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Lychee-averrhoa carambola sweet wine brewing method

A lychee and starfruit technology, which is applied to the brewing field of whole-juice fermented lychee and starfruit liqueur and lychee and starfruit liqueur, can solve the problem of not brewing whole-juice liqueur, and achieve the effects of low bitterness, rich fruit aroma and rich nutrition.

Inactive Publication Date: 2015-10-21
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of traditional full-juice liqueur are mainly late-harvested grapes, and other raw materials such as lychees and cherries are also used. However, at present, the mixed juice of lychee and sour carambola is not used as a raw material to brew full-juice liqueur.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of brewing method of lychee carambola liqueur comprises the following steps:

[0028] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0029] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -6°C, and stop freeze concentration when the sugar content of the juice reaches 250 g / L;

[0030] (3) Clarification: freeze and store the concentrated juice obtained in step (2) at -18°C for 24 hours, then thaw it, and then clarify it naturally to remove the precipitate;

[0031] (4) Carambola raw material processing: select fresh carambola fruit with a total acid content of 4 g / 100g and a total sugar content of 4 g / 100g, wash and squeeze it into juice, and add 80 ppm SO 2 ;

[0032] (5) Mixing: Mix the concentrated lychee juice and carambola juice at a ratio of 5:1;

[003...

Embodiment 2

[0042] A kind of brewing method of lychee carambola liqueur comprises the following steps:

[0043] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0044] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -8°C, and stop freeze concentration when the sugar content of the juice reaches 270 g / L;

[0045] (3) Clarification: freeze and store the concentrated fruit juice obtained in step (2) at -20°C for 36 hours, then thaw it out, clarify it naturally, and remove the precipitate;

[0046] (4) Carambola raw material processing: select fresh carambola fruit with a total acid content of 7 g / 100g and a total sugar content of 6 g / 100g, wash and squeeze it into juice, and add 80 ppm SO2 ;

[0047] (5) Mixing: Mix the concentrated lychee juice and carambola juice at a ratio of 7:1;

[00...

Embodiment 3

[0057] A kind of brewing method of lychee carambola liqueur comprises the following steps:

[0058] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0059] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -7°C, and stop freeze concentration when the sugar content of the juice reaches 260 g / L;

[0060] (3) Clarification: The concentrated fruit juice obtained in step (2) was frozen and stored at -19°C for 30 hours, then thawed, and naturally clarified to remove the precipitate;

[0061] (4) Carambola raw material processing: select fresh carambola fruit with a total acid content of 5.5 g / 100g and a total sugar content of 5 g / 100g, wash and squeeze it into juice, and add 80 ppm SO 2 ;

[0062] (5) Mixing: Mix the concentrated lychee juice and carambola juice at a ratio of 6:1; ...

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Abstract

The present invention relates to a lychee-averrhoa carambola sweet wine brewing method, which comprises lychee raw material pretreatment, freeze concentration, clarifying, averrhoa carambola raw material pretreatment, mixing, fermentation, fermentation terminating, aging, filtration, filling and other steps. The lychee-averrhoa carambola sweet wine produced through the method has characteristics of rich fruit aroma, rich nutrition, comfortable and tasty taste, coordinated wine and low bitter taste, and is especially for women and the elderly.

Description

technical field [0001] The invention relates to a method for brewing lychee carambola liqueur, in particular to a method for fermenting lychee carambola liqueur with whole juice, and belongs to the technical field of fruit wine brewing. Background technique [0002] Litchi is an evergreen tree belonging to Sapindaceae. It is an important fruit tree in the tropics and subtropics. It has a cultivation history of more than 2,000 years in my country. The cultivation area and output account for more than 80% of the world. It is the largest fruit tree in South China. , mainly distributed in Guangdong, Guangxi, Fujian, Hainan and Taiwan. Litchi is tender and juicy, rich in fragrance, rich in various nutrients necessary for human body, has nourishing and medicinal value, and is known as "the treasure of China". Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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