CN1290999C - Spirit made of peach fruit - Google Patents

Abstract

The present invention discloses spirit made by distilling peaches, which is made by the method of using peaches as the raw material, and then the raw material is processed, fermented, distilled, filtered, stored, blended and filled. The present invention is characterized in that the spirit is made by the following methods: ripe and complete peaches are selected and are cleaned to be fed into a twisting-cage type screw propeller, and then the peaches are soaked and softened by the hot water about 80 DEG C; the peaches are sent into a pulping machine to be secondarily crumbled into peach slurry, the Ph of the peach slurry is adjusted, and fruit wine yeast is added for fermentation; then the purification of interrupted distillation is carried out, and the mixture of the peach slurry and the fruit wine yeast is sent into a filler-type methanol removing tower for purification; after the original wine is obtained from a tower bottom, the original wine is sealed and stored into a pot for more than 6 months, and after the storage expiry, wine charcoal is added for further purification; finally, a diatomaceous earth filter is used for filtration, 900-type oligomerization isomaltose is added for adjusting the wine degree, and the finished product is obtained by filling the wine after the storage of 7 days. The present invention has the advantage that the produced spirit has pure vinosity, good mouth feel, fragrant wind flavor, and the functions of toxicant elimination and face maintenance.

Description

A kind of with peach fruit distillatory liquor

Technical field

The present invention relates to a kind of liquor, especially with peach fruit distillatory liquor.

Background technology

China Patent No. 97116829.6, a kind of fruit wine contiuous production technology is disclosed, it is with the higher fruit of sugar degree, as grape, apple, peach etc. one or more, cleaning powder is broken into basic raw material, be transferred to PH3-5 with volatile acid (hydrochloric acid, sulfuric acid, phosphoric acid), add tartaric acid enzyme and wine uses yeast fungus 20-35 ℃ of condition bottom fermentation 3-5 days, obtain the fruit karusen of alcoholic strength content 5-7%, after isolating the nuclear base of a fruit, accelerate the ripening with secondary continuous still battery and cold twice in heat back earlier, through ultrasonication, filtering to blend becomes the fresh fruit white spirit finished product.

Chinese patent application numbers 99112513.4, a kind of peach-gingko wine and brewing method thereof are also disclosed, it is to be raw material with peach, Ginkgo Leaf, through proportioning stoning, pulverizing, add live yeast, 28-34 ℃ of condition bottom fermentation 15-20 days, pour into the red copper distiller again and distill out former wine, former wine wore out three months to 3 years in wine storage jar behind activated carbon filtration, and aging former wine adds mineral water and blends into finished product.

In the method for above-mentioned production liquor, because the problem of technology, when all really producing liquor with peach, the liquor of producing has destroyed the fragrance of former peach fruit, makes fragrance not fragrant, and wine and women-sensual pursuits is impure, and taste is bad, therefore can not get promoting on market.

Summary of the invention

The objective of the invention is to overcome deficiency, provide a kind of wine-gas scent, wine and women-sensual pursuits is pure, mouthfeel good, the peach fruit liquor of peach fruital flavor is arranged with the liquor of above-mentioned explained hereafter.

Realize above-mentioned purpose, the present invention by the following technical solutions:

1, hanks ripe no septic peach really, after the cleaning, enter the cagem type spiral propeller, feed 80 ℃ of left and right sides hot water, soaked 15 minutes, make peach fruit surface kill the impurity elimination bacterium with further softening while advancing;

2, will soak peach and really send into the pulverizing of hollander secondary, and once pulverize peeling, nuclear, secondary is ground into pulp;

3, regulate pulp PH about 3.0-3.5 with citric acid, when the pulp temperature is reduced to below 28 ℃, add by the consumption of 0.7-0.9g/L that the activatory fruit wine yeast ferments, 28-32 ℃ of condition bottom fermentation 7-10 days;

4, treat that slurry appears in the pulp upper strata, liquid separates, after big bubble does not appear in the surface, carry out the batch distillation purification with the still distillation device, the former bartender who distills out holds 65-75 ℃ and enters the material filling type eparating methanol tower with the gas-liquid binary states and purify, and picks out former wine at the bottom of tower; When above-mentioned distillation, applying steam pipe indirect heating slowly heats up, and makes temperature in the kettle progressively be promoted to 102-105 ℃, and leaves out the beginning and the end, and leaves and takes the former wine of interlude.

5, after former wine accessed, the old storage of sealing was stored the active carbon for alcoholic beverage that the expiration back adds the 0.5-1.0g/L consumption, further purifying treatment more than 6 months in big jar;

6, the former wine after purifying filters with diatomite filter, adds 900 type oligomeric isomaltoses of 10-20g/L consumption again, and the blended liquor degree stores that can becomes finished product after seven days.

Positively effect of the present invention is:

1, owing to before peach is really pulverized, uses hot-water soak, promptly be easy to peeling, nuclear, eliminate skin, authorized the bitter taste that ferment brings, kill the assorted bacterium in surface again, impurity and objectionable impurities that abnormal fermentation brings have been eliminated, guarantee that the liquor taste is elegant pure, promote fruit softening simultaneously, help fermentation smoothly thoroughly.

2, carry out batch distillation with the still distillation device and purify, be aided with the impurity elimination of material filling type separating methanol device and the active carbon for alcoholic beverage absorption dual mode degree of depth, purification, promptly effectively preserved the peach perfume (or spice) of liquor, impurity elimination is thorough again, makes liquor elegant pure.

3, purifying the different oligomeric barley-sugar of later stage adding " two qi factor " 900 types, not only improved the mouthfeel of wine, and also had the function of mediator's body stomach, toxin-expelling and face nourishing, health-care effect is remarkable.

4, the citric acid non-volatility that adds in still-process can not resemble volatile acid (example hydrochloric acid etc.) smell is brought in the liquor, and influences the local flavor of finished wine; Simultaneously citric acid acidity a little less than, little to equipment corrosion, help protection equipment, also adjust the pH value of pulp easily, it is acid strong can not resemble hydrochloric acid, sulfuric acid, phosphoric acid, strong to equipment corrosion under heating state, also is difficult for adjusting the pulp pH value.

Embodiment

Below the invention will be further described.

1, with the sorting of peach fruit, choose the ripening degree height, do not have the fruit that rots, goes mouldy, with clear water rinsing impurity elimination, clean up standby again with fruit washer.

2, the peach that will clean really enters the cagem type spiral propeller, feeds 80 ℃ of hot water and soaks while advancing 15 minutes, makes peach fruit surface kill impurity elimination bacterium and further softening.

3, the fruit of the peach after the hot-water soak is sent to hollander with band elevator, adopts the secondary breaking mode, primary fragmentation peeling, stoning break into little bulk with fruit and enter second crusher pulp that breaks in small, broken bits, regulate pulp PH about 3.0-3.5 with citric acid.

4, the pulp temperature is reduced to below 28 ℃, add activatory fruit wine yeast by the consumption of 0.7-0.9g/L, control fermentation product temperature is fermented yeast phase 7-10 days between 28-32 ℃.

5, wait to ferment that slurry appears in the pulp upper strata, liquid separates, after big bubble no longer appears in the surface, carrying out batch distillation with the still distillation device purifies, the former bartender who distills out holds 65-70 ℃ of temperature and enters the material filling type eparating methanol tower with the gas-liquid binary states and purify impurity elimination, accesses former wine, applying steam pipe indirect heating during distillation in the packing tower bottom, slowly heat up, make temperature in the kettle progressively be promoted to 102-105 ℃, should leave out the beginning and the end in the still-process, leave and take the former wine of interlude.

6, should in big jar, sealing store more than 6 months after former wine accesses, the active carbon for alcoholic beverage of storing expiration back adding 0.5-1.0g/L in former wine carried out further purifying treatment more than 24 hours, and application of compressed air was stirred former wine once every two hours in scavenging process.

7, be purified to after date and filter, add 900 type oligomeric isomaltoses, regulate wine degree, blending, blend according to the market requirement then, store more than 7 days can and dispatch from the factory in the ratio of 10-20g/L with diatomite filter.

Claims (1)

1, a kind of production method with peach fruit distillatory liquor, it comprises following processing step:

(1) hanks ripe no septic peach really, after the cleaning, enter the cagem type spiral propeller, feed 80 ℃ of left and right sides hot water, soaked 15 minutes, make peach fruit surface kill the impurity elimination bacterium with further softening while advancing;

(2) will soak peach and really send into the pulverizing of hollander secondary, and once pulverize peeling, nuclear, secondary is ground into pulp;

(3) regulate pulp PH about 3.0-3.5 with citric acid, when the pulp temperature is reduced to below 28 ℃, add by the consumption of 0.7-0.9g/L that the activatory fruit wine yeast ferments, 28-32 ℃ of condition bottom fermentation 7-10 days;

(4) treat that slurry appears in the pulp upper strata, liquid separates, after big bubble does not appear in the surface, carry out batch distillation with the still distillation device and purify, the former bartender who distills out holds 65-75 ℃ and enters the material filling type eparating methanol tower with the gas-liquid binary states and purify, and picks out former wine at the bottom of tower, when above-mentioned distillation, applying steam pipe indirect heating slowly heats up, and makes temperature in the kettle progressively be promoted to 102-105 ℃, and leave out the beginning and the end, leave and take the former wine of interlude;

(5) after former wine accessed, the old storage of sealing was stored the active carbon for alcoholic beverage that the expiration back adds the 0.5-1.0g/L consumption, further purifying treatment more than 6 months in big jar;

(6) the former wine after purifying filters with diatomite filter, adds 900 type oligomeric isomaltoses of 10-20g/L consumption again, and the blended liquor degree stores that can becomes finished product after seven days.