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Tangerine wine and preparation method thereof

A technology of tangerine and tangerine wine, applied in the field of tangerine wine and its preparation, which can solve the problems of fresh fruit preservation, storage, and transportation, consumers cannot enjoy it all year round, and the vital interests of fruit farmers cannot be guaranteed, so as to enrich the market and eliminate sulfur dioxide. Add and adapt to the effect of a wide range of people

Inactive Publication Date: 2010-09-22
重庆市万州猕猴桃研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing tangerine is a fruit with local characteristics. It is difficult to keep fresh, store and transport fresh fruit. The market is difficult to digest in a short time. How to ferment and brew tangerines is an insurmountable difficulty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Fresh fruit preparation: in winter, pick ripe tangerine fresh fruit, wash and drain, peel, remove seeds, and squeeze the juice for later use;

[0019] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0020] c. Fermentation: tangerine fresh juice 90kg, rice 45kg, water 90kg at 25°C, raw wine koji 350g weighed in proportion, placed in a container for stirring, sealed fermentation, fermentation temperature 29°C, stirring once every 12 hours, each time 4 minutes, stirring 14 times in total, standing for 6 days;

[0021] d. Filtration: The filtrate is sealed in the tank and left to stand for 20 days, then filtered with diatomaceous earth, and the filtrate is sealed and stored for later use;

[0022] e. Sterilization: UV sterilization, filling.

Embodiment 2

[0024] a. Fresh fruit preparation: in winter, pick ripe tangerine fresh fruit, wash and drain, peel, remove seeds, and squeeze the juice for later use;

[0025] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0026] c. Fermentation: 90kg of tangerine fresh juice in step a, 40kg of rice, 80kg of water at 25°C, and 300g of raw wine koji are weighed in proportion, placed in a container for stirring, sealed and fermented at a fermentation temperature of 28°C, and stirred once every 12 hours , 3 minutes each time, stirring 12 times in total, and standing for 5 days;

[0027] d. Filtration: The filtrate is sealed in the tank and left to stand for 30 days, then filtered with diatomaceous earth, and the filtrate is sealed and stored for later use;

[0028] e. Sterilization: UV sterilization, filling.

Embodiment 3

[0030] a. Fresh fruit preparation: in winter, pick ripe tangerine fresh fruit, wash and drain, peel, remove seeds, and squeeze the juice for later use;

[0031] b. Rice preparation: select high-quality, mildew-free, dry rice, filter out impurities, and crush it for later use;

[0032] c. Fermentation: 100kg of tangerine fresh juice in step a, 50kg of rice, 100kg of water at 27°C, and 400g of raw wine koji are weighed in proportion, placed in a container for stirring, sealed and fermented at a fermentation temperature of 30°C, and stirred once every 12 hours , 5 minutes each time, stirring 16 times in total, and standing for 7 days;

[0033] d. Filtration: the filtrate is sealed in the tank and left to stand for 50 days, then filtered with diatomaceous earth, and the filtrate is sealed and stored for later use;

[0034] e. Sterilization: UV sterilization, filling.

[0035] The alcohol content of the finished product is 8-15%.

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Abstract

The invention relates to a tangerine wine and a preparation method thereof. The traditional tangerine is a kind of fruit with local color, the fresh fruits are hard for preserving, storing and transporting, and are difficult to be sold within a short period of time in the market, the vital interests of fruit growers are difficult to guarantee, and consumers cannot enjoy the tangerines in the four seasons; except fruit juice, no fruit wines with tangerines as raw materials exist in the present market, and the difficulty of how to ferment and brew the tangerine is hard to overcome. In the invention, tangerine juice, rice, water and crude material of distiller yeast are brewed according to proportion so that people can enjoy the original ecological moisturizing and nourishment of the tangerine all the year round. The processing of the tangerine in the later period can solve the problem of a large number of tangerines of the fruit growers due to harvest, thereby the market is enriched and the income of the fruit grower is synchronously increased. The invention provides a green tangerine wine which has nonpollution, full nutrition remained in the fresh fruits, no astringent taste and favorable mouth feel and is brewed by lower temperature fermentation, and provides the preparation method thereof.

Description

technical field [0001] The invention relates to deep processing of fresh fruit, in particular to orange wine and a preparation method thereof. Background technique [0002] The existing tangerine is a fruit with local characteristics. It is difficult to keep fresh, store and transport fresh fruit. The market is difficult to digest in a short time. How to ferment and brew tangerines is an insurmountable difficulty. Contents of the invention [0003] Aiming at the above-mentioned shortcomings, the present invention provides a green, pollution-free tangerine wine brewed by low-temperature fermentation with full fresh fruit retention and nutrition and a preparation method thereof. [0004] A kind of tangerine wine, its main active ingredient by weight ratio: [0005] Tangerine juice 80-100 Rice 40-50 Water 80-100 [0006] Raw cooking wine koji 0.3~0.4 [0007] The preparation method of tangerine wine comprises the following steps: [0008] a. Fresh fruit preparation: in w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 程季民
Owner 重庆市万州猕猴桃研究所
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