Brewing process of health-care orange aperitif

Abstract

The invention discloses a brewing process of a health-care orange aperitif. The process includes the steps of: raw material selection and processing, smashing pulping, primary fermentation, post-fermentation, steeping, debittering, ageing, and clarification, etc. The process improves the overall quality of oranges in terms of color, fragrance and flavor. Especially, the smashing pulping method is employed to prepare the orange juice, the nutritional and medicinal ingredients in orange residue, mesocarp and orange pith are fully utilized, and also the obtained product has a golden color and a rich taste. Then, steeping of orange peels makes reasonable use of medicinal ingredients in the orange peels so as to endow the wine with the efficacy of promoting appetite and invigorating stomach, and meanwhile, the wine can be fresh, extremely cool, tasty, refreshing, and bright in color, so that the orange wine can have a unique style. In addition, through enzymolysis debitterizing, bitterness of the wine is improved to facilitate acceptance by people. Enzymolysis and low temperature clarification retain the original ingredients of wine, and simplifies the traditional clarification process utilizing gelatin, diatomite and the like. The obtained product meets the national GB15037-2006 standards for related fruit wine product quality indexes.

Description

Technical field [0001] The invention relates to a wine brewing process, in particular to a health-care orange aperitif brewing process. Background technique [0002] Orange is a plant of the Rutaceae family, with bright colors, sweet and sour and delicious. It is one of the most common fruits in people's lives. Oranges are rich in nutrients, rich in vitamin C, more than 170 kinds of plant compounds and more than 60 kinds of flavonoids, most of which are natural antioxidants. Modern medical research has found that oranges are sweet and sour, warm in nature, enter the lungs, and have the effects of appetizing, quenching thirst and moistening the lungs. The "nomilin" substance contained in orange juice has the ability to inhibit and kill cancer cells, and has a preventive effect on gastric cancer. The naringin, limonin and other substances in the capsule and the orange network have good physiological activities, especially having the effects of anti-cancer, anti-cancer, anti-oxida...

AI Technical Summary

Problems solved by technology

But also there are some defects in existing technology, at first, by the overall quality such as the orange wine look, fragrance, taste that current technology produces is not high, especially adopt squeezing to remove slag and get juice, discard the orange peel that contains rich nutrition and medicinal composition, Orange pomace and orange network cause waste of resources, and at the same time make orange wine lighter in color, lighter in aroma, and less flavorful; secondly, the bitterness of orange wine is not dealt with, and bitterness is an important factor affecting the taste of orange wine; in addition, traditional Generally, clarification treatment such as gelatin or diatomaceous earth is used in the process, which causes the loss of some nutrients and makes the process cumbersome and complicated.