CN105886303A - Sugar candy orange wine - Google Patents
Sugar candy orange wine Download PDFInfo
- Publication number
- CN105886303A CN105886303A CN201610421408.5A CN201610421408A CN105886303A CN 105886303 A CN105886303 A CN 105886303A CN 201610421408 A CN201610421408 A CN 201610421408A CN 105886303 A CN105886303 A CN 105886303A
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- orange
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
The invention discloses sugar candy orange wine. The sugar candy orange wine is prepared from 1-3 parts of rice wine, 4-8 parts of sugar candy orange, 0.02-0.06 part of distiller's yeast and 1-3 parts of water. A preparing method includes the steps of orange boiling, fermentation, mixing and stirring, secondary fermentation, distillation, ageing and packaging. No chemical substances or pigment is added into the sugar candy orange wine, and therefore edible safety is high. The sugar candy orange wine is mellow to taste, gently fragrant, refreshing and sweet and has strong orange fragrance, the flavor is pure, the fragrance does not become weaker after the wine is stored for a long time, and the shelf life is long; the production process is simple, stable, suitable for mass production and good in economic benefits.
Description
Technical field
The present invention relates to field of food, in particular to a kind of crystal sugar orange orange wine.
Background technology
Wine is a kind of common drink on common people's dining table, and preparation method is more, and kind is the most more, and fruit wine belongs to assembled alcoholic drinks
One, fruit wine uses addition essence and the dispensing mode of pigment mostly in the market, and not only mouthfeel is poor, and wherein essence
Health unfavorable with pigment.At present, commercially available fruit flavour wine composition is single, taste bad, easy top, it is impossible to meet people to nutrition
Demand diversified with drink.The most also there is the method utilizing pulp to prepare fruit wine, but this type of fruit wine exists easily
The problem of top, the most this method preparing fruit wine produces substantial amounts of pericarp rubbish, can not be prepared by completely, necessarily
Waste is caused in degree.Chinese patent CN1303919A discloses the processing method of a kind of citrus brandy, utilizes Citrus
Fruit be raw material through juice-extraction centrifugal, stand clarification, adjust sugar and acid degree, low temperature main fermentation, after ferment, filter ageing, allotment, freezing mistake
The processes such as filter, ultra high temperature short time sterilization, hot filling process citrus fermented wine, and dry type citrus fermented wine through distillation, is joined again
Putting filtration ageing, allotment, the processes such as freezing and filtering becomes citrus brandy.This patent of invention uses FMC whole-fruit squazzer
Squeezing the juice, the bitter substance in orange peel also is entered in juice to make wine by squeezing, affects the flavour of citrus brandy, and its wine brewing needs are carried out
Chemistry deacidification, affects quality and physics, the chemical stability of wine, and procedure of processing is complicated in addition, and technological parameter is various, is producing
In journey, repeatability is difficult to ensure that.
For the problems referred to above, the present invention selects rice wine as raw material, is had the Yongxing crystal sugar orange of excellent texture by interpolation,
Developing a kind of crystal sugar orange orange wine, the materials compatibility of this orange wine is reasonable, and preparation method is fine, stable, makes orange wine have mellow, deep and remote
Fragrant, tasty and refreshing, sweet and refreshing mouthfeel, and drink good taste, delicate mouthfeel.
Summary of the invention
It is an object of the invention to for the deficiencies in the prior art, it is provided that a kind of crystal sugar orange orange wine, without essence and pigment, fill
Divide and utilize raw material, the crust of comprehensive utilization orange and the orange method for preparing medicated wine of pulp.
For solving above-mentioned technical problem, the invention provides a kind of crystal sugar orange orange wine, the raw material of following weight portion prepare:
Rice wine 1-3 part, crystal sugar orange 4-8 part, distiller's yeast 0.02-0.06 part, water 1-3 part.
Preferably, it is made up of the raw material of following weight portion: 2 parts of rice wine, crystal sugar orange 6 parts, 0.04 part of distiller's yeast, 2 parts of water.
Present invention also offers the preparation method of described crystal sugar orange orange wine, comprise the following steps: boil orange, fermentation, mixing is stirred
Mix, secondary fermentation, distillation, ageing, packaging.
Preferably, described preparation method comprises the following steps:
A: boil orange: take fresh nothing and rot ripe flavous crystal sugar orange, cut into slices to thickness less than 1mm, add water and boil orange, wherein
Orange water compares 3:1；
B: fermentation: fermented by rice wine, distiller's yeast adding proportion is respectively 1-3%, and fermentation temperature controls 33-37 DEG C, sends out
1-3 days ferment time；
C: mix and blend, secondary fermentation: well-done orange is really added in the rice wine fermented, carries out secondary fermentation, fermentation
Temperature controls 33-37 DEG C, fermentation time 28-32 days；
D: distillation: distilled by the mixture after secondary fermentation, in still-process, cooling water temperature is less than 65 DEG C, tail wine
The number of degrees are not less than 10 degree；
E: ageing: use ceramic vessel to carry out ageing, store sth. in a cellar, airtight, shady and cool, no less than 6 months in dry environment；
F: packaging: pack according to required specification, be finished product crystal sugar orange orange wine.
Preferably, described step A is boiled orange temperature and controls 60-70 DEG C, 10-15min；Preferably 65 DEG C, 12min.
Preferably, in described step B, C, add distiller's yeast ratio and be preferably 2%, control temperature 35 DEG C, continuing fermentation 2 days.
Preferably, cooling water temperature 60 DEG C when distilling in described step D.
Preferably, preferred 15-25 DEG C of ageing environment temperature in described step E, more than 6 months time.
Wherein, in described step sweat, distiller's yeast is prepared by following methods:
A, gets the raw materials ready by following proportioning: early rice 60%, Orchid 30%, marks rattan 10%；
B, aforementioned proportion will break into powder, Orchid and mark rattan be pulverized pulping, mix and mix thoroughly, add water and knead into
Group, amount of water is placed on table top and can hold its shape that shape 90% is indeformable is advisable can pinch into ball；
C, pinches into the orbicule of diameter about 25mm by the mixed with rice rubbed group point, and pendulum is on bamboo dustpan；
D, takes front a batch of wine bent, is 50:1 with newly doing distiller's yeast amount ratio, breaks into fine powder, be sprinkling upon in dustpan, will
Dustpan rocks, and makes wine song powder be bonded at uniformly on the distiller's yeast newly done；
E, dustpan is added a cover dustpan again, deposits in the cool, do not open and stir in 24 hours；
F, opened after 24 hours, rocks 2 minutes, does not the most add a cover, and allowed its natural air drying；Follow-up rocked every 4 hours
Once；Continuous 4 days；
G, is put into the outdoor lower sun together with dustpan and shines, shine to can be rolled into fine powder with wooden stick and then can be in store for；Excellent
Choosing is shone 4-5 days；
H, installs with freshness protection package and ties sealing, is stored at cool place standby.
Wherein, the present invention chooses high-quality Yongxing crystal sugar orange, it is carried out deep processing, fully extends that crystal sugar orange is non-to be eaten raw
Eating method, substantially increases its seasonal, and in the non-supply phase, it is possible to fully apply, delicious food is enjoyed endless, throughout the year
All there is supply, do not limited by season.
Additionally, in sweat, select the distiller's yeast that the present invention is special, crystal sugar orange and rice wine fully can be fermented, and right
The fermented wine sort of quyi class that different raw materials is selected is the most identical with consumption, can reach simultaneously optimal to the two ferment effect.
After adding rice wine stirring, the judgement for attenuation degree is particularly significant, i.e. presents after reaching gently to pinch orange fruit endothelium
Sludge-like is optimal, and the orange wine so produced is more mellow.
The present inventor, through studying discovery for a long period of time, uses proportioning of the present invention and preparation method to make crystal sugar orange orange wine, utilizes
Crystal sugar orange and rice wine are fermented by special distiller's yeast, it is possible to well control the sense sour and astringent, bitter of orange fruit and rice wine, and pass through
To temperature, the control of time, even distiller's yeast manufacturing process in technical process, mellow, delicate fragrance, tasty and refreshing, sweet can be prepared into
U.S., mouthfeel has the orange wine of the fragrant feature of orange.
The crystal sugar orange orange wine that the present invention makes, without any chemical substance and pigment, edible safety is high, the party's legal system
Standby orange wine flavour and color are both from raw material itself, more healthy, nature, genuineness.Pulp by fermentation, distillation etc.
Series of process flow process, can well control the sour and astringent material in raw material and residue, exclusive delicate fragrance material and nutrition in orange fruit
Composition is retained in cut.Cut remains to keep stable local flavor after the techniques such as distillation, makes that entrance is mellow, delicate fragrance, tasty and refreshing,
Present the features such as fragrance sweet and refreshing, orange is pure.Pure flavor simultaneously, does not haves the phenomenon that fragrance is thin out after long-time storage, protect
The matter phase is long, and production technology is simply stablized, it is adaptable to produce in a large number, good in economic efficiency.
Detailed description of the invention
Below in conjunction with embodiment, the crystal sugar orange orange wine of the present invention is elaborated.But those skilled in the art should be bright
In vain, following preferred embodiment is merely cited for, and is not construed as limiting the invention.
In the present invention, if not refering in particular to, all of part, percentage are unit of weight, and all of equipment and raw material etc. are equal
It is commercially available or the industry is conventional.Method in following embodiment, if no special instructions, is the routine of this area
Method.
Unit used in various embodiments of the present invention, comparative example is all as a example by kg, below with reference to embodiment to this
Bright it is described in further detail.
Embodiment 1
The material used includes 2 parts of rice wine, crystal sugar orange 6 parts, 0.04 part of distiller's yeast, 2 parts of water.Preparation method is:
A: boil orange: take fresh nothing and rot ripe flavous crystal sugar orange, cut into slices to thickness less than 1mm, add water and boil orange, wherein
Orange water compares 3:1；Boil orange temperature and control 65 DEG C, 12min.
B: fermentation: fermented by rice wine, distiller's yeast adding proportion is respectively 2%, and fermentation temperature controls 35 DEG C, fermentation time
2 days；
C: mix and blend, secondary fermentation: well-done orange is really added in the rice wine fermented, carries out secondary fermentation, fermentation
Temperature controls 35 DEG C, fermentation time 30 days；
D: distillation: the mixture after secondary fermentation is distilled, cooling water temperature 60 DEG C in still-process, the tail wine number of degrees
Not less than 10 degree；
E: ageing: use ceramic vessel to carry out ageing, store sth. in a cellar, airtight, shady and cool, no less than 6 months in dry environment, ageing
Environment temperature 20 DEG C；
F: packaging: pack according to required specification, be finished product crystal sugar orange orange wine.
Wherein, the distiller's yeast that during distiller's yeast is specification, method prepares.
Comparative example 1
The material that comparative example 1 uses includes 2 parts of rice wine, 0.04 part of distiller's yeast, and 2 parts of water, preparation method is with embodiment 1.
Comparative example 2
The material that comparative example 2 uses includes 2 parts of rice wine, crystal sugar orange 6 parts, 0.04 part of distiller's yeast, 1 part of water, and preparation method is with real
Execute example 1.
Comparative example 3
The material that comparative example 3 uses includes 2 parts of rice wine, crystal sugar orange 4 parts, 0.04 part of distiller's yeast, 2 parts of water, and preparation method is with real
Execute example 1.
Comparative example 4
The material that comparative example 4 uses includes 1 part of rice wine, crystal sugar orange 6 parts, 0.04 part of commercially available distiller's yeast, 2 parts of water, preparation method
With embodiment 1.
Comparative example 5
Comparative example 5 uses the material in embodiment 1.In its preparation method, step A is boiled orange temperature 80 DEG C, time
10min, remaining step is with embodiment 1.
Comparative example 6
Comparative example 6 uses the material in embodiment 1.In its preparation method, step C secondary fermentation 35 days, remaining step is same
Embodiment 1.
Comparative example 7
Comparative example 7 uses the material in embodiment 1.In its preparation method, ageing temperature 25 DEG C in step E, remaining step
With embodiment 1.
For a better understanding of the present invention, the performance of the following table orange wine to preparing in each embodiment, comparative example illustrates.Its
In to orange perfume, bitterness sense, sophistication, mellow sense, the evaluation result of particle precipitation phenomenon etc. after 180 days, be via 100 people respectively
Average result after marking the These parameters of the orange wine in embodiment 1 and comparative example 1-9, replaces here, describe with word
Fractional value in generation scoring experiment, thus evaluation result is described more intuitively.
The each embodiment of table 1, the orange wine performance comparison table of comparative example
In filling a prescription in comparative example 1, crystal sugar orange omits, and the orange wine taste prepared is single, and bitterness sense is obvious, and mouthfeel is the most puckery, puts
Postpone.Comparative example 2,3 will regulate the ratio of orange water when crystal sugar orange boils orange in formula, although prepared orange wine rich orange fragrance,
But orange taste is the lightest, bitterness sense is obvious, and the resting period longer after have material to separate out.Distiller's yeast in formula is replaced by comparative example 4
Being changed to commercially available distiller's yeast, prepared orange wine orange taste is strong, but bitterness sense is obvious, and the resting period longer after have material to separate out.Right
Adjusting in ratio 5 and boil orange time-temperature, secondary fermentation time and vapo(u)rizing temperature, prepared orange wine or orange perfume (or spice) are asked the lightest, or bitter
Astringent sense is obvious, or the resting period longer after have material to separate out.
The materials compatibility using the orange wine that proportioning of the present invention and preparation method prepare is reasonable, and preparation method is fine, stable, makes
Orange wine has mellow, delicate fragrance, tasty and refreshing, sweet and refreshing mouthfeel, and drinks good taste, delicate mouthfeel.
Although it should be noted that the present invention, when orange wine carrying out performance mouthfeel and evaluating, only describes single condition and enters
For mouthfeel and the impact of performance during line translation, but it should be understood readily by those skilled in this art, in its actual R&D process, in order to
Obtain above-mentioned suitable, optimal formula and operating parameter, it is impossible to only carry out single tune as in above-described embodiment and comparative example
Joint, but needs to consider the impact of each condition, by great many of experiments and mouthfeel evaluate just can with optimization optimum proportioning and
Experiment condition, and be to save length, do not enumerate at this.
Above the preferred embodiments of the disclosure and embodiment are explained in detail, but the present invention is not limited to
The above-described embodiment and examples, in the ken that those skilled in the art are possessed, it is also possible to without departing from the present invention
On the premise of design, various changes can be made.
Claims (9)
1. a crystal sugar orange orange wine, materials include: rice wine 1-3 part, crystal sugar orange 4-8 part, distiller's yeast 0.02-0.06 part, water 1-3 part.
Crystal sugar orange orange wine the most according to claim 1, is made up of the raw material of following weight portion: 2 parts of rice wine, crystal sugar orange 6 parts,
0.04 part of distiller's yeast, 2 parts of water.
3. the preparation method of crystal sugar orange orange wine described in an any one of claim 1-2, it is characterised in that comprise the following steps:
Boil orange, fermentation, mix and blend, secondary fermentation, distillation, ageing, packaging.
Preparation method the most according to claim 3, it is characterised in that comprise the following steps:
A: boil orange: take fresh nothing and rot ripe flavous crystal sugar orange, cut into slices to thickness less than 1mm, add water and boil orange, wherein orange water
Compare 3:1；
B: fermentation: fermented by rice wine, distiller's yeast adding proportion is respectively 1-3%, and fermentation temperature controls 33-37 DEG C, during fermentation
Between 1-3 days；
C: mix and blend, secondary fermentation: well-done orange is really added in the rice wine fermented, carries out secondary fermentation, fermentation temperature
Control 33-37 DEG C, fermentation time 28-32 days；
D: distillation: distilled by the liquid after secondary fermentation, in still-process, cooling water temperature is less than 65 DEG C, and the tail wine number of degrees are not
Less than 10 degree；
E: ageing: use ceramic vessel to carry out ageing, store sth. in a cellar, airtight, shady and cool, no less than 6 months in dry environment；
F: packaging: pack according to required specification, be finished product crystal sugar orange orange wine.
Preparation method the most according to claim 4, it is characterised in that boil orange temperature in described step A and control 60-70 DEG C,
10-15min；Preferably 65 DEG C, 12min.
6., according to the preparation method one of claim 4-5 Suo Shu, it is characterised in that in described step B, C, add distiller's yeast ratio
It is preferably 2%, controls temperature 35 DEG C, continuing fermentation 2 days.
7. according to the preparation method one of claim 4-6 Suo Shu, cooling water temperature 60 DEG C during distillation in described step D.
8. according to the preparation method one of claim 4-7 Suo Shu, preferred 15-25 DEG C of ageing environment temperature in described step E, time
Between more than 6 months.
9., according to the preparation method one of claim 4-7 Suo Shu, in described step sweat, distiller's yeast is prepared by following methods:
A, gets the raw materials ready by following proportioning: early rice 60%, Orchid 30%, marks rattan 10%；
B, aforementioned proportion will break into powder, Orchid and mark rattan be pulverized pulping, mix and mix thoroughly, add water and knead agglomerating, add
The water yield is placed on table top and can hold its shape that shape 90% is indeformable is advisable can pinch into ball；
C, pinches into the orbicule of diameter about 25mm by the mixed with rice rubbed group point, and pendulum is on bamboo dustpan；
D, takes front a batch of wine bent, is 50:1 with newly doing distiller's yeast amount ratio, breaks into fine powder, be sprinkling upon in dustpan, is shaken by dustpan
Dynamic, make wine song powder be bonded at uniformly on the distiller's yeast newly done；
E, dustpan is added a cover dustpan again, deposits in the cool, do not open and stir in 24 hours；
F, opened after 24 hours, rocks 2 minutes, does not the most add a cover, and allowed its natural air drying；Follow-up rocked once every 4 hours；
Continuous 4 days；
G, is put into the outdoor lower sun together with dustpan and shines, shine to can be rolled into fine powder with wooden stick and then can be in store for；Preferably shine
4-5 days；
H, installs with freshness protection package and ties sealing, is stored at cool place standby.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610421408.5A CN105886303B (en) | 2016-06-15 | 2016-06-15 | A kind of crystal sugar orange orange wine |
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| CN201610421408.5A CN105886303B (en) | 2016-06-15 | 2016-06-15 | A kind of crystal sugar orange orange wine |
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| CN105886303A true CN105886303A (en) | 2016-08-24 |
| CN105886303B CN105886303B (en) | 2018-12-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399023A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Production method of black glutinous rice-sour plum healthcare wine |
| CN106398984A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Black glutinous rice contained healthcare wine and making method thereof |
| CN107739681A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Orange juice formula of rice wine and compound method |
| CN108315127A (en) * | 2018-03-04 | 2018-07-24 | 宛克伟 | A kind of brew method of navel orange rice wine |
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2016
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399023A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Production method of black glutinous rice-sour plum healthcare wine |
| CN106398984A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Black glutinous rice contained healthcare wine and making method thereof |
| CN107739681A (en) * | 2017-11-17 | 2018-02-27 | 四川凤和黄酒有限责任公司 | Orange juice formula of rice wine and compound method |
| CN108315127A (en) * | 2018-03-04 | 2018-07-24 | 宛克伟 | A kind of brew method of navel orange rice wine |
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| Publication number | Publication date |
|---|---|
| CN105886303B (en) | 2018-12-04 |
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