Preparation method of spring-sweet tangelo fruit wine with peel and application thereof

Abstract

The invention provides a preparation method of spring-sweet tangelo fruit wine with peel; the spring-sweet tangelo fruit wine is prepared by taking spring-sweet tangelo fruit as raw material, and performing fruit selection-raw material treatment-fruit drying-fruit juicing-juice fermentation-juice aging-sterilization and bottling. The spring-sweet tangelo fruit wine with peel is mellow in taste, thick in smell, and possesses of the nutrition value of spring-sweet tangelo and unique flavor and also the functions of the spring-sweet tangelo and pericarpium citri reticulatae for treating abdominal fullness and distention, reduced appetite, vomiting and diarrhea, and cough and excessive phlegm; the spring-sweet tangelo fruit wine is applicable to the public drinking and can meet the market demand.

Description

technical field

[0001] The invention relates to a brewing process of fruit wine, in particular to a preparation method and application of spring sweet orange fruit wine with peel. Background technique

[0002] Spring sweet orange is a citrus variety cultivated by Zijin County agricultural science and technology personnel in the 1980s. It is sweet, seedless, juicy, thin and refreshing, and the flesh is crisp and slag-like. The current market response is very good. Zijin County makes full use of the advantages of regional resources, and strives to build the spring sweet orange fruit industry into one of the characteristic fruit industry belts in the upper reaches of the Dongjiang River with ecological protection functions through the construction of high-quality nursery bases, demonstration bases, industrial belt infrastructure, and industrial supporting facilities. At present, the project construction of the three towns of Linjiang, Qingxi and Longwo in the county has started...

Examples

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,...

technical field

[0001] The invention relates to a brewing process of fruit wine, in particular to a preparation method and application of spring sweet orange fruit wine with peel. Background technique

[0002] Spring sweet orange is a citrus variety cultivated by Zijin County agricultural science and technology personnel in the 1980s. It is sweet, seedless, juicy, thin and refreshing, and the flesh is crisp and slag-like. The current market response is very good. Zijin County makes full use of the advantages of regional resources, and strives to build the spring sweet orange fruit industry into one of the characteristic fruit industry belts in the upper reaches of the Dongjiang River with ecological protection functions through the construction of high-quality nursery bases, demonstration bases, industrial belt infrastructure, and industrial supporting facilities. At present, the project construction of the three towns of Linjiang, Qingxi and Longwo in the county has started...

Examples

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,...