Fruit wine production process of citrus fruit

Abstract

The invention discloses a fruit wine production process of citrus fruit, and aims to overcome the defects of unnaturalness and poor quality of fruit wine prepared by adding yeast. The fruit wine production process of the citrus fruit includes the steps: firstly, selecting ripe citrus fruit as raw materials, and separating peels from pulps of the citrus fruit; secondly, adding distillers' grains equivalent to 3-5% of the weight of the pulps and sugar equivalent to 5-10% of the weight of the pulps with uniform stirring after the pulps are crushed; thirdly, charging the pulps into a fermentationtank for fermentation for 7-15 days, and controlling the fermentation temperature at 15-30 DEG C; and fourthly, separating wine liquid from the distillers' grains after fermentation, and sterilizing the wine liquid for 15-20 minutes at 80-85 DEG C so that the fruit wine is obtained by means of filling and sealing, and the distillers' grains remain to be used for producing fruit wine next time andwhite wine. By the fruit wine production process of the citrus fruit, the fruit wine can be produced by means of fermentation without adding the yeast, the process is simple and feasible, and the obtained fruit wine is excellent in taste and purity and high in quality and has a certain health care function.

Description

technical field [0001] The invention relates to the technical field of fruit processing and utilization, in particular to a process for making fruit wine from citrus fruits. Background technique [0002] Citrus belongs to Rutaceae, including tangerine, tangerine, pomelo, orange, lemon, etc. It is mainly distributed in the area south of 35° north latitude in the world. The main feature is that the berry has a special structure, so it is also called citrus fruit. The oil spots on the exocarp are also called oil cells. The innermost layer of the mesocarp is a white linear network structure called orange white or orange network. After the skin matures, it is called the scoop sac. The cells on the inner wall of the scoop sac develop into spindle-shaped translucent crystal-like meat strips called juice cells. The juice cells often have a slender stalk. [0003] Common representative varieties of citrus are citron or citron, pomelo, orange, ponkan and so on. [0004] Huyou fruit ...

AI Technical Summary

Problems solved by technology

[0013] The purpose of the present invention is to provide a production process of using naturally occurring wild-type microorganisms (mainly yeast) to ferment and prepare pure natural fruit wine, which overcomes the defects that the fruit wine prepared by adding yeast is not natural enough and of low quality. The invented production process can ferment fruit wine without adding yeast, the process is simple and easy, the obtained fruit wine has good taste and purity, good quality, and has certain health care functions

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