CN101402904B - Longan fermented distilled liquor - Google Patents
Longan fermented distilled liquor Download PDFInfo
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- CN101402904B CN101402904B CN2008100738532A CN200810073853A CN101402904B CN 101402904 B CN101402904 B CN 101402904B CN 2008100738532 A CN2008100738532 A CN 2008100738532A CN 200810073853 A CN200810073853 A CN 200810073853A CN 101402904 B CN101402904 B CN 101402904B
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- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 47
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 47
- 235000014101 wine Nutrition 0.000 claims abstract description 55
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 34
- 108010059820 Polygalacturonase Proteins 0.000 claims description 23
- 238000004821 distillation Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000015165 citric acid Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 239000012752 auxiliary agent Substances 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- 150000008163 sugars Chemical class 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 21
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 15
- 239000003205 fragrance Substances 0.000 abstract description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052802 copper Inorganic materials 0.000 abstract description 5
- 239000010949 copper Substances 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract description 2
- 230000007797 corrosion Effects 0.000 abstract description 2
- 235000013529 tequila Nutrition 0.000 abstract 6
- 235000020051 akvavit Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- -1 is a real invigorant Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 239000000126 substance Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 238000011161 development Methods 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004973 liquid crystal related substance Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a longan fermenting tequila which is characterized in that the longan fermenting tequila is prepared by carrying out the steps of pulping, dissolution assisting and corrosion resisting, pH value controlling, fermenting, distilling and the like on the materials including longan, pectase, a compound fermenting addition agent and active dry yeast. The alcohol content of the tequila is between 15 and 85 degrees; the methanol content (g/L) is equal to or less than 2.0; the copper content (mg/L) is equal to or less than 6.0. The longan fermenting tequila is firstly created in China, is colorless or pale yellow, bright and transparent, has harmony fruit fragrance and full-bodied wine fragrance, is a real invigorant, concentrates the essence of the longan, has a high nutrition value, has the property of wine to meet the favor of Chinese to the wine, does not contain the matters of the wine which assume fragrance and smell, and has a purer taste. Compared with the same kind of products abroad like aquavit, the taste of the longan fermenting tequila is fresher; moreover, the longan fermenting tequila does not contain the extractions of an oaken barrel and meets the taste of Chinese more.
Description
Technical field
The present invention relates to a kind of fruit juice wine, specifically is longan fermented distilled liquor.
Background technology
China is world ardent spirits big producing country, and national liquor output was 493.95 ten thousand kilolitres in 2007.China is populous nation, and grain is related to national economy, and the grain liquor reaches tens million of tons every year, is unfavorable for the sustainable and stable development of China's economy.The development of new liquor is mended with grain and is striven ground, meets national policy, also meets the needs of industry development.At present, the fruit distillate liquor existing market only has manufacturing enterprise of several family, and product price has very strong competitiveness, and according to China white wine industry development trend, fruit distillate liquor will become the trendy product of human consumer's favor.
Longan is also named longan, is subtropics, south China and western peculiar fruit, be of high nutritive value, and be the good merchantable brand of nourishing and health preserving.China's annual production is ton more than 900,000, aboundresources, but resources advantage is not equal to economic advantages.Since the restriction of correlation techniques such as extending longan shelf life, deep processing, and utilize the narrow of field, industrial chain is not long, and added value is extremely low, and high yield is not had a good harvest, and the low-priced wound farming of fruit has become orchard worker's pain in the heart.China is large agricultural country, agricultural population occupies great majority, and deep processing of farm products is concerning peasant's vital interests and market economy, help increasing peasant income to get rich, and the processing of farm products of greatly developing based on food-processing industry is the important channel that growth of agricultural efficiency increases income.With the alcohol industry is example, and up to the present, except that grape wine, the whole nation does not also have the fruit wine brand of other surging characteristic, so the deep processing of characteristic fruit has a extensive future.
Summary of the invention
The objective of the invention is to utilize characteristic fruit---the affluent resources of longan, longan is carried out deep processing, a kind of longan fermented distilled liquor is provided, make for the development of agricultural products in China deep processing contribution should be arranged.
The present invention is through carrying out test of many times and prescription screening to existing various characteristic fruits, selecting with longan is characteristic fruit, and cooperating polygalacturonase and ammonium salt etc. is raw material, the output longan fermented distilled liquor, and the weight part of its preparation feedstock composition and component thereof comprises:
1～100 part of longan, 5～10 parts of polygalacturonases, complex ferment auxiliary agent
E15～25 part,
3～10 parts of active dry yeasts, 5～30 parts of citric acids.
Preparation method of the present invention is:
Earlier longan fresh fruit or dry fruit are chosen, juice is pulled an oar in the stoning of peeling off, and adds polygalacturonase, complex ferment auxiliary agent then in proportion
E, active dry yeast by fermentation, separate the wine pin, through twice distillation, are stored ageing then, blend, and filter back can finished product.
The physical and chemical index of the longan fermented distilled liquor of being made by this feedstock composition and component thereof and preparation method comprises:
Ethanol content % (vo1) 15～85 degree, methanol content/(g/L)≤2.0, copper content (mg/L)≤6.0.
Wherein, described polygalacturonase adopts product Lallzyme HC, LALLZYMEEXT EX and the LALLZYME C that French Lai Mengte group provides; The complex ferment auxiliary agent
The product that E and active dry yeast also adopt French Lai Mengte group to provide, the product of active dry yeast comprises Lalvin D254, CY3079, QA23 and RC212.
Characteristic fermented distilled liquor of the present invention has following advantage:
1, colourless or golden yellow, bright transparent, have harmonious fruital and strong aroma.
2, longan spirits, domestic initiation, colourless or light yellow, bright transparent, have harmonious fruital and strong aroma.Be real invigorant, concentrate the elite of longan, be of high nutritive value.Existing liquor attribute meets the preference of Chinese for liquor, but does not contain the flavor and fragrance substance of liquor, and mouthfeel is purer.With external like product, to compare as brandy etc., mouthfeel is more pure and fresh, not at the oak barrel extract, is more suitable for Chinese taste.
3, cost is low, and the added value of product height.
Embodiment
Longan is earlier selected, remove rot fruit and impurity, water dashes and drains.Then raw material was handled 10～40 minutes in 2.5～4.0% NaOH solution, 70～80 ℃ of alkali liquid temperatures, treat to pull out immediately after pericarp becomes chocolate, wash away the pericarp bits of corrosion sample with a large amount of clear water, floated 20～40 minutes with clear water again, can put into 0.3～0.5 SO2 and an amount of NaCl in the rinsing liquid and protect look and debitterize.
The fruit of peeling after the rinsing with 100 ℃ of steam treatment 1.5～2.5 minutes, immediately with the cold water spray, cleaned, reduces to normal temperature and dry, can take out fruit pulp at the fruit embryo surface with pocket knife one slight crack at vertical quarter, and fruit pulp is broken into 3～5mm fruit pulp with crusher.Get 1～100 weight part pulp piece in proportion, the clear water that adds 1～5 times is pulled an oar.Be mixed with 5% polygalacturonase solution and distilled water with the polygalacturonase of 5～10 weight parts and distilled water, press again pulp heavy 0.1% add this polygalacturonase solution, stir, coarse filtration was carried out, the pulp liquid of winning after 3～6 hours in the airtight back of leaving standstill.
In the first road pulp liquid, add 5～30 parts of citric acids, complex ferment auxiliary agent
E15～25 part are stirred and are made it to dissolve fully, and pH value is controlled between 3.0～4.0.Active dry yeast is converted the yeast juice that water is made into for 3～10 parts, in this yeast juice, add 1 part of 3～20 parts white sugar and citric acid, join after stirring in the above-mentioned pulp liquid of adjusting pH value, carry out zymamsis, temperature is controlled between 15～25 ℃, 10～12 days time.
After zymamsis finishes, with pump with supernatant liquor---fermented wine pumps in another jar and adds thermal distillation.The distillate of ethanol content 10%～36% (vol) is collected in distillation for the first time.The former wine of distillation collection for the first time carries out multiple steaming again, and leaves out the beginning and the end, and promptly pinches a liquid of total alcoholic strength content 1% of the former wine of single flash, and removing suitable tail heats up in a steamer composition, makes the former wine of second distillation.The former wine of the second distillation back of packing in the pottery altar is airtight, put low temperature and high relative humidity, promptly temperature about 15 ℃, humidity ageing more than 3 months under 75% left and right sides environment.Taste, as reach the fragrance harmony, after the soft exquisiteness of mouthfeel, can the mixing of complementary wine blend different wine storage time, fragrance mouthfeel, filter back can finished product.
Embodiment 1:
Getting component and the weight part thereof that longan fermented distilled liquor respectively prepares raw material comprises:
10 parts of longan, polygalacturonase Lallzyme HC5 part, complex ferment auxiliary agent
E15 part, 3 parts on active dry yeast D254 type, 5 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 10 weight parts, i.e. 10 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 5 kilograms polygalacturonase Lallzyme HC is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, in the second road pulp liquid, add about 4 kilograms of citric acid, complex ferment auxiliary agent
The E15 kilogram, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5, with distilled water 3 kilograms active dry yeast D254 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, carry out sealing and fermenting, the fermented liquid temperature is controlled at 18 ℃, and yeast phase is 10 days;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking to obtain the about 80L of distillate, its ethanol content 12% (vol), this is the former wine of single flash.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the promptly about 0.1L of a liquid (80L*12%*1%=0.1L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 15% (vol), remove tail and heat up in a steamer composition, make the former wine of second distillation, about 60L.
9, the former wine of the second distillation back of packing in the pottery altar is airtight, place temperature ageing 100 days about 10 ℃, under the environment of humidity 60% or more than.Blend after the wine maturation, filter back can finished product.
Each parameter of finished product is as follows:
(1) appearance index: color is colourless or light yellow, and wine liquid crystal jade-like stone is bright, no suspended substance.
(2) physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 15 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Embodiment 2:
Getting each feed composition and weight part thereof comprises:
50 parts of longan, polygalacturonase LALLZYME EX7 part, complex ferment auxiliary agent
E20 part, 6 parts on active dry yeast CY3079 type, 15 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 50 weight parts, i.e. 50 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 7 kilograms polygalacturonase LALLZYME EX is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, add about 14 kilograms of citric acid, complex ferment auxiliary agent
The E20 kilogram, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5,6 kilograms active dry yeast CY3079 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, carry out sealing and fermenting, the fermented liquid temperature is controlled at 18 ℃, and yeast phase is 10 days;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking distillate and makes its ethanol content 25% (vol), and this is the former wine of single flash, about 80L.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the promptly about 0.20L of a liquid (80L*25%*1%=0.20L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 52% (vol), remove tail and heat up in a steamer composition, make the about 40L of the former wine of second distillation.
9, the former wine branch of the second distillation back of packing in the pottery altar is airtight, place temperature ageing 120 days about 15 ℃, under the environment of humidity 70% or more than.Blend after the wine maturation, filter back can finished product.
Each parameter of finished product is as follows:
1, appearance index: color is colourless or light yellow, and wine liquid crystal jade-like stone is bright, no suspended substance.
2, physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 52 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Embodiment 3:
Getting each feed composition and weight part thereof comprises:
100 parts of longan, polygalacturonase LALLZYME C10 part, complex ferment auxiliary agent
E25 part, 10 parts on active dry yeast QA23 type, 30 parts of citric acids.
Preparation process:
1, longan is really cleaned, selects, peels off and after corresponding program such as stoning handles, draw longan fruit piece meat.
2, get longan pulp 100 weight parts, i.e. 100 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;
3, with distilled water 10 kilograms LALLZYME C polygalacturonase is mixed with 5% polygalacturonase solution, the polygalacturonase of gained concentration is joined in the pulp liquid stirs, airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;
4, add about 29 kilograms of citric acid, complex ferment auxiliary agent
The E25 kilogram, stirring makes it to dissolve fully, and pH value is controlled at about 3.8;
5,10 kilograms active dry yeast QA23 type is converted water and be mixed with 8% yeast juice, in this yeast juice, add 3 kilograms granulated sugar and 1 kilogram citric acid, stir, the PH that all joins step 4 is in 3.8 the longan pulp liquid, abundant mixing, carry out sealing and fermenting, the fermented liquid temperature is controlled at 18 ℃, and yeast phase is 10 days;
6, after the fermentation ends, with impeller pump with supernatant liquid pump into approximately another jar in become fermented wine.
7, distillation for the first time, heating is distilled after making the boiling of fermented wine liquid, goes out to collect after drinking the about 200L of distillate, makes its ethanol content 25% (vol), and this is the former wine of single flash.
8, distillation for the second time, to distill former wine for the first time and carry out multiple steaming, and leave out the beginning and the end, promptly pinch the about 0.5L of a liquid (200L*25%*1%=0.5L) of total alcoholic strength content 1% of the former wine of single flash, when the distillate alcoholic strength reaches 85% (vol), remove tail and heat up in a steamer composition, make the former wine of second distillation, about 60L.
9, the former wine branch of the second distillation back of packing in the pottery altar is airtight, place temperature under 20 ℃, the environment of humidity 80% ageing 150 days or more than.Treat to blend after the wine maturation, filter back can finished product.
Each parameter of finished product is as follows:
1, appearance index: color is colourless or golden yellow, and wine liquid crystal jade-like stone is bright, no suspended substance.
2, physical and chemical index:
| Project | Ethanol content % (vol) | Methanol content/(g/L) (100% ethanol, volume fraction) | Copper content (mg/L) |
| Index | 85 | ≤2.0 | ≤6.0 |
Meet the relevant criterion of country about drinks.
Claims (2)
1. a longan fermented distilled liquor is characterized in that, it is prepared from by the preparation method who comprises the following steps:
The making beating step: get 1～100 part of longan, the clear water that adds 1～5 times is pulled an oar, and draws pulp liquid;
The anticorrosion step of hydrotropy: with distilled water 5～10 parts of polygalacturonases are mixed with 5% solution, and polygalacturonase solution is added in the pulp liquid, airtight leaving standstill after 3～6 hours carried out coarse filtration, the second road pulp liquid;
PH value controlled step: in the second road pulp liquid, add 5～30 parts of citric acids, complex ferment auxiliary agent
15～25 parts of E, stirring makes it to dissolve fully, and the pH value is controlled between 3.0～4.0;
Fermentation step: active dry yeast is made into yeast juice for 3～10 parts, in this yeast juice, add 1 part of 3～20 portions of white sugars and citric acid, join after stirring in the made pulp liquid of pH value controlled step, carry out zymamsis, temperature is controlled between 15～25 ℃, 10～12 days time, separate the wine pin and promptly obtain fermented wine;
Single flash: get fermented wine and enter distiller and distill, before collecting ethanol content 10%～36% (vol) slip out liquid, this is the former wine of single flash;
Second distillation: the former wine of single flash is carried out multiple steaming, and pinch a liquid of the total alcoholic strength content 1% that removes the former wine of single flash, remove tail slide composition, make the former wine of second distillation;
Store ageing: it is airtight that splendid attire goes into to hold the back, places temperature ageing more than 3 months under 10～20 ℃, the environment of humidity 60～80%.
2. the preparation method of the described longan fermented distilled liquor of claim 1, it comprises the following steps:
The making beating step: get 1～100 part of longan, the clear water that adds 1～5 times is pulled an oar, and draws pulp liquid;
The anticorrosion step of hydrotropy: with distilled water 5～10 parts of polygalacturonases are mixed with 5% solution, and polygalacturonase solution is added in the pulp liquid, airtight leaving standstill after 3～6 hours carried out coarse filtration, the second road pulp liquid;
PH value controlled step: in the second road pulp liquid, add 5～30 parts of citric acids, complex ferment auxiliary agent
15～25 parts of E, stirring makes it to dissolve fully, and the pH value is controlled between 3.0～4.0;
Fermentation step: active dry yeast is made into yeast juice for 3～10 parts, in this yeast juice, add 1 part of 3～20 portions of white sugars and citric acid, join after stirring in the made pulp liquid of pH value controlled step, carry out zymamsis, temperature is controlled between 15～25 ℃, 10～12 days time, separate the wine pin and promptly obtain fermented wine;
Single flash: get fermented wine and enter distiller and distill, collect the liquid that slips out of front ethanol content 10%～36% (vol), this is the former wine of single flash;
Second distillation: the former wine of single flash is carried out multiple steaming, and pinch a liquid of the total alcoholic strength content 1% that removes the former wine of single flash, remove tail slide composition, make the former wine of second distillation;
Store ageing: it is airtight that splendid attire goes into to hold the back, places temperature ageing more than 3 months under 10～20 ℃, the environment of humidity 60～80%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100738532A CN101402904B (en) | 2008-10-21 | 2008-10-21 | Longan fermented distilled liquor |
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| CN2008100738532A CN101402904B (en) | 2008-10-21 | 2008-10-21 | Longan fermented distilled liquor |
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| CN101402904A CN101402904A (en) | 2009-04-08 |
| CN101402904B true CN101402904B (en) | 2011-04-13 |
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| CN2008100738532A Active CN101402904B (en) | 2008-10-21 | 2008-10-21 | Longan fermented distilled liquor |
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| CN101463309B (en) * | 2008-12-31 | 2011-04-13 | 叶长东 | Longan aquavit |
| CN102925320A (en) * | 2012-11-29 | 2013-02-13 | 李恩东 | Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof |
| CN103343073A (en) * | 2013-07-25 | 2013-10-09 | 陈立晓 | Production method of longan brandy |
| CN103952266B (en) * | 2014-05-27 | 2016-03-16 | 福建师范大学 | A kind of preparation method of longan liquor |
| CN104087472B (en) * | 2014-06-25 | 2016-05-11 | 廖尔秀 | A kind of low wine brewing method taking rice as raw material |
| CN105400640A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Longan brandy and processing method thereof |
| CN105969594B (en) * | 2016-07-22 | 2019-03-29 | 敦煌酒业有限责任公司 | Composite white spirit |
| CN108949421A (en) * | 2018-07-24 | 2018-12-07 | 天峨县平昌生态农业有限公司 | A kind of preparation process of wine of longan |
| CN111117830A (en) * | 2020-02-13 | 2020-05-08 | 山东农业大学 | A kind of method for reducing methanol content in apple distilled wine base wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1896213A (en) * | 2006-06-22 | 2007-01-17 | 高庆元 | Brewing method of longan wine |
| CN1896211A (en) * | 2006-06-01 | 2007-01-17 | 叶长东 | Brewed raw wine made from special fruits |
| CN101463309A (en) * | 2008-12-31 | 2009-06-24 | 叶长东 | Longan aquavit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896211A (en) * | 2006-06-01 | 2007-01-17 | 叶长东 | Brewed raw wine made from special fruits |
| CN1896213A (en) * | 2006-06-22 | 2007-01-17 | 高庆元 | Brewing method of longan wine |
| CN101463309A (en) * | 2008-12-31 | 2009-06-24 | 叶长东 | Longan aquavit |
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