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CN-122012210-A - Formula and preparation method of wine with juice of dried orange peel wine

CN122012210ACN 122012210 ACN122012210 ACN 122012210ACN-122012210-A

Abstract

The invention discloses a tangerine peel juice wine and a preparation method thereof, and belongs to the technical field of wine brewing. The tangerine peel juice wine consists of rice fermented distilled liquor base, tangerine peel directional leaching liquor, peppermint extracting solution and edible flavoring agent according to specific mass percentage. The preparation method comprises adding pericarpium Citri Tangerinae in the fermentation stage of rice wine base, fermenting together, distilling to obtain base wine, storing in jar, aging, extracting pericarpium Citri Tangerinae with base wine of specific alcohol degree at low temperature to obtain flavor extract, homogenizing, and concocting. The invention realizes the deep fusion of the flavor and the nutrition active ingredients of the dried orange peel and the wine body by the integrated process of combining the fermentation synergy and the directional leaching, effectively solves the problems of floating flavor and inconsistent mouthfeel in the traditional process, has mellow flavor, rich layering and stable quality of the finished wine, and is suitable for large-scale production.

Inventors

  • CHEN YUNHU

Assignees

  • 樟树市王子酒业有限公司

Dates

Publication Date
20260512
Application Date
20260224

Claims (9)

  1. 1. The tangerine peel juice wine is characterized by being prepared from the following raw materials in percentage by mass: 75 to 85 percent of rice fermented distilled liquor base, 10-20% Of directional leaching liquor of dried orange peel, 2% -5% Of peppermint extracting solution, 0.5% -2% Of edible flavoring agent.
  2. 2. The orange peel juice wine according to claim 1, wherein the orange peel directional leaching solution is obtained by taking rice fermented distilled wine with the alcoholic strength of 40-55% vol as a leaching solvent, performing constant-temperature leaching on aged orange peel crushed to 20-40 meshes, and filtering.
  3. 3. The citrus peel wine according to claim 2, wherein the aged citrus peel is saffron dried orange peel aged for 3-5 years.
  4. 4. The citrus peel wine according to claim 1, wherein said food grade flavoring agent is honey.
  5. 5. A method for preparing the citrus peel wine according to any one of claims 1 to 4, comprising the steps of: S1, preparing a rice wine base, namely cooking rice, cooling, adding white distiller' S yeast and dried orange peel, uniformly mixing, sealing and fermenting, and distilling to obtain a middle-section wine after fermentation is completed, so as to obtain the rice fermentation distilled wine base; s2, carrying out jar storage and aging, namely carrying out jar storage and aging on the rice fermentation distilled liquor base obtained in the step S1; s3, preparing a tangerine peel directional leaching solution, namely crushing aged tangerine peel and mint leaves, performing constant-temperature leaching by using rice fermentation distilled liquor with the alcoholic strength of 52%vol, and filtering to obtain the tangerine peel directional leaching solution and the mint extracting solution; S4, blending and homogenizing, namely mixing the rice fermented distilled liquor base aged in the step S2, the dried orange peel directional leaching liquor prepared in the step S3, the peppermint extracting solution and the edible flavoring agent in proportion, stirring, reducing the alcohol content, filtering, standing and aging; s5, post-treatment, namely blending and filling the wine liquid obtained in the step S4 to obtain the finished product of the orange peel juice wine.
  6. 6. The method according to claim 5, wherein in the step S1, the fermentation condition is that the fermentation is performed at 20-28 ℃ for 45-60 days in a sealing way, the addition amount of the dried orange peel pieces is 1-3% of the mass of the rice, and the addition amount of the mint extract is 0.5-1% of the mass of the rice.
  7. 7. The method according to claim 5, wherein in the step S2, the jar is aged for 12-36 months at normal temperature in a cool, dark environment.
  8. 8. The method according to claim 6, wherein in the step S3, the constant-temperature leaching is carried out under the condition of sealing and soaking for 15-20 days at the temperature of 30-40 ℃, the materials are stirred regularly in the leaching process, and the mass ratio of the aged dried orange peel to the leaching solvent is 1:8-1:12.
  9. 9. The method according to claim 6, wherein in the step S4, the standing and aging time is 7 to 10 days.

Description

Formula and preparation method of wine with juice of dried orange peel wine Technical Field The invention relates to the technical field of wine brewing, in particular to a liqueur formula of dried orange peel wine and a preparation method thereof. Background The wine is a beverage wine prepared by adding edible animal and plant auxiliary materials or food additives into distilled wine and fermented wine serving as wine bases and reprocessing. In the traditional wines in China, the wine is favored because of various flavors and certain health preserving properties. Dried orange peel, particularly dried mature skin of citrus fruits of Rutaceae, has unique fragrance and qi-regulating and spleen-strengthening effects after aging, and is a common medicinal and edible raw material. The orange peel juice wine prepared by taking the orange peel as a main flavor substance source is a common product in the market. In the prior art, the preparation method of the orange peel juice wine mainly comprises two types. The first type is a direct soaking method, namely, directly putting dried orange peel into a finished white spirit base, soaking for a period of time, filtering and seasoning to obtain a finished product. The second type can be called tandem distillation or double distillation, i.e. putting pericarpium Citri Tangerinae into distillation equipment, carrying its aroma components by using wine steam through pericarpium Citri Tangerinae layer, condensing to obtain flavored wine, and blending with base wine. However, the above-mentioned prior art has the following recognized technical drawbacks, and first, there is a disadvantage in the degree of fusion of flavor and wine body. The direct soaking method has simple process, but the flavor substances (mainly volatile aroma components and partial water-soluble substances) in the dried orange peel are dissolved out only through physical diffusion, and the combination of the flavor substances and the wine base (mainly ethanol-water system) is relatively loose physical mixture. The finished wine is easy to cause the phenomenon of floating aroma, namely, the aroma of the dried orange peel is obvious when the finished wine is smelled initially, but the aroma is weakened rapidly after entering the mouth, the flavor of the wine body is inconsistent before and after the taste, and the taste is not coordinated enough and mellow. Although the series steaming method can extract volatile aroma, the extraction efficiency of non-volatile active ingredients (such as flavonoids and polysaccharides) in the dried orange peel is low, and the high-temperature steam can possibly cause the deterioration of part of aroma components and single flavor level, and the prior art has insufficient utilization of the dried orange peel raw material and lacks technology cooperation. Whether soaking or steaming, the dried orange peel is treated as an exogenous raw material for later flavoring, and cannot be effectively integrated into a biological brewing system of the wine. Cellulose, pectin and aroma precursor substances which are abundant in the dried orange peel cannot be converted and released initially through microbial enzymolysis in the fermentation process, so that the excavation of flavor potential and the dissolution of nutrient components are limited. This is essentially a craftwork split, failing to achieve an organic combination of brewing and aroma extraction, and furthermore, the prior art has a weak directional control of product flavor. Because the process is extensive, the product quality depends on the quality of the dried orange peel raw material and the soaking contingency to a great extent, the color, aroma intensity and taste coordination of the finished wine are difficult to keep stable and uniform, and the standardized and large-scale production is not facilitated. Therefore, a new formula and a preparation method of the orange peel juice wine are urgently needed in the field, so that the technical problems of poor flavor fusion degree, weak process cooperativity, unstable product quality and the like in the prior art are solved, deep and stable fusion of the orange peel flavor and the wine body is realized, and the nutrition and sensory quality of the product are improved. Disclosure of Invention In view of the above, the invention provides a liqueur formula of dried orange peel wine and a preparation method thereof. In order to achieve the purpose, the invention provides the following technical scheme that the material is prepared from the following raw materials in percentage by mass: 75 to 85 percent of rice fermented distilled liquor base, 10-20% Of directional leaching liquor of dried orange peel, 2% -5% Of peppermint extracting solution, 0.5% -2% Of edible flavoring agent. Preferably, in the juice wine formula of the dried orange peel wine and the preparation method thereof, the dried orange peel directional leaching solution is obtained by taking rice fermented disti