CN102776091A - Making method of fruit liquor - Google Patents
Making method of fruit liquor Download PDFInfo
- Publication number
- CN102776091A CN102776091A CN2012102394013A CN201210239401A CN102776091A CN 102776091 A CN102776091 A CN 102776091A CN 2012102394013 A CN2012102394013 A CN 2012102394013A CN 201210239401 A CN201210239401 A CN 201210239401A CN 102776091 A CN102776091 A CN 102776091A
- Authority
- CN
- China
- Prior art keywords
- fruit
- water
- cellar
- saccharifying enzyme
- liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 239000010903 husk Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000014101 wine Nutrition 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 230000002269 spontaneous effect Effects 0.000 claims description 10
- 235000021022 fresh fruits Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 3
- 102100022624 Glucoamylase Human genes 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 238000004821 distillation Methods 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A making method of fruit liquor includes crushing pre-treated fruits manually or by machine to obtain fruit material, sequentially adding 5-6kg of rice husk, 10-15kg of water and 2500-2900g of glucoamylase solution per 100kg of the fruit material, and mixing well to obtain liquor material, placing the liquor material into a fermenting vat or cellaring for natural fermentation for 30-40 days at the cellar temperature of 10-20 DEG C during cellaring, and distilling. A preparation method of the glucoamylase solution includes adding 2000-2200g of 30-40 DEG C water in 500-550g of 50000 unit glucoamylase for soaking for 30 minutes. Multiple procedures are omitted from the making method of fruit liquor, cost is reduced, the fruit liquor is high in quality and good in taste, and a good market is provided for substandard fruits and non-durable fruits grown by fruit growers.
Description
Technical field
The present invention relates to a kind of preparation method of wine, specifically is a kind of preparation method of fresh fruit white spirit.
Background technology
Wine is that people like the good merchantable brand drunk.Whenever Holiday, kith and kin's party or enterprise's opening celebration all lack bound wine on the dining table.The liquor of selling in the market mainly is the wine with grain or the brew of potato class, complex process, and cost is high.
Summary of the invention
The object of the invention provides a kind of preparation method of fresh fruit white spirit, and technology is simple, and is with short production cycle, and cost is low, and the quality of liquor is high, and mouthfeel is good.
The technical scheme that adopts is:
A kind of brew method of fresh fruit white spirit comprises following process step:
1, pre-treatment: fruit washing to be processed is clean, if band such as peach, Lee nuclear fruit is wanted first stoning after cleaning;
2, the fruit after pre-treatment is pulverized with machine or manual work, sieved, sieve diameter≤2mm, it is subsequent use to get fruit raw material;
The fruit raw material that 3, will make through step 2 adds rice husk, water and the saccharifying enzyme aqueous solution successively, and add-on is that every 100kg fruit material adds 5-6kg rice husk, 10-15kg water and the 2500-2900g saccharifying enzyme aqueous solution, and stirs, the wine material; The compound method of the saccharifying enzyme aqueous solution is:
Get 30-40 ℃ the water that the 50000 saccharifying enzyme 500-550g of unit add 2000-2200g, soaked 30 minutes, promptly get.
4, the wine material that step 3 is made is put into fermentation vat or following cellar for storing things, carries out spontaneous fermentation, and the cellar for storing things temperature is 10-20 ℃ during following cellar for storing things, and the spontaneous fermentation time is 30-40 days, distills then, both gets.
Used equipment, the instrument of above-mentioned distillation is just passable with the common equipment that makes white spirit, and charging process, still-process are the same with the wine common white spirit, and wine brewing can make the disposable distillation of fruit wine material clean in this way, need not be fermented distilled repeatedly, directly reduce fuel.Because distillation is for known technology, so be not described in detail.
Adopt the inventive method to prepare fresh fruit white spirit, reduced a lot of operations, reduced cost, the quality of wine is high, mouthfeel is good, has also solved orchard workers' outer fruit such as grade and the bad market that stores fruit simultaneously.
Embodiment
Embodiment one
A kind of brew method of fresh fruit white spirit comprises following process step:
1, with fruit pears to be processed or apple, clean the back and pulverize with machine, sieve, sieve diameter≤2mm, it is subsequent use to get fruit raw material;
2, in the fruit raw material that step 1 makes, adding rice husk, water, the saccharifying enzyme aqueous solution, add-on successively is that per 100 kg fruit raw materials add rice husk 5 kg, water 10 kg, the 50000 saccharifying enzyme aqueous solution 2500g of unit, mix, the wine material;
3, the wine material that step 2 is made is put into the cellar for storing things and is carried out spontaneous fermentation, and the cellar for storing things temperature remains on 10-20 ℃ during following cellar for storing things, and spontaneous fermentation 30-40 days, distillation promptly got then.
Embodiment two
A kind of brew method of fresh fruit white spirit comprises following process step:
1, with fruit pears to be processed or apple, with after the machine pulverizing, sieve after cleaning, sieve diameter≤2mm, it is subsequent use to get fruit raw material;
2, in the fruit raw material that step 1 makes, add rice husk, water, saccharifying enzyme successively, add-on is that per 100 kg fruit raw materials add rice husk 6 kg, water 15 kg, 50000 saccharifying enzyme aqueous solution 2600g, mixes, and gets the wine material;
3, the wine material that step 2 is made is put into the cellar for storing things and is carried out spontaneous fermentation, and the cellar for storing things temperature remains on 10-20 ℃ during following cellar for storing things, and spontaneous fermentation 30-40 days, distillation promptly got then.
Embodiment three
A kind of brew method of fresh fruit white spirit comprises following process step:
1, with fruit pears to be processed or apple, with after the machine pulverizing, sieve after cleaning, sieve diameter≤2mm, it is subsequent use to get fruit raw material;
2, in the fruit raw material that step 1 makes, add rice husk, water, the 50000 unit saccharifying enzyme aqueous solution successively; Add-on is that per 100 kg fruit raw materials add rice husk 5.5 kg, water 12 kg, the 50000 saccharifying enzyme aqueous solution 2700g of unit; Mix, get the wine material;
3, the wine material that step 2 is made is put into the cellar for storing things and is carried out spontaneous fermentation, and the cellar for storing things temperature remains on 10-20 ℃ during following cellar for storing things, and spontaneous fermentation 30-40 days, distillation promptly got then.
Claims (1)
1. the brew method of a fresh fruit white spirit is characterized in that comprising following process step:
1), pre-treatment: fruit washing to be processed is clean, if band nuclear such as peach, Lee fruit is wanted first stoning after cleaning;
2), with fruit after pre-treatment with machine or artificial the pulverizing, sieve, sieve diameter≤2mm, fruit raw material is subsequent use;
3), the fruit raw material that will make through step 2, add rice husk, water and the saccharifying enzyme aqueous solution successively, add-on is that every 100kg fruit material adds 5-6kg rice husk, 10-15kg water and the 2500-2900g saccharifying enzyme aqueous solution, and stirs, the wine material; The compound method of the saccharifying enzyme aqueous solution is:
Get 30-40 ℃ the water that the 50000 saccharifying enzyme 500-550g of unit add 2000-2200g, soaked 30 minutes, promptly get;
4), wine material that step 3 is made puts into fermentation vat or cellar for storing things down, carries out spontaneous fermentation, the cellar for storing things temperature is 10-20 ℃ during following cellar for storing things, the spontaneous fermentation time is 30-40 days, distills then, both gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102394013A CN102776091A (en) | 2012-07-12 | 2012-07-12 | Making method of fruit liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102394013A CN102776091A (en) | 2012-07-12 | 2012-07-12 | Making method of fruit liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102776091A true CN102776091A (en) | 2012-11-14 |
Family
ID=47121203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102394013A Pending CN102776091A (en) | 2012-07-12 | 2012-07-12 | Making method of fruit liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102776091A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099211A (en) * | 2013-04-02 | 2014-10-15 | 张吉聚 | Brewing process for fruit white spirit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172850A (en) * | 1997-06-18 | 1998-02-11 | 周长勇 | Fruit wine brewing method |
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| CN1696267A (en) * | 2005-05-13 | 2005-11-16 | 陈万福 | Technique for producing distillate spirits in fragrance of Chinese date by using red material |
-
2012
- 2012-07-12 CN CN2012102394013A patent/CN102776091A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172850A (en) * | 1997-06-18 | 1998-02-11 | 周长勇 | Fruit wine brewing method |
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| CN1696267A (en) * | 2005-05-13 | 2005-11-16 | 陈万福 | Technique for producing distillate spirits in fragrance of Chinese date by using red material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099211A (en) * | 2013-04-02 | 2014-10-15 | 张吉聚 | Brewing process for fruit white spirit |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121114 |