Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 "unsalable", and generally after 3 days after maturity, the skin of longan begins to Wrinkles and start to rot within 5 days, seriously affecting the commerciality and appearance of fresh fruit

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for longan fermented wine, comprising the following steps:

[0021] (1) Raw material pretreatment: select 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 a beater to squeeze the juice, and filter to obtain clarified longan juice;

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

[0024] (4) Yeast rehydration and activation: Add distilled water with a weight ratio of 10 times to the weighed yeast, stir evenly, and activate in a 35°C 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 well.

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

[0027] (7) Filtration and aging: filter the fermented longan raw wine, and then seal and age in a 4°C incu...

Embodiment 2

[0030] A preparation method for longan fermented wine, comprising the following steps:

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

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

[0033] (3) Blending: add white sugar to the longan juice until the sugar content of the juice is 28%;

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

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

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

[0037] (7) Filtration and aging: filter the fermented longan raw wine, and then seal and age in a 4°C incu...

Embodiment 3

[0040] A preparation method for longan fermented wine, comprising the following steps:

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

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

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

[0044] (4) Yeast rehydration and activation: Add distilled water with a weight ratio of 10 times to the weighed yeast, stir evenly, and activate in a 35°C 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 well.

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

[0047] (7) Filtration and aging: filter the fermented longan raw wine, and then seal and age in a 4°C incu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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.

Description

technical field [0001] The invention relates to a preparation method of longan fermented wine, in particular to washing longan, peeling and removing the core, squeezing juice, filtering, inoculating, fermenting, filtering, aging, sterilizing and packaging the longan fermented wine, which belongs to the field of fermented wine processing. Background technique [0002] Longan is a Sapindaceae longan ( Dimocarpus Longan Lour.), also known as longan, is a nourishing good product with the same source of medicine and food. The medical value of longan has been recorded in the "Materia Medica": "Longan is sweet and flat, non-toxic, mainly cures evil spirits in the five internal organs, Anzhi is anorexic, long-term use is strong, smart, light and not old, and enlightens the gods." Li Shizhen mentioned in "Compendium of Materia Medica": "Longan appetizers, invigorates the spleen, nourishes deficiency, and improves intelligence." Longan has many functions such as strengthening yang a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 赖梓洋
Owner 高州市大田顶农业发展有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com