Preparation method for low alcohol litchi fruit wine beverage

A technology of lychee fruit wine and beverage, which is applied in the field of food processing, can solve the problems of enlarging lychee, restricting the development of lychee industry, and short preservation period of lychee, and achieves the effect of simple process

Inactive Publication Date: 2014-04-09
陈英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lychee has a short shelf life and is a very seasonal fruit. The lack of technology for deep processing of lychees has restricted the development of the lychee indu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The preferred embodiment of the invention is as follows.

[0015] 1, a kind of preparation method of low-alcohol lychee fruit wine beverage, its steps are as follows:

[0016] (1) Raw material pretreatment: fresh lychees are rinsed with water, shelled and pitted, the pulp is taken, pulped, and tannin (80-200mg / L) is added for anti-oxidation;

[0017] (2) Fermentation: Add distiller's yeast powder (0.5-2g / L) to the lychee pulp, stir well, store in a closed fermentation tank, and ferment at a temperature of 16-25°C for 2-3 days, with an alcohol content of 2 ~6%;

[0018] (3) Filtration and seasoning: centrifuge the wine legs, add white sugar or honey or rock sugar (5-20g / L) and citric acid (0.5-10g / L) after filtration to make sweet and sour palatable;

[0019] (4) Sterilization and canning: the filtered and seasoned liquor is kept at 118-135°C for 5-25 seconds for ultra-high temperature instant sterilization and aseptic filling to obtain the finished product of low-alco...

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PUM

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Abstract

The invention discloses a preparation method for low alcohol litchi fruit wine beverage, and belongs to the food processing field. The preparation method comprises the steps of pulping fresh litchi fruit into pulp; adding a distiller's yeast; fermenting at a low temperature; centrifuging and filtering; seasoning; sterilizing and canning to obtain the low alcohol litchi fruit wine beverage. The low alcohol litchi fruit wine beverage retains fruit fragrance of the litchi and mellow of the wine, has sweet and sour taste popular by publics, and is a fruit wine beverage suitable to people of all ages.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a method for preparing a fruit wine drink, in particular to a method for preparing a low-alcohol lychee fruit wine drink. Background technique: [0002] Litchi is a kind of fruit that people love. It is often used to describe the love for lychee as "eating three hundred lychees a day, you might as well be a Lingnan native". Litchi is rich in nutrition, and the pulp is rich in glucose and sucrose, with a total sugar content of more than 70%, which has the functions of replenishing energy and increasing nutrition. Lychee meat is also rich in vitamin C and protein, which helps to enhance the body's immune function and improve disease resistance. However, lychee has a short shelf life and is a very seasonal fruit. The lack of deep-processing technology for lychee has restricted the development of the lychee industry. Increasing the development of post-harvest deep-processing technology...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 陈英
Owner 陈英
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