CN103131587B - 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
- Publication number
- CN103131587B CN103131587B CN201310043719.9A CN201310043719A CN103131587B CN 103131587 B CN103131587 B CN 103131587B CN 201310043719 A CN201310043719 A CN 201310043719A CN 103131587 B CN103131587 B CN 103131587B
- Authority
- CN
- China
- Prior art keywords
- wine
- mandarin orange
- flesh fruit
- orange flesh
- fruit wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 27
- 239000002893 slag Substances 0.000 title claims abstract description 17
- 235000014101 wine Nutrition 0.000 claims abstract description 60
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 230000032683 aging Effects 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 11
- 241001672694 Citrus reticulata Species 0.000 claims description 123
- 235000015203 fruit juice Nutrition 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 36
- 239000003463 adsorbent Substances 0.000 claims description 22
- 108010059820 Polygalacturonase Proteins 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000013467 fragmentation Methods 0.000 claims description 11
- 238000006062 fragmentation reaction Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000005352 clarification Methods 0.000 claims description 10
- 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 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000012958 reprocessing Methods 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015205 orange juice Nutrition 0.000 abstract description 2
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 235000020105 orange wine Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 22
- 239000000047 product Substances 0.000 description 21
- 108090000790 Enzymes Proteins 0.000 description 17
- 102000004190 Enzymes Human genes 0.000 description 17
- 241000219095 Vitis Species 0.000 description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 description 14
- 235000014787 Vitis vinifera Nutrition 0.000 description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 12
- 235000020971 citrus fruits Nutrition 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 9
- 238000009923 sugaring Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 3
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 3
- 240000002319 Citrus sinensis Species 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 150000002596 lactones Chemical class 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920000344 molecularly imprinted polymer Polymers 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
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 brewing fruit wine field, particularly a kind ofly utilize molecularly imprinted polymer absorption to remove obacalactone, produce without alcohol bitter taste, distinctive, elegant and, fruital and the outstanding obvious mandarin orange flesh fruit wine of aroma without slag discharge production method.
Background technology
Mandarin orange meat 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 meat juice content is high, during for the production of fruit wine, usually owing to producing bitter taste, be difficult to drink, therefore, also do not have in the market mandarin orange flesh fruit wine to sell.
Citrus fruit processed goods, in depositing process, can produce unacceptable obacalactone lactone under acidic conditions, causes pained mouthfeel.On producing at present, usually adopt the methods such as resin absorption, cyclodextrin embedding or ion-exchange to remove obacalactone lactone wherein, but in operation, also remove a large amount of flavour substancess and cause citrus product to lose due commodity value.Therefore, produce and can't use these methods to guarantee that citrus fruit product not only retains local flavor but also there is no bitter taste.Enzyme process debitterize receives publicity owing to removing preferably bitter taste in the situation that not affecting citrus fruit juice quality, but its specificity is strong, 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 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 mainly be take production dried orange peel as main, and the mandarin orange meat that accounts for whole citrus fruit 80% is not utilized, 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 to improve 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 be at present badly in need of without bitter taste mandarin orange flesh fruit wine without slag discharge production technology.
Summary of the invention
The deficiency and the shortcoming that in order to solve above-mentioned prior art, exist, the object of the present invention is to provide a kind of without bitter taste mandarin orange flesh fruit wine without slag discharge production method.
Another object of the present invention is to provide aforementioned production method to produce obtain a kind of without bitter taste mandarin orange flesh fruit wine.
Object of the present invention is achieved through the following technical solutions: a kind of without bitter taste mandarin orange flesh fruit wine without slag discharge production method, comprise following operation steps:
(1) by after hesperidium aurantium peeling, washing, through fragmentation, obtain mandarin orange flesh fruit slurry;
(2) liquefaction: after gained mandarin orange flesh fruit slurry being liquefied completely by twice enzymolysis, remove seed, obtain mandarin orange flesh fruit juice;
(3) debitterize: according to the ratio of 0.8 ~ 1.2g/kg, molecular imprinted polymeric adsorbent is joined in mandarin orange flesh fruit juice, stir after 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; According to the ratio of 30 ~ 50ml/L, add after the vigorous distiller's yeast of fermentation, 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 was placed after 2 ~ 3 weeks under room temperature, siphon goes out upper pure mellow wine liquid in another container, and collects 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: by 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, the product with mandarin orange flesh fruit wine peculiar taste; Then, after clarifying or filtering, bottling, sterilization 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.;
Described peeling, after gained pericarp dries 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 to clean;
Described fragmentation refers to and adopts machinery, expeller or carry out abundant fragmentation by hand, should improve crushing juice rate as far as possible, does not make again 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: in the lower floor's pulp after above-mentioned primary enzymolysis, according to the ratio of 0.1 ~ 3g/kg, add 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 refers to that removal falls to the seed of fruit juice bottom, waits until and reprocesses utilization; After described reprocessing utilization refers to seed to dry for oil expression.
The described molecular imprinted polymeric adsorbent of step (3) be take sweet Stevia aglycon as simulated templates, with reference to CN 200810027310.7, prepares.Reusable 3 ~ 20 times of molecular imprinted polymeric adsorbent used.Described reusing refer to by be 20 ~ 100% with volume fraction ethanol, acetone or ethyl acetate etc. more than organic solvent immersion 20min, then with reusing after deionized water washes clean organic solvent.
Step (4) carbon source used is at least one of sucrose, glucose syrup and starch syrup; Organic acid used is citric acid or oxysuccinic acid.
The described wine pin reprocessing of step (5) utilizes and refers to wine pin to carry out after spiral press dewatering, at 55 ~ 65 ℃ of dry 8 ~ 12h, or dries, and obtains thick yeast, as producing yeast extract and feed.
According to above-mentioned without slag discharge production method, produce without a bitter taste mandarin orange flesh fruit wine, this mandarin orange flesh fruit wine is without bitter taste, have unique, elegant alcohol and citrus fruital and fermentation fruit wine fragrance, be 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 to dried orange peel, green-red shred made of orange peel etc., seed is used for oil expression etc., and wine pin is made the products such as thick yeast, realizes without slag discharge and producing;
(4) the technology of the present invention is particularly suited in 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.
Accompanying drawing explanation
Fig. 1 is this production method process flow sheet.
Embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
The embodiment 1(technological process of production is as shown in Figure 1):
100Kg is removed the peel after mandarin orange meat (Wei Xinhui city, the place of production) washing, through crusher in crushing, obtain mandarin orange flesh fruit slurry; Add 10g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), after stirring, in room temperature, place 1.5h; Collect after the fruit juice of upper strata, to residue, add 10g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 3.0, according to the ratio of 30ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 2 weeks, 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.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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 is in Table 1.
In addition, after the dehydration of peeling gained pericarp, make dried orange peel; After the seed taking out dries, be used as 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, after collecting packing, be thick yeast, can be used as producing the raw material of delicate flavour essence or freshener.
The embodiment 2(technological process of production is as shown in Figure 1):
By 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), after stirring, in room temperature, place 2h; Collect after the fruit juice of upper strata, to residue, add 200g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 apple acid for adjusting pH is 4.0, according to the ratio of 40ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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, index of correlation is in Table 1.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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.
Pericarp, seed and wine pin are processed according to embodiment 1.
The embodiment 3(technological process of production is as shown in Figure 1):
Get after 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), after stirring, in room temperature, place 1.5h; Collect after the fruit juice of upper strata, to residue, add 100g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till (being about 2h), merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 3.5, according to the ratio of 50ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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 is in 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, after washing, utilize crusher to carry out fragmentation, obtain mandarin orange flesh fruit slurry; Add 250g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), after stirring, in room temperature, place 2h; Collect after the fruit juice of upper strata, to residue, add 250g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 4.0, according to the ratio of 40ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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, index of correlation is in Table 1.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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.
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, after washing, utilize crusher to carry out fragmentation, obtain mandarin orange flesh fruit slurry; Add 300g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), after stirring, in room temperature, place 2h; Collect after the fruit juice of upper strata, to residue, add 300g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 4.0, according to the ratio of 40ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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, index of correlation is in Table 1.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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.
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, after washing, utilize crusher to carry out fragmentation, obtain mandarin orange flesh fruit slurry; Add 150g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml), after stirring, in room temperature, place 1.5h; Collect after the fruit juice of upper strata, to residue, add 150g Novi letter polygalacturonase (enzyme activity 10000UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 4.0, according to the ratio of 35ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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 is in 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, after washing, utilize crusher to carry out fragmentation, obtain mandarin orange flesh fruit slurry; Add 180g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml), after stirring, in room temperature, place 2h; Collect after the fruit juice of upper strata, to residue, add 180g Novi letter polygalacturonase (enzyme activity 10000 UPTE/ml) in pulp again, after stirring in room temperature enzymolysis to the soup compound of having no result till, merge twice enzymolysis solution, the about 5Kg of seed that takes out precipitation bottom, obtains mandarin orange flesh fruit juice.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 lemon acid for adjusting pH is 4.0, according to the ratio of 40ml/L, add well-grown grape wine distiller's yeast (being prepared by Angel grape wine high activity dried yeast), zymamsis under room temperature, ferments and when wine degree is 11.5ml/100ml, stops fermentation.The complete fermented liquid room temperature of fermentation is placed 3 weeks, 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, index of correlation is in Table 1.
By the good former wine of mandarin orange flesh fruit wine of ageing, add suitable sugar or not sugaring, be deployed into that sweet acid is suitable, fruital and aroma is strong, the 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.
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 preferably 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 equivalent substitute mode, within being included in protection scope of the present invention.
Claims (6)
- Without bitter taste mandarin orange flesh fruit wine without a slag discharge production method, it is characterized in that comprising the following steps:(1) by after hesperidium aurantium peeling, washing, through fragmentation, obtain mandarin orange flesh fruit slurry;(2) liquefaction: after mandarin orange flesh fruit slurry being liquefied completely by twice enzymolysis, remove seed, obtain mandarin orange flesh fruit juice;(3) debitterize: according to the ratio of 0.8～1.2 g/kg, molecular imprinted polymeric adsorbent is joined in mandarin orange flesh fruit juice, stir, leach molecular imprinted polymeric adsorbent, obtain debitterize mandarin orange flesh fruit juice;(4) zymamsis: the ratio according to 60～200 mg/L adds SO 2after stir evenly, add carbon source and regulate fruit juice soluble solid concentration to 190～250 g/kg; Add organic acid and regulate fruit juice pH value to 3.0～4.0; According to the ratio of 30～50 ml/L, add after the vigorous distiller's yeast of fermentation, carry out zymamsis under room temperature, fermenting to ethanol concn is that zymamsis stops naturally after 11.5 ml/100ml;(5) pouring: the fermented liquid that fermentation is completed was placed after 2～3 weeks under room temperature, siphon goes out upper pure mellow wine liquid in another container, and collects 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: by the former wine of mandarin orange flesh fruit wine after ageing, allocate, after clarification or filtration, bottling, sterilization obtain without bitter taste mandarin orange flesh fruit wine;The described liquefaction of step (2) operates according to following steps:(1) primary enzymolysis: according to the ratio of 0.1～3 g/kg, polygalacturonase is joined in above-mentioned broken gained mandarin orange flesh fruit slurry, stir evenly rear room temperature and place 1.5～2 h, collect supernatant liquid, lower floor's pulp is standby;(2) secondary enzymolysis: in the lower floor's pulp after above-mentioned primary enzymolysis, according to the ratio of 0.1～3 g/kg, add polygalacturonase, after stirring in the standing enzymolysis of room temperature to the soup compound of having no result till, merge twice enzymolysis solution;Adopt molecular imprinted polymeric adsorbent to remove obacalactone, gained fruit wine is without bitter taste.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharge production method, it is characterized in that: the described hesperidium aurantium of step (1) refers to citrus reticulata“Chachi”, emperor mandarin orange, red tangerine, orange or shaddock; Described peeling, after gained pericarp dries for making dried orange peel or green-red shred made of orange peel; Described fragmentation refers to and adopts the mechanical or manual fragmentation of carrying out, obtains mandarin orange flesh fruit slurry.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharge production method, it is characterized in that: step (2) is described goes seed to refer to remove the seed that falls to fruit juice bottom, wait until and reprocess utilization; After described reprocessing utilization refers to seed to dry for oil expression.
- According to claim 1 a kind of without bitter taste mandarin orange flesh fruit wine without slag discharge production method, it is characterized in that: step (4) carbon source used is at least one 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 discharge production method, it is characterized in that: the described wine pin reprocessing of step (5) utilizes and refers to wine pin to carry out spiral press dewatering and dry, obtain thick yeast, as producing yeast extract and feed.
- One kind according to described in claim 1～5 any one without slag discharge production method produce obtain without bitter taste mandarin orange flesh fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310043719.9A CN103131587B (en) | 2013-02-04 | 2013-02-04 | Non-slag discharge production method of non-bitterness orange fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310043719.9A CN103131587B (en) | 2013-02-04 | 2013-02-04 | Non-slag discharge production method of non-bitterness orange fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103131587A CN103131587A (en) | 2013-06-05 |
| CN103131587B true CN103131587B (en) | 2014-12-03 |
Family
ID=48492044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310043719.9A Expired - Fee Related CN103131587B (en) | 2013-02-04 | 2013-02-04 | Non-slag discharge production method of non-bitterness orange fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103131587B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4439458A (en) * | 1982-04-26 | 1984-03-27 | The Coca-Cola Company | Preparation of citrus juices, concentrates and dried powders which are reduced in bitterness |
| CN100491347C (en) * | 2007-06-05 | 2009-05-27 | 陈华 | Method of extracting garlicin from garlic deep-processing waste water and garlicin absorption resin for extracting garlicin |
| CN102140395A (en) * | 2010-12-31 | 2011-08-03 | 肖中平 | Method for brewing navel orange full-fruit wine |
| CN102154082B (en) * | 2011-04-07 | 2012-12-05 | 暨南大学 | Residue-free production method of dragon fruit wine |
-
2013
- 2013-02-04 CN CN201310043719.9A patent/CN103131587B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103131587A (en) | 2013-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103131587B (en) | Non-slag discharge production method of non-bitterness orange fruit wine | |
| CN102676341B (en) | Method for producing flavone-rich hawthorn wine | |
| CN103519260B (en) | Production technology of red date concentrated clear juice | |
| CN103468020A (en) | Blueberry pigment extraction method | |
| CN103103067B (en) | Production method of ice date wine | |
| CN103342692A (en) | Method for extracting blueberry anthocyanin | |
| CN104745429B (en) | One kind is without bitter taste grapefruit fruit wine and its production method | |
| CN102154082A (en) | Residue-free production method of dragon fruit wine | |
| CN101649286A (en) | Method for preparing hawthorn fruit vinegar | |
| AU2011200575A1 (en) | Juice recovery process | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN104366640A (en) | Preparation method of auricularia auricular polysaccharide beverage | |
| CN104531441A (en) | Brewing process of sugar orange fruit wine | |
| CN102994319B (en) | Machine-made fermented citrus wine and production technology thereof | |
| RU2011123147A (en) | METHOD FOR PRODUCING CITRUS EXTRACT ENRICHED WITH FLAVONOIDS | |
| CN1931029B (en) | Persimmon leaf beverage and its making process | |
| CN104130901B (en) | Prunus humilis jujube wine and brewing method thereof | |
| CN105368664A (en) | Preparation method of kiwifruit wine | |
| CN109566927A (en) | A kind of concentration ginger juice and its production technology and application | |
| CN104560484A (en) | Alkalescent Chinese white spirit and brewing method thereof | |
| CN105154279A (en) | Capillary artemisia health care wine and preparation method thereof | |
| CN105002255B (en) | Biological processing method and processing equipment for red dates | |
| KR20150111576A (en) | process of manufacturing beer | |
| CN106434150A (en) | Production method for improving flavor of orange wine and shortening manufacturing period and orange wine | |
| CN108865591A (en) | A kind of fermentation of shaddock magma is pure to make white spirit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200930 Address after: 510632 Whampoa West Road, Guangdong, Guangzhou, No. 601, No. Patentee after: Guangzhou Jinan University Science Park Management Co.,Ltd. Address before: 510632 West Whampoa Road, Guangdong, Guangzhou, No. 601 Patentee before: Jinan University |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20201127 Address after: 510632 Whampoa West Road, Guangdong, Guangzhou, No. 601, No. Patentee after: Guangzhou Jinan University Science Park Management Co.,Ltd. Patentee after: Guangzhou smart Health Technology Co.,Ltd. Address before: 510632 Whampoa West Road, Guangdong, Guangzhou, No. 601, No. Patentee before: Guangzhou Jinan University Science Park Management Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141203 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |