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Blended lychee rose wine and preparation method thereof

A rose wine and lychee technology, applied in the food field, can solve the problems of after-body bitterness, difficulty in clarifying lychee wine, high volatile acid content, etc., and achieve a unique flavor effect

Active Publication Date: 2018-01-09
ZHUZHOU QIANJIN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of blended lychee rose wine and its preparation method, which solves the problem that the nutrition and health care of lychees are not fully utilized in the prior art, and the synergistic pharmacological effects between it and other fruit juices and wines are solved. It has not been well researched and developed, and the developed lychee wine has the problems of difficult clarification, high volatile acid content, after-body bitterness, and high fusel oil

Method used

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  • Blended lychee rose wine and preparation method thereof
  • Blended lychee rose wine and preparation method thereof
  • Blended lychee rose wine and preparation method thereof

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preparation example Construction

[0058] The present embodiment provides a kind of preparation method of described lychee, red grape, white grape mixed fermented juice, comprises the following steps:

[0059] S1. Take healthy litchis with normal development and full maturity, sort and remove raw green fruits, residual branches and leaves, and moldy and rotten fruits, clean the fruit surface, spray 2°C ice water to reduce the temperature of fresh litchi fruits, and remove the skin and core after processing by equipment. Squeeze the juice through a press, add 100mg / L of pectinase for enzymolysis to obtain lychee juice, and set aside;

[0060] S2. The lychee juice obtained in step S1 is left to clarify at a low temperature of 2°C, and the clear juice is sucked into the tank. The slightly turbid juice in the middle layer is separated into the tank with a three-legged centrifuge, and the temperature is reduced to -4°C. The sugar is 180g / L, and the lychee clear juice is obtained and set aside;

[0061] S3. Select r...

Embodiment 4

[0078] The preparation of embodiment 4 litchi, red grape, white grape mixed fermented juice

[0079] The present embodiment provides a kind of preparation method of described lychee, red grape, white grape mixed fermented juice, comprises the following steps:

[0080] S1. Take healthy lychees with normal development and full maturity, sort and remove raw green fruits, residual branches and leaves, and moldy and rotten fruits, clean the fruit surface, spray 4°C ice water to reduce the temperature of fresh lychees, and remove the skin and core after processing by equipment. Squeeze the juice through a press, add 150mg / L of pectinase for enzymolysis to obtain lychee juice, and set aside;

[0081] S2. The lychee juice obtained in step S1 is left to clarify at a low temperature of 4°C, and the clear juice is sucked into the tank. The slightly turbid juice in the middle layer is separated into the tank with a three-legged centrifuge, and the temperature is reduced to -10°C. The sug...

Embodiment 5

[0085] The preparation of embodiment 5 litchi, red grape, white grape mixed fermented juice

[0086] The present embodiment provides a kind of preparation method of described lychee, red grape, white grape mixed fermented juice, comprises the following steps:

[0087] S1. Take healthy lychees with normal development and full maturity, sort and remove raw green fruits, residual branches and leaves and moldy and rotten fruits, clean the fruit surface, spray 6°C ice water to reduce the temperature of fresh lychees, and remove the skin and core after processing by equipment. Squeeze the juice through a press, add 120 mg / L of pectinase for enzymolysis to obtain lychee juice, and set aside;

[0088] S2. Put the lychee juice obtained in step S1 at a low temperature of 6°C for clarification, absorb the clear juice into the tank, use a three-legged centrifuge to separate the clear juice into the tank, and lower the temperature to -12°C to freeze and concentrate to the total The sugar ...

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Abstract

The invention relates to blended lychee rose wine and a preparation method thereof. With mixed fermentation juice of lychee, red grapes and white grapes as well as fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder as raw materials which are added with rose essential oil or rose hydrosol and are assisted by a blending agent and a proper amount of adjuvants,the lychee rose wine is prepared by the method comprising the following steps: 1) selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis, standing by and conducting clarifying, separating out clear juice, and freezing and concentrating the clear juice so as to obtain lychee clear juice; 2) extracting juice from the red grapes and the white grapes in a separated mode, and adding the red grape juice and the white grape juice to the lychee clear juice; and 3) adjusting components of the juice, conducting fermentation, conducting aging, implementing fining and implementing cold treatment, adding the fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder, conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced; the wine is low in content of fusel oil; and the wine has suchfunctions of resisting oxidation, tonifying qi and blood and the like. The lychee rose wine provided by the invention is applicable to the preparation of various health-care wine drinks; therefore, the lychee rose wine has a broad market prospect.

Description

technical field [0001] The invention relates to the field of food technology, more specifically, to a blended lychee rose wine and a preparation method thereof. Background technique [0002] Litchi, also known as Lizhi, is a plant of the genus Litchi in the Sapindaceae family. Sweet, sour, warm, non-toxic. Its pulp has the effects of nourishing the spleen and liver, relieving cough, nourishing the mind, relieving polydipsia and acne. Its core is good at soothing the liver and regulating qi to treat diseases, and it can also be used to treat stomach pain caused by stagnation of spleen and stomach qi. Modern pharmacy and clinical studies have shown that lychee has many health care effects. The experimental research of Wu Huahui et al. (2004) showed that litchi pulp is a good active oxygen free radical scavenger and has antioxidant effect. Litchi seed is an effective drug for treating diabetes, and its water extract has the functions of inhibiting the surface antigen of hep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022A61K36/815A61P1/14A61P39/06A61P7/06C12R1/865
Inventor 刘涛李伏君李晓娟孟君
Owner ZHUZHOU QIANJIN PHARMA
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