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Fruit wine of roses and citrus and brewing technology of fruit wine

A technology of tangerine fruit wine and rose tangerine, applied in the field of fruit wine brewing, can solve the problems of single nutritional and health care effect, less taste, color and luster, and inability to provide multi-variety series products, and achieves stable fermentation, balanced rose fragrance, and rich fruit fragrance. rich effect

Pending Publication Date: 2017-05-24
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because pure citrus-brewed fruit wine has single nutritional and health effects, and there are few taste and color categories, it is impossible to provide a series of products with multiple varieties and multiple health functions. The development of citrus fruit wine shows a tepid status. almost monopolized by wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) After the citrus is peeled and seeded, beating to extract the juice, adding dry rose petals with a weight volume ratio of 0.5% and properly crushed to obtain mash;

[0037] (2) Add 80mg / L sulfurous acid and 55mg / L pectinase to the mash based on the mass ratio of the volume of the mash to the added substance, stir evenly, and enzymatically hydrolyze for 18 hours at room temperature;

[0038] (3) Based on the mass ratio of the volume of mash to the added substances, add 0.3g / L acid reducer calcium carbonate, potassium tartrate, sodium carbonate and potassium bicarbonate, 180g / L sucrose, 0.15g / L preferably Yeast, 1.0g / L yeast nutrient, the yeast nutrient is yeast extract powder and magnesium sulfate with a mass ratio of 1:0.8; fermented at a constant temperature of 18°C ​​for 20 days; afterward filtering to remove pomace, Add 60 mg / L of sulfurous acid, stand at 4°C for 25 days to obtain the original fruit wine;

[0039] (4) Based on the volume of the original fruit wi...

Embodiment 2

[0042] (1) After the citrus is peeled and seeded, beating to extract the juice, adding appropriately crushed dried rose petals with a weight volume ratio of 1.0%, to obtain mash;

[0043] (2) Add 90mg / L sulfurous acid and 90mg / L pectinase to the mash based on the mass ratio of the volume of the mash to the added substance, stir evenly, and enzymatically hydrolyze for 16 hours at room temperature;

[0044](3) Based on the mass ratio of the volume of mash to the added substances, add 0.5g / L acid reducer calcium carbonate, potassium tartrate, sodium carbonate and potassium bicarbonate, 220g / L sucrose, 0.3g / L preferably Yeast, 2.5g / L yeast nutrient, yeast nutrient contains peptone and dipotassium hydrogen phosphate, wherein the mass ratio of peptone to dipotassium hydrogen phosphate is 2:1, fermented at 22°C for 16 days; then filtered After removing the pomace, add 80 mg / L sulfurous acid and let it stand at 4°C for 20 days to obtain the original fruit wine;

[0045] (4) Based on ...

Embodiment 3

[0048] (1) After the citrus is peeled and seeded, beating to extract the juice, adding appropriately crushed dried rose petals with a weight-volume ratio of 0.5%, to obtain mash;

[0049] (2) Add 80 mg / L sulfurous acid and 50 mg / L pectinase to the mash according to the weight-to-volume ratio, stir evenly, and enzymolyze at room temperature for 20 hours;

[0050] (3) Based on the mass ratio of the volume of the mash to the added substances, add 0.3g / L acid reducer calcium carbonate, potassium tartrate, sodium carbonate, 100g / L sucrose, 0.15g / L optimal yeast, 0.5g / L of yeast nutrient, which contains peptone and ferrous sulfate, wherein the mass ratio of peptone to ferrous phosphate is 2:1, fermented at 16°C for 25 days; Add 40 mg / L of sulfurous acid, stand at 2°C for 30 days to obtain the original fruit wine;

[0051] (4) Based on the volume of the original fruit wine and the mass ratio of the added substances, add 0.2g / L clarifier to the original fruit wine, then stand at 2°C...

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PUM

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Abstract

The invention discloses a fruit wine of roses and citrus and a brewing technology of the fruit wine. The brewing technology comprises the following steps of (1) fermented liquid preparation; (2) enzymolysis; (3) ingredient adjustment; and (4) degerming, wherein 80-100mg / L of sulphurous acid and 50-120mg / L of pectinase are added to a fermented liquid in the enzymolysis step (2); and 0.3-1.5g / L of deacidification agent, 100-300g / L of sucrose, preferably 0.15-0.6g / L of yeast and 0.5-3.5g / L of yeast nutrient are added to the ingredient adjustment step (3). The mixed fruit wine is obtained through enzymolysis and fermentation after the roses and the citrus are mixed, the nutrition and healthcare values, the tastes and the fragrances of the roses and the citrus are fully considered, the prepared fruit wine has double nutrition and healthcare effects, and meanwhile, the fruit wine is clear, bright, ruddy and attractive in appearance and has strong fragrances of the fruit wine and the roses.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to the technical field of fruit wine brewing using roses and citrus as raw materials. Background technique [0002] China is the world's largest producer of citrus, and is rich in citrus resources. It has become one of the pillar industries of the rural economy in the main production areas in the south. However, due to the concentration of fresh fruits on the market and the limited market capacity, the unsalable phenomenon of fresh fruits is very common. In order to solve the difficulty in selling fruit during the fruit peak season, a large number of fruits are unsalable. my country's wine making work conference put forward the initiative of "speeding up the comprehensive development and utilization of fruit resources, deep processing and wine making", and clarified the guiding ideology of taking fruit wine as the key development direction in the industry planning. [0...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王玉霞张超陈菲吴紫依
Owner YIBIN UNIV