CN103131587A - Non-slag discharge production method of non-bitterness orange fruit wine - Google Patents
Non-slag discharge production method of non-bitterness orange fruit wine Download PDFInfo
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- CN103131587A CN103131587A CN2013100437199A CN201310043719A CN103131587A CN 103131587 A CN103131587 A CN 103131587A CN 2013100437199 A CN2013100437199 A CN 2013100437199A CN 201310043719 A CN201310043719 A CN 201310043719A CN 103131587 A CN103131587 A CN 103131587A
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Abstract
The invention belongs to the field of fruit wine brewing, and discloses a non-slag discharge production method of non-bitterness orange fruit wine. The method includes that orange juice is obtained through orange selection, peeling, washing, crushing, liquefaction, seed removal and bitterness elimination, and the non-bitterness orange fruit wine is obtained through fermentation, wine pouring, ageing, mixing, clearing, bottling, sterilization and other working procedure. Fruit skin is used for manufacture of dried orange peels and green and red strips. Seeds are used for oil manufacture after being dried in the sun. Ending wine is used for manufacture of coarse yeast, and non-slag discharge production is achieved. The orange fruit wine produced in the method is free of bitterness, clear, and transparent, and has specific, fragrant and harmonious fruity flavor and wine aroma. The orange wine yield rate is 90-95%.
Description
Technical field
The invention belongs to the brewing fruit wine field, particularly a kind ofly utilize molecularly imprinted polymer absorption to remove obacalactone, produce without bitter taste, distinctive, elegant pure and mild, fruital and the outstanding obvious mandarin orange flesh fruit wine of aroma without slag discharging production method.
Background technology
Mandarin orange flesh fruit juice content is high, nutritious, is rich in the biologically active substances such as flavonoid, limonin, glucosides class, is the main raw material of producing citrus juice beverages, orange juice beverage.Although mandarin orange flesh fruit juice content is high, usually be difficult to drink owing to producing bitter taste during for the production of fruit wine, therefore, also do not have in the market mandarin orange flesh fruit wine to sell.
The citrus fruit processed goods can produce unacceptable obacalactone lactone under acidic conditions in depositing process, cause pained mouthfeel.Usually adopt the methods such as resin absorption, cyclodextrin embedding or ion-exchange to remove wherein obacalactone lactones on producing at present, but also remove a large amount of flavour substancess and cause the citrus product to lose due commodity value in operation.Therefore, can't use these methods to guarantee that citrus fruit products not only keep local flavor but also there is no bitter taste in production.The enzyme process debitterize is not due to can be in the situation that affect the citrus fruit juice quality and remove preferably bitter taste and receive publicity, but its specificity is strong, and is large to the de-bittering effect difference of the different bitter substances of different sorts citrus fruit juice; So far the product that also there is no the collaborative debitterize of plurality of enzymes.Therefore, domestic also do not have at present can commercial applications the debitterize enzyme.
Some dried orange peels (tangerine peel) special product producing region (as Jiangmen City of Guangdong Province, Dongguan City etc.), because the value of dried orange peel is higher than pulp, these regional citrus fruits are mainly to produce dried orange peel as main, and the mandarin orange meat that accounts for whole citrus fruit 80% is not utilized, and this is mainly because the production cycle of mandarin orange meat is long, raw material does not concentrate and quality is very different, easy pollution etc. is former thereby be difficult to utilize.Although these mandarin orange meat can be used for producing brandy, after distillation, produce a large amount of waste water, a large amount of flavonoids contained in mandarin orange meat, limonin, glucosides class biologically active substance are gone out of use.
In addition, brewage in the production process of mandarin orange flesh fruit wine, due to thickness after mandarin orange meat making beating, usually adopt polygalacturonase to carry out enzymolysis improving crushing juice rate, but always have 15 ~ 25% mandarin orange meat slag to be difficult to utilize, this had both caused wastage of material, caused again environmental pollution.
In sum, produce at present be badly in need of without bitter taste mandarin orange flesh fruit wine without slag discharging production technology.
Summary of the invention
The deficiency and the shortcoming that exist in order to solve above-mentioned prior art, the object of the present invention is to provide a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method.
What another object of the present invention is to provide aforementioned production method production to obtain is a kind of without bitter taste mandarin orange flesh fruit wine.
Purpose of the present invention is achieved through the following technical solutions: a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, comprise following operation steps:
(1) with after hesperidium aurantium peeling, washing, obtain mandarin orange flesh fruit slurry through fragmentation;
(2) liquefaction: after by twice enzymolysis, gained mandarin orange flesh fruit slurry being liquefied fully, remove seed, obtain mandarin orange flesh fruit juice;
(3) debitterize: the ratio according to 0.8 ~ 1.2g/kg joins molecular imprinted polymeric adsorbent in mandarin orange flesh fruit juice, after stirring 0.5 ~ 1h; Leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice;
(4) zymamsis: the ratio according to 60 ~ 200mg/L adds SO
2After stir evenly, add carbon source and regulate fruit juice soluble solid concentration to 190 ~ 250g/kg; Add organic acid and regulate fruit juice pH value to 3.0 ~ 4.0; After adding the vigorous distiller's yeast of fermentation according to the ratio of 30 ~ 50ml/L, carry out zymamsis under room temperature, fermenting to ethanol concn is that zymamsis stops naturally after 11.5ml/100ml;
(5) pouring: the fermented liquid that fermentation is completed is after placing for 2 ~ 3 weeks under room temperature, and siphon goes out upper pure mellow wine liquid in another container, and collects the wine pin and treat reprocessing utilization;
(6) ageing: pure mellow wine liquid chamber temperature lower seal on gained after pouring is standing, and ageing 0.1 ~ 2 year obtains the former wine of mandarin orange flesh fruit wine;
(7) allotment, clarification, bottling, sterilization: with the former wine of mandarin orange flesh fruit wine after ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste; Then after clarifying or filtering, bottling, sterilization namely obtain without bitter taste mandarin orange flesh fruit wine finished product.
The described hesperidium aurantium of step (1) comprises citrus reticulata“Chachi”, emperor mandarin orange, red tangerine, navel orange, orange or shaddock etc.;
After drying, described peeling, gained pericarp be used for making dried orange peel or green-red shred made of orange peel;
Described washing refers to the meat clear water of mandarin orange after peeling is cleaned;
Described fragmentation refers to adopt machinery, expeller or carries out abundant fragmentation by hand, should improve crushing juice rate as far as possible, does not make again the seed fragmentation discharge limonin substances, obtains mandarin orange flesh fruit slurry.
The described liquefaction of step (2) operates according to following steps:
(1) primary enzymolysis: according to the ratio of 0.1 ~ 3g/kg, polygalacturonase is joined in above-mentioned broken gained mandarin orange flesh fruit slurry, stir evenly rear room temperature and place 1.5 ~ 2h, collect supernatant liquid, lower floor's pulp is standby;
(2) secondary enzymolysis: the ratio according to 0.1 ~ 3g/kg in the lower floor's pulp after the above-mentioned primary enzymolysis adds polygalacturonase, after stirring in the standing enzymolysis of room temperature to the soup compound of having no result till, merge twice enzymolysis solution.
The described seed that goes to seed to refer to remove to fall to the fruit juice bottom is waited until and is reprocessed utilization; Described reprocessing utilization is used for oil expression after referring to seed is dried.
The described molecular imprinted polymeric adsorbent of step (3) prepares with reference to CN 200810027310.7 take the sweet Stevia aglycon as simulated templates.Reusable 3 ~ 20 times of molecular imprinted polymeric adsorbent used.Described reusing refer to by being more than 20 ~ 100% the organic solvents such as ethanol, acetone or ethyl acetate immersion 20min with volume fraction, then with reusing after deionized water washes clean organic solvent.
Step (4) carbon source used is at least a of sucrose, glucose syrup and starch syrup; Organic acid used is citric acid or oxysuccinic acid.
The described wine pin reprocessing of step (5) at 55 ~ 65 ℃ of drying 8 ~ 12h, or is dried after utilizing and referring to the wine pin is carried out spiral press dewatering, obtains thick yeast, as producing yeast extract and feed.
A kind of according to above-mentioned without slag discharging production method produce without bitter taste mandarin orange flesh fruit wine, this mandarin orange flesh fruit wine is without bitter taste, has unique, elegant pure and mild citrus fruital and fermentation fruit wine fragrance, is orange or golden yellow.
The relative prior art of the present invention has following advantage and beneficial effect:
(1) use different raw materials can produce dissimilar mandarin orange meat fruit wine;
(2) adopt molecular imprinted polymeric adsorbent to remove obacalactone, gained fruit wine is without bitter taste;
(3) pericarp is made dried orange peel, green-red shred made of orange peel etc., seed is used for oil expression etc., and the wine pin is made the products such as thick yeast, realizes producing without the slag discharging;
(4) the technology of the present invention is particularly suited in the dried orange peel producing region, utilizes that the production cycle is long, raw material does not concentrate and quality is very different, the mandarin orange meat of easy pollution is as raw material production fruit wine.
Description of drawings
Fig. 1 is this production method process flow sheet.
Embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited to this.
The embodiment 1(technological process of production is as shown in Figure 1):
After 100Kg is removed the peel mandarin orange meat (place of production is the Xin Hui city) washing, through crusher in crushing, obtain mandarin orange flesh fruit slurry; Add 10g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), place 1.5h in room temperature after stirring; After collecting upper strata fruit juice, add 10g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 80g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 1h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 60mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration l90g/Kg(), adding the lemon acid for adjusting pH is 3.0, ratio according to 30ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 2 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 2 years, can obtains the former wine of mandarin orange flesh fruit wine.
The former wine of mandarin orange flesh fruit wine that ageing is good, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product, and index of correlation sees Table 1.
In addition, make dried orange peel after the dehydration of peeling gained pericarp; Namely be used as after the seed that takes out dries and produce fruit oil or produce obacalactone; The wine pin of collecting through the slow pressurizing and dehydrating of expeller to water content lower than 50g/100g after, in 60 ℃ be dried to water content lower than 10g/100g below, be thick yeast after collecting packing, can be used as the raw material of producing delicate flavour essence or freshener.
The embodiment 2(technological process of production is as shown in Figure 1):
After the peeling of 100Kg citrus reticulata“Chachi”, washing, hand-crushed obtains mandarin orange flesh fruit slurry; Add 200g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), place 2h in room temperature after stirring; After collecting upper strata fruit juice, add 200g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 120g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 0.5h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 60mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 250g/Kg(), adding the apple acid for adjusting pH is 4.0, ratio according to 40ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 2 years, can obtains the former wine of mandarin orange flesh fruit wine, and index of correlation sees Table 1.
The former wine of mandarin orange flesh fruit wine that ageing is good adds suitable sugar or not sugaring, is deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, and after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 3(technological process of production is as shown in Figure 1):
After getting the peeling of 100Kg emperor mandarin orange, washing, pulp is put into expeller broken, obtain mandarin orange flesh fruit slurry; Add 100g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), place 1.5h in room temperature after stirring; After collecting upper strata fruit juice, add 100g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 100g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 0.5h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 200mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 220g/Kg(), adding the lemon acid for adjusting pH is 3.5, ratio according to 50ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 6 months, can obtains the former wine of mandarin orange flesh fruit wine.
The former wine of mandarin orange flesh fruit wine that ageing is good, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product, and index of correlation sees Table 1.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 4(technological process of production is as shown in Figure 1):
Get 100Kg peeling red tangerine, utilize crusher to carry out fragmentation after washing, obtain mandarin orange flesh fruit slurry; Add 250g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), place 2h in room temperature after stirring; After collecting upper strata fruit juice, add 250g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 100g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 1h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 150mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 200g/Kg(), adding the lemon acid for adjusting pH is 4.0, ratio according to 40ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 3 months, can obtains the former wine of mandarin orange flesh fruit wine, and index of correlation sees Table 1.
The former wine of mandarin orange flesh fruit wine that ageing is good adds suitable sugar or not sugaring, is deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, and after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 5(technological process of production is as shown in Figure 1):
Get 100Kg peeling navel orange, utilize crusher to carry out fragmentation after washing, obtain mandarin orange flesh fruit slurry; Add 300g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), place 2h in room temperature after stirring; After collecting upper strata fruit juice, add 300g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 80g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 1h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 100mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 190g/Kg(), adding the lemon acid for adjusting pH is 4.0, ratio according to 40ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 1 month, can obtains the former wine of mandarin orange flesh fruit wine, and index of correlation sees Table 1.
The former wine of mandarin orange flesh fruit wine that ageing is good adds suitable sugar or not sugaring, is deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, and after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 6(technological process of production is as shown in Figure 1):
Get 100Kg peeling shaddock, utilize crusher to carry out fragmentation after washing, obtain mandarin orange flesh fruit slurry; Add 150g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), place 1.5h in room temperature after stirring; After collecting upper strata fruit juice, add 150g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 80g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 1h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 130mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 250g/Kg(), adding the lemon acid for adjusting pH is 4.0, ratio according to 35ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 9 months, can obtains the former wine of mandarin orange flesh fruit wine.
The former wine of mandarin orange flesh fruit wine that ageing is good, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product, and index of correlation sees Table 1.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 7(technological process of production is as shown in Figure 1):
Get 100Kg peeling orange, utilize crusher to carry out fragmentation after washing, obtain mandarin orange flesh fruit slurry; Add 180g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), place 2h in room temperature after stirring; After collecting upper strata fruit juice, add 180g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp to residue again, after stirring in the room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the seed of taking-up precipitation bottom is 5Kg approximately, obtains mandarin orange flesh fruit juice.The 110g molecular imprinted polymeric adsorbent is joined in above-mentioned mandarin orange flesh fruit juice, stir 1h, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice.
According to the ratio of 150mg/L SO
2Join in debitterize mandarin orange flesh fruit juice and stir evenly, add sucrose and be adjusted to the hand-held saccharous detector mensuration of fruit juice soluble solid concentration 220g/Kg(), adding the lemon acid for adjusting pH is 4.0, ratio according to 40ml/L adds well-grown grape wine distiller's yeast (by the preparation of Angel grape wine high activity dried yeast), zymamsis under room temperature, fermenting stops fermentation when the wine degree is 11.5ml/100ml.The fermented liquid room temperature that fermentation is complete placed for 3 weeks, the supernatant fermented juice is siphoned into another container, and in room temperature lower seal ageing 1 year, can obtains the former wine of mandarin orange flesh fruit wine, and index of correlation sees Table 1.
The former wine of mandarin orange flesh fruit wine that ageing is good adds suitable sugar or not sugaring, is deployed into that sweet acid is suitable, fruital and aroma is strong, product with mandarin orange flesh fruit wine peculiar taste, and after then carrying out suitable clarification or filtering, bottling, sterilization are mandarin orange flesh fruit wine finished product.
Pericarp, seed and wine pin are processed according to embodiment 1.
Table 1 is without bitter taste mandarin orange flesh fruit wine index
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (7)
- One kind without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that comprising the following steps:(1) with after hesperidium aurantium peeling, washing, obtain mandarin orange flesh fruit slurry through fragmentation;(2) liquefaction: after by twice enzymolysis, mandarin orange flesh fruit slurry being liquefied fully, remove seed, obtain mandarin orange flesh fruit juice;(3) debitterize: the ratio according to 0.8 ~ 1.2g/kg joins molecular imprinted polymeric adsorbent in mandarin orange flesh fruit juice, stirs, and leaches molecular imprinted polymeric adsorbent, obtains debitterize mandarin orange flesh fruit juice;(4) zymamsis: the ratio according to 60 ~ 200mg/L adds SO 2After stir evenly, add carbon source and regulate fruit juice soluble solid concentration to 190 ~ 250g/kg; Add organic acid and regulate fruit juice pH value to 3.0 ~ 4.0; After adding the vigorous distiller's yeast of fermentation according to the ratio of 30 ~ 50ml/L, carry out zymamsis under room temperature, fermenting to ethanol concn is that zymamsis stops naturally after 11.5ml/100ml;(5) pouring: the fermented liquid that fermentation is completed is after placing for 2 ~ 3 weeks under room temperature, and siphon goes out upper pure mellow wine liquid in another container, and collects the wine pin and treat reprocessing utilization;(6) ageing: pure mellow wine liquid chamber temperature lower seal on gained after pouring is standing, and ageing 0.1 ~ 2 year obtains the former wine of mandarin orange flesh fruit wine;(7) allotment, clarification, bottling, sterilization: with the former wine of mandarin orange flesh fruit wine after ageing, allocate, after clarification or filtration, bottling, sterilization namely obtain without bitter taste mandarin orange flesh fruit wine.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that: the described hesperidium aurantium of step (1) comprises citrus reticulata“Chachi”, emperor mandarin orange, red tangerine, navel orange, orange or shaddock; After drying, described peeling, gained pericarp be used for making dried orange peel or green-red shred made of orange peel; Described fragmentation refers to adopt machinery, expeller or carries out fragmentation by hand, obtains mandarin orange flesh fruit slurry.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that: the described liquefaction of step (2) operates according to following steps:(1) primary enzymolysis: the ratio according to 0.1 ~ 3g/kg joins polygalacturonase in above-mentioned broken gained mandarin orange flesh fruit slurry, stirs evenly rear room temperature and places 1.5 ~ 2h, collects supernatant liquid, and lower floor's pulp is standby;(2) secondary enzymolysis: the ratio according to 0.1 ~ 3g/kg in the lower floor's pulp after the above-mentioned primary enzymolysis adds polygalacturonase, after stirring in the standing enzymolysis of room temperature to the soup compound of having no result till, merge twice enzymolysis solution.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that: step (2) is described removes seed to refer to remove to fall to the seed of fruit juice bottom, waits until and reprocesses utilization; Described reprocessing utilization is used for oil expression after referring to seed is dried.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that: step (4) carbon source used is at least a of sucrose, glucose syrup and starch syrup; Organic acid used is citric acid or oxysuccinic acid.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharging production method, it is characterized in that: the described wine pin reprocessing of step (5) utilizes and refers to the wine pin is carried out spiral press dewatering and drying, obtain thick yeast, as producing yeast extract and feed.
- An any one described without the production of slag discharging production method obtain without bitter taste mandarin orange flesh fruit wine.
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| CN105586211A (en) * | 2016-03-10 | 2016-05-18 | 广东金樱子酿酒有限公司 | Fermented honey and plum liquor and production method thereof |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
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| CN109266488A (en) * | 2017-07-18 | 2019-01-25 | 雷炳忠 | A kind of production method of ecosystem peach fruit wine |
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| CN104450386A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Fruit wine and preparation method thereof |
| CN104513758A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of Chinese honey orange shaddock fruit wine |
| CN104745429A (en) * | 2015-03-23 | 2015-07-01 | 暨南大学 | Bitterless pomelo fruit wine and preparation method thereof |
| CN104745429B (en) * | 2015-03-23 | 2017-07-04 | 暨南大学 | One kind is without bitter taste grapefruit fruit wine and its production method |
| CN105586211A (en) * | 2016-03-10 | 2016-05-18 | 广东金樱子酿酒有限公司 | Fermented honey and plum liquor and production method thereof |
| CN105586211B (en) * | 2016-03-10 | 2018-08-28 | 广东金樱子酿酒有限公司 | A kind of fermented type honey plum wine and its production method |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
| CN106867771A (en) * | 2017-03-01 | 2017-06-20 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of citrus reticulata"Chachi” fruit wine and preparation method thereof |
| CN106867771B (en) * | 2017-03-01 | 2020-11-17 | 广东省农业科学院蚕业与农产品加工研究所 | Tea branch and citrus fruit wine and preparation method thereof |
| CN109266488A (en) * | 2017-07-18 | 2019-01-25 | 雷炳忠 | A kind of production method of ecosystem peach fruit wine |
| CN108753542A (en) * | 2018-09-05 | 2018-11-06 | 陈卓宏 | A kind of Xinhui citrus reticulata fruit wine |
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