Production process of Gannan navel orange fermented distilled liquor

Abstract

The invention discloses a production process of Gannan navel orange fermented distilled liquor. The production process of the Gannan navel orange fermented distilled liquor comprises the following steps: cleaning and selecting navel oranges, removing impurities and separating pulp of the navel oranges; putting the orange pulp into a food processor, performing crushing treatment to obtain broken orange pulp, mixing fruit wine yeast uniformly into the broken orange pulp to obtain mixed orange pulp and putting the mixed orange pulp into a fermentation tank; cutting orange peels into shreds, flatly paving the shreds on the surface of the broken orange pulp in the fermentation tank, sealing the fermentation tank and performing interval microwave reaction for 36 to 72 hours to obtain primary leavening; taking out the orange peel shreds on the surface layer and crushing into broken orange peel; filtering and separating the primary leavening to obtain primary liquor liquid and primary liquor residues; stirring the primary liquor residues, the crushed orange peel and a leavening agent uniformly, putting the mixture into the fermentation tank, pouring the primary liquor liquid and oscillating until complete penetration to obtain a prefermentation mixture; putting the fermentation tank into a constant-temperature and constant-humidity environment, fermenting for 12 to 24 hours and performing pressurizing aging for 4 to 8 hours to obtain secondary leavening; and centrifugally separating the secondary leavening to obtain secondary liquor residues and secondary liquor liquid, distillingand debitterizing, and combining to obtain the distilled liquor.

Description

technical field [0001] The invention belongs to the field of fruit wine, and in particular relates to a production process of Gannan navel orange fermented distilled wine. Background technique [0002] The navel orange is known as the "king of citrus". Its fruit is full of flesh, rich in nutrition, high in quality, tender and juicy, and is very suitable for deep processing. However, the current consumption of navel oranges is still dominated by fresh food and orange juice processing. The output of navel orange is large, but due to its relatively concentrated maturity period, difficulty in preservation, and the underdevelopment of my country's navel orange processing industry, it is difficult for fruit farmers to sell fruit, and a large number of fresh fruits are discarded due to rot, which seriously restricts the development of my country's navel orange industry. [0003] The fruit wine brewed from navel oranges has a low alcohol content and a mellow body. Moreover, navel o...

AI Technical Summary

Problems solved by technology

However, in the actual fermentation process, the alcohols, aldehydes, and esters formed by navel oranges under the action of microorganisms are easily affected by the environment, causing a large amount of loss, resulting in the loss of nutrients. form a good use

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