CN104974883A - Lychee wine and preparation method thereof - Google Patents
Lychee wine and preparation method thereof Download PDFInfo
- Publication number
- CN104974883A CN104974883A CN201510318866.1A CN201510318866A CN104974883A CN 104974883 A CN104974883 A CN 104974883A CN 201510318866 A CN201510318866 A CN 201510318866A CN 104974883 A CN104974883 A CN 104974883A
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- China
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- parts
- lichee
- grape
- litchi spirit
- ginseng
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to the fields of fruit processing and wine, and particularly relates to a lychee wine and a preparation method thereof. The lychee wine consists of the following raw materials by weight: 80-100 parts of lychee, 6-20 parts of grape, 1-6 parts of ginseng, 0. 5-3 parts of Chinese wolfberry, 1-3 parts of brown sugar and 1-6 parts of rock sugar. The preparation method comprises the steps of: (1) weighing and selecting raw materials, (2) stoning and squeezing, (3) clarifying, (4) fermenting, (5) blending, and (6) filtering and storing. The present invention uses lychee as the main raw material for brewing, does not add any chemical composition, and has the advantages of simple process, rich nutrition, low alcohol, delicate taste and sweet aroma in the mouth, interesting novel taste and enjoyable dark red color, is suitable for most people to drink, and has good health care effect.
Description
Technical field
The present invention relates to processing fruits and wine field, be specifically related to a kind of litchi spirit and preparation method thereof.
Background technology
Lichee is subtropical fruit, and country of origin is in the Guangxi of China, Guangdong, Yunnan and North Vietnam, and cultivation history is long, and lichee is fresh, sweet, delicious and renowned in the world with fruit, is called as the good fruit in the south of the Five Ridges first, one of fruit be well received by consumers.Measure according to the study, contain the necessary multivitamin of human body and trace element, proper amount of edible, can moisten appearance, delay senility in lichee, loose trembling with fear is regulated the flow of vital energy, and promotes the effects such as appetite.
Wine prepared by application lichee considerable record, such as one section of Chinese patent, application number is: disclose in 200910192148.9 and add sulfurous acid and stablizer sodium bentonite etc., and the mouth that have impact on wine is fed, and the natural flavour of wine can not be kept, mouthfeel is also poor.
Summary of the invention
Object of the present invention, for solving the problem, provides that a kind of technique is simple, thick flavor, color are glossy, and have litchi spirit that better nutritivity is worth and preparation method thereof, to achieve these goals, the technical solution used in the present invention is as follows:
A kind of litchi spirit, is characterized in that: be made up of the raw material of following weight part: lichee 80-100 part, grape 6-20 part, ginseng 1-6 part, matrimony vine 0.5-3 part, brown sugar 1-6 part and rock sugar 1-3 part.
Preferably, the present invention is made up of the raw material of following weight part: lichee 90 parts, grape 14 parts, ginseng 4 parts, matrimony vine 2 parts, 4 parts, brown sugar and 2 parts, rock sugar.
A making method for litchi spirit, is characterized in that, comprises the following steps:
(1) take and choose raw material: choosing medium well lichee, grape, and removing the shell of lichee, ginseng, matrimony vine raw material being cleaned up, then dries surface-moisture for subsequent use;
(2) stoning squeezing: by the lichee stoning except shell, respectively by grape and Fructus Litchi squeezing pulping, after both mixing, add antioxidant, the amount added is 80 ~ 100mg/kg lichee, by the juice adjust ph 3 ~ 4.5 of gained;
(3) clarify: after juice obtained in step (2) is clarified 10 ~ 15 hours naturally, then repeat squeeze and filter 2 times;
(4) ferment: by the mixed solution of gained, add ginseng successively, matrimony vine, brown sugar, yeast stir, then load in crock or glass pot and seal oxygen barrier, and ferment in storage and cellar; Fermentation time is 10 ~ 25 days.Leavening temperature is 2 ~ 15 DEG C;
(5) allocate: the wine liquid after fermentation ends, adds the mixture of lichee and grape juice according to 4% of its weight;
(6) storage is filtered: wine liquid step (5) allocated, 65 ~ 75 DEG C of heating, distillation, filtration, degerming, pressure be-0.15 ~-0.06MPa concentrated after obtain required litchi spirit, after again gained litchi spirit being added rock sugar, load sealed can and be stored in the cellar of 2 ~ 20 DEG C.
To above-mentioned explanation preferably, adding antioxidant in described step (2) is citric acid.
To above-mentioned explanation preferably, in described step (4) during fermentation, the amount adding yeast is 0.2-0.7 part.
To above-mentioned explanation preferably, in described step (4) during fermentation, sealing oxygen barrier is by emptying for the oxygen in storage tank or be filled with carbonic acid gas or nitrogen in tank.
The present invention is using lichee as main raw material brew litchi spirit, and need not add any chemical composition, technique is simple, nutritious, mouthfeel is pure, gas delicate flavour is dense, is in bright colors, less demanding to brewing apparatus, ethanol concn is low, is more suitable for various drunk by people, has good health-care effect.
Embodiment
Below by embodiment, the invention will be further described.
Embodiment 1
A kind of litchi spirit, is characterized in that: the raw material taking following weight part is made: lichee 80kg, grape 6kg, ginseng 1kg, matrimony vine 0.5kg, brown sugar 1kg and rock sugar 1kg.
A making method for litchi spirit, comprises the following steps:
(1) take and choose raw material: choosing medium well lichee, grape, and removing the shell of lichee, ginseng, matrimony vine raw material being cleaned up, then dries surface-moisture for subsequent use;
(2) stoning squeezing: by the lichee stoning except shell, respectively by grape and Fructus Litchi squeezing pulping, after both mixing, add antioxidant, the amount added is 80 ~ 100mg/kg lichee, by the juice adjust ph 3 ~ 4.5 of gained;
(3) clarify: after juice obtained in step (2) is clarified 10 ~ 15 hours naturally, then repeat squeeze and filter 2 times;
(4) ferment: by the mixed solution of gained, add ginseng successively, matrimony vine, brown sugar, yeast stir, then load in crock or glass pot and seal oxygen barrier, and ferment in storage and cellar; Fermentation time is 10 days.Leavening temperature is 2 ~ 15 DEG C, and the amount wherein adding yeast is 0.2kg.After good seal, by emptying for the oxygen in hold-up vessel, or be filled with carbonic acid gas or nitrogen;
(5) allocate: the wine liquid after fermentation ends, adds the mixture of lichee and grape juice according to 4% of its weight;
(6) storage is filtered: wine liquid step (5) allocated, 65 ~ 75 DEG C of heating, distillation, filtration, degerming, pressure be-0.15 ~-0.06MPa concentrated after obtain required litchi spirit, after again gained litchi spirit being added rock sugar, load sealed can and be stored in the cellar of 2 ~ 20 DEG C.
Embodiment 2
A kind of litchi spirit, is characterized in that: the raw material taking following weight part is made: lichee 100kg, grape 20kg, ginseng 6kg, matrimony vine 3kg, brown sugar 6kg and rock sugar 3kg.
A making method for litchi spirit, comprises the following steps:
(1) take and choose raw material: choosing medium well lichee, grape, and removing the shell of lichee, ginseng, matrimony vine raw material being cleaned up, then dries surface-moisture for subsequent use;
(2) stoning squeezing: by the lichee stoning except shell, respectively by grape and Fructus Litchi squeezing pulping, after both mixing, add antioxidant, the amount added is 80 ~ 100mg/kg lichee, by the juice adjust ph 3 ~ 4.5 of gained;
(3) clarify: after juice obtained in step (2) is clarified 10 ~ 15 hours naturally, then repeat squeeze and filter 2 times;
(4) ferment: by the mixed solution of gained, add ginseng successively, matrimony vine, brown sugar, yeast stir, then load in crock or glass pot and seal oxygen barrier, and ferment in storage and cellar; Fermentation time is 25 days.Leavening temperature is 2 ~ 15 DEG C, and the amount wherein adding yeast is 0.7kg.After good seal, by emptying for the oxygen in hold-up vessel, or be filled with carbonic acid gas or nitrogen;
(5) allocate: the wine liquid after fermentation ends, adds the mixture of lichee and grape juice according to 4% of its weight;
(6) storage is filtered: wine liquid step (5) allocated, 65 ~ 75 DEG C of heating, distillation, filtration, degerming, pressure be-0.15 ~-0.06MPa concentrated after obtain required litchi spirit, after again gained litchi spirit being added rock sugar, load sealed can and be stored in the cellar of 2 ~ 20 DEG C.
Embodiment 3
A kind of litchi spirit, is characterized in that: the raw material taking following weight part is made: lichee 90kg, grape 14kg, ginseng 4kg, matrimony vine 2kg, brown sugar 4kg and rock sugar 2kg.
A making method for litchi spirit, comprises the following steps:
(1) take and choose raw material: choosing medium well lichee, grape, and removing the shell of lichee, ginseng, matrimony vine raw material being cleaned up, then dries surface-moisture for subsequent use;
(2) stoning squeezing: by the lichee stoning except shell, respectively by grape and Fructus Litchi squeezing pulping, after both mixing, add antioxidant, the amount added is 80 ~ 100mg/kg lichee, by the juice adjust ph 3 ~ 4.5 of gained;
(3) clarify: after juice obtained in step (2) is clarified 10 ~ 15 hours naturally, then repeat squeeze and filter 2 times;
(4) ferment: by the mixed solution of gained, add ginseng successively, matrimony vine, brown sugar, yeast stir, then load in crock or glass pot and seal oxygen barrier, and ferment in storage and cellar; Fermentation time is 18 days.Leavening temperature is 2 ~ 15 DEG C, and the amount wherein adding yeast is 0.5kg.After good seal, by emptying for the oxygen in hold-up vessel, or be filled with carbonic acid gas or nitrogen;
(5) allocate: the wine liquid after fermentation ends, adds the mixture of lichee and grape juice according to 4% of its weight;
(6) storage is filtered: wine liquid step (5) allocated, 65 ~ 75 DEG C of heating, distillation, filtration, degerming, pressure be-0.15 ~-0.06MPa concentrated after obtain required litchi spirit, after again gained litchi spirit being added rock sugar, load sealed can and be stored in the cellar of 2 ~ 20 DEG C.
The physical and chemical inspection result being below embodiment 1 to embodiment 3 is as shown in table 2
Table 2 physical and chemical inspection result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Alcoholic strength: % (v/v) | 13.8 | 16.6 | 15.1 |
| Total acid (with citrometer): g/L | 5.27 | 5.87 | 5.67 |
| Volatile acid: g/L | 0.22 | 0.3 | 0.27 |
| Pol (with glucose meter): g/L | 6.5 | 6.9 | 6.7 |
| Free sulfur dioxide: mg/L | 13 | 18 | 15 |
| Total sulfur dioxide: mg/L | 69 | 75 | 71 |
| PH value | 3.57 | 4.32 | 4.1 |
| Sugar-free extract: g/L | 18.2 | 23.7 | 21.6 |
In sum, litchi spirit of the present invention, its ethanol concn is low, and after entrance, delicate mouthfeel, fragrance is sweet, and taste is novel, and make us very interested, the color and luster of wine is dark red, makes us pleasing, can be applicable to most of drunk by people, the good health-care effect of tool.
Nutritious, mouthfeel is pure, gas delicate flavour is dense, is in bright colors, less demanding to brewing apparatus, be more suitable for various drunk by people, there is good health-care effect.
The foregoing is only preferred embodiment of the present invention and, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a litchi spirit, is characterized in that: be made up of the raw material of following weight part: lichee 80-100 part, grape 6-20 part, ginseng 1-6 part, matrimony vine 0.5-3 part, brown sugar 1-6 part and rock sugar 1-3 part.
2. a kind of litchi spirit according to claim 1, is characterized in that: be made up of the raw material of following weight part: lichee 90 parts, grape 14 parts, ginseng 4 parts, matrimony vine 2 parts, 4 parts, brown sugar and 2 parts, rock sugar.
3. a making method for litchi spirit, is characterized in that, comprises the following steps:
(1) take and choose raw material: choosing medium well lichee, grape, and removing the shell of lichee, ginseng, matrimony vine raw material being cleaned up, then dries surface-moisture for subsequent use;
(2) stoning squeezing: by the lichee stoning except shell, respectively by grape and Fructus Litchi squeezing pulping, after both mixing, add antioxidant, the amount added is 80 ~ 100mg/kg lichee, by the juice adjust ph 3 ~ 4.5 of gained;
(3) clarify: after juice obtained in step (2) is clarified 10 ~ 15 hours naturally, then repeat squeeze and filter 2 times;
(4) ferment: by the mixed solution of gained, add ginseng successively, matrimony vine, brown sugar, yeast stir, then load in crock or glass pot and seal oxygen barrier, and ferment in storage and cellar; Fermentation time is 10 ~ 25 days.Leavening temperature is 2 ~ 15 DEG C;
(5) allocate: the wine liquid after fermentation ends, adds the mixture of lichee and grape juice according to 4% of its weight;
(6) storage is filtered: wine liquid step (5) allocated, 65 ~ 75 DEG C of heating, distillation, filtration, degerming, pressure be-0.15 ~-0.06MPa concentrated after obtain required litchi spirit, after again gained litchi spirit being added rock sugar, load sealed can and be stored in the cellar of 2 ~ 20 DEG C.
4. the making method of a kind of litchi spirit according to claim 3, is characterized in that: adding antioxidant in described step (2) is citric acid.
5. the making method of a kind of litchi spirit according to claim 3, is characterized in that: in described step (4) during fermentation, the amount adding yeast is 0.2-0.7 part.
6. the making method of a kind of litchi spirit according to claim 3, is characterized in that: in described step (4) during fermentation, and sealing oxygen barrier is by emptying for the oxygen in storage tank or be filled with carbonic acid gas or nitrogen in tank.
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| CN201510318866.1A CN104974883A (en) | 2015-06-11 | 2015-06-11 | Lychee wine and preparation method thereof |
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| CN201510318866.1A CN104974883A (en) | 2015-06-11 | 2015-06-11 | Lychee wine and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820907A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | White gourd seed mead capable of invigorating qi and preparation method thereof |
| CN105820900A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Yin-nourishing mango seed-honey wine and preparation method thereof |
| CN105861214A (en) * | 2016-04-25 | 2016-08-17 | 芜湖市好亦快食品有限公司三山分公司 | Fennel seed stomach invigorating honey wine and preparation method thereof |
| CN106544230A (en) * | 2016-12-21 | 2017-03-29 | 周易 | A kind of litchi spirit with antihypertensive effect |
| CN106544231A (en) * | 2016-12-21 | 2017-03-29 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106635638A (en) * | 2016-12-21 | 2017-05-10 | 罗志聪 | Litchi wine with functions of tonifying kidney and strengthening yang |
| CN106701416A (en) * | 2016-12-21 | 2017-05-24 | 周易 | Litchi wine with blood pressure lowering effect |
| CN106701424A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Preparation method of health-care litchi wine |
| CN106754033A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106754034A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106754032A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of lichee Hawthorn Fruit Wine with antihypertensive effect |
| CN106754029A (en) * | 2016-12-21 | 2017-05-31 | 罗志聪 | A kind of litchi spirit of tonifying kidney and strengthening yang and preparation method thereof |
| CN107557204A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make lichee cider and preparation method thereof |
| CN108220065A (en) * | 2018-02-11 | 2018-06-29 | 平南县正达种养专业合作社 | A kind of brewing method of lichee fruit wine |
| CN113462496A (en) * | 2021-08-04 | 2021-10-01 | 内蒙古匠润现代农牧科技有限公司 | Health-preserving health-care red wine formula |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820907A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | White gourd seed mead capable of invigorating qi and preparation method thereof |
| CN105820900A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Yin-nourishing mango seed-honey wine and preparation method thereof |
| CN105861214A (en) * | 2016-04-25 | 2016-08-17 | 芜湖市好亦快食品有限公司三山分公司 | Fennel seed stomach invigorating honey wine and preparation method thereof |
| CN107557204A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make lichee cider and preparation method thereof |
| CN106701416A (en) * | 2016-12-21 | 2017-05-24 | 周易 | Litchi wine with blood pressure lowering effect |
| CN106635638A (en) * | 2016-12-21 | 2017-05-10 | 罗志聪 | Litchi wine with functions of tonifying kidney and strengthening yang |
| CN106544231A (en) * | 2016-12-21 | 2017-03-29 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106754033A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106754034A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of litchi spirit of tonifying middle-Jiao and Qi |
| CN106754032A (en) * | 2016-12-21 | 2017-05-31 | 周易 | A kind of lichee Hawthorn Fruit Wine with antihypertensive effect |
| CN106754029A (en) * | 2016-12-21 | 2017-05-31 | 罗志聪 | A kind of litchi spirit of tonifying kidney and strengthening yang and preparation method thereof |
| CN106544230A (en) * | 2016-12-21 | 2017-03-29 | 周易 | A kind of litchi spirit with antihypertensive effect |
| CN106701424A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Preparation method of health-care litchi wine |
| CN108220065A (en) * | 2018-02-11 | 2018-06-29 | 平南县正达种养专业合作社 | A kind of brewing method of lichee fruit wine |
| CN113462496A (en) * | 2021-08-04 | 2021-10-01 | 内蒙古匠润现代农牧科技有限公司 | Health-preserving health-care red wine formula |
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