CN103897964A

CN103897964A - Method for preparing fruit wine by using mandarin oranges

Info

Publication number: CN103897964A
Application number: CN201410152247.5A
Authority: CN
Inventors: 叶贤忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-04-16
Filing date: 2014-04-16
Publication date: 2014-07-02

Abstract

The invention provides a method for preparing fruit wine by using mandarin oranges. The method is characterized by comprising the following steps: cutting open peeled mandarin orange flesh, obtaining juice by adopting a centrifugal dewatering method, adding clean clear water, the weight of which is 5-7 times of the weight of the juice, to the juice, then adding edible ethanol with the ethanol content of 95% till the ethanol content is 45-55%, feeding oxygen or clean air for alcoholization, ensuring alcoholization air pressure to be higher than atmospheric pressure and no more than 0.12Mpa, and alcoholizing for 15-17 days. Compared with the prior art, the method has the advantages of being capable of consuming lots of mandarin oranges in a short time so as to avoid deterioration of the mandarin oranges caused by long-time storage of the mandarin oranges and producing the wine with specific flavor.

Description

The method of mandarin orange fruit wine processed

Technical field:

The present invention relates to a kind of manufacture method of wine.

Background technology:

In mandarin orange pulp, contain abundant fructose, tartaric acid, amino acid, VITAMIN, carbohydrate, be difficult to long-time storage, add that this fruit maturation time is short, pulp fraction is only cooked fruit edible, some area is by dried orange peel processed pericarp, pulp abandons, and causes very large waste and contaminate environment.

Summary of the invention:

Goal of the invention of the present invention is to provide a kind of can consume mandarin oranges cause the mandarin orange fruit wine processed of mandarin orange wine that go bad, that can produce special taste method to avoid long storage time mandarin orange in a large number in the short period of time.

The present invention realizes like this, mandarin orange meat after peeling is cut, adopt the method for centrifuge dehydration to obtain juice, toward the clean clear water of 5-7 times that adds juice weight in juice, then adding ethanol content is 95% edible ethanol, until ethanol content is 45-55%, then passes into oxygen or cleaned air refines, keeping alcoholization air pressure higher but be no more than 0.12MPa than normal atmosphere, is 15-17 days between alcoholization.

Here, alcoholization is to carry out in an airtight container.

Owing to containing abundant fructose, carbohydrate in mandarin orange juice, and biological enzyme content is high, like this, under effect biological enzyme and oxygen, fermentation becomes glucose, during the fermentation the material of the generation pungent odour in edible ethanol and bitter taste is eliminated, thus make ethanol content 28-32% be rich in mandarin orange taste, with mandarin orange nature mandarin orange wine sweet taste, that there is no the intrinsic pungent odour of edible ethanol and bitter taste.

Compared with the prior art the present invention, has advantages of and can in the short period of time, cause mandarin orange wine that go bad, that can produce special taste for a large amount of mandarin oranges that consume to avoid long storage time mandarin orange.

Embodiment:

Now the present invention is described in further detail in conjunction with the embodiments:

The present invention realizes like this, mandarin orange meat after peeling is cut, adopt the method for centrifuge dehydration and obtain juice through 50 eye mesh screen filtrations, orange peel can be used as the raw material of dried orange peel, toward the clean clear water of 5-7 times that adds juice weight in juice, then adding ethanol content is 95% edible ethanol, until ethanol content is 45-55%, move in wine alcoholization container, make liquid account for 85%-95% of wine alcoholization vessel volume, then pass into the oxygen of 30-38 ℃ or cleaned air (because the mandarin orange harvest season is generally in autumn and winter, temperature is lower) and refine in airtight situation, keep alcoholization air pressure higher but be no more than 0.12MPa than normal atmosphere, it between alcoholization, is 15-17 days.

Claims

1. the method for mandarin orange fruit wine processed, it is characterized in that the mandarin orange meat after peeling to cut, adopt the method for centrifuge dehydration to obtain juice, toward the clean clear water of 5-7 times that adds juice weight in juice, then adding ethanol content is 95% edible ethanol, until ethanol content is 45-55%, then passes into oxygen or cleaned air refines, keeping alcoholization air pressure higher but be no more than 0.12MPa than normal atmosphere, is 15-17 days between alcoholization.

2. the method for mandarin orange according to claim 1 fruit wine processed, is characterized in that alcoholization is to carry out in an airtight container.