CN107779333A - The preparation method of mountain lichee health liquor - Google Patents
The preparation method of mountain lichee health liquor Download PDFInfo
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- CN107779333A CN107779333A CN201610726039.0A CN201610726039A CN107779333A CN 107779333 A CN107779333 A CN 107779333A CN 201610726039 A CN201610726039 A CN 201610726039A CN 107779333 A CN107779333 A CN 107779333A
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- mountain lichee
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of preparation method of mountain lichee health liquor, this method comprises the following steps：(1) envelope is dry；(2) boiling；(3) crush；(4) ferment；(5) distill；(6) preparation of cochinchina cudrania fruit wine；(7) ageing, according to weight ratio it is 12 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:3‑5:0.5 1 ratio, wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee are placed in ageing more than 3 months inside the jar of sealing, you can obtain mountain lichee health liquor.The obtained health liquor health care effect of preparation method of the mountain lichee health liquor of the present invention is good, mountain Fructus Litchi extract rich content in finished product health liquor, with clearing heat and detoxicating, cholagogic water-filling and antibacterial and anti-inflammation functions.
Description
Technical field
The present invention relates to health liquor technical field, relates in particular to a kind of preparation method of mountain lichee health liquor.
Background technology
Mountain lichee, Classification system：Dendronenthamiajaponicavar.chinensis, also known as：Dogwood fruit, chicken
Plain fruit, stone jujube, Cornus controversa, red peony, Cornaceae, Dendronenthamia japonica var.chinensis category；It is edible and medicinal seeds, because its fruit can eat raw, make wine
With vinegar processed；Being used as medicine has warm stomach, stimulates the menstrual flow, promoting blood circulation effect；Fresh leaf applies wound, can subside a swelling；Dendronenthamia japonica var.chinensis nature and flavor are bitter, fruit property sweet taste,
With clearing heat and detoxicating, cholagogic water-filling, prevent the effect of long-pending desinsection；Mountain lichee, summer-flowering, autumn result, composite fruit is tied after spending, circle
It is spherical, it is ripe after reddish violet, leaf and fruit can be used as medicine, and have an expelling parasite stomach strengthening and digestion promoting, water-filling cholagogic, the effect of anti-inflammation and sterilization, or even right
Hepatitis ascites is also effective.
Existing health liquor is mostly that steeping in wine is brewed to, by alcohol by the various active ingredients in medicine or health product
It is dissolved in alcohol, wine assisting drug, wine help medicine gesture and gives full play to its effect, have the function that to improve curative effect；But this mode
It can not be well soluble in although the active ingredient of medicine in brewed medicinal liquor can be reached in wine, and soak time needs very
It is long, it is possible to cause the defects of active constituent content of medicine or health product is low, medicinal liquor drug effect is unstable in medicinal liquor.
Through retrieval, there is presently no the Related product of similar Yushan Hill lichee health liquor.
The content of the invention
For above the deficiencies in the prior art, there is provided provide that a kind of health care effect is good, mountain lichee in finished product health liquor
Extractive content enriches, with clearing heat and detoxicating, cholagogic water-filling and the preparation method of the mountain lichee health liquor of antibacterial and anti-inflammation functions.
Realize the technical scheme is that：A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 22-25 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days；
(2) boiling, it is under the conditions of 60-75 DEG C in temperature, mountain spring water progress boiling is added to Feng Ganhou cochinchina cudrania fruit
Processing；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), add tartaric acid, regulation pulp pH is 4.5-5.8；By pulp
The ratio that percentage by weight is 0.01-0.012% adds wine active dry yeast, and 25-30 DEG C carries out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add water to be distilled, carry out
Wine is distilled out twice；Alcoholic strength is adjusted when distilling for the first time alcoholic strength is adjusted in 15-25%Vol, second of distillation in 53-
60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and be cut into the thick sheets of 0.8-10mm, and by piece be put into concentration be 2.0-4.5%, pH value be 4.0-6.0's
In colour protecting liquid, under normal temperature environment, 2-4h is soaked；It is 1.0-1.5% to treat that immersion is completed and then mountain lichee piece is placed in into concentration
It is stand-by after soaking 0.5-1.5h in pectase；Mountain lichee piece is placed in juice extractor and squeezed the juice, and juice gross weight is added into juice
0.6-0.8% fruit juice complex enzyme is measured, fruit juice syrup is obtained after stirring；It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio
Example adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, autoclaving after fermenting 50-60 days, is obtained after filtering
Cochinchina cudrania fruit wine；
(7) ageing, according to weight ratio it is 1-2 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:3-5:0.5-1 ratio
Example, wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee are placed in ageing more than 3 months inside the jar of sealing, you can obtain mountain
Lichee health liquor.
Preferably, grain is one or more than one kinds of in corn, rice or sorghum in the step (5).
Preferably, it in temperature is to carry out under the conditions of 70 DEG C that the boiling of the step (2), which is,.
Preferably, water added in the step (5) is natural mineral water.
Preferably, in the step (7), just wine and mountain lichee weight ratio are 1 for cochinchina cudrania fruit wine, mountain lichee:4:1.
Preferably, in the step (6), the colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium,
The mass percent of wherein each raw material is：Sodium citrate 15-30%, vitamin C 30-50%, D-araboascorbic acid sodium 8-
15%, remaining is pure water.
Preferably, in the step (6), the fruit juice complex enzyme is by cellulase, 1,4 beta-glucanase, zytase and list
Peaceful enzyme and water composition, wherein the mass percent of each raw material is cellulase 25-40%, 1,4 beta-glucanase 10-20%, wood gather
Carbohydrase 5-12%, tannase 5-10%, remaining is water.
In the present invention, the mountain lichee of use, also known as：Dogwood fruit, Ji Suguo, stone jujube, Cornus controversa, red peony, mountain Zhu
Cornel section, Dendronenthamia japonica var.chinensis category；It is edible and medicinal seeds, because its fruit can eat raw, make wine and vinegar processed；Being used as medicine has warm stomach, stimulates the menstrual flow, invigorates blood circulation
Effect；Fresh leaf applies wound, can subside a swelling；Root and seed decoct water and take and can enrich blood, and control menoxenia and stomachache；Dendronenthamia japonica var.chinensis nature and flavor
Bitterness, fruit property sweet taste.With clearing heat and detoxicating, cholagogic water-filling, prevent the effect of long-pending desinsection；Cure mainly dyspepsia inflatable, infantile malnutrition, liver
The diseases such as inflammation, can also external application control burn and scald, traumatism and bleeding etc., there is good health care and pharmacologic action.
Compared with prior art the beneficial effects of the present invention are：1st, brewed with natural free of contamination mineral water, wine liquid is saturating
Bright, aroma and aftertaste slightly bitter, entering stomach has refrigerant sense, is a kind of healthy medicated wine of natural protect liver cholagogic；2nd, by preparing
In technique, using steps such as envelope is dry, boiling, fermentation, distillation, the preparations of cochinchina cudrania fruit wine, and the technique in preparation process is joined
Number is accurately limited, wherein, in the dry step of envelope, using ultraviolet sterilization, seal up for safekeeping 1-7 days, it is favourable during sealing up for safekeeping
All accelerated the ripening in immature mountain lichee, also, due to the bactericidal action of ultraviolet, will not produce and go mouldy or rot, finally
The maturity of mountain lichee is good, and nutritive value is high；In digestion process, temperature control is not high, avoids benefit materials from being oxidized；Using
Mountain spring water boiling so that the beneficial mineral matter in mountain spring water is merged with mountain lichee well；Improve mountain litchi spirit
Nutritive value；Still-process uses twice distillation technique, and Alcohol degree is high in obtained wine, beneficial in later stage traditional aging process, more
The active ingredient in the lichee of mountain is extracted well；(3) using the technique of the present invention make into wine, mountain Fructus Litchi extract contains
Amount is abundant, after measured Fructus Litchi extract content 1.5-2.0g in mountain in every kilogram of white wine, and beneficiating ingredient is effectively and wine in the lichee of mountain
It is indissoluble well；Precipitation is not produced in wine, improves the drug effect and health-care effect of health liquor.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below.Based on the implementation in the present invention
Example, the every other embodiment that those skilled in the art are obtained under the premise of creative work is not made, belongs to this hair
The scope of bright protection.
Embodiment 1
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 22 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days, treats that the maturity of all mountain lichee approaches
95%, next process is entered back into later；
(2) boiling, it is under the conditions of 60 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 4.5；By pulp
The ratio that percentage by weight is 0.01% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the color protection that concentration is 2.0%, pH value is 4.0-6.0
In liquid, wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material
For：Sodium citrate 15%, vitamin C 30%, D-araboascorbic acid sodium 8%, remaining is pure water；Under normal temperature environment, immersion
2h；It is stand-by after concentration is completed and then be placed in mountain lichee piece to immersion to soak 0.5h in 1.0% pectase；By mountain lichee
Piece is placed in juice extractor and squeezed the juice, and the fruit juice complex enzyme of juice gross weight 0.6% is added into juice, wherein, fruit juice complex enzyme
It is made up of cellulase, 1,4 beta-glucanase, zytase and tannase and water, wherein the mass percent of each raw material is fiber
Plain enzyme 25%, 1,4 beta-glucanase 10%, zytase 5%, tannase 5%, remaining is water；Fruit juice syrup is obtained after stirring；
It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, sends out
Ferment autoclaving after 50-60 days, obtains cochinchina cudrania fruit wine after filtering；
(7) ageing, according to weight ratio it is 1 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:3:0.5 ratio, by mountain
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for lichee fruit wine, mountain lichee, you can obtains mountain lichee health care
Wine.
Embodiment 2
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 22 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days, treats that the maturity of all mountain lichee approaches
95%, next process is entered back into later；
(2) boiling, it is under the conditions of 60 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 4.5-5.8；Press
The ratio that pulp percentage by weight is 0.01% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and be cut into the thick sheets of 0.8-10mm, and by piece be put into concentration be 2.0-4.5%, pH value be 4.0-6.0's
In colour protecting liquid, under normal temperature environment, 2-4h is soaked；It is 1.0-1.5% to treat that immersion is completed and then mountain lichee piece is placed in into concentration
It is stand-by after soaking 0.5-1.5h in pectase；Mountain lichee piece is placed in juice extractor and squeezed the juice, and juice gross weight is added into juice
0.6-0.8% fruit juice complex enzyme is measured, fruit juice syrup is obtained after stirring；It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio
Example adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, autoclaving after fermenting 50-60 days, is obtained after filtering
Cochinchina cudrania fruit wine；Wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the quality of each raw material
Percentage is：Sodium citrate 15-30%, vitamin C 30-50%, D-araboascorbic acid sodium 8-15%, remaining is pure water；Fruit
Juice complex enzyme is made up of cellulase, 1,4 beta-glucanase, zytase and tannase and water, wherein the quality percentage of each raw material
Than for cellulase 25-40%, 1,4 beta-glucanase 10-20%, zytase 5-12%, tannase 5-10%, remaining is water.
(7) ageing, according to weight ratio it is 1-2 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:3-5:0.5-1 ratio
Example, wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee are placed in ageing more than 3 months inside the jar of sealing, you can obtain mountain
Lichee health liquor.
Embodiment 2
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 23 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days, treats that the maturity of all mountain lichee approaches
95%, next process is entered back into later；
(2) boiling, it is under the conditions of 65 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 5.0；By pulp
The ratio that percentage by weight is 0.012% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the color protection that concentration is 3.0%, pH value is 4.0-6.0
In liquid, wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material
For：Sodium citrate 20%, vitamin C 46%, D-araboascorbic acid sodium 10%, remaining is pure water；Under normal temperature environment, immersion
3h；It is stand-by after concentration is completed and then be placed in mountain lichee piece to immersion to soak 1h in 1.2% pectase；By mountain lichee piece
Be placed in juice extractor and squeeze the juice, and the fruit juice complex enzyme of juice gross weight 0.7% is added into juice, wherein, fruit juice complex enzyme by
Cellulase, 1,4 beta-glucanase, zytase and tannase and water composition, wherein the mass percent of each raw material is cellulose
Enzyme 30%, 1,4 beta-glucanase 15%, zytase 8%, tannase 8%, remaining is water；Fruit juice syrup is obtained after stirring；Press
It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, ferments
Autoclaving after 50-60 days, cochinchina cudrania fruit wine is obtained after filtering；
(7) ageing, according to weight ratio it is 1 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:4:1 ratio, by mountain litchi
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for branch fruit wine, mountain lichee, you can obtains mountain lichee health care
Wine.
Embodiment 3
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 24 DEG C in temperature, under ultraviolet irradiation, dry 1-7 days of envelope, treats the maturity of all mountain lichee close to 96%
More than, next process is entered back into later；
(2) boiling, it is under the conditions of 70 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 5.6；By pulp
The ratio that percentage by weight is 0.01% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the colour protecting liquid that concentration is 4.5%, pH value is 6.0
In, wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material is：
Sodium citrate 25%, vitamin C 45%, D-araboascorbic acid sodium 12%, remaining is pure water；Under normal temperature environment, 4h is soaked；
It is stand-by after concentration is completed and then be placed in mountain lichee piece to immersion to soak 1.5h in 1.5% pectase；By mountain lichee piece
Be placed in juice extractor and squeeze the juice, and the fruit juice complex enzyme of juice gross weight 0.8% is added into juice, wherein, fruit juice complex enzyme by
Cellulase, 1,4 beta-glucanase, zytase and tannase and water composition, wherein the mass percent of each raw material is cellulose
Enzyme 35%, 1,4 beta-glucanase 15%, zytase 10%, tannase 6%, remaining is water；Fruit juice syrup is obtained after stirring；Press
It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, ferments
Autoclaving after 50-60 days, cochinchina cudrania fruit wine is obtained after filtering；
(7) ageing, according to weight ratio it is 2 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:5:1 ratio, by mountain litchi
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for branch fruit wine, mountain lichee, you can obtains mountain lichee health care
Wine.
Embodiment 4
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 25 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days, treats that the maturity of all mountain lichee approaches
90%, next process is entered back into later；
(2) boiling, it is under the conditions of 75 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 5.8；By pulp
The ratio that percentage by weight is 0.012% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the colour protecting liquid that concentration is 4.5%, pH value is 6.0
In, wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material is：
Sodium citrate 28%, vitamin C 46%, D-araboascorbic acid sodium 13%, remaining is pure water；Under normal temperature environment, immersion
3h；It is stand-by after concentration is completed and then be placed in mountain lichee piece to immersion to soak 1.5h in 1.5% pectase；By mountain lichee
Piece is placed in juice extractor and squeezed the juice, and the fruit juice complex enzyme of juice gross weight 0.8% is added into juice, wherein, fruit juice complex enzyme
It is made up of cellulase, 1,4 beta-glucanase, zytase and tannase and water, wherein the mass percent of each raw material is fiber
Plain enzyme 38%, 1,4 beta-glucanase 18%, zytase 10%, tannase 8%, remaining is water；Fruit juice syrup is obtained after stirring；
It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio adds rock sugar, is sealed by fermentation, shakes once every day at 25-28 DEG C, sends out
Ferment autoclaving after 50-60 days, obtains cochinchina cudrania fruit wine after filtering；
(7) ageing, according to weight ratio it is 1.5 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:4:0.5 ratio, will
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for cochinchina cudrania fruit wine, mountain lichee, you can obtains mountain lichee and protects
Strong wine.
Embodiment 5
A kind of preparation method of mountain lichee health liquor, this method comprise the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, by the fruit after draining
It is put into desinfection chamber, is 25 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days, treats that the maturity of all mountain lichee approaches
92%, next process is entered back into later；
(2) boiling, it is under the conditions of 70 DEG C in temperature, mountain spring water progress boilery is added to Feng Ganhou cochinchina cudrania fruit
Reason, after treating that whole is well-done, cooled down；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp
Come；According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), be slowly added into tartaric acid, regulation pulp pH is 5.0；By pulp
The ratio that percentage by weight is 0.01% adds wine active dry yeast, and 25 DEG C carry out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add natural mineral water to carry out
Distillation, is distilled out wine twice；Alcoholic strength is adjusted when distilling for the first time and adjusts alcohol in 15-25%Vol, second of distillation
Spend in 53-60%Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By mountain litchi
Branch fruit remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the colour protecting liquid that concentration is 3.5%, pH value is 5.0
In, wherein, colour protecting liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material is：
Sodium citrate 30%, vitamin C 50%, D-araboascorbic acid sodium 15%, remaining is pure water；Under normal temperature environment, immersion
2h；It is stand-by after concentration is completed and then be placed in mountain lichee piece to immersion to soak 1h in 1.0-% pectases；By mountain lichee
Piece is placed in juice extractor and squeezed the juice, and the fruit juice complex enzyme of juice gross weight 0.6% is added into juice, wherein, fruit juice complex enzyme
It is made up of cellulase, 1,4 beta-glucanase, zytase and tannase and water, wherein the mass percent of each raw material is fiber
Plain enzyme 40%, 1,4 beta-glucanase 20%, zytase 12%, tannase 10%, remaining is water, and fruit juice is obtained after stirring
Slurry；It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio adds rock sugar, is sealed by fermentation at 25-28 DEG C, vibrates one daily
It is secondary, autoclaving after fermenting 50-60 days, cochinchina cudrania fruit wine is obtained after filtering；
(7) ageing, according to weight ratio it is 2 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:5:1 ratio, by mountain litchi
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for branch fruit wine, mountain lichee, you can obtains mountain lichee health care
Wine.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (7)
1. a kind of preparation method of mountain lichee health liquor, it is characterised in that this method comprises the following steps：
(1) envelope is dry, and after cochinchina cudrania fruit harvesting, selection is full, and the fruit of no damage is cleaned, drained, and the fruit after draining is put into
It it is 22-25 DEG C in temperature, under ultraviolet irradiation, envelope is dry 1-7 days in desinfection chamber；
(2) boiling, it is under the conditions of 60-75 DEG C in temperature, mountain spring water progress boiling processing is added to Feng Ganhou cochinchina cudrania fruit；
(3) crush, the cochinchina cudrania fruit after boiling by Mechanical Crushing, separates cochinchina cudrania fruit meat, fruit stone and pericarp；
According to pulp：Fruit stone：Pericarp=4:1:0.5 mass ratio is well mixed, cooling；
(4) ferment, into the fruit pulp mixture of step (3), add tartaric acid, regulation pulp pH is 4.5-5.8；By pulp weight
The ratio that percentage is 0.01-0.012% adds wine active dry yeast, and 25-30 DEG C carries out fermentation 2-7 days；
(5) distill, after taking the pulp after being fermented in step (4) to be mixed with the grain after fermentation, add water to be distilled, carry out twice
Distill out wine；Alcoholic strength is adjusted when distilling for the first time alcoholic strength is adjusted in 15-25%Vol, second of distillation in 53-60%
Vol, obtain mountain lichee just wine；
(6) preparation of cochinchina cudrania fruit wine, the rotten cochinchina cudrania fruit that goes rotten is removed, obtains high-quality cochinchina cudrania fruit；By cochinchina cudrania fruit
Remove seed and skin, and the thick sheets of 0.8-10mm are cut into, and piece is put into the color protection that concentration is 2.0-4.5%, pH value is 4.0-6.0
In liquid, under normal temperature environment, 2-4h is soaked；It is 1.0-1.5% pectin to treat that immersion is completed and then mountain lichee piece is placed in into concentration
It is stand-by after soaking 0.5-1.5h in enzyme；Mountain lichee piece is placed in juice extractor and squeezed the juice, and juice gross weight is added into juice
0.6-0.8% fruit juice complex enzyme, fruit juice syrup is obtained after stirring；It is 4 according to fruit juice syrup and rock sugar weight ratio:1 ratio
Rock sugar is added, is sealed by fermentation, shakes once every day at 25-28 DEG C, autoclaving after fermenting 50-60 days, mountain is obtained after filtering
Lichee fruit wine；
(7) ageing, according to weight ratio it is 1-2 by wine at the beginning of cochinchina cudrania fruit wine, mountain lichee and mountain lichee:3-5:0.5-1 ratio, will
Just wine is placed in ageing more than 3 months inside the jar of sealing with mountain lichee for cochinchina cudrania fruit wine, mountain lichee, you can obtains mountain lichee and protects
Strong wine.
2. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that grain is in the step (5)
It is one or more than one kinds of in corn, rice or sorghum.
3. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that the boiling of the step (2) is
It is to be carried out under the conditions of 70 DEG C in temperature.
4. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that added by the step (5)
Water is natural mineral water.
5. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that in the step (7), mountain lichee
Just wine and mountain lichee weight ratio are 1 for fruit wine, mountain lichee:4:1.
6. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that in the step (6), the shield
Color liquid is made up of sodium citrate, vitamin C, D-araboascorbic acid sodium, wherein the mass percent of each raw material is：Sodium citrate
15-30%, vitamin C 30-50%, D-araboascorbic acid sodium 8-15%, remaining is pure water.
7. the preparation method of mountain lichee health liquor according to claim 1, it is characterised in that in the step (6), the fruit
Juice complex enzyme is made up of cellulase, 1,4 beta-glucanase, zytase and tannase and water, wherein the quality percentage of each raw material
Than for cellulase 25-40%, 1,4 beta-glucanase 10-20%, zytase 5-12%, tannase 5-10%, remaining is water.
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| CN112167703A (en) * | 2020-10-29 | 2021-01-05 | 江西中烟工业有限责任公司 | Preparation method of craw fruit extract and application of craw fruit extract in cigarettes |
| CN114276884A (en) * | 2021-12-29 | 2022-04-05 | 广东丹唇食品科技有限公司 | Litchi raw pulp wine and preparation method thereof |
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