Making method of aroma strengthening longan wine

A processing method and technology for longan wine, which are applied in the field of aroma-enhanced longan wine processing, can solve the problems of poor taste, poor flavor, and thin longan wine fragrance, and achieve the purpose of reducing stamina, reducing bad taste, good taste and color. Effect

Inactive Publication Date: 2017-10-20
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention overcomes the technical problems that the longan wine has weak fragrance, poor taste and bad flavor in the preparation process of the above-mentioned longan wine, and provides a processing method of aroma-enhancing longan wine

Method used

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  • Making method of aroma strengthening longan wine

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Effect test

Embodiment 1

[0028] A processing method for aroma-enhancing longan wine comprises the following steps:

[0029] (1) Juicing: Freshly picked, mature longan is peeled and pitted, and then squeezed to form longan pulp, and formononetin is added to the longan pulp, and then irradiated; taking longan pulp as a benchmark, all The amount of formononetin added is 0.1g / L; the radiation ray is cobalt 60 gamma ray, the radiation dose is 1kGy, and the radiation time is 30min;

[0030] (2) Enzymolysis: add pectinase with a mass percentage of 1.5% to the longan pulp at 35° C., and perform enzymolysis for 2 hours;

[0031] (3) Deployment: using melibiose, turanose, trehalose and raffinose to adjust the soluble solids content of the enzymatically hydrolyzed longan pulp to 30%;

[0032] (4) Fermentation: Heat and sterilize the prepared longan pulp in a water bath at 100°C for 10 minutes, then lower the temperature to 35°C and add 0.5% of the mass of the longan pulp to the ratio of viable bacteria to 1:1: ...

Embodiment 2

[0036] A processing method for aroma-enhancing longan wine comprises the following steps:

[0037] (1) Juicing: Freshly picked, mature longan is peeled and pitted, and then squeezed to form longan pulp, and formononetin is added to the longan pulp, and then irradiated; taking longan pulp as a benchmark, all The amount of formononetin added is 0.01g / L; the radiation ray is cobalt 60 gamma ray, the radiation dose is 5kGy, and the radiation time is 15min;

[0038] (2) Enzymolysis: add pectinase with a mass percentage of 0.5% to the longan pulp at 45° C., and perform enzymolysis for 3 hours;

[0039] (3) Deployment: using melibiose, turanose, trehalose and raffinose to adjust the soluble solids content of the enzymatically hydrolyzed longan pulp to 20%;

[0040] (4) Fermentation: Heat and sterilize the prepared longan pulp in a water bath at 100°C for 10 minutes, then lower the temperature to 40°C and add 0.1% of the mass of the longan pulp to the ratio of viable bacteria to 1:5: ...

Embodiment 3

[0044] A processing method for aroma-enhancing longan wine comprises the following steps:

[0045] (1) Juicing: Freshly picked, mature longan is peeled and pitted, and then squeezed to form longan pulp, and formononetin is added to the longan pulp, and then irradiated; taking longan pulp as a benchmark, all The amount of formononetin added is 0.05g / L; the radiation ray is cobalt 60 gamma ray, the radiation dose is 3kGy, and the radiation time is 20min;

[0046] (2) Enzymolysis: add pectinase with a mass percentage of 1% to the longan pulp at 40° C., and perform enzymolysis for 2 hours;

[0047] (3) deployment: adopt melibiose, turanose, trehalose and raffinose to adjust the soluble solids content of the enzymatically hydrolyzed longan pulp to 25%;

[0048] (4) Fermentation: Heat and sterilize the prepared longan pulp in a water bath at 90°C for 20 minutes, then lower the temperature to 38°C and add 0.3% of the mass of longan pulp with a ratio of 1:3: 3. The Lalvin EC1118, La...

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Abstract

The invention discloses a making method of aroma strengthening longan wine. The making method includes the steps of 1), juicing; 2), enzymolysis; 3), blending; 4), fermentation; 5), clarification and ageing. Strains of Lalvin EC1118 saccharomycetes, Lalvin 71B saccharomycetes and Lalvin KD saccharomycetes are adopted for mixed fermentation, and ononin is added in longan fruit pulp; the longan wine is high in content of aroma-producing substances, low in content of tannin, high in nutritive value, good in healthcare value, rich in fruit wine aroma, tasty in flavor and bright and transparent in color.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing method of aroma-enhancing longan wine. Background technique [0002] Longan meat is fermented and brewed into longan wine, which has the effects of nourishing yin and kidney, nourishing blood and calming the nerves, nourishing essence and improving intelligence, and has a kind of health care for loss of appetite, insomnia, forgetfulness, neurasthenia, anemia and chlorosis, spleen deficiency and postpartum edema and anemia. It has broad development prospects. [0003] At present, there are many longan wine products in the market, which are generally divided into pure longan fruit wine and mixed longan fruit wine containing other ingredients such as Chinese medicinal herbs and fruits. Longan is also more common as a raw material for wine making. In the prior art, there are also many studies on the processing technology of pure longan wine, such as a longan wine and its b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/14C12H1/16C12R1/865
CPCC12G3/02C12H1/14C12H1/165C12N1/185C12R2001/865
Inventor 刘国明李杰民吴翠琼零东宁卫萍李丽李昌宝孙健
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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