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Preparation method of lychee wine

A lychee wine and lychee technology, applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of product quality impact, reduce the pectin content of lychee juice, increase the production cost of the production process, etc. Achieve the effect of excellent quality, rich lychee fruit aroma and attractive color

Inactive Publication Date: 2018-10-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many problems in the current lychee wine brewing patents and research. It is necessary to add additional enzymes to reduce the pectin content of lychee juice, or add accelerators (amino acids) to promote yeast fermentation. In addition, in order to improve the clarity of lychee wine, it will be filtered When adding flocculants, these not only increase the production process and production costs, but also have a certain impact on the quality of the product

Method used

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  • Preparation method of lychee wine
  • Preparation method of lychee wine
  • Preparation method of lychee wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Choose fresh "Nuomi Ci" lychee, wash and drain, remove the peel and core, and crush to obtain 2L of lychee juice for later use.

[0021] (2) Transport the raw lychee juice to the pulsed electric field treatment chamber through a liquid pump, and receive 100 pulses under the condition of 10°C with an electric field strength of 1kV / cm, a pulse width of 5μs, and a pulse frequency of 0.1kHz. Pulse electric field treatment, promptly obtained the lychee juice that is used for fermentation (test result sees Table 1).

[0022] (3) The commercially available Saccharomyces cerevisiae (Saccharomycescerevisiae, Lalvin EC1118) was added into lychee juice for alcoholic fermentation, and the fermentation conditions were as follows: the addition of Saccharomyces cerevisiae was 5%, the fermentation temperature was 18°C, and the fermentation time was 8 days (see Table 2 for test results).

[0023] (4) The fermented lychee raw wine is transported to the pulsed electric field by a liq...

Embodiment 2

[0026] (1) Choose fresh “Concubine Xiao” lychee, wash and drain, remove the peel and core, and crush to obtain 2L of lychee juice for later use.

[0027] (2) Transport the raw lychee juice to the pulse electric field treatment chamber through a liquid pump, and receive 1000 pulses under the conditions of an electric field strength of 10kV / cm, a pulse width of 40μs, and a pulse frequency of 1kHz at 20°C. Electric field treatment promptly obtained litchi juice for fermentation (see Table 1 for test results).

[0028] (3) Commercially available Saccharomyces cerevisiae (Saccharomycescerevisiae, Lalvin EC1118) treated with a pulsed electric field of 1000 pulses at a treatment temperature of 35°C with an electric field intensity of 5kV / cm, a pulse width of 40μs, and a pulse frequency of 1kHz Add it into lychee juice to carry out alcoholic fermentation. The fermentation conditions are as follows: the addition of Saccharomyces cerevisiae is 5%, the fermentation temperature is 18° C.,...

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Abstract

The invention discloses a preparation method of lychee wine and belongs to the technical field of fruit wine brewing. A high-voltage pulsed electric field is applied to the process of preparation of lychee juice, brewer's yeast activation and clarification and sterilization of raw lychee wine. No nutritious supplement or clarifying agent is added in the lychee wine preparation process, and the sterilization process is performed at the low temperature and cannot affect the quality of the lychee wine. The obtained lychee wine has rich nutrients and is simple to operate and short in fermentationperiod. Besides, the lychee wine has clear body, attractive color, strong lychee fragrance and mellow texture and is high-quality lychee wine.

Description

technical field [0001] The invention relates to a preparation method of lychee wine, which belongs to the technical field of fruit wine brewing. Background technique [0002] Litchi is an evergreen tree belonging to Sapindaceae. It is an important fruit tree in the tropics and subtropics. It has a cultivation history of more than 2,000 years in my country. Litchi fruit is bright red in color, white and crystal-clear in texture, delicious and juicy, and is known as "the treasure of China, the king of Lingnan fruit". Lychee is sweet and delicious, and has certain health care functions. According to the Compendium of Materia Medica, lychee is "sweet, flat, and non-toxic. The fruit can cure acne, toothache, and erroneous delivery." Lychee fruit wine is a low-alcohol beverage fermented from wild or artificially grown lychees, which retains the original sugars, amino acids, organic acids and minerals of the fruit. The lychee wine brewed from lychee juice not only contains the or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/16C12H1/07C12R1/865
CPCC12G3/02C12H1/063C12H1/16
Inventor 张智宏马海乐
Owner JIANGSU UNIV
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