A kind of lychee nutritious wine and its brewing method

Abstract

A method of brewing a litchi (lychee) nutritive wine comprises (i) selection and processing of raw materials: clean fresh litchi and dry in air, peel off the skin, denucleate the litchi and cut up pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; (2) fermentation: mix the processed sorghum, litchi, sesame and walnut prepared in step (1); place them into a fermentation cylinder and mix them with notopterygium; ferment the mixture at a temperature of 20-35oC for 60-80 days; after the fermentation process, remove the wine tears; (3) ageing: place the brewed wine in step (2) into a ceramic wine reservoir and age the mixture at a temperature of 10-15oC for 6-12 months; (4) blending: blend the aged brewed wine from step (3) with a base liquor in appropriate proportions; (5) filtering and filling: degerming the blended wine with a millipore filtration (pore size of the membrane being 0.10-0.22µm); conducting the filling process in an aseptic environment to obtain the nutritive litchi wine. Preferably the base liquor is a distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum, wherein the volume ratio of the ageing brewed wine and base liquor is preferably 1:4-7:3. Preferably the mass percent of the raw materials are 40-70% sorghum, 20-40% litchi, 5-10% sesame and 5-10% walnut. Preferably the notopterygium accounts for 4-8% of the total mass of raw materials.

Description

technical field [0001] The invention relates to the field of fermented fruit wine brewing, in particular to a lychee nutritious wine and a brewing method thereof. Background technique [0002] Litchi has the reputation of one of the "four major fruits". Its flesh is fresh and delicious. Litchi is rich in sugar, protein, multivitamins, fat, citric acid, pectin, phosphorus, iron, etc. It has the functions of replenishing energy and calming the nerves. Mind the brain, promote body fluid and appetizer, reduce swelling and detoxify, stop bleeding and relieve pain, etc. However, lychees are not resistant to storage. If you eat too much fresh lychees at one time or eat more continuously, the human body will produce greater anger. How to develop products that have not only improved the added value of litchi, but also can absorb the nutritional labeling of litchi and avoid shortcomings such as getting angry after eating, will undoubtedly produce greater economic benefits and good so...

AI Technical Summary

Problems solved by technology

Regardless of the direct soaking or fermentation process, the alcohol content of the lychee wine obtained by these two methods is generally low, generally between 10% and 20%. Get as many effective nutrients as possible; the lychee wine made with Luzhou-flavored or Fen-flavored base wine is not full-bodied, and the taste of the wine is not only not mellow, but also the fruity aroma is not strong