Process for biological brewing of Chinese honey orange fruit rice wine

A technology of fruit rice wine and tangerine, applied in the field of biology

Inactive Publication Date: 2015-04-15
LIUZHOU LIANHAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims at providing a kind of technology of biological brewing tangerine fruit rice wine at present, in order to break through the existing market of tangerine rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of technology of biological brewing tangerine fruit rice wine, this technology comprises the steps:

[0032] (1) Selection of tangerines: Select tangerine fruit-bearing trees in Liucheng that have been around for 3 years, and harvest tangerine fruits that mature in September. When harvesting tangerine fruits, reserve 3 mm of tangerine platycodon for each fruit, and select no pests and diseases, and fruit shapes. Whole fruit with uniform size is reserved;

[0033] (2) Tangerine treatment: Soak the spare fruit in salt water for 15 minutes, rinse it with clean water once, dry it naturally, then peel it, take the pulp, and set it aside; use salt water to disinfect the fruit peel, which is economical and can achieve disinfection The effect is guaranteed to ensure that the peeled pulp is safe, non-toxic and delicious;

[0034] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove residues and seeds to obtain juice, and immediately ...

Embodiment 2

[0043] A kind of technology of biological brewing tangerine fruit rice wine, this technology comprises the steps:

[0044] (1) Tangerine selection: Select a 4-year-old Liucheng tangerine fruit-bearing tree, harvest tangerine fruits that mature in October, reserve 5mm of tangerine for each fruit when harvesting tangerine fruits, and select no pests and diseases, fruit shape Whole fruit with uniform size is reserved;

[0045] (2) Tangerine treatment: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water for 3 times, dry it naturally, then peel it, take the pulp, and set it aside; use salt water to disinfect the fruit peel, which is economical and can achieve disinfection The effect is guaranteed to ensure that the peeled pulp is safe, non-toxic and delicious;

[0046] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 150-mesh sieve to remove residues and seeds to obtain juice, and immediately use 25% sulfurous acid to sterilize the juice; ...

Embodiment 3

[0055] A kind of technology of biological brewing tangerine fruit rice wine, this technology comprises the steps:

[0056] (1) Tangerine selection: Select a 5-year-old Liucheng tangerine fruit-bearing tree, harvest the tangerine fruits that mature in September, reserve 4 mm of tangerine for each fruit when harvesting tangerine fruits, and select no pests and diseases, fruit shape Whole fruit with uniform size is reserved;

[0057] (2) Tangerine treatment: Soak the spare fruit in salt water for 20 minutes, rinse it twice with clean water, dry it naturally, then peel it, take the pulp, and reserve it; use salt water to disinfect the fruit skin, which is economical and can achieve disinfection The effect is guaranteed to ensure that the peeled pulp is safe, non-toxic and delicious;

[0058] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove residues and seeds to obtain juice, and immediately use 20% sulfurous acid to sterilize the juice; ...

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PUM

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Abstract

The invention discloses a process for biological brewing of Chinese honey orange fruit rice wine. The process comprises the steps of: (1) Chinese honey orange selection, (2) Chinese honey orange treatment, (3) juicing, (4) clarification, (5) fermentation, (6) aging, (7) re-clarification, and (8) blending. The process for brewing of the Chinese honey orange fruit rice wine provided by the invention carries out clarification steps before and after fermentation, reduces the variety of used additives, and utilizes the fruit juice with dregs and seeds removed by a high density sieve to conduct fermentation, not only realizes debittering but also reduces the fermentation time. The Chinese honey orange fruit rice wine brewed by the invention has mellow taste, coordinated sweetness and sour, and is full of fruit aroma and wine flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a process for biologically brewing tangerine fruit rice wine. Background technique [0002] Liucheng Tangerine is a large-leaf strain of Nanfeng Tangerine, and there are also small-leaf strains. The fruit is flat and round, weighing 25-50 grams, with thin peel, orange-yellow, small and dense oil cells, soft and juicy juice cells, sweet and fragrant flavor, sugar content 10-11 g / 100 ml, acid content 0.9- 1 g / 100 ml, 14% soluble solids, high quality, mature in early November. The city has an area of ​​1,300 hectares and an output of 20,000 tons. The main production area is Liucheng County, Guangxi. [0003] In 2005, the planting area was 3,300 hectares, the production area was 2,670 hectares, and the output was 50,000 tons; as of 2010, the planting area was 10,670 hectares, the production area was 8,000 hectares, the output was 160,000 tons, and the high-quality fruit rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 蒙敏雪王仙徐国华
Owner LIUZHOU LIANHAI TECH
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