Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing longan-flavored brandy by complex fermentation

A technology of compound fermentation and brandy, which is applied to the preparation of alcoholic beverages and other directions, can solve the problem of no longan brandy production method, etc., and achieve the effects of good development and utilization prospects, good health care efficacy, and simple equipment.

Inactive Publication Date: 2017-02-22
GUANGDONG UNIV OF PETROCHEMICAL TECH
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] After retrieval and research, there is no longan brandy production method identical or similar to this patent solution, and the technical solution of the above-mentioned patent is also different from the technical solution of this patent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In an embodiment of the present invention, a method for processing longan brandy by compound fermentation comprises the following steps:

[0032] A. Wash the longan, remove the nucleus and peel off the skin, and blanch in hot water at 90°C for 1 minute;

[0033] B. Put the blanched longan pulp into a juicer, add distilled water at a material-to-liquid ratio of 1:4 (g / mL) for beating and crushing, filter the longan juice with 4 layers of gauze, and collect the filter residue, which is Longan pomace;

[0034] C. Add 300 mg / L longan polysaccharide before longan juice fermentation and sterilize, inoculate 5wt.% yeast and ferment for 6 days to obtain longan fruit wine I;

[0035] D. Add 6wt.% longan fruit juice to the longan pomace, add 50mg / L longan polysaccharide, inoculate 5wt.% yeast to ferment for 6 days, and filter with 4 layers of gauze to obtain longan fruit wine II;

[0036] E. Combine the longan fruit wine I and the longan fruit wine II, add 1wt.% honey and 5wt.%...

Embodiment 2

[0039] In an embodiment of the present invention, a method for processing longan brandy by compound fermentation comprises the following steps:

[0040] A. Wash the longan, remove the core and peel, and blanch in hot water at 90°C for 2 minutes;

[0041] B. Put the blanched longan pulp into a juicer, add distilled water at a material-to-liquid ratio of 1:4 (g / mL) for beating and crushing, filter the longan juice with 4 layers of gauze, and collect the filter residue, which is Longan pomace;

[0042] C. Add 400mg / L longan polysaccharides and sterilize the longan juice before fermentation, inoculate 7.5wt.% yeast and ferment for 6 days to obtain longan fruit wine I;

[0043] D. Add 6wt.% longan fruit juice to the longan pomace, and add 75mg / L longan polysaccharide, inoculate 7.5wt.% yeast to ferment for 6 days, filter with 4 layers of gauze to obtain longan fruit wine II;

[0044] E. Combine the longan fruit wine I and the longan fruit wine II, add 2wt.% honey and 7.5wt.% thor...

Embodiment 3

[0047] In an embodiment of the present invention, a method for processing longan brandy by compound fermentation comprises the following steps:

[0048] A. Wash the longan, remove the core and peel, and blanch in hot water at 90°C for 3 minutes;

[0049] B. Put the blanched longan pulp into a juicer, add distilled water at a material-to-liquid ratio of 1:4 (g / mL) for beating and crushing, filter the longan juice with 4 layers of gauze, and collect the filter residue, which is Longan pomace;

[0050] C. Add 500mg / L longan polysaccharides and sterilize the longan juice before fermentation, inoculate 10wt.% yeast and ferment for 6 days to obtain longan fruit wine I;

[0051] D. Add 6wt.% longan fruit juice to the longan pomace, and add 100mg / L longan polysaccharide, inoculate 10wt.% yeast to ferment for 6 days, and filter with 4 layers of gauze to obtain longan fruit wine II;

[0052] E. Combine the longan fruit wine I and the longan fruit wine II, add 3wt.% honey and 10wt.% thor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for processing longan-flavored brandy by complex fermentation. The method comprises the following steps: A, removing cores of longans and peeling the longans after being cleaned, then blanching the longans for 1-3min in 90-DEG C hot water; B, putting blanched longan pulp in a juice extractor, adding distilled water in a material-liquid ratio of 1g: 4mL to be pulped and crushed, filtering to obtain clear longan juice, and collecting filter residues to obtain longan pomace; C, adding longan polysaccharide in the longan juice and carrying out sterilization, inoculating yeasts to be fermented to obtain longan wine I; D, adding the longan juice in the longan pomace, and adding the longan polysaccharide, inoculating the yeasts to be fermented and filtering to obtain longan wine II; E, combining the longan wine I and the longan wine II, adding honey and dahurian rose petals, and carrying out sealed storage; F, filtering fermented and aged slurry and removing residues of the slurry, distilling a filtrate to obtain the complex longan-flavored brandy. The complex longan-flavored brandy is rich in nutrition, unique in flavor and delicate in taste and well keeps nutrition and health effects of the longans and dahurian rose flowers, thereby having better prospects of development and utilization.

Description

technical field [0001] The invention relates to the technical field of characteristic fruit fermentation, in particular to a method for compound fermentation and processing longan brandy. Background technique [0002] The State Intellectual Property Office published a publication number of CN103805392A on May 21, 2014, and the patent name is a patent document of a flower-flavored longan fruit wine. This patent document soaks in red wine to combine the natural nutrients and nutrients in edible flowers. The active ingredients are extracted and co-fermented with longan juice. The obtained longan fruit wine is rich in the aroma of flowers and sweet taste. It eliminates the strong alcohol taste and bitter taste of traditional longan fermented wine and distilled wine, and has beauty and health care. effect. [0003] On March 16, 2016, the State Intellectual Property Office published a patent document whose publication number is CN105400640A, and the patent name is a kind of longa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 邱松山姜翠翠谢雅丽李颖邓健康
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com