Machine-made fermented citrus wine and production technology thereof

Abstract

Machine-made fermented citrus wine and a production technology thereof belong to fruit wine and brewing methods thereof. The production technology includes steps of antioxidant browning, acidifying, deoiling, debitterizing, sweetening, preparing yeast, fermenting, after fermentation and the like. The production technology has the advantages that inclusion complex reactions of citrus oil and bitter principle materials can be performed simultaneously by using cyclodextrin under normal temperature before fermenting, deoiling and debitterizing are clean and complete, good quality can be guaranteed by fermenting the fruit wine, the production technology is suitable for producing the fermented citrus wine after citrus juice is mechanically squeezed, and a blank of producing the machine-made fermented citrus wine is filled. By experimenting, not only fermentation is in good condition during the fermenting process, but also the machine-made fermented citrus wine is elegant and delicate in vinosity, without bitter taste, and without foreign flavor, and has a characteristic scent and a characteristic taste of citrus.

Description

Technical field:

[0001] A machine-made fermented citrus wine and its production process belong to fruit wine and its brewing method. Background technique:

[0002] In my country, the planting amount of citrus is quite large, and citrus is rich in nutrition. However, the utilization of citrus is still limited to edible fruit and fruit juice, and a small part is manually peeled to make citrus wine. Manual peeling is mostly limited to oranges that are easy to peel by hand, such as tangerines, ponkans, and sugar oranges. The reason for peeling by hand is that it is easy to remove the orange peel and the white skin between the orange peel and the pulp (flap). Citrus peels contain 1%-3% citrus oil. Citrus oil has a strong antibacterial effect, and if it enters the juice, it will seriously hinder the reproduction of yeast and the fermentation of fruit wine. Manual peeling can overcome this difficulty, but manual peeling seriously limits the scale of brewing production and increa...

Examples

Embodiment 1

[0056] Present embodiment citrus wine, makes through the following steps:

[0057] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.1‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0058] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.7g / 100ml, stir for 20 minutes to achieve complete neutralization reaction.

[0059] 3) De-oiling and de-bittering: add 1.5% cyclodextrin (beta-CD) by weight of the citrus juice to the acid-adjusted citrus juice and stir well for 20 minutes, so that the cyclodextrin can affect the citrus oil and citrus in the citrus juice. The inclusion and complexation reaction of bitter elements is sufficient.

[0060] 4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 22g / 100ml, and the juice must be blended.

[0061...

Embodiment 2

[0091] Present embodiment citrus wine, makes through the following steps:

[0092] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.2‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0093] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.6g / 100ml, stir for 25 minutes to achieve complete neutralization reaction.

[0094] 3) Deoiling and debittering: add 0.2% cyclodextrin (α-cyclodextrin) by weight of citrus juice to the acid-adjusted citrus juice and stir for 30 minutes, so that the cyclodextrin can reduce the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.

[0095] 4) Adjusting sugar: use sucrose to blend citrus juice with a total sugar of 20g / 100ml, and the juice must be blended.

[0096] 5) Yeast...

Embodiment 3

[0126] Present embodiment citrus wine, makes through the following steps:

[0127] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.15‰ to the citrus clear juice and pulp squeezed out of the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0128] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.65g / 100ml, stir for 22 minutes to achieve complete neutralization reaction.

[0129] 3) De-oiling and de-bittering: Add 1% cyclodextrin (gamma-cyclodextrin) by weight of the citrus juice to the acid-adjusted citrus juice and stir for 25 minutes to make the cyclodextrin treat the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.

[0130]4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 21g / 100ml, and the juice must be blended.

[0131] 5) Y...

Technical field:

[0001] A machine-made fermented citrus wine and its production process belong to fruit wine and its brewing method. Background technique:

[0002] In my country, the planting amount of citrus is quite large, and citrus is rich in nutrition. However, the utilization of citrus is still limited to edible fruit and fruit juice, and a small part is manually peeled to make citrus wine. Manual peeling is mostly limited to oranges that are easy to peel by hand, such as tangerines, ponkans, and sugar oranges. The reason for peeling by hand is that it is easy to remove the orange peel and the white skin between the orange peel and the pulp (flap). Citrus peels contain 1%-3% citrus oil. Citrus oil has a strong antibacterial effect, and if it enters the juice, it will seriously hinder the reproduction of yeast and the fermentation of fruit wine. Manual peeling can overcome this difficulty, but manual peeling seriously limits the scale of brewing production and increa...

Examples

Embodiment 1

[0056] Present embodiment citrus wine, makes through the following steps:

[0057] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.1‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0058] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.7g / 100ml, stir for 20 minutes to achieve complete neutralization reaction.

[0059] 3) De-oiling and de-bittering: add 1.5% cyclodextrin (beta-CD) by weight of the citrus juice to the acid-adjusted citrus juice and stir well for 20 minutes, so that the cyclodextrin can affect the citrus oil and citrus in the citrus juice. The inclusion and complexation reaction of bitter elements is sufficient.

[0060] 4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 22g / 100ml, and the juice must be blended.

[0061...

Embodiment 2

[0091] Present embodiment citrus wine, makes through the following steps:

[0092] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.2‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0093] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.6g / 100ml, stir for 25 minutes to achieve complete neutralization reaction.

[0094] 3) Deoiling and debittering: add 0.2% cyclodextrin (α-cyclodextrin) by weight of citrus juice to the acid-adjusted citrus juice and stir for 30 minutes, so that the cyclodextrin can reduce the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.

[0095] 4) Adjusting sugar: use sucrose to blend citrus juice with a total sugar of 20g / 100ml, and the juice must be blended.

[0096] 5) Yeast...

Embodiment 3

[0126] Present embodiment citrus wine, makes through the following steps:

[0127] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.15‰ to the citrus clear juice and pulp squeezed out of the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.

[0128] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.65g / 100ml, stir for 22 minutes to achieve complete neutralization reaction.

[0129] 3) De-oiling and de-bittering: Add 1% cyclodextrin (gamma-cyclodextrin) by weight of the citrus juice to the acid-adjusted citrus juice and stir for 25 minutes to make the cyclodextrin treat the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.

[0130]4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 21g / 100ml, and the juice must be blended.

[0131] 5) Y...