219 results about "Litchi fruit" patented technology

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time; performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional and health-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.

The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juice frozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.

The invention discloses a method for storage and fresh preservation of litchi fruits. The litchi fruits are soaked into 10 to 140 mg/L aqueous solution of chlorine dioxide and then are sealed, stored and preserved fresh. The method determines the proper concentration of the chlorine dioxide by screening different concentrations of the chlorine dioxide so as to effectively inhibit the growth of various fungi and bacteria after the litchi fruits are picked and obviously inhibit the germination of colletotrichum spores of the litchi fruits; by combining optimal storage conditions and methods forthe fresh-preservation treated litchi fruits, the method effectively delays the ageing symptom of the storage process after the litchi fruits are picked, obviously improves the quality of the stored fruits, and prolongs the storage period; and according to the treatment method, the rotting rate of the picked litchi fruits can be remarkably reduced, the flavor of pulp is kept, and the litchi fruits nearly have no medicinal residue and reach the health quarantine standards of European and American imports and exports.

The invention discloses a preparation method for litchi fruit wine aquavit. The preparation method comprises the following steps: extracting pectase from litchi pulp and carrying out pulping; adjusting acidity; specially selecting ferment dry yeast and adopting no SO2 during fermentation; producing non-neutral litchi aquavit with the pH value less than 7 and alcohol content between 60 and 70 percent through distillation; carrying out two-step distillation through a pot-type distiller, during which, temperature and litchi wine preheating and heating time are controlled while heating by coal gas to carry out distillation slowly; blending the litchi aquavit with original aquavit; obtaining a finished product of aquavit after wine jar storage, oak bucket storage, blending, freezing treatment, checkout and encapsulation; and finally, the aquavit generates inherent aroma by means of reaction between dissolved components from bucket timber and distillate components when the aquavit is stored in an oak bucket. The litchi fruit wine aquavit obtained by the preparation method has the advantages that the aquavit has golden yellow color, clarity, transparence, shininess and pure, full-bodied and delightful aroma of litchi, wine and the oak bucket; moreover, the aroma are coordinated, soft and natural, and the aquavit has mellow, moderate and smooth taste, mature feeling and complete wine body.

The invention discloses a brewing technology for litchi fruit wine. It locates litchi fruit raw liquor into insulated container while fermenting fungus. Two electrodes would be inserted into raw liquor at least 50mm distance, impressing 36-110V voltage to take electrolytic treatment for 16-32 hours. The litchi dried fruit would take sealing process and dipping for over 60 days, and depositing and filtering to gain the wine. The technology has no limits to the raw material of litchi species. It has the advantages of special taste, simple method, low cost and is suitable to take industrial producing.

The invention provides a production method and a product of fermented litchi ice wine. The production method comprises the processes of: dipping the litchi pulp for enzymolysis, carrying out enzymolysis by using composite pectinase, cellulase and acid proteinase, freezing and concentrating the enzymolysis fruit juice at a temperature ranging from -3 to -8 DEG C a plurality of times, fermenting secondarily and ageing at a temperature ranging from 8 to 11 DEG C, clarifying and purifying by using bentonite, gelatin and silica gel solution, freezing at a temperature 0.6 DEG C higher than the ice point of the wine, and coarsely filtering and secondarily filtering to remove bacteria, thus obtaining the litchi ice wine having rich litchi fruit flavor. The production method provided by the invention is good in effect of composite enzymolysis in combination with low temperature fermentation; the fruit juice is high in sugar degree, quick to compound and clarify, increased in stability, high in alcoholic strength, pure in flavor and mellow in taste. The production method provided by the invention is applicable to the production of the fermented litchi ice wine.

The invention relates to the field of fruit wine brewing, particularly to a brewing method of litchi ice wine through freezing concentration and then low-temperature fermentation of litchis as raw materials. The method comprises the following steps of: processing the litchis as the raw materials, shelling and de-nucleating, pressing and extracting juice, clarifying, carrying out freezing concentration, carrying out temperature-controlled fermentation, ageing in an oak barrel, carrying out cold storage, clarifying for the second time, and filtering to finally obtain the litchi ice wine. The method has low cost and simple process. The alcohol (V/V) of the litchi ice wine is 10-15 percent; the total sugar (calculated by glucose) is 2.0-3.5g/L; the total acid (calculated by tartaric acid) is 6.0-7.5g/L; the volatile acid (calculated by acetic acid) is 0.45-0.75g/L; the litchi ice wine is golden in color and luster and is elegant and pleasant; the fragrance is mellow litchi fruit fragrance, and the fruit fragrance is coordinated with the wine fragrance; and the litchi ice wine has elegant and exquisite taste and a coordinated wine body.

The invention discloses a method for preparing a low-alcohol litchi fruit wine beverage. The method comprises the following steps of: juicing litchi pulp, mixing with litchi juice after litchi shells are crushed, adding wine yeast, performing low-temperature fermentation until the alcoholic strength is 2 to 6 percent, centrifuging, filtering, homogenizing, sterilizing, and filing, thus obtaining the low-alcohol litchi fruit wine beverage. Under the condition that external sugar is not added, low-temperature and short-time fermentation is adopted, and the fermentation period is short; and the brewed litchi fruit wine has the advantages of low alcoholic strength, sour and sweet palatability, thick aroma, mellow mouthfeel and rich nutrition. The preparation method is simple, short in production period and suitable for industrialized application.

An antistaling agent in the form of liquid for lichi is prepared from fresh pine leaf, liquorice root and fresh litchi leaf through proportionally mixing, decocting twice, collecting decoction and filtering.

A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.

The invention discloses a frozen concentrated processing method for litchi juice. The method disclosed by the invention is implemented through carrying out ozone treatment, shelling and seed removal, juicing, filtering, frozen concentrated treatment and aseptic filling and sealing on litchi fruits, and storing frozen concentrated litchi juice subjected to filling and sealing at lower temperature. According to the frozen concentrated processing method provided by the invention, the concentration of soluble solids of litchi juice can be increased from about 17% to more than 25%; in addition, because litchi fruits before being juiced are subjected to sterilization by using ozone water, litchi juice before being concentrated is not required to be subjected to heated sterilization treatment, thereby avoiding the adverse effects of high temperature on the litchi juice; and the obtained concentrated litchi juice basically keeps the original color, flavor, aroma and nutrients of the original litchi juice.

The invention relates to the field of insect rearing technologies and particularly discloses a method for rearing litchi fruit borers. The method includes the steps of adult moth rearing and larva rearing. According to the method, kinds of factors, such as temperature, humidity, feed, a photoperiod and oviposition media, limiting the survival rate of litchi fruit borer bodies are comprehensively considered, and influences generated by interaction among the factors on the litchi fruit borers are comprehensively considered, so that the rearing method according to the characteristic of the rearing period of the litchi fruit borers is researched. The method can improve the survival rate of the reared litchi fruit borers, reduce the use amount of the feed, save cost and improve efficiency, and is high in rearing efficiency.

The invention discloses a method for preventing and treating litchi diseases and pests through botanical insecticide. The method for preventing and treating the litchi diseases and pests through the botanical insecticide comprises selecting tea hoops, derris roots, azedarach and marigold roots to prepare the botanical insecticide; spraying the botanical insecticide and applying earthworm fertilizer every two to three days in a bud breeding period of the litchi; preparing first insecticide through the botanical insecticide and water with the mass ratio to be in 1:3 and spraying the first insecticide to the litchi every 2 to 3 days in the flower bud period and the flowering period of the litchi; preparing second insecticide through the botanical insecticide and the water with the mass ratio to be in 1:5 , spraying the second insecticide and applying the earthworm fertilizer to the litchi trees every 4 to 5 days in the fruitlet period and the fruit development period of the litchi and stopping the utilization of the second insecticide 10 days before the litchi fruits are picked. The method for preventing and treating the litchi diseases and pests through the botanical insecticide has the advantages of being low in cost and simple in method and having large application space in actual production.

The invention discloses a method for anti-browning and color protecting preservation of litchi. The method comprises the following steps: picking the litchi fruits which are 80 to 90 percent mature and have no mechanical damages and insect diseases on sunny days; soaking the litchi fruits in a litchi preservation solution for 0.5 to 10 minutes; taking out the litchi fruits from the solution; and packing the litchi fruits with fresh-keeping bags for storage after the litchi preservation solution on the surface of the litchi fruits is dried. The litchi preservation solution is an apple polyphenol aqueous solution with a mass fraction of 0.05 to 5%. With the treatment of the method provided by the invention, the commodity rate of the litchi may be improved by 15 to 45%.

The invention provides a core-removing and peeling machine for litchi fruits which has a simple structure and can obtain high-quality pulp. The core-removing and peeling machine for the litchi fruits comprises a drive device and a core-removing device and a graduated disk which are respectively connected with the drive device; material clamps for clamping the litchi fruits are arranged on the graduated disk; the core-removing device comprises a core-poking knife which can reciprocate left and right and a core-poking rod which is used for removing cores; the core-removing and peeling machine for the litchi fruits further comprises a peel annularly-cutting device and a scraping device; the peel annularly-cutting device comprises a knife rest which is connected with the drive device and an annularly-cutting knife which is fixed on the knife rest and can rotate around one litchi fruit so as to cut the litchi fruit into an upper half peel and a lower half peel; the scraping device is arranged above the core-poking knife and comprises two scraping plates which are connected with the drive device; and a position detecting and controlling device which can detect the positions of the litchi fruits and control the scraping plates to move up and down is respectively arranged on one side of each scraping plate close to the graduated disk. The core-removing and peeling machine for the litchi fruits has no need of repeatedly squeezing pulps, so that the juice loss is little and the pulps are complete and are of lantern shapes.

The invention discloses fruit rice dumplings. The fruit rice dumplings are made by adopting the following components in parts by weight: 400-600 parts of sticky rice, 150-250 parts of mung bean, 40-60 parts of litchi fruit, 40-60 parts of longan aril, 40-60 parts of red dates, 40-60 parts of chestnuts, 25-35 parts of green plum, 25-35 parts of pineapple, 25-35 parts of wax gourd strips, 15-25 parts of shelled red melon seeds, 15-25 parts of semen juglandis, 15-25 parts of raisin, 15-25 parts of red wires, and 120-180 parts of white granulated sugar. The making method is simple, the made fruit rice dumplings are smooth and delicious in taste and rich in nutrition, the variety of the rice dumplings is enriched, the additional values of the fruits are increased, and thus good economic benefit and social benefit are obtained.

The invention relates to the field of juice processing, and specifically discloses a preparation method of litchi juice rich in gamma-aminobutyric acid and the litchi juice. The preparation method disclosed by the invention comprises the following steps: rapidly soaking the collected fresh and mature litchi with ice water, draining and packaging, then storing and transporting GABA enriched in litchi for 1-5 days at 1-5 DEG C to obtain litchi raw material rich in gamma-aminobutyric acid; then combining with a specific juicing process to obtain the litchi juice rich in GABA. The enrichment method disclosed by the invention is simple and low in cost, and the content of GABA in the enriched litchi fruits is high; the obtained litchi juice is rich in GABA from litchi, does not need additives, can meet the daily needs of people, and can be used as a base material of GABA functional foods; the obtained litchi juice can also be added with other juices and processed into mixed juice drinks, and the mixed juice drinks overcome the defects of monotonous fragrance and taste of single juices, enrich the drink market, and meet the needs of the drink industry and consumers.

The invention discloses a titanium dioxide nano particle and a litchi nano preservative. The titanium dioxide nano particle is obtained by processing a sediment obtained by hydrolyzing inorganic titanium salt under an alkaline condition by using oxidizer, and then adding noble metal ions for heat insulation treatment; the dimension of the titanium dioxide nano particle is 6-10 nanometers; and crystallite phase is in anatase phase. The litchi nano preservative is obtained by adding fresh litchi juice to a titanium dioxide nano particle solution and uniformly stirring. The litchi nano preservative obtained by blending the doped titanium dioxide nano particle with the fresh litchi juice is a green environmental-friendly preparation without any toxic side effect; litchi fruits do not have any peculiar smell and discoloration after 30-60 days and keep original fresh taste; the cost of the litchi nano preservative preserving each kilogram of litchis is about 0.05 yuan; and in addition, the litchi nano preservative has the advantages of long preservative time and low cost and can better keep the litchis taste delicious.

The invention relates to a production method of litchi brandy. The method comprises the operation steps of: (1) litchi fruit maturity control; (2) harvest and sorting; (3) peeling and depitting; (4) sugar content and acidity adjustment on litchi juice, and twice squeezing; (5) low temperature fermentation; (6) sealed storage; (7) first distillation of the fermented wine; (8) second fermentation of the fermented wine; (9) ageing; and (10) alcohol content decrease, color adjustment, bottling, and labeling. The method provided by the invention not only can maintain the characteristic aroma of litchi fruits, preserve its nutritional value, avoid sundry bacteria contamination, but also can well reduce the oxidation phenomenon during brewing of the litchi juice, reduces undesirable flavor substances, makes the aroma stronger, and improves the overall quality of litchi brandy to a great extent. No artificial pigment, flavouring agent, preservative or other chemical substances is added in the production process. The litchi brandy produced by the invention has a golden color, is cool and clear, and has strong fruit aroma, prominent features, mellow taste, and unique flavor.

The invention relates to a preharvest and postharvest compound treatment method for AP annona squamosa refreshment and fruit cracking restraint. The preharvest and postharvest compound treatment method comprises the steps of enabling complexing agent solution composed of water, calcium chloride and jasmonic acid to be spayed on fruits 1-2 weeks before picking; selecting and harvesting the fruits which are uniform in sizes, have no pest and disease damage and have a maturity of 80-90%; first soaking the harvested fruits in pollution-free preservative solution I composed of water, citric acid, oxalic acid and ascorbic acid for 20-30min, taking out the fruits, and draining moisture; soaking the fruits in preservative solution II onion extracting solution; finally enabling the processed fruits to be aired naturally in an air-conditioning room at 18-20 DEG C, and storing the fruits in a cold storage which is at 15 DEG C and has a relative humidity of 75%-85%; and after storage for 15 days, enabling the fruit cracking rate and the rotting rate of AP annona squamosa to be reduced to be within 15%. According to the preharvest and postharvest compound treatment method, the fruit cracking rate can be effectively reduced, the storage period of the fruits is prolonged, and the flavor and quality of the AP annona squamosa are not affected.

An antistaling technique for fresh litchi features that after the fresh litchi fruits are stored at -30-10 deg.C for 0.3-360 days in the condition of isolating air by vacuumizing, filling antioxidizing gas, immersing in liquid, coating liquid, or gelatinizing by liquid or colloid, they are heated to ordinary temp.