CN103013751B - Brewing process of health-care orange aperitif - Google Patents
Brewing process of health-care orange aperitif Download PDFInfo
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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
The present invention relates to the making method of fruit wine, especially relate to a kind of health orange aperitif making method.
Background technology
Orange is rutaceae, and is bright-colored, and sweet and sour taste is one of modal fruit during people live.Orange is nutritious, and the vitamins C, more than the 170 kind of plant compounds and more than 60 that contain abundant needed by human body are planted flavonoid compound, and most of materials wherein are all natural antioxidantss.In modern medicine research, find, the sweet acid of orange flavor, warm in nature, enter lung, have appetizing, an effect of the moistening lung of quenching the thirst." Nomilin " material that contains in orange juice, have the ability of inhibition and kill cancer cell, and cancer of the stomach is had to prophylactic effect.The materials such as the naringin in capsule clothing and tangerine pith, obacalactone have good physiologically active, particularly have anticancer and anti-cancer, anti-oxidant, the effect that prevents cardiovascular disorder.The orange skin, claim again dried orange peel, is one of important drugs, has the effect of removing heat from the lung and dissipating phlegm, invigorating the spleen and regulating the stomach, is usually used in treating the diseases such as stomachache, stomach cold, maldigestion.The orange pulp colour is bright-coloured, juice enriches, give off a strong fragrance, and is the very good material of brewageing high-quality fruit wine.Along with improving constantly of living standards of the people, the fruit wine of being rich in nutrition nourishing function more and more is subject to people's favor, and its consumption is zooming trend.Exploitation orange fruit wine, not only can be the drinks consumption market a new fruit wine kind be provided, and satisfy the demands of consumers, and the deep processing of orange also brought good social benefit and environmental benefit when improving its economic worth.
About the at present existing bibliographical information of brewageing of orange wine, main making method is: material choice, cleaning, hot water bath, peeling go network, squeezing slagging-off to get juice, composition adjustment, Primary Fermentation, change cylinder, secondary fermentation, filtration, ageing, clarifying treatment, storage, obtain orange fruit wine.But also there are some defects in existing technique, at first, the overall quality such as orange wine color by present explained hereafter are not high, especially adopt the squeezing slagging-off to get juice, the tangerine peel, tangerine slag and the tangerine pith that contain abundant nutrition and medicinal ingredients have been abandoned, cause the wasting of resources, make simultaneously that the orange wine color and luster is more shallow, fragrance is lighter, local flavor is not enough; Secondly, for the bitter taste of orange wine, do not deal with, and bitter taste is the important factor that affects the orange wine mouthfeel; In addition, the general clarifying treatment such as gelatin or diatomite that adopt in traditional technology, cause some nutritive substance to lose and make the technique very complicated.Therefore, the making method of present orange wine being improved, is the problem that those skilled in the art pay close attention to.
Summary of the invention
Defect or deficiency for above-mentioned existing brewing technique of orange wine existence, the object of the invention is to, a kind of new health orange aperitif making method is provided, this technique can farthest be utilized nutrition and the medicinal ingredients of the full fruit of orange, simplify existing making method, improve color and luster and the local flavor of wine body.
In order to realize above-mentioned task, the present invention takes following technical solution:
A kind of making method of health orange aperitif, is characterized in that, follows these steps to brewage:
1) material choice and processing
Select abundant maturation, pericarp flavous without the seed tangerine, reject the fruit of rotting, in clear water, clean fruit surface, peel off tangerine peel, by 4 ℃ of preservations of tangerine peel, for subsequent handling, flood;
2) crushing and beating
To remove the abundant crushing and beating of tangerine lobe of tangerine peel, then with sulfurous acid, the tangerine slurry is carried out to sterilization immediately;
3) primary fermentation
To add mash-back through the tangerine slurry for the treatment of with sulfurous acid, as benchmark, add therein polygalacturonase, sucrose and yeast; Under 28 ℃ ~ 30 ℃ conditions, kept in Dark Place one day, then lucifuge fermentation under 18 ℃ ~ 20 ℃ conditions; Monitor during the fermentation the pol of fermented liquid, when the pol of fermented liquid is down to 7%, mend sugar; When the proportion of fermented liquid, less than 1 the time, measure alcoholic strength, when meeting the requirements of wine and spending, namely separated yeast and pomace precipitation stop fermentation, and fermentation time is 12d ~ 14d;
Wherein, the add-on of polygalacturonase is 40mg/L ~ 60mg/L, and the add-on of yeast is 300mg/L ~ 500mg/L, and the add-on of sucrose is 100g/L, and wherein, sucrose adds half when starting to ferment, and while mending sugar, adds second half;
4) secondary fermentation
After primary fermentation finishes, separate schlempe, fermented liquid after filtering is changed in scrubbing another mash-back with germicidal treatment, access Oenococcus Oeni SD-2a carries out secondary fermentation, Oenococcus Oeni SD-2a add-on is the 2%(V/V of fermentating liquid volume), the temperature of rear fermentating period is controlled at 10 ℃～15 ℃, and fermentation time is 25d～30d;
5) dipping
In completing the wine of secondary fermentation, add the tangerine peel dipping, dipping time is 5～6 days, then separates and removes tangerine peel and precipitation;
6) debitterize
In the wine that has flooded, add naringinase and carry out the debitterize processing, the add-on of naringinase is 30mg/L ~ 50mg/L;
7) ageing
Orange wine after debitterize is extracted out with pump, changed over to after filtering in the container of good airproof performance of clean, sterilization, be placed in ageing in the freezer of 0 ℃ ~ 4 ℃; Add simultaneously polygalacturonase to make its static clarification naturally, the add-on of polygalacturonase is 10mg/L ~ 20mg/L, every 15d, to wine, separates to remove precipitation, after precipitation is removed in three separation, namely obtains clarifying orange fruit wine.
Above-mentioned sulfurous acid add-on is with SO
2Content meter, be 50mg/L ~ 60mg/L; The add-on of tangerine peel is that 80g/L ~ 100g/L(adds fashionable tangerine peel and is cut into the wide strip of 2mm).
The making method of health orange aperitif of the present invention, adopt high temperature enzymolysis, high startup temperature, flood the method for fermenting, and improved the overall quality of orange wine color; Adopt crushing and beating to produce orange juice, take full advantage of nutrition and medicinal ingredients in tangerine slag, capsule clothing and tangerine pith, make simultaneously products obtained therefrom golden yellow color, wine body abundant, with the pressure extracting juice, to brewage the wine and women-sensual pursuits pool that forms more bright-coloured than existing, and mouthfeel is abundanter; The dipping tangerine peel, rationally utilized the medicinal ingredients in the tangerine peel to make drinking utensils that the effect of Appetitive stomachic be arranged, and makes simultaneously that the wine body is pure and fresh, fiber crops are cool, tasty and refreshing, and lovely luster is given the style of orange wine uniqueness; Debittering by enzymatic hydrolysis, improve the bitter taste of wine, so that people accept, suitable bitter taste can make wine mellow plentiful; Enzymolysis adds the low temperature clarification method, has kept to greatest extent the nutritious material in wine Central Plains, and has simplified traditional clarification process such as gelatin, diatomite that utilize.Product by this technique fermentation gained meets the product quality indicator standard of national GB15037-2006 to relevant fruit wine.
Embodiment
The present invention is described in further detail below in conjunction with embodiment that the contriver provides.
Health orange aperitif making method of the present invention follows these steps to brewage:
1, material choice and processing
Select that abundant maturation, pericarp are golden yellow, sugar-acid ratio is suitable without the seed tangerine, reject the fruit of rotting, in clear water, clean fruit surface, to remove earth, foreign material and residual agricultural chemicals and the microorganism that is attached on fruit, peel off tangerine peel, by 4 ℃ of preservations of tangerine peel, for the subsequent handling dipping, use.
2, crushing and beating
To remove the abundant crushing and beating of tangerine lobe of tangerine peel, make the composition in tangerine pith, capsule clothing dissolve in the tangerine slurry.Then pack in mash-back, the plot ratio of mash-back is no more than 80%, uses sulfurous acid 50mg/L ~ 60mg/L(with SO
2Content meter) the tangerine slurry is carried out to sterilization.
3, primary fermentation
To add mash-back through the tangerine slurry for the treatment of with sulfurous acid, as benchmark, add therein polygalacturonase 40mg/L ~ 60mg/L, sucrose 50g/L, yeast 300mg/L ~ 500mg/L; 28 ℃ ~ 30 ℃ kept in Dark Place one day, and high temperature enzymolysis pectin also makes the yeast ramp, then 18 ℃ ~ 20 ℃ lucifuge fermentations.Monitor during the fermentation the pol of fermented liquid, when the pol of fermented liquid is down to 7%, mend sugar (amount of adding sucrose is added by the wine degree of estimating, the present embodiment is 50g/L, and the total add-on that makes sucrose is 100g/L); Between yeast phase, with four layers of gauze sealing, guarantee that the carbonic acid gas that produces in fermentation flask can overflow, to prevent living contaminants and brown stain.When the proportion of fermented liquid, less than 1 the time, measure alcoholic strength, when meeting the requirements of wine and spending, namely separated yeast and pomace precipitation stop fermentation, and fermentation time is 12d ~ 14d.
4, secondary fermentation
After primary fermentation finishes, with pump, extract the new wine of clarification out, change over to after filtering in scrubbing another mash-back with germicidal treatment, 2%(V/V by fermentating liquid volume) the Oenococcus Oeni SD-2a of access liquid culture carries out secondary fermentation, the temperature of rear fermentating period is controlled at 10 ℃～15 ℃, fermentation time is 25d～30d, and when pol was down to 2g/L, secondary fermentation finished;
5, dipping
In completing the wine of secondary fermentation, by 80g/L ~ 100g/L, add and be cut into the wide tangerine peel of 2mm, in dipping 5～6 angel's tangerine peels, composition is dissolved in wine fully, and then filtering separation is removed tangerine peel and precipitation.
6, debitterize
In the wine that has flooded, by 30mg/L ~ 50mg/L, add naringinase and carry out the debitterize processing, to remove the bitter substances such as obacalactone, naringin, improve the taste of wine.
7, ageing
The orange wine of debitterize is extracted out with pump, changed over to after filtering in the container of good airproof performance of clean, sterilization, be placed in ageing in 0 ~ Cool Room 4℃.Add simultaneously polygalacturonase 10mg/L ~ 20mg/L remaining pectin of further degrading, then make at low temperatures its static clarification naturally.Low temperature can promote the wine body maturation simultaneously, improves product stability.Every 15d, wine is separated and removes precipitation, after precipitation is removed in three separation, namely obtain clarifying health orange aperitif.
It is below the specific embodiment that the contriver provides.
Embodiment 1:
Choose abundant maturation, pericarp is flavous without seed tangerine 15kg, with clear water, clean fruit surface, peel off tangerine peel, by tangerine peel in 4 ℃ of preservations.
By the abundant crushing and beating of tangerine lobe, make the composition in tangerine pith, capsule clothing dissolve in the tangerine slurry.
Then tangerine slurry is packed in mash-back by the volume of mash-back 80%, add sulfurous acid 7.5ml(SO
2Content 50mg/L) carry out germicidal treatment.
In the slurry of the tangerine through germicidal treatment, add polygalacturonase (50mg/L) 0.45g, yeast (300mg/L) 0.27g, sucrose 450g(meat dishes to go with liquor degree requires 12 ° of calculating, need be 900g with the sucrose total amount, first add half this moment), with the gauze sealing, preserved one day for 30 ℃, then 20 ℃ of lucifuge fermentations.After five days, pol is down to 7%, adds sucrose 450g.Fermenting, to measure fermented liquid proportion the 12nd day the time be 0.992, and measure alcoholic strength this moment is 12 °, immediately yeast is separated with fermented liquid, stops primary fermentation.After primary fermentation finishes, with pump, extract the new wine of clarification out, wine liquid after filtering changes in scrubbing another mash-back with germicidal treatment, the Oenococcus Oeni SD-2a of 2% volume access liquid culture of meat dishes to go with liquor liquid carries out secondary fermentation, the secondary fermentation temperature is controlled at 12 ℃, after 28 days, measuring pol is 1.98g/L, and secondary fermentation this moment finishes.In completing the wine of secondary fermentation, add 900g to be cut into the wide tangerine peel of 2mm, in dipping 6 angel's tangerine peels, composition is dissolved in wine fully, and then filtering separation is removed tangerine peel and precipitation.In the wine that has flooded, add the 0.36g naringinase and carry out the debitterize processing, improve the taste of wine.Finally the wine of debitterize is extracted out with pump, changed over to after filtering in the container of the good airproof performance of cleaning sterilization, be placed in ageing in Cool Room 4℃.Add simultaneously the further remaining pectin of degraded of polygalacturonase 0.1g, make at low temperatures its static clarification naturally.Every 15d, wine is separated and removes precipitation later, so separate three times, finally obtain color golden yellow bright-coloured, limpid bright, fruity is strong, aroma is mellow, pure and fresh tasty and refreshing, health orange aperitif with orange individual style.
The test index of the orange fruit wine that above-described embodiment makes is as follows:
1, Oranoleptic indicator
Color and luster: golden yellow, lovely luster, limpid transparent;
Taste: pure and fresh, numb cool, tasty and refreshing, mouthfeel is mellow, unique flavor;
Fragrance: the smell of fruits is very sweet, pure and fresh pure, has the delicate fragrance of orange uniqueness;
Style: the individual style with orange wine.
2. physical and chemical index
The wine degree (20 ℃, V/V) 12%; Total reducing sugar is below 1%; Total acid 5.2g/L;
Volatile acid (with acetometer) 0.18g/L;
SO
2Residual quantity is (with free SO
2Meter) 48mg/L;
Clarity (680nm) 98.3%;
Meet national GB15037-2006 specified standards.
Embodiment 2:
Choose abundant maturation, pericarp is flavous without seed tangerine 30kg, with clear water, clean fruit surface, peel off tangerine peel, by tangerine peel in 4 ℃ of preservations.
By the abundant crushing and beating of tangerine lobe, make the composition in tangerine pith, capsule clothing dissolve in the tangerine slurry.
Then tangerine slurry is packed in mash-back by the volume of mash-back 80%, add sulfurous acid 15ml(SO
2Content 50mg/L) carry out germicidal treatment.
In the slurry of the tangerine through germicidal treatment, add polygalacturonase (50mg/L) 0.90g, yeast (300mg/L) 0.54g, sucrose 900g(meat dishes to go with liquor degree requires 12 ° of calculating, need be 1800g with the sucrose total amount, first add half this moment), with the gauze sealing, preserved one day for 30 ℃, then 20 ℃ of lucifuge fermentations.After five days, pol is down to 7%, adds sucrose 900g.Fermenting, to measure fermented liquid proportion the 12nd day the time be 0.985, and measure alcoholic strength this moment is 12 °, immediately yeast is separated with fermented liquid, stops primary fermentation.After primary fermentation finishes, with pump, extract the new wine of clarification out, change over to after filtering in scrubbing another mash-back with germicidal treatment, the Oenococcus Oeni SD-2a of 2% volume access liquid culture of meat dishes to go with liquor liquid carries out secondary fermentation, the secondary fermentation temperature is controlled at 12 ℃, after 28 days, measuring pol is 2.05g/L, and secondary fermentation this moment finishes.In completing the wine of secondary fermentation, add 1800g to be cut into the wide tangerine peel of 2mm, in dipping 6 angel's tangerine peels, composition is dissolved in wine fully, and then filtering separation is removed tangerine peel and precipitation.In the wine that has flooded, add the 0.72g naringinase and carry out the debitterize processing, improve the taste of wine.Finally the wine of debitterize is extracted out with pump, changed over to after filtering in the container of the good airproof performance of cleaning sterilization, be placed in ageing in Cool Room 4℃.Add simultaneously the further remaining pectin of degraded of polygalacturonase 0.2g, make at low temperatures its static clarification naturally.Every 15d, wine is separated and removes precipitation, so separate three times, finally obtain color golden yellow bright-coloured, limpid bright, fruity is strong, aroma is mellow, pure and fresh tasty and refreshing, health orange aperitif with orange individual style.
The test index of the orange fruit wine that above-described embodiment makes is as follows:
1, Oranoleptic indicator
Color and luster: golden yellow, lovely luster, limpid transparent;
Taste: pure and fresh, numb cool, tasty and refreshing, mouthfeel is mellow, unique flavor;
Fragrance: the smell of fruits is very sweet, pure and fresh pure, has the delicate fragrance of orange uniqueness;
Style: the individual style with orange wine.
2. physical and chemical index
The wine degree (20 ℃, V/V) 12%; Total reducing sugar is below 1%; Total acid 4.8g/L;
Volatile acid (with acetometer) 0.16g/L;
SO
2Residual quantity is (with free SO
2Meter) 41mg/L;
Clarity (680nm) 97.3%;
Meet national GB15037-2006 specified standards.
Claims (3)
1. the making method of a health orange aperitif, is characterized in that, follows these steps to brewage:
1) material choice and processing
Select abundant maturation, pericarp flavous without the seed tangerine, reject the fruit of rotting, in clear water, clean fruit surface, peel off tangerine peel, by 4 ℃ of preservations of tangerine peel, for subsequent handling, flood;
2) crushing and beating
To remove the abundant crushing and beating of tangerine lobe of tangerine peel, then with sulfurous acid, the tangerine slurry is carried out to sterilization immediately;
3) primary fermentation
To add mash-back through the tangerine slurry for the treatment of with sulfurous acid, as benchmark, add therein polygalacturonase, sucrose and yeast; Under 28 ℃ ~ 30 ℃ conditions, kept in Dark Place one day, then lucifuge fermentation under 18 ℃ ~ 20 ℃ conditions; Monitor during the fermentation the pol of fermented liquid, when the pol of fermented liquid is down to 7%, mend sugar; When the proportion of fermented liquid, less than 1 the time, measure alcoholic strength, when meeting the requirements of wine and spending, namely separated yeast and pomace precipitation stop fermentation, and fermentation time is 12d ~ 14d;
Wherein, the add-on of polygalacturonase is 40mg/L ~ 60mg/L, and the add-on of yeast is 300mg/L ~ 500mg/L, and the add-on of sucrose is 100g/L, and wherein, sucrose adds half when starting to ferment, and while mending sugar, adds second half;
4) secondary fermentation
After primary fermentation finishes, separate schlempe, fermented liquid after filtering is changed in scrubbing another mash-back with germicidal treatment, access Oenococcus Oeni SD-2a carries out secondary fermentation, Oenococcus Oeni SD-2a add-on is the 2%(V/V of fermentating liquid volume), the temperature of rear fermentating period is controlled at 10 ℃～15 ℃, and fermentation time is 25d～30d;
5) dipping
In completing the wine of secondary fermentation, add the tangerine peel dipping, the add-on of tangerine peel is 80g/L ~ 100g/L, and dipping time is 5～6 days, then separates and removes tangerine peel and precipitation;
6) debitterize
In the wine that has flooded, add naringinase and carry out the debitterize processing, the add-on of naringinase is 30mg/L ~ 50mg/L;
7) ageing
Orange wine after debitterize is extracted out with pump, changed over to after filtering in the container of good airproof performance of clean, sterilization, be placed in ageing in the freezer of 0 ℃ ~ 4 ℃; Add simultaneously polygalacturonase to make its static clarification naturally, the add-on of polygalacturonase is 10mg/L ~ 20mg/L, every 15d, to wine, separates to remove precipitation, after precipitation is removed in three separation, namely obtains clarifying orange fruit wine.
2. technique as claimed in claim 1, is characterized in that, described sulfurous acid add-on is with SO
2Content meter, be 50mg/L ~ 60mg/L.
3. technique as claimed in claim 1, is characterized in that, in described impregnation steps, tangerine peel is cut into the wide strip of 2mm.
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| CN105053952B (en) * | 2015-08-31 | 2017-12-19 | 大闽食品（漳州）有限公司 | A kind of processing technology of the dried orange peel extracts of no bitter taste |
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