Production method of ice orange fruit wine

Abstract

The invention discloses a production method of ice orange fruit wine. The production method comprises the steps of picking, peeling, freezing, juicing, fermenting, filtering and blending. By adopting the production method of ice orange fruit wine, the sugar degree of orange juice can be effectively improved by 20-30% so as to meet the requirement on the sugar degree during the fermentation of orange fruit wine. By adopting the method, a necessary process of adding white sugar or cane sugar is saved and the production cost is reduced. According to the production method, a low-temperature juicing technology is adopted, so that bitterness substances in the orange juice can be controlled to 2-6mg / L, the produced product keeps the taste of oranges and avoids the influence on the taste of the product caused by high content of the bitterness substances; meanwhile, the content of the bitterness substances is reduced, and then a product debitterizing process in a later period is omitted and the technical process is shortened, so that the production cost is reduced. The ice orange fruit wine produced through the method is proper in sweetness, mellow and brisk and has special tastes of orange wine and ice wine, and the wine body is stable.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for producing ice citrus fruit wine. Background technique [0002] At present, there are not many published technologies about the production method of orange wine. In the existing public information, the production of orange wine is generally made of citrus as raw material. After pressing and filtering, it is completed by enzymatic clarification, composition adjustment, inoculation and fermentation, aging, debittering, and blending. The orange wine produced by this method, although beautiful in color and crystal clear, also has a sweet and sour taste and a certain nutritional and health care effect. However, this method is expensive to produce. [0003] (1) It is necessary to add more white sugar to the orange juice and adjust the sugar content for one or two times before fermentation. The reason is that the initial sugar content of orange wine fermentation...

AI Technical Summary

Problems solved by technology

However, this method is expensive to produce

[0003] (1) It is necessary to add more white sugar to the orange juice to adjust the sugar content once or twice before fermentation. The reason is that the fermentation of orange wine requires an initial sugar content of 16.0%-23.0%, while the sugar content of orange juice itself is only 5.0. %-12.0%, less than part of the sugar needs to be added, which increases the production cost

[0004] (2) Citrus juice is squeezed at room temperature, and a large amount of bitter substances such as limonin and naringin are dissolved in the citrus juice. In the later stage of the process, it is necessary to adopt a resin adsorption method to debitterize the orange juice and orange-based wine, while in the resin adsorption method , some adsorbents will absorb the nutrients in the fruit juice, and the adsorbents are easy to be saturated and blocked, and the regeneration time of the adsorbents is long, which reduces production efficiency and increases production costs

[0005] (3) The existing citrus fruit wine production technology adds too many substances, resulting in complex tastes of citrus fruit wine, insignificant citrus flavor, and poor taste

[0008] Existing citrus wine processing technology adopts normal temperature pressing to extract juice, and substances with extremely bitter taste such as naringin and limonin in citrus will be incorporated into citrus juice in large quantities, affecting the taste of citrus fruit wine. Bitterness process increases the technological process, absorbs a large amount of citrus wine nutrients during the debittering process, and reduces the quality of citrus wine

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