Preparation method of spring-sweet tangelo fruit wine with peel and application thereof
A technology of orange fruit wine and peel, which is applied in the field of preparation of spring sweet orange fruit wine, which can solve the problems of poor appearance authenticity, low nutritional content, heavy color, etc., and achieve the effects of low alcohol content, rich nutrition, and low sugar content
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Embodiment 1
[0026] A preparation method of spring sweet orange fruit wine with peel, using spring sweet orange fruit as a raw material, and then selecting fruit → raw material processing → drying fruit → fruit juice pressing → fruit juice fermentation → juice aging → sterilizing and bottling;
[0027] Wherein, the steps of the preparation method of the described spring sweet orange fruit wine with peel are:
[0028] S10, raw material selection: choose ripe, plump, non-deteriorating, 8 mature spring sweet oranges as raw materials;
[0029] S11, raw material processing: clean up various impurities mixed in the fruit raw materials, and then clean them with clear water for later use;
[0030] S12, drying the fruit: drying the fruit obtained in step S11;
[0031] S13. Juicing the fruit: drying the processed fruit in step S12 to squeeze the juice for later use;
[0032] S14, fruit juice fermentation: add 60% white sugar water and 3% tangerine peel to the fruit juice squeezed in step S13, stir...
Embodiment 2
[0040] A preparation method of spring sweet orange fruit wine with peel, using spring sweet orange fruit as a raw material, and then selecting fruit → raw material processing → drying fruit → fruit juice pressing → fruit juice fermentation → juice aging → sterilizing and bottling;
[0041] Wherein, the steps of the preparation method of the described spring sweet orange fruit wine with peel are:
[0042] S10, raw material selection: choose ripe, plump, non-deteriorating, 9 mature spring sweet oranges as raw materials;
[0043] S11, raw material processing: clean up various impurities mixed in the fruit raw materials, and then clean them with clear water for later use;
[0044] S12, drying the fruit: drying the fruit obtained in step S11;
[0045] S13. Juicing the fruit: drying the processed fruit in step S12 to squeeze the juice for later use;
[0046] S14, fruit juice fermentation: add 70% white sand sugar water and 8% tangerine peel to the fruit juice squeezed in step S13,...
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