Production method of litchi brandy

A production method, brandy technology, applied in the production field of lychee brandy, can solve the problem of ignoring the nutritional components and medicinal value components of lychee, and achieve the effect of breaking through the production method, unique pharmacological effect, and rich and full fruit flavor

Inactive Publication Date: 2013-10-02
张建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, in the technical process of existing production lychee brandy, basically just used the pulp part of lychee as raw material, ignored other nutritional labelings and effective medical value components of lychee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of production method of lychee brandy, its production technology step is:

[0016] 1) Crushing and refining: Remove the shell of the mature lychee, separate the lychee meat from the lychee core, add 5% lychee core according to the weight of the lychee pulp, put them into the crusher for crushing, and add 0.5% of the lychee core according to the weight percentage of the raw material after crushing. % pectinase, 0.06% citric acid, 0.04% potassium metabisulfate, and use a colloid mill for refining;

[0017] 2) Fermentation: add 40% pure water to the slurry, add sugar to adjust the sugar content of the pulp to 18Bx; add citric acid to adjust the pH value of the pulp to 3.5; then add 0.01% active dry yeast (use 718 active dry yeast produced in France Dry yeast, activated with 5% sugar water for 2 hours before adding). Control the fermentation temperature at 28-30°C, and the fermentation time is more than 144 hours;

[0018] 3) Distillation: filter the ...

Embodiment 2

[0020] Embodiment 2: a kind of production method of lychee brandy, its production technology step is:

[0021] 1) Crushing and refining: Remove the shell of the mature lychee, separate the lychee meat from the lychee core, add 100% lychee core according to the weight of the lychee pulp, put them into the crusher for crushing, and add 0.5% of the raw material weight percentage after crushing. % pectinase, 0.06% citric acid, 0.04% potassium metabisulfate, and use a colloid mill for refining;

[0022] 2) Fermentation: add 40% pure water according to the weight percentage of the slurry, add sugar to adjust the sugar content of the pulp to 18Bx; add citric acid to adjust the pH value of the pulp to 3.5; then add 0.01% active dry yeast (use 718 produced in France Type active dry yeast, activated with 5% sugar water for 2 hours before adding). Control the fermentation temperature at 28-30°C, and the fermentation time is more than 144 hours;

[0023] 3) Distillation: filter the ferm...

Embodiment 3

[0025] Embodiment 3: a kind of production method of lychee brandy, its production technology step is:

[0026] 1) Crushing and refining: Remove the shell of the ripe lychee, put the lychee meat and lychee core into the crusher for crushing, add 0.5% pectinase, 0.06% citric acid, and 0.04% partial gravity according to the weight percentage of the crushed raw materials Potassium sulfate is used for refining with a colloid mill;

[0027] 2) Fermentation: add 40% pure water according to the weight percentage of the slurry, add sugar to adjust the sugar content of the pulp to 18Bx; add citric acid to adjust the pH value of the pulp to 3.5; then add 0.01% active dry yeast (use 718 produced in France Type active dry yeast, activated with 5% sugar water for 2 hours before adding). Control the fermentation temperature at 28-30°C, and the fermentation time is more than 144 hours;

[0028] 3) Distillation: filter the fermented slurry to remove slag, distill the filtrate, control the te...

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PUM

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Abstract

The invention belongs to the technical field of fruit brandy processing, and particularly relates to a production method of litchi brandy. The invention provides a method which is different from the traditional litchi brandy production manner that only litchi pulp is used for fermentation. According to the method, litchi seed is added for fermentation and distillation, effective chemical composition and volatile oil of litchi seed are added, and the volatile oil is added to the litchi brandy so that the fruit flavor is more rich and full and the litchi brandy has unique pharmacological action that the blood sugar can be obviously reduced and the litchi brandy is more beneficial to human health. The method comprises the following production steps: performing crashing, defibrination, fermentation, distillation and aging in an oak barrel on the litchi pulp and the litchi seed; and finally blending and bottling to obtain a finished product of litchi brandy. The brewing litchi brandy is pure, mild, fine and long-lasting in taste, has harmonious litchi fruit flavor, aging oak flavor and strong wine flavor, and further has the health-care effect of reducing blood sugar.

Description

technical field [0001] The invention belongs to the technical field of brandy production, in particular to a production method of lychee brandy. Background technique [0002] Brandy is a wine made from fruit as raw material, fermented, distilled, stored, aged, and then blended to achieve the desired color, aroma, and alcohol. The brandy is mellow and delicious, with rich aroma, and the amber-like golden color is even more crystal clear. Litchi originates in southern my country and is mainly cultivated in Guangxi, Vietnam, Fujian, Taiwan, Guangdong and other places, especially in Yulin, Guangxi. The lychee pulp is crystal clear, fresh lychee is juicy, and tastes sweet; lychee is rich in sugar, protein, multivitamins, fat, citric acid, pectin, phosphorus, iron and other trace elements. It is a fruit that is beneficial to the human body. [0003] Lychee brandy is made from lychees, and is produced through temperature-controlled fermentation, distillation, aging in oak barrel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张建国
Owner 张建国
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