Sugar candy orange wine
The technology of rock sugar orange and orange orange is applied in the field of rock sugar orange wine, which can solve the problems of affecting the quality of wine, physical and chemical stability, affecting the taste of citrus brandy, and difficulty in guaranteeing repeatability, etc., and achieves a simple and stable production process. The effect of strong orange flavor and high food safety
Inactive Publication Date: 2016-08-24
曾坤亮
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Problems solved by technology
The invention patent uses FMC whole fruit juicer to squeeze the juice, and the bitter substances in the orange peel are also squeezed into the juice to make wine, which affects the taste of citrus brandy, and the wine needs chemical acid reduction, which affects the quality and physical and chemical properties of the wine. Chemical stability, in addition, the processing steps are complicated, the process parameters are various, and the repeatability is difficult to guarantee in the production process
Method used
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Embodiment 1
[0038] The materials used include 2 parts of rice wine, 6 parts of rock sugar orange, 0.04 part of distiller's yeast and 2 parts of water. The preparation method is:
[0039] A: Boiled oranges: Take fresh, non-rotten, mature golden rock sugar oranges, slice them to a thickness of less than 1mm, add water to boil the oranges, and the ratio of orange to water is 3:1; boil the oranges at a temperature of 65°C for 12 minutes.
[0040] B: fermentation: ferment the rice wine, the addition ratio of distiller's yeast is 2%, the fermentation temperature is controlled at 35°C, and the fermentation time is 2 days;
[0041] C: mixing and stirring, secondary fermentation: add the cooked orange fruit into the fermented rice wine for secondary fermentation, the fermentation temperature is controlled at 35°C, and the fermentation time is 30 days;
[0042] D: Distillation: distill the mixture after the secondary fermentation, the cooling water temperature during the distillation process is 60...
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The invention discloses sugar candy orange wine. The sugar candy orange wine is prepared from 1-3 parts of rice wine, 4-8 parts of sugar candy orange, 0.02-0.06 part of distiller's yeast and 1-3 parts of water. A preparing method includes the steps of orange boiling, fermentation, mixing and stirring, secondary fermentation, distillation, ageing and packaging. No chemical substances or pigment is added into the sugar candy orange wine, and therefore edible safety is high. The sugar candy orange wine is mellow to taste, gently fragrant, refreshing and sweet and has strong orange fragrance, the flavor is pure, the fragrance does not become weaker after the wine is stored for a long time, and the shelf life is long; the production process is simple, stable, suitable for mass production and good in economic benefits.
Description
technical field [0001] The invention relates to the field of food, in particular to a rock sugar orange orange wine. Background technique [0002] Wine is a common drink on the table of ordinary people. There are many ways to make it and there are many types. Fruit wine is a kind of prepared wine. At present, most fruit wines on the market are prepared by adding flavors and pigments. Not only the taste is poor, but also the flavors And pigments are not good for human health. At present, commercially available fruit-flavored wines have single ingredients, poor taste, and are easy to drink, which cannot satisfy people's needs for nutrition and beverage diversification. Also have the method that utilizes fruit pulp to prepare fruit wine on the market at present, but there is the problem that this kind of fruit wine is easy to get on top, in addition this method for preparing fruit wine produces a large amount of fruit peel garbage, can not be fully prepared and utilized, cause...
Claims
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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 曾坤亮
Owner 曾坤亮