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
0 Cites 9 Cited by

AI-Extracted Technical Summary

Problems solved by technology

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

Application Domain

Alcoholic beverage preparation

Technology Topic

BrewingSuperoxide dismutase +1

Examples

  • Experimental program(2)

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 fermentation; put the fermented mixture into the distillation pot, each layer is 3 cm thick, one layer Gradually add one layer, sprinkle evenly, and keep evenly warm. After each layer, when the wine starts to bubble up, sprinkle one layer, and finally add a cover for distillation, keep the balance at 75°C for 18 minutes, and then use pure water to make Alcohol content is reserved at 18 degrees;
[0026] In parts by weight, add 30 parts dried longan meat per 100 parts to soak the resultant for 20 days; first filter twice through a filter with a diatomaceous earth filter element, and then filter again through a filter with an asbestos core. The solid is separated from the liquid; honey is added as appropriate for blending, and after 20 days of stability, the longan wine obtained is filtered twice with a filter with asbestos core for clarification, bus sterilization, and finished product packaging.

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; put the fermented mixture into the distillation pot, with a thickness of 2 cm per layer, one layer Gradually add one layer, sprinkle evenly, and keep evenly warm. After each layer, when the wine starts to bubble up, the next layer is sprinkled, and finally the cover is distilled, and the wine is kept balanced at 80℃ for 16 minutes, and then mixed with pure water. The alcohol content is at 32 degrees for standby;
[0031] In parts by weight, add 20 parts of dried longan meat per 100 parts to soak the resultant for 40 days; first filter twice through a filter with a diatomaceous earth filter element, and then filter through a filter with an asbestos core once. The solid is separated from the liquid; the honey containing superoxide dismutase is added as appropriate for blending. After 30 days of stability, the longan wine obtained is filtered twice with a filter with asbestos core for clarification, and the finished product is packaged.
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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

  • Strong aroma
  • Sweet taste
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