CN104560493A

CN104560493A - Production method of fermentation type dried orange peel fruit wine

Info

Publication number: CN104560493A
Application number: CN201310481154.2A
Authority: CN
Inventors: 叶华
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-16
Filing date: 2013-10-16
Publication date: 2015-04-29

Abstract

The invention discloses a method for preparing a fermentation type dried orange peel fruit wine by using the peel of hespidium of citrus reticulata, tangerine, oranges and the like. The method comprises the following steps: cleaning, draining and drying the peel of hespidium fruits at the temperature of 30-50 DEG C for 12-36h, and then crushing the dried peel to more than 50 meshes; mixing the crushed peel with water according to a certain proportion, performing enzymolysis, adjusting a sugar degree by using white sugar or honey or concentrated juice , and adjusting a pH value to below 4 by using a citric acid or a malic acid so as to obtain a mixture; heating the mixture to 55-70 DEG C, keeping the temperature of the heated mixture at 55-70 DEG C for 10-40 minutes, cooling the heated mixtures to about 30 DEG C, leading 0.2g/L-0.5g/L good fruit wine dry yeast, performing main fermentation under the condition of 20-25 DEG C for 15 days, then performing fermentation at the temperature of 10-20 DEG C, so that the alcoholic strength meets a set requirement and the residual sugar is lower than 1g/L, and ending the fermentation so as to obtain a wine base; mixing, sterilizing and filling the wine base to obtain finished products. The method is a new technology for comprehensively utilizing the waste and the peel of the hespidium, the technology is simple, the cost is low, the produced fermentation type fruit wine is nutritive to drink, and has a high health care function, so that the preparation method disclosed by the invention has a broad application prospect.

Description

A kind of production method of fermented type dried orange peel fruit wine

Technical field

The invention belongs to the deep process technology of fruit/vegetable waste comprehensive utilization, especially relate to a kind of fermented type dried orange peel brewing fruit wine technology.

Background technology

Dried orange peel is the skin of our orange eaten at ordinary times in fact, and the time of placing due to it is more of a specified duration, and its drug effect is stronger, therefore named dried orange peel.The medical science classics such as Compendium of Material Medica, " daily book on Chinese herbal medicine ", " Bencao Jingshu " and " book on Chinese herbal medicine converges and says " think that dried orange peel taste is arduous, warm in nature, have effect of warming stomach for dispelling cold, regulating qi-flowing for strengthening spleen, the people being applicable to the symptoms such as stomach turgor, maldigestion, poor appetite, cough ant phlegm eats.Modern study shows, containing the composition such as a large amount of volatile oil, hesperidine in dried orange peel, the volatile oil contained by it has gentle hormesis to gi tract, can the secretion of promoting digestion liquid, gets rid of pneumatosis in enteron aisle, increases appetite.Dried orange peel is suitable for the taste stagnation of the circulation of vital energy, distension and fullness in the abdomen, maldigestion, poor appetite, cough ant phlegm, preventing hypertension, myocardial infarction, the people of fatty liver, acute mastitis person eat.

Prove after deliberation, dried orange peel wine is nutritious, containing multiple amino acids, has unique aromatising flavour and highlights the function of health care.Have and reduce phlegm, invigorating the spleen, the liver stomach that relaxes, invigorating qi and benefiting blood, moisten effect of beauty treatment.

But mostly traditional dried orange peel wine is to adopt high spirit to be processed into blending type wine through operations such as soaking, squeeze, blend, general alcoholic strength is higher, effective constituent in dried orange peel does not fully leach, nutritive value in dried orange peel is not not fully exerted, be not suitable for the human consumer of very capacity for liquor, this assembled alcoholic drinks has very large restricted at nourishing function and consumer groups.The production method of the dried orange peel fruit wine that the nourishing function of a kind of fermented type of special invention is strong for this reason, utilize this invention produce dried orange peel fruit wine have alcoholic strength low, be of high nutritive value, the features such as nourishing function is strong, the needs of world today's tonic-type alcoholic beverage are catered to, simultaneously also for fruit wine market adds new fruit wine kind.

Summary of the invention

Technical problem to be solved by this invention is: provide the production technology utilizing tangerine peel to prepare fermented type dried orange peel fruit wine.

Technical scheme of the present invention

1 utilizes tangerine peel to prepare the technical process of fermented type dried orange peel fruit wine

Tangerine peel → pre-treatment (cleaning removal of impurities etc.) → dry pulverizing → enzymolysis → composition adjustment → sterilizing → inoculation Primary Fermentation → secondary fermentation of falling bucket → ageing → allotment → filtration → packaging → fruit wine

2 technology features

Tangerine peel: the waste of citrus fruit processing, fresh or old pericarp;

Pre-treatment: removing foreign material and the tangerine peel rotted that goes mouldy, and clean up with the water meeting hygienic standard, drain;

Dry and pulverize: dry 12 h ~ 36 h at the temperature of 30 DEG C ~ 50 DEG C, grinding particle size reaches more than 50 orders;

Enzymolysis: by pericarp and water in proportion 10 ~ 50:100 mix, adding 0.02 mL ~ 0.40 mL pectinase by every kilogram, at the temperature of 40 DEG C ~ 60 DEG C, act on 10 h ~ 30 h(tangerine peel amounts different and different), make pectin;

Composition adjustment: generate by 1.7g sugar the sugared concentration that the conversion relation white sugar of 1 ° of alcohol or honey or rock sugar or brown sugar adjust tangerine peel liquid, with citric acid or oxysuccinic acid, its pH value is transferred to less than 4;

Sterilizing: the pericarp liquid mixing up composition is heated to 55 DEG C ~ 70 DEG C, hold-time 10 min ~ 40 min;

Inoculation Primary Fermentation: add 0.2 g ~ 0.5 g yeast-inoculated by often liter under aseptic situation, remain on 20 DEG C ~ 25 DEG C condition bottom fermentations 7 ~ 15 days, aerogenesis is not obvious, terminates, and now residual sugar reaches about 1%;

The secondary fermentation of falling bucket: wine liquid is separated with schlempe, and schlempe will squeeze out wine liquid, improves its yield.At 10 DEG C ~ 20 DEG C temperature, in liquor storage vessel, secondary fermentation to residual sugar is less than 0.1%;

Ageing: after secondary fermentation terminates, is separated wine liquid, adjustment SO ₂concentration is 100ppm, the ageing of canful sealed type storage, reaches aroma fruital and coordinates;

Allotment: according to the requirement of product, its sugar, alcoholic strength, acid etc. are allocated;

Filter: in order to ensure quality product, deployed fruit wine being filtered, making its transparent clarification;

Packaging: packaging vessel will meet hygienic standard, and filtered fruit wine can be directly filling.

3 specific exampless:

Example 1:12 ° of fermented type dry type dried orange peel fruit wine

Choose fresh tangerine peel, removing foreign material and going mouldy rot, clean up with the water meeting hygienic standard and drain, dry 36 h at the temperature of 35 DEG C, with pulverizer, its grinding particle size reached 50 orders, by tangerine peel and water in proportion 40:100 mix, Novi's letter pectinase is added by 0.2 mL/kg, after 45 DEG C of enzymolysis 20 h, with white sugar, soluble solids is transferred to about 21%, with citric acid, its pH value is transferred to 3.5.Be heated to the temperature of 60 DEG C, after 15 min process, be cooled to the Angel fruit wine yeast that room temperature accesses 0.5 g/L, 20 DEG C fermentation 10 days, wine liquid is separated with schlempe, wine liquid in liquor storage vessel less than 15 DEG C drop to less than 0.1% through secondary fermentation to residual sugar.Former wine after clarification adds the SO of 100ppm concentration ₂, the ageing of canful sealed type storage, reaches aroma fruital and coordinates.Then after allotment, filtration and packaging, do not added any sanitas, security is high, the dry type dried orange peel fruit wine containing active skull cap components.

Example 2:18 ° of fermented type dry type dried orange peel fruit wine

Choose fresh orange, removing foreign material and going mouldy rot, clean up with the water meeting hygienic standard and drain, dry 24h at the temperature of 55 DEG C, with pulverizer, its grinding particle size reached 70 orders, by tangerine peel and water in proportion 20:100 mix, Novi's letter pectinase is added by 0.2 mL/kg, after 45 DEG C of enzymolysis 10 h, with rock sugar, soluble solids is transferred to about 30%, with citric acid, its pH value is transferred to 3.Be heated to the temperature of 60 DEG C, after 15 min process, be cooled to the Angel fruit wine yeast that room temperature accesses 0.5 g/L, 20 DEG C fermentation 15 days, wine liquid is separated with schlempe, wine liquid in liquor storage vessel less than 15 DEG C drop to less than 0.1% through secondary fermentation to residual sugar.Former wine after clarification adds the SO of 100ppm concentration ₂, the ageing of canful sealed type storage, reaches aroma fruital and coordinates.Then after allotment, filtration and packaging, do not added any sanitas, security is high, the dry type dried orange peel fruit wine containing active skull cap components.

Claims

1. utilize Citrus such as the pericarps such as mandarin orange, tangerine and tangerine to prepare a fermented type dried orange peel fruit wine method, comprising:

Raw material and treatment process: processing Citrus is as the waste pericarp of the fruit such as mandarin orange, tangerine and tangerine, and require fresh, health is non-rot.

2. and clean up with the water meeting hygienic standard, drain; At the temperature of 30 DEG C ~ 50 DEG C, 12 h ~ 36 h are dried, and after pulverizing, granularity reaches more than 50 orders.

3. enzymatic hydrolysis condition: by pericarp and water in proportion 10 ~ 50:100 mix, adding 0.02 mL ~ 0.40 mL pectinase by every kilogram, at the temperature of 40 DEG C ~ 60 DEG C, act on 10 h ~ 30 h(pericarp amounts different and different), make pectin.

4. the composition adjustment of raw material: generate by 1.7 g sugar the sugared concentration that the conversion relation white sugar of 1 ° of alcohol or honey or sugary high fruit juice concentrate adjust garden spgarden stuff, with citric acid or oxysuccinic acid, pH value is transferred to less than 4.

5. fermentation condition: Primary Fermentation about 7 ~ 15 days under 20 DEG C ~ 25 DEG C conditions, then secondary fermentation at 10 DEG C ~ 20 DEG C temperature, alcoholic strength reaches the requirement of setting, residual sugar lower than 1 g/L, fermentation ends.