GB2527158A - A kind of litchi nutritive wine and its brewing method - Google Patents

A kind of litchi nutritive wine and its brewing method Download PDF

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GB2527158A
GB2527158A GB1422404.2A GB201422404A GB2527158A GB 2527158 A GB2527158 A GB 2527158A GB 201422404 A GB201422404 A GB 201422404A GB 2527158 A GB2527158 A GB 2527158A
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wine
litchi
sorghum
sesame
brewed
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Jinyue Wang
Bailin He
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Yibin University
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    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • A61K36/237—Notopterygium
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/52—Juglandaceae (Walnut family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
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    • 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
    • C—CHEMISTRY; METALLURGY
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    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

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Abstract

A method of brewing a litchi (lychee) nutritive wine comprises (i) selection and processing of raw materials: clean fresh litchi and dry in air, peel off the skin, denucleate the litchi and cut up pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; (2) fermentation: mix the processed sorghum, litchi, sesame and walnut prepared in step (1); place them into a fermentation cylinder and mix them with notopterygium; ferment the mixture at a temperature of 20-35oC for 60-80 days; after the fermentation process, remove the wine tears; (3) ageing: place the brewed wine in step (2) into a ceramic wine reservoir and age the mixture at a temperature of 10-15oC for 6-12 months; (4) blending: blend the aged brewed wine from step (3) with a base liquor in appropriate proportions; (5) filtering and filling: degerming the blended wine with a millipore filtration (pore size of the membrane being 0.10-0.22µm); conducting the filling process in an aseptic environment to obtain the nutritive litchi wine. Preferably the base liquor is a distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum, wherein the volume ratio of the ageing brewed wine and base liquor is preferably 1:4-7:3. Preferably the mass percent of the raw materials are 40-70% sorghum, 20-40% litchi, 5-10% sesame and 5-10% walnut. Preferably the notopterygium accounts for 4-8% of the total mass of raw materials.

Description

Description
A Kind of Litchi Nutritive Wine and Its Brewing Method
Field of Technology
The invention relates to the technical field of brewing fermented alcoholic drink mixed with fruit juice, especially a kind of litchi nutritive wine and its brewing method.
Background Technology
Litchi is one of the "Four Most Delicious fruits". Its pulp tastes fresh and sweet. Litchi, being rich of sugar, protein, multivitamin, fat, citric acid, pectin, phosphorus and iron, can replenish energy, soothe the nerves and brain, promote the secretion of saliva or body fluid and stimulate appetite, resolve toxin and disperse swelling as well as stop bleeding and relieve pain. However, litchi is not suitable for long-term storage. If one eats too much litchi at one time or eat litehi too often, he/she may suffer from great internal heat. The development of a product that can not only improve the additional value of litchi but also absorb the nutrition in litehi while avoiding internal heat will surely generate enormous economic benefit and social benefit.
The method of making wine with litchi to improve litchi's additional value has a great development space. At present, the common litchi wine is made by soaking method or fermention method. In the former method, litchi wine is made by soaking the litchi pulp in pure base liquor, or sometimes, soaking the litchi juice in base liquor with other Chinese herbal medicinal ingredients, such as ginseng, angelica sinensis, virgin soil and poria cocos in an air tight environment. While in the latter one, direct litchi juice fermentation method can be adopted, that is, to squeeze juice from litchi pulp and ferment the juice without adding carbohydrate during the fermentation; in some case, carbohydrate like chitosan is added into litchi juice before fermentation process. No matter which method is adopted, alcoholic strength of the finished litchi wine all have a low alcoholic strength (10-20%). The method of squeezing juice from litchi pulp and fermenting the juice cannot maintain as much effective nutrition in litchi pulp as possible, while litchi wine made by blending litchi juice with strong/mild flavor base liquor is not full-bodied and not that fruity.
Content of the Invention The invention aims to propose a kind of litchi nutritive wine and its brewing method to address the deficiency and shortage of current technology in brewing litchi wine.
Technical solution of the Invention is as follows: The brewing method of a kind of litchi nutritive wine. The steps are as follows: (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litchi, sesame and walnut in (1) evenly; put them into a fennentation cylinder and mix them with notopterygium; put the mixture at a temperature of 20-35'C for a 60-80 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of lO-15'C for 6-12 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with base liquor; (5) Filtering and filling: degenning the blended wine with a millipore filtration (the pore size of membrane being 0.1 0-0.22j.tm); conducting the filling process in an aseptic environment and get the fmished wine.
Fresh litchi should be red litchi while the sesame being white sesame and sorghum being red sorghum.
According to the brewing method described, in Step (2), mass percent of the raw materials are: 40-70% sorghum, 20-40% litchi, 5-10% sesame and 5-10% walnut.
According to the brewing method described, in Step (2), the notopterygium used accounts for 4-8% of the total mass of the raw materials.
According to the brewing method described, in Step (4), base liquor refers to solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum and brewed by traditional means; volume ratio of the ageing brewed wine and base liquor is 1:4-i:3.
Litchi nutritive wine made according to the described brewing method.
The alcoholic strength of the litchi nutritive wine is 1 &-52 % V/V.
The litchi nutritive wine can be blended with water, ice and coke in any proportion.
The Invention uses no food additives during the whole production process. Litchi wine is made through natural fermentation. Comparing with the spirits made through fermentation of pure grain, the litchi nutritive wine made in the invention has more organic content and richer nutrition. Besides, it has the flavor of natural litchi -sweet and fresh, moist but not excitant -and is a kind of green organic nutritive wine. The litchi nutritive wine is in the color of straw yellow or light yellow and green and looks glittering and translucent. It has a strong flavor and dense body and has its own characteristics.
Specific implementation Detailed description is given through the following specific implementation case.
Case 1 (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litchi, white sesame and walnut in (1) evenly (70% sorghum, 20% litchi, 5% sesame and 5% walnut); put them into a fermentation cylinder and mix them with notopterygium, which accounts for 8% of the total mass of the raw materials; put the mixture at a temperature of 20-35°C for 80 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of 1 0'4 5°C for 6 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum through traditional method. Volume ratio of the ageing brewed wine and base liquor is 7:3.
(5) Filtering and filling: degerming the blended wine with a millipore filtration (the pore size of membrane being 0.10-0.22pm); conducting the filling process in an aseptic environment and get the fmished wine.
Product index of the finished wine: the alcoholic strength of the litchi nutritive wine is 16.8% (VA') Case 2 (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litchi, white sesame and walnut in (1) evenly (60% sorghum, 30% litchi, 5% sesame and 5% walnut); put them into a fermentation cylinder and mix them with notopterygium, which accounts for 6.5% of the total mass of the raw materials; put the mixture at a temperature of 20-35 C for 80 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of l0-l5t for 6 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum through traditional method. Volume ratio of the ageing brewed wine and base liquor is 3:2.
(5) Filtering and filling: degerming the blended wine with a millipore filtration (the pore size of membrane being 0.l0-0.22pm); conducting the filling process in an aseptic environment and get the fmished wine.
Product index of the finished wine: the alcoholic strength of the litehi nutritive wine is 22% (V/V).
Case 3 (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denueleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litchi, white sesame and walnut in (1) evenly (54% sorghum, 30% litchi, 8% sesame and 8% walnut); put them into a fermentation cylinder and mix them with notopterygium, which accounts for 6% of the total mass of the raw materials; put the mixture at a temperature of 20-35°C for 70 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of 1 15 C for 8 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum through traditional method. Volume ratio of the ageing brewed wine and base liquor is 23:27.
(5) Filtering and filling: degerming the blended wine with a millipore filtration (the pore size of membrane being 0.l0'-0.22pm); conducting the filling process in an aseptic environment and get the fmished wine.
Product index of the finished wine: the alcoholic strength of the litchi nutritive wine is 38% (V/V).
Case 4 (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litchi, white sesame and walnut in (1) evenly (40% sorghum, 40% litchi, 10% sesame and 10% walnut); put them into a fermentation cylinder and mix them with notopterygium, which accounts for 5% of the total mass of the raw materials; put the mixture at a temperature of 20-35°C for 70 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of 1 01 5 C for 10 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with solid distilled base liquor made up of rice, sticky rice, con, wheat and sorghum through traditional method. Volume ntio of the ageing brewed wine and base liquor is 2:3.
(5) Filtering and filling: degerming the blended wine with a millipore filtration (the pore size of membrane being 0.l0-M.22r.im); conducting the filling process in an aseptic environment and get the fmished wine.
Product index of the finished wine: the alcoholic strength of the litchi nutritive wine is 45°% (VJV).
Case 5 (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.
(2) Fermentation Mix the processed sorghum, litehi, white sesame and walnut in (1) evenly (40% sorghum, 40% litchi, 10% sesame and 10% walnut); put them into a fermentation cylinder and mix them with notopterygium, which accounts for 5% of the total mass of the raw materials; put the mixture at a temperature of 20-35°C for 70 days' fermentation; after the fermentation, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of 10-45°C for 10 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine in Step (3) with solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum through traditional method. Volume ratio of the ageing brewed wine and base liquor is 7:18.
(5) Filtering and filling: degerming the blended wine with a millipore filtration (the pore size of membrane being O.lO'-M.22pm); conducting the filling process in an aseptic environment and get the fmished wine.
Product index of the finished wine: the alcoholic strength of the litchi nutritive wine is 52°A (WV).
It should be understood that, ordinary technician in this field can make improvement or modification on the basis of the above description, and all the improvement and modification should all be subject to the protection of the Claim of Right of the Invention.

Claims (8)

  1. Claim of Right 1. The brewing method of a kind of litchi nutritive wine. The characteristics and steps are as follows: (1) Selection and processing of raw materials Clean the fresh litchi picked from orchard and dry them in the air; peel off the skin, denucleate the litchi and cut up the pulp; husk selected walnut and remove the impurities; remove impurities of sesame and sorghum; get the raw materials prepared for production.(2) Fermentation Mix the processed sorghum, litchi, sesame and walnut in (1) evenly; put them into a fermentation cylinder and mix them with notopterygium; put the mixture at a temperature of 20-35°C for a 60-80 days' fermentation; after the fermentation process, remove the wine tears, and what we get is brewed wine; (3) Ageing Put the brewed wine we get in Step (2) into a ceramic wine reservoir; ageing it at a temperature of 1 0-4 5°C for 6-12 months and get the ageing brewed wine; (4) Blending Blend the ageing brewed wine get in Step (3) with base liquor in appropriate proportions; (5) Filtering and filling: degenning the blended wine with a millipore filtration (the pore size of membrane being 0.1 04).22pm); conducting the filling process in an aseptic environment and get the fmished wine.
  2. 2. According to the brewing method described in Article 1 of the Claim of Right, its characteristic is that, the fresh litchi should be red litchi while the sesame being white sesame and sorghum being red sorghum.
  3. 3. According to the brewing method described in Article 1 of the Claim of Right, its characteristic is that, in Step (2), mass percent of the raw materials are: 40-70% sorghum, 20-40% litchi, 5-10% sesame and 5-10% walnut.
  4. 4. According to the brewing method described in Article 1 of the Claim of Right, its characteristic is that, in Step (2), the notopterygium used accounts for 4-8% of the total mass of the raw materials.
  5. 5. According to the brewing method described in Article 1 of the Claim of Right, its characteristic is that, in Step (4), base liquor refers to solid distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum and brewed by traditional means; volume ratio of the agcing brewed wine and base liquor is 1:4-'7:3.
  6. 6. Litchi nutritive wine made according to the brewing method described in Article 1-5 in the Claim of Right.
  7. 7. According to the litchi nutritive wine described in Article 6 of the Claim of Right, its characteristic is that, the alcoholic strength of the litchi nutritive wine is 1 652 % V/V
  8. 8. According to the litchi nutritive wine described in Article 6 of the Claim of Right, its characteristic is that, the litchi nutritive wine can be blended with water, ice and coke in any proportion.
GB1422404.2A 2014-03-05 2014-12-16 Lychee nutritive wine and its brewing method Expired - Fee Related GB2527158B (en)

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CN114276884A (en) * 2021-12-29 2022-04-05 广东丹唇食品科技有限公司 Litchi raw pulp wine and preparation method thereof
CN115181627A (en) * 2022-07-20 2022-10-14 广东丹唇食品科技有限公司 Preparation method of litchi wine
CN116554985A (en) * 2023-05-10 2023-08-08 四川大学 Purple waxy wheat litchi wine and preparation method thereof

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CN104073406A (en) * 2014-06-19 2014-10-01 苗袁硕 Lychee wine for promoting sleep
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CN116554985A (en) * 2023-05-10 2023-08-08 四川大学 Purple waxy wheat litchi wine and preparation method thereof

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