Litchi fruit wine and production method thereof

A lychee fruit wine, lychee technology, applied in the directions of pharmaceutical formulations, alcoholic beverage preparation, antidote, etc., can solve the problems such as difficulty in controlling the acidity and astringency of fruit wine, stagnation of lychee fruit wine production, and poor taste of lychee fruit wine, etc. Easy to scale production, improved color and taste, smooth mouth effect

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of lychee fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the bad taste of lychee fruit wine, which makes the production of lychee fruit wine stagnant

Method used

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  • Litchi fruit wine and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] A kind of lychee fruit wine, it is made by the raw material of following weight ratio, lychee 120-150 parts, dog spine 20-25 parts, 15-20 parts of lychee core, 18-24 parts of horsetail, 10-16 parts of Piper Cucumber, 16-26 parts of Yu Yuliang.

[0033] Above-mentioned each component is made into the production method of a kind of lychee fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Select fully ripe, rich aroma, no mildew, no rot, no pests and no green lychees as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to crush them into 5- 6mm particles, put the crushed granule pulp into a beater for beating to make lychee pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the lychee pulp into the pre-sterilized fermentation tank, and add an appropriate amount of pectinase to the fermentation tank, and cont...

Embodiment 2

[0045] A kind of lychee fruit wine, its preferred weight ratio is, 120-140 parts of lychees, 20-23 parts of dog spines, 15-19 parts of lychee core, 18-22 parts of horsetail, 10-14 parts of Piper Cucumber, 16-23 parts of Yu Yuliang.

[0046] Above-mentioned each component is made into the production method of a kind of lychee fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of lychee fruit wine, its optimal weight ratio is, 130 parts of lychees, 22 parts of dog spines, 17 parts of lychee core, 20 parts of horsetail, 12 servings of Piper Cucumber and 20 servings of Yu Yuliang.

[0049] Above-mentioned each component is made into the production method of a kind of lychee fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a lychee fruit wine and a production method, which uses lychee as the main raw material, supplemented with traditional Chinese medicinal materials such as dog ridge, lychee core, horsetail, Piper cubeb, Yuyu grain, etc., after raw material processing , enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a litchi fruit wine and a production method thereof. Background technique [0002] Litchi pulp is rich in glucose and sucrose, with a total sugar content of more than 70%, ranking first among many fruits, and has the functions of replenishing energy and increasing nutrition. Studies have shown that the edible part is 73%. Each 100g contains 293kj of energy, 81.9g of water, 0.9g of protein, 0.2g of fat, 0.5g of dietary fiber, 16.1g of carbohydrate, 10μg of carotene, 2μg of retinol equivalent, 0.1mg of thiamine, and 0.04 of riboflavin mg, niacin 1.1mg, vitamin C 41mg, potassium 151mg, sodium 1.7mg, calcium 2mg, magnesium 12mg, iron 0.4mg, manganese 0.09mg, zinc 0.17mg, copper 0.16mg, phosphorus 24mg, selenium 0.14μg. Litchi has a nourishing effect on brain tissue, and can significantly improve insomnia, forgetfulness, fatigue, and beauty. [0003] At present, the productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/77A61P1/14A61P25/00A61P39/00A61K33/26
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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