CN103881864A - Preparation method of citrus wine - Google Patents
Preparation method of citrus wine Download PDFInfo
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- CN103881864A CN103881864A CN201410104634.1A CN201410104634A CN103881864A CN 103881864 A CN103881864 A CN 103881864A CN 201410104634 A CN201410104634 A CN 201410104634A CN 103881864 A CN103881864 A CN 103881864A
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Abstract
The invention discloses a preparation method of citrus wine, which comprises the following steps: a. selecting a fresh citrus fruit as a raw material, cleaning, and peeling; b. pressing the cleaned citrus fruit obtained in the step a, and removing residues to obtain a juice; c. carrying out enzyme treatment on the juice obtained in the step b at 40-50 DEG C for 1-2 hours; d. fermenting the juice subjected to enzyme treatment in the step c; and e. filtering the wine fermented in the step d to remove wine stillage, sterilizing, and packaging to obtain the finished product. The citrus fruit tastes sweet and delicious, can prevent diseases and enhance the physique when being drunk, is easy in preparation steps and simple and convenient to operate, and can be prepared in both plants and families.
Description
Technical field
The present invention relates to a kind of preparation method of orange wine.
Background technology
China is one of important country of origin of oranges and tangerines, oranges and tangerines aboundresources, and improved seeds are various, have the cultivation history of more than 4000 year.Through long-term cultivation, selection, citrus has become the mankind's precious fruit.According to the study, the nutritive ingredient of oranges and tangerines is very abundant, the approximately sugary 10g of every 100g oranges and tangerines edible part, and heat 150kJ, vitamins C 50mg, Vitamin C content is the highest, is the best vitamins C supply source of human body.Its topmost function is treated gastro-intestinal problems exactly, can harmonizing intestine-stomach, also can wriggle, help exhaust by stimulating intestine and stomach; The digestive tube of can also calming, increases appetite, stimulates appetite.Oranges and tangerines contain abundant vitamins C, have the effect that reduces blood fat and cholesterol.Therefore, oranges and tangerines are led to not only features good taste of fermented glutinous rice, also can preventing disease improve the health simultaneously.
Summary of the invention
The object of this invention is to provide a kind of preparation method of orange wine.
The technical solution used in the present invention is:
A preparation method for orange wine, comprises the following steps:
A: choosing fresh citrus fruit is raw material, cleans up, peeling;
B: by the cleaning of gained in step a completely citrus fruit squeeze, remove slag, obtain fruit juice;
C: be to carry out enzyme processing under 40-50 ℃ of condition by the fruit juice of gained in step b in temperature, enzyme processing time is 1-2h;
D: the enzyme fruit juice after treatment of gained in step c is fermented;
E: the wine liquid after the fermentation of gained in steps d is filtered, and except schlempe, sterilization, packing, obtains finished product.
The temperature of fermenting in described steps d is 20-25 ℃, and the time is 15-20 days.
In wine liquid in described steps d after fermentation, add one or more of matrimony vine, honey, Japanese Honeysuckle or chrysanthemum.
Advantage of the present invention is: fragrant and sweet good to eat, also preventable disease in quoting, strengthen physique, and making step is easy, simple to operation, not only can produce in factory, and also can family manufacture.
Embodiment
Following embodiment is only for the present invention is described, but can not limit protection scope of the present invention.
Embodiment 1
The preparation method of a kind of orange wine of the present invention, comprises the following steps:
A: choosing fresh citrus fruit is raw material, cleans up, peeling;
B: by the cleaning of gained in step a completely citrus fruit squeeze, remove slag, obtain fruit juice;
C: be to carry out enzyme processing under 40 ℃ of conditions by the fruit juice of gained in step b in temperature, enzyme processing time is 2h;
D: the enzyme fruit juice after treatment of gained in step c is fermented, and the temperature of fermentation is 20 ℃, and the time is 20 days, adds matrimony vine and honey in the wine liquid after fermentation;
E: the wine liquid after the fermentation of gained in steps d is filtered, and except schlempe, sterilization, packing, obtains finished product.
Embodiment 2
The preparation method of a kind of orange wine of the present invention, comprises the following steps:
A: choosing fresh citrus fruit is raw material, cleans up, peeling;
B: by the cleaning of gained in step a completely citrus fruit squeeze, remove slag, obtain fruit juice;
C: be to carry out enzyme processing under 45 ℃ of conditions by the fruit juice of gained in step b in temperature, enzyme processing time is 1.5h;
D: the enzyme fruit juice after treatment of gained in step c is fermented, and the temperature of fermentation is 23 ℃, and the time is 19 days, adds honey and Japanese Honeysuckle in the wine liquid after fermentation;
E: the wine liquid after the fermentation of gained in steps d is filtered, and except schlempe, sterilization, packing, obtains finished product.
Embodiment 3
The preparation method of a kind of orange wine of the present invention, comprises the following steps:
A: choosing fresh citrus fruit is raw material, cleans up, peeling;
B: by the cleaning of gained in step a completely citrus fruit squeeze, remove slag, obtain fruit juice;
C: be to carry out enzyme processing under 50 ℃ of conditions by the fruit juice of gained in step b in temperature, enzyme processing time is 1h;
D: the enzyme fruit juice after treatment of gained in step c is fermented, and the temperature of fermentation is 25 ℃, and the time is 15 days, adds matrimony vine and chrysanthemum in the wine liquid after fermentation;
E: the wine liquid after the fermentation of gained in steps d is filtered, and except schlempe, sterilization, packing, obtains finished product.
Fragrant and sweet good to eat, also preventable disease in quoting, strengthen physique, and making step is easy, simple to operation, not only can produce in factory, and also can family manufacture.
Claims (3)
1. a preparation method for orange wine, is characterized in that: comprise the following steps:
A: choosing fresh citrus fruit is raw material, cleans up, peeling;
B: by the cleaning of gained in step a completely citrus fruit squeeze, remove slag, obtain fruit juice;
C: be to carry out enzyme processing under 40-50 ℃ of condition by the fruit juice of gained in step b in temperature, enzyme processing time is 1-2h;
D: the enzyme fruit juice after treatment of gained in step c is fermented;
E: the wine liquid after the fermentation of gained in steps d is filtered, and except schlempe, sterilization, packing, obtains finished product.
2. the preparation method of a kind of orange wine according to claim 1, is characterized in that: the temperature of fermenting in described steps d is 20-25 ℃, and the time is 15-20 days.
3. the preparation method of a kind of orange wine according to claim 1, is characterized in that: in the wine liquid in described steps d after fermentation, add one or more of matrimony vine, honey, Japanese Honeysuckle or chrysanthemum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410104634.1A CN103881864A (en) | 2014-03-20 | 2014-03-20 | Preparation method of citrus wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410104634.1A CN103881864A (en) | 2014-03-20 | 2014-03-20 | Preparation method of citrus wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103881864A true CN103881864A (en) | 2014-06-25 |
Family
ID=50950996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410104634.1A Pending CN103881864A (en) | 2014-03-20 | 2014-03-20 | Preparation method of citrus wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103881864A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031811A (en) * | 2014-06-30 | 2014-09-10 | 桂林实力科技有限公司 | Citrus siraitia grosvenorii wine preparation method |
| CN105154278A (en) * | 2015-07-23 | 2015-12-16 | 金华职业技术学院 | Finger citron and citrus wine and method for fermenting same |
| CN111647480A (en) * | 2019-03-11 | 2020-09-11 | 四川赛维康科技有限公司 | Citrus reticulata and wolfberry fruit wine and preparation method thereof |
-
2014
- 2014-03-20 CN CN201410104634.1A patent/CN103881864A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031811A (en) * | 2014-06-30 | 2014-09-10 | 桂林实力科技有限公司 | Citrus siraitia grosvenorii wine preparation method |
| CN105154278A (en) * | 2015-07-23 | 2015-12-16 | 金华职业技术学院 | Finger citron and citrus wine and method for fermenting same |
| CN111647480A (en) * | 2019-03-11 | 2020-09-11 | 四川赛维康科技有限公司 | Citrus reticulata and wolfberry fruit wine and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140625 |