Machine-made fermented citrus wine and production technology thereof
A production process and citrus wine technology, applied in the field of mechanism-fermented citrus wine and its production process, can solve the problems of incomplete debitterness and increased production costs
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Embodiment 1
[0056] Present embodiment citrus wine, makes through the following steps:
[0057] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.1‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.
[0058] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.7g / 100ml, stir for 20 minutes to achieve complete neutralization reaction.
[0059] 3) De-oiling and de-bittering: add 1.5% cyclodextrin (beta-CD) by weight of the citrus juice to the acid-adjusted citrus juice and stir well for 20 minutes, so that the cyclodextrin can affect the citrus oil and citrus in the citrus juice. The inclusion and complexation reaction of bitter elements is sufficient.
[0060] 4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 22g / 100ml, and the juice must be blended.
[0061...
Embodiment 2
[0091] Present embodiment citrus wine, makes through the following steps:
[0092] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.2‰ to the citrus clear juice and pulp squeezed out by the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.
[0093] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.6g / 100ml, stir for 25 minutes to achieve complete neutralization reaction.
[0094] 3) Deoiling and debittering: add 0.2% cyclodextrin (α-cyclodextrin) by weight of citrus juice to the acid-adjusted citrus juice and stir for 30 minutes, so that the cyclodextrin can reduce the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.
[0095] 4) Adjusting sugar: use sucrose to blend citrus juice with a total sugar of 20g / 100ml, and the juice must be blended.
[0096] 5) Yeast...
Embodiment 3
[0126] Present embodiment citrus wine, makes through the following steps:
[0127] 1) Anti-oxidative browning: immediately add erythorbic acid with a pulp weight of 0.15‰ to the citrus clear juice and pulp squeezed out of the juicer, and transport the pulp to the denuclear juicer to squeeze two citrus clear juices, and combine the two clear juices Get citrus juice.
[0128] 2) Acid adjustment: Add food-grade CaCO to citrus juice 3 Adjust acidity to 0.65g / 100ml, stir for 22 minutes to achieve complete neutralization reaction.
[0129] 3) De-oiling and de-bittering: Add 1% cyclodextrin (gamma-cyclodextrin) by weight of the citrus juice to the acid-adjusted citrus juice and stir for 25 minutes to make the cyclodextrin treat the citrus in the citrus juice. The inclusion and complexation reaction of oil and bitter substances is sufficient.
[0130]4) Sugar adjustment: The total sugar of citrus juice blended with sucrose is 21g / 100ml, and the juice must be blended.
[0131] 5) Y...
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