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Navel orange fruit wine and preparation method thereof

A technology of navel orange fruit wine and orange fruit wine, which is applied in the field of navel orange fruit wine and its preparation, can solve problems such as poor taste and unfavorable human health, and achieve the effect of good taste and mellow taste

Inactive Publication Date: 2016-11-16
陈祥远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the fruit wines on the market are prepared by adding flavors and pigments, which not only tastes poor, but also contains flavors and pigments that are not conducive to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Present embodiment provides a kind of navel orange fruit wine, and raw material component comprises:

[0022] 60 parts by weight of navel orange juice, 30 parts by weight of rice, 0.3 part by weight of raw wine koji, and 0.2 part by weight of clinker wine koji.

[0023] Described navel orange fruit wine adopts following method to prepare, and step comprises:

[0024] (1) Take the raw wine koji and clinker koji according to the above weight and mix them uniformly, add water to dissolve, and obtain the koji liquid; wherein, the ratio of the mass sum of the raw wine koji and clinker koji to the mass of added water is 5:3;

[0025] (2) Mix the navel orange juice and rice evenly, then add the koji liquid, stir well, and ferment at 18°C ​​for 18 days;

[0026] (3) After the fermentation is completed, filter and sterilize at 94° C. for 12 minutes to obtain navel orange fruit wine.

[0027] Further, the navel orange fruit wine was distilled at 100° C. to collect condensate, ...

Embodiment 2

[0029] Present embodiment provides a kind of navel orange fruit wine, and raw material component comprises:

[0030] 75 parts by weight of navel orange juice, 20 parts by weight of glutinous rice, 0.4 part by weight of raw wine koji, and 0.1 part by weight of clinker wine koji.

[0031] Described navel orange fruit wine adopts following method to prepare, and step comprises:

[0032] (1) Take the raw wine koji and clinker koji according to the above weight and mix them uniformly, add water to dissolve, and obtain the koji liquid; wherein, the ratio of the mass sum of the raw wine koji and clinker koji to the mass of added water is 7:4;

[0033] (2) Mix the navel orange juice and glutinous rice evenly, then add the koji liquid, stir well, and ferment at 22°C for 13 days;

[0034] (3) After the fermentation is completed, filter and sterilize at 96° C. for 8 minutes to obtain navel orange fruit wine.

[0035] Further, the navel orange fruit wine was distilled at 90° C. to coll...

Embodiment 3

[0037] Present embodiment provides a kind of navel orange fruit wine, and raw material component comprises:

[0038] 68 parts by weight of navel orange juice, 25 parts by weight of mixed grains composed of rice, millet, wheat and corn in a mass ratio of 1:1:1:1, 0.35 parts by weight of raw wine koji, and 0.15 parts by weight of clinker koji.

[0039] Described navel orange fruit wine adopts following method to prepare, and step comprises:

[0040] (1) Take the raw wine koji and clinker koji according to the above weight and mix them uniformly, add water to dissolve, and obtain the koji liquid; wherein, the ratio of the mass sum of the raw wine koji and clinker koji to the mass of added water is 6:3;

[0041] (2) Mix the navel orange juice and the mixed grain evenly, then add the koji liquid, stir well, and ferment at 20°C for 15 days;

[0042] (3) After the fermentation is completed, filter and sterilize at 95° C. for 10 minutes to obtain navel orange fruit wine.

[0043] F...

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PUM

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Abstract

The invention provides navel orange fruit wine and a preparation method thereof. The navel orange fruit wine is prepared from navel orange juice and grains which serve as main raw materials at appropriate proportions by adding starter liquid which is prepared from a certain amount of raw material starter and a certain amount of cooked material starter in accordance with special proportions and then conducting fermentation. The navel orange fruit wine is mellow, delicate and fragrant, fresh and sweet in taste; the problems of the prior art that it is easy to get mildew and easy to result in generation of foreign smell in a process of preparing the navel orange fruit wine; and the navel orange fruit wine disclosed by the invention is free from the addition of any essence and pigment and is relatively good in taste, and the fruit wine, when drunk by a proper amount, is conducive to body health.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a navel orange fruit wine and a preparation method thereof. Background technique [0002] Navel orange is a citrus cultivar that is competing to be cultivated all over the world. At present, many high-quality navel oranges are cultivated in various parts of our country. Navel oranges are rich in nutrients and contain various nutrients necessary for the human body. Navel orange contains a lot of vitamin C and carotene, which can help inhibit the formation of carcinogens, soften and protect blood vessels, promote blood circulation, help lower cholesterol and blood lipids, reduce the possibility of heart disease, and prevent gallbladder disease. Navel oranges are rich in vitamins, which can prevent the occurrence of scurvy. [0003] Most of the fruit wines on the market adopt the deployment method of adding essence and pigment, which not only has poor taste, but al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/00C12H6/02
CPCC12G3/02C12H1/00C12H6/02
Inventor 陈祥远
Owner 陈祥远
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