Preparation method of lychee wine

A technology of lychee wine and lychee, which is applied in the field of drinking wine, can solve the problems of difficult preservation, poor quality, short ripening season, etc., and achieve the effect of low cost, simple processing technology and strong fruit aroma

Inactive Publication Date: 2018-02-06
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the lychee fruit is delicious, the ripening season is short and it is not easy to preserve. In addition, some lychees with relatively poor quality cannot be sold at a good price in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of lychee wine is prepared according to the following method:

[0014] (1) select 8 mature lychees, remove the skins and cores after washing, pulp the pulp, add sugar, and stir evenly; (2) add pectinase and cellulase to the lychee pulp for enzyme treatment, and the pectinase The addition amount is 0.01%-0.03% of the total weight of lychee pulp; the addition amount of cellulase is 0.01%-0.02% of the total weight of lychees, and it is enzymolyzed at 28-50°C for 8-12 hours; (3) the enzymolysis The final lychee is centrifuged, and the supernatant lychee juice is taken for sterilization; (4) the sterilized lychee juice and glutinous rice glutinous rice are mixed in a mass ratio of 1:3, stirred evenly, placed in a fermenter, and the total mass 0.1% of the yeast strains are fermented, and the fermentation time is controlled to be 16-20 days; (5) after the fermentation is completed, the raw wine is released from the valve at the bottom of the fermenter, fil...

Embodiment 2

[0017] A preparation method of lychee wine is prepared according to the following method:

[0018] The present invention relates to a kind of lychee wine, and its preparation method is: (1) select 8 ripe lychees, peel and core after washing, pulp pulp, add white sugar , stir evenly; (2) add pectinase and cellulase to lychee pulp and carry out enzyme treatment, the addition of pectinase is 0.01%-0.03% of the total weight of litchi pulp; the addition of cellulase is the total weight of litchi 0.01%-0.02% of lychee, enzymatic hydrolysis at 28-50 ℃ for 8-12 hours; (3) centrifuge the lychee after enzymolysis, take the supernatant lychee juice, and carry out sterilization treatment; (4) sterilize the lychee Lychee juice and glutinous rice fermented glutinous rice are mixed according to the mass ratio of 1: 3, stir evenly, be placed in fermenter, add the yeast strain of 0.1% of total mass to carry out fermentation, and fermentation time is controlled as 16-20 days; (5) after fermenta...

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PUM

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Abstract

The invention relates to a preparation method of lychee wine. The preparation method comprises the following steps: firstly, picking litchi with the maturity of 80 percent, washing, peeling, removingstones, pulping flesh into pulp, adding white sugar and uniformly stirring; secondly, adding pectinase and cellulase into the litchi pulp for carrying out enzyme treatment, wherein the adding amount of the pectinase is 0.01 to 0.03 percent of total weight of the litchi pulp and the adding amount of the cellulase is 0.01 to 0.02 percent of the total weight of the litchi pulp; carrying out enzymolysis at the temperature of 28 to 50 DEG C for 8 to 12 hours; thirdly, carrying out centrifugal separation on the litchi subjected to enzymolysis, taking supernatant litchi juice and carrying out sterilization treatment; fourthly, mixing the sterilized litchi juice with fermented glutinous rice according to the mass ratio of 1 to 3, uniformly stirring, putting a mixture into a fermentation tank, adding saccharomycetes with total mass of 0.1 percent for fermenting and controlling the fermentation time to 16 to 20 days; fifthly, after fermentation is ended, releasing original wine through a valve positioned at the bottom of the fermentation tank, filtering for removing slag by using a centrifuge, sterilizing and carrying out low-temperature filling.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to a preparation method of lychee wine. Background technique [0002] Litchi is native to southern China and is a subtropical fruit tree and evergreen tree. The peel is mostly scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. But not resistant to storage. [0003] Litchi is sweet, sour, and warm in nature, and enters the heart, spleen, and liver channels; the pulp has the effects of nourishing the spleen and liver, regulating qi and blood, warming the middle and relieving pain, nourishing the heart and calming the nerves; the core has the effects of regulating qi, dispelling stagnation, and relieving pain; Hiccup, antidiarrheal, is a good food therapy product for intractable hiccups and early diarrhea. At the same time, it has the effect of nourishing the brain and strengthening the spleen, stimulating the appeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄宗威
Owner 广西陆川县泓源食品有限公司
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