Method for preparing flower fragrance type lychee wine

The technology of lychee wine and flower-flavor type is applied in the field of preparation of floral-flavor lychee wine, can solve the problems of unsatisfactory anti-oxidation effect and prevent browning effect, etc., and achieve the effects of improving human immunity, eliminating fatigue and improving storage period

Active Publication Date: 2015-11-18
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current research on the browning of lychee wine is mainly focused on reducing the oxidation substrate and adding antioxidants, and the antioxidant effect and the effect of preventing browning are not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) raw materials are taken by weight in the following parts: 10 parts of glutinous rice, 70 parts of litchi, 20 parts of jasmine, 7 parts of dendrobium, 10 parts of osmanthus;

[0031] (2) Wash the glutinous rice, add water equal to its weight, steam, cool to 35°C to obtain glutinous rice, set aside;

[0032] (3) Peel the lychees, remove the pits, steam inactivate the enzymes at 85°C for 35 seconds, and beat the pulp to obtain lychee pulp;

[0033] (4) Put lychee pulp, jasmine flower, dendrobium flower and sweet-scented osmanthus into the glutinous rice, stir evenly, and pasteurize;

[0034] (5) insert 0.3% saccharomyces by weight of litchi, fill with nitrogen for 3 minutes, and ferment for 18 days at 15°C;

[0035] (6) Add 0.12% clarifier by weight of lychees, stir for 10 minutes, stand at 6° C. for 16 hours, filter with diatomaceous earth, feed nitrogen for 5 minutes, and package to obtain flower-flavored lychee wine.

[0036] Wherein, the clarifying agent is a mix...

Embodiment 2

[0038] (1) raw materials are taken by weight in the following parts: 13 parts of glutinous rice, 73 parts of litchi, 17 parts of jasmine, 6 parts of dendrobium, 9 parts of osmanthus;

[0039] (2) Wash the glutinous rice, add water equal to its weight, steam, cool to 34°C to obtain glutinous rice, set aside;

[0040] (3) Peel the lychees, remove the pits, steam inactivate the enzymes at 86° C. for 30 seconds, and beat the pulp to obtain lychee pulp;

[0041] (4) Put lychee pulp, jasmine flower, dendrobium flower and sweet-scented osmanthus into the glutinous rice, stir evenly, and pasteurize;

[0042] (5) Insert 0.4% saccharomyces by weight of litchi, fill with nitrogen for 5 minutes, and ferment for 16 days at 16°C;

[0043] (6) Add 0.16% clarifier by weight of lychees, stir for 8 minutes, stand at 7° C. for 15 hours, filter with diatomaceous earth, feed nitrogen for 6 minutes, and package to obtain flower-flavored lychee wine.

[0044] Wherein, the clarifying agent is a mix...

Embodiment 3

[0046] (1) raw materials are taken by weight in the following parts: 15 parts of glutinous rice, 75 parts of litchi, 15 parts of jasmine, 5 parts of dendrobium, 8 parts of osmanthus;

[0047] (2) Wash the glutinous rice, add water equal to its weight, steam, cool to 32°C to obtain glutinous rice, set aside;

[0048] (3) Peel the lychee, remove the core, steam inactivate the enzyme at 88° C. for 25 seconds, beat the pulp, and obtain the lychee pulp;

[0049] (4) Put lychee pulp, jasmine flower, dendrobium flower and sweet-scented osmanthus into the glutinous rice, stir evenly, and pasteurize;

[0050] (5) Insert 0.5% saccharomyces by weight of litchi, fill with nitrogen for 4 minutes, and ferment for 14 days at 17°C;

[0051] (6) Add 0.2% clarifier by weight of lychees, stir for 7 minutes, stand at 8° C. for 13 hours, filter with diatomaceous earth, feed nitrogen for 7 minutes, and package to obtain flower-flavored lychee wine.

[0052] Wherein, the clarifying agent is a mixt...

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PUM

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Abstract

The invention relates to the technical field of wind products, in particular to a method for preparing flower fragrance type lychee wine. The method comprises the following preparation steps of weighing raw materials including glutinous rice, lychee, jasmine flowers, flowers of dendrobium candidum and sweet osmanthus, cooking the glutinous rice, pretreating the lychee, mixing raw materials, performing sterilization, fermentation, clarifying, standing and filtering, introducing nitrogen, and performing packaging to obtain the flower fragrance type lychee wine. The lychee wine prepared through the method has flower fragrance and has storage durability, and effective ingredients can be absorbed easily. The prepared flower fragrance type lychee wine has effects of tonifying the spleen and stomach, calming the liver to relieve depression, regulating qi to alleviate pain, maintaining beauty and keeping young, eliminating fatigue and improving the human body immunity, has very high oxidation resistance and can prevent aging.

Description

technical field [0001] The invention relates to the technical field of wine products, in particular to a preparation method of flower-flavored lychee wine. Background technique [0002] Litchi (Litchichinensis Sonn.) is a unique fruit in southern my country. Its pulp is tender and juicy, contains high sugar content, appropriate amount of organic acids and various amino acids, and has a unique flavor. It is known as a treasure among fruits. In recent years, the lychee processing industry in Guangdong Province has developed rapidly. Lychee wine is favored by more and more domestic and foreign consumers because of its low alcohol content, soft color, mild wine quality, refreshing and fruity aroma, and high nutritional value. And love, has a very broad prospect for the development of our country's characteristic resources. However, lychee wine is prone to oxidative browning, and the shelf life is short. Usually, after one year of bottle storage, the color of the wine body begin...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P1/14A61P39/06
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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