Lychee wine capable of tonifying spleen, invigorating stomach and tonifying Yang and preparation method of lychee wine

Abstract

The invention discloses lychee wine capable of tonifying spleen, invigorating stomach and tonifying Yang and a preparation method of the lychee wine. The lychee wine is prepared from the following raw materials in parts by weight: 150-160 parts of litchi, 4-5 parts of mulberry, 2-3 parts of jack bean meal, 5-6 parts of purple sweet potato, 7-8 parts of licorice juice, 1-2 parts of lily, 1-2 parts of fructus psoraleae, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamic acid, chitosan, and a proper amount of water. According to the invention, licorice juice is enabled to permeate into the purple sweet potato, so that the functions of clearing away heat and toxic materials, expelling phlegm to arrest coughing, and relieving abdominal distention and pain are achieved; furthermore, the purple sweet potato with licorice juice is mixed with the mulberry and jack bean meal, and then the mixture is smashed and dried, and is rich and varied in nutrients and delicious in taste; macroporous resin is used for adsorption before and after the fermentation, so that brown stain of the lychee wine is effectively delayed, and the sensory quality of the lychee wine is not affected; nitrogen is charged, so that dissolved oxygen in the lychee wine is reduced, and brown stain is delayed to a certain extent; before fermentation, glutamic acid is added into the fermentation broth, so that the flavor of the lychee wine is improved, fragrance is increased, and the lychee wine is strong and pleasant in aroma.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a lychee wine for invigorating the spleen, invigorating the stomach and strengthening yang and a preparation method thereof. Background technique [0002] litchi( Litchi chinensis Liquor) is a unique subtropical fruit in my country, with high nutritional value and unique flavor, known as the "king of fruits". Every 100g of lychee pulp contains 84g of water, 14g of carbohydrates (calorie 64 kcal), VC 36mg, protein 0.7g, fat 0.6g, phosphorus 32mg, calcium 6mg, iron 0.5mg, thiamine 0.02mg, riboflavin 0.04mg and Niacin 0.4mg. Because lychee is very easy to brown and rot after picking, the deep processing of lychee is imminent. At present, the deep-processing products of lychee mainly include dried lychee, canned lychee, lychee jelly, lychee concentrated juice and lychee wine. Among them, wine making has increased the commodity value of litchi, [0003] It is of great si...

AI Technical Summary

Problems solved by technology

[0004] In recent years, various companies have launched 100% lychee juice fermented wine, which has made great breakthroughs in taste and technology. However, due to insufficient technical reserves and immature experience accumulation, the brewed wine will have browning and insufficient aroma. question

Browning is a prominent problem during the storage and processing of fruits and vegetables, causing great losses to production