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Preparation method of litchi wine

A technology of lychee wine and lychee, which is applied in the field of preparation of lychee wine, can solve the problems of easily browning wine liquid color, cumbersome process, and wine liquid browning, so as to prevent browning of wine industry, high purity of wine liquid, and not easy to brown change effect

Pending Publication Date: 2021-01-19
广东国熙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the existing lychee wine production process, it is necessary to crush the lychee and then extract the lychee. Easy browning changes the color and taste of the wine, which makes it difficult to store lychee wine prepared by traditional techniques for a long time, and the browning of the wine can easily affect product sales

Method used

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Examples

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Embodiment 1

[0031] The embodiment of the present invention provides a preparation method of lychee wine, comprising the following preparation steps.

[0032] Step 1: Screening the lychees to screen out bad fruits, immature and undersized lychees;

[0033] Step 2: After screening, wash the lychees, remove the skin surface moisture in a cool place, peel and remove the core, and then pasteurize at 85-95°C;

[0034] Step 3: after sterilization, add fresh lemon to the meat, break it and stir together, and filter to obtain wine-making slurry;

[0035] Step 4: taking citric acid, yeast liquid and pectinase to prepare fermentation extract;

[0036] Step 5: mixing the fermented liquid extract with the wine-making slurry in proportion, stirring evenly and then standing still to make a fermented liquid;

[0037] Step 6: After fermentation, the fermentation liquid is distilled with slag at low temperature, and the wine liquid is bottled and packaged after distillation to obtain lychee wine.

[003...

Embodiment 2

[0045] The embodiment of the present invention provides a preparation method of lychee wine, comprising the following preparation steps.

[0046] Step 1: Screening the lychees to screen out bad fruits, immature and undersized lychees;

[0047] Step 2: After screening, wash the lychees, remove the skin surface moisture in a cool place, peel and remove the core, and then pasteurize at 85-95°C;

[0048] Step 3: after sterilization, add fresh lemon to the meat, break it and stir together, and filter to obtain wine-making slurry;

[0049] Step 4: taking citric acid, yeast liquid and pectinase to prepare fermentation extract;

[0050] Step 5: mixing the fermented liquid extract with the wine-making slurry in proportion, stirring evenly and then standing still to make a fermented liquid;

[0051] Step 6: After fermentation, the fermentation liquid is distilled with slag at low temperature, and the wine liquid is bottled and packaged after distillation to obtain lychee wine.

[005...

Embodiment 3

[0059] The embodiment of the present invention provides a preparation method of lychee wine, comprising the following preparation steps.

[0060] Step 1: Screening the lychees to screen out bad fruits, immature and undersized lychees;

[0061] Step 2: After screening, wash the lychees, remove the skin surface moisture in a cool place, peel and remove the core, and then pasteurize at 85-95°C;

[0062] Step 3: after sterilization, add fresh lemon to the meat, break it and stir together, and filter to obtain wine-making slurry;

[0063] Step 4: taking citric acid, yeast liquid and pectinase to prepare fermentation extract;

[0064]Step 5: mixing the fermented liquid extract with the wine-making slurry in proportion, stirring evenly and then standing still to make a fermented liquid;

[0065] Step 6: After fermentation, the fermentation liquid is distilled with slag at low temperature, and the wine liquid is bottled and packaged after distillation to obtain lychee wine.

[0066...

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Abstract

The invention provides a preparation method of litchi wine, which comprises the following steps: screening litchis to screen out bad fruits, immature litchis and litchis with too small volume; cleaning the screened litchis, removing moisture on the surfaces of the litchis in the shade, , peeling, denucleating, and pasteurizing at 85-95 DEG C; adding fresh lemons into the sterilized pulp, breakingand stirring, and filtering to obtain wine making slurry; taking citric acid, yeast liquid and pectinase to prepare a fermentation extracting solution; mixing the fermentation extracting solution withthe wine making slurry in proportion, uniformly stirring, and standing to prepare fermentation liquor; and after fermentation, carrying out low-temperature distillation on the fermentation liquor with residues, and then bottling and packaging the distilled liquor to obtain the litchi wine. The method provided by the invention solves the problems that leaching is needed in the existing litchi winepreparation process, the process is tedious, the fruity flavor of the prepared wine is low, and the litchi wine is prone to browning to influence the color and taste of the wine.

Description

technical field [0001] The invention relates to the field of wine products, in particular to a preparation method of lychee wine. Background technique [0002] Litchi is rich in nutrients, containing glucose, sucrose, protein, fat and vitamins A, B, C, etc., as well as various nutrients such as folic acid, arginine, and tryptophan, which are very beneficial to human health. Lychee has the effect of invigorating the spleen and promoting body fluid, regulating qi and relieving pain. It is suitable for weak body, insufficient body fluid after illness, cold stomach pain, hernia pain and other diseases. Modern research has found that lychee has the effect of nourishing brain cells, can improve insomnia, forgetfulness, dreaminess and other symptoms, and can promote skin metabolism and delay aging. [0003] Litchi is the "king of fruits", but "if you leave the original branch, the color will change in one day, the fragrance will change in two days, the taste will change in three d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02
CPCC12G3/024C12H6/02
Inventor 张锦宁
Owner 广东国熙酒业有限公司
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