CN114276884A - Litchi raw pulp wine and preparation method thereof - Google Patents
Litchi raw pulp wine and preparation method thereof Download PDFInfo
- Publication number
- CN114276884A CN114276884A CN202111634720.XA CN202111634720A CN114276884A CN 114276884 A CN114276884 A CN 114276884A CN 202111634720 A CN202111634720 A CN 202111634720A CN 114276884 A CN114276884 A CN 114276884A
- Authority
- CN
- China
- Prior art keywords
- litchi
- parts
- wine
- pulp
- litchi pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to the technical field of wine brewing. The invention provides litchi pulp wine and a preparation method thereof, wherein the litchi pulp wine is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum. The litchi pulp wine disclosed by the invention simultaneously adopts litchi pulp and litchi seeds as raw materials, so that the raw material variety of the litchi wine is expanded, the quantity of waste materials and the production cost are obviously reduced, and the brewed litchi pulp wine is pure in taste and has fresh fruit aroma.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to litchi puree wine and a preparation method thereof.
Background
The fruit wine is wine prepared by fermenting sugar of fruit by yeast to obtain alcohol, such as plum wine, grape wine, waxberry wine, kiwi wine, etc., and the wine contains fruit flavor and alcohol and is popular.
Fruit wine sold in the market at present belongs to a preparation product rather than original pulp wine, and is prepared by soaking fruit juice in alcohol, taking out juice, adding sugar and other ingredients, and blending color, fragrance and taste. The fruit wine is generally bright in color and fresh and cool in taste, but lacks mellow taste, and has only obvious alcoholic taste. However, the puree wine of fruit wine is generally brewed only with pulp. For example, when litchi fruit wine is brewed by taking litchi as a raw material, litchi pulp is generally only taken as the raw material, and litchi seeds are all abandoned, so that a large amount of litchi seed waste is generated, and the processing is difficult.
Therefore, the litchi raw stock wine with high raw material utilization rate and excellent quality is developed and has very high market value.
Disclosure of Invention
The invention aims to provide litchi raw stock wine and a preparation method thereof, and the obtained raw stock wine is pure in taste, fresh in fruit flavor and high in raw material utilization rate.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides litchi raw pulp wine which is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 32-38 parts of litchi pulp, 6-8 parts of litchi kernel, 48-52 parts of rice and 13-15 parts of sorghum.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 35 parts of litchi pulp, 7 parts of litchi kernel, 50 parts of rice and 14 parts of sorghum.
The invention also provides a preparation method of the litchi pulp wine, which comprises the following steps:
(1) crushing litchi seeds, mixing with rice and sorghum, steaming, and cooling to 25-35 ℃ to obtain a material 1;
(2) adding distiller's yeast into the material 1, and saccharifying for 15-30 h to obtain a material 2;
(3) pulping litchi pulp, adding enzyme, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding water, and fermenting for 5-15 days;
(5) and filtering and ageing after the fermentation is finished to obtain the litchi pulp wine.
Preferably, the size of the crushed lychee seeds in the step (1) is 1-4 mm.
Preferably, the amount of the distiller's yeast in the step (2) is 1.2-1.6% of the mass of the material 1.
Preferably, the temperature during saccharification in step (2) is 26 to 29 ℃.
Preferably, the enzyme in the step (3) is pectinase, and the dosage of the enzyme is 0.3-0.4 per mill of the mass of the litchi pulp.
Preferably, the water adding amount in the step (4) is 15-20% of the total weight of the materials 2 and 3, and the fermentation temperature is 24-28 ℃.
Preferably, the ageing temperature in the step (5) is 18-24 ℃, and the ageing time is 50-70 days.
The invention provides litchi pulp wine and a preparation method thereof, wherein the litchi pulp wine is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum. The litchi pulp wine disclosed by the invention simultaneously adopts litchi pulp and litchi seeds as raw materials, so that the raw material variety of the litchi wine is expanded, the quantity of waste materials and the production cost are obviously reduced, and the brewed litchi pulp wine is pure in taste and has fresh fruit aroma.
Detailed Description
The invention provides litchi raw pulp wine which is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum.
In the invention, the preferable part of the litchi pulp is 32-38 parts, and the more preferable part is 35 parts.
In the invention, the preferable part of the litchi seeds is 6-8 parts, and the more preferable part is 7 parts.
In the present invention, the rice is preferably 48 to 52 parts, and more preferably 50 parts.
In the invention, the sorghum accounts for 13-15 parts preferably, and 14 parts more preferably.
The invention also provides a preparation method of the litchi pulp wine, which comprises the following steps:
(1) crushing litchi seeds, mixing with rice and sorghum, steaming, and cooling to 25-35 ℃ to obtain a material 1;
(2) adding distiller's yeast into the material 1, and saccharifying for 15-30 h to obtain a material 2;
(3) pulping litchi pulp, adding enzyme, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding water, and fermenting for 5-15 days;
(5) and filtering and ageing after the fermentation is finished to obtain the litchi pulp wine.
In the invention, the size of the crushed lychee seeds in the step (1) is preferably 1-4 mm, and more preferably 2-3 mm.
In the present invention, the temperature after cooling in the step (1) is preferably 28 to 32 ℃, and more preferably 30 ℃.
In the present invention, the amount of the koji used in the step (2) is preferably 1.2 to 1.6% by mass of the material 1, more preferably 1.3 to 1.5% by mass of the material 1, and still more preferably 1.4% by mass of the material 1.
In the present invention, the temperature during saccharification in the step (2) is preferably 26 to 29 ℃, and more preferably 27 to 28 ℃.
In the present invention, the time for saccharification in the step (2) is preferably 20 to 25 hours, and more preferably 26 to 27 hours.
In the present invention, the enzyme in the step (3) is preferably pectinase.
In the invention, the dosage of the enzyme is preferably 0.3-0.4 per mill of the litchi pulp mass, more preferably 0.32-0.38 per mill of the litchi pulp mass, and still more preferably 0.35 per mill of the litchi pulp mass.
In the invention, the water adding amount in the step (4) is preferably 15-20% of the total weight of the materials 2 and 3, more preferably 16-19% of the total weight of the materials 2 and 3, and still more preferably 17-18% of the total weight of the materials 2 and 3.
In the present invention, the fermentation temperature in the step (4) is preferably 24 to 28 ℃, more preferably 25 to 27 ℃, and still more preferably 26 ℃.
In the present invention, the fermentation time in the step (4) is preferably 8 to 12 days, and more preferably 10 days.
In the invention, the temperature for aging in the step (5) is preferably 18 to 24 ℃, more preferably 20 to 22 ℃, and still more preferably 21 ℃.
In the present invention, the aging time in the step (5) is preferably 50 to 70 days, more preferably 55 to 65 days, and still more preferably 60 days.
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
(1) Weighing 50kg of litchi seeds, crushing the litchi seeds into 4mm, mixing the crushed litchi seeds with 550kg of rice and 160kg of sorghum, steaming, and cooling to 25 ℃ to obtain a material 1;
(2) inoculating 9.12kg of distiller's yeast into the material 1, and saccharifying at 26 ℃ for 30h to obtain a material 2;
(3) pulping 300kg of litchi pulp, adding 90g of pectinase, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding 212kg of water, and fermenting for 15 days at 24 ℃;
(5) filtering after fermentation is finished, and ageing for 70 days at the temperature of 18 ℃ to obtain the litchi pulp wine.
Example 2
(1) Weighing 90kg of litchi seeds, crushing the litchi seeds to 1mm, mixing the crushed litchi seeds with 450kg of rice and 120kg of sorghum, steaming, and cooling to 35 ℃ to obtain a material 1;
(2) 10.56kg of distiller's yeast is added into the material 1, and the mixture is saccharified for 15h at 29 ℃ to obtain a material 2;
(3) pulping 400kg of litchi pulp, adding 160g of pectinase, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding 159kg of water, and fermenting for 15 days at 28 ℃;
(5) filtering after fermentation is finished, and ageing for 50 days at 24 ℃ to obtain the litchi pulp wine.
Example 3
(1) Weighing 70kg of litchi seeds, crushing the litchi seeds into 2mm, mixing the crushed litchi seeds with 500kg of rice and 140kg of sorghum, steaming, and cooling to 30 ℃ to obtain a material 1;
(2) inoculating 9.94kg of distiller's yeast into the material 1, and saccharifying for 25h at 27 ℃ to obtain a material 2;
(3) pulping 350kg of litchi pulp, adding 122.5g of pectinase, and performing enzymolysis to obtain a material 3;
(4) mixing the materials 2 and 3, adding 180.2kg of water, and fermenting at 26 ℃ for 10 days;
(5) filtering after fermentation is finished, and ageing for 60 days at 21 ℃ to obtain the litchi pulp wine.
Comparative example 1
(1) Weighing 535kg of rice and 175kg of sorghum, mixing, steaming, and cooling to 30 ℃ to obtain a material 1;
(2) inoculating 9.94kg of distiller's yeast into the material 1, and saccharifying for 25h at 27 ℃ to obtain a material 2;
(3) pulping 100kg of litchi pulp, adding 35g of pectinase, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding 137.7kg of water, and fermenting for 10 days at 26 ℃;
(5) filtering after fermentation is finished, and ageing for 60 days at 21 ℃ to obtain the litchi pulp wine.
Comparative example 2
(1) Weighing 70kg of litchi seeds, crushing the litchi seeds into 2mm, mixing the crushed litchi seeds with 500kg of rice and 140kg of sorghum, steaming, and cooling to 30 ℃ to obtain a material 1;
(2) inoculating 9.94kg of distiller's yeast into the material 1, and saccharifying for 25h at 27 ℃ to obtain a material 2;
(3) pulping 350kg of litchi pulp, adding 122.5g of pectinase, and performing enzymolysis to obtain a material 3;
(4) and mixing the material 2 and the material 3, adding 180.2kg of water, fermenting for 10 days at 26 ℃, and filtering to obtain the litchi pulp wine.
Test examples
The quality of the litchi pulp wine prepared in examples 1-3 and comparative examples 1-2 was evaluated, and the items and results of the evaluation are shown in table 1.
TABLE 1
And (4) conclusion: the original pulp wine prepared in the embodiments 1-3 is soft in taste, clear in wine body, appropriate in wine aroma and fruit aroma and excellent in quality; the virgin pulp wine prepared in the comparative example 1 has good clarity, soft taste, insufficient fruit flavor and good quality, but is not qualified as the litchi virgin pulp wine; the virgin pulp wine prepared in comparative example 2 has good clarity, but poor taste and smell.
According to the embodiment, the invention provides the litchi pulp wine and the preparation method thereof, and the litchi pulp wine is prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum. The litchi pulp wine disclosed by the invention simultaneously adopts litchi pulp and litchi seeds as raw materials, so that the raw material variety of the litchi wine is expanded, the quantity of waste materials and the production cost are obviously reduced, and the brewed litchi pulp wine is pure in taste and has fresh fruit aroma.
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 (10)
1. The litchi raw stock wine is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of litchi pulp, 5-9 parts of litchi kernel, 45-55 parts of rice and 12-16 parts of sorghum.
2. The litchi pulp wine according to claim 1, which is prepared from the following raw materials in parts by weight: 32-38 parts of litchi pulp, 6-8 parts of litchi kernel, 48-52 parts of rice and 13-15 parts of sorghum.
3. The litchi pulp wine according to claim 1 or 2, which is prepared from the following raw materials in parts by weight: 35 parts of litchi pulp, 7 parts of litchi kernel, 50 parts of rice and 14 parts of sorghum.
4. The preparation method of the litchi pulp wine as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) crushing litchi seeds, mixing with rice and sorghum, steaming, and cooling to 25-35 ℃ to obtain a material 1;
(2) adding distiller's yeast into the material 1, and saccharifying for 15-30 h to obtain a material 2;
(3) pulping litchi pulp, adding enzyme, and performing enzymolysis to obtain a material 3;
(4) mixing the material 2 and the material 3, adding water, and fermenting for 5-15 days;
(5) and filtering and ageing after the fermentation is finished to obtain the litchi pulp wine.
5. The preparation method according to claim 4, wherein the particle size of the crushed lychee seeds in the step (1) is 1-4 mm.
6. The preparation method according to claim 5, wherein the amount of the koji used in the step (2) is 1.2 to 1.6% by mass of the material 1.
7. The production method according to claim 6, wherein the temperature at the time of saccharification in step (2) is 26 to 29 ℃.
8. The preparation method according to claim 7, wherein the enzyme in the step (3) is pectinase, and the dosage of the enzyme is 0.3-0.4 per mill of the mass of the litchi pulp.
9. The preparation method according to claim 8, wherein the water addition amount in the step (4) is 15-20% of the total weight of the materials 2 and 3, and the fermentation temperature is 24-28 ℃.
10. The method according to any one of claims 4 to 9, wherein the aging temperature in the step (5) is 18 to 24 ℃ and the aging time is 50 to 70 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111634720.XA CN114276884A (en) | 2021-12-29 | 2021-12-29 | Litchi raw pulp wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111634720.XA CN114276884A (en) | 2021-12-29 | 2021-12-29 | Litchi raw pulp wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114276884A true CN114276884A (en) | 2022-04-05 |
Family
ID=80877687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111634720.XA Pending CN114276884A (en) | 2021-12-29 | 2021-12-29 | Litchi raw pulp wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114276884A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131576A (en) * | 2011-11-24 | 2013-06-05 | 周祯璇 | Lychee wine and preparation method thereof |
| CN103627590A (en) * | 2013-12-13 | 2014-03-12 | 李运雄 | Method for making litchi wine |
| CN103805403A (en) * | 2014-03-05 | 2014-05-21 | 宜宾学院 | Litchi nutrition wine and brewing method thereof |
| CN104531449A (en) * | 2014-12-26 | 2015-04-22 | 惠州学院 | Litchi glutinous rice wine |
| CN105861237A (en) * | 2015-08-27 | 2016-08-17 | 泸州老窖集团养生酒业有限责任公司 | Litchi mixed fermentation rice wine and manufacturing method thereof |
| CN106118998A (en) * | 2016-08-23 | 2016-11-16 | 彭常安 | A kind of brewage process of Sirikaya health fruit |
| CN107663487A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of preparation method of litchi spirit |
| CN107779333A (en) * | 2016-08-25 | 2018-03-09 | 会泽县牛汇养殖有限公司 | The preparation method of mountain lichee health liquor |
-
2021
- 2021-12-29 CN CN202111634720.XA patent/CN114276884A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131576A (en) * | 2011-11-24 | 2013-06-05 | 周祯璇 | Lychee wine and preparation method thereof |
| CN103627590A (en) * | 2013-12-13 | 2014-03-12 | 李运雄 | Method for making litchi wine |
| CN103805403A (en) * | 2014-03-05 | 2014-05-21 | 宜宾学院 | Litchi nutrition wine and brewing method thereof |
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN104531449A (en) * | 2014-12-26 | 2015-04-22 | 惠州学院 | Litchi glutinous rice wine |
| CN105861237A (en) * | 2015-08-27 | 2016-08-17 | 泸州老窖集团养生酒业有限责任公司 | Litchi mixed fermentation rice wine and manufacturing method thereof |
| CN107663487A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of preparation method of litchi spirit |
| CN106118998A (en) * | 2016-08-23 | 2016-11-16 | 彭常安 | A kind of brewage process of Sirikaya health fruit |
| CN107779333A (en) * | 2016-08-25 | 2018-03-09 | 会泽县牛汇养殖有限公司 | The preparation method of mountain lichee health liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103194350B (en) | Method for preparing low-degree distilled red kojic rice liquor | |
| CN102140398A (en) | Method for producing semisweet or sweet yellow wine | |
| CN111117831B (en) | Wild jujube distilled liquor and brewing process thereof | |
| CN101775343A (en) | Rice wine and brewing method thereof | |
| CN1465689A (en) | Productive technology for magma fruit 1iquor | |
| CN102453650B (en) | Chinese wolfberry fruit white spirit and brewing method thereof | |
| CN106520509B (en) | Production method of pure rice vinegar | |
| CN108865589B (en) | Vinasse-sleeving production process of traditional semi-sweet yellow wine | |
| CN101307278B (en) | Production process of draft rice wine | |
| CN110923091A (en) | Nitraria fruit wine and preparation method thereof | |
| CN114276884A (en) | Litchi raw pulp wine and preparation method thereof | |
| CN110846168B (en) | Strong-aroma clean elegant white spirit pit mud and culture method thereof | |
| JP3565963B2 (en) | Sake production method | |
| CN112266836A (en) | Production method of pseudo-ginseng wine | |
| CN107080122B (en) | Kiwi fruit deep processing method and prepared kiwi fruit wine | |
| KR101565784B1 (en) | Manufacturing method of vitamin makgeolli using vitamin tree fruit, and vitamin makgeolli manufactured by the same | |
| JP2005312302A (en) | Sparkling liquor using fruit juice and method for producing the same | |
| CN114940928B (en) | Cactus fruit wine making method by assisting in improving alcohol degree of cactus seeds | |
| CN114933946B (en) | Preparation process of waxy sorghum yeast and method for preparing mature vinegar by using waxy sorghum yeast | |
| CN108676681A (en) | A kind of brewing method of hawthorn glutinous rice wine | |
| CN1390931A (en) | Process for brewing pumpkin vinegar | |
| CN117025329B (en) | Wide-flavor clay gun white spirit and brewing process | |
| CN107904020B (en) | Preparation method of fermented strawberry flavor for cigarettes | |
| CN112226322A (en) | Apple wine and preparation method thereof | |
| CN112080369A (en) | Method for producing mechanized yellow wine by utilizing flavor leavening agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |