CN104711142A - Water-chestnut and longan wine - Google Patents

Abstract

The invention relates to water-chestnut and longan wine. The preparation method of the water-chestnut and longan wine comprises the following steps: (1) washing 10-25 parts of water-chestnut, peeling off, smashing or stirring the flesh, pulping, adding white sugar, and uniformly stirring; (2) peeling off 5-15 parts of longan, removing the kernel, and squeezing to obtain juice; (3) uniformly mixing the water-chestnut pulp and the longan juice, and adding pectinase for enzyme digestion for 1-3 hours at 50-60 DEG C; (4) performing centrifugal separation on the mixed water-chestnut and longan pulp after enzymolysis, and performing sterilization treatment on the supernate of the mixed water-chestnut and longan juice; (5) mixing the sterilized mixed water-chestnut and longan juice with the distillers' grains of red wine in a mass ratio of 3:2, uniformly stirring, putting into a fermentation tank, and adding yeast which accounts for 0.1% of the total mass of the components to ferment for 20-30 days; (6) after the fermentation is completed, discharging bulk wine from a valve at the bottom of the fermentation tank, filtering to remove dregs by using a centrifuge, sterilizing, and filling at a low temperature.

Description

A kind of water chestnut wine of longan

Technical field

The present invention relates to alcoholic drink field, be specifically related to a kind of water chestnut wine of longan.

Background technology

Water chestnut, has another name called water chestnut, and color of the leather purple is black, and meat is pure white, the sweet succulence of taste, clear and melodious good to eat, has the good reputation of " underground snow pear ", and northerner is referred to as " south of the River ginseng ", both can cook fruit and eat something rare, and can do again vegetables and eat, be the product in popular season.Containing multivitamin A, B1, B2, C in water chestnut, and mineral calcium, phosphorus, iron etc.Except this, also containing a kind of heat labile antimicrobial component puchiin, there is restraining effect to streptococcus aureus, intestinal bacteria, Pseudomonas aeruginosa etc.Record according to Compendium of Material Medica, these product have to clear away heart-fire relieves summer heat, and moistening lung is promoted the production of body fluid, and nourishes the effect of calming the nerves, suitable for all ages, and the four seasons are suitable for, and is natural health good merchantable brand in fact.

Longan is commonly called as " longan ", and originate in south China, cultivation history can trace back to the Han dynasty before two thousand years.Longan system Sapindaceae Euphoria, south subtropics aiphyllium, famous long-lived fruit tree.Its fruit is treasure in fruit, containing volume VITAMIN, and the nutrition that mineral substance and fructose etc. are useful to human body.Can fresh fruit be supplied, and can, for drying tank processed or processing longan cream, be precious tonic pharmaceutically.Longan has enriching yin and nourishing kidney, invigorating the spleen and replenishing QI, moistening lung, appetizing benefit spleen to human body, can be used as treatment after being ill weak, anaemia is sallow, neurasthenia, postpartum the effect such as anemia.Domestic and international scientist finds that longan aril has significantly anti-ageing, anticancer effect.

Although water chestnut and longan are at delicious flavour, and rich in nutritive value, the two is seasonal fruit-vegetable food, not easily preserves, and this external time in season enters factory because weather reason cannot export trade, hoards goods and does not commercially also sell good price.Therefore, water chestnut, the preservation of longan, deep processed product are except fresh fruit direct marketing, another outlet that orchard worker and processing fruits factory are selected.

Summary of the invention

The object of this invention is to provide a kind of water chestnut wine of longan;

The object of the invention is by following technical scheme realize:

Water chestnut wine of longan of the present invention is prepared from by the following method:

(1) water chestnut 10-25 part, peeling after cleaning, pulp is smashed to pieces or is blended, and is then pulled an oar, and adds white sugar, stirs; (2) longan 5-15 part, peeling, stoning, pressure extracting juice; (3), after water chestnut slurry and longan juice being mixed, add polygalacturonase and carry out enzyme process, temperature controls at 50-60 DEG C, and the time is 1-3h; (4) by the water chestnut longan mixed pulp centrifugation after enzymolysis, get supernatant water chestnut longan mixing juice, carry out sterilising treatment; (5) water chestnut longan mixing juice after sterilizing and red wine grain are pressed the mass ratio mixing of 3:2, stir, be placed in fermentor tank, the barms adding total mass 0.1% ferments, and fermentation time controls as 20-30 days; (6), after fermentation ends, former wine is released from fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

The leavening temperature of described step (5) controls at 25-35 DEG C.

The smell of fruits is very sweet for water chestnut wine of longan provided by the invention, and have water chestnut and the distinctive fragrance of longan, vinosity is pure, and containing abundant vitamin A, vitamins B, vitamins C and several mineral materials, and complete processing is simple, and cost is low.

Embodiment

The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustration of the present invention instead of limitation of the present invention.Essence according to the present invention all belongs to the scope of protection of present invention to the simple modifications that the present invention carries out.

embodiment 1

A kind of water chestnut wine of longan is prepared from by the following method:

(1) water chestnut 10kg, peeling after cleaning, pulp is smashed to pieces or is blended, and is then pulled an oar, and adds white sugar, stirs; (2) longan 5kg, peeling, stoning, pressure extracting juice; (3), after water chestnut slurry and longan juice being mixed, add polygalacturonase and carry out enzyme process, temperature controls at 50 DEG C, and the time is 1h; (4) by the water chestnut longan mixed pulp centrifugation after enzymolysis, get supernatant water chestnut longan mixing juice, carry out sterilising treatment; (5) water chestnut longan mixing juice after sterilizing and red wine grain are pressed the mass ratio mixing of 3:2, stir, be placed in fermentor tank, the barms adding total mass 0.1% ferments, and it is 20 days that fermentation time controls; (6), after fermentation ends, former wine is released from fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

The leavening temperature of described step (5) controls at 25 DEG C.

embodiment 2

A kind of water chestnut wine of longan is prepared from by the following method:

(1) water chestnut 25kg, peeling after cleaning, pulp is smashed to pieces or is blended, and is then pulled an oar, and adds white sugar, stirs; (2) longan 15kg, peeling, stoning, pressure extracting juice; (3), after water chestnut slurry and longan juice being mixed, add polygalacturonase and carry out enzyme process, temperature controls at 60 DEG C, and the time is 3h; (4) by the water chestnut longan mixed pulp centrifugation after enzymolysis, get supernatant water chestnut longan mixing juice, carry out sterilising treatment; (5) water chestnut longan mixing juice after sterilizing and red wine grain are pressed the mass ratio mixing of 3:2, stir, be placed in fermentor tank, the barms adding total mass 0.1% ferments, and it is 30 days that fermentation time controls; (6), after fermentation ends, former wine is released from fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

The leavening temperature of described step (5) controls at 35 DEG C.

embodiment 3

A kind of water chestnut wine of longan is prepared from by the following method:

(1) water chestnut 18kg, peeling after cleaning, pulp is smashed to pieces or is blended, and is then pulled an oar, and adds white sugar, stirs; (2) longan 8kg, peeling, stoning, pressure extracting juice; (3), after water chestnut slurry and longan juice being mixed, add polygalacturonase and carry out enzyme process, temperature controls at 55 DEG C, and the time is 2h; (4) by the water chestnut longan mixed pulp centrifugation after enzymolysis, get supernatant water chestnut longan mixing juice, carry out sterilising treatment; (5) water chestnut longan mixing juice after sterilizing and red wine grain are pressed the mass ratio mixing of 3:2, stir, be placed in fermentor tank, the barms adding total mass 0.1% ferments, and it is 25 days that fermentation time controls; (6), after fermentation ends, former wine is released from fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

The leavening temperature of described step (5) controls at 30 DEG C.

Claims (2)

1. a water chestnut wine of longan, it is characterized in that being prepared from by the following method:

(1) water chestnut 10-25 part, peeling after cleaning, pulp is smashed to pieces or is blended, and is then pulled an oar, and adds white sugar, stirs; (2) longan 5-15 part, peeling, stoning, pressure extracting juice; (3), after water chestnut slurry and longan juice being mixed, add polygalacturonase and carry out enzyme process, temperature controls at 50-60 DEG C, and the time is 1-3h; (4) by the water chestnut longan mixed pulp centrifugation after enzymolysis, get supernatant water chestnut longan mixing juice, carry out sterilising treatment; (5) water chestnut longan mixing juice after sterilizing and red wine grain are pressed the mass ratio mixing of 3:2, stir, be placed in fermentor tank, the barms adding total mass 0.1% ferments, and fermentation time controls as 20-30 days; (6), after fermentation ends, former wine is released from fermentor tank bottom valve, through whizzer filter cleaner, sterilizing, cold-aseptic filling.

2. water chestnut wine of longan as claimed in claim 1, is characterized in that the leavening temperature of described step (5) controls at 25-35 DEG C.