CN108660020A - A kind of lichee brandy and preparation method thereof - Google Patents

A kind of lichee brandy and preparation method thereof Download PDF

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Publication number
CN108660020A
CN108660020A CN201810510394.3A CN201810510394A CN108660020A CN 108660020 A CN108660020 A CN 108660020A CN 201810510394 A CN201810510394 A CN 201810510394A CN 108660020 A CN108660020 A CN 108660020A
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wine
fruit
lichee
brandy
added
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CN201810510394.3A
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Chinese (zh)
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王海东
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广西运亨酒业有限公司
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Publication of CN108660020A publication Critical patent/CN108660020A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

The invention discloses a kind of lichee brandies and preparation method thereof, include the following steps:1) raw material selection and processing:Fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit is selected to clean, drain, remove the peel, stoning removes rot pulp, residual core;2) litchi meat is squeezed, collects juice, 0.8 1.0w/w% pectases is added into juice, 1.0 1.5w/w% are added into juice harvests sub- fruit extracting solution, is uniformly mixed, 20 22 DEG C of hydrolysis temperature, digest pH 3.2 3.5,6 8h of enzymolysis time, after be transferred in fermentation tank;3) it ferments:PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, 20 21 DEG C of fermentation temperature ferments 57 days;4) it distills;5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15 25 DEG C, and humidity is 70 85%;6) it allocates, filter, canned, sterilize to obtain finished product.

Description

A kind of lichee brandy and preparation method thereof
Technical field
The present invention relates to a kind of wine, specifically a kind of lichee brandy, the invention further relates to the preparation sides of this wine Method.
Background technology
Brandy initially comes from Dutch Brandewijn, means " wine fired ".It says in the narrow sense, refers to grape hair Through height alcohol obtained from distillation after ferment, then wine made of being stored through oak barrel.Brandy is a kind of Spirit, is with fruit Raw material is made after everfermentation, distillation, storage.It is the Spirit of raw material grape brandy using grape, the white orchid often said Ground, for all referring to grape brandy.Lead to brandy with other fruit raw materials, it should be white plus the title of fruit, such as apple Lan Di, Kirsh etc..
Lichee is known as " four big fruit of the southern part of the country " together with banana, pineapple, longan.Lichee (Litchi chinensis Sonn. it is) Sapindaceae (Sapindaceae) lichee category (Litchi) aiphyllium, is fruit tree tropical, that subtropical zone is important, China has more than 2000 years cultivation history, culture area and yield to account for about 80% of the world or more, and the main place of production is at me The provinces such as state Guangdong, Fujian.Lichee south native to China, is subtropical fruit tree, and aiphyllium is about 10 meters high.Pericarp has fish-scale Shape protrusion, it is scarlet, it is purplish red.Pulp production translucent congealed fat shape, savory U.S. when fresh.The tender succulence of lichee, aromatic flavour, rich in a variety of Nutritional ingredient needed by human has nourishing and medical value, is known as the treasure of China.It is lichee tastes sweet, acid, warm-natured, enter the heart, Spleen, Liver Channel;Pulp have effects that tonifying spleen and liver, qi-regulating enrich blood, warm in pain, heart tonifying and tranquilizing;Core has qi-regulating, dissipating bind, stops The effect of pain;Hiccup can be stopped, only diarrhea, be the diet good food of intractable hiccup and diarrhea before dawn person, while have cerebrum tonifying body-building, whetted the appetite Beneficial spleen has the effect of promoting appetite.
But lichee heat, more foods are easily got angry, and can cause " litchi sickness ", moreover, lichee not storage endurance, because of " color due to one day Become, two days and it is fragrant become, three days and taste becomes " characteristic and influencing far transport and commodity value, easily brown stain and rot after adopting, it is difficult to store It hides fresh-keeping.So carry out the processing of lichee fresh fruit and develop and use, with solve the product working modulus that currently faces is low, added value is low, Fresh keeping time is short, can not open up the series of problems such as lichee market at a specified future date, to reach the economic effect after giving full play to lichee harvesting The purpose of benefit and social benefit.
In the prior art, in the fermentation of Litchi Juice, Controlled acidity, in the very high solution of acidity, pathogenic microorganisms It is irreproducible, and yeast can normally be bred;Conversely, in acid very low solution, harmful microorganism but can vigorously be grown, knot Fruit can inhibit the activity of yeast.The growth and fermentation of the suitable yeast of the acid solution of titratable acidity 5-10g/L, and harmful microorganism Then it is not suitable for this condition, their breeding can be inhibited, the pH value of Lychee juice is 6.1 or so, close to neutrality.Miscellaneous bacteria in order to prevent Growth, improve the flavor of former wine, add citric acid 4,6,8,10g/L respectively, resulting ph is respectively 3.34,3.20,3.0l, 2.91, it ferments, but obtained mouthfeel and bad.
Therefore, research and probe lichee process deeply industry road improves the competitiveness of fruit industry to increasing farmers' income Important in inhibiting.
Invention content
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of Preparation method for litchi brandy, obtain The mouthfeel of the lichee brandy arrived is thick and solid.
A kind of Preparation method for litchi brandy of the present invention, includes the following steps:
1) raw material selection and processing:Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly It washes, drain, remove the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 0.8-1.0w/w% pectases are added into juice, are added into juice 1.0-1.5w/w%'s harvests sub- fruit extracting solution, is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6- 8h, after be transferred in fermentation tank;
3) it ferments:PH value 3.0 is adjusted, then high-activity yeast liquid, 20-21 DEG C of fermentation temperature, fermentation is added in 4 ° of alcoholic strength 5-7 days;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence When distillation, foreshot is cut according to the 1.5% of dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle is in 88-90 DEG C, when going out wine wine degree and being down to 58vol%, starting to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, Start to pick up liquor tailing, when steaming to distillate wine degree less than 4vol%, stops distillation, connect wine and keep out wine temperature in 15- in the process 16℃;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity For 70-85%;
6) it allocates, filter, canned, sterilize to obtain finished product;
Sub- fruit extracting solution is harvested described in step 2), is prepared by the following preparation method:
1. pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, pulp is then crushed to obtain;
2. squeezing:1. step is obtained to pulp squeeze, obtain crude oil and oil cake, detached;
3. digesting:2. oil cake that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme Solve liquid;
4. deoiling:3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer Liquid, slag mixture, separation, obtain supernatant liquid.
The 8-10% of the preferred zymotic fluid weight of additive amount of high-activity yeast liquid described in step 3) of the present invention.
High-activity yeast liquid described in step 3) is that high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight In water purification, dissolving activation obtains after 30 minutes.
Lichee brandy original degree is first stored, is then down to when lichee brandy is stored by the ageing described in step 5) 50vol% is stored, and is finally adjusted to 42vol% bottling manufactures, low lichee brandy is first prepared before decreasing concentration, i.e., by same product Kind lichee brandy adds water softening to be diluted to 25-27vol%, then stores, is added in lichee brandy decreasing concentration, straight to extenuate Connect plus starch the stimulation to lichee brandy.
In step 6), the allotment is that adjustable different year, different buckets is selected to hide lichee brandy semi-finished product, It carries out judging screening, tests and balance from physical and chemical index to mouthfeel, new wine collocation preferably 2:1.
In step 6), the preferred pasteurization of the sterilizing.
The invention further relates to the lichee brandies that above-mentioned preparation method obtains.
Compared with prior art, the present invention has the following advantages:
1, applicants experimentally found that, the growth of miscellaneous bacteria in order to prevent improves the flavor of lichee brandy, adds lemon Sour 8g/L, resulting ph 3.0, ferments, and is best, if the sample easily microbiological contamination of addition 4g/L citric acids, and adds The sample of 10g/L citric acids is added to ferment slow, main cause is the growth that excessive citric acid inhibits yeast.It is in pH value 3.0 ferment, this acidity is suitble to ferment, but obtains product, and it is thin to drink mouthfeel.And what the present invention was added harvests sub- fruit Extracting solution after addition, not only allows the mouthfeel of lichee brandy thick and solid.
2, used in the present invention to harvest sub- fruit extracting solution, just it is the waste of other products of the applicant.Harvest sub- fruit Contain a large amount of grease and volatile oil in seed:The mixture that grease is mainly made of the compound that ingredient is triglycerides, this A little greases are irregularly dispersed in the form of elaioleucite and oil body protoplast, in discontinuous graininess, together with granule protein body The existence forms such as intracellular exist;Volatile oil component is more complex, though 50 identified kind compound accounts for the total matter of volatile oil 99.98%, type of compounds is based on terpene, wherein in the majority with sequiterpene with monoterpene, highest content is carypohyllene (13.96%), it is caryophyllene oxide (13.15%), 2,4,5- trimethylbenzaldehydes (9.15%), 2- that other contents are higher Laurylene aldehyde alcohol (8.55%), 1, Isosorbide-5-Nitrae, 8- tetramethyls -4,7,11 triolefin of 10- rings (5.05%).Grease and volatile oil are deposited When being crushed early period, grease and volatile oil in cell can come out, and to influence subsequent technique, increase process Intractability, while seriously affecting mouthfeel, color and luster and the shelf-life of final products.When sub- fruit product is harvested in making, first adopt Cell wall is removed with pectase-cellulase-invertase complex enzyme, discharges grease and volatile oil in plant cell, is added sweet Reveal alcohol, osmotic pressure can be kept, be conducive to the release of grease, using non-oil component to the affinity difference and grease proportion of oil and water It is different and detach oil with non-oil component, using non-oil part, oil-containing part can be discarded, and it is of the invention, oil-containing is just utilized Part had not only increased the value for harvesting sub- fruit, but also has reduced waste discharge, killed two birds with one stone.
Specific implementation mode
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1:
A kind of Preparation method for litchi brandy, includes the following steps:
1) raw material selection and processing:Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly It washes, drain, remove the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 0.8w/w% pectases are added into juice, 1.0w/ is added into juice W%'s harvests sub- fruit extracting solution, is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6h, after It is transferred in fermentation tank;
3) it ferments:Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid, It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity The additive amount of yeast juice is the 8% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 5 days;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence When distillation, foreshot is cut according to the 1.5% of dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle is in 88-90 DEG C, when going out wine wine degree and being down to 58vol%, starting to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, Start to pick up liquor tailing, when steaming to distillate wine degree less than 4vol%, stops distillation, connect wine and keep out wine temperature in 15- in the process 16℃;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree, Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration, Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity For 70-85%;
6) it allocates, filter, canned, pasteurization obtains finished product;
Sub- fruit extracting solution is harvested described in step 2), is prepared by the following preparation method:
1. pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, pulp is then crushed to obtain;
2. squeezing:1. step is obtained to pulp squeeze, obtain crude oil and oil cake, detached;
3. digesting:2. oil cake that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme Solve liquid;
4. deoiling:3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 2:
A kind of Preparation method for litchi brandy, includes the following steps:
1) raw material selection and processing:Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly It washes, drain, remove the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases are added into juice, 1.0w/ is added into juice W%'s harvests sub- fruit extracting solution, is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 8h, after It is transferred in fermentation tank;
3) it ferments:Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid, It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 6 days;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C, When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree, Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration, Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity For 70-85%;
6) it allocates, filter, canned, pasteurization obtains finished product;
Sub- fruit extracting solution is harvested described in step 2), is prepared by the following preparation method:
1. pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, pulp is then crushed to obtain;
2. squeezing:1. step is obtained to pulp squeeze, obtain crude oil and oil cake, detached;
3. digesting:2. oil cake that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme Solve liquid;
4. deoiling:3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 3:
A kind of Preparation method for litchi brandy, includes the following steps:
1) raw material selection and processing:Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly It washes, drain, remove the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases are added into juice, 1.5w/ is added into juice W%'s harvests sub- fruit extracting solution, is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 8h, after It is transferred in fermentation tank;
3) it ferments:Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid, It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence When distillation, foreshot is cut according to the 1.5% of dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle is in 88-90 DEG C, when going out wine wine degree and being down to 58vol%, starting to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, Start to pick up liquor tailing, when steaming to distillate wine degree less than 4vol%, stops distillation, connect wine and keep out wine temperature in 15- in the process 16℃;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree, Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration, Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity For 70-85%;
6) it allocates, filter, canned, pasteurization obtains finished product;
Sub- fruit extracting solution is harvested described in step 2), is prepared by the following preparation method:
1. pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, pulp is then crushed to obtain;
2. squeezing:1. step is obtained to pulp squeeze, obtain crude oil and oil cake, detached;
3. digesting:2. oil cake that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme Solve liquid;
4. deoiling:3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer Liquid, slag mixture, separation, obtain supernatant liquid.
Comparative example:
1) raw material selection and processing:Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly It washes, drain, remove the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases, 20-22 DEG C of hydrolysis temperature, enzyme are added into juice Solve pH 3.2-3.5, enzymolysis time 8h, after be transferred in fermentation tank;
3) it ferments:Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid, It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence When distillation, foreshot is cut according to the 1.5% of dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle is in 88-90 DEG C, when going out wine wine degree and being down to 58vol%, starting to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, Start to pick up liquor tailing, when steaming to distillate wine degree less than 4vol%, stops distillation, connect wine and keep out wine temperature in 15- in the process 16℃;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree, Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration, Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity For 70-85%;
6) it allocates, filter, canned, pasteurization obtains finished product.
Experimental example:

Claims (6)

1. a kind of Preparation method for litchi brandy, it is characterised in that include the following steps:
1) raw material selection and processing:Select fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, cleaning, drip It is dry, it removes the peel, stoning removes rot pulp, residual core;
2) litchi meat is squeezed, collects juice, 0.8-1.0w/w% pectases are added into juice, 1.0- is added into juice 1.5w/w%'s harvests sub- fruit extracting solution, is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6-8h, After be transferred in fermentation tank;
3) it ferments:PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, 20-21 DEG C of fermentation temperature, ferment 5-7 It;
4) it distills:Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence distillation When, 1.5% cut foreshot according to dress kettle former wine volume, then start to connect level-one wine, control temperature in the kettle at 88-90 DEG C, when When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts to connect Liquor tailing is taken, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process;
5) ageing:The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity 70- 85%;
6) it allocates, filter, canned, sterilize to obtain finished product;
Sub- fruit extracting solution is harvested described in step 2), is prepared by the following preparation method:
1. pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, pulp is then crushed to obtain;
2. squeezing:1. step is obtained to pulp squeeze, obtain crude oil and oil cake, detached;
3. digesting:2. oil cake that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 parts by weight are added Pectase-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, are digested Liquid;
4. deoiling:3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and subnatant, slag Mixture, separation, obtains supernatant liquid.
2. a kind of Preparation method for litchi brandy according to claim 1, it is characterised in that:Height described in step 3) is living Property yeast juice additive amount be zymotic fluid weight 8-10%.
3. a kind of Preparation method for litchi brandy according to claim 1, it is characterised in that:Height described in step 3) is living Property yeast juice, be to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, after dissolving activation 30 minutes It arrives.
4. a kind of Preparation method for litchi brandy according to claim 1, it is characterised in that:It is old described in step 5) It makes, when lichee brandy is stored, first stores lichee brandy original degree, be then down to 50vol% storages, be finally adjusted to 42vol% bottling manufactures, first prepare low lichee brandy before decreasing concentration, i.e., will add water softening dilute with kind lichee brandy It releases to 25-27vol%, then stores, be added in lichee brandy decreasing concentration.
5. a kind of Preparation method for litchi brandy according to claim 1, it is characterised in that:Going out described in step 6) Bacterium is pasteurization.
6. the lichee brandy that the preparation method described in any one of claim 1-5 obtains.
CN201810510394.3A 2018-05-24 2018-05-24 A kind of lichee brandy and preparation method thereof CN108660020A (en)

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