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
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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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