CN106867771B - Tea branch and citrus fruit wine and preparation method thereof - Google Patents
Tea branch and citrus fruit wine and preparation method thereof Download PDFInfo
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- CN106867771B CN106867771B CN201710117555.8A CN201710117555A CN106867771B CN 106867771 B CN106867771 B CN 106867771B CN 201710117555 A CN201710117555 A CN 201710117555A CN 106867771 B CN106867771 B CN 106867771B
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a phyllanthus emblica fruit wine and a preparation method thereof, wherein the preparation method comprises the following steps: 1) peeling and juicing the phyllanthus emblica to obtain phyllanthus emblica raw juice; 2) taking a part of the original juice of the citrus reticulata blanco, and concentrating to obtain concentrated turbid juice of the citrus reticulata blanco; 3) taking a part of the original juice of the phyllanthus emblica, and performing ultrafiltration and concentration to obtain concentrated clear juice of the phyllanthus emblica; 4) taking a part of the original juice of the branch of tea citrus, adding the concentrated turbid juice of the branch of tea citrus and cane sugar, adjusting the content and acidity of soluble solid matters to obtain a fermentation base solution, adding yeast for fermentation, and performing microfiltration or ultrafiltration clarification to obtain the original wine of the branch of tea citrus; 5) and adding the tea branch citrus concentrated clear juice into the tea branch citrus original wine to obtain the tea branch citrus fruit wine. The phyllanthus emblica wine disclosed by the invention is brick red in color, aromatic in flavor and full in taste; the preparation method is simple and easy to implement, has no special requirements on production equipment, greatly shortens the production period, has low production cost, can realize large-scale production, and has stronger popularization.
Description
Technical Field
The invention relates to a tea branch citrus fruit wine and a preparation method thereof.
Background
Citrus reticulata (also called Xinhui citrus) and Citrus plants in Rutaceae have over 700 years of cultivation history, and the pericarp of the Citrus reticulata is famous for both medicinal and dietetic values. The citrus reticulata blanco peel is taken as a raw material, dried to obtain dry peel, and aged for 3 years to obtain the citrus reticulata blanco peel. The pericarpium citri reticulatae is the first of the three treasures in Guangdong province, has high medicinal value and is a traditional spice and good seasoning, so the pericarpium citri reticulatae is popular to all ages. As early as the Song Dynasty, it has become one of the "broad goods" traded in south and north, marketing all countries and regions of south America and America. The citrus reticulata blanco pulp is rich in sour seeds, and the pulp which accounts for more than 80 percent of the self weight of the citrus reticulata blanco pulp is mostly discarded to the roadside of the field except a small amount of pulp used for fresh food, so that resources are wasted, and the environmental pollution is also caused. It is only counted that in the new meeting area of Guangdong Jiangmen, the pulp discarded every year is as much as 6 million tons.
Due to the fact that the tea branch citrus pulp is rich in resources, some enterprises use the tea branch citrus pulp to brew wine, but the problems of light and thin wine body, bitter and astringent taste and poor flavor exist, the tea branch citrus pulp is difficult to accept by consumers, and large-scale production and popularization cannot be achieved.
Disclosure of Invention
The invention aims to provide a phyllanthus emblica fruit wine and a preparation method thereof.
The technical scheme adopted by the invention is as follows:
a preparation method of the phyllanthus emblica fruit wine comprises the following steps:
1) peeling and juicing the phyllanthus emblica to obtain phyllanthus emblica raw juice;
2) taking a part of the original juice of the citrus reticulata blanco, and concentrating to obtain concentrated turbid juice of the citrus reticulata blanco;
3) taking a part of the original juice of the phyllanthus emblica, and performing ultrafiltration and concentration to obtain concentrated clear juice of the phyllanthus emblica;
4) taking a part of the original juice of the branch of tea citrus, adding the concentrated turbid juice of the branch of tea citrus and cane sugar, adjusting the content and acidity of soluble solid matters to obtain a fermentation base solution, adding yeast for fermentation, and performing microfiltration or ultrafiltration clarification to obtain the original wine of the branch of tea citrus;
5) and adding the tea branch citrus concentrated clear juice into the tea branch citrus original wine to obtain the tea branch citrus fruit wine.
The soluble solid content of the concentrated cloudy juice of the citrus reticulata in the step 2) is 50-54%.
The soluble solid content of the concentrated clear juice of the citrus reticulata in the step 3) is 50-54%.
The mass ratio of the phyllanthus emblica raw juice, the phyllanthus emblica concentrated turbid juice, the sucrose and the yeast in the step 4) is 1: 0.16-0.20: 0.05-0.10: 0.0001 to 0.0005.
The content of soluble solids in the fermentation base liquid in the step 4) is 21-24%, and the acidity is 0.8-1.1 g/L.
The yeast in the step 4) is saccharomyces cerevisiae.
And 4) fermenting at 10-30 ℃ for 15-30 days.
The mass ratio of the tea branch orange raw wine to the tea branch orange concentrated clear juice in the step 5) is 1: 0.02-0.05.
The invention has the beneficial effects that:
1) the phyllanthus emblica wine disclosed by the invention is brick red in color, aromatic in flavor and full in taste;
2) according to the invention, the concentrated turbid juice of the phyllanthus emblica is added to replace conventional carbon sources such as sucrose and the like, and the concentrated clear juice of the phyllanthus emblica is added after fermentation is finished, so that the full-bodied phyllanthus emblica pulp flavor of the phyllanthus emblica wine can be given, and the problems of light and thin wine body, bitter taste, poor flavor and the like of the phyllanthus emblica wine prepared by the conventional wine fermentation process are solved;
3) the invention changes the tea branch citrus pulp into valuable, and realizes the full utilization of resources;
4) the preparation method is simple and easy to implement, has no special requirements on production equipment, greatly shortens the production period, has low production cost, can realize large-scale production, and has stronger popularization.
Detailed Description
A preparation method of the phyllanthus emblica fruit wine comprises the following steps:
1) peeling and juicing the phyllanthus emblica to obtain phyllanthus emblica raw juice;
2) taking a part of the original juice of the citrus reticulata blanco, and concentrating to obtain concentrated turbid juice of the citrus reticulata blanco;
3) taking a part of the original juice of the phyllanthus emblica, and performing ultrafiltration and concentration to obtain concentrated clear juice of the phyllanthus emblica;
4) taking a part of the original juice of the branch of tea citrus, adding the concentrated turbid juice of the branch of tea citrus and cane sugar, adjusting the content and acidity of soluble solid matters to obtain a fermentation base solution, adding yeast for fermentation, and performing microfiltration or ultrafiltration clarification to obtain the original wine of the branch of tea citrus;
5) and adding the tea branch citrus concentrated clear juice into the tea branch citrus original wine to obtain the tea branch citrus fruit wine.
Preferably, the soluble solid content of the concentrated cloudy juice of the citrus reticulata in the step 2) is 50-54%.
Preferably, the soluble solid content of the concentrated juice of the citrus reticulata in the step 3) is 50-54%.
Preferably, the mass ratio of the raw juice of the citrus reticulata blanco to the concentrated turbid juice of the citrus reticulata blanco in the step 4) to the sucrose to the yeast is 1: 0.16-0.20: 0.05-0.10: 0.0001 to 0.0005.
Preferably, the fermentation base liquid in the step 4) has a soluble solid content of 21-24% and an acidity of 0.8-1.1 g/L (calculated by citric acid).
Preferably, the yeast in step 4) is saccharomyces cerevisiae.
Further preferably, the yeast in step 4) is Angel wine active dry yeast.
Preferably, the fermentation in the step 4) is carried out at 10-30 ℃, and the fermentation time is 15-30 days.
Preferably, the mass ratio of the tea branch citrus raw wine to the tea branch citrus concentrated clear juice in the step 5) is 1: 0.02-0.05.
The invention will be further explained and illustrated with reference to specific examples.
Example 1:
1) peeling 21 tons of phyllanthus emblica to obtain phyllanthus emblica pulp, and juicing in a juicer to obtain 12.4 tons of phyllanthus emblica raw juice, wherein the soluble solid content of the phyllanthus emblica raw juice is 10%, and the acidity of the phyllanthus emblica raw juice is 0.66g/L (calculated by citric acid);
2) taking 5.5 tons of raw juice of the phyllanthus emblica, adding the raw juice into a three-effect film evaporator, and concentrating to obtain 1.1 tons of concentrated cloudy juice of the phyllanthus emblica with the content of soluble solids of 50 percent;
3) taking 900kg of raw juice of the phyllanthus emblica, firstly carrying out ultrafiltration, then adding a three-effect film evaporator, and concentrating to obtain 180kg of concentrated clear juice of the phyllanthus emblica with the soluble solid content of 50%;
4) taking 6 tons of raw juice of the branch citrus reticulata, adding 1.1 tons of concentrated turbid juice of the branch citrus reticulata and 430kg of cane sugar, adjusting the content of soluble solid matters to 22.0 percent, and adjusting the acidity to 1.06g/L (calculated by citric acid) to obtain fermentation base liquid, adding 1.5kg of Angel grape wine active dry yeast, fermenting for 20 days at 25 ℃, and performing microfiltration clarification to obtain 6.2 tons of raw wine of the branch citrus reticulata;
5) adding 180kg of the concentrated clear juice of the branch citrus reticulata into the branch citrus reticulata raw wine to obtain the branch citrus reticulata fruit wine.
Tests prove that the phyllanthus emblica fruit wine is mellow in taste, has a full-bodied phyllanthus emblica pulp flavor and is brick red in color.
Example 2:
1) peeling 22 tons of phyllanthus emblica to obtain phyllanthus emblica pulp, and juicing in a juicer to obtain 12.8 tons of phyllanthus emblica raw juice, wherein the soluble solid content of the phyllanthus emblica raw juice is 10%, and the acidity of the phyllanthus emblica raw juice is 0.66g/L (calculated by citric acid);
2) taking 5 tons of the phyllanthus emblica raw juice, adding the phyllanthus emblica raw juice into a three-effect film evaporator, and concentrating to obtain 0.96 tons of concentrated cloudy juice of the phyllanthus emblica with the soluble solid content of 50%;
3) taking 1800kg of raw juice of the citrus reticulata blanco, firstly carrying out ultrafiltration, then adding a triple-effect thin film evaporator, and concentrating to obtain 300kg of concentrated clear juice of the citrus reticulata blanco with the soluble solid content of 50%;
4) taking 6 tons of raw juice of the branch citrus reticulata, adding 0.96 tons of concentrated turbid juice of the branch citrus reticulata and 600kg of cane sugar, adjusting the acidity, adjusting the content of soluble solids to 23.5 percent and the acidity to 1.00g/L (calculated by citric acid) to obtain fermentation base liquid, adding 3kg of Angel grape wine active dry yeast, fermenting for 15 days at 30 ℃, and performing microfiltration clarification to obtain 6 tons of raw wine of the branch citrus reticulata;
5) adding 300kg of the concentrated clear juice of the branch citrus reticulata into the branch citrus reticulata raw wine to obtain the branch citrus reticulata fruit wine.
Tests prove that the phyllanthus emblica fruit wine is mellow in taste, has a full-bodied phyllanthus emblica pulp flavor and is brick red in color.
Example 3:
1) peeling 22.2 tons of phyllanthus emblica to obtain phyllanthus emblica pulp, and juicing in a juicer to obtain 13.1 tons of phyllanthus emblica raw juice with a soluble solid content of 10% and an acidity of 0.66g/L (calculated by citric acid);
2) taking 6.5 tons of raw juice of the phyllanthus emblica, adding the raw juice into a three-effect film evaporator, and concentrating to obtain 1.2 tons of concentrated cloudy juice of the phyllanthus emblica with the soluble solid content of 54 percent;
3) taking 600kg of raw juice of the phyllanthus emblica, firstly carrying out ultrafiltration, then adding a three-effect film evaporator, and concentrating to obtain 120kg of concentrated clear juice of the phyllanthus emblica with the soluble solid content of 50%;
4) taking 6 tons of raw juice of the branch citrus reticulata, adding 1.2 tons of concentrated turbid juice of the branch citrus reticulata and 300kg of cane sugar, adjusting the acidity, adjusting the content of soluble solids to 21 percent and the acidity to 1.11g/L (calculated by citric acid) to obtain a fermentation base solution, adding 0.6kg of Angel grape wine active dry yeast, fermenting for 30 days at 25 ℃, and performing microfiltration clarification to obtain 6 tons of raw wine of the branch citrus reticulata;
5) and adding 120kg of the concentrated clear juice of the tea branch oranges into the tea branch oranges raw wine to obtain the tea branch oranges fruit wine.
Tests prove that the phyllanthus emblica fruit wine is mellow in taste, has a full-bodied phyllanthus emblica pulp flavor and is brick red in color.
Comparative example:
1) peeling 21 tons of phyllanthus emblica to obtain phyllanthus emblica pulp, and juicing in a juicer to obtain 12.4 tons of phyllanthus emblica raw juice, wherein the soluble solid content of the phyllanthus emblica raw juice is 10%, and the acidity of the phyllanthus emblica raw juice is 0.66g/L (calculated by citric acid);
2) adding 1730kg of sucrose into Citrus chachiensis raw juice, adjusting soluble solid content to 22.0%, and acidity to 0.61g/L (calculated by citric acid) to obtain fermentation base solution, adding 3kg of Angel grape wine active dry yeast, fermenting at 25 deg.C for 20 days, and filtering to obtain Citrus chachiensis fruit wine.
The test shows that the tea branch citrus fruit wine has light taste, unpleasant smell and orange color.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (3)
1. A preparation method of a phyllanthus emblica fruit wine is characterized by comprising the following steps: the method comprises the following steps:
1) peeling and juicing the phyllanthus emblica to obtain phyllanthus emblica raw juice;
2) taking a part of the original juice of the citrus reticulata blanco, and concentrating to obtain concentrated turbid juice of the citrus reticulata blanco;
3) taking a part of the original juice of the phyllanthus emblica, and performing ultrafiltration and concentration to obtain concentrated clear juice of the phyllanthus emblica;
4) taking a part of the original juice of the branch of tea citrus, adding the concentrated turbid juice of the branch of tea citrus and cane sugar, adjusting the content and acidity of soluble solid matters to obtain a fermentation base solution, adding yeast for fermentation, and performing microfiltration or ultrafiltration clarification to obtain the original wine of the branch of tea citrus;
5) adding the concentrated clear juice of the branch citrus to the raw wine to obtain a branch citrus fruit wine;
the soluble solid content of the concentrated cloudy juice of the citrus reticulata in the step 2) is 50 to 54 percent;
the soluble solid content of the concentrated clear juice of the citrus reticulata in the step 3) is 50 to 54 percent;
the mass ratio of the phyllanthus emblica raw juice, the phyllanthus emblica concentrated turbid juice, the sucrose and the yeast in the step 4) is 1: 0.16-0.20: 0.05-0.10: 0.0001 to 0.0005;
the content of soluble solids in the fermentation base liquid in the step 4) is 21-24%, and the acidity is 0.8-1.1 g/L;
the fermentation in the step 4) is carried out at 10-30 ℃, and the fermentation time is 15-30 days;
the mass ratio of the tea branch orange raw wine to the tea branch orange concentrated clear juice in the step 5) is 1: 0.02-0.05.
2. The method of claim 1, wherein: the yeast in the step 4) is saccharomyces cerevisiae.
3. The phyllanthus emblica wine prepared by the method of claim 1 or 2.
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108669388A (en) * | 2018-04-18 | 2018-10-19 | 凉山州晟森生物科技有限公司 | A kind of processing technology of beverage of Phyllanthus emblica |
| CN108753542A (en) * | 2018-09-05 | 2018-11-06 | 陈卓宏 | A kind of Xinhui citrus reticulata fruit wine |
| CN109170434A (en) * | 2018-09-26 | 2019-01-11 | 广东环境保护工程职业学院 | A kind of citrus reticulata"Chachi" fruit pulp fermentation beverage and preparation method thereof |
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| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
| CN103131587A (en) * | 2013-02-04 | 2013-06-05 | 暨南大学 | Non-slag discharge production method of non-bitterness orange fruit wine |
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| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
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2017
- 2017-03-01 CN CN201710117555.8A patent/CN106867771B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
| CN103131587A (en) * | 2013-02-04 | 2013-06-05 | 暨南大学 | Non-slag discharge production method of non-bitterness orange fruit wine |
| CN103756843A (en) * | 2013-12-31 | 2014-04-30 | 南京润寿缘生物科技有限公司 | Functional cranberry and blackberry composite fruit wine and preparation method thereof |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
Non-Patent Citations (1)
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| 新会柑果酒加工工艺的研究;任文彬，等;《酿酒科技》;20081231(第12期);第89-93页 * |
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