Flower fragrant lychee wine

A lychee wine, floral-flavored technology, applied in the field of fruit wine brewing, can solve the problems of high cost, unacceptable, affecting the nutritional components of wine and the like

Active Publication Date: 2014-05-21
李运雄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some wines with good taste and high quality are often produced with complex processes, harsh conditions, and high cost, and are not easy to be accepted by the public. There are also some alcoholic drinks that also have health care, leisure, and health effects, such as wine made by adding flowers to wine. Flower wine: CN 1064996G discloses a kind of sweet-scented osmanthus wine, and its main raw materials are osmanthus, wolfberry, jujube, rock sugar, white wine; CN 101886030 B discloses a kind of chrysanthemum wine, which is made of chrysanthemum, emperor, angelica, wolfberry, Composition of Atractylodes macrocephala, Digupi, and white wine In addition, there are tea wines that combine tea and wine, etc.
This type of wine also gives consumers a new choice because of its special mouthfeel, but there are still shortcomings. When adding other chemical components or food additives, it affects the nutritional content of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 The flower-flavor type lychee wine of this implementation adopts the following steps to prepare:

[0019] (1) Raw material pretreatment: wash and drain the ripe lychees, and then mechanically crush the dried lychees to separate the lychee pulp from the lychee core and retain the lychee pulp;

[0020] (2) Preparation of lychee juice: Refining lychee pulp with a colloid mill, adding 0.1% cellulase to the pulp, enzymatically hydrolyzing it in a water bath with a pH of 3 and a temperature of 40°C for 30 minutes, and then adding 0.1% by mass The pectin enzyme solution was enzymatically hydrolyzed in a water bath with pH 5 and temperature 40°C for 25 minutes; after the two enzymatic hydrolysis was completed, litchi juice was obtained through membrane concentration and separation;

[0021] (3) Preparation of flower extract: wash chrysanthemums and roses, put them in a glass container, seal and soak them in red wine for 6 months at 25°C, and then filter to obtain t...

Embodiment 2

[0024] Embodiment 2 The flower-flavor type lychee wine of this implementation adopts the following steps to prepare:

[0025] (1) Raw material pretreatment: wash and drain the ripe lychees, and then mechanically crush the dried lychees to separate the lychee pulp from the lychee core and retain the lychee pulp;

[0026] (2) Preparation of lychee juice: Refining lychee pulp with a colloid mill, adding 0.05% cellulase to the pulp, enzymatically hydrolyzing it in a water bath with a pH of 6 and a temperature of 45°C for 40 minutes, and then adding 0.08% by mass The pectin enzyme solution was enzymatically hydrolyzed in a water bath with a pH of 6 and a temperature of 45°C for 25 minutes; after the two enzymatic hydrolysis was completed, the lychee juice was obtained through membrane concentration and separation;

[0027] (3) Preparation of fresh flower extract: wash peony and lilac flowers, put them in a glass container, seal and soak them in red wine for 3 months at 28°C, and th...

Embodiment 3

[0030] Embodiment 3 The flower-flavored lychee wine of this implementation adopts the following steps to prepare:

[0031] (1) Raw material pretreatment: wash and drain the ripe lychees, and then mechanically crush the dried lychees to separate the lychee pulp from the lychee core and retain the lychee pulp;

[0032] (2) Preparation of lychee juice: Refining lychee pulp with a colloid mill, adding 0.08% cellulase to the pulp, enzymatically hydrolyzing it in a water bath with pH 5 and temperature 30°C for 35 minutes, and then adding 0.1% by mass The pectin enzyme solution was enzymatically hydrolyzed in a water bath with pH 5 and temperature 35°C for 30 minutes; after the two enzymatic hydrolysis was completed, litchi juice was obtained through membrane concentration and separation;

[0033] (3) Preparation of fresh flower extract: wash osmanthus fragrans and put them in a glass container, seal and soak them in red wine for 4 months at 28°C, then percolate and take the leachate...

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PUM

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Abstract

The invention discloses flower fragrant lychee wine. The flower fragrant lychee wine is prepared by following steps of firstly grinding lychee flesh into pulp by a colloid mill, adding cellulase into the pulp for enzymolysis, then adding pectinase for enzymolysis, and after finishing two times of enzymolysis, obtaining lychee juice through membrane concentration separation; washing fresh flowers, then sealing and soaking in red wine for 3-6 months, and infiltrating so as to obtain fresh flower extracting solution; blending the fresh flower extracting solution with the lychee juice, and adding wine active dry yeast into the blended solution for fermenting; finally ageing for more than 3 months so as to obtain the flower fragrant lychee wine. Natural nutritional ingredients and active ingredients in the edible fresh flowers are extracted by soaking in red wine and are fermented with lychee juice to prepare the wine, the prepared wine is rich in fragrance and sweet taste of fresh flowers, has low alcoholic strength, and has beauty and health effects; heavy alcohol and bitter taste of the lychee fermentation wine or lychee distilled wine prepared by traditional technologies are eliminated.

Description

technical field [0001] The invention relates to a lychee wine, in particular to a flower-flavored lychee wine, which belongs to the technical field of fruit wine brewing. Background technique [0002] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi is native to southern China and is a subtropical fruit tree, an evergreen tree about 10 meters high. The peel has scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. But not resistant to storage. Concubine Yang Guifei is famous for her fondness for lychees, which made Du Mu write the famous sentence "When a concubine rides on the red dust and smiles, no one knows that it is lychees". In addition, literati of various generations have also written a large number of poems about litchi. Litchi is hot in nature, and eating too much is easy to get angry, and can cause "lychee disease". Th...

Claims

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Application Information

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