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

Pending Publication Date: 2021-03-19
LUZHOU PINCHUANG TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a semi-fermented longan fermented liquid, which solves the shortcomings of pure fermented longan fruit wine with high fusel oil and is easy to get on top, and the shortcomings of purely extracted longan fruit wine that are not rich in flavor and have a single taste level.

Method used

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  • Longan fermentation liquor, longan compound wine and preparation method
  • Longan fermentation liquor, longan compound wine and preparation method
  • Longan fermentation liquor, longan compound wine and preparation method

Examples

Experimental program
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Effect test

Embodiment

[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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PUM

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Abstract

The invention belongs to the field of foods, and particularly relates to a fresh longan fermentation liquor and a preparation method thereof. The technical problem to be solved by the invention is toprovide the longan fermentation liquor and the preparation method thereof. The preparation method comprises the following steps of A, fermenting longan flesh at 25-28 DEG C for 4-8 hours; B, adding white granulated sugar, citric acid and malic acid, performing uniform mixing, and carrying out fermentation at 6-8 DEG C for 4-6 days; and C, carrying out pulping together to obtain longan pulp, addingpectinase and activated yeast, carrying out sealed fermentation at 18-25 DEG C until the alcoholic strength reaches 2-4% vol, and performing separation to obtain the longan fermentation liquor. The longan fermentation liquor has the characteristics of low fusel oil content and rich taste levels.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to longan fermented liquid, longan wine and a preparation method thereof. Background technique [0002] Longan has the value of both medicine and food. It is rich in nutrients such as protein, calcium, iron, and vitamins, and also contains a large amount of active ingredients such as polysaccharides, polyphenols, and flavonoids. Modern pharmacological research shows that longan has the effects of enhancing immunity, regulating endocrine, anti-oxidation, anti-aging, anti-stress, anti-anxiety, and anti-tumor. Therefore, longan has high nutritional and health value. [0003] my country is a big country of longan planting, and its annual output accounts for more than 70% of the world's total output. Every year, some longan is processed and utilized, some longan is sold in the form of fresh fruit, and a large part of longan is discarded due to corruption and deterioration due ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/055
CPCC12G3/024C12G3/055
Inventor 喻学淳唐智刘文虎胡永奇邓波雷翔云许涛
Owner LUZHOU PINCHUANG TECH
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