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Method for preparing sweet orange rum

A technology for orange rum and sweet orange, applied in the field of sweet orange rum, can solve the problems such as difficulty in the overall harmony of product flavor, complicated process, etc., and achieve the effects of easy deployment, short production cycle and simple process

Inactive Publication Date: 2014-04-16
南宁海酩威科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet orange distilled fruit wine made by this method is then blended with rum to make sweet orange rum. The process is more complicated. Only the sweet orange pulp is used and the peel is discarded, and the blending of the two wines must achieve the flavor of the product. Overall harmony is more difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Extraction of sweet orange aroma components:

[0024] ①. Fruit selection and pretreatment: select summer oranges in the mature stage, select summer oranges with no rot and strong sweet orange fragrance, wash and dry the selected fruits, and separate the dried sweet oranges from the pulp and remove them. Seeds, retain the pulp and peel respectively.

[0025] ②. Juice pulp production: Use a juice extractor or a centrifugal filter to extract orange juice from the pulp obtained in step 1; crush the peel obtained in step 1 with a small food processor, add distilled water or high-purity clean water to prepare a slurry, and obtain orange peel Fruit pulp: add saturated sodium chloride to the obtained fruit juice and pulp for enzyme inhibition, and the addition amount is: 2-3mL saturated sodium chloride is added to every 500mL of fruit juice and pulp.

[0026] ③. Fruit juice distillation and extraction: install a simultaneous distillation extractor (SDE), take 200mL orange j...

Embodiment 2

[0036] 1. Extraction of sweet orange aroma components:

[0037] ①. Fruit selection and pretreatment: select mature Newhall navel oranges, select Newhall navel oranges with no rot and strong sweet orange fragrance, wash and dry the selected fruits, and dry the dried sweet oranges. The pulp is separated and the seeds are removed, and the pulp and peel are reserved respectively.

[0038] 2., juice pulp is made: with embodiment 1.

[0039] ③. Fruit juice distillation and extraction: install a simultaneous distillation extractor (SDE), take 200mL orange juice and add it to the 500mL flat-bottomed beaker at the right end of the SDE, add a small amount of zeolite, and add the extractant to the 500mL flat-bottomed beaker at the left end of the SDE device. The extractant composition is 60mL n-pentane and 15 mL of ether. The 500mL flat-bottomed flask at the right end is heated with an electric furnace until the orange juice boils, and the 500mL flat-bottomed flask at the left end is h...

Embodiment 3

[0049] 1. Extraction of sweet orange aroma components:

[0050] ①. Fruit selection and pretreatment: Select Gannan navel oranges in the mature stage, select sweet orange fruits with no rot and strong sweet orange fragrance, wash and dry the selected fruits, separate the dried sweet orange fruits from pulp and dry them. Remove the seeds, and keep the pulp and peel separately.

[0051] 2., juice pulp is made: with embodiment 1.

[0052] ③. Fruit juice distillation and extraction: install a simultaneous distillation extractor (SDE), take 200mL orange juice and add it to the 500mL flat-bottomed beaker at the right end of the SDE, add a small amount of zeolite, and add the extractant to the 500mL flat-bottomed beaker at the left end of the SDE device. The extractant composition is 75mL n-pentane and 15 mL ether. Heat the 500mL flat-bottomed flask at the right end with an electric furnace until the orange juice boils, and heat the 500mL flat-bottomed flask at the left end with a c...

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Abstract

The invention provides a method for preparing sweet orange rum. The method comprises the following steps: step A: selecting and preprocessing sweet oranges; step B: making juice pulp; step C: distilling and extracting the juice pulp for 2 to 2.5 hours; step D: processing the extracted liquor; step E: fetching rum, adding the extracted liquor ultimately obtained in the step D to the rum and mixing uniformly; step F: fetching white granulated sugar and edible citric acid, and completely dissolving the mixed rum liquor with the white granulated sugar and the edible citric acid; step G: after freezing the sweet orange rum obtained in the step F to 0 to 2 DEG C and standing for 16 to 20 hours, precisely filtrating with a precise filter so as to obtain the finished product of the sweet orange rum. In the method for preparing sweet orange rum, the extraction method is utilized to extract the fragrance of sweet oranges, and then the extracted liquor and the rum are mixed to prepare the sweet orange rum. The method is simple in technology, has short production cycle, is easy to make, and is capable of retaining the whole flavor of sweet oranges and the characteristic aroma of the rum.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method of taking rum as a base wine, adding sweet orange characteristic aroma components, mixing and blending to form sweet orange rum. Background technique [0002] Sweet orange is a kind of fruit variety with sweet and sour taste and rich nutrition. Sweet orange contains nutrients such as carbohydrates, protein, vitamin C, riboflavin, thiamine, carotene, niacin, potassium, sodium, calcium, magnesium, phosphorus, etc., especially rich in vitamin C in fruit juice, and complete amino acid composition . Sweet orange pulp and peel contain a variety of aldehydes, esters, terpenes, alcohols, acids, ketones and other substances, exuding the unique aroma of sweet orange. Sweet orange can help the body absorb vitamin C, can prevent the constant troubles of colds, and can relieve the phenomenon of thick phlegm and asthenia heat; it can also promote the secretion of digestive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
Inventor 何基宁邹毅
Owner 南宁海酩威科技有限公司
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