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A technology for longan and shochu, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as weak aroma, and achieve the effect of improving the economic benefits of enterprises
Active Publication Date: 2016-03-16
FUJIAN NORMAL UNIV
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Problems solved by technology
However, the aroma of longan fermented wine is weak, and it cannot be brewed into high-quality high-grade dry wine
Method used
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Embodiment 1
[0031] 1. Preparation of longan fresh fruit juice syrup
[0032] Selected 1000kg longan fresh fruit, after peeling and removing the core, the longan meat is sent to a beater for beating, and pectinase is added to the raw materials for enzymolysis, and then filtered to obtain 540kg longan fresh juice; 150kg55Brix sucrose syrup was stirred evenly to obtain 690kg23Brix longan fresh fruit juice syrup; the longan fruit syrup was pasteurized at 80°C for 10 minutes for later use.
[0033] The 55Brix sucrose syrup referred to: Add sucrose to boiling water at intervals, stir and cook until it dissolves to obtain sucrose syrup, the amount of sucrose added is based on the measured sugar content of sucrose syrup reaching 55Brix.
[0034] 2. Preparation of dried longan juice syrup
[0035] The 1000kg dried longan fruit of selection obtains 200kg dried longan meat after peeling and removing the core; the dried longan meat is added to 100kg boiling water and soaked for 25 minutes, and then ...
Embodiment 2
[0052] 1. Preparation of longan fresh fruit juice syrup
[0053] Selected 1000kg longan fresh fruit, after peeling and removing the core, the longan meat is sent to a beater for beating, and pectinase is added to the raw materials for enzymolysis, and then filtered to obtain 540kg longan fresh juice; 150kg55Brix sucrose syrup was stirred evenly to obtain 690kg23Brix longan fresh fruit juice syrup; the longan fruit syrup was pasteurized at 80°C for 10 minutes for later use.
[0054] The 55Brix sucrose syrup referred to: Add sucrose to boiling water at intervals, stir and cook until it dissolves to obtain sucrose syrup, the amount of sucrose added is based on the measured sugar content of sucrose syrup reaching 55Brix.
[0055] 2. Preparation of dried longan juice syrup
[0056] The 1000kg dried longan fruit of selection obtains 200kg dried longan meat after peeling and removing the core; the dried longan meat is added to 100kg boiling water and soaked for 25 minutes, and then ...
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Abstract
The invention relates to a preparation method of longan white spirit. The method comprises the following steps: taking longan aril from fresh longan fruits, pulping and juicing, and adding pectinase to obtain fresh longan fruit juice; baking the fresh longan fruits to obtain dry longan fruits, taking dry longan aril, soaking in boiling water to obtain a soaking solution, and adding 55 degrees cane sugar syrup to obtain dry longan fruit juice syrup; blending the fresh longan fruit juice and the dry longan fruit juice syrup to form a longan white spirit fermentation solution, adding Angel high-temperature-resistant alcohol-fermention active dry yeast and lactobacillus plantarum liquid for fermenting for the first time, after fermenting for 2 days, and replenishing the dry longan fruit juice syrup and fermenting to form mature fermented mash of the longan white spirit; adding lactobacillus delbrueckii into the dry longan fruit juice syrup, performing lactic acid fermentation to form lactic acid fermented mash; mixing the fermented mash with the lactic acid fermented mash, distilling to form raw longan wine, ageing and blending to obtain longan white spirits of different grades. The longan white spirit prepared by adopting the method is soft, mellow and fragrant in flavor, has the characteristic of strong longan fragrance, and tastes mellow and sweet.
Description
technical field [0001] The invention relates to a preparation method of distilled liquor, in particular to a preparation method of longan shochu. Background technique [0002] Longan is a precious subtropical fruit variety in my country. In recent years, the cultivation area of longan has continued to expand. The ripening period of longan is in the high temperature season. Fresh longan fruit is not resistant to storage and is easy to deteriorate during long-distance transportation. The traditional processed product of longan is dried longan, which has a single variety and a limited market. The problem of sales outlets for the increase in longan production has not been solved. Longan pulp contains glucose, fructose, sucrose and other sugars, up to about 20%, and is a high-quality raw material for brewing fruit wine. But, the fragrance of longan fermented wine is weaker, fails to brew into high-quality high-grade dry wine. From the point of view that consumers in our coun...
Claims
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