Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of citrus flavored wine

A seasoning wine and citrus technology, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem that the preparation process of citrus seasoning wine has not been reported, and the citrus peel resources, flavor, and taste cannot be effectively used. , Quality is not as good as other problems, to achieve the effect of removing mutton and fishy smell, improving human immunity and shortening the time of saccharification

Active Publication Date: 2019-04-05
HUBEI UNIV OF TECH
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking wine prepared by this invention is a blended wine, and its local flavor, mouthfeel, and quality are not as good as fermented wine; the storage time of pepper and ginger is much longer than that of citrus peel, and citrus peel is also rich in various nutrients. Ineffective use of citrus peels will result in waste of resources
[0007] By retrieving existing technologies and literature at home and abroad, it is found that the preparation process of citrus flavored wine has not been reported

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0027] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them with mashed potatoes and water at a mass ratio of 1:4:5, and then insert them into the cultivation of Rhizopus aureus CICC 3011 and Aspergillus niger CICC 2263 solution, the amount of the two kinds of microbial culture solution is: the volume mass concentration of the culture solution and the mixed raw material is 3%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 1:1, and it is saccharified and fermented at 28 ° C for 12 hours, wherein Rhizopus liquid is inoculated with Rhizopus in PDA medium, cultivated at 30°C for 2 days, and its glucoamylase activity is 450U / mL; Aspergillus niger liquid is inoculated with Aspergillus niger in 5°Bé wort medium, cultured at 30°C After 2 days, the culture fluid had a cellulase activity of 450 U / mL. ...

Embodiment 2

[0031] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0032] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them with mashed potatoes and water at a mass ratio of 3:8:9, and then insert them into the culture medium of Rhizopus aureus CICC 3011 and Aspergillus niger CICC 2263 , the amount of the culture solution of the two microorganisms is: the volume concentration of the culture solution and the mixed raw material is 4%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 3:1, saccharification and fermentation at 30°C for 10 hours, and the root The cultivation method of mold and Aspergillus niger is with embodiment 1.

[0033] (3) Fermentation: Luzhou-flavor distiller's grains are added to the saccharification solution in step (2), and the number of lactic acid bacteria in the Luzhou-flavored distiller's grains is 3×10 8 cfu / g, yeast count 2×10 8 ...

Embodiment 3

[0036] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0037] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them with mashed potatoes and water at a mass ratio of 2:4:4, and then insert them into the culture solution of Rhizopus aureus CICC 3011 and Aspergillus niger CICC 2263 , the input amount of the two kinds of microbial culture solution is: the volume concentration of the culture solution and the mixed raw material is 5%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 2:1, saccharification and fermentation at 30°C for 10h, few roots The cultivation method of mold and Aspergillus niger is with embodiment 1.

[0038] (3) Fermentation: add Luzhou-flavored distiller's grains and Maotai-flavored distiller's grains to the saccharification solution in step (2), the mass ratio of the two types of distiller's grains is 1:1, and the number of lactic ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of orange flavoring wine and belongs to the technical field of food fermentation engineering. The method includes: using orange peels and fresh potatoes as raw materials, steaming the peeled fresh potatoes and grinding into mashed potatoes, adding the minced orange peels and an appropriate amount of water while stirring, well mixing, inoculating two different mycete fermentation liquid, using various enzymes in the mycete fermentation liquid to allow the mixture to saccharify, and then adding Luzhou-flavor distillers' grains, Maotai-flavor distillers' grains or both the Luzhou-flavor distillers' grains and the Maotai-flavor distillers' grains for fermentation so as to produce the orange flavoring wine. Compared with traditional cooking wine, the orange flavoring wine produced by the method has the advantages that the organic acid content in the flavoring wine is increased evidently, and an evident deodorizing effect is achieved; the orange peels can increase the flavor and taste of the flavoring wine and increase the quality of the flavoring wine; the release of flavonoid substances in the orange peels allows the flavoring wine to have good healthcare functions such as tonifying the spleen and qi, promoting digestion, resisting fatigue and increasing human immunity.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a preparation method of citrus flavored wine. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing cooking wine mainly takes fermented wine, distilled wine or edible alcohol components as the main body, and adds edible salt (plant spices can be added), and is formulated as a liquid condiment. [0003] In recent years, with the development of the catering industry, seasoning wine has emerged as the times require. In addition to the unique mellow aroma of fermented wine and distilled wine, seasoning wine can not only remove the fishy smell of dishes, but also play the role of adding freshness, fragrance and flavor. effect...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L27/29C12R1/685C12R1/845
CPCC12G3/02C12G3/06
Inventor 徐宁彭铭烨焦梦然付彩霞周梦舟李玮汪超高冰李冬生
Owner HUBEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com