Production method of fermentation type dried orange peel fruit wine

Abstract

The invention discloses a method for preparing a fermentation type dried orange peel fruit wine by using the peel of hespidium of citrus reticulata, tangerine, oranges and the like. The method comprises the following steps: cleaning, draining and drying the peel of hespidium fruits at the temperature of 30-50 DEG C for 12-36h, and then crushing the dried peel to more than 50 meshes; mixing the crushed peel with water according to a certain proportion, performing enzymolysis, adjusting a sugar degree by using white sugar or honey or concentrated juice , and adjusting a pH value to below 4 by using a citric acid or a malic acid so as to obtain a mixture; heating the mixture to 55-70 DEG C, keeping the temperature of the heated mixture at 55-70 DEG C for 10-40 minutes, cooling the heated mixtures to about 30 DEG C, leading 0.2g / L-0.5g / L good fruit wine dry yeast, performing main fermentation under the condition of 20-25 DEG C for 15 days, then performing fermentation at the temperature of 10-20 DEG C, so that the alcoholic strength meets a set requirement and the residual sugar is lower than 1g / L, and ending the fermentation so as to obtain a wine base; mixing, sterilizing and filling the wine base to obtain finished products. The method is a new technology for comprehensively utilizing the waste and the peel of the hespidium, the technology is simple, the cost is low, the produced fermentation type fruit wine is nutritive to drink, and has a high health care function, so that the preparation method disclosed by the invention has a broad application prospect.

Description

technical field [0001] The invention belongs to the deep processing technology of comprehensive utilization of fruit and vegetable waste, and in particular relates to a brewing technology of fermented tangerine peel fruit wine. Background technique [0002] Chenpi is actually the peel of the oranges we usually eat. The longer it is left, the stronger its medicinal effect, so it is called Chenpi. "Compendium of Materia Medica", "Daily Materia Medica", "Materia Medica" and "Materia Medica Huiyan" and other medical classics believe that tangerine peel has a hard taste and warm nature, and has the effects of warming the stomach and dispelling cold, regulating qi and invigorating the spleen, and is suitable for stomach fullness, People with symptoms such as indigestion, loss of appetite, cough and phlegm should eat it. Modern studies have shown that tangerine peel contains a large amount of volatile oil, hesperidin and other ingredients. The volatile oil contained in it has a mi...

AI Technical Summary

Problems solved by technology

[0004] But traditional tangerine peel wine mostly adopts high-grade white wine to be processed into formulated wine through processes such as soaking, squeezing, and blending. Generally, the alcohol content is high, and the active ingredients in the tangerine peel are not fully leached, and the nutritional value in the tangerine peel is not fully exerted. It is suitable for consumers who are too strong to drink. This kind of mixed wine has great restrictions on health care functions and consumer groups.