CN103396912A

CN103396912A - Longan drink and preparation method thereof

Info

Publication number: CN103396912A
Application number: CN2013103242934A
Authority: CN
Inventors: 王正金
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-30
Filing date: 2013-07-30
Publication date: 2013-11-20

Abstract

The invention discloses a longan drink and a preparation method thereof. The longan drink is prepared from 1000-3000 parts of longan pulp, 100-300 parts of sucrose, 1-20 parts of yeasts, 1-10 parts of sulfur dioxide, 1-50 parts of citric acid and 30-50 parts of pectinase. The preparation method comprises the following steps of 1) adding sulfur dioxide to the longan pulp, and breaking and squeezing the mixture to extract juice; 2) adding the citric acid to the prepared longan juice to regulate the total acid to be 3-5g/L, and then adding pectinase for enzymolysis and clarification; 3) adding the sucrose and the yeasts to the longan juice after enzymolysis and clarification, and fermenting the longan juice at 30-35 DEG C for 1-5 hours; and 4) blending the liquid obtained by fermentation with water, and then carrying out sterilization, thus obtaining the longan drink. The longan drink takes longans as main raw materials, has low alcohol content, moderate sweetness and good taste, and has unique aroma emitted by the longans.

Description

A kind of longan beverage and preparation method thereof

Technical field

The invention belongs to food technology field, be specifically related to a kind of longan beverage and preparation method thereof.

Background technology

Longan belongs to seasonal fruit, is rich in the nutritive ingredients such as sugar, protein and multivitamin.Fresh longan fine and tender taste, look breast in vain, be full of juice, and the sweet as honey of distinguishing the flavor of, be the fresh fruits that people like.The longan color and luster that dries is dun, and meat is pliable and tough, and sweet taste is denseer, also edible.Therefore, except directly eating fruit, can also be processed into foodstuff storing, can not be subjected to the restriction in season like this, can have at any time.But, at present relevant longan juice or beverage are being promoted on the market not yet widely, most longan processing and fermentation become high wine to sell, but can not meet the demand of people to low ethanol content drink, and traditional fruit beverage taste is single or contain too much sweeting agent, does not meet the modern and namely pursues the trend that pure natural food is pursued again in high nutrition.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of longan beverage and preparation method thereof, and take longan as main raw material, low, sour-sweet moderate, the palatable taste of the longan beverage ethanol content that makes, have in unique longan fruital and give out light sweet-smelling.

For solving the problems of the technologies described above, the present invention by the following technical solutions:

A kind of longan beverage takes raw material by weight: 1000～3000 parts of longan pulp, 100～300 parts of sucrose, 1～20 part, yeast, 1～10 part of sulfurous gas, 1～50 part of citric acid, 30～50 parts of polygalacturonases.

The parts by weight of raw material the best are: 2000 parts of longan pulp, 200 parts of sucrose, 10 parts, yeast, 5 parts of sulfurous gas, 25 parts of citric acids, 40 parts of polygalacturonases.

The preparation method of longan beverage comprises the following steps:

1) in longan pulp, add sulfurous gas, the broken extracting juice of pressing;

2), in the longan juice that makes, add citric acid to regulate total acid and reach 3～5g/L, then add the pectinase enzymatic hydrolysis clarification;

3) in the longan juice after enzymolysis clarification, add sucrose, yeast, in the temperature bottom fermentations of 30～35 ℃ 1～5 hour;

4) after getting the liquid water that obtains of fermentation and blending, sterilization, obtain longan beverage.

Preferably, the temperature and time of described enzymolysis was respectively 40～50 ℃, 1～3 hour; Described clarification is under normal temperature, to staticly settle 1～3 day, the process of getting supernatant liquid.

Preferably, the temperature and time of described sterilization was respectively 90～100 ℃, 15～20 seconds.Compared with prior art, the present invention has the following advantages:

1) take longan as main raw material, only added the compositions such as a small amount of sucrose, citric acid, can fully demonstrate the nutritive value of longan;

2) process by fermentation, make the beverage that makes have unique sweet-smelling and longan fruital local flavor, and adopt rapid fermentation method, and the beverage alcohol content that makes fermentation obtain is controlled at 2～5%vol, meets the demand of people to low ethanol content drink;

3) preparation process, scientific and reasonable interpolation sucrose and citric acid etc., make sour-sweet moderate, the palatable taste of the beverage that makes.

Embodiment

Below with 3 preferred embodiments, be described further, but the present invention is not limited to these embodiment.

Embodiment 1

A kind of preparation method of longan beverage, the steps include:

1), in the longan pulp of 2000 parts, add the sulfurous gas of 5 parts, the broken extracting juice of pressing;

2) in the longan juice that makes, add 25 parts of citric acids to regulate total acids and reach 4g/L, then add 40 parts of polygalacturonases enzymolysis 2 hours at the temperature of 45 ℃, and change under normal temperature and staticly settle 2 days, get supernatant liquid;

3) in the longan juice after enzymolysis clarification, add the sucrose of 200 parts, the yeast of 10 parts, in the temperature bottom fermentations of 33 ℃ 3 hours;

4) after getting the liquid water that obtains of fermentation and blending, at the temperature of 95 ℃, sterilizing 15 seconds, obtain longan beverage.

The longan beverage number of degrees that make by such scheme are 3%vol, and total pol is 80g/L, total acid 4g/L, and the beverage color and luster is limpid transparent, has unique sweet-smelling and longan fruital local flavor, and sweet mouthfeel is good to eat.

Embodiment 2

A kind of preparation method of longan beverage, the steps include:

1), in the longan pulp of 1000 parts, add the sulfurous gas of 1 part, the broken extracting juice of pressing;

2) in the longan juice that makes, add 1 part of citric acid to regulate total acid and reach 5g/L, then add 30 parts of polygalacturonases enzymolysis 3 hours at the temperature of 40 ℃, and change under normal temperature and staticly settle 1 day, get supernatant liquid;

3) in the longan juice after enzymolysis clarification, add the sucrose of 300 parts, the yeast of 1 part, in the temperature bottom fermentations of 30 ℃ 5 hours;

4) after getting the liquid water that obtains of fermentation and blending, at the temperature of 100 ℃, sterilizing 15 seconds, obtain longan beverage.

The longan beverage number of degrees that make by such scheme are 2%vol, and total pol is 100g/L, total acid 3g/L, and the beverage color and luster is limpid transparent, has unique longan fruital local flavor and light sweet-smelling, and is sweet good to eat.

Embodiment 3

A kind of preparation method of longan beverage, the steps include:

1), in the longan pulp of 3000 parts, add the sulfurous gas of 10 parts, the broken extracting juice of pressing;

2) in the longan juice that makes, add 50 parts of citric acids to regulate total acids and reach 3g/L, then add 50 parts of polygalacturonases enzymolysis 1 hour at the temperature of 50 ℃, and change under normal temperature and staticly settle 3 days, get supernatant liquid;

3) in the longan juice after enzymolysis clarification, add the sucrose of 100 parts, the yeast of 20 parts, in the temperature bottom fermentations of 35 ℃ 1 hour;

4) after getting the liquid water that obtains of fermentation and blending, at the temperature of 90 ℃, sterilizing 20 seconds, obtain longan beverage.

The longan beverage number of degrees that make by such scheme are 5%vol, and total pol is 60g/L, total acid 5g/L, and the beverage color and luster is limpid, has unique longan fruital local flavor and strong sweet-smelling, micro-sweet slightly acid.

Claims

1. a longan beverage, is characterized in that, by the raw material of following weight part, made: 1000～3000 parts of longan pulp, 100～300 parts of sucrose, 1～20 part, yeast, 1～10 part of sulfurous gas, 1～50 part of citric acid, 30～50 parts of polygalacturonases.

2. longan beverage according to claim 1, is characterized in that, the weight part of described raw material is: 2000 parts of longan pulp, 200 parts of sucrose, 10 parts, yeast, 5 parts of sulfurous gas, 25 parts of citric acids, 40 parts of polygalacturonases.

3. the preparation method of longan beverage as claimed in claim 1 comprises the following steps:

1) in longan pulp, add sulfurous gas, the broken extracting juice of pressing;

4. preparation method according to claim 3, is characterized in that, the temperature and time of described enzymolysis was respectively 40～50 ℃, 1～3 hour; Described clarification is under normal temperature, to staticly settle 1～3 day, the process of getting supernatant liquid.

5. preparation method according to claim 3, is characterized in that, the temperature and time of described sterilization was respectively 90～100 ℃, 15～20 seconds.