Lemon sparkling wine and preparation method thereof

Abstract

The invention belongs to the technical field of wine brewing processes, and particularly relates to lemon sparkling wine and a preparation method thereof. The preparation method comprises the following steps: slicing lemons, wrapping the lemon slices with sugar, and freeze-drying to obtain freeze-dried lemon slices; and adding the freeze-dried lemon slices into the wine body, then adding carbon dioxide, sealing and filling, and then pressurizing and heating to obtain the lemon sparkling wine. According to the preparation method, moisture in lemon cells is discharged through a freeze-drying process, the freshness of lemon slices is reserved, the moisture in the lemon slices is further reduced through a sugar wrapping process, more sugar is blended into the lemon slices, the density of the lemon slices is increased, the lemon slices can sink into the bottom of a wine body, and the taste of the lemon slices is improved. Meanwhile, the freshness locking effect and the refreshing effect are improved through carbon dioxide, and most importantly, the effect that the lemon slices float instantly when sparkling wine is opened is achieved by changing the density of the lemon slices.

Description

Technical Field

[0001] The invention belongs to the technical field of winemaking technology, and particularly relates to lemon sparkling wine and a preparation method thereof. Background Art

[0002] Lemon slice beverages and alcoholic beverages are very popular and widespread in the market, but they are mostly seen in family drinking scenarios. For example, after opening the famous Mexican Corona beer, put a slice of fresh lemon slice at the mouth of the bottle before drinking it, and you can taste the refreshing feeling of the clever fusion of beer and lemon. For example, ready-to-drink milk tea shops on the market also have fresh-cut lemon slice beverages. However, there are basically no pre-packaged alcoholic beverages or drinks that directly contain fresh lemon slices. This is mainly because lemon slices are easy to break and difficult to keep fresh, which cannot meet market demand. Most lemon-containing beverages or alcoholic beverages only contain lemon concentrate or lemon-flavored additives.

[0003] For example, the patent application with patent application number: 202410475615.3 discloses a lemon honey beverage and a preparation method thereof; it includes lemon juice, honey, and water; the weight percentage of each raw material is: 1-2% lemon juice, 5-10% honey, and the remaining components are water; the preparation method of the lemon honey beverage is as follows: 1) Select ripe fresh lemon fruits, and remove rotten and unripe fruits; 2) Rinse the selected lemons with soft water to remove mud and dirt adhering to the peel; 3) Put the fruit into a crusher for crushing, and then pressurize the crushed pulp on a press, squeeze out the juice, and collect the juice; 4) Add honey to the collected juice, mix and concentrate it with a concentrator, and then seal and store it; 5) When it needs to be drunk, take out the concentrated juice in the previous step and add an appropriate amount of water to it, and stir it evenly; after the invention improves the existing technology, the taste is fresh, suitable for people with light taste, and does not contain preservatives and additives, and is healthy and nutritious.

[0004] The patent application with the patent application number: 202410559362.8 discloses a preparation method of sea buckthorn kvass fermented by mixed lactic acid bacteria and yeast, which relates to the technical field of probiotic beverages. The preparation method comprises the following ingredients in parts by weight: 30-40 parts of sea buckthorn, 20-30 parts of defatted corn flour, 30-40 parts of malt powder, 10 parts of hops, 6-12 parts of sucrose, 2-4 parts of honey, 4-8 parts of lemon juice, 0.2-0.4 parts of high sugar-tolerant yeast, 0.1-0.2 parts of Lactobacillus bulgaricus, and 0.1-0.2 parts of Streptococcus thermophilus. Sea buckthorn kvass combines the advantages of sea buckthorn, lactic acid bacteria, and yeast fermentation. It is brewed with pure natural raw materials, which makes the sea buckthorn flavor and fermentation flavor seamless. It can improve gastrointestinal function, reduce blood lipids and blood pressure, resist oxidation and fatigue, enhance human immunity, and improve blood circulation and other health functions. The beverages and kvass disclosed in the two patent applications do not contain fresh lemon fruit or lemon slices.

[0005] The rare lemon slice prepackaged beverages and drinking drinks in the prior art have poor preservation effects on the lemon slices and cannot float. Summary of the invention

[0006] Based on the above technical background, the main purpose of the present invention is to provide a lemon sparkling wine and a preparation method thereof to overcome the deficiencies in the prior art. The preparation method of the present invention not only retains the freshness of the lemon slices in the sparkling wine, but also improves the freshness locking effect and refreshing effect through carbon dioxide. In addition, the present invention achieves the effect of instantaneous floating of the lemon slices when the sparkling wine is opened by changing the density of the lemon slices.

[0007] In order to achieve the above-mentioned invention object, the technical solution adopted by the present invention includes:

[0008] A first aspect of the present invention is to provide a method for preparing lemon sparkling wine, the method comprising the following steps:

[0009] Step 1, slicing the lemon, coating the lemon slices with sugar, and freeze-drying them to obtain freeze-dried lemon slices;

[0010] Step 2: Add freeze-dried lemon slices into the wine, then add carbon dioxide and seal the wine, then heat under pressure to obtain lemon sparkling wine.

[0011] In step 1,

[0012] Preferably, the lemon is cut into lemon slices with a thickness of 5-5.5 mm in the transverse direction, and the head and tail parts of the lemon slices are removed to select lemon slices with complete fruit shape and a diameter of 4.7-6.2 cm;

[0013] Preferably, the sugar coating conditions are as follows: lemon slices are added to a glucose aqueous solution and soaked for 2 to 4 hours, the sugar coating process is carried out in a sugar soaking tank, the mass concentration of glucose in the glucose aqueous solution is 50 to 70%, and while soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.06 to 0.08 MPa, the pressure increase time is 1 to 3 minutes, the pressure is maintained at 0.06 to 0.08 MPa for 1 minute, and then the pressure is reduced to 0.

[0014] Preferably, the freeze-drying conditions are: placing the sugar-coated lemon slices under a pressure of 2500-3500 Pa, heating from room temperature to 50-70° C., cooling to room temperature, then heating from room temperature to 50-70° C., and then cooling to room temperature.

[0015] Preferably, the lemon slices are coated with sugar and freeze-dried for 3 to 5 cycles.

[0016] In step 2,

[0017] Preferably, the amount of carbon dioxide added is 0.4-0.7% of the total weight of the wine.

[0018] Preferably, the conditions for heating and pressurizing are: raising the temperature from 10°C to 60-70°C, keeping the temperature at 60-70°C for 10-30 minutes, and then cooling the temperature to room temperature.

[0019] Preferably, the absorption coefficient of carbon dioxide in the lemon sparkling wine is 2.5-2.7.

[0020] The second aspect of the present invention is to provide lemon sparkling wine prepared by the preparation method of lemon sparkling wine according to the first aspect of the present invention.

[0021] The beneficial effects of the present invention are:

[0022] (1) The preparation method of the present invention first coats the lemon slices with sugar and freeze-dries them, then adds the freeze-dried lemon slices into the wine body, then adds carbon dioxide to seal and fill, and finally pressurizes and heats to obtain lemon sparkling wine. The freeze-drying process causes the water in the cells of the lemon slices to dissipate more rapidly through changes in temperature and pressure, while retaining the freshness and original flavor of the original lemon fruit to a great extent. However, the freeze-drying process can only reduce the water content of the lemon slices, which will cause the density of the lemon slices to decrease. The present invention uses the sugar coating process to melt more sugar into the cells of the lemon slices under different pressure and temperature parameter environments, thereby further reducing the water content in the lemon slices, and finally forming lemon slices with excellent color, shape, and taste. Finally, carbon dioxide is added for filling to obtain lemon sparkling wine.

[0023] (2) The present invention greatly reduces the moisture content of lemon slices through the freeze-drying process, thereby locking the freshness of the lemon slices. The sugar coating process not only further reduces the moisture content in the lemon slices, but also incorporates more sugar into the lemon slices, thereby adjusting the density of the lemon slices to increase their density so that they can sink to the bottom of the wine body. By adding carbon dioxide, heating and pressurizing, a portion of the carbon dioxide is incorporated into the lemon slices, thereby achieving the effect that when the lemon sparkling wine is opened, the lemon slices in the sparkling wine will float up with the instantaneous overflow of carbon dioxide, thereby achieving the effect of the lemon slices floating up instantly when the sparkling wine is opened.

[0024] (3) The preparation method of the lemon sparkling wine of the present invention is simple and can be realized in large-scale industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 A photo of a lemon slice is shown. DETAILED DESCRIPTION

[0026] The present invention will be described in detail below, and the characteristics and advantages of the present invention will become clearer and more distinct with the description.

[0027] A first aspect of the present invention is to provide a method for preparing lemon sparkling wine, the method comprising the following steps:

[0028] Step 1, slicing the lemon, coating the lemon slices with sugar, and freeze-drying them to obtain freeze-dried lemon slices;

[0029] Step 2: Add freeze-dried lemon slices into the wine, then add carbon dioxide and seal the wine, then heat under pressure to obtain lemon sparkling wine.

[0030] The above steps are described in detail below.

[0031] In step 1, the lemon is cut into lemon slices with a thickness of 5-5.5 mm along the horizontal direction, and the head and tail parts of the lemon slices are removed to select lemon slices with complete fruit shape and a diameter of 4.7-6.2 cm.

[0032] The lemon slices are added to a glucose aqueous solution and soaked for 2 to 4 hours for sugar coating. The sugar coating process is carried out in a sugar soaking tank. The mass concentration of glucose in the glucose aqueous solution is 50 to 70%. While soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.06 to 0.08 MPa for 1 to 3 minutes. The pressure is maintained at 0.06 to 0.08 MPa for 1 minute and then reduced to 0.

[0033] Preferably, the lemon slices are added to a glucose aqueous solution and soaked for 3 hours for sugar coating, wherein the mass concentration of glucose in the glucose aqueous solution is 60%. While soaking and sugar coating, the pressure in the sugar soaking tank is increased from 0 to 0.07 MPa, the pressure increase time is 2 minutes, the pressure is maintained at 0.07 MPa for 1 minute, and then the pressure is reduced to 0.

[0034] The sugar-coated lemon slices are freeze-dried, and the freeze-drying includes: placing the sugar-coated lemon slices under a pressure of 2500-3500 Pa, heating from room temperature to 50-70° C., cooling to room temperature, heating from room temperature to 50-70° C., and then cooling to room temperature.

[0035] Preferably, the freeze-drying comprises: placing the sugar-coated lemon slices under a pressure of 3000 Pa, heating the temperature from room temperature to 55-60° C., cooling the temperature to room temperature, heating the temperature from room temperature to 55-60° C., and then cooling the temperature to room temperature.

[0036] The lemon slices are coated with sugar and freeze-dried for 3 to 5 times. Preferably, the lemon slices are coated with sugar and freeze-dried for 3 times.

[0037] In step 2, the amount of carbon dioxide added is 0.4-0.7% of the total weight of the wine, preferably, the amount of carbon dioxide added is 0.5% of the total weight of the wine.

[0038] The conditions for heating and pressurizing are: raising the temperature from 10°C to 60-70°C, keeping the temperature at 60-70°C for 10-30 minutes, and then cooling the temperature to room temperature.

[0039] Preferably, the heating and pressurizing conditions are: heating from 10°C to 65°C, keeping at 65°C for 20 minutes, and then cooling to room temperature. The pressure gradually increases with the temperature, and a portion of the carbon dioxide gradually melts into the lemon slices during the heating process. The carbon dioxide is released instantly when the package of the lemon sparkling wine is opened.

[0040] The absorption coefficient of carbon dioxide in lemon sparkling wine is 2.5-2.7 (the absorption coefficient of carbon dioxide is the gas capacity of carbon dioxide, see GB / T10792 for details).

[0041] The lemon sparkling wine prepared by the preparation method of the present invention not only retains the freshness of the lemon slices, but also enhances the freshness-locking effect and refreshing effect of the sparkling wine by adding carbon dioxide. The most critical thing is that by changing the density of the lemon slices, the effect of the lemon slices instantly floating up when the sparkling wine is opened is achieved.

[0042] The second aspect of the present invention is to provide lemon sparkling wine prepared by the preparation method of lemon sparkling wine according to the first aspect of the present invention.

[0043] Example

[0044] The present invention is further described below by specific examples, which are limited to illustrating the present invention but not to limiting the scope of the present invention. The raw materials used in the examples of the present invention were all purchased.

[0045] Example 1

[0046] Slice the fresh lemon fruit (such as Figure 1 As shown), the lemon is cut into lemon slices with a thickness of 5-5.5mm in the horizontal direction, and the head and tail parts of the lemon slices are removed to select lemon slices with complete fruit shape and a diameter of 4.7-6.2cm. The lemon slices are added to the glucose aqueous solution and soaked for 3 hours for sugar coating. The sugar coating process is carried out in a sugar soaking tank. The mass concentration of glucose in the glucose aqueous solution is 60%. While soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.07MPa, the pressure increase time is 2min, and the pressure is maintained at 0.07MPa for 1min, and then the pressure is reduced to 0, and then the above process is repeated. The sugar-coated lemon slices are freeze-dried, and the freeze-drying conditions are: the sugar-coated lemon slices are placed under a pressure of 3000Pa, and the temperature is raised from room temperature to 55-60℃, and then cooled to room temperature, and then the temperature is raised from room temperature to 55-60℃, and then cooled to room temperature. The lemon slices are coated with sugar and freeze-dried for 3 times to obtain freeze-dried lemon slices.

[0047] Freeze-dried lemon slices are added to the wine, and then carbon dioxide is added and sealed. The amount of carbon dioxide added is 0.5% of the total weight of the wine. Then, the wine is pressurized and heated. The conditions of heating and pressurization are: heating from 10°C to 65°C, keeping warm at 65°C for 20 minutes, and then cooling to room temperature to obtain lemon sparkling wine. The absorption coefficient of carbon dioxide in the lemon sparkling wine is 2.5-2.7.

[0048] Example 2

[0049] The fresh lemons picked are sliced, and the lemons are cut into lemon slices with a thickness of 5-5.5mm in the horizontal direction. The head and tail parts of the lemon slices are removed to select lemon slices with complete fruit shape and a diameter of 4.7-6.2cm. The lemon slices are added to the glucose aqueous solution and soaked for 2 hours for sugar coating. The sugar coating process is carried out in a sugar soaking tank. The mass concentration of glucose in the glucose aqueous solution is 70%. While soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.07MPa, the pressure increase time is 2min, and the pressure is maintained at 0.07MPa for 1min, and then the pressure is reduced to 0, and then the above process is repeated. The sugar-coated lemon slices are freeze-dried, and the freeze-drying conditions are: the sugar-coated lemon slices are placed under a pressure of 2500Pa, heated from room temperature to 50-55℃, cooled to room temperature, then heated from room temperature to 50-55℃, and then cooled to room temperature. The lemon slices are coated with sugar and freeze-dried for 4 times to obtain freeze-dried lemon slices.

[0050] Freeze-dried lemon slices are added to the wine, and then carbon dioxide is added and sealed. The amount of carbon dioxide added is 0.5% of the total weight of the wine. Then, the wine is pressurized and heated. The conditions of heating and pressurization are: heating from 10°C to 60°C, keeping warm at 60°C for 30 minutes, and then cooling to room temperature to obtain lemon sparkling wine. The absorption coefficient of carbon dioxide in the lemon sparkling wine is 2.5-2.7.

[0051] Example 3

[0052] The fresh lemons picked are sliced, and the lemons are cut into lemon slices with a thickness of 5-5.5mm along the horizontal direction. The head and tail parts of the lemon slices are removed to select lemon slices with complete fruit shape and a diameter of 4.7-6.2cm. The lemon slices are added to the glucose aqueous solution and soaked for 4 hours for sugar coating. The sugar coating process is carried out in a sugar soaking tank. The mass concentration of glucose in the glucose aqueous solution is 50%. While soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.07MPa, the pressure increase time is 2min, and the pressure is maintained at 0.07MPa for 1min, and then the pressure is reduced to 0, and then the above process is repeated. The sugar-coated lemon slices are freeze-dried, and the freeze-drying conditions are: the sugar-coated lemon slices are placed under a pressure of 3500Pa, heated from room temperature to 60-70℃, cooled to room temperature, and then heated from room temperature to 60-70℃, and then cooled to room temperature. The lemon slices are coated with sugar and freeze-dried for 5 times to obtain freeze-dried lemon slices.

[0053] Freeze-dried lemon slices are added to the wine, and then carbon dioxide is added and sealed. The amount of carbon dioxide added is 0.5% of the total weight of the wine. Then, the wine is pressurized and heated. The conditions of heating and pressurization are: heating from 10°C to 70°C, keeping warm at 70°C for 10 minutes, and then cooling to room temperature to obtain lemon sparkling wine. The absorption coefficient of carbon dioxide in the lemon sparkling wine is 2.5-2.7.

[0054] Experimental example

[0055] Experimental Example 1 Taste Test

[0056] The lemon sparkling wine prepared in Example 1 and Japanese lemon sour were tested respectively, and the testing method was as follows: 60 young people aged 20-30 were recruited, including 30 females and 30 males. The recruits were given the lemon sparkling wine prepared in Example 1 and Japanese lemon sour, and then a simple investigation was conducted from the dimensions of color, appearance, sourness, sweetness, bitterness, astringency and coordination.

[0057] The results show that 90% of the female recruits believe that the lemon sparkling wine prepared by the present invention has uniform color, gloss and good taste. The female recruits believe that the Japanese lemon sour lacks sweetness in taste, is not as good as the lemon sparkling wine, and does not meet the taste characteristics of China. 80% of the male recruits believe that the lemon sparkling wine prepared by the present invention has a better taste, and a few males believe that the lemon sparkling wine has a slight bitter taste.

[0058] The present invention has been described in detail above in conjunction with specific implementations and exemplary examples, but these descriptions cannot be understood as limiting the present invention. Those skilled in the art understand that, without departing from the spirit and scope of the present invention, a variety of equivalent substitutions, modifications or improvements may be made to the technical solution of the present invention and its implementation methods, all of which fall within the scope of the present invention. The scope of protection of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing lemon sparkling wine, characterized in that: The preparation method comprises the following steps: Step 1, slicing the lemon, coating the lemon slices with sugar, and freeze-drying them to obtain freeze-dried lemon slices; Step 2: Add freeze-dried lemon slices into the wine, then add carbon dioxide, seal and fill, and then pressurize and heat to obtain lemon sparkling wine.

2. The preparation method according to claim 1, characterized in that: In step 1, Cut the lemon into 5-5.5 mm thick slices along the horizontal direction, remove the head and tail of the lemon slices and select the lemon slices with complete fruit shape and a diameter of 4.7-6.2 cm; The sugar coating conditions are as follows: lemon slices are added to a glucose aqueous solution and soaked for 2 to 4 hours, the sugar coating process is carried out in a sugar soaking tank, the mass concentration of glucose in the glucose aqueous solution is 50 to 70%, and while soaking and coating the sugar, the pressure of the sugar soaking tank is increased from 0 to 0.06 to 0.08 MPa, the pressure increase time is 1 to 3 minutes, the pressure is maintained at 0.06 to 0.08 MPa for 1 minute, and then the pressure is reduced to 0.

3. The preparation method according to claim 1, characterized in that: In step 1, The freeze-drying conditions are as follows: placing the sugar-coated lemon slices under a pressure of 2500-3500 Pa, heating from room temperature to 50-70° C., cooling to room temperature, heating from room temperature to 50-70° C., and then cooling to room temperature.

4. The preparation method according to claim 1, characterized in that: In step 1, Coat the lemon slices with sugar and freeze-dry for 3 to 5 times.

5. The preparation method according to claim 1, characterized in that: In step 2, The amount of carbon dioxide added is 0.4-0.7% of the total weight of the wine.

6. The preparation method according to claim 1, characterized in that: In step 2, The conditions for heating and pressurizing are: raising the temperature from 10°C to 60-70°C, keeping the temperature at 60-70°C for 10-30 minutes, and then cooling the temperature to room temperature.

7. The preparation method according to claim 1, characterized in that: In step 2, The absorption coefficient of carbon dioxide in lemon sparkling wine is 2.5-2.

7.

8. Lemon sparkling wine prepared by the method for preparing lemon sparkling wine according to any one of claims 1 to 7.

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