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Lychee rose wine and preparation method thereof

A rose wine and lychee technology, applied in the food field, can solve the problems of high volatile acid content, insufficient utilization of lychee and rose nutrition and health care, difficulty in clarifying lychee wine, etc., and achieve the effect of unique flavor, light and elegant rose aroma

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 lychee rose wine with anti-oxidation effect and its preparation method, which solves the problem that the nutrition and health care of lychees and roses are not fully utilized in the prior art, and the synergistic pharmacology between it and wine The drug effect has not been well developed, and the developed lychee wine has the problems of difficult clarification, high volatile acid content, after-body bitterness, and high fusel oil content.

Method used

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  • Lychee rose wine and preparation method thereof
  • Lychee rose wine and preparation method thereof
  • Lychee rose wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0048] The preparation of embodiment 1 lychee original wine

[0049] A kind of preparation method that present embodiment provides described lychee raw wine, comprises the steps:

[0050] 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;

[0051] 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;

[0052...

Embodiment 2

[0054] Embodiment 2 The preparation of lychee original wine

[0055] A kind of preparation method that present embodiment provides described lychee raw wine, comprises the steps:

[0056] 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 0.5°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 50 mg / L of pectinase for enzymolysis to obtain lychee juice, and set aside;

[0057] S2. The lychee juice obtained in step S1 is left to clarify at a low temperature of 0.5°C, and the clear juice is sucked into the tank. The slightly turbid juice in the middle layer is separated with a three-legged centrifuge and the clear juice is put into the tank, and the temperature is reduced to -18°C. The sugar is 150g / L, and the lychee clear juice is obtain...

Embodiment 3

[0060] Embodiment 3 The preparation of original liquor of lychee

[0061] A kind of preparation method that present embodiment provides described lychee raw wine, comprises the steps:

[0062] 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 8°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 200 mg / L of pectinase for enzymolysis to obtain lychee juice, and set aside;

[0063] S2. Put the lychee juice obtained in step S1 at a low temperature of 8°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 -1°C to freeze and concentrate to the total The sugar is 200g / L, and the lychee clear juice is obtained and set aside;

[0064] S...

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Abstract

The invention relates to lychee rose wine and a preparation method thereof. With lychee base wine, red wine and white wine as raw materials which are added with rose essential oil or rose hydrosol, with high fructose syrup and white granulated sugar as blending agents, and assisted by a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clearjuice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; and 3) conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling and sealing 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 and the wine body is good in taste; the wine is low in content of fusel oil and cannot go to head easily; and the wine has such functions of resisting oxidation and the like. The lychee rose wine provided by the invention is applicable to preparation of various health-care wine drinks, and especially, the lychee rose wine can be widely appliedto white-collar women; therefore, the lychee rose wine has a broad market prospect.

Description

technical field [0001] The invention relates to the technical field of food, more specifically, to a litchi 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 hepatitis B ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02
Inventor 陈瑾如孟君滕晖方建忠
Owner ZHUZHOU QIANJIN PHARMA
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