CN103805392B - A kind of floral type litchi spirit - Google Patents

A kind of floral type litchi spirit Download PDF

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Publication number
CN103805392B
CN103805392B CN201310677811.0A CN201310677811A CN103805392B CN 103805392 B CN103805392 B CN 103805392B CN 201310677811 A CN201310677811 A CN 201310677811A CN 103805392 B CN103805392 B CN 103805392B
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litchi
pulp
fresh flower
wine
extracting solution
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CN201310677811.0A
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CN103805392A (en
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李运雄
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李运雄
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Abstract

The invention discloses a kind of floral type litchi spirit, fragrance of a flower litchi spirit of the present invention first litchi pulp is carried out defibrination with colloidal mill, in pulp, add cellulase degradation, add pectinase enzymatic hydrolysis again, twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice; After soaking 3-6 month with red wine sealing after being cleaned by fresh flower, through diafiltration, obtain fresh flower extracting solution; Then fresh flower extracting solution and Litchi Juice are blent, in blending liquid, add wine active dry yeast fermentation; Finally carry out ageing more than 3 months can obtain.The mode that the present invention soaks with red wine, natural nutritive ingredient in edible fresh flower and activeconstituents are extracted, prepare with Lychee juice co-fermentation again, the wine obtained can be made to be rich in the fragrance of fresh flower and sweet mouthfeel, eliminate Lychee Fermented Wine or the dense alcohol smell of lichee liquor and pained taste that traditional technology obtains, the wine of gained is low alcohol, has the health-care effect of beauty treatment, health.

Description

A kind of floral type litchi spirit
Technical field
The present invention relates to a kind of litchi spirit, specifically a kind of floral type litchi spirit, belongs to the technology and brewing technology of fruit wine.
Background technology
Lichee and banana, pineapple, longan are together known as " the large fruit in the southern part of the country four ".Lichee originates in SOUTHERN CHINA, is subtropical fruit tree, aiphyllium, height about 10 meters.Pericarp has fish-scale shape projection, scarlet, purplish red.Translucent congealed fat shape when pulp produces fresh, taste is fragrant beautiful.But not storage endurance.Poplar highest-ranking imperial concubine is well-known because of eating lichee, makes Du Mu write eternal well-known phrase of " rides human society cv. Feizixiao, and nobody knows it is lichee ".In addition, respectively a large amount of poem about lichee has also been write for the men of literature and writing.Lichee is hot in nature, and many foods are easily got angry, and can cause " litchi sickness ".Timber is solid, dark reddish brown, and texture is graceful, corrosion resistant, is always first-class name material.Hua Duo, is rich in nectary, is important nectariferous plant.Litchi flavor is sweet, sour, warm in nature, enters the heart, spleen, Liver Channel; Pulp has tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, effect of warming middle-JIAO to relieve pain, heart tonifying and tranquilizing; Core have regulate the flow of vital energy, dissipating bind, pain relieving effect; Can stop hiccup, only diarrhoea, be the dietotherapy good merchantable brand of intractable singultus and diarrhea before dawn person, have benefit brain and enhancing fitness simultaneously, whet the appetite beneficial spleen, has the effect promoting appetite.
At present, China's lichee ultimate production is more than 1,300,000 tons, and plantation lichee has become the important channel that farmers' income is improved in some areas.Due to short and heat lichee harvesting time, litchi very easily oxidation stain and rotting, the lichee quantity rotted every year accounts for 20% of ultimate production, causes great financial loss, so the deep processing of lichee becomes the task of top priority.Full juice fermented brewing litchi wine is developing direction emerging in recent years.Chinese patent application 201210266474.1 discloses a kind of litchi spirit and preparation method thereof, the preparation method of this litchi spirit comprises the following steps: 1) by the white spirit mixed of litchi pulp and 35 ° ~ 55 °, under the condition of 25 ~ 28 DEG C, soak 2 ~ 4 months, obtain immersion feed liquid; 2) immersion feed liquid is carried out centrifugation, get supernatant liquor, obtain wine sample; 3) in wine sample, add sugar, mix, under the condition of 15 ~ 20 DEG C, ageing more than 3 months, obtains ageing wine; 4) ageing wine is got, after microporous filter filters, filling, obtain described litchi spirit; Chinese patent 201110376273.2 discloses a kind of litchi spirit and preparation method thereof, it is spilling of being brewageed by the raw material of following weight percent: lichee 85% ~ 90%, Chinese sorghum 2 ~ 4%, wheat 2% ~ 5%, glutinous rice 2% ~ 4%, distiller's yeast 2% ~ 3%, thiosulfonic acid 1% ~ 2%, Fructus Crataegi flavone 1% ~ 2%, hydrolytic collagen 1% ~ 2%; Chinese patent application 201310087549.4 discloses a kind of making method of litchi spirit, Chinese patent ZL200710027467.5 discloses a kind of dry white lychee wine and production method thereof, Chinese patent 200610032684.9 discloses a kind of brewing method with shell mordanting fermentation litchi spirit, and Chinese patent ZL200710030305.7 discloses a kind of low alcohol lychee wine and brewing method thereof.
The wine that some mouthfeels are good, quality is high often complex manufacturing technology, condition is harsh, cost is high, not easily by the acceptance of popular institute, some possess the drinks drink of the effects such as health care, leisure, health simultaneously in addition, such as fresh flower is added Fresh-flower wine obtained in wine: CN1064996G discloses a kind of wine fermented with osmanthus flower, and its main raw material(s) is sweet osmanthus, matrimony vine, date, rock sugar, white wine; CN101886030B discloses a kind of chrysanthemum wine, forms in addition by chrysanthemum, Supreme Being emperor, Radix Angelicae Sinensis, matrimony vine, Semen Cassiae, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry, white wine, the tea wine combined with wine by tea in addition, etc.This kind of wine is because its special mouthfeel is also to a kind of selection newly of human consumer, but still Shortcomings, e.g., simple Fresh-flower wine needs to repeat to consider fresh-keeping, guarantor's perfume, the guarantor's look to wine liquid in the preparation, therefore need the chemical composition or the foodstuff additive that add other in the preparation, have impact on the nutritive ingredient of wine.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of litchi spirit of floral type is provided, this kind of wine is rich in the fragrance of fresh flower and sweet mouthfeel, eliminating Lychee Fermented Wine or the dense alcohol smell of lichee liquor and pained taste that traditional technology obtains, is a kind of minuent, beauty and health care health promoting wine of being more suitable for Ms.
For solving the problem, the technical solution adopted in the present invention is: a kind of floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.05-0.1% is added in pulp, enzymolysis 30-50min in the water-bath of pH3-6, temperature 30-45 DEG C, then the pectase liquid of massfraction 0.05-0.1% is added, enzymolysis 20-30min in the water-bath of pH5-6, temperature 35-50 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by fresh flower and be placed in Glass Containers, under the condition of 25 ~ 28 DEG C, after soaking 3-6 month, through diafiltration, gets percolate, obtains fresh flower extracting solution with red wine sealing;
(4) blend, ferment: fresh flower extracting solution and Litchi Juice are blent, in blending liquid, regulate blending liquid pH for 4.0-6.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, ferment;
(5) ageing: the wine liquid obtained through step (4) is carried out ageing more than 3 months can be obtained.
Described fresh flower is edible fresh flower.
Described fresh flower is preferably one or more in Rose, lotus, Flos Caryophylli, sweet osmanthus, chrysanthemum, Chinese herbaceous peony.
Described when blending, the ratio of blending of fresh flower extracting solution and Litchi Juice is preferably 1:1-50.
Preferred technological condition for fermentation is: carry out fermentation 5-10 days at 22-30 DEG C, alcoholic strength controls at 5-10%(V/V).
The present invention relative to the beneficial effect of prior art is: the mode of soaking with red wine, natural nutritive ingredient in edible fresh flower and activeconstituents are extracted, prepare with Lychee juice co-fermentation, the wine obtained can be made to be rich in the fragrance of fresh flower and sweet mouthfeel, eliminate Lychee Fermented Wine or the dense alcohol smell of lichee liquor and pained taste that traditional technology obtains, the wine of gained is low alcohol, has the health-care effect of beauty treatment, health.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
The floral type litchi spirit that embodiment 1 is implemented, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.1% is added in pulp, enzymolysis 30min in the water-bath of pH3, temperature 40 DEG C, then adds the pectase liquid of massfraction 0.1%, enzymolysis 25min in the water-bath of pH5, temperature 40 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: chrysanthemum and Rose are cleaned and be placed in Glass Containers, under the condition of 25 DEG C, after 6 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:30 blend, in blending liquid, regulate blending liquid pH for 4.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 6 days at 22-30 DEG C, alcoholic strength controls at 5-10%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing more than 3 months can be obtained.
The floral type litchi spirit that embodiment 2 is implemented, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.05% is added in pulp, enzymolysis 40min in the water-bath of pH6, temperature 45 C, then the pectase liquid of massfraction 0.08% is added, enzymolysis 25min in the water-bath of pH6, temperature 45 C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: Chinese herbaceous peony, Flos Caryophylli are cleaned and be placed in Glass Containers, under the condition of 28 DEG C, after 3 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:15 blend, in blending liquid, regulate blending liquid pH for 6.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 8 days at 25 DEG C, alcoholic strength controls at 5%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 10 months.
The floral type litchi spirit that embodiment 3 is implemented, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.08% is added in pulp, enzymolysis 35min in the water-bath of pH5, temperature 30 DEG C, then the pectase liquid of massfraction 0.1% is added, enzymolysis 30min in the water-bath of pH5, temperature 35 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by sweet osmanthus and be placed in Glass Containers, under the condition of 28 DEG C, after 4 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:50 blend, in blending liquid, regulate blending liquid pH for 5.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 5 days at 28 DEG C, alcoholic strength controls at 10%(V/V)
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 4 months.
The floral type litchi spirit that embodiment 4 is implemented, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.06% is added in pulp, enzymolysis 50min in the water-bath of pH4, temperature 45 C, then the pectase liquid of massfraction 0.05% is added, enzymolysis 30min in the water-bath of pH5, temperature 50 C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by chrysanthemum and be placed in Glass Containers, under the condition of 25 DEG C, after 5 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:20 blend, in blending liquid, regulate blending liquid pH for 4.5 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 10 days at 22 DEG C, alcoholic strength controls at 8%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 3 months.
The floral type litchi spirit that embodiment 5 is implemented, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.07% is added in pulp, enzymolysis 40min in the water-bath of pH3, temperature 30 DEG C, then the pectase liquid of massfraction 0.05% is added, enzymolysis 20min in the water-bath of pH5, temperature 40 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by Rose and be placed in Glass Containers, under the condition of 26 DEG C, after 5 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:1 blend, in blending liquid, regulate blending liquid pH for 4.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 7 days at 30 DEG C, alcoholic strength controls at 6%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and can obtain for 5 months.

Claims (5)

1. a floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.1% is added in pulp, enzymolysis 30min in the water-bath of pH3, temperature 40 DEG C, then adds the pectase liquid of massfraction 0.1%, enzymolysis 25min in the water-bath of pH5, temperature 40 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: chrysanthemum and Rose are cleaned and be placed in Glass Containers, under the condition of 25 DEG C, after 6 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:30 blend, in blending liquid, regulate blending liquid pH for 4.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 6 days at 22-30 DEG C, alcoholic strength controls at 5-10%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing more than 3 months can be obtained.
2. a floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.05% is added in pulp, enzymolysis 40min in the water-bath of pH6, temperature 45 C, then the pectase liquid of massfraction 0.08% is added, enzymolysis 25min in the water-bath of pH6, temperature 45 C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: Chinese herbaceous peony, Flos Caryophylli are cleaned and be placed in Glass Containers, under the condition of 28 DEG C, after 3 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:15 blend, in blending liquid, regulate blending liquid pH for 6.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 8 days at 25 DEG C, alcoholic strength controls at 5%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 10 months.
3. a floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.08% is added in pulp, enzymolysis 35min in the water-bath of pH5, temperature 30 DEG C, then the pectase liquid of massfraction 0.1% is added, enzymolysis 30min in the water-bath of pH5, temperature 35 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by sweet osmanthus and be placed in Glass Containers, under the condition of 28 DEG C, after 4 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:50 blend, in blending liquid, regulate blending liquid pH for 5.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 5 days at 28 DEG C, alcoholic strength controls at 10%(V/V)
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 4 months.
4. a floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.06% is added in pulp, enzymolysis 50min in the water-bath of pH4, temperature 45 C, then the pectase liquid of massfraction 0.05% is added, enzymolysis 30min in the water-bath of pH5, temperature 50 C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by chrysanthemum and be placed in Glass Containers, under the condition of 25 DEG C, after 5 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:20 blend, in blending liquid, regulate blending liquid pH for 4.5 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 10 days at 22 DEG C, alcoholic strength controls at 8%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and obtain for 3 months.
5. a floral type litchi spirit, adopts following steps preparation:
(1) raw materials pretreatment: carried out by the lichee of maturation cleaning, draining, the lichee after draining, by Mechanical Crushing, is separated litchi pulp with Semen Litchi, retains litchi pulp;
(2) Litchi Juice preparation: litchi pulp is carried out defibrination with colloidal mill, the cellulase of massfraction 0.07% is added in pulp, enzymolysis 40min in the water-bath of pH3, temperature 30 DEG C, then the pectase liquid of massfraction 0.05% is added, enzymolysis 20min in the water-bath of pH5, temperature 40 DEG C; Twice enzymolysis terminates, and is separated through membrane concentration, obtains Litchi Juice;
(3) fresh flower extracting solution preparation: cleaned by Rose and be placed in Glass Containers, under the condition of 26 DEG C, after 5 months with red wine sealing immersion, through diafiltration, gets percolate, obtains fresh flower extracting solution;
(4) blend, ferment: by fresh flower extracting solution and Litchi Juice in mass ratio 1:1 blend, in blending liquid, regulate blending liquid pH for 4.0 with citric acid, add the wine active dry yeast pressing 0.01% of Litchi Juice weight percent meter, carry out fermentation 7 days at 30 DEG C, alcoholic strength controls at 6%(V/V);
(5) ageing: the wine liquid obtained through step (4) is carried out ageing and can obtain for 5 months.
CN201310677811.0A 2013-12-13 2013-12-13 A kind of floral type litchi spirit CN103805392B (en)

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CN104651209A (en) * 2014-12-19 2015-05-27 李进 Litchi vinegar and preparation method thereof
CN104694360B (en) * 2015-03-27 2017-06-16 泸州品创科技有限公司 Rose stoste and preparation method thereof for modulating cider
CN105112233A (en) * 2015-08-11 2015-12-02 王红亮 Healthcare lychee liquor made of sweet potato stems and barbary wolfberry fruits and method for manufacturing healthcare lychee liquor
CN105112235A (en) * 2015-08-11 2015-12-02 王红亮 Nutritional lychee liquor with dumpling aroma and quail eggs and method for manufacturing nutritional lychee liquor
CN105112202A (en) * 2015-08-11 2015-12-02 王红亮 Litchi wine with effects of nourishing yin and decreasing internal heat and preparation method of litchi wine
CN105087319A (en) * 2015-08-11 2015-11-25 王红亮 Rose fragrance litchi wine and production method thereof
CN105062781B (en) * 2015-08-31 2017-07-14 广西运亨酒业有限公司 A kind of preparation method of floral type litchi spirit
CN105779191A (en) * 2015-10-12 2016-07-20 冯雪群 Preparation method of selenium-enriched passion fruit wine
CN106867779A (en) * 2017-03-16 2017-06-20 广西凌云县绿贵茶业有限公司 A kind of preparation method of health care lichee fruit wine
CN107057949A (en) * 2017-06-27 2017-08-18 广西运亨酒业有限公司 The brewage process of floral type litchi spirit

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