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Spice for lychee or longan brandy as well as preparation method and application of spice

A brandy and longan technology, applied in the field of wine spices, can solve the problems of not showing the typical flavor characteristics of lychee and longan, and achieve the effect of promoting healthy and sound development, good economic benefits, and enriching the industrial system of lychee or longan

Inactive Publication Date: 2017-12-08
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This way can not show the typical flavor profile of lychee and longan

Method used

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  • Spice for lychee or longan brandy as well as preparation method and application of spice
  • Spice for lychee or longan brandy as well as preparation method and application of spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] An embodiment of the spices for lychee or longan brandy described in the present invention, the spices described in this embodiment are prepared by the following preparation method:

[0035] (1) Peel the lychee wood or longan wood, cut it into chips with a thickness of about 0.5-2mm or crush it into powder, put it in an oven at 100°C and dry it until the moisture content is 11% (to prevent mold and deterioration), and cool to room temperature Place the lychee wood or longan wood samples in a low-temperature dry environment and store them for later use;

[0036] (2) Put the lychee wood or longan wood chips or wood powder prepared in step (1) and bake them at 150°C for 2 hours until the color is burnt red (but no burnt smell), take the baked lychee wood or longan Wood chips or wood powder are fully soaked and extracted with 55% edible alcohol, the filtrate is collected by filtration, the filtrate is left to stand and filtered until clarified, and concentrated to make an e...

Embodiment 2

[0043] An embodiment of the spices for lychee or longan brandy described in the present invention, the spices described in this embodiment are prepared by the following preparation method:

[0044] (1) Peel the lychee wood or longan wood, cut into wood chips with a thickness of about 0.5-2mm or crush them into powder, place them in an oven at 100°C and dry until the moisture content is 8% (to prevent mold and deterioration), and cool to room temperature Preserve the lychee wood or longan wood samples in a low-temperature dry environment for later use;

[0045] (2) Place the lychee wood or longan wood chips or wood powder prepared in step (1) and bake them at 130°C for 3 hours until the color is burnt red (but no burnt smell), take the baked lychee wood or longan Wood chips or wood powder are fully soaked and extracted with 40% edible alcohol, the filtrate is collected by filtration, the filtrate is left to stand and filtered until clarified, and concentrated to make an extract...

Embodiment 3

[0052] An embodiment of the spices for lychee or longan brandy described in the present invention, the spices described in this embodiment are prepared by the following preparation method:

[0053] (1) Peel the lychee wood or longan wood, cut it into chips with a thickness of about 0.5-2mm or crush it into powder, put it in an oven at 100°C and dry it until the moisture content is 15% (to prevent mold and deterioration), and cool to room temperature Preserve the lychee wood or longan wood samples in a low-temperature dry environment for later use;

[0054] (2) Place the lychee wood or longan wood chips or wood powder prepared in step (1) and bake them at 180°C for 1 hour until the color is burnt red (but no burnt smell), take the baked lychee wood or longan Wood chips or wood powder are fully soaked and extracted with 70% edible alcohol, the filtrate is collected by filtration, the filtrate is left to stand and filtered until clarified, and concentrated to make an extract, whi...

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Abstract

The invention discloses a preparation method of spice for lychee or longan brandy. The method comprises the following steps: (1) removing the peel of lychee wood or longan wood, crushing, and drying until the mass percentage content of water is 8-15%; after that, storing at the temperature of 20 DEG C or less in a dry environment so as to obtain a lychee wood or longan wood sample; (2) baking the lychee wood or longan wood sample, obtained in the step (1), to coked red, then soaking the baked lychee wood or longan wood sample into edible alcohol for extracting, and filtering; concentrating filtrate, and drying. The natural spice for lychee or longan distilled liquor is prepared by using the lychee wood or the longan wood as a raw material, and the typical color, aroma and taste of lychee or longan can be presented, so that the lychee or longan distilled liquor is enabled to show Chinese regional characteristics; therefore, the preparation method is beneficial to the brand-based construction of the lychee or longan wine, can enrich lychee or longan industry system, and promotes the healthy and sound development of lychee or longan industry.

Description

technical field [0001] The invention relates to a spice for wine, its preparation method and application, especially a spice for lychee or longan brandy, its preparation method and application. Background technique [0002] Litchi and longan are characteristic economic fruit trees in Lingnan. They are evergreen trees. Their wood is solid, dark reddish brown, and resistant to water and humidity. They are excellent materials for shipbuilding, furniture, and fine workmanship. Litchi and longan fruits are rich in nutrients. [0003] Longan fruit is also known as longan and puzzle. Every 100 grams of longan pulp contains 12%-23% of total sugar, 26.91% of glucose, 1.26% of tartaric acid, 1.41% of protein, 0.45% of fat, 163.7 mg of vitamin C, and 196.6 mg of vitamin K. mg, as well as vitamins B1, B2, P, etc., which are processed into dried fruit, containing 74.6 grams of sugar, 35 mg of iron, 2 mg of calcium, 110 mg of phosphorus, 1200 mg of potassium, and many other minerals per ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/07
CPCC12G3/07
Inventor 韩明郑玉玺刘慧娟贾强鲁玉侠
Owner GUANGZHOU CITY POLYTECHNIC
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