Liquor formula of dried orange peel wine and preparation method thereof

Abstract

The invention discloses dried orange peel juice wine and a preparation method thereof, and belongs to the technical field of wine brewing. The dried orange peel juice wine is prepared from a rice fermentation distilled wine base, a dried orange peel directional leaching solution, a mint extracting solution and a food-grade flavoring agent according to a specific mass percent. The preparation method comprises the following steps: in a rice wine base fermentation stage, adding crushed dried orange peel for co-fermentation, distilling to obtain base wine, and storing and aging in a jar; extracting the dried orange peel at low temperature by using base liquor with specific alcoholic strength to prepare flavor extract liquid; and finally, homogenizing and blending the aged base liquor, the leaching liquor and other components. According to the invention, through an integrated process combining fermentation synergy and directional extraction, deep fusion of flavor and nutritional active ingredients of the dried orange peel and the wine body is realized, the problems of floating flavor and inharmonious taste in a traditional process are effectively solved, and the finished wine is mellow in flavor, rich in level, stable in quality and suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverage brewing technology, and more specifically to a liqueur formula for aged tangerine peel wine and its preparation method. Background Technology

[0002] Liqueurs are alcoholic beverages made by using distilled or fermented spirits as a base, adding edible animal or plant ingredients or food additives, and then further processing them. Among traditional Chinese alcoholic beverages, liqueurs are favored for their diverse flavors and often associated health benefits. Dried tangerine peel (Chenpi), specifically the dried, mature peel of the fruit of a plant in the Rutaceae family (Citrus genus), develops a unique aroma and is believed to have qi-regulating and spleen-strengthening effects after aging. It is a commonly used ingredient that is both food and medicine. Liqueurs made with dried tangerine peel as the main flavor source are a common product on the market.

[0003] In existing technologies, the preparation methods of tangerine peel liqueur can be mainly divided into two categories. The first category is the direct soaking method, in which dried tangerine peel is directly added to the finished liquor base, and after soaking, filtering, and flavoring for a period of time, the finished product is obtained. The second category can be called the double distillation method or the re-distillation method, in which the tangerine peel is placed in a distillation device, and the aroma components are carried by the alcohol vapor through the tangerine peel layer. After condensation, the flavored liquor is obtained, which is then blended with the base liquor.

[0004] However, the aforementioned existing technologies have the following recognized technical defects. First, they are insufficient in terms of the integration of flavor and body. The direct maceration method is simple, but the flavor substances in the tangerine peel (mainly volatile aroma components and some water-soluble substances) dissolve only through physical diffusion, resulting in a relatively loose physical mixture with the base liquor (mainly an ethanol-water system). This easily leads to a floating aroma in the finished liquor, where the initial aroma of tangerine peel is obvious, but it quickly weakens upon tasting, resulting in inconsistent flavor profiles and a less harmonious and mellow taste. While the distillation method can extract volatile aromas, it has low extraction efficiency for non-volatile active components in tangerine peel (such as flavonoids and polysaccharides), and high-temperature steam may cause some aroma components to deteriorate, resulting in a single flavor profile. Second, existing processes do not fully utilize the tangerine peel raw material and lack process synergy. Whether maceration or distillation, tangerine peel is treated as an exogenous raw material for later flavoring, failing to effectively integrate it into the bio-fermentation system of the liquor. The abundant cellulose, pectin, and aroma precursors in dried tangerine peel cannot be initially converted and released through microbial enzymatic hydrolysis during fermentation, limiting the exploitation of its flavor potential and the dissolution of its nutrients. This is essentially a disconnect in the process, failing to achieve an organic combination of brewing and aroma enhancement. Furthermore, current technology has limited ability to directionally control the flavor of the product. Due to the extensive process, product quality largely depends on the quality of the dried tangerine peel itself and the randomness of the soaking process. The color, aroma intensity, and taste harmony of the finished wine are difficult to maintain in a stable and uniform manner, which is not conducive to standardized and large-scale production.

[0005] Therefore, there is an urgent need in this field for a new formula and preparation method for tangerine peel liquor to solve the technical problems existing in the prior art, such as poor flavor integration, weak process synergy, and unstable product quality, so as to achieve a deep and stable integration of tangerine peel flavor with the liquor body and improve the nutritional and sensory quality of the product. Summary of the Invention

[0006] In view of this, the present invention provides a liqueur formula for aged tangerine peel wine and its preparation method.

[0007] To achieve the above objectives, the present invention provides the following technical solution, which is prepared from the following raw materials by mass percentage:

[0008] Rice fermentation and distillation base: 75%~85%

[0009] 10%~20% of dried tangerine peel directional extract

[0010] Peppermint extract 2%~5%,

[0011] Food-grade flavoring agent: 0.5%~2%.

[0012] Preferably, in the above-mentioned liqueur formula and preparation method of tangerine peel wine, the tangerine peel directional extract is obtained by using rice fermented distilled liquor with an alcohol content of 52% vol as the extraction solvent, and then filtering the aged tangerine peel pulverized to 20-40 mesh after constant temperature extraction.

[0013] Preferably, in the above-mentioned liqueur formula and preparation method of tangerine peel wine, the aged tangerine peel is camphor red tangerine peel aged for 3 to 5 years.

[0014] Preferably, in the above-mentioned liqueur formula and preparation method of aged tangerine peel wine, the food-grade flavoring agent is honey.

[0015] Preferably, the above-mentioned formula and preparation method for a type of tangerine peel wine includes the following steps:

[0016] S1. Preparation of rice liquor base: After steaming and cooling rice, add baijiu koji and dried tangerine peel, mix evenly, seal and ferment. After fermentation, distill to obtain the middle section of liquor to obtain rice fermented distilled liquor base.

[0017] S2, Jar aging: The rice fermented and distilled liquor base obtained in step S1 is aged in jars;

[0018] S3. Preparation of directional extract of dried tangerine peel: After crushing aged tangerine peel and mint, extract them at a constant temperature with rice fermentation distilled liquor with an alcohol content of 52% vol, and filter to obtain directional extract of dried tangerine peel and mint extract.

[0019] S4. Blending and homogenization: Mix the rice fermented distilled liquor base aged in step S2, the tangerine peel directional extract prepared in step S3, the peppermint extract and the food-grade flavoring agent in proportion, stir, reduce the alcohol content, filter and let stand to age.

[0020] S5. Post-processing: The wine obtained in step S4 is blended and bottled to obtain the finished tangerine peel liqueur.

[0021] Preferably, in the above-mentioned liqueur formula and preparation method of tangerine peel wine, in step S1, the fermentation conditions are: sealed fermentation at room temperature for 45 to 60 days; the amount of tangerine peel fragments added is 1% to 3% of the mass of rice, and the amount of Lauraceae plant fragments added is 0.5% to 1% of the mass of rice.

[0022] Preferably, in the above-mentioned liqueur formula and preparation method of aged tangerine peel wine, in step S2, the aging conditions of the jar storage are: aging for 12 to 36 months in a normal temperature, cool, and light-proof environment.

[0023] Preferably, in the above-mentioned liqueur formula and preparation method of aged tangerine peel wine, in step S3, the constant temperature extraction conditions are: sealed soaking at 30~40℃ for 15~20 days, with regular stirring during the extraction process; the mass ratio of the aged tangerine peel to the extraction solvent is 1:8~1:12.

[0024] Preferably, in the above-mentioned formula and preparation method of aged tangerine peel wine, the aging time in step S4 is 7-10 days.

[0025] As can be seen from the above technical solution, compared with the prior art, this invention discloses a liqueur formula for tangerine peel wine and its preparation method. By simultaneously adding tangerine peel and mint during the base wine fermentation stage, the active ingredients of tangerine peel are initially transformed through microbial metabolic activity. Combined with targeted low-temperature extraction and synergistic aging processes in the later stages, the characteristic flavor substances and nutritional active ingredients of tangerine peel are deeply integrated and stabilized with the base wine. This method effectively overcomes the defects of traditional processes, such as flavor superficiality and uncoordinated taste, resulting in a finished wine with rich aroma layers and a mellow and rounded taste. At the same time, it retains beneficial substances such as flavonoids in tangerine peel to the greatest extent. The entire process is tightly integrated and the parameters are controllable, significantly improving the consistency and stability of product quality. It is suitable for standardized and large-scale production and has outstanding industrial application value. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] Raw materials and equipment description

[0028] Unless otherwise specified, the raw materials and equipment used in this invention are all conventionally selected in the art, wherein:

[0029] Rice: edible japonica rice or glutinous rice that meets national standards.

[0030] Dried tangerine peel: Selected from the authentic Zhangtou red dried tangerine peel of Zhangshu, the capital of Chinese medicine. The peel is naturally aged for 3-5 years and is free from mold and off-odors.

[0031] Peppermint: Select varieties that meet the criteria for being both food and medicine, and use whole peppermint leaves.

[0032] Baijiu starter: This is a medium-high temperature starter made in-house. The ingredients for the starter are flour, wheat bran, and lees.

[0033] Base liquor: The base liquor used for extraction is pure grain rice wine with an alcohol content of 52% vol.

[0034] Pottery jar: Yixing purple clay pottery jar or pottery container with similar micro-oxygen permeation function.

[0035] Filtration: Coarse filtration can use a 100-200 mesh sieve, while fine filtration can use a 0.22μm microporous membrane or diatomaceous earth.

[0036] Example 1

[0037] This embodiment provides a tangerine peel liqueur with a rich aroma and mellow taste.

[0038] Rice wine base preparation

[0039] The special aroma type of baijiu is brewed using a method involving mixing and cooling, steaming, and steaming the grains.

[0040] After being spread out to dry, the cooked rice is cooled to 28°C using a forced-air cooling system.

[0041] Add Daqu (a type of starter culture) in the proportion required by the special aroma type of Baijiu brewing process, and then add crushed 3-year-old camphor red tangerine peel (crushed to about 10 mesh) and mix well.

[0042] The mixture is transferred into a red zigzag stone pit with a capacity of about 7 cubic meters, compacted, and the mouth of the pit is sealed.

[0043] Let it ferment at room temperature for 60 days.

[0044] After fermentation, the special aroma type of baijiu is brewed using the method of cutting off the head and tail and taking the middle part of the liquor to obtain a base liquor of 60~65% vol.

[0045] Aging in earthenware jars: Transfer all the new distilled spirit base obtained in step 1 into clean earthenware jars and seal them.

[0046] Store in an underground wine cellar at room temperature, in a cool, dry place, away from light.

[0047] The aging time for storage in jars is 12 to 36 months.

[0048] Preparation of directional extract of dried tangerine peel: Take 10 kg of 5-year-old aged camphor red tangerine peel and mechanically pulverize it to 30 mesh.

[0049] The crushed dried tangerine peel is put into an extraction tank, and 100 kg of pure base wine with an alcohol content of 52% vol is added as the extraction solvent, with a material-to-liquid ratio of 1:10.

[0050] A sealed extraction tank was used, and the constant temperature system was turned on to carry out the extraction at 35℃±2℃ for 18 days. During this period, the agitator was turned on every 3 days and stirred for 15 minutes at a speed of 60r / min.

[0051] After extraction, the solution is coarsely filtered using a plate and frame filter press, and then finely filtered using a diatomaceous earth filter press to obtain approximately 95 kg of clear, orange-yellow tangerine peel extract.

[0052] Preparation of peppermint extract: Take 1 kg of coarse powdered dried peppermint leaves, add 10 kg of rice wine with an alcohol content of 52% vol, extract at 40℃ for 2 hours, filter and concentrate to the volume equivalent to 9 kg of the original extract, and set aside.

[0053] Blending and homogenization: Take 75 kg of the base wine after jar storage, 20 kg of the tangerine peel extract prepared in step 3, 3 kg of the peppermint extract prepared in step 4, and 1 kg of honey.

[0054] Transfer all the above materials into the mixing tank.

[0055] Turn on the stirrer to disperse the components evenly.

[0056] After dilution, fine filtration, and blending, the liquor is sealed in a blending tank and left to stand for 8 days for aging.

[0057] Bottling: The aged wine is filtered sequentially through filter cartridges with pore sizes of 1μm and 0.22μm.

[0058] Labeling and packaging yield the finished aged tangerine peel liquor. Testing shows the finished product has an alcohol content of approximately 42% vol, a clear orange-yellow color, and a harmonious blend of aged tangerine peel aroma and mellow liquor flavor, resulting in a smooth, sweet, and rich taste.

[0059] Example 2

[0060] This embodiment provides a tangerine peel liqueur with a milder flavor and a fresh herbal aroma. The main difference between this and Embodiment 1 lies in the adjustment of the extract ratio and the types of excipients.

[0061] Following steps 1 and 2 of Example 1, the same rice wine base was prepared and stored in jars.

[0062] Preparation of directional extract of dried tangerine peel: Refer to step 3 of Example 1, but adjust the raw material of dried tangerine peel to 3-year-old camphor red tangerine peel and adjust the extraction temperature to 32℃ to obtain the extract.

[0063] Preparation of peppermint extract:

[0064] Take 0.5 kg of coarsely powdered dried mint leaves, add 5 kg of rice wine with an alcohol content of 52% vol, and extract at 35℃ for 2 hours. Filter and set aside (no concentration required).

[0065] Blending and homogenization:

[0066] Take 80 kg of jarred wine base, 15 kg of tangerine peel extract, and 0.8 kg of honey.

[0067] After stirring, reducing the temperature, filtering, blending, and letting it stand for 7 days to age.

[0068] The subsequent filling steps are the same as step 6 in Example 1.

[0069] The resulting tangerine peel liqueur has an alcohol content of approximately 42% vol. The aroma of tangerine peel is fresher and more mellow, with a unique cool herbal and woody aroma of mint, and a refreshing and smooth taste.

[0070] Adding chopped dried tangerine peel during fermentation is key to enhancing flavor integration in this invention. The enzymes and metabolic activities produced by microorganisms (mainly Rhizopus and yeast in the koji) during fermentation can initially decompose and transform the cellulose, pectin, and some aroma precursors in the dried tangerine peel. This allows the flavor compounds of the tangerine peel to begin combining with alcohol molecules during the base formation stage, laying the foundation for deeper integration in later stages.

[0071] Using a base liquor with a medium alcohol content (52% vol) as the extraction solvent and controlling the extraction temperature at a relatively low level (30-40℃) is a targeted strategy. This condition is conducive to the full extraction of flavonoids (such as hesperidin), volatile aroma components, and natural pigments from dried tangerine peel, while effectively inhibiting the excessive dissolution of bitter substances and aroma loss that may be caused by high concentrations of alcohol or high temperatures, resulting in a purer flavor and more stable color in the extract.

[0072] After distillation, the base spirit is aged in earthenware jars for a long period, which facilitates the slow association and redox reactions between molecules such as alcohols, aldehydes, acids, and esters, reducing the harshness of the new spirit and making it smoother. The aged base spirit is then blended with flavorful extracts and auxiliary extracts, and thoroughly stirred and allowed to settle at low temperatures (homogeneous aging). This allows flavor compounds from different sources and with different molecular forms to reach a kinetic equilibrium, forming stable and harmonious sensory characteristics and preventing flavor separation.

[0073] The formulation and process parameter ranges provided in this invention are optimized ranges verified through extensive experiments. For example, when the proportion of tangerine peel extract is 10%-20%, it can highlight the main flavor of tangerine peel without masking the original flavor of the base liquor and the aroma of auxiliary ingredients. Below 10%, the tangerine peel flavor is insufficient, and above 20% may lead to an overly abrupt aroma or a significant increase in cost. Similarly, parameters such as fermentation time, extraction temperature, and aging time can be flexibly adjusted within the ranges described in the claims according to the product style positioning (such as whether to emphasize fermentation aroma or extraction aroma), all of which can yield products superior to those obtained by traditional single-method maceration.

[0074] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0075] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A type of tangerine peel liqueur, characterized in that, It is prepared from the following raw materials by weight percentage: Rice fermentation and distillation base: 75%~85% 10%~20% of dried tangerine peel extract Peppermint extract 2%~5%, Food-grade flavoring agent: 0.5%~2%.

2. The tangerine peel liqueur according to claim 1, characterized in that, The tangerine peel directional extract is obtained by using rice fermented distilled liquor with an alcohol content of 40% vol to 55% vol as the extraction solvent, and then filtering the aged tangerine peel that has been crushed to 20 to 40 mesh after constant temperature extraction.

3. The tangerine peel liqueur according to claim 2, characterized in that, The aged tangerine peel mentioned is camphor red tangerine peel aged for 3 to 5 years.

4. The tangerine peel liqueur according to claim 1, characterized in that, The food-grade flavoring agent is honey.

5. A method for preparing tangerine peel liqueur as described in any one of claims 1 to 4, characterized in that, Includes the following steps: S1. Preparation of rice liquor base: After steaming and cooling rice, add baijiu koji and dried tangerine peel, mix evenly, seal and ferment. After fermentation, distill to obtain the middle section of liquor to obtain rice fermented distilled liquor base. S2, Jar aging: The rice fermented and distilled liquor base obtained in step S1 is aged in jars; S3. Preparation of directional extract of dried tangerine peel: After crushing aged tangerine peel and mint leaves, extract them at a constant temperature with rice fermentation distilled liquor with an alcohol content of 52% vol, and filter to obtain directional extract of dried tangerine peel and mint extract. S4. Blending and homogenization: Mix the rice fermented distilled liquor base aged in step S2, the tangerine peel directional extract prepared in step S3, the peppermint extract and the food-grade flavoring agent in proportion, stir, reduce the alcohol content, filter and let stand to age. S5. Post-processing: The wine obtained in step S4 is blended and bottled to obtain the finished aged tangerine peel liqueur.

6. The method according to claim 5, characterized in that, In step S1, the fermentation conditions are: sealed fermentation at 20~28℃ for 45~60 days; the amount of tangerine peel fragments added is 1%~3% of the rice mass, and the amount of peppermint extract added is 0.5%~1% of the rice mass.

7. The method according to claim 5, characterized in that, In step S2, the conditions for aging in the jars are: aging for 12 to 36 months in a cool, dark environment at room temperature.

8. The method according to claim 6, characterized in that, In step S3, the constant temperature extraction conditions are: soaking in a sealed container at 30~40℃ for 15~20 days, with regular stirring during the extraction process; the mass ratio of the aged tangerine peel to the extraction solvent is 1:8~1:

12.

9. The method according to claim 6, characterized in that, In step S4, the settling and aging time is 7 to 10 days.