CN104450444A - Citrus wine product and preparation method thereof - Google Patents
Citrus wine product and preparation method thereof Download PDFInfo
- Publication number
- CN104450444A CN104450444A CN201410698841.4A CN201410698841A CN104450444A CN 104450444 A CN104450444 A CN 104450444A CN 201410698841 A CN201410698841 A CN 201410698841A CN 104450444 A CN104450444 A CN 104450444A
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- China
- Prior art keywords
- wine
- orange
- former
- cumquat
- former wine
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- 235000014101 wine Nutrition 0.000 title claims abstract description 53
- 241000207199 Citrus Species 0.000 title claims abstract description 26
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title description 3
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 23
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 21
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 21
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 21
- 239000000047 product Substances 0.000 claims abstract description 15
- 235000020105 orange wine Nutrition 0.000 claims description 33
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000017317 Fortunella Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 235000019990 fruit wine Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002977 hyperthermial effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a citrus wine product which is prepared from the following ingredients in parts by mass: 2-3 parts of kumquat, 4-6 parts of sugar oranges, 3-4 parts of Shatian pomelos and 2-3 parts of navel oranges. The invention further provides a preparation method of the citrus wine product. The citrus wine is fragrant, sweet, sour and delicious, is rich in multivitamins and flavonoid and meets the demands of people on taste and nutrition. The raw wine of the citrus wine is subjected to cold treatment firstly and then is slowly heated, so that the treatment method enables the citrus wine to be unlikely to generate precipitates.
Description
Technical field
The present invention relates to a kind of orange wine product and preparation method thereof.
Background technology
In recent years, the main flow fruit wine on market is red wine, and the solution hundred mostly being single line is received class grape or Merlot class class grape and formed through fermentation brew, stores the fresh grape fruit wine of half a year more than.In recent years, along with the raising of people's living standard and the progress of science and technology, occurred compound grape fruit wine and various fruits fruit wine, local flavor was various, to meet the demand of people.
Summary of the invention
The invention provides a kind of orange wine product; For this reason, the present invention also provides its preparation method.
The invention provides a kind of orange wine product, described orange wine product is made up of each component of following mass fraction: cumquat 2-3 part, Citrus shatangju 4-6 part, shatian pomelo 3-4 part, navel orange 2-3 part.
The present invention also provides the preparation method of above-mentioned orange wine, and step is as follows: the cumquat of formula ratio, shatian pomelo gross weight band pulp are squeezed the juice by (1) together; Squeeze the juice after the Citrus shatangju of formula ratio and navel orange peeling; By cumquat juice, shatian pomelo together fermentation for former wine, Citrus shatangju and navel orange are distinguished fermentation for former wine;
Wherein, the preparation method of former wine is: in fruit juice, add white sugar, S-WAT, polygalacturonase, and sugar addition, acidity add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) the former wine mixing of the former wine of cumquat shatian pomelo step (1) prepared, the former wine of Citrus shatangju and navel orange, blends, and within ageing 6-8 month, obtains the former wine of orange wine;
(3) former for orange wine wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, filter, collect filtrate, 10-15 DEG C of storage obtains orange wine in 2-3 month.
Orange wine vinosity of the present invention is fragrant and sweet, and entrance sweet and sour taste, is rich in multivitamin, the materials such as flavonoid.Meet the demand of people to mouthfeel and nutrition.Former for orange wine wine is first carried out deepfreeze by the present invention, more slowly hyperthermic treatment, and this treatment process makes orange wine be not easy to occur precipitation.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The formula of orange wine product of the present invention is as follows:
Cumquat 2kg, Citrus shatangju 4kg, shatian pomelo 4kg, navel orange 3kg.
The preparation method of orange wine product of the present invention is:
(1) 2kg cumquat, 4kg shatian pomelo gross weight band pulp are squeezed the juice together; Squeeze the juice after 4kg Citrus shatangju and the peeling of 3kg navel orange; By cumquat juice, shatian pomelo together fermentation for former wine, Citrus shatangju and navel orange are distinguished fermentation for former wine;
Wherein, the preparation method of former wine is: in fruit juice, add appropriate white sugar, S-WAT, polygalacturonase, and sugar addition, acidity add appropriate yeast, is 25 DEG C of bottom fermentations in temperature, elimination seed slag after 9 days, continues fermentation 18 days, obtains former wine;
(2) the former wine mixing of the former wine of cumquat shatian pomelo prepared by step (1), the former wine of Citrus shatangju and navel orange, blend, ageing obtains the former wine of orange wine for 8 months;
(3) former for orange wine wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, filter, collect filtrate, 12 DEG C of storages obtain orange wine in 2 months.
embodiment 2
The formula of orange wine product of the present invention is as follows:
Cumquat 3kg, Citrus shatangju 5kg, shatian pomelo 3.5kg, navel orange 2.5kg.
The preparation method of orange wine product of the present invention is:
(1) 3kg cumquat, 3.5kg shatian pomelo gross weight band pulp are squeezed the juice together; Squeeze the juice after 5kg Citrus shatangju and the peeling of 2.5kg navel orange; By cumquat juice, shatian pomelo together fermentation for former wine, Citrus shatangju and navel orange are distinguished fermentation for former wine;
Wherein, the preparation method of former wine is: in fruit juice, add appropriate white sugar, S-WAT, polygalacturonase, and sugar addition, acidity add appropriate yeast, is 24 DEG C of bottom fermentations in temperature, elimination seed slag after 8 days, continues fermentation 20 days, obtains former wine;
(2) the former wine mixing of the former wine of cumquat shatian pomelo prepared by step (1), the former wine of Citrus shatangju and navel orange, blend, ageing obtains the former wine of orange wine for 6 months;
(3) former for orange wine wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, filter, collect filtrate, 10 DEG C of storages obtain orange wine in 2 months.
embodiment 3
The formula of orange wine product of the present invention is as follows:
Cumquat 2kg, Citrus shatangju 6kg, shatian pomelo 3kg, navel orange 2kg.
The preparation method of orange wine product of the present invention is:
(1) 2kg cumquat, 3kg shatian pomelo gross weight band pulp are squeezed the juice together; Squeeze the juice after 6kg Citrus shatangju and the peeling of 2kg navel orange; By cumquat juice, shatian pomelo together fermentation for former wine, Citrus shatangju and navel orange are distinguished fermentation for former wine;
Wherein, the preparation method of former wine is: in fruit juice, add appropriate white sugar, S-WAT, polygalacturonase, and sugar addition, acidity add appropriate yeast, is 26 DEG C of bottom fermentations in temperature, elimination seed slag after 10 days, continues fermentation 15 days, obtains former wine;
(2) the former wine mixing of the former wine of cumquat shatian pomelo prepared by step (1), the former wine of Citrus shatangju and navel orange, blend, ageing obtains the former wine of orange wine for 7 months;
(3) former for orange wine wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, filter, collect filtrate, 15 DEG C of storages obtain orange wine in 3 months.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. an orange wine product, is characterized in that: described orange wine product is made up of each component of following mass fraction: cumquat 2-3 part, Citrus shatangju 4-6 part, shatian pomelo 3-4 part, navel orange 2-3 part.
2. the preparation method of orange wine according to claim 1, is characterized in that: step is as follows:
(1) cumquat of formula ratio, shatian pomelo gross weight band pulp are squeezed the juice together; Squeeze the juice after the Citrus shatangju of formula ratio and navel orange peeling; By cumquat juice, shatian pomelo together fermentation for former wine, Citrus shatangju and navel orange are distinguished fermentation for former wine;
Wherein, the preparation method of former wine is: in fruit juice, add white sugar, S-WAT, polygalacturonase, and sugar addition, acidity add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) the former wine mixing of the former wine of cumquat shatian pomelo step (1) prepared, the former wine of Citrus shatangju and navel orange, blends, and within ageing 6-8 month, obtains the former wine of orange wine;
(3) former for orange wine wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, filter, collect filtrate, 10-15 DEG C of storage obtains orange wine in 2-3 month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698841.4A CN104450444A (en) | 2014-11-28 | 2014-11-28 | Citrus wine product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698841.4A CN104450444A (en) | 2014-11-28 | 2014-11-28 | Citrus wine product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104450444A true CN104450444A (en) | 2015-03-25 |
Family
ID=52897203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410698841.4A Pending CN104450444A (en) | 2014-11-28 | 2014-11-28 | Citrus wine product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104450444A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834016A (en) * | 2017-03-15 | 2017-06-13 | 佛山市恒南医药科技有限公司 | A kind of preparation method and applications of the sweet tangerine fruit wine of the spring with pericarp |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021282A (en) * | 2001-09-05 | 2003-03-15 | 김원진 | Propolis Extract Fruit Liquor |
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| CN102618427A (en) * | 2012-04-12 | 2012-08-01 | 新疆天山莲药业有限公司 | Method for improving stability of herba saussurea involucratae healthcare grape wine |
| CN102676333A (en) * | 2012-04-06 | 2012-09-19 | 郑书理 | Fruit wine production process of citrus fruit |
| CN103387901A (en) * | 2013-07-31 | 2013-11-13 | 张松波 | Preparation method of orange fruit wine |
-
2014
- 2014-11-28 CN CN201410698841.4A patent/CN104450444A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021282A (en) * | 2001-09-05 | 2003-03-15 | 김원진 | Propolis Extract Fruit Liquor |
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| CN102676333A (en) * | 2012-04-06 | 2012-09-19 | 郑书理 | Fruit wine production process of citrus fruit |
| CN102618427A (en) * | 2012-04-12 | 2012-08-01 | 新疆天山莲药业有限公司 | Method for improving stability of herba saussurea involucratae healthcare grape wine |
| CN103387901A (en) * | 2013-07-31 | 2013-11-13 | 张松波 | Preparation method of orange fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834016A (en) * | 2017-03-15 | 2017-06-13 | 佛山市恒南医药科技有限公司 | A kind of preparation method and applications of the sweet tangerine fruit wine of the spring with pericarp |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
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| RJ01 | Rejection of invention patent application after publication |