CN103834527A - Production method of litchi brandy - Google Patents
Production method of litchi brandy Download PDFInfo
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- CN103834527A CN103834527A CN201410050744.4A CN201410050744A CN103834527A CN 103834527 A CN103834527 A CN 103834527A CN 201410050744 A CN201410050744 A CN 201410050744A CN 103834527 A CN103834527 A CN 103834527A
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Abstract
The invention relates to a production method of litchi brandy. The method comprises the operation steps of: (1) litchi fruit maturity control; (2) harvest and sorting; (3) peeling and depitting; (4) sugar content and acidity adjustment on litchi juice, and twice squeezing; (5) low temperature fermentation; (6) sealed storage; (7) first distillation of the fermented wine; (8) second fermentation of the fermented wine; (9) ageing; and (10) alcohol content decrease, color adjustment, bottling, and labeling. The method provided by the invention not only can maintain the characteristic aroma of litchi fruits, preserve its nutritional value, avoid sundry bacteria contamination, but also can well reduce the oxidation phenomenon during brewing of the litchi juice, reduces undesirable flavor substances, makes the aroma stronger, and improves the overall quality of litchi brandy to a great extent. No artificial pigment, flavouring agent, preservative or other chemical substances is added in the production process. The litchi brandy produced by the invention has a golden color, is cool and clear, and has strong fruit aroma, prominent features, mellow taste, and unique flavor.
Description
Technical field
The present invention relates to a kind of making method of drinks, especially relate to a kind of production method of lichee brandy.
Background technology
Lichee is Sapindaceae aiphyllium, is mainly distributed in the scope of 18 °-31 ° of north latitude, is typical south subtropics evergreen fruit trees.Lichee originates from China, has spread all at present more than 20, subtropics country, and its pericarp is bright-coloured attractive in appearance, and the fine and smooth succulence of gravy is fragrant and sweet good to eat, nutritious, is to grow the first-class tonic that body is healthy and strong.Because lichee shape, look, taste are all good, be described as " the good fruit in the south of the Five Ridges ", " king in fruit " etc.Ming Dynasty's LI Shi-Zhen Compendium of Material Medica is carried: " often eat lichee, can mend brain and enhancing fitness, treatment communicable subtropical diseases malignant boil is swollen, Appetizing spleen-tonifying, and dry products energy invigorating premordial QI, is puerpera and the old and the weak's tonic." modern science proves, contains multi mineral prime element and the VITAMIN of needed by human in lichee, and 8 kinds of indispensable amino acids that contain needed by human, has very high nutritive value.Therefore develop lichee deep processed product and there is good prospect.Fruit brandy is a kind of drinks being popular on world market, has very large consumption space.Lichee is except eating raw, fruit can be made dried Fructus Litchi, Litchi Juice, canned litchi, litchi spirit and lichee brandy etc., because litchi fruits typicalness local flavor and nutritive ingredient are different from other fruit, causing it at unstable, the easy brown stain of course of processing flavor, storage endurance not, still there is the phenomenon such as brown stain and loss of gloss in product after bottling or when shelf-lives.Lichee brandy is mainly the production method with reference to Grape brandy at present, there are a lot of problems in the lichee brandy of producing, such as fragrance comparatively boring and with unpleasant odor, the easy loss of nutritive substance, browning even occurs and become gradually " bottleneck " of restriction lichee brandy quality and quality equally.
Summary of the invention
The present invention, in order to solve the weak point in above-mentioned background technology, provides a kind of manufacture method of lichee brandy.The lichee brandy characteristic perfume of producing is in this way given prominence to, fruital is strong fragrant, unique style, the more important thing is and can reduce the degree of oxidation of Lychee juice in brewing process, further reduces the bad flavor material that enters lichee brandy with still-process.Can keep well litchi fruits characteristic perfume, reduce to a great extent the loss degree of nutritive substance in lichee.
To achieve these goals, the technical solution used in the present invention is:
Its special character of a kind of production method of lichee brandy is to comprise following operation steps: the control (2) of (1) Litchi Ripening degree is gathered, sorting (3) is removed the peel, Lychee juice is adjusted in stoning (4) pol and acidity, twice pressing (5) low temperature fermentation (6) sealed storage (7) fermented wine single flash (8) fermented wine second distillation (9) ageing (10) degree of falling, toning, bottling, labeling.
In the control process of Litchi Ripening degree, fruit is carried out to the mensuration of reducing sugar and total acid content, in the time that reaching best ripening degree, fruit manually gathers, guarantee to enter production process without the underproof fruits such as fruit and disease fruit that rot.
Before and after fermentation starting, litchi fruits is carried out to twice squeezing processing, squeezing for the first time, pending litchi fruits is carried out to squeezing rate before fermentation starting and is 50% squeezing processing, then press sections and press sections are not transferred to rapidly in fermentor tank after fully mixing, and add 6% sulfurous acid 60-80mg/L (with SO in transfer process
2meter), after 2-3h, add business yeast 0.2g/L, after fermentation starting 18-24h, in the time that carbonic acid gas is full of fermentor tank, (this object is by the Bas Discharged in fermentor tank, thereby the touch opportunity that reduces airborne oxygen and Lychee juice with this reduces the degree of oxidation of Lychee juice), squeezes processing for the second time, the litchi fruits that is about to not squeeze processing carries out fragmentation, and fully stirs yeast is fully mixed with fermented liquid.
Whole zymotechnique adopts low temperature fermentation, controls temperature at 18-20 ℃, and the final wine degree of fermented liquid is 11% (v/v) left and right.
In the process of distillation, adopt distil process, carry out second distillation.
In aging process process, remain in the environment of 20 ℃ of temperature, humidity 75%.First canful ageing 6 months in the new oak barrel of France, then proceeds in glass pot seal storage 18-36 month.
Compared with prior art, the present invention has advantage and effect are as follows:
The present invention mainly takes the mode of carrying out twice pressing, low temperature fermentation before and after fermentation starting, carrying out second distillation again, can not only keep better the characteristic perfume of litchi fruits, preserve its nutritive value, avoid living contaminants, can reduce well the oxidative phenomena of Lychee juice in brewing process simultaneously, reduced bad flavor material, fragrance is more strong fragrant, has improved to a great extent the total quality of lichee brandy.In production process, do not add the chemical substances such as any artificial color, spices and sanitas.Lichee brandy golden yellow color that the present invention produces, cool to the bone, fruital is strong fragrant, characteristic is outstanding, mouthfeel is mellow and full, unique flavor, and style is similar to " Grape brandy ", and has the characteristic of oneself, has good market outlook.
Accompanying drawing explanation
By describing in more detail exemplary embodiment of the present invention with reference to accompanying drawing, above and other aspect of the present invention and advantage will become more and be readily clear of, in the accompanying drawings:
Fig. 1 is the process flow sheet of the production method of a kind of lichee brandy of the present invention.
Embodiment
Hereinafter, now with reference to accompanying drawing, the present invention is described more fully, various embodiment shown in the drawings.But the present invention can implement in many different forms, and should not be interpreted as being confined to embodiment set forth herein.On the contrary, it will be thorough with completely providing these embodiment to make the disclosure, and scope of the present invention is conveyed to those skilled in the art fully.
Hereinafter, exemplary embodiment of the present invention is described with reference to the accompanying drawings in more detail.
With reference to accompanying drawing 1, the present invention is by fresh lichee intact ripening degree and that go mouldy without disease and pest, after peeling, stoning, fragmentation goes out juice in batches, then, according to pol and the acidity of litchi fruits crushing juice rate and physical and chemical index adjustment fermented juice, adds yeast and sulfurous gas, low temperature ferments, after sealed storage for some time, carry out second distillation, then liquor is carried out to ageing, finally obtain the lichee brandy of fragrant aroma, unique style.Concrete implementation step is as follows:
(1) control of raw material ripening degree: within the period of Litchi Ripening previous month (at least two weeks), the variation of reducing sugar and total acid content in detection litchi fruits, when reducing sugar content in litchi fruits is at 130-150g/L (glucose meter), it it when total acid content 2-4g/L (citrometer), is the best ripening stage of lichee.
(2) gather, sorting: lichee intact ripening degree is gathered, in the process of gathering, reduce the mechanicalness of litchi fruits is damaged as far as possible, and be transported to as early as possible grown place, in the process of sorting, to pay special attention to remove and go mouldy and the comparatively serious fruit of disease and pest, in case litchi spirit is produced to living contaminants.
(3) before litchi fruits squeezes for the first time, according to the crushing juice rate of measured litchi fruits, be 190g/L (glucose meter) by adding food grade one-level white sugar adjustment Lychee juice reducing sugar content, add citric acid Lychee juice total acid content is adjusted to 3-5g/L (citrometer).
(4) before and after fermentation starting, take twice pressing technique: after lichee peeling, stoning, squeeze for the first time, pending litchi fruits is carried out to squeezing rate before fermentation starting and is 50% squeezing processing, then press sections and press sections are not transferred to rapidly in fermentor tank after fully mixing, and add 6% sulfurous acid 60-80mg/L (with SO in transfer process
2meter), after 2-3h, add business yeast 0.2g/L.After fermentation starting 18-24h, (this object is by the Bas Discharged in fermentor tank to treat in fermenting process to be full of fermentor tank by the carbonic acid gas that produces, thereby the touch opportunity that reduces airborne oxygen and Lychee juice with this reduces the degree of oxidation of Lychee juice) time, squeeze for the second time, the litchi fruits that is about to not squeeze processing squeezes, and fully stirs yeast is fully mixed with fermented liquid.Every day fermented liquid is carried out to temperature and than re-detection so that fermenting process is monitored, guarantee that yeast phase indirect fermentation liquid temp is controlled in 18-20 ℃, and draw litchi spirit fermentation diagram.In fermented liquid, residual sugar is down to 4g/L, proportion and while being down to below 0.994, is adopted artificial hypothermia's method termination fermentation.Then separate, remove the gred, filter.
(5) the lichee dry wine fermenting is transferred in 4 ℃ of environment to sealed storage 30 days, then turned tank and precipitate to remove in wine, storage is used in order to distillation.
(6) adopt second distillation technique, distillation for the first time, squeeze in distiller by the former wine of lichee, then carry out preheating (in distiller, temperature is no more than 50 ℃), after 15 minutes, continue heating and make temperature rise to 90 ℃ in distiller, when mash comes to life in device to be distilled, enter the distillation stage.The wine liquid that the wine steam distilling out forms through cooling water system is and slightly heats up in a steamer lichee brandy, distill for the first time regardless of foreshot, wine body and wine tail, when collect the volume that slightly heats up in a steamer brandy be in distiller the former wine volume of lichee 45% time stop distillation, and the raffinate in distiller is discharged, gained slightly heats up in a steamer lichee brandy alcoholic strength between 26-29% (v/v).Distillation for the second time, being about to slightly heat up in a steamer lichee brandy squeezes into distiller and distills, then heating makes temperature rise to 90 ℃ in distiller, when in device to be distilled, wine liquid comes to life, start to collect respectively distillate, gained distillate is divided into foreshot, wine body and wine tail successively, and its volume is respectively and in distiller, slightly heats up in a steamer 5%, 20%, 30% of lichee brandy volume.Except heads removal, collect respectively wine body (as next step ageing) and wine tail (as distilling former wine next time or being used as allotment), wherein wine body wine degree should be between 58-60% (v/v).In distiller, remaining liq is vinasse, and volume accounts for and slightly heats up in a steamer 45% of brandy volume, after the collection of wine tail finishes, stops distillation, and discharges vinasse.
(7) the wine body of getting in (5) carries out ageing in adapt circumstance, and ageing temperature is 15-20 ℃, and relative humidity is 70-75%.First canful ageing 6 months in the new oak barrel of France, then proceeds in glass pot seal storage 18-36 month.
(8) after ageing finishes, adopt the method for manually falling wine degree to reduce the alcoholic strength in former lichee brandy, from ageing container, take out 30% the former wine of lichee brandy, diluted with high purity distilled water, make its wine degree reach 30% (v/v), after storage 12-18 month, stage by stage the brandy after dilution is joined in high wine degree brandy again, successively reduce the wine degree of former lichee brandy, each wine degree reducing is 9-10% (v/v), makes the final lichee brandy alcoholic strength of lichee brandy at 40-42% (v/v).The method that adopts copper pot to boil syrup is mixed colours to lichee brandy, add now 15% water in pot, rear sugaring, then heats up, and syrup mixture is stirred in case burned phenomenon appears in the sticky the bottom of a pan of sugar, in the time that fried sugar reaches requirement, stop immediately heating, and add hot water, stir fried sugar is dissolved, rear filtered while hot, in tank, adds a certain amount of lichee brandy to use in order to toning after cooling.Then take the circumstances into consideration to add according to production requirement.
(9) bottle, beat plug, cover Capsule, labeling, vanning warehouse-in.Lichee brandy will carry out artificial freezing treatment before bottling, at-10 ℃, processes after 5 days, filters, then bottling.
The foregoing is only embodiments of the invention, be not limited to the present invention.The present invention can have various suitable changes and variation.All any modifications of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.
Claims (8)
1. a production method for lichee brandy, is characterized in that:
Described method comprises following operation steps: the control of (1) Litchi Ripening degree; (2) gather, sorting; (3) peeling, stoning; (4) pol and the acidity of adjustment Lychee juice, carry out twice squeezing; (5) low temperature fermentation; (6) sealed storage; (7) fermented wine single flash; (8) fermented wine second distillation; (9) ageing; (10) degree of falling, toning, bottling, labeling.
2. method according to claim 1, is characterized in that:
In the control process of Litchi Ripening degree, fruit is carried out to the mensuration of reducing sugar and total acid, in the time that reaching best ripening degree, fruit manually gathers, the i.e. variation of sugar degree, acid content in gather previous month (at least two weeks) detects litchi fruits, in the time that litchi fruits reducing sugar content reaches 130-150g/L (glucose meter), total acid content and reaches 2-4g/L (citrometer), it it is the best ripening stage of litchi fruits.
3. method according to claim 1, is characterized in that:
Before litchi fruits squeezes for the first time, according to the crushing juice rate of measured litchi fruits, Lychee juice is carried out to the adjustment of reducing sugar, total acid content.Be 190g/L (glucose meter) by adding food grade one-level white sugar adjustment Lychee juice reducing sugar content, add citric acid Lychee juice total acid content is adjusted to 3-5g/L (citrometer).
4. method according to claim 1, is characterized in that:
Described twice squeezing process, before and after the fermentation starting at twice to litchi fruits is squeezed.Squeezing is for the first time after lichee peeling, stoning, before zymamsis does not also start, it is 50% squeezing processing that pending litchi fruits is carried out to squeezing rate, then press sections and press sections are not transferred to rapidly in fermentor tank after fully mixing, and add 6% sulfurous acid 60-80mg/L (with SO in transfer process
2meter), after 2-3h, add business yeast 0.2g/L.After fermentation starting 18-24h, (this object is by the Bas Discharged in fermentor tank to treat in fermenting process to be full of fermentor tank by the carbonic acid gas that produces, thereby the touch opportunity that reduces airborne oxygen and Lychee juice with this reduces the degree of oxidation of Lychee juice) time, squeeze for the second time, the litchi fruits that is about to not squeeze processing squeezes, and fully stirs yeast is fully mixed with fermented liquid.Every day fermented liquid is carried out to temperature and than re-detection so that fermenting process is monitored, guarantee that yeast phase indirect fermentation liquid temp is controlled in 18-20 ℃, and draw litchi spirit fermentation diagram.In fermented liquid, residual sugar is down to 4g/L, proportion and while being down to below 0.994, is adopted artificial hypothermia's method termination fermentation.Then separate, remove the gred, filter.
5. method according to claim 1, is characterized in that:
Whole fermentation technology process adopts low temperature fermentation, controls temperature at 18-20 ℃, and the final wine degree of fermented liquid is 11% (v/v) left and right.
6. method according to claim 1, is characterized in that:
Adopt second distillation technique, distillation for the first time, squeeze in distiller by the former wine of lichee, then carry out preheating (in distiller, temperature is no more than 50 ℃), after 15 minutes, continue heating and make temperature rise to 90 ℃ in distiller, when mash comes to life in device to be distilled, enter the distillation stage.The wine liquid that the wine steam distilling out forms through cooling water system is and slightly heats up in a steamer lichee brandy, distill for the first time regardless of foreshot, wine body and wine tail, when collect the volume that slightly heats up in a steamer brandy be in distiller the former wine volume of lichee 45% time stop distillation, and the raffinate in distiller is discharged, gained slightly heats up in a steamer lichee brandy alcoholic strength between 26-29% (v/v).Distillation for the second time, being about to slightly heat up in a steamer lichee brandy squeezes into distiller and distills, then heating makes temperature rise to 90 ℃ in distiller, when in device to be distilled, wine liquid comes to life, start to collect respectively distillate, gained distillate is divided into foreshot, wine body and wine tail successively, and wherein foreshot, wine body, long-pending being respectively in distiller of wine urosome are slightly heated up in a steamer 5%, 20%, 30% of lichee brandy volume, and wherein wine body wine degree requires between 58-60% (v/v).In distiller, remaining liq is vinasse, and volume accounts for and slightly heats up in a steamer 45% of brandy volume, after the collection of wine tail finishes, stops distillation, and discharges vinasse.
7. method according to claim 1, is characterized in that:
In aging process process, remain in temperature 15-20 ℃, the environment of relative humidity 70-75%.First canful ageing 6 months in the new oak barrel of France, then proceeds in glass pot seal storage 18-36 month.
8. method according to claim 1, is characterized in that:
After ageing finishes, adopt the method for manually falling wine degree to reduce the alcoholic strength in former lichee brandy, from ageing container, take out 30% the former wine of lichee brandy, diluted with high purity distilled water, make its wine degree reach 30% (v/v), after storage 12-18 month, stage by stage the brandy after dilution is joined in high wine degree brandy again, successively reduce the wine degree of former lichee brandy, each wine degree reducing is 9-10% (v/v), makes the final lichee brandy alcoholic strength of lichee brandy at 40-42% (v/v).The method that adopts copper pot to boil syrup is mixed colours to lichee brandy, add now 15% water in pot, rear sugaring, then heat up, and syrup mixture is stirred in case burned phenomenon appears in the sticky the bottom of a pan of sugar, in the time that fried sugar reaches requirement, stop immediately heating, and add hot water (70-80 ℃), add strong mixing dissolves fried sugar simultaneously, rear filtered while hot, in tank, adds a certain amount of lichee brandy in order to toning use after cooling, then takes the circumstances into consideration to add according to production requirement.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560483A (en) * | 2015-01-23 | 2015-04-29 | 西北农林科技大学 | Method for preparing Xiaomangsen grape brandy |
| CN105199914A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of lychee wine |
| CN105802802A (en) * | 2016-05-12 | 2016-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Chateau type brewing method for fruit white spirit |
| CN105907590A (en) * | 2016-06-27 | 2016-08-31 | 四川理工学院 | Method for reducing alcoholic strength in period of storing white spirit in oak barrel |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
| CN108359573A (en) * | 2018-05-24 | 2018-08-03 | 广西运亨酒业有限公司 | Lichee brandy and preparation method thereof |
| CN108660020A (en) * | 2018-05-24 | 2018-10-16 | 广西运亨酒业有限公司 | A kind of lichee brandy and preparation method thereof |
| CN110437957A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of white wine |
| CN112812919A (en) * | 2021-02-25 | 2021-05-18 | 四川轻化工大学 | Dried mulberry brandy and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560483A (en) * | 2015-01-23 | 2015-04-29 | 西北农林科技大学 | Method for preparing Xiaomangsen grape brandy |
| CN105199914A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of lychee wine |
| CN105802802A (en) * | 2016-05-12 | 2016-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Chateau type brewing method for fruit white spirit |
| CN105907590A (en) * | 2016-06-27 | 2016-08-31 | 四川理工学院 | Method for reducing alcoholic strength in period of storing white spirit in oak barrel |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
| CN108359573A (en) * | 2018-05-24 | 2018-08-03 | 广西运亨酒业有限公司 | Lichee brandy and preparation method thereof |
| CN108660020A (en) * | 2018-05-24 | 2018-10-16 | 广西运亨酒业有限公司 | A kind of lichee brandy and preparation method thereof |
| CN110437957A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of white wine |
| CN112812919A (en) * | 2021-02-25 | 2021-05-18 | 四川轻化工大学 | Dried mulberry brandy and preparation method thereof |
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Application publication date: 20140604 |