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Brewing method of poncirus trifoliate health care fruit wine

A technology of citrus and fruit wine, which is applied in the field of fruit wine brewing, can solve the problems of bad taste of citrus and achieve the effects of enriching nutrients, improving utilization rate and improving taste

Inactive Publication Date: 2016-09-07
彭超昀莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of citrus is not good, and there are few deep-processed products. It is processed into citrus health fruit wine. There is no similar literature report, and the nutritional value and economic value of citrus are improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A brewing method of citrus health-care fruit wine, characterized in that, the processing method adopts the following steps:

[0019] A raw material pretreatment: select fresh ripe citrus orange peel and citrus root, add pomelo peel and loquat seeds, wash and remove impurities, get 40 parts by weight of citrus peel, 20 parts by weight of citrus root, 25 parts by weight The pomelo peel of 15 parts, the loquat seed of 15 parts by weight are broken into granules, mixed uniformly, and the raw material granules are obtained;

[0020] B. Freeze-drying: After pre-cooling the raw materials at -12°C for 3 hours, put them into the drying chamber quickly, start vacuuming until the vacuum degree in the drying chamber is maintained at 40Pa, and keep the temperature in the drying chamber at -8°C. In between, dry for 10 hours; then raise the temperature to 48°C and maintain it for 3 hours, and maintain the vacuum in the drying chamber at 36Pa until the water content reaches 2%;

[002...

Embodiment 2

[0030] A brewing method of citrus health-care fruit wine, characterized in that, the processing method adopts the following steps:

[0031] A raw material pretreatment: select fresh and ripe citrus orange peel, citrus orange root, add mango peel, kudzu root, phoenix seed, after washing and removing impurities, get citrus tangerine peel of 40 parts by weight, citrus orange root of 20 parts by weight, 15 parts by weight. The mango peel of weight part, the kudzu root of 15 weight part, the phoenix seed of 10 weight part are broken into granules, mix uniformly, make raw material granule;

[0032] B. Freeze-drying: After the finished raw materials are pre-cooled at -22°C for 1 hour, they are quickly put into the drying chamber, and vacuum is started until the vacuum degree in the drying chamber is maintained at 23Pa, and the temperature in the drying chamber is kept at -10°C. In between, dry for 8 hours; then raise the temperature to 36°C and maintain it for 3.5 hours, and maintain...

Embodiment 3

[0042] A brewing method of citrus health-care fruit wine, characterized in that, the processing method adopts the following steps:

[0043] A raw material pretreatment: select fresh ripe citrus orange peel and citrus tangerine root, add dragon fruit peel and peony peel, after washing and removing impurities, get 50 parts by weight of citrus tangerine peel, 15 parts by weight of citrus tangerine root, 20 parts by weight pitaya peel, 15 parts by weight of peony peel, broken into granules, mixed uniformly, to obtain raw material granules;

[0044] B. Freeze-drying: After pre-cooling the raw materials at -22°C for 2.5 hours, put them into the drying chamber quickly, start vacuuming until the vacuum degree in the drying chamber is maintained at 22Pa, and keep the temperature in the drying chamber at -6°C. In between, dry for 16 hours; then raise the temperature to 35°C and maintain it for 2 hours, and maintain the vacuum in the drying chamber at 18Pa until the water content reaches...

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Abstract

The invention discloses a brewing method of poncirus trifoliate health care fruit wine, and belongs to the field of tea and wine processing. The method is characterized in that the poncirus trifoliate health care fruit wine takes poncirus trifoliate barks and poncirus trifoliate roots as raw materials, and takes trichosanthes kirilowii barks and litchi chinensis as auxiliary materials to enrich the nutritional ingredients of the fruit wine, not only can sufficiently reserve the active substance of the raw materials, improve the utilization of the raw materials, and improve the mouthfeel of the fruit wine through processing procedures of freeze drying, wet grinding, mixed saccharification, maturing, inculcated fermentation, purification, clarification, ageing, sterilization and packaging, has soft and pure mouthfeel and tangy wine aroma, but also has the health efficacies of soothing the liver and regulating the stomach, regulating qi to alleviate pain, removing stagnation of qi and helping digestion.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing citrus health-care fruit wine. Background technique [0002] Citrus tangerine, also known as "citrus citrifolia", is the "citrus citrifolia" mentioned in the story of "Yanzi Envoy Chu" in the Spring and Autumn Period. The fruit of citrus tangerine is very similar to oranges, but it is small in size and tastes sour and bitter, making it unpalatable. Although citrus has a bad taste, it has high medicinal value. "Dictionary of Traditional Chinese Medicine" records: Citrus citrus contains flavonoids such as avenantrin, hesperidin, rhodium, naringin, neohesperidin and various trace elements, and its leaves, skins, cores and roots can be Used as medicine, it has the effects of soothing the liver, harmonizing the stomach, regulating qi, and relieving pain; its fruits, Fructus aurantium and Fructus aurantium, have the effects of breaking qi, promoting phlegm, elimi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭超昀莉
Owner 彭超昀莉
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