Longan fermentation liquor, longan compound wine and preparation method
A production method and technology of fermentation liquid, which are applied in the field of food processing, can solve the problems of not rich flavor, easy to taste, single taste level and the like, and achieve the effect of rich taste
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[0065] (1) After removing the core and cutting the raw materials, take 700g of crisp green plum, 200g of jujube, 50g of medlar, and 50g of licorice, add them to 10kg of pure water and boil, keep warm at 40°C for 4 hours, add 10kg of alcohol after natural cooling to 60%vol Liquor, shake well, extract for 30 days, and obtain auxiliary solution after filtration;
[0066] (2) Select 100kg of fully mature longan with branches, pick the fruit and remove the bad fruit, and then wash away the sediment by soaking. Before washing, 1 / 3 to 1 / 2 of the longan will cause peel cracking or damage during the fruit picking process. ;
[0067] (3) Take 40 kg of longan pulp after shelling and depitting, and insulate and ferment at 25°C for 8 hours;
[0068] (4) After the longan pulp is fermented, add 3.6kg of white sugar, 120g of citric acid, and 40g of malic acid, stir evenly, soak and ferment at 6°C for 6 days, and regularly discharge the sour gas produced by fermentation;
[0069] (5) After t...
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