Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Litchi brandy and preparation method thereof

A technology for brandy and lychee, applied in the field of lychee brandy and its preparation, can solve problems such as bad taste, achieve the effects of thick taste, prevent the growth of miscellaneous bacteria, and improve flavor

Inactive Publication Date: 2018-10-16
GUANGXI YUNHENG WINERY
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to prevent the growth of miscellaneous bacteria and improve the flavor of the raw wine, citric acid was added at 4, 6, 8, and 10 g / L respectively, and the resulting pH values ​​were 3.34, 3.20, 3.0l, and 2.91, respectively, and the fermentation was carried out, but the resulting taste was not good.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Litchi brandy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of lychee brandy, comprising the steps of:

[0032] 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;

[0033] 2) Squeeze the lychee meat, collect the juice, add 0.8w / w% pectinase to the juice, add 1.0w / w% Nimzi fruit extract to the juice, mix well, enzymatic hydrolysis temperature 20-22°C, enzymatic The hydrolysis pH is 3.2-3.5, the enzymatic hydrolysis time is 6h, and transferred to the fermenter after the end;

[0034] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve It is obtained after activating for 30 minutes, the amount of high-activity yeast liquid added is 8% of the weight of the fer...

Embodiment 2

[0044] A preparation method of lychee brandy, comprising the steps of:

[0045] 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;

[0046] 2) Squeeze the lychee meat, collect the juice, add 1.0w / w% pectinase to the juice, add 1.0w / w% Nimeng fruit extract to the juice, mix well, enzymatic hydrolysis temperature 20-22°C, enzymatic The hydrolysis pH is 3.2-3.5, the enzymolysis time is 8h, and transferred to the fermenter after the end;

[0047] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve It is obtained after activating for 30 minutes, the amount of high-activity yeast liquid added is 10% of the weight of the fermentati...

Embodiment 3

[0057] A preparation method of lychee brandy, comprising the steps of:

[0058] 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;

[0059] 2) Squeeze the lychee meat, collect the juice, add 1.0w / w% pectinase to the juice, add 1.5w / w% Nimeng fruit extract to the juice, mix well, enzymatic hydrolysis temperature 20-22°C, enzymatic The hydrolysis pH is 3.2-3.5, the enzymolysis time is 8h, and transferred to the fermenter after the end;

[0060] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve It is obtained after activating for 30 minutes, the amount of high-activity yeast liquid added is 10% of the weight of the fermentati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses litchi brandy and a preparation method thereof. The preparation method comprises the following steps: 1) raw material selection and processing: selecting fresh litchis, removing branches and leaves, fruits with diseases and pests, decayed fruits, rotten fruits and immature fruits, washing, draining, peeling, removing seeds, and removing decayed pulp and remnant seeds; 2) squeezing litchi pulp, collecting juice, adding 0.8-1.0w / w% of pectinase into the juice, adding 1.0-1.5w / w% of an extracting solution of fructus rhodomyrtus tomentosa into the juice, mixing evenly, allowing enzymatic hydrolysis for 6-8 h at a temperature of 20-22 DEG C and a pH value of 3.2-3.5, and transferring into a fermentation tank after the enzymatic hydrolysis is finished; 3) fermentation: adjusting the pH value to 3.0 and alcohol content to 4 degrees, then adding high-activity yeast liquid, allowing fermentation for 5-7 days at the temperature of 20-21 DEG C; 4) distillation; 5) ageing:transferring the distilled litchi brandy into a oak barrel for ageing, the storage temperature is 15-25 DEG C and the humidity is 70-85%; 6) blending, filtering, canning and sterilizing to obtain a finished product.

Description

technical field [0001] The invention relates to a kind of wine, specifically a kind of lychee brandy, and also relates to a preparation method of the wine. Background technique [0002] Brandy, originally from the Dutch word Brandewijn, means "fired wine". In a narrow sense, it refers to the high-alcohol wine obtained by distilling grapes after fermentation, and then stored in oak barrels. Brandy is a kind of distilled wine, which is brewed from fruit after fermentation, distillation and storage. The distilled wine made from grapes is called grape brandy. The brandy often mentioned refers to grape brandy. If other fruit raw materials are used to brew brandy, the name of the fruit should be added, such as apple brandy, cherry brandy, etc. [0003] 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 a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02C12H6/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com