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Sterilization and clarification method of aged litchi alcoholic beverage

A technology for alcoholic beverages and lychee, which is applied in the field of sterilization and clarification of aged lychee alcoholic beverages. It can solve problems such as endangering human health, destroying active ingredients, and affecting product sales, and achieves the effects of increasing production, reducing volatile acid content, and inhibiting acetic acid. The effect produced

Active Publication Date: 2020-11-20
福建泉智生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the prior art, the miscellaneous bacteria are killed by adding sodium sulfite, thereby reducing the volatile acid content of the final fermentation, but the addition of sodium sulfite is harmful to human health and affects product sales; in the prior art, microwave heating lamps are also used for sterilization, although It will not introduce harmful substances, but it will destroy the active ingredients in the wine and affect the quality of the wine

Method used

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  • Sterilization and clarification method of aged litchi alcoholic beverage
  • Sterilization and clarification method of aged litchi alcoholic beverage
  • Sterilization and clarification method of aged litchi alcoholic beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0050] (1) Litchi treatment: select 5 kg of fresh fairy lychees with nine maturity, uniform color, good shape, and no damage by diseases and insect pests, and prepare sodium chloride, sodium carbonate, sodium bicarbonate, and water at a mass ratio of 5:5:5:1000. Mixed solution, soak lychees in the mixed solution for 60 minutes to remove harmful substances, then rinse with clean water, peel off the shell, remove the core and make a pulp, add 100 mg of immobilized cellulase, mix evenly, and perform enzymatic hydrolysis while ultrasonicating. The ultrasonic power is 50w. The enzymatic hydrolysis temperature is 18°C, the enzymatic hydrolysis time is 4 hours, then squeezed, filtered with a 100-mesh sieve to obtain clarified litchi juice, and the juice yield is tested;

[0051] (2) Sterilization treatment of lychee juice: add sucrose and malic acid to lychee juice, adjust the sugar content to 20 o brix, the pH is 3.8, then add 1g of dimethyl dicarbonate, and treat at room temperatur...

Embodiment 2

[0063] (1) Litchi treatment: select 5 kg of fresh glutinous rice citrus lychees that are nine-mature, uniform in color, good in shape, and free of diseases and insect pests, and prepare a mixture of sodium chloride, sodium carbonate, sodium bicarbonate, and water at a mass ratio of 5:5:5:1000 solution, soak the lychees in the mixed solution for 53.4min to remove harmful substances, then rinse them with clean water, peel off the shell, remove the nucleus and make a pulp, add 142mg of immobilized polygalacturonase, mix well, and ultrasonically, while enzymolysis, ultrasonic The power is 61.2w, the enzymolysis temperature is 19.4°C, and the enzymolysis time is 3.2h, then squeezed and filtered with a 120-mesh sieve to obtain clarified lychee juice, and the juice yield is tested;

[0064] (2) Sterilization treatment of lychee juice: add sucrose and malic acid to lychee juice to adjust the sugar content to 21.6 o brix, pH is 3.8, then add 1.1g dimethyl dicarbonate, treat at room tem...

Embodiment 3

[0076] (1) Litchi treatment: select 5 kg of fresh Huaizhi litchi with nine maturity, uniform color, good shape, and no pests, and prepare a mixture of sodium chloride, sodium carbonate, sodium bicarbonate, and water at a mass ratio of 5:5:5:1000. solution, soak the lychee in the mixed solution for 50.4min to remove harmful substances, then rinse it with clean water, peel off the shell, remove the nucleus and make a pulp, add 172mg of immobilized pectin decomposing enzyme, mix well, and perform enzymatic hydrolysis while ultrasonicating, with the ultrasonic power of 67.6 w, the enzymolysis temperature is 20.3°C, the enzymolysis time is 2.6h, then squeezed, filtered with a 132-mesh sieve to obtain clarified lychee juice, and the juice yield is tested;

[0077] (2) Sterilization treatment of lychee juice: add sucrose and malic acid to lychee juice to adjust the sugar content to 24.4 o brix, pH is 3.8, then add 1.1g dimethyl dicarbonate, treat at room temperature for 5.1h, get ste...

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Abstract

The invention discloses a sterilization and clarification method of an aged litchi alcoholic beverage, and relates to the field of sterilization, purification, clarification and aging of alcoholic beverages, and the method comprises the following steps: (1) litchi treatment, (2) litchi juice sterilization treatment: adding sucrose and malic acid into litchi juice, adjusting sugar degree and pH, and adding dimethyl dicarbonate, and treating at normal temperature to obtain sterilized litchi juice; (3) litchi juice fermentation: uniformly mixing the sterilized litchi juice, saccharomycetes, citric acid, amino acids, preservatives, vitamins and absolute ethyl alcohol, and performing sealed fermentation to obtain the litchi alcoholic beverage; (4) clarifying the litchi alcoholic beverage: adding bentonite into the litchi raw wine, uniformly stirring, standing, taking supernate, and filtering to obtain clarified wine liquid; and (5) wine liquid aging process: heating the clarified wine liquid to 70 DEG C, keeping the temperature for 10 minutes, quickly cooling to-7-0 DEG C, and keeping the temperature for 5-15 days to obtain the aged litchi alcoholic beverage.

Description

technical field [0001] The invention relates to the fields of sterilization, purification, clarification and aging of alcoholic beverages, in particular to a method for sterilization and clarification of aged lychee alcoholic beverages. Background technique [0002] China is a big producer of lychees. The planting area and output of lychees rank first in the world. Litchi is delicious and nutritious. It is a very good fruit. However, fresh lychees are easy to deteriorate during storage and the storage cost is high. During the production period, the rot and deterioration of a large number of lychees lead to a serious decline in the income of the fruit farmers. Therefore, how to further process the lychees, on the one hand, further increase the added value of the lychees, and on the other hand, deal with the lychees that cannot be sold to increase the income of the fruit farmers. It is of great significance, and the production of lychee fruit wine is a very good choice. Lyche...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/024C12H1/044C12H1/052C12H1/22C12N11/089D06M13/21D06M13/144
CPCC12H1/0408C12H1/0416C12H1/22C12N9/18C12N9/2402C12N9/2437C12N9/88C12Y301/01011C12Y302/01015C12Y402/02002C12G3/024C12G3/026C12N11/089D06M13/144D06M13/203D06M2101/06
Inventor 崔明
Owner 福建泉智生物科技有限公司
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