CN115678725A - Pericarpium citri reticulatae and green plum sparkling wine and processing technology - Google Patents
Pericarpium citri reticulatae and green plum sparkling wine and processing technology Download PDFInfo
- Publication number
- CN115678725A CN115678725A CN202211328390.6A CN202211328390A CN115678725A CN 115678725 A CN115678725 A CN 115678725A CN 202211328390 A CN202211328390 A CN 202211328390A CN 115678725 A CN115678725 A CN 115678725A
- Authority
- CN
- China
- Prior art keywords
- parts
- green
- dried orange
- chrysanthemum
- orange peel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a dried orange peel and green plum sparkling wine and a processing technology thereof, comprising the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle; the method is favorable for removing impurities and pesticide residues on the surface of the green plums by carrying out saline water soaking sterilization and ultrasonic cleaning on the green plums; the fruit stalks and the fruit pits of the green plums are removed, the influence of the acid and astringent taste in the fruit stalks and the fruit pits of the green plums on the quality of the wine body is avoided, and meanwhile, the pulp is quickly boiled in boiling water and matched with the fermentation of pectinase and an acid reducing agent, so that the acid and astringent taste of the wine body is reduced; by extracting the dried orange peel and the chrysanthemum and combining the immersion fermentation of the chrysanthemum and the dried orange peel in a fermentation tank, the chrysanthemum fragrance and the dried orange peel fragrance are provided for the dried orange peel green plum sparkling wine, and the composite fragrance is formed.
Description
Technical Field
The invention relates to the technical field of sparkling wine production, in particular to a dried orange peel and green plum sparkling wine and a processing technology thereof.
Background
The professional explanation of sparkling wine is that at 20 ℃, the carbon dioxide pressure is more than 1 bar of grape wine, most sparkling wine in the market is grape sparkling wine, green plum sparkling wine is very rare, so that a dried orange peel green plum sparkling wine is needed, the production and manufacturing process of sparkling wine is more perfect, but certain defects still exist:
1. the green plums are easily affected by mixed bacteria and impurities in the wine brewing process, the dust and the impurities on the surfaces of the green plums can greatly affect the quality of the wine in the wine brewing process, and the existing brewing process cannot carefully clean the surfaces of raw materials, so that the impurities and pesticide residues are easily generated, and the quality of the wine is affected;
2. the green plums are heavy in sour taste, and the kernels and the stalks have bitter taste, so that the wine is brewed directly without treatment, the brewed wine body is poor in taste and sour and astringent in taste, and the quality of sparkling wine is greatly reduced;
3. the prior tangerine peel and green plum sparkling wine has a slight fragrance and a single fragrance, and does not have a high-quality compound fragrance.
Disclosure of Invention
The invention aims to provide a dried orange peel and green plum sparkling wine and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the dried orange peel and green plum sparkling wine comprises the following components in parts by weight: green plums, dried orange peels, chrysanthemum, white granulated sugar, purified water, distiller's yeast, pectinase and an acid reducing agent, wherein the weight parts of the components are as follows: 1000-1200 parts of green plums, 100-110 parts of dried orange peels, 70-80 parts of chrysanthemum, 150-200 parts of white granulated sugar, 500-600 parts of purified water, 4-8 parts of distiller's yeast, 1-8 parts of pectinase and 20-50 parts of deacidification agent.
Preferably, the chrysanthemum is formed by mixing white chrysanthemum and white chrysanthemum according to the weight ratio of 1: 1.
A processing technology of a dried orange peel and green plum sparkling wine comprises the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle;
in the first step, the components in parts by weight are as follows: weighing 1000-1200 parts of green plums, 100-110 parts of dried orange peels, 70-80 parts of chrysanthemum, 150-200 parts of white granulated sugar, 500-600 parts of purified water, 4-8 parts of distiller's yeast, 1-8 parts of pectinase and 20-50 parts of deacidification agent respectively;
in the second step, after the green plums in the first step are selected, the fruit stems of the green plums are removed by using a steel needle, meanwhile, bad fruits with insect holes and rottenness are removed, and high-quality green plums which are bright in color, free of diseases and insect pests and full in appearance are left for later use;
in the third step, after the green plums in the second step are treated, the green plums are placed into a cleaning tank and washed by clear water, a proper amount of salt is added into the cleaning tank to be soaked, the soaked green plums are placed into an ultrasonic cleaning machine to be ultrasonically cleaned, meanwhile, the chrysanthemum and the dried orange peel weighed in the first step are cleaned by the ultrasonic cleaning machine, and the chrysanthemum and the dried orange peel are dried for later use after the cleaning is finished;
in the fourth step, after the green plums in the third step are cleaned, removing kernels of the green plums by using a knife, quickly boiling the green plums in boiling water for 30-60s after the removal, and quickly boiling the green plums in an aseptic box for air drying for later use;
in the fifth step, after the green plums in the fourth step are quickly boiled, putting the green plums into a grinder for grinding, and obtaining green plum pulp for later use after grinding;
putting the green plum pulp obtained in the step five into a container, then putting the pectinase and the deacidification agent weighed in the step one into the container, performing enzymolysis and deacidification, and preparing for later use;
adding 50 parts of the chrysanthemum weighed in the step one and 80 parts of dried orange peel into a cooking pot, adding the water weighed in the step one, cooking and extracting, cooling and soaking, and fishing out the tangerine peel residue and the chrysanthemum residue after soaking to obtain soaking and extracting water for later use;
putting the resultant pulp obtained after the enzymolysis in the step six into a fermentation tank filled with carbon dioxide, putting the rest complete dried orange peels and chrysanthemum into the fermentation tank, performing immersion fermentation, putting the immersion extraction water in the step seven into the fermentation tank, putting the white granulated sugar and the distiller's yeast weighed in the step one, performing closed alcohol fermentation until the alcohol degree of the wine is five degrees, reducing the temperature of the fermentation tank to-2 ℃, stopping fermentation, and waiting until the dried orange peels and the green plums are semi-finished products of the sparkling wine;
in the ninth step, after the wine fermentation in the eighth step is finished, filtering the wine, then sterilizing under high pressure, and filling the wine into a wine bottle for later use;
in the tenth step, after the wine liquid in the ninth step is filled, injecting a proper amount of carbon dioxide gas into the bottle, then packaging, performing secondary fermentation in the bottle, sending into a warehouse, performing secondary fermentation at the temperature of-2 ℃, and ageing for 1-2 months to complete the preparation of the dried orange peel and green plum sparkling wine.
Preferably, in the third step, the ultrasonic cleaning time of the green plums is 2-3min, and the ultrasonic cleaning time of the dried orange peels and the chrysanthemum is 30-60s.
Preferably, in the fifth step, the rotating speed of the pulverizer is 500-700r/min, and the pulverizing time is 20-30s.
Preferably, in the sixth step, the enzymolysis temperature is 4-20 ℃, and the enzymolysis time is 20-30h.
Preferably, in the seventh step, the cooking extraction time is 1-2h, and the cooling impregnation time is 1-2d.
Preferably, in the step eight, the carbon dioxide impregnation temperature is 10-15 ℃, the impregnation time is 5-7d, the alcoholic fermentation temperature is 18-24 ℃, and the fermentation time is 7-10d.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the green plums are subjected to saline water soaking sterilization and ultrasonic cleaning, so that impurities and pesticide residues on the surfaces of the green plums can be removed, the cleaning degree is improved, the cleanness and sanitation of raw materials are effectively ensured, and the food safety is improved;
2. the method removes the fruit stalks and the fruit pits of the green plums, avoids the influence of the sour and astringent tastes in the fruit stalks and the fruit pits of the green plums on the quality of the wine body, meanwhile, quickly boils the pulp for sterilization, reduces the sour and astringent tastes in the pulp, utilizes pectinase and an acid reducing agent for preliminary fermentation after brewing, further reduces the sour and astringent tastes of the wine body, and improves the quality of the sparkling wine of the dried orange peel and the green plums;
3. according to the invention, the tangerine peel and the chrysanthemum are extracted, and the chrysanthemum and the tangerine peel are matched for immersion fermentation in the fermentation tank, so that the chrysanthemum fragrance and the tangerine peel fragrance are favorably given to the tangerine peel and green plum sparkling wine, the compound fragrance is formed, meanwhile, secondary fermentation is carried out in the bottle, the wine body is endowed with abundant bubbles, and the quality of the tangerine peel and green plum sparkling wine is greatly improved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
the dried orange peel and green plum sparkling wine comprises the following components in percentage by weight: green plums, dried orange peels, chrysanthemum, white granulated sugar, purified water, distiller's yeast, pectinase and an acid reducing agent, wherein the weight parts of the components are as follows: 1000 parts of green plums, 100 parts of dried orange peel, 70 parts of chrysanthemum, 150 parts of white granulated sugar, 500 parts of purified water, 4 parts of distiller's yeast, 1 part of pectinase and 20 parts of deacidification agent, wherein the chrysanthemum is formed by mixing white chrysanthemum and white chrysanthemum according to the weight part of 1: 1.
A processing technology of a dried orange peel and green plum sparkling wine comprises the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle;
in the first step, the components in parts by weight are as follows: weighing 1000 parts of green plums, 100 parts of dried orange peels, 70 parts of chrysanthemum, 150 parts of white granulated sugar, 500 parts of purified water, 4 parts of distiller's yeast, 1 part of pectinase and 20 parts of deacidification agent respectively;
in the second step, after the green plums in the first step are selected, the fruit stems of the green plums are removed by using a steel needle, meanwhile, bad fruits with insect holes and rottenness are removed, and high-quality green plums which are bright in color, free of diseases and insect pests and full in appearance are left for later use;
in the third step, after the green plums in the second step are treated, the green plums are placed into a cleaning tank and washed by clear water, a proper amount of salt is added into the cleaning tank to be soaked, the green plums are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the soaking is finished, the ultrasonic cleaning time of the green plums is 3min, meanwhile, the chrysanthemum and the dried orange peel weighed in the first step are cleaned by the ultrasonic cleaning machine, the ultrasonic cleaning time of the dried orange peel and the chrysanthemum is 30s, and the dried orange peel and the chrysanthemum are dried for later use after the cleaning is finished;
in the fourth step, after the green plums in the third step are cleaned, removing kernels of the green plums by using a knife, quickly boiling the green plums in boiling water for 30-60s after the removal, and quickly boiling the green plums in an aseptic box for air drying for later use;
in the fifth step, after the green plums in the fourth step are quickly boiled, putting the green plums into a grinder for grinding, wherein the rotating speed of the grinder is 600r/min, the grinding time is 30s, and the green plum pulp is obtained after grinding for later use;
putting the green plum pulp obtained in the step five into a container, then putting the pectinase and an acid reducing agent weighed in the step one into the container, carrying out enzymolysis and acid reduction, wherein the enzymolysis temperature is 15 ℃, and the enzymolysis time is 30 hours, and the green plum pulp is ready for use;
adding 50 parts of chrysanthemum weighed in the step one and 80 parts of dried orange peel into a cooking pot, adding the water weighed in the step one, performing cooking extraction for 2 hours, performing cooling impregnation for 2 days, and fishing out the tangerine peel residues and the chrysanthemum residues after the impregnation to obtain impregnation extraction water for later use;
step eight, putting the aftereffect pulp obtained after the enzymolysis in the step six into a fermentation tank filled with carbon dioxide, finally putting the rest complete dried orange peels and chrysanthemum into the fermentation tank, carrying out immersion fermentation, wherein the temperature of carbon dioxide immersion is 15 ℃, the immersion time is 7d, then putting the immersion extraction water in the step seven into the fermentation tank, then putting the white granulated sugar and the distiller's yeast weighed in the step one into the fermentation tank, carrying out closed alcohol fermentation, the temperature of the alcohol fermentation is 24 ℃, the fermentation time is 10d, reducing the temperature of the fermentation tank to-2 ℃ until the alcohol degree of the wine is fermented to five degrees, stopping the fermentation, and waiting until the dried orange peel green plum sparkling wine semi-finished product;
in the ninth step, after the wine fermentation in the eighth step is finished, filtering the wine, then sterilizing under high pressure, and filling the wine into a wine bottle for later use;
and in the tenth step, after the wine liquid in the ninth step is filled, injecting a proper amount of carbon dioxide gas into the bottle, packaging, performing secondary fermentation in the bottle, conveying the bottle into a warehouse, performing secondary fermentation at the temperature of-2 ℃, and ageing for 1-2 months to finish the preparation of the dried orange peel and green plum sparkling wine.
Example 2:
the dried orange peel and green plum sparkling wine comprises the following components in parts by weight: green plums, dried orange peels, chrysanthemum, white granulated sugar, purified water, distiller's yeast, pectinase and an acid reducing agent, wherein the weight parts of the components are as follows: 1100 parts of green plum, 105 parts of dried orange peel, 75 parts of chrysanthemum, 180 parts of white granulated sugar, 550 parts of purified water, 6 parts of distiller's yeast, 5 parts of pectinase and 30 parts of deacidification agent, wherein the chrysanthemum is formed by mixing white chrysanthemum and white chrysanthemum according to the weight part of 1: 1.
A processing technology of dried orange peel and green plum sparkling wine comprises the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle;
in the first step, the components in parts by weight are as follows: 1100 parts of green plums, 105 parts of dried orange peel, 75 parts of chrysanthemum, 180 parts of white granulated sugar, 550 parts of purified water, 6 parts of distiller's yeast, 5 parts of pectinase and 30 parts of acid reducing agent are respectively weighed;
in the second step, after the green plums in the first step are selected, the fruit stems of the green plums are removed by using a steel needle, meanwhile, bad fruits with insect holes and rottenness are removed, and high-quality green plums which are bright in color, free of diseases and insect pests and full in appearance are left for later use;
in the third step, after the green plums in the second step are treated, the green plums are placed into a cleaning tank and washed by clear water, a proper amount of salt is added into the cleaning tank to be soaked, the green plums are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the soaking is finished, the ultrasonic cleaning time of the green plums is 3min, meanwhile, the chrysanthemum and the dried orange peel weighed in the first step are cleaned by the ultrasonic cleaning machine, the ultrasonic cleaning time of the dried orange peel and the chrysanthemum is 30s, and the dried orange peel and the chrysanthemum are dried for later use after the cleaning is finished;
in the fourth step, after the green plums in the third step are cleaned, removing kernels of the green plums by using a knife, quickly boiling the green plums in boiling water for 30-60s after the removal, and quickly boiling the green plums in an aseptic box for air drying for later use;
in the fifth step, after the green plums in the fourth step are quickly boiled, putting the green plums into a grinder for grinding, wherein the rotating speed of the grinder is 600r/min, the grinding time is 30s, and the green plum pulp is obtained after grinding for later use;
putting the green plum pulp obtained in the step five into a container, then putting the pectinase and an acid reducing agent weighed in the step one into the container, carrying out enzymolysis and acid reduction, wherein the enzymolysis temperature is 15 ℃, and the enzymolysis time is 30 hours, and the green plum pulp is ready for use;
adding 50 parts of chrysanthemum weighed in the step one and 80 parts of dried orange peel into a cooking pot, adding the water weighed in the step one, performing cooking extraction for 2 hours, performing cooling impregnation for 2 days, and fishing out the tangerine peel residues and the chrysanthemum residues after the impregnation to obtain impregnation extraction water for later use;
step eight, putting the aftereffect pulp obtained after the enzymolysis in the step six into a fermentation tank filled with carbon dioxide, finally putting the rest complete dried orange peels and chrysanthemum into the fermentation tank, carrying out immersion fermentation, wherein the temperature of carbon dioxide immersion is 15 ℃, the immersion time is 7d, then putting the immersion extraction water in the step seven into the fermentation tank, then putting the white granulated sugar and the distiller's yeast weighed in the step one into the fermentation tank, carrying out closed alcohol fermentation, the temperature of the alcohol fermentation is 24 ℃, the fermentation time is 10d, reducing the temperature of the fermentation tank to-2 ℃ until the alcohol degree of the wine is fermented to five degrees, stopping the fermentation, and waiting until the dried orange peel green plum sparkling wine semi-finished product;
in the ninth step, after the wine fermentation in the eighth step is finished, filtering the wine, then sterilizing under high pressure, and filling the wine into a wine bottle for later use;
and in the tenth step, after the wine liquid in the ninth step is filled, injecting a proper amount of carbon dioxide gas into the bottle, packaging, performing secondary fermentation in the bottle, conveying the bottle into a warehouse, performing secondary fermentation at the temperature of-2 ℃, and ageing for 1-2 months to finish the preparation of the dried orange peel and green plum sparkling wine.
Example 3:
the dried orange peel and green plum sparkling wine comprises the following components in parts by weight: green plums, dried orange peels, chrysanthemum, white granulated sugar, purified water, distiller's yeast, pectinase and an acid reducing agent, wherein the weight parts of the components are as follows: 1200 parts of green plums, 110 parts of dried orange peels, 80 parts of chrysanthemum, 200 parts of white granulated sugar, 600 parts of purified water, 8 parts of distiller's yeast, 8 parts of pectinase and 50 parts of deacidification agent, wherein the chrysanthemum is formed by mixing 1: 1 parts of white chrysanthemum and white chrysanthemum.
A processing technology of a dried orange peel and green plum sparkling wine comprises the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle;
in the first step, the components in parts by weight are as follows: 1200 parts of green plums, 110 parts of dried orange peels, 80 parts of chrysanthemum, 200 parts of white granulated sugar, 600 parts of purified water, 8 parts of distiller's yeast, 8 parts of pectinase and 50 parts of acid reducing agent are respectively weighed;
in the second step, after the green plums in the first step are selected, the fruit stems of the green plums are removed by using a steel needle, meanwhile, bad fruits with insect holes and rottenness are removed, and high-quality green plums which are bright in color, free of diseases and insect pests and full in appearance are left for later use;
in the third step, after the green plums in the second step are treated, the green plums are placed into a cleaning tank and washed by clear water, a proper amount of salt is added into the cleaning tank to be soaked, the green plums are placed into an ultrasonic cleaning machine to be ultrasonically cleaned after the soaking is finished, the ultrasonic cleaning time of the green plums is 3min, meanwhile, the chrysanthemum and the dried orange peel weighed in the first step are cleaned by the ultrasonic cleaning machine, the ultrasonic cleaning time of the dried orange peel and the chrysanthemum is 30s, and the dried orange peel and the chrysanthemum are dried for later use after the cleaning is finished;
in the fourth step, after the green plums in the third step are cleaned, removing kernels of the green plums by using a knife, quickly boiling the green plums in boiling water for 30-60s after the removal, and quickly boiling the green plums in an aseptic box for air drying for later use;
in the fifth step, after the green plums in the fourth step are quickly boiled, putting the green plums into a grinder for grinding, wherein the rotating speed of the grinder is 600r/min, the grinding time is 30s, and the green plum pulp is obtained after grinding for later use;
putting the green plum pulp obtained in the step five into a container, then putting the pectinase and an acid reducing agent weighed in the step one into the container, carrying out enzymolysis and acid reduction, wherein the enzymolysis temperature is 15 ℃, and the enzymolysis time is 30 hours, and the green plum pulp is ready for use;
adding 50 parts of chrysanthemum weighed in the step one and 80 parts of dried orange peel into a cooking pot, adding the water weighed in the step one, performing cooking extraction for 2 hours, performing cooling impregnation for 2 days, and fishing out the tangerine peel residues and the chrysanthemum residues after the impregnation to obtain impregnation extraction water for later use;
step eight, putting the aftereffect pulp obtained after the enzymolysis in the step six into a fermentation tank filled with carbon dioxide, finally putting the rest complete dried orange peels and chrysanthemum into the fermentation tank, carrying out immersion fermentation, wherein the temperature of carbon dioxide immersion is 15 ℃, the immersion time is 7d, then putting the immersion extraction water in the step seven into the fermentation tank, then putting the white granulated sugar and the distiller's yeast weighed in the step one into the fermentation tank, carrying out closed alcohol fermentation, the temperature of the alcohol fermentation is 24 ℃, the fermentation time is 10d, reducing the temperature of the fermentation tank to-2 ℃ until the alcohol degree of the wine is fermented to five degrees, stopping the fermentation, and waiting until the dried orange peel green plum sparkling wine semi-finished product;
in the ninth step, after the wine body fermentation in the eighth step is finished, the wine body is filtered, then high-pressure sterilization is carried out, and the wine body is filled into a wine bottle for later use;
and in the tenth step, after the wine liquid in the ninth step is filled, injecting a proper amount of carbon dioxide gas into the bottle, packaging, performing secondary fermentation in the bottle, conveying the bottle into a warehouse, performing secondary fermentation at the temperature of-2 ℃, and ageing for 1-2 months to finish the preparation of the dried orange peel and green plum sparkling wine.
The properties of the examples are compared in the following table:
based on the above, the green plums are soaked in the saline water, bacteria attached to the surfaces of the green plums are effectively killed, pesticide residues on the surfaces of the green plums are removed, the safety of wine making is improved, impurities and pesticide residues on the surfaces of the green plums are further removed through ultrasonic cleaning, the cleaning degree is improved, stems of the green plums are removed and kernels of the green plums are removed before the green plums are brewed, the influence of bitter substances in fruit stems and fruit pits on the quality of wine bodies is reduced, the green plums are quickly boiled at high temperature, sterilization is facilitated, the sour and astringent tastes in the green plums are reduced, meanwhile, pectinase and a deacidifying agent are used for fermenting and soaking the green plums, the sour tastes in the wine bodies are facilitated to be reduced, the mouthfeel of the green plums and the sparkling wine is improved, meanwhile, a part of chrysanthemum and dried tangerine peel pure water are used for extracting, the sparkling water is used for fermenting the green pluming wine, and the residual chrysanthemum and dried tangerine peel fragrance of the dried plum sparkling wine is endowed to the wine bodies.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. The dried orange peel and green plum sparkling wine comprises the following components in parts by weight: green plum, dried orange peel, chrysanthemum, white granulated sugar, purified water, distiller's yeast, pectinase and deacidification agent, and is characterized in that: the weight parts of each component are respectively as follows: 1000-1200 parts of green plums, 100-110 parts of dried orange peels, 70-80 parts of chrysanthemum, 150-200 parts of white granulated sugar, 500-600 parts of purified water, 4-8 parts of distiller's yeast, 1-8 parts of pectinase and 20-50 parts of deacidification agent.
2. The orange peel and green plum sparkling wine according to claim 1, wherein: the chrysanthemum is prepared by mixing white chrysanthemum and white chrysanthemum according to the weight ratio of 1: 1.
3. A processing technology of dried orange peel and green plum sparkling wine comprises the steps of firstly, selecting raw materials; step two, processing raw materials; step three, cleaning and soaking; removing kernels and quickly boiling the kernels; step five, crushing the pulp; step six, deacidifying and carrying out enzymolysis; step seven, extracting fragrance; step eight, dipping and fermenting; step nine, sterilizing and filling; step ten, performing secondary fermentation in a bottle; the method is characterized in that:
in the first step, the components in parts by weight are as follows: weighing 1000-1200 parts of green plums, 100-110 parts of dried orange peels, 70-80 parts of chrysanthemum, 150-200 parts of white granulated sugar, 500-600 parts of purified water, 4-8 parts of distiller's yeast, 1-8 parts of pectinase and 20-50 parts of deacidification agent respectively;
in the second step, after the green plums in the first step are selected, the fruit stems of the green plums are removed by using a steel needle, meanwhile, bad fruits with insect holes and rottenness are removed, and high-quality green plums which are bright in color, free of diseases and insect pests and full in appearance are left for later use;
in the third step, after the green plums in the second step are treated, the green plums are placed into a cleaning tank and washed by clear water, a proper amount of salt is added into the cleaning tank to be soaked, the soaked green plums are placed into an ultrasonic cleaning machine to be ultrasonically cleaned, meanwhile, the chrysanthemum and the dried orange peel weighed in the first step are cleaned by the ultrasonic cleaning machine, and the chrysanthemum and the dried orange peel are dried for later use after the cleaning is finished;
in the fourth step, after the green plums in the third step are cleaned, removing kernels of the green plums by using a knife, quickly boiling the green plums in boiling water for 30-60s after the removal, and quickly boiling the green plums in an aseptic box for air drying for later use;
in the fifth step, when the green plums in the fourth step are quickly boiled, putting the green plums into a grinder for grinding, and obtaining green plum pulp for later use after grinding;
putting the green plum pulp obtained in the step five into a container, then putting the pectinase and the deacidification agent weighed in the step one into the container, performing enzymolysis and deacidification, and preparing for later use;
adding 50 parts of the chrysanthemum weighed in the step one and 80 parts of dried orange peel into a cooking pot, adding the water weighed in the step one, cooking and extracting, cooling and soaking, and fishing out the tangerine peel residue and the chrysanthemum residue after soaking to obtain soaking and extracting water for later use;
step eight, putting the aftereffect pulp obtained after the enzymolysis in the step six into a fermentation tank filled with carbon dioxide, finally putting the rest complete dried orange peels and chrysanthemum into the fermentation tank for dip fermentation, then putting the dip extraction water in the step seven into the fermentation tank, then putting the white granulated sugar and the distiller's yeast weighed in the step one into the fermentation tank for closed alcohol fermentation until the alcohol degree of the wine body is five degrees, reducing the temperature of the fermentation tank to-2 ℃, stopping fermentation, and waiting until the semi-finished product of the dried orange peels and the green plums is a sparkling wine;
in the ninth step, after the wine fermentation in the eighth step is finished, filtering the wine, then sterilizing under high pressure, and filling the wine into a wine bottle for later use;
and in the tenth step, after the wine liquid in the ninth step is filled, injecting a proper amount of carbon dioxide gas into the bottle, packaging, performing secondary fermentation in the bottle, conveying the bottle into a warehouse, performing secondary fermentation at the temperature of-2 ℃, and ageing for 1-2 months to finish the preparation of the dried orange peel and green plum sparkling wine.
4. The processing technology of the dried orange peel and green plum sparkling wine according to claim 3, is characterized in that: in the third step, the ultrasonic cleaning time of the green plums is 2-3min, and the ultrasonic cleaning time of the dried tangerine peels and the chrysanthemum is 30-60s.
5. The processing technology of the dried orange peel and green plum sparkling wine according to claim 3, is characterized in that: in the fifth step, the rotating speed of the pulverizer is 500-700r/min, and the pulverizing time is 20-30s.
6. The processing technology of the dried orange peel and green plum sparkling wine according to claim 3, is characterized in that: in the sixth step, the temperature of enzymolysis is 4-20 ℃, and the time of enzymolysis is 20-30h.
7. The processing technology of the dried orange peel and green plum sparkling wine according to claim 3, is characterized in that: in the seventh step, the cooking extraction time is 1-2h, and the cooling impregnation time is 1-2d.
8. The processing technology of the dried orange peel and green plum sparkling wine according to claim 3, is characterized in that: in the step eight, the temperature of carbon dioxide soaking is 10-15 ℃, the soaking time is 5-7d, the temperature of alcohol fermentation is 18-24 ℃, and the fermentation time is 7-10d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211328390.6A CN115678725A (en) | 2022-10-27 | 2022-10-27 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211328390.6A CN115678725A (en) | 2022-10-27 | 2022-10-27 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115678725A true CN115678725A (en) | 2023-02-03 |
Family
ID=85099614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211328390.6A Pending CN115678725A (en) | 2022-10-27 | 2022-10-27 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115678725A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105838542A (en) * | 2016-05-23 | 2016-08-10 | 惠州同富康生物科技有限公司 | Sour plum wine and preparation method thereof |
| CN107151607A (en) * | 2017-07-19 | 2017-09-12 | 合肥浦邦农业科技有限公司 | A kind of health care green liquor and preparation method thereof |
| CN108841534A (en) * | 2018-08-08 | 2018-11-20 | 佛山市犇淼科技有限公司 | A kind of green plum mineral spring wine containing vapour |
| CN109207328A (en) * | 2018-09-30 | 2019-01-15 | 浙江树人学院 | A kind of production method of green liquor |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
-
2022
- 2022-10-27 CN CN202211328390.6A patent/CN115678725A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105838542A (en) * | 2016-05-23 | 2016-08-10 | 惠州同富康生物科技有限公司 | Sour plum wine and preparation method thereof |
| CN107151607A (en) * | 2017-07-19 | 2017-09-12 | 合肥浦邦农业科技有限公司 | A kind of health care green liquor and preparation method thereof |
| CN108841534A (en) * | 2018-08-08 | 2018-11-20 | 佛山市犇淼科技有限公司 | A kind of green plum mineral spring wine containing vapour |
| CN109207328A (en) * | 2018-09-30 | 2019-01-15 | 浙江树人学院 | A kind of production method of green liquor |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100790501B1 (en) | Method for preparing of fruit wine containing incubated wild ginseng root | |
| CN103393189A (en) | Production process method of algae beverage | |
| CN102250742A (en) | Natural bamboo tube fruit health wine | |
| CN106947662B (en) | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof | |
| CN113881539B (en) | Lycium barbarum juice wine and preparation method thereof | |
| CN101333484A (en) | Technique for brewing fruit wine | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| KR101101229B1 (en) | Persimmon wine with grape and manufacturing method thereof | |
| CN115678725A (en) | Pericarpium citri reticulatae and green plum sparkling wine and processing technology | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN105410520A (en) | Qi replenishing and blood enriching pear vinegar beverage and preparation method thereof | |
| CN101735927A (en) | Method for producing mulberry fruit wine | |
| CN1114982A (en) | Natural thick highland barley wine | |
| CN115044441A (en) | Preparation method of roxburgh rose fruit wine | |
| CN108220062A (en) | A kind of rice wine method for disinfection | |
| CN113502203A (en) | Cherry blossom-flavored rice wine and preparation method thereof | |
| CN106616619A (en) | Preparation method of canned orange | |
| CN111607473A (en) | Preparation method of fruity grape-mulberry health wine | |
| CN110810689A (en) | Fruit enzyme beverage and preparation method thereof | |
| CN104560485A (en) | New preparation method of grape wine and other fruit wines | |
| CN104256773A (en) | Manufacturing method of fragrant pear fiber beverage | |
| CN110656014A (en) | Grapefruit wine and brewing method thereof | |
| CN105505654B (en) | It is a kind of for the natural plants juice bacteriostatic agent of wine production and its application | |
| CN103013725A (en) | Reed leaf beer and production method thereof | |
| CN107619756A (en) | The method that sugar orange cull fruit prepares fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |