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Preparation method for lychee wine

A technology for lychee wine and lychee wine is applied in the field of preparation of lychee wine, which can solve the problems of heat-sensitivity and easy browning of raw materials, difficulty in ensuring the quality of lychee wine, etc., and achieve the effects of curbing browning, curbing rancidity, and having a sour and sweet taste.

Inactive Publication Date: 2018-12-07
广西涛涛生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production process requirements of lychee wine are relatively strict, it is still difficult to guarantee the good quality of lychee wine and win the favor of consumers due to the heat sensitivity of the raw materials themselves, easy browning and other problems.

Method used

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  • Preparation method for lychee wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of lychee wine, comprising the following steps:

[0024] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no damage by diseases and insect pests as raw materials, after rinsing the fresh lychees, remove the core and peel the skin to obtain lychee pulp;

[0025] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 130Lx and an irradiation height of 8cm to irradiate the litchi pulp until the water content of the litchi pulp is 82%;

[0026] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the mixed fruit juice is added with a concentration of 1% and a quality of 0.03% of the mixed fruit juice. Enzymolysis for 1.5h, filtering to obtain lychee juice;

[0027] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1% of the quality of the litchi juice to the above-mentioned litchi juice, pressurize it under...

Embodiment 2

[0032] A preparation method of lychee wine, comprising the following steps:

[0033] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no damage by diseases and insect pests as raw materials, after rinsing the fresh lychees, remove the core and peel the skin to obtain lychee pulp;

[0034] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 140Lx and an irradiation height of 9cm to irradiate the litchi pulp until the water content of the litchi pulp is 83%;

[0035] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the concentration is 1.2% in the mixed fruit juice, and the quality is 0.04% of the quality of the mixed fruit juice. Enzymolysis for 1.7h, filtering to obtain lychee juice;

[0036] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1.3% of the mass of the litchi juice to the above litchi juice, pressurize it under...

Embodiment 3

[0041] A preparation method of lychee wine, comprising the following steps:

[0042] (1) Raw material selection: select fresh lychees with uniform size, no mechanical damage and no pests and diseases as raw materials, after rinsing the fresh lychees, remove the core and peel the skin to obtain lychee pulp;

[0043] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 150Lx and an irradiation height of 10cm to irradiate the litchi pulp until the water content of the litchi pulp is 84%;

[0044] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the concentration of 1.3% and 0.05% of the quality of the mixed fruit juice are added to the mixed fruit juice. Enzymolysis for 2 hours, filtered to obtain lychee juice;

[0045] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1.5% of the quality of the litchi juice to the above-mentioned litchi juice, pressurize it under a pressure...

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Abstract

The invention belongs to the technical field of food processing, and discloses a preparation method for lychee wine. The preparation method for the lychee wine includes the following steps: (1) selection of raw materials: namely a steps of selecting high-quality lychees, and denucleating and peeling to obtain lychee pulp; (2) pre-treatment of juicing: namely a step of performing irradiation treatment on the lychee pulp with red light; (3) juicing and performing enzymatic hydrolysis: namely a step of adding pectinase for performing enzymatic hydrolysis after the lychee pulp is juiced; (4) pre-treatment of blending: namely a step of adding liquid nitrogen to lychee juice, and performing high pressure treatment; (5) blending: namely a step of adding remaining components for mixing; (6) fermentation: namely a step of inoculating microzyme into the blending juice for performing fermentation; and (7) aging: namely a step of aging a wine liquid obtained by the fermentation liquor to obtain the lychee wine. The preparation method for the lychee wine effectively curbs the rancidity and browning of the lychee wine; and the prepared lychee wine has the characteristics of fine and harmonious aroma, long lasting fragrance, sweet and sour taste, palatability, mellowness and pureness, and sweet aftertaste, and is good in quality.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of lychee wine. 【Background technique】 [0002] Litchi belongs to the genus Litchi of Sapindaceae. It is a famous characteristic fruit in southern China. Its fruit is rich in nutrition, bright in color, tender and juicy, and sweet in flavor. Great reputation. However, because the harvest season of lychee is the high temperature season in midsummer, it is not resistant to high temperature and storage and transportation after harvesting. Usually, untreated lychees can only be stored for 20 days at a low temperature of 2-5°C, which seriously restricts the long-distance transportation and sales of lychees. [0003] Lychee wine is a kind of healthy fruit wine made from high-quality fresh lychee as raw material, after washing, draining, peeling, pitting, squeezing, and low-temperature fermentation. It has a broad market prospect. Although the productio...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/048C12H1/052
CPCC12G3/02C12H1/0408C12H1/0416
Inventor 黎涛
Owner 广西涛涛生态农业科技有限公司
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