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Processing method of cumquat wine

A processing method and technology for kumquat wine, applied in the field of fruit wine processing, can solve the problems that the demand cannot meet the increase in output, the kumquat has poor storability, and the sales period of fresh fruit is short, and the wine is mellow and full without sediment. , the effect of no suspended matter

Inactive Publication Date: 2010-03-10
黄达辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storability of kumquat is poor, the fresh fruit sales period is short, and it is greatly affected by the market, and fruit farmers often increase production without increasing income.
Although some kumquats are processed into candied fruit, canned food and other products, the demand for these products cannot meet the increase in production, and the added value is not high enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1. Material selection: choose fresh kumquat 1KG, and require no rot, no pests and no sundries;

[0012] 2. Soaking: Soak the kumquats in 1KG of 50-degree rice shochu for 6 to 12 months at room temperature. At this time, the kumquats are basically soaked;

[0013] 3. Filtration: freezing the soaked fruit wine, clarifying and filtering;

[0014] 4. Filling and sealing.

[0015] Physical and chemical indicators: alcohol 30%; total sugar 14-16g / 100ml; total acid 0.4-0.6g / 100ml; fusel oil≤0.05g / 100ml.

[0016] Due to soaking at room temperature, not only can the fruity aroma be highlighted, but also the kumquat pectin is too rich to cause the methanol in the wine to exceed the standard, and the methanol ≤ 0.01 g / 100 ml.

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Abstract

The invention provides a processing method of cumquat wine, comprising the following steps: soaking well-chosen fresh cumquats in rice spirit of 50 degrees, cooling, filtering, canning and sealing. The method improves the additional value of cumquat. The obtained fruit wine is golden in color, and is clean and transparent without suspended matters or sediments. The aroma of the cumquat fruit is rich and the wine aroma is harmonized as well. The wine is mellow, with appropriate sweet taste and sour taste, and has the uniquely typical style of cumquat wine.

Description

Technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of kumquat wine. Background technique [0002] Kumquat belongs to kumquat category, another name: kumquat, kumquat, Ningbo kumquat. Kumquat is rich in sugar and multivitamins, and also contains active substances such as volatile oil and glucoside of kumquat. Eating can strengthen the nasopharyngeal mucosa and prevent colds and bronchitis. According to the "Compendium of Materia Medica", kumquat has the effects of promoting body fluids and quenching thirst, invigorating the stomach and eliminating food, and is a health-care fruit unanimously recognized by experts at home and abroad. Kumquat is the fruit variety with larger output in Zhejiang, Hunan, Jiangxi, Guangxi and other provinces of my country. Because kumquat has wide adaptability, cold resistance, drought resistance and disease resistance, with the improvement of planting technology, the planting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 黄达辉
Owner 黄达辉
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