Process for preparing fingered citron wine with no bitterness and astringent

The technology of bergamot and bergamot is applied in the field of preparation of bergamot wine for removing bitterness and astringency. Effect

Inactive Publication Date: 2007-01-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Supercritical CO2 debittering requires special equipment and operating technology, which increases the production cost of the product, and debittering technologies such as membrane separation and genetic engineering have not yet matured

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Every 100 grams of bergamot after cleaning was added with 200 milliliters of 50% white wine and soaked for 4 days, poured out the wine soaking solution, and then added 0.25 food-grade (content ≥ 98%) β- Cyclodextrin and 0.05 g of polyethylene glycol 6000 are stirred and clarified, and then poured back into the original dipping bottle for sterilization and sealing.

Embodiment 2

[0018] Add 200 milliliters of 50% reduced-grade liquor to every 100 grams of cleaned bergamot and soak for 4 days, then pour out the wine soaking solution, and then add 1.5 grams of food-grade β-cyclodextrin per 100 milliliters of the reduced-grade liquor soaking solution and 0.05 g of polyethylene glycol 6000, after stirring and clarification, pour back into the original dipping bottle, sterilize and seal.

Embodiment 3

[0020] Add 500 milliliters of 35% low-alcohol liquor to every 100 grams of cleaned bergamot and soak for 6 days, pour out the wine soaking solution, and then add 0.75 grams of food-grade β-cyclodextrin per 100 milliliters of low-alcohol liquor soaking solution and 0.05 gram of polyethylene glycol 6000, stirred and clarified, poured back into the original dipping bottle for sterilization and sealing.

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PUM

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Abstract

The invention discloses a process for preparing fingered citron wine with no bitterness and astringent, which comprises Buddha's hand, edible wine with concentration of 35-65%, food grade beta-cyclodextrin or beta-cyclodextrin series derivatives and polyethylene glycol 6000.

Description

technical field [0001] The invention relates to a preparation method of bergamot wine for removing bitterness and astringency. Background technique [0002] Bergamot is the fruit of Rutaceae citrus plant Bergamot, mainly produced in my country's Guangdong, Sichuan and Zhejiang. Its nature and flavor are pungent, bitter, sour, and warm, and it is used to treat stagnation of liver and stomach qi, distending pain in the chest and hypochondrium, fullness in the stomach and spleen, vomiting due to lack of food, etc. and Clinical Pharmacology. 2002, 13(5): 315-317.). [0003] At present, some manufacturers use bergamot to make bergamot wine for health care or viewing. The production of bergamot wine is basically the wine formed after impregnating with 95% edible alcohol or directly impregnating with 50% alcohol. Because part of the effective bitter ingredients in the bergamot is also leached out, the bergamot wine has a bitter and astringent taste that is unacceptable to some c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/752
Inventor 吕秀阳李英华
Owner ZHEJIANG UNIV
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