CN111548877A - Preparation method of litchi wine - Google Patents

Abstract

The invention provides a preparation method of lychee wine, which comprises the following steps: obtaining litchi pulp; sterilizing to obtain raw wine; obtaining first liquor; obtaining second wine; the litchi wine prepared by the litchi wine preparation method provided by the invention has the advantages of strong wine fruity flavor and mellow wine flavor, and has the effects of reducing blood fat, blood sugar and blood sugar, beautifying, preventing cancer, resisting aging, resisting oxidation and the like.

Description

A kind of preparation method of lychee wine

technical field

The invention relates to the technical field of preparation of lychee wine, in particular to a preparation method of lychee wine and a use method thereof.

Background technique

Lychee is the "king of fruits", the pulp is crisp and tender, and rich in nutrients. It is recorded in the ancient pharmacopoeia that lychee has the effect of promoting body fluid and quenching thirst, regulating qi and benefiting blood. "Eating 300 lychees a day, and always being a Lingnan native" was also used by the ancients to praise lychees. Lychee wine is made from high-quality fresh lychees, washed, drained, peeled, cored, juiced, and fermented at low temperature in a fermentation tank. The whole process is controlled within 30 minutes, which ensures the lychee's The fresh fragrance also prevents the loss of the nutritional value of lychees. Lychee wine is an advanced beverage with a variety of nutrients. Moderate drinking can directly affect the human nervous system, improve muscle tone, and play a comfortable, cheerful and exciting role in the nerve center. Lychee wine contains a variety of amino acids, minerals and vitamins, which play a nourishing role in maintaining and regulating the functions of the human body. It is an indispensable nutrient solution. Oxidative substances have the effect of preventing oxidative aging of cells, preventing arteriosclerosis, and can reduce cholesterol (L day L). Regular consumption of lychee wine is not easy to suffer from heart disease. Therefore, drinking lychee wine in moderation has a positive effect on the human body of anti-aging, disease prevention and longevity. After drinking lychee wine, it can also increase the formation of gastric juice, and lychee wine contains organic acids, which can regulate intestinal function and facilitate digestion. It has bactericidal and inhibitory effects on Escherichia coli and so on. Even a glass of hot lychee wine can prevent colds. In foreign countries, special emphasis is placed on the accompaniment function of lychee wine. Seafood (fishery) is paired with white lychee wine, and meat is paired with red lychee wine, which is based on the digestion and sterilization effect of lychee wine. The content of tartaric acid and citric acid in lychee wine Higher, drinking lychee wine at an appropriate temperature can not only quench thirst, but also have the functions of diuresis and prevention of edema. Lychee wine contains polyphenol, which is an antioxidant substance, which has the function of producing protein and inhibiting the activity of reactive oxygen species, which can also cause excessive uric acid. Therefore, drinking lychee wine has a certain auxiliary effect on gout caused by uric acid. Even some people think that dry type lychee wine does not contain sugar basically, and its beneficial various ingredients also have a certain effect on preventing diabetes, however, the lychee wine prepared by people in the prior art needs to be further due to poor taste. of perfection.

SUMMARY OF THE INVENTION

In view of the above-mentioned problems, the present invention provides a preparation method of lychee wine with rich fruit aroma and clear wine taste.

The technical scheme adopted by the present invention to solve the above problems is:

The invention provides a preparation method of lychee wine, comprising the following steps:

(1) select the lychees that are not rotten and deteriorated, have no diseases and insect pests, and are mature as raw materials, peeled and cored, and the lychee pulp is cleaned and drained. pulp;

It also includes the following steps:

(2) the lychee pulp obtained in step (1) is sterilized under 135-142 ℃ of conditions,

(3) blending lychee juice and flower extract, using citric acid to adjust the pH of the lychee pulp in step (1) to 4.0-5.0, then adding pectinase for enzymolysis, the enzymolysis time is 2-4h, the enzyme During the hydrolysis process, the temperature is controlled at 45-50°C, the enzymatic hydrolysis is finished, and the pomace is separated by filtration with gauze to obtain lychee juice;

(4) Adjustment step (2) The pH value of lychee juice is 4.0-5.0, adding traditional Chinese medicine mixture and white sugar to adjust the sugar content of lychee juice to 16-18%, inoculating yeast liquid, and the inoculation amount is 6-10% of the volume of lychee juice , alcoholic fermentation is carried out at 20-25 ° C to obtain the original wine;

(5) mixing the original wine obtained in step (4) with the lychee juice in step (2) according to the volume ratio of 1: (1-5) to obtain a mixed fermentation liquid, adjust the pH value to be 4.0-5.0, and add white sugar to adjust the initial fermented sugar content is 16-18%, inoculate yeast liquid, the inoculation amount is 6-10% of the volume of the mixed fermentation liquid, and carry out alcohol fermentation at 20-25 ° C to obtain the first wine;

(6) mixing the first time wine obtained in step (5) with glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice mixed, stirring, placed in the fermentation tank, adding the yeast strain of total mass 0.1% to carry out fermentation, obtains the second time wine;

(7) the second time wine obtained in step (5) is placed in a high-speed centrifuge at 3600 r/min and centrifuged until the wine body is clear and transparent, and the clear liquid is aged under natural conditions at room temperature, and is prepared by filtration, sterilization and bottling into lychee wine products.

Further, the fresh flower extract is one of rose, lotus, lilac, sweet-scented osmanthus, chrysanthemum, peony, jasmine, dendrobium, and sweet-scented osmanthus.

Further, the traditional Chinese medicine mixture is a combination of one or more of Tempeh, Reed Root, Panda Dahai, Lobelia, Tongcao, and Perrin.

Further, in step (4), the alcoholic fermentation time is 3-8 days.

Further, the initial fermentation time of the wine in step (5) is 6 days.

Further, in step (5), the fermentation time is controlled to be 20-30.

Further, in step (6), the first time wine and glutinous rice glutinous rice glutinous rice grains are mixed in a mass ratio of 1:3.

Further, the aging time of the supernatant liquid in step (7) under natural conditions at room temperature is 3-6 months.

Tempeh in the present application is a fermented processed product of the mature seeds of the legume soybean Glycine max (L.) Merr. Taste: bitter, acrid, cool. Functions and Indications: Relieves external symptoms, eliminates vexation, and declares stagnation and fever. For colds, cold and heat headache, irritability, chest tightness, insomnia.

Reed roots, fresh or dried rhizomes of Reeds of the Poaceae family. Taste: sweet, cold. Functions and indications: clearing away heat and producing body fluid, eliminating vexation, relieving vomiting, and diuretic. Used for polydipsia due to fever, vomiting due to stomach heat, cough due to lung heat, lung abscess vomiting pus, hot stranguria with astringent pain.

Fat sea, the dried mature seeds of the sycamore plant fat sea. Taste: sweet, cold. Functions and indications: clearing away heat and moistening the lungs, soothing the throat and detoxifying, moistening the intestines and relaxing the bowels. Used for hoarseness due to lung heat, dry cough without phlegm, dry and sore throat, closed stool due to heat, headache and red eyes.

Lobelia is the dried whole plant of the platycoidaceae plant Lobelia. Nature and flavor: pungent, flat. Functions and indications: diuresis and swelling, clearing away heat and detoxifying. For large abdomen edema, edema of the face and feet, carbuncle and furuncle, snake and insect bites; advanced schistosomiasis ascites.

Tongcao is the dried stem pith of the Araliaceae plant. Taste: sweet, light, slightly cold. Functions and indications: clearing heat and diuresis, ventilating and lowering breast milk. For wet and warm urine, gonorrhea, astringent pain, edema, oliguria, and insufficient milk.

Perrin, the dry aerial part of the Asteraceae plant Perrin. Nature and flavor: pungent, flat. Functions and indications: Aromatic dampness, invigorating the spleen and appetizing, releasing summer heat. It is used for dampness and turbidity, nausea and vomiting, sweet and greasy mouth, bad breath, hypersalivation, symptoms of summer heat and dampness, head bloating and chest tightness.

The beneficial effects of the present invention are:

The lychee wine prepared by the method for preparing lychee wine provided by the present invention has the advantages of rich fruity aroma and clear wine taste, and also has the functions of lowering blood fat, lowering blood sugar, beautifying, anti-cancer, anti-aging and anti-oxidation, etc. In addition, the present application extracts the natural nutrients and active ingredients in edible flowers, and prepares them by co-fermenting with lychee juice, so that the obtained wine is rich in the aroma of flowers and sweet taste, eliminating the lychee fermented wine obtained by traditional technology. Or the strong alcohol and bitter taste of lychee distilled wine not only improves the taste, but also improves the nutritional value, which is favored by consumers.

Detailed ways

The embodiments of the present invention will be specifically described below in conjunction with the examples. These examples are given only for the purpose of illustration and should not be construed as a limitation of the present invention. They are only used for reference and description, and do not constitute a limitation on the scope of the patent protection of the present invention. , since many changes can be made in the present invention without departing from the spirit and scope of the invention.

Example 1

The present embodiment provides a preparation method of lychee wine, comprising the following steps: being made up of the following components:

(1) select the lychees that are not rotten and deteriorated, have no diseases and insect pests, and are mature as raw materials, peeled and cored, and the lychee pulp is cleaned and drained. pulp;

It also includes the following steps:

(2) the lychee pulp obtained in step (1) is sterilized under 135-142 ℃ of conditions,

(3) blending lychee juice and flower extract, using citric acid to adjust the pH of the lychee pulp in step (1) to 4.0-5.0, then adding pectinase for enzymolysis, the enzymolysis time is 2-4h, the enzyme During the hydrolysis process, the temperature is controlled at 45-50°C, the enzymatic hydrolysis is finished, and the pomace is separated by filtration with gauze to obtain lychee juice;

(4) Adjustment step (2) The pH value of lychee juice is 4.0-5.0, adding traditional Chinese medicine mixture and white sugar to adjust the sugar content of lychee juice to 16-18%, inoculating yeast liquid, and the inoculation amount is 6-10% of the volume of lychee juice , alcoholic fermentation is carried out at 20-25 ° C to obtain the original wine;

(5) mixing the original wine obtained in step (4) with the lychee juice in step (2) according to the volume ratio of 1: (1-5) to obtain a mixed fermentation liquid, adjust the pH value to be 4.0-5.0, and add white sugar to adjust the initial fermented sugar content is 16-18%, inoculate yeast liquid, the inoculation amount is 6-10% of the volume of the mixed fermentation liquid, and carry out alcohol fermentation at 20-25 ° C to obtain the first wine;

(6) mixing the first time wine obtained in step (5) with glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice mixed, stirring, placed in the fermentation tank, adding the yeast strain of total mass 0.1% to carry out fermentation, obtains the second time wine;

(7) the second time wine obtained in step (5) is placed in a high-speed centrifuge at 3600 r/min and centrifuged until the wine body is clear and transparent, and the clear liquid is aged under natural conditions at room temperature, and is prepared by filtration, sterilization and bottling into lychee wine products.

In this embodiment, the fresh flower extract is one of rose, lotus, lilac, sweet-scented osmanthus, chrysanthemum, peony, jasmine, dendrobium, and sweet-scented osmanthus.

In this embodiment, the traditional Chinese medicine mixture is a combination of one or more of Tempeh, Reed Root, Panda Dahai, Lobelia, Tongcao, and Peilan.

In this embodiment, the alcohol fermentation time in step (4) is 3 days.

In this embodiment, the initial fermentation time of the wine in step (5) is 6 days.

In this embodiment, the fermentation time in step (5) is controlled to be 20.

In this embodiment, in step (6), the first time wine and glutinous rice mash are mixed in a mass ratio of 1:3.

In this embodiment, the aging time of the supernatant in step (7) under natural conditions at room temperature is 3-6 months.

Example 2

The present embodiment provides a preparation method of lychee wine, comprising the following steps: being made up of the following components:

(1) select the lychees that are not rotten and deteriorated, have no diseases and insect pests, and are mature as raw materials, peeled and cored, and the lychee pulp is cleaned and drained. pulp;

It also includes the following steps:

(2) the lychee pulp obtained in step (1) is sterilized under 135-142 ℃ of conditions,

(3) blending lychee juice and flower extract, using citric acid to adjust the pH of the lychee pulp in step (1) to 4.0-5.0, then adding pectinase for enzymolysis, the enzymolysis time is 2-4h, the enzyme During the hydrolysis process, the temperature is controlled at 45-50°C, the enzymatic hydrolysis is finished, and the pomace is separated by filtration with gauze to obtain lychee juice;

(4) Adjustment step (2) The pH value of lychee juice is 4.0-5.0, adding traditional Chinese medicine mixture and white sugar to adjust the sugar content of lychee juice to 16-18%, inoculating yeast liquid, and the inoculation amount is 6-10% of the volume of lychee juice , alcoholic fermentation is carried out at 20-25 ° C to obtain the original wine;

(5) mixing the original wine obtained in step (4) with the lychee juice in step (2) according to the volume ratio of 1: (1-5) to obtain a mixed fermentation liquid, adjust the pH value to be 4.0-5.0, and add white sugar to adjust the initial fermented sugar content is 16-18%, inoculate yeast liquid, the inoculation amount is 6-10% of the volume of the mixed fermentation liquid, and carry out alcohol fermentation at 20-25 ° C to obtain the first wine;

(6) mixing the first time wine obtained in step (5) with glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice mixed, stirring, placed in the fermentation tank, adding the yeast strain of total mass 0.1% to carry out fermentation, obtains the second time wine;

(7) the second time wine obtained in step (5) is placed in a high-speed centrifuge at 3600 r/min and centrifuged until the wine body is clear and transparent, and the clear liquid is aged under natural conditions at room temperature, and is prepared by filtration, sterilization and bottling into lychee wine products.

In this embodiment, the fresh flower extract is one of rose, lotus, lilac, sweet-scented osmanthus, chrysanthemum, peony, jasmine, dendrobium, and sweet-scented osmanthus.

In this embodiment, the traditional Chinese medicine mixture is a combination of one or more of Tempeh, Reed Root, Panda Dahai, Lobelia, Tongcao, and Peilan.

In this embodiment, the alcohol fermentation time in step (4) is 6 days.

In this embodiment, the initial fermentation time of the wine in step (5) is 6 days.

In this embodiment, the fermentation time in step (5) is controlled to be 25.

In this embodiment, in step (6), the first time wine and glutinous rice mash are mixed in a mass ratio of 1:3.

In this embodiment, the aging time of the supernatant in step (7) under natural conditions at room temperature is 3-6 months.

Example 3

The present embodiment provides a preparation method of lychee wine, comprising the following steps: being made up of the following components:

(1) select the lychees that are not rotten and deteriorated, have no diseases and insect pests, and are mature as raw materials, peeled and cored, and the lychee pulp is cleaned and drained. pulp;

It also includes the following steps:

(2) the lychee pulp obtained in step (1) is sterilized under 135-142 ℃ of conditions,

(3) blending lychee juice and flower extract, using citric acid to adjust the pH of the lychee pulp in step (1) to 4.0-5.0, then adding pectinase for enzymolysis, the enzymolysis time is 2-4h, the enzyme During the hydrolysis process, the temperature is controlled at 45-50°C, the enzymatic hydrolysis is finished, and the pomace is separated by filtration with gauze to obtain lychee juice;

(4) Adjustment step (2) The pH value of lychee juice is 4.0-5.0, adding traditional Chinese medicine mixture and white sugar to adjust the sugar content of lychee juice to 16-18%, inoculating yeast liquid, and the inoculation amount is 6-10% of the volume of lychee juice , alcoholic fermentation is carried out at 20-25 ° C to obtain the original wine;

(5) mixing the original wine obtained in step (4) with the lychee juice in step (2) according to the volume ratio of 1: (1-5) to obtain a mixed fermentation liquid, adjust the pH value to be 4.0-5.0, and add white sugar to adjust the initial fermented sugar content is 16-18%, inoculate yeast liquid, the inoculation amount is 6-10% of the volume of the mixed fermentation liquid, and carry out alcohol fermentation at 20-25 ° C to obtain the first wine;

(6) mixing the first time wine obtained in step (5) with glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice mixed, stirring, placed in the fermentation tank, adding the yeast strain of total mass 0.1% to carry out fermentation, obtains the second time wine;

(7) the second time wine obtained in step (5) is placed in a high-speed centrifuge at 3600 r/min and centrifuged until the wine body is clear and transparent, and the clear liquid is aged under natural conditions at room temperature, and is prepared by filtration, sterilization and bottling into lychee wine products.

In this embodiment, the fresh flower extract is one of rose, lotus, lilac, sweet-scented osmanthus, chrysanthemum, peony, jasmine, dendrobium, and sweet-scented osmanthus.

In this embodiment, the traditional Chinese medicine mixture is a combination of one or more of Tempeh, Reed Root, Panda Dahai, Lobelia, Tongcao, and Peilan.

In this embodiment, the alcohol fermentation time in step (4) is 8 days.

In this embodiment, the initial fermentation time of the wine in step (5) is 6 days.

In this embodiment, the fermentation time in step (5) is controlled to be 30.

In this embodiment, in step (6), the first time wine and glutinous rice mash are mixed in a mass ratio of 1:3.

In this embodiment, the aging time of the supernatant in step (7) under natural conditions at room temperature is 3-6 months.

Through comparison, it is found that Example 2 has an excellent effect. Therefore, Example 2 can be used as the best embodiment. The lychee wine prepared by the preparation method of a kind of lychee wine provided by the present invention has a rich fruity aroma and a clear and mellow wine taste. At the same time, it also has the functions of lowering blood fat, lowering blood sugar, beauty, anti-cancer, anti-aging and anti-oxidation. In addition, the application extracts the natural nutrients and active ingredients from edible flowers, and ferments them together with lychee juice. , can make the obtained wine rich in the aroma of flowers and sweet taste, eliminate the strong alcohol and bitter taste of lychee fermented wine or lychee distilled wine obtained by traditional technology, not only improve the taste, but also improve the nutritional value. Favored by consumers.

The above-mentioned embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above-mentioned embodiments, and any other changes, modifications, substitutions, combinations, The simplification should be equivalent replacement manners, which are all included in the protection scope of the present invention.

Claims (8)

1. A preparation method of lychee wine comprises the following steps:

(1) selecting mature litchi without rot, deterioration, plant diseases and insect pests as a raw material, peeling and removing kernels, cleaning litchi pulp, draining, mixing the litchi pulp and water according to a weight ratio of 1:1, and putting into a pulping machine to obtain litchi pulp;

it is characterized by also comprising the following steps:

(2) sterilizing the litchi pulp obtained in the step (1) at the temperature of 135-142 ℃,

(3) blending litchi juice and a fresh flower extracting solution, adjusting the pH value of the litchi pulp obtained in the step (1) to 4.0-5.0 by using citric acid, adding pectinase for enzymolysis for 2-4h, controlling the temperature to be 45-50 ℃ in the enzymolysis process, finishing enzymolysis, and filtering and separating fruit residues by using gauze to obtain the litchi juice;

(4) adjusting the pH value of the litchi juice in the step (2) to 4.0-5.0, adding a traditional Chinese medicine mixture and white granulated sugar to adjust the sugar degree of the litchi juice to 16-18%, inoculating yeast liquid, wherein the inoculation amount is 6-10% of the volume of the litchi juice, and performing alcohol fermentation at 20-25 ℃ to obtain raw wine;

(5) mixing the wine base obtained in the step (4) with the litchi juice obtained in the step (2) according to the volume ratio of 1 (1-5) to obtain a mixed fermentation liquor, adjusting the pH value to 4.0-5.0, adding white granulated sugar to adjust the initial fermentation sugar degree to 16-18%, inoculating yeast liquid with the inoculation amount of 6-10% of the volume of the mixed fermentation liquor, and performing alcohol fermentation at 20-25 ℃ to obtain a first wine base;

(6) mixing the first wine back obtained in the step (5) with glutinous rice fermented glutinous rice, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1%, and fermenting to obtain a second wine back;

(7) and (4) centrifuging the second wine back obtained in the step (5) in a high-speed centrifuge of 3600r/min until the wine body is clear and transparent, taking clear liquid, ageing under the natural condition of room temperature, filtering, sterilizing and bottling to prepare the lychee wine product.

2. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the fresh flower extract is one of rose, lotus, clove, sweet osmanthus, chrysanthemum, peony, jasmine, dendrobium and sweet osmanthus.

3. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the traditional Chinese medicine mixture is one or a combination of more of fermented soybean, reed rhizome, boat-fruited sterculia seed, Chinese lobelia, ricepaperplant pith and eupatorium.

4. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the alcohol fermentation time in the step (4) is 3-8 days.

5. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the initial fermentation time of the wine in the step (5) is 6 days.

6. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the fermentation time in the step (5) is controlled to be 20-30.

7. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: in the step (6), the first wine back and the glutinous rice fermented glutinous rice are mixed according to the mass ratio of 1: 3.

8. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: and (5) ageing the clear liquid in the step (7) at room temperature under natural conditions for 3-6 months.