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Grapefruit wine and preparation method thereof

A manufacturing method and pomelo technology, applied in the field of fruit wine, can solve problems such as poor clarification effect of pomelo wine, loss of active ingredient phellodendron, and poor light transmittance of the product, and achieve unique flavor, shortened manufacturing time, and good clarification effect

Inactive Publication Date: 2015-04-29
陶兴福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarification effect of the above methods on grapefruit wine is not good, the light transmittance of the product is poor, the production cycle is long, and due to complexation and adsorption, the active ingredients in grapefruit, such as phellodendron, are lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Peel 60 kg of pomelo to obtain 50 kg of pulp, add 10 times of water, and soak in a water bath at 80° C. for 10 hours. Separate and filter to obtain clear juice, then add water to the remaining pomelo pomace for secondary extraction, the extraction time is 5 hours, and the amount of water added is 5 times. Combine the pomelo juice obtained from the two extractions. The soluble solids content of the liquid extracted at this moment is 8 0 Brix, add caster sugar to this liquid for a soluble solids content of 16 0 Brix. Then, 0.3 g / L of activated dry wine yeast was added to the liquid, packed into an Erlenmeyer flask for pasteurization, and fermented at 25° C. for 15 days. Separate and filter (filter paper or filter cloth) pomelo fermented liquid, add 1% chitosan solution 1% by weight, the pomelo wine after fermentation is clarified, under the pressure of 0.3MPa after coarse filtration, use the molecular weight cut-off 70,000 Polysulfone ultrafiltration membra...

Embodiment 2

[0022] Example 2: The separation membrane used for the primary clarification is a high-density polyethylene membrane with a molecular weight cut-off of 70,000, and the separation membrane used for the secondary clarification is a polyamide membrane with a molecular weight cut-off of 30,000. All the other conditions are with embodiment 1. The obtained pomelo wine product has alcohol concentration of 8.2 degrees, sugar content of 9.1 g / L, acidity of 4.3 g / L, phellodendron content of 1.1 g / L, and light transmittance (at 720 nm) of 92.3%. In this example, it takes 96 days from the pomelo peeling process to the final product pomelo wine.

Embodiment 3

[0023] Embodiment 3: A clarification process adds 10% of chitosan solution with a concentration of 2% by weight, and uses diatomite to filter without membrane separation. Due to the poor clarification effect, the standing time was prolonged. In the secondary clarification, the refrigerated wine was not separated by membrane and filtered with diatomaceous earth. All the other conditions are with embodiment 1. The obtained pomelo wine product has an alcohol concentration of 8 degrees, a sugar content of 8.9 g / L, an acidity of 4.2 g / L, a phellodendron content of 0.45 g / L, and a light transmittance (at 720 nm) of 81.3%. In this example, the time taken from the grapefruit juice extraction process to the final product grapefruit wine was 118 days.

[0024] Description: Embodiment 3 is a comparative example of the manufacturing method of Embodiment 1. In the clarification process, diatomaceous earth filtration is used instead of membrane separation. As a result, the phellodendron ...

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Abstract

The invention provides grapefruit wine which is prepared by the following steps: by taking grapefruits as a raw material, peeling; extracting juice; fermenting; clarifying; mixing; and secondarily clarifying. The fruit wine is clear and transparent, mellow in taste and unique in flavor, has the characteristic fragrance of the grapefruit and contains rich functional components such as obacunone. According to the preparation method, a technology that membrane separation is combined with a few clarifying agent for primary clarification and refrigeration and membrane separation are combined with secondary clarification is adopted, so that a relatively good clarifying effect is obtained, thereby not only effectively remaining the functional components in the grapefruit such as obacunone, but also shortening the whole preparation time.

Description

technical field [0001] The invention belongs to the field of fruit wine, and in particular relates to a pomelo wine and a manufacturing method thereof. Background technique [0002] Pomelo is the ripe fruit of pomelo, a Rutaceae plant. It is produced in southern regions such as Fujian and Guangdong in my country, and Shatian pomelo in Guangdong is the top grade. The leaves of pomelo are similar to oranges and oranges, but the petioles have broad wings, and the lower surface of leaves and young branches have short hairs. Flowers large, white. The fruit is large, spherical or nearly pear-shaped, lemon yellow in color; the pulp is white or red. Traditional Chinese medicine believes that grapefruit pulp is cold in nature, sweet and sour, and has the medical effects of relieving cough and asthma, clearing away heat and reducing phlegm, invigorating the spleen and eliminating food, relieving alcohol and eliminating troubles; Qi eliminates phlegm, light body function. Modern me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02C12H1/056C12H1/048C12H1/07
CPCC12G3/06C12G3/02C12H1/0408C12H1/0424C12H1/063
Inventor 陶兴福
Owner 陶兴福
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