| 摘要 |
PURPOSE: A process for producing orange fermented liquor is provided, thereby improving its taste, color and appearance. CONSTITUTION: The process for producing orange fermented liquor comprises the steps of: crushing oranges to produce the semifluid orange juice containing lots of solid contents; adding glucose and sucrose into the semifluid orange juice to 10 to 40 wt.% of sugar contents, inoculating 1 to 5% of Saccharomyces cerevisiae and alcohol fermenting it at 15 to 20 deg. C for 7 to 15 days; removing the skins of orange, treating the skin removed orange with hydrogen chloride solution, removing the hydrogen chloride, and producing orange granules in vortex water; filtering the fermented orange with 0.1 to 100 micron filter and adding 0.05 to 2% of natural smoothing agent into the filtrated orange liquor; and adding 1 to 10% of the orange granules into the filtrated orange liquor.
|
