CN1730645A - Pumpkin brandy and its brewing process - Google Patents
Pumpkin brandy and its brewing process Download PDFInfo
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- CN1730645A CN1730645A CN 200510010238 CN200510010238A CN1730645A CN 1730645 A CN1730645 A CN 1730645A CN 200510010238 CN200510010238 CN 200510010238 CN 200510010238 A CN200510010238 A CN 200510010238A CN 1730645 A CN1730645 A CN 1730645A
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Abstract
The invention provides a pumpkin brandy and its brewing process, wherein the brandy is prepared from 100 weight parts of pumpkin, 15-18 weight parts of sugar through fermentation, distillation, molecular sieve purification, and mixing.
Description
Affiliated field: the present invention relates to a class pumpkin brandy wine and a making method thereof.
Technical background: " brandy " is the address with the made liquor of grape, but has been not limited to grape now, the juice of every fruit, pulp or the residue liquor through fermenting, distilling and mix, all applicable this title.Look into new conclusion and confirm that " pumpkin brandy wine " brewage according to Heilongjiang Province's technical information center is domestic, do not appear in the newspapers at home.
Summary of the invention: the purpose of this invention is to provide with the pumpkin is the processing method of raw material brew pumpkin brandy wine.The pumpkin brandy wine that it is main raw material that another object of the present invention provides a kind of pumpkin with this method brew.
Method of the present invention is:
(1) pumpkin is through powerful broken, paste roller mill refinement, and colloidal mill grinds the preparation pulp;
(2) pulp becomes fruit juice with amylase, saccharifying enzyme, polygalacturonase and cellulase hydrolysis;
(3) per 100 portions of fruit juice add 15 portions of-18 portions of sugar and are made into fermented juice, through fruit wine yeast after 19-30 ℃ of bottom fermentation 5-7 days, fermented juice is changed in the stainless cylinder of steel by the primary fermentation pond, under 15-22 ℃, carried out later stage fermentation 20 days, be the retortable pumpkin brandy base wine that obtains, behind the purification and impurity removal, adding distil water degree of falling is stored in the oak barrel to 50% (v/v) again;
(4) adding distil water blends into 38-44% (v/v) pumpkin brandy, the high-pressure homogeneous and storage in 15 days through 50-60MPa, and smart filter back bottling is put in storage and is obtained finished product.
Component of the present invention is: useful range by weight ratio is: 100 portions of pumpkins, allocate 15 portions of-18 portions of sugar into, after the fermentation in 25-27 days of Angel board fruit wine yeast, the high wine that distillation obtains, through the molecular sieve purification removal of impurities, obtain 50% (v/v) wine, collude furnishing 38-44% (v/v) finished product.
The present invention soak to store the pumpkin brandy wine that forms through oak barrel, and color and luster is helvolus, transparent, has the old storage of pumpkin self fruital and oak fragrant, the fragrance harmony, taste pure with, sweet ice-cold, have the brandy style.Pumpkin can be produced pumpkin fermenting wine as a kind of melon and fruit, also can spawn quality pumpkin brandy wine preferably.Various brandy quality except being subjected to the influence of raw material self, also being subjected to oak barrel and soaking the influence of storing, and the time of soaking, storing is long more, and the oak fragrance of cognac is dense more, and the ageing degree of wine is good more.
The technical problem that the present invention solves is:
(1) the major ingredient pumpkin is through powerful broken, paste roller mill refinement, and technological measures such as colloidal mill grinding guarantee that accomplishing not have residue abandons, and raw material 100% is utilized in the fermentation, reduces the loss, and is free from environmental pollution again;
(2) multiple eating enzymic hydrolysis pumpkin pulp, and preserve enzymic activity when distilling till, the fragrance that helps improving the yield of liquor and increase wine;
(3) adopt the fruit wine active dry yeast to cultivate distiller's yeast liquid, can save a large amount of expenses, can improve the fermented wine degree again and make the wine flavouring;
(4) employing low temperature fermentation helps fermenting thorough and vinosity is good;
(5) the distillatory high wine is handled through molecular sieve, can remove evil assorted flavor, new vinosity and burnt bitter taste;
(6) collude the pumpkin brandy wine of accent, high-pressure homogeneous through 50-60MPa, help that pumpkin brandy wine solvend increases and the separating out of insolubles;
(7) the smart filter of micropore is carried out in storage behind the homogeneous after 15 days, helps insolubles and is thoroughly removed, and avoids the pumpkin brandy shelf-lives to produce non-biological turbidity.
The invention has the beneficial effects as follows:
Amylorrhexis amylodextrin and disaccharide the most always are hydrolyzed into monose among the present invention, and primary product is a glucose.Polygalacturonase: hydrolysis of pectin forms molecule solubility sugar-free extract.After pectin was hydrolyzed, amylase, saccharifying enzyme, cellulase, the corresponding product of hydrolysis were more smooth.Cellulase: hydrocellulose and hemicellulose, part produces glucose.Contain more rich volatile acid in the pumpkin brandy, high-grade aliphatic ester, and soak out aromatoising substance in the oak, phenolic compound, flavonoid compound, pleasantly sweet in addition material and Weibull etc. have the active substance of certain nutritive value and pharmaceutical use to drinking person.The technical problem that the present invention solves is:
(1) main raw material is through powerful broken, paste roller mill refinement, and colloidal mill grinds, and no residue abandons, and 100% raw material is utilized.Reduce the loss, free from environmental pollution again;
(2) plurality of enzymes hydrolysis pumpkin pulp, and keep activity to end the fragrance that helps improving the yield of liquor and increase wine when distilling;
(3) select fruit wine yeast enlarged culturing distiller's yeast liquid for use, both saved a large amount of expenses, can improve the quality of wine again;
(4) high wine that distills out of fermentation 25-27d helps improving the pumpkin brandy quality through molecular sieve (medium) purification and impurity removal;
(5) 50% (v/v) white orchid ground wine was stored in the oak (bucket) more than 2 years, obtained oak Chen Xiang.
(6) high-pressure homogeneous and 15d stores, and helps the filtration of pumpkin brandy wine and does not produce non-biological turbidity in the quality guaranteed period.
Description of drawings:
Fig. 1 is a process flow sheet of the present invention
Embodiment:
As shown in Figure 1, (1) pumpkin is through powerful broken, paste roller mill refinement, and colloidal mill grinds the preparation pulp;
(2) pulp becomes fruit juice with amylase, saccharifying enzyme, polygalacturonase and cellulase hydrolysis;
(3) per 100 portions of fruit juice add 15 portions of-18 portions of sugar and are made into fermented juice, through fruit wine yeast after 19-30 ℃ of bottom fermentation 5-7 days, fermented juice is changed in the stainless cylinder of steel by the primary fermentation pond, under 15-22 ℃, carried out later stage fermentation 20 days, be the retortable pumpkin brandy base wine that obtains, behind the purification and impurity removal, adding distil water degree of falling is stored in the oak barrel to 50% (v/v) again;
(4) adding distil water blends into 38-44% (v/v) pumpkin brandy, the high-pressure homogeneous and storage in 15 days through 50-60MPa, and smart filter back bottling is put in storage and is obtained finished product.
Component of the present invention is: 100 portions of pumpkins, allocate 15 portions of-18 portions of sugar into, and after the fermentation in 25-27 days of Angel board fruit wine yeast, the high wine that distillation obtains through the molecular sieve purification removal of impurities, obtains 50% (v/v) wine, colludes furnishing 38--44% (v/v) finished product.
Be the embodiment in the present embodiment below:
(1) select the sugar degree height, nuisanceless, free of contamination high-quality pumpkin is a raw material, washs, removes seed, chopping, powerful broken back defibrination;
(2) will squeeze in the Cooling or heating jar of Stainless Steel Band thermal insulation layer through the step after the colloidal mill refinement (1), with indirect heating to 75-80 ℃ of sterilization.Simultaneously, start agitator, add 20,000 units/gram amylase of raw material weight 0.01%;
(3) pulp of implementation step (2) was sterilized after 20 minutes, with indirect water-cooling but about 55 ℃.Simultaneously, get in the material-storage jar, adjust pulp pH value to 4.0 with acid with the stainless steel slush pump;
(4) add pulp weight 100,000 units/gram polygalacturonases 0.01%, 100,000 units/gram saccharifying enzyme 0.02%, 20,000 units/gram cellulases 0.05% in material-storage jar, enzymolysis time is 4-6 hour;
(5) behind the enzymolysis, with the pulp of step (4), squeeze into gradually in the whizzer with slush pump, separate fruit juice and residue by the 100-150 eye mesh screen, wherein fruit juice is squeezed in the material-compound tank; Pomace is till colloidal mill grinds all by the whizzer screen cloth;
(6) contain sugared situation according to raw material, in every cubic metre of fruit juice, add sugar 150-180KG, the limit edged stirs, and with the indirect steam heating, top temperature is no more than 62 ℃;
(7) after step (6) fruit juice temperature reached 62 ℃, promptly available slush pump was sent, and after strainer filters, entered plate-type heat exchanger, the fruit juice temperature is reduced to 16--18 ℃ go in the main fermentation tank;
(8) in another Cooling or heating jar, (6) set by step are cooled to 22-24 ℃, insert fruit wine yeast, and every cubic metre of fruit juice liquid glucose adds 0.11KG, cultivate 8-12 hour, and the fermentation top temperature is no more than 30 ℃;
(9) with the distiller's yeast liquid of step (8), the ratio in 10% inserts in the step (7), and fruit juice fermentation 5-7 days, the fermentation top temperature was no more than 30 ℃;
(10) after Primary Fermentation finishes, the fermented liquid of step (9) is delivered in the secondary fermentation jar, temperature remains between 15-22 ℃; 20 days secondary fermentation time;
(11) secondary fermentation is in the time of full 20 days, can be with step (10) wine liquid diatomite filtration, and change simultaneously and jar store, or the wine liquid after directly will filtering distills, and a jar end sediment distills separately;
12) the pure mellow wine liquid after the filtration through the distillation tower distillation, can obtain the liquor of nearly 85% (v/v), can win foreshot and wine tail, with high wine, foreshot and wine tail separated deposit;
(13) high wine that distillation is obtained is that the drinks purification and impurity removal device of medium is handled through molecular sieve, and with distilled water degree of falling to 50% (v/v), it is squeezed into old storage in the oak barrel, standby;
(14) store time limit difference and difference in quality according to step (13), can collude and transfer pumpkin brandy wine at different levels, adjust the wine degree, and can to adopt natural caramel colorant to adjust color be filbert or tawny to proof spirit part 38-44% (v/v);
(15) with the pumpkin brandy wine of the furnishing type that colludes of step (14), high-pressure homogeneous, and after storing 15 days through 50-60MPa, after filtering with the micropore fine filting machine, bottling, decals, vanning, warehouse-in.
User's reflection:
(1) go out " pumpkin brandy " with the pumpkin raw material production, this is a new road;
(2) quality of pumpkin brandy is pretty good, and mouthfeel is better.Further improving the quality is the problem of old storage time;
The Chengdu sugar wine can be gone up in (3) 2005 years, and two tame manufacturers taste and think that the brandy style is arranged, and proposed to buy pumpkin brandy wine in bulk;
Breathed out in (4) 2005 years be in harmony can on, after Russian travelling trader buys pumpkin brandy and drinks, praise " pumpkin brandy is drunk well ";
(5) prolong period of storage and can further improve the pumpkin brandy inner quality.
Claims (2)
1, a kind of making method of pumpkin brandy is characterized in that:
(1) pumpkin is through powerful broken, paste roller mill refinement, and colloidal mill grinds the preparation pulp;
(2) pulp becomes fruit juice with amylase, saccharifying enzyme, polygalacturonase and cellulase hydrolysis;
(3) per 100 portions of fruit juice add 15 portions of-18 portions of sugar and are made into fermented juice, through fruit wine yeast after 19-30 ℃ of bottom fermentation 5-7 days, fermented juice is changed in the stainless cylinder of steel by the primary fermentation pond, under 15-22 ℃, carried out later stage fermentation 20 days, be the retortable pumpkin brandy base wine that obtains, behind the purification and impurity removal, adding distil water degree of falling is stored in the oak barrel to 50% (v/v) again;
(4) adding distil water blends into 38--44% (v/v) pumpkin brandy, the high-pressure homogeneous and storage in 15 days through 50-60MPa, and smart filter back bottling is put in storage and is obtained finished product.
2, according to the prepared pumpkin brandy of the described a kind of pumpkin brandy making method of claim 1, it is characterized in that: 100 portions of pumpkins, allocate 15 portions of-18 portions of sugar into, after the fermentation in 25-27 days of Angel board fruit wine yeast, the high wine that distillation obtains, through the molecular sieve purification removal of impurities, obtain 50% (v/v) wine, collude furnishing 38--44% (v/v) finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510010238 CN1730645A (en) | 2005-08-03 | 2005-08-03 | Pumpkin brandy and its brewing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510010238 CN1730645A (en) | 2005-08-03 | 2005-08-03 | Pumpkin brandy and its brewing process |
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| CN1730645A true CN1730645A (en) | 2006-02-08 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103266036A (en) * | 2013-05-24 | 2013-08-28 | 贵州苗都酒业有限公司 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103275858A (en) * | 2013-06-05 | 2013-09-04 | 何怀功 | Brewing method for orange brandy |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN104762327A (en) * | 2014-08-11 | 2015-07-08 | 四川安益生物科技有限公司 | Pumpkin yellow pigment yeast product and preparation method thereof |
| CN106635649A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Pumpkin health wine and making method thereof |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN109370835A (en) * | 2018-12-24 | 2019-02-22 | 湖北襄醉酒业有限公司 | A kind of auxotype pumpkin brandy wine and preparation method thereof |
| CN111607479A (en) * | 2020-06-09 | 2020-09-01 | 广东省农业科学院蔬菜研究所 | Pumpkin white spirit, pumpkin fermented beverage and preparation method thereof |
-
2005
- 2005-08-03 CN CN 200510010238 patent/CN1730645A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103160409B (en) * | 2013-04-02 | 2014-10-15 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103266036B (en) * | 2013-05-24 | 2014-07-02 | 周真林 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103266036A (en) * | 2013-05-24 | 2013-08-28 | 贵州苗都酒业有限公司 | Blueberry and apple compounded brandy and brewing method thereof |
| CN103275858A (en) * | 2013-06-05 | 2013-09-04 | 何怀功 | Brewing method for orange brandy |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN103525663A (en) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN103525663B (en) * | 2013-10-27 | 2015-01-14 | 黑龙江省轻工科学研究院 | Making method of purple sweet potato health-care wine |
| CN104762327A (en) * | 2014-08-11 | 2015-07-08 | 四川安益生物科技有限公司 | Pumpkin yellow pigment yeast product and preparation method thereof |
| CN106635649A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Pumpkin health wine and making method thereof |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN109370835A (en) * | 2018-12-24 | 2019-02-22 | 湖北襄醉酒业有限公司 | A kind of auxotype pumpkin brandy wine and preparation method thereof |
| CN111607479A (en) * | 2020-06-09 | 2020-09-01 | 广东省农业科学院蔬菜研究所 | Pumpkin white spirit, pumpkin fermented beverage and preparation method thereof |
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