CN103952266A - Preparation method of longan white spirit - Google Patents
Preparation method of longan white spirit Download PDFInfo
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- CN103952266A CN103952266A CN201410227808.3A CN201410227808A CN103952266A CN 103952266 A CN103952266 A CN 103952266A CN 201410227808 A CN201410227808 A CN 201410227808A CN 103952266 A CN103952266 A CN 103952266A
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Abstract
The invention relates to a preparation method of longan white spirit. The method comprises the following steps: taking longan aril from fresh longan fruits, pulping and juicing, and adding pectinase to obtain fresh longan fruit juice; baking the fresh longan fruits to obtain dry longan fruits, taking dry longan aril, soaking in boiling water to obtain a soaking solution, and adding 55 degrees cane sugar syrup to obtain dry longan fruit juice syrup; blending the fresh longan fruit juice and the dry longan fruit juice syrup to form a longan white spirit fermentation solution, adding Angel high-temperature-resistant alcohol-fermention active dry yeast and lactobacillus plantarum liquid for fermenting for the first time, after fermenting for 2 days, and replenishing the dry longan fruit juice syrup and fermenting to form mature fermented mash of the longan white spirit; adding lactobacillus delbrueckii into the dry longan fruit juice syrup, performing lactic acid fermentation to form lactic acid fermented mash; mixing the fermented mash with the lactic acid fermented mash, distilling to form raw longan wine, ageing and blending to obtain longan white spirits of different grades. The longan white spirit prepared by adopting the method is soft, mellow and fragrant in flavor, has the characteristic of strong longan fragrance, and tastes mellow and sweet.
Description
Technical field
The present invention relates to a kind of preparation method of liquor, relate to specifically a kind of preparation method of longan liquor.
Background technology
Longan is the precious fruit variety of Subtropic of China.In recent years, Longan Cultivation area continues to expand.The longan ripening stage, the not resistance to storage of longan fresh fruit, transported for long-distance perishable in high temperature season, and traditional processed goods of longan is dried longan, and kind is single, and market is limited, the sale problem of outlet that unresolved Longan Output increases.Longan pulp, containing sugars such as glucose, fructose, sucrose, up to 20% left and right, is the high quality raw material of brewed fruit wine.But, the fragrance of longan fermented wine a little less than, fail to brewage into high-quality high-grade dry wine.The angle of liking drinking white wine from China human consumer, starts to develop longan liquor.Whether succeeding in developing of longan liquor, is it is mainly how the flavor taste of longan liquor is adapted to the key point that human consumer is Technology preparation tackling key problem.
Summary of the invention
The present invention to domestic white wine research, develops a kind of preparation method of longan liquor by for many years.Improve from making method, reduce fermenting process and produce harmful as tunnings such as higher alcoholss.Novel process is prepared and in longan liquor mouthfeel, is had longan and give off a strong fragrance, and similar brandy flavor drinks that does not ache back, mouth is dry, reduces widely the drunk entertaining that may drink with raising.Meet drink consumption and the theory of environment protection health of modern times, longan liquor is applicable to the social life of modern high end stratum fashionable life, taking high-quality, high value as epoch elite and successful personage high-grade material, spiritual enjoyment are provided.Develop and develop high-grade longan liquor, improve Business Economic Benefit and there is realistic meaning and application prospect.
Longan fresh fruit is squeezed the juice, is added polygalacturonase and be processed into longan fruit drink through stripping longan aril, making beating; Longan fresh fruit becomes longan dry fruit, becomes soak solution to add 55Brix sucrose syrup through stripping longan biltong, boiling water immersion treatment to be prepared into dried longan fruit syrup through roasting.Longan fruit drink is adjusted component with dried longan fruit syrup and is become longan liquor fermented liquid, add the high temperature resistant Active Dry Yeast in Angel and plant lactobacillus liquid to ferment for the first time, ferment after 2 days, add dried longan fruit syrup to carry out fed-batch fermentation and become longan liquor maturing fermentation wine with dregs; Lactobacillus delbruckii adds the lactic fermentation of dried longan fruit syrup to become lactic fermentation wine with dregs; Longan liquor karusen and lactic fermentation wine with dregs wine with dregs are distilled into the former wine of longan, blend into the longan liquor of different class through ageing.
Adopt technical scheme as follows for realizing object of the present invention:
1, longan fruit drink syrup preparation
The longan fresh fruit of selecting, after peeling stoning, longan aril is sent in hollander and is pulled an oar, in the raw material of accomplishing fluently slurry according to every 100 kilograms of longan arils add 1～2 gram of polygalacturonase (according to 10,000 u/g enzymes live add) carry out enzymolysis (.Then filter, obtain longan fruit drink; In longan fruit drink, add 55Brix sucrose syrup, stir, obtain longan fruit drink syrup; Sucrose syrup consumption, reaches 21～23Brix with pol in the longan fruit drink syrup of measuring space and is as the criterion.
Longan fruit drink syrup is carried out to 80 DEG C, and 1 0mi n pasteurization is for subsequent use.
Described 55Brix sucrose syrup: sucrose interval is added in boiling water, and stirring is boiled to dissolving and obtained sucrose syrup, the add-on of sucrose is as the criterion while reaching 55Brix with the sucrose syrup pol of measuring.
2, dried longan fruit syrup preparation
The longan dry fruit of selecting, obtains longan biltong after peeling stoning; Longan biltong is added to boiling water heat soaking 15～25 minutes, then carry out filtering separation and obtain longan dry fruit soak solution; In longan dry fruit soak solution, add 55Brix sucrose syrup, stir, obtain dried longan fruit syrup, sucrose syrup consumption, reaches 21～23Brix with pol in the dried longan fruit syrup of measuring space and is as the criterion.
The 55Brix sucrose syrup of indication, the method for its preparation is identical with step 1.
3, longan liquor fermented liquid preparation
Longan fruit drink syrup and dried longan fruit syrup are mixed to get to mixing molasses according to 5:1 weight ratio, then add again respectively 6% yeast culture liquid of mixing molasses gross weight and 1% plant lactobacillus nutrient solution to be prepared into longan liquor fermented liquid.
The yeast culture liquid of indication is the high temperature resistant Active Dry Yeast nutrient solution in Angel, and Angel is high temperature resistant, and Active Dry Yeast 1 hour is formulated with 5% sucrose solution 40 times activation, and Angel is high temperature resistant, and Active Dry Yeast consumption is 0. 2%.
The plant lactobacillus nutrient solution of indication is in eggplant bottle, to choose plant lactobacillus plant subspecies 1.2132, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains the kind daughter bacteria liquid of plant lactobacillus plant subspecies.The kind daughter bacteria liquid of plant lactobacillus plant subspecies is inoculated in dried longan fruit syrup, and inoculum size is 10% of dried longan fruit syrup weight, and regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06 m
3/ (m
3min), incubation time 24h, obtains plant lactobacillus nutrient solution.
4, longan liquor maturing fermentation wine with dregs preparation
Longan liquor fermented liquid, under the condition of 25 DEG C of leavening temperatures, ferments 48 hours, then adds the dried longan fruit syrup of longan liquor fermented liquid weight part 8～10% to carry out fed-batch fermentation again, ferments 48～56 hours, obtains longan liquor maturing fermentation wine with dregs.Longan liquor maturing fermentation wine with dregs is without obviously bubble effusion, and it is tranquil that liquid level is tending towards, and karusen alcoholic strength reaches 9～11%(v/v), residual sugar is 2.5～3.0g/L.
5, lactic fermentation wine with dregs preparation
(1) lactobacillus delbruckii breast subspecies first order seed bacterium solution preparation: choose lactobacillus delbruckii breast subspecies in eggplant bottle, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains lactobacillus delbruckii breast subspecies first order seed bacterium liquid.
(2) lactobacillus delbruckii breast subspecies secondary seed bacterium solution preparation: lactobacillus delbruckii breast subspecies first order seed bacterium liquid is inoculated in dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06 m
3/ (m
3min), incubation time 24h, obtains lactobacillus delbruckii breast subspecies secondary seed bacterium liquid.
(3) fermentation culture: in lactobacillus delbruckii breast subspecies secondary seed bacterium liquid access dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, 50 DEG C of culture temperature, ventilation 0.05～0.1m
3/ (m
3min), incubation time 24h, stops ventilating and continues to cultivate 48 h, obtains lactic fermentation wine with dregs.
6 and wine with dregs distillation
Longan liquor maturing fermentation wine with dregs is mixed into and mixes wine with dregs with lactic fermentation wine with dregs, and according to the total amount of mixing wine with dregs 100%, longan liquor maturing fermentation wine with dregs accounts for 80～90%; Mixing wine with dregs is transported to distiller distillation, and heads removal cuts wine tail, obtains alcoholic strength at the longan liquor stage casing in 75～25% V/V intervals liquor.
7, longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 45～55% V/V longan liquors after pre-detection alcoholic strength.Longan liquor is carried out after ageing in 2～3 years storage, and local flavor becomes soft sweet-smelling gradually, has strong longan fragrance characteristic, and with alcohol sweet taste.
Bacterial classification of the present invention: lactobacillus delbruckii breast subspecies (
lactobacillus delbrueckii subsp. lactis) 1.2132, plant lactobacillus plant subspecies (
lactobacillus plantarum subsp. plantarum) 1.510 purchased from Chinese common micro-organisms culture presevation administrative center (China General Microbiological Culture Collection Center, CGMCC)
Angel of the present invention is high temperature resistant Active Dry Yeast is purchased from Angel Yeast Co.,Ltd.Polygalacturonase market is bought.
Brief description of the drawings
Fig. 1 is concrete technology schema of the present invention.
Embodiment
Embodiment 1
1, longan fruit drink syrup preparation
The 1000kg longan fresh fruit of selecting, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds polygalacturonase to carry out enzymolysis in the raw material of accomplishing fluently slurry, then filters, and obtains 540kg longan fruit drink; In longan fruit drink, add 150kg 55Brix sucrose syrup, stir, obtain 690kg 23Brix longan fruit drink syrup; Longan fruit syrup is carried out to 80 DEG C, and 1 0min pasteurization is for subsequent use.
The 55Brix sucrose syrup of indication: sucrose interval is added in boiling water, and stirring is boiled to dissolving and obtained sucrose syrup, the add-on of sucrose is as the criterion while reaching 55Brix with the sucrose syrup pol of measuring.
2, dried longan fruit syrup preparation
The 1000kg longan dry fruit of selecting, obtains 200kg longan biltong after peeling stoning; Longan biltong is added to 100kg boiling water heat soaking 25 minutes, then carry out filtering separation and obtain 100kg longan dry fruit soak solution; In longan dry fruit soak solution, add 30kg 55Brix sucrose syrup, stir, obtain 130kg dried longan fruit syrup for subsequent use.Sucrose syrup consumption, reaches 21Brix with pol in the dried longan fruit syrup of measuring space and is as the criterion.
The 55Brix sucrose syrup of indication, the method for its preparation is identical with step 1.
3, longan liquor fermented liquid preparation
300kg longan fruit drink syrup is mixed according to 5:1 weight ratio with 60kg dried longan fruit syrup, then add again the female nutrient solution of 21.6kg and the 3.6kg plant lactobacillus nutrient solution of mixing molasses total amount to be prepared into 385kg longan liquor fermented liquid.
The yeast culture liquid of indication is the high temperature resistant Active Dry Yeast nutrient solution in Angel, and Angel is high temperature resistant, and Active Dry Yeast 1 hour is formulated with 5% sucrose solution 40 times activation, and Angel is high temperature resistant, and Active Dry Yeast consumption is 0.2%.
The plant lactobacillus nutrient solution of indication is in slant tube, to choose plant lactobacillus plant subspecies 1.2132, access 10kg dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains 10kg plant lactobacillus plant subspecies kind daughter bacteria liquid.Plant lactobacillus plant subspecies kind daughter bacteria liquid is inoculated in 100kg dried longan fruit syrup, and inoculum size is 10% of dried longan fruit syrup weight, and regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06m
3/ (m
3min), incubation time 24h, obtains 110kg plant lactobacillus nutrient solution for subsequent use.
4, longan liquor maturing fermentation wine with dregs preparation
385kg longan liquor fermented liquid, 25 DEG C of leavening temperatures, ferments after 48 hours, adds 30.8kg dried longan fruit syrup to carry out fed-batch fermentation, ferments 50 hours, obtains 415.8kg longan liquor maturing fermentation wine with dregs.Longan liquor maturing fermentation wine with dregs is without obviously bubble effusion, and it is tranquil that liquid level is tending towards, and karusen alcoholic strength reaches 9%(v/v), residual sugar is 2.9g/L.
5, lactic fermentation wine with dregs preparation
(1) lactobacillus delbruckii breast subspecies first order seed bacterium solution preparation: choose lactobacillus delbruckii breast subspecies in eggplant bottle, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains 1kg lactobacillus delbruckii breast subspecies first order seed bacterium liquid.
(2) lactobacillus delbruckii breast subspecies secondary seed bacterium solution preparation: 1L lactobacillus delbruckii breast subspecies first order seed bacterium liquid is inoculated in 10L dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06m3/(m3min), incubation time 24h, obtains 11kg lactobacillus delbruckii breast subspecies secondary seed bacterium liquid for subsequent use.
(3) fermentation culture: in 10kg lactobacillus delbruckii breast subspecies secondary seed bacterium liquid access 100kg dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, 50 DEG C of culture temperature, ventilation 0.05～0.1m
3/ (m
3min), incubation time 24h, stops ventilating and continues to cultivate 48 h, obtains 110kg lactic fermentation wine with dregs for subsequent use.
6 and wine with dregs distillation
415.8kg longan liquor maturing fermentation wine with dregs is become to mix wine with dregs and is transported to distiller distillation with weight ratio the wine with dregs of 83.2kg lactic fermentation wine with dregs, and heads removal cuts wine tail, obtains alcoholic strength at the longan stage casing in 75～25% V/V intervals liquor.
7, longan liquor preparation
Longan stage casing liquor is blent into alcoholic strength 90kg 45% V/V longan liquor after testing afterwards.Longan liquor is carried out after ageing in 2 years storage, and local flavor becomes soft sweet-smelling gradually, has strong longan fragrance characteristic, and with alcohol sweet taste.
Embodiment 2
1, longan fruit drink syrup preparation
The 1000kg longan fresh fruit of selecting, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds polygalacturonase to carry out enzymolysis in the raw material of accomplishing fluently slurry, then filters, and obtains 540kg longan fruit drink; In longan fruit drink, add 150kg 55Brix sucrose syrup, stir, obtain 690kg 23Brix longan fruit drink syrup; Longan fruit syrup is carried out to 80 DEG C, and 1 0min pasteurization is for subsequent use.
The 55Brix sucrose syrup of indication: sucrose interval is added in boiling water, and stirring is boiled to dissolving and obtained sucrose syrup, the add-on of sucrose is as the criterion while reaching 55Brix with the sucrose syrup pol of measuring.
2, dried longan fruit syrup preparation
The 1000kg longan dry fruit of selecting, obtains 200kg longan biltong after peeling stoning; Longan biltong is added to 100kg boiling water heat soaking 25 minutes, then carry out filtering separation and obtain 100kg longan dry fruit soak solution; In longan dry fruit soak solution, add 30kg 55Brix sucrose syrup, stir, obtain 130kg dried longan fruit syrup for subsequent use.Sucrose syrup consumption, reaches 21Brix with pol in the dried longan fruit syrup of measuring space and is as the criterion.
The 55Brix sucrose syrup of indication, the method for its preparation is identical with step 1.
3, longan liquor fermented liquid preparation
600kg longan fruit drink syrup is mixed according to 5:1 weight ratio with 120kg dried longan fruit syrup, then add again the female nutrient solution of 43.2kg and the 7.2kg plant lactobacillus nutrient solution of mixing molasses total amount to be prepared into 770kg longan liquor fermented liquid.
The yeast culture liquid of indication is the high temperature resistant Active Dry Yeast nutrient solution in Angel, and Angel is high temperature resistant, and Active Dry Yeast 1 hour is formulated with 5% sucrose solution 40 times activation, and Angel is high temperature resistant, and Active Dry Yeast consumption is 0. 2%.
The plant lactobacillus nutrient solution of indication is in eggplant bottle, to choose plant lactobacillus plant subspecies 1.2132, access 10 1L dried longan fruit syrup triangular flasks, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains 10L plant lactobacillus plant subspecies kind daughter bacteria liquid.Plant lactobacillus plant subspecies kind daughter bacteria liquid is inoculated in 100kg dried longan fruit syrup, and inoculum size is 10% of dried longan fruit syrup weight, and regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06m
3/ (m
3min), incubation time 24h, obtains 110kg plant lactobacillus nutrient solution for subsequent use.
4, longan liquor maturing fermentation wine with dregs preparation
770kg longan liquor fermented liquid, 25 DEG C of leavening temperatures, ferments after 48 hours, adds 77kg dried longan fruit syrup to carry out fed-batch fermentation, ferments 56 hours, obtains 847kg longan liquor maturing fermentation wine with dregs.Longan liquor maturing fermentation wine with dregs is without obviously bubble effusion, and it is tranquil that liquid level is tending towards, and karusen alcoholic strength reaches 11%(v/v), residual sugar is 2.5g/L.
5, lactic fermentation wine with dregs preparation
(1) lactobacillus delbruckii breast subspecies first order seed bacterium solution preparation: choose lactobacillus delbruckii breast subspecies in eggplant bottle, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, incubation time 20h, obtains 1L lactobacillus delbruckii breast subspecies first order seed bacterium liquid.
(2) lactobacillus delbruckii breast subspecies secondary seed bacterium solution preparation: 1L lactobacillus delbruckii breast subspecies first order seed bacterium liquid is inoculated in 10L dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06m3/(m3min), incubation time 24h, obtains 11kg lactobacillus delbruckii breast subspecies secondary seed bacterium liquid for subsequent use.
(3) fermentation culture: in 10kg lactobacillus delbruckii breast subspecies secondary seed bacterium liquid access 100kg dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, 50 DEG C of culture temperature, ventilation 0.05～0.1m
3/ (m
3min), incubation time 24h, stops ventilating and continues to cultivate 48 h, obtains 110kg lactic fermentation wine with dregs for subsequent use.
6 and wine with dregs distillation
847kg longan liquor maturing fermentation wine with dregs is become to mix wine with dregs and is transported to distiller distillation with weight ratio the wine with dregs of 94kg lactic fermentation wine with dregs, and heads removal cuts wine tail, obtains alcoholic strength at the longan liquor stage casing in 75～25% V/V intervals liquor.
7, longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 150kg 55% V/V longan liquor after testing afterwards.Longan liquor is carried out after ageing in 3 years storage, and local flavor becomes soft sweet-smelling gradually, has strong longan fragrance characteristic, and with alcohol sweet taste.
Claims (6)
1. a preparation method for longan liquor, is characterized in that:
1) longan fruit drink syrup preparation
The longan fresh fruit of selecting, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and in the raw material of accomplishing fluently slurry, adds 1～2 gram of polygalacturonase to carry out pectinase enzymatic hydrolysis according to every 100 kilograms of longan arils; Then filter, obtain longan fruit drink; In longan fruit drink, add 55Brix sucrose syrup, stir, obtain longan fruit drink syrup; Sucrose syrup consumption, reaches 21～23Brix with pol in the longan fruit drink syrup of measuring space and is as the criterion;
Longan fruit syrup is carried out to 80 DEG C, 1 0mi n pasteurization, for subsequent use;
2) dried longan fruit syrup preparation
The longan dry fruit of selecting, obtains longan biltong after peeling stoning; Longan biltong is added in boiling water and soaked 15～25 minutes, then carry out filtering separation and obtain longan dry fruit soak solution; In longan dry fruit soak solution, add 55Brix sucrose syrup, stir, obtain dried longan fruit syrup, sucrose syrup consumption, reaches 21～23Brix with pol in the dried longan fruit syrup of measuring space and is as the criterion;
3) longan liquor fermented liquid preparation
Longan fruit drink syrup and dried longan fruit syrup are mixed to get to mixing molasses according to 5:1 weight ratio, then add again respectively 6% yeast culture liquid of mixing molasses gross weight and 1% plant lactobacillus nutrient solution to be prepared into longan liquor fermented liquid;
4) longan liquor maturing fermentation wine with dregs preparation
Longan liquor fermented liquid, under the condition of 25 DEG C of leavening temperatures, ferments 48 hours, then adds 8～10% dried longan fruit syrups to carry out fed-batch fermentation again, ferments 48～56 hours, obtains longan liquor maturing fermentation wine with dregs;
5) lactic fermentation wine with dregs preparation
By in lactobacillus delbruckii breast subspecies secondary seed bacterium liquid access dried longan fruit syrup, inoculum size is 10% of dried longan fruit syrup weight, 50 DEG C of culture temperature, ventilation 0.05～0.1 m
3/ (m
3min), incubation time 24h, stops ventilating and continues to cultivate 48 h, obtains lactic fermentation wine with dregs for subsequent use;
6) and wine with dregs distillation
Longan liquor maturing fermentation wine with dregs is mixed into and mixes wine with dregs with lactic fermentation wine with dregs, and according to the total amount of mixing wine with dregs 100%, longan liquor maturing fermentation wine with dregs accounts for 80～90%; Mixing wine with dregs is transported to distiller distillation, and heads removal cuts wine tail, obtains alcoholic strength at the longan liquor stage casing in 75～25% V/V intervals liquor;
7) longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 45～55% V/V longan liquors after testing afterwards and carry out ageing in 2～3 years storage and obtain longan liquor.
2. the preparation method of a kind of longan liquor according to claim 1, it is characterized in that: the 55Brix sucrose syrup preparation process of indication is: sucrose interval is added in boiling water, stirring is boiled to dissolving and is obtained sucrose syrup, and the add-on of sucrose is as the criterion while reaching 55Brix with the sucrose syrup pol of measuring.
3. the preparation method of a kind of longan liquor according to claim 1, it is characterized in that: the yeast culture liquid of indication is the high temperature resistant Active Dry Yeast nutrient solution in Angel, Angel is high temperature resistant, and Active Dry Yeast 1 hour is formulated with 5% sucrose solution 40 times activation, and Angel is high temperature resistant, and Active Dry Yeast consumption is 0.2%.
4. the preparation method of a kind of longan liquor according to claim 1, it is characterized in that: the plant lactobacillus nutrient solution of indication is in eggplant bottle, to choose plant lactobacillus plant subspecies 1.2132, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, shaking speed is 150r/min, and incubation time 20h obtains plant lactobacillus plant subspecies kind daughter bacteria liquid; Plant lactobacillus plant subspecies kind daughter bacteria liquid is inoculated in dried longan fruit syrup, and inoculum size is 10% of dried longan fruit syrup weight, and regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06 m
3/ (m
3min), incubation time 24h, obtains plant lactobacillus nutrient solution.
5. the preparation method of a kind of longan liquor according to claim 1, is characterized in that: described longan liquor maturing fermentation wine with dregs, alcoholic strength reaches 9～11%(v/v), residual sugar is 2.5～3.0g/L.
6. the preparation method of a kind of longan liquor according to claim 1, is characterized in that: described lactobacillus delbruckii breast subspecies secondary seed bacterium solution preparation process is:
In eggplant bottle, choose lactobacillus delbruckii breast subspecies, in the triangular flask of access 1L dried longan fruit syrup, regulating pH value is 6.5,50 DEG C of culture temperature, and shaking speed is 150r/min, incubation time 20h obtains lactobacillus delbruckii breast subspecies first order seed bacterium liquid;
Lactobacillus delbruckii breast subspecies first order seed bacterium liquid is inoculated in dried longan fruit syrup, and inoculum size is 10% of dried longan fruit syrup weight, and regulating pH value is 6.5,50 DEG C of culture temperature, ventilation 0.04～0.06 m
3/ (m
3min), incubation time 24h, obtains lactobacillus delbruckii breast subspecies secondary seed bacterium liquid.
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| CN105199933A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of longan wine |
| CN105212006A (en) * | 2015-11-13 | 2016-01-06 | 廖亚妹 | A kind of preparation method of longan lactic acid bacteria fermented beverage |
| CN106434184A (en) * | 2016-12-23 | 2017-02-22 | 广东宝桑园健康食品有限公司 | Processing method of high-quality distilled liquor |
| CN108949421A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation process of wine of longan |
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| CN105199933A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of longan wine |
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| CN106434184B (en) * | 2016-12-23 | 2019-07-02 | 广东宝桑园健康食品有限公司 | A kind of processing method of high-quality Spirit |
| CN108949421A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation process of wine of longan |
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