Brewing method of longan wine

A technology of longan wine and longan, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems that longan nutrients cannot fully utilize the taste and are not good, and achieve the effects of sweet taste, rich nutrition and strong aroma.

Active Publication Date: 2007-01-17
陈丰生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the disadvantages of the prior art that the nutritional components of longan ca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] The longan produced by Gaozhou Jinlong Fruit Industry Technology Co., Ltd. is washed, peeled, and cored to obtain dried longan meat and skin core materials; by weight, take 100 parts of dried longan meat and add 20 parts of water, and then put it in the retort Keep heating at 70°C for 30 minutes, then put it in a pulverizer and crush it into a paste of dried longan meat for later use;

[0024] The skin core material is dried in the sun, crushed into a rice grain size by a pulverizer, then steamed in a retort, heated at 80°C for 40 minutes, and steamed to nine ripeness to obtain the skin core fragments for use; in parts by weight, take the result from step b Add 35 parts of wheat koji per 100 parts of minced longan meat and 35 parts of the skin and core material obtained in step c to obtain a longan mixture by stirring;

[0025] Add 25 parts of pure water per 100 parts to the mixture, cool it to 17°C, and place it in the fermentation tank for 40 days of fe...

Example Embodiment

[0027] Example 2

[0028] Use the dried longan produced by Gaozhou Jinlong Fruit Industry Technology Co., Ltd. to wash, peel, and remove the core to obtain dried longan meat and skin core materials; by weight, take 100 parts of dried longan meat and add 30 parts of water, and then put it in the retort Keep heating at 90°C for 40 minutes, then put it in a grinder and crush it into a paste of dried longan meat for later use;

[0029] The skin core material is dried in the sun, pulverized into a rice grain size by a pulverizer, then steamed in a retort, and heated at 85°C for 50 minutes to obtain the core skin material for use; in parts by weight, take the minced longan meat obtained in step b per 100 parts are added to 40 parts of wheat koji and 40 parts of skin core scraps obtained in step c, and a longan mixture is obtained by stirring;

[0030] Add 35 parts of pure water per 100 parts to the mixture, cool to 16℃, and place it in the fermentation tank for 60 days of fermentation; ...

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PUM

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Abstract

Production of longan wine is carried out by crushing dried longan containing superoxide dismutase, fermenting and filtering. It is nutritious and tastes good.

Description

Technical field [0001] The invention belongs to the field of wine brewing technology, and in particular relates to a preparation method of longan wine. Background technique [0002] Longan has been regarded as a precious tonic since ancient times. In addition to rich nutrients and more vitamin C, it also contains niacin and vitamin K, and the high content is rare in other fruits. Its medicinal value has the effects of nourishing blood and calming nerves, strengthening brain and will, nourishing heart and spleen. [0003] Longan containing superoxide dismutase is not only delicious, but also has many functions such as anti-aging and improving immunity. [0004] Since longan has skin and core, longan wine is made into longan wine. The prior art adopts a simple method of soaking longan meat in wine to make longan wine, but the longan wine produced by this method is far from being able to fully utilize the nutritional ingredients, and Does not have the unique taste of longan wine. S...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 高庆元
Owner 陈丰生
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