CN103952266B - A kind of preparation method of longan liquor - Google Patents
A kind of preparation method of longan liquor Download PDFInfo
- Publication number
- CN103952266B CN103952266B CN201410227808.3A CN201410227808A CN103952266B CN 103952266 B CN103952266 B CN 103952266B CN 201410227808 A CN201410227808 A CN 201410227808A CN 103952266 B CN103952266 B CN 103952266B
- Authority
- CN
- China
- Prior art keywords
- longan
- liquor
- syrup
- fruit
- dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of preparation method of longan liquor.Longan fresh fruit is squeezed the juice through stripping longan aril, making beating, is added pectinase treatment and become longan fruit drink; Longan fresh fruit becomes longan dry fruit through roasting, become soak solution to add 55 degree of sucrose syrups through stripping longan biltong, boiling water immersion treatment is prepared into dried longan fruit syrup.Longan fruit drink and dried longan fruit syrup adjust component and become longan liquor fermented liquid, add the high temperature resistant Active Dry Yeast in Angel and plant lactobacillus liquid to carry out first time and ferment, ferment after 2 days, add dried longan fruit syrup and 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 and becomes lactic fermentation wine with dregs; Karusen and lactic fermentation wine with dregs wine with dregs carry out being distilled into the former wine of longan, blend into the longan liquor of different class through ageing.The soft sweet-smelling of longan liquor local flavor adopting the inventive method to prepare, has strong longan fragrance characteristic, and with alcohol sweet taste.
Description
Technical field
The present invention relates to a kind of preparation method of liquor, relate to a kind of preparation method of longan liquor specifically.
Background technology
Longan is the precious fruit variety of Subtropic of China.In recent years, Longan Cultivation area continuous enlargement.The longan ripening stage is in high temperature season, and longan fresh fruit not shelf-stable, transports for long-distance perishable, 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 about 20%, is the high quality raw material of brewed fruit wine.But the fragrance of longan fermented wine is more weak, fail to brewage into high-quality high-grade dry wine.Like the angle of drinking white wine from China human consumer, start to develop longan liquor.Whether succeeding in developing of longan liquor, is how the flavor taste of mainly longan liquor is adapted to the key point that human consumer is Technology preparation tackling key problem.
Summary of the invention
The present invention, by studying domestic white wine for many years, develops a kind of preparation method of longan liquor.Improve from making method, reduce fermenting process and produce harmful as tunnings such as higher alcoholss.Novel process is prepared and longan liquor mouthfeel has longan is given off a strong fragrance, similar brandy flavor, drinks that back is not ached, mouth is not done, reduce widely drunk may with improve the entertaining drunk.Meeting the modern times drinks consumption and the theory of environment protection health, and longan liquor is applicable to the social life of modern high end stratum fashionable life, provides high-grade material, spiritual enjoyment with high-quality, high value for epoch elite and successful personage.The high-grade longan liquor of Study and Development, improves Business Economic Benefit and has realistic meaning and application prospect.
Longan fresh fruit is squeezed the juice through stripping longan aril, making beating, is added pectinase treatment and become longan fruit drink; Longan fresh fruit becomes longan dry fruit through roasting, become soak solution to add 55Brix sucrose syrup through stripping longan biltong, boiling water immersion treatment is prepared into dried longan fruit syrup.Longan fruit drink and dried longan fruit syrup adjust component and become longan liquor fermented liquid, add the high temperature resistant Active Dry Yeast in Angel and plant lactobacillus liquid to carry out first time and ferment, ferment after 2 days, add dried longan fruit syrup and 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 and becomes lactic fermentation wine with dregs; Longan liquor karusen and lactic fermentation wine with dregs wine with dregs carry out being 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 selected, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds 1 ~ 2 gram of polygalacturonase (live according to 10,000 u/g enzymes and add) carry out enzymolysis in the raw material accomplishing fluently slurry 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 drink syrup is carried out 80 DEG C, and 10min pasteurization is for subsequent use.
Described 55Brix sucrose syrup: add in boiling water by sucrose interval, stirring is boiled and is obtained sucrose syrup to dissolving, and is as the criterion when the add-on of sucrose reaches 55Brix with the sucrose syrup pol measured.
2, dried longan fruit syrup preparation
The longan dry fruit selected, obtains longan biltong after peeling stoning; Longan biltong is added 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, reach 21 ~ 23Brix with pol in the dried longan fruit syrup of measuring space and be as the criterion.
The 55Brix sucrose syrup of indication, the Methods and steps 1 of its preparation is identical.
3, longan liquor fermented liquid preparation
Longan fruit drink syrup and dried longan fruit syrup are carried out being mixed to get mixing molasses according to 5:1 weight ratio, the 6% yeast culture liquid and the 1% plant lactobacillus nutrient solution that then add mixing molasses gross weight respectively are again prepared into longan liquor fermented liquid.
The high temperature resistant Active Dry Yeast nutrient solution in yeast culture liquid system Angel of indication, Angel is high temperature resistant, and Active Dry Yeast activates 1 hour with 5% sucrose solution at 40 DEG C is formulated, and Angel is high temperature resistant, and Active Dry Yeast consumption is 0.2%.
Plant lactobacillus plant subspecies 1.510 are chosen in the plant lactobacillus nutrient solution system eggplant bottle of indication, in the triangular flask of access 1L dried longan fruit syrup, pH value is regulated to be 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains the kind daughter bacteria liquid of plant lactobacillus plant subspecies.Be inoculated in dried longan fruit syrup by the kind daughter bacteria liquid of plant lactobacillus plant subspecies, inoculum size is 10% of dried longan fruit syrup weight, and adjust ph is 6.5, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, incubation time 24h, obtains plant lactobacillus nutrient solution.
4, longan liquor maturing fermentation wine with dregs preparation
Longan liquor fermented liquid is under the condition of leavening temperature 25 DEG C, and ferment 48 hours, the dried longan fruit syrup then adding longan liquor fermented liquid weight part 8 ~ 10% again carries out fed-batch fermentation, ferments 48 ~ 56 hours, obtains longan liquor maturing fermentation wine with dregs.Longan liquor maturing fermentation wine with dregs is overflowed without obvious bubble, and liquid level is tending towards tranquil, and karusen alcoholic strength reaches 9 ~ 11%Vol, and 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, pH value is regulated to be 6.5, culture temperature 50 DEG C, 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, adjust ph is 6.5, culture temperature 50 DEG C, ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, 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, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.05 ~ 0.1m
3, incubation time 24h, stops ventilating and continues to cultivate 48h, obtain lactic fermentation wine with dregs.
6 and wine with dregs distillation
Carried out being mixed into mixing wine with dregs with lactic fermentation wine with dregs by longan liquor maturing fermentation wine with dregs, 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, heads removal cuts wine tail, obtains the longan liquor stage casing liquor of alcoholic strength in 75 ~ 25%Vol interval.
7, longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 45 ~ 55%Vol longan liquor after pre-detection alcoholic strength.After longan liquor being carried out ageing in 2 ~ 3 years storage, 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 (
lactobacillusdelbrueckiisubsp.lactis) 1.2132, plant lactobacillus plant subspecies (
lactobacillusplantarumsubsp.plantarum) 1.510 purchased from China General Microbiological culture presevation administrative center (ChinaGeneralMicrobiologicalCultureCollectionCenter, CGMCC)
Angel of the present invention is high temperature resistant Active Dry Yeast is purchased from Angel Yeast Co., Ltd.Polygalacturonase market is bought.
Accompanying drawing explanation
Fig. 1 is concrete technology schema of the present invention.
Embodiment
Embodiment 1
1, longan fruit drink syrup preparation
The 1000kg longan fresh fruit selected, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds polygalacturonase and carries out enzymolysis, then filter, obtain 540kg longan fruit drink in the raw material accomplishing fluently slurry; In longan fruit drink, add 150kg55Brix sucrose syrup, stir, obtain 690kg23Brix longan fruit drink syrup; Longan fruit syrup is carried out 80 DEG C, and 10min pasteurization is for subsequent use.
The 55Brix sucrose syrup of indication: add in boiling water by sucrose interval, stirring is boiled and is obtained sucrose syrup to dissolving, and is as the criterion when the add-on of sucrose reaches 55Brix with the sucrose syrup pol measured.
2, dried longan fruit syrup preparation
The 1000kg longan dry fruit selected, obtains 200kg longan biltong after peeling stoning; Longan biltong is added 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 30kg55Brix 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 Methods and steps 1 of its preparation is identical.
3, longan liquor fermented liquid preparation
Mixed according to 5:1 weight ratio with 60kg dried longan fruit syrup by 300kg longan fruit drink syrup, the female nutrient solution of 21.6kg and the 3.6kg plant lactobacillus nutrient solution that then add mixing molasses total amount are again prepared into 385kg longan liquor fermented liquid.
The high temperature resistant Active Dry Yeast nutrient solution in yeast culture liquid system Angel of indication, Angel is high temperature resistant 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%.
Plant lactobacillus plant subspecies 1.2132 are chosen in the plant lactobacillus nutrient solution system slant tube of indication, access 10kg dried longan fruit syrup, pH value is regulated to be 6.5, culture temperature 50 DEG C, 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, inoculum size is 10% of dried longan fruit syrup weight, adjust ph is 6.5, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, 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, leavening temperature 25 DEG C, ferments after 48 hours, adds 30.8kg dried longan fruit syrup and carries 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 overflowed without obvious bubble, and liquid level is tending towards tranquil, and karusen alcoholic strength reaches 9%Vol, and 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, pH value is regulated to be 6.5, culture temperature 50 DEG C, 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, adjust ph is 6.5, culture temperature 50 DEG C, ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, 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, culture temperature 50 DEG C, ventilation is every cubic metre of dried longan fruit syrup per minute 0.05 ~ 0.1m
3, incubation time 24h, stops ventilating and continues to cultivate 48h, obtain 110kg lactic fermentation wine with dregs for subsequent use.
6 and wine with dregs distillation
By the weight ratio of 415.8kg longan liquor maturing fermentation wine with dregs and 83.2kg lactic fermentation wine with dregs and wine with dregs become to mix wine with dregs and be transported to distiller to distill, heads removal cuts wine tail, obtains the longan stage casing liquor of alcoholic strength in 75 ~ 25%Vol interval.
7, longan liquor preparation
Longan stage casing liquor is blent into after testing afterwards alcoholic strength 90kg45%Vol longan liquor.After longan liquor being carried out ageing in 2 years storage, 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 selected, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds polygalacturonase and carries out enzymolysis, then filter, obtain 540kg longan fruit drink in the raw material accomplishing fluently slurry; In longan fruit drink, add 150kg55Brix sucrose syrup, stir, obtain 690kg23Brix longan fruit drink syrup; Longan fruit syrup is carried out 80 DEG C, and 10min pasteurization is for subsequent use.
The 55Brix sucrose syrup of indication: add in boiling water by sucrose interval, stirring is boiled and is obtained sucrose syrup to dissolving, and is as the criterion when the add-on of sucrose reaches 55Brix with the sucrose syrup pol measured.
2, dried longan fruit syrup preparation
The 1000kg longan dry fruit selected, obtains 200kg longan biltong after peeling stoning; Longan biltong is added 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 30kg55Brix 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 Methods and steps 1 of its preparation is identical.
3, longan liquor fermented liquid preparation
Mixed according to 5:1 weight ratio with 120kg dried longan fruit syrup by 600kg longan fruit drink syrup, the female nutrient solution of 43.2kg and the 7.2kg plant lactobacillus nutrient solution that then add mixing molasses total amount are again prepared into 770kg longan liquor fermented liquid.
The high temperature resistant Active Dry Yeast nutrient solution in yeast culture liquid system Angel of indication, Angel is high temperature resistant 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%.
Plant lactobacillus plant subspecies 1.2132 are chosen in the plant lactobacillus nutrient solution system eggplant bottle of indication, access 10 1L dried longan fruit syrup triangular flasks, pH value is regulated to be 6.5, culture temperature 50 DEG C, 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, inoculum size is 10% of dried longan fruit syrup weight, adjust ph is 6.5, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, 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, leavening temperature 25 DEG C, ferments after 48 hours, adds 77kg dried longan fruit syrup and carries out fed-batch fermentation, ferments 56 hours, obtains 847kg longan liquor maturing fermentation wine with dregs.Longan liquor maturing fermentation wine with dregs is overflowed without obvious bubble, and liquid level is tending towards tranquil, and karusen alcoholic strength reaches 11%Vol, and 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, pH value is regulated to be 6.5, culture temperature 50 DEG C, 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, adjust ph is 6.5, culture temperature 50 DEG C, ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, 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, culture temperature 50 DEG C, ventilation is every cubic metre of dried longan fruit syrup per minute 0.05 ~ 0.1m
3, incubation time 24h, stops ventilating and continues to cultivate 48h, obtain 110kg lactic fermentation wine with dregs for subsequent use.
6 and wine with dregs distillation
By the weight ratio of 847kg longan liquor maturing fermentation wine with dregs and 94kg lactic fermentation wine with dregs and wine with dregs become to mix wine with dregs and be transported to distiller to distill, heads removal cuts wine tail, obtains the longan liquor stage casing liquor of alcoholic strength in 75 ~ 25%Vol interval.
7, longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 150kg55%Vol longan liquor after testing afterwards.After longan liquor being carried out ageing in 3 years storage, local flavor becomes soft sweet-smelling gradually, has strong longan fragrance characteristic, and with alcohol sweet taste.
Claims (4)
1. a preparation method for longan liquor, is characterized in that:
1) longan fruit drink syrup preparation
The longan fresh fruit selected, after peeling stoning, longan aril is sent in hollander and is pulled an oar, and adds 1 ~ 2 gram of polygalacturonase carry out pectinase enzymatic hydrolysis in the raw material accomplishing fluently slurry 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 80 DEG C, 10min pasteurization, for subsequent use;
2) dried longan fruit syrup preparation
The longan dry fruit selected, obtains longan biltong after peeling stoning; Longan biltong is added in boiling water and soak 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, reach 21 ~ 23Brix with pol in the dried longan fruit syrup of measuring space and be as the criterion;
3) longan liquor fermented liquid preparation
Longan fruit drink syrup and dried longan fruit syrup are carried out being mixed to get mixing molasses according to 5:1 weight ratio, the 6% yeast culture liquid and the 1% plant lactobacillus nutrient solution that then add mixing molasses gross weight respectively are again prepared into longan liquor fermented liquid;
4) longan liquor maturing fermentation wine with dregs preparation
Longan liquor fermented liquid, under the condition of leavening temperature 25 DEG C, ferments 48 hours, then adds 8 ~ 10% dried longan fruit syrups again and carry out fed-batch fermentation, ferment 48 ~ 56 hours, obtain 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, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.05 ~ 0.1m
3, incubation time 24h, stops ventilating and continues to cultivate 48h, obtain lactic fermentation wine with dregs for subsequent use;
6) and wine with dregs distillation
Carried out being mixed into mixing wine with dregs with lactic fermentation wine with dregs by longan liquor maturing fermentation wine with dregs, 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, heads removal cuts wine tail, obtains the longan liquor stage casing liquor of alcoholic strength in 75 ~ 25%V/V interval;
7) longan liquor preparation
Longan liquor stage casing liquor is blent into alcoholic strength 45 ~ 55%Vol longan liquor after testing afterwards and carries out ageing in 2 ~ 3 years storage and obtain longan liquor;
Plant lactobacillus plant subspecies 1.510 are chosen in the plant lactobacillus nutrient solution system eggplant bottle of indication, in the triangular flask of access 1L dried longan fruit syrup, pH value is regulated to be 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains plant lactobacillus plant subspecies kind daughter bacteria liquid; Be inoculated in dried longan fruit syrup by plant lactobacillus plant subspecies kind daughter bacteria liquid, inoculum size is 10% of dried longan fruit syrup weight, and adjust ph is 6.5, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, incubation time 24h, obtains plant lactobacillus nutrient solution;
The newborn subspecies of described lactobacillus delbruckii (
lactobacillusdelbrueckiisubsp.lactis) 1.2132, plant lactobacillus plant subspecies (
lactobacillusplantarumsubsp.plantarum) 1.510 purchased from China General Microbiological culture presevation administrative center (ChinaGeneralMicrobiologicalCultureCollectionCenter, CGMCC);
Described lactobacillus delbruckii breast subspecies secondary seed bacterium solution preparation process is:
Choose lactobacillus delbruckii breast subspecies in eggplant bottle, in the triangular flask of access 1L dried longan fruit syrup, regulate pH value to be 6.5, culture temperature 50 DEG C, shaking speed is 150r/min, incubation time 20h, obtains lactobacillus delbruckii breast subspecies first order seed bacterium liquid; Be inoculated in dried longan fruit syrup by lactobacillus delbruckii breast subspecies first order seed bacterium liquid, inoculum size is 10% of dried longan fruit syrup weight, and adjust ph is 6.5, culture temperature 50 DEG C, and ventilation is every cubic metre of dried longan fruit syrup per minute 0.04 ~ 0.06m
3, incubation time 24h, obtains lactobacillus delbruckii breast subspecies secondary seed bacterium liquid.
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: add in boiling water by sucrose interval, stirring is boiled and is obtained sucrose syrup to dissolving, and is as the criterion when the add-on of sucrose reaches 55Brix with the sucrose syrup pol measured.
3. the preparation method of a kind of longan liquor according to claim 1, it is characterized in that: the high temperature resistant Active Dry Yeast nutrient solution in yeast culture liquid system Angel of indication, Angel is high temperature resistant, and Active Dry Yeast activates 1 hour with 5% sucrose solution at 40 DEG C is formulated, 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, is characterized in that: described longan liquor maturing fermentation wine with dregs, alcoholic strength reaches 9 ~ 11%Vol, and residual sugar is 2.5 ~ 3.0g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410227808.3A CN103952266B (en) | 2014-05-27 | 2014-05-27 | A kind of preparation method of longan liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410227808.3A CN103952266B (en) | 2014-05-27 | 2014-05-27 | A kind of preparation method of longan liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103952266A CN103952266A (en) | 2014-07-30 |
| CN103952266B true CN103952266B (en) | 2016-03-16 |
Family
ID=51329626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410227808.3A Active CN103952266B (en) | 2014-05-27 | 2014-05-27 | A kind of preparation method of longan liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103952266B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212006A (en) * | 2015-11-13 | 2016-01-06 | 廖亚妹 | A kind of preparation method of longan lactic acid bacteria fermented beverage |
| CN105199933A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of longan wine |
| 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 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05123154A (en) * | 1991-07-29 | 1993-05-21 | Hiroaki Horitsu | Production of longan wine and longan vinegar |
| KR20060030453A (en) * | 2004-10-05 | 2006-04-10 | 임익재 | The manufacturing method of alcoholic beverage with rubi fructus |
| CN100430466C (en) * | 2006-04-15 | 2008-11-05 | 岭南荔枝加工工程技术惠州研究中心 | Wine of longan, and brewing method |
| CN101314751A (en) * | 2007-06-01 | 2008-12-03 | 海南省工业研究所 | Brewing method for a fruit wine |
| CN101402904B (en) * | 2008-10-21 | 2011-04-13 | 叶长东 | Longan fermented distilled liquor |
| CN101531960B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Wine-making preparation method adopting litchi fermentation |
| JP2012055236A (en) * | 2010-09-09 | 2012-03-22 | Suntory Holdings Ltd | Method for producing shochu |
| CN102181350B (en) * | 2011-04-20 | 2013-02-13 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
-
2014
- 2014-05-27 CN CN201410227808.3A patent/CN103952266B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103952266A (en) | 2014-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI629354B (en) | Active fermentation process and fermented liquid and drinks made by using the same | |
| CN105062859B (en) | A kind of preparation method of honey vinegar | |
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN102362637B (en) | Method for removing nitrite in edible bird's nest by using microbial viable bacteria suspension and/or crude enzyme liquid and application | |
| CN102652558A (en) | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN103952266B (en) | A kind of preparation method of longan liquor | |
| CN106957762B (en) | Brewing method for lowering blood sugar of sweet red yeast rice yellow wine through biological fermentation | |
| CN101921687B (en) | Preparation method of red date brandy | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN105558897A (en) | Manufacturing method of smelly mandarin fish | |
| CN103992933B (en) | Preparation of kelp red rice vinegar | |
| CN109554265A (en) | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof | |
| CN104757682A (en) | Method for preparing clear ginkgo fruit juice lactic acid beverage by using lactic acid bacteria | |
| CN109971661A (en) | One plant of ester-producing yeast ZB406 and its application | |
| CN105199933A (en) | Preparation method of longan wine | |
| CN107788517A (en) | A kind of method for strengthening ferment effect using lactobacillus bulgaricus | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN107307029A (en) | A kind of fruits and vegetables extract the preparation method and application of yeast fermented pasta | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN104351338A (en) | Preparation method of agrocybe cylindracea yogurt | |
| CN104017714A (en) | Processing method of stauntonvine vinegar by liquid fermentation | |
| CN104855777B (en) | The method that flavor Natta sugar is prepared with puckery persimmon |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |