Brewing process of vitamin C green orange wine

Abstract

The invention provides a brewing technology of vitamin C green orange wine. The technology comprises the steps of green orange pretreatment, orange pulp enzymolysis, orange peel treatment, gas magnetic fermentation, ageing and the like. In the pretreatment of the green oranges, the green oranges which are moderate in maturity and rich in vitamin C are selected to be cleaned, peeled and denucleated, and orange flesh and orange peels are separated out. Performing enzymolysis treatment on orange pulp, and adding pectinase, cellulase and amenolase in a specific proportion to obtain enzymatic hydrolysate; the orange peel is cleaned, dried and crushed. In the step of gas-magnetic fermentation, a microbial fermentation agent and enzymatic hydrolysate are put into gas-magnetic fermentation equipment, orange peel powder is added, and fermentation is carried out. And finally, aging the clarified fruit wine to obtain the green orange wine. The process also relates to optimization of parameters such as the drying temperature of the orange peel, the type and the addition amount of the microbial starter, the mass-volume ratio of the orange peel powder to the enzymatic hydrolysate, the gas flow and the magnetic field intensity. The finally prepared vitamin C green orange wine has rich taste and nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine brewing, and in particular to a brewing process of vitamin C green orange wine. Background Art

[0002] The raw material of green orange wine, green orange, is produced in Qiongzhong, Hainan, which has a tropical marine monsoon climate, fertile soil, sufficient sunlight, mild climate, abundant rainfall, and large temperature difference between day and night, which provides unique conditions for the growth of green orange. Qiongzhong green orange is famous for its thin skin, rich juice, moderate sweetness and sourness, high slag rate, and rich vitamin C and other nutrients. Brewing green orange into fruit wine combines the fresh fruity aroma of green orange and the mellow taste of wine, and is rich in vitamin C and other nutrients that are beneficial to health. Its color may show the natural color of green orange, and its taste may have a subtle balance of sweetness and sourness and the aroma of peel. It is widely welcomed in the market. However, there are still some deficiencies in the brewing technology of green orange wine. First, the traditional vitamin C green orange wine brewing process often lacks fine processing of raw materials, resulting in the inability to fully release and utilize the nutrients in orange flesh and orange peel; vitamin C and other nutrients in green orange are seriously lost, affecting the nutritional value of wine. Second, the selection and use of enzyme preparations during the enzymatic hydrolysis process are not scientific enough to fully release the effective ingredients in green oranges, resulting in poor taste and flavor of the wine. Third, during the fermentation process, due to improper control of fermentation conditions, the activity of microorganisms is limited, affecting the fermentation efficiency and quality of the fruit wine. In addition, the existing brewing process also lacks scientific temperature and humidity control during the aging stage, resulting in the inability to fully improve the taste and flavor of the fruit wine. Summary of the invention

[0003] In view of this, the present invention proposes a brewing process of vitamin C green orange wine to solve the above problems.

[0004] The technical solution of the present invention is achieved as follows: A brewing process of vitamin C green orange wine comprises the following steps:

[0005] S1. Green orange pretreatment: Select green oranges with moderate maturity, smooth skin and rich in vitamin C as the main brewing material, wash, peel and pit them, separate the orange flesh and orange peel, and cut the orange flesh into small pieces;

[0006] S2, orange flesh enzymatic hydrolysis: squeeze the orange flesh to extract juice, add the enzyme preparation to the green orange juice for enzymatic hydrolysis, add 0.1-0.3g of enzyme preparation per liter of juice, the enzymatic hydrolysis temperature is 25-35°C, the enzymatic hydrolysis time is 2-4h, and the enzymatic hydrolyzate is obtained;

[0007] S3, orange peel processing: washing the orange peel with clean water to remove dirt and impurities on the surface, cutting into slices, drying, and crushing into orange peel powder;

[0008] S4, gas-magnetic fermentation: put the microbial fermentation agent and the enzymatic hydrolysate into the gas-magnetic fermentation equipment, add the orange peel powder at the same time, adjust the temperature to 25-35°C for fermentation for 12-24 hours, and filter and clarify after the fermentation is completed;

[0009] S5. Aging: Aging the clarified fruit wine for 3-8 months to obtain green orange wine.

[0010] Furthermore, the enzyme preparation of S2 comprises pectinase, cellulase and amylase in a mass ratio of (35-55):(22-30):(14-20), and the enzyme activities are all greater than 3000 IU / g.

[0011] Furthermore, the orange peel drying temperature in S3 is 40-60° C., and the drying time is 4-8 hours.

[0012] Furthermore, the microbial fermentation agent of S4 is Saccharomyces cerevisiae and Issatchenia orientalis in a mass ratio of (2.5-5.6): (0.3-1.3), and the number of viable cells is higher than 1×10 8 CFU / g.

[0013] Furthermore, the amount of the microbial fermentation agent added in S4 is 2.5-5.5% of the volume of the enzymatic hydrolysate.

[0014] Furthermore, the mass volume ratio of the orange peel powder and the enzymatic hydrolysate in S4 is 10-30:100 g / mL.

[0015] Furthermore, the gas flow rate of S4 is 0.5-2 L / min, and the magnetic field strength is 100-500 Gauss.

[0016] Furthermore, the gas of S4 is carbon dioxide, argon or helium.

[0017] Furthermore, the aging temperature of S5 is 10-18° C., and the relative humidity is 60-70%.

[0018] Furthermore, a vitamin C green orange wine is prepared by the above brewing process.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) Improving the utilization rate of nutrients: Through fine pretreatment and enzymatic hydrolysis of green oranges, vitamin C, minerals and other nutrients in the orange flesh and orange peel can be released more effectively, making the brewed green orange wine rich in nutrients and healthier.

[0021] (2) Optimizing the fermentation process: Using specific enzyme preparations and microbial fermentation agents, as well as precisely controlling fermentation conditions, can significantly improve fermentation efficiency and promote the growth and metabolism of beneficial microorganisms, thereby giving Green Orange Wine a unique flavor and taste.

[0022] (3) Improve the quality of fruit wine: The application of gas-magnetic fermentation technology can not only accelerate the fermentation process, but also improve the color, aroma and taste of fruit wine, making it purer and richer. At the same time, scientific aging conditions can further promote the transformation and integration of flavor substances in fruit wine and improve the overall quality.

[0023] (4) Enhance product competitiveness: The vitamin C green orange wine produced by the brewing process of the present invention is not only rich in nutrition and unique in taste, but also has advanced production technology and stable product quality. It can meet consumers' demand for high-quality fruit wine and enhance the competitiveness of the product in the market. DETAILED DESCRIPTION

[0024] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0025] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0026] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0027] Example 1

[0028] A brewing process of vitamin C green orange wine comprises the following steps:

[0029] S1. Green orange pretreatment: Select green oranges with moderate maturity, smooth skin and rich in vitamin C as the main brewing material, wash, peel and pit them, separate the orange flesh and orange peel, and cut the orange flesh into small pieces;

[0030] S2, orange flesh enzymatic hydrolysis: squeeze the orange flesh to extract juice, add enzyme preparation to green orange juice for enzymatic hydrolysis, the enzyme preparation is pectinase, cellulase and amylase in a mass ratio of 35:22:14, the enzyme activity is greater than 3000 IU / g, 0.1g of enzyme preparation is added per liter of juice, the enzymatic hydrolysis temperature is 25°C, the enzymatic hydrolysis time is 2h, and the enzymatic hydrolysis solution is obtained;

[0031] S3, orange peel treatment: the orange peel is washed with clean water to remove dirt and impurities on the surface, cut into slices, dried at 40° C. for 4 h, and crushed into orange peel powder;

[0032] S4. Gas-magnetic fermentation: The microbial fermentation agent and the enzymatic hydrolysate were placed in the gas-magnetic fermentation equipment, and orange peel powder was added at the same time. The mass volume ratio of orange peel powder to enzymatic hydrolysate was 10:100 g / mL. The microbial fermentation agent was Saccharomyces cerevisiae and Issatchenia orientalis in a mass ratio of 2.5:0.3, and the number of viable bacteria was higher than 1×10 8CFU / g, the amount of microbial fermentation agent added was 2.5% of the volume of the enzymatic hydrolysate, the temperature was adjusted to 25°C for fermentation for 12 hours, the carbon dioxide gas flow rate was 0.5L / min, the magnetic field strength was 100 Gauss, and after the fermentation was completed, it was filtered and clarified;

[0033] S5. Aging: aging the clarified fruit wine for 3 months at a temperature of 10° C. and a relative humidity of 60-70% to obtain green orange wine.

[0034] Example 2

[0035] A brewing process of vitamin C green orange wine comprises the following steps:

[0036] S1. Green orange pretreatment: Select green oranges with moderate maturity, smooth skin and rich in vitamin C as the main brewing material, wash, peel and pit them, separate the orange flesh and orange peel, and cut the orange flesh into small pieces;

[0037] S2, orange flesh enzymatic hydrolysis: squeeze the orange flesh to extract juice, add enzyme preparation to green orange juice for enzymatic hydrolysis, the enzyme preparation is pectinase, cellulase and amylase in a mass ratio of 55:30:20, the enzyme activity is greater than 3000 IU / g, 0.3g of enzyme preparation is added per liter of juice, the enzymatic hydrolysis temperature is 35°C, the enzymatic hydrolysis time is 4h, and the enzymatic hydrolyzate is obtained;

[0038] S3, orange peel treatment: the orange peel is washed with clean water to remove dirt and impurities on the surface, cut into slices, dried at 60° C. for 8 h, and crushed into orange peel powder;

[0039] S4. Gas-magnetic fermentation: The microbial fermentation agent and the enzymatic hydrolysate were placed in the gas-magnetic fermentation equipment, and orange peel powder was added at the same time. The mass volume ratio of orange peel powder to enzymatic hydrolysate was 30:100 g / mL. The microbial fermentation agent was Saccharomyces cerevisiae and Issatchenia orientalis in a mass ratio of 5.6:1.3, and the number of viable bacteria was higher than 1×10 8 CFU / g, the amount of microbial fermentation agent added was 5.5% of the volume of the enzymatic hydrolysate, the temperature was adjusted to 35°C for 24 hours, the carbon dioxide gas flow rate was 2L / min, the magnetic field strength was 500 Gauss, and after the fermentation was completed, it was filtered and clarified;

[0040] S5. Aging: aging the clarified fruit wine for 8 months at an aging temperature of 18° C. and a relative humidity of 70% to obtain green orange wine.

[0041] Example 3

[0042] A brewing process of vitamin C green orange wine comprises the following steps:

[0043] S1. Green orange pretreatment: Select green oranges with moderate maturity, smooth skin and rich in vitamin C as the main brewing material, wash, peel and pit them, separate the orange flesh and orange peel, and cut the orange flesh into small pieces;

[0044] S2, orange flesh enzymatic hydrolysis: squeeze the orange flesh to extract juice, add enzyme preparation to green orange juice for enzymatic hydrolysis, the enzyme preparation is pectinase, cellulase and amylase in a mass ratio of 45:26:17, the enzyme activity is greater than 3000 IU / g, 0.2g of enzyme preparation is added per liter of juice, the enzymatic hydrolysis temperature is 30°C, the enzymatic hydrolysis time is 3h, and the enzymatic hydrolyzate is obtained;

[0045] S3, orange peel treatment: the orange peel is rinsed with clean water to remove dirt and impurities on the surface, cut into slices, dried at 50° C. for 6 h, and crushed into orange peel powder;

[0046] S4. Gas-magnetic fermentation: The microbial fermentation agent and the enzymatic hydrolysate were placed in the gas-magnetic fermentation equipment, and orange peel powder was added at the same time. The mass volume ratio of orange peel powder to enzymatic hydrolysate was 20:100 g / mL. The microbial fermentation agent was Saccharomyces cerevisiae and Issatchenia orientalis in a mass ratio of 3.5:0.8, and the number of viable bacteria was higher than 1×10 8 CFU / g, the amount of microbial fermentation agent added was 3.5% of the volume of the enzymatic hydrolysate, the temperature was adjusted to 30°C for fermentation for 20 hours, the carbon dioxide gas flow rate was 1.5L / min, the magnetic field strength was 300 Gauss, and after the fermentation was completed, it was filtered and clarified;

[0047] S5. Aging: aging the clarified fruit wine for 5 months at a temperature of 15° C. and a relative humidity of 65% to obtain green orange wine.

[0048] Comparative Example 1

[0049] The difference between this comparative example and Example 3 is that orange flesh enzymatic hydrolysis is not performed in the brewing process of green orange wine.

[0050] Comparative Example 2

[0051] The difference between this comparative example and Example 3 is that the gas-magnetic fermentation is not performed in the brewing process of green orange wine. Specifically, the microbial fermentation agent and the enzymatic hydrolysate are placed in the fermentation equipment, and orange peel powder is added at the same time. The mass volume ratio of orange peel powder to enzymatic hydrolysate is 20:100 g / mL. The microbial fermentation agent is Saccharomyces cerevisiae and Issatchenia orientalis in a mass ratio of 3.5:0.8:9, and the number of viable bacteria is higher than 1×10 8 CFU / g, the amount of microbial fermentation agent added was 3.5% of the volume of the enzymatic hydrolysate, the temperature was adjusted to 30°C for fermentation for 20 hours, and after fermentation was completed, it was filtered and clarified.

[0052] Comparative Example 3

[0053] The difference between this comparative example and Example 3 is that the microbial fermentation agent in the brewing process of green orange wine is brewer's yeast and lactic acid bacteria in a mass ratio of 3.5:0.8.

[0054] 1. Determination of nutritional components

[0055] The nutritional components of the green orange wines prepared in the above Examples 1-3 and Comparative Examples 1-3 were measured;

[0056] (1) Vitamin C: UV spectrophotometry;

[0057] (2) Sugar content determination: Fehling's reagent method was used to determine the sugar content in the wine;

[0058] (3) Acidity determination: The total acidity of the wine is determined by acid-base titration;

[0059] (4) Determination of minerals and vitamins: The mineral content in wine is determined using atomic absorption spectroscopy, inductively coupled plasma mass spectrometry (ICP-MS) and other methods.

[0060] Test results table 1:

[0061]

[0062] The above results show that the green orange wines of Examples 1 to 3 have obvious advantages in vitamin C content, while the total sugar and total acid contents are comparable to those of the comparative example. In addition, the green orange wines of the examples also have certain advantages in mineral content. These results indicate that the brewing process of the examples may be more conducive to retaining or increasing the nutrients in green oranges.

[0063] 2. Sensory Evaluation

[0064] 1. Invite professional wine tasters, consumer representatives and relevant industry experts to form an evaluation team of 60 people, divided into 6 groups, with 10 people in each group.

[0065] 2. Test environment

[0066] (1) Choose a quiet, odor-free, and well-lit room as the test site to avoid interference from external factors on the evaluation results.

[0067] (2) Provide a white background and appropriate lighting to facilitate observation of the wine’s appearance.

[0068] (3) Prepare clean wine glasses, making sure each glass has the same capacity and shape.

[0069] 3. Test samples

[0070] (1) Prepare green orange wine samples obtained in Examples 1-3 and Comparative Examples 1-3, and number them as samples A, B, C, D, E, and F, respectively.

[0071] (2) Ensure that the temperature of each sample is within the appropriate drinking temperature range, generally 10℃-15℃.

[0072] (3) Evaluation criteria:

[0073] Table 2:

[0074]

[0075]

[0076] 4. Test results

[0077]

[0078]

[0079] The green orange wine of the invention has bright color, high transparency, obvious hanging cup, moderate alcohol content and viscosity, strong and lasting aroma, rich and layered aroma, pleasant and comfortable aroma, moderate sweetness and balance with other flavors, moderate acidity and freshness, moderate astringency and no influence on taste, strong mellowness and long aftertaste, high quality, characteristics, strong drinkability and easy acceptance.

[0080] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A brewing process of vitamin C green orange wine, characterized by: The following steps are involved: S1. Green orange pretreatment: Select green oranges with moderate maturity, smooth skin and rich in vitamin C as the main brewing material, wash, peel and pit them, separate the orange flesh and orange peel, and cut the orange flesh into small pieces; S2, orange flesh enzymatic hydrolysis: squeeze the orange flesh to extract juice, add the enzyme preparation to the green orange juice for enzymatic hydrolysis, add 0.1-0.3g of enzyme preparation per liter of juice, the enzymatic hydrolysis temperature is 25-35°C, the enzymatic hydrolysis time is 2-4h, and the enzymatic hydrolyzate is obtained; S3, orange peel processing: washing the orange peel with clean water to remove dirt and impurities on the surface, cutting into slices, drying, and crushing into orange peel powder; S4, gas-magnetic fermentation: put the microbial fermentation agent and the enzymatic hydrolysate into the gas-magnetic fermentation equipment, add the orange peel powder at the same time, adjust the temperature to 25-35°C for fermentation for 12-24 hours, and filter and clarify after the fermentation is completed; S5. Aging: Aging the clarified fruit wine for 3-8 months to obtain green orange wine.

2. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The enzyme preparation of S2 is pectinase, cellulase and amylase in a mass ratio of (35-55):(22-30):(14-20), and the enzyme activities are all greater than 3000 IU / g.

3. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The orange peel drying temperature of S3 is 40-60° C., and the drying time is 4-8 hours.

4. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The microbial fermentation agent of S4 is Saccharomyces cerevisiae and Issatchensis orientalis in a mass ratio of (2.5-5.6):(0.3-1.3), and the number of viable bacteria is higher than 1×10 8 CFU / g.

5. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The amount of the microbial fermentation agent in S4 added is 2.5-5.5% of the volume of the enzymatic hydrolyzate.

6. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The mass volume ratio of the orange peel powder and the enzymatic hydrolysate in the S4 is 10-30:100 g / mL.

7. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The gas flow rate of S4 is 0.5-2 L / min, and the magnetic field strength is 100-500 Gauss.

8. The brewing process of a vitamin C green orange wine as claimed in claim 7, characterized in that: The gas of S4 is carbon dioxide, argon or helium.

9. The brewing process of a vitamin C green orange wine as claimed in claim 1, characterized in that: The aging temperature of S5 is 10-18° C., and the relative humidity is 60-70%.

10. A vitamin C green orange wine, characterized in that: The invention is prepared by the brewing process according to any one of claims 1 to 9.

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