Processing technique of lichee brandy

Abstract

The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g / l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.

Description

technical field [0001] The invention relates to the production of fruit juice wine, in particular to a process for producing lychee brandy through biochemical process with fresh lychee fruit. technical background [0002] Litchi, in my country, is a well-known Lingnan fruit in ancient and modern times. It belongs to Sapindaceae plant. It is rich in sugar, protein, multivitamins, fat, citric acid, pectin, phosphorus, iron, etc. It is a fruit beneficial to the human body, but it is also relatively Fruits that are difficult to keep fresh; also difficult to store. The deep processing of litchi has always been the subject and direction of scientific and technological research. Litchi can be used as raw material for wine making to produce lychee fruit wine, but most of them are sweet lychee fruit wine with high total sugar content. In the production of lychee brandy, due to the low yield of lychee juice and the difficulty in controlling the fermentation temperature of lychee orig...

AI Technical Summary

Problems solved by technology

According to this method to make wine, first of all, the juice yield is low, and it is not pure lychee juice that is used for fermentation into wine, so it is difficult to brew original wine with lychee flavor characteristics; thirdly, the distillation of the original wine does not carry out graded distillation, and crude distillation The final alcohol is too low, which affects the quality of the second distillation; in addition, the fermentation temperature is too high, and the lack of measures to inhibit the growth of acetic acid bacteria and other bacteria will also affect the juice yield, and affect the aroma and taste of the original fermented wine

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