Method for brewing longan Chinese-wolfberry brandy

A technology of wolfberry brandy and longan, applied in the field of wine brewing, to achieve the effect of low cost and high added value of products

Inactive Publication Date: 2011-08-10
叶长东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product that combines these two kinds of Chinese herbal medicines for fermentation and distillation to make wine.

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 longan, 1 part wolfberry, 10 parts water;

[0025] During the preparation process, corresponding auxiliary materials such as water, organic acid, pectinase, nutrient and Vc are added.

[0026] Preparation steps:

[0027] Select 1Kg each of selected high-quality longan and wolfberry, add 10Kg of water, and add 0.05g of pectinase at the same time, fully soak, stir and dissolve to obtain fruit slurry. Take 1L of fruit pulp as a solution and dissolve 30g of citric acid, 1g of nutrient FERMAID K, and 0.5g of Vc to obtain a solution of auxiliary materials.

[0028] Take the fermented liquid with 10% of the total fruit pulp liquid and activate 1g of active dry yeast to form the seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermented liquid. ~12 days.

[0029] When the residual sugar is less than 4g / L, the fermentation is over, and the wine liquid of the supernatant ...

Embodiment 2

[0040] Get raw material by weight ratio:

[0041] 50 parts longan, 50 parts wolfberry;

[0042] During the preparation process, corresponding auxiliary materials such as water, organic acid, pectinase, nutrient and Vc are added.

[0043] Preparation steps:

[0044] Select 50Kg each of selected high-quality longan and wolfberry, add 500Kg of water, and add 25g of pectinase at the same time, fully soak, stir and dissolve to obtain fruit slurry. Take 2L of fruit pulp as a dissolving solution and dissolve 40g of tartaric acid, nutrient FERMAID K50g, and Vc50g to obtain a dissolving solution of auxiliary materials.

[0045] Take the fermented liquid with 10% of the total amount of pulp liquid and activate 125g of active dry yeast to form the seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermented liquid. ~12 days.

[0046] When the residual sugar is less than 4g / L, the fermentation is over, and the wine liquid of the su...

Embodiment 3

[0057] Get raw material by weight ratio:

[0058] 100 parts longan, 100 parts wolfberry;

[0059] During the preparation process, corresponding auxiliary materials such as water, organic acid, pectinase, nutrient and Vc are added.

[0060] Preparation steps:

[0061]Select 100Kg each of selected high-quality longan and wolfberry, add 1000Kg of water, and add 100g of pectinase at the same time, fully soak, stir and dissolve to obtain fruit slurry. Take 3L of fruit pulp as a dissolving solution and dissolve 180g of malic acid, 400g of nutrient FERMAID K, and 200g of Vc to obtain a dissolving solution of auxiliary materials.

[0062] Take the fermented liquid with 10% of the total amount of fruit juice and activate 250g of active dry yeast to form the seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermented liquid. 4 to 12 days.

[0063] When the residual sugar is less than 4g / L, the fermentation is over, and the wine ...

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PUM

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Abstract

The invention discloses a method for brewing a longan Chinese-wolfberry brandy, which comprises the following steps: longan and Chinese wolfberry are used as the main raw materials; corresponding auxiliary materials comprising water, organic acids, pectase, nutrients and Vc, are added in the preparation process; biological enzymolysis, microorganism low-temperature fermentation and distillation twice are used to brew the distilled spirit; and the distilled spirit is aged in an oak barrel to obtain the longan Chinese-wolfberry brandy. The longan Chinese-wolfberry 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. The method fully utilizes the rich resources of longan and Chinese wolfberry in China and makes due contributions to the development of the deep processing of farm produces.

Description

technical field [0001] The invention relates to a wine brewing method, specifically fermenting, distilling and aging longan wolfberry into longan wolfberry brandy. Background technique [0002] Longan and wolfberry are both medicinal and edible Chinese herbal medicines, which have high nutritional, health and medicinal value. Lycium barbarum is produced in the Northwest, while longan is produced in Guangdong and Guangxi, and the annual output is huge, and they are mainly sold in the form of dried fruit. Also there is no product combining fermentation and distillation to make wine with these two kinds of Chinese medicinal materials at present. Contents of the invention [0003] The purpose of the present invention is to make full use of the rich resources of longan and wolfberry in my country, make due contributions to the development of deep processing of agricultural products, and provide a brewing method of longan and wolfberry brandy. [0004] The present invention ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22C12R1/645C12H6/02
Inventor 叶长东张方刚
Owner 叶长东
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