Preparation method for litchi wine

A technology of lychee wine and lychee, which is applied in the field of preparation of lychee wine, can solve the problems that the nutrition and health effects are not fully exerted, and the perfect combination of two tropical fruits cannot be realized, so as to avoid oxidation loss, improve the health care effect, and increase the sour taste. Effect

Pending Publication Date: 2018-05-29
海南诺尼生物工程开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of lychee wine, which solves the problem that in the prior art, there is no wine product made of lychee and noni, and the perfect combination of two tropical fruits cannot be realized, so that the nutritional and health care effects are not fully exerted.

Method used

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preparation example Construction

[0011] The preparation method of the lychee wine of the invention consists of three major steps, one is the treatment of the lychee and noni juice before fermentation, the other is the fermentation of the lychee wine, and the third is the treatment of the lychee wine after fermentation.

[0012] The preparation method of lychee wine of the present invention implements according to the following steps:

[0013] Step 1, lychees are cleaned, peeled, squeezed, clarified,

[0014] The specific process is:

[0015] The sorted seedless lychees are cleaned, shelled and squeezed to obtain lychee juice. Add 40-60mg / L of sulfur dioxide, 30-50mg / L of pectinase, 500-1000mg / L of PVPP and 1000-1500mg / L of bentonite in sequence in the canning process of lychee juice. The lychee juice is clarified, the temperature is controlled at ≤5°C, and the clarification time is 24 to 72 hours. When the turbidity of the mixed lychee juice is ≤100NTU, the clarified lychee juice is separated and obtained. ...

Embodiment 1

[0027] Step 1, lychees are cleaned, shelled, juiced and clarified

[0028] The sorted seedless lychees are cleaned, shelled and squeezed to obtain lychee juice. Add 40mg / L of sulfur dioxide, 30mg / L of pectinase, 500mg / L of PVPP and 1000mg / L of bentonite in sequence during canning of lychee juice. After fully stirring and mixing, carry out clarification treatment and control the temperature at ≤5℃ , the clarification time is 72 hours, when the turbidity of the mixed litchi juice is ≤100NTU, the clarified litchi juice is separated and obtained.

[0029] Step 2. Mixed juice composition adjustment, fermentation, barrel change, aging

[0030] Wash the Noni fresh fruit and squeeze the juice. The Noni juice and the clarified lychee juice are mixed in a mass ratio of about 1:10, so that the acid content of the mixed juice is 6g / L (equivalent to tartaric acid); The sugar and acid are adjusted so that the quality of the white granulated sugar in the mixed fruit juice is 190g / L.

[00...

Embodiment 2

[0037] Step 1, lychees are cleaned, shelled, juiced and clarified

[0038] The sorted seedless lychees are cleaned, shelled and squeezed to obtain lychee juice. Add 50mg / L of sulfur dioxide, 40mg / L of pectinase, 600mg / L of PVPP and 1100mg / L of bentonite to the lychee juice in the canning process. After fully stirring and mixing, carry out clarification treatment and control the temperature at ≤5 ℃, clarification time is 60 hours, when the turbidity of mixed litchi juice is ≤100NTU, separate and obtain clarified litchi juice.

[0039] Step 2. Mixed juice composition adjustment, fermentation, barrel change, aging

[0040] Clean Noni fresh fruit and squeeze the juice. Noni juice and clarified lychee juice are mixed in a mass ratio of 1.2:9.8, so that the acid content of the mixed juice is 6.5g / L (equivalent to tartaric acid); Adjust the acid so that the quality of the white granulated sugar in the mixed fruit juice is 195g / L;

[0041] Then add active dry yeast, the active dry ...

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PUM

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Abstract

The invention discloses a preparation method for litchi wine. The preparation method comprises the following steps: step 1, cleaning, husking, juicing and clearing litchi fruits; step 2, performing regulating, fermenting, bucket-changing and ageing on the mixed fruit juice to obtain raw wine; and step 3, performing filtration, low-temperature clearing, backward flow, separation and ageing on the raw wine to obtain clear wine. The litchi wine prepared by the preparation method disclosed by the invention improves flavor of a litchi wine product through noni, is pure and mild in mouthfeel, is rich in nutrition, and is unique in flavor, develops a novel way for developing and utilizing tropical crop resources, and provides a product with market competitiveness for the body health of people.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a preparation method of lychee wine. Background technique [0002] Lychee is sweet, sour, warm in nature, enters the heart, spleen, and liver meridian; it can stop hiccups and diarrhea, and is a good food therapy for intractable hiccups and early diarrhea. At the same time, it can nourish the brain and strengthen the spleen. The effect. After years of research and cultivation, Hainan Luqiao Farming and Animal Husbandry Co., Ltd. has cultivated seedless litchi and perfectly reduced litchi fruit acid kinase. The volcanic rock soil in the seedless litchi park is rich in selenium, so the litchi has seedless, selenium-rich, The three major advantages of heat resistance are actually the best among fruits. [0003] Noni, also known as Morinda officinalis, commonly known as Noni, is a plant of the genus Morinda officinalis in the Rubiaceae family. Noni pulp was approved by the Ministry of H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/06C12H1/07
CPCC12G3/02C12H1/0424C12H1/06C12H1/063
Inventor 洪启恩易美华黄业福毛祥飞
Owner 海南诺尼生物工程开发有限公司
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