CN100547065C - A kind of production technique of orange wine - Google Patents
A kind of production technique of orange wine Download PDFInfo
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- CN100547065C CN100547065C CNB2005101115713A CN200510111571A CN100547065C CN 100547065 C CN100547065 C CN 100547065C CN B2005101115713 A CNB2005101115713 A CN B2005101115713A CN 200510111571 A CN200510111571 A CN 200510111571A CN 100547065 C CN100547065 C CN 100547065C
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Abstract
The invention provides a kind of production technique of orange wine, belong to the deep processing field of orange.It has solved the existing problem that taste is relatively poor, fruit can not fully utilize of utilizing fruit to prepare the existing manufacturing cost height of wine, wine.The production technique of this orange wine may further comprise the steps: the processing of (1) orange: choose the orange fruit, clean, separate peeling, take out spongy layer, pulp choosing the fruit that comes; (2) spontaneous fermentation: above-mentioned pulp is carried out disinfection after the sterilization, after putting into container and sealing, carried out spontaneous fermentation 9～15 months, leavening temperature is: 1～40 ℃; (3) the smart filter of squeezing: with the orange after the above-mentioned fermentation squeeze, after the smart filter; Get orange fruit wine and fruit wine slag.Production technique of the present invention is by less, the low cost of manufacture of the required production unit of spontaneous fermentation, and the orange fruit wine of institute's brew is plentiful mellow, and is sweet tasty and refreshing.
Description
Technical field
The present invention relates to a kind of production technique of producing wine as raw material, belong to the deep processing field of orange with orange.
Background technology
Orange is just widely plantation before more than 400 year, and tree vigo(u)r is strong, and trunk is tall and big, and branches and leaves are luxuriant, and are evergreen all the year round, and the age of tree can reach more than a century; Bloom the Beginning of summer, fruit picking after the Beginning of Winter.The orange fruit is improved seeds in the bitter orange class, is one of tradition name fruit, and fruit is similar to ball, golden yellow color, and the little hardship of sweet pin acid of distinguishing the flavor of, but delicate fragrance is good to eat, and skin approaches succulence, and is edible to next year.Abundant rich saccharide, tartaric acid, amino acid, mineral substance, multivitamin, the hesperidin etc. of containing of fruits nutrition, per 100 gram fruit juice contain sugar 7.49 grams, acid 1.7 grams, the VC47.22 milligram, 100 gram pulp contain 109.5 milligrams of hesperidins, normal food orange has and promotes the production of body fluid to quench thirst, clearing away the liver-fire, beneficial taste, separates greasy, the having indigestion that disappears, relieving cough and reducing sputum, pharmaceutical use such as sober up, the elderly and hypertension, patients with coronary heart disease food particularly useful.
In recent years because the expansion of cultivated area, the raising of cultivation technique, the ultimate production of orange increases every year, but because fresh fruit market sale restriction, orange is bought and do not go out, high yield is not had a good harvest, serious contusion orchard worker's enthusiasm.The way that addresses this problem has a lot, and wherein the orange fruit being carried out deep processing is one of main means, as orange being used for wine brewing; Wine has sizable consumption market in China, with the technology of fruit wine brewing now day by day to be tending towards ripe; As Chinese patent application: 00113219.9 relates to a kind of working method of citrus orange cognac wine: this method utilizes citrus fruits centrifugal through squeezing the juice for raw material, leave standstill clarification, adjust sugar and acid degree, the low temperature Primary Fermentation, back ferment filters processing sequencees such as ageing, allotment, freezing and filtering, ultra high temperature short time sterilization, hot filling and processes citrus fermented wine, the dry type citrus fermented wine is again through distillation, the preparation filtration ageing, allotment, processes such as freezing and filtering become citrus orange cognac wine.Though the application of this patent application steps on a new stage citrus processing, increases the added value of citrus, improves the economic benefit of tangerine farming.But because the major product of this patent application working method is the orange cognac, this orange cognac will be stored several years even just can put goods on the market after decades, so can not directly bring the economical effectiveness of short-term to the orchard worker.Simultaneously, this method can not directly apply in the brew of orange wine.
The somebody proposes the brewing method of patent application (01113472.0) dry-type fruit wine in addition, this patent application utilizes pulp grog, red koji fermentation to produce the brewing method of dry-type fruit wine, it is a raw material with red bayberry, watermelon, strawberry, citrus, through screening, pulverizing, heating, separation, add red wine song, fruit yeast fermentation, adjust again, ferment, cooperate three fermentations of the former wine of secondary of pomace fermentation then, note controlled temperature at fermenting process, artificial ripening is carried out to fruit wine in the fermentation back, leads to dry-type fruit wine fast.Though making fruit wine speed is accelerated in this patent application, and is easy and simple to handle; But owing to add the red wine song,, must cause vinosity impure its adding, lose original fruit flavouring because the red wine song generally is the raw material production wine of rice fermented with red yeast with the rice; Bent and all independent adding of fruit yeast of red wine in addition, these two kinds of microorganisms need be cultivated and screen, and can cause the increasing of cost, and market effect is relatively poor.
Summary of the invention
The objective of the invention is at existingly utilize fruit to prepare the existing manufacturing cost height of wine, taste is relatively poor, the shortcoming that can not fully utilize, providing a kind of is the production technique of the orange wine of raw material with the orange, this production technique is finished by spontaneous fermentation, and required production unit is less, have low cost of manufacture.
Above-mentioned purpose of the present invention solves by the following technical programs: a kind of production technique of orange wine may further comprise the steps:
(1). the processing of orange: choose the orange fruit, clean, separate peeling, take out spongy layer, pulp with choosing the fruit that comes;
(2). spontaneous fermentation: above-mentioned pulp is carried out disinfection after the sterilization, after putting into container and sealing, carried out spontaneous fermentation 9～15 months, leavening temperature is: 1～40 ℃;
(3). the smart filter of squeezing: with the orange after the above-mentioned fermentation squeeze, after the smart filter; Get orange fruit wine and fruit wine slag.
As preferably, the detailed process of the processing of described orange is: choose the above orange of medium well and clean, dry; After removing exterior skin; Strip spongy layer; Remove entocuticle, will become meat rice juice born of the same parents' fruit to be broken into the juice of cracking rice.
For brew goes out high-quality, non-harmful orange wine, improve the quality of product among the present invention, guarantee the healthy of people, elite used medium well above, do not have and rot, do not have rotten orange, after cleaning, remove residual agricultural chemicals then.
In addition, in the production technique of above-mentioned orange wine, the sterilization process is in the wherein said step (2): adopting temperature is that 70～80 ℃, time are that 10～20 minutes or temperature are that 120～125 ℃, time are to carry out sterilization in 2～3 seconds.The environment of health, the place of cleaning will be arranged in the present invention, the utensil of health, container, healthy staff, raw material enters the seal operation that will carry out container behind the fermenting container, and used seal cloth will be selected for use through sterilization, the dry new nylon membrane of refining.
As preferably, the amount of in the described step (2) pulp being put into container is no more than 80% of container volume; Mainly for fear of making volumetric expansion make fermenting container break owing to fermenting.
In the production technique of above-mentioned orange wine, after above-mentioned orange particle juice put into fermenting container, it is placed in the airy place, and observe: the 1st～2 month during the fermentation by the discovery that studies for a long period of time of the present invention, particle juice is from static extremely precipitation, naturally change and float, and begin to ferment, and it is unsteady to have vesicle, and fermentation in the 3rd month is got blisters, the preliminary thin liquefaction of sticking with paste, fermenting container moved in 4th month and put in the open, with its natural heating to 20～30 ℃, found that orange particle juice begins comprehensively to decompose thin the paste by sunlight, fermentation is expanded on the fermented liq, the 5th～6 month orange continues decomposing and fermenting and expands, the color of the 7th～15 month fermented liquid begins to change, and is become faint yellowly by oyster white, deepens gradually; Color is transformed into reddish yellow by deep yellow then, is transformed into reddish-brown by reddish yellow then, becomes the yellow rice wine look by reddish-brown at last; By spontaneous fermentation during this period of time, brew high-quality orange fruit wine into after repeatedly changing, through obtaining high-quality after squeezing, the smart filter, nutrition, fragrance assail the nostrils, appetizing orange fruit wine then.
In the production technique of above-mentioned orange wine, the detailed process of squeezing in the described step (3), smart filter is squeezed the juice for the mixed solution after will fermenting, and the mixed solution after squeezing the juice filters 2～3 times.Help reducing soltion viscosity after above-mentioned mixed solution filtered 2～3 times, increase uniformity coefficient.
In the production technique of above-mentioned orange wine, except producing fruit wine, can also produce the orange cognac, comprise following process:
(4). produce the orange cognac: will be above-mentioned after spongy layer and fruit wine slag distill, acquisition orange cognac.
At last, need carry out sterilization usually, disinfect, promptly comprise following process:
(5). sterilization, sterilization: with above-mentioned make after orange fruit wine and the distillation orange cognac that obtains carry out sterilization, sterilization.
The ratio of above-mentioned orange making fruit wine:
Orange fresh fruit 100Kg, stripping pulp 70～80Kg;
Orange pulp 100Kg, making fruit wine 70～80Kg;
Orange fresh fruit 100Kg can make about fruit wine 50～64Kg, so yield is higher.
Except above-mentioned orange pulp is made the fruit wine, 20～30% fruit wine schlempe heats in addition, is distilled into the orange cognac.
In the production technique of above-mentioned orange wine, the process of producing the orange cognac in the described step (4) is: fruit wine slag and spongy layer are packed in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5～4/5, distillation cuts the orange cognac that the wine tail obtains 20%～70% ethanol content.
In the production technique of above-mentioned orange wine, the process of described production orange cognac is divided into three phases;
Wherein the fs is: fruit wine slag and spongy layer are packed in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, and loading amount is 2/5～4/5, and straight run distillation obtains the orange cognac of 20%～38% ethanol content;
Subordinate phase is: the above-mentioned orange cognac that makes 20%～38% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5～4/5, slowly distillation, pinching heads removal is 38%～58% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 38%～58% ethanol content;
Phase III is: the above-mentioned orange cognac that makes 38%～58% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5～4/5, slowly distillation, pinching heads removal is 58%～70% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 58%～70% ethanol content.
Before above-mentioned orange cognac and fruit wine come into the market, all need to carry out sterilization, disinfectant process; Wherein concrete sterilization, disinfectant process are 75 ℃ for adopting temperature, and the time is that 10～20 minutes or temperature are 121 ℃, and the time is to carry out sterilization in 2～3 seconds.Prepared like this orange fruit wine and orange cognac, its quality guaranteed period is usually more than 48 months.
Therefore the present invention has the following advantages:
1, production technique of the present invention less by the required production unit of spontaneous fermentation, have low cost of manufacture, and the each several part that can fully utilize orange produces wine;
2, with the orange to be that raw material can be produced wine and women-sensual pursuits pool faint yellow or orange-yellow for production technique of the present invention, clear, sediment-free and suspended substance; Fragrance has the fragrant and graceful aroma of the strong fresh fruit of orange; The wine body is plentiful mellow, and is sweet tasty and refreshing, pure gentle association, the higher fruit wine of productive rate, and it is limpid transparent to utilize the spongy layer of fruit wine schlempe and orange to distill out again, harmonious orange fruital is arranged, pure and mild agreeable to the taste orange cognac wine.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail; But the present invention is not limited to these embodiment.
Selected orange is with the orange that originates in the Zhejiang Yuhuan in following examples, and used orange is that medium well is above, nothing is rotted, does not have rotten fresh fruit; The weight of every orange is 100g～500g.
Embodiment 1:
One: preparation orange fruit wine
The above-mentioned orange of choosing is cleaned: fruit surface impurity dirt is washed essence, wash fruit after the essence and wash to carry out disinfection after the essence and promptly use 0.3%Na2CO3 solution soaking 4min, Na is removed in the clear water rinsing
2CO
3It is stand-by to drain the back, with stirring evenly the cleaning fruit after 0.03% the chlorinated lime sterilization dosing.
The orange of pruning exterior skin really strips out spongy layer (two layers that are orange from skin) and is processed into liquor usefulness in addition; Peel off the meat bark pocket, take out meat rice juice born of the same parents and break into the juice of cracking rice;
Above-mentioned particle juice is packed in the container, and wherein said container is realized checking and will be guaranteed pollution-free, no gas leakage, cleaning, drying; Expand, break for fear of container cylinder between yeast phase, can only adorn and be no more than 4/5 amount, select for use through sterilization, the dry new nylon membrane of refining as sealing cloth sealed vessel cylinder mouth; The particle juice inherent temperature of container cylinder of packing into is 1 ℃, airy condition bottom fermentation, wherein during the fermentation 1st month, particle juice is from static extremely precipitation, naturally change and float, began fermentation in 2nd month, and it is unsteady to have vesicle, fermentation in the 3rd month is got blisters, the preliminary thin liquefaction of sticking with paste, fermenting container moved in 4th month and put, with its natural heating to 20～30 ℃, found that orange particle juice begins comprehensively to decompose thin the paste by sunlight in the open, fermentation, expand on the fermented liq, the 5th～6 month orange continues to decompose, and fermentation is expanded, and the color of the 7th month fermented liquid begins to change, become faint yellowly by oyster white, deepen gradually; Color was transformed into reddish yellow by deep yellow in the 8th～9 month, and color was transformed into reddish-brown by reddish yellow in the 10th～11 month, became the yellow rice wine look by reddish-brown on the 12nd～15 month; Fixed slurry passed through spontaneous fermentation during this period of time at 14th month, brew high-quality orange fruit wine into after repeatedly changing, the mixed solution that is about to after the fermentation through squeezing, smart filter is squeezed the juice then, can obtain high-quality after mixed solution after squeezing the juice filters 2～3 times, nutrition, fragrance assail the nostrils, appetizing orange fruit wine.
Adopt that technology of the present invention produces orange fruit wine in contain abundant mineral substance, vitamins C, vitamin A, vitamins B
1, these elements of carotene not only help to develop intellectually, and make thinking quicker, energy is more concentrated, memory improves learning capacity comprehensively, excites people's the creativity and the power of imagination, but also can help the people to meet the pressure, overcome the gloomy mood that causes because of bradyphrenia, eliminate pain.
Table 1
| Title | Content (mg/500ml) | Title | Content (mg/500ml) | Title | Content (mg/500ml) |
| Calcium | 260 | Phosphorus | 150 | Magnesium | 43.5 |
| Potassium | 790 | Iron | 21.5 | Carotene | 1.1 |
| Vitamin A | 25ug | VITMAIN B1 | 0.1 | Vitamins C | 486 |
Also not only contain the abundant activity that can suppress with carcinogenic relevant reverse transcriptase in addition among the present invention, significantly improve the activity of glutathione-S-transferring enzyme, have the cancer of doing effect; Have the reinforcement vessel wall simultaneously, improve the property the done effect of supporting of capillary vessel, but naringin, lemon alkali, the Hesperidin of the generation of illnesss such as preventing hypertension, apoplexy, but also contain nutritive substances such as carbohydrate, tartaric acid.
Table 2
| Title | Content | Title | Content | Title | Content |
| Naringin | 1057ppm | Lemon alkali | 71ppm | Hesperidin | 109ppm |
| Carbohydrate | 37.45g/500ml | Tartaric acid | 8.5g/500ml | Hesperidin | 547.5mg/500ml |
Two: preparation orange cognac
Pack in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 4/5, and distillation can be divided into three phases in the technology of preparation orange cognac;
Wherein the fs is: fruit wine slag and spongy layer are packed in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, and loading amount is 3/5, and straight run distillation is cut the wine tail, obtains the orange cognac of 20% ethanol content;
Subordinate phase is: the above-mentioned orange cognac that makes 20% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 3/5, slowly distillation, pinching heads removal is 38% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 38% ethanol content;
Phase III is: the above-mentioned orange cognac that makes 38% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5, slowly distillation, pinching heads removal is 58% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 58% ethanol content.
The orange cognac that the present invention makes not only has the nutritive ingredient of above-mentioned fruit wine; And limpid transparent, harmonious orange fruital is arranged, pure and mild agreeable to the taste.
Table 3:
The orange orange cognac wine that the present invention makes is tasted, and it is more limpid more transparent than control group to taste the back by taste panel, and harmonious orange fruital is arranged, and pure and mild agreeable to the taste when drinking, and lasting is lasting in mouthful.
Table 4:
* the hurdle of distinguishing the flavor of is that 5 people judge group and taste the score mean value of back after by scoring in 1～5 fen, and 5 are divided into full marks.
Three, sterilization, sterilization
Above-mentioned orange fruit wine and orange cognac sterile filling: empty bottle is washed after the essence, pass through the SO2 sterilization, and aseptic water washing guarantees that empty bottle is aseptic.The pipeline of defeated wine, the pneumatics bucket of containing finished wine, the pipeline that connects high pressure bucket and dress wine machine and dress wine machine etc. all will guarantee that wine conveying pipe road and dress wine machine are aseptic through strict steam sterilizing.Aseptic finished wine also will be passed through membrane filter entering before the dress wine machine, carries out a Sterile Filtration again, prevents that the bacterium or the yeast of slipping through the net from installing in the bottle.
Sterilization: bottled wine promptly adopts 75 ℃ through Pasteurisation, 10～20 minutes or 121 ℃, carries out sterilization in 2～3 seconds.
Packing: whether the check bottle is intact, the packing warehouse-in.
Fruit wine meets the fruit wine national standard: i.e. total reducing sugar: dry type≤4.0g/L.Titrable acid 5.0～7.5g/L, volatile acid≤1.1g/L, Free sulfur dioxide≤50mg/L, Total sulfur dioxide≤250mg/L.Sugar-free extract 〉=15.0g/L, iron≤10.0mg/L;
The orange cognac also meets the national standard of cognac: i.e. alcoholic strength (38 ℃): total acid (with acetometer), g/L≤0.6, total ester (in ethyl acetate), g/L0.4-2.5, total aldehyde, g/L≤0.25, iron, mg/L≤1, copper, mg/L≤0.5, methyl alcohol, g/L≤0.8, potato spirit, g/L≤1.
Yield: orange fresh fruit 100Kg, stripping pulp 70～80Kg;
Orange pulp 100Kg, making fruit wine 70～80Kg;
Orange fresh fruit 100Kg can make about fruit wine 50～64Kg, about orange cognac 5kg.
Embodiment 2:
The time of spontaneous fermentation is 9 months, 40 ℃ of leavening temperatures, and the wine liquid concentration of fs gained orange cognac is 30%, and the wine liquid concentration of subordinate phase gained orange cognac is 45%, and the wine liquid concentration of subordinate phase gained orange cognac is 60%; Other is with embodiment 1.
Embodiment 3:
The time of spontaneous fermentation is 12 months, 25 ℃ of leavening temperatures, the wine liquid concentration of fs gained orange cognac is 38%, and the wine liquid concentration of subordinate phase gained orange cognac is 58%, and the wine liquid concentration of subordinate phase gained orange cognac is 70%; Other is with embodiment 1.
Specific embodiment described in the present invention only is that the present invention's spirit is illustrated.The technician of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific exampless as proof, to those skilled in the art, only otherwise leave that the spirit and scope of the present invention can be done various variations or correction is obvious.
Claims (7)
1, a kind of production technique of orange wine may further comprise the steps:
(1). the processing of orange: choose the orange fruit, clean, separate peeling, take out spongy layer, pulp with choosing the fruit that comes;
(2). spontaneous fermentation: above-mentioned pulp is carried out disinfection after the sterilization, after putting into container and sealing, carried out spontaneous fermentation 9～15 months, leavening temperature is: 1～40 ℃;
(3). the smart filter of squeezing: with the orange after the above-mentioned fermentation squeeze, after the smart filter; Get orange fruit wine and fruit wine slag;
(4). produce the orange cognac: will above-mentioned spongy layer and after the fruit wine slag distills, acquisition orange cognac, the process of described production orange cognac is divided into three phases;
Wherein the fs is: fruit wine slag and spongy layer are packed in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, and loading amount is 2/5～4/5, and straight run distillation obtains the orange cognac of 20%～38% ethanol content;
Subordinate phase is: the above-mentioned orange cognac that makes 20%～38% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5～4/5, slowly distillation, pinching heads removal is 38%～58% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 38%～58% ethanol content;
Phase III is: the above-mentioned orange cognac that makes 38%～58% ethanol content is reinstalled in the stainless steel vessel distillation bucket that has the dish intestinal tube of being done by purple copper, loading amount is 2/5～4/5, slowly distillation, pinching heads removal is 58%～70% o'clock up to the wine liquid concentration that steams, promptly cut the wine tail, obtain the orange cognac of 58%～70% ethanol content.
2, the production technique of a kind of orange wine according to claim 1 is characterized in that the detailed process of the processing of described orange is: choose the above orange of medium well and clean, dry; After removing exterior skin; Strip spongy layer; Remove entocuticle, will become meat rice juice born of the same parents' fruit to be broken into the juice of cracking rice.
3, the production technique of a kind of orange wine according to claim 1 is characterized in that the sterilization process is in the described step (2): adopting temperature is that 70～80 ℃, time are that 10～20 minutes or temperature are that 120～125 ℃, time are to carry out sterilization in 2～3 seconds.
4, the production technique of a kind of orange wine according to claim 1 is characterized in that the amount of in the step (2) pulp being put into container is no more than 80% of container volume.
5, the production technique of a kind of orange wine according to claim 1 is characterized in that the detailed process of squeezing in the step (3), smart filter is squeezed the juice for the mixed solution after will fermenting, and the mixed solution after squeezing the juice filters 2～3 times.
According to the production technique of each described a kind of orange wine of claim 1 to 5, it is characterized in that 6, this production technique also comprises following process:
(5). sterilization, sterilization: the orange cognac that obtains after above-mentioned orange fruit wine of making and the distillation is carried out sterilization, sterilization.
7, the production technique of a kind of orange wine according to claim 6 is characterized in that above-mentioned sterilization, disinfectant process are 75 ℃ for adopting temperature, and the time is that 10～20 minutes or temperature are 121 ℃, and the time is to carry out sterilization in 2～3 seconds.
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