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Orange fruit wine and production method thereof

A kind of technology of orange fruit wine and oranges, applied in the field of orange fruit wine and its production, can solve the problems that the acidity and astringency of fruit wine are difficult to control, the production of orange fruit wine is stagnant, and the taste of orange fruit wine is not good, so as to facilitate large-scale production and improve the color and luster And mouthfeel, the smooth effect of entrance

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of orange fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of orange fruit wine, making the production of orange fruit wine stagnant

Method used

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  • Orange fruit wine and production method thereof

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Effect test

Embodiment 1

[0032] An orange fruit wine, which is made from the following raw materials in weight proportions, 120-150 parts of oranges, 20-25 parts of white wine grass, 15-20 parts of Rosa roxburghii, 18-24 parts of water shield, and 10 parts of Melaleuca japonica -16 parts, clam shell grass root 16-26 parts.

[0033] Above-mentioned each component is made into the production method of a kind of orange fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Pick oranges that are fully ripe, rich in aroma, mildew-free, rot-free, pest-infested, and green-green as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to crush them into 5- 6mm particles, put the crushed granule pulp into a beater for beating to make orange pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the orange pulp into the pre-sterilized fermenter, and add an appropriate amoun...

Embodiment 2

[0045] An orange fruit wine, the preferred weight ratio of which is 120-140 parts of oranges, 20-23 parts of white wine grass, 15-19 parts of Rosa roxburghii, 18-22 parts of water shield, 10-14 parts of Melaleuca folium, clam shell Grassroots 16-23 parts.

[0046] Above-mentioned each component is made into the production method of a kind of orange fruit wine of the present invention, and the production method of embodiment 1 is identical.

Embodiment 3

[0048] An orange fruit wine, the optimal weight ratio is 130 parts of oranges, 22 parts of white wine grass, 17 parts of prickly pear, 20 parts of water shield, 12 parts of melaleuca folium, and 20 parts of mussel shell grass root.

[0049] Above-mentioned each component is made into the production method of a kind of orange fruit wine of the present invention, and the production method of embodiment 1 is identical.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to an orange fruit wine and a production method, which uses oranges as the main raw material, supplemented with traditional Chinese medicinal materials such as liquorice grass, thorn pear, water shield, melaleuca leaf, clam shell grass root, etc. Processing, enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to an orange fruit wine and a production method thereof. Background technique [0002] Oranges can resist oxidation, strengthen the immune system, inhibit the growth of tumor cells, and transform tumor cells into normal cells. Flavonoids have the effects of anti-inflammation, anti-tumor, strengthening blood vessels and inhibiting blood coagulation, while carotenoids have strong antioxidant effects. These comprehensive physiologically active components make oranges have an inhibitory effect on the occurrence of various cancers. In fact, oranges are not very high in every nutrient content. In terms of potassium, magnesium, iron and other mineral content and vitamin C content, it is not as good as fresh jujube; in terms of flavonoid content, it is not as good as hawthorn; in terms of carotenoid content, it is not as good as papaya and mango. . However, oranges are abundant in prod...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/752A61P1/14A61P25/20A61P43/00
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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