Lychee zymase and preparation method thereof

Abstract

The invention discloses a lychee zymase and a preparation method thereof, wherein the method comprises the following steps of: 1) selecting and treating raw materials: 1) selecting and treating raw materials: selecting fresh litchi, removing the branches and leaves, disease and pest fruits, decayed fruits, rotten fruits, immature fruits, cleaning, draining, peeling, denucleating and removing rotten pulp, residual nucleuses; 2) squeezing the lychee meat, collecting the juice, adding 2.5-3.0w / w% of rhodomyrtus tomentosa hassk fruit extractive solution into the juice, uniformly mixing and transferring the mixture into a fermentation tank; 3) fermenting, adjusting pH value to 3.0, alcoholic strength to 4 degree, adding high-activity yeast solution, wherein the adding amount of the high-activity yeast solution is 5% of fermentation liquor, fermenting at 20-21 DEG C, and fermenting for 3-4 days; 4) blending: transferring the obtained fermentation liquor to another tank, blending, standing,clarifying, filtering, filling and sterilizing to obtain the finished product.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to lychee brew and a preparation method thereof. Background technique [0002] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi (Litchi chinensis Sonn.) is an evergreen tree of Sapindaceae (Sapindaceae) Litchi genus (Litchi). It is an important fruit tree in the tropics and subtropics. my country has a cultivation history of more than 2,000 years. The cultivated area and output of litchi account for about 80% of the world. Above, its main producing areas are in my country's Guangdong, Fujian and other provinces. Litchi is native to southern China and is a subtropical fruit tree, an evergreen tree about 10 meters high. The peel has scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. Litchi is tender and juicy, rich in fragrance, rich in ...

AI Technical Summary

Problems solved by technology

In order to prevent the growth of miscellaneous bacteria and improve the flavor of the raw wine, citric acid was added at 4, 6, 8, and 10 g / L respectively, and the resulting pH values ​​were 3.34, 3.20, 3.0l, and 2.91, respectively, and the fermentation was carried out, but the resulting taste was not good.

[0004] In the prior art, the level of yeast inoculum directly affects the color, aroma and flavor of lychee brewing. When the inoculum amount is too high, the fermentation is too fast, which is not conducive to the formation of original wine flavor, and the yeast flavor of lychee brewing is heavy, which is not conducive to the production of litchi wine. The clarification and deployment work of the original sprinkling; when the inoculum amount is too low, the fermentation is slow and the fermentation time is prolonged, but it is easy to grow bacteria. It can be concluded that the most appropriate inoculum amount should be 8-10%. From the perspective of cost control, it is hoped that Reduce the amount of yeast inoculum

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