CN105802817A - Litchi wine preparation method - Google Patents
Litchi wine preparation method Download PDFInfo
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- CN105802817A CN105802817A CN201610365083.3A CN201610365083A CN105802817A CN 105802817 A CN105802817 A CN 105802817A CN 201610365083 A CN201610365083 A CN 201610365083A CN 105802817 A CN105802817 A CN 105802817A
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- Prior art keywords
- litchi
- weight
- flos lonicerae
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- fructus
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- 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)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- 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
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Abstract
The invention relates to the technical field of wine products, in particular to a litchi wine preparation method. The method includes steps: 1) cleaning fresh litchis, peeling, shelling and precooking; 2) adding water and mashing; 3) subjecting the litchis to microwave extraction to obtain litchi extract liquor; 4) ultrasonically extracting honeysuckle to obtain honeysuckle extract liquor; 5) uniformly mixing the litchi extract liquor and the honeysuckle extract liquor, and filtering to obtain filtrate; 6) pouring the filtrate to glutinous rice, steaming for cooking, and cooling; 7) adding wine yeast cakes, and filtering to obtain litchi wine. By the litchi wine preparation method, oxidation resistance of the litchi wine can be improved.
Description
Technical field
The present invention relates to the technical field of drinks goods, particularly to the preparation method of a kind of litchi spirit.
Background technology
Fructus Litchi (formal name used at school: LitchichinensisSonn.) originates in SOUTHERN CHINA, is subtropical fruit tree, aiphyllium, high about 10 meters, and peel has fish-scale shape projection, scarlet, purplish red, translucent lipoid shape when sarcocarp produces fresh, and taste perfume (or spice) is beautiful, but not storage endurance.Fructus Litchi and Fructus Musae, Fructus Ananadis comosi, Arillus Longan are together known as " the big fruit in the southern part of the country four ".Fructus Litchi sweet in the mouth, acid, warm in nature, enter the heart, spleen, Liver Channel；There is spleen reinforcing the liver benefiting, regulate the flow of vital energy enrich blood, effect of warming middle-JIAO to relieve pain, heart tonifying and tranquilizing；Core have regulate the flow of vital energy, eliminating stagnation, pain relieving effect；Can stopping singultus, only diarrhoea, is the dietetic therapy good merchantable brand of intractable singultus and diarrhea before dawn person, has supplementing the brain body-building simultaneously, and whet the appetite strengthening the spleen, has the effect promoting appetite.The symptoms such as the contained abundant sugared part of Fructus Litchi has supplementary energy, Mental fatigue；The tender succulence of Fructus Litchi, containing relatively homovitamin C, sugar, appropriate organic acid and several amino acids, unique flavor, is described as treasure in fruit；Fructus Litchi has abundant vitamin, can promote the blood circulation of capillary vessel, it is prevented that the generation of freckle, makes skin more smooth.In recent years, Guangdong Province's Fructus Litchi processing industry quickly grows, litchi spirit is because of its feature such as wine degree is low, wine and women-sensual pursuits is soft, vinosity is gentle, tasty and refreshing and the smell of fruits is very sweet, nutritive value is high, and the parent being just subject to more and more domestic and international consumer looks at and likes, has boundless prospect for exploitation China characteristic resources.
But oxidizing brown stain very easily occurs litchi spirit, and the shelf-life is short, after usual bottle is store 1 year, wine body colour pool starts obfuscation, Fructus Litchi local flavor is thin out gradually, oxidation bitterness occurs, produces to have a strong impact on to the organoleptic quality of wine, even lose its commodity value, become the bottleneck of litchi spirit industry development.Fruit wine oxidizing brown stain is the outstanding problem of shadow fruit wine quality, therefore, on fruit wine produces, it is prevented that its oxidizing brown stain is particularly important.But, the effect for preventing litchi spirit brown stain is not ideal enough at present.Additionally, single litchi spirit health-care effect is not good, the brewed absorption of human body that traditional litchi spirit is simple is bad.Simultaneously by inspection information, mention a kind of method that can improve litchi spirit non-oxidizability also without related data.
Summary of the invention
The preparation method that the technical problem to be solved is to provide a kind of litchi spirit, the method can improve litchi spirit non-oxidizability.
For achieving the above object, the present invention adopts the following technical scheme that
The preparation method that the present invention provides a kind of litchi spirit, including following preparation process:
1) take fresh lichee to clean, peeling, shell, precook；
2) 15～20 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) it is microwave extraction 40～60s under 500～600W by serosity at power, obtains litchi extract solution；
4) taking the Flos Lonicerae of Fructus Litchi weight 0.1～0.6 times again, add 9～15 times of water of Flos Lonicerae weight, under 600～700W power, ultrasonic extraction 10～20min, obtains Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 22～30 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 30～35 DEG C；
7) add glutinous rice weight 0.04～0.09% sweet wine cake, filter, namely obtain litchi spirit.
Preferably, step 1 of the present invention) precook and precook under the steam of 105～110 DEG C.
Preferably, step 1 of the present invention) in precook 5～10s.
Preferably, step 3 of the present invention) in microwave extraction temperature be 35～45 DEG C.Microwave extraction temperature is gentle, it is prevented that the effective ingredient of Fructus Litchi is destroyed, and is conducive to improving litchi spirit non-oxidizability in this temperature range.
Preferably, step 4 of the present invention) in ultrasonic extraction temperature be 45～55 DEG C.Within the scope of this, Extracting temperature is gentle, is conducive to protecting the effective ingredient of Flos Lonicerae.
The beneficial effects of the present invention is:
1, the present invention adopts microwave extraction Fructus Litchi to prevent the effective ingredient of Fructus Litchi to be destroyed, and improves extraction ratio, further improves litchi spirit non-oxidizability simultaneously.
2, the present invention adopts ultrasonic extraction Flos Lonicerae mild condition, it is possible to ensures that effective ingredient therein is not destroyed to large extent, has higher extraction ratio, and relatively save time, and shortens the production cycle.
3, the present invention adds Flos Lonicerae in litchi spirit, it is possible to neutralize the fire of moxibustion of Fructus Litchi, makes the litchi spirit prepared gentle, it is possible to eat for a long time for people, be combined with litchi spirit simultaneously, additionally it is possible to improve litchi spirit non-oxidizability.
4, the litchi spirit of we's legal system has a blood-supplementing blood-nourishing, and memory reinforcing prevents senile dementia, improves immunity, looks improving and the skin nourishing, prophylaxis of hypertension, and anti-cancer and health care are waited for a long time effect, and its non-oxidizability is improved simultaneously.
5, the litchi spirit effective ingredient of we's legal system is easily absorbed by the body, and wine body does not add clarifier and just has from clarifying ability, and the wine body prepared is as clear as crystal.
6, the litchi spirit that the inventive method prepares has good non-oxidizability, and litchi spirit DPPH suppression ratio prepared by hinge structure method improves 45.8～53.5%, ABTS+Suppression ratio improves 42.1～48.5%, and total antioxidant capacity improves 38.4～45.7%.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but the invention is not limited in these embodiments.
Embodiment 1
1) taking fresh lichee to clean, peeling, shell, precook 10s under the steam of 105 DEG C；
2) 15 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) serosity is 600W and temperature is microwave extraction 60s at 35 DEG C at power, obtains litchi extract solution；
4) take the Flos Lonicerae of Fructus Litchi weight 0.1 times again, add 15 times of water of Flos Lonicerae weight, ultrasonic extraction 10min under 600W power and 55 DEG C of temperature, obtain Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 30 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 30 DEG C；
7) add glutinous rice weight 0.09% sweet wine cake, filter, namely obtain litchi spirit.
Embodiment 2
1) taking fresh lichee to clean, peeling, shell, precook 9s under the steam of 107 DEG C；
2) 17 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) serosity is 580W and temperature is microwave extraction 55s at 37 DEG C at power, obtains litchi extract solution；
4) take the Flos Lonicerae of Fructus Litchi weight 0.2 times again, add 14 times of water of Flos Lonicerae weight, ultrasonic extraction 12min under 620W power and 52 DEG C of temperature, obtain Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 28 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 32 DEG C；
7) add glutinous rice weight 0.07% sweet wine cake, filter, namely obtain litchi spirit.
Embodiment 3
1) taking fresh lichee to clean, peeling, shell, precook 8s under the steam of 108 DEG C；
2) 18 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) serosity is 550W and temperature is microwave extraction 50s at 40 DEG C at power, obtains litchi extract solution；
4) take the Flos Lonicerae of Fructus Litchi weight 0.3 times again, add 12 times of water of Flos Lonicerae weight, ultrasonic extraction 15min under 650W power and 50 DEG C of temperature, obtain Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 26 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 33 DEG C；
7) add glutinous rice weight 0.06% sweet wine cake, filter, namely obtain litchi spirit.
Embodiment 4
1) taking fresh lichee to clean, peeling, shell, precook 7s under the steam of 109 DEG C；
2) 19 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) serosity is 520W and temperature is microwave extraction 45s at 42 DEG C at power, obtains litchi extract solution；
4) take the Flos Lonicerae of Fructus Litchi weight 0.4 times again, add 11 times of water of Flos Lonicerae weight, ultrasonic extraction 17min under 670W power and 48 DEG C of temperature, obtain Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 24 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 34 DEG C；
7) add glutinous rice weight 0.05% sweet wine cake, filter, namely obtain litchi spirit.
Embodiment 5
1) taking fresh lichee to clean, peeling, shell, precook 5s under the steam of 110 DEG C；
2) 20 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) serosity is 500W and temperature is microwave extraction 40s at 45 DEG C at power, obtains litchi extract solution；
4) take the Flos Lonicerae of Fructus Litchi weight 0.6 times again, add 9 times of water of Flos Lonicerae weight, ultrasonic extraction 20min under 700W power and 45 DEG C of temperature, obtain Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 22 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 35 DEG C；
7) add glutinous rice weight 0.04% sweet wine cake, filter, namely obtain litchi spirit.
Claims (5)
1. the preparation method of a litchi spirit, it is characterised in that include following preparation process:
1) take fresh lichee to clean, peeling, shell, precook；
2) 15～20 times of water of Fructus Litchi weight are added, making beating, obtain serosity；
3) it is microwave extraction 40～60s under 500～600W by serosity at power, obtains litchi extract solution；
4) taking the Flos Lonicerae of Fructus Litchi weight 0.1～0.6 times again, add 9～15 times of water of Flos Lonicerae weight, under 600～700W power, ultrasonic extraction 10～20min, obtains Flos Lonicerae extractive solution；
5) by litchi extract solution and Flos Lonicerae extractive solution mix homogeneously, filter, obtain filtrate；
6) take the Oryza glutinosa of Fructus Litchi weight 22～30 parts again, water filtrate, cook, obtain glutinous rice, be cooled to 30～35 DEG C；
7) add glutinous rice weight 0.04～0.09% sweet wine cake, filter, namely obtain litchi spirit.
2. the preparation method of litchi spirit according to claim 1, it is characterised in that: described step 1) precook and precook under the steam of 105～110 DEG C.
3. the preparation method of litchi spirit according to claim 2, it is characterised in that: precook 5～10s.
4. the preparation method of litchi spirit according to claim 1, it is characterised in that: described step 3) in microwave extraction temperature be 35～45 DEG C.
5. the preparation method of litchi spirit according to claim 1, it is characterised in that: described step 4) in ultrasonic extraction temperature be 45～55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610365083.3A CN105802817A (en) | 2016-05-27 | 2016-05-27 | Litchi wine preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610365083.3A CN105802817A (en) | 2016-05-27 | 2016-05-27 | Litchi wine preparation method |
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| CN105802817A true CN105802817A (en) | 2016-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610365083.3A Pending CN105802817A (en) | 2016-05-27 | 2016-05-27 | Litchi wine preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701508A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Health-care litchi wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1653815A1 (en) * | 2003-08-15 | 2006-05-10 | Cargill, Incorporated | Methods for reducing astringency |
| CN104403884A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi sweet rice wine and preparation method thereof |
| CN105062786A (en) * | 2015-08-31 | 2015-11-18 | 广西运亨酒业有限公司 | Health care lychee wine |
| CN105231272A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Preparation method of lichee-glutinous rice sweet ferment rice |
-
2016
- 2016-05-27 CN CN201610365083.3A patent/CN105802817A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1653815A1 (en) * | 2003-08-15 | 2006-05-10 | Cargill, Incorporated | Methods for reducing astringency |
| CN104403884A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi sweet rice wine and preparation method thereof |
| CN105062786A (en) * | 2015-08-31 | 2015-11-18 | 广西运亨酒业有限公司 | Health care lychee wine |
| CN105231272A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Preparation method of lichee-glutinous rice sweet ferment rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701508A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Health-care litchi wine |
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Application publication date: 20160727 |