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Preparation method of litchi wine

A technology for lychee wine and lychee, which is applied in the field of lychee wine preparation, can solve problems such as difficulty in guaranteeing the quality of lychee wine, heat sensitivity of raw materials and easy browning, and achieve the effects of curbing rancidity, curbing browning, and having a sweet and sour taste.

Inactive Publication Date: 2018-11-06
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 lychee wine are relatively strict, it is still difficult to guarantee the good quality of lychee wine and win the favor of consumers due to the heat sensitivity of the raw materials themselves, easy browning and other problems.

Method used

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  • Preparation method of litchi wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of lychee wine, comprising the following steps:

[0024] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no damage by diseases and insect pests as raw materials, after rinsing the fresh lychees, remove the core and peel the skin to obtain lychee pulp;

[0025] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 130Lx and an irradiation height of 8cm to irradiate the litchi pulp until the water content of the litchi pulp is 82%;

[0026] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the mixed fruit juice is added with a concentration of 1% and a quality of 0.03% of the mixed fruit juice. Enzymolysis for 1.5h, filtering to obtain lychee juice;

[0027] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1% of the quality of the litchi juice to the above-mentioned litchi juice, pressurize it under...

Embodiment 2

[0032] A preparation method of lychee wine, comprising the following steps:

[0033] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no damage by diseases and insect pests as raw materials, after rinsing the fresh lychees, remove the core and peel the skin to obtain lychee pulp;

[0034] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 140Lx and an irradiation height of 9cm to irradiate the litchi pulp until the water content of the litchi pulp is 83%;

[0035] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the concentration is 1.2% in the mixed fruit juice, and the quality is 0.04% of the quality of the mixed fruit juice. Enzymolysis for 1.7h, filtering to obtain lychee juice;

[0036] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1.3% of the mass of the litchi juice to the above litchi juice, pressurize it under...

Embodiment 3

[0041] A preparation method of lychee wine, comprising the following steps:

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

[0043] (2) Pre-treatment of juicing: using red light with an irradiation intensity of 150Lx and an irradiation height of 10cm to irradiate the litchi pulp until the water content of the litchi pulp is 84%;

[0044] (3) Juicing enzymolysis: the above-mentioned lychee pulp is squeezed to obtain a mixed fruit juice, and the concentration of 1.3% and 0.05% of the quality of the mixed fruit juice are added to the mixed fruit juice. Enzymolysis for 2 hours, filtered to obtain lychee juice;

[0045] (4) pre-blending treatment: after adding liquid nitrogen with a quality of 1.5% of the quality of the litchi juice to the above-mentioned litchi juice, pressurize it under a pressure...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a preparation method of a litchi wine. The preparation method comprises following steps: (1) raw material picking: picking high quality litchis, peeling, and removing kernels to obtain litchi pulps; (2) juicing pretreatment: irradiating litchi pulps by red light; (3) juicing and enzymatic hydrolyzing: juicing litchi pulps and adding pectase to carry out enzymatic hydrolysis; (4) blending pretreatment: adding liquid nitrogen into litchi juice, and carrying out a high pressure treatment; (5) blending: adding other components and mixing; (6) fermentation: adding yeast into the blended juice, and carrying out fermentation; and (7) aging: after fermentation, aging obtained wine to obtain the litchi wine.The provided preparation method can effectively inhibit rancidity and browning of litchi wine; the prepared litchi wine has long lasting fragrance and a sweet, sour, mellow and pure taste, the aftertaste is sweet, and the quality is good.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of lychee wine. 【Background technique】 [0002] Litchi belongs to the genus Litchi of Sapindaceae. It is a famous characteristic fruit in southern China. Its fruit is rich in nutrition, bright in color, tender and juicy, and sweet in flavor. Great reputation. However, because the harvest season of lychee is the high temperature season in midsummer, it is not resistant to high temperature and storage and transportation after harvesting. Usually, untreated lychees can only be stored for 20 days at a low temperature of 2-5°C, which seriously restricts the long-distance transportation and sales of lychees. [0003] Lychee wine is a kind of healthy fruit wine made from high-quality fresh lychee as raw material, after washing, draining, peeling, pitting, squeezing, and low-temperature fermentation. It has a broad market prospect. Although the productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/044
CPCC12G3/02C12H1/0408C12H1/0416
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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