CN103966043A - Fermentation process of citrus fruits - Google Patents
Fermentation process of citrus fruits Download PDFInfo
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- CN103966043A CN103966043A CN201410133907.5A CN201410133907A CN103966043A CN 103966043 A CN103966043 A CN 103966043A CN 201410133907 A CN201410133907 A CN 201410133907A CN 103966043 A CN103966043 A CN 103966043A
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Abstract
The invention discloses a fermentation process of citrus fruits. The process comprises the steps as follows: a, fresh citrus fruits with better maturity are selected as raw materials, washed clean and peeled; b, the peeled fruits obtained in Step a are squeezed by a squeezer and separated by a centrifuge, and the juice part is taken; c, the juice obtained in Step b is subjected to enzyme treatment; d, a clarifying agent is added into the enzyme-treated juice obtained in Step c, the juice is left to stand for 2-3 days, filter residues are removed, and the juice part is taken; e, the juice obtained in Step d is contained in a fermentation tank to be fermented; f, the fermented juice obtained in Step e is sealed at the normal temperature for 5-10 days, filtered to remove wine residues, sterilized and packaged in a sealed manner to obtain a finished product. The fermentation process has the advantages as follows: the production steps are simple, the process is convenient to operate, and the product is high in yield, tastes good and meets market demands.
Description
Technical field
The present invention relates to a kind of zymotechnique of citrus fruit.
Background technology
Citrus, as characteristic fruit, is liked by human consumer extensively, liked by domestic consumer, and its feature and domestic consumer's food habits tasty and refreshing, fine and smooth, that wet one's whistle are very agreed with.Yet citrus is the fruit that a kind of seasonality is very strong, be difficult for preserving.Citrus sales mode be take and eaten raw as main, is not changing under current sales mode, and market is inevitable in relative saturation state.Therefore, become a kind of main flow, yet in prior art, this technology is immature for the reprocessing of citrus fruit, output is not high, does not meet the market requirement.
Summary of the invention
The zymotechnique that the object of this invention is to provide a kind of citrus fruit.
The technical solution used in the present invention is:
A zymotechnique for citrus fruit, comprises the following steps:
A: choose fresh, the good citrus fruit of ripening degree and be raw material, and clean up peeling;
B: adopt squeezing machine to squeeze the fruit after the peeling of gained in step a, then use separating centrifuge separated, get fruit juice part;
C: the fruit juice of gained in step b is carried out to enzyme processing;
D: add finings in the fruit juice in step c after the processing of the enzyme of gained, place 2-3 days, remove filter residue, get fruit juice part;
E: pack the fruit juice of gained in steps d into fermentation cylinder for fermentation;
F: the fruit juice after the fermentation of gained in step e is sealed to 5-10 days at normal temperatures, filter, except schlempe, sterilization, packs, and obtains finished product.
The concrete steps that in described step c, enzyme is processed are: add polygalacturonase, standing 1-2h, controls temperature and carry out at 40-60 ℃.
The temperature of fermenting in described step e is 15-25 ℃, and the time is 3-5 days, is down to 0.5% finishes fermentation when following when sugar.
Advantage of the present invention is: making step is simple, easy to operate, and output is high, and mouthfeel is good, accords with the demands of the market.
Embodiment
Following embodiment is only for the present invention is described, but can not limit protection scope of the present invention.
Embodiment 1
The zymotechnique of a kind of citrus fruit of the present invention, comprises the following steps:
A: choose fresh, the good citrus fruit of ripening degree and be raw material, and clean up peeling;
B: adopt squeezing machine to squeeze the fruit after the peeling of gained in step a, then use separating centrifuge separated, get fruit juice part;
C: the fruit juice of gained in step b is carried out to enzyme processing, add polygalacturonase, standing 1h, controls temperature and carry out at 60 ℃;
D: add finings in the fruit juice in step c after the processing of the enzyme of gained, place 2 days, remove filter residue, get fruit juice part;
E: pack the fruit juice of gained in steps d into fermentation cylinder for fermentation, the temperature of fermentation is 15 ℃, and the time is 5 days finishes fermentation when sugar is down to 0.5%;
F: the fruit juice after the fermentation of gained in step e is sealed to 5 days at normal temperatures, filter, except schlempe, sterilization, packs, and obtains finished product.
Embodiment 2
The zymotechnique of a kind of citrus fruit of the present invention, comprises the following steps:
A: choose fresh, the good citrus fruit of ripening degree and be raw material, and clean up peeling;
B: adopt squeezing machine to squeeze the fruit after the peeling of gained in step a, then use separating centrifuge separated, get fruit juice part;
C: the fruit juice of gained in step b is carried out to enzyme processing, add polygalacturonase, standing 1.5h, controls temperature and carry out at 50 ℃;
D: add finings in the fruit juice in step c after the processing of the enzyme of gained, place 2-3 days, remove filter residue, get fruit juice part;
E: pack the fruit juice of gained in steps d into fermentation cylinder for fermentation, the temperature of fermentation is 20 ℃, and the time is 4 days finishes fermentation when sugar is down to 0.4%;
F: the fruit juice after the fermentation of gained in step e is sealed to 7 days at normal temperatures, filter, except schlempe, sterilization, packs, and obtains finished product.
Embodiment 3
The zymotechnique of a kind of citrus fruit of the present invention, comprises the following steps:
A: choose fresh, the good citrus fruit of ripening degree and be raw material, and clean up peeling;
B: adopt squeezing machine to squeeze the fruit after the peeling of gained in step a, then use separating centrifuge separated, get fruit juice part;
C: the fruit juice of gained in step b is carried out to enzyme processing, add polygalacturonase, standing 2h, controls temperature and carry out at 40 ℃;
D: add finings in the fruit juice in step c after the processing of the enzyme of gained, place 3 days, remove filter residue, get fruit juice part;
E: pack the fruit juice of gained in steps d into fermentation cylinder for fermentation, the temperature of fermentation is 25 ℃, and the time is 3 days finishes fermentation when sugar is down to 0.3%;
F: the fruit juice after the fermentation of gained in step e is sealed to 10 days at normal temperatures, filter, except schlempe, sterilization, packs, and obtains finished product.
Making step is simple, easy to operate, and output is high, and mouthfeel is good, accords with the demands of the market.
Claims (3)
1. a zymotechnique for citrus fruit, is characterized in that: comprise the following steps:
A: choose fresh, the good citrus fruit of ripening degree and be raw material, and clean up peeling;
B: adopt squeezing machine to squeeze the fruit after the peeling of gained in step a, then use separating centrifuge separated, get fruit juice part;
C: the fruit juice of gained in step b is carried out to enzyme processing;
D: add finings in the fruit juice in step c after the processing of the enzyme of gained, place 2-3 days, remove filter residue, get fruit juice part;
E: pack the fruit juice of gained in steps d into fermentation cylinder for fermentation;
F: the fruit juice after the fermentation of gained in step e is sealed to 5-10 days at normal temperatures, filter, except schlempe, sterilization, packs, and obtains finished product.
2. the zymotechnique of a kind of citrus fruit according to claim 1, is characterized in that: the concrete steps that in described step c, enzyme is processed are: add polygalacturonase, standing 1-2h, controls temperature and carry out at 40-60 ℃.
3. the zymotechnique of a kind of citrus fruit according to claim 1, is characterized in that: the temperature of fermenting in described step e is 15-25 ℃, and the time is 3-5 days, is down to 0.5% finishes fermentation when following when sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410133907.5A CN103966043A (en) | 2014-04-04 | 2014-04-04 | Fermentation process of citrus fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410133907.5A CN103966043A (en) | 2014-04-04 | 2014-04-04 | Fermentation process of citrus fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103966043A true CN103966043A (en) | 2014-08-06 |
Family
ID=51236052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410133907.5A Pending CN103966043A (en) | 2014-04-04 | 2014-04-04 | Fermentation process of citrus fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN103966043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531441A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Brewing process of sugar orange fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN103387901A (en) * | 2013-07-31 | 2013-11-13 | 张松波 | Preparation method of orange fruit wine |
-
2014
- 2014-04-04 CN CN201410133907.5A patent/CN103966043A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN102140405A (en) * | 2011-01-19 | 2011-08-03 | 天津市玉人泉果酒科技有限公司 | Fermented orange wine and preparation method thereof |
| CN103387901A (en) * | 2013-07-31 | 2013-11-13 | 张松波 | Preparation method of orange fruit wine |
Non-Patent Citations (1)
| Title |
|---|
| 罗芒生: "柑橘果酒制作流程", 《农家科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531441A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Brewing process of sugar orange fruit wine |
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Application publication date: 20140806 |