CN109504584A

CN109504584A - A kind of the brewing formula and its technique of orange fruit wine

Info

Publication number: CN109504584A
Application number: CN201811644605.9A
Authority: CN
Inventors: 谢德璟; 古昇祥
Original assignee: Danjiangkou Eighteen Brewing Biotechnology Co Ltd
Current assignee: Danjiangkou Eighteen Brewing Biotechnology Co Ltd
Priority date: 2018-12-30
Filing date: 2018-12-30
Publication date: 2019-03-22

Abstract

The invention proposes a kind of brewing formula of orange fruit wine and its technique, preparation method of the invention is aided with the fruit such as lemon using orange as primary raw material, by feedstock processing, enzymatic hydrolysis, ferment and prepare fruit wine and etc. processing.The present invention is compared with traditional fresh fruit zymotechnique, and preparation method is simple, and zymotechnique is easy to control, and equipment investment is few, and target level of product qualityization is high, at low cost；Compared with the ageing time of common drinks, brewing period is obviously shortened the present invention, improves the fund utilization rate of production efficiency and manufacturing enterprise；Mandarin wine of the invention is full of nutrition, green natural, has good color and flavor, has effects that health care.

Description

A kind of the brewing formula and its technique of orange fruit wine

Technical field

The present invention relates to wine brewing field more particularly to the brewing formulas and its technique of a kind of orange fruit wine.

Background technique

Wine is using grain as made of the fermented brewing of raw material.China is the country to brew alcoholic beverages earliest, before more than 2000 years Brewing technology, and continuous improve and perfect just are invented, various concentration, various odor types, various can be produced by having evolved to now Drink containing capacity for liquor.

Orange whole body is treasured, and pulp, pericarp, fruit stone and tangerine pith can be used as medicine, even tangerine root and tangerine leaf can also enter Medicine.Chinese medicine thinks, orange has the drug effects such as moistening lung, cough-relieving, resolving sputum, invigorating the spleen, pleasant and cough-relieving, and it is superior to be that men and women, old and young all eat Fruit.

Using citrus as raw material brewed fruit wine, alcoholic strength is low, and vinosity is mildly tasty and refreshing, and fruit flavor is dense, maintains in citrus substantially Natural nutrient component, Hubei is one of Orange Producing area, and citriculture has become the pillar industry of Hubei Province's agricultural production, because This makes full use of the citrus resource in Hubei, makes the fruit wine with local citrus characteristic, opens up one for the development of Citrus Industry New road.

White wine alcoholic strength currently on the market is higher, and nutritional ingredient is less and taste is single, can no longer meet consumer The increasingly consumer need of diversification, and the preparation process of fruit wine is complicated, equipment investment is larger, and production period is limited by season, increases Entreprise cost is added.

Summary of the invention

In view of this, the invention proposes a kind of simple production process, at low cost, in good taste and tangerine with health care function The brewing formula and its technique of sub- fruit wine.

The technical scheme of the present invention is realized as follows:

On the one hand, the present invention provides a kind of brewing formula of orange fruit wine, raw material includes: 45-85 parts of orange, lemon 5-10 parts, 5-10 parts of orange, 5-10 parts of rose, 5-10 parts of Kiwi berry, 5-10 parts of shaddock, 5-10 parts of sugar, 20-35 parts of white wine, ferment 0.1-0.5 parts female, 0.01-0.1 parts of pectase, 0.05-0.1 parts of egg-white powder, 0.03-0.04 parts of edible essence, tannin 0.05- 0.1 part and sulphite 0.01-0.1 parts of weighting.

On the basis of above technical scheme, it is preferred that the sugar is honey, white granulated sugar, sucrose or rock sugar；The white wine For rice wine or liquor made from sorghum, alcoholic strength is 35-40% (V/V)；The yeast be active dry yeast Y4, active dry yeast RV171 or Aroma-producing yeast Y4.

On the other hand, the present invention provides a kind of brewage process of orange fruit wine, comprising the following steps:

S1. fruit is cleaned 3-5 times with the light salt brine that mass percent is 1.5-2%, peel off pericarp；

S2. pulp is beaten, obtains pulp, water and white wine is added, adjust pH value；

S3. the pectase that mass percentage concentration is 1.5-2.5% is added to be digested；

S4. it is centrifuged, filters, fruit juice is put into fermentor and is fermented；

S5. it clarifies, filter, sealing sterilizing is to get orange fruit wine.

On the basis of above technical scheme, it is preferred that the step S2, the quality that water is added is the 20- of pulp quality 30%, the quality that white wine is added is the 25-45% of pulp quality, adjusts pH value to 3.5-5.5 with sodium citrate.

On the basis of above technical scheme, it is preferred that the step S3, hydrolysis temperature are 45-55 DEG C, and enzymolysis time is 6-8h。

On the basis of above technical scheme, it is preferred that 0.1- is added into the fruit juice being obtained by filtration in the step S4 0.01-0.1 parts of antioxidant is added in 0.5 part of active dry yeast, carries out first time sealing and fermenting, fermentation temperature 18-30 DEG C, fermentation time 3-5d；5-10 parts of honey, 0.1-0.5 parts of active dry yeast yeast, 0.05- are added into fermentor 0.1 part of tannin, 0.03-0.04 parts of edible essence and 0.01-0.1 parts of weighting sulphite carries out second of open hair Ferment, fermentation temperature are 20-28 DEG C, fermentation time 3-5d.

On the basis of above technical scheme, it is preferred that the antioxidant is vinylpyrrolidone.

On the basis of above technical scheme, it is preferred that 0.05-0.1 parts of egg-white powder is added, at 4 DEG C in the step S5 Lower standing 1-3d；Carry out film filtration treatment；It is sterilized with moist hear heat test, 60-80 DEG C, 15-30min；It is stored up under the conditions of 8-20 DEG C Hiding.

The brewing formula and its technique of a kind of orange fruit wine of the invention have the advantages that

(1) present invention is compared with traditional fresh fruit zymotechnique, and preparation method is simple, and zymotechnique is easy to control, equipment Less investment, target level of product qualityization is high, at low cost；

(2) present invention compared with the brewage process of common drinks, brewing period is obviously shortened, using one time fermentation with it is secondary The method that fermentation combines, obtained fruit wine mouthfeel is more mellow, i.e., with the flavor of fermented wine, and remains the nutrition of fruit And medical value；

(3) by the orange of property heat and warm-natured orange, rose and Kiwi berry cold in nature, shaddock combine, make the present invention The advantages of each raw material, complements each other, and the complementation between fruit makes that orange fruit wine acidity is low, has mellow dense tangerine fragrance and mouth Feel mellow；

(4) for mandarin wine of the invention from formula to the no added any harmful substance of technique, natural health is green safe, Suitable for long-term drinking；

(5) mandarin wine of the invention not only can be with promoting qi circulation and removing obstruction in the collateral, quench one's thirst of promoting the production of body fluid, resolving sputum and other effects, and can reduce gallbladder The effects of sterol, protection is cardiovascular, relieves fatigue, beautifying face and moistering lotion.

Specific embodiment

Below in conjunction with embodiment of the present invention, the technical solution in embodiment of the present invention is carried out clearly and completely Description, it is clear that described embodiment is only some embodiments of the invention, rather than whole embodiments.Base Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts all Other embodiments shall fall within the protection scope of the present invention.

Embodiment one

The brewing formula and its technique of a kind of orange fruit wine of the present embodiment, wherein the brewing formula of orange fruit wine are as follows: tangerine Sub- 45kg, lemon 5kg, orange 5kg, rose 5kg, Kiwi berry 5kg, shaddock 5kg, sugar 5kg, white wine 20kg, yeast 0.1kg, fruit Glue enzyme 0.01kg, egg-white powder 0.05kg, edible essence 0.03kg, tannin 0.05kg and weighting sulphite 0.01kg.

The brewage process of orange fruit wine, includes the following steps:

S1. maturity height is selected, the good orange of quality, orange, Kiwi berry and shaddock are 1.5% with mass percent Light salt brine cleans fruit 3 times, peels off pericarp；

S2. pulp is mixed with beating, obtains pulp, the water of pulp quality 20% and the sorghum of pulp quality 25% is added Wine adjusts pH value to 3.5 with sodium citrate.

S3. the pectase that mass percentage concentration is 1.5% is added into pulp to be digested, hydrolysis temperature is 45 DEG C, enzyme The solution time is 6h；

S4. the pulp digested is subjected to centrifugation and filtration treatment, the work of 0.1kg is added into the fruit juice being obtained by filtration Property dry ferment RV171, be added the antioxidant vinylpyrrolidone of 0.01kg, carry out first time sealing and fermenting, fermentation temperature is 18 DEG C, fermentation time 3d；The honey of 5kg, RV171,0.05kg parts of active dry yeast of 0.1kg is added into fermentor again The weighting sulphite of tannin, the edible essence of 0.03kg and 0.01kg carries out second of open fermentation, and fermentation temperature is 20 DEG C, Fermentation time is 3d；

S5. the egg-white powder that 0.05kg is added stands 1d at 4 DEG C and carries out clarifying treatment；Carry out film filtration treatment；With damp and hot Sterilization sterilizes 15min under the conditions of 60 DEG C；Obtained mandarin wine is stored under the conditions of 8 DEG C.

Embodiment two

The brewing formula and its technique of a kind of orange fruit wine of the present embodiment, wherein the brewing formula of orange fruit wine is tangerine Sub- 65kg, lemon 8kg, orange 8kg, rose 8kg, Kiwi berry 8kg, shaddock 8kg, sugar 8kg, white wine 25kg, yeast 0.3kg, fruit Glue enzyme 0.05kg, egg-white powder 0.06kg, edible essence 0.035kg, tannin 0.06kg and weighting sulphite 0.05kg.

The brewage process of orange fruit wine, includes the following steps:

S1. maturity height is selected, the good orange of quality, orange, Kiwi berry and shaddock are 1.8% with mass percent Light salt brine cleans fruit 4 times, peels off pericarp；

S2. pulp is mixed with beating, obtains pulp, the water of pulp quality 25% and the sorghum of pulp quality 35% is added Wine adjusts pH value to 4.5 with sodium citrate.

S3. the pectase that mass percentage concentration is 1.8% is added into pulp to be digested, hydrolysis temperature is 50 DEG C, enzyme The solution time is 7h；

S4. the pulp digested is subjected to centrifugation and filtration treatment, the work of 0.3kg is added into the fruit juice being obtained by filtration Property dry ferment RV171, be added the antioxidant vinylpyrrolidone of 0.05kg, carry out first time sealing and fermenting, fermentation temperature is 25 DEG C, fermentation time 4d；The list of the honey of 8kg, active dry yeast RV171,0.08kg of 0.3kg is added into fermentor again Rather, the weighting sulphite of the edible essence of 0.035kg and 0.05kg carry out second of open fermentation, and fermentation temperature is 25 DEG C, Fermentation time is 4d；

S5. the egg-white powder that 0.08kg is added stands 2d at 4 DEG C and carries out clarifying treatment；Carry out film filtration treatment；With damp and hot Sterilization sterilizes 20 under the conditions of 70 DEG C；Obtained mandarin wine is stored under the conditions of 12 DEG C.

Embodiment three

The brewing formula and its technique of a kind of orange fruit wine of the present embodiment, wherein the brewing formula of orange fruit wine is tangerine Sub- 85kg, lemon 10kg, orange 10kg, rose 10kg, Kiwi berry 10kg, shaddock 10kg, sugar 10kg, white wine 35kg, yeast 0.5kg, pectase 0.1kg, egg-white powder 0.1kg, edible essence 0.04kg, tannin 0.1kg and weighting sulphite 0.1kg.

The brewage process of orange fruit wine, includes the following steps:

S1. select maturity height, the good orange of quality, orange, Kiwi berry and shaddock, with mass percent be 2% it is light Salt water cleans fruit 5 times, peels off pericarp；

S2. pulp is mixed with beating, obtains pulp, the water of pulp quality 30% and the sorghum of pulp quality 45% is added Wine adjusts pH value to 5.5 with sodium citrate.

S3. the pectase that mass percentage concentration is 2.5% is added into pulp to be digested, hydrolysis temperature is 55 DEG C, enzyme The solution time is 8h；

S4. the pulp digested is subjected to centrifugation and filtration treatment, the work of 0.5kg is added into the fruit juice being obtained by filtration Property dry ferment RV171, be added the antioxidant vinylpyrrolidone of 0.1kg, carry out first time sealing and fermenting, fermentation temperature 30 DEG C, fermentation time 5d；The list of the honey of 10kg, active dry yeast RV171,0.1kg of 0.5kg is added into fermentor again Rather, the weighting sulphite of the edible essence of 0.04kg and 0.1kg carry out second of open fermentation, and fermentation temperature is 28 DEG C, hair The ferment time is 5d；

S5. the egg-white powder that 0.1kg is added stands 3d at 4 DEG C and carries out clarifying treatment；Carry out film filtration treatment；It is gone out with damp and hot Bacterium method sterilizes 30min under the conditions of 80 DEG C；Obtained mandarin wine is stored at 20 °C.

Example IV

The detection that orange fruit wine obtained carries out following index made to embodiment one to three respectively: appearance luster, clarity, Typicalness, fragrance, taste, alcoholic strength (20 DEG C, V/V), total reducing sugar (with glucose meter g/L), Titrable acid (with citrometer g/L), Total SO₂Measure (mg/kg), free SO₂Measure (mg/kg), lead (mg/kg in terms of Pb), arsenic (mg/kg in terms of As), the copper (mg/ in terms of Cu Kg), total plate count (a/ml), coliform group count (a/100ml), pathogenic bacteria, testing result are as shown in table 1.Wherein: appearance color Pool, clarity, typicalness, fragrance, taste, alcoholic strength, total reducing sugar, Titrable acid, total SO₂Amount, free SO₂Amount, lead, arsenic, copper, according to GB/T15038-2006 test；Total plate count is tested according to GB4789.2-2010；Coliform group count, according to GB4789.3- 2010 tests；Pathogenic bacteria are tested according to GB4789.4-2010, GB4789.5-2010, GB4789.10-2010.

Testing result is shown in Table 1.

Table 1: the detection data of embodiment one to three

Table 1 is the results show that the orange fruit wine that embodiment one to three is made meets standard as defined in national GB2758-81.

Embodiment five

The orange fruit wine made respectively to embodiment one to three carries out the stability test of following conditions.Testing index: sample Whether product have turbidity and precipitation generation.

Condition 1: the orange fruit wine after bottling is placed 15 days under illumination condition；

Condition 2: the orange fruit wine after bottling is placed 15 days under the conditions of high temperature (32-35 DEG C)；

Condition 3: the orange fruit wine after bottling is placed 15 days under the conditions of low temperature (0-4 DEG C)；

Condition 4: the orange fruit wine after bottling is placed 3 months for (22-25 DEG C) of no light room temperature indoors；

Condition 5: the orange fruit wine after bottling is placed 6 months for (22-25 DEG C) of no light room temperature indoors.

Testing result is shown in Table 2.

Table 2: orange fruit wine stability test result

Handle sample	1 sample of condition	2 sample of condition	3 sample of condition	4 sample of condition	5 sample of condition
						Embodiment one	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation
Embodiment two	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation
						Embodiment three	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation	Without turbidity and precipitation

Embodiment six

Orange fruit wine drinks mouthfeel investigation

Comparative example is the orange fruit wine bought on the market.

Investigation method:

(1) crowd is drunk: general population；

(2) number is drunk: every group of 60 people；

(3) drinking method: everyone 100ml；

(4) it index: drinks and obviously feels pure afterwards and soft, slightly sour agreeable to the taste be denoted as；Pure in mouth feel, micro- is felt after drinking Being denoted as acid is general；That mouthfeel discomfort is felt after drinking is denoted as difference.

Investigation result is shown in Table 3.

Table 3: mouthfeel experimental result

	Good (number)	Generally (number)	Poor (number)
				Embodiment one	88.3% (53)	11.6% (7)	0% (0)
Embodiment two	80% (48)	20% (12)	0% (0)
				Embodiment three	75% (45)	25% (15)	0% (0)

Table 3 the result shows that: the orange fruit wine pure in mouth feel provided in the embodiment of the present invention is soft, slightly sour agreeable to the taste, in good taste In comparative example.

The foregoing is merely better embodiments of the invention, are not intended to limit the invention, all of the invention Within spirit and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.

Claims

1. a kind of brewing formula of orange fruit wine, it is characterised in that: the orange fruit wine includes the component of following parts by weight: tangerine 45-85 parts sub-, 5-10 parts of lemon, 5-10 parts of orange, 5-10 parts of rose, 5-10 parts of Kiwi berry, 5-10 parts of shaddock, 5-10 parts of sugar, 20-35 parts of white wine, 0.1-0.5 parts of yeast, 0.01-0.1 parts of pectase, 0.05-0.1 parts of egg-white powder, edible essence 0.03-0.04 Sulphite 0.01-0.1 parts of part, 0.05-0.1 parts of tannin and weighting.

2. a kind of brewing formula of orange fruit wine as described in claim 1, it is characterised in that: the sugar be honey, white granulated sugar, Sucrose or rock sugar；The white wine is rice wine or liquor made from sorghum, and alcoholic strength is 35-40% (V/V)；The yeast is active dry yeast Y4, active dry yeast RV171 or aroma-producing yeast Y4.

3. a kind of brewage process of orange fruit wine, it is characterised in that: the following steps are included:

S5. it clarifies, filter, sealing sterilizing is to get orange fruit wine.

4. a kind of brewage process of orange fruit wine as claimed in claim 3, it is characterised in that: water is added in the step S2 Quality is the 20-30% of pulp quality, and the quality that white wine is added is the 25-45% of pulp quality, adjusts pH value with sodium citrate To 3.5-5.5.

5. a kind of brewage process of orange fruit wine as claimed in claim 3, it is characterised in that: the step S3, hydrolysis temperature It is 45-55 DEG C, enzymolysis time 6-8h.

6. a kind of brewage process of orange fruit wine as claimed in claim 3, it is characterised in that: the step S4, to filtering To fruit juice in 0.1-0.5 part of active dry yeast is added, 0.01-0.1 part of antioxidant is added, seal for the first time and sends out Ferment, fermentation temperature are 18-30 DEG C, fermentation time 3-5d；5-10 parts of honey, 0.1-0.5 parts of work are added into fermentor Property dry ferment yeast, 0.05-0.1 parts of tannin, 0.03-0.04 parts of edible essence and 0.01-0.1 parts of weighting sulphite Second of open fermentation is carried out, fermentation temperature is 20-28 DEG C, fermentation time 3-5d.

7. a kind of brewage process of orange fruit wine as claimed in claim 6, which is characterized in that the antioxidant is ethylene pyrrole Pyrrolidone.

8. a kind of brewage process of orange fruit wine as claimed in claim 3, it is characterised in that: 0.05- is added in the step S5 0.1 part of egg-white powder stands 1-3d at 4 DEG C；Carry out film filtration treatment；It is sterilized with moist hear heat test, 60-80 DEG C, 15- 30min；It is stored under the conditions of 8-20 DEG C.