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Production method for orange wine

A production method and technology of orange wine, applied in the direction of microorganism-based method, biochemical equipment and method, preparation of alcoholic beverages, etc., can solve the problems of weak taste and bad taste of orange wine, and achieve sweet and sour taste and mellow taste , increase the unique flavor and maintain the effect of flavor

Active Publication Date: 2011-04-13
陕西省城固酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, the orange wine made by this method has a weak taste and poor mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Take 100kg oranges, peel them, and squeeze them to obtain orange juice A and pomace.

[0026] (2) Add 10% orange juice A according to the amount of fresh pomace obtained, add 0.06% pectinase and 0.12% cellulase by weight, adjust the pH to 4.00 with edible calcium carbonate and citric acid, and adjust the temperature to 50 ℃, enzymatic hydrolysis for 180min, standing and filtering, removing the filter residue, adding 60.0mg / L SO 2 , to prepare orange juice B with a reducing sugar content of 65.00g / L.

[0027] (3) Mix all the orange juice B obtained in 1.2 into orange juice A to obtain orange juice C with a reducing sugar content of 60.00 g / L.

[0028] (4) Grind the glutinous rice into fine powder below 60 mesh, add 4 times the amount of orange juice C with pH=5.0, heat to 90°C for gelatinization for 20 minutes, cool down to 60°C, adjust the pH to 5.0, and add 0.6‰ by weight α-amylase, heated to 85°C, kept warm for 90 minutes to liquefy, then cooled to 60°C, adjuste...

Embodiment 2

[0033] (1) Take 100kg oranges, peel them, and squeeze them to obtain orange juice A and pomace.

[0034] (2) Add 15% orange juice A according to the amount of fresh pomace obtained, add 0.08% pectinase and 0.16% cellulase by weight, adjust the pH to 4.60 with edible calcium carbonate and citric acid, and adjust the temperature to 55 ℃, enzymatic hydrolysis for 240min, static filtration, remove filter residue, add 120.0mg / L SO 2 , to prepare orange juice B with a reducing sugar content of 85.00g / L.

[0035] (3) Mix all the orange juice B obtained in 1.2 into orange juice A to obtain orange juice C with a reducing sugar content of 80.00 g / L.

[0036] (4) Grind the glutinous rice into fine powder below 60 mesh, add 4 times the amount of orange juice C with pH=5.5, heat to 95°C for gelatinization for 30 minutes, cool down to 60°C, adjust the pH to 5.5, and add 0.8‰ by weight α-amylase, heated to 90°C, kept warm for 90min to liquefy, then cooled to 60°C, adjusted pH to 4.5 with c...

Embodiment 3

[0041] (1) Take 100kg oranges, peel them, and squeeze them to obtain orange juice A and pomace.

[0042] (2) Add 12% orange juice A according to the amount of fresh pomace obtained, add 0.07% pectinase and 0.15% cellulase by weight, adjust the pH to 4.5 with edible calcium carbonate and citric acid, and adjust the temperature to 55 ℃, enzymatic hydrolysis for 240min, static filtration, remove filter residue, add 90.0mg / L SO 2 , to prepare orange juice B with a reducing sugar content of 75.00g / L.

[0043] (3) Mix all the orange juice B obtained in 1.2 into orange juice A to obtain orange juice C with a reducing sugar content of 70.00 g / L.

[0044](4) Grind the glutinous rice into fine powder below 60 mesh, add 4 times the amount of orange juice C with pH=5.0, heat to 95°C for gelatinization for 30 minutes, cool down to 60°C, adjust the pH to 5.2, and add 0.7‰ by weight α-amylase, then heated to 90°C, kept warm for 90min to liquefy, then cooled to 60°C, adjusted pH to 4.3 with...

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PUM

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Abstract

The invention discloses a production method for orange wine. The method comprises the following steps: 1, squeezing quantitative oranges to obtain orange juice (A), carrying out enzymolysis on pomace to prepare orange juice (B), and mixing the orange juice (A) with the orange juice (B) to obtain orange juice (C); 2, adding the orange juice (C) into glutinous rice flour, and carrying out gelatinization, liquefaction and saccharification on the obtained product to obtain mash (D) containing 200.00g / L-220.00g / L reducing sugar, wherein the amount of the orange juice (C) is 4 times of the amount of the glutinous rice flour; 3, adding fruit wine yeast into the mash (D), fermenting for 7-8 days to obtain unblended wine (E) the alcoholic strength of which is 10.0-12.0%Vol, and filtering and agingthe unblended wine to obtain base wine (F); and 4, blending the base wine (F) to produce the finished product of the orange wine. The method disclosed by the invention is simple, is low in productioncost and has the advantage of improving the utilization ratio of oranges by 10-15%; and the prepared orange wine has orange color, is transparent, is agreeable to the taste and mellow, and has the specific incense of orange fruit wine.

Description

technical field [0001] The invention relates to a production method of fruit wine, in particular to a production method of orange wine. Background technique [0002] Up to now, there are not many disclosed technologies about the production method of orange wine. In the existing public information, the production of orange wine generally only uses citrus as raw material, squeezes and filters to obtain orange juice, and completes through enzymatic clarification, component adjustment, inoculation and fermentation, aging, debittering, blending and other steps. Although the orange wine produced by this method has a beautiful color and is crystal clear, it also has a sweet and sour mouthfeel and certain nutritional and health effects, but the production cost of this method is high. Among them, it is necessary to add more white granulated sugar to the orange juice to adjust the sugar content once or twice before fermentation. The reason is that the fermentation of orange wine requ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李新生吴三桥张志健江海童彦林何卫红胥彦明刘惠钧张天虎梁引库韩豪刘新
Owner 陕西省城固酒业股份有限公司
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