CN103484291A - Preparation method of pomegranate brandy - Google Patents
Preparation method of pomegranate brandy Download PDFInfo
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- CN103484291A CN103484291A CN201310398575.9A CN201310398575A CN103484291A CN 103484291 A CN103484291 A CN 103484291A CN 201310398575 A CN201310398575 A CN 201310398575A CN 103484291 A CN103484291 A CN 103484291A
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Abstract
The invention discloses a preparation method of pomegranate brandy, relating to the technical field of beverages. The preparation method is characterized by comprising the following steps: (a) raw material selection; (b) cleaning and peeling; (c) mechanical grinding, seed removal and squeezing to obtain juice; (d) filtration; (e) alcoholic fermentation; (f) clarification; (g) sterilization; (h) aging; (i) finished product disinfection. By adopting the preparation method disclosed by the invention, the pomegranate brandy has the advantages of low acidity, rich nutrition, no preservative and mellow taste; on the premise of maintaining the original flavor of pomegranate, the nutritional ingredients and potential healthcare elements in pomegranate are completely released and exist in a free state, thereby being favorable for the absorption by human bodies. The preparation method disclosed by the invention has the beneficial effects that the pomegranate brandy is moderately sour and sweet, rich in nutrition and mellow and full; no preservative is added, and precipitates are avoided; on the premise of maintaining the original flavor of pomegranate, the nutritional ingredients and potential healthcare elements in pomegranate are completely released and exist in a free state, thereby being favorable for the absorption by human bodies.
Description
Technical field
The present invention relates to technical field of beverage, be specifically related to a kind of preparation method of pomegranate brandy.
Background technology
The production of brandy is with a long history in China, brandy is to take grape as raw material, advanced and squeezed the juice, peeling, stoning, the fermentation supervisor, to the lower Fructus Vitis viniferae wine base of spirituosity, again the Fructus Vitis viniferae wine base distillation is obtained to colourless ardent spirits, the ardent spirits obtained is put into to wooden barrel to be stored, ageing, reach desired color being blent, fragrance and alcoholic strength, thereby obtain the brandy of high-quality, its mouthfeel is soft, fragrance is pure, give elegance after drinking, happy enjoyment, brandy can help gastro-intestinal digestion simultaneously, the warm body of dispeling cold, dissolving blood stasis and detoxication, the effect of analgesic diuresis, it is effective vasodilator, can improve cardiovascular intensity, the good medicine of cardiovascular patient.
Now, along with the growth of China's economy, high-grade health drinks beverage more and more is subject to people's favor, if can utilize the pomegranate development of resources to produce high-grade full juice type health care pomegranate brandy trophic function drink, is bound to be subject to consumers in general's favor.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method that a kind of technique is simple, nutritious, do not add the good pomegranate brandy of sanitas, local flavor.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of preparation method of pomegranate brandy, is characterized in that, comprises the following steps:.
A, material choice: select ripe good fresh pomegranate, can not be with inferior fruit or shedding, and put in storage according to ripening degree, the place of production and the kind sorting of pomegranate;
B, cleaning, peeling: high pressure water washing, inner seed coat is gone in mechanical district exosper, craft;
C, Mechanical Crushing, go seed to press extracting juice: when broken, avoid kernel to crush, mechanical pressure is controlled at 0.35 ± 0.2MPa, also should avoid contacting of juice and copper, iron;
D, filtration: juice is filtered, remove pomace, stay Sucus Granati;
E, zymamsis: by the Sucus Granati fermentor tank of packing into, get the yeast of total amount 3%, add the SO of 40mg/L
2activated, in being equipped with the 250mL triangular flask of 100mL Sucus Granati, sterilizing carries out enlarged culturing according to the access of 10% inoculum size again, 32～34 ℃ of temperature, time is 4h, add in wide-necked bottle and carry out enlarged culturing by the amount of fruit juice 10% after activation, time is 8h, 30～32 ℃ of temperature, join in 50L distiller's yeast tank and cultivated by 10% amount after enlarged culturing, 30～32 ℃ of temperature, time 12h, distiller's yeast after cultivation adds fermentation cylinder for fermentation to, 18～22 ℃ of temperature, 4～6 days time, then temperature is downgraded and is low to moderate 10 ℃, time 23-27 days;
F, clarification: the mixture after fermentation is completed adds total amount 0.1% gelatin to be clarified;
G, sterilizing: after having fermented, remove surperficial suspended substance, by the brandy sterilising treatment, 85 ℃ of temperature, time 15-20 minute;
H, ageing: after sterilizing, naturally standing at normal temperatures, make the dissociant natural sedimentation in brandy;
I, finished product sterilization: the pomegranate brandy that will store after packing carries out two-stage sterilization, 65 ℃ of temperature, time 30min.
Wherein the Sucus Granati in steps d should carry out clarifying treatment.
Wherein the packaging vessel in step I is ground glass bottle or coloured glass bottle.
The invention has the beneficial effects as follows: the present invention is sour-sweet moderate, nutritious, mellow plentiful, do not add sanitas, sediment-free, keeping under the former zestful prerequisite of pomegranate, nutritive ingredient and potential health care element in pomegranate are discharged fully, exist with free state, be conducive to the absorption of human body.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A, material choice: select ripe good fresh pomegranate, can not be with inferior fruit or shedding, and put in storage according to ripening degree, the place of production and the kind sorting of pomegranate;
B, cleaning, peeling: high pressure water washing, inner seed coat is gone in mechanical district exosper, craft;
C, Mechanical Crushing, go seed to press extracting juice: when broken, avoid kernel to crush, mechanical pressure is controlled at 0.35 ± 0.2MPa, also should avoid contacting of juice and copper, iron;
D, filtration: juice is filtered, remove pomace, stay Sucus Granati, and carry out clarifying treatment;
E, zymamsis: by the Sucus Granati fermentor tank of packing into, get the yeast of total amount 3%, add the SO of 40mg/L
2activated, in being equipped with the 250mL triangular flask of 100mL Sucus Granati, sterilizing carries out enlarged culturing according to the access of 10% inoculum size again, 32～34 ℃ of temperature, time is 4h, add in wide-necked bottle and carry out enlarged culturing by the amount of fruit juice 10% after activation, time is 8h, 30～32 ℃ of temperature, join in 50L distiller's yeast tank and cultivated by 10% amount after enlarged culturing, 30～32 ℃ of temperature, time 12h, distiller's yeast after cultivation adds fermentation cylinder for fermentation to, 18～22 ℃ of temperature, 4～6 days time, then temperature is downgraded and is low to moderate 10 ℃, time 23-27 days;
F, clarification: the brandy after fermentation is completed adds total amount 0.1% gelatin to be clarified;
G, sterilizing: after having fermented, remove surperficial suspended substance, by the brandy sterilising treatment, 85 ℃ of temperature, time 15-20 minute;
H, ageing: after sterilizing, naturally standing at normal temperatures, make the dissociant natural sedimentation in brandy;
I, finished product sterilization: the pomegranate brandy that will store after packing carries out two-stage sterilization, 65 ℃ of temperature, and time 30min, wherein packaging vessel is ground glass bottle.
Above demonstration and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification sheets, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. the preparation method of a pomegranate brandy, is characterized in that, comprises the following steps:.
A, material choice: select ripe good fresh pomegranate, can not be with inferior fruit or shedding, and put in storage according to ripening degree, the place of production and the kind sorting of pomegranate;
B, cleaning, peeling: high pressure water washing, inner seed coat is gone in mechanical district exosper, craft;
C, Mechanical Crushing, go seed to press extracting juice: when broken, avoid kernel to crush, mechanical pressure is controlled at 0.35 ± 0.2MPa, also should avoid contacting of juice and copper, iron;
D, filtration: juice is filtered, remove pomace, stay Sucus Granati;
E, zymamsis: by the Sucus Granati fermentor tank of packing into, get the yeast of total amount 3%, add the SO of 40mg/L
2activated, in being equipped with the 250mL triangular flask of 100mL Sucus Granati, sterilizing carries out enlarged culturing according to the access of 10% inoculum size again, 32～34 ℃ of temperature, time is 4h, add in wide-necked bottle and carry out enlarged culturing by the amount of fruit juice 10% after activation, time is 8h, 30～32 ℃ of temperature, join in 50L distiller's yeast tank and cultivated by 10% amount after enlarged culturing, 30～32 ℃ of temperature, time 12h, distiller's yeast after cultivation adds fermentation cylinder for fermentation to, 18～22 ℃ of temperature, 4～6 days time, then temperature is downgraded and is low to moderate 10 ℃, time 23-27 days;
F, clarification: the brandy after fermentation is completed adds total amount 0.1% gelatin to be clarified;
G, sterilizing: after having fermented, remove surperficial suspended substance, by the brandy sterilising treatment, 85 ℃ of temperature, time 15-20 minute;
H, ageing: after sterilizing, naturally standing at normal temperatures, make the dissociant natural sedimentation in brandy;
I, finished product sterilization: the pomegranate brandy that will store after packing carries out two-stage sterilization, 65 ℃ of temperature, time 30min.
2. the preparation method of a kind of pomegranate brandy according to claim 1, it is characterized in that: the Sucus Granati in described steps d should carry out clarifying treatment.
3. the preparation method of a kind of pomegranate brandy according to claim 1, it is characterized in that: the packaging vessel in described step I is ground glass bottle or coloured glass bottle.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310398575.9A CN103484291A (en) | 2013-09-05 | 2013-09-05 | Preparation method of pomegranate brandy |
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| CN201310398575.9A CN103484291A (en) | 2013-09-05 | 2013-09-05 | Preparation method of pomegranate brandy |
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| CN103484291A true CN103484291A (en) | 2014-01-01 |
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| CN201310398575.9A Pending CN103484291A (en) | 2013-09-05 | 2013-09-05 | Preparation method of pomegranate brandy |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047584A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of mellow and sweet pomegranate brandy |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850961A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Dried granada brewing process |
| CN102041212A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Method for preparing pomegranate wine |
| CN102199504A (en) * | 2011-02-10 | 2011-09-28 | 朱茂田 | Pomegranate red wine brewing method |
| CN102373138A (en) * | 2011-11-25 | 2012-03-14 | 张立华 | Honey-pomegranate fruit wine and brewing method thereof |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
-
2013
- 2013-09-05 CN CN201310398575.9A patent/CN103484291A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850961A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Dried granada brewing process |
| CN102041212A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Method for preparing pomegranate wine |
| CN102199504A (en) * | 2011-02-10 | 2011-09-28 | 朱茂田 | Pomegranate red wine brewing method |
| CN102373138A (en) * | 2011-11-25 | 2012-03-14 | 张立华 | Honey-pomegranate fruit wine and brewing method thereof |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047584A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of mellow and sweet pomegranate brandy |
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Application publication date: 20140101 |