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Litchi puree wine and preparation method thereof

A technology for puree wine and lychee, which is applied in the field of winemaking, can solve the problems of lychee pit abandonment, intractability, and lychee pit waste, and achieve the effects of expanding the variety of raw materials, fresh fruit aroma and pure taste.

Pending Publication Date: 2022-04-05
广东丹唇食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, when using lychee as a raw material to brew lychee fruit wine, generally only lychee pulp is used as a raw material, and lychee stones are all discarded, resulting in a large amount of lychee stone waste, which is difficult to handle

Method used

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  • Litchi puree wine and preparation method thereof

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preparation example Construction

[0028] The present invention also provides the preparation method of described lychee puree wine, comprises the steps:

[0029] (1) crushing the lychee core, mixing with rice and sorghum, steaming and cooling to 25-35°C to obtain material 1;

[0030] (2) Insert distiller's yeast into material 1, and saccharify for 15-30 hours to obtain material 2;

[0031] (3) adding enzyme after beating litchi pulp, and obtaining material 3 after enzymatic hydrolysis;

[0032] (4) After mixing material 2 and material 3, add water and ferment for 5-15 days;

[0033] (5) Filter and age after fermentation to obtain lychee puree wine.

[0034] In the present invention, in the step (1), the size of the crushed litchi core is preferably 1-4 mm, more preferably 2-3 mm.

[0035] In the present invention, the temperature after cooling in the step (1) is preferably 28-32°C, more preferably 30°C.

[0036] In the present invention, the amount of distiller's yeast in the step (2) is preferably 1.2 to ...

Embodiment 1

[0048] (1) Weigh 50 kg of lychee core and crush it to 4 mm, mix the crushed lychee core with 550 kg of rice and 160 kg of sorghum, steam and cool to 25° C. to obtain material 1;

[0049] (2) Insert 9.12kg of distiller's yeast into material 1, and saccharify at 26°C for 30 hours to obtain material 2;

[0050] (3) Add 90 g of pectinase after beating 300 kg of lychee pulp, and obtain material 3 after enzymatic hydrolysis;

[0051] (4) Add 212kg of water after mixing material 2 and material 3, and ferment for 15 days at 24°C;

[0052] (5) After the fermentation is finished, filter and age at 18°C ​​for 70 days to obtain lychee puree wine.

Embodiment 2

[0054] (1) Weigh 90 kg of lychee cores and crush them to 1 mm, mix the crushed lychee cores with 450 kg of rice and 120 kg of sorghum, steam and cool to 35° C. to obtain material 1;

[0055] (2) Insert 10.56kg of distiller's yeast into material 1, and saccharify at 29°C for 15 hours to obtain material 2;

[0056] (3) Add 160 g of pectinase after beating 400 kg of lychee pulp, and obtain material 3 after enzymatic hydrolysis;

[0057] (4) Add 159kg of water after mixing material 2 and material 3, and ferment for 15 days at 28°C;

[0058] (5) After the fermentation is finished, filter and age at 24° C. for 50 days to obtain lychee puree wine.

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Abstract

The invention relates to the technical field of wine brewing. The invention provides litchi puree wine and a preparation method thereof. The litchi puree wine is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernels, 45-55 parts of rice and 12-16 parts of sorghum. According to the litchi puree wine, the litchi pulp and the litchi kernels are adopted as the raw materials at the same time, the variety of the raw materials of the litchi wine is expanded, the number of waste materials and the production cost are remarkably reduced, and the brewed litchi puree wine is pure in taste and has fresh fruity flavor.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a lychee puree wine and a preparation method thereof. Background technique [0002] Fruit wine is the wine in which the sugar of the fruit itself is fermented by yeast into alcohol, such as plum wine, wine, bayberry wine, kiwi fruit wine, etc. These wines contain fruit flavor and alcohol, and are deeply loved by the public. [0003] Many of the fruit wines currently on the market are preparations rather than puree wines, which are made by soaking fruit juice in alcohol, adding sugar and other ingredients, and adjusting the color, aroma and taste. This kind of fruit wine is generally bright in color and refreshing in taste, but lacks a full-bodied taste, and some have only obvious alcohol flavor. In the brewing process, the puree wine of fruit wine generally only uses fruit pulp for brewing. For example, when using lychee as raw material to brew lychee fruit wine, generally ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/022C12G3/021
Inventor 黄盈黄盛勋李国武陈小波何玲梁宏华
Owner 广东丹唇食品科技有限公司
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