Preparation method of lychee wine

Abstract

The invention belongs to the technical field of alcohol products and particularly relates to a preparation method of lychee wine. The preparation method comprises the following steps: 1) raw materials including lychees, a traditional Chinese medicine mixture and glutinous rice are weighed; 2) the traditional Chinese medicine mixture is taken, boiled, decocted with a soft fire and filtered, a traditional Chinese medicine liquid is obtained, concentrated to the weight equal to the glutinous rice, and uniformly mixed with the washed glutinous rice, the mixture is steamed, meanwhile, peeled and pitted lychees are steamed, the lychees and the glutinous rice are uniformly stirred, cooled and inoculated with yeast, and a fermentation product is obtained through fermentation; 3) the fermentation product is subjected to atmospheric distillation, a distillate is obtained and filtered with a microporous membrane, a filtrate is sterilized, nitrogen is introduced, and the lychee wine is obtained after packaging. The lychee wine prepared with the method has good health care effect, is well absorbed by a human body and is good in storage property.

Description

technical field [0001] The invention belongs to the technical field of wine products, in particular to a preparation method of lychee wine. Background technique [0002] Litchi (Litchi chinensis Sonn.) is a unique fruit in southern my country. Its flesh 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. Litchi is sweet, sour, and warm in nature, and enters the heart, spleen, and liver channels; the pulp has the effects of nourishing the spleen and liver, regulating qi and blood, warming the middle and relieving pain, nourishing the heart and calming the nerves; the core has the effects of regulating qi, dispelling stagnation, and relieving pain; Hiccup, antidiarrheal, is a good food therapy product for intractable hiccups and early diarrhea. At the same time, it has the effect of nourishing the brain and strengthening the spleen, stimulating the appeti...

AI Technical Summary

Problems solved by technology

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 begins to darken, the lychee flavor gradually fades, and oxidative bitterness appears, which has a serious impact on the sensory quality of the wine, and even loses its commercial value. , becoming a bottleneck in the development of the litchi wine industry

In addition, this type of wine also gives consumers a new choice because of its special taste, but there are still deficiencies. For example, when preparing pure lychee wine, it is necessary to repeatedly consider the freshness, fragrance and color of the wine. Adding other chemical components or food additives during the preparation affects the nutritional content of the wine

The prior art wine making method has low extraction efficiency of active ingredients in lychee and the lychee wine made has poor health care effect and poor absorption by human body