Litchi brandy and production method thereof

Abstract

The invention relates to litchi brandy and a production method thereof. Fresh litchis are squeezed after subjected to shelling and core removal, obtained juice is further processed into other products, and obtained litchi dregs are raw materials of the litchi brandy. For the processing property of litchi fresh, the squeezed litchi dregs still contain a large quantity of juice. The production method comprises the following steps of: adding litchi distilled wine to the litchi dregs until the alcohol content is more than 16%, and leaching at a low temperature; then diluting with pure water untilthe alcohol content is less than 10%, adding acid to adjust the pH value to be less than 3.5, and adding active dry yeasts for fermentation; after the fermentation is over and the content of residualsugar is less than 4g / L, carrying out primary distillation on the upper layer of fermented liquid with a kettle distiller, and mixing the lower layer of fermented dregs with grain husks and putting in a distort for primary distillation; mixing two kinds of wine obtained by primary distillation and then carrying out secondary distillation with a Charente distiller; and controlling the alcohol content to be between 40% and 60%, putting the wine obtained by secondary distillation in a ceramic jar with oak blocks for aging for one year, blending and mixing to obtain the litchi brandy with harmonious fragrance and unique style.

Description

technical field [0001] The invention relates to a kind of distilled wine with fruit as raw material and its production method, in particular to a kind of lychee brandy which is fermented, distilled and aged with fresh lychee fruit pomace as raw material and its production method. Background technique [0002] Litchi has the effects of nourishing yin and kidney, nourishing the middle and Qi, nourishing the lungs, appetizing and benefiting the spleen, etc. Its warming and tonic properties have been known to the people for thousands of years. The total planting area of ​​litchi in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total planting area of ​​litchi in the world and 70.5% of the total output. Although fresh litchi fruit is popular in foreign markets, its fruit harvest is seasonal , It is difficult to keep fresh, and it cannot be stored for a long time for long-distance transportation. At present, the deep-processed ...

AI Technical Summary

Problems solved by technology

[0003] There are few reports on the production of brandy from lychees. Chinese invention patent ZL200910039507.7 discloses a method of fermenting lychee juice and then distilling it twice to produce lychee brandy. This method does not involve the pomace left after lychee juice extraction Technology for processing brandy; ZL200510101388.5 discloses a method of fermenting the pomace after squeezed lychee juice with equal volume of sugar and acid water as raw material, and taking the fermented liquid for two distillations to produce brandy. Fermentation will inevitably lead to the reduction of lychee fruit aroma components in unit alcohol content, so that the fruit aroma of the final product is not prominent, and the distiller grains deposited at the bottom of the fermentation vessel are not utilized, and a large amount of alcohol and other flavor substances are absorbed in the distiller grains, directly Discharge is not only a waste, but also causes environmental pollution