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Preparation technique of citrus wine

A preparation process and technology for citrus wine, applied in the field of citrus wine preparation, can solve the problems of low quality of fruit wine, unsatisfactory taste and purity, etc., and achieve the effects of simple production steps, simple and convenient operation, and disease prevention.

Inactive Publication Date: 2014-06-25
徐建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit wine of citrus wine in the present technology often tastes and purity are not ideal, and the quality of fruit wine is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation technology of citrus wine of the present invention, comprises the following steps:

[0017] a: select fresh citrus fruits as raw materials, clean them, separate the pulp, dry the peels and grind them into powder for later use;

[0018] b: Crushing the peeled citrus pulp obtained in step a in a pine nut crusher, and then performing enzyme treatment, during the enzyme treatment, the temperature is controlled at 30° C., and the time is 2 hours;

[0019] c: Put the enzyme-treated meat obtained in step b into a fermenter for fermentation at a temperature of 15°C for 15 days, and add peel powder after the fermentation is completed;

[0020] d: filtering the fermented wine liquid obtained in step c, removing the wine lees, sterilizing, sealing and packaging to obtain a finished product.

Embodiment 2

[0022] A kind of preparation technology of citrus wine of the present invention, comprises the following steps:

[0023] a: select fresh citrus fruits as raw materials, clean them, separate the pulp, dry the peels and grind them into powder for later use;

[0024] b: Crushing the peeled citrus pulp obtained in step a in a pine nut crusher, and then performing enzyme treatment, during the enzyme treatment, the temperature was controlled at 35° C. for 1.5 hours;

[0025] c: put the enzyme-treated meat obtained in step b into a fermenter for fermentation, the temperature of the fermentation is 20°C, and the time is 17 days, and the peel powder is added after the fermentation is completed;

[0026] d: filtering the fermented wine liquid obtained in step c, removing the wine lees, sterilizing, sealing and packaging to obtain a finished product.

Embodiment 3

[0028] A kind of preparation technology of citrus wine of the present invention, comprises the following steps:

[0029] a: select fresh citrus fruits as raw materials, clean them, separate the pulp, dry the peels and grind them into powder for later use;

[0030] b: Crushing the peeled citrus pulp obtained in step a in a pine nut crusher, and then performing enzyme treatment, the temperature of the enzyme treatment is controlled at 40° C., and the time is 1 hour;

[0031] c: Put the enzyme-treated meat obtained in step b into a fermenter for fermentation at a temperature of 25°C for 15 days, and add peel powder after the fermentation is completed;

[0032] d: filtering the fermented wine liquid obtained in step c, removing the wine lees, sterilizing, sealing and packaging to obtain a finished product.

[0033] Sweet and delicious, with good taste and high purity, it can prevent diseases and strengthen the body while drinking, and the production steps are simple and the opera...

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PUM

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Abstract

The invention discloses a preparation technique of citrus wine, which comprises the following steps: a. selecting a fresh citrus fruit as a raw material, cleaning, and peeling; b. pressing the cleaned citrus fruit obtained in the step a, and removing residues to obtain a juice; c. carrying out enzyme treatment on the juice obtained in the step b at 40-50 DEG C for 1-2 hours; d. fermenting the juice subjected to enzyme treatment in the step c; and e. filtering the wine fermented in the step d to remove wine stillage, sterilizing, and packaging to obtain the finished product. The citrus fruit tastes sweet and delicious, can prevent diseases and enhance the physique when being drunk, is easy in preparation steps and simple and convenient to operate, and can be prepared in both plants and families.

Description

technical field [0001] The invention relates to a preparation process of citrus wine. Background technique [0002] China is one of the important origins of citrus, which is rich in citrus resources and has a variety of fine varieties, with a cultivation history of more than 4,000 years. The vitamin C contained in the citrus peel is much higher than that in the pulp. Vitamin C is ascorbic acid, which plays an antioxidant role in the body, can lower cholesterol, prevent blood vessel rupture or bleeding; the combination of vitamin C and vitamin P can enhance the resistance to scurvy. Therapeutic effect; often drinking orange peel tea is beneficial to those suffering from arteriosclerosis or vitamin C deficiency. The fruit wine of citrus wine in the present technology often mouthfeel and purity are unsatisfactory, and fruit wine quality is not high. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation technology of citrus wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 徐建华
Owner 徐建华
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