Litchi wine and preparation method thereof

A technology of lychee and twig leaves, which is applied in the field of lychee brewing and its preparation, and can solve problems such as bad taste

Inactive Publication Date: 2018-10-19
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Litchi wine and preparation method thereof

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Effect test

Embodiment 1

[0028] A preparation method of lychee brewing, comprising the steps:

[0029] 1) Raw material selection and processing: select fresh lychees, remove branches, leaves, diseased fruits, rotten fruits, rotten fruits, and immature fruits, wash, drain, peel, and pit, and remove rotten pulp and residual pits;

[0030] 2) Squeeze the lychee meat, collect the juice, add 1.0w / w% of Nimri fruit extract to the juice, mix well, and transfer to the fermentation tank;

[0031] 3) Fermentation: adjust the pH value to 3.0 and the alcohol content to 4°, add high active dry yeast to 10 times by weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high active yeast liquid, high active yeast The addition amount of the liquid is 8% of the weight of the fermentation liquid, the fermentation temperature is 20-21 ° C, and the fermentation is carried out for 3 days;

[0032] 4) Allocate: turn the fermented liquid obtained in the previous step into a tank, add 5w / w% white gr...

Embodiment 2

[0039] A preparation method of lychee brewing, comprising the steps:

[0040] 1) Raw material selection and processing: select fresh lychees, remove branches, leaves, diseased fruits, rotten fruits, rotten fruits, and immature fruits, wash, drain, peel, and pit, and remove rotten pulp and residual pits;

[0041] 2) Squeeze the lychee meat, collect the juice, add 1.2w / w% of Nimri fruit extract to the juice, mix well, and transfer to the fermentation tank;

[0042] 3) Fermentation: adjust the pH value to 3.0 and the alcohol content to 4°, add high active dry yeast to 10 times by weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high active yeast liquid, high active yeast The addition amount of the liquid is 10% of the weight of the fermentation liquid, the fermentation temperature is 20-21 ° C, and the fermentation is carried out for 4 days;

[0043] 4) Allocate: transfer the fermented liquid obtained in the previous step to a tank, add 5-10w / w% wh...

Embodiment 3

[0050] A preparation method of lychee stuffing, comprising the steps of:

[0051] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0052] 2) Squeeze the lychee meat, collect the juice, add 1.5w / w% Nimeng fruit extract to the juice, mix evenly, and transfer to the fermenter;

[0053] 3) Fermentation: Adjust the pH value to 3.0 and the alcohol content to 4°, add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve and activate for 30 minutes, then add high-activity yeast liquid, high-activity yeast The added amount of the liquid is 10% of the weight of the fermentation liquid, the fermentation temperature is 20-21°C, and the fermentation is 3 days;

[0054] 4) Blending: Transfer the fermented liquid obtained in the previous step to a tank, add 10w / w% white granulated sugar, ...

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Abstract

The invention discloses litchi wine and a preparation method thereof. The preparation method comprises the following steps: selecting and treating raw materials: selecting fresh litchi, removing branches and leaves, fruit suffering from diseases and pest, decayed fruit, rotten fruit and immature fruit, cleaning, draining off, removing peel, removing kernels, and removing rotten pulp and residual kernels; 2) squeezing litchi pulp, collecting juice, adding 1.0 to 1.5 percent by weight of fructus Rhodomyrti fruit extracting liquid into the juice, mixing uniformly and transferring into a fermentation tank; 3) fermenting: adjusting the pH value to 3.0 and the alcoholic strength to 4.0 degrees, adding high-activity yeast liquid and fermenting at the fermentation temperature of 20 to 21 DEG C for3 to 4 days; and 4) blending: transferring the fermenting liquid obtained in the step 3) into a tank, blending, standing and clarifying, filtering, filling and sterilizing to obtain finished products.

Description

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

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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