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Preparation process of longan wine

A preparation process and longan wine technology, applied in the field of longan wine preparation technology, can solve the problems of inability to retain the longan fragrance, the longan fragrance is not strong, the preparation process is complicated, etc., and achieve the effects of excellent nutrition, preservation of integrity, and improved taste.

Inactive Publication Date: 2018-12-07
TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the longan wine obtained by fermentation in the above-mentioned method is that the longan fragrance is not strong and cannot keep the fragrance when the longan is fresh, and secondly, the wine is not mellow enough, and the preparation process is complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation technology of longan wine, operation steps are as follows:

[0019] (1) Add pectinase with a mass concentration of 1% to freshly picked longans with high maturity, peeled and pitted, keep the temperature at 40°C for 40 minutes, then sterilize in a water bath at 70°C for 9 minutes, and cool to 40°C;

[0020] (2) Put the material obtained after cooling in step (1) into a fermenter. The fermenter is not filled with materials, and the remaining space in the tank is 1 / 10 of the capacity of the fermenter. Then add fermenting bacteria into the fermenter seeded, sealed, kept at a temperature of 24°C for 4 months, filtered after fermentation, and sterilized to obtain longan wine; wherein, the fermented strains were composed of 50% saccharomyces, 20% lactic acid bacteria, and 30% Composition of acetic acid bacteria.

Embodiment 2

[0022] A kind of preparation technology of longan wine, operation steps are as follows:

[0023] (1) Add pectinase with a mass concentration of 2% to the freshly picked longans with high maturity, peeled and pitted, keep the temperature at 40°C for enzymolysis for 40 minutes, then sterilize in a water bath at 70°C for 8 minutes, and cool to 40°C;

[0024] (2) Put the material obtained after cooling in step (1) into a fermenter. The fermenter is not filled with materials, and the remaining space in the tank is 1 / 10 of the capacity of the fermenter. Then add fermenting bacteria into the fermenter seeded, sealed, kept at a temperature of 24°C for 4 months, filtered after fermentation, and sterilized to obtain longan wine; wherein, the fermented strains were composed of 50% saccharomyces, 20% lactic acid bacteria, and 30% Composition of acetic acid bacteria.

Embodiment 3

[0026] A kind of preparation technology of longan wine, operation steps are as follows:

[0027] (1) Add pectinase with a mass concentration of 1.5% to freshly picked longans with high maturity, peeled and pitted, keep the temperature at 40°C for enzymolysis for 40 minutes, then sterilize in a water bath at 70°C for 8 minutes, and cool to 40°C;

[0028] (2) Put the material obtained after cooling in step (1) into a fermenter. The fermenter is not filled with materials, and the remaining space in the tank is 1 / 10 of the capacity of the fermenter. Then add fermenting bacteria into the fermenter seeded, sealed, kept at a temperature of 24°C for 4 months, filtered after fermentation, and sterilized to obtain longan wine; wherein, the fermented strains were composed of 50% saccharomyces, 20% lactic acid bacteria, and 30% Composition of acetic acid bacteria.

[0029] In the process of the present invention, the fermented strains composed of multiple strains mixed, the oxygen in th...

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PUM

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Abstract

The invention discloses a preparation process of longan wine. The preparation process comprises the following operation steps: (1) adding pectinase into longan which is freshly picked, is high in maturity degree and is peeled and enucleated, and then performing enzymolysis, sterilization and cooling; (2) adding fermentation strains into the materials obtained after cooling in the step (1), performing sealed fermentation, performing filtration after fermentation is completed, and performing sterilization to obtain the longan wine, wherein the fermentation strains are prepared from 50 percent ofsaccharomycetes, 20 percent of lactobacillus and 30 percent of acetobacter in percentage by mass. The process disclosed by the invention has the advantages that the peeled and enucleated longan pulpsare directly subjected to enzymolysis by adopting pectinase and are then fermented, and the completeness of the fruit flesh is kept to the maximum extent, the content of longan nutrient substances inwine products is improved preferably, and the original taste is maintained; fermentation is carried out by further adopting mixed fermentation strains, and the fermented original wine has warming andinvigorating functions, has a fragrance, tastes sweet, and is rich in longan nutrition; and moreover, the taste is improved, and the longan wine is more excellent in nutrition.

Description

technical field [0001] The invention relates to a preparation process of fruit wine, in particular to a preparation process of longan wine. Background technique [0002] Longan (Dimocarpus longan Lour.), also known as longan, is a puzzle. The local people in Putian call it Sanchi Nongwei. Fruit subglobose, usually yellowish brown or sometimes grayish yellow, slightly rough outside, or rarely with slightly convex nodules; seeds dark brown, shiny, all covered by fleshy arils. It is widely cultivated from southwestern to southeastern China, with Guangdong being the most prosperous, followed by Fujian; wild or semi-wild in sparse forests in Yunnan and southern Guangxi. Longan is one of the famous fruit trees in the south and southeast of China. It is often compared with litchi. Longan is rich in glucose, sucrose and protein, and has a relatively high iron content, which can increase energy and supplement nutrition. [0003] However, longan is hot in nature, and it is easy to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张古权
Owner TIANE COUNTY PINGCHANG ECOLOGICAL AGRI