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.
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
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.
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.
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.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to citron coffee fruit wine and a preparation method thereof. Background Art
[0002] Among the byproducts produced during wet coffee processing, coffee peel is a widely overlooked resource. According to statistics, about 0.18 tons of coffee peel is produced for every ton of coffee fruit produced. As a byproduct of coffee production, coffee peel may have a negative impact on the environment if it is piled up in large quantities and improperly handled. However, it has good development value, with a wide source, and the peel is readily available in coffee-producing areas, and the raw material cost is low.
[0003] Coffee peel is rich in insoluble dietary fiber, tannins, anthocyanins and other phytochemicals, and also contains high levels of chlorogenic acid. It is not only highly safe but also has potential positive physiological effects, and can be effectively used in functional foods or dietary supplements. In order to improve the comprehensive utilization of coffee peel, it can be used in brewing to produce alcoholic beverages with special flavors and certain functionality.
[0004] citron( Citrus medica L.), also known as citron, citron, and fragrant bubble, is an evergreen shrub or small tree of the genus Citrus in the Rutaceae family. It is known as a precious medicinal and edible tree species. In China, there are 11 different types of medicinal citron germplasm distributed in natural communities, of which at least 9 are distributed in Yunnan. Citron is widely used in Yunnan and has a long history. It has outstanding performance in southern Yunnan medicine and ethnic medicine. The versatility and medicinal value of citron make it an indispensable part of people's daily life. At present, most citrons in Yunnan Province are eaten as fruits. Most of the varieties are large citrons. The fruit has an uneven appearance. The horizontal diameter of the mature fruit is generally greater than 10 cm. The outer peel is yellow and has a strong fragrance. Citron has a wide range of uses and is a treasure from head to toe. It is used to regulate qi, relieve depression, eliminate phlegm, benefit the diaphragm, treat stomach pain and fullness, phlegm and cough, etc.
[0005] Coffee cascara and citron have high sugar content, which is very suitable for the characteristics of winemaking raw materials. In the existing coffee cascara wine brewing technology, the finished product has low alcohol content and single flavor, which affects the quality and taste of coffee cascara wine. In order to make the taste, flavor, and alcohol content of coffee cascara wine more in line with market demand, it is urgent to conduct new research on the brewing process, function, and taste of coffee cascara wine. Summary of the invention
[0006] In order to overcome the problems existing in the background technology, the present invention proposes a citron coffee wine and a preparation method thereof, wherein coffee peel and citron are selected as two raw materials, and the brewed coffee peel wine has a richer fruity aroma through the deployment of the addition ratio and the optimization of process parameters such as the amount of sugar, the amount of yeast and the fermentation time in the brewing process, and the alcohol content is about 11%vol, which is more in line with the drinking scope of general fruit wine and is more in line with market demand in terms of taste, flavor, alcohol content, function and other aspects.
[0007] To achieve the above object, the present invention is implemented through the following technical solutions: The invention discloses a citron coffee fruit wine, the main raw materials of which include coffee peel, citron, sugar, yeast and water.
[0008] Citron contains hesperidin, citric acid, malic acid, tannin, vitamin C and volatile oil, which has the effects of soothing the liver and regulating qi, resolving phlegm and relieving cough. Its extract has a certain reducing ability, can remove -OH, DPPH, H2O2, and has a certain antibacterial effect.
[0009] A method for preparing citron coffee wine, comprising the following specific steps: 1) The coffee fruit peels are dried and crushed for later use; 2) Cut the citron into thin skins, dry them in the sun, and crush them for later use; 3) Weigh coffee peel powder and citron powder according to the proportion and place them in a fermentation tank, add 6% sugar water, stir and mix, and place for 24 hours for sterilization; 4) Activate the brewer's yeast with 2% sugar water, stir to dissolve, and activate at 30°C for 30 minutes; 5) Add the activated yeast into the fermentation tank, use the saccharification liquid as raw material, and ferment in a closed manner; 6) After fermentation for 10-20 days, filter and separate, and then clarify to obtain the finished citron coffee wine.
[0010] Furthermore, the coffee peel powder and citron powder are crushed to a mesh size of 100-150 meshes.
[0011] Furthermore, in step 3), the ratio of coffee peel powder to citron powder is 20-40:1.
[0012] Furthermore, in step 4), the amount of yeast used is 0.2-0.5 g / L saccharification liquid.
[0013] Furthermore, in step 5), the saccharification liquid is a sugar water prepared by mixing white sugar and water in a certain proportion, and the sugar concentration is 20-30%.
[0014] The beneficial effects of the present invention are as follows: the present invention uses coffee peel and citron as two raw materials to brew coffee peel wine, and the obtained coffee peel wine has a richer fruity aroma and enhanced antioxidant and other functions; by activating the yeast, the activation time in the fermentation tank is reduced, and the fermentation can be quickly started; by controlling the parameters such as the ratio of coffee peel and citron, the amount of sugar, the amount of yeast and the fermentation time, the brewed coffee peel wine has a richer fruity aroma, and the alcohol content is about 11%vol, which is more in line with the drinking range of general fruit wines, and is more in line with market demand in terms of taste, flavor, alcohol content, function and other aspects. DETAILED DESCRIPTION
[0015] The present invention is further described in detail below in conjunction with specific embodiments, but the protection scope of the present invention is not limited to the described contents. Example 1
[0016] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 50g of coffee fruit peel powder and 2g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.3g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 30°C for 30min; adding the activated yeast into the fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 10 days, filtering and separating, and obtaining the citron coffee fruit wine product after clarification. Example 2
[0017] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 40g of coffee fruit peel powder and 2g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing them, and placing them for 24 hours for sterilization; activating 0.3g of brewer's yeast with 2% sugar water, stirring and dissolving them, and activating them at 30°C for 30min; adding the activated yeast into the fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 10 days, filtering and separating them, and obtaining a finished citron coffee fruit wine after clarification. Example 3
[0018] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 40g of coffee fruit peel powder and 2g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing them, and placing them for 24 hours for sterilization; activating 0.4g of brewer's yeast with 2% sugar water, stirring and dissolving them, and activating them at 30°C for 30min; adding the activated yeast into the fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 10 days, filtering and separating them, and obtaining the citron coffee fruit wine product after clarification. Example 4
[0019] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 50 g of coffee fruit peel powder and 2 g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.4 g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 30°C for 30 minutes; adding the activated yeast into a fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining a finished citron coffee fruit wine after clarification. Example 5
[0020] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 50 g of coffee fruit peel powder and 2 g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.4 g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 30°C for 30 minutes; adding the activated yeast into a fermentation tank, using 25% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 20 days, filtering and separating, and obtaining a finished citron coffee fruit wine after clarification. Example 6
[0021] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 50g of coffee fruit peel powder and 2g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.5g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 30°C for 30min; adding the activated yeast into the fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining the citron coffee fruit wine product after clarification. Example 7
[0022] A preparation method of citron coffee fruit wine comprises the following specific steps: drying and crushing coffee fruit peels for later use, cutting citron into thin peels, drying them in the sun, and crushing them for later use; weighing 50 g of coffee fruit peel powder and 2 g of citron powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing them, and placing them for 24 hours for sterilization; activating 0.5 g of brewer's yeast with 2% sugar water, stirring and dissolving them, and activating them at 30°C for 30 minutes; adding the activated yeast into a fermentation tank, using 20% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 20 days, filtering and separating, and obtaining a finished citron coffee fruit wine after clarification.
[0023] The alcohol content of the citron coffee wines prepared in Examples 1-7 was measured using an alcohol content meter. The results are shown in Table 1.
[0024] Table 1 Alcohol content determination results of citron coffee wine prepared with different process parameters
[0025] During the fermentation process, the yeast inoculation amount, fermentation time and sugar addition amount all have an impact on the fermentation of fruit wine. Through the analysis of the influencing factors, in the fermentation process of the citron coffee fruit wine of the present invention, the yeast inoculation amount plays a major role in the fermentation degree, followed by the fermentation time and the sugar addition amount. There are differences in the results of influencing factors in other fruit wine fermentations, which also shows that when fruit wine is brewed with different materials, the influencing factors in the brewing process are different. The present invention brews fruit wine with citron and coffee peels as raw materials, and explores its optimal brewing process parameters.
[0026] It can be seen from Table 1 that the alcohol content of the citron coffee wine brewed under the process of Example 5 can reach 10.8 / %vol, which is higher than the alcohol content under other process parameters and is more in line with the drinking range of general fruit wine.
[0027] 2. Determination of physical and chemical indicators of citron coffee wine 1. The total acidity, methanol content, total sugar content and alcohol content of the citron coffee wine brewed by the process of Example 5 were measured. The measurement results are shown in Table 2.
[0028] Table 2 Physical and chemical indicators of citron coffee wine
[0029] As can be seen from Table 2, the total acidity, methanol content, total sugar content and alcohol content of the physical and chemical indicators of citron coffee wine are all within the national standard range for fruit wine quality (total acid 0.4-0.9 g / 100 mL, methanol ≤0.04 g / 100 mL, total sugar ≥9 g / 100 mL).
[0030] 2. Determination of volatile components The volatile components of the citron coffee wine brewed by the process of Example 5 were measured. The results are shown in Table 3.
[0031] Table 3 Volatile components of citron coffee wine
[0032] Referring to the process parameters of Example 5, but without adding citron, the coffee peel wine fermented and brewed with coffee peel as the raw material was tested for volatile components. The test results are shown in Table 4.
[0033] Table 4 Volatile components of coffee cascara wine
[0034] As can be seen from Table 3, citron coffee wine contains 7 volatile compound components, which can be classified into 4 types of compounds: hydrocarbons, alcohols, esters and acids. Compared with coffee wine without citron, citron coffee wine contains esters (methyl amyl carbonate), alcohols (3-methyl-1-butanol), and hydrocarbons (1-chloro-3-methyl-butane, octamethylcyclotetrasiloxane) compounds that are not found in coffee wine, and has a fruity aroma and a mellow taste.
[0035] The present invention uses coffee peel and citron as two raw materials to brew coffee peel wine, and the obtained coffee peel wine has a richer fruit aroma and enhanced antioxidant and other functions; by controlling parameters such as the ratio of coffee peel and citron, the amount of sugar, the amount of yeast and the fermentation time, the brewed coffee peel wine has a richer fruit aroma and an alcohol content of about 11%vol, which is more in line with the drinking range of general fruit wines and is more in line with market demand in terms of taste, flavor, alcohol content, function and other aspects.
[0036] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the limitations of the claims of the present invention.
Claims
1. A citron coffee wine, characterized in that: The main raw materials of the citron coffee wine include: coffee peel, citron, sugar, yeast and water.
2. A method for preparing citron coffee wine, characterized in that: The specific steps are: 1) The coffee fruit peels are dried and crushed for later use; 2) Cut the citron into thin skins, dry them in the sun, and crush them for later use; 3) Weigh coffee peel powder and citron powder according to the proportion and place them in a fermentation tank, add 6% sugar water, stir and mix, and place for 24 hours for sterilization; 4) Activate the brewer's yeast with 2% sugar water, stir to dissolve, and activate at 30°C for 30 minutes; 5) Add the activated yeast into the fermentation tank, use the saccharification liquid as raw material, and ferment in a closed manner; 6) After fermentation for 10-20 days, filter and separate, and then clarify to obtain the finished citron coffee wine.
3. The method for preparing citron coffee wine according to claim 2, characterized in that: The coffee peel powder and citron powder are ground into a size of 100-150 meshes.
4. The method for preparing citron coffee wine according to claim 2, characterized in that: In step 3), the ratio of coffee peel powder to citron powder is 20-40:
1.
5. The method for preparing citron coffee wine according to claim 2, characterized in that: In step 4), the amount of yeast used is 0.2-0.5 g / L saccharification liquid.
6. The method for preparing citron coffee wine according to claim 2, characterized in that: In step 5), the saccharification liquid is a mixture of white sugar and water in a certain proportion, and the sugar concentration is 20-30%.