Method of fermenting dried lichee liquor with high sugar

A technology for lychee and dry wine, which is applied in the directions of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. Soft, fruity effect

Active Publication Date: 2014-11-05
GUANGDONG ZHENZHOU LYCHEE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of the temperature control and time of the process and the amount of food additives added, the fruit wine produced by it is not good in terms of aroma, softness and refreshing taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Select the best ripe lychees, squeeze them into juice after selecting, rinsing, peeling and removing the core, take 300 L of fresh juice, add 48 g of potassium metabisulfite (SO 2 content of about 80 ppm) to prevent the oxidation of lychee juice, add 120 g of PVPP (content of about 400 ppm) and then clarify and filter.

[0034] Freeze and concentrate the clarified fruit juice at a temperature range of -4 to -8°C. When the sugar content of the fruit juice reaches 252 g / L, stop the freeze and concentrate to obtain about 180 L of concentrated fruit juice.

[0035] Freeze and concentrate the fruit juice in the temperature range of -18~-20℃ for 36 hours, then thaw it in the temperature range of 4~8℃, it will be naturally clarified, and part of the astringent substances will be precipitated in the form of precipitation, thereby reducing the body of the brewed wine of bitterness.

[0036] Add tartaric acid to the concentrated fruit juice so that the total acid content reaches...

Embodiment 2

[0041] Select the best ripe lychees, squeeze them into juice after selecting, rinsing, peeling and removing the core, take 300 L of fresh juice, add 48 g of potassium metabisulfite (SO 2 content of 80 ppm) to prevent the oxidation of lychee juice, adding 120 g of PVPP (content of 400 ppm) to clarify and filter.

[0042] Freeze and concentrate the clarified fruit juice at -4°C. When the sugar content of the juice reaches 300 g / L, stop the freeze and concentrate to obtain about 180 L of concentrated fruit juice.

[0043] The freeze-concentrated fruit juice was stored at -18°C for 30 hours and then thawed at 8°C for natural clarification. Part of the astringent substances were precipitated in the form of precipitation, thereby reducing the bitterness of the brewed wine.

[0044] Add tartaric acid to the concentrated fruit juice so that the total acid content reaches 8 g / L (calculated as tartaric acid), add 36 g of domesticated fruit wine yeast (the addition amount is 200 ppm), co...

Embodiment 3

[0049] Select the best ripe lychees, squeeze them into juice after selecting, rinsing, peeling and removing the core, take 600 L of fresh juice, add 100 g of potassium metabisulfite (SO 2 content of 80 ppm) to prevent the oxidation of lychee juice, add 250 g of PVPP (content of 400 ppm) to clarify and filter.

[0050] Freeze and concentrate the clarified fruit juice at -8°C. When the sugar content of the juice reaches 220g / L, stop the freeze and concentrate to obtain about 360 L of concentrated fruit juice.

[0051] The freeze-concentrated fruit juice was stored at -18°C for 24 hours and then thawed at 8°C for natural clarification. Part of the astringent substances were precipitated in the form of precipitation, thereby reducing the bitterness of the brewed wine.

[0052] Add tartaric acid to the concentrated fruit juice so that the total acid content reaches 6 g / L (calculated as tartaric acid), add 72 g of domesticated fruit wine yeast (addition amount is 300 ppm), control the...

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PUM

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Abstract

The invention relates to a method of fermenting dried lichee liquor with high sugar. The method comprises the following steps: selecting fruits; cleaning; removing peels and denucleating; squeezing and taking juice; filtering; freezing and concentrating; freezing and defreezing; controlling temperature and fermenting; aging; clarifying and filtering; finally, obtaining the dried lichee liquor. According to the method, high sugar fruit juice is frozen and defrozen to separate out part of astringent matters in form of precipitates, so that the obtained dried lichee liquor is strong in fruity aroma, gentle and comfortable and tasty. The alcoholic strength of the dried lichee liquor is 14-15%vol, the content of total sugar is 2-4g/L, the total acid content is 6-7.5g/L (based on tartaric acid), the content of volatile acid is 0.4-0.6g/L (based on acetic acid), and the content of dried extracts is 20-30g/L.

Description

[0001] technical field [0002] The invention relates to the field of fruit wine brewing, in particular to a method for fermenting dry lychee wine with high sugar content. [0003] Background technique [0004] Litchi is an evergreen tree belonging to Sapindaceae. It is an important fruit tree in the tropics and subtropics. It has a cultivation history of more than 2,000 years in my country. The cultivation area and output account for more than 80% of the world. It is the largest fruit tree in South China. , mainly distributed in Guangdong, Guangxi, Fujian, Hainan and Taiwan. Litchi is tender and juicy, rich in fragrance, rich in various nutrients necessary for human body, has nourishing and medicinal value, and is known as a treasure of China. [0005] Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张天义薛子光王春宇吴军孟凡玉
Owner GUANGDONG ZHENZHOU LYCHEE IND
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