Sweet litchi wine and production method thereof

A production method and technology for lychee wine are applied in the field of sweet lychee wine and its production, which can solve problems such as unreported reports, and achieve the effects of suitable sweetness and sourness, simple process and delicate taste.

Inactive Publication Date: 2010-06-16
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to increase the sugar and acid content in litchi raw materials, screen the production strains that can be fermented under high sugar and high acid conditions, develop high-quality litchi wine, enrich the varieties of high-grade litchi wine in our country, and improve the drinking taste of our people are the most important issues at present. The major issues faced by Chinese lychee wine processing enterprises are also the key technologies to be solved urgently. At present, there are no reports on the research on this aspect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Wash the fresh lychee with water, soak it in sulfur dioxide aqueous solution for 20 minutes, rinse it with water again, and drain it. After removing the peel and core of the lychee with a peeling and pitting machine, the lychee pulp is immediately cooled to 0°C, and then squeezed with an air bag press. The concentration of sulfur dioxide in the lychee juice is controlled at 20mg / kg, and the concentration of EDTA is controlled at 0.3g / kg. kg, and add compound pectinase 0.01g / kg, amylase 1000U / kg, bromelain 80000 / kg to hydrolyze and clarify for 24 hours, and separate and remove pomace. The clarified lychee juice is concentrated by ultrafiltration with an aromatic polyamide composite membrane, and the concentration is carried out at a temperature of 0-10°C, and the concentration process is stopped when the sugar content reaches 270g / kg of fruit juice. Use a pump to pump the concentrated lychee juice into the fermenter, and ferment for 45 days at a temperature of 5°C. When ...

Embodiment 2

[0026] Wash the fresh lychees with water, soak them in sulfur dioxide aqueous solution for 25 minutes, rinse them with water again, and drain them. After removing the peel and core of the lychee with a peeling and pitting machine, the lychee pulp is immediately cooled to 10°C, and then squeezed with a screw press. The concentration of sulfur dioxide in the lychee juice is controlled at 60mg / kg, and the concentration of EDTA is controlled at 0.05g / kg. kg, and add compound pectinase 0.03g / kg, amylase 4000U / kg, bromelain 120000U / kg to hydrolyze and clarify for 24 hours, and separate and remove pomace. The clarified lychee juice is concentrated by ultrafiltration with an aromatic polyamide composite membrane, and the concentration is carried out at a temperature of 0-10°C, and the concentration process is stopped when the sugar content reaches 350g / kg of fruit juice. Use a pump to pump the concentrated lychee juice into the fermenter, and ferment for 30 days at a temperature of 15...

Embodiment 3

[0029] Wash the fresh lychees with water, soak them in sulfur dioxide aqueous solution for 25 minutes, rinse them with water again, and drain them. After the lychees are removed with a peeling and pitting machine, the lychee pulp is immediately cooled to 6°C, and then squeezed with a hydraulic press. The concentration of sulfur dioxide in the lychee juice is controlled at 40mg / kg, and the concentration of EDTA is controlled at 0.2 g / kg, and add compound pectinase 0.02g / kg, amylase 2000U / kg, bromelain 90000U / kg to hydrolyze and clarify for 24 hours, and separate and remove pomace. The clarified lychee juice is concentrated by ultrafiltration with an aromatic polyamide composite membrane, and the concentration is carried out at a temperature of 0-10°C, and the concentration process is stopped when the sugar content reaches 320g / kg of fruit juice. Use a pump to pump the concentrated lychee juice into the fermenter, and ferment for 36 days at a temperature of 10°C. When the alcoho...

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PUM

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Abstract

The invention belongs to the field of food fermentation, and relates to a sweet litchi wine and a production method thereof. The production method comprises the following steps: juicing pulp of litchi at the temperature of between 0 and 10 DEG C, adding biological enzyme for hydrolysis and clarification, performing ultra-filtration and concentration on the juice, and adjusting the sugar degree of the concentrated juice to between 270 and 350g/kg and the total acid to between 4 and 7g/kg; and adding Saccharomyces cerevisiae seed liquid into the juice, fermenting at low temperature until the alcoholic strength is between 10 and 14 percent, clarifying, filtering, and fine filtering to remove bacteria to obtain the finished product wine. Under the condition of not adding exogenous sugar and acid, the method adopts low-temperature long-time fermentation, so the brewed litchi wine has high alcoholic strength, maintains high nutrient content simultaneously, and has the advantages of moderate sweetness and acidness, fine and mellow mouthfeel, elegant litchi aroma, attractive color and lustre, and limpidity.

Description

technical field [0001] The invention belongs to the field of food fermentation, and relates to a sweet fruit wine and a production method thereof, in particular to a sweet lychee wine and a production method thereof. Background technique [0002] my country is a big producer of lychees, the total output of which ranks first in the world, and the potential for fresh sales and processing of lychees is as high as 1.6 million tons per year. Yet because the peculiar structure of litchi fruit determines that litchi fruit is not resistant to storage, color changes in one day, taste changes in two days, and changes completely in three days, which seriously affects the economic benefits of fruit farmers. In order to effectively solve the problem of difficulty in selling fruit for fruit farmers, some domestic enterprises have invested huge sums of money to establish lychee wine breweries, which has alleviated the problem of difficulty in selling lychee fruit for farmers to a certain e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 钟秋平李从发李斌韦娜
Owner HAINAN UNIVERSITY
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