Processing method of lemon fruit wine

A processing method and technology of lemon fruit, which is applied in the field of lemon fruit wine processing, can solve the problems of lack of fresh fruit aroma, microbial contamination and deterioration, tongue-stinging feeling of alcohol, etc., achieve low cost, low production cost, and make up for the loss of nutrients Effect

Inactive Publication Date: 2013-06-05
唐江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages are: complex process, high cost, no fresh aroma of fruit, easy to be polluted and deteriorated by microorganisms during storage
Disadvantages: uncoordinated taste, alcohol tongue tingling
Yet the processing method of

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of lemon fruit wine, comprising the following steps in sequence:

[0031] Picking and cleaning: take fresh lemon fruit, and manually sort them, remove immature or fruit with diseases and insect pests, and wash the selected lemon fruit with water;

[0032] Juicing: Squeeze the cleaned lemon fruit with a screw juicer, filter through a 100-mesh stainless steel screen, and obtain lemon juice for later use;

[0033] Blending: Blend lemon juice according to the volume ratio of lemon juice: water at a ratio of 1:1, then adjust the sugar content of the lemon juice to 18-20°Bx with white sugar, and then add 30-110mgSO2 to each liter of lemon juice to inhibit bacteria ;

[0034] Yeast activation: based on the calculation that 0.1-0.9 g of dry yeast is needed per liter of lemon juice, weigh the dry yeast, and activate the dry yeast with 10 times the weight of the dry yeast in warm water at 20-30°C for 10 minutes to obtain the activated yeast liquid;

[0035] ...

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PUM

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Abstract

The invention discloses a processing method of lemon fruit wine. The processing method comprises the following steps: selecting, washing, extracting juice, blending, performing yeast activation, fermenting, adding a crushed residue-juice mixture of lemon fresh fruits, performing residue-liquid separation, sterilizing, aging, clarifying, filtering and packaging. According to the processing method disclosed by the invention, the crushed residue-juice mixture of the lemon fresh fruits is added during the bloom phase of fermentation to increase the acidity of a fermentation solution, then the fermentation is inhibited, nutritional substances are replenished, and a variety of intermediate products produced by fermentation can be saved. The produced lemon fruit wine not only has ingredients and local flavor of the fermented fruit wine, but also keeps the special aroma, and the local flavor and lemon yellow color of fresh lemons in the fruit wine to the greatest extent; and a product has the advantages of good sensory organs and rich nutritional ingredients, and can enable a consumer to get nutrition which is equivalent to that of fruits while enjoying the fruit wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a processing method of lemon fruit wine. Background technique [0002] Fruit wine is a variety of low-alcohol beverages brewed from various fruits through crushing, fermentation or soaking. It is popular with people for its sweet, sour and delicate flavor. [0003] Depending on the type and characteristics of the fruit, the brewing methods of fruit wine are also different. At present, the main types are as follows: [0004] (1) Fermentation method: fruit juice or pulp is fermented by yeast to make fruit wine. The disadvantages are: complex process, high cost, no fresh aroma of fruit, and easy to be polluted and deteriorated by microorganisms during storage. [0005] (2) Soaking method: Generally, fruit or fruit peels or flowers are soaked with edible alcohol or white wine, or fruit juice is added with alcohol, sugar, essence, pigment, etc. to simulate the color ma...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 唐江廖子颖唐琳懿
Owner 唐江
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