CN109181987A - A kind of zymotechnique and its fermentor of orange wine - Google Patents
A kind of zymotechnique and its fermentor of orange wine Download PDFInfo
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- CN109181987A CN109181987A CN201811329906.2A CN201811329906A CN109181987A CN 109181987 A CN109181987 A CN 109181987A CN 201811329906 A CN201811329906 A CN 201811329906A CN 109181987 A CN109181987 A CN 109181987A
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Abstract
The invention discloses a kind of zymotechnique of orange wine and its fermentors, belong to wine-making technology and equipment technical field.The zymotechnique of the orange wine includes the following steps: 1) to select: selecting mature fresh citrus, squeezes the juice to tangerine meat and orange peel, filters off pomace, obtain orange blossom；2) it digests: orange blossom being poured into fermentor, pectase is added；3) main fermentation: active dry yeast is added into fermentor, then nutritional agents is added dropwise in fermentor in whipping process, is continued fermentation to pol and is dropped to 6% or less；4) post-fermentation: after separation wine foot obtains wine liquid, lactic acid bacteria is added in wine liquid, ferments 15-20 days, separates wine foot again；5) clarify, filter: to after fermentation wine liquid carry out clarifying treatment, filtering to get.Fermentation time of the present invention is short, and the orange wine mouthfeel of acquisition is mellow and full, has and improves a poor appetite, blood pressure lowering, improves sleep quality and other effects.
Description
Technical field
The present invention relates to wine-making technology and equipment technical fields, and in particular to a kind of zymotechnique of orange wine and its fermentation
Tank.
Background technique
Platymiscium under Citrus Rutaceae.Property happiness warm and moist weather, cold resistance is slightly strong compared with shaddock, bitter orange, sweet orange.World mandarin orange
The important type of tangerine production mostly originates from China.Important kind in Poncirus and Fortunella, respectively middle part originating in China and Central-South
Portion.
Body-care substance contained by citrus fruit, it is separated go out more than 30, wherein mainly having: flavonoids, monoterpene,
Cumarin, carotenoid, class propyl alcohol, acridone, glycerose lipid etc..The medical value that citrusfruit has.Since ancient times,
Tangerine pith, Fructus Aurantii, the dried immature fruit of citron orange, green peel, dried orange peel are exactly traditional Chinese medicine, are clinically widely applied in Chinese medicine.Modern pharmacological research is recognized
Are as follows: the carrotene in orange peel, vitamin C, citrin are higher than flesh-content.
Also contain thiamine, riboflavin, volatile oil, flavonoids in orange peel.Volatile oil in orange peel is irritating to alimentary canal
Effect.Gastric secretion can be increased, promote gastrointestinal peristalsis, stomach invigorating wind-dispelling.Flavones has coronary artery dilator, increases coronary blood
The effect of flow.In addition, there are also anti-inflammatory, antiulcer, antibacterial and cholagogue and other effects for orange peel.
Therefore, using orange wine made of the pulp of citrus and orange peel, there is health care effect.
Summary of the invention
In view of the above-mentioned problems, being obtained the object of the present invention is to provide a kind of zymotechnique of orange wine and its fermentor
Orange wine mild acidity, mouthfeel is mellow and full, and taste is aromatic, have improve a poor appetite, reduce blood pressure, improves the health cares such as sleep quality imitate
Fruit.
To achieve the goals above, the technical solution adopted by the present invention are as follows:
A kind of zymotechnique of orange wine, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom；
(2) it digests: above-mentioned mixed liquor is poured into fermentor, the amount of mixed liquor is the one third of the volume in fermentor
To 2/3rds, then pectase is added into fermentor, is mixed evenly, keeps 10-16 small in 22 DEG C of -28 DEG C of temperature ranges
When；
(3) main fermentation: active dry yeast is added into fermentor, anaerobism and 30-35 DEG C at a temperature of ferment 12-18
After hour, then in whipping process nutritional agents is added dropwise in fermentor, after stirring 10-15 minute, continuation is in anaerobism and 30-35
Fermentation (notes: being both needed to keep identical fermentation condition, i.e. the holding entire mistake of main fermentation in dropwise addition and whipping process at a temperature of DEG C
Ferment at a temperature of Cheng Junwei anaerobism and 30-35 DEG C), after pol drops to 6% or less, main fermentation is completed；
(4) post-fermentation: after separation wine foot obtains wine liquid, being added the lactic acid bacteria for accounting for wine liquid quality 0.01-0.05% in wine liquid,
Anaerobism and 25-30 DEG C at a temperature of continue fermentation 15-20 days, separation wine foot again；
(5) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using clarifying agent, is finally filtered to get orange wine
Finished product.
Preferably, further include sterilisation step, it is described sterilization for filtered orange wine using 90-100 DEG C steam into
Row high temperature sterilization.
Preferably, the dosage of step (2) described pectase is the 0.02-0.15% of mixed liquor quality.
Preferably, the dosage of step (3) described nutritional agents is the 0.01-0.05% of mixed liquor quality.
Preferably, the constitutive material of nutritional agents described in step (4) includes the ingredient of following parts by weight: black rice flour 20-
25 parts, 18-25 parts of mung bean flour, Tomato juice 10-15 parts, 5-10 parts of almond extracting solution and 3-8 parts of xylo-oligosaccharide.
Preferably, the preparation method of the nutritional agents is after mixing black rice flour and mung bean flour, to be extracted, must be mentioned by ethyl alcohol
Liquid is taken, then extracting solution is mixed with Tomato juice and almond extracting solution, stirs evenly, is eventually adding xylo-oligosaccharide, continue to stir
Uniformly to get.
Preferably, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.02-0.07, described
The dosage of clarifying agent is the 0.01-0.05% of wine liquid quality.
The present invention also provides a kind of fermentor for citrus wine fermentation described above, the fermentor include inner tank body,
Outer tank body and the inlet port and outlet port for running through the outer tank body and inner tank body, the outer surface of the inner tank body are equipped with spiral
The electrothermal tube of shape, the inner tank body is interior to be equipped with agitating device and temperature sensor, and the outer tank body is equipped with controller and is used for
Control the switch that the electrothermal tube is powered or powers off；
It is also provided with the through-hole of the connection inner tank body in the outer tank body, a drainage tube is inserted in the through-hole,
One end of the drainage tube is protruded into the inner tank body, and the other end of the drainage tube exposes outside the outer tank body, and described is drawn
Flow tube protrudes into one end equipped with a carrier and a water dropper, and the water dropper is connect by a tubule with the carrier；It is described thin
A solenoid valve is additionally provided on pipe, the solenoid valve is connect with the controller；Exposing one end of the drainage tube is connected with a leakage
It struggles against, is hinged with end cap on the funnel, is also arranged with sealing rubber cover on the end cap；The bottom end of the funnel and the outer tank
Be additionally provided with a sealing ring between the upper surface of body, the temperature sensor, agitating device, switch and solenoid valve with the control
Device connection.
Further, the aperture of the through-hole is 1.5-2.5 centimetres, the aperture of the diameter of the drainage tube and the through-hole
It is adapted.
Further, the inner tank body is fixedly arranged on the bottom of the outer tank body by support, and the agitating device includes electricity
Machine and one end connect the other end with the motor and protrude into the intracorporal stirring rod of the inner canister, and the motor is located on the support simultaneously
It is connect with the controller, multi-disc paddle is equipped at intervals in the stirring rod, and be located at the height of the paddle of highest point
Degree is less than the height of the water dropper.
In the present invention, acid, the thermal stability of used xylo-oligosaccharide are good, hardly possible fermentation, oligomeric compared with other oligosaccharide
The outstanding feature of xylose is that stability is very good, (PH=2.5-7) is heated to 100 DEG C in acid condition substantially regardless of
Solution, and energy value is almost nil, neither influences blood sugar concentration, does not also increase insulin level in blood glucose, and not will form rouge
Fat deposition, it is also an option that property promote the proliferation activity of intestinal bifidobacteria.Xylo-oligosaccharide is to be proliferated bifid in polymerization carbohydrate
One of strongest kind of bacillus function does not have to hydrolyze the enzyme of xylo-oligosaccharide in human gastrointestinal tract, so it can be directly entered large intestine
Inside it is preferably that Bifidobacterium is utilized, promotes Bifidobacterium proliferation while generating a variety of organic acids.
In conclusion by adopting the above-described technical solution, the invention has the benefit that
(1) present invention squeezes the juice by using the tangerine meat and orange peel of citrus, and in orange blossom addition by black rice flour, green
It ferments again after nutritional agents made of bean powder, Tomato juice, almond extracting solution and xylo-oligosaccharide etc., which is rich in albumen
A variety of constants such as matter, fat and amino acid and micronutrient, can improve body nutrition condition, further improve orange wine
Nutritive value.And due to being added to xylo-oligosaccharide in nutritional agents, so that nutritional agents generates synergistic function together with yeast,
Fermenting speed is greatly accelerated, making pol only needs 2-4 days or so that 6% or less can be down to.To sum up, pass through kudzu-vine root powder and nutritional agents
Addition, the orange wine for greatly shortening fermentation time of the invention, improving fermentation efficiency, and obtain has pure
Just, strong fruity and aroma, mild acidity, mouthfeel is mellow and full, has and improves a poor appetite, improve the state of mind, improve sleep quality
Equal health-care effects.
(2) in fermentor of the present invention, by combine nutritional agents addition and this zymotechnique needed for anaerobism,
Heat-retaining condition, provided with the drainage device for including the compositions such as funnel, drainage tube, carrier, solenoid valve and water dropper.The present invention passes through
Nutritional agents is added in fermentor funnel, and during the addition process, holding solenoid valve first is in off state, and has been added in nutritional agents
At it is rear i.e. by drainage tube flow to carrier it is complete after, closing end cap, prevent air from entering, then control solenoid valve by controller
It opens, to guarantee being always anaerobic fermentation in fermentor.After solenoid valve is opened, nutritional agents can be added dropwise to inner tank body by water dropper
It is interior.By the setting of water dropper, nutritional agents is slowly added dropwise, by being slowly added dropwise, nutritional agents is made to stir, mix with mixed liquor
More sufficiently, and then shorten fermentation time, and improve the nutritive value and health-care effect of orange wine.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of fermentor in the embodiment of the present invention；
Fig. 2 is distribution schematic diagram of the electrothermal tube in the embodiment of the present invention in fermentor in interior can outer surface.
In figure, 1- inner tank body, 2- outer tank body, 3- upper cover, 4- discharge port, 5- insulating layer, 6- electrothermal tube, 7- agitating device,
71- motor, 72- stirring rod, 73- paddle, 8- temperature sensor, 9- controller, 10- switch, 11- drainage tube, 12- are accepted
Portion, 13- tubule, 14- water dropper, 15- solenoid valve, 16- funnel, 17- sealing ring, 18- time controller, 19- support.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the listed item of pass.
Embodiment 1
A kind of zymotechnique of orange wine, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
One, then the pectase for accounting for mixed liquor quality 0.02% is added into fermentor, it is mixed evenly, is kept in 22 DEG C of temperature ranges
10 hours.
(3) main fermentation: active dry yeast is added into fermentor, at 18 DEG C after aerobic fermentation 2 hours, then in anaerobism
Under the conditions of ferment 12 hours, then the nutritional agents for accounting for mixed liquor quality 0.01% is added dropwise in fermentor in whipping process,
Stirring after ten minutes, continues (to note in the at a temperature of fermentation of anaerobism and 18 DEG C: being both needed to keep identical in dropwise addition and whipping process
Fermentation condition, i.e. anaerobism and 18 DEG C of temperature), after pol drops to 6% or less (generally 2 days or so), main fermentation is completed.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 20 parts of black rice flour, mung bean flour 18
Part, 10 parts of Tomato juice, 5 parts of almond extracting solution and 3 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean flour
It after mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly, most
After xylo-oligosaccharide is added, continue to stir evenly to get.
(4) post-fermentation: after separation wine foot obtains wine liquid, the lactic acid bacteria for accounting for wine liquid quality 0.01% is added in wine liquid, is detesting
Continue fermentation 15 days at a temperature of oxygen and 25 DEG C, separates wine foot again.
(5) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.01%,
Finally filter.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.02, and the clarifying agent is not
Only flocculating effect is good, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
(6) it sterilizes: high temperature sterilization is carried out to get orange wine finished product using 90 DEG C of steam to filtered orange wine.
A kind of fermentor for above-mentioned citrus wine fermentation of the embodiment of the present invention is as depicted in figs. 1 and 2, the fermentor packet
Inner tank body 1, outer tank body 2 and the feed inlet (not shown) and discharge port 4 that run through the outer tank body 2 and inner tank body 1 are included, wherein institute
It states inner tank body 1 and outer tank body 2 is the cylinder of top end opening, upper cover 3 is equipped in the outer tank body 2, the feed inlet opens up
In upper cover 3.An anti-aging layer 5 is additionally provided on the medial surface of the inner tank body 1.The outer surface of the inner tank body 1 is equipped with spiral shell
The electrothermal tube 6 of shape is revolved, agitating device 7 and temperature sensor 8 are equipped in the inner tank body 1, the outer tank body 2 is equipped with controller
It 9 and is powered or the switch 10 of power-off for controlling the electrothermal tube 6, the temperature sensor 8, agitating device 7 and switch 10 are
It is connect with the controller 9.
It is also provided with the through-hole (not shown) of the connection inner tank body 1 in the outer tank body 2, is inserted in the through-hole
One drainage tube 11, one end of the drainage tube 11 are protruded into the inner tank body 1, and the other end of the drainage tube 11 exposes described outer
Outside tank body 2.The aperture for stating through-hole can be selected as 1.5-2.5 centimetres, the aperture phase of the diameter and the through-hole of the drainage tube 11
Adaptation, the aperture of through-hole described in the present embodiment is preferably 2 centimetres.And one end of protruding into of the drainage tube 11 is equipped with a carrier
12 and a water dropper 14, the water dropper 14 connect by a tubule 13 with the carrier 12.Distinguish at the both ends of the carrier 12
It is detachably connected with the drainage tube 11 and tubule 14.In the present embodiment, the carrier 12 is elastic sphere.The tubule 13
On be additionally provided with a solenoid valve 15, the solenoid valve 15 is connect with the controller 9.Wherein, solenoid valve 15 can be wireless electromagnetic
Valve may be wired solenoid valve, when solenoid valve 15 selects radio magnet valve, can also pass through remote control control solenoid valve 15
Open or close.Exposing one end of the drainage tube 11 is connected with a funnel 16, and end cap is hinged on the funnel 16, and (figure is not
Show), sealing rubber cover (not shown) is arranged on the end cap.The upper surface of the bottom end of the funnel 16 and the outer tank body 2
Between be additionally provided with a sealing ring 17.
In addition, the time controller 18 for setting time is additionally provided in the outer tank body 2, to pass through in the present embodiment
Time controller 18 adjusts control fermentation time.Certainly in other embodiments, can also be arranged in inner tank body 1 froth breaker with
Saccharometer.
In the present embodiment, the inner tank body 1 is fixedly arranged on the bottom of the outer tank body 2 by support 19.The agitating device 7
The stirring rod 72 that the other end protrudes into the inner tank body 1, the motor 71 are connect with the motor 71 including motor 71 and one end
It is connect on the support 19 and with the controller 9, is equipped at intervals with multi-disc paddle 73 in the stirring rod 72, and be located at
The height of the paddle 73 of highest point is less than the height of the water dropper 14, i.e., the height of mixed liquor is lower than drop in inner tank body 1
First 14 height.
When carrying out fermentation preparation to orange wine using this fermentor, nutritional agents is added in fermentor by funnel 16.?
In adition process, holding solenoid valve 15 first is in off state, and is flow to and is held by drainage tube 11 after the completion of nutritional agents is added
After socket part 12 is complete, end cap is closed, then solenoid valve 15 is controlled by controller 9 and is opened, to guarantee being always anaerobism in fermentor
Fermentation.And after solenoid valve 15 is opened, nutritional agents can be added dropwise in inner tank body 1 by water dropper 14.By the way that water dropper 14 is arranged, make to seek
Feeding agent can be slowly added dropwise, and by being slowly added dropwise, so that nutritional agents is stirred with mixed liquor, is more fully mixed, and then improve orange wine
Health-care effect.
Embodiment 2
A kind of zymotechnique of orange wine, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
Two, then the pectase for accounting for mixed liquor quality 0.15% is added into fermentor, it is mixed evenly, is kept in 28 DEG C of temperature ranges
16 hours.
(3) main fermentation: active dry yeast is added into fermentor, at 25 DEG C after aerobic fermentation 3 hours, then in anaerobism
Under the conditions of ferment 16 hours, then the nutritional agents for accounting for mixed liquor quality 0.05% is added dropwise in fermentor in whipping process,
After stirring 15 minutes, continue (to note in the at a temperature of fermentation of anaerobism and 25 DEG C: being both needed to keep identical in dropwise addition and whipping process
Fermentation condition, i.e. anaerobism and 25 DEG C of temperature), after pol drops to 6% or less (generally 4 days or so), main fermentation is completed.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 25 parts of black rice flour, mung bean flour 25
Part, 15 parts of Tomato juice, 10 parts of almond extracting solution and 8 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean
After powder mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly,
Be eventually adding xylo-oligosaccharide, continue to stir evenly to get.
(4) post-fermentation: after separation wine foot obtains wine liquid, the lactic acid bacteria for accounting for wine liquid quality 0.05% is added in wine liquid, is detesting
Continue fermentation 20 days at a temperature of oxygen and 25-30 DEG C, separates wine foot again.
(5) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.05%,
Finally filter.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.07.The clarifying agent is not
Only flocculating effect is good, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
(6) it sterilizes: high temperature sterilization is carried out to get orange wine finished product using 100 DEG C of steam to filtered orange wine.
Fermentor knot in a kind of structure of the fermentor for above-mentioned citrus wine fermentation of the embodiment of the present invention and embodiment 1
Structure is identical, no longer repeats herein.
Embodiment 3
A kind of zymotechnique of orange wine, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
One, then the pectase for accounting for mixed liquor quality 0.07% is added into fermentor, it is mixed evenly, is kept in 25 DEG C of temperature ranges
13 hours.
(3) main fermentation: active dry yeast is added into fermentor, at 20 DEG C after aerobic fermentation 2.5 hours, then is being detested
It ferments 14 hours under the conditions of oxygen, the nutritional agents for accounting for mixed liquor quality 0.02% is then added dropwise to fermentor in whipping process
In, after stirring 12 minutes, continue (to note in the at a temperature of fermentation of anaerobism and 20 DEG C: being both needed to keep phase in dropwise addition and whipping process
Same fermentation condition, i.e. anaerobism and 20 DEG C of temperature), (generally 3 days or so), main fermentation after pol drops to 6% or less
It completes.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 22 parts of black rice flour, mung bean flour 20
Part, 12 parts of Tomato juice, 8 parts of almond extracting solution and 5 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean flour
It after mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly, most
After xylo-oligosaccharide is added, continue to stir evenly to get.
(4) post-fermentation: after separation wine foot obtains wine liquid, the lactic acid bacteria for accounting for wine liquid quality 0.02% is added in wine liquid, is detesting
Continue fermentation 18 days at a temperature of oxygen and 25-30 DEG C, separates wine foot again.
(5) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.03%,
Finally filter.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.05.The clarifying agent is not
Only flocculating effect is good, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
(6) it sterilizes: high temperature sterilization is carried out to get orange wine finished product using 95 DEG C of steam to filtered orange wine.
Fermentor knot in a kind of structure of the fermentor for above-mentioned citrus wine fermentation of the embodiment of the present invention and embodiment 1
Structure is identical, no longer repeats herein.
Comparative example 1
In this comparative example, in addition to not adding nutritional agents in step (4), other are same as Example 3.
Comparative example 2
In this comparative example, in addition to used clarifying agent is chitosan, other are same as Example 3.
Comparative example 3
In this comparative example, in addition to nutritional agents and used clarifying agent are not added in step (4) and is chitosan, other with
Embodiment 3 is identical.
Applicant has carried out sensory testing to the orange wine that the embodiment of the present invention obtains, and the results are shown in Table 1.
Table 1
Application Example
Lee X X, female, 43 years old, usually appetite was poor, malnutritive, and in poor health, poor sleeping quality, Yi Xing sleeps preceding drink at night
With the cuvette orange wine, after a week, not only appetite is promoted, gather colour, and sleep quality has also obtained very big improvement.
Yellow X X, male, 50 years old, operating pressure was big, and appetite is poor, poor sleeping quality, and the cuvette citrus is drunk before sleeping at night
Wine, after a week, appetite are promoted, are in high spirits, and sleep quality has also obtained very big improvement.
To X, male is 48 years old, in poor health, and malnutritive, enuresis nocturna is frequent, poor sleeping quality, and a cuvette is drunk before sleeping at night
The orange wine, after a week, gather colour, enuresis nocturna are reduced, and sleep quality has also obtained very big improvement.
As it can be seen that the present invention by addition nutritional agents and using it is novel by chitosan and sodium alginate according to a certain mass ratio
The clarifying agent mixed, make the orange wine obtained it is transparent, without turbid phenomenon, there is pure, strong fruity and aroma, and acid
Spend moderate, mouthfeel is mellow and full, has and improves a poor appetite, improves the health-care effects such as sleep quality.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (10)
1. a kind of zymotechnique of orange wine, which comprises the steps of:
(1) select: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine meat and
Orange peel is squeezed the juice, and pomace is finally filtered off, and obtains orange blossom；
(2) it digests: above-mentioned mixed liquor being poured into fermentor, then pectase is added into fermentor, is mixed evenly, 22
DEG C of -28 DEG C temperature ranges are kept for 10-16 hours；
(3) main fermentation: active dry yeast is added into fermentor, anaerobism and 30-35 DEG C at a temperature of ferment 12-18 hours
Afterwards, then in whipping process nutritional agents is added dropwise in fermentor, after stirring 10-15 minute, continuation is in anaerobism and 30-35 DEG C
At a temperature of ferment, after pol drops to 6% or less, main fermentation complete；
(4) post-fermentation: after separation wine foot obtains wine liquid, the lactic acid bacteria for accounting for wine liquid quality 0.01-0.05% is added in wine liquid, is detesting
Continue fermentation 15-20 days at a temperature of oxygen and 25-30 DEG C, again separation wine foot；
(5) clarify, filter: using clarifying agent to after fermentation wine liquid carry out clarifying treatment, finally filter to get orange wine at
Product.
2. the zymotechnique of orange wine according to claim 1, which is characterized in that it further include sterilisation step, the sterilization
To carry out high temperature sterilization using 90-100 DEG C of steam to filtered orange wine.
3. the zymotechnique of orange wine according to claim 1, which is characterized in that the dosage of step (2) described pectase
For the 0.02-0.15% of mixed liquor quality.
4. the zymotechnique of orange wine according to claim 1, which is characterized in that the dosage of step (3) described nutritional agents
For the 0.01-0.05% of mixed liquor quality.
5. the zymotechnique of orange wine according to claim 1, which is characterized in that nutritional agents described in step (4)
Constitutive material includes the ingredient of following parts by weight: 20-25 parts of black rice flour, 18-25 parts of mung bean flour, Tomato juice 10-15 parts, almond
5-10 parts and xylo-oligosaccharide 3-8 parts of extracting solution.
6. the zymotechnique of orange wine according to claim 5, which is characterized in that the preparation method of the nutritional agents is will
It after black rice flour and mung bean flour mixing, is extracted by ethyl alcohol and ultrasonic extraction, obtains extracting solution, then by extracting solution and Tomato juice and apricot
The mixing of benevolence extracting solution, stirs evenly, is eventually adding xylo-oligosaccharide, continue to stir evenly to get.
7. the zymotechnique of orange wine according to claim 1, which is characterized in that the clarifying agent is by chitosan and seaweed
Sour sodium is mixed by the mass ratio of 1:0.02-0.07, and the dosage of the clarifying agent is the 0.01-0.05% of wine liquid quality.
8. a kind of fermentor for citrus wine fermentation, the fermentor includes inner tank body and outer tank body and runs through the outer tank
The inlet port and outlet port of body and inner tank body, which is characterized in that the outer surface of the inner tank body is equipped with spiral helicine electrothermal tube,
Agitating device and temperature sensor are equipped in the inner tank body, the outer tank body is equipped with controller and for controlling the electric heating
Pipe is powered or the switch of power-off, and the temperature sensor, agitating device and switch are connect with the controller；
It is also provided with the through-hole of the connection inner tank body in the outer tank body, a drainage tube is inserted in the through-hole, it is described
One end of drainage tube is protruded into the inner tank body, and the other end of the drainage tube exposes outside the outer tank body, and the drainage tube
Protrude into one end equipped with a carrier and a water dropper, the water dropper is connect by a tubule with the carrier；On the tubule
It is additionally provided with a solenoid valve, the solenoid valve is connect with the controller；Exposing one end of the drainage tube is connected with a funnel, institute
It states and is hinged with end cap on funnel, be arranged with sealing rubber cover on the end cap；The bottom end of the funnel is upper with the outer tank body
A sealing ring is additionally provided between surface.
9. fermentor according to claim 8, which is characterized in that the aperture of the through-hole is 1.5-2.5 centimetres, described to draw
The diameter of flow tube is adapted with the aperture of the through-hole.
10. fermentor according to claim 9, which is characterized in that the inner tank body is fixedly arranged on the outer tank by support
The bottom of body, the agitating device include that motor and one end connect the other end with the motor and protrude into the intracorporal stirring of the inner canister
Stick, the motor are located on the support and connect with the controller, and multi-disc paddle is equipped at intervals in the stirring rod, and
It is less than the height of the water dropper positioned at the height of the paddle of highest point.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811329906.2A CN109181987A (en) | 2018-11-09 | 2018-11-09 | A kind of zymotechnique and its fermentor of orange wine |
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| CN201811329906.2A CN109181987A (en) | 2018-11-09 | 2018-11-09 | A kind of zymotechnique and its fermentor of orange wine |
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