CN105400640A - Longan brandy and processing method thereof - Google Patents
Longan brandy and processing method thereof Download PDFInfo
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- CN105400640A CN105400640A CN201510820732.XA CN201510820732A CN105400640A CN 105400640 A CN105400640 A CN 105400640A CN 201510820732 A CN201510820732 A CN 201510820732A CN 105400640 A CN105400640 A CN 105400640A
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Abstract
The invention discloses longan brandy and a processing method thereof. The longan brandy is prepared from 90-100 parts of longan, 2-5 parts of rice wine, 0.3-3 parts of yeast for brewing wine and 3-8 parts of saccharose. The processing method includes the steps that arillus longan is squeezed, and the yeast for brewing wine is added for fermentation; the longan is placed into a fermentation container, 2-5 parts of the rice wine with the alcohol strength being 50-60 degrees is added, after sterilization is conducted for 20-30 minutes, 3-8 parts of the saccharose is added and stirred to be uniform, sealing and fermentation are conducted immediately, after fermentation is conducted for 10-15 days at the temperature of 25-30 DEG C, filtering and slag removing are conducted, and a stock solution of longan is obtained; the stock solution of longan is subjected to crude distillation, the after-run is cut when the alcohol content of the distillate is 1-3%, and the crude distillation longan jiu with the alcohol content being 26-29% is obtained; the crude distillation longan jiu is placed into a kettle for fine distillation, both ends are removed, and the wine base of the longan brandy is obtained. The longan brandy is simple in process and easy to operate, and the nutritional ingredients of the longan are fully preserved in the processing process.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of longan brandy wine and working method thereof.
Background technology
Longan aril contains protein, fat, carbohydrate, organic acid, robust fibre and multivitamin and mineral substance etc., can anti-lipid peroxidation and improve activities of antioxidant enzymes, point out it to have certain anti-aging effects.Longan aril has raising body's immunity, inhibition tumor cell, reducing blood-fat, increases coronary artery blood flow, the effects such as enhancing body quality.
Brandy is the transliteration of English Brandy, and this wine originates from France the earliest.Every grape and various fruit are raw material, by fermentation, the wine brewageed of the process such as distillation, are all referred to as brandy.Its method for making is exactly that the material that said process produces is put into wooden barrel, and storage all the year round makes it ripe, so the predecessor of brandy is exactly white wine in fact.Fruit brandy, originally refers to the general name comprising the brandy that grape and apple are brewageed with various fruit, refers generally to now the brandy that other fruit outside with grape are brewageed.Fruit brandy take fruit as raw material, through fermented distilled liquor, has unique deep and remote strongly fragrant fragrance.Its fragrance derives from fruit variety perfume (or spice), and in the perfume compound that fermentation produces and traditional aging process, the ageing that produces is fragrant.Be at present modal with Fruit brandies such as apple brandy, kirsch, strawberry brandy, peach brandy and apricots on the market, the light fruit of these Fruit brandies all with fruit used is fragrant, enrich the kind of brandy, meet the requirement of people to various taste, make the kind of brandy also more and more abundanter.
Summary of the invention
The object of this invention is to provide a kind of technique is simple, can retain longan natural flavor and nutritive ingredient, be convenient for people to the longan brandy of drinking.The technical scheme used for realizing the object of the invention is:
A kind of longan brandy wine, is made up of the raw material of following weight part: longan 90-100 part, rice wine 2-5 part, distiller's yeast 0.3-3 part and sucrose 3-8 part;
The procedure of processing of described longan brandy wine is as follows:
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, longan aril is squeezed the juice, obtain longan juice;
(2) longan juice and distiller's yeast are mixed, sealing and fermenting 12-24 hour;
(3) longan of step (2) is put into fermenting container, add 50-60 degree rice wine 2-5 part, sterilize after 20-30 minute, add sucrose 3-8 part, stir, immediately sealing and fermenting, after 10-15 days 25-30 DEG C of fermentation, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 1-3%, what obtain 26-29% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, removes the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtain the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
Above-described step (5) temperature controls at 80-90 DEG C.
The fermenting container of above-described step (3) is the fermentor tank with mechanical agitation type.
Above-described step (3) leavening temperature controls at 28 DEG C, and fermentation time is 12 days.
Substantive distinguishing features of the present invention and progress are:
First, the method that the present invention prepares longan brandy is simple, and alcohol transformation efficiency is high, cost-saving, non-environmental-pollution, reaches higher economic benefit.Secondly, in the longan brandy wine that the present invention makes, retain effective nutritive ingredient of longan, there is raising body's immunity, inhibition tumor cell, reducing blood-fat, increase coronary artery blood flow, the effects such as enhancing body quality.
Longan brandy wine of the present invention, does not add organic pigment and additive, the strict quality controlling raw material, in making processes, all strictly controls the clean of raw material and jar fermenter, reduces the possibility that finished product carries bacterium of falling ill.
Embodiment
Embodiment 1
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, 90 portions of longan arils is squeezed the juice, obtains longan juice;
(2) longan juice and 0.3 part of distiller's yeast are mixed, sealing and fermenting 24 hours;
(3) longan of step (2) is put into fermenting container, add 2 parts, 50 degree of rice wine, sterilize after 20 minutes, add sucrose 3 parts, stir, immediately sealing and fermenting, after 10 days 25 DEG C of fermentations, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 3%, what obtain 26% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, temperature controls, at 80 DEG C, to remove the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtains the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
Embodiment 2
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, 100 portions of longan arils is squeezed the juice, obtains longan juice;
(2) longan juice and 3 parts of distiller's yeasts are mixed, sealing and fermenting 12 hours;
(3) longan of step (2) is put into fermenting container, add 5 parts, 60 degree of rice wine, sterilize after 30 minutes, add sucrose 8 parts, stir, immediately sealing and fermenting, after 15 days 30 DEG C of fermentations, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 1%, what obtain 29% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, temperature controls, at 90 DEG C, to remove the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtains the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
Embodiment 3
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, 95 portions of longan arils is squeezed the juice, obtains longan juice;
(2) longan juice and 1 part of distiller's yeast are mixed, sealing and fermenting 18 hours;
(3) longan of step (2) is put into fermenting container, add 3 parts, 55 degree of rice wine, sterilize after 25 minutes, add sucrose 5 parts, stir, immediately sealing and fermenting, after 12 days 28 DEG C of fermentations, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 2%, what obtain 28% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, temperature controls, at 82 DEG C, to remove the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtains the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
Embodiment 4
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, 99 portions of longan arils is squeezed the juice, obtains longan juice;
(2) longan juice and 2 parts of distiller's yeasts are mixed, sealing and fermenting 16 hours;
(3) longan of step (2) is put into fermenting container, add 4 parts, 55 degree of rice wine, sterilize after 25 minutes, add sucrose 7 parts, stir, immediately sealing and fermenting, after 13 days 26 DEG C of fermentations, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 2%, what obtain 27% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, temperature controls, at 85 DEG C, to remove the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtains the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
Claims (4)
1. a longan brandy wine, is characterized in that, is made up of the raw material of following weight part: longan 90-100 part, rice wine 2-5 part, distiller's yeast 0.3-3 part and sucrose 3-8 part;
The procedure of processing of described longan brandy wine is as follows:
(1) longan of maturation is removed shell, longan aril is separated with seed of Arillus Longan, longan aril is squeezed the juice, obtain longan juice;
(2) longan juice and distiller's yeast are mixed, sealing and fermenting 12-24 hour;
(3) longan of step (2) is put into fermenting container, add 50-60 degree rice wine 2-5 part, sterilize after 20-30 minute, add sucrose 3-8 part, stir, immediately sealing and fermenting, after 10-15 days 25-30 DEG C of fermentation, filter, remove slag, obtain longan stoste;
(4) step (3) longan stoste slightly heated up in a steamer, cut wine tail when the ethanol content of liquid to be distillated is 1-3%, what obtain 26-29% ethanol content slightly heats up in a steamer wine of longan;
(5) wine of longan that slightly heats up in a steamer that step (4) obtains is put into kettle, heating, removes the foreshot higher than 70 °, cuts wine tail when ethanol concn reduces to 35-38 °, obtain the former wine of longan brandy wine;
(6) former for longan brandy wine wine is put into oak tank retention, allotment, filter, bottling, gets product.
2. longan brandy wine according to claim 1, is characterized in that, described step (5) temperature controls at 80-90 DEG C.
3. longan brandy wine according to claim 1, is characterized in that, the fermenting container of described step (3) is the fermentor tank with mechanical agitation type.
4. longan brandy wine according to claim 1, is characterized in that, described step (3) leavening temperature controls at 28 DEG C, and fermentation time is 12 days.
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| CN201510820732.XA CN105400640A (en) | 2015-11-24 | 2015-11-24 | Longan brandy and processing method thereof |
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| CN201510820732.XA CN105400640A (en) | 2015-11-24 | 2015-11-24 | Longan brandy and processing method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904A (en) * | 2008-10-21 | 2009-04-08 | 叶长东 | Longan fermented distilled liquor |
| CN101463309A (en) * | 2008-12-31 | 2009-06-24 | 叶长东 | Longan aquavit |
| CN103013768A (en) * | 2013-01-11 | 2013-04-03 | 袁勇国 | Preparation method of orange brandy |
| CN103343073A (en) * | 2013-07-25 | 2013-10-09 | 陈立晓 | Production method of longan brandy |
| US20150182455A1 (en) * | 2013-10-21 | 2015-07-02 | HDDC Holdings, LLC | Cannabinoids alcohol mixtures, methods to make and use of the same |
| CN105039084A (en) * | 2015-08-21 | 2015-11-11 | 李爱媛 | Banana composite fruit wine and manufacturing method thereof |
-
2015
- 2015-11-24 CN CN201510820732.XA patent/CN105400640A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402904A (en) * | 2008-10-21 | 2009-04-08 | 叶长东 | Longan fermented distilled liquor |
| CN101463309A (en) * | 2008-12-31 | 2009-06-24 | 叶长东 | Longan aquavit |
| CN103013768A (en) * | 2013-01-11 | 2013-04-03 | 袁勇国 | Preparation method of orange brandy |
| CN103343073A (en) * | 2013-07-25 | 2013-10-09 | 陈立晓 | Production method of longan brandy |
| US20150182455A1 (en) * | 2013-10-21 | 2015-07-02 | HDDC Holdings, LLC | Cannabinoids alcohol mixtures, methods to make and use of the same |
| CN105039084A (en) * | 2015-08-21 | 2015-11-11 | 李爱媛 | Banana composite fruit wine and manufacturing method thereof |
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Application publication date: 20160316 |
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