Brewing formula for tangerine fruit wine and process thereof

A technology of orange and fruit wine, applied in the field of wine making, can solve the problems of complex fruit wine preparation process, increase of enterprise cost, and production period limitation, and achieve the effects of easy control of fermentation process, less equipment investment and low cost

Inactive Publication Date: 2019-03-22
丹江口十八酿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Liquor currently on the market has a high alcohol content, few nutrients and a single taste, which has been unable to meet the increasingly diversified consumption needs of consumers. However, the preparation process of fruit wine is complicated, the investment in equipment is large, and the production period is limited by seasons. business cost

Method used

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  • Brewing formula for tangerine fruit wine and process thereof
  • Brewing formula for tangerine fruit wine and process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A brewing formula and process of orange fruit wine according to the present embodiment, wherein, the brewing formula of orange fruit wine is: 45 kg oranges, 5 kg lemons, 5 kg oranges, 5 kg roses, 5 kg kiwis, 5 kg grapefruits, 5 kg sugar, 20 kg liquor, 0.1 kg yeast kg, pectinase 0.01kg, egg white powder 0.05kg, food flavor 0.03kg, tannin 0.05kg and bisulfite 0.01kg.

[0030] The brewing process of orange fruit wine comprises the steps:

[0031] S1. select ripeness height, orange, orange, kiwi fruit and pomelo of good quality, wash fruit 3 times with the light salt water of 1.5% by mass percentage, peel off pericarp;

[0032] S2. Mix and beat the pulp to obtain pulp, add water with a mass of 20% of the mass of pulp and sorghum wine with a mass of pulp of 25%, and adjust the pH value to 3.5 with sodium citrate.

[0033] S3. Adding pectinase with a mass percentage concentration of 1.5% to the pulp for enzymolysis, the enzymolysis temperature is 45° C., and the enzymolysis ...

Embodiment 2

[0037] A brewing formula and process of orange fruit wine in this embodiment, wherein, the brewing formula of orange fruit wine is 65 kg of oranges, 8 kg of lemons, 8 kg of oranges, 8 kg of roses, 8 kg of kiwis, 8 kg of grapefruits, 8 kg of sugar, 25 kg of white wine, and 0.3 kg of yeast , pectinase 0.05kg, egg white powder 0.06kg, food flavor 0.035kg, tannin 0.06kg and bisulfite 0.05kg.

[0038] The brewing process of orange fruit wine comprises the steps:

[0039] S1. select high maturity, good quality tangerines, oranges, kiwi and pomelo, wash the fruit 4 times with 1.8% light salt water by mass percentage, and peel off the peel;

[0040] S2. Mix and beat the pulp to obtain pulp, add water with a mass of 25% of the pulp and sorghum wine with a mass of 35% of the pulp, and adjust the pH value to 4.5 with sodium citrate.

[0041] S3. Adding pectinase with a mass percentage concentration of 1.8% to the fruit pulp for enzymolysis, the enzymolysis temperature is 50°C, and the e...

Embodiment 3

[0045] A brewing formula and process of orange fruit wine in this embodiment, wherein, the brewing formula of orange fruit wine is 85 kg of oranges, 10 kg of lemons, 10 kg of oranges, 10 kg of roses, 10 kg of kiwis, 10 kg of grapefruits, 10 kg of sugar, 35 kg of white wine, and 0.5 kg of yeast , pectinase 0.1kg, egg white powder 0.1kg, food flavor 0.04kg, tannin 0.1kg and bisulfite 0.1kg.

[0046] The brewing process of orange fruit wine comprises the steps:

[0047]S1. select high maturity, good quality tangerines, oranges, kiwi and pomelo, wash the fruit 5 times with 2% light salt water by mass percentage, and peel off the peel;

[0048] S2. Mix and beat the pulp to obtain pulp, add water with a mass of 30% of the mass of pulp and sorghum wine with a mass of pulp of 45%, and adjust the pH value to 5.5 with sodium citrate.

[0049] S3. Adding pectinase with a mass percentage concentration of 2.5% to the fruit pulp for enzymolysis, the enzymolysis temperature is 55°C, and the...

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Abstract

The invention provides a brewing formula for tangerine fruit wine and a process thereof. A preparation method comprises the following steps: raw material treatment, enzymolysis, fermentation, fruit wine preparation and the like by taking tangerine as a primary raw material and fruits such as lemons as an auxiliary material. Compared with a conventional fresh fruit fermenting process, the preparation method is simple, the fermenting process is easy to control, the equipment investment is small, the product quality is highly standardized and the cost is low. Compared with the ageing time of common wine, the brewing period is shortened obviously, and the production efficiency and the fund utilization ratio of a production enterprise are improved. The tangerine wine is rich in nutrient and green and natural, has good color and luster and flavor and has a health-care function.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a brewing formula of orange fruit wine and a process thereof. Background technique [0002] Wine is made from grain through fermentation. my country is the first country to make wine. It invented wine-making technology more than 2,000 years ago, and it has been continuously improved and perfected. Now it has developed to be able to produce drinks with various concentrations, various aromas, and various alcohol contents. [0003] The whole body of the orange is a treasure, and its pulp, peel, core and tangerine can be used as medicine, even the orange root and orange leaves can be used as medicine. Traditional Chinese medicine believes that oranges have medicinal effects such as moistening the lungs, relieving coughs, reducing phlegm, strengthening the spleen, smoothing qi, and relieving coughs. They are excellent fruits for men, women, and children. [0004] Citrus is used as raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024A61K36/752A61P3/06A61P9/00A61P17/00A61P39/00A61P11/10C12R1/865
CPCA61K36/185A61K36/738A61K36/752A61P3/06A61P9/00A61P11/10A61P17/00A61P39/00C12G3/02A61K2300/00
Inventor 谢德璟古昇祥
Owner 丹江口十八酿生物科技有限公司
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