Processing method of orange fruit wine

A processing method and orange technology, applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low orange juice yield, etc., so as to overcome the poor filtering effect, improve the juice yield, and reduce the small time effect

Inactive Publication Date: 2016-11-16
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing orange fruit wine has defects such as low yield of orange juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of orange fruit wine. The processing method of orange fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw material pretreatment: select 80 kg of fresh, disease-free oranges and clean them as spare raw materials;

[0021] B. Mixing and beating: Mix the cleaned orange with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40℃, and the beating treatment is performed;

[0022] C. Compound enzyme treatment: Take 2.6 kg of pectinase, 0.2 kg of cellulase and 0.2 kg of hemicellulase and mix them, and place them in the beating-treated slurry at a weight ratio of 3%. The temperature is controlled at 50°C for time. For 4 hours;

[0023] D. Juicing and filtering: squeeze the juice from the slurry treated with the compound enzyme and filter to obtain orange fruit pulp;

[0024] E. Enzymatic clarification: Add 0.3kg of pectinase to the weight of orange pulp, control the temperature at 45°C for 2 hours, and prepare orange juice;

[0025] F. Ultrafiltration: filter orange juice by the combination of chitosan and fish gelatin;

[0026] G. Yeas...

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PUM

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Abstract

The invention discloses a processing method of orange fruit wine. Fresh, disease-free oranges are screened, washed, mixed with bran, beating, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The orange wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

Description

Technical field: [0001] The invention relates to a method for processing fruit wine, in particular to a method for processing orange fruit wine. Background technique: [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of fruit wine, preserved fruit, and fruit juice products. Not only does it have a broad sales market in China, it will also be popular in foreign markets, because we are a resource-rich country that cannot be matched by other countries. The five major liquor markets nationwide sell about 500 billion a year. If the fruit wine industry can occupy 20-60%, it will have a market share of tens of billions and hundreds of billions. The prospects are unimaginable. Summary of the invention: [0003] The technical problem to be solved by the present invention is that the existing orange fruit wine in the production method has the defects of low orange juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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