01-26 | 吴大为 | Apple brandy |
| CN1303919A (en) * | 2000-01-12 | 2001-07-18 | 湖南省农业科学院农产品加工研究开发中心 | Processing method of citrus fermented wine and citrus brandy |
-
2004
- 2004-01-05 CN CNB2004100008391A patent/CN1324125C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215082A (en) * | 1997-10-20 | 1999-04-28 | 华南热带农业大学工学院 | Litchi wine brewed by alcohol leaching semi-ferment method |
| CN1242420A (en) * | 1999-03-15 | 2000-01-26 | 吴大为 | Apple brandy |
| CN1303919A (en) * | 2000-01-12 | 2001-07-18 | 湖南省农业科学院农产品加工研究开发中心 | Processing method of citrus fermented wine and citrus brandy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1641009A (en) | 2005-07-20 |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070704 Termination date: 20160105 |