CN105112204A - Lychee liquor with functions of lung moistening, lipid reducing and eyesight improving and method for manufacturing lychee liquor - Google Patents

Abstract

The invention discloses lychee liquor with functions of lung moistening, lipid reducing and eyesight improving and a method for manufacturing the lychee liquor. The lychee liquor comprises, by weight, 150-160 parts of lychee, 5-6 parts of yam flour, 1-2 parts of soda crackers, 4-5 parts of apple jam, 8-10 parts of dried persimmons, 1-2 parts of dry tangerine or orange peel, 1-2 parts of semen cassiae, an appropriate quantity of table salt, an appropriate quantity of cane sugar, an appropriate quantity of tartaric acid, an appropriate quantity of pectinase, an appropriate quantity of DV10 yeast, an appropriate quantity of macroporous resin, an appropriate quantity of glutamic acid, an appropriate quantity of chitosan and an appropriate quantity of water. The lychee liquor and the method have the advantages that taste and nutrition of the apple jam and the yam flour are blended into the dried persimmons, so that the lychee liquor is unique and novel, and an excellent effect of lung moistening can be realized; lychee shells, lychee seeds and other traditional Chinese medicines are ground to obtain powder, saline water is sprayed on the powder, the powder is dryly fried and is adsorbed by the macroporous resin before and after being fermented, and accordingly browning of the lychee liquor can be effectively delayed without affecting the sensory quality of the lychee liquor; the lychee liquor is filled with nitrogen, accordingly, dissolved oxygen in the lychee liquor can be reduced, browning can be delayed to a certain extent, the lychee liquor has strong aroma, and effects of lipid reducing, eyesight improving, blood pressure and blood lipid reducing can be realized by the traditional Chinese medicines added into the lychee liquor.

Description

A kind of moistening lung lipopenicillinase improving eyesight litchi spirit and preparation method thereof

Technical field

The present invention relates generally to food processing field, particularly relates to a kind of moistening lung lipopenicillinase improving eyesight litchi spirit and preparation method thereof.

Background technology

Lichee ( litchichinensisliquor) be the peculiar fruit of Subtropic of China, be of high nutritive value, unique flavor, have the laudatory title of " king in fruit ".Containing moisture 84g, carbohydrate containing 14g (heat 64 kilocalories), VC36mg, protein 0.7g, fatty 0.6g, P 32 mg, calcium 6mg, iron 0.5mg, VitB1 0.02mg, riboflavin 0.04mg and nicotinic acid 0.4mg in every 100g litchi pulp.Due to lichee adopt after very easily brown stain rot, so the deep processing of lichee is extremely urgent.The deep processed product of current lichee mainly contains dried Fructus Litchi, canned litchi, lichee jelly, lichee inspissated juice and litchi spirit.Wherein, wine brewing improves the commodity value of lichee,

Important meaning is had to the sustainable development of lichee industry.Wine brewing is an outlet of digestion lichee, and lichee saccharic acid is suitable for simultaneously, and the smell of fruits is very sweet, and amino acid classes is complete, and in total amino acid, indispensable amino acid reaches 44%, is well suited for wine brewing.Niu Lei etc. have carried out making wine experiment to different Litchi Varieties, think that " celestial mother-in-law really " is the best kind of brewing litchi wine, the improved seeds that " glutinous rice wrapped in lotus leaves ", " Huaihe River branch " and " cv. Feizixiao " are brewing litchi wine.But still use on producing at present inexpensive, measure large black leaf variety production normal juice of Litchi and litchi spirit, herein with black leaf normal juice of Litchi for raw material carries out.

Each enterprise released 100% Lychee juice fermented wine one after another in recent years, and its mouthfeel and technique have larger breakthrough, but due to tachnical storage perfect not, experience accumulation is not mature enough, spawns the cocktail party come and there is brown stain and the dense not problem of fragrance.Brown stain is the outstanding problems of fruits and vegetables between storage, processing period, causes greater loss to production.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of moistening lung lipopenicillinase improving eyesight litchi spirit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of moistening lung lipopenicillinase improving eyesight litchi spirit, be made up of the raw material of following weight part:

Lichee 150-160, Rhizoma Dioscoreae powder 5-6, soda cracker 1-2, pomace 4-5, dried persimmon 8-10, dried orange peel 1-2, Semen Cassiae 1-2, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.

A preparation method for moistening lung lipopenicillinase improving eyesight litchi spirit, comprises the following steps:

(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;

(2) salt is put into 4-5 water doubly and melt to obtain salt solution, the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with dried orange peel, Semen Cassiae and dry grinds, slow fire stir-fry 2-3 minute, then spray salt solution, fried dry cools;

(3) soda cracker is rubbed broken and with pomace Homogeneous phase mixing, more mixed sauce is spread upon the surface of dried persimmon, then Rhizoma Dioscoreae powder is sprinkled upon on dried persimmon uniformly, dried persimmon is placed in food steamer and steams 20-25 minute, then be placed on drying in oven grinds;

(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 20 DEG C of-30 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, adding appropriate tartrate after mixing well regulates total acid to 6g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, at 20 DEG C of temperature lower seal fermentation 30-35 days, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 20 DEG C of-30 DEG C of environment, after continuing to pass into nitrogen 10-15 minute again in the fermented wine after absorption, stop passing into nitrogen,

(5) fermented wine in (4) is mixed standing 1-2 days with gains in (2) (3), add the chitosan clarification of 50mg/L, refilter to obtain litchi spirit.

Advantage of the present invention is: soda cracker mixes with pomace by the present invention, soda cracker is well incorporated in pomace, to spread upon again on dried persimmon and sprinkle Rhizoma Dioscoreae powder and dry, the taste of dried persimmon is incorporated pomace and Rhizoma Dioscoreae powder and nutrition, make litchi spirit unique novel, there is effect of good moistening lung, Litchi exocarp and Semen Litchi and other Chinese medicine grinds are sprayed salt solution fried dry, Litchi exocarp and Semen Litchi utilization of waste material, cut the waste, spray salt solution fried dry, priming is descending, heighten the effect of a treatment, all macroporous resin adsorption is adopted before fermentation and after fermentation, can effectively delay litchi spirit brown stain, and do not affect organoleptic quality, be filled with nitrogen, reduce the dissolved oxygen in litchi spirit, also brown stain has been delayed to a certain extent, go in fermented liquid in fermentation and add L-glutamic acid, improve the local flavor of litchi spirit, add fragrance, litchi spirit is given off a strong fragrance, the Chinese medicine added has and relaxes bowel, lipopenicillinase improving eyesight, effect of reducing blood pressure and blood fat.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of moistening lung lipopenicillinase improving eyesight litchi spirit, be made up of the raw material of following weight part:

Lichee 150, Rhizoma Dioscoreae powder 5, soda cracker 1, pomace 4, dried persimmon 8, dried orange peel 1, Semen Cassiae 1, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.

A preparation method for moistening lung lipopenicillinase improving eyesight litchi spirit, comprises the following steps:

(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;

(2) water salt being put into 4 times melts to obtain salt solution, and the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with dried orange peel, Semen Cassiae and dry grinds, slow fire fries 2 minutes, then sprays salt solution, and fried dry cools;

(3) soda cracker is rubbed broken and with pomace Homogeneous phase mixing, more mixed sauce is spread upon the surface of dried persimmon, then Rhizoma Dioscoreae powder is sprinkled upon on dried persimmon uniformly, dried persimmon is placed in food steamer and steams 20 minutes, then be placed on drying in oven grinds;

(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 20 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, adding appropriate tartrate after mixing well regulates total acid to 6g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, ferment 30 days at 20 DEG C of temperature lower seals, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 20 DEG C of environment, continue to pass into nitrogen after 15 minutes again in the fermented wine after absorption, stop passing into nitrogen,

(5) fermented wine in (4) is mixed standing 1 day with gains in (2) (3), add the chitosan clarification of 50mg/L, refilter to obtain litchi spirit.

Claims (2)

1. a moistening lung lipopenicillinase improving eyesight litchi spirit, is characterized in that being made up of the raw material of following weight part:

Lichee 150-160, Rhizoma Dioscoreae powder 5-6, soda cracker 1-2, pomace 4-5, dried persimmon 8-10, dried orange peel 1-2, Semen Cassiae 1-2, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.

2. the preparation method of a kind of moistening lung lipopenicillinase improving eyesight litchi spirit according to claim 1, is characterized in that comprising the following steps:

(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;

(2) salt is put into 4-5 water doubly and melt to obtain salt solution, the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with dried orange peel, Semen Cassiae and dry grinds, slow fire stir-fry 2-3 minute, then spray salt solution, fried dry cools;

(3) soda cracker is rubbed broken and with pomace Homogeneous phase mixing, more mixed sauce is spread upon the surface of dried persimmon, then Rhizoma Dioscoreae powder is sprinkled upon on dried persimmon uniformly, dried persimmon is placed in food steamer and steams 20-25 minute, then be placed on drying in oven grinds;

(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 20 DEG C of-30 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, adding appropriate tartrate after mixing well regulates total acid to 6g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, at 20 DEG C of temperature lower seal fermentation 30-35 days, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 20 DEG C of-30 DEG C of environment, after continuing to pass into nitrogen 10-15 minute again in the fermented wine after absorption, stop passing into nitrogen,

(5) fermented wine in (4) is mixed standing 1-2 days with gains in (2) (3), add the chitosan clarification of 50mg/L, refilter to obtain litchi spirit.