Fruity litchi wine

A technology of lychee wine with fruity aroma, applied in the field of wine making, can solve the problems of immaturity, easy browning, poor absorption, etc., achieve the effect of preventing Alzheimer's disease, clear and transparent wine body, and improving immunity

Inactive Publication Date: 2015-12-23
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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, which affects the quality of the product.
The current lychee wine processing technology is still very immature, and there are problems such as easy oxidation of wine quality, lack of rich fruit aroma, incongruity between fruit aroma and wine aroma, unstable color of fruit wine, and easy browning.
In addition, the health care effect of a single lychee wine is not good, and the traditional lychee wine is simply brewed and the human body cannot absorb it well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) take by weight 30 parts of litchi, 20 parts of passion fruit, 5 parts of jasmine, 15 parts of dendrobium candidum, 100 parts of glutinous rice;

[0030] 2) Peel the lychee, separate the lychee pulp from the lychee core, crush the lychee core to obtain the lychee core powder, and set aside; peel the passion fruit, take the pulp part, obtain the passion fruit pulp, and set aside; grind the dendrobium candidum to 280 mesh, and obtain the iron plate Dendrobium powder, spare;

[0031] 3) Mix lychee pulp, lychee stone powder, passion fruit pulp, jasmine flower and Dendrobium officinale powder evenly, add water with 2 / 3 weight of glutinous rice, then add pectinase at 0.1% weight of glutinous rice, adjust the water temperature to 44°C, and adjust the pH to 3.3, enzymatic hydrolysis for 18 hours, raise the water temperature to 58°C, then add papain at 0.15% by weight of glutinous rice, filter to obtain the filtrate;

[0032] 4) Co-steam the obtained filtrate with glutinous r...

Embodiment 2

[0035] 1) take by weight 35 parts of litchi, 25 parts of passion fruit, 8 parts of jasmine, 8 parts of dendrobium candidum, 90 parts of glutinous rice;

[0036] 2) Peel the lychee, separate the lychee pulp from the lychee core, crush the lychee core to obtain the lychee core powder, and set aside; peel the passion fruit, take the pulp part, obtain the passion fruit pulp, and set aside; grind the dendrobium candidum to 240 mesh, and obtain the iron plate Dendrobium powder, spare;

[0037] 3) Mix lychee pulp, lychee stone powder, passion fruit pulp, jasmine flower and Dendrobium officinale powder evenly, add water with 2 / 3 weight of glutinous rice, then add pectinase at 0.3% weight of glutinous rice, adjust the water temperature to 46°C, and adjust the pH to 3.5, enzymatic hydrolysis for 16 hours, raise the water temperature to 59°C, then add papain at 0.12% by weight of glutinous rice, filter to obtain the filtrate;

[0038] 4) Co-steam the obtained filtrate with glutinous ric...

Embodiment 3

[0041] 1) take by weight 40 parts of litchi, 30 parts of passion fruit, 10 parts of jasmine, 10 parts of dendrobium candidum, 85 parts of glutinous rice;

[0042] 2) Peel the lychee, separate the lychee pulp from the lychee core, crush the lychee core to obtain the lychee core powder, and set aside; peel the passion fruit, take the pulp part, obtain the passion fruit pulp, and set aside; grind the dendrobium candidum to 220 mesh, and obtain the iron plate Dendrobium powder, spare;

[0043] 3) Mix lychee pulp, lychee stone powder, passion fruit pulp, jasmine flower and Dendrobium officinale powder evenly, add water with 2 / 3 weight of glutinous rice, then add pectinase at 0.2% weight of glutinous rice, adjust the water temperature to 49°C, and adjust the pH to 3.6, enzymatically hydrolyze for 14 hours, raise the water temperature to 60°C, then add 0.1% papain by weight of glutinous rice, filter to obtain the filtrate;

[0044] 4) Co-steam the obtained filtrate with glutinous ri...

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PUM

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Abstract

The invention relates to the technical field of wine making, in particular to fruity litchi wine. The fruity litchi wine comprises, by weight parts, 30-50 parts of litchi, 20-40 parts of passion fruit, 5-15 parts of jasmine flower, 5-15 parts of dendrobium candidum and 70-100 parts of sticky rice. The fruity litchi wine has pleasant fruit fragrance and has effects of lowering lipid and blood pressure, refreshing and dispelling alcohol effects, tonifying yin and the kidney, replenishing and nourishing blood, preventing cancer, and the like.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a fruity 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. [0003] As we all know, fruit wine produced from tropical and subtropical fruits in the world has not yet formed a large-scale production, and its related research and equipment are still i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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