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Production method of longan brandy

A production method and brandy technology, applied in the production field of longan brandy, can solve the problem of neglecting the medicinal value components of longan nutritional components, and achieve the effects of being beneficial to health, breaking through production methods, and unique pharmacological effects

Inactive Publication Date: 2013-10-09
陈立晓
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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 longan brandy, basically just used the pulp part of longan as raw material, ignored other nutritional labelings and effective medical value components of longan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of production method of longan brandy, its production technology step is:

[0015] 1) Crushing and refining: Remove the shell of the mature lychees, separate the longan meat from the longan core, add 8% longan core according to the weight of the longan pulp, put them into the crusher for crushing, and add 0.5% of the raw material weight percentage after crushing. % pectinase, 0.08% citric acid, 0.05% potassium metabisulfate, and use a colloid mill for refining;

[0016] 2) Fermentation: add 38% 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 145 hours;

[0017] 3) Distillation: filter the fermented slurry to remove slag, dis...

Embodiment 2

[0019] Embodiment 2: a kind of production method of longan brandy, its production technology step is:

[0020] 1) Crushing and refining: Remove the shell of the mature longan, separate the longan meat from the longan core, add 90% of the longan core according to the weight of the longan pulp, put them into the crusher for crushing, and add 0.5% of the raw material weight percentage after crushing. % pectinase, 0.08% citric acid, 0.05% potassium metabisulfate, and use a colloid mill for refining;

[0021] 2) Fermentation: Add 38% 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 145 hours;

[0022] 3) Distillation: filter th...

Embodiment 3

[0024] Embodiment 3: a kind of production method of longan brandy, its production technology step is:

[0025] 1) Crushing and refining: Remove the shell of the mature longan, put the longan meat and longan core into the crusher for crushing, add 0.5% pectinase, 0.08% citric acid, and 0.05% weight percentage of the crushed raw materials Potassium sulfate is used for refining with a colloid mill;

[0026] 2) Fermentation: Add 38% 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 145 hours;

[0027] 3) Distillation: filter the fermented slurry to remove slag, distill the filtrate, control the temperature of the wine at the di...

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PUM

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Abstract

The invention belongs to the technical field of fruit brandy preparation, and in particular discloses a production method of longan brandy. The invention discloses a method which is different from the conventional longan brandy production but only longan pulp is fermented, longan kernels are fermented and distilled, effective chemical ingredients and volatile oil of lychee seeds are added, and due to the addition of the volatile oil in the longan brandy, not only is the fruit fragrance rich and full, but also a unique pharmacologic action is achieved, that is, main functions of hemostasis, analgesic therapy, vital energy regulation and dampness dissipation as well as treatment on trauma bleeding, hernia, scrofula, mange and eczema are achieved, so that the longan brandy is beneficial for body health of people. The production method comprises the following steps of crushing longan pulp and longan kernels, grinding into thick liquid, fermenting, distilling, ageing in oak barrels, and finally blending and bottling to obtain a longan brandy finished product. The brewed longan brandy is pure, mild, fine and long-lasting in taste, has harmonious longan fruit fragrance, ageing oak fragrance and rich bouquet, and further has the health-care function.

Description

technical field [0001] The invention belongs to the technical field of brandy production, in particular to a production method of longan 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. Longan originates in southern my country and is mainly cultivated in Guangxi, Vietnam, Fujian, Taiwan, Guangdong and other places, especially in Yulin, Guangxi. Longan meat contains protein, fat, sugar, organic acid, crude fiber, and various vitamins and minerals, which can inhibit lipid peroxidation and increase the activity of antioxidant enzymes, suggesting that it has a certain anti-aging effect. Longan meat has the functions of improving the body's immune function, inhibiting tumor cells, lowering blood lipids, increasing coronary bloo...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 陈立晓
Owner 陈立晓
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