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Processing method of pomelo peel wine

A processing method and technology of pomelo peel wine, applied in the field of health care wine, can solve problems such as environmental pressure, and achieve the effect of refreshing taste and retaining activity

Inactive Publication Date: 2018-09-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pomelo production in my country is more than 2 million tons per year, and pomelo peels account for about 20% to 40% of the total pomelo quality. The annual production of pomelo peels is more than 400,000 tons. At present, these pomelo peels are not fully utilized and cause pressure on the environment.

Method used

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  • Processing method of pomelo peel wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method for pomelo wine, comprising the steps of:

[0031] (1) Guanxi honey pomelo, weighed, the pomelo has a mass of 2.212kg, weighed after peeling, and the tare weight is 554g;

[0032] (2) skin is cleaned, and water (2.770L) of 5 times of mass is added, beating, and it is 2% (Brix) to measure sugar content with hand-held refractometer;

[0033] (3) According to the quality of the substrate, i.e. pomelo peel, add pectinase and 150U / g cellulase at a final concentration of 20U / g, and add naringinase at a final concentration of 20U / g at the same time. After stirring evenly, keep the temperature at 50°C Enzymolysis in a water bath for 2 hours, after enzymolysis, the reducing sugar content was 17.24 mg / g, and the total sugar content was 20.13 mg / g.

[0034] (4) Add white granulated sugar to make the sugar content in the slurry reach 20% (Brix);

[0035] (5) Add 0.04% Angelica Saccharomyces cerevisiae BV818, the yeast must first be activated in warm water at 4...

Embodiment 2

[0046] A processing method for pomelo wine, comprising the steps of:

[0047] (1) Shatian pomelo, weighed, the pomelo has a mass of 1.565kg, weighed after peeling, and the tare weight is 562g;

[0048] (2) Wash the skin, add 4 times the quality of water (2.248L), beat, and measure the sugar content with a hand-held refractometer to be 2% (Brix);

[0049] (3) According to the quality of the substrate, i.e. pomelo peel, add 20U / g pectinase and 150U / g cellulase, and add 15U / g naringinase at the same time, after stirring evenly, enzymolyze in a constant temperature water bath at 40°C for 3h , the reducing sugar content after enzymolysis is 26.34mg / g, and the total sugar content is 30.13mg / g.

[0050] (4) Add white granulated sugar to make the sugar content in the slurry reach 15% (Brix);

[0051] (5) Add 0.03% Angelica Saccharomyces cerevisiae RW, the yeast must first be activated in warm water at 40°C for 20 minutes and then put into the fermentation mash.

[0052] (6) 10 days o...

Embodiment 3

[0061] The total flavonoid content and in vitro antioxidant activity of pomelo wine with different alcohol content:

[0062] According to the method for embodiment 2, in step (4), add different amounts of white granulated sugar to adjust sugar content (SSC, %Brix), all the other steps are identical with embodiment 2, each index of the pomelo wine that obtains is as follows:

[0063] Table 5 Total flavonoid content and in vitro antioxidant activity of pomelo wine with different alcohol degrees

[0064]

[0065] Note: A-D represent significant differences in the same column (P<0.05).

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Abstract

The invention belongs to the technical field of healthcare wine, and discloses a processing method of pomelo peel wine. In the method, pomelo peel is used for fermenting to obtain the wine. Firstly, cellulase and pectinase are added to maximally hydrolyze polysaccharide components into monosaccharides capable of being used by yeast, and meanwhile naringinase is added to degrade naringin in the pomelo peel to reduce bitterness and retain activity; after yeast is added for main fermentation and post-fermentation, clarification is performed, then beta-cyclodextrin is used for embedding the pomelopeel in the wine to further remove bitterness and make the taste of the wine more acceptable to consumers. By means of the method, the pomelo peel wine with a refreshing mouthfeel and a pleasant fruity aroma is brewed.

Description

technical field [0001] The invention belongs to the technical field of health care wine, and in particular relates to a processing method of pomelo wine. Background technique [0002] Citrus grandis, also known as Wendan, Qigan, Zhuluan, Leiyou, and throwing, is the fruit of the pomelo tree, an evergreen fruit tree of the genus Citrus in the family Rutaceae. Grapefruit originated in Southeast Asian countries and is mainly distributed in the southeast coast (Fujian, Zhejiang, Taiwan), South China (Guangdong, Guangxi) and Southwest (Sichuan, Chongqing, Hunan, Guizhou) regions in China. The pomelo production in my country is more than 2 million tons per year, and pomelo peels account for about 20% to 40% of the total pomelo quality. The annual production of pomelo peels is more than 400,000 tons. At present, these pomelo peels are not fully utilized and cause pressure on the environment. . [0003] Grapefruit peel is rich in nutrition and rich in various active ingredients. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄文田晓菊刘莹王益向延菊
Owner HUAZHONG AGRI UNIV
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