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A health-care orange technology, which is applied in the field of health-care orange aperitif wine brewing technology, can solve the problems of light aroma, lack of flavor, loss of nutrients, etc., and achieve the effects of mellow and full taste, improved bitterness and bright color
Inactive Publication Date: 2013-04-03
NORTHWEST A & F UNIV
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Problems solved by technology
But also there are some defects in existing technology, at first, by the overall quality such as the orange wine look, fragrance, taste that current technology produces is not high, especially adopt squeezing to remove slag and get juice, discard the orange peel that contains rich nutrition and medicinal composition, Orange pomace and orange network cause waste of resources, and at the same time make orange wine lighter in color, lighter in aroma, and less flavorful; secondly, the bitterness of orange wine is not dealt with, and bitterness is an important factor affecting the taste of orange wine; in addition, traditional Generally, clarification treatment such as gelatin or diatomaceous earth is used in the process, which causes the loss of some nutrients and makes the process cumbersome and complicated.
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Embodiment 1
[0042] Select 15 kg of fully mature seedless oranges with golden peels, wash the fruit skins with water, peel off the orange peels, and store the orange peels at 4°C.
[0043] Fully crush the orange petals and make pulp, so that the ingredients in the orange rim and sac are dissolved into the orange pulp.
[0044] Then put the orange pulp into the fermentation tank according to 80% of the volume of the fermentation tank, and add 7.5ml of sulfurous acid (SO 2 Content 50mg / L) for sterilization.
[0045] Add 0.45g of pectinase (50mg / L), 0.27g of yeast (300mg / L), and 450g of sucrose to the sterilized orange syrup (calculated according to the alcohol content requirement of 12°, the total amount of sucrose to be added is 900g, at this time Add half first), seal with gauze, store at 30°C for one day, and then ferment at 20°C in the dark. Five days later, the sugar content dropped to 7%, and 450g of sucrose was added. On the 12th day of fermentation, the specific gravity of the fermentatio...
Embodiment 2
[0059] Select 30 kg of fully mature seedless oranges with golden peels, wash the fruit skins with water, peel off the orange peels, and store the orange peels at 4°C.
[0060] Fully crush the orange petals and make pulp, so that the ingredients in the orange rim and sac are dissolved into the orange pulp.
[0061] Then put the orange pulp into the fermentation tank according to the volume of 80% of the fermentation tank, add 15ml of sulfurous acid (SO 2 Content 50mg / L) for sterilization.
[0062] Add 0.90g of pectinase (50mg / L), 0.54g of yeast (300mg / L), and 900g of sucrose to the sterilized orange syrup (calculated based on the alcohol content requirement of 12°, the total amount of sucrose to be added is 1800g. Add half first), seal with gauze, store at 30°C for one day, and then ferment at 20°C in the dark. Five days later, the sugar content dropped to 7%, and 900g of sucrose was added. On the 12th day of fermentation, the specific gravity of the fermentation broth was determine...
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Abstract
The invention discloses a brewing process of a health-care orange aperitif. The process includes the steps of: raw material selection and processing, smashing pulping, primary fermentation, post-fermentation, steeping, debittering, ageing, and clarification, etc. The process improves the overall quality of oranges in terms of color, fragrance and flavor. Especially, the smashing pulping method is employed to prepare the orange juice, the nutritional and medicinal ingredients in orange residue, mesocarp and orange pith are fully utilized, and also the obtained product has a golden color and a rich taste. Then, steeping of orange peels makes reasonable use of medicinal ingredients in the orange peels so as to endow the wine with the efficacy of promoting appetite and invigorating stomach, and meanwhile, the wine can be fresh, extremely cool, tasty, refreshing, and bright in color, so that the orange wine can have a unique style. In addition, through enzymolysis debitterizing, bitterness of the wine is improved to facilitate acceptance by people. Enzymolysis and low temperature clarification retain the original ingredients of wine, and simplifies the traditional clarification process utilizing gelatin, diatomite and the like. The obtained product meets the national GB15037-2006 standards for related fruit wine product quality indexes.
Description
Technical field [0001] The invention relates to a wine brewing process, in particular to a health-care orange aperitif brewing process. Background technique [0002] Orange is a plant of the Rutaceae family, with bright colors, sweet and sour and delicious. It is one of the most common fruits in people's lives. Oranges are rich in nutrients, rich in vitamin C, more than 170 kinds of plant compounds and more than 60 kinds of flavonoids, most of which are natural antioxidants. Modern medical research has found that oranges are sweet and sour, warm in nature, enter the lungs, and have the effects of appetizing, quenching thirst and moistening the lungs. The "nomilin" substance contained in orange juice has the ability to inhibit and kill cancer cells, and has a preventive effect on gastric cancer. The naringin, limonin and other substances in the capsule and the orange network have good physiological activities, especially having the effects of anti-cancer, anti-cancer, anti-oxida...
Claims
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Application Information
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