CN1465689A

CN1465689A - Productive technology for magma fruit 1iquor

Info

Publication number: CN1465689A
Application number: CNA021331871A
Authority: CN
Inventors: 李松林
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-10-15
Filing date: 2002-10-15
Publication date: 2004-01-07

Abstract

The production process of raw nectar fruit white liquor mainly includes the procedures of raw material preparation, fermentation and distillation, etc. and it is characterized by that it includes the following steps: cleaning fruit, cutting the fruit into small blocks; saccharifying glutinous rice or rice and converting it into mixed pulp containing dextrine and glucose; adding double-functional distiller's yeast, adding clean water and making fermentation, then making distillation, filtering and removing impurities so as to obtain the invented product with palatable taste.

Description

A kind of production technique of magma fruit 1 iquor

Affiliated technical field

The present invention relates to a kind of production technique of magma fruit 1 iquor, belong to the beverage/food brewing industry, is the improvement of making the production technique of raw material brewing spirit with fruit to having now, and adopt during to the fruit deep processing in the suitable place that abounds with all kinds of fruit.

Background technology

At present, the liquor of selling on the market of brewageing as raw material with fruit has infusion fresh fruit white spirit and Fruit brandy.The former is that fruit is broken with the some skies of soaking in Chinese liquor, adds corresponding fruit essence accent with soak solution and converts liquor, though fruit aroma is also arranged in this wine, but taste is inharmonious, and not soft, pungency is strong, the magma fruit 1 iquor of brew of fermenting has obvious difference, and the human consumer is difficult to accept.The latter squeezes the juice fruit or ferments with the skin slag sugaring of producing fruit wine, makes the former wine of brandy through distillation several times, reinstalls the oak barrel storage and aging more than at least two years, blends modulation at last and just makes the brandy finished wine.This wine is because complex manufacturing, the production cycle is long, material consumption is high, production cost is high, causes the finished wine price also high, and the human consumer is difficult to bear equally.

Summary of the invention

The objective of the invention is to overcome the prior art above shortcomings, by improvement to existing fruit brewing spirit technology, provide a kind of production technique of magma fruit 1 iquor, the finished wine that this explained hereafter goes out, promptly there is the sweet-smelling of grain neutral spirit strong, the elegant taste of fruital of fruit wine is arranged again, and its price is starkly lower than the magma fruit 1 iquor of brandy.

The production technique of this magma fruit 1 iquor that the present invention provides mainly includes operations such as raw material preparation, fermentation and distillation, is characterized in following these steps to tissue and produces magma fruit 1 iquor:

1. the fruit of cleaning is broken into fritter, does not squeeze the juice, skin, meat are all continued to employ;

2. will give birth to glutinous rice or rice saccharification, and make it be converted into the mixed pulp that contains dextrin, glucose, its ratio is 3～5: 5～7 (weight ratios);

3. looking what of fruit sugar degree, add the mixed pulp that contains dextrin and glucose, is 90: 10 in order to the carbon-nitrogen ratio of replenishing sugared source and adjusting karusen, and wherein the weight ratio of fruit and mixed pulp is: 100: 10～20;

4. add strong, the difunctional distiller's yeast of saccharification wineization of special acidproof ethanol-tolerant power, adding purifies waste water ferments;

5. maturing fermentation wine with dregs (sugar degree is 0.5%) is distilled with slow fire;

6. by containing the wine total amount in the karusen, carry out " 333 " quality repeatedly and pluck wine system, promptly foreshot, wine tail, finished wine respectively account for 1/3, and a profit retention is sampled wine, and foreshot and wine tail add in the next distillatory karusen;

7. finished wine is filtered with special strainer, the removal of impurity, impurity elimination flavor, do not need storage and aging, do not collude not convert and be commodity wine.

The fruit raw material that the present invention is selected can be a kind of in the fruit such as apple, pears, hawthorn, grape, plum, mountain jujube, watermelon and muskmelon, also can be in the above-mentioned fruit two or more.Employed special distiller's yeast and special strainer among the present invention, open in the application for a patent for invention that I submit in advance, so no longer describe in detail.(application number is: 02133104.9 and 02133103.0)

Compared with the prior art. the present invention has following characteristics:

(1), technical process is short, the material consumption is low, production cost is low and commodity wine price is low;

(2), with glutinous rice change into dextrin, glucose mixed pulp replace sugar, not only eliminate the karusen carbon-nitrogen ratio imbalance that sugaring causes, wine is hidden dry peppery phenomenon, can also make the finished wine inlet soft, and has the fragrant compound fruit aroma that serves as a contrast or foil of rice;

(3), wine do not collude and do not convert, and keeps the original fragrance of fruit, outstanding green style, every physical and chemical index all meets national standard;

(4), filter wine, remove impurity and assorted flavor in the wine,, can reduce liquor storage vessel and fund and overstock, shortened the production cycle without storage and aging with special strainer.

Embodiment

Embodiment 1: the 100kg apple is cleaned to be crushed to after 1 centimeter put into container, do not squeeze the juice, skin, meat are used entirely; Make the mixed solution that contains dextrin, glucose with giving birth to glutinous rice 20kg saccharification, its operating condition is: the pH value of 22 ℃ of temperature, fermentation time 72 hours, saccharification mixed solution is 4, and the ratio of dextrin, glucose is 4: 6 (weight ratio) in the mixed solution; In container, add the mixed pulp 20kg that contains dextrin and glucose, in order to replenish the carbon-nitrogen ratio of sugared source and adjustment karusen; Add strong, the difunctional distiller's yeast 0.4kg of saccharification wineization of special acidproof ethanol-tolerant power, add the 180kg that purifies waste water and ferment, fermentation time is 18 days; Maturing fermentation wine with dregs (sugar degree is 0.5%) is distilled with slow fire, and wherein distillation temperature is about 100 ℃, and distillation time is 6 hours; By containing the wine total amount in the karusen, carry out " 333 " quality repeatedly and pluck wine system, promptly foreshot, wine tail, finished wine respectively account for 1/3, and a profit retention is sampled wine, and foreshot and wine tail add in the next distillatory karusen; Finished wine is filtered with special strainer, the removal of impurity, impurity elimination flavor, do not need storage and aging, do not collude not convert and promptly get commodity wine 30kg, 50 ° of alcoholic strength content.

Embodiment 2: the clean stoning of 100kg jujube is crushed to after 1 centimeter puts into container, do not squeeze the juice, skin, meat are used entirely; Make the mixed solution that contains dextrin, glucose with giving birth to glutinous rice 20kg saccharification, its operating condition is: the pH value of 20 ℃ of temperature, fermentation time 78 hours, saccharification mixed solution is 4.2, and the ratio of dextrin, glucose is 4.5: 5.5 (weight ratio) in the mixed solution; In container, add the mixed pulp 14kg that contains dextrin and glucose, in order to replenish the carbon-nitrogen ratio of sugared source and adjustment karusen; Add strong, the difunctional distiller's yeast 0.4kg of saccharification wineization of special acidproof ethanol-tolerant power, add the 180kg that purifies waste water and ferment, fermentation time is 16 days; Maturing fermentation wine with dregs (sugar degree is 0.5%) is distilled with slow fire, and wherein distillation temperature is about 100 ℃, and distillation time is 6 hours; By containing the wine total amount in the karusen, carry out " 333 " quality repeatedly and pluck wine system, promptly foreshot, wine tail, finished wine respectively account for 1/3, and a profit retention is sampled wine, and foreshot and wine tail add in the next distillatory karusen; Finished wine is filtered with special strainer, the removal of impurity, impurity elimination flavor, do not need storage and aging, do not collude not convert and promptly get commodity wine 32kg, 50 ° of alcoholic strength content.

Embodiment 3: the 100kg watermelon is cleaned to remove the peel to be crushed to after 1 centimeter put into container, do not squeeze the juice; Make the mixed solution that contains dextrin, glucose with giving birth to glutinous rice 20kg saccharification, its operating condition is: the pH value of 26 ℃ of temperature, fermentation time 80 hours, saccharification mixed solution is 3.8, and the ratio of dextrin, glucose is 3.5: 6.5 (weight ratio) in the mixed solution; In container, add the mixed pulp 19kg that contains dextrin and glucose, in order to replenish the carbon-nitrogen ratio of sugared source and adjustment karusen; Add strong, the difunctional distiller's yeast 0.4kg of saccharification wineization of special acidproof ethanol-tolerant power, add the 180kg that purifies waste water and ferment, fermentation time is 20 days; Maturing fermentation wine with dregs (sugar degree is 0.5%) is distilled with slow fire, and wherein distillation temperature is about 100 ℃, and distillation time is 6 hours; By containing the wine total amount in the karusen, carry out " 333 " quality repeatedly and pluck wine system, promptly foreshot, wine tail, finished wine respectively account for 1/3, and a profit retention is sampled wine, and foreshot and wine tail add in the next distillatory karusen; Finished wine is filtered with special strainer, the removal of impurity, impurity elimination flavor, do not need storage and aging, do not collude not convert and promptly get commodity wine 35kg, 50 ° of alcoholic strength content.

Claims

1. the production technique of a magma fruit 1 iquor mainly includes operations such as raw material preparation, fermentation and distillation, it is characterized in that following these steps to tissue and produces magma fruit 1 iquor:

(1). the fruit of cleaning is broken into fritter, does not squeeze the juice, skin, meat are all continued to employ;

(2). will give birth to glutinous rice or rice saccharification, and make it be converted into the mixed pulp that contains dextrin, glucose, its ratio is 3～5: 5～7 (weight ratios);

(3). looking what of fruit sugar degree, add the mixed pulp that contains dextrin and glucose, is 90: 10 in order to the carbon-nitrogen ratio of replenishing sugared source and adjusting karusen, and wherein the weight ratio of fruit and mixed pulp is: 100: 10～20;

(4). add strong, the difunctional distiller's yeast of saccharification wineization of special acidproof ethanol-tolerant power, adding purifies waste water ferments;

(5). maturing fermentation wine with dregs (sugar degree is 0.5%) is distilled with slow fire;

(6). by containing the wine total amount in the karusen, carry out " 333 " quality repeatedly and pluck wine system, promptly foreshot, wine tail, finished wine respectively account for 1/3, and a profit retention is sampled wine, and foreshot and wine tail add in the next distillatory karusen;

(7). finished wine is filtered with special strainer, the removal of impurity, impurity elimination flavor, do not need storage and aging, do not collude not convert and be commodity wine.

2. the production technique of a kind of magma fruit 1 iquor according to claim 1, it is characterized in that described fruit raw material, can be a kind of in the fruit such as apple, pears, hawthorn, grape, plum, mountain jujube, watermelon and muskmelon, also can be in the above-mentioned fruit two or more.