Method for brewing longan wine

A technology of longan wine and longan, applied in the field of fermented wine, can solve the problems of restricting the economic development of products, incomplete extraction of active ingredients of soaked wine, thin taste, etc., and achieves low production cost, low ethanol degree and mellow taste. Effect

Inactive Publication Date: 2017-07-07
蒋正红
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  • 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] The raw fruit is mashed with a beater, boiled for 30 minutes, and after cooling, the yeast is added. The fermentation time is 30-40 days when the daily average temperature is 15°C, 15-25 days when the daily average temperature is 25°C, and 10-20 days when the daily average temperature is 30°C. Take the alcohol degree of 8-12%, take the ethanol degree of two pots of water to be 12%, and take the alcohol degree of three pots of water to be 8%. Distillation cooling water temperature 60 ℃ that is to change the water.

[0022] Wine yield: 40 days of fermentation, 26% wine yield; 25 days for 24%; 15 days for 22%.

Embodiment 2

[0024] Dried Fruit Brewing:

[0025] Mash the dried fruit and bring to a boil, 60 minutes. After cooling, add koji. The amount of koji added is 1:15, that is, 1 kilogram of koji is matched with 15 kilograms of dried longan fruit. There are two time limits for fermentation time. The fermentation time limit is 30 to 40 days at an average daily temperature of 15 to 25 °C;

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

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

[0028] When brewed with dried fruits, 50 kg of dried fruits can produce 37.8 kg of 12% alcohol wine.

[0029] When brewed with fresh fruit, 50 kg can produce 13.9 kg of 12% alcohol wine....

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PUM

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Abstract

The invention discloses a method for brewing longan wine. The method comprises the following steps: by taking longan as a raw material, smashing the longan, boiling, cooling, adding distiller's yeast for fermentation, distilling, and cooling, thereby obtaining the longan wine. 3-10% of the raw materials are added for distillation, and the distiller's yeast is rhizopus koji which accounts for 1.5-6% of the raw material amount. As the longan as both a medicine and a food is adopted as the raw material, effective components beneficial to human bodies are sufficiently extracted, and furthermore a fermentation product is added, so that original nourishing effects of the longan are improved. The longan wine made by using the method is full in taste, conspicuous in longan fragrance, high in clarity of a wine body and bright in wine color.

Description

technical field [0001] The invention belongs to the technical field of fermented wine, and specifically relates to a brewing method of longan wine. Background technique [0002] Fruits are rich in nutrients, and the longan wine prepared by processing the fruit is also called fruit wine in the folk. Longan wine is made by using the sugar of the fruit itself to be fermented by 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 and medicinal value. my country's annual output is very large, and most of them are processed into dried fruits for sale, and the price is low, which seriously restricts the local economic development and a better outlet for related products. At present, there is no method for fermenting and brewing nutritious fruit wine with the combination of Chinese herbal medicines. In the past, only longan was soaked to make wine. The soaked wine has defects such as ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 蒋正红
Owner 蒋正红
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