CN101838604A - Tangerine wine and preparation method thereof - Google Patents
Tangerine wine and preparation method thereof Download PDFInfo
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- CN101838604A CN101838604A CN 201010181074 CN201010181074A CN101838604A CN 101838604 A CN101838604 A CN 101838604A CN 201010181074 CN201010181074 CN 201010181074 CN 201010181074 A CN201010181074 A CN 201010181074A CN 101838604 A CN101838604 A CN 101838604A
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Abstract
The invention relates to a tangerine wine and a preparation method thereof. The traditional tangerine is a kind of fruit with local color, the fresh fruits are hard for preserving, storing and transporting, and are difficult to be sold within a short period of time in the market, the vital interests of fruit growers are difficult to guarantee, and consumers cannot enjoy the tangerines in the four seasons; except fruit juice, no fruit wines with tangerines as raw materials exist in the present market, and the difficulty of how to ferment and brew the tangerine is hard to overcome. In the invention, tangerine juice, rice, water and crude material of distiller yeast are brewed according to proportion so that people can enjoy the original ecological moisturizing and nourishment of the tangerine all the year round. The processing of the tangerine in the later period can solve the problem of a large number of tangerines of the fruit growers due to harvest, thereby the market is enriched and the income of the fruit grower is synchronously increased. The invention provides a green tangerine wine which has nonpollution, full nutrition remained in the fresh fruits, no astringent taste and favorable mouth feel and is brewed by lower temperature fermentation, and provides the preparation method thereof.
Description
Technical field
The present invention relates to a kind of deep processing of fresh fruit, relate in particular to a kind of tangerine wine and preparation method thereof.
Background technology
Existing red tangerine is a fruit with local characteristic, antistaling fresh, storage, transportation difficulty, market is difficult to short-term digestion, orchard worker's vital interests be cannot say for sure, the human consumer can't enjoy in the four seasons, now on the market except that fruit juice no any be the fruit wine series of raw material with the red tangerine, the red tangerine brew of how fermenting is the difficulty that is difficult to overcome.
Summary of the invention
The present invention is directed to above-mentioned deficiency, provide that a kind of green, pollution-free, fresh fruit keep that nutrition is complete, the tangerine wine of low temperature fermentation brew and preparation method thereof.
A kind of tangerine wine, it mainly contains effective constituent by weight:
Tangerine juice 80～100 rice 40～50 water 80～100
Koji for uncooked material 0.3～0.4
The preparation method of tangerine wine comprises the following steps:
The preparation of a, fresh fruit: pluck ripe red tangerine fresh fruit winter, clean and drain, peeling, remove seed after, it is standby to squeeze the juice;
The preparation of b, rice: select high-quality, do not have go mouldy, dried rice, filter out impurity, broken standby;
C, fermentation: take by weighing raw material in proportion, the raw material of a, b step is placed in the container 25～35 ℃ of stirrings, sealing and fermenting, stirred once, left standstill 5～10 days every 10～20 hours;
D, filtration: sealing and standing 20～50 days, diatomite filtration, the filtrate sealing is preserved standby;
E, sterilization: ultra-violet sterilization, canned.
The a step is squeezed the juice and is selected the stainless steel juice extractor for use.
The red tangerine cause and effect is big, fruit shape is beautiful, look red and gorgeous, peel smooth, skin are thin, and skin is easily shelled, and is rich in tangerine pith; Fine and tender taste slag, succulence, change slag, local flavor is dense sweet, soluble solid 11%～13% ,/100 milliliters of sugared content 8～10 grams ,/100 milliliters of acid content 1.0～1.1 grams, about 15 in seed; Fruit late November, fruit not storage tolerance was its deficiency to the maturation in December.
The aid digestion function of red tangerine is strong, also has effects such as regulating qi-flowing for strengthening spleen, relieving cough and reducing sputum, the pleasant silt pain relieving of invigorating blood circulation, loose.The pharmaceutical use of China's medical book Shennong's Herbal record citrus the earliest: " the hot temperature of flavor, it is main that the lump in the abdomen cushion steam is contrary in the heart; Li Shuigu, clothes are deodorized for a long time, and the therapeutic method to keep the adverse qi flowing downward is logical refreshing." famous medical book of successive dynasties is as " Mingyi Bielu ", Tang Materia Medica, Compendium of Material Medica etc., all ten minutes is praised highly the pharmaceutical use of Citrus.Red tangerine be promote the production of body fluid to quench thirst, the sharp intestines of clearing stomach, tonneau urine, the good medicine of sobering up.But the orange juice, tangerine cake and the tangerine flesh cake that make with bright tangerine all cough-relieving end dysentery, dispersing the stagnated live-QI to relieve the stagnation of QI, regulate the flow of vital energy and be good for the stomach, be used for expelling phlegm for arresting cough, chest diaphragm expand vexed, maldigestion, diet is not good enough or diarrhoea.Ascorbic content height in the red tangerine also contains very abundant sugar and tartaric acid.Contain oxysuccinic acid, citric acid, glucose, fructose, sucrose, vitamins C etc. in the fruit juice; Contain carotene, cryptoxanthin, vitamins B in the pulp.Contain flavonoid glycoside such as hesperidine and volatile oil, cryptoxanthin, carotene, vitamin P and vitamins C, pectin, tartaric acid etc. in the tangerine peel, digestive tube there is the demulcent hormesis, can promote gastric secretion, enterogastric peristalsis, help digestion and stomach and intestine to discharge pneumatosis, secretory product that can also the promoting digestion road increases, help expectoration, staphylococcic growth is had restraining effect.Tangerine peel immerses in the liquor and can make vinosity mellow tasty and refreshing, removing heat from the lung and dissipating phlegm.Tangerine peel is made tea can dissipate-swelling, and promoting the production of body fluid wets one's whistle.Add a little tangerine peel in the hot water of having a bath the skin moisten effect is arranged.The outer red skin of tangerine peel claims orange, and the white skin of internal layer claims tangerine white, and the grain on the white or tangerine flesh of tangerine claims tangerine pith, and pharmaceutical use is preferably all arranged.Though the white effect of tangerine is not as orange, can tonifying the spleen and stomach, change turbid greasy.Tangerine pith has certain curative effect to chronic cough pectoralgia, sputum mixed with blood, the disease such as thirsty of getting sick from drinking too much wine.
The present invention is directed to not storage tolerance of red tangerine, utilize koji for uncooked material that rice is transformed saccharogenesis from starch with cryogenic thermostat, sugar changes into acid, transforms more fully, and according to detection, the fresh fruit nutritive ingredient that keeps in its wine can reach more than 82%; Transform the carbonic acid gas that produces in the process of saccharogenesis at starch and can play enzyme effect extremely, the interpolation of stopping sulfurous gas, edible safer relieved.Can remove tannin in the fruit wine by this biofermentation technique, make wine not have astringent taste, mouthfeel is good; Because the tangerine wine sugar degree is low, the adaptation population is wide.The ecosystem that can make people all can enjoy red tangerine is throughout the year moistened and nutrition.The post-production of red tangerine can solve the trouble and worry that orchard worker's good harvest brings, and increases income for the orchard worker when enriching market.
Embodiment
Embodiment one:
The preparation of a, fresh fruit: pluck ripe red tangerine fresh fruit winter, clean and drain, peeling, remove seed after, it is standby to squeeze the juice;
The preparation of b, rice: select high-quality, do not have go mouldy, dried rice, filter out impurity, broken standby;
C, fermentation: red tangerine fruit drink 90kg, rice 45kg, 25 ℃ of water 90kg, koji for uncooked material 350g takes by weighing in proportion, places container for stirring, sealing and fermenting, and 29 ℃ of leavening temperatures stirred once every 12 hours, and each 4 minutes, stir altogether 14 times, left standstill 6 days;
D, filtration: filtrate is sealed in leaves standstill 20 days in the jar, and recycle silicon algae soil filters, and the filtrate sealing is preserved standby;
E, sterilization: ultra-violet sterilization, can.
Embodiment two
The preparation of a, fresh fruit: pluck ripe red tangerine fresh fruit winter, clean and drain, peeling, remove seed after, it is standby to squeeze the juice;
The preparation of b, rice: select high-quality, do not have go mouldy, dried rice, filter out impurity, broken standby;
C, fermentation: the red tangerine fruit drink 90kg of a step, rice 40kg, 25 ℃ of water 80kg, koji for uncooked material 300g takes by weighing in proportion, place container for stirring, sealing and fermenting, 28 ℃ of leavening temperatures stirred once every 12 hours, each 3 minutes, stir altogether 12 times, left standstill 5 days;
D, filtration: filtrate is sealed in leaves standstill 30 days in the jar, and recycle silicon algae soil filters, and the filtrate sealing is preserved standby;
E, sterilization: ultra-violet sterilization, can.
Embodiment three
The preparation of a, fresh fruit: pluck ripe red tangerine fresh fruit winter, clean and drain, peeling, remove seed after, it is standby to squeeze the juice;
The preparation of b, rice: select high-quality, do not have go mouldy, dried rice, filter out impurity, broken standby;
C, fermentation: the red tangerine fruit drink 100kg of a step, rice 50kg, 27 ℃ of water 100kg, koji for uncooked material 400g takes by weighing in proportion, place container for stirring, sealing and fermenting, 30 ℃ of leavening temperatures stirred once every 12 hours, each 5 minutes, stir altogether 16 times, left standstill 7 days;
D, filtration: filtrate is sealed in leaves standstill 50 days in the jar, and recycle silicon algae soil filters, and the filtrate sealing is preserved standby;
E, sterilization: ultra-violet sterilization, can.
Finished wine precision content is 8～15%.
Claims (3)
1. tangerine wine, it mainly contains effective constituent by weight: tangerine juice 80～100 rice 40～50 water 80～100 koji for uncooked material 0.3～0.4.
2. the preparation method of claim 1 tangerine wine comprises the following steps:
The preparation of a, fresh fruit: pluck ripe red tangerine fresh fruit winter, clean and drain, peeling, remove seed after, it is standby to squeeze the juice;
The preparation of b, rice: select high-quality, do not have go mouldy, dried rice, filter out impurity, broken standby;
C, fermentation: the raw material that takes by weighing in proportion places interior 25～35 ℃ of stirrings of container, sealing and fermenting, stirs once every 10～20 hours, leaves standstill 5～10 days;
D, filtration: filtrate sealing and standing 20～50 days, diatomite filtration, the filtrate sealing is preserved standby;
E, sterilization: ultra-violet sterilization, can.
3. the preparation method of tangerine wine as claimed in claim 2, it is characterized in that: a step is squeezed the juice and is selected the stainless steel juice extractor for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010181074 CN101838604A (en) | 2010-05-24 | 2010-05-24 | Tangerine wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010181074 CN101838604A (en) | 2010-05-24 | 2010-05-24 | Tangerine wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN101838604A true CN101838604A (en) | 2010-09-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN 201010181074 Pending CN101838604A (en) | 2010-05-24 | 2010-05-24 | Tangerine wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830647A (en) * | 2015-05-24 | 2015-08-12 | 佘季秋 | Method for brewing citrus and rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157321A (en) * | 1996-12-27 | 1997-08-20 | 潘叶平 | Orange wine and its making method |
| CN101481646A (en) * | 2009-01-23 | 2009-07-15 | 安徽陈瑶湖黄酒有限公司 | Beverage wine and preparation thereof |
| CN101544939A (en) * | 2009-05-07 | 2009-09-30 | 徐强 | Red kiwi fruit wine and preparation method thereof |
-
2010
- 2010-05-24 CN CN 201010181074 patent/CN101838604A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157321A (en) * | 1996-12-27 | 1997-08-20 | 潘叶平 | Orange wine and its making method |
| CN101481646A (en) * | 2009-01-23 | 2009-07-15 | 安徽陈瑶湖黄酒有限公司 | Beverage wine and preparation thereof |
| CN101544939A (en) * | 2009-05-07 | 2009-09-30 | 徐强 | Red kiwi fruit wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830647A (en) * | 2015-05-24 | 2015-08-12 | 佘季秋 | Method for brewing citrus and rice wine |
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Application publication date: 20100922 |