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Method for biologically fermenting mandarin orange health-care nutrient fruit wine

A technology of biological fermentation and nutritious wine, applied in the field of wine products, can solve the problems of lack of health care and destruction of beneficial ingredients

Inactive Publication Date: 2010-01-27
王怀能 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention patent of patent publication number CN1451736A discloses orange wine and its preparation process. This wine is mainly obtained by fermenting oranges and then distilling them. However, after distillation, many high-boiling substances cannot be distilled out, and the components beneficial to the human body are destroyed. , no health effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach example 1

[0026] A. Choose fresh tangerines with a fruit maturity of 8 to 90% without diseases and insect pests, disinfect the fresh fruit in salt water, and then peel it.

[0027] B. Crushing: squeeze the juice with a screw juicer, and control the fineness of the pomace to 40 mesh

[0028] C. Main fermentation: adding SO to the juice 2 160mg, 8g of special koji for fruit wine compound, add 0.15g of pectinase to ferment at room temperature, control the temperature at 16-22℃, and ferment for 10-16d.

[0029] D. Post-fermentation: After the main fermentation is completed, the clear juice is taken out and transferred to the fermentation tank, and the temperature is controlled at 12-15°C to enter the closed fermentation. The fermentation time is 15-25 days. After the fermentation is completed, the clear residue is poured into the tank.

[0030] E. Aging: In order to enhance the flavor of the fruit wine, the fermented fruit liquid is aged for more than 6 months, and the tank is poured every three mo...

Embodiment approach example 2

[0034] The ingredients are in weight ratio:

[0035] Tangerine 2000g fruit wine compound special koji 16g SO 2 240mg

[0036] The production process of the fruit wine is the same as in the first embodiment of the scheme.

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PUM

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Abstract

The invention relates to a method for biologically fermenting mandarin orange health-care nutrient fruit wine, comprising the following steps: cleaning and disinfecting fresh mandarin oranges; extracting juice in a screw pressing way; smashing pomace granules into the fineness degree of 40 meshes; adding fruit wine compound special yeast for fermentation; adopting temperature control fermentation, wherein the temperature of main fermentation is 16-22 DEG C, and the temperature of after fermentation is 12-15 DEG C; and carrying out closed fermentation.

Description

1. Technical Field [0001] The invention relates to a method for making fruit wine by using tangerines and biological fermentation, and belongs to the field of wine products. 2. Background technology [0002] Tangerines belong to the Citrus subfamily of the Rutaceae family. They are subtropical fruits with many types, including citrus, orange, tangerine, kumquat, etc. The peel of oranges is thin, the peel and the flesh are easy to separate, and the petals are easier to separate; they have high yield and strong flavor. They are the most nutritious fruits in the category that are easy to store and eat. It is distributed all over the country, mainly produced in Jiangxi, Zhejiang, Sichuan and other places. Nanfeng oranges in Jiangxi have been listed as tributes by the courts of successive dynasties, so they are called "tribute oranges". In 1995, the country named Nanfeng County as "the hometown of Nanfeng oranges in China". As early as in the Three Kingdoms Period of the Eastern Han...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/07
Inventor 王怀能王跃王满华
Owner 王怀能
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