CN114196494A - Litchi seed and longan seed fermented wine and preparation method thereof - Google Patents
Litchi seed and longan seed fermented wine and preparation method thereof Download PDFInfo
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- CN114196494A CN114196494A CN202111629078.6A CN202111629078A CN114196494A CN 114196494 A CN114196494 A CN 114196494A CN 202111629078 A CN202111629078 A CN 202111629078A CN 114196494 A CN114196494 A CN 114196494A
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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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention provides litchi seed and longan seed fermented wine and a preparation method thereof, and belongs to the technical field of agricultural product processing. The invention provides lychee seed and longan seed fermented wine which is prepared from the following raw materials in parts by weight: 30-70 parts of longan seeds, 30-70 parts of lychee seeds, 3-7 parts of red dates and 3-7 parts of medlar. The lychee seed and longan seed fermented wine provided by the invention is yellowish and pleasant in color, clear and bright, and has a fresh and slightly sweet taste.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to lychee seed and longan seed fermented wine and a preparation method thereof.
Background
Longan (Dimocarpus longan Lour.) is a plant of the genus Dimocarpus of the family Sapindaceae. The longan pulp is rich in nutrition, sweet in taste, sweet and delicious. The longan seeds are seeds of longan, account for about 15% of the weight of longan fruits, and are rich in starch, protein, pectin, polysaccharide, polyphenol, mineral elements and the like.
Litchi (the scientific name: Litchi chinensis Sonn.) is an evergreen arbor of the family Sapindaceae and the genus Litchi. The flesh of the litchi is like white wax, crisp, cool and fresh and sweet. Semen litchi is a seed of litchi, is a Chinese medicine, has effects of warming middle warmer, regulating qi-flowing, and relieving pain, and can be used for treating epigastralgia, hernia pain, and female blood gas stabbing pain. Modern medical research shows that the lychee seed contains fatty acid, amino acid, polymeric flower essence, alpha-methylene cyclopropyl glycine, 3-hydroxy butanone, allofragrant limonene, humulene and other components, and has the functions of reducing blood sugar, reducing liver glycogen and inhibiting hepatitis B antigen. In addition, the lychee seeds also contain abundant starch, reducing sugar and crude fiber.
At present, the main processing and utilization mode of longan seeds is to extract active ingredients such as polysaccharide, polyphenol and the like in the longan seeds so as to improve the additional value of the longan seeds. However, the extraction process is complex and high in cost, the proportion of residues after extraction in longan seeds is still large, and the problem of comprehensive utilization of longan seeds cannot be solved. The lychee seeds are mainly used as traditional Chinese medicines at present, but the consumption of the lychee seeds in the medicines is far less than the output of the lychee seeds. Therefore, most of the lychee seeds are discarded as waste.
Although the technology of fermenting the wine by taking longan seeds or litchi seeds as raw materials also appears in recent years, the litchi seeds and the longan seeds belong to bitter and astringent raw materials, and the fermented wine prepared by the litchi seeds and the longan seeds has bitter and astringent taste and is similar to medicinal liquor.
Disclosure of Invention
The invention aims to provide lychee seed and longan seed fermented wine and a preparation method thereof, so as to realize comprehensive utilization of lychee seeds and longan seeds and provide a clear, bright, cool and slightly sweet fermented wine product.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides lychee seed and longan seed fermented wine which is prepared from the following raw materials in parts by weight: 30-70 parts of longan seeds, 30-70 parts of lychee seeds, 3-7 parts of red dates and 3-7 parts of medlar.
The invention also provides a preparation method of the lychee seed and longan seed fermented wine, which comprises the following steps:
(1) boiling litchi seeds and longan seeds with boiling water, and separating kernel kernels and polished longan seeds;
(2) adding water to the bare skin of the longan seed for leaching to obtain leaching liquor and leaching residues;
(3) mashing the kernels of the longan seeds, the leaching residues obtained in the step (2) and the litchi seeds after boiling in boiling water into paste, and steaming to obtain a first fermentation raw material;
(4) pulping the red dates and the medlar to obtain a second fermentation raw material;
(5) mixing the fermentation raw material I, the fermentation raw material II and the leaching liquor prepared in the step (2) to obtain a fermentation raw material;
(6) inoculating a fermenting agent into the fermentation raw material for fermentation to obtain a fermentation liquid;
(7) and ageing the fermentation liquor to obtain the fermented wine.
Preferably, the boiling water in the step (1) is boiled for 1-2 hours.
Preferably, the amount of the water added in the step (2) is 1-5 times of the mass of the optical skin.
Preferably, the leaching temperature in the step (2) is 75-95 ℃, the leaching times are 2-4, the first leaching time is 40-80 min, and the time of each leaching is 20-40 min later.
Preferably, the steaming temperature in the step (3) is 100-150 ℃, and the steaming time is 20-40 min.
Preferably, the fermentation temperature in the step (6) is 20-25 ℃, and the fermentation time is 5-10 days.
Preferably, the ageing temperature in the step (7) is 20-25 ℃, and the ageing time is 3-7 d.
The lychee seed and longan seed fermented wine provided by the invention is yellowish and pleasant in color, clear, transparent and bright, and fresh and slightly sweet in taste, and is a health-care fermented wine suitable for daily drinking.
Drawings
FIG. 1 shows samples 1 to 5 prepared in example 1 of the present invention and comparative samples 1 to 2.
Detailed Description
The invention provides lychee seed and longan seed fermented wine which is prepared from the following raw materials in parts by weight: 30-70 parts of longan seeds, 30-70 parts of lychee seeds, 3-7 parts of red dates and 3-7 parts of medlar.
In the invention, the lychee seed and longan seed fermented wine is preferably prepared from the following raw materials in parts by weight: 30-70 parts of longan seeds, preferably 40-60 parts of longan seeds, and more preferably 50 parts of longan seeds; 30-70 parts of lychee seeds, preferably 40-60 parts of lychee seeds, and further preferably 50 parts of lychee seeds; 3-7 parts of red dates, preferably 4-6 parts of red dates, and further preferably 5 parts of red dates; the wolfberry fruit is 3-7 parts, preferably 4-6 parts, and further preferably 5 parts.
The invention also provides a preparation method of the lychee seed and longan seed fermented wine, which comprises the following steps:
(1) boiling litchi seeds and longan seeds with boiling water, and separating kernel kernels and polished longan seeds;
(2) adding water to the bare skin of the longan seed for leaching to obtain leaching liquor and leaching residues;
(3) mashing the kernels of the longan seeds, the leaching residues obtained in the step (2) and the litchi seeds after boiling in boiling water into paste, and steaming to obtain a first fermentation raw material;
(4) pulping the red dates and the medlar to obtain a second fermentation raw material;
(5) mixing the fermentation raw material I, the fermentation raw material II and the leaching liquor prepared in the step (2) to obtain a fermentation raw material;
(6) inoculating a fermenting agent into the fermentation raw material for fermentation to obtain a fermentation liquid;
(7) and ageing the fermentation liquor to obtain the fermented wine.
The method comprises the steps of boiling lychee seeds and longan seeds with boiling water, and separating kernel kernels and polished longan seeds; and (3) adding water into the polished section for leaching to obtain a leaching solution and leaching residues.
In the present invention, the boiling time is preferably 1 to 2 hours, and more preferably 1.5 hours.
In the present invention, the boiling water cooking temperature is preferably 100 ℃.
In the invention, the bright skin is the outermost layer of the longan seeds with luster, and the bright skin can be easily separated from the wrapped kernels after being boiled in boiling water.
In the invention, the amount of the water added is preferably 1 to 5 times, more preferably 2 to 4 times, and still more preferably 3 times of the mass of the optical skin.
In the invention, the leaching temperature is preferably 75-95 ℃, more preferably 80-90 ℃, and still more preferably 85 ℃.
In the present invention, the number of times of leaching is preferably 2 to 4 times, and more preferably 3 times.
In the invention, the time for the first leaching is preferably 40-80 min, more preferably 50-70 min, and still more preferably 60 min.
In the invention, the leaching time after the first leaching is preferably 20-40 min, more preferably 25-35 min, and still more preferably 30 min.
After the extraction residue is obtained, the extraction residue, the separated kernels and litchi seeds boiled by boiling water are mashed and steamed to obtain a first fermentation raw material.
In the invention, the leaching residue, the separated kernels and the litchi seeds boiled by boiling water are preferably mixed and mashed to increase the mixing uniformity of the raw materials.
In the invention, the steaming temperature is preferably 100-150 ℃, more preferably 120-140 ℃ and still more preferably 130 ℃.
In the present invention, the steaming time is preferably 20 to 40min, more preferably 25 to 35min, and still more preferably 30 min.
According to the invention, red dates and medlar in the raw materials are pulped to obtain a second fermentation raw material.
In the present invention, the red dates are preferably pitted red dates.
In the invention, the beating is preferably carried out by a beater.
And after the first fermentation raw material is steamed, cooling, and mixing with the second fermentation raw material and the leaching liquor to obtain the fermentation raw material.
In the invention, the cooling is preferably to 20-30 ℃, more preferably to 22-28 ℃, and even more preferably to 25 ℃.
After mixing to obtain a fermentation raw material, adjusting the pH value of the fermentation raw material, and then inoculating a fermentation agent for fermentation to obtain a fermentation liquid.
In the present invention, the pH is preferably 4.0 to 6.0, more preferably 4.5 to 5.5, and still more preferably 5.0.
In the present invention, the pH is preferably adjusted with citric acid.
In the present invention, the leavening agent is preferably a wine yeast leavening agent.
In the present invention, the inoculation amount of the fermentation agent is preferably 3 to 8%, more preferably 4 to 6%, and still more preferably 5%.
In the invention, the fermentation temperature is preferably 20-25 ℃, and more preferably 22 ℃.
In the present invention, the fermentation time is preferably 5 to 10 days, more preferably 6 to 8 days, and still more preferably 7 days.
In the present invention, after the fermentation is completed, the fermentation liquid is separated.
In the invention, the fermentation liquor is preferably separated by adopting double-layer filter cloth to filter the fermentation product, and the lower-layer filtrate is taken out to obtain the fermentation liquor.
After the fermentation liquor is obtained by separation, the fermentation liquor is aged to obtain the fermented wine.
In the present invention, it is preferable to put the fermentation liquid in a jar or a barrel for aging (without sealing).
In the invention, the aging temperature is preferably 20-25 ℃, and more preferably 22 ℃.
In the invention, the aging time is preferably 3-7 d, more preferably 4-6 d, and still more preferably 5 d.
And after the aging is finished, filtering the fermented wine by using double-layer gauze, filling the filtrate, and sterilizing to obtain the finished fermented wine.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Taking longan seeds, litchi seeds, seedless red dates and medlar as raw materials, and boiling the longan seeds and the litchi seeds in boiling water at 100 ℃ for 1-2 hours respectively in a pot. Taking out, separating the bare skin and the kernel of the longan seed, adding water with the mass being 1-5 times of that of the longan seed into the bare skin, and leaching for 2-4 times at the temperature of 75-95 ℃, wherein the first leaching time is 40-80 min, and the leaching time for each time is 20-40 min; and filtering after the leaching is finished to obtain leaching liquor and leaching residues. Mixing the leaching residues with the kernels of the longan seeds and the litchi seeds boiled by boiling water, mashing into paste, putting the paste into a cooking pot, and cooking for 20-40 min at 100-150 ℃ to prepare a first fermentation raw material; meanwhile, adding water with the mass of 1 time of that of the seedless red dates and the medlar into the seedless red dates and the medlar to pulp the seedless red dates and the medlar to prepare a second fermentation raw material; and after the first fermentation raw material is steamed, cooling to 20-30 ℃, and mixing with the second fermentation raw material and the leaching liquor of the longan seed sheets to obtain the fermentation raw materials. Adjusting the pH value of the fermentation raw material to 4.0-6.0 by using citric acid, adding saccharomyces cerevisiae accounting for 3-8% of the mass of the fermentation raw material as a leavening agent, and fermenting for 5-10 days at 20-25 ℃. And after the fermentation is finished, filtering by using double-layer gauze, and taking the lower-layer filtrate to obtain the fermentation liquor. And putting the fermentation liquor into a wine barrel, and ageing for 3-7 days at the room temperature of 20-25 ℃. After the aging is finished, filtering once by using double-layer gauze, and taking the lower-layer filtrate to obtain the fermented wine. And filling and sterilizing the fermented wine to obtain the finished fermented wine.
Following the above procedure, this example provides 5 samples, and the raw material ratios and process parameters of the 5 samples are shown in table 1.
TABLE 1 raw material amounts and preparation Process parameters for samples 1-5
Example 2
The clarity, color, smell, taste and texture of the 5 samples prepared in example 1 were subjected to sensory evaluation according to the sensory evaluation indexes shown in table 2, and the alcohol content of each sample was measured. And comparative sample 1 and comparative sample 2 were set for comparison therewith. Wherein, the comparative sample 1 is prepared by directly mixing longan seeds and litchi seeds boiled by boiling water, mashing the mixture into paste, steaming the paste to obtain a first fermentation raw material, and then mixing the first fermentation raw material with a second fermentation raw material for fermentation, on the basis of the preparation process of the sample 1 in the embodiment 1, the light skin extraction process is omitted. Comparative sample 2 was prepared by reducing the steaming temperature in the steaming process to 80 ℃ based on the preparation process of the sample in example 1, and the other conditions and operations were the same as those of sample 1. The measurement results are shown in Table 3, and the appearances of the samples 1 to 5 and the comparative samples 1 to 2 are shown in FIG. 1.
TABLE 2 sensory evaluation index
TABLE 3 sensory evaluation and measurement results of alcohol content and polyphenol content
As can be seen from the sensory evaluation results in Table 3 and the appearance photographs shown in FIG. 1, the fermented wine obtained in comparative sample 1, in which the cuticle was not subjected to the extraction process, had a dark yellow color and a slightly bitter and astringent taste, indicating that the extraction process was capable of eliminating the unpleasant astringent pigments and odors from the longan seeds. After the steaming temperature was lowered in comparative sample 2, the bitter and astringent taste was evident. However, the taste of samples 1 to 5 was significantly improved, which may be caused by the conversion of the bitter and astringent components in the longan seed and litchi seed materials at high temperature.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The lychee seed and longan seed fermented wine is characterized by being prepared from the following raw materials in parts by weight: 30-70 parts of longan seeds, 30-70 parts of lychee seeds, 3-7 parts of red dates and 3-7 parts of medlar.
2. The preparation method of the lychee seed and longan seed fermented wine as claimed in claim 1, which is characterized by comprising the following steps:
(1) boiling litchi seeds and longan seeds with boiling water, and separating kernel kernels and polished longan seeds;
(2) adding water to the bare skin of the longan seed for leaching to obtain leaching liquor and leaching residues;
(3) mashing the kernels of the longan seeds, the leaching residues obtained in the step (2) and the litchi seeds after boiling in boiling water into paste, and steaming to obtain a first fermentation raw material;
(4) pulping the red dates and the medlar to obtain a second fermentation raw material;
(5) mixing the fermentation raw material I, the fermentation raw material II and the leaching liquor prepared in the step (2) to obtain a fermentation raw material;
(6) inoculating a fermenting agent into the fermentation raw material for fermentation to obtain a fermentation liquid;
(7) and ageing the fermentation liquor to obtain the fermented wine.
3. The preparation method according to claim 2, wherein the boiling water in the step (1) is boiled for 1-2 hours.
4. The method according to claim 3, wherein the amount of the water added in the step (2) is 1 to 5 times the mass of the optical skin.
5. The method according to claim 4, wherein the leaching temperature in the step (2) is 75-95 ℃, the leaching times are 2-4 times, the first leaching time is 40-80 min, and the time of each leaching is 20-40 min later.
6. The method according to claim 5, wherein the steaming in the step (3) is performed at a temperature of 100 to 150 ℃ for 20 to 40 min.
7. The method according to claim 6, wherein the temperature of the fermentation in the step (6) is 20 to 25 ℃, and the time of the fermentation is 5 to 10 days.
8. The method according to any one of claims 2 to 7, wherein the temperature of the aging in the step (7) is 20 to 25 ℃ and the aging time is 3 to 7 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111629078.6A CN114196494A (en) | 2021-12-28 | 2021-12-28 | Litchi seed and longan seed fermented wine and preparation method thereof |
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| CN202111629078.6A CN114196494A (en) | 2021-12-28 | 2021-12-28 | Litchi seed and longan seed fermented wine and preparation method thereof |
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| CN202111629078.6A Pending CN114196494A (en) | 2021-12-28 | 2021-12-28 | Litchi seed and longan seed fermented wine and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410650A (en) * | 2018-05-31 | 2018-08-17 | 山东师范大学 | A kind of shell noyau and its preparation method and application |
| CN110923092A (en) * | 2019-11-05 | 2020-03-27 | 湖北大学知行学院 | Preparation method of red date and Chinese wolfberry health wine |
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2021
- 2021-12-28 CN CN202111629078.6A patent/CN114196494A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410650A (en) * | 2018-05-31 | 2018-08-17 | 山东师范大学 | A kind of shell noyau and its preparation method and application |
| CN110923092A (en) * | 2019-11-05 | 2020-03-27 | 湖北大学知行学院 | Preparation method of red date and Chinese wolfberry health wine |
Non-Patent Citations (1)
| Title |
|---|
| 吴锦涛等: "《荔枝龙眼贮藏保鲜与加工》", vol. 2001, 广东科技出版社, pages: 130 - 133 * |
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