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Litchi wine and brewing method thereof

A technology of lychee wine and lychee, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of downgrading, the quality of lychee wine is reduced, and the quality of lychee is easy to mold, and achieves the effect of maintaining aroma characteristics, protecting effective components, and avoiding damage.

Inactive Publication Date: 2017-01-25
河源市鼎信科技中介服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the defects of existing lychee wine such as lower quality, easy mold and quality degradation, the invention provides a kind of lychee wine and its brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Selection: Select mature, non-deteriorated and non-mildew litchis;

[0023] (2) Lychee pulp: After removing the peel and core of the litchi with a peeling and pitting machine, the litchi pulp is obtained;

[0024] (3) Lychee pulp: immediately cool the lychee pulp to 0°C, then use a beater to beat the cooled lychee pulp into a pulp, add compound enzymes at 0.04g / kg lychee pulp, and make lychee pulp;

[0025] (4) Cold soaking liquid: put the lychee pulp in a sealed dipping tank, add rice wine with an alcohol content of 32 degrees as the soaking liquid, soak the lychee pulp, dip for 72 hours at a low temperature of 14°C, and stir frequently during the process to obtain a cold soaking liquid;

[0026] (5) Litchi raw juice: After cold maceration, filter the cold maceration liquid, separate litchi juice and residue, squeeze the residue and combine the squeezed liquid with the obtained filtrate, let stand for 24 hours, then filter again to obtain litchi raw juice;

[0027...

Embodiment 2

[0033] (1) Selection: Select mature, non-deteriorated and non-mildew litchis;

[0034] (2) Lychee pulp: After removing the peel and core of the litchi with a peeling and pitting machine, the litchi pulp is obtained;

[0035] (3) Lychee pulp: immediately cool the lychee pulp to 5°C, then use a beater to beat the cooled lychee pulp into a slurry, add compound enzymes at 0.05g / kg lychee pulp, and make lychee pulp;

[0036] (4) Cold soaking solution: put the lychee pulp in a sealed dipping tank, add rice wine with an alcohol content of 45% as the soaking solution, soak the lychee pulp, dip for 72 hours at a low temperature of 13°C, and stir frequently during the period to obtain a cold soaking solution;

[0037] (5) Litchi raw juice: After cold maceration, filter the cold maceration liquid, separate litchi juice and residue, squeeze the residue and combine the squeezed liquid with the obtained filtrate, let stand for 24 hours, then filter again to obtain litchi raw juice;

[0038...

Embodiment 3

[0044] (1) Selection: Select mature, non-deteriorated and non-mildew litchis;

[0045] (2) Lychee pulp: After removing the peel and core of the litchi with a peeling and pitting machine, the litchi pulp is obtained;

[0046] (3) Lychee pulp: immediately cool the lychee pulp to 10°C, then use a beater to beat the cooled lychee pulp into a pulp, add compound enzymes at 0.06g / kg lychee pulp, and make lychee pulp;

[0047] (4) Cold soaking solution: put the lychee pulp in a sealed dipping tank, add rice wine with an alcohol content of 58% as the soaking solution, soak the lychee pulp, dip for 72 hours at a low temperature of 12°C, and stir frequently during the period to obtain a cold soaking solution;

[0048] (5) Litchi raw juice: After cold maceration, filter the cold maceration liquid, separate litchi juice and residue, squeeze the residue and combine the squeezed liquid with the obtained filtrate, let stand for 24 hours, then filter again to obtain litchi raw juice;

[0049]...

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Abstract

The invention discloses litchi wine and a brewing method thereof. The method comprises the following steps of selecting ripe litchis without deterioration and mildew; removing peels and pits in the litchis through a peeling and pitting machine to obtain litchi pulps; pulping the litchi pulps, and adding compound enzyme to obtain litchi pulp; carrying out ultrafiltration and concentration on a litchi single juice through a gauze to obtain a concentrated litchi juice; adding trehalose, and adding yeast for inoculating after 10 to 12 hours; carrying out primary fermentation on the inoculated concentrated litchi juice at the temperature of 18 to 25 DEG C, monitoring the content change of total sugar in real time during the process, finishing primary fermentation when the content of the total sugar is reduced to be 4g / L, and obtaining a litchi mash; standing and clarifying the litchi mash, filtering, and ageing to obtain the litchi wine. The invention also discloses the litchi wine prepared by the method. According to the litchi wine and the brewing method thereof provided by the invention, the trehalose is adopted to adjust the sugar degree of the litchi mash, a color-protecting function of the trehalose is fully utilized, and the effective constituents of the litchis are protected to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a lychee wine and a brewing method thereof. Background technique [0002] Litchi is native to my country and is the best fruit in the south of the Five Ridges of my country. It is beautiful in color, aroma and taste. It is well-known both at home and abroad, and is known as the "King of Fruits". Litchi is a subtropical fruit tree, an evergreen tree, up to 20 meters high, with even-numbered pinnate compound leaves, garden cones, small flowers, no petals, green-white or light yellow, and fragrant. Orchard-shaped, with mostly scale-like protrusions on the skin, bright red and purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. It belongs to Sapindaceae plants. Vinegar is a traditional condiment in various Chinese cuisines. According to existing written records, the working people of the Han nationality in ancient times ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何顺飞何木龙邓秀琼何尚飞何雪君何柳清
Owner 河源市鼎信科技中介服务有限公司
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