Preparation method for low alcohol litchi fruit wine beverage
A technology of lychee fruit wine and beverage, which is applied in the field of food processing, can solve the problems of enlarging lychee, restricting the development of lychee industry, and short preservation period of lychee, and achieves the effect of simple process
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[0014] The preferred embodiment of the invention is as follows.
[0015] 1, a kind of preparation method of low-alcohol lychee fruit wine beverage, its steps are as follows:
[0016] (1) Raw material pretreatment: fresh lychees are rinsed with water, shelled and pitted, the pulp is taken, pulped, and tannin (80-200mg / L) is added for anti-oxidation;
[0017] (2) Fermentation: Add distiller's yeast powder (0.5-2g / L) to the lychee pulp, stir well, store in a closed fermentation tank, and ferment at a temperature of 16-25°C for 2-3 days, with an alcohol content of 2 ~6%;
[0018] (3) Filtration and seasoning: centrifuge the wine legs, add white sugar or honey or rock sugar (5-20g / L) and citric acid (0.5-10g / L) after filtration to make sweet and sour palatable;
[0019] (4) Sterilization and canning: the filtered and seasoned liquor is kept at 118-135°C for 5-25 seconds for ultra-high temperature instant sterilization and aseptic filling to obtain the finished product of low-alco...
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