Method for preparing longan fermented wine

A fermented wine and longan technology, which is applied in the field of longan fermented wine preparation, can solve the problems of easy browning, affecting the commerciality and appearance of fresh fruit, unsalable longan, etc., and achieve the effect of long aftertaste, good sales prospect and rich nutrition

Pending Publication Date: 2020-01-17

高州市大田顶农业发展有限公司

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AI-Extracted Technical Summary

Problems solved by technology

Due to its characteristics of easy browning and rot, longan is generally eaten fresh, but with the increase of planting area and the limitation of sales market, longan often appears "unsal...

Abstract

The invention relates to a method for preparing longan fermented wine, and belongs to the technical field of fermented wine processing. The method for preparing the longan fermented wine comprises thesteps that longan is used as main raw materials, the longan is cleaned, the peel and cores of the longan are removed, the longan is subjected to juice squeezing, filtered, inoculated, fermented, filtered and subjected to ageing and sterilizatin packaging, and finally the longan fermented wine product with rich aroma, long aftertaste and rich taste is prepared; and the longan fermented wine is rich in nutrition, moderately sweet and sour, cool and refreshing, has oxidation resistance, aging resistance, cancer resistance, blood sugar lowering and other effects, and has excellent sales prospects.

Application Domain

Alcoholic beverage preparation

Technology Topic

Cancer resistanceWell nourished +4

Examples

Experimental program(3)

Example Embodiment

[0019] Example 1

[0020] A method for preparing fermented longan wine includes the following steps:

[0021] (1) Raw material pretreatment: choose complete, fresh, pest-free, mature longan, wash, peel and remove the core to get the meat;

[0022] (2) Juicing and filtering: Put the longan pulp into the beater to squeeze the juice, and filter to obtain clarified longan juice;

[0023] (3) Blending: add white granulated sugar to longan juice until the juice brix is 22%;

[0024] (4) Yeast rehydration activation: add 10 times the weight of distilled water to the weighed yeast, stir it evenly, and activate it in a 35℃ water bath for 30 minutes;

[0025] (5) Inoculation: Add the activated yeast liquid to the prepared longan juice at a ratio of 0.1% of the juice, and shake it well.

[0026] (6) Fermentation: incubate at a constant temperature for 6 days in a 20°C incubator;

[0027] (7) Filtration and aging: filter the fermented raw longan wine, and then seal and age it in a 4°C incubator for 30 days;

[0028] (8) Sterilization packaging: the aged wine body is subjected to ultra-high pressure sterilization and then packaged into a finished product to obtain the longan fermented wine.

Example Embodiment

[0029] Example 2

[0030] A method for preparing fermented longan wine includes the following steps:

[0031] (1) Raw material pretreatment: choose complete, fresh, pest-free, mature longan, wash, peel and remove the core to get the meat;

[0032] (2) Juicing and filtration: Put the longan pulp into the beater to squeeze the juice, and filter to obtain clarified longan juice;

[0033] (3) Blending: adding white granulated sugar to longan juice until the juice brix is 28%;

[0034] (4) Yeast rehydration activation: add 10 times the weight of distilled water to the weighed yeast, stir it evenly, and activate it in a 35℃ water bath for 30 minutes;

[0035] (5) Inoculation: Add the activated yeast liquid to the prepared longan juice at 0.3% of the juice, and shake it well.

[0036] (6) Fermentation: incubate at a constant temperature for 6 days in a 20°C incubator;

[0037] (7) Filtration and aging: filter the fermented raw longan wine, and then seal and age it in a 4°C incubator for 30 days;

[0038] (8) Sterilization packaging: the aged wine body is subjected to ultra-high pressure sterilization and then packaged into a finished product to obtain the longan fermented wine.

Example Embodiment

[0039] Example 3

[0040] A method for preparing fermented longan wine includes the following steps:

[0041] (1) Raw material pretreatment: choose complete, fresh, pest-free, mature longan, wash, peel and remove the core to get the meat;

[0042] (2) Juicing and filtration: Put the longan pulp into the beater to squeeze the juice, and filter to obtain clarified longan juice;

[0043] (3) Blending: add white granulated sugar to the longan juice until the juice brix is 25%;

[0044] (4) Yeast rehydration activation: add 10 times the weight of distilled water to the weighed yeast, stir it evenly, and activate it in a 35℃ water bath for 30 minutes;

[0045] (5) Inoculation: Add the activated yeast liquid to the prepared longan juice at a ratio of 0.2% of the juice, and shake it well.

[0046] (6) Fermentation: incubate at a constant temperature for 6 days in an incubator at 20°C;

[0047] (7) Filtration and aging: filter the fermented raw longan wine, and then seal and age it in a 4°C incubator for 30 days;

[0048] (8) Sterilization packaging: the aged wine body is subjected to ultra-high pressure sterilization and then packaged into a finished product to obtain the longan fermented wine.

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Classification and recommendation of technical efficacy words

full of nutrition
lingering aftertaste

Method for preparing longan fermented wine

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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