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Method for preparing fermented type blood orange fruit wine

A technology for fermented and orange fruit wine is applied in the field of preparation of fermented blood orange fruit wine, which can solve the problems that the inherent color and flavor cannot be fully maintained, and achieve the effects of rich blood orange flavor, soft taste and low production cost.

Active Publication Date: 2014-08-27
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blood orange is bright in color and rich in aroma, but the existing fruit wine processing technology cannot fully maintain its inherent color and flavor

Method used

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  • Method for preparing fermented type blood orange fruit wine
  • Method for preparing fermented type blood orange fruit wine
  • Method for preparing fermented type blood orange fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of fermented blood orange fruit wine, carried out according to the following steps:

[0033] 1) Raw material selection: choose fresh, fully mature tarocco blood oranges that are fresh, mildew-free, non-rotten, with purple-red peel, blood-like blood or overall purple-red flesh;

[0034] 2) Color protection by crushing and pulping: when the whole fruit is crushed, 0.15‰ of phytic acid and 0.005% of glutathione (GSH) are added to form a composite color protection agent to fully maintain the inherent color of the fermentation raw material (in mass percentage);

[0035] 3) Enzymolysis: Add a compound enzyme of fruit pulp enzyme and pectinase (Novozymes, Denmark) to the tarocco blood orange slurry, and incubate at 40°C for 5 hours for enzymatic hydrolysis, the ratio of which is 1.0‰ of fruit pulp enzyme, Pectinase 2.0‰ (by mass percentage), fully dissolves fruit nutrition and flavor substances.

[0036] 4) Sugar content adjustment: add sucrose to adjust ...

Embodiment 2-5

[0048] Embodiment 2-5: Carry out according to the following steps and process parameters, and the rest are the same as embodiment 1.

[0049]

[0050]

[0051] The above-mentioned preparation method of Taroko blood orange fruit wine has low production cost and high production efficiency, and 1 ton of raw materials can produce about 0.45 to 0.50 tons of Taroko blood orange fruit wine, and the alcohol content can reach 10.0 to 14.0% (in terms of volume percentage concentration). ).

Embodiment 6

[0053] A preparation method of fermented blood orange fruit wine, carried out according to the following steps:

[0054] 1) Selection of raw materials: choose fresh, fully mature Lubi blood oranges that are free from mildew and rot, with deep red or blood red flesh, and rose fragrance as raw materials;

[0055] 2) Color protection by crushing and pulping: when the whole fruit is crushed, 0.20‰ of phytic acid and 0.005% of glutathione (GSH) are added to form a composite color protection agent to fully maintain the inherent color of the fermentation raw material (in terms of mass percentage);

[0056] 3) Enzymatic hydrolysis: add a compound enzyme of fruit pulp enzyme and pectinase (Novozymes, Denmark) to Luby blood orange slurry, and incubate at 40°C for 8 hours for enzymatic hydrolysis, the ratio of which is 2.0‰ of fruit pulp enzyme, Pectinase 1.0‰ (by mass percentage), fully dissolves fruit nutrients and flavor substances;

[0057] 4) Sugar content adjustment: add sucrose t...

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Abstract

The invention discloses a method for preparing a fermented type blood orange fruit wine. The method includes the steps of crushing, pulping and color protection; enzymatic hydrolysis; sugar degree adjustment; color protection before fermentation; fruit wine fermentation; filtering; cold shocking; low temperature afterripening color protection; blending and color protection and the like. The production cost is low, the conversion rate is high, about 0.5 ton of the blood orange fruit wine can be produced with 1 ton of raw materials, the alcohol content can reach 10.0-14.0%, and original rich anthocyanins, flavanone, vitamins, polysaccharides and other multi-active components in blood oranges are kept; and the blood orange fruit wine is a novel fruit wine integrated with nutrition, health care, diet therapy and other functions, and has the room-temperature shelf life of 24 months.

Description

technical field [0001] The invention relates to a preparation method of fermented blood orange fruit wine, in particular to a preparation method of fermenting blood orange varieties such as tarocco blood orange and Ruby blood orange to produce fruit wine. Background technique [0002] Blood oranges are originally produced in the Mediterranean region. The varieties introduced in my country include Taroco blood oranges, Ruby blood oranges, Malta blood oranges, Sanguinello blood oranges, Moro blood oranges, and cord blood oranges. Orange and Ruby blood orange are the main cultivated species, distributed in Sichuan, Guangdong, Guangxi and Hunan, etc., rich in anthocyanin, VC, flavanone, hydroxystyrene acid and other nutrients, with anti-oxidation, anti-cancer, anti-inflammatory It has biological activities such as blood pressure, enhancing immunity, and preventing cardiovascular diseases. It has the characteristics of nourishing blood, beautifying, and promoting blood circulation....

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 曾顺德尹旭敏高伦江刁源曾志红王武
Owner CHONGQING ACAD OF AGRI SCI
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