Method for processing litchi fruit wine

A technology of lychee fruit wine and a processing method, which is applied in the processing field of fruit wine, can solve the problems of unstable color, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., so as to ensure the taste, improve the juice yield, and overcome the problems of poor filtering effect. Effect

Inactive Publication Date: 2019-03-26
程颖杰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing lychee fruit wine has defects such as low lychee juice yield, poor enzymolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of lychee fruit wine. Processing method of lychee fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0017] Example 1:

[0018] 1. Raw material pretreatment: select 70kg of fresh, disease-free lychees and wash them as spare raw materials;

[0019] 2. Mixing and beating: mix the cleaned lychees with 30kg of bran, the fineness of the bran is 150 mesh, the mixing and soaking time is 30 hours, the temperature is 38°C, and beating is performed;

[0020] 3. Composite enzyme treatment: take 3.5kg of pectinase, 0.75kg of cellulase and 0.75kg of hemicellulase and mix them, place them in the slurry treated by beating at a ratio of 5% by weight, control the temperature at 45°C, and for 7 hours;

[0021] 4. Juicing and filtering: Juicing and filtering the slurry treated with compound enzymes to obtain lychee pulp;

[0022] 5. Enzymatic clarification: add 1.5kg of pectinase to the weight of litchi pulp, control the temperature at 38°C for 5 hours, and obtain litchi liquid;

[0023] 6. Yeast strains: isolate fruit wine yeast from the surface of litchi, cultivation soil, etc., screen sui...

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PUM

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Abstract

The invention discloses a method for processing litchi fruit wine. The method comprises the following steps: screening fresh and disease-free litchis, cleaning, mixing with bran, pulping, performing complex enzyme treatment, juicing, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, clarification, packaging, sterilizing and obtaining the finished product. The litchi fruit wine made by the method disclosed by the invention is strong in fruity flavor, stable in color, mellow in taste and excellent in quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of litchi fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions. The prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing lychee fruit wine has defects such as low lychee juice yield, poor enzymolysis effect, long aging time of fruit wine, unstable color a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/044C12H1/07C12R1/865
CPCC12G3/02C12H1/0408C12H1/063
Inventor 程颖杰
Owner 程颖杰
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