Litchi wine with effects of nourishing yin and decreasing internal heat and preparation method of litchi wine

Abstract

The invention discloses litchi wine with effects of nourishing yin and decreasing internal heat and a preparation method of the litchi wine. The litchi wine is prepared from the following raw materials in part by weight: 150-160 parts of litchi, 3-4 parts of roasted barley tea, 5-6 parts of cherry tomatoes, 2-3 parts of mung bean flour, 2-3 parts of cedrela sinensis, 1-2 parts of rosa laevigata michx, 1-2 parts of anemarrhenae, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamate, chitosan and a defined amount of water. The roasted barley tea and the cedrela sinensis are parched in a mixed manner, and taste of the roasted barley tea and taste of the cedrela sinensis are mixed, so that the litchi wine is unique and delicious; the cherry tomatoes and the mung bean flour are mixed and pulped, nutrition is improved, the litchi wine tastes sour and sweet, and the taste of the litchi wine is unique; and litchi shells and litchi kernels are utilized, waste is reduced, the litchi shells and the litchi kernels are sprayed with saline water and is parched, a herb guiding effect is achieved, and a curative effect is improved; the litchi wine is adsorbed by the macroporous resin before and after fermentation, brown stain of the litchi wine can be delayed effectively, sensory quality is not affected, and nitrogen is fed into the litchi wine; and the added traditional Chinese medicines have effects of nourishing yin to lessen fire, moisturizing pathogenic dryness to loosen the bowel, securing essence and reducing urination, and relieving diarrhea with astringents.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a lychee wine for nourishing yin and reducing fire and a preparation method thereof. Background technique [0002] litchi( Litchichinensis Liquor) is a unique subtropical fruit in my country, with high nutritional value and unique flavor, known as the "king of fruits". Every 100g of lychee pulp contains 84g of water, 14g of carbohydrates (64 kcal of calories), 36mg of VC, 0.7g of protein, 0.6g of fat, 32mg of phosphorus, 6mg of calcium, 0.5mg of iron, 0.02mg of thiamine, and 0.04 mg of riboflavin mg and niacin 0.4mg. Because lychee is very easy to brown and rot after picking, the deep processing of lychee is imminent. At present, the deep-processing products of lychee mainly include dried lychee, canned lychee, lychee jelly, lychee concentrated juice and lychee wine. Among them, wine making has increased the commodity value of litchi, [0003] It is of great significanc...

AI Technical Summary

Problems solved by technology

[0004] In recent years, various enterprises have launched 100% lychee juice fermented wine one after another. Its taste and technology have made great breakthroughs. However, due to insufficient technical reserves and insufficient experience accumulation, the brewed wine will have browning and insufficient aroma. question

Browning is a prominent problem during the storage and processing of fruits and vegetables, causing great losses to production