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
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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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