Method for preparing low-alcohol litchi fruit wine beverage

Abstract

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.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of a low-alcohol fruit wine drink, in particular to a preparation method of a low-alcohol lychee fruit wine drink. Background technique [0002] my country is the main producer of litchi in the world, accounting for about 70% of the world's total output. my country's lychees are mainly sold fresh in the country, and the processing methods are relatively simple, mainly dried and canned. Litchi is a highly seasonal fruit. Due to the lack of storage and transportation methods and the lack of deep processing technology, the contradiction between the rapid development of litchi planting industry and high yield but not good harvest in recent years has become increasingly prominent. The lack of natural resources has restricted the development of my country's litchi industry. Change the single post-production processing method, develop post-production deep processing tec...

AI Technical Summary

Problems solved by technology

Litchi fruit wine processing is an effective way to comprehensively utilize litchi resources. The fruit wine processing technology usually includes raw material pretreatment, crushing, enzymatic hydrolysis, juicing, clarification, filtration, fermentation, aging, filtration, sterilization, and canning. It is usually necessary to add exogenous sugar during fermentation, or to increase the initial sugar content of the fermentation broth through concentration treatment, which increases production costs. At the same time, the fermentation and aging time is long, and the production cycle is long, resulting in a large scale of equipment investment.