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Preparation method of lychee wine

A lychee wine and lychee technology, applied in the field of lychee wine preparation, can solve the problems of difficulty in storage and preservation, low added value, and short preservation time, and achieve the effect of reducing aging time, reducing fermentation time, and adding a small amount

Inactive Publication Date: 2014-09-10
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, lychee is hot in nature, and it is easy to get angry when eating too much, and it can cause "lychee disease". Moreover, lychee is not resistant to storage, and it is affected by the characteristics of "the color changes in one day, the fragrance changes in the second day, and the taste changes in three days". Long-distance transportation and commodity value, it is easy to brown and rot after harvesting, and it is difficult to store and keep fresh
Therefore, the processing, development and utilization of fresh lychees are carried out to solve a series of problems such as low product processing rate, low added value, short preservation time, and inability to develop the long-term lychee market, so as to fully utilize the economic benefits and social benefits of lychees after harvesting. benefit purpose

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] A preparation method of lychee wine, comprising the steps of:

[0026] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0027] 2) Enzymolysis: squeeze the lychee meat, collect the juice, add pectinase of 0.8% of the juice weight to the juice, the enzymolysis temperature is 25°C, the enzymolysis pH is 3.2, let stand for clarification, filter, and transfer the clear juice filtrate to in the fermenter;

[0028] 3) Fermentation: add Luo Han Guo juice equivalent to 1% of the weight of lychee juice, then adjust the pH value to 3.2, alcohol content to 4°, and then add SO 2 40㎎ / L, 10% highly active yeast liquid, fermentation temperature 18℃, fermentation for 5 days;

[0029] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1-2...

Embodiment 2

[0033] A preparation method of lychee wine, comprising the steps of:

[0034] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0035] 2) Enzymolysis: Squeeze the lychee meat, collect the juice, add pectinase of 1.0% of the juice weight to the juice, the enzymolysis temperature is 20°C, the enzymolysis pH is 3.8, let stand for clarification, filter, and transfer the clear juice filtrate to in the fermenter;

[0036] 3) Fermentation: add Luo Han Guo juice equivalent to 2% of the weight of lychee juice, then adjust the pH value to 3.8, alcohol content to 4°, and then add SO 2 60㎎ / L, 6% highly active yeast liquid, fermentation temperature 25°C, fermentation for 3 days;

[0037] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1-2...

Embodiment 3

[0041] A preparation method of lychee wine, comprising the steps of:

[0042] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0043] 2) Enzymolysis: Squeeze the lychee meat, collect the juice, add pectinase of 0.9% of the juice weight to the juice, the enzymolysis temperature is 22°C, the enzymolysis pH is 3.5, let stand for clarification, filter, and transfer the clear juice filtrate to in the fermenter;

[0044] 3) Fermentation: add Luo Han Guo juice equivalent to 1.5% of the weight of lychee juice, then adjust the pH value to 3.5, alcohol content to 4°, and then add SO 2 50㎎ / L, 8% highly active yeast liquid, fermentation temperature 22°C, fermentation for 4 days;

[0045] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1...

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Abstract

The invention discloses a preparation method of a lychee wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The lychee wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of lychee, is good in color, flavor and taste and also has the specific flavor of the lychee wine.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing lychee wine using lychees as raw materials. Background technique [0002] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi (Litchichinensis Sonn.) is an evergreen tree of Sapindaceae (Sapindaceae) Litchi genus (Litchi). It is an important fruit tree in the tropics and subtropics. my country has a cultivation history of more than 2,000 years. The cultivation area and output of litchi account for about 80% of the world. Above, its main producing areas are in my country's Guangdong, Fujian and other provinces. Litchi is native to southern China and is a subtropical fruit tree, an evergreen tree about 10 meters high. The peel has scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. Litchi is tender and juicy, rich in fra...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD
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