CN103387901A

CN103387901A - Preparation method of orange fruit wine

Info

Publication number: CN103387901A
Application number: CN2013103270811A
Authority: CN
Inventors: 张松波
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2013-11-13

Abstract

The invention provides a preparation method of orange fruit wine. The preparation method comprises the following steps: 1) peeling oranges and pulping orange flesh; 2) adding SO2 into the orange pulp to resist bacteria, and adding pectinase for enzymolysis, thus obtaining enzymatic hydrolysate, wherein the adding amount of SO2 in each liter of orange pulp is 50-120mg, and the adding amount of the pectinase which is 0.6-1.1% of the weight of the orange pulp; 3) regulating the sugar degree of the enzymatic hydrolysate to 20-25 degrees Brix, adding yeast which is 0.04-0.06% of the weight of the mixed liquid, fermenting at 20-25 DEG C for 30-48h, and then fermenting at 15-18 DEG C for 15-30 days; and 4) filtering the fermentation liquid, settling and ageing to obtain the orange fruit wine. The orange fruit wine prepared by the preparation method is beautiful in color and luster, is clear and transparent, has pure and soft orange fruit fragrance and wine fragrance, tastes good and refreshing and has long aftertaste.

Description

The preparation method of orange fruit wine

Technical field

The present invention relates to a kind of fruit juice wine and make field, be specifically related to a kind of preparation method of orange fruit wine.

Background technology

Orange is the mature fruit of the multiple tangerine classes such as rutaceae good fortune tangerine or Zhu tangerine, nutritious, contain the materials such as vitamin C, citric acid and glucose, have the effects such as reducing blood-fat, atherosclerosis, preventing cardiovascular disease is benefited, liked by consumers in general.Make fruit wine take orange as raw material and have significant resources advantage, can increase added value of product, can create economic benefit and social benefit preferably.

Existing fruit wine is various in style, take fruit as raw material through squeezing the juice, the operations such as sterilizing, filtration, batching, fermentation, low temperature ageing are prepared from, after professional's dilution directly and white spirit mixing be mixed.This class fruit juice wine color and luster is vivid, mouthfeel has characteristic, gets consumer reception very much.But this class fruit juice wine is a kind of alcoholic beverage of blending white wine after all, and alcoholic strength is higher, is not suitable for the women and the minor drinks.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of preparation method of orange fruit wine.This fruit wine is a kind of low wine degree health promoting wine through microbial fermentation, contains the various active material, has the opposing aging, vessel softening, the effect of strengthening the body resistance to consolidate the constitution.

Technical scheme provided by the invention is to provide a kind of preparation method of orange fruit wine, comprises the following steps:

1), with the orange peeling, get the pulp making beating;

2) add SO in orange slurry ₂Antibacterial, and add polygalacturonase to carry out enzymolysis, SO in every L orange slurry ₂Add-on be 50～120mg, the add-on of polygalacturonase is 6～11 ‰ of orange slurry weight, obtains enzymolysis solution;

3) pol to 20～25 ° of Brix of allotment enzymolysis solution, add the yeast of mixed liquid weight 0.04～0.06%,, at 20～25 ℃ of bottom fermentation 30～48h, then fermented under 15～18 ℃ 15～30 days again;

4), with the filtering fermentation liquor of step 3), collect filtrate;

5) filtrate is carried out clarifying treatment, sterilizing, ageing 1～3 month, obtain.

Regulate its pol to adding honey in enzymolysis solution in step 3).

In step 5), described clarifying treatment is to after adding chitosan in the ratio of 0.5～1.5g/L filtrate in filtrate, the elimination throw out.Described sterilising temp is 60～65 ℃, and sterilization time is 20～25min.Sea buckthorn fruit wine of the present invention is a class low-alcoholic, be rich in alcohols, sugar, ester class, multiple amino acids, VITAMIN and mineral substance, also contain the multiple organic acid health promoting wine such as tannin, tartrate, oxysuccinic acid, has the metabolism of adjusting, stimulate circulation, control volume inner cholesterol level, have diuresis, excites liver function and the anti-ageing effect of waiting for a long time.The orange fruit wine color and luster that the present invention makes is pleasant, as clear as crystal, has pure soft orange fruital and aroma, tasty and refreshing and long times of aftertaste.

Embodiment

The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.

Embodiment 1

1), with the orange peeling, get the pulp making beating;

2) add SO in orange slurry ₂Antibacterial, and add polygalacturonase to carry out enzymolysis, SO in every L orange slurry ₂Add-on be 50mg, the add-on of polygalacturonase is 6 ‰ of orange slurry weight, obtains enzymolysis solution;

3) regulate its pol to 20 ° Brix to adding honey in enzymolysis solution, add the yeast of mixed liquid weight 0.04%,, at 20 ℃ of bottom fermentation 30h, then fermented again under 15 ℃ 15 days;

4), with the filtering fermentation liquor of step 3), collect filtrate;

5) add chitosan to carry out clarifying treatment to the ratio in 0.5g/L filtrate in filtrate, the elimination throw out, sterilizing 20min, ageing are 1 month under 60 ℃, obtain.

Embodiment 2

1), with the orange peeling, get the pulp making beating;

2) add SO in orange slurry ₂Antibacterial, and add polygalacturonase to carry out enzymolysis, SO in every L orange slurry ₂Add-on be 120mg, the add-on of polygalacturonase is 11 ‰ of orange slurry weight, obtains enzymolysis solution;

3) regulate its pol to 25 ° Brix to adding honey in enzymolysis solution, add the yeast of mixed liquid weight 0.06%,, at 25 ℃ of bottom fermentation 48h, then fermented again under 18 ℃ 30 days;

4), with the filtering fermentation liquor of step 3), collect filtrate;

5) add chitosan to carry out clarifying treatment to the ratio in 1.5g/L filtrate in filtrate, the elimination throw out, sterilizing 25min, ageing are 3 months under 65 ℃, obtain.

Embodiment 3

1), with the orange peeling, get the pulp making beating;

2) add SO in orange slurry ₂Antibacterial, and add polygalacturonase to carry out enzymolysis, SO in every L orange slurry ₂Add-on be 105mg, the add-on of polygalacturonase is 9 ‰ of orange slurry weight, obtains enzymolysis solution;

3) regulate its pol to 24 ° Brix to adding honey in enzymolysis solution, add the yeast of mixed liquid weight 0.05%,, at 23 ℃ of bottom fermentation 40h, then fermented again under 16 ℃ 20 days;

4), with the filtering fermentation liquor of step 3), collect filtrate;

5) add chitosan to carry out clarifying treatment to the ratio in 1g/L filtrate in filtrate, the elimination throw out, sterilizing 22min, ageing are 2 months under 63 ℃, obtain.

Embodiment 4

1), with the orange peeling, get the pulp making beating;

2) add SO in orange slurry ₂Antibacterial, and add polygalacturonase to carry out enzymolysis, SO in every L orange slurry ₂Add-on be 500mg, the add-on of polygalacturonase is 11 ‰ of orange slurry weight, obtains enzymolysis solution;

3) regulate its pol to 20 ° Brix to adding honey in enzymolysis solution, add the yeast of mixed liquid weight 0.06%,, at 20 ℃ of bottom fermentation 48h, then fermented again under 15 ℃ 30 days;

4), with the filtering fermentation liquor of step 3), collect filtrate;

5) add chitosan to carry out clarifying treatment to the ratio in 0.5g/L filtrate in filtrate, the elimination throw out, sterilizing 20min, ageing are 3 months under 65 ℃, obtain.

Claims

1. the preparation method of orange fruit wine is characterized in that: comprise the following steps:

1), with the orange peeling, get the pulp making beating;

4), with the filtering fermentation liquor of step 3), collect filtrate;

2. the preparation method of orange fruit wine according to claim 1 is characterized in that: to adding honey in enzymolysis solution, regulate its pol.

3. the preparation method of orange fruit wine according to claim 1 is characterized in that: described clarifying treatment is to after adding chitosan in the ratio of 0.5～1.5g/L filtrate in filtrate, the elimination throw out.

4. the preparation method of orange fruit wine according to claim 1, it is characterized in that: described sterilising temp is 60～65 ℃, sterilization time is 20～25min.