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Rich-fruity aroma lychee wine and preparation method thereof

A lychee, rich technology, applied in the field of lychee brewing and its preparation, can solve the problem of loss of fruity aroma, achieve the effect of reducing the amount of inoculation and reducing costs

Inactive Publication Date: 2018-08-03
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The typical flavor and nutritional components of lychee are significantly different from other fruits, but during the processing process, all or most of the fruity aroma of lychee will be lost, which will seriously affect the quality of litchi brewing. Therefore, it is necessary to study the aroma of litchi brewing process. The dynamic changes of ingredients, understanding the types and content changes of the main aroma components during the processing of lychee brewing, and revealing the change law and influencing factors of the typical flavor of lychee in different process units of processing lychee brewing, can establish the lychee flavor that retains the typical flavor of lychee to the greatest extent. The production process and corresponding technical parameters of brewed products will improve the overall technical level and international competitiveness of litchi brewed products

Method used

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  • Rich-fruity aroma lychee wine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of fruity lychee stuffing comprises the following steps:

[0027] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0028] 2) Squeeze the lychee meat, collect the juice, add 14.0w / w% lychee extract to the juice, mix well, and transfer to the fermenter;

[0029] 3) Fermentation: Adjust the pH value to 3.0 and the alcohol content to 4°, add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high-activity yeast liquid, high-activity yeast The added amount of the liquid is 5% of the weight of the fermentation liquid, the fermentation temperature is 20-21°C, and the fermentation is for 3 days;

[0030] 4) Blending: transfer the fermented liquid obtained in the previous step to a tank, add 5w / w% white granulate...

Embodiment 2

[0037] The preparation method of fruity lychee stuffing comprises the following steps:

[0038] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0039] 2) Squeeze the lychee meat, collect the juice, add 14.5w / w% lychee extract to the juice, mix evenly, and transfer to the fermenter;

[0040]3) Fermentation: Adjust the pH value to 3.0 and the alcohol content to 4°, add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high-activity yeast liquid, high-activity yeast The added amount of the liquid is 5% of the weight of the fermentation liquid, the fermentation temperature is 20-21°C, and the fermentation is for 4 days;

[0041] 4) Blending: Transfer the fermented liquid obtained in the previous step to a tank, add 8w / w% white granulat...

Embodiment 3

[0048] The preparation method of fruity lychee stuffing comprises the following steps:

[0049] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0050] 2) Squeeze the lychee meat, collect the juice, add 15.0w / w% lychee extract to the juice, mix evenly, and transfer to the fermenter;

[0051] 3) Fermentation: Adjust the pH value to 3.0 and the alcohol content to 4°, add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high-activity yeast liquid, high-activity yeast The added amount of the liquid is 5% of the weight of the fermentation liquid, the fermentation temperature is 20-21°C, and the fermentation is for 3 days;

[0052] 4) Blending: Transfer the fermented liquid obtained in the previous step to a tank, add 10w / w% white granul...

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Abstract

The invention discloses rich-fruity aroma lychee wine and a preparation method thereof. The preparation method comprises the following steps: 1), selecting and treating raw materials: selecting freshlychees, removing branches, fruits suffering from diseases and pests, rotten fruits, decayed fruits and immature fruits, washing, draining, peeling, removing kernels, and removing decayed and rotten pulps and residual kernels; 2), squeezing the lychee pulps, collecting juice, adding 14.0-15.0w / w% of a lychee extracting solution into the juice, mixing uniformly, and transferring to a fermentation tank; 3), fermenting: adjusting the pH value to 3.0 and the alcoholic strength to 4 degrees, and then adding high-activity yeast liquid according to an addition amount of 5% by weight of fermentation liquor, and fermenting for 3-4 days at the fermentation temperature of 20-21 DEG C; 4), blending: transferring the fermentation liquor obtained in the former steps to another tank, blending, performingstanding for clarifying, filtering, filling and sterilizing to obtain a finished product.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to lychee brew with strong fruity aroma and a preparation method thereof. Background technique [0002] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi (Litchi chinensis Sonn.) is an evergreen tree of Sapindaceae (Sapindaceae) Litchi genus (Litchi). It is an important fruit tree in the tropics and subtropics. my country has a cultivation history of more than 2,000 years. The cultivated area and output of litchi account for about 80% of the world. Above, its main producing areas are in my country's Guangdong, Fujian and other provinces. Litchi is native to southern China and is a subtropical fruit tree, an evergreen tree about 10 meters high. The peel has scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. Litchi is tender and juicy, ri...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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