CN1935975A - Flat peach wine and its producing method - Google Patents
Flat peach wine and its producing method Download PDFInfo
- Publication number
- CN1935975A CN1935975A CN 200510106038 CN200510106038A CN1935975A CN 1935975 A CN1935975 A CN 1935975A CN 200510106038 CN200510106038 CN 200510106038 CN 200510106038 A CN200510106038 A CN 200510106038A CN 1935975 A CN1935975 A CN 1935975A
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- wine
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- peach
- parts
- stoning
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- 235000006041 Prunus persica f compressa Nutrition 0.000 title claims abstract description 23
- 240000006522 Prunus persica f. compressa Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 230000001476 alcoholic effect Effects 0.000 claims description 23
- 238000004821 distillation Methods 0.000 claims description 21
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000009833 condensation Methods 0.000 claims description 9
- 230000005494 condensation Effects 0.000 claims description 9
- 238000011010 flushing procedure Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 4
- 238000005406 washing Methods 0.000 abstract 1
- 240000006413 Prunus persica var. persica Species 0.000 description 14
- 230000035622 drinking Effects 0.000 description 5
- 239000000428 dust Substances 0.000 description 5
- 235000011837 pasties Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to flat peach wine and its producing method. It realizes by selecting material, washing, coring, smashing, fermenting, and distilling. It provides the flat peach product market with a simple and effective digest channel, increase flat peach product addition value at the same time, and improves the development of the flat peach farm production to a certain extent.
Description
Technical field
The present invention relates to a kind of flat peach wine and production method of brewageing with peento thereof.
Background technology
The cultivated area of present domestic peento is very big, and the output increase is very fast.And the ripening stage of peento is comparatively concentrated, be difficult for fresh-keeping and storing, and the amount of eating raw in market is very limited, the digestion channel of warding off in addition at present mainly is the processing of peento fruit juice, yet but can not satisfy the development of peento plant husbandry far away, form the bottle footpath of peento plant production development, had a strong impact on the development of peento industry.
Summary of the invention
The purpose of this invention is to provide a kind of flat peach wine and production method of brewageing with peento thereof, adapting to present developing peento plant husbandry,, improve the peento value-added content of product simultaneously for the market of peento product provides a simple and effective digestion channel.
Flat peach wine of the present invention is produced by following technological process:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5～8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200～300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20～30 ℃ of temperature bottom fermentations 15～20 days;
Distillation: the material after fermenting stirred to insert in the pot heat to boiling after airtight, steam is fed condensation in the condenser, promptly obtain flat peach wine of the present invention.
Alcoholic strength is preferably measured in above-mentioned distillation at any time when going out wine, will be higher than 60 degree and be lower than 35 parts of spending to remove, and only collects the wine that of alcoholic strength 35～60 degree.
Above-mentioned distillation, the partial confounding that preferably will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation, and then distill.
The production method of above-mentioned flat peach wine, its object point are to comprise following technological process:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5～8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200～300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20～30 ℃ of temperature bottom fermentations 15～20 days;
Distillation: the material after fermenting inserted to stir in the pot heat to boiling after airtight, steam is fed condensation gets final product in the condenser.
Alcoholic strength is preferably measured in above-mentioned distillation at any time when going out wine, will be higher than 60 degree and be lower than 35 parts of spending to remove, and only collects the wine that of alcoholic strength 35～60 degree.
Above-mentioned distillation, the partial confounding that preferably will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation, and then distill.
The present invention improves the peento value-added content of product simultaneously for the market for the peento product provides a simple and effective digestion channel, can promote the development of peento plant husbandry to a certain extent.
Embodiment
Embodiment 1:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 5mm with flushing with clean water; Get 500Kg high temperature distiller's yeast, with pulverize after peach meat 100000Kg, convert 20000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20 ℃ of temperature bottom fermentations 20 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 100 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 34 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 35～60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 2:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 800Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 25000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 25 ℃ of temperature bottom fermentations 15 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 105 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 39 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 40～60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 3:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 4mm with flushing with clean water; Get 600Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 28000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 16 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 59 degree and above and and the wine that goes out of 40 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 41～58 degree, promptly obtain flat peach wine of the present invention.
Embodiment 4:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 700Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 30000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 18 days; Material after the fermentation is stirred, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 38 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 39～60 degree, promptly obtain flat peach wine of the present invention.
Embodiment 5:
Choose ninety percent ripe above peento, remove yellow mashed part, fall stoning behind the surperficial floating dust, the peach digested tankage after the stoning is broken to piece or pasty state below the 3mm with flushing with clean water; Get 550Kg raw material flavouring high temperature modification distiller's yeast, with pulverize after peach meat 100000Kg, convert 24000Kg water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 30 ℃ of temperature bottom fermentations 18 days; Last time distillatory tail wine with the fermentation after mixing of materials and stir, insert in the pot that covers the vapor collection mouth and heat to 110 ℃ after airtight, the steam of vapor collection mouth is fed condensation in the condenser, begin and measure alcoholic strength after drinking at any time, with 61 degree and above and and the wine that goes out of 38 degree and following alcoholic strength collect in addition as tail wine and add in the material after fermenting in the next distillation sequence, only collect the wine that goes out between alcoholic strength 39～60 degree, promptly obtain flat peach wine of the present invention.
Claims (6)
1, a kind of flat peach wine is characterized in that producing by following technological process:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5～8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200～300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20～30 ℃ of temperature bottom fermentations 15～20 days;
Distillation: the material after fermenting stirred to insert in the pot heat to boiling after airtight, steam is fed condensation in the condenser, promptly obtain flat peach wine of the present invention.
2, flat peach wine as claimed in claim 1 is characterized in that described distillation, measures alcoholic strength when going out wine at any time, will be higher than 60 degree and be lower than 35 parts of spending to remove, and only collects the wine that of alcoholic strength 35～60 degree.
3, flat peach wine as claimed in claim 2 is characterized in that described distillation, and the partial confounding that will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation.
4, a kind ofly brewage the production method of flat peach wine with peento, it is to comprise following technological process that its thing is levied:
Select materials: choose nine to ten sophisticated peentos, remove yellow mashed part;
Clean: use flushing with clean water;
Stoning: stoning;
Pulverize: the peach digested tankage after the stoning is broken to≤piece of 5mm;
Fermentation: get 5～8 parts of distiller's yeasts, with pulverize after 1000 parts of peach meat, convert 200～300 parts of water, mix to mix thoroughly and insert in the fermentation vat, cover with film, 20～30 ℃ of temperature bottom fermentations 15～20 days;
Distillation: the material after fermenting inserted to stir in the pot heat to boiling after airtight, steam is fed condensation gets final product in the condenser.
5, as brewage the production method of flat peach wine as described in the claim 4 with peento, it is characterized in that described distillation, measure alcoholic strength at any time when going out wine, the parts that will be higher than 60 degree and be lower than 35 degree are removed, and only collect the wine that of alcoholic strength 35～60 degree.
6, as brewage the production method of flat peach wine as described in the claim 5 with peento, it is characterized in that described distillation, the partial confounding that will be higher than 60 degree and be lower than 35 degree merge as tail wine and add in the next distillation sequence in the material after the fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101060388A CN100425686C (en) | 2005-09-20 | 2005-09-20 | Flat peach wine and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101060388A CN100425686C (en) | 2005-09-20 | 2005-09-20 | Flat peach wine and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1935975A true CN1935975A (en) | 2007-03-28 |
| CN100425686C CN100425686C (en) | 2008-10-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101060388A Expired - Fee Related CN100425686C (en) | 2005-09-20 | 2005-09-20 | Flat peach wine and its producing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN100425686C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101463312B (en) * | 2009-01-07 | 2012-07-25 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN102676338A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Preparation process of flat peach white spirit |
| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN112574843A (en) * | 2019-10-29 | 2021-03-30 | 平山县福源农业开发有限公司 | Preparation method of peach wine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1279282A (en) * | 1999-06-29 | 2001-01-10 | 超盟酿酒(肥城)有限公司 | Fotao spirit and its brewing process |
| CN1294185A (en) * | 1999-10-26 | 2001-05-09 | 肥城超凡果酒酿造厂 | Peach-gingko wine and its brewing process |
-
2005
- 2005-09-20 CN CNB2005101060388A patent/CN100425686C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101463312B (en) * | 2009-01-07 | 2012-07-25 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN102649927B (en) * | 2012-05-07 | 2013-05-08 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN102676338A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Preparation process of flat peach white spirit |
| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN108570392B (en) * | 2018-07-20 | 2021-09-24 | 齐鲁工业大学 | Production method of high-yield energy-saving peach distilled liquor |
| CN112574843A (en) * | 2019-10-29 | 2021-03-30 | 平山县福源农业开发有限公司 | Preparation method of peach wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100425686C (en) | 2008-10-15 |
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| PB01 | Publication | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHIHEZI SHENGGUO BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: ZUO LIFU Effective date: 20120910 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20120910 Address after: 832000, No. 3, No. 215, North Road, Shihezi District, the Xinjiang Uygur Autonomous Region Patentee after: Shihezi Shengguo Biotechnology Co., Ltd. Address before: 832000 the Xinjiang Uygur Autonomous Region Shihezi 143 regiment park two companies Patentee before: Zuo Lifu |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081015 Termination date: 20150920 |
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| EXPY | Termination of patent right or utility model |