Longan cane-juice brandy and brewing method

A brandy and longan technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of bad taste of longan wine, insufficient utilization of effective ingredients, and economical way out of limiting the diversity of agricultural and sideline products, etc. To achieve the effect of full taste, high added value of products and low cost

Active Publication Date: 2010-02-17
广西勤德科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main processing method of longan is to produce dried fruit and then sell it, or to soak longan in rice wine with traditional technology to make longan wine. The longan wine made by this traditional soaking process has a bad taste and the active ingredients cannot be fully utilized; sugarcane is mainly is used for sugar
The method of deep processing longan and sugarcane is too simple, which seriously limits the economic outlet of the diversity of agricultural and sideline products
There is still no product that combines these two raw materials for fermentation and wine making

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Get raw material by weight ratio:

[0024] 1 part of longan, 1 part of cane juice, 5 parts of water, other appropriate amount of organic acid, pectinase, nutrient, Vc, SO 2 Add gradually during preparation.

[0025] Preparation steps:

[0026] Select 1Kg each of selected high-quality longan and cane juice, add 5Kg of water, and add 0.03g of pectinase at the same time, fully soak, stir to dissolve the fruit slurry. Take 1L of fruit pulp as a dissolving solution to dissolve citric acid 6g, FERMAID K0.3g, Vc0.18g, and sulfurous acid 4ml as auxiliary materials. The dissolved auxiliary materials are added to the fruit pulp and mixed to obtain a fermentation broth.

[0027] Take 10% of the fermentation liquid and activate 0.6g of active dry yeast into the seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 12-15°C, and the sealing fermentation time is 4-12 sky.

[00...

Embodiment 2

[0039] Get raw material by weight ratio:

[0040] 50 parts of longan, 50 parts of cane juice, 250 parts of water; other appropriate amount of tartaric acid, pectinase, nutrients, Vc, SO 2 Add gradually during preparation.

[0041] Preparation steps:

[0042] Select 50Kg each of selected high-quality longan and cane juice, add 250Kg of water, and add 13g of pectinase at the same time, fully soak, stir to dissolve the fruit slurry. Take 2L of fruit pulp as the adjuvant for dissolving citric acid 1Kg, FERMAID K25g, Vc25g, and sulfurous acid 300ml in the lysate, and the dissolved adjuvant is added to the fruit pulp and mixed to obtain a fermentation broth.

[0043] Take 10% of the fermented liquid and activate 60g of active dry yeast to form the seed liquid. After the liquid is fermented vigorously, that is, the bubbles rise densely, it is added to the fermented liquid. The temperature is controlled at 15-18°C, and the sealed fermentation time is 4-12 days.

[0044] When the re...

Embodiment 3

[0056] Get raw material by weight ratio:

[0057]100 parts of longan, 100 parts of cane juice, 400 parts of water, 5 parts of tartaric acid, other appropriate amount of auxiliary materials (pectinase, nutrient, Vc, SO 2 ).

[0058] Preparation steps:

[0059] Select 100Kg each of selected high-quality longan and cane juice, add 400Kg of water, and add 50g of pectinase at the same time, fully soak, stir to dissolve the fruit slurry. Take 3L of fruit pulp as the auxiliary materials for dissolving malic acid 1500g, nutrient FERMAID E200g, Vc100g, and sulfurous acid 1000ml in the dissolving liquid. The dissolved auxiliary materials are added to the fruit pulp and mixed to obtain a fermentation liquid.

[0060] Take 10% of the fermentation liquid and activate 125g of active dry yeast to form a seed liquid. After the seed liquid ferments vigorously, the air bubbles rise densely and add it to the fermentation liquid. The temperature is controlled at 15-18°C, and the sealed fermenta...

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PUM

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Abstract

The invention discloses a longan cane-juice brandy and a brewing method. The method comprises the following steps: longan and cane juice are used as the main raw materials to brew the distilled spiritthrough biological enzymolysis, microorganism low-temperature fermentation and distillation twice; and the distilled spirit is aged in an oak barrel to obtain the longan cane-juice brandy. The longancane-juice brandy has the aging oak fragrance and the elegant fragrance of fruits and wines, tastes rich, pure and sweet, and has a typical outstanding style, thereby being an ideal inebriant drink.

Description

technical field [0001] The invention relates to a wine and a brewing method, in particular to longan and cane juice brandy obtained by fermenting, distilling and aging longan and cane juice. Background technique [0002] Longan is a traditional Chinese medicinal material that is used both as medicine and food, and has high nutritional, health care and medicinal value. Sugar cane is a crop with high water and sugar content. In my country, longan and sugarcane are mainly produced in Guangdong, Guangxi and Fujian provinces, and the annual output is very large. At present, the main processing method of longan is to produce dried fruit and then sell it, or soak longan in rice wine with traditional technology to make longan wine. The longan wine made by this traditional soaking process has a bad taste and the active ingredients cannot be fully utilized; sugarcane is mainly It is used to make sugar. The way of deep processing of longan and sugarcane is too simple, which seriousl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22C12R1/645C12H6/02
Inventor 叶长东张方刚
Owner 广西勤德科技股份有限公司
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