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A kind of brewing process of selenium-enriched sand sugar orange fruit wine

A technology of shatangju and tangerine fruit wine, which is applied in the field of brewing process of selenium-enriched shatangju fruit wine, can solve the problems of poor clarification effect, long cooling time, slow aging rate, etc., and achieve less energy consumption and time consumption , the effect is good, the effect of reducing the requirement

Active Publication Date: 2021-06-22
柳州市橘之宝保健食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the brewing process, the steps of passivation, sterilization, enzyme deactivation and enzymolysis need to be repeatedly heated up and cooled down, and there are no energy-saving measures. The energy consumption is high, the fermentation time is long, and the aging rate is slow. The traditional freezing clarification method not only consumes energy high, and the clarification effect is not good, the traditional pasteurization method will also volatilize the aroma components in the wine and destroy the flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Production of 1000L selenium-enriched sugar orange fruit wine:

[0024] Raw material: Shatangju is used as raw material, 600kg of fresh fruit should be seven to eight mature, free from moth and mildew.

[0025] Strains: Angel brand wine high active dry yeast.

[0026] Technological process: after fruit selection, fruit washing, microwave passivation, crushing and separation, enzymatic hydrolysis (45°C) and enzyme inactivation (70°C) in a water bath, the sugar content is adjusted with white sugar, the pH is adjusted with citric acid, and the temperature is adjusted by constant temperature. Fermentation, clarification and debittering, centrifugation, aging, sterilization (ultraviolet irradiation for 3 hours), and filling to obtain finished products.

[0027] Description of technical points:

[0028] (1) Raw material: sand sugar orange is weighed, and its usability rate of calculation is 50%;

[0029] (2) Crushing and separation: wash the Shatangju fruit, manually remov...

Embodiment 2

[0037] Production of 1000L selenium-enriched sugar orange fruit wine:

[0038] Raw material: Shatangju is used as raw material, 600kg of fresh fruit should be seven to eight mature, free from moth and mildew.

[0039] Strains: Angel brand wine high active dry yeast.

[0040] Technological process: after fruit selection, fruit washing, microwave passivation, crushing and separation, enzymatic hydrolysis (45°C) and enzyme inactivation (70°C) in a water bath, the sugar content is adjusted with white sugar, the pH is adjusted with citric acid, and the temperature is adjusted by constant temperature. Fermentation, clarification and debittering, centrifugation, aging, sterilization (ultraviolet irradiation for 3 hours), and filling to obtain finished products.

[0041] Description of technical points:

[0042] (1) Raw material: sand sugar orange is weighed, and its usability rate of calculation is 50%;

[0043] (2) Crushing and separation: wash the Shatangju fruit, manually remov...

Embodiment 3

[0051] Production of 1000L selenium-enriched sugar orange fruit wine:

[0052] Raw material: Shatangju is used as raw material, 600kg of fresh fruit should be seven to eight mature, free from moth and mildew.

[0053] Strains: Angel brand wine high active dry yeast.

[0054] Technological process: after fruit selection, fruit washing, microwave passivation, crushing and separation, enzymatic hydrolysis (45°C) and enzyme inactivation (70°C) in a water bath, the sugar content is adjusted with white sugar, the pH is adjusted with citric acid, and the temperature is adjusted by constant temperature. Fermentation, clarification and debitterness, centrifugation, aging, sterilization (UV irradiation for 3 hours), filling to get the finished product

[0055] Description of technical points:

[0056] (1) Raw material: sand sugar orange is weighed, and its usability rate of calculation is 50%;

[0057] (2) Crushing and separation: wash the Shatangju fruit, manually remove the peel an...

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PUM

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Abstract

The invention discloses a brewing process of selenium-enriched sugar orange fruit wine. The process steps include: (1) raw material selection, (2) crushing and separation, (3) pectinase treatment, (4) sugar content adjustment, (5) ) fermentation, (6) clarification and debittering treatment, (7) aging sterilization, (8) filling and sealing. The present invention adopts microwave pretreatment to reduce the harsh requirements on material selection of shatangju, the brewing process adopts optimized design to save energy and reduce consumption, adds fermentation-promoting brewing agent to shorten fermentation time, adopts chitosan clarifier to improve clarification effect, adopts Ultraviolet light promotes aging and sterilization, reduces energy consumption, shortens aging time, and makes healthy fruit wine that is excellent, fragrant and delicious, and rich in nutrition.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a brewing process of selenium-enriched sugar orange fruit wine. Background technique [0002] Shatangju is a fruit variety with large output in Jiangxi, Hunan, Guangxi, Zhejiang, Fujian and other provinces of my country. In recent years, due to the expansion of planting area. With the improvement of cultivation technology, the total output of shatangju has increased year by year, but due to the restriction of fresh fruit market sales, farmers sell it at a low price, and the yield is high but not good. Seriously dampened the enthusiasm of orange growers. Although some are processed into cans, jams, fruit cakes, preserves and other products. But these products have low added value. also be affected to some extent. In recent decades. There have also been studies on using sugar oranges to make distilled wine. However, the flavor of orange wine is not outstanding, the fragrance is no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12H1/056C12H1/16
CPCC12G3/02C12H1/0424C12H1/165
Inventor 不公告发明人
Owner 柳州市橘之宝保健食品科技有限公司