CN110699215A - Preparation method of longan fermented wine - Google Patents
Preparation method of longan fermented wine Download PDFInfo
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- CN110699215A CN110699215A CN201911216629.9A CN201911216629A CN110699215A CN 110699215 A CN110699215 A CN 110699215A CN 201911216629 A CN201911216629 A CN 201911216629A CN 110699215 A CN110699215 A CN 110699215A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The invention relates to a preparation method of longan fermented wine, belonging to the technical field of fermented wine processing; the preparation method comprises the steps of taking longan as a main raw material, cleaning the longan, peeling and removing kernels, juicing, filtering, inoculating, fermenting, filtering, ageing, sterilizing and packaging to finally prepare a longan fermented wine finished product with strong fragrance, long aftertaste and mellow taste; the longan fermented wine has rich nutrition, moderate sour and sweet taste, is refreshing, has the effects of resisting oxidation, aging and cancer, reducing blood sugar and the like, and has a good sale prospect.
Description
Technical Field
The invention relates to a preparation method of longan fermented wine, in particular to longan fermented wine prepared by cleaning longan, peeling and removing kernels, juicing, filtering, inoculating, fermenting, filtering, ageing, sterilizing and packaging, belonging to the field of fermented wine processing.
Background
The longan is the plant longan of SapindaceaeDimocarpus LonganLour.) fruit, also called longan, is a good tonic product with homology of medicine and food. The medical value of longan is as early as that in the book of materia medica Jing: longan is sweet and neutral, has no toxicity, mainly treats internal organs and pathogenic qi, calms mind and anorexia, strengthens body, improves intelligence, lightens body and does not age after long-term administration, and soothes nerves. Li Shizhen is described in Ben Cao gang mu: longan has the functions of appetizing, tonifying spleen, tonifying deficiency and benefiting intelligence. Longan has the effects of strengthening yang, tonifying qi, tonifying heart and spleen, nourishing blood, tranquilizing mind, moistening skin, caring skin, etc., and can be used for treating anemia, palpitation, insomnia, amnesia, neurasthenia, and asthenia after illness and parturition.
The longan fruit is juicy, has unique flavor, is rich in nutrients such as carbohydrate, mineral substances, vitamin C, amino acid and the like, and also contains rich bioactive components mainly comprising polysaccharide, polyphenol, flavone, gamma-aminobutyric acid and the like. The longan pulp is rich in nutrition and has the functional activities of resisting oxidation, aging and cancer, reducing blood sugar and the like.
Longan is originally produced in subtropical regions in the south and south Vietnam of China, Fujian, Guangdong, Guangxi, Taiwan and the like in China are main production areas, and Hainan, Yunnan, Sichuan, Guizhou and other provinces are also cultivated. Longan has been cultivated in China for more than 2000 years, and the cultivation area and the yield are at the top of the world. Due to the characteristics of easy browning, easy decay and deterioration, longan generally takes fresh food as the main part, but with the increase of planting area and the limitation of sales market, longan often has the phenomenon of 'late selling', and generally, after mature longan begins to wrinkle in 3 days, longan begins to decay in 5 days, thus seriously affecting the commodity and appearance of fresh fruits. Therefore, the problem of value retention and value increment of longan needs to be solved urgently through processing. The processing technology at the present stage mainly focuses on the aspect of dry processing, and the processing in other aspects is relatively less. Therefore, the longan fermented wine is mainly prepared by cleaning longan, peeling and removing kernels, juicing, filtering, inoculating, fermenting, filtering, ageing, sterilizing and packaging. The longan fermented wine has rich nutrition, moderate sour and sweet taste, is refreshing, has the effects of resisting oxidation, aging and cancer, reducing blood sugar and the like, and has a good sale prospect.
Disclosure of Invention
The invention aims to provide a longan fermented wine which takes longan as a main raw material, is prepared by cleaning longan, peeling and removing kernels, juicing, filtering, inoculating, fermenting, filtering, ageing, sterilizing and packaging, and finally has strong fragrance, lingering aftertaste and mellow taste; the longan fermented wine has rich nutrition, moderate sour and sweet taste, is refreshing, has the effects of resisting oxidation, aging and cancer, reducing blood sugar and the like, and has a good sale prospect.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of longan fermented wine comprises the following steps:
(1) pretreatment of raw materials: selecting complete, fresh, insect-pest-free and mature longan, cleaning, peeling, removing kernels and taking flesh;
(2) juicing and filtering: placing longan pulp into a pulping machine for juicing, and filtering to obtain clear longan juice;
(3) blending: adding white granulated sugar into longan juice until the sugar degree of the juice is 22-28%;
(4) yeast rehydration and activation: adding distilled water 10 times the weight of the weighed yeast, uniformly stirring, and activating in a water bath at 35 ℃ for 30 min;
(5) inoculation: adding the activated yeast liquid into the prepared longan juice at a ratio of 0.1-0.3%, and shaking.
(6) Fermentation: culturing in 20 deg.C incubator for 6 days;
(7) filtering and ageing: filtering the fermented longan wine base, and then sealing and ageing the longan wine base in an incubator at 4 ℃ for 30 days;
(8) and (5) sterilizing and packaging: and (3) carrying out ultrahigh pressure sterilization on the aged wine body, and packaging into a finished product to obtain the longan fermented wine.
The invention has the following advantages:
the longan fermented wine finished product with strong fragrance and lasting aftertaste is finally prepared; the longan fermented wine has rich nutrition, moderate sweet and sour taste, refreshing taste and good sale prospect.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
A preparation method of longan fermented wine comprises the following steps:
(1) pretreatment of raw materials: selecting complete, fresh, insect-pest-free and mature longan, cleaning, peeling, removing kernels and taking flesh;
(2) juicing and filtering: placing longan pulp into a pulping machine for juicing, and filtering to obtain clear longan juice;
(3) blending: adding white granulated sugar into longan juice until the sugar degree of the juice is 22%;
(4) yeast rehydration and activation: adding distilled water 10 times the weight of the weighed yeast, uniformly stirring, and activating in a water bath at 35 ℃ for 30 min;
(5) inoculation: adding the activated yeast liquid into the prepared longan juice, wherein the adding proportion is 0.1 percent of the juice, and shaking up.
(6) Fermentation: culturing in 20 deg.C incubator for 6 days;
(7) filtering and ageing: filtering the fermented longan wine base, and then sealing and ageing the longan wine base in an incubator at 4 ℃ for 30 days;
(8) and (5) sterilizing and packaging: and (3) carrying out ultrahigh pressure sterilization on the aged wine body, and packaging into a finished product to obtain the longan fermented wine.
Example 2
A preparation method of longan fermented wine comprises the following steps:
(1) pretreatment of raw materials: selecting complete, fresh, insect-pest-free and mature longan, cleaning, peeling, removing kernels and taking flesh;
(2) juicing and filtering: placing longan pulp into a pulping machine for juicing, and filtering to obtain clear longan juice;
(3) blending: adding white granulated sugar into longan juice until the sugar degree of the juice is 28%;
(4) yeast rehydration and activation: adding distilled water 10 times the weight of the weighed yeast, uniformly stirring, and activating in a water bath at 35 ℃ for 30 min;
(5) inoculation: adding the activated yeast liquid into the prepared longan juice, wherein the adding proportion is 0.3 percent of the juice, and shaking up.
(6) Fermentation: culturing in 20 deg.C incubator for 6 days;
(7) filtering and ageing: filtering the fermented longan wine base, and then sealing and ageing the longan wine base in an incubator at 4 ℃ for 30 days;
(8) and (5) sterilizing and packaging: and (3) carrying out ultrahigh pressure sterilization on the aged wine body, and packaging into a finished product to obtain the longan fermented wine.
Example 3
A preparation method of longan fermented wine comprises the following steps:
(1) pretreatment of raw materials: selecting complete, fresh, insect-pest-free and mature longan, cleaning, peeling, removing kernels and taking flesh;
(2) juicing and filtering: placing longan pulp into a pulping machine for juicing, and filtering to obtain clear longan juice;
(3) blending: adding white granulated sugar into longan juice until the sugar degree of the juice is 25%;
(4) yeast rehydration and activation: adding distilled water 10 times the weight of the weighed yeast, uniformly stirring, and activating in a water bath at 35 ℃ for 30 min;
(5) inoculation: adding the activated yeast liquid into the prepared longan juice, wherein the adding proportion is 0.2 percent of the juice, and shaking up.
(6) Fermentation: culturing in 20 deg.C incubator for 6 days;
(7) filtering and ageing: filtering the fermented longan wine base, and then sealing and ageing the longan wine base in an incubator at 4 ℃ for 30 days;
(8) and (5) sterilizing and packaging: and (3) carrying out ultrahigh pressure sterilization on the aged wine body, and packaging into a finished product to obtain the longan fermented wine.
Claims (5)
1. A preparation method of longan fermented wine is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials: selecting complete, fresh, insect-pest-free and mature longan, cleaning, peeling, removing kernels and taking flesh;
(2) juicing and filtering: placing longan pulp into a pulping machine for juicing, and filtering to obtain clear longan juice;
(3) blending: adding white granulated sugar into longan juice until the sugar degree of the juice is 22-28%;
(4) yeast rehydration and activation: adding distilled water 10 times the weight of the weighed yeast, uniformly stirring, and activating in a water bath at 35 ℃ for 30 min;
(5) inoculation: adding the activated yeast liquid into the prepared longan juice, and shaking up;
(6) fermentation: culturing in 20 deg.C incubator for 6 days;
(7) filtering and ageing: filtering the fermented longan wine base, and then sealing and ageing the longan wine base in an incubator at 4 ℃ for 30 days;
(8) and (5) sterilizing and packaging: and sterilizing the aged wine body, and packaging into a finished product to obtain the longan fermented wine.
2. The preparation method of longan fermented wine according to claim 1, wherein the longan fermented wine comprises the following steps: the sugar degree of the fruit juice in the step (3) is 22-28%.
3. The preparation method of longan fermented wine according to claim 1, wherein the longan fermented wine comprises the following steps: the amount of the distilled water in the step (4) is 10 times of that of the yeast.
4. The preparation method of longan fermented wine according to claim 1, wherein the longan fermented wine comprises the following steps: the adding amount of the yeast in the step (5) is 0.1-0.3% of the juice.
5. The preparation method of longan fermented wine according to claim 1, wherein the longan fermented wine comprises the following steps: the sterilization in the step (8) is ultra-high pressure sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911216629.9A CN110699215A (en) | 2019-12-03 | 2019-12-03 | Preparation method of longan fermented wine |
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| CN201911216629.9A CN110699215A (en) | 2019-12-03 | 2019-12-03 | Preparation method of longan fermented wine |
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| CN110699215A true CN110699215A (en) | 2020-01-17 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112522054A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Longan fermentation liquor, longan compound wine and preparation method |
| CN113046209A (en) * | 2021-03-29 | 2021-06-29 | 长江师范学院 | Preparation method of longan fruit wine with American ginseng active ingredients |
| CN114456895A (en) * | 2022-03-17 | 2022-05-10 | 四川大学 | Longan fruit wine and preparation method thereof |
-
2019
- 2019-12-03 CN CN201911216629.9A patent/CN110699215A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112522054A (en) * | 2020-12-25 | 2021-03-19 | 泸州品创科技有限公司 | Longan fermentation liquor, longan compound wine and preparation method |
| CN113046209A (en) * | 2021-03-29 | 2021-06-29 | 长江师范学院 | Preparation method of longan fruit wine with American ginseng active ingredients |
| CN114456895A (en) * | 2022-03-17 | 2022-05-10 | 四川大学 | Longan fruit wine and preparation method thereof |
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