Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing longan cane-juice wine

A longan and juice wine technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of insufficient utilization of active ingredients, economic outlets that limit the diversity of agricultural and sideline products, and poor taste of longan wine Good and other problems, to achieve the effect of high added value, full taste and low cost

Active Publication Date: 2010-02-17
叶长东
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main processing method of longan is to produce dried fruit and then sell it, or to soak longan in rice wine with traditional technology to make longan wine. The longan wine made by this traditional soaking process has a bad taste and the active ingredients cannot be fully utilized; sugarcane is mainly is used for sugar
The method of deep processing longan and sugarcane is too simple, which seriously limits the economic outlet of the diversity of agricultural and sideline products
There is still no product that combines these two raw materials for fermentation and wine making

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Get raw material by weight ratio:

[0022] 1 part of longan, 1 part of cane juice, 5 parts of water; other appropriate amount of organic acid, pectinase, nutrient, Vc, SO 2 Add gradually during the preparation process.

[0023] Preparation steps:

[0024] Select 1Kg each of selected high-quality longan and cane juice, add 5Kg of water, and add 0.03g of pectinase at the same time, fully soak, stir to dissolve the fruit slurry. Take 1 L of fruit pulp as a dissolving solution to dissolve 12 g of citric acid, 0.3 g of nutrient FERMAID E, 0.18 g of Vc, and 4 ml of sulfurous acid, and add the dissolved auxiliary materials into the fruit pulp and mix to obtain a fermentation broth.

[0025] Take 10% of the fermentation liquid and activate 0.6g of active dry yeast to form the seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 12-15°C, and the sealed fermentation time is...

Embodiment 2

[0035] Get raw material by weight ratio:

[0036] Longan 50 parts, cane juice 50 parts, water 250 parts; malic acid 3 parts, other accessories pectinase, nutrients, Vc, SO 2 Add gradually during the preparation process.

[0037] Preparation steps:

[0038] Select 50Kg each of selected high-quality longan and cane juice, add 250Kg of water, and add pectinase 15 at the same time, fully soak, stir to dissolve the fruit slurry. Get fruit slurry 2L as dissolving solution and dissolve malic acid 1Kg, nutritional agent FERMAID K60g, Vc30g, sulfurous acid 300ml adjuvant, add the adjuvant after dissolving in the fruit slurry for dissolving, add and mix to obtain fermented liquid.

[0039] Take 10% of the fermented liquid and activate 50g of active dry yeast to form the seed liquid, add it to the fermented liquid after the fermented seed liquid is strong, the temperature is controlled at 15-18°C, and the sealed fermentation time is 4-12 days.

[0040] When the residual sugar is less ...

Embodiment 3

[0049] Get raw material by weight ratio:

[0050] 100 parts of longan, 100 parts of cane juice, 400 parts of water, 5 parts of tartaric acid, other appropriate amount of auxiliary materials (pectinase, nutrient, Vc, SO 2 ).

[0051] Preparation steps:

[0052] Select 100Kg each of selected high-quality longan and cane juice, add 400Kg of water, and add 50g of pectinase at the same time, fully soak, stir to dissolve the fruit slurry. Take 3L of fruit pulp as a dissolving solution to dissolve the auxiliary materials of malic acid 1500g, nutritional agent FERMAID K200g, Vc100g, and sulfurous acid 1000ml, add the dissolved auxiliary materials into the fruit pulp and mix to obtain a fermentation broth.

[0053] Take 10% of the fermented liquid and activate 125g of active dry yeast to form the seed liquid. After the seed liquid is fermented vigorously, that is, the bubbles rise densely, it is added to the fermented liquid. The temperature is controlled at 15-18°C, and the sealed f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a longan cane-juice wine and a brewing method thereof. Longan and cane juice are used as the main raw materials, and biological enzymolysis and microorganism low-temperature fermentation are used for brewing the nutritive fruit wine. The method uses longan and cane juice, which can be used as both medicines and food, as the raw materials, completely extracts effective components which are beneficial to human bodies, increases the fermentation products and enhances the nutritive effect. The longan cane-juice wine is rich and delicate in mouth feel and has a typical outstanding style, thereby being an ideal inebriant drink.

Description

technical field [0001] The invention relates to a wine and a brewing method, in particular to nutritious fruit wine made by fermenting longan and cane juice. Background technique [0002] Longan is a traditional Chinese medicinal material that is used both as medicine and food, and has high nutritional, health and medicinal value; sugarcane is a crop with high water and sugar content. In my country, longan and sugarcane are mainly produced in Guangdong, Guangxi and Fujian provinces, and the annual output is very large. At present, the main processing method of longan is to produce dried fruit and then sell it, or soak longan in rice wine with traditional technology to make longan wine. The longan wine made by this traditional soaking process has a bad taste and the active ingredients cannot be fully utilized; sugarcane is mainly It is used to make sugar. The way of deep processing of longan and sugarcane is too simple, which seriously limits the economic outlet of the dive...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 叶长东张方刚
Owner 叶长东
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com