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Orange and apple compound wine fermenting method

A fermentation method and technology for compound wine, applied in the field of food processing, can solve the problems of unsatisfactory taste, high fermentation cost and low strength of compound wine, and achieve the effects of fragrant taste, good color and product quality improvement.

Inactive Publication Date: 2019-10-11
刘珠娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the use of conventional fermentation methods to make fruit wine often has high fermentation costs, low strength, and unsatisfactory actual taste of compound wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0030] A kind of citrus apple compound wine fermentation method, comprises the following steps:

[0031] (1) Chop the washed apples, preferably 0.3-0.5cm3, and soak them in 0.2% ascorbic acid solution to protect the color. At the same time, remove the apple core and seeds, squeeze the fruit juice, filter and clarify to make the original apple juice ;Peel off the citrus peel, remove the capsule and seeds, squeeze the fruit juice, filter and clarify to make the original citrus juice;

[0032] (2) Blend the original apple juice and the original citrus juice in step (1) at a ratio of 1:2 to obtain a citrus-apple compound solution;

[0033] (3) Add the citrus-apple compound solution in step (2) evenly into the fermenter, stir well, and at the same time add an appropriate amount of brewing active dry yeast evenly and continuously to obtain the juice to be fermented;

[0034] (4) Adjust the sugar content of the fruit juice to be fermented prepared in step (3) to 20°Brix, and add 80 ...

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Abstract

The invention relates to an orange and apple compound wine fermenting method. The method comprises the steps of cutting up cleaned apples, wherein the size of the cut apples is 0.3-0.5 cm<3> appropriately; adopting a 0.2% ascorbic acid solution for soaking, protecting the color, meanwhile, removing apple cores and seeds, extracting fruit juice, and obtaining original apple juice through filteringand clarification; peeling off orange peel, removing capsule dressing and seeds, extracting fruit juice, and obtaining original orange juice through filtering and clarification; blending the originalapple juice and the original orange juice according to the ratio being 1:(1-2), and obtaining an orange and apple compound solution; uniformly adding the orange and apple compound solution into a fermentation tank for sufficient stirring, and meanwhile uniformly and continuously adding a proper amount of brewing active dry yeast, and obtaining juice to be fermented; the fermentation cost is lowered, and meanwhile the fermentation strength is enhanced.

Description

technical field [0001] The invention relates to a fermentation method of citrus apple compound wine, which belongs to the technical field of food processing. Background technique [0002] Citrus has a good regulating effect on the physiology of the human body, and its flavonoids, carotenoids, limonoids, citrus cellulose, vitamin C, etc. have good anti-cancer and anti-AIDS effects; Glue, etc. also have a good preventive effect on arteriosclerosis. Citrus-apple fresh compound wine made from citrus and apple has complementary fragrance, composition and color. The product not only has the flavor and color of fruit, is sweet and sour, but also has a strong wine aroma. [0003] However, conventional fermentation methods are used to make fruit wine, and the fermentation cost is high, the strength is low, and the actual taste of the compound wine is not ideal. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the present invention prov...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 刘珠娇
Owner 刘珠娇
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