CN1185332C - Litchi wine and its preparing process - Google Patents
Litchi wine and its preparing process Download PDFInfo
- Publication number
- CN1185332C CN1185332C CNB011065249A CN01106524A CN1185332C CN 1185332 C CN1185332 C CN 1185332C CN B011065249 A CNB011065249 A CN B011065249A CN 01106524 A CN01106524 A CN 01106524A CN 1185332 C CN1185332 C CN 1185332C
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- litchi
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- spirit
- litchi spirit
- peeling
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Abstract
The present invention relates to a method for preparing a litchi spirit from ling-nan litchi fruits which are used as a principal raw material. The litchi spirit of the present invention is obtained by that shells of litchi fruits are removed, pulp and stones are soaked in 10 to 70%Vol spirits, a small amount of honey or rock candy is added, traditional Chinese medicines can also be added, and the container is sealed and is preserved for over three mouths. The litchi spirit is rich in nutrition, can be used as high quality fruit wine food, and has the traditional Chinese medicine functions of benefiting qi, supplementing yin, regulating qi and dissipating cold.
Description
Technical field
The present invention relates to a kind of drink food, particularly litchi spirit and working method thereof.
Background technology
Lichee is a subtropical fruit, and the country of origin is in Guangxi, Guangdong, Yunnan and the North Vietnam of China, and cultivation history has bimillennium at least, and lichee is bright, sweet, delicious and renowned in the world with its fruit, is called as the south of the Five Ridges first good fruit.From ancient times to the present, spread and do not known the story what are immensely popular.According to the modern science and technology personnel lichee is carried out assay determination, lichee is rich in the necessary VITAMIN of human body, little element of giving birth to, proper amount of edible, can moisten appearance, loosing trembles with fear regulates the flow of vital energy, beneficial to health, but lichee is many owing to moisture content, skin thin, easily infected virus rots, normally can only deposit 3-4 days lichee, so people can only be processed into lichee preserved fruit, can etc., but because many condition restriction, when place of production lichee is had a good harvest, many lichee often have little time transportation and Preservation Treatment will be very fast rotten rotten, cause very big loss and waste.In order to address this problem, current many scientific workers are still in continuous exploration, attempt to find lichee to deposit better method with deep processing.
Summary of the invention
The making method that the purpose of this invention is to provide a kind of litchi spirit and litchi spirit for lichee processing provides a new outlet, also provides a kind of new food for people's life.
The present invention is achieved in that litchi spirit is by the fresh band nuclear lichee of peeling and adds that medicinal soaking in Chinese liquor obtains in some, and concrete technical scheme is:
60 kilograms of 38 ° of liquor are put into 60 kilograms of fresh litchis of peeling, 2 kilograms in rock sugar, 3 kilograms of red dates, 0.5 kilogram of matrimony vine and Yunnan Caulis Spatholobi make litchi spirit through immersion for 0.5 kilogram.
140 kilograms of 25 ° of rice wine are put into 50 kilograms of fresh litchis, 7 kilograms of the honey that the peeling band is examined, and 1.0 kilograms in the dried rhizome of rehmannia and genseng make litchi spirit through immersion for 0.2 kilogram.
The making method of litchi spirit of the present invention, be with peeling fresh litchi, rock sugar, red date, matrimony vine and Yunnan Caulis Spatholobi be put in the liquor soak after, seal, preserved 1 year at vault.
The making method of litchi spirit of the present invention, also can be will peeling band nuclear fresh litchi, honey, the dried rhizome of rehmannia and genseng be put into soak in the rice wine after, seal, preserved 5 months at vault.
By the vinosity food that litchi spirit is a kind of unique flavor, mouthfeel is fresh and sweet that above-mentioned preparation method obtains, it is compared with common white spirit, contains little element, amino acid and trace element of giving birth to, and nutritious, except that litchi spirit was drinkable, the lichee after the immersion was also edible.Stomach is mended in enriching yin, the cold effect of loosing of regulating the flow of vital energy but also have, to have a pain in the back, illness such as stomachache has certain curative effect, person between twenty and fifty drink in right amount, can keep fit to strengthen body, the elderly often drinks on a small quantity, and to increasing blood circulation, some functions of improving body member are also beneficial.
Does why litchi spirit have the effect of above-mentioned protective foods? mainly be that we steep pulp when making litchi spirit with fruit stone and steeping in wine, in immersion process, except litchi pulp has abundant little giving birth to plain and the fructose, many medicinal efficacies are also arranged in the fruit stone, according to the introduction of Chinese medicine pharmacopeia, Semen Litchi effectiveness is loose cold for regulating the flow of vital energy, and disease is controlled QI stagnated by cold, the underbelly colic, painful and swollen testis, the qi and blood stasis of blood is poly-, gastric abscess, stomachache, the patient Semen Litchi treatment heavier to sympotoms caused by cold factors has good effect, so pulp and fruit stone one are reinstated soaking in Chinese liquor, the effect of litchi pulp and fruit stone can be brought into play together, add the promoting circulation of blood ventilation effect of wine, its effectiveness just can fully show.
What the lichee that the present invention adopts was the most exquisite is fresh, must be the fresh litchi within back three days of gathering, and lichee that as far as possible need not freezing mistake is put into after the peeling in the liquor immediately, also pulp can be put in the liquor after fruit stone separates and soak, but nuclear must be arranged.The wine that liquor should adopt rice wine, Sorghum vulgare Pers. Wine or high-quality grain to brewage, alcoholic strength [%V/V] is 15-70 °, the best is 35-65 °, adds a small amount of honey or rock sugar during immersion, can be used as the nutrition that seasoning also increases litchi spirit.
Outstanding substantive distinguishing features of the present invention and obvious improvement are:
1. adopt the fresh lichee infusing drugs in wine.Can solve a part of lichee and can't transport at a distance or process can and cause the problem of the rotten waste of lichee, also start a new road simultaneously for the exploitation drink food.
2. the litchi spirit unique flavor is nutritious, and is best in quality, both can make drinks, also can treat some diseases according to the personal considerations.
3. litchi pulp and lichee fruit stone are fully utilized, given full play to both effects.
4. can be mixed together infusion with other Chinese medicine, obtain the medicinal liquor of different treatment function of diseases, helpful to the Chinese materia medica of succession and development China.
Litchi spirit of the present invention is checked through provincial light industrial goods quality supervised department, meets the requirement of edible food and drink product, its total reducing sugar, total acid, total plate count, and indexs such as harmful element minimum content all are up to state standards.Measure through health and epidemic prevention department, this product belongs to nontoxic level food, and animal experiment has reached requirement.
Embodiment
Below be embodiments of the invention:
Embodiment one, the rice wine of adding 35 ° [spirituosity degree %V/V] in ceramic pot is 80 kilograms earlier, get 20 kilograms of fresh lichees then, peeling back pulp band nuclear is put in the ceramic pot together, add 3 kilograms of honey again, seal to be placed in the cellar and preserved eight months, obtain litchi spirit, divide to install in the wide-mouth vial to obtain product.
Embodiment two, prepare several each capacity and be 1 liter wide-mouth vial, add 45 ° of liquor of 0.6 liter, put into the 0.5 kilogram of litchi pulp and the fruit stone of peeling more respectively, and add 0.1 kilogram of rock sugar, seal after waiting to fill, place vault to preserve three months, obtain the litchi spirit product.
Embodiment three, get terrine several, add 65 ° of high spirits in each pithos earlier, volume is about 3/4, puts into the lichee of peeling then, adds a cover after filling and seals up for safekeeping, and is In Shade, packing vial after 6 months obtains the litchi spirit product.
Embodiment four, get terrine several, volume is 100 kilograms, adds 60 kilograms of 38 ° of liquor in each jar, put into 60 kilograms of fresh litchis of peeling again, 2 kilograms of rock sugar, and 3 kilograms of red dates, 0.5 kilogram of matrimony vine, 0.5 kilogram of Yunnan Caulis Spatholobi is sealed in vault and preserved 1 year, and packing gets lichee wine for nourishing blood product.
Embodiment five, get terrine (200 kilograms of volumes), the rice wine that adds 140 kilograms 25 ° with the band nuclear fresh litchi of 50 kilograms of peelings, also can be put into cylinder with pulp again after nuclear separates, and then add 7 kilograms of honey, 1.0 kilograms in the dried rhizome of rehmannia, 0.2 kilogram of genseng is placed on vault and preserved 5 months after the sealing, obtain litchi spirit, this wine can be controlled diseases such as limb abdomen crymodynia, the cold of insufficiency type be weak.
Embodiment six, get pithos (1000 liter capacity), add 600 liters 25 ° liquor, and the band that adds peeling is again examined 100 kilograms of fresh litchis, adds 8 kilograms in brown sugar then, are sealed in the cellar and preserve 2 years, obtain litchi spirit, install to the list marketing of wide-mouth vial but divide.
Claims (4)
1. litchi spirit is characterized in that: it is put into 60 kilograms of fresh litchis of peeling, 2 kilograms in rock sugar, 3 kilograms of red dates, 0.5 kilogram of matrimony vine and Yunnan Caulis Spatholobi by 60 kilograms of 38 ° of liquor and makes through immersion for 0.5 kilogram.
2. litchi spirit is characterized in that: it is by 50 kilograms of fresh litchis of band nuclear, 7 kilograms of the honey of putting into peeling in 140 kilograms of 25 ° of rice wine, and 1.0 kilograms in the dried rhizome of rehmannia and genseng make through immersion for 0.2 kilogram.
3. the making method of a litchi spirit as claimed in claim 1, it is characterized in that with peeling fresh litchi, rock sugar, red date, matrimony vine and Yunnan Caulis Spatholobi be put into soak in the liquor after, seal, preserved 1 year at vault.
4. the making method of a litchi spirit as claimed in claim 2, it is characterized in that will peeling band nuclear fresh litchi, honey, the dried rhizome of rehmannia and genseng be put into soak in the rice wine after, seal, preserved 5 months at vault.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011065249A CN1185332C (en) | 2001-02-28 | 2001-02-28 | Litchi wine and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011065249A CN1185332C (en) | 2001-02-28 | 2001-02-28 | Litchi wine and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1316505A CN1316505A (en) | 2001-10-10 |
| CN1185332C true CN1185332C (en) | 2005-01-19 |
Family
ID=4655526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011065249A Expired - Fee Related CN1185332C (en) | 2001-02-28 | 2001-02-28 | Litchi wine and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1185332C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100368517C (en) * | 2006-01-06 | 2008-02-13 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
| CN100368518C (en) * | 2006-01-06 | 2008-02-13 | 华南理工大学 | Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell |
| CN101475898B (en) * | 2009-01-13 | 2012-06-27 | 福州云山酒业有限公司 | Fruit wine with four fruit wines as ingredients |
| CN101665752B (en) * | 2009-09-08 | 2012-02-22 | 广州市从化顺昌源绿色食品有限公司 | Fruity type lychee wine and preparation method thereof |
| CN102952741A (en) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | Maca health wine and preparation method thereof |
| CN103911260B (en) * | 2014-04-25 | 2015-07-01 | 灵山县荔乡天然果酒厂 | Litchi wine and preparation method thereof |
| CN104403869A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi wine and preparing method thereof |
| CN104611183A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Production method of high-concentration blueberry wine |
| CN105713806A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for litchi fruit wine |
| CN105713770A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Litchi fruit wine |
| CN106010906A (en) * | 2016-08-16 | 2016-10-12 | 安徽省王巢食品有限公司 | Lichee health care wine and production method thereof |
| CN106701508A (en) * | 2017-01-13 | 2017-05-24 | 广西运亨酒业有限公司 | Health-care litchi wine |
| CN108865611A (en) * | 2018-07-19 | 2018-11-23 | 山东大学 | A kind of litchi and longan wine and preparation method thereof |
-
2001
- 2001-02-28 CN CNB011065249A patent/CN1185332C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1316505A (en) | 2001-10-10 |
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