Longan fruit wine brewing method

A technology of longan and fruit wine, which is applied in the field of fermented wine, which can solve the problems of restricting economic development, incomplete extraction of active ingredients, thin taste, etc., and achieve the effect of low production cost, low alcohol content and mellow taste

Inactive Publication Date: 2017-06-16
CHONGQING DOUHAO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The annual output of our country is very large, and most of them are processed into dried fruits and then sold. The price is low, which seriously limits the local economic development and a better way out for related products.
At present, there is no method for fermenting and brewing nutritious fruit wine by combining Chinese medicinal materials. In the past, longan was simply soaked to make wine. The soaked wine has defects such as incomplete extraction of active ingredients, thin taste, and rough grains.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Fruit wine:

[0021] Mash the fruit with a beater, boil for 30 minutes, add koji after cooling, the amount of koji added is 1:60, that is, 1 kg of koji with 60 kg of raw longan fruit. Fermentation time: when the daily average temperature is 15°C, the fermentation time limit is 30-40 days; when the daily average temperature is 25°C, the fermentation time limit is 15-25 days; when the daily average temperature is 30°C, the fermentation time limit is 10-20 days. The alcohol content is 8-12%, the ethanol content of Erguo Shui is 12%, and the ethanol content of Sanguo Shui is 8%. Change the water when the distillation cooling water temperature is 60°C.

[0022] Yield: 26% after 40 days of fermentation; 24% after 25 days; 22% after 15 days.

Embodiment 2

[0024] Dried fruit wine:

[0025] Crush the dried fruit and boil for 60 minutes. After cooling, add distiller's yeast, the amount of distiller's yeast added is 1:15, that is, 1 kg of distiller's yeast is matched with 15 kg of dried longan fruit. There are two time limits for fermentation time. The daily average temperature is 15-25°C and the fermentation time limit is 30-40 days;

[0026] The average daily temperature is 25-30°C, and the fermentation time is 20-30 days. When the alcohol (ethanol) content is 12%, it is two pots of water; when the wine (ethanol) content is 8%, it is three pots of water. Change the water when the distillation cooling water temperature is 60°C.

[0027] When making wine, the amount of fresh fruit and dried fruit used as raw materials and the amount of wine produced are as follows:

[0028] When brewing with dried fruit, 50 kg of dried fruit can produce 37.8 kg of 12% alcoholic wine.

[0029] When brewing with fresh fruit, 50 kg can produce 1...

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PUM

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Abstract

The invention discloses a brewing method of longan fruit wine, which takes longan as a raw material, mashes longan, boils, cools, adds koji for fermentation, distills and cools to obtain longan fruit wine. During distillation, 3-10% of raw materials are added for distillation, and Rhizopus koji is used for the distiller's yeast, and the added amount is 1.5-6% of the raw material amount. The present invention adopts longan which is used both as a medicine and food as a raw material, fully extracts the effective components that are beneficial to the human body, also increases the fermentation product, and expands its original nourishing effect. The brewed longan fruit wine has a plump taste, obvious longan aroma, high clarity and bright wine color.

Description

technical field [0001] The invention belongs to the technical field of fermented wine, and in particular relates to a brewing method of longan fruit wine. Background technique [0002] Fruits are rich in nutrients. Longan wine made from processed fruits is also called fruit wine among the people. Longan fruit wine is made by fermenting the sugar of the fruit itself with yeast, and contains the flavor of the fruit and the aroma of the wine. [0003] Longan is a precious medicinal and edible plant with high nutritional, health and medicinal value. The annual output of our country is very large, and most of them are processed into dried fruits and then sold. The price is low, which seriously limits the local economic development and a better way out for related products. At present, there is no method for fermenting and brewing nutritious fruit wine with this combination of Chinese medicinal materials. In the past, only longan was soaked to make wine. The soaked wine has defe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 万雪峰其他发明人请求不公开姓名
Owner CHONGQING DOUHAO BIOTECH
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