CN105779204A - Litchi fruit wine and manufacturing method thereof - Google Patents
Litchi fruit wine and manufacturing method thereof Download PDFInfo
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- CN105779204A CN105779204A CN201610357149.4A CN201610357149A CN105779204A CN 105779204 A CN105779204 A CN 105779204A CN 201610357149 A CN201610357149 A CN 201610357149A CN 105779204 A CN105779204 A CN 105779204A
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- 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
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Abstract
The invention provides litchi fruit wine and a manufacturing method thereof.The manufacturing method comprises the steps that S1, drained litchi rind and seeds are mechanically smashed, pulp is placed into a pulping machine to be pulped into juice; saccharose with the mass percent concentration being 15-30% is added, and PH is adjusted to 3.3-3.8; S2, the processed juice and smashed litchi rind and seeds are poured into a clean cylinder, 10-30% gaps are reserved inside the cylinder, and a potassium metabisulfite solution is added into the cylinder; S3, an activated yeast solution with the mass percent being 1-10% is added into the fermentation solution, aerobic fermentation is performed on the condition of 20-28 DEG C for 12-24 h, then water sealing is performed, and then anaerobic fermentation is performed for 8-12 h; S4, the fermented supernate is obtained filtered through kieselguhr to obtain clear wine liquid.The litchi fruit wine is mellow in taste, the litchi fruit flavor and the wine flavor are harmonious, the color is reddish, the phenomenon that ordinary litchi fruit wine is yellow and single in appearance and quality, the nutrition and health care value is higher, the manufacturing method of the litchi fruit wine is simple and low in cost, and the using value and economic benefits of litchi are improved to a great extent.
Description
Technical field
The present invention relates to field of food preparation, particularly relate to a kind of lichee fruit wine and preparation method thereof.
Background technology
Fructus Litchi is subtropical zone Sapindaceae aiphyllium, one of the south of the Five Ridges four your name fruit.Fructus Litchi has another name called red litchi volcano litchi from Zhi Lizhi, belongs to tropical evergreen arbor litchi pulp nutritious, succulence, sour-sweet tasty and refreshing, ripe litchi fruits is bluish yellow color or reddish yellow, and Lychee juice contains total sugar (with glucose meter) 16.1%, total acid (with citrometer) 0.21%, protein
0.90%, fat 0.05%, VC 35.4mg/100g, it it is 8 times of Fructus Mali pumilae, 9 times of pears, 5 times of Fructus Persicae, and containing Fe 0.40mg/100g, Zn 0.17mg/100g, Cu0.16mg/100g, Mn 0.09 mineral of the needed by human such as mg/100g, Se0.14ug/100g, containing 17 kinds of aminoacid, there is the effects such as promoting the production of body fluid and benefiting QI regulating QI to relieve pain, it is described as the good fruit in the south of the Five Ridges [3], is deeply welcome by consumers in general.And containing substantial amounts of polyphenols in Fructus Litchi, polyphenol has the multiple biological activitys such as antioxidation, slow down aging, prevention cardiovascular disease and cancer.
Due to Fructus Litchi not storage tolerance, transport difficult sold by fresh fruit, and post-harvest loss is serious, and litchi rind and Semen Litchi are dropped mostly, it is impossible to be fully utilized.At present, effective method is not still had to utilize Fructus Litchi, litchi rind and core to develop lichee fruit wine in good taste, that be of high nutritive value.
Therefore, prior art needs to improve further.
Summary of the invention
In view of the deficiencies in the prior art, the invention reside in a kind of lichee fruit wine of offer and preparation method thereof, it is intended to solve to develop, currently without effective Fructus Litchi, litchi rind and the core of making full use of, the lichee fruit wine sent out in good taste, be of high nutritive value.
Technical scheme is as follows:
A kind of preparation method of lichee fruit wine, wherein, described preparation method is:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the litchi rind after draining, core carries out Mechanical Crushing, and sarcocarp is put into beater is beaten into fruit juice；Adding mass percent concentration is the sucrose of 15-30%；
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 10-30%, adds potassium metabisulfite solution in cylinder；
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 1-10%, under the conditions of 20-28 DEG C, water seal after aerobic fermentation 12-24h, then carry out anaerobic fermentation 8-12 days；
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.
The preparation method of described lichee fruit wine, wherein, the mass ratio of litchi pulp, litchi rind and Semen Litchi is: 72:1-10:1-10.
The preparation method of described lichee fruit wine, wherein, adds sulfur dioxide immediately in the fruit juice after making beating and carries out color fixative.
The preparation method of described lichee fruit wine, wherein, after described making beating processes, adding mass percent concentration is the sucrose of 22%, and the PH of fruit juice is adjusted to 3.3-3.8.
The preparation method of described lichee fruit wine, wherein, described cylinder face reserves the space of 20%.
The preparation method of described lichee fruit wine, wherein, the addition of described potassium metabisulfite solution is the 1-5% of liquid volume in cylinder.
The preparation method of described lichee fruit wine, wherein, the addition of described activated yeast is 6%.
The preparation method of described lichee fruit wine, wherein, described fermentation temperature is 22 DEG C.
The preparation method of described lichee fruit wine, wherein, water seal after aerobic fermentation 24h, then carry out anaerobic fermentation 10 days.
A kind of lichee fruit wine, wherein, described lichee fruit wine prepares according to described method.
Beneficial effect: the present invention provides a kind of lichee fruit wine and preparation method thereof, described lichee fruit wine, mellow in taste, Fructus Litchi fruital and aroma are harmonious, and color is blush, and improving general lichee fruit wine is the single situation of yellowish exterior quality, further, the value of nourishing healthy is higher.The preparation method of described lichee fruit wine is simple, low cost, and very big limit improves use value and the economic benefit of Fructus Litchi.
Detailed description of the invention
The present invention provides a kind of lichee fruit wine and preparation method thereof, and for making the purpose of the present invention, technical scheme and effect clearer, clear and definite, the present invention is described in more detail below.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
The present invention provides the preparation method of a kind of lichee fruit wine, described preparation method to be:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the litchi rind after draining, core carries out Mechanical Crushing, and sarcocarp is put into beater is beaten into fruit juice；Adding mass percent concentration is the sucrose of 15-30%.
Fructus Litchi ingredient requirement is non-rot, without deliquescing, without pest and disease damage.The mass ratio of described litchi pulp, litchi rind and Semen Litchi is: during 72:1-10:1-10, this formula, fermenting fruit wine performance optimal out, and fruit wine condition is good, and in pale red to red, and polyphenol content is high, is of high nutritive value.
Wherein, the fruit juice after making beating adds sulfur dioxide immediately and carries out color fixative, it is to avoid nutrient substance in fruit juice is the most oxidized causes variable color, affects the color and luster of fruit wine.
Owing to yeast utilizes sugar to carry out the materials such as growth and breeding, and output ethanol esters, when pol is suitable, yeast propagation and accretion rate all ratios are comparatively fast.But too high sugar can affect yeast breeding and metabolism, extends fermentation time, increases production cost.When sugar content is 15-30%, quality is preferable, and sensory evaluation is higher.Preferably, adding mass percent concentration is the sucrose of 22%, and when the PH of fruit juice is adjusted to 3.3-3.8, the quality of the lichee fruit wine of production is best.
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 10-30%, adds potassium metabisulfite solution in cylinder.
Cylinder face reserves the space of 10-30%, there is the amount of oxygen needed for yeast propagation, the most saccharomycetic Fast-propagation in can making cylinder.Preferably, described cylinder face reserves the space of 20%.
Wherein, the addition of described potassium metabisulfite solution is the 1-5% of liquid volume in cylinder, can reach effectively to suppress the purpose of the varied bacteria growing that other are harmful to yeast, and not interfere with the mouthfeel of lichee fruit wine.
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 1-10%, under the conditions of 20-28 DEG C, water seal after aerobic fermentation 12-24h, then carry out anaerobic fermentation 8-12 days.
Fermentation temperature plays vital effect to saccharomycetic growth, and saccharomycetic growth decides the speed of alcohol fermentation speed.18 DEG C of fermenting speeds are the slowest, and fermentation time is the longest.20-28 DEG C of fermenting speed is placed in the middle, is best suitable for the temperature of yeast breeding.30 DEG C, yeast propagation speed is too fast, and fermenting speed is the fastest, but, fermenting speed is the fastest, stops fermentation the most early, because in this case, saccharomycetic fatigue phenomenon occurs relatively early.Therefore when the temperature of yeast fermentation is 20-28 DEG C, the most properly.Preferably, fermentation temperature is 22 DEG C, and fermenting speed is placed in the middle.Yeast is difficult to aging, longer fermentation times, and thoroughly, ester Studies of The Aromatic Substances generates and increases, and the alcohol concentration ultimately generated is the highest, makes fruit wine pure taste, and fragrance is more coordinated in fermentation.
Preferably, when the addition of described activated yeast is 6%, fermenting speed is suitable, the lichee fruit wine quality better brewageed.
Preferably, water seal after aerobic fermentation 24h, then carry out anaerobic fermentation 10 days.So speed of fermentation is fast, and ferment effect is good, is difficult to microbiological contamination, and the lichee fruit wine alcohol concentration brewageed is high, pure taste.
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.So process and can improve fruit wine local flavor.
The present invention also provides for a kind of lichee fruit wine, and described lichee fruit wine prepares according to described method.
For the preparation method of the more detailed description present invention, it is exemplified below several embodiment further description.
Embodiment
1
The present invention provides its preparation method of a kind of lichee fruit wine, described method to be:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the mass ratio of litchi pulp, litchi rind and Semen Litchi is: 72:5:5, litchi rind after draining, core carry out Mechanical Crushing, and sarcocarp is put into beater are beaten into fruit juice, add sulfur dioxide immediately and carry out color fixative in the fruit juice after making beating；Adding mass percent concentration is the sucrose of 22%, and PH is adjusted to 3.3-3.8；
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 20%, the potassium metabisulfite solution of the 2% of liquid volume in interpolation cylinder in cylinder；
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 6%, under the conditions of 22 DEG C, water seal after aerobic fermentation 24h, then carry out anaerobic fermentation 10 days；
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.
Quality evaluation: the lichee fruit wine of preparation is carried out quality evaluation in terms of color and luster, mouthfeel, fragrance and polyphenol content 4.
Assay: color is that blush is the most red, limpid transparence mellow in taste is sour-sweet tasty and refreshing mellow strong, has the unique fruital of lichee fruit wine and aroma fragrance, and strong pleasant, polyphenol content is 0.053mg/L.
Embodiment
2
The present invention provides its preparation method of a kind of lichee fruit wine, described method to be:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the mass ratio of litchi pulp, litchi rind and Semen Litchi is: 72:1:
1, the litchi rind after draining, core carry out Mechanical Crushing, and sarcocarp is put into beater are beaten into fruit juice, add sulfur dioxide immediately and carry out color fixative in the fruit juice after making beating；Adding mass percent concentration is the sucrose of 15%, and PH is adjusted to 3.3-3.8；
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 10%, the potassium metabisulfite solution of the 5% of liquid volume in interpolation cylinder in cylinder；
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 1%, under the conditions of 28 DEG C, water seal after aerobic fermentation 12h, then carry out anaerobic fermentation 8 days；
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.
Quality evaluation: the lichee fruit wine of preparation is carried out quality evaluation in terms of color and luster, mouthfeel, fragrance and polyphenol content 4.
Assay: color is blush, limpid transparence mellow in taste, sour-sweet tasty and refreshing mellow strong, there is the unique fruital of lichee fruit wine and aroma fragrance, strong pleasant, polyphenol content is 0.043mg/L.
Embodiment
3
The present invention provides its preparation method of a kind of lichee fruit wine, described method to be:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the mass ratio of litchi pulp, litchi rind and Semen Litchi is: 72:
10:10, the litchi rind after draining, core carries out Mechanical Crushing, and sarcocarp is put into beater is beaten into fruit juice, adds sulfur dioxide immediately and carry out color fixative in the fruit juice after making beating；Adding mass percent concentration is the sucrose of 30%, and PH is adjusted to 3.3-3.8；
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 30%, the potassium metabisulfite solution of the 1% of liquid volume in interpolation cylinder in cylinder；
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 10%, under the conditions of 20 DEG C, water seal after aerobic fermentation 24h, then carry out anaerobic fermentation 12 days；
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.
Quality evaluation: the lichee fruit wine of preparation is carried out quality evaluation in terms of color and luster, mouthfeel, fragrance and polyphenol content 4.
Assay: color is blush, limpid transparence mellow in taste, sour-sweet tasty and refreshing mellow strong, there is the unique fruital of lichee fruit wine and aroma fragrance, strong pleasant, polyphenol content is 0.051mg/L.
The present invention provides a kind of lichee fruit wine and preparation method thereof, described lichee fruit wine, mellow in taste, Fructus Litchi fruital and aroma harmonious, and color is blush, and improving general lichee fruit wine is the single situation of yellowish exterior quality, and, the value of nourishing healthy is higher.The preparation method of described lichee fruit wine is simple, low cost, and very big limit improves use value and the economic benefit of Fructus Litchi.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, all these modifications and variations all should belong to the protection domain of claims of the present invention.
Claims (10)
1. the preparation method of a lichee fruit wine, it is characterised in that described preparation method is:
S1: by Fructus Litchi beta pruning defoliation, clean up, drain, the litchi rind after draining, core carries out Mechanical Crushing, and sarcocarp is put into beater is beaten into fruit juice；Adding mass percent concentration is the sucrose of 15-30%；
S2: pouring the fruit juice handled well and broken litchi rind, core in clean cylinder, cylinder face reserves the space of 10-30%, adds potassium metabisulfite solution in cylinder；
S3: adding mass percent in fermentation liquid is the activated yeast mixture of 1-10%, under the conditions of 20-28 DEG C, water seal after aerobic fermentation 12-24h, then carry out anaerobic fermentation 8-12 days；
S4: take fermented supernatant fluid and filter to obtain clarification wine liquid through kieselguhr, clarification wine liquid is placed at a temperature of relatively low and deposits.
2. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that the mass ratio of litchi pulp, litchi rind and Semen Litchi is: 72:1-10:1-10.
3. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that the fruit juice after making beating adds sulfur dioxide immediately and carries out color fixative.
4., according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that after described making beating processes, adding mass percent concentration is the sucrose of 22%, and the PH of fruit juice is adjusted to 3.3-3.8.
5. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that described cylinder face reserves the space of 20%.
6. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that the addition of described potassium metabisulfite solution is the 1-5% of liquid volume in cylinder.
7. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that the addition of described activated yeast is 6%.
8. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that described fermentation temperature is 22 DEG C.
9. according to the preparation method of the lichee fruit wine described in claim 1, it is characterised in that water seal after aerobic fermentation 24h, then carry out anaerobic fermentation 10 days.
10. a lichee fruit wine, it is characterised in that described lichee fruit wine prepares according to the method as described in any one of claim 1-9.
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| CN201610357149.4A CN105779204A (en) | 2016-05-26 | 2016-05-26 | Litchi fruit wine and manufacturing method thereof |
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| CN201610357149.4A CN105779204A (en) | 2016-05-26 | 2016-05-26 | Litchi fruit wine and manufacturing method thereof |
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| CN105779204A true CN105779204A (en) | 2016-07-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN109456868A (en) * | 2018-11-20 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of lichee fruit wine processing method |
| CN111961559A (en) * | 2020-10-26 | 2020-11-20 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN109456868A (en) * | 2018-11-20 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of lichee fruit wine processing method |
| CN111961559A (en) * | 2020-10-26 | 2020-11-20 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
| CN111961559B (en) * | 2020-10-26 | 2021-01-05 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
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Application publication date: 20160720 |