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Litchi wine and preparation method thereof

A lychee wine and lychee technology are applied in the field of lychee wine and its preparation to achieve the effects of unique flavor, rich fruit aroma and mellow taste

Inactive Publication Date: 2020-08-18
茂名市百年红酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the common lychee wine in the market is mostly obtained by soaking white wine and lychee pulp, and most of the lychee rice wine is blended after separate fermentation. There are few reports on the wine making method of mixing lychee pulp and rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of lychee wine and preparation method thereof, comprises the following steps:

[0024] (1) Litchi pretreatment: After the fresh litchi has passed the inspection of pesticide residues, sugar and acid content and other indicators, and removes rotten and diseased fruits, it is washed, peeled and pitted;

[0025] (2) Rice pretreatment: wash the qualified high-quality rice for later use;

[0026] (3) Lychee dehydration: Take 100 catties of fresh lychee meat after peeling and removing the core, and dehydrate it to 80 catties in a centrifugal dehydrator;

[0027] (4) Mixed sterilization: Add 100 catties of rice to the dehydrated lychee meat, stir evenly, and cook to sterilize;

[0028] (5) Breeding of strains: Separation and purification of wine-producing yeast from the surface of litchi, and optimization and screening of different strains after subculture, and selection of special yeast suitable for litchi wine fermentation;

[0029] (6) Inoculation: Strictly follow ...

Embodiment 2

[0035] A kind of lychee wine and preparation method thereof, comprises the following steps:

[0036] (1) Litchi pretreatment: After the fresh litchi has passed the inspection of pesticide residues, sugar and acid content and other indicators, and removes rotten and diseased fruits, it is washed, peeled and pitted;

[0037] (2) Rice pretreatment: wash the qualified high-quality rice for later use;

[0038] (3) Lychee dehydration: Take 100 catties of fresh lychee meat after peeling and removing the core, and dehydrate it to 80 catties in a centrifugal dehydrator;

[0039] (4) Mixed sterilization: Add 100 catties of rice to the dehydrated lychee meat, stir evenly, and cook to sterilize;

[0040] (5) Breeding of strains: Separation and purification of wine-producing yeast from the surface of litchi, and optimization and screening of different strains after subculture, and selection of special yeast suitable for litchi wine fermentation;

[0041] (6) Inoculation: Strictly follow ...

Embodiment 3

[0047] A kind of lychee wine and preparation method thereof, comprises the following steps:

[0048] (1) Litchi pretreatment: After the fresh litchi has passed the inspection of pesticide residues, sugar and acid content and other indicators, and removes rotten and diseased fruits, it is washed, peeled and pitted;

[0049] (2) Rice pretreatment: wash the qualified high-quality rice for later use;

[0050] (3) Lychee dehydration: Take 100 catties of fresh lychee meat after peeling and removing the core, and dehydrate it to 80 catties in a centrifugal dehydrator;

[0051] (4) Mixed sterilization: Add 100 catties of rice to the dehydrated lychee meat, stir evenly, and cook to sterilize;

[0052] (5) Breeding of strains: Separation and purification of wine-producing yeast from the surface of litchi, and optimization and screening of different strains after subculture, and selection of special yeast suitable for litchi wine fermentation;

[0053] (6) Inoculation: Strictly follow ...

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PUM

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Abstract

The invention relates to litchi wine and a preparation method thereof, and belongs to the technical field of fruit wine processing. The method specifically comprises the following steps of: carrying out thermal dehydration on fresh litchi pulp by using a centrifugal dehydrator; mixing with rice, steaming, sterilizing, cooling, fermenting for 15-25 days by taking domesticated special yeast for thelitchi wine as a fermentation strain, adding 10-20 jin of liquor, continuing to ferment for 8-15 days, performing sealed sterilization at a high temperature (80-100 DEG C) for 20-40 minutes, removingresidues, filtering, ageing for 5-8 months, and sub-packaging to obtain the litchi wine. The obtained product is clear, transparent, rich in fruity flavor, savoury and mellow in taste and unique in flavor.

Description

technical field [0001] The invention relates to a lychee wine and a preparation method thereof, belonging to the technical field of fruit wine processing. Background technique [0002] Litchi (Litchi Chinensis Sonn) is a unique fruit in southern my country. Its pulp is tender and juicy, contains high sugar content, appropriate amount of organic acids and various amino acids, has high nutritional value and unique flavor, and is known as a treasure in the fruit. In recent years, my country has vigorously developed the litchi planting industry, and its output has increased rapidly, and its annual output has ranked first in the world for many years. Since lychee matures in the high temperature season of midsummer, it is difficult to store and keep fresh, so it is of great significance to vigorously develop deep processing of lychee. Lychee fruit wine has mild and refreshing taste, strong fruit flavor, rich in various amino acids, multivitamins and minerals needed by human body,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/024
CPCC12G3/022C12G3/024
Inventor 郭昱辰
Owner 茂名市百年红酒业有限公司