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
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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...
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