Lychee wine and making method thereof

A technology of lychee wine and lychee, which is applied in the field of beverage processing, can solve the problems of single taste, loss of lychee taste, and lack of health care function of lychee wine, and achieve the effects of unique taste, health care function and nutritional value

Inactive Publication Date: 2017-10-13
广西桂平市石龙镇江夏种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the brewing method of existing lychee wine is exactly to ferment after the pulp of lychee is mixed with other things, and the mouthfeel of lychee wine obtained is relatively single, and n...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A lychee wine, the lychee wine is composed of the following raw materials in parts by weight: 30 parts of lychee, 4 parts of mulberry, 3 parts of yeast, 3 parts of distiller's yeast, 20 parts of red wine, 6 parts of Pingwo chrysanthemum notoginseng extract, rambutan 6 parts, 7 parts of lotus mist, 4 parts of custard fruit, 4 parts of orange peel, 4 parts of persimmon, 1 part of cellulase, 1 part of pectinase, 4 parts of pomegranate, 2 parts of nutrient solution;

[0022] Described lychee is the combination of immature lychee and ripe lychee, wherein 15 parts of immature lychee, all the other are ripe lychee;

[0023] Wherein, the distiller's yeast is composed of the following raw materials in parts by weight: 25 parts of rice, 5 parts of sorghum, 15 parts of soybean, 4 parts of wheat, 4 parts of sweet grass, 4 parts of yam, and 2 parts of sweet potato; the preparation method of the distiller's yeast is: a. In parts by weight, dry sweet grass, yam, and sweet potato and g...

Embodiment 2

[0032] A lychee wine, the lychee wine is composed of the following raw materials in parts by weight: 40 parts of lychee, 6 parts of mulberry, 4 parts of yeast, 4 parts of distiller's yeast, 30 parts of red wine, 9 parts of Pingwo chrysanthemum notoginseng extract, rambutan 7 parts, 8 parts of lotus mist, 6 parts of custard fruit, 6 parts of orange peel, 6 parts of persimmon, 1.5 parts of cellulase, 1.5 parts of pectinase, 8 parts of pomegranate, 3 parts of nutrient solution;

[0033] Described lychee is the combination of immature lychee and mature lychee, wherein 17.5 parts of immature lychee, all the other are mature lychee;

[0034] Wherein, the distiller's yeast is composed of the following raw materials in parts by weight: 30 parts of rice, 7 parts of sorghum, 17 parts of soybean, 6 parts of wheat, 5 parts of sweet grass, 6 parts of yam, and 3 parts of sweet potato; the preparation method of the distiller's yeast is: a. In parts by weight, dry sweet grass, yam, and sweet ...

Embodiment 3

[0043] A lychee wine, the lychee wine is composed of the following raw materials in parts by weight: 50 parts of lychee, 8 parts of mulberry, 5 parts of yeast, 5 parts of distiller's yeast, 40 parts of red wine, 12 parts of Pingwo chrysanthemum notoginseng extract, rambutan 8 parts, lotus mist 9 parts, custard fruit 8 parts, orange peel 8 parts, persimmon 8 parts, cellulase 2 parts, pectinase 2 parts, pomegranate 12 parts, nutrient solution 4 parts;

[0044] Described lychee is the combination of immature lychee and mature lychee, wherein 20 parts of immature lychee, all the other are mature lychee;

[0045] Wherein, the distiller's yeast is composed of the following raw materials in parts by weight: 35 parts of rice, 10 parts of sorghum, 20 parts of soybean, 8 parts of wheat, 6 parts of sweet grass, 8 parts of yam, and 4 parts of sweet potato; the preparation method of the distiller's yeast is: a. In parts by weight, dry sweet grass, yam, and sweet potato and grind them into ...

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PUM

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Abstract

The invention relates to the technical field of beverage making, in particular to lychee wine and a making method thereof. The lychee wine is made from, by weight, 30-50 parts of lychee, 4-8 parts of mulberry, 3-5 parts of yeast, 3-5 parts of distiller's yeast, 20-40 parts of red wine, 6-12 parts of gynura procumbens extractives, 6-8 parts of rambutan, 7-9 parts of wax apples, 4-8 parts of custard apples, 4-9 parts of orange peel, 4-8 parts of persimmon, 1-2 parts of cellulase, 1-2 parts of pectase, 4-12 parts of pomegranate and 2-4 parts of nutrient solution. The lychee wine is aromatic in flavor and unique in taste, contains abundant nutrients, has the obvious effects of lowering blood glucose and blood fat and helping digestion, raw material sources are extensive, the making technology is simple, and the lychee wine is suitable for being popularized in the field.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a lychee wine and a preparation method thereof. Background technique [0002] Litchi is loved by people because of its delicious taste. Litchi matures in summer, and it is basically impossible to eat lychee in other seasons. In order to satisfy people’s taste of lychee in other seasons, there are many pickled products of lychee. Such as preserved fruit, candied fruit, jam, etc.; as people's diet becomes more diversified, brewing fruit into drinks has gradually become a dietary habit, and fruits can also add other nutrients in the process of brewing wine, making wine The taste, mouthfeel, nutritional value and health care function of lychee can be further improved, so lychee wine also emerges at the historic moment. But the brewing method of existing lychee wine is exactly to ferment after the pulp of lychee is mixed with other things, and the mouthfeel of lychee wine...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12A61K36/8994A61P3/10A61P3/06A61P1/14C12H6/02
CPCA61K35/60A61K36/185A61K36/28A61K36/44A61K36/488A61K36/57A61K36/605A61K36/61A61K36/752A61K36/77A61K36/79A61K36/888A61K36/899A61K36/8994C12G3/02C12H6/02A61K2300/00
Inventor 黄亮锦
Owner 广西桂平市石龙镇江夏种养专业合作社
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