Color and fragrance protecting method of litchi wine and obtained litchi wine

Abstract

The invention belongs to the technical field of fruit wine, and provides a color-protecting and fragrance-protecting method of litchi wine and the obtained litchi wine. The method comprises the following steps: performing juicing treatment on treated litchi pulp to obtain juice; adding saccharomyces cerevisiae into the juice, introducing carbon dioxide to remove air in the fermentation chamber, sealing an exhaust port with water, and fermenting to obtain fermented supernate; sequentially filtering, sterilizing, pre-cooling and storing, carbonizing and post-cooling and storing the fermented supernate to obtain the lychee wine. The pressure of the carbonization treatment is 0.1 to 0.2 Mpa, and the time of the carbonization treatment is 10 to 20 minutes. The color of the lychee wine is not obviously changed after being stored for more than half a year at normal temperature, the natural color of yellow with green is kept, and meanwhile, the lychee is rich in fruity flavor.

Description

Technical Field

[0001] This invention relates to the field of fruit wine technology, and in particular to a method for preserving the color and aroma of lychee wine and the resulting lychee wine. Background Technology

[0002] Lychee is a traditionally high-quality fruit, and lychee wine, made primarily from lychee pulp, is a popular fruit wine beverage. Lychee wine contains polyphenols and B vitamins, offering benefits such as promoting digestion, improving sleep, and providing antioxidant effects. However, the biggest problem with lychee wine is browning, loss of luster, and loss of aroma during storage.

[0003] To prevent browning in lychee wine, several different techniques exist. For example, adding 8.46 mmol / L L-cysteine, 1.16 mmol / L glutathione, 1.87 mmol / L EDTA-Na, and 1.89 mmol / L citric acid; or treating the lychee juice with a 26.7 kV / cm electrical pulse for 23 ms, adding 25 mg / L gardenia yellow during aging, and finally treating the lychee wine with a 15.0 kV / cm PEF field. To preserve the fruity aroma of the lychee wine, glutathione and caffeic acid are added; or after fermentation, the wine is racked and 80-100 mg / L sulfite is added; or the pH and sugar content are adjusted three times during fermentation.

[0004] Clearly, existing technologies all rely on additives to varying degrees, which will reduce the quality of lychee wine to some extent. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preserving the color and aroma of lychee wine and the resulting lychee wine. This method can be carried out at room temperature and does not use any additives.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preserving the color and aroma of lychee wine, comprising the following steps: The processed lychee pulp is juiced to obtain juice; After adding brewer's yeast to the juice, carbon dioxide is introduced to remove the air from the fermentation chamber, the exhaust port is sealed with water, and fermentation is carried out to obtain the fermentation supernatant. The resulting fermentation supernatant is then filtered, sterilized, pre-cooled and stored, carbonized, and post-cooled and stored to obtain lychee wine. The carbonization process is carried out at a pressure of 0.1~0.2 MPa for 10~20 minutes.

[0007] Preferably, the carbonization treatment is carried out at a pressure of 0.13~0.18 MPa for 12~17 minutes.

[0008] Preferably, the fermentation temperature is 15~20℃ and the time is 7~10 days.

[0009] Preferably, the sterilization temperature is 80~90℃ and the time is 5~10 minutes.

[0010] Preferably, the pre-cooling treatment is performed at a temperature of 1-4°C for 2-5 days.

[0011] Preferably, the mass ratio of the brewing yeast to the juice is 20-50g:100kg.

[0012] Preferably, the post-cooling treatment is performed at a temperature of 1-4°C for 2-5 days.

[0013] Preferably, the filtration is performed using diatomaceous earth and a filter membrane, respectively.

[0014] The present invention also provides lychee wine obtained by the method described above.

[0015] The beneficial effects of this invention are as follows: This invention uses food-grade carbon dioxide to purge air from the tank before fermentation begins, seals the fermentation plug with water, and after fermentation at 15-20°C, filters and sterilizes the mixture. After cooling, the lychee wine undergoes carbonization before aseptic bottling into brown glass bottles. Using this technology, the lychee wine retains its natural yellow-green hue and rich lychee aroma even after being stored at room temperature for more than six months. Attached Figure Description

[0016] Figure 1 This is a photograph of the lychee wine obtained in Example 1 after one month of storage; Figure 2 This is a photograph of the lychee wine obtained in Example 1 after 2 months of storage; Figure 3 This is a photograph of the lychee wine obtained in Example 1 after 3 months of storage; Figure 4 This is a photograph of the lychee wine obtained in Example 1 after 4 months of storage; Figure 5 This is a photograph of the lychee wine obtained in Example 1 after 5 months of storage; Figure 6 This is a photograph of the lychee wine obtained in Example 1 after 6 months of storage; Figure 7 The photos show the lychee wine obtained for comparison after being stored at different temperatures for one month, with room temperature (left), 18℃ (middle), and 4℃ (right). Detailed Implementation

[0017] This invention provides a method for preserving the color and aroma of lychee wine, characterized by comprising the following steps: The processed lychee pulp is juiced to obtain juice; After adding brewer's yeast to the juice, carbon dioxide is introduced to remove the air from the fermentation chamber, the exhaust port is sealed with water, and fermentation is carried out to obtain the fermentation supernatant. The resulting fermentation supernatant is then filtered, sterilized, pre-cooled and stored, carbonized, and post-cooled and stored to obtain lychee wine. The carbonization process is carried out at a pressure of 0.1~0.2 MPa for 10~20 minutes.

[0018] In this invention, after the lychees are washed, peeled, and pitted, they are pressed using a screw press to extract the juice.

[0019] In this invention, commercially available brewing yeast can be used; specifically, Angel Yeast's fruit wine brewing yeast is used in this embodiment. In this invention, the mass ratio of the brewing yeast to the juice is 20-50g:100kg, preferably 25-45g:100kg, and more preferably 30-40g:100kg. In this invention, the fermentation temperature is 15-20℃, preferably 16-19℃, and more preferably 17-18℃; the fermentation time is 7-10 days, preferably 8-9 days. In this invention, it is preferable to activate the yeast with a small amount of 4-6% sucrose warm water for 20-35 minutes, and more preferably with a small amount of 5% sucrose warm water for 25-30 minutes.

[0020] In this invention, the preferred method for introducing carbon dioxide to remove air from the fermentation chamber is to introduce food-grade carbon dioxide from the top of the fermentation tank and maintain it for 5 to 25 minutes, then install the fermentation plug and water seal, and more preferably maintain it for 10 to 20 minutes.

[0021] In this invention, the fermentation process produces sediment at the bottom. This invention removes the lower sediment and collects the supernatant for subsequent use.

[0022] In this invention, the filtration is performed by filtration through diatomaceous earth and a filter membrane, wherein the filter membrane is preferably 0.4 to 0.5 micrometers, and more preferably 0.45 micrometers.

[0023] In this invention, the sterilization is carried out in a pasteurizer, the sterilization temperature is 80~90℃, preferably 85~87℃, and the time is 5~10 minutes, preferably 6~8 minutes.

[0024] In this invention, the temperature of the pre-cooling treatment is 1~4℃, preferably 2~3℃, and the time is 2~5 days, preferably 3~4 days.

[0025] In this invention, the temperature of the post-cooling treatment is 1~4℃, preferably 2~3℃, and the time is 2~5 days, preferably 3~4 days.

[0026] In this invention, the carbonization treatment pressure is 0.1~0.2 MPa, preferably 0.13~0.18 MPa; the time is 10~20 minutes, preferably 12~17 minutes. Specifically, the carbonization process involves sterilizing the carbonization equipment with alcohol, removing the alcohol, and then connecting the carbonization equipment to a sterile tank to maintain pressure and perform cyclic carbonization for a certain period of time.

[0027] In this invention, the product is aseptically filled into cleaned and sterilized brown glass explosion-proof bottles after post-cooling, sealed, and stored.

[0028] Example 1: After washing, peeling, and pitting the lychees, the juice was extracted using a screw press, yielding 100 kg of juice. 23 g of brewing yeast was weighed out and activated for 30 minutes with a small amount of 5% sucrose warm water. This activated yeast was then added to the lychee juice and stirred well. Food-grade carbon dioxide was introduced from the top of the fermentation tank and maintained for 10 minutes. The fermentation plug was then installed, and a water seal was formed. Fermentation was carried out at 19°C for 7 days. The sediment at the bottom was removed, and the clear liquid was collected. The liquid was filtered through diatomaceous earth and a 0.45-micron membrane, respectively. The filtrate was pasteurized at 85°C for 5 minutes and then stored in an aseptic tank, cooled to 3°C, and maintained for 3 days. The carbonization equipment is disinfected with 75% alcohol and then left to standby after the alcohol is removed. The carbonization equipment is connected to a sterile tank and a pressure of 0.1 MPa is maintained. The equipment is circulated and carbonized for 10 minutes, then cooled to 3°C and maintained for 3 days. At this temperature, the equipment is aseptically filled into cleaned and sterilized brown glass explosion-proof bottles, sealed, and stored at room temperature for 6 months. The color is yellow with a hint of green, and the aroma of lychee fruit does not change significantly.

[0029] Example 2: After washing, peeling, and pitting the lychees, the juice was extracted using a screw press, yielding 1500 kg of juice. 520 g of brewing yeast was weighed out and activated for 25 minutes with a small amount of 5% sucrose warm water. This activated yeast was then added to the lychee juice and stirred well. Food-grade carbon dioxide was introduced from the top of the fermentation tank and maintained for 15 minutes. The fermentation plug was then installed, and a water seal was formed. Fermentation was carried out at 17°C for 9 days. The sediment at the bottom was removed, and the clear liquid was collected. The liquid was filtered through diatomaceous earth and a 0.45-micron membrane, respectively. The filtrate was pasteurized at 85°C for 6 minutes and then stored in an aseptic tank, cooled to 2°C, and maintained for 5 days. The carbonization equipment is disinfected with 75% alcohol, and after the alcohol is removed, it is put into use. The carbonization equipment is connected to a sterile tank and a pressure of 0.16 MPa is maintained. The equipment is circulated and carbonized for 13 minutes, then cooled to 2°C and maintained for 5 days. At this temperature, the equipment is aseptically filled into cleaned and sterilized brown glass explosion-proof bottles, sealed, and stored at room temperature for 6 months. The color is yellow with a hint of green, and the aroma of lychee fruit does not change significantly.

[0030] Example 3: After washing, peeling, and pitting the lychees, the juice was extracted using a screw press, yielding 2000 kg of juice. 900 g of brewing yeast was weighed out and activated for 20 minutes with a small amount of 5% sucrose warm water. This activated yeast was then added to the lychee juice and stirred well. Food-grade carbon dioxide was introduced from the top of the fermentation tank and maintained for 20 minutes. The fermentation plug was then installed, and a water seal was formed. Fermentation was carried out at 18℃ for 10 days. The sediment at the bottom was removed, and the clear liquid was collected. The liquid was filtered through diatomaceous earth and a 0.45-micron membrane, respectively. The filtrate was pasteurized at 85℃ for 8 minutes and then stored in an aseptic tank, cooled to 1℃, and maintained for 4 days. The carbonization equipment is disinfected with 75% alcohol, and after the alcohol is removed, it is put into use. The carbonization equipment is connected to a sterile tank, and the pressure is maintained at 0.20 MPa. The equipment is circulated and carbonized for 15 minutes, then cooled to 1°C and maintained for 4 days. At this temperature, it is aseptically filled into cleaned and sterilized brown glass explosion-proof bottles, sealed, and stored at room temperature for 6 months. The color is yellow with a hint of green, and the aroma of lychee is obvious.

[0031] Comparative Example 1: After washing, peeling, and pitting the lychees, the juice is extracted using a screw press, yielding 100 kg of juice. 23 g of brewing yeast is weighed out and activated for 30 minutes with a small amount of 5% sucrose warm water. This activated yeast is then added to the lychee juice and stirred well. Food-grade carbon dioxide is introduced from the top of the fermentation tank and maintained for 10 minutes. The fermentation plug is then installed, and a water seal is formed. Fermentation is carried out at 19℃ for 7 days. The sediment at the bottom is removed, and the clear liquid is collected and filtered through diatomaceous earth and a 0.45-micron membrane. The filtrate is then pasteurized at 85℃ for 5 minutes, stored in an aseptic container, and cooled to 3℃ for 6 days. At this temperature, it is aseptically filled into cleaned and sterilized brown glass explosion-proof bottles, sealed, and stored at room temperature, 18℃, and 4℃.

[0032] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preserving the color and aroma of lychee wine, characterized in that, It includes the following steps: The processed lychee pulp is juiced to obtain juice; After adding brewer's yeast to the juice, carbon dioxide is introduced to remove the air from the fermentation chamber, the exhaust port is sealed with water, and fermentation is carried out to obtain the fermentation supernatant. The resulting fermentation supernatant is then filtered, sterilized, pre-cooled and stored, carbonized, and post-cooled and stored to obtain lychee wine. The carbonization process is carried out at a pressure of 0.1~0.2 MPa for 10~20 minutes.

2. The color-preserving and fragrance-protecting method according to claim 1, characterized in that, The carbonization process is carried out at a pressure of 0.13~0.18 MPa for 12~17 minutes.

3. The color-preserving and fragrance-protecting method according to claim 1 or 2, characterized in that, The fermentation temperature is 15~20℃, and the time is 7~10 days.

4. The method for preserving color and fragrance according to claim 3, characterized in that, The sterilization temperature is 80~90℃, and the time is 5~10 minutes.

5. The color-preserving and fragrance-protecting method according to claim 1, 2, or 4, characterized in that, The pre-cooling treatment is performed at a temperature of 1-4°C for 2-5 days.

6. The method for preserving color and fragrance according to claim 5, characterized in that, The mass ratio of the brewing yeast to the juice is 20~50g:100kg.

7. The color-preserving and fragrance-protecting method according to claim 1, 2, 4, or 6, characterized in that, The post-cooling treatment is carried out at a temperature of 1-4°C for 2-5 days.

8. The method for preserving color and fragrance according to claim 7, characterized in that, The filtration process involves filtration through diatomaceous earth and a filter membrane, respectively.

9. Lychee wine obtained by the method according to any one of claims 1 to 8.

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