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Production method of orange flavoring wine

A technology for flavored wine and citrus, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., and can solve the problem that the preparation process of citrus flavored wine has not been reported, and the citrus peel resources, flavor, and taste cannot be effectively used. , Quality is not as good as other problems, to achieve the effect of removing mutton and fishy smell, improving human immunity and shortening the time of saccharification

Active Publication Date: 2016-05-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking wine prepared by this invention is a blended wine, and its local flavor, mouthfeel, and quality are not as good as fermented wine; the storage time of pepper and ginger is much longer than that of citrus peel, and citrus peel is also rich in various nutrients. Ineffective use of citrus peels will result in waste of resources
[0007] By retrieving existing technologies and literature at home and abroad, it is found that the preparation process of citrus flavored wine has not been reported

Method used

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  • Production method of orange flavoring wine

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0027] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them with mashed potatoes and water at a mass ratio of 1:4:5, and then add the culture solution of Rhizopus aureus CICC3011 and Aspergillus niger CICC2263, The insertion amount of the two kinds of microbial culture solution is: the volume mass concentration of the culture solution and the mixed raw material is 3%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 1:1, saccharification and fermentation at 28°C for 12h, wherein Rhizopus The liquid is the culture liquid of Rhizopus inoculated in PDA medium and cultured at 30°C for 2 days, and its glucoamylase activity is 450U / mL; the liquid of Aspergillus niger is the culture liquid of Aspergillus niger inoculated in 5°Bé wort medium, cultured at 30°C for 2 days culture fluid, its cellulase enzy...

Embodiment 2

[0031] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0032] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them with mashed potatoes and water at a mass ratio of 3:8:9, and then insert them into the culture medium of Rhizopus aureus CICC3011 and Aspergillus niger CICC2263. The input amount of the microbial culture solution is: the volume mass concentration of the culture solution and the mixed raw material is 4%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 3:1, saccharification and fermentation at 30°C for 10h, Rhizopus less and Aspergillus niger The cultivation method of Aspergillus niger is with embodiment 1.

[0033] (3) Fermentation: Luzhou-flavor distiller's grains are added to the saccharification solution in step (2), and the number of lactic acid bacteria in the Luzhou-flavored distiller's grains is 3×10 8 cfu / g, yeast count 2×10 8...

Embodiment 3

[0036] (1) Preparation of mashed potatoes: Take fresh potatoes, remove impurities, wash, peel, steam, and grind into mash.

[0037] (2) Saccharification: Take fresh citrus peels, chop them to 2-3mm, mix them evenly with mashed potatoes and water at a mass ratio of 2:4:4, and then insert them into the culture solution of Rhizopus aureus CICC3011 and Aspergillus niger CICC2263, two The input amount of the microbial culture solution is: the volume mass concentration of the culture solution and the mixed raw material is 5%, wherein the volume ratio of the culture solution of Rhizopus and Aspergillus niger is 2:1, saccharification and fermentation at 30°C for 10h, Rhizopus less and Aspergillus niger The cultivation method of Aspergillus niger is with embodiment 1.

[0038] (3) Fermentation: add Luzhou-flavored distiller's grains and Maotai-flavored distiller's grains to the saccharification solution in step (2), the mass ratio of the two types of distiller's grains is 1:1, and the ...

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Abstract

The invention discloses a production method of orange flavoring wine and belongs to the technical field of food fermentation engineering. The method includes: using orange peels and fresh potatoes as raw materials, steaming the peeled fresh potatoes and grinding into mashed potatoes, adding the minced orange peels and an appropriate amount of water while stirring, well mixing, inoculating two different mycete fermentation liquid, using various enzymes in the mycete fermentation liquid to allow the mixture to saccharify, and then adding Luzhou-flavor distillers' grains, Maotai-flavor distillers' grains or both the Luzhou-flavor distillers' grains and the Maotai-flavor distillers' grains for fermentation so as to produce the orange flavoring wine. Compared with traditional cooking wine, the orange flavoring wine produced by the method has the advantages that the organic acid content in the flavoring wine is increased evidently, and an evident deodorizing effect is achieved; the orange peels can increase the flavor and taste of the flavoring wine and increase the quality of the flavoring wine; the release of flavonoid substances in the orange peels allows the flavoring wine to have good healthcare functions such as tonifying the spleen and qi, promoting digestion, resisting fatigue and increasing human immunity.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a preparation method of citrus flavored wine. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing cooking wine mainly takes fermented wine, distilled wine or edible alcohol components as the main body, and adds edible salt (plant spices can be added), and is formulated as a liquid condiment. [0003] In recent years, with the development of the catering industry, seasoning wine has emerged as the times require. In addition to the unique mellow aroma of fermented wine and distilled wine, seasoning wine can not only remove the fishy smell of dishes, but also play the role of adding freshness, fragrance and flavor. effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/685C12R1/845
CPCC12G3/02C12G3/06
Inventor 徐宁彭铭烨焦梦然付彩霞周梦舟李玮汪超高冰李冬生
Owner HUBEI UNIV OF TECH
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