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Longan fruit wine and preparation method thereof

A technology for longan fruit wine and longan pulp is applied in the field of fruit wine processing to achieve the effects of high nutritional value, rich taste and easy operation

Pending Publication Date: 2022-05-10
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the research about utilizing longan to prepare fruit wine has not been reported both at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of longan fruit wine:

[0027] (1) Select 500g of fresh and plump longan pulp after shelling to obtain pulp pulp;

[0028] (2) Add citric acid to the pulp pulp according to the dosage of 4g citric acid / 1L pulp pulp;

[0029] (3) Take 18g of longan kernels and grind them into longan kernel powder;

[0030] (4) Add longan kernel powder to the meat slurry after acid adjustment to obtain a mixed slurry;

[0031] (5) Add pectinase to the mixed pulp in an amount of 0.1g pectinase / 100g mixed pulp, and then enzymolyze the mixed pulp in a constant temperature water bath at 30-50°C for 1-3 hours to obtain an enzymatic hydrolysis solution;

[0032] (6) Add activated Saccharomyces cerevisiae to the enzymatic hydrolysis solution in an amount of 0.6g Saccharomyces cerevisiae / 1L enzymolysis solution;

[0033] (7) Put the longan syrup added with yeast into a constant temperature fermentation box at 30°C to ferment for 7 days, and then filter it with gauze to obtain longa...

Embodiment 2

[0035] Preparation of longan fruit wine:

[0036] (1) Select 200g of fresh and plump longan pulp after shelling to obtain pulp pulp;

[0037] (2) Add citric acid to the pulp pulp according to the dosage of 2g citric acid / 1L pulp pulp;

[0038] (3) Take 5g of longan core and crush it into longan core powder;

[0039] (4) Add longan kernel powder to the meat slurry after acid adjustment to obtain a mixed slurry;

[0040] (5) Add pectinase to the mixed pulp in an amount of 0.5g pectinase / 100g mixed pulp, and then enzymolyze the mixed pulp in a constant temperature water bath at 30-50°C for 1-3 hours to obtain an enzymatic hydrolysis solution;

[0041] (6) Add activated Saccharomyces cerevisiae to the enzymatic hydrolysis solution in an amount of 0.4g Saccharomyces cerevisiae / 1L enzymolysis solution;

[0042] (7) Put the longan syrup added with yeast into a constant temperature fermentation box at 35°C to ferment for 4 days, and then filter it with gauze to obtain longan fruit ...

Embodiment 3

[0044] Preparation of longan fruit wine:

[0045] (1) Select 700g of fresh and plump longan pulp after shelling to obtain pulp pulp;

[0046] (2) Add citric acid to the pulp pulp according to the dosage of 7g citric acid / 1L pulp pulp;

[0047] (3) Take 15g of longan core and crush it into longan core powder;

[0048] (4) Add longan kernel powder to the meat slurry after acid adjustment to obtain a mixed slurry;

[0049] (5) Add pectinase to the mixed pulp according to the dosage of 0.3g pectinase / 100g mixed pulp, and then enzymolyze the mixed pulp in a constant temperature water bath at 30-50°C for 1-3 hours to obtain an enzymatic hydrolysis solution;

[0050] (6) Add activated Saccharomyces cerevisiae to the enzymolysis solution at a dosage of 0.2g Saccharomyces cerevisiae / 1L enzymolysis solution;

[0051] (7) Put the longan syrup added with yeast into a constant temperature fermentation box at 31°C to ferment for 6 days, and then filter it with gauze to obtain longan frui...

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PUM

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Abstract

The invention belongs to the technical field of fruit wine processing, discloses longan fruit wine and a preparation method thereof, and belongs to the field of fruit wine preparation. Various raw materials and longan are scientifically matched, nutritional values of longan pulp and longan seeds are organically combined, the utilization value of by-products is enriched, the unique flavor and nutritional value of longan are reserved to the greatest extent, and the product presents unique brown yellow and longan fruity flavor, has the characteristics of good palatability, rich taste and the like, and is suitable for large-scale production. The nutritional value is comprehensive, and the food is suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a longan fruit wine and a preparation method thereof. Background technique [0002] Longan ( Dimocarpus longan Lour. ) is a plant of the genus Longan of Sapindaceae, distributed in Fujian, Taiwan, Hainan, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan and other regions, and likes warm and humid climate. Longan is rich in crude fiber, minerals, vitamins and polyphenols. It is known as "Southern Ginseng" and has good nutritional value. At the same time, the content of sugars such as glucose and sucrose in longan pulp is as high as about 20%, and the starch in longan core is as high as about 61%, which is a high-quality raw material for brewing fruit wine. [0003] In recent years, with the deepening of the research on the comprehensive processing and utilization of longan, many regions of the country have successively carried out the development of edible products wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 曾维才陈奕杉刘佳艺高浩祥陈南徐乾达
Owner SICHUAN UNIV
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