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Method for brewing wine by fermenting longan seeds

A production method and technology of longan kernels, applied in the preparation of alcoholic beverages, etc., can solve problems such as bad taste, poor flavor of longan kernel wine, easy methanol exceeding the standard, etc., to promote the separation of effective components, improve flavor, and reduce methanol content Effect

Pending Publication Date: 2022-04-15
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

The longan seed wine produced in this way has poor flavor and bad taste, and methanol is easy to exceed the standard

Method used

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  • Method for brewing wine by fermenting longan seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The longan kernels are dried twice in sequence, the first drying temperature is 60°C, and the drying time is 18h, and the second drying temperature is 40°C, and the drying time is 45h, and the dried longan kernels are obtained; then Pulverize, pass through a 60-mesh sieve, and collect the components under the sieve to obtain longan seed powder; stir-fry the obtained longan seed powder with a slow fire until slightly yellow, then steam at 90°C for 30 minutes to obtain fully cooked longan seed powder; After cooling the fully cooked longan kernel powder to 35°C, mix it with 43°C Daqu, which is purchased from Liangshan Thyme Biological Engineering Co., Ltd., and the amount of Daqu is 5‰ of the quality of longan kernel powder. Fermentation is carried out at a temperature of 40°C. ℃, the time is 30 days; then use white wine as a hole filter to filter to get longan core wine.

Embodiment 2

[0030] The longan kernels are dried twice in sequence, the first drying temperature is 55°C, and the drying time is 12h, and the second drying temperature is 35°C, and the drying time is 36h, to obtain dried longan kernels; Pulverize, pass through a 50-mesh sieve, and collect the components under the sieve to obtain longan seed powder; stir-fry the obtained longan seed powder with a slow fire until slightly yellow, then steam at 80°C for 20 minutes to obtain fully cooked longan seed powder; After cooling down to 30°C, the fully cooked longan kernel powder was mixed with 40°C Daqu, which was purchased from Liangshan Thyme Biological Engineering Co., Ltd., and the amount of Daqu was 4‰ of the quality of longan kernel powder. Fermentation was carried out at a temperature of 35°C. ℃, the time is 20 days; then use white wine as a hole filter to filter to get longan core wine.

Embodiment 3

[0032] The longan kernels are dried twice in sequence, the first drying temperature is 65°C, and the drying time is 24h, and the second drying temperature is 45°C, and the drying time is 72h, and the dried longan kernels are obtained; then Pulverize, pass through a 70-mesh sieve, and collect the components under the sieve to obtain longan seed powder; stir-fry the obtained longan seed powder with a slow fire until slightly yellow, then steam at 100°C for 40 minutes to obtain fully cooked longan seed powder; After cooling the fully cooked longan kernel powder to 40°C, mix it with 45°C Daqu, which was purchased from Liangshan Thyme Biological Engineering Co., Ltd., and the amount of Daqu was 6‰ of the quality of the longan kernel powder. Fermentation was carried out at a temperature of 45°C. ℃, the time is 40 days; then use white wine as a hole filter to filter to get longan core wine.

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Abstract

The invention provides a making method of longan seed fermentation brewed wine, and belongs to the technical field of agricultural byproduct processing, the making method of the longan seed fermentation brewed wine comprises the following steps: drying longan seeds, and crushing to obtain longan seed powder; stir-frying the longan seed powder until the longan seed powder is slightly yellow, and steaming to obtain fully-cooked longan seed powder; and cooling the fully-cooked longan seed powder to 30-40 DEG C, mixing the fully-cooked longan seed powder with distiller's yeast, fermenting, and filtering to obtain the longan seed wine. According to the making method, the flavor of the longan seed wine is improved, the palatability is improved, the methanol content is reduced, and it is guaranteed that the methanol content is within a safe range. The prepared longan seed wine is golden yellow and transparent in color, and has a strong longan fragrance.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a method for making wine by fermenting longan kernels. Background technique [0002] Longan, also known as longan, is a plant of the genus Longan in the family Sapindaceae. At present, the development and utilization of longan is mainly based on direct consumption of pulp, and the fruit core has not been effectively developed and utilized. The discarded longan core can reach hundreds of thousands of tons every year. Longan core is rich in nutrients, including starch and reducing sugar. , protein, crude fiber and fat. In addition, the saporin and polyphenol biologically active substances contained in the longan kernel have the functions of hemostasis, methyl ethyl ketone, regulating qi and transforming food, etc. [0003] The processing method of longan kernel in the prior art includes extraction of total pigment, extraction of polysaccharides, extract...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/02
Inventor 黄盛锋刘雪花陈晓波何玲梁宏华
Owner 广东丹唇食品科技有限公司
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