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A kind of compound fermented fruit wine of lemon and tea branch orange and preparation method thereof

The technology of tea branch mandarin and lemon is applied in the field of compound fermentation fruit wine of lemon and tea branch mandarin and its preparation, which can solve the problems of low alcohol content and difficult yeast, and achieve the effects of increasing alcohol content, increasing alcohol content and low production cost.

Active Publication Date: 2021-02-26
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lemons can be turned into wine after a long period of fermentation, but due to their high acidity, it is difficult for yeast to ferment, and the alcohol content is usually very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] A method for preparing fruit wine compound fermented with lemons and tangerines comprises the following steps:

[0020] 1) Lemons are peeled and squeezed to obtain lemon juice;

[0021] 2) Squeeze the juice from the tea branch mandarin pulp to obtain the tea branch mandarin fruit juice;

[0022] 3) Add tea tree orange juice to lemon juice, then add sucrose to adjust the content of soluble solids to obtain the fermentation base liquid;

[0023] 4) Adding yeast to the fermentation base solution, fermenting at 25-28° C. for 15-20 days, and ultrafiltration to obtain the composite fermented fruit wine of lemon and tea branch tangerine.

[0024] Preferably, the mass ratio of the lemon juice, tea tree orange juice and sucrose in step 3) is 1:0.08-0.10:0.18-0.20.

[0025] Preferably, the soluble solids content of the fermentation base liquid in step 3) is 21%-23%.

[0026] Preferably, the yeast described in step 4) is Saccharomyces cerevisiae.

[0027] Preferably, the mass ...

Embodiment 1

[0030] 1) Take 100kg of lemons, peel and squeeze the juice to get 50kg of lemon juice;

[0031] 2) Take 9kg of Chazhi mandarin pulp and squeeze the juice to obtain 5kg of Chazhi mandarin juice;

[0032] 3) Mix lemon juice and tea tree orange juice, then add 9kg of sucrose, adjust the soluble solids content to 22.0%, and obtain the fermentation base liquid;

[0033] 4) Add 25g of Saccharomyces cerevisiae to the fermentation base liquid, ferment at 25-28°C for 15 days, the soluble solids content drops to 9%, and no longer drops, and ultra-filters to obtain the compound fermented fruit wine of lemon and citrus mandarin.

[0034] After testing, the alcohol content of the compound fermented fruit wine of lemon and tea branch mandarin is 8.5%, and it has the unique aroma and bouquet of lemon.

Embodiment 2

[0036] 1) Take 100kg of lemons, peel and squeeze the juice to get 50kg of lemon juice;

[0037] 2) Take 7.2kg of Chazhi mandarin pulp and squeeze the juice to obtain 4kg of Chazhi mandarin juice;

[0038] 3) Mix lemon juice and tea tree orange juice, then add 10kg of sucrose, adjust the soluble solids content to 22.8%, and obtain the fermentation base liquid;

[0039] 4) Add 25g of Saccharomyces cerevisiae to the fermentation base liquid, ferment at 25-28°C for 15 days, the soluble solids content drops to 9.2%, and no longer drops, and ultra-filters to obtain the composite fermented fruit wine of lemon and tea branch tangerine.

[0040] After testing, the alcohol content of the compound fermented fruit wine of lemon and tea branch mandarin is 8.4%, and it has the unique aroma and bouquet of lemon.

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PUM

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Abstract

The invention discloses a compound fermented fruit wine of lemon and tangerine tangerine and a preparation method thereof. The preparation method comprises the following steps: 1) peeling and squeezing the lemon to obtain lemon juice; 2) squeezing the pulp of tangerine tangerine to obtain tea Citrus fruit juice; 3) Add tea tangerine juice to lemon juice, then add sucrose to adjust the content of soluble solids to obtain a fermentation base solution; 4) Add yeast to the fermentation base solution, and ferment at 25-28°C for 15-20 days , ultrafiltration, to obtain lemon and tea branch mandarin composite fermentation fruit wine. The compound fermented fruit wine of lemon and citrus tangerine of the present invention has the unique fragrance and bouquet of lemon, the preparation method is simple and easy, there is no special requirement for production equipment, the production cycle is short, the production cost is low, large-scale production can be realized, and it has strong promotional.

Description

technical field [0001] The invention relates to a compound fermented fruit wine made of lemons and tangerines and a preparation method thereof. Background technique [0002] Lemon is a citron plant of the Rutaceae citrus genus. It has a strong fragrance and a high content of organic acids, usually more than 4% (calculated as citric acid). It is rich in vitamin C, citric acid and malic acid. It is high in sodium and low in potassium. Belonging to alkaline food, it has a good therapeutic effect on bronchitis, rhinitis, pharyngitis, urinary infection, conjunctivitis, etc., and has high medicinal value. Lemons can be turned into wine after a long period of fermentation, but because of their high acidity, it is difficult for yeast to ferment, and the alcohol content is usually very low. [0003] Chazhi mandarin, also known as Xinhui mandarin, is the main raw material for processing tangerine peel. During the ripening season of tangerine tangerine from October to December every y...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G3/026C12R1/865
CPCC12G3/02
Inventor 吴继军肖更生邹波余元善徐玉娟温靖傅曼琴
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI