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Preparation method of longan wine

A technology of longan wine and longan, applied in the field of food processing, can solve the problems of unfavorable consumers, heat-sensitive and easy browning of raw materials, etc., and achieve the effects of improving sensory quality, improving physical and chemical properties, and good quality.

Inactive Publication Date: 2018-10-09
博白县三滩镇涛鸿农产品种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production process requirements of longan wine are relatively strict, it is still difficult to ensure that longan wine has good quality and win the favor of consumers due to the heat sensitivity of raw materials and easy browning.

Method used

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  • Preparation method of longan wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of longan wine, is characterized in that, comprises the following steps:

[0024] (1) Raw material selection: select fresh longan with uniform size, no mechanical damage and no pests and diseases as raw material, rinse the fresh longan, remove core and peel to obtain longan pulp;

[0025] (2) Juicing pretreatment: using yellow light with a wavelength of 575nm, an irradiation intensity of 150Lx, and an irradiation height of 10cm to irradiate the longan pulp until the water content of the longan pulp is 87%;

[0026] (3) Juicing enzymolysis: the above-mentioned longan pulp is squeezed to obtain a mixed fruit juice, and the mixed fruit juice is added with a concentration of 0.8% and a quality of 0.03% of the mixed fruit juice. Pectinase, at 35 ° C Enzymolysis for 1.5h, filtering to obtain longan juice;

[0027] (4) Pre-treatment before deployment: after adding 1.2% liquid nitrogen whose quality is the quality of the longan juice to the above-m...

Embodiment 2

[0032] A kind of preparation method of longan wine, is characterized in that, comprises the following steps:

[0033] (1) Raw material selection: select fresh longan with uniform size, no mechanical damage and no pests and diseases as raw material, rinse the fresh longan, remove core and peel to obtain longan pulp;

[0034] (2) Juicing pretreatment: using yellow light with a wavelength of 578nm, an irradiation intensity of 160Lx, and an irradiation height of 13cm to irradiate the longan pulp until the water content of the longan pulp is 90%;

[0035] (3) Juicing enzymolysis: the above-mentioned longan pulp is squeezed to obtain a mixed fruit juice, and the concentration of 1% and 0.04% of the quality of the mixed fruit juice are added to the mixed fruit juice. Enzymolysis at ℃ for 1.7h, filtering to obtain longan juice;

[0036] (4) pre-blending treatment: after adding 1.3% liquid nitrogen whose quality is the quality of the longan juice to the above-mentioned longan juice, p...

Embodiment 3

[0041] A kind of preparation method of longan wine, is characterized in that, comprises the following steps:

[0042] (1) Raw material selection: select fresh longan with uniform size, no mechanical damage and no pests and diseases as raw material, rinse the fresh longan, remove core and peel to obtain longan pulp;

[0043] (2) Juicing pretreatment: using yellow light with a wavelength of 580nm, an irradiation intensity of 170Lx, and an irradiation height of 15cm to irradiate the longan pulp until the water content of the longan pulp is 91%;

[0044] (3) Juicing enzymolysis: the above-mentioned longan pulp is squeezed to obtain a mixed fruit juice, and the concentration is 1.1% in the mixed fruit juice, and the quality is 0.05% of the quality of the mixed fruit juice. Enzymolysis for 1.8h, filtering to obtain longan juice;

[0045](4) pre-treatment before deployment: after adding 1.5% liquid nitrogen whose quality is the quality of the longan juice to the above-mentioned long...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a preparation method of longan wine. The preparation method comprises the following steps: (1) raw materialselecting, namely selecting high-quality longan, and denucleating and peeling to obtain longan pulp; (2) pre-treating before juicing, namely irradiating the longan pulp with yellow light; 3) juicing and performing enzymatic hydrolysis, namely juicing the longan pulp, and then adding pectinase for enzymatic hydrolysis; (4) pre-treating before mixing, namely adding liquid nitrogen to the longan juice, and then carrying out high pressure treatment; (5) mixing, namely adding remaining components and mixing; (6) fermentation, namely inoculating yeast into the juice for fermentation; and (7) ageing,aging the fermented liquor to obtain the longan wine. The longan wine has the characteristics of fine and harmonious as well as elegant and pure aroma, lasting fragrance, refreshing, mellow and harmonious mouthfeel, sweet aftertaste and good quality.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of longan wine. 【Background technique】 [0002] Longan, commonly known as longan, is a typical subtropical fruit with unique flavor, rich nutrition, remarkable health effects and high economic value. However, it is extremely not resistant to storage, and there are many problems in the production and sales links. Therefore, it is often processed into traditional products such as dried longan, canned sugar water, longan cream, longan powder and longan wine. [0003] Longan wine is a kind of healthy fruit wine made from high-quality fresh longan as raw material, after washing, draining, peeling, pitting, squeezing, and low-temperature fermentation. It has a broad market prospect. Although the production technology of longan wine is relatively strict, it is still difficult to ensure that longan wine has good quality and win the favor of consumers due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/052
CPCC12G3/02C12H1/0416C12H1/0424
Inventor 黎光林
Owner 博白县三滩镇涛鸿农产品种植专业合作社
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