Preparation method for high-quality litchi wine

A lychee wine, high-quality technology, applied in the field of fruit wine processing, can solve the problems of short shelf life, high methanol content, oxidative bitterness, etc., and achieve the effects of extending shelf life, low methanol content, and long shelf life

Inactive Publication Date: 2017-07-07
胡安平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current production of lychee wine has not yet formed a scale, and the processing technology is immature. The finished wine also has the problem of storage difficulties. Serious impact has seriously restricted the development of litchi wine industry
[0004] During the brewing process of lychee wine, lychee cores are generally discarded. In fact, lychee cores have the effects of dispelling cold, relieving pain, and regulating blood lipids. Directly discarding them causes a waste of resources.
In addition, methanol is easily produced during the fermentation process of lychees, resulting in high methanol content in the product and a high risk of drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of high-quality lychee wine, comprising the following steps:

[0030] (1) select fresh lychee, peel, separate pulp and fruit stone;

[0031] (2) The fruit stone is pulverized to obtain the fruit stone powder for subsequent use;

[0032] (3) Squeeze the pulp, collect the juice, add pectinase to the juice, let it stand for clarification, filter, and transfer the first filtrate to the fermenter;

[0033] (4) Add high-activity yeast liquid and 1 / 4 weight of fruit stone powder, and ferment for 3 days at 18°C;

[0034] (5) standing clarification, filtering, the second filtrate is transferred in the aging tank, adding the remaining stone powder, then adding the mixed extract of carambola leaves and dragon fruit peel, aging for 90 days, filtering, pasteurization, namely have to.

[0035] Wherein, the concrete method of step (2) is:

[0036] (21) After the fruit core is pulverized, the original fruit core powder is obtained;

[0037] (22) Soak the raw f...

Embodiment 2

[0043] A preparation method of high-quality lychee wine, comprising the following steps:

[0044] (1) select fresh lychee, peel, separate pulp and fruit stone;

[0045] (2) The fruit stone is pulverized to obtain the fruit stone powder for subsequent use;

[0046] (3) Squeeze the pulp, collect the juice, add pectinase to the juice, let it stand for clarification, filter, and transfer the first filtrate to the fermenter;

[0047] (4) adding highly active yeast liquid and 1 / 4 weight of fruit stone powder, and fermenting at 25°C for 4 days;

[0048] (5) standing clarification, filtering, the second filtrate is transferred in the aging tank, adding the remaining stone powder, then adding the mixed extract of carambola leaves and dragon fruit peel, aging for 120 days, filtering, pasteurization, namely have to.

[0049] Wherein, the concrete method of step (2) is:

[0050] (21) After the fruit core is pulverized, the original fruit core powder is obtained;

[0051] (22) Soak th...

Embodiment 3

[0057] A preparation method of high-quality lychee wine, comprising the following steps:

[0058] (1) select fresh lychee, peel, separate pulp and fruit stone;

[0059] (2) The fruit stone is pulverized to obtain the fruit stone powder for subsequent use;

[0060] (3) Squeeze the pulp, collect the juice, add pectinase to the juice, let it stand for clarification, filter, and transfer the first filtrate to the fermenter;

[0061] (4) adding highly active yeast liquid and 1 / 4 weight of fruit stone powder, and fermenting at 18°C ​​for 4 days;

[0062](5) standing clarification, filtering, the second filtrate is transferred in the aging tank, adding the remaining stone powder, then adding the mixed extract of carambola leaves and dragon fruit peel, aging for 90 days, filtering, pasteurization, namely have to.

[0063] Wherein, the concrete method of step (2) is:

[0064] (21) After the fruit core is pulverized, the original fruit core powder is obtained;

[0065] (22) Soak th...

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PUM

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Abstract

The invention discloses a preparation method for high-quality litchi wine. The method comprises the following steps: (1) selecting fresh litchi, peeling and separating pulp from kernel; (2) crushing the kernel, thereby acquiring kernel powder for later use; (3) squeezing the pulp, collecting juice, adding pectinase into the juice, standing by and clarifying, filtering and transferring the first filtrate into a fermentation tank; (4) adding high-activity yeast liquid and 1 / 4 weight of kernel powder and fermenting for 3-4 days at 18-25 DEG C; (5) standing by, clarifying, filtering and transferring the second filtrate into an ageing tank, adding the residual kernel powder, and then adding the mixed extracting solution of carambola leaves and dragon fruit peel, aging for 90-120 days, filtering and sterilizing, thereby acquiring the high-quality litchi wine. The litchi wine disclosed by the invention is fragrant, long in guarantee period and low in methyl alcohol content.

Description

technical field [0001] The invention relates to a brewing method, in particular to a preparation method of high-quality lychee wine. The invention belongs to the technical field of fruit wine processing. Background technique [0002] The pulp of lychee is tender and juicy, with a unique flavor. It contains polyphenols, multivitamins, amino acids and other nutrients. The pulp of lychee is also rich in polysaccharides, which has certain antioxidant properties. Litchi matures in summer with high temperature and high humidity, and they are concentrated on the market, so it is difficult to store, and it is very easy to brown and rot after picking, resulting in great waste. Litchi wine can be regarded as a direction for the transformation of lychee industry. Fresh lychees are used as raw materials. Generally, they are cleaned, drained, peeled, pitted, juiced and fermented. loss of value. [0003] However, the current production of lychee wine has not yet formed a scale, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12H1/22
CPCC12G3/02C12G3/04C12H1/22
Inventor 胡安平
Owner 胡安平
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