CN108330049A - A method of fruit wine is prepared using pericarp - Google Patents
A method of fruit wine is prepared using pericarp Download PDFInfo
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- CN108330049A CN108330049A CN201810244234.9A CN201810244234A CN108330049A CN 108330049 A CN108330049 A CN 108330049A CN 201810244234 A CN201810244234 A CN 201810244234A CN 108330049 A CN108330049 A CN 108330049A
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- fruit wine
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a kind of method preparing fruit wine using pericarp is provided, it is made of pericarp, good mouthfeel, solves the problems, such as that pericarp cannot make full use of in the prior art.The method of the present invention includes the following steps：Raw material is weighed by weight：10 20 parts of orange peel, 5 15 parts of pomelo peel, 14 parts of lemon, 18 parts of dried peppermint leaf, 2,000 6000 parts of rice wine；By orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；It is uniformly mixed again with dried peppermint leaf, rice wine wetting, closed placement is added, diacolation collects percolate；Percolate is adjusted into alcoholic strength, is filtered, large pore resin absorption column is flowed through, collects the percolate through purification with macroreticular resin.Present invention process is simple, easy to operate, and using fruit wine made from this method, good mouthfeel, alcoholic strength is suitable, containing abundant vitamin and volatile oil ingredient, is conducive to health.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a method of fruit wine is prepared using pericarp.
Background technology
In the prior art, fruit wine generally refers to be become by saccharomycetes to make fermentation with the sugar of fruit itself the wine of alcohol, contains
The flavor and alcohol of fruit.One, Switzerland can make the heart of women normally fight the study found that fruit wine rather than beer or spirits
It is dynamic.This research 120 does not suffer from a heart complaint for 75 years old or less or the women of artery occlusion.They are required that record drinks
Situation, and their heart change rates (HRV) on 24 hours automatic electrocardiograms of researcher follow-up investigation after 1 year.
HRV measures the variation at heartbeat interval, according to the research of the researchers of Stockholm card Rawlins card university, HRV
Reduction and heart disease and death it is concurrent related.Studies have shown that those appropriateness drink the women (daily more than half cup) of fruit wine
HRV highests, the women HRV to never touch liquor are minimum.It is also one important that further data analysis, which discloses the type that women drinks,
Factor.In the highest women of those heart change rates, beer and spirits have little effect them.This is conducive to explain
Why in right amount drink fruit wine is conducive to heart.It is low that fruit wine is conducive to adjust mood, alcohol content of keeping good figure, good for health.Fruit
Although containing alcohol in wine, content compares very low, generally 5 to 10 degree with white wine, beer and grape wine, highest
Only 14 degree.Therefore, it is drunk as the soft drink after meal or before sleeping by many Japanese adults.It is given birth to containing abundant dimension in fruit wine
The amino acid of element and needed by human body.Contain a large amount of polyphenol in fruit wine, can play the role of that fat is inhibited to accumulate in human body,
It makes one to be not easy accumulation fat and proud flesh.In addition, compared with other drinks, fruit wine is for nursing heart, adjusting women mood
Effect becomes apparent from.
Fruit wine is generally brewed using entire fruit or fruit juice, and pericarp is not used to prepare the report of fruit wine.In can
In preparation process, such as canned mandarin orange, pericarp is as waste.In pericarp contain abundant vitamin, while also contain pair
The very useful volatile oil ingredient of health is discarded very unfortunately.Therefore it provides a kind of preparing fruit wine using pericarp
Method, it is simple for process, it is easy to operate, using fruit wine good mouthfeel made from this method, resource can be made full use of, become this
Field technology personnel's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of method preparing fruit wine using pericarp is provided, is made of pericarp, mouth
Sense is good, solves the problems, such as that pericarp cannot make full use of in the prior art.
The technical solution adopted by the present invention is：
A kind of method preparing fruit wine using pericarp of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：10-20 parts of orange peel, 5-15 parts of pomelo peel, 1-4 parts of lemon, dried peppermint leaf 1-8
Part, 2000-6000 parts of rice wine；
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting, closed placement is added, diacolation is received
Collect percolate；
D. percolate obtained by step C is adjusted into alcoholic strength, after filtering, flows through large pore resin absorption column, collection is inhaled through macropore
The percolate of attached purifying resin.
Further, in step A, following raw material is weighed by weight：12-18 parts of orange peel, 8-12 parts of pomelo peel, lemon 2-
3 parts, 2-6 parts of dried peppermint leaf, 3000-5000 parts of rice wine.
Further, in step A, following raw material is weighed by weight：16 parts of orange peel, 11 parts of pomelo peel, 2 parts of lemon are thin
5 parts of lotus leaf, 4500 parts of rice wine.
Further, the raw material weighed in step A further includes 1-3 parts of honey.
Further, it in step D, after honey adjusting alcoholic strength is added in percolate obtained by step C, refilters.
Further, it is 8 ° -12 ° percolate obtained by step C to be adjusted alcoholic strength.
Further, the model D101 of the macroporous absorbent resin.
Further, the dosage of the macroporous absorbent resin is 60-120g/1000ml percolates.
Further, in step C, the time of closed placement is 12-36 hours.
Orange peel of the present invention is rutaceae orange Citrus reticulata Blanco and its variety
Ripe pericarp.Orange peel is wherein mainly limonene (Limonene) containing 1.9%~3.5%. of volatile oil；Still there is α-thujene
(α-Thujene), australene (α-Pinene), nopinene (β-Pinene), beta-myrcene (β-Myrcene), sabinene
(Sabine-ne), octanal (Octanal), α-phellandrene (α-Phellandrene), α-terpinene (α-Terpinene), p-
Poly- umbrella ellagic acid (p-Cymene), linalool (Linalool), thymol (Thymol), citronellal (Citronellal) etc. are more
Kind ingredient is in addition, still contain hesperidine (Hesperidin), neohesperidin (Neohesperidin), naringenin
(Tangeretin)；Chromocor compound, citral, cupreol (β-Sitosterol), oxedrine (Synephrine) etc..
Pomelo peel of the present invention be Rutaceae Citrus arbor shaddock Citrus maxima (Burm) Merr. at
Ripe pericarp.Shaddock ped main component has naringin, neohesperidin and volatile oil ingredient.
Lemon of the present invention is the ripening fruits of Rutaceae Citrus lemon Citrus limon (L.) Burm.f..
Lemon is containing ingredients such as abundant citric acid, lemon, limonin, lemon flavones, vitamin C, potassium.
Dried peppermint leaf of the present invention is the blade of labiate peppermint Mentha haplocalyx Briq..It is thin
Contain volatile oil 0.8%-1% in lotus leaf, also contains flavones and organic acid ingredient.
Compared with prior art, the invention has the advantages that：
Present invention process is simple, easy to operate, and using fruit wine made from this method, good mouthfeel, alcoholic strength is suitable, contains
Abundant vitamin and volatile oil ingredient is conducive to health.The present invention is taken full advantage of using pericarp as raw material
Resource is also conducive to environmental protection while reducing production cost.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of fruit wine prepared using pericarp, is made, good mouthfeel of pericarp, and solving pericarp in the prior art cannot fill
Divide the problem of utilizing.
A kind of method preparing fruit wine using pericarp of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：10-20 parts of orange peel, 5-15 parts of pomelo peel, 1-4 parts of lemon, dried peppermint leaf 1-8
Part, 2000-6000 parts of rice wine；
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting, closed placement is added, diacolation is received
Collect percolate；
D. it is 10 ° percolate obtained by step C to be adjusted alcoholic strength, after filtering, flows through D101 large pore resin absorption columns, is collected
Percolate through D101 purification with macroreticular resin.
Further, in step A, following raw material is weighed by weight：12-18 parts of orange peel, 8-12 parts of pomelo peel, lemon 2-
3 parts, 2-6 parts of dried peppermint leaf, 3000-5000 parts of rice wine.
Further, in step A, following raw material is weighed by weight：16 parts of orange peel, 11 parts of pomelo peel, 2 parts of lemon are thin
5 parts of lotus leaf, 4500 parts of rice wine.
Further, the raw material weighed in step A further includes 1-3 parts of honey.
Further, it in step D, after honey adjusting alcoholic strength is added in percolate obtained by step C, refilters.
Further, it is 8 ° -12 ° percolate obtained by step C to be adjusted alcoholic strength.
Further, the model D101 of the macroporous absorbent resin.
Further, the dosage of the macroporous absorbent resin is 60-120g/1000ml percolates.
Further, in step C, the time of closed placement is 12-36 hours.
Embodiment 1
The preparation method for present embodiments providing the fruit wine of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：20 parts of orange peel, 5 parts of pomelo peel, 4 parts of lemon, 1 part of dried peppermint leaf, rice wine 6000
Part.
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting is added, it is closed to place 12 hours,
Diacolation collects percolate；
D. it is 12 ° percolate obtained by step C to be adjusted alcoholic strength, after filtering, flows through D101 large pore resin absorption columns, is collected
Percolate through D101 purification with macroreticular resin.The dosage of D101 macroporous absorbent resins is 80g/1000ml percolates.
Gained fruit wine fragrant, mouthfeel are pure and fresh, slightly sour, slightly sweet.
Embodiment 2
The preparation method for present embodiments providing the fruit wine of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：10 parts of orange peel, 5 parts of pomelo peel, 1 part of lemon, 8 parts of dried peppermint leaf, rice wine 2000
Part.
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting is added, it is closed to place 24 hours,
Diacolation collects percolate；
D. it is 8 ° percolate obtained by step C to be adjusted alcoholic strength, after filtering, flows through D101 large pore resin absorption columns, is collected
Percolate through D101 purification with macroreticular resin.The dosage of D101 macroporous absorbent resins is 60g/1000ml percolates.
Gained fruit wine fragrant, mouthfeel are pure and fresh, slightly sour, slightly sweet.
Embodiment 3
The preparation method for present embodiments providing the fruit wine of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：16 parts of orange peel, 11 parts of pomelo peel, 2 parts of lemon, 5 parts of dried peppermint leaf, rice wine 4500
Part.
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting is added, it is closed to place 36 hours,
Diacolation collects percolate；
D. it is 10 ° percolate obtained by step C to be adjusted alcoholic strength, after filtering, flows through D101 large pore resin absorption columns, is collected
Percolate through D101 purification with macroreticular resin.The dosage of D101 macroporous absorbent resins is 120g/1000ml percolates.
Gained fruit wine fragrant, mouthfeel are pure and fresh, slightly sour, slightly sweet.
Embodiment 4
The preparation method for present embodiments providing the fruit wine of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：20 parts of orange peel, 5 parts of pomelo peel, 4 parts of lemon, 1 part of dried peppermint leaf, rice wine 6000
Part.
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting is added, it is closed to place 12 hours,
Diacolation collects percolate；
D. 1 part of honey is added in percolate obtained by step C, and it is 12 ° to adjust alcoholic strength, after filtering, flows through D101 macropores
Adsorption resin column collects the percolate through D101 purification with macroreticular resin.The dosage of D101 macroporous absorbent resins is 80g/
1000ml percolates.
Gained fruit wine fragrant, mouthfeel is pure and fresh, slightly sour, sweet tea.
Embodiment 5
The preparation method for present embodiments providing the fruit wine of the present invention, specifically includes following steps：
A. following raw material is weighed by weight：16 parts of orange peel, 11 parts of pomelo peel, 2 parts of lemon, 5 parts of dried peppermint leaf, rice wine 4500
Part.
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, rice wine wetting is added, it is closed to place 30 hours,
Diacolation collects percolate；
D. 3 parts of honey is added in percolate obtained by step C, it is 10 ° to adjust alcoholic strength, after filtering, flows through the suction of D101 macropores
Attached resin column collects the percolate through D101 purification with macroreticular resin.The dosage of D101 macroporous absorbent resins is 120g/
1000ml percolates.
Gained fruit wine fragrant, mouthfeel is pure and fresh, slightly sour, sweet tea.
Embodiment 6
Fruit wine made from the embodiment of the present invention 1 is tasted through 200 moral standings, the results showed that 98.5% people indicates good mouthfeel,
1% people indicates that mouthfeel is general, and 0.5% people indicates that mouthfeel is bad.It is most of to illustrate that its mouthfeel of the fruit wine of the present invention can obtain
The approval of crowd.
Above-described embodiment is only one of the preferred embodiment of the present invention, should not be taken to limit the protection model of the present invention
Enclose, as long as the present invention body design thought and that mentally makes have no the change of essential meaning or polishing, solved
The technical issues of it is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (9)
1. a kind of method preparing fruit wine using pericarp, which is characterized in that specifically include following steps：
A. following raw material is weighed by weight：10-20 parts of orange peel, 5-15 parts of pomelo peel, 1-4 parts of lemon, 1-8 parts of dried peppermint leaf, rice
2000-6000 parts of wine；
B. by orange peel, pomelo peel is cut into ding shape, and lemon is thinly sliced, spare；
C. will through step B, treated that raw material is uniformly mixed with dried peppermint leaf, be added rice wine wetting, closed placement, diacolation, collection oozes
It filters liquid；
D. percolate obtained by step C is adjusted into alcoholic strength, after filtering, flows through large pore resin absorption column, collects through macroporous absorption tree
The percolate of fat purifying.
2. a kind of method preparing fruit wine using pericarp according to claim 1, which is characterized in that in step A, by weight
Weigh following raw material：12-18 parts of orange peel, 8-12 parts of pomelo peel, 2-3 parts of lemon, 2-6 parts of dried peppermint leaf, rice wine 3000-5000
Part.
3. a kind of method preparing fruit wine using pericarp according to claim 2, which is characterized in that in step A, by weight
Weigh following raw material：16 parts of orange peel, 11 parts of pomelo peel, 2 parts of lemon, 5 parts of dried peppermint leaf, 4500 parts of rice wine.
4. a kind of method preparing fruit wine using pericarp according to claim 1-3 any one, which is characterized in that step
The raw material weighed in A further includes 1-3 parts of honey.
5. a kind of method preparing fruit wine using pericarp according to claim 4, which is characterized in that in step D, by step
After honey adjusting alcoholic strength is added in percolate obtained by C, refilter.
6. a kind of method preparing fruit wine using pericarp according to claim 1, which is characterized in that will be oozed obtained by step C
It is 8 ° -12 ° that liquid of filtering, which adjusts alcoholic strength,.
7. a kind of method preparing fruit wine using pericarp according to claim 1, which is characterized in that the macroporous absorption tree
The model D101 of fat.
8. a kind of method preparing fruit wine using pericarp according to claim 7, which is characterized in that the macroporous absorption tree
The dosage of fat is 60-120g/1000ml percolates.
9. a kind of method preparing fruit wine using pericarp according to claim 1, which is characterized in that closed to put in step C
The time set is 12-36 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810244234.9A CN108330049A (en) | 2018-03-23 | 2018-03-23 | A method of fruit wine is prepared using pericarp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810244234.9A CN108330049A (en) | 2018-03-23 | 2018-03-23 | A method of fruit wine is prepared using pericarp |
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|---|---|
| CN108330049A true CN108330049A (en) | 2018-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810244234.9A Pending CN108330049A (en) | 2018-03-23 | 2018-03-23 | A method of fruit wine is prepared using pericarp |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621853A (en) * | 2013-12-17 | 2014-03-12 | 四川省农业科学院农产品加工研究所 | Method for removing bitter taste of lemon juice with macroporous resin |
-
2018
- 2018-03-23 CN CN201810244234.9A patent/CN108330049A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621853A (en) * | 2013-12-17 | 2014-03-12 | 四川省农业科学院农产品加工研究所 | Method for removing bitter taste of lemon juice with macroporous resin |
Non-Patent Citations (2)
| Title |
|---|
| 苏东林，等: "柑橘利口酒的研制", 《中国酿造》 * |
| 陈潮宗: "《学做药酒不生病》", 30 September 2012, 青岛出版社 * |
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Application publication date: 20180727 |
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