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

Method used

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  • Preparation method for lychee wine

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Example Embodiment

[0022] Example 1

[0023] A method for preparing lychee wine includes the following steps:

[0024] (1) Raw material selection: choose fresh lychees with uniform size, no mechanical damage and no pests as raw materials, rinse the fresh lychees, remove the pits and peel to obtain the lychee pulp;

[0025] (2) Juicing pretreatment: irradiate the lychee pulp with red light with an irradiation intensity of 130Lx and an irradiation height of 8cm until the moisture content of the lychee pulp is 82%;

[0026] (3) Juicing enzymatic hydrolysis: the lychee pulp is squeezed to obtain a mixed juice, and pectinase with a concentration of 1% and a mass of 0.03% of the quality of the mixed juice is added to the mixed juice at 38°C Enzymatically hydrolyze for 1.5h, filter to get lychee juice;

[0027] (4) Pre-processing for blending: adding liquid nitrogen with a mass of 1% of the mass of the lychee juice to the above-mentioned lychee juice, and then maintaining the pressure for 150-180s under a press...

Example Embodiment

[0031] Example 2

[0032] A method for preparing lychee wine includes the following steps:

[0033] (1) Raw material selection: select fresh lychees with uniform size, no mechanical damage, and no disease and insect pests as the raw materials, rinse the fresh lychees, remove the pits and peel to obtain the lychee pulp;

[0034] (2) Juicing pretreatment: irradiate the lychee pulp with red light with an irradiation intensity of 140Lx and an irradiation height of 9cm until the moisture content of the lychee pulp is 83%;

[0035] (3) Juicing enzymatic hydrolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed juice, and pectinase with a concentration of 1.2% and a mass of 0.04% of the quality of the mixed juice is added to the mixed juice at 39°C Enzymatically hydrolyze for 1.7h, filter to get lychee juice;

[0036] (4) Pre-processing for blending: adding liquid nitrogen with a mass of 1.3% of the mass of the lychee juice to the above-mentioned lychee juice, and then maintai...

Example Embodiment

[0040] Example 3

[0041] A method for preparing lychee wine includes the following steps:

[0042] (1) Raw material selection: choose fresh lychees with uniform size, no mechanical damage and no pests as raw materials, rinse the fresh lychees, remove the pits and peel to obtain the lychee pulp;

[0043] (2) Juicing pretreatment: irradiate the lychee pulp with red light with an irradiation intensity of 150Lx and an irradiation height of 10cm until the moisture content of the lychee pulp is 84%;

[0044] (3) Juicing enzymatic hydrolysis: The lychee pulp is squeezed to obtain a mixed juice, and pectinase with a concentration of 1.3% and a mass of 0.05% of the quality of the mixed juice is added to the mixed juice at 40°C Enzymatically hydrolyze for 2h, filter to get lychee juice;

[0045] (4) Pre-processing for blending: adding liquid nitrogen with a mass of 1.5% of the mass of the lychee juice to the above-mentioned lychee juice, and then maintaining the pressure for 180s under a pressu...

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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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