Citron coffee fruit wine and preparation method thereof
By using two raw materials: coffee fruit peel and citron and optimizing the brewing process, the existing coffee fruit peel wine has solved the problems of low alcohol content and single flavor, and successfully brewed coffee fruit peel wine with appropriate alcohol content and rich fruit flavor to meet the market's demand for taste and flavor.
CN119662360AInactive Publication Date: 2025-03-21YUNNAN AGRICULTURAL UNIVERSITY
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Patent Information
- Application Number
- CN202411625694.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-14
- Publication Date
- 2025-03-21
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Technical Problem
The alcohol content of existing coffee fruit peel wine is relatively low and has a single flavor, which affects its quality and taste, making it difficult to meet the market's demand for taste, flavor, alcohol, etc.
Method used
Using two raw materials, coffee fruit peel and citron, through the mixing ratio and optimizing the sugar, yeast amount and fermentation time in the brewing process, coffee fruit peel wine with an alcohol content of about 11% vol is brewed, improving its fruity aroma and functionality.
Benefits of technology
The obtained citron coffee fruit wine has a stronger fruit aroma, and its alcohol content meets the drinking scope of general fruit wines, and is more in line with market demand in terms of taste, flavor, alcohol content, function, etc.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to citron coffee fruit wine and a preparation method thereof, and belongs to the technical field of food processing. The citron coffee fruit wine is mainly prepared from coffee fruit peel, citron, sugar, yeast and water, coffee fruit peel powder and citron powder are weighed in proportion and placed in a fermentation tank, 6% of sweet water is added, the materials are stirred and mixed to be uniform, and the mixture is placed for 24 hours for sterilization treatment; activating saccharomyces cerevisiae by using 2% sweet water, stirring and dissolving, and activating at 30 DEG C for 30 minutes; adding the activated saccharomycetes into a fermentation tank, taking the saccharified liquid as a raw material, and performing sealed fermentation; after fermenting for 10-20 days, filtering, separating and clarifying to obtain a finished product of the citron coffee fruit wine. The coffee pericarp and citron are selected as two raw materials, brewing process parameters are optimized, the brewed coffee pericarp wine is richer in fruity flavor, the alcoholic strength is about 11% vol, the coffee pericarp wine better conforms to the drinking range of common fruit wine, and the coffee pericarp wine better meets the market requirements in the aspects of taste, flavor, alcoholic strength, functions and the like.
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